This week's Flyer unveiled its very first Farmers Market Challenge. That’s where we team up with a local chef, go shopping at a farmers market, and make a delicious meal with what we bought.
To christen the series, I met up with Ryan Trimm, of Southward and Sweet Grass, who whipped up a delicious cornless succotash. And ladies and gentleman, it was delicious: crisp and fresh, like sticking your fork in a summer garden.
Then I started thinking. I was like, you know what? I could do that. All right, yes, it takes a culinary rockstar like Ryan Trimm to come up with the recipe. But once you’ve got instructions, it’s really not that difficult to make.
So below, for your delectation, is the recipe for Ryan Trimm’s Cornless Succotash.
Ryan Trimm’s Cornless Succotash
½ tbsp. olive oil
½ tbsp. vegetable oil
1 cup Tennessee lady peas
6 lipstick pimento peppers, halved and seeded
12-15 okra, halved lengthwise
½ shallot or Texas sweet onion, sliced thin
1 cup grape tomatoes, halved
1 tbsp. fresh chives, minced
1 tbsp. fresh parsley, minced
1 tbsp. butter
salt and pepper to taste.
In a small pot, bring 1 quart of lightly salted water to boil. Boil lady peas for 1-2 minutes, until just tender. Drain. In a large pan, bring olive oil / vegetable oil mixture to medium-high heat. Add peppers. Sauté until skin blisters, appx. 1½ minutes, stirring constantly. Add okra; sauté for an additional 1½ minutes. Add shallots; sauté for an additional 30 seconds. Add peas; sauté for an additional 1½ minutes. Remove pan from heat. Add tomatoes, herbs and butter. Toss until butter has melted. Salt and pepper to taste. Serve immediately with fresh fish—or enjoy it by itself!
As always, we recommend sourcing your veggies locally. But in case you can’t find lipstick pimento peppers—or just don’t have time—here are a few substitutions. Tennessee lady peas can be swapped with purple hull peas. Lipstick pimentos can be swapped with two cups of any sweet peppers, sliced thick. Texas sweet onions can be swapped for shallots.