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Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
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Recipe: Roasted steelhead trout and succotash
“Indian summer” usually comes later in October, one last heat wave before our weather turns cool. But if these first warm days of autumn are any indicator, we could be in for one long Indian summer right into winter. Succotash is the perfect Indian summer dish, combing late fresh corn with freshly harvested shell beans. “Succotash” comes from the Narragansett word “msickquatash,” described as a “simmering pot of corn to which other ingredients were added.” Sometime in the 1700s, colonists settled on a combination of corn and shell beans, preferably limas. This version makes succotash part of a one-pan meal, roasting the corn and beans alongside steelhead trout fillets – another early fall favorite. This succotash also can be made without the fish; roast it in the oven for the same 30 minutes. Or substitute close-cousin salmon for the steelhead. Roasted steelhead and succotash Makes 2 to 3 servings Ingredients: For the succotash: 1 cup fresh lima beans, shelled 1 cup fresh corn kernels 1 cup cherry tomatoes, halved or quartered 2 tablespoons extra virgin olive oil Salt and pepper to taste For the fish: 2 tablespoons butter 1 pound steelhead fillets 1 to 2 limes 1/2 teaspoon Old Bay or similar seasoning mix Two sprigs of fresh dill or 1 teaspoon dried dill
Instructions: In a heavy saucepan, bring 4 cups of salted water to a boil. Add lima beans. Cover and reduce heat to simmer. Cook until beans are fork tender, about 15 minutes. Drain. In a large bowl, mix together cooked limas, fresh corn kernels and cherry tomatoes. Drizzle with olive oil and toss lightly. Season to taste with salt and pepper. Preheat oven to 375 degrees F. In a large (8- by 12-inch or 9- by 13-inch) baking dish, put butter. Place in oven to melt (about 2 minutes). Rinse and pat dry fish fillets. Carefully remove baking dish from oven and swirl melted butter around so it covers the bottom of the dish. Add fillets to pan, turning to cover both sides with melted butter, then arrange skin side down. Cut and squeeze 1 lime over the fish fillets. Sprinkle liberally with Old Bay or similar fish seasoning. Top with fresh dill or sprinkle with dried dill. Spoon the succotash around the fillets. Put baking dish in 375-degree oven and roast for 30 minutes, or until fish flakes easily. Serve immediately with lime wedges.
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A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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