Tag Archives: edamame

Local Box Meal Plan: Sept. 7-11

We’re actually going to be in Napa and Sonoma this weekend, so we won’t be getting a Local Box from Greenling this week. But I still have a few ideas for ways to use this week’s box contents, so I thought I would share them anyway.

This week, we’re getting cucumber melon and lettuce from Bluebonnet Hydroponics; eggplant and long beans from Animal Farm; canary melon, edamame and a variety of peppers from Tecalote; Texan pears and black-eyed peas from Lightsey Farms; basil or herbs from Pure Luck; shallots from Lundgren; and okra from Naegelin.

Here’s what I would have made:


  • Chicken salad with herbs and lettuce

Side Dish:

  • Quinoa salad with edamame and black-eyed peas
  • Sauteed okra with pancetta and shallots



I’m bummed we won’t be getting a box, but I can’t say that we won’t be eating and drinking well!

A Way with Edamame

We steamed our edamame pods last night for an informal appetizer. It’d been nearly a week since they’d arrived in my Local Box, but they still tasted great! If you’re still puzzling over what to do with them, here’s the process I followed:

  1. Put a pot of a couple of inches of water on to boil.
  2. Rinse pods in a colander.
  3. Steam pods over boiling water for 10 minutes or so. I did this right in my metal colander.
  4. Sample to test for done-ness. I called them done when the beans from a pod I’d rescued with tongs and cooled under the tap tasted done, but were still pleasantly crunchy.
  5. Plate and sprinkle with salt, preferably coarse.

If you haven’t eaten soybeans straight from the pod before, don’t worry – it’s not hard. grasp one end of the pod in your fingers and put it in your mouth. Close your teeth most of the way, then pull the pod out, squeezing out the beans with your teeth.  Alternatively, you could shuck before cooking, then serve as a cooked vegetable side – like peas.

And if you’re truly uninitiated, it’s pronounced ed-ah-MAH-may.

Local Box, 08.27.2008

Here’s what showed up on my door step yesterday.  Some new and some familiar…

  • I’m psyched to see local edamame!  We’ll steam that up, salt it, and eat it out of the pods as a snack, I’m guessing.
  • I’ll roast and freeze the butternut squash, then stash it in the freezer to be retrieved for soup when the weather cools off.
  • The red potatoes are going to be great in this gratin I’ve been wanting to make.

But what about all those peppers?  How are you planning to use those?

Report from Fearless Forager, week of 08.25.2008

Here’s what she’s got planned for our Local Boxes this week:

  • edamame
  • cucumber
  • cantaloupe
  • zucchini
  • pattypan squash
  • mixed variety okra
  • red, yellow, green & orange bell peppers
  • eggplant
  • red burgundy onions
  • chile peppers
  • red potatoes
  • “Caspian Pink” heirloom tomato
  • lettuce