It's Edamame Time

Every year about this time, the edible-podded soybeans are ready. For the uninitiated, they're known as edamame and you can find them on the menu at the Chinese restaurant in Coudersport and the Japanese restaurant in Olean. They're available in the freezer cases at Wegmann's, TOPS and Genesee Natural Foods - either shelled or still in their fuzzy pods.
And, for a limited time, they're available fresh from the vines at Metzger Heritage Farm.
We're not going to be at the Farmers' Market on Friday ... I'll tell you more in another post ... so if you want some, please get in touch as soon as possible. Telephone is best at 274-8004 (814 area code). Our email is metzgerfarm@grmail.com.
If you've never tried edamame, here's a recipe I have adapated from one that appeared in Bon Appetit magazine.

Blistered Edamame

Sizzling in the cast iron frying pan

1/2 pound fresh edamame
1 Tb. olive oil
2 dried chiles (I dry my own each year. Pictured is one half of a Ring of Fire cayenne and one half of a Maya Red habenero.)
3 cloves of garlic, smashed (leave peel on)
Zest from half a lime
Lime wedges
Kosher salt
Wash edamame and steam gently over boiling water for a couple minutes until the pods turn bright green. Meanwhile, heat a large frying pan (I prefer cast iron) over high heat and add olive oil to coat pan. Drop edamame from the steamer basket into the hot skillet, add chiles and garlic cloves. Cook and stir over high heat for about 5-7 minutes until pods are golden and blistered. Remove from heat. Sprinkle with lime zest and Kosher salt to taste. Serve with lime wedges. To eat, hold the pods with your fingers and put in your mouth, slide the tender little morsels out between your teeth and discard the shells. Sometimes the little fuzzies on the pods tickle your lips!
If you like things spicy, add a few hot pepper flakes too!

Here they are, ready to enjoy!