by Paul Cormier, Salamanders of Kemptville
Taking advantage of fresh vegetables from our over-producing gardens is top of mind this time of year. Today, we turn to a native dish, Succotash. The word “Succotash” comes from the indigenous word “msickquatash” meaning boiled corn kernel. And since corn is now readily available, here we go with Sufferin’ Succotash with apologies to the Warner Brother cartoon featuring the infamous Sylvester the Cat.
Sufferin’ Succotash
Ingredients
• 1, 8 ½ ounce can of lima beans, drained
• 1 finely chopped small red onion
• 1 small zucchini diced to ½ inch chunks
• 3 cups of fresh sweet corn kernels right off the cob (about 4 cobs)
• 2 small chopped tomatoes
• 1 cup of halved cherry tomatoes
• 2 finely chopped (or crushed) garlic cloves
• 2 teaspoons of olive oil
• 1 tablespoon fresh thyme (if you have it) or 1 teaspoon dried
• 1 teaspoon cayenne pepper
Preparation
• Heat the olive oil in a large skillet on medium heat
• Add the red onion and garlic and sweat until soft
• Add the zucchini and tomatoes and cook till softened
• Add the lima beans, corn, thyme and pepper and cook through
• Add a bit of water, stir, cover your pan with a lid and let steam briefly till the water is gone
Serve Succotash warm on a bed of rice. It also makes a great salad by refrigerating and mixing in some Balsamic vinegar (a couple of tablespoons) either as a main meal or a side dish. A loaf from Grahame’s is a welcome accompaniment as is a cool unoaked Chardonnay.
Rejoice, all vegetarians and enjoy! Best from pcormier@ranaprocess.com.
