
​OccuGardens
This Week in the Garden
Recipe of the Week
Ingredients
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
Step 1
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.
Step 2
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
Weekly Updates
7 Summer Garden Tips
Brought to you by Mother Earth News.
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1. Harvest frequently!
2. Mulch your beds
3. Water consistently
4. Fertilize monthly
5. Pick insects off daily
6. Keep any diseased leaves groomed
7. Compost
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