Here is last week’s featured recipe. I will be harvesting more edamame (soybeans) tonight to have for sale at tomorrow’s Blacksburg Community Market.
Debbie Lee from Food Network Magazine
Makes 2 cups
2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic (I used a large clove)
2 strips (1 ½ ounces) apple-wood smoked bacon, finely chopped
1 cup (6 ounces) frozen edamame thawed (I used freshly harvested beans from the garden, shelled and rinsed)
1/2 cup fresh corn kernels from 1 small ear (I may have used a bit more than that)
¼ cup small diced red bell pepper (green bells in my case b/c mine are slow to turn red)
Kosher salt and freshly ground white pepper
- In a large skillet, heat the sesame oil over medium heat. Sauté the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
- Add the edamame, corn and bell pepper and sauté for 2-3 minutes. Season with ½ teaspoon salt and 1/8 teaspoon white pepper (or to taste; I used black pepper).
- Remove from heat and serve hot (seems to me it would also take a-ok cold, too).