This Week in the Garden
Recipe of the Week
1 tablespoon olive oil
1 medium yellow onion, chopped (about 1 cup)
2 cups frozen shelled edamame, thawed
1 1/2 cups frozen corn kernels, thawed
1 cup grape tomatoes, halved lengthwise
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
1. Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until tender, about 4 minutes.
2. Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes. Remove from heat. Transfer to a bowl; cool 10 minutes. Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper.
Feta-Herb Edamame Succotash
Tip of the Week
7 Summer Garden Tips
Brought to you by Mother Earth News.
1. Harvest frequently!
2. Mulch your beds
3. Water consistently
4. Fertilize monthly
5. Pick insects off daily
6. Keep any diseased leaves groomed