The pop-tart garden is on its way out for the year. The sugar cane has matured, the corn has been consumed by pesky invaders and the soy beans were on the verge of turning brown and woody until we took the pruners to their thick stalks and cleared the 3'x5’ plot.
We decided that this was a perfect amount of soy beans to store for future SPROUT field trips or volunteers and decided to experiment with the blanch and freeze method.
After copious internet research and instructions that spanned the gamut in terms of boiling time, how to dry the beans, and any other variable that could possibly made confusing, we settled on the following steps.
Step one: Wash the dirt off of the pods.
Step 2: Bring water to a boil, dump all of the beans in and cover the pot for 2 minutes.
Step 3: Immediately drain the beans and plunge them in ice water to halt the cooking process.
Step 4: Drain and dry on a clean, absorbent surface.
Step 5: Label your gallon-sized seal-able freezer bags with the date.
Step 6: Bag your blanched beans and weigh them to see how much edamame you managed to eek out of your little growing space.
Step 7: Freeze and enjoy edamame in all of the fall SPROUT school field trips! (For the next 4-5 months)
Three batches later, we had preserved all of our nine pounds of soy beans. And after a (very necessary) taste test, we deem this project a delicious success!