Next up for U Pick - Edamame

Picking edamame can take a while; we recommend getting comfortable on the ground and clearing the pods from each plant from a sitting position (if the ground isn't too soggy).

Another much anticipated U-Pick crop, edamame, makes its debut this week. Don't miss out on getting your share - they keep well in the fridge for at least a couple of weeks and are great to freeze for enjoying throughout the year. They must be cooked prior to enjoying - bring a large pot of water to a boil and add a lot of salt - about 2 tablespoons for a 6 or 8 quart pot. You want to use a large pot because they boil over easily. Add the beans, pods and all, and simmer for 8 - 11 minutes. I start testing at 8 minutes. Once they are desired tenderness, pour into a colander and run cold water over them until cool enough to handle. They are great enjoyed warm with a sprinkling of flaky sea salt - or any spice you like!

They can be frozen in their pods - allow to dry on a towel and then place on a cookie sheet and put in freezer until frozen. For long keeping, place frozen pods in freezer bag or container. To use, simply defrost and enjoy, or remove beans from pods and use in recipes that call for edamame, lima beans, or fava beans. They can also be shucked into individual beans and frozen as described above and then defrosted later to use in recipes. I normally do a combo of both methods of freezing each year. A couple of my favorite recipes on this site are the Summer Vegetable Ceviche, Three Bean Salad, and the Egyptian Edamame stew. All of these incorporate more than one of the crops we are currently receiving. Enjoy!