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I love the abundance of fresh high-quality produce that’s available in the summer.\u00a0 The farmers’ market<\/a> sets up shop one block from me every Sunday, and I like to spend my morning strolling through, sampling peaches here and heirloom tomatoes there, not to mention cheese from\u00a0Keswick Creamery<\/a>, bacon from Truck Patch Farms<\/a>, and gelato from Dolcezza Gelato<\/a>.\u00a0 Yes, I’m very spoiled (from May to November, at least).<\/p>\n <\/p>\n This recipe is probably not technically a succotash, but it’s a great way to toss together all those fresh summer finds.\u00a0 For a vegetarian version, omit the bacon and chicken, and add in a chipotle pepper (the smokiness is a great substitute for bacon) and more beans.\u00a0 If you want a side dish instead of a main course, omit the chicken and beans.\u00a0 And feel free to add whatever vegetables look good at your farmers’ market or grocery store!<\/span><\/p>\n Summer Succotash<\/span><\/strong> Ingredients:<\/p>\n *Feel free to substitute your herb(s) of choice.<\/p>\n Method: <\/span><\/div>\n<\/div>
\nYield: 4 servings<\/span><\/p>\n\n
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