(The perfect dish for all the vegetables being harvested in The Vineyard District)


  • 4 strips of bacon julienne and render out the fat to cook the vegetables reserve the bacon bits for the end
  • 1 cup minced yellow onion
  • 2 cloves minced garlic 1 tsp
  • 2 red bell peppers small diced
  • 10 ounces baby lima beans or whatever bean you are currently harvesting or have available
  • 3 cups fresh corn kernels – 4 ears oil and grill, then remove from cob
  • 1 cup fresh sliced okra rounds cut into ½ inch slices
  • ½ cup Messina Hof Serenity or Messina Hof dry white wine
  • Salt and pepper to taste
  • 1 tbsp fresh julienne basil


  1. Render the julienne bacon (reserving the grease to sauté your vegetables)
  2. Remove the bacon bits to a separate plate
  3. Add the bacon fat back to your sauté pan, turn on medium heat
  4. Sweat the onion, garlic, and red bell for 5-6 minutes until onion is translucent
  5. Next add the beans, corn, and okra. Cook for another 4-5 minutes
  6. Finish with Messina Hof Serenity, salt + pepper, and the bacon bits
  7. Sprinkle on the julienne basil right at the end

Recipe Notes

Note: This dish can be served hot or cold. If serving cold, toss in your favorite citrus or Italian vinaigrette. I prefer most of my vegetables raw, so I add the raw diced bell pepper and the raw okra last after the rest has been cooked in the bacon renderings. – Merrill Bonarrigo

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