4 • October 2016 • UPBEAT TIMES, INC. & Prosper! Eat Well


http://upbeattimes.blogspot.com by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636 FRESH SOYBEANS


Cloverdale, CA. Japan (1603-1868) edamame ~ Soy beans were


domesticated in T e Japanese name edamame northern China means “stem bean” because over 3,000 years


they were oſt en sold with the


became a stable throughout Asia, bolstered by the vegetar- ian doctrine of Buddhism. T e earliest documented reference to fresh soybeans dates to the year 1275. A Japanese monk wrote a note thanking a parish- ioner for the giſt of edamame he had leſt at the temple. In 1406, during the Ming dynas- ty, leaves of the soybean were eaten during outbreaks of fam- ine. It was recommended for citizens to eat the beans whole or to grind them up and add to fl our. Two hundred years later they were called the “hairy bean” and used for medicinal purposes. During the Edo period in


ago. T ey soon beans still attached to the stem. Edamame was fi rst recorded in the United States in 1856 when a farmer noted how dif- fi cult they were to shell aſt er harvest. In 1923 edamame was mentioned in an American reference book with a draw- ing of them being eaten out of opened pods.


In 1951 the fi rst nutritional


facts are published about eda- mame along with recipes in the Folklore Studies. T e Oxford English Dictionary didn’t add the term to it’s repertoire until 2003. Edamame are fresh soy- beans distinguished by their small, fuzzy dark green pods. T ey are harvested at 80% maturity, still sweet, crisp and


oſt en appeared in haiku verse.


green. Edamame have a milder fl avor along with a higher pro- tein and fat content than other beans. T eir protein is complete and pro- vides all the es- sential amino acids needed in one’s diet. T is makes them equivalent to animal products in terms of protein quality. Today the United States sup-


plies half the world’s produc- tion of edamame. Most of the crop is used to feed livestock or to make cooking oil and other industrial products. T ey are usually harvested by hand to avoid damage to the stems, picked before they ripen, typi- cally 35 to 40 days aſt er the crop fi rst fl owers. Besides being packed with protein, edamame has high fi -


ber content and is rich in cal- cium, folate, iron, magnesium and vitamin K. With 361 mg of omega-3 fatty acid and nearly 1800 mg of omega-6 fatty acids, eating edamame could help fi ght the risk of disease. T ey are an es- pecially important


source of protein for those


who follow a plant based diet. Edamame are sold in cans,


as freeze-dried snacks or pack- aged in the frozen sections of grocery stores. Some health food stores and farm stands, like our local Tierra Vegeta- bles, sell them fresh. Edamame purchased fresh should be eat- en as soon as possible but will last in the refrigerator for up to three days.


EDAMAME SALAD With Baby Beets And Mixed Greens Ingredients:


4 small beets, trimmed and washed


2 cups shelled edamame 1 tablespoon rice vinegar 2 teaspoons soy sauce 1½ teaspoons sesame oil 1 teaspoon fi nely grated fresh ginger


2 scallions chopped 2 cups mixed greens 1 tablespoon julienned basil


DIRECTIONS: Wrap beets in tin foil and roast in a 350 de- gree oven for 45 minutes or until tender. Put edamame in a steamer basket over boiling water and cook until tender, about 5 minutes. Rinse the eda- mame in cold water to cool and pat dry with paper towels. Peel and cut the beets into wedges. In a medium bowl, mix the vin- egar, soy sauce, oil and ginger. Toss the beets, edamame and scallions to coat. Set on top of greens and garnish with ba- sil before serving. Makes four servings.


4 • October 2016 • UPBEAT TIMES, INC. What we think, we become. ~ Buddha


JOKES & Humor # 2 An elderly


couple had dinner at another couple’s house, and after eating, the wives left the table and went into the kitchen. The two gentlemen were talking, and one said, “Last night we went out to a new res- taurant and it was really great. I would recom- mend it very highly.” The other man said, “What is the name of the restaurant?”


The fi rst man thought and thought and


fi nally said, “What is the name of that fl ower you give to someone you love? You know... The one that’s red and has thorns.” “Do you mean a rose?”


“Yes, that’s the one,” replied the man. He then turned towards the kitchen and yelled, “Rose, what’s the name of that restaurant we went to last night?”


I can’t change the


direction of the wind, but I can adjust my sails to always


reach my destination. Jimmy Dean


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