Succotash and our Return from Vermont

So, we drove home from Vermont, stopping at Northampton and Red Fire Farm along the way.  We dinned at Kharma, a raw vegan restaurant in downtown Northampton that features all organic and mostly local produce.  It was very tasty and we would certainly recommend it.  We then stopped at GoBerry, a frozen yogurt shop that serves frozen yogurt made with Sidehill Farm yogurt and Mapleline Milk- amazing combination- the most addictive and tasty frozen yogurt I have tasted.

While at Red Fire Farm, we did some grocery shopping at the farm stand, picking up lots of yummies.  We also did some pick your owns: cherry tomatoes, husk cherries, and shell beans.

Look at all those cherry tomatoes- and oh are they good!

Tongue of Fire Shell Beans- you shell them and they are delicious freshly cooked!

Husk Cherries

Husk cherries?  What are those you ask?  Well, the papery lantern part is just the husk.

The outer husk

The inner fruit

The inner fruit bitten into

So, husk cherries are also called ground cherries.  They grow on low laying bushes and fall off the plant when they are ripe to be picked up off the ground.  Although called cherries, they are not related to cherries, instead more related to tomatillos, and have lots of little seeds in them (all edible and good) instead of one pit.  Their flavor is mild and sweet, reminiscent of cupcakes or cake- I know this sounds strange, but I assure you it has that type of flavor, just more mellow and fruitish.  They are delicious on many levels.  We like to just eat a lot of them plain, but we picked a lot at the farm, and we bulk ordered two flats (!), so we’re planning on making husk cherry marmalade and canning it- yum! We will keep you updated on that front.

Red plums picked up from Red Fire Farm-stand

At the farmstand (which is fine to get to by the way, regardless of the road construction that has made the road up to the farm a dirt road for the present), we also picked up some corn and okra.  On our way home, our tomatoes, corn, okra, shell beans and summer squash danced in our head for our first home cooked meal for a while: succotash!

Succotash with a side of kitty love.

I took 1 chopped onion, 2 chopped zucchini, 3 chopped tomatoes, 1/2 pound of sliced okra, 1 cup of fresh beans, two ears of corn and cooked then in 1 tablespoon of oil and added 3 tablespoons of Worchestershire sauce and 2 tsp of salt.

Succotash with the actual side of bread and butter

It was a very tasty start to our return home.  Glad to be back.

This entry was posted in Local Eating Out, Recipes, Red Fire Farm, Vegetarian Meals and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Succotash and our Return from Vermont

  1. Pingback: Hiya! Why don’t I talk about Okra? | The Lovely Locavore Ladies of Boston

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