the week is almost over (yay for wednesdays!) and i have a super duper salad here for you today. normally a succotash is prepared by cooking most of the ingredients on the stovetop, and in most cases favas or other beans are involved. today, i have prepared a pickled corn succotash that's super appropriate for a hot august day (although, temps around here have been oddly cool) and is comprised of most of what is available to me at my market - long beans, heirloom tomatoes, fragrant herbs, chili peppers, sweet juicy nectarines and veggie blossoms. high-fives for in season fare!
as many of you know laura, claire, and i have teamed up with the Pure Green Magazine blog to talk about our in season food ethics, share some recipes where we incorporate summer's produce, and be community leaders for their Instagram Hashtag Project: #PGMinseason. so, today i'm over there talking about where i shop for produce in and around brooklyn, how i store produce to keep them at their most fresh, and why i think we and our communities are better off when we are able to buy in season, local produce! and i'm also sharing the recipe for this tangy, herbaceous, slightly sweet, and crunchy, pickled corn succotash salad here!
have a good one, friends! xo