ISBN 978-0979560606
Well not really, we had our first big snowstorm at the beginning of October but I’m still gathering yummies from the garden. I am still able to go dig taters, carrots and onions. I was just tickled to find all this goodness and happy to say the mule deer haven’t figured out how to pull the carrots out of the ground–they got the tops but not the roots.
I wanted to make something by using what I had in the pantry and freezer. I hadn’t had edamame in a while so it turned up in an easy salad.
Edamame corn salad
1 c Organic frozen corn- cook by following directions on bag and let cool
1 c Organic edamame- cook just like the corn and let cool
½ c diced carrots
1 T soy sauce
4 drops sesame oil
1 T flax or olive oil
1 T toasted sesame seeds
2 T rice wine vinegar
Sea salt and pepper to taste
Combine everything together in a small bowl and enjoy.
Other ideas: onion, scallions or bell peppers would be great in here.
Cheers,
Jamie
This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try them both out in this recipe. Thanks for sharing!
I heart edamame and your recipe seems to be a great way to use it! Thanks for sharing
I’ve been looking all over for this!
Thanks.