Disclosure: I am serving as an ambassador for the Arkansas Soybean Promotion Board by highlighting stories surrounding Arkansas’s largest row crop – soybeans! #ARSoyStory #themiraclebean #ARSoySupper
Next Tuesday Spring arrives. Officially. She’s been softly nudging her way into our lives here in Arkansas. How about where you live? The daffodils are straining their necks, anxious to grab every bit of sunlight and warmth they can get. Little purple flowers on vines just showed up. Or perhaps they’ve been there for weeks and I am just now noticing? Overnight the air once again became crisp and there are talks about a nor’easter arriving in NYC. Spring is proceeding slowly.
Let’s jump-start it. Rev it up!
I don’t know about you but I looooooove it when vegetables come into season. (Of course I know you do, silly). Bursting tomatoes, crisp corn-on-the-cobb and all the juiciness of ready-to-eat-before-it-spoils-because-it-is-so-incredibly-ripe produce. Platters and dishes bursting with vibrant colors.
While we do have to wait for the expectant growing seasons of local vegetables, we can take advantage of vegetables that were frozen while in season. We can also start reintroducing vibrant colors to our dinner plates in anticipation of what lies ahead.
Unfortunately, I live five hours North of Camden and I don’t eat pork. Ha! But that’s not stopping me……….. and that doesn’t have to stop you! Inspired by the Postmaster’s Grill, I have created us a soybean succotash recipe with turkey ham, fresh corn-on-the-cobb, frozen organic soybeans and a hint of tomatoes. This dish is vibrant, delicious, and super easy to pull together.
Recipe sponsored by the Arkansas Soybean Promotion Board and inspired by Postmaster’s Grill restaurant in Camden, Arkansas
2 cups frozen organic edamame (aka, immature soybeans)
1 tablespoon extra virgin olive oil
1 cup prepared turkey ham or corn beef deli meat, diced
5 ears of corn, kernels removed
2 tablespoons butter
¼ teaspoon salt
1/8th teaspoon ground black pepper
2 roma tomatoes, chopped
¼ cup heavy whipping cream
- Cook frozen edamame according to instructions on package. Drain and set aside.
- In skillet over medium-high heat, brown corned beef in olive oil for approximately five minutes or until warmed.
- Add corn, butter, salt and pepper to skillet with corned beef and cook for ten minutes, stirring frequently.
- Transfer contents to a medium mixing bowl and add drained edamame. Stir.
- Add tomatoes and cream. Stir.
- Serve and enjoy
Eat well, my friends. Eat well.