Late Summer Succotash

Posted on 12 September 2011 | 2 comments | share this

It seems that since I started writing this blog post a day or two ago, late summer has gone and fall has quickly moved in. Late summer/early fall is probably my favourite time of year. I love the surprisingly warm days, the beautiful light and the incredible variety of foods that are in season. It is a bit of a frenzy every time I go to the farmers’ market as it seems everything is in season at this very moment. I want to take it all home and eat it or stash it away as I know it will all soon be gone until next summer.

This recipe is a bit of a departure from traditional succotash which is a dish of corn and lima beans, often cooked with cream. This version is a fresher take on succotash and takes advantage of many of the veggies being harvested right now. It is a great way to use up all the little bits and pieces you may find lingering in your fridge. Feel free to leave out certain vegetables or add in anything else you might have on hand.

The version I cooked on the weekend for this post was a true coming together of many of my favourite farmers and included veggies from Ice Cap Organics, Klipper’s Organic Acres, Cropthorne Farm, and even some zucchini and herbs from my parents garden. I used walla walla onion, garlic, fresh corn, purple and yellow peppers, green, yellow and dragon tongue beans, zucchini, patty pan squash, cherry tomatoes, basil and savory.

Succotash is the perfect accompaniment to grilled meats or fish. It also makes for a nice light lunch all on its own.

The fall equinox is just over a week away and soon we will be talking squashes, parsnips, and potatoes. Be sure to enjoy these last days of summer and take advantage of all the incredible produce that is available right now. It is truly a bounty hunter’s delight!

Late Summer Succotash

This recipe was inspired by a recipe we used last summer at a kids cooking camp with Project CHEF. It is very flexible and a great way to use up the bits and pieces in the fridge. It is a tasty accompaniment to grilled meats and fish. We also eat it as a light lunch in our house.

Serves 2-4

1 Tbsp butter

1 tbsp olive oil

1/2 large onion, diced

1 large clove garlic, minced

1 handful green, yellow or purple beans, cut into small pieces

1 medium zucchini, quartered and cut into small pieces

2 – 3 small patty pan squash, cut into small pieces

1 bell pepper, purple, white, red, yellow or orange, cut into small pieces

2 cobs of fresh corn, cut corn off the cob

Handful of cherry tomatoes, cut in half

1 Tbsp finely minced savory or thyme or marjoram

Salt and pepper to taste

Handful of fresh basil, torn

Heat a large skillet over medium heat. Add the butter and olive oil. Once the butter is melted, add the onion and cook until tender and lightly coloured. (I like to cook my onions until they are quite coloured and caramelized but it is up to you) Add the garlic and green beans and cook for 3-4 minutes. Add the zucchini, patty pan squash, corn and bell peppers. Cook for another 5 minutes. Toss in the savory (or herb of choice) and cherry tomatoes and cook for another 2 minutes or until all veggies are tender but still crisp.

Season with salt and pepper. Remove from the heat and add the fresh basil.

Serve right away.


  • MMMMM, this recipe looks so delish! I love late summer/early fall, too. It’s definitely my favourite season of the year.

  • Thanks Heidi. I have made it with Silver Rill corn that I brought back from Victoria, still some of the best corn going. Enjoy the sunshine we are having.

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