Hudson Valley Farm to School will make a traditional Native American Succotash in the Haldane cafeteria on National Food Day, Oct. 24.
“Succotash” comes from the Narragansett Indian word “msíckquatash,” meaning boiled corn kernels. The Native Americans in the eastern woodlands were the first to prepare this dish and taught it to the early settlers. Today, succotash is a traditional dish in many New England Thanksgiving celebrations. Visit hvfs.org.
Traditional Corn Succotash
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
3 plum tomatoes, seeded, cut into 1/4-inch dice
1 medium zucchini, cut into 1/4-inch dice
1 ten-ounce package frozen lima beans, rinsed under warm running water and drained
2 cups fresh or frozen corn kernels (3-4 ears)
1 tablespoon coarsely chopped fresh sage
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper
2 scallions, finely chopped, for garnish
Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender, about 10 minutes. Stir in zucchini, tomatoes and fresh herbs, and continue to cook for another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Garnish with scallions. Serves 6.
