CSA Week 15: Keep Your Snacking Fresh

By Kelli Swensen, Dietetics Student, Sargent College

CSA15

As the workload gets heavier, I find myself relying on mini snacks throughout the day to keep me energized and focused. This week’s CSA box contains produce that make for great snacks! Cut up the sweet peppers or apples and place in a Ziploc bag to bring to class. Or steam some edamame for a protein-rich boost. Even the squash and potatoes can be cooked ahead of time and cut into snack-sized squares for munching on the go.

CIMG2687What’s in the box?

6 ears Sweet Corn, 1 Sweet Dumpling Squash, 6 Bull’s Horn Sweet Peppers, 1.5lbs Tomatoes, 2lbs Potatoes, 1 qt Soybeans (or Edamame), 6 Macintosh Apples (Carver Hill Orchard)

Soybeans: The soybean is one of the oldest cultivated legumes and the most widely grown and consumed legume in the world. Why such popularity? Soybeans are a great protein source, contain essential fatty acids, have lots of fiber, and provide numerous vitamins and minerals to the diet. For anyone who is vegetarian, vegan, or trying to cut down on their meat intake, soybeans are a great option because they are a complete protein source. Soybeans grow in pods with either green, yellow, brown, or black seeds.

CIMG2691Edamame: If you’ve ever been to a Japanese restaurant, there is a good chance that you’ve at least seen edamame on the menu if not ordered some as an appetizer. Although the terms edamame and soybeans are sometimes used interchangeably, they are not the same. Edamame is a Japanese word to describe soybeans that have been prepared either by boiling in water with sea salt or by steaming with sea salt. Thanks to the growing popularity of edamame, you can now buy frozen bags at the grocery store and make edamame in your microwave. Edamame is traditionally eaten hot, but it tastes just as good cold, so you can make a large batch in your microwave and save a bunch in the refrigerator for when your stomach demands a snack.

To prepare uncooked soybeans follow these tips from Whole Foods. They explain the process much better than I ever could.

Knowing most of you probably have exams coming up these next two weeks, here is a very simple, yet completely satisfying and delicious recipe that incorporates the corn and edamame found in the CSA box. This easy salad is sweet, salty, and nutty — a perfect combination for fall. An added bonus? This recipe is also vegan, so it’s the perfect option to serve at a party where you don’t know every guest’s dietary preferences.

Corn and Edamame-Sesame Salad
(Originally from Veganomicon: The Ultimate Vegan Cookbook)

Dressing:

  • 2 T toasted sesame oil
  • 1 T rice vinegar (regular vinegar works too)
  • 2 t tamari or soy sauce
  • Salad:

  • 2 cups frozen, shelled edamame
  • 1 cup fresh corn (1-2 ears)
  • 2 T toasted sesame seeds
  • Generous pinch of salt
  • Directions

  • Bring big pot of water to a boil
  • While waiting for water to boil, whisk all dressing ingredients together in bowl
  • Boil the edamame for 3min. Add the corn and boil for 2min. Drain into a colander and run under cold water until cool enough to touch
  • Add edamame and corn to the dressing and toss to combine
  • Add the sesame seeds and toss again. Salt to taste.
  • Cover and chill for at least 15min
  • One Comment

    ayfiel posted on January 31, 2012 at 11:40 am

    Very nice and clear recipe. A very complete and orderly guidance to cook. I think it is very helpful for readers who want to try making Corn and Edamame-Sesame Salad. thank you
    Honey Joys

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