2 ears’ worth of corn kernels
1-pint fresh lima beans, shucked
2 yellow squash, cubed
1 medium onion, chopped
1 cubanelle pepper, chopped
1 1/2-2 tablespoons apple cider vinegar
1 teaspoon thyme
freshly ground black pepper
Heat some butter in a large pan. Add the squash, onion, and pepper and saute until the vegetables are tender and the onion is translucent. Sprinkle with salt, pepper, thyme and apple cider vinegar. Add in the corn and lima beans and cook until just heated through. Season with salt and pepper. Stir, serve. Garnish with parsley if desired.
The end of summer is upon us. As it seems like we do every year, we stopped at one of our favorite farm stands on the way back from the mushroom festival and picked up some fresh lima beans and corn, two of my favorite late summer vegetables. Corn and lima beans are the key ingredients in succotash so what to make to serve with tonight’s haddock seemed clear. I already had some yellow squash so I thought it would make a nice, if slightly non-traditional, addition to the succotash. I’m glad I did, it made it much more filling, hardy side dish. I broke out my fancy apple cider vinegar for this one that I bought ages ago at some shop and hoard as I haven’t seen it again. I hide it behind my other vinegar so I am not tempted to use it often but when I do, it adds quite a bright yet not sour or overly tart flavor to everything. Regular, unfiltered apple cider vinegar would work well too.