Nathan Boon wrote:
> I'm doing some research on fresh edible soybeans, like the kind
> you find in Japanese resturaunts. Does anyone have experience
> growing fresh edible soybeans in the Southwest? I'm particulary
> interested in the cost of production & labor needed for
> hand-picking.
Nathan, you can e-mail me off-list for leads to folks who have this
experience.
What follows is information on the growing of /edamame/
(ed-uh-mah'-may, edible green soybeans) on the World Wide Web.
I hadn't done a Friday afternoon search for some time...and so.
This URL isn't talking about the same Southwest as you, Nathan, :^]
but here 'tis:
Edamame production for southwest Washington
http://agsyst.wsu.edu/edam.htm
See also:
Edamame harvesting and marketing potentials
http://agsyst.wsu.edu/edhrv.htm
Facts on edamame production, marketing, etc., from Rural Industries
Research & Development Corporation (ACT, Australia)
http://www.rirdc.gov.au/pub/handbook/edamame.html
Central Queensland University's edamame page (more commercial in
focus)
http://science.cqu.edu.au/psg/Edamame.html
If you've never eaten /edamame/, oyeeee, you have a treat to look
forward to. They're a buttery, nutty, sweet, lovely green soybean
(they look like peridot, August's birthstone) that grows 2-4 to a
pod. I've had them most often steamed in the pod, in Japanese
restaurants. You squeeze em out of the pod and into your mouth, while
chatting and waiting for your sushi or saimin or whatever. Then
someone comes by and scrapes you off the ceiling with a squeegee
awhile later. They're that yummy. They steam, in the pod, in about
three minutes. Some folks who can't tolerate soy report being able to
eat them (apparently they have lower levels of trypsin blockers?).
Culinary note: Next to crunchy dulse, I can't think of anything
better with a cold light ale in summer than a bowl of cold salted
edamame. Though I don't drink the ale, summer being riding season
and all. I bought a mess of edamame at the Hilo farmers market for
Thanksgiving dinner on the Big Island. Perfect complement to the
octopus and papaya.
:^>
peace
misha
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Michele Gale-Sinex, communications manager
Center for Integrated Ag Systems
UW-Madison College of Ag and Life Sciences
Voice: (608) 262-8018 FAX: (608) 265-3020
http://www.wisc.edu/cias/
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
On the Borscht Scale, zero being NO BORSCHT and
10 being BORSCHT-O-PLENTY, I give them a big zero.
Keep in mind that I don't like borscht, so zero
is good. --Mister 3D
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