According to Wikipedia, succotash comes from a Narragansett word that means "boiled corn kernels". Specific recipes for succotash vary from region to region and from grandmother to grandmother but traditionally include fresh corn and lima beans. As with many Depression-era dishes the ingredients are inexpensive, yet come together to make a filling comfort food. Plenty of butter or lard and cream when available make the starchy vegetables easier to digest and facilitates the absorption of their vitamins.

    This recipe for succotash uses all of the wonderful, fresh vegetables that are available now in the late summer and early autumn. The second season for Florida sweet corn is in high gear while the field peas are finishing up their final crops. Most of the country is enjoying the last of the fresh tomatoes while the Florida tomatoes are just getting started again.

1 tomato, seeded and chopped

10 oz. fresh or frozen lima beans

2 cups fresh or frozen sweet corn

1 Tblsp butter

1/2 cup sugar snap peas

1 1/2 cup chopped onion

1 clove garlic, minced

1 tsp sugar

1 cup cream, not ultra-pasteurized, preferably from grass fed cows

sea salt and pepper to taste

   In a large skillet boil the lima beans in water to cover for 7 minutes. Add the corn and continue cooking for 3 more minutes. Turn the lima beans and corn into a strainer to drain the water. Meanwhile, add garlic, onion, butter to the warm pan and saute'. Add the limas and corn back to the pan with the sugar snap peas, a teaspoon of sugar and the cream. Simmer gently 5 minutes. Add the chopped tomato and heat briefly. Season with salt and pepper and serve.