SoyBeans/Edamame

 

Edamame are soybeans that are picked when they are green and cooked in the pod with salt. Edamame beans are what tofu, soymilk and soy sauce are made from. These beans can be added to all kinds of salads and soups. Before steaming or boiling them, the tough / stringy ends of the pods are cut off. They are usually cooked with salt that is added either to the boiling water or added to the pods after they are cooked. These highly nutritious soybeans are rich in carbohydrates, proteins, fiber, omega-3 fatty acids, and various other minerals and vitamins.

Storage

Keep beans in a perforated plastic bag in the refrigerator. They should stay fresh 5 days. Frozen beans can be kept in the freezer for up to 6 months.


Nutrition

Edamame is an excellent plant source of high-quality protein. In addition, edamame delivers fiber, some iron and the phytoestrogens daidizein and genistein, which are thought to have a wide range of health benefits for immune function, cardiac health and menopausal symptoms.

Varieties we grow:

Envy




History

Soybeans were a crucial crop in eastern Asia long before written records. They remain a major crop in China, Japan, and Korea. Prior to fermented products such as soy sauce, tempeh, natto, and miso, soy was considered sacred for its use in crop rotation as a method of fixing nitrogen. The plants would be plowed under to clear the field for food crops. Soy was first introduced to Europe in the early 18th century and to British colonies in North America in 1765, where it was first grown for hay. Soybeans did not become an important crop outside of Asia until about 1910. In America, soy was considered an industrial product only, and was not used as a food prior to the 1920s. Soy was introduced to Africa from China in the late 19th century, and is now widespread across the continent.


Recipes

Edamame is so easy to prepare and so delicious: Bring a pot of water with a teaspoon of (sea) salt to a boil. Add 1 lb (2 cups) of fresh edamame in the pod to the pot boil for 5-6 minutes and test the firmness of one bean. Edamame beans should be firm, yet give to the teeth. Mushy beans means that they are over cooked.  Drain water, serve beans in shell with soy sauce for dipping. Yum!