Farmer’s Market Succotash

In my part of the world, September welcomes an excess of riches at Farmers Markets across the state. Whenever I see lima beans, I’m reminded of a traditional stew of the Indian-Americans made from corn kernels, lima beans, and tomatoes. Living in the wintry climate of Ann Arbor, it’s a luxury using all fresh vegetables for this particular recipe and I try to make a batch each September.

Carrots with Issues.

Recently I had a friend of 30-plus years come to visit, which included a trip to the Farmers Market. We revel in the ridiculous, and these dysfunctional carrots kept us laughing through the day.

I also purchased a couple of bunches of fully functioning cauliflower with intentions of making Roasted Curried Cauliflower with Grapes and Almonds.

The carrots with issues are slated to be used in a recipe for Carrot Soup with Thai Flavors.  Maybe the heat will help them sort through their angst.

But back to the following recipe. Not a fan of okra? Substitute it with some fresh sliced Japanese eggplant (the long skinny variety) or squash– just don’t cook those vegetables as long as you would cook the okra. No fresh lima beans or okra? Just use frozen, following packaging cooking times.

Recipe: Farmers Market Succotash


  • 5 slices bacon
  • 1 medium sweet onion chopped
  • 2 cups fresh okra, cut into 1/2-inch pieces
  • 2 cups freshly shucked lima beans
  • 4 medium tomatoes, chopped
  • 1/2-2 cups water, stock or wine
  • 4 cups (4 ears) fresh corn kernels cut from the cob
  • 1 teaspoon minced garlic
  • 1/2 cup fresh basil


  1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, reserve, and add onion to bacon fat. Sauté over medium heat, stirring, about 3 minutes.
  2. Add okra and simmer an additional 5 minutes. Then add tomatoes and lima beans and simmer mixture until vegetables are just tender, about 20-30 minutes. Add stock, wine or water in 1/2 cup increments when mixture becomes dry.
  3. When vegetable are just tender, stir in corn and garlic and simmer an additional 5 minutes. Crumble reserved bacon over the top and serve.

Active time: 15 minutes

Simmer time: 40-45 minutes

Number of servings (yield): 6 SERVINGS

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