Succotash

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.

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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

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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.

Comments

[Madeleine]

There's a lot to be said for August produce. Wonderful corn, tomatoes, blueberries, etc. As for myself, I could probably eat the succotash as quickly as you could make it--a meal unto itself, but I certainly could find some room to finish with a dish of blueberry buckle.

[Mitzy]

i love it! i wish i could have some.

[Ivonne]

I think you have managed to perfectly capture the essence of summer!

[coffeepot]

Sounds very resting and I love a good sunburn and succotash.

Although I don't think I have ever experienced them together except just now through your wonderful post.