Hi all,
Several of you have been asking at distribution for some tips on how to cook and store edamame beans, so I thought I would go into more detail on this very nutritious bean. I have also provided some information on storing spaghetti squash and sweet potatoes, as well as a tasty recipe for the squash.
Sweet Potatoes
Refrigeration changes the structure of the cell walls of sweet potatoes, making them harder to break down. As a result, refrigerated sweet potatoes can remain hard in the middle and take longer to cook.
Store sweet potatoes at cool room temperature, preferably in a dark place away from light — a great option is in a loosely covered bag. Will last for about 1 month using these methods.
To freeze: Wash, peel, and boil until tender. Slice or mash, and then add a small amount of lemon juice to prevent discoloration. Let cool, then place in covered air-tight containers or freezer bags. Can last for up to a year or longer.
Reference: stilltasty.com and thekitchn.com
How to Cook Edamame
The whole pod can be cooked because it is difficult to remove the beans prior to cooking; they slip out easily once the pods are cooked. To cook fresh edamame pods…
- Bring a pot of water or lightly salted water to a boil in a large saucepan. Add the pods and return the water to boiling; boil pods about 5 minutes. Do not overcook them or they will become mushy.
- Drain the beans and cool them under cold running water or immerse them in ice water to stop them from heating.
- To shell the beans, gently squeeze the pods with your fingers to release them.
- If you prefer, you can refrigerate the cooked beans for an hour or two after cooking in order to serve them cold. Sprinkle them with a coarse salt or dip them in soy sauce to add some flavor.
Storing Edamame
Try to cook edamame pods as soon as possible after acquiring. They can be stored a day or two in the refrigerator before cooking. Once cooked, the edamame pods should be stored in the refrigerator for up to several days. Freezing is another option — you can freeze whole cooked pods, or shell the beans and freeze them. To reheat the frozen beans, cook them in boiling water for a few minutes.
How to Cook Other Forms of Edamame
Frozen edamame: You can find other forms of edamame in the grocery story year-round, such as frozen shelled edamame. The beans have already been cooked and just need to be reheated for 2 to 3 minutes in a pan of boiling water.
Reference: how to cook edamame
Spaghetti Squash
Store uncut squash in a cool and dry place of around 60 degrees Fahrenheit for up to 3 months. Spaghetti squash can be stored int he refrigerator 1 – 2 weeks, yet it will deteriorate quickly due to the amount of moisture. Cut squash as well as cooked squash should be tightly wrapped in plastic wrap and refrigerated. Cooked squash will last up to 2 days in the fridge.
Cook spaghetti squash before freezing it. Cooked pieces of spaghetti squash can be wrapped in plastic, then placed in a freezer bag with a zipper.
To freeze strands of squash, rake cooked spaghetti squash halves lengthwise with a fork, separating the flesh into long, spaghetti strands. Place the strands into freezer bags with a zipper. Squeeze all of the air out of the freezer storage bags and seal. Make sure to date and label the bags! Another option is to store and freeze cooked spaghetti squash in sealed, airtight containers.
Unthaw spaghetti squash strands or spaghetti pieces partially. Steam about eight to 15 minutes until firm and tender.
Preparing Spaghetti Squash
To prepare spaghetti squash, cut in half lengthwise and remove the seeds with a spoon. Bake or boil until tender, or wrap in plastic wrap and microwave on high fro 10 – 12 minutes. Once cooked, use a fork to rake out the spaghetti-like strands until reaching the rind and serve.
Roasted Squash With Parmesan and Herbs
Preparation: 15 mins Servings: 6
Ingredients
- 2 1/2 tablespoons unsalted butter
- 2 shallots, diced small
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon chopped fresh rosemary leaves
- 6 cups Roasted Spaghetti Squash
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan
- Coarse salt and ground pepper
- In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Reference: marthastewart.com
This post is by Matt Eiland who is in his first year as one of the Farm Apprentices at Moose Hill. In addition to the weekly pick-up posts, Matt has been sharing stories from the fields, ways to care and store for the crops, and other helpful insights.