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October 22, 2013

Hot and Savory Sautéed Swiss Chard

When rummaging in my garden for dinner, I tend to reach for kale over the Swiss chard. I think that’s because I never really came upon the right flavor combo that seemed over- the- top- delicious. Well, those days are over. The combination of spicy hot pepper flakes, pink salt, olive oil, and the zip of lemon juice send me to the moon. Plus chard is a powerhouse of vitamins A, C, and K as well as providing a wealth of minerals like iron and potassium.

It couldn’t be quicker or easier. So if your garden resembles mine and has a big stand of rainbow chard…take charge of the chard with this healthy recipe….


image by Laura Cabot

Hot and Savory Sautéed Swiss Chard

Laura Cabot, Laura Cabot Catering, Waldoboro

2 large bunches of Swiss chard, trimmed and chopped into bite-sized pieces
2 Tablespoons olive oil
2 Tablespoons butter
2 garlic cloves, crushed
1 pinch of red pepper flakes
Juice of one lemon
Himalayan pink salt and fresh ground pepper

Melt butter and oil together in a heavy skillet. Add garlic and red pepper. Add the chopped chard, a little salt and pepper, and stir to coat. Cover and cook until tender, stirring occasionally, about 5-9 minutes.

Add the lemon juice, stirring and correct seasonings.

Enjoy as a side to a vegetarian meal or complements rich, roasted meats nicely too.

Serves 4.


September 2, 2013

Arugula with Orzo and Garden Tomatoes

Here is a delicious, one-dish dinner from If you like arugula, you’ll love this recipe! For a link to the complete instructions, click on the image below.

image and recipe from

August 18, 2013

Pasta with Roasted Cauliflower and Cherry Tomato

Cauliflower is one of the “white foods” I embrace. As a diabetic, white bread, cakes and cookies, mashed potatoes, etc. are verboten. But cauliflower is a personal favorite of mine, especially the orange “cheddar” variety. It is excellent roasted, in pasta, as a crudité, in quiche, with a cheese sauce or mashed as a potato substitute…you get the picture.

Not many local farmers seem to grow cauliflower, maybe it is not cost effective, the finished product being quite a bit smaller than the super market variety. But I found several heads of it recently at School House Farm, a little gem of a farm stand in Warren on Rt 1. I took them home and made the most phenomenal pasta dish, and here it is! If you’ve never had roasted cauliflower, you will be amazed at the depth of flavor roasting it achieves!

image from

Pasta with Roasted Cauliflower and Cherry Tomato

Laura Cabot, Laura Cabot Catering, Waldoboro

1 large or two smaller heads of cauliflower
2 cups of cherry tomatoes, cut in half
1 pound bucatini pasta or a whole wheat substitution
1 Tablespoon minced garlic
Salt and pepper
1/4 cup olive oil
Parsley chiffonade and toasted bread crumbs for garnish; Parmesan is optional

Toss the two veggies in oil and season with salt. Roast the cauliflower and tomatoes together in the oven until nutty and somewhat soft.

Cook the pasta al dente and drain, reserving a bit of pasta water.

Sauté the garlic in a large skillet, add the roasted veggies and cooked pasta, tossing and seasoning with salt and pepper. Add a little pasta water and toss all until nicely glazed.

Top with garnishes as you choose and enjoy this dish with a healthy side salad.

Serves 4.

August 11, 2013

Roast Lemon Balm Chicken

Working in my gardens at this time of the year is always a pleasure when I am near the lemon balm. Brushing against it releases the fresh scent of lemony goodness.

A member of the mint family, it has ridged leaves and likes to self seed if it is happy. Mine must be happy because now I have it everywhere! This fact lead me to consider new ways to use it rather than just in teas and tinctures. Here is a delicious recipe I came up with for Roast Lemon Balm Chicken. It works on the grill also, but you must use skin on chicken. If grilling, make a compound butter using the herb and slather it on under the skin of the chicken. Let it rest for a day under refrigeration to let flavors marry, then grill.


Roast Lemon Balm Chicken
Laura Cabot, Laura Cabot Catering, Waldoboro

1 average size free range roasting bird, rinsed and patted dry, truss and salt the interior
1/2 stick of softened butter
1 cup of finely chopped lemon balm leaves
1 teaspoon sage leaves, chiffonade
Salt and pepper to taste

Combine herbs and seasonings with the softened butter to create a compound butter.

Loosen the bird’s skin, being careful not to tear it.

Slather the butter compound under the breast skin and everywhere you can. Salt and pepper the skin.

Roast in a preheated 350° oven for an hour and a half or until done per the weight. It should have a crisp skin, fragrant with lemon and sage. The drumstick moves easily in its joint when it is properly cooked.

Enjoy with friends and a nice garden salad, maybe a big pile of steamed Romano beans on the side. Ahhh….

Serves 4-6.

July 11, 2013

Cuban Grilled Corn

Nothing says summer like corn on the cob. Here is a wonderful grilled variation of this favorite summer vegetable. For a link to this Cuban Grilled Corn recipe, click on the image below.

image and recipe from

July 8, 2013

Garden Pea Potato Salad

One of the sweetest gifts of the garden and a traditional part of an early July celebration meal, fresh peas herald the arrival of full blown summer eating.

Arriving at the local markets at pretty much the same time as Japanese beetles on my roses, and the traffic congestion on Rt 1, it’s hard to beat the wonderful taste of garden peas.

Because they are so labor intensive to shell out, I use them as a visual and flavor accent in side salads. I especially love them in a salad of local new potatoes, simply dressed with mayonnaise, salt, pepper, onion, and celery. Pile a few pea tendrils on top and you’ve got something special and “of the moment!”

photo by Laura Cabot

Laura’s Garden Potato Salad with Peas
Laura Cabot, Laura Cabot Catering, Waldoboro

2 pounds new red potatoes, scrubbed
A few celery stalks, chopped
1 small red onion, chopped
2 cups of fresh peas, shelled but raw
1 teaspoon of garden dill, chopped
Salt, fresh pepper, olive oil, good mustard and mayo, pea tendrils for garnish

Cook the potatoes in boiling, salted water until just done. Drain and let cool.

Dice, then toss with a bit of olive oil, season with salt and pepper.

Add celery, onion, dill and peas along with mustard and mayo to taste. Toss well.

Pile on a tangle of pea tendrils for a whimsical look. Great warm or cold. Pairs well with anything off the grill!

Serves 6.

June 3, 2013

Braising Greens

What to do for a side dish with a rich cut of meat like ribs when you want something healthful…and maybe even something out of your own spring garden?


Braising Greens
Laura Cabot, Laura Cabot Catering, Waldoboro

I took a look at my overgrown mesclun yesterday, and what to my wondering eyes should appear but the opportunity to make pot herbs out of most of them!

All those Asian greens and mustards, pac choi and kales that are so tasty and tiny take very well to a quick saute in olive oil with salt and pepper. Add a little water or stock to finish them in a covered pot.  If it’s too big for a salad, cook it!

It is that simple…and a pile of meltingly soft greens, just out of the garden, is deeply nourishing and a fine balance to most grilled, fatty foods. Try it sometime.

May 17, 2013

Good King Henry

I love vegetables, gardening, and the first lovelies of spring. BUT I confess to being out of the loop about a perennial plant known as Good King Henry (Chenopodium bonus-henricus).

Good King Henry

Native to Europe but brought to America by the early colonists, Good King Henry is known by a variety of names such as Goosefoot, English Mercury, Fat Hen (good for chicken feed evidently), Poor Man’s Asparagus, Smearwort (makes a poultice) and All Good, since you can use the entire plant for something. There is also, legend has it, a sprite-like helpful spirit called Good King Henry who, it is said, will help with domestic chores for a saucer of cream! Those were the days before minimum wage went up.

A member of the amaranth family like Quinoa, and a relative to Lamb’s Quarters, the first shoots are prepared like asparagus. The later leaves are very much like calaloo or…think of GKH as a perennial spinach. The seed of this versatile herb is hard to germinate, but the plants can be had from a variety of sources.

It grows easily in Maine in fertile soil with good drainage. It’s best not to harvest the leaves heavily until the third year, much like asparagus. The established plants can be divided eventually. I believe I need a few of these fantastic plants in my garden!

Thanks to my friend, Joanna Linden of Fedco Seeds, for the shout out about GKH!

Larua Cabot, Laura Cabot Catering, Waldoboro

Take as many leaves as you dare to from your established plant and rinse them carefully.

Saute several chopped spring onions in olive oil in a medium sized skillet.

Add the whole or chopped leaves of GKH, a dash of salt or soy, and saute until wilted yet bright green.

A grind of fresh pepper and you’ve got a side dish high in many important nutrients. This pot herb mixes well with other spring greens like nettle, wild cress, dandelion, lamb’s quarters and so on.

May 7, 2013

Melissa Kelly of Primo Wins JBF Best Chef Northeast Award

We want to take this opportunity to congratulate Melissa Kelly of Primo in Rockland for her 2013 James Beard Foundation Award for Best Chef Northeast. Well Done!!

image courtesy of Kent Miller, Portland Press Herald

May 6, 2013

Stuffed Chard with Fresh Marinara

Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.

Stuffed Chard with Fresh Marinara

1 pound 90%-lean ground beef
1/2 cup plain dry breadcrumbs
2 medium shallots, minced, divided
1 1/2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper, divided
8 large Swiss chard leaves, stems removed (see Tip)
1 14-ounce can reduced-sodium chicken broth
1 Tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 28-ounce can crushed tomatoes
1/2 cup freshly shredded Parmesan cheese, (optional)

Gently mix beef, breadcrumbs, 1 Tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.

Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165 degrees F, 8 to 10 minutes. Discard any remaining broth.

Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.


Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

MAKE AHEAD TIP: Cover and refrigerate the chard rolls in the sauce; reheat in a covered baking dish at 350 degrees F for about 10 minutes.

Serves 4 (2 rolls each).

April 30, 2013

Cucumber Infused Water

With hot weather on its way, consider making your own “smart water!”

Few things are more delicious, refreshing… and economical…than an infused water made with either fruits or vegetables, just like in your spa. My personal favorite is cucumber. Citrus, fennel, mint, or basil and blackberry are also contenders.


Cucumber Infused Water
Laura Cabot, Laura Cabot Catering, Waldoboro

Here is my recipe for cucumber infused water:

One cucumber, washed
A lemon
One pitcher of filtered water

Slice the cucumber thinly with a very sharp knife. Add to the water with a squeeze of lemon if you like. Cover and let sit for a few hours.

Serve chilled with a slice of cucumber as a garnish.


April 14, 2013

Spring Chive Goddess Dressing

It won’t be long now before we have lovely fresh chives in abundance, and baby lettuces too! Here’s the perfect dressing for these tender young treats.

chive image:

Spring Chive Goddess Dressing
Laura Cabot, Laura Cabot Catering, Waldoboro

3/4 cup full fat sour cream
3/4 cup olive oil mayo
2 large cloves, minced fresh garlic
1 cup minced fresh chives
1 teaspoon fresh tarragon leaves, chopped
1/2 teaspoon of lemon zest
1 Tablespoon fresh lemon juice
2 anchovy filets, white or regular
Salt and freshly ground pepper to taste

Combine all but the chives in a blender until creamy. Transfer to a bowl. Add the chives by hand and fold in. Season to your taste, cover, and refrigerate for an hour or so before serving.

You can use this as a dip or spread. Thin with a little cream to make a stellar salad dressing. Top your salad with chive blossoms for the best effect.

April 10, 2013

Spargel 101

Although the German Spargel (white asparagus or Asparagus officinalis) season doesn’t peak until the month of May, I have been thinking “asparagus” for  weeks already and thought a little tutorial might be appropriate now to get us up to speed. It won’t be long before we’ll notice this unusual asparagus in the markets. Soon a local farmer will want to grow them!

image courtesy of

Certainly, very pretty asparagus is now in the grocery, grown somewhere else, but it’s good and it’s often on sale. But once we get our fill of green asparagus, which is hard to imagine (as I am waiting, at year four, for my very own first spears)…it might be fun to know how to use the white version.

I got a quick lesson in Spargle quite unexpectedly when Dominika, the German owner of a local B and B, Le Vatout (, dropped by for coffee a few days ago. Seems she knows most everything there is to know about preparing this unusual vegetable. Evidently it requires hilling to blanch it, then a special tool to cut the Spargel down without disturbing the root system, which is slipped over the top of the shoot and down to the bottom to cut it. It is traditionally cut quite a bit longer than ordinary asparagus, like a foot or longer. A special tool is then used to pare off and peel the bottom two thirds of the stalk.

The season usually spawns a media frenzy in Germany and many festivals as well as traditional family meals and much excitement. The best specimens come from an area called Beelitz, southwest of Berlin. And the season, much like regular asparagus, is short-lived, all over by mid-summer.

The most treasured Spargel meal consists of the peeled and boiled Spargel, which is by itself a little bitter, cooked with lemon juice and paired with thinly sliced Black Forest Schinken, a cured ham similar to Prosciutto, simply boiled new potatoes, Hollandaise sauce, and melted butter. Yes both. Here are the nuances of creating this magical meal. Dominika waxed on about the combination of all the components and how they created a gustatory Gestalt! Try a dry, white wine with this meal, preferably something German.

German White Asparagus with Ham, Boiled Potatoes, Butter and Hollandaise
Laura Cabot, Laura Cabot Catering, Waldoboro

8 pounds Spargel, peeled like carrots and trimmed of the root end
Salt and a lemon

To Prepare the asparagus:

Choose a large pot and fill it half way with salted water. Bring to a boil, adding the zest and juice of one lemon. Add the trimmed and peeled Spargel.

Cook the Spargel around 10-15 minutes, until tender. It will take quite a bit longer than ordinary asparagus.

Assembling the meal:

4-5 waxy new potatoes, per person, boiled simply until just tender in salted water and kept warm.

A few thinly sliced pieces of cured ham per person.

Your favorite Hollandaise recipe, made by hand, at room temperature.

A high quality butter, melted and drawn, kept warm.

Assemble all these elements on the plate and drench with butter, adding perhaps a smattering of fresh parsley for garnish. Indulge in good German fashion!

Serves 4.

April 5, 2013

Spring Vegetable Lasagna

By this point in the season we’re all anxious for something that comes out of the ground, preferably in our own backyards. Any green sprout, edible or not, is a welcome sight.

Today I took the fir boughs off my asparagus and raked out the bed in hopes of a sighting. Nothing yet, there’s still frost in the ground. But very soon there will be a thrilling crop of my very own asparagus…and it took four years to reach this moment!


This is what I will make:

Asparagus, Pea, Spinach Lasagna
Laura Cabot, Laura Cabot Catering, Waldoboro

4 pounds trimmed and quickly steamed asparagus, cut into one inch pieces
1 large white onion, peeled and diced, sautéed in a generous amount of olive oil
3 cups cooked, well drained spinach, chopped
1 cup of stemmed and finely chopped parsley
2 cups of goat cheese crumble OR fresh ricotta, if you prefer ( Lakins’ Gorges Cheese in Rockport, ME makes a fantastic fresh handmade ricotta!)
2 cups of good Parmesan
2 cups of shredded mozzarella
1 quart of your favorite bechamel recipe, or you may use a jarred white sauce and add a pinch of nutmeg to it
A cup of heavy cream
Salt and pepper
12 or more no boil lasagna noodles

Combine all the vegetables, spinach asparagus, onion and peas, with a bit of white sauce and season with salt and pepper.

In a greased deep lasagna pan, cover the bottom with white sauce thinned with heavy cream.

Layer in noodles, vegetables, cheeses and sauce until you’ve used everything up OR reached the top of the pan. Finish with a layer of noodles and white sauce, sprinkle on more cheese.

Using your best judgement, add a little more heavy cream in the layering process if you think the lasagna needs it; you don’t want it to be dry.

Cover tightly with parchment lined foil and bake for about an hour at 350°.

Let it rest for 20 minutes, covered, before cutting. Enjoy with a big spring salad!

Serves 8-10.

February 6, 2013

Burdock Root Kinpira

Burdock is a hearty biannual plant and relative to the thistle, known to most everyone because of their super sticky seed pods. Anyone with a pet dog has taken burdocks from their coat or noticed the plant growing in an empty lot.

With a very deep taproot and tenacious ways, the burdock root is best deliberately planted in a garden for easy digging. Aside from that, spring or fall are both good times to dig the burdock root. Fall dug roots are available in local natural foods markets now, and are known to be a strengthening and medicinal food. They are useful for making liver tonics as well as side dishes. The idea is that this slow growing and strong root will impart these qualities to the diner.

Often used in oriental cuisine, the hardest part of using burdock is getting them cleaned. They will need a super brisk scrub with a stiff brush and often two types of cooking techniques to soften them. I use them in a Hiziki seaweed stir fry with carrot, onion and tofu, but the julienned or shaved roots (sasagaki style, sort of like sharpening a pencil) are delicious on their own.

Here is a recipe featuring classic Japanese technique that couldn’t be easier.

image courtesy of

Burdock Kinpira
Laura Cabot, Laura Cabot Catering, Waldoboro

Scrub several burdock roots, being careful not to take off all the skin. This is where the flavor is.

Shave the root like you would sharpen a pencil with a knife by turning the root in small increments as you shave it down. Stop at two cups of shaved root.

Choose a heavy saute pan and heat it up with a small amount of good quality oil.

Toss the burdock with a small amount of sea salt and coat with the oil, sauteing for five minutes or so. Add a dash of sake or mirin and a little soy sauce, continuing to saute. A small amount of sugar, maybe a half teaspoon, is favored by some but I omit it.

Reduce the flame and add a cup of vegetable stock. Cover with a close fitting cover and let the burdock steam until it is tender and all the liquid is absorbed. You may need to add a little more liquid.

By the time the roots are cooked you should have a tender, lightly glazed, bronzed and delicious side dish with dynamic flavor and very healthy qualities. Kinpira is a technique that means “to saute and then simmer,” which is important when using a root this hard.

I used to kill these plants, and now I seek them out for supper!

Be well with this strong winter food.

December 10, 2012

Russell Libby, RIP

The Maine Organic Farmers and Gardeners Association announces, with great sadness, the death of its beloved leader Russell Libby, following a long struggle with cancer. He passed away peacefully among his family at his home this morning in Mt. Vernon, Maine. He was 56.

Russell With Suffolks SmallRussell lent his extraordinary leadership skills to MOFGA for almost 30 years. He served on the Board of Directors for a decade before becoming its long-serving Executive Director in 1995. He held that position until November 2 of this year, when he assumed the title of Senior Policy Advisor. In that role he continued to guide the organization with his characteristic wisdom, compassion and dedication, even as his health failed. Prudently, he took many steps to ensure that MOFGA’s course would remain steady in the time to come. A search for a new Executive Director is set to begin on January 1, 2013. MOFGA is currently under the guidance of Heather Spalding, who has worked closely with Russell at MOFGA since 1997.

“We are saddened beyond words by Russell’s passing, but we are grateful for the legacy he has given us,” said MOFGA Board President Barbara Damrosch. “MOFGA has always been a vibrant organization that, through educational and policy work, has advanced the cause of safe, healthful food in Maine and championed the farmers and gardeners who grow it. Russell nurtured MOFGA to the point where its membership now exceeds that of any other state organic group. New farmers look to Maine for encouragement and inspiration.”

A memorial service will take place at 11:00 a.m. on Saturday, December 15, at the Mount Vernon Elementary School. At a later date, to be determined, MOFGA will host a gathering in honor of Russell in the Exhibition Hall at the Common Ground Education in Unity.

October 24, 2012

Fresh Pasta with Pesto and Green Beans

Delicious pesto keeps us eating those fresh greens from summer all year long. Enjoy this fresh pasta with pesto and green beans recipe by clicking on the image below.

image and recipe from

October 19, 2012


Yes, we’ve had a heavy frost in my neck of the woods. But a quick trip to the garden this morning proves that there is a lot out there still thriving. All the brassicas, of course, some cherry tomatoes are hanging on, quite literally. And my brussel sprouts may be big enough to eat by Thanksgiving.

image and recipe courtesy of Laura Cabot, Laura Cabot Catering, Waldoboro

My broad leaved escarole is looking and probably tasting better than ever! A good hard frost tends to sweeten up many vegetables. Is there a metaphor there for life and learning?

There was a time when the endives confused me. Radicchio, Puntarelle, Belgian endive, Frisee…how were they different and how to use them in all their bitter glory? Many of this genus is at home in a beautifully dressed salad.

But my favorite late season treat is the broad leaved variety simply cleaned, chopped, and simmered for a half hour or so in strong homemade chicken stock. Seasoned with salt and freshly ground pepper, it is a supremely comforting light supper for a chilly day. Full of vitamins and fiber, too. So easy, I am not sure that I can call it a recipe.

Simply spectacular!

October 9, 2012

Quick Watermelon Radish Pickles

I was farm stand shopping, and what to my wondering eye should appear but a bucket of big, white radishes! Once cut in half, these radishes reveal a hot pink center of florescent proportions with a thin lime green band toward the white skin and looking just like a watermelon. Ah, the watermelon radish. I’d heard of them but thought they were merely the stuff of legends. Actually an heirloom variety of the Daikon radish, these winter radishes are called Shirimei in Japan.


Wow, so here I was with dozens of them and I decided to take them home, have a little conversation and get to know them better. You know, where did you grow up? Which seed company sired you? Stuff like that.

My first impulse was to slice them thinly into a salad, which I did. Saving the leftover wilted salad for the next day’s lunch, I noticed how nicely the radishes picked up the flavors of the vinaigrette, yet remained crunchy and pretty…hmmm, a quick pickle!

Visually stunning, healthy and oh so tasty, these little beauties are at the top of my fall shopping list.

Quick Watermelon Radish Pickles
Laura Cabot, Laura Cabot Catering, Waldoboro

Wash the radishes. Trim off the root and top. Cut the radishes into half moons and set aside.

Prepare your favorite light vinaigrette with a bit of toasted sesame oil. Add some rinsed and toasted black sesame seeds to the vinaigrette.

Toss all together and there you have your watermelon slices complete with “seeds”.

Even better the next day!

Creative. Delicious. Healthy.

September 27, 2012

Shell Bean Succotash

One of my favorite finds in local farm stands at this time of year is “shell beans.” Similar to a Borlotti bean but rounder in shape, a Cranberry bean is what one usually finds grown around here. Sometimes you can find the more elongated “Dwarf Horticultural Bean,” which I’ve had some luck with. These beans are beautifully streaked with red both on the bean and outer shell. I can find moments of happiness in the mindless activity of shelling out a bushel or so while sitting on my porch enjoying that particular brand of Autumn sunlight.

Shell Bean image © Jim Bazin

I love simply cooking these beans with winter savory and watching them make their own gravy. It’s a prized breakfast food in my home, enjoyed with poached eggs and some chopped onion, maybe even some of Curtis meats tasty  breakfast ham, warmed in a fry pan….

But to make a succotash, learn from our earliest settlers, the Native Americans, and combine beans with corn to make a higher protein meal or side dish. Derived from the early Narragansett word, “msickquatash”, which means boiled corn kernels, succotash was always something I liked to eat as a kid. Granted I was one of those child weirdos who enjoyed lima beans. This is the succotash most of us know. But try stepping it up a bit with this more gourmet variation using freshly grown late season corn and shell beans in season.

Shell Bean Succotash
Laura Cabot, Laura Cabot Catering, Waldoboro

1 pound shell beans, shucked weight
8 ears of corn, or roughly double the amount of corn kernels to beans
1 ounce diced salt pork, optional
1/2 cup diced onion
Salt and pepper to taste

Steam corn, cool, then cut the corn off the cob. Set aside.

Rinse, then cook the shelled beans in an ample amount of water, about 2 cups.

In another heavy pan, fry out the diced salt pork, add in the cooked beans and corn with all liquids.

Season to taste with salt and pepper. Serve hot. Pow wow around the table and dig in.

Serves 6-8 hearty eaters as a side dish.