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September Recipe of the Month

September 2015

Summer Succatash

Perhaps your garden is producing more vegetables and herbs than you have time to use, or your CSA box has items in it that you don't know what to do with. Summer Succatash is just one way to make a delicious blend of herbs and vegetables to share with family and friends. This recipe was featured in Cook's Corner in a 2007 issue of the Madison Herb Society newsletter.

1/4 lb. sliced bacon
3 T. butter
3 T. olive oil
1 large onion, chopped
1 red bell pepper, cut into ½-inch pieces
1 green bell pepper, cut into ½-inch pieces
2 garlic cloves, minced
2 c. fresh corn kernels (from about 3 ears)
2 medium-size zucchini, trimmed, cut into ¾-inch pieces
2 medium-size yellow crookneck squash, trimmed, cut into ¾-inch pieces
1/2 lb. okra, cut into 1/3-inch thick slices
1 10-ounce package frozen baby lima beans, thawed
1/4 c. chopped fresh basil
1 T. chopped fresh marjoram
2 T. cider vinegar
salt and pepper

Cook bacon in a heavy skillet until crisp. Drain bacon on paper towels, reserving bacon fat.

Add onion, both bell peppers, and garlic to bacon fat. Sauté until peppers are crisp-tender, about 5 minutes. Add corn, zucchini, yellow squash, okra, and lima beans; sauté until vegetables are just tender, about 7 minutes longer.

Stir in vinegar, basil and marjoram. Season to taste with salt and pepper.

Transfer succotash to serving bowl, sprinkle with crumbled bacon and serve.