I have this weird brain thing going on where I associate months and colors. December is green like pine forests, August is red like tomatoes, October is orange like pumpkins, and September is yellow, Yellow like the last warm rays of summer. Yellow like sweet corn, like summer squash, like peaches, and yellow peppers. Yellow just like this punchy little succotash and ribs recipe made of almost entirely produce and protein you can find at your farmers market.
The recipe is enough to feed a family of 4-5, or to make enough for 5 wholesome lunches for 1 person of the week. It's grain free and gluten free, and perfect for paleo dieters. You can easily make this vegan/vegetarian by swapping out the ribs for additional beans or your favorite protein substitute (I did this and it was still fab!) And above all-- it's delicious.
Between the the fresh herbs and veg, this little number is packed with flavor, but you could also add crumbled bacon or feta cheese to send it over the top. Read on for the farmers market shopping list and directions below!
And don't forget to sign up for the #SeptemberEatLocalChallenge to connect with local food and farms in your own community or across Illinois this summer. Download the Scavify App and join the hunt: Eat Local Challenge today. Learn more at bit.ly/SeptemberEatLocalChallenge
Seasonal Succotash and BBQ Ribs
(Makes enough for 1 family meal, or 5 individual meal preps)
1. Dethaw pork ribs and preheat oven to 225 degrees. Place ribs on top of a bacon rack on a baking pan. Generously rub with your favorite BBQ dry rub. Place in the oven and cook for 10 hours. If you are making this for a family meal, it's best to do this step in the morning so that the ribs will be ready for dinner. If you're making this for meal prep throughout the week, you can cook the ribs any time-- even overnight!
4. Shuck sweet corn, and slice corn from the cob. Set aside.
5. Wash and chop peppers and patty pan squash. Set aside.
6. Wash tomatoes and cut in half. Set aside.
7. Heat a cast iron skillet to medium high heat. Drizzle with olive oil and add onion and garlic. Cook for 5-7 minutes or just until the onions become translucent, stirring often to prevent burning. Add a sprinkle of salt. Remove onions and place in a giant bowl.
8. Using the same pan and another splash of olive oil, add the peppers and patty pan squash, cooking in batches if needed to prevent overcrowding. If you add too much to the pan at one time, the veggies will steam instead of getting those nice caramelized brown edges. Add a sprinkle of salt to each batch. Cook for 5-10 minutes, stirring frequently to prevent burning. Veggies should just be starting to have a little caramelization. Do not overcook. Remove peppers and patty pans and add to the same bowl as the onions and garlic.
9. Using the same pan and another splash of olive oil, cook the sweet corn. Sprinkle with salt. Cook for 5-10 minutes just until some kernels have caramelized edges. Remove from pan and add to the bowl with other veggies.
10. Stir the giant bowl of veggies together. Stir in beans and cherry tomatoes. Season with an additional splash of olive oil, salt, and cracked black pepper if desired. Add chopped fresh basil and parsley. Serve with ribs!
Ribs from 4 Lees Farm, sweet corn from Seany Farms, yellow onion from Gregory's Orchard & Gardens, patty pan squash from Krone's Farm, shishito peppers from Moon Girl Farm, cherry tomatoes and basil from my garden. Everything available at the Old Capitol Farmers Market in Springfield throughout September.