Edamame are immature and still-green soybeans. We left them in the pods still, since eating them straight out of the pod is a fun way to enjoy them. This article outlines a couple different ways to cook edamame. Or shell the edamame and use the beans alone in a dish like this succotash.
Fava beans are where you all really get the CSA Club value. Not only do the beans need to be removed from their pods, there is also an outer skin on each bean that needs to be removed. This is most easily done by blanching the beans, but we find doing that the fava are best eaten right away. Instead we carefully remove the skin while the beans so that they’ll last awhile refrigerated. With all the hard work of shelling out of the way, they don’t need much more to be a tasty dish. The buttery, cheesy, flavor of fava beans is unique and delicious. A quick sauté, blanch or steam with any fun herbs or seasonings you might and you have a perfect side.
Crowder peas are also called cowpeas or black-eyed peas. This particular variety are called-so because their pods are a vibrant purple. Crowder peas are not actually peas, but a relative of mung beans. Fresh like this they are quick to cook and particularly delicious compared to dried or canned. Here is a recipe from Taste of Southern for inspiration.
