Everything you need to make a healthy, delicious summer succotash is now in season at farmer's markets around Massachusetts, including the classic succotash ingredients, corn, shell beans, and tomatoes. Sarah Twichell, author of the fabulous blog "A Season to Taste," recently joined me in my kitchen to make one with the spoils of my shopping at the Davis Square Farmer's Market.
Most of the produce came from one of my very favorite local growers, Kimball Farm. We used their cranberry beans, which are gorgeously red-speckled when raw and, sadly, turn white when they are cooked. But they are delicious and creamy, and were perfect here. They’re easy to shell, and cook fast.
This recipe is forgiving of substitutions, which is good, because I have strong feelings on both tomatoes and greens. We used a bunch of colorful heirloom tomatoes of various sizes, cut into chunks, instead of cherry tomatoes. Each heirloom variety has a different flavor, and I love to mix them up when I cook. And because I don’t like arugula, we substituted mizuna, and it was delightful. If you wanted still less bitter, you could also try Swiss chard.
The full recipe, including photos of many of the cooking steps, is here.
Comments