We bought a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield. Each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week we got a ton of food, wow! We got apples, pears, arugula, green leaf lettuce, an onion, potatoes, peppers, broccoli, a daikon radish with the greens, turnips, Swiss chard and edamame.
I like salted edamame as a snack but sometimes it’s fun to do something different.
This week, I’m going to try edamame hummus. Sounds good, right?
Here’s the recipe I found from the Food Network’s website:
1/2 pound shelled edamame, about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
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