Nature's Bounty Part 2

Yesterday I wrote about my local Farmer's Market here in Inwood, Upper Manhattan, and made the heirloom tomato salad.

Today I used the rest of the great produce I bought there to make a more or less traditional Santa Fe style Calabacitas. This is a traditional dish in New Mexico, which the Pueblo Indians taught to the Spanish, is made as a one-dish casserole by baking it and adding chicken or beef. Mine is vegetarian and cooks on top of the stove in 20 minutes.

Calabacitas

serves 8

4 tablespoons Olive Oil
1 Red onion, chopped
4 garlic cloves, finely chopped
1 1/2 cups yellow squash, sliced
2 1/2 cups zucchini, sliced
2 cups corn kernels (Fresh is best, but frozen will do)
2 scallions, sliced
1 cup green chile, chopped
1 cup Roma tomatoes, diced
1 can black beans, drained and rinsed
1/2 cup cilantro, chopped (you may substitute parsley)
salt and pepper, and any other herbs, to taste
(I use oregano, marjoram, and cumin, but use whatever you have on hand, and suit your taste)


Heat 2 tablespoons of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.

Add the squash and zucchini and saute 5 minuts longer, until softened.

Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.

Stir in the tomatoes, cilantro, and beans and heat through, about 5 minutes.

Season with salt and herbs. Serve hot or warm.

© Mark Tafoya