Mr. Jacobs' 4rh Graders Make Succotash

This week Mr. Jacobs' 4th graders made succotash using organic vegetables from Gelson's. This cooking experience is based upon the Three Sisters Garden of squash, beans and corn that some of them planted as 3rd graders last spring. Succotash is a dish made of corn and beans. We used green beans and lima beans and added peppers to make the dish more colorful.  The students cut the vegetables into small pieces. They were then cooked in an electric skillet by Winter Armm, a parent volunteer.

We used reusable plates from IKEA.

Ingredients

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

DIRECTIONS

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.  Some of the students wove a few pieces of the grass together. We are currently growing this native plant in our Native American Garden.