It has been an eve of what if’s . . . like what if people still exclaimed ’suffering succotash!’ Ah yes, the good old days. We’ve all enjoyed them, and fall’s approach reminds the emotions of splendor past. As the sun drops lower in the sky, warm hues slant across earlier afternoon lawns and the forests fill with red-orange chill, many are the nostalgias that hang ripe from the last harvest vine.
I do not claim any deep-rooted fondness for lima beans. Yet a simple pairing of slightly cooked sweet corn kernels, new potatoes and those large limas suddenly welcomed fall by bridging the bright flavors of summer into the earthier vegetables ready to feed us. Accompanied by very lightly grilled venison, a meadow radiated across my vision; red, brown, gold and fading green joined in setting the course for months to come.
To make this, you’ll need an ear of fresh sweet corn, a couple handfuls of lima beans (probably half the beans from pods out of one farmers market basket), a handful of new potatoes (baby baby sized!), salt, pepper, butter. Boil the potatoes until JUST soft, add the lima beans, continue boiling another 3 minutes. Add the sweet corn kernels (cut off the cob), and cook 1 more minute. Drain (reserve the liquid for baking), place vegetables in a bowl, and dress with remaining ingredients. Throw in some fresh thyme leaves (2 tsp) for additional flavor.
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