By: Author Renee
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I drove to the market filled with anticipation. My arrival was early as usual. Luckily the gate was open and I passed through it with total haste. Getting the best of the best was my mission. The local farmers market is quite small and the good stuff goes quickly. My first stop is always the table with heirloom tomatoes. A few pounds of heirlooms are purchased along with some Better Boy ones. Moving on through the market I found zucchini, corn, and lima beans. As I filled my shopping bag, I knew succotash would be the dish to make.
Succotash is simply a mixed vegetable side dish. There are many variations and the most common two ingredients are corn and lima beans. Using fresh picked from the garden or farmers market veggies gives the best flavor. You can use frozen corn and limas if they are not in season or available. Substitute away! Love bell peppers? Throw them in the mix. Spice it up with jalapeños or bump up the amount of hot sauce. It’s a very versatile dish.
A cast iron skillet is the recommended cooking vessel. You can use a large sauté pan or skillet if you don’t have one. However there is some magic about cooking in cast iron. It’s probably from my Southern upbringing and I can’t imagine certain recipes cooked in anything else. Cornbread is one of them. Well, then you would need two skillets because cornbread goes so well with succotash.
What produce do you get from a farmers market? Which is your favorite? Be sure to scroll down to find recipes from talented Sunday Supper bloggers. It’s all you will need to prepare your farm fresh foods.
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Succotash
Succotash is a Southern mixed vegetable side dish made with corn, lima beans, tomatoes, zucchini, and onion. It is a great way to use summer vegetables.
CourseSide Dish
CuisineAmerican Southern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renee Dobbs
Ingredients
- 1 1/2cupsfresh lima beans
- 1tablespoonolive oil
- 1tablespoonunsalted butter
- 1 1/2cupschopped onion
- 1garlic cloveminced
- 2cupschopped zucchini
- 1 1/2cupscorn kernels
- 2medium red tomatoeschopped
- 1teaspoonhot sauce
- 1tablespoonchopped fresh basil
- Salt and pepper to taste
Instructions
Simmer the lima beans in lightly salted water until tender, about 15 minutes. Drain.
In a large skillet, heat the oil and butter over medium heat.
Add the chopped onion and sprinkle with salt. Cook, stirring occasionally, until soft and translucent.
Add the garlic and cook for 1 minute.
Add the zucchini and cook, stirring occasionally, until slightly softened (about 5 minutes).
Add the lima beans, corn, tomatoes, and hot sauce. Stir to combine.
Reduce heat to medium-low and cover skillet. Cook until heated through and tomatoes are soft, about 10 minutes*. Stir occasionally.
Add chopped basil and stir to combine. Add salt and pepper to taste. Transfer to a bowl to serve.
Recipe Notes
*You can cook for less or more time depending on desired texture of vegetables.
Ready for more farmers market recipes? Take a look at what Sunday Supper bloggers have for you:
Appetizers & Salads
- Garlic Scape Dip fromThe Girl In the Little Red Kitchen
- Onion Bacon Jam with Bread n’ Brie fromGotta Get Baked
- Kale & Pepita Pesto fromgirlichef
- Quinoa Garden Salad fromThe Urban Mrs
- Grilled Cherry Tomato and Goat Cheese Salad fromPescetarian Journal
- Watermelon-Feta Salad with Pomegranate Drizzle fromThe Weekend Gourmet
Soups & Sides
- Watermelon Gazpacho fromJane’s Adventures in Dinner
- Classic Gazpacho fromCurious Cuisiniere
- Pea Soup fromSmall Wallet, Big Appetite
- Pickled Garlic Scapes fromkimchi MOM
- Cheesy Zucchini Hodge Podge fromCupcakes & Kale Chips
- Succotash fromMagnolia Days
- 3 Easy Japanese Spinach Recipes fromNinja Baking
- Seasoned Potato Chips and a Michigan-made Meal fromFoxes Love Lemons
- Cheesy Zucchini Fritters fromCindy’s Recipes and Writings
Entrees
- Summer Veggie Pizza fromCountry Girl In The Village
- Tomato Pie fromThe Hand That Rocks The Ladle
- Kitchen Sink Vegetable Curry fromWhat Smells So Good?
- Margherita Pizza fromGrowing Up Gabel
- Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner fromCook the Story
- Vegetable Quesadillas fromCookin’ Mimi
- Mushroom Scallion Risotto fromVintage Kitchen Notes
- Summer Linguine with Grilled Vegetables fromNeighborfood
- Pasta alla Norma Nuda fromJuanita’s Cocina
- Arugula Prosciutto Pizza fromFamily Foodie
Desserts
- Peach Cobbler fromThat Skinny Chick Can Bake
- Coconut Cherry Bars fromKiller Bunnies, Inc
- Lightened Up Peach and Blueberry Cobbler fromPeanut Butter and Peppers
- Cherry Brandy Cobbler fromThe Wimpy Vegetarian
- Peach Maple Ice Cream fromPies and Plots
- Cherry Clafoutis fromFood Lust People Love
- Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic fromCrazy Foodie Stunts
- Peach Ice Cream Paletas fromBasic N Delicious
- Gluten Free Sour Cherry Cake fromNo One Likes Crumbley Cookies
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