Peachy the Magazine April May 2014 | Page 45

FARM-TO-FORK ½ cup apple cider vinegar 2 tablespoons canola oil 1 teaspoon toasted ground cumin 1 pound soy beans, blanched 1 cup fresh chopped parsley Small dice onions, peppers, and radishes and set aside. Roast beets about 45 minutes or until they can be pierced easily with a knife. Let beets cool enough to handle, peel and dice. Shuck corn and remove kernels from cobs. 1 tablespoon fresh oregano 1 tablespoon fresh thyme 1 teaspoon black pepper 2 teaspoons kosher salt ½ cup yellow onion, diced 2 tablespoons garlic, minced ½ teaspoon crushed red pepper Bring orange juice and apricot preserves to a simmer and stir until smooth. In a separate bowl, blend remaining ingredients together with immersion blender then mix into the hot glaze. Cool before use. In a preheated large sauté pan, add canola oil and sauté onions with peppers until onions turn translucent. Then add the corn and cook until tender. Once corn is tender, finish the succotash with the diced beets and soy beans. Remember to season each addition with salt and pepper, tasting each as you go. LOCAL PEA SHOOT, MINT AND FENNEL SALAD ¼ pound pea shoots (We use Tega Hills.) EDAMAME, GOLDEN BEET AND RADISH SUCCOTASH 1 red onions 1 poblano pepper 1 red bell pepper ½ pound radishes 1 pound golden beets 3 ears fresh corn 1 bulb fennel, shaved 1 cup fresh mint, chopped 2 tablespoons lemon juice 4 tablespoons extra virgin olive oil Salt and pepper, to taste Mix all veggies together and dress with olive oil and lemon juice. Season with salt and pepper and serve. APRIL MAY 2014 43