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McCann Calabacitas ~ Starving Students and Too Many Tomatoes

February 25, 2010

Mrs. McCann lived next to me when I rented a room in great duplex on 7th and Slate in downtown Albuquerque. She grew tomatoes in dozens of white plastic 5 gallon buckets and used them in everything.

The household held a rotating assortment of wannabe rock stars, inept DJs and starving students. In season, Mrs. McCann hung bags of ripe tomatoes on the door daily and we happily ate bowl after bowl of calabacitas from her mom’s recipe.

In the restaurants I ran, calabacitas was on the menu from the first ripe cherry tomatoes in June until the late fall frost.

4 TBL salad oil
1 # zucchini squash, washed and cut into 1/2″ rings
2 tsp sugar
12 oz frozen whole kernel corn
2 Large tomatoes, cut into 8ths
1 tsp salt
dash coarse black pepper
1 tsp chile powder

In large frying pan heat the salad oil and saute onion until tender. Add squash and cook 5 minutes, stirring often. Add the corn, tomatoes and remaining ingredients. Cook, stirring occasionally until done.

kd sebastian

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