How to Store:
Fresh, local edamame! We typically harvest edamame buy cutting and bunching the stalks of the plants, so you’ll be receiving a little edamame bush! It is best consumed or processed within 2-3 days, and best kept in a loosely sealed plastic bag in your fridge.
For long-term storage you can freeze edamame by blanching the pods in salted, boiling water for 2-3 minutes, then straining and plunging the edamame into a bowl of ice water for a few minutes. Remove and shake off excess water. Place the edamame on
the towels and gently dry to remove excess water. Put the desired amount of edamame into each labeled freezer bag and freeze immediately.
Recipe Suggestions:
My favourite way to enjoy edamame is to cook the whole pods: Bring a large pot of water to a boil and add a teaspoon of salt. Add the edamame and return to a boil. Cook until bright green and heated through, 3 to 5 minutes. Strain and toss with a sprinkle salt. Serve warm, and enjoy as a tasty snack/appetizer. *Don’t eat the pods—just the beans inside. Gently squeeze or bite the pod to pop the beans into your mouth, then compost the outer shells.
Garlicky Sesame Edamame Salad with Cabbage and Cilantro
Bhūmiyinda Farm 