succotash

We love legumes and spring brings fresh fava beans and English peas from Maciel Farm to the Pacific Beach Tuesday Farmers’ Market. Sautee up a succotash with sweet corn from Kawano Farms’ stand and summer squash from J.R. Organics, or visit Suzie’s Farm for fresh fennel and mint to make a spring fava bean salad.

Pair peas with cilantro from Gilbert Quintos Farm in this English pea puree topped with sea scallops from the Salmon Slinger. Fresh legumes are packed with protein and full of fiber, but they won’t add a lot of calories to dinner. They can be stored in your refrigerator for four to five days, but for the sweetest, freshest flavor, enjoy them the same day you take them home.

Do yourself a fava and pick some up this Tuesday!

Tomatoes, corn,  green beans, okra, oh my!   So many choices for delicious produce at the North Park Farmer's market, how can one decide what to buy?   Not to worry-succotash to the rescue! 
At the heart of succotash is corn and beans and the dish resembles a stew in texture.   However, there are as many recipes for succotash as there are imitations of Sylvester the Cat  lisping over the syllables..  Our version of succotash  starts by  sauteing Da-Le Ranch bacon and removing it from the pan.  In that same pan, saute Valdivia farms zucchini, Suzie's purple okra, onions from the Produce Stand,  Kawano farms corn,  green beans and cherry tomatoes from JR Organics.  Finish by adding back the bacon and season with Salt Farm's roasted garlic infused salt.  The result is no more sufferin' succotash!