One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things. This week, let’s look at edamame!
I had never eaten FRESH edamame until coming to PA being intrigued by the option on Annie’s restaurant ordering guide. I ordered a case for the Bistro I worked at, & was SO GLAD I did! It has become one of my FAVORITE Broad Wing Farm offerings!
Having edamame fresh is a new experience. The flavor is brighter & greener than your standard frozen option. The creamy, lovely beans are full of protein & a fun snack, no matter what your age is! I have been known to have Annie’s edamame for dinner…. the pile of empty pods a giant mound in front of me.
It’s fun to receive them on the stalk, & removing the pods can be a great project for the kids. It’s interesting to see how they grow, & it’s eye opening how much plant there is compared to the yield of the edible bean. It makes you appreciate the land required to produce enough for our insatiable appetite for the favored plant protein.
Edamame is easy to prepare, & I suggest cooking them all off at once.
Bring a heavily salted pot of water to a vigorous boil; the water should taste salty like the ocean. (if you have a pasta basket, use it for ease of removing the cooked pods) Add the edamame & allow to cook for 5 minutes. Carefully strain the pods & immediately immerse in a bowl of ice water. When they have cooled, they are ready to eat. Toss in a squeeze of fresh lemon juice & flake salt, or pour some drops of Low Sodium Soy Sauce, Liquid Aminos, or Tamari. Remove the beans by popping them out of the pods with your pinched fingers. Enjoy!
Uses from Broad Wing Farm Share(s): Edamame, Garlic, Cucumbers
Shopping List: Tahini (sesame paste), 2 lemons for juice, low sodium soy sauce or Tamari, 1 bunch flat leaf parsley
Special Equipment: Food processor, rubber spatula
Entire share of edamame | cooked, beans removed from pods1 small clove garlic | Trimmed, save bottom in your freezer bag¼ cup tahini paste | Low Sodium Soy Sauce | to taste, start with 1tbsp½ bunch parsley leaves | plucked from stems, put the stems in your freezer bagFresh squeezed lemon juice | to taste, start with juice of ½ lemonExtra Virgin Olive Oil |
Put all ingredients in a food processor & blend until smooth by pouring in a stream of olive oil in as you go. When ingredients have started to blend, scrape the sides of the food processor down with a rubber spatula & continue to process until very smooth. Allow to stand for about 5 minutes & taste. Adjust seasonings as needed. Serve along cut cucumber for dunking, the bright & fresh green on green will be devoured!!
Uses from Broad Wing Farm Share: Edamame, tomatoes, onions, cucumbers
Shopping List: Your favorite variety of mixed greens, short grain brown rice, 1 small summer squash, any variety
Special Note: I like short grain brown rice for its nutty flavor, & a texture that stands up to being mixed into a salad, but you can use any variety of brown rice that you prefer.
Entire share of edamame | cooked, beans removed from podsTomatoes | salad tomatoes, quarter or cut in half, slicer’s cut into a large dice, enough for 4 servings1 small onion | thinly sliced, enough for 4 servings1 small cucumber | sliced or seeds removed & diced1 small Summer squash| diced½ cup brown rice| prepared according to instructions – cool if you don’t want to eat hotMixed Greens | Cucumber Green Goddess Dressing | recipe from last week (or your favorite store-bought Tahini based dressing)*optional | cooked fish, or chicken
In four bowls (or 2 big bowls), layer the ingredients:
Mixed Greens, Brown Rice, Edamame Beans, Tomatoes, Onion Slices, Cucumber Slices, Summer Squash, & your chicken or fish. Drizzle with the salad dressing & enjoy!
This is one of my favorite ways to enjoy Summer crops! You get to taste each individual veggie so well.