Recipes

Seasonal Succotash

Serves 6

Serving size: 2/3 cup

 

Ingredients:

3 cups green beans, trimmed & cut

¾ teaspoon salt

2 cups corn kernels (can use frozen)

2 tablespoon olive oil

1 tablespoon butter

2 small fall squash, cut into ½ inch pieces

¼ teaspoon black pepper

2 green onion, finely chopped

 

Directions:

  1. Place beans in a large saucepan, add enough water to cover.  Add ½ teaspoon salt and bring to a boil.  Cover, reduce to simmer and cook until beans are tender, about 20-30 minutes.
  2. When the beans are done, drain liquid, but keep for later.
  3. Heat oil and butter in a large skillet over medium heat.  Add the corn and stir well.  Add squash, beans, 2 tablespoon bean cooking liquid—stir occasionally until corn and squash are tender, about 8-12 minutes.  Add more bean cooking liquid if necessary.
  4. Season with remaining ¼ teaspoon salt and pepper.  Serve hot over brown rice.

 

Adapted from eatingwell.com

 

Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
134 3.2 18 1.8 3.5 7 39 298 1.2 0 55.5

 

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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