Thanks for the great recipe, Sarah! Succotash is a very New England dish, too, because, um, Plymouth Rock? Hahaha. My auntie May once told me (I was about 10 or so) that “we’ll make a nice succotash next time you’re here.” I think I was crying because I had to go back home after my visit and she was comforting me. The funny thing was, she was not a cook by any stretch of my imagination. She was a night nurse, lived with her mother, my grandmother, and it was my grandmother who did all the cooking. But May must have been dabbling. I find it a bit bland, but I think the key is, as in your recipe, to have the very freshest, in-season ingredients.
And thank you for the Lowcountry Grocery info. I never knew about them. I do get a “$20 Bag) from Edisto (delivered to The Glass Onion) when I’m there, but I signed up for Lowcountry too. I’ll be back at the end of October. I hope I can get into some of your wine classes. No luck the past 2 years.
Thanks for the great recipe, Sarah! Succotash is a very New England dish, too, because, um, Plymouth Rock? Hahaha. My auntie May once told me (I was about 10 or so) that “we’ll make a nice succotash next time you’re here.” I think I was crying because I had to go back home after my visit and she was comforting me. The funny thing was, she was not a cook by any stretch of my imagination. She was a night nurse, lived with her mother, my grandmother, and it was my grandmother who did all the cooking. But May must have been dabbling. I find it a bit bland, but I think the key is, as in your recipe, to have the very freshest, in-season ingredients.
And thank you for the Lowcountry Grocery info. I never knew about them. I do get a “$20 Bag) from Edisto (delivered to The Glass Onion) when I’m there, but I signed up for Lowcountry too. I’ll be back at the end of October. I hope I can get into some of your wine classes. No luck the past 2 years.