Eat Local Week! This challenge is supposed to run 8/12-8-19. Lets face it, as a working mom with little kids, for us it starts on Saturday.
South Salt Lake Succotash
1/4 white onion chopped
2 cups diced sumer squash
2 cups sweet corn (about 3 ears depending on size)
1 cup chopped tomatoes, salted and drained
1/2 cup fava beans (this is the yield from 1 lb whole beans in pods)
Salt and chili powder to taste
Squeeze of lime juice.
Grape Seed oil
Chop your tomatoes, sprinkle about 1/8 tsp salt and toss. Then place in colander to drain while you prep the rest of the ingredients. This will concentrate your tomato flavor and make the recipe less watery.
Heat sauté pan to medium and add about 1 tbsp grape seed oil, Once hot, add onions and cook until almost brown. Add summer squash and cook until tender and warmed through. Add corn, tomatoes, fava beans. Cook a few minutes, until heated through and then add salt and chili powder to taste and last thing add a squeeze of lime.
Dig in. I suggest having some crusty bread or biscuits on hand to mop up the juices.
We served our Succotash with bacon cheddar brats from Clifford Farm.