Ready to harvest and enjoy now are radishes (see the post below!), bok choy (almost done) kale, collard greens, peas (while supplies last!) garlic scapes & mixed salad greens. Email your order today!
"This flavorful edamame salad has a light rice wine vinegar and sesame oil dressing that is tossed with bok choy, carrots, and Napa cabbage. It is topped with black sesame seeds and daikon radish for an extra kick."
4 cups shelled edamame (green
soybeans) or lima beans
1 cup chopped Napa cabbage
1/2 cup chopped bok choy
1/2 cup rice wine vinegar
1/4 cup sesame oil
1 teaspoon coarse salt
1/2 cup shredded carrots
1 tablespoon sesame seeds
1/4 cup shredded radish
Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
Combine Napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
Top edamame salad with sesame seeds and daikon radish before serving.