I love the abundance of fresh high-quality produce that’s available in the summer. The farmers’ market sets up shop one block from me every Sunday, and I like to spend my morning strolling through, sampling peaches here and heirloom tomatoes there, not to mention cheese from Keswick Creamery, bacon from Truck Patch Farms, and gelato from Dolcezza Gelato. Yes, I’m very spoiled (from May to November, at least).

This recipe is probably not technically a succotash, but it’s a great way to toss together all those fresh summer finds. For a vegetarian version, omit the bacon and chicken, and add in a chipotle pepper (the smokiness is a great substitute for bacon) and more beans. If you want a side dish instead of a main course, omit the chicken and beans. And feel free to add whatever vegetables look good at your farmers’ market or grocery store!



Yield: 4 servings

Ingredients:

4 strips bacon

1 large onion, diced

1 – 2 large zucchini, diced

kernels from 4 corn cobs (1 1/2 – 2 cups)

2 jalapeno peppers, minced

3 cloves garlic, minced

1 large tomato, diced

1 can black beans, drained and rinsed

1 – 2 cups cooked chicken

1 Tbsp lime thyme, roughly chopped*

1 Tbsp basil, roughly chopped*

honey, to taste

lime juice, to taste

salt and pepper, to taste

*Feel free to substitute your herb(s) of choice.

Method:

