Also known as edamame, we grow the Beer Friend variety.

Information on Edamame

From Jack's Journal entry, Fall is Just Around the Corner,  from August 24: "If your kids do not yet know this word, they certainly will within a couple of weeks, when they appear in the boxes.  I suspect they will instantly fall in love with them, as I have.  But you have to prepare them properly, and here's how.  Blanch the beans in their pods for 3 minutes: boil lots of water in a big pot, way more than you think they need, and salt the water generously.  The trick is to heat the edemame quickly and to the core, so that they soften evenly without turning mushy.  Strain them out of the water immediately, flush with cold water in the sink, sprinkle the pods with more salt and serve right away.  You can eat them by cracking the pods and pulling the beans out with your teeth, a fantastic experience."

How to Cook Edamame

Remove pods from branches. Rinse. Place in pot of salted boiling water. Boil about 5 minutes. Drain. Serve in the pods for a fun finger food appetizer. You can serve them cool, room temperature or warm. Sprinkle a little salt on the pods. You can use your hands to squeeze the beans from the shells. Or - holding the pod firmly by the stem end - put the pod partly in your mouth and kind of pop the beans into your mouth. 

Here is a good short video showing how to cook and eat edamame.  http://www.wikihow.com/Cook-Edamame 

Credit: Cook out of the Box 2010 - Week 15 

Recipes

Edamame and Corn Salad 

This recipe is adapted from a recipe at sheknows.com.
1 lb fresh edamame, shelled
2 tablespoons extra virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
1 lb corn kernels
2 leeks, thinly sliced
1 garlic clove, minced
1 tablespoon fresh basil, minced
1 tomato, diced
salt and pepper to taste
1/2 cup crumbled feta cheese

Sauté edamame in olive oil for a few seconds, then add onion and cook until translucent.
Add red pepper, corn, leeks, and garlic and sauté until vegetables are just tender.
Spoon vegetable mixture into a bowl and stir in basil, tomato, and salt and pepper. Top with feta cheese and chill until ready to serve.

Last updated on March 16, 2012 by Featherstone Farm