Thursday, September 1, 2016

Ms. Palo's 4th Graders Make Succotash

 Today Ms. Palo's 4th graders made succotash, reinforcing their experience of planting a Three Sisters' garden in 3rd grade. The Three Sisters is a method of companion planting of corn, beans and squash used by many Native Americans including the Iroquois and Navajo. In addition to zucchini, we used a butternut squash that was harvested from Ms. Farrell's bed that the students had planted as 3rd graders.  We supplemented the school harvest with organic vegetables from Gelson's. The students did a great job in cutting the ingredients. Thanks to Linda Keston and Michelle Ross for helping!

The harvest from Ms. Farrell's bed

Colorful succotash


·       1/4 cup olive oil
·       3 tablespoons unsalted butter
·       2 cloves garlic, finely chopped
·       ½-1 medium onion, cut into 1/4-inch dice
·       2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
·       3 medium zucchini, seeded and cut into 1/4-inch dice
·       1 ten-ounce packages frozen lima beans, rinsed under warm running water and drained
·       ½ bag of frozen green beans or similar amount of fresh beans
·       4 ears of corn
·       Coarse salt and freshly ground pepper
·       1 tablespoon fresh thyme leaves
1.    In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add herbs.

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