Today Ms. Palo's 4th graders made succotash. This was a follow-up to their planting a Three Sisters Garden as 3rd graders. Succotash normally contains corn, squash and beans. Today's recipe contained corn, squash, peppers and onions. The recipe below contains all of the above ingredients.
All of the students participated in the cutting of the vegetables which we then cooked in an electric skillet. The food was delicious and the students had seconds.
Ms. Palo suggested that the students make this dish as part of their family's Thanksgiving meal. Both she and I will do this! This would be appropriate as this is Native American Heritage Month.
The traditional succotash recipe is just beans, corn and squash. We 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.
The students also learned that Deer Grass was used by the Chumash and Tongva to make baskets. We are currently growing this native plant in our Native American Garden.
The class voted for their favorite vegetables. Corn was the most popular.