Tag Archives: farmers market

Edamame with Pearl Couscous, Slivered Almond and Pea Shoots

Food, , , , , , ,

Edamame includes a range of varieties of soy bean which can bet eaten straight from the pods steam, as in sushi bars. The Japanese pair it with beer so often that the favorite type of edamame in Japan is called “beer friend.” In late July for only a few weeks you may find fresh edamame for sale at farmers’ markets or Trader Joe’s.

EdamameCouscousI have a wide flat strainer that sits nicely on a 4 quart stock pot or mixing bowl and is very handy for both pasta and blanching pea pods and beans.  This recipe uses it twice because Pearl Couscous (aka “Israeli couscous”) isn’t really couscous, it’s pasta and needs to sit in a strainer briefly to finish properly.

The mild nutty flavor of fresh edamame is a one-season treat and it is nicely extended by the flavors of the whole grain pasta and almonds. Butter, perhaps browned, would be an interesting finish for this but I like the lightness of this as a side dish.

Edamame with Israeli Couscous, Slivered Almond and Pea Shoots

About 40 pods of edamame
4 oz pearl couscous, boiled and strained (can substitute mini farfalle or other small pasta, preferably semolina or wheat based with a nutty flavor)
handful of slivered almonds
3 or 4 fresh cut pea shoots per serving

Wash then blanch 40 edamame pods in salted water for 3 minutes, remove to strainer and place under cold running water for 60 seconds or until cool enough to handle. Grab each pod with the thumb and first finger of both hands forming two pinching pairs. Pinch right behind the beans, most pods have two, and pop the beans out of the other side of the pod into a bowl. The seams of the pods should separate easily and let the beans out. It goes really quickly. Put all the beans in a mixing bowl and set aside.

Cook off the pasta in the same water (while you are pinching pods) and then strain when done.

Combine strained pasta and edamame, salt to taste.

Plate each serving in a ramekin or cruette, topping with slivered almonds and 3 or 4 fresh cut pea shoots.

Serves 4 as a side dish.

What is Haricot Vert?

Food, Hudson NY, , ,

Haricot vert is the french name for thin, stringless green beans. Good ones are 6 to 7 inches long and thinner than a pencil. They grow on bushy plants about 18 inches tall and must be picked frequently to keep them producing.

Heirlooms-MixedTo cook them, you remove the pointy ends and steam or braise them until slightly tender. If you are in a hurry you can nuke them for about 20 seconds.  They are fine with a little salt. A traditional Greek preparation that takes advantage of the overlap with prime tomato season, is fasolakia. The beans are simmered with tomatoes and some fresh herbs like parsley and mint. You can add small potatoes to the pot too.

Fasolakia is great with Baked Ricotta.

Hudson Farmer’s Market

Food, Hudson NY, , , ,

Saturdays from 9am to 1pm in the large parking lot at 6th Street and Columbia (Route 9). This summer featuring live music and book signings.

Apples, eggs, milk, honey, maple syrup, artisanal cheeses, herb and flower starters, beer growlers, wine, Bershire Bakeries breads, Loaf breads, rhubarb, leeks, ramps, garlic, onions, carrots, sweet potatoes, pears, peaches, lamb, pork, wool, and all in season vegetables.

Look for the orange and green carrots painted on the pavement to point the way. Walking from Warren Street the easy way to spot the market is go to 6th Street (Bank of America is there) and look for the carrots or just walk north toward Columbia.

This video shows the market in its winter home:

Vendors include:

Samascott Orchards – Kinderhook NY

Northern Star Farms – eggs, lamb, pork, wool

Don Baker Farms – Route 14, apples, pear, peaches

Pigasso Farms –