Harmony Valley Farm: August 18, 2022 - This Week's Box Contents Featuring Edamame

Summer is coming in strong, as you can see by the contents of this week’s box! Not too long ago we transplanted our fall head lettuce crop and this week the last of our transplants are going to the field as we put out the escarole and radicchio for a late fall harvest. But before we return to leafy green salads, we still have a lot of delicious summer salads to enjoy! With this week’s featured vegetable, edamame, we’re featuring this recipe for a Cold Ramen Noodle Salad with Edamame and Broccoli (See Below). This is a pretty easy salad to put together, and one that could be a side dish or a main on its own if you add a little protein.

As for salads, I included several suggestions for salads utilizing this week’s produce. Check out the Summer Succotash Salad with Orzo Pasta from awhile back. It was well-received by members and is easy to make! This Panzanella Salad with Peaches and Corn also caught my eye. Panzanella is a wonderful way to eat tomatoes and other summer vegetables! Since we mentioned corn, I want to draw your attention to this week’s suggested recipes for Fresh Sweet Corn Pudding and Sweet Corn Oatmeal with Peaches. Ok, I have to admit both of these recipes are unusual, but I really think they’ll both be delicious. If anyone has a chance to try them within the next week, please post the results in the Facebook Group!

It’s a heavy melon week this week! What are you going to do with three different varieties? Well, you can just cut it up and eat it raw or you could check out some of this weeks recipes for things such as Cucumber Melon Salad and Mint Cucumber Melon Detox Water for Glowing Skin. I also thought this refreshing recipe for Cantaloupe and Black Pepper Granita sounded intriguing. Of course, you could jazz it up and turn it into dessert with this recipe for Cantaloupe with Ice Cream & Caramel Sauce or Cantaloupe Pie!

Alright, I’m going to wrap it up here. Is anyone wondering where the tomatillos and poblano peppers may be? Well, they are coming soon so get ready! We also have two more crops of corn, more beans and more edamame coming your way!

Have a great week—

Andrea

Vegetable Feature: Edamame

by Andrea Yoder

Edamame (eh-dah-MAH-may) is a fresh soybean that has grown in popularity in the United States over the past few years, but has been a part of Japanese and Chinese cuisine for much longer. True edamame intended for fresh eating is quite different than oil-seed soybeans and tofu beans most often grown to make tofu and other processed soy products. The edamame varieties we grow were developed specifically because they produce a sweet bean that doesn’t have a “beany” aftertaste and is the preferred variety in Japan and China for fresh eating. Seed varieties for tofu beans are typically much less expensive than varieties for fresh eating, thus in this country the edamame found in the frozen section, either in the pod or shelled, is likely a tofu bean with that “beany” aftertaste. We actually save our own seed, which still comes at a cost, but allows us to grow our preferred, clean tasting varieties.

Edamame resembles a small lima bean encased in a pod. The beans are sweet and tender and best eaten lightly cooked. Unlike sugar snap peas, edamame pods are not edible and should be discarded. Edamame is hard to shell when it’s raw. It is easiest to cook edamame in its pod first and then remove the beans from the pod. To cook edamame, rinse the pods thoroughly with cold water. Bring a pot of heavily salted water (salty like the sea) to a boil. Add the edamame and boil for about 3-4 minutes. You should see the pods change to a bright green color. Remove the edamame from the boiling water and immediately put them in ice water or run cold water over them to quickly cool them. After the beans are cooked you can easily squeeze the pod to pop the beans out, either into a bowl or directly into your mouth! Once you’ve removed them from the pods, they are ready to incorporate into a recipe or eat as a snack.

You can also roast edamame in their pods. There’s a basic recipe on our website, but basically you toss the edamame pods with oil and seasonings of your choice. Serve the beans whole with their pods still on. While you won’t eat the pod, you can use your teeth to pull the edamame out of the pod and in the process you’ll pick up the seasoning on the outside of the pod!

Edamame is often eaten as a simple snack, but you can also incorporate it into vegetable or grain salads, stir-fry, fried rice, ramen bowls, steamed dumplings or pot stickers to name just a few suggestions. They pair well with any combination of traditional Asian ingredients such as sesame oil, soy sauce and ginger. They are also a nice, bright addition to brothy soups such as a miso soup. If you follow the suggested method for boiling edamame before shelling them, the bean will already be fully cooked, so if you are adding edamame to a hot dish or recipe, do so at the end of the cooking.

You can store fresh or cooked edamame for up to a week in the refrigerator, but it is best to eat them soon for the sweetest flavor and best texture. If you want to preserve edamame for later use, simply follow the cooking procedure above, then freeze the beans either in their pods or remove them and freeze just the bean. It’s fun to pull something green out of the freezer in the winter to enjoy as a snack or incorporate into a winter stir-fry or pan of fried rice.

Cold Ramen Noodle Salad with Edamame & Broccoli

Photo from savoryonline.com

Yield: 4 servings

16 oz broccoli florets and or peeled stems

12 oz edamame pods, cooked & shelled

½ cup shredded carrots

1 small red onion, minced

10-12 oz ramen noodles (no seasoning packets)

3 Tbsp smooth peanut butter

2 Tbsp rice vinegar

1-2 limes

2 Tbsp soy sauce

2 Tbsp toasted sesame oil

Salt and pepper, to taste

Heat a large pot of salted water to a boil on high. Add the broccoli and cook until it is bright green and al dente (still with a slight crunch). Remove the broccoli from the water and put it in a colander. Run cold water over it to quickly cool it, then set aside to drain.
Use the same water you cooked the broccoli in to cook the ramen noodles. Bring the pot of water back to a boil, then add the ramen noodles and cook for about 4 minutes or until al dente. Drain the noodles and discard the water. Rinse with cold water to quickly cool them. Set aside to drain well.
Meanwhile, in a large bowl, whisk the peanut butter and vinegar until smooth. Squeeze in 2 Tbsp juice from the lime(s). Whisk in the soy sauce and sesame oil. Season with salt and pepper to taste.
To the bowl with the dressing, add the drained noodles, broccoli, shelled edamame, carrots and minced red onion. Toss until all components are well coated. Taste and adjust the seasoning to your liking with additional salt, pepper and lime juice. Serve immediately or refrigerate.

Recipe adapted from www.savoryonline.com.

Wednesday, August 17, 2022

August 18, 2022 - This Week's Box Contents Featuring Edamame

Cooking With This Week's Box

Vegetable Feature: Edamame

Cold Ramen Noodle Salad with Edamame & Broccoli

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