Farmer’s Market Succotash is the absolute best way I’ve ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.
I’m not lying when I say this: I don’t think I’ve ever seen something disappear from my fridge faster than Farmer’s Market Succotash. It’s just a pot of vegetables. But really, really well-prepared, simply made, fresh, seasonal, farm-to-table vegetables.
I found the recipe in the July issue of Chicago Magazine, which encouraged that all produce be purchased at Green City Market. GCM is my favorite farmer’s market and you can find me there almost every Saturday morning. So this recipe was an easy sell. Of course I’m going to make it.
I did make it. Then I tweaked the recipe and made it again. And if binge-eating vegetables is a problem for you, I hereby advise: read no further. (Literally am binge-eating Farmer’s Market Succotash right now, but, the way I see it, it’s a lot better than binge-eating cookies. Right? RIGHT?)
I eat Farmer’s Market Succotash first thing in the morning while I’m waiting for my coffee to brew. Just a bite. Or two. Then I dig in for breakfast and maybe have one more bite before I walk out the door for work.
A Tupperware of Farmer’s Market Succotash gets stowed in my work bag. And I eat for free at work! So this is saying something! One day last week, I threw a Tupperware in my bag and thought about lunch all morning long. I pulled it out at lunchtime and, to my surprise, my Tupperware was filled with something different. This was a sad, sad day. You cannot imagine my disappointment.
I arrive home each day to beeline toward the kitchen. I stand with the refrigerator door open, spoon in hand, eating straight from the container. “Just one bite” turns into 10, turns into, “Well, I may as well eat the whole thing.” I eat Farmer’s Market Succotash for dinner and then again after I’ve had a few drinks. I even came home from the bar this weekend and pulled it out after midnight. It’s what I want at all times.
The lessons here:
- Make this. If you don’t, you are crazy and your soul is empty of life.
- Get ready to feel full. But full of veggies, so there’s that. You can have the entire recipe for many fewer calories and much, much less fat than a pint of Ben & Jerry’s. I say, have at it!
- If there is a person in your life that needs to eat more veggies — this is the ticket.
Farmer’s Market Succotash is the absolute best way I’ve ever eaten veggies in my entire life.
I’ll be at my parents house next weekend and as soon as this post is published, I’m sending it to Mom and requesting it for dinners. And breakfasts. And lunches. And late night snacks.
Farmer’s Market Succotash
Farmer's Market Succotash is the absolute best way I've ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.
Ingredients
- 1 tablespoon olive oil
- 1 pint baby heirloom tomatoes sliced in half
- 8 petite zucchini, roughly diced or use 2-3 small zucchini
- 2 ears fresh corn kernels only (may substitute 1 1/2 cups frozen corn)
- Splash heavy cream
- 1 bunch fresh spinach stems removed
- 4 ounces crumbled goat cheese
- 1 tablespoon chopped basil
- Toasted baguette for serving
Instructions
-
Heat olive oil in a large stockpot over high heat. Add tomatoes, zucchini, and corn. Sauté 5-7 minutes or until zucchini has softened. Lower heat to a simmer, add the heavy cream, and let reduce about 10 minutes. Stir in spinach until wilted and transfer to a serving dish.
-
Sprinkle with goat cheese and basil. Serve with toasted baguette, if desired.
