Somewhere along the line we learned of edamame. Edamame are green soybeans, harvested just as the pods begin to fill. There are many ways to serve them (some of which I've written about before) and they can be shelled, blanched and frozen for later use.
Some of those frozen shelled edamame from the summer of 2012 have made their way into this delicious concoction. Isn't it a pretty green for St. Patrick's Day?
Though I've published a similar recipe before, here it is in the latest version. (If you didn't preserve edamame, you can purchase them in the freezer section at Genesee Natural Foods or in larger grocery stores – I haven't seen them in the Coudersport grocery stores.)
2 cups frozen shelled edamame (thawed and lightly steamed, then cooled to room temperature)
1/4 cup sesame paste (tahini)
Juice of one large lemon
3 cloves of garlic
Put these ingredients in a food processor, pulse a couple of times to lightly blend and then add a stream of olive oil while processing to desired consistency. Salt and pepper to taste. Some may enjoy the kick of adding a little cayenne pepper or hot sauce. Serve with pita bread, pita crisps, whole grain tortilla chips or crackers.
We'll be growing soybeans (edamame) again this year from our own saved seed so look for them at the Potter County Farmers' Market probably in August.
This post linked to FarmGirl Friday Blog Fest: http://www.thismindbeinyou.com/2013/03/farm-girl-blog-fest-24.html