Farmers’ Market Recipes – August 1st

The wonderful Chef Doug Katz joined us at the Highland Square Farmers’ Market last Thursday. He cooked up a simple, yet DELICIOUS succotash.

You might know Doug from his restaurants – fire food and drink, The Katz Club Diner, and Provenance at The Cleveland Museum of Art. In all of his work, Doug uses farm fresh ingredients in simple preparations. When food is fresh, it doesn’t need to be complicated to be delicious; simplicity allows the inherent goodness of fresh and local food shine.

Market Fresh Succotash

Serves 8 as a side dish

3 ounces Olive oil
2 small Local yellow onions, peeled, and diced (the size of corn kernel)
6 ears of Sweet corn, cleaned and cut from cob, scraped of all corn milk
1 cup Wax beans, cleaned and sliced (the size of corn kernel)
1 cup Green beans, cleaned and sliced (the size of corn kernel)
1 large Red bell pepper, seeded, cleaned of white pith and diced (the size of corn kernel)
2 tbs Fennel fronds (green tops), finely chopped
2 tbs Chives, finely cut
2 cups New Zealand spinach or other hearty green
Kosher salt and freshly cracked black pepper
Unsalted butter, to taste

Heat olive oil in a heavy sauce pot or enamel pot
Add onions, season with salt and pepper and sweat for 5 minutes over medium heat until translucent and the smell is sweet
Add sweet corn and wax beans and sweat for an additional 5 minutes, add seasoning again to taste
Add green beans and sweet bell peppers and sweat for 5 minutes
Add fennel fronds, chives and spinach and continue cooking until the spinach is wilted
Add butter to finish if preferred and re season with salt and pepper
Enjoy as a side dish with steak, chicken or grilled fish

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