“Sufferin’ Succotash!” was the catch phrase of Sylvester the Cat, a Looney Tunes character from my childhood. Actually, he lisped “Thufferin Thuccotash” often in his quest to capture “Tweety Bird” of “I Tawt I Taw a Puddy Tat” fame. So what does that have to do with Azalea Inn and Gardens? Well, our Garden’s bounty is overflowing with cherry tomatoes, green peppers, yellow and purple bush beans, eggplant and okra right now and the garden pickings were the inspiration for our take on a Deep South favorite – Succotash.
Jake has always loved the okra and tomatoes served at Mrs. Wilkes Boarding House and he cajoled me into doing “something” with all the tomatoes and the just perfect sized okra. He said he would take it any way I fixed it and I am partial to the combination of baby limas, corn, tomatoes and okra, so… why not add whatever the garden was offering up?
Throwing a few slices of bacon into the skillet to render, I set about chopping a medium onion and two cloves of garlic, seeded and chopped a small jalapeno, then ran down to the garden to pick okra, tomatoes, green peppers, and eggplant to throw into the mix. While the onion softened in the bacon rendering, I sliced the okra, chopped one green pepper and one tiny eggplant to add to the cornucopia of veggies to come and ran back down to the garden to finish off the crop of beans. Once the onions were softened and the garlic lightly browned, I threw in a bag of frozen corn (eh-gads, its okay!), and bag of frozen baby limas. Next came the cherry tomatoes, okra, green pepper and eggplant, threw in the bush beans snipped and cut in half and gently cooked the conconction for about 7 to 10 minutes. Taste tests indicated a need for salt and pepper and with a small chiffonade of basil sprinkled on top, we were ready to eat! Served along side a simply grilled rib-eye steak it was easy to get Jake to commit to another 9 years with me!
I grew up in a large family, so it was no surprise that I had leftovers – lots of leftovers. This morning I added a bit of raspberry wine vinegar to the succotash and with Jake’s tastebuds declaring it a winner have incorporated it into tonight’s appetizers which our guests will enjoy – served cold on chips – a Salsa Succotash.
Azalea Inn and Gardens takes the locavore route to all things served at the inn – join us this summer for a taste of home-grown cantaloupe and Galia melons, pickled cucumbers, tomatoes served a dozen ways and the refreshing courtyard pool with waterfall creating a perfect respite in the warmth of a Savannah summer. Book online or call us at 800-582-3823 today to reserve your spot at our “farm table” in historic Savannah, Georgia’s best bed and breakfast!