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It must be the height of summer—we’ve lost our taste for meat, just want vegetables, and the occasional piece of fish. Every meal these days involves corn and tomatoes. And now that the green and yellow wax beans in the garden are producing like mad, it’s succotash time. Thanks to a dear friend who stopped by with his sister and a lovely piece of fish, today’s lunch is the perfect summer meal: pan-seared pomfret, and a corn and bean succotash seasoned with chopped parsley, celery leaves, dill flowers, salt, pepper, good olive oil, and lemon. A platter of tomatoes showed up after we took the photo.

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