Edamame

Season: Summer

Storage: Store fresh Edamame in a refrigerator in a perforated plastic bag or freeze.

Alternate names: soybean, green soybean

Although it is traditionally from Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack. These immature soybeans are sweet and nutty with subtle grassy, green undertones. It is important to note that only the beans are consumed. The pods are inedible and should be discarded after cooking. Edamame is an excellent source of iron and is considered a complete protein, providing the essential amino acids needed for overall body health.
Edamame can be consumed hot or cold, and the legumes can be tossed into salads, soups, noodles, and stir-fries. The beans can also be blended into hummus, pesto, artichoke dip, and other spreads, as well as scrambled into eggs, chopped into salsa, or combined with black beans to make plant-based burgers. In Tohoku, Japan, Edamame beans are made into a paste and are served in zunda-mochi, rice cakes coated in the sweetened paste.

Get local edamame by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Edamame and Pea Bruschetta

Recipe from inspired taste

Ingredients

  • 1 cup shelled edamame

  • 1/2 cup frozen peas

  • 1 garlic clove, minced

  • 2 scallions, chopped

  • 1/4 cup packed basil leaves

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup grated parmesan cheese

  • Salt and fresh ground black pepper

  • Baguette, cut into slices and toasted

Instructions

  • Bring a medium saucepan of water to a boil, add about 1/2 tablespoon of salt and the edamame, cook for 4 minutes then add the peas and cook for another minute.

  • In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they finish cooking.

  • Use a slotted spoon to transfer the edamame and peas to the ice bath. Once cooled, drain and set aside.

  • Pulse the garlic and scallions a few times in a food processor. Add the basil leaves, edamame and peas then pulse until the mixture is chopped up into very small pieces, 3 to 4 times. With the processor running, stream the olive oil slowly into the mixture until everything comes together — it should look like a thick pesto.

  • Transfer to a bowl then stir in the cheese, a pinch of salt and freshly ground pepper.

  • Use a griddle or oven to toast slices of the baguette, smear about a tablespoon onto each slice and serve.

Edamame Hummus

Recipe from Cookie and Kate

Ingredients

  • ⅓ cup tahini

  • ⅓ cup lemon juice (about 2 to 3 lemons)

  • 3 tablespoons extra-virgin olive oil, plus more for garnish

  • 1 medium clove garlic, roughly chopped

  • ½ teaspoon fine-grain sea salt

  • ½ cup lightly packed fresh cilantro leaves, plus more for garnish

  • 1 ½ cups shelled edamame (10 ounces)

  • 2 to 4 tablespoons water, as necessary

  • Sesame seeds for garnish (optional)

Instructions

  • In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.

  • Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.

  • Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.

  • Taste and blend in additional salt if the hummus doesn’t taste awesome yet (I usually add another ¼ teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.

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