Don’t you hate it when people use alliteration for no good reason? Because I do. Starting a string of words with the same consonant does not make it sound cute, innovative, or more legit. Actually, 97.3% of the time it does quite the opposite. Anyway, moving on….I have more important things to rant about, for example, my latest obsession: Succotash!
Succotash: [suhk–uh-tash]A regional dish that traditionally consist of corn, tomatoes, and shelled beans (ie: lima beans, black-eyed peas)**The Local Palate contributed to this definition**
My Translation: Cheap summer food that enables the us to transform the readily available tomatoes, cucumbers, zucchini, and onions into a tasty treat while incorporating the abundance of American spices we have stashed in the apartment
My dearest M28 mentee was so thoughtful and remembered that I have an unhealthy fixation for the culinary world and brought me Charleston’s own foodie magazine The Local Palate. This magazine is glorious! The photos have inspired me to not settle for eating at a medicore level. I have standards. I want variety in my life and I will do what it takes to consume food that has that pizazz and embraces those starlet qualities that potatoes wish they had! Then on page 99, I found that diamond in the ruff. It was practically starring back at me- mostly because it was a half page glossy colored picture of the one thing that has been missing in my life. How could I have possibly forgotten about succotash?!?! After all, I am from the South and this side dish is tweaked and dressed accordingly with such precision to accompany any meal. Think of succotash as the under study to the seared tuna that was able to land it’s big debut.
The article gave a short description of it’s origins- beginning with how the Native Americans taught settlers to grow corn in which they were able to combine this with beans & lived happily ever after. Now, corn and beans are not so exciting, but when you do a little switch in the starting lineup by adding fresh tomatoes, zucchini, green onion, lentils, garlic herb dry marinade or some apple cider vinegar– Ladies & Gentlemen…we have a winner. On a serious note, succotash is so versatile, healthy, and easy to make that even Bethany could make an impressive dish! (Just remember to season the veggies, Bethy) Also, meat products can help enhance the already amazing succotash. For example, you lucky ducks in the states can toss in the award winning Nueske’s Bacon or my next experiment will be some Asian concoction with sesame seeds.
Now, go be carefree & let your imagination run wild! Impress your friends with your own succotash creations!
Delicious “Local Palate” inspired succotash
Sfecla & Spice 
