Crop Profile

Organic heirloom edamame growing at Bottle Hollow Farm


Edamame is soy, but NOT the soybeans associated with"big ag", GMOs, pesticides, processed food products and animal feed. Edamame is often referred to as "culinary soybean", and is a highly nutritious and delicious food.

Fresh edamame is not easy to find. Primarily, that's because it's a crop that is challenging for growers to offer at markets. To be of good quality, the beans have to be harvested at their peak, which is a short window of just a few days. Also, fresh edamame does not have a long shelf-life, so it needs to get to market quickly. Here at Bottle Hollow, we pay close attention to harvest edamame that is high quality, within just a day or two of presenting it at the farmers market.

We grow heirloom varieties of edamame. Midori Giant is renowned for having large pods filled with plump green seeds. Kuroshinju looks much like Midori on the outside, but the pods are filled with black seeds that are said to be especially rich in antioxidants. Both varieties have exceptional flavor.


Edamame is a great source of protein and other vital nutrients. The Territorial seed catalog states... "The isoflavones in soybeans have been shown to alleviate diabetes, reduce osteoporosis, and increase bone density. These compounds also help to lower LDL (bad) cholesterol while raising levels of HDL (good) cholesterol."

We offer fresh edamame during the spring and summer seasons. To maintain top quality, availability at our market booth is subject to the timing of the harvest.

easy Edamame preparations...

Many types of beans - such as kidney beans, lima beans, pinto beans and others - should not be eaten raw. In their raw state, they contain compounds that can cause digestive upset. Cooking the beans makes them palatable and more nutritious.

Edamame is no exception, and should always be cooked. Below, are a couple of easy ways to prepare fresh edamame. Don't "shell" the beans, it's easiest to cook edamame that's still in the pod.

Salted Water Boil
In boiling water that has been salted generously, cook the edamame for about 5 to 7 minutes. Remove the cooked edamame from the water, sprinkle with salt and pepper, and it's ready to serve.  


Skillet Steamed
We like to saute and steam edamame in a skillet. Fill the bottom of the skillet with about 1/8" of water and add in the edamame. Sprinkle with salt. Cover with a lid and let the water come to a boil. Allow the edamame to simmer and steam in the covered skillet for 5 to 7 minutes, stirring occasionally. 
Remove the lid, reduce the heat, and add a splash of soy sauce and some honey. Allow the excess water to cook off as the sauce/honey mixture makes a delicate glaze on the bean pods.
Plate, sprinkle with salt to taste, and serve.

fun to eat!

  • After it is cooked, edamame is easy to remove from the pods. You can easily squeeze the beans out of the pods with your fingers. That's a good way to add the beans to a salad or soup.

  • A fun and delicious way to eat edamame is to hold the tip of the pod, put the pod in your mouth, then pull the pod out of your mouth while your front teeth strip the beans from the pod.
    This "appetizer style" way to eat edamame is convenient, and you also get to enjoy the salty and saucy flavors on the outside of the pods.