The weather, it's nice, and the water inviting. The back roads call and my kitchen sits neglected. Plums in the yard grow fatter, tiny apples fall, and junior farmers cart swine to the fairgrounds, where carnival rides beckon and the demolition derby roars.
As mid-August nears I sheepishly approach the inventory of recipes I've sidelined for summer play.
Hello, succotash! Briny, sweet, and tangy, I can eat you by the quart- which I will, lazy and surburnt on the porch.
Lazy Summer Succotash
4 pieces of bacon, cooked and crumbled, rendered fat left in pan
half an onion, diced
2-3 cloves of garlic, minced
1 1/2 cups shelled lima beans
corn kernels removed from 4 ears
handful of cherry tomatoes, halved
1 serrano pepper, seeds removed, minced
handful of basil, chopped
1/4 c rice wine vinegar, or to taste
lots of salt and pepper, to taste
Add onion to fat and cook until soft. Add garlic, corn, serrano, and beans and cook over medium heat until tender (5-7 minutes).
Remove from heat and stir in the rest of the ingredients, seasoning to taste.