1.5 C shelled edamame, reserve some of the water used to boil them
Local Roots Artisan Ale bread or sour dough bread
3 T olive oil
1 lemon, juiced and zested
.75 t Aleppo pepper
radishes and herbs, optional
1. Boil edamame in salty water. The water used should taste like the ocean. Cook for a few minutes until they are soft but not falling apart.
2. Place cooked edamame in a food processor or blender along with lemon zest and juice. While the machine is running stream in oil. Add a little bit of the reserved water in at a time until the mixture is smooth. Once the desired consistency is achieved add Aleppo pepper and salt.
3. Spread edamame puree on Orwasher’s Artisan Ale bread and topped with various herbs and thinly sliced radishes.
Delicious, farm-fresh harvests are closer than you think.