It's been a bit delayed getting going, but our final raised bed is planted chuck full of soy beans! I've been waiting because the package said not to plant them until the temperatures consistently didn't fall below 50. With this unusually cold spring that meant I couldn't sew these seeds until the beginning of June! The only thing I didn't get to do with them that I had planned was to coat them in an inoculant first which helps them fix nitrogen to their roots. It's supposed to increase their yield, but the only nursery in my area that carries it is one I don't go to very often, so I eventually gave up on trying to get over there and just went without. I planted enough seeds though that I think we should be OK. In addition to freezing a lot to take as a snack to work, I'm sure we will be making this refreshing edamame salad as the grilling season heats up!
2 T Sesame oil
2 t soy sauce
1 T rice vinegar
½ t Asian chili garlic sauce
1 lbs. edamame
2 green onions thinly sliced
¼ c chopped mint
¼ c sliced almonds
1.) Cook edamame according to package directions (or simply thaw if already cooked) and place in the refrigerator until cool.
2.) Whisk together all dressing ingredients and set aside.
3.) Once edamame has cooled, combine the remaining salad ingredients and toss with the dressing. Serve chilled.