Steamed Edamame

By Janine McCormick of Fort Hill Farm in Connecticut
This is a popular Appetizer at almost every Japanese Restaurant.
This is how I make it at home.

Pull all pods off the plant. Rinse under cold water. Fill a small pot with 1 inch of water. Put the pods in the pot with a steamer basket. Bring water to a boil, once steaming, steam the beans for 3-5 minutes. Put edamame into a medium bowl and (optional) drizzle with a couple tablespoons of tamari or soy sauce. Now here’s the fun part! Pick up a whole pod, suck out the beans, and compost the empty pods.

Certified Organic Vegetable CSA shares