We should have predicted that August would be dry and hot, given the record rains and cool weather earlier in the summer. It’s irrigation time! It’s nice to remember when we got all the rain we needed – and more!
So here we are already in mid-August, with kids back in school and crickets chirping in the trees. Summer is moving quickly! Be sure and take advantage of these beautiful days!
From the garden this week, we’re harvesting green soybeans – known as edamame (“Ed-a-mah-may”). Our green beans fizzled this year, but the edamame is going strong! The window for harvest is very short – a couple of weeks at most for this crop, but we will be selling them at the farmers market, and blanching and freezing our excess crop for use later in the year. These are the variety glycine max, and are super sweet and delicious, as well as highly nutritious. Below is cooking info and a great recipe for edamame salad which fixed last evening (using local corn-off-the-cob) and it was fantastic!
This week’s basket also features arugula, kale and tomatoes, red or white potatoes, carrots and eggplant. From the herb garden we have fennel, basil, parsley, oregano and sage. Let us know in advance if you’d like herb packages.
Have a great week!
What to do with Edamame:
Edamame (green soy beans) Rinse pods to remove any garden dirt. Place in a saucepan and add water to cover; add a tablespoon or so of salt, making the water salty as seawater. Cover pot; over high heat, bring to a boil; regulate heat to medium and boil beans for about 5 minutes. Drain beans into a colander and rinse with cool water.
Serve as a snack (eating beans right from the pods), or shell for use in salads, stir-fry or side vegetable. Low in fat; high in protein & vitamins.
Edamame Chick Pea Salad
- 1 C cooked and shelled edamame beans
- 1 C cooked sweet corn kernels
- 1 C (~1 can) drained and rinsed canned chick peas
- ¼ C finely chopped red onion
- ½ C golden raisins (soak in warm water 5 min. to plump; press out excess water before adding to the salad.)
Toss all ingredients together. Dress the salad with a nice lemon vinaigrette (see below). Preparing the salad early and holding it in the fridge just makes it better!
Simple lemon vinaigrette (adapted from Epicurious.com)
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sugar or 1 generous tsp. local honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine salt, or to taste
- 3 to 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste