Forefathers Day

Forefathers Day dates back to the Pilgrims and Plymouth Massachusetts. On December 21st 1620
Pilgrims landed in the new world. Forefather's day celebrates that date and was introduced in 1769. The Gregorian calendar helped establish December 22nd not the 21st would be celebrated. Forefathers day is a well known and well celebrated holiday in Plymouth.

Heritage is one thing that is important to most Americans. Having pride in where one comes from as well as family history of where it started and how well it has come toward the great American Dream. Forefathers day celebrates the pilgrims being courageous as they sailed across the ocean to a new world that they knew little if anything about. They were searching for a better life and religious freedoms.

In the past Forefathers day was celebrated by feasting at clubs like the Old Colony Club or Mayflower Society dinner party. Succotash was commonly served. Succotash is sweet corn and different types of beans baked in a casserole type dish and topped with a pie crust. Now days succotash is more of a hearty stew made from veggies and poultry. Why not serve up some succotash and have a discussion of your own families history.

1 small yellow onion $0.60
2 cloves garlic $0.16
2 Tbsp butter $0.20
1 lb. frozen lima beans $1.49
1 lb. frozen corn kernels $1.49
1/2 tsp dried thyme $0.03
generous freshly cracked pepper $0.05
1 tsp or to taste salt $0.05
1 large tomato $1.03
handful fresh parsley, optional

Dice the onion and mince the garlic. Cook both down in a large pot over medium heat with 2 Tbsp of butter until the onions are soft and transparent (about 5 minutes).
Add the thawed lima beans and corn to the pot. Also add about a half teaspoon of salt, a generous amount of cracked pepper, and a half teaspoon of thyme. Sautee the vegetables just until tender and warmed through (about 10 minutes).
While the lima beans and corn are sauteing, dice the tomato and roughly chop the parsley leaves.
Once the lima beans and corn are tender, add the tomato and parsley. Season with more salt, pepper, and thyme to taste (I added about 3/4 tsp more salt). Serve warm.


shared on fb at
social media network ---- blog comment
social media network ---- click through