Kansas Fresh: Your Ticket to Farm Fresh Produce

This time of year the Farmer’s Markets in Kansas are overflowing with fresh, seasonal fruits, veggies, and nuts just waiting to get on your dinner table. And now you can find these specialty crops using an app on your phone! “Kansas Fresh” is available in the app store and helps consumers and crop producers find a place near them to connect- like farmer’s markets, local retail stores, and more. The app also features up-to-date information on what crops are in season, as well as videos and recipes for most of the produce you find- courtesy of Yours Truly!

When buying okra, make sure it is crisp and green with no shriveling or dryness. Okra that is left in the refrigerator or has sat out too long will be slimy!

Today’s recipe incorporates several seasonal Kansas crops- corn, tomatoes, okra and more. It’s Succotash! Succotash is a dish made popular during the great depression because of access to inexpensive specialty crops right from one’s own garden. It is primarily made up of beans and corn with any variety of other veggies. In this recipe I used edamame, but you could also use lima beans or other shell beans, and I also bulked it up with some spicy sausage! Endless possibilities on this fresh summer dish!

One-Skillet Okra and Sausage Maque Choux (aka: Succotash!)

12-16 oz. andouille sausage, sliced into coins
1 tsp. canola oil
2 cups fresh okra coins
1 sweet green pepper, seeds and membranes removed, diced
1 small yellow onion, diced
2 cloves garlic, minced
3 cups sweet corn, fresh or frozen
1 cup shelled edamame
1 cup grape tomatoes, halved
kosher salt and freshly ground black pepper, to taste

In a large deep skillet over medium high heat, add oil; when oil is hot, add sausage coins and and brown on both sides, stirring occasionally.  Remove sausage from pan.  Add okra to skillet and cook in pan drippings from sausage, just until okra is browned (don’t over cook okra!) and beginning to soften, then add it to the reserved andouille sausage; keep warm.

Reduce heat to medium; add bell pepper and onions, cooking until softened, approx. 5 minutes; add minced garlic and cook an additional 30 seconds.  Add corn, edamame, and tomatoes to the vegetables, as well as the reserved okra and sausage; cook until all ingredients are just heat through.  Serve at once, right from the skillet.

What's in Season? Just check the chart!

This seasonality chart shows exactly which crops are in season and when. That way when you’re shopping you’ll know what’s fresh!

Kitchen Smack: If you don’t have grape tomatoes on hand, substitute a 14 oz. can of diced tomatoes, drained well, instead. 

This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season wasdesigned to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients.

 

Now You’re Cookin’,
Chef Alli 

 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, July 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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