Soybeans as a Vegetable - Edamame (edda-mah-may)
Soybeans are among the oldest cultivated crops. They were grown in China centuries before the first written record in 2338 BC. Over l,000 varieties are grown where it is native in southeastern Asia. It is the most important legume in the Far East where it is used as a fresh, fermented, or dried food supplement to rice in the daily diet.
Soybeans were first introduced into the U. S. in 1804 first as forage and then as a dry bean for animal feed and industrial use. It has become the number one row crop during the 20th century. In addition to its food value, it is also used in the manufacture of candles, soaps, disinfectants, insecticides, greases, paints, varnishes, lacquers, linoleum, and so forth. Henry Ford, an early devotee of this plant in the 1930’s, said each Ford contained a bushel of soybeans converted into plastics.
In 1935, the U. S. produced 56 million bushels, and by 1948, 220 million bushels. For Ohio, the soybean forecast for 2000 is 180 million bushels, and Seneca County, ranking third in the state, is expected to harvest in the neighborhood of 6 million bushels. The yield per acre may be down slightly for Ohio at 41 bushels/acre as reported by Associated Press writer, John Seewer. Soybeans are responsible for about one fourth of all cash receipts for Seneca County.
The food value of soybeans has long been recognized, but not readily accepted in the American diet. The soybean seed is the richest natural vegetable food known. Dry soybeans contain 36% protein, one and one-half times as much protein as other dry beans and 11 times as much fat. The fat or oil of soybeans is high in polyunsaturated fatty acids. The protein contains all the essential amino acids in varying amounts and is of good quality.
Defatted soy flour and 100% soy protein flour are readily available in natural food stores. They are easy to mix, pleasant tasting and are an ideal supplement for vegetarians as well as for those who prefer the mild taste. The flours contain no cholesterol or lactose. In conjunction with a low cholesterol diet, it is advertised to lower the blood cholesterol level. Soy milk is used as a milk-substitute for those that are allergic to regular milk.
The greatest value of soybeans lies in its use to fortify the protein of other foods such as cereal grains. Mary uses one half cup of soy protein for one recipe of muffins or nut bread, one fourth cup for two servings of oatmeal or pancakes. She makes a shake with 2% milk, frozen strawberries, a banana, and one-fourth cup soy protein. One-fourth of a cup of soy flour contains about 15 grams of protein. Soy flour is available locally at Rock Run Bulk Foods at the corner of Routes 224 and 18.
Food products made from dry whole soybeans may have little flavor. Tofu, tempeh, miso and soy sauce are, however, known for picking up other flavors. The most up and coming variety of soybeans is Edamame, also known as vegetable soybean. Unlike dried soybeans, Edamame contains vitamin C and phytoestrogens (plant hormones).
Edamame beans are picked young and green, boiled for five minutes in salted water and then popped out of the warm pods into the mouth. In Japan they are known as pop beans. Dave Noss says that they are a common treat in bars and restaurants there in place of peanuts or popcorn.
Green vegetable soybeans are delightfully tasty, nuttier than the large lima or green fresh peas. They are easy to grow and will tolerate most summer conditions where field soybeans are grown. Rabbits, deer and groundhogs feast on the young plants. They are generally free of insect pests, although there are reports of fields in Seneca County that are infested with swarms of Japanese beetles.
Soybeans like most beans are not planted until the soil is warm and the last frost date is past. Seeds are planted about an inch deep. A commercially available innoculant powder is sprinkled on the wet seeds. Day-length sensitivity limits gardeners in the north to one crop.
Edamame seeds have only become available in the last 10 to 20 years. Some growers like the variety Envy and Shirofumi. The Nosses and the Lillys obtained the Butterbean variety from Johnny’s Seeds several years ago and have found it to be a fine producer and very tasty.
For best quality these soybeans must be harvested at the proper time. Pods are removed as soon as the beans are fully plump but while they are still bright green. Envy takes about 75 days to mature and Shirofumi and Butterbeans 90 days.
The five minute boiling that readies the pods for eating is right for the blanching process for freezing. The pods are cooled and dried and scooped into freezer bags.. The frozen pods are steamed or boiled for five minutes and the beans are ready to be popped into the mouth and eaten.
This year after eating a few meals of pop beans, most of our harvest of about one and a half bushels was blanched, shelled and then frozen. They will be tasty morsels as a side dish or in soups this winter. We have found that our children and grandchildren enjoy popping the pop beans at the table. Guests are sometimes surprised.
At 20 grams of protein, the cost of soybeans is the lowest, followed by dry beans and then peanut butter. On the high end of the scale, the second highest cost for 20 grams of protein is porterhouse steak, and the most expensive is bacon.
– Percy