Today Ms. Gardner's class and Ms. Chaides' class ate succotash. Ms. Gardner's class also worked in the garden. This "lesson" is a follow-up to the Three Sisters Garden that they planted as 3rd graders last spring. We reviewed the plants from that garden-corn, beans and squash. Since this is Native American Heritage Month, the experience was well timed.
In the garden Ms. Gardner's class reviewed white sage and also learned about Cleveland sage and purple sage. Some students planted purple sage seeds, others amended a raised bed and planted parsley seeds.
The traditional succotash recipe is just beans, corn and squash. I added a few more ingredients to make it more colorful.
Marquez Succotash Recipe
1/4 cup olive oil
3 T. unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4 inch pieces
1 medium red bell pepper, seeded and cut into 1/4-inch pieces
1 medium yellow bell pepper, seeded and cut into 1/4 inch pieces
3 medium zucchini, cut into 1/4-inch pieces
1 package frozen lima beans, rinsed and drained
1/4 package frozen green beans or 1 c. fresh green beans
3 cups fresh or frozen corn kernels (4 ears)
Salt and pepper to taste
1 T. fresh thyme leaves
In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook about 4 minutes. Add peppers, zucchini, beans, and corn. Use any combination or type of beans that you wish. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in thyme and enjoy.