Buchorn Inn Serves Dishes of History

Did you know that according to culinary history the word “succotash” is derived from the Narragansett Indian word msickquatash meaning boiled corn kernels?  This simple and delicious dish featuring corn, beans and other vegetables is a nourishing dish of Native American origin.  While we don’t know for sure what was on the menu at the first Thanksgiving, many food historians agree that a version of succotash likely was on the table.  This dish has been adapted throughout the United States.  Many versions have corn, pole or lima beans, green or red peppers, tomatoes, okra and fresh herbs.  The ingredients are based on what is fresh and bountiful, so you are not likely to have exactly the same recipe twice.

Chef Frank has succotash on the menu this week, featuring our garden-fresh okra, pole beans, and

herbs.  In the Buckhorn Inn garden we are growing Perkins Mammoth Long Pod okra from Burpee Seed Co.  The 7″ long pods are tender and delicious.  The towering 10′ tall plants are quite a sight in our raised garden beds!  We are not certain what ingredients will inspire Chef Frank on Wednesday night, but here is an easy recipe that serves 6.  It was adapted from a recipe on http://www.thespruceeats.com.

A Taste of History Succotash

4 cups okra pods, sliced into 1/2″ rounds

3 large tomatoes, seeded and diced

2 teaspoons chopped fresh thyme

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup sliced pole beans

1 cup corn kernels

1 tablespoon of butter

Combine the okra and tomatoes in a large non-reactive saucepan.  Add the salt and pepper and 1/2 cup water or vegetable broth.  Cover the pot and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Add the beans and simmer for another 20 minutes.  Add the corn kernels and cook for 20 minutes longer.  Add the butter and blend.  This makes a delicious hot side dish!