More Edamame - Plus Recipes!

While once featured in vegetarian dishes and so-called "health food" recipes, edamame have been turning up in recipes featured in mainstream magazines such as Taste of Home, Better Homes and Gardens, Country Living and Family Circle these days. You have the unique opportunity to buy your edamame fresh at this time of year. Stop by the Farmers' Market tomorrow (Friday) in Coudersport and buy some to try.
By popular request, here are some recipes featuring edamame.

Edamame Appetizer

Cook 1 lb. of washed edamame (soybeans in the pod) in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain in a colander and pat dry. Toss edamame with salt (coarse salt or Kosher salt works best) and freshly-ground pepper to taste and serve with additional salt and pepper on the side.
(Please note that edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with pepper and salt.)

Edamame Hummus

3 cups shelled edamame

2 cloves garlic

2 Tb. tahini

3 Tb. fresh lemon juice

2 Tb. olive oil

3/4 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. black pepper

Bring shelled edamame to a boil in a medium saucepan with enough water to cover and  occasionally, about 3 minutes. Drain in a colander and run under cold water. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture desired consistency add additional oil or water if too thick. Cover and refrigerate until party time. Serve with vegetables or  pita toasts for dipping.