Fresh edamame are a delicious seasonal treat from the farm. These are edible soybeans, especially popular in Japan but catching on in the US. Generally you can only find them frozen in speciality food sections, but they can certainly be grown fresh by local farmers (just look at how many acres are in their commodity cousins in Missouri). We grew some for the first time last year at a foodie friend’s suggestion, and were amazed at their popularity. They just flew off the market stand, no questions asked. So this year, we planted a lot more.

We’re growing four varieties this year, each with their own features. Some mature faster, some have larger pods, some plants are taller, and so on. Above you see Joanna in a lush stand of beans; you can tell that the variety in the two right rows are taller than those to the left.

These were planted in our 2.5’x40′ beds, with lots of carefully planned experiments on spacing. We’re running a series of tests to determine the optimal spacing for our land, so that each variety is planted in either one or two rows per bed, with plant spacings of anywhere from 2″-6″. As we harvest, we’re trying to track what differences we see in per-bed and per-plant yield so we can improve our yields next year. We’ve already decided that the double-row plantings make harvest more difficult, as the plants tend to crowd the narrow aisles and make it hard to move.

Edamame form bush-habit plants with the beans mostly clustered along the stem, as seen above. Some varieties mature all at once, while others slowly mature to their own beat. Our earliest two varieties, Fiskby and Agate, fit the latter pattern, so we’ve been out every day or so harvesting pods as they mature. Edamame are reasonably easy to grow overall, as they quickly form a thick canopy that shades out weeds, and as a legume actually improve the soil as they grow. But harvesting them is extremely time-sensitive if you’re not using heavy equipment, as you have to move slowly down the row searching for plump pods among the still-growing ones. Much of the price we charge reflects the work involved in hand-picking to get just the right quality; this time investment will get even heavier as more varieties come on.

Edamame are quite easy to prepare; we just toss them in boiling salted water for 3-5 minutes. After this light cooking, they’re easy to shell and eat like a pea, with a really nice flavor. Some people will shell and then toss into a stir fry or salad, but most just eat them like popcorn. Several customers last year told me their kids loved the fun of shelling edamame, and they do make a tasty, salty, yet healthy treat.

In a time when most soybeans are large-scale, GMO, heavily sprayed commodities, we enjoy growing fresh organic beans as direct food rather than grist for the industrial food mill. Come to the market and try some for yourself!

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