Wednesday, October 28, 2009

The Garden’s Not Dead Yet!

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 recipe is part of Real Food Wednesday--check out more real food tips and ideas by visiting the blog carnival!

2 comments:

  1. 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!

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  2. I heart edamame and your recipe seems to be a great way to use it! Thanks for sharing :)

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