Some of us remember succotash from our childhoods. It’s basically just a mixed veggie sautée. The combination of fresh vegetables means a meal that’s low-cost to make and still provides a nutritious lunch or dinner. This version brings the dish into the 21st century with the addition of fresh fiddlehead ferns, fresh radishes, and chive flowers. These spring vegetables are the perfect way to transition into the season and make the most of the harvest. Oh, yes—don’t forget some delicious Italian pancetta from your most trusted butcher. Its flavor adds richness to the plate.
Where Does Succotash Come From?
Succotash gets its origins from early America, somewhere between 1745 and 1755. The word itself comes from the Indigenous Algonquian language and quite literally means “boiled whole kernels of corn.” The reason this dish became so popular was because of the way corn, lima beans, and squash (found in the original recipe) would help each other grow year-round. Called “the three sisters” in the Southwest and Mexico, the corn supports the growth of the beans while the squash suppresses the weeds and the beans also enrich the soil. Later on down the line, this dish also supported citizens during the Great Depression whenever food was scarce and filling meals like this one meant a big deal.
Print
Springtime Succotash
Description
A healthy and nutritious mix of fresh springtime vegetables.
Ingredients
- 1 cup pancetta, diced
- 1 onion, chopped
- 2 cloves garlic
- 2 cups fiddlehead ferns
- 1 bag frozen lima beans, defrosted to room temperature
- 2 cups fresh or frozen peas, defrosted to room temperature
- 2 cups radish, diced
- Chive blossoms
Instructions
- In a large sauté pan, add the pancetta and cool until crispy. Add the onion and garlic and sauté for about 1 minute until fragrant.
- Add the fiddlehead ferns, lima beans, fresh peas, and radish. Cook until all the vegetables are tender, season with salt and pepper, garnish with chive blossoms and serve.
Recipe and Styling Anna Franklin
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
