Eating Local: Grilled Santa Maria Chicken & Bratwurst w/ Summer Succotash

20120723-083431.jpg We've been cooped up all weekend with rain storms. So when the clouds broke and the sun peeked out, we fired up the grill and made the most delicious chicken & brats from TLV Tree Farm. I didn't have to think long about what would go with these delectable meats, summer succotash full of sweet corn, summer squash, sweet onions, and yellow peppers. All the veg is from the farmers' market, Gorman Farm & my CSA at Breezy Willow Farm.

Ingredients: - whole spatchcocked chicken - 1 bratwurst - 6 ears of corn, kernels removed - 4 summer squash (I had a mix of green, yellow & pattypan), diced - 2 sweet onions, diced - 4 cloves of garlic, smashed & chopped - 2 yellow peppers, diced - 1 bag of frozen lima beans, (not local but organic) - 2-3 tbsp butter - Olive oil - salt & pepper - Susie Q Santa Maria Seasoning


Method: - fire up your grill & season the chicken w/ olive oil and liberal amounts of SusieQ. If you don't have SusieQ, season with olive oil, salt, paprika, garlic powder and pepper. Cook until the chicken's juiced run clear and internal temp is around 170. The brats will cook up in 15-20 mins. - in a large cast iron pan, heat up your butter and olive oil. Add all of your veg, and limas & season with salt & pepper. Stir occasionally, and taste for seasoning and doneness as you go. It took about 25 minutes over medium-high heat for my succotash to cook through. - serve it up with some pickled banana peppers and some mustard. It was easy, delicious, and a great way to use up the zillions of zucchini in my fridge!