Ballpark edamame

We all know fresh edamame are a tasty snack, but this weekend we took that to a new level. As my main birthday present, we took Sunday off and went to an afternoon baseball game in Kansas City (I prefer the city, the stadium, and the team to their counterparts in St Louis). Being ourselves, we had no interest in ballpark food and brought our own. Fresh pitas with farm lettuce, cukes, tomatoes, aged raw-milk cheddar… I’m pretty sure we were the only fans there eating homemade cheese. Oh, and the edamame.

Peanuts and ball games go great together; the salty shelling snack balances the beer perfectly and keeps the hands busy. But I’m not about to pay overblown peanut prices, so we boiled up a large batch of fresh edamame before we left, figuring they’d make a great substitute. We were right. Here’s me displaying our gallon bag of farm-fresh goodies:

As we sat in our $13 seats, alternating between Boulevard Wheat and shelling edamame, watching a very enjoyable 2-1 win, I think we got a pretty good value out of the day. And if this fall’s peanut harvest goes well (we have several rows planted), maybe we’ll set aside a very special batch for this time next year. In the meantime, I can attest that our edamame travel well and complement baseball nicely.

4 thoughts on “Ballpark edamame

  1. Katie,We use the Goat Milk Cheddar recipe from the book Home Cheese Making, available from New England Cheese Supply. Oddly enough, the cheddar recipe on their website is completely different and is like nothing I've ever made (not that that's saying much).There are lots of different recipes online as well that I'm sure would be useful. As a rough outline for a raw milk cheddar, we heat the milk to 86F, add starter, let sit for 30m, add rennet, let sit for 60m, cut curd & let sit a bit, start stirring and slowly raise temp to 98F, keep stirring while holding at 98 for 45m, drain the curds through a cheesecloth colander, add salt, place in a cheese press, press for increasing lengths of time at higher pressures, finishing at 50+lb for 12 hours, salt the surface and let dry for a day or two, wax, then age for at least 60 days.

  2. Thank you! Look forward to trying it & will get the book. BTW – I took your suggestion on the Artisan Bread in 5 minutes. Got it and a baking stone as a b-day present for my husband (also in Sept) last year. He was & is delighted with it. We have fresh bread whenever we want.Katie

  3. I've been meaning to comment for a while, but anyway, better late than never…First off, Happy Birthday! Glad a Royals game was in the works for the summer. Edamame are probably the best peanut substitute there is, especially when it's your very own! What I do, though, not that this is necessarily local (much less organic) is buy salted peanuts in the shell from a grocery store or somewhere and bring them into the park. Also a good substitute, when you don't have a farm. ;)Also, quick photo tip for you. In bright sun like you had, force the flash to fire (usually click the lightning bolt button until you get just a lightning bolt symbol). It will brighten up your face so its not in shadow, but you will still keep the background (since it's plenty bright on its own). It's a great daytime portrait trick.Back on ballpark food… making a big patch of popcorn might be my third choice. Gotta love the salty snack options!