Recipe: Black Bean-Orange Peel Edamame

Posted on September 29, 2014 - Category: Recipe

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This is one of Jacob MacKellar’s favourite ways to dress up edamame. It’s adapted from, where it originally came in from a Denver home cook/blogger who goes by the handle “Savorthis.”

INGREDIENTS: 1 lb (450 g) frozen edamame in pods 2 tbsp (30 mL) minced yellow onions 2 large cloves garlic, minced 2 tsp (10 mL) black bean-garlic sauce 1 tsp (5 mL) minced, peeled ginger 2 tbsp (30 mL) orange juice 2 tsp (10 mL) soy sauce 1 tsp (5 mL) mirin (Japanese sweet rice wine) ½ tsp (2 mL) Sriracha or … READ MORE ●

The Toronto Star: Young farmer hopes to woo edamame lovers with Ontario-grown alternative

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Jacob MacKellar arrives bearing a tangled armload of Ontario edamame still on the vine. “This is fresh — right from the field,” says the fourth-generation farmer, handing over the bright green bundle followed by a mason jar of his mom Annette’s salsa. The items aren’t connected (there’s no edamame in the salsa) except that they both come from his family’s Alvinston farm southwest of London and showcase what two generations of MacKellars do best when it comes to food.

The MacKellars have been farming since the 1800s, mostly grain and other commodity crops. About five … READ MORE ●

Stop Buying Chinese Edamame

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Article Posted on Swallow:

Jacob MacKellar is a farmer from Alvinston, Ontario’s MacKellar Farms. There, Jacob along with his brother, dad and grandfather run a 3,000 acre farm where they grow edamame. Jacob dropped by the other day with some fresh picked edamame and a few bags of frozen. He told me the fresh would probably be the best I’d ever tasted.

After he left I boiled up a pot of water, tossed some pods in and let them boil for 3 minutes. Then I ate them totally naked, the beans, not me, and realized that this is what … READ MORE ●

MacKellar Farms & Edamame Quinoa Cakes W Egg and Spicy Avocado Sauce

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Article Posted on The Yum Yum Factor:


We love edamame. If you have ever eaten sushi, you have probably had steamed, salted edamame in the pod and might not even know what edamame is apart from the fact that it is a tasty snack. Let me give you quick answer: it is the preparation of immature soybean in the pod and it’s packed with protein, fibre, folates, vitamin K and more. In North America, we just call the actual soybean edamame, regardless of how it’s prepared or whether it’s in the shelled or removed. One … READ MORE ●

Fresh Sheet – Canada has its first ever edamame farmer

Posted on September 24, 2014 - Category: News & Articles

Article Posted on We Vancouver:

In honour of its 25th anniversary, Quail’s Gate Winery has created limited quantities of a new Syrah, Pinot Noir, Chardonnay and Pinot Gris, which are now available at the winery.

Canada has its first ever edamame farmer. Jacob MacKellar, an Ontario-based fourth-generation farmer, is growing natural, completely GMO-free edamame. Game changer? Well, considering 99 per cent of the edamame in Canada is imported from China, we think so. Find it at Choices, Whole Foods, Donald’s, Stong’s and other grocery and health stores.

The Parker’s chef Curtis Luk has moved on to take … READ MORE ●

Look what I found? GMO-free locally grown edamame

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Article Posted on Words to Eat By:

My kids love the frivolity of edamame. Popping those slippery little beans out of the pods and into your mouth? Good times.

Edamame is the Japanese term for green soybeans. You’ve probably had them at Japanese restaurants, topped with crunchy rock salt. Dietitians may call them a legume for their impressive 18 grams of high-quality protein per cup, but farmers consider them a vegetable. Either way, with 8 grams of fibre and all that protein per cup, I call them dinner.

The trouble is, it’s hard to find a good bean. Check … READ MORE ●

Recipe: Edamame Hummus (Vegan, Gluten-Free)

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Full Article Posted on Cooking by a Laptop:


1 cup cooked, shelled edamame beans (I’m using MacKellar Farms’) 3 tbsp tahini 2 tbsps lemon juice 1 clove of garlic, minced, or a whole head of garlic, roasted 2 tbsps fresh herbs: cilantro or flat-leaf parsley 3 tbsp olive oil 1 tsp cumin salt and pepper to taste


Throw all the ingredients in a blender or food processor, and puree until smooth. Taste and adjust seasonings. Let sit for an hour or so, and then serve with your favourite chips or raw vegetables.… READ MORE ●

Edamame Hummus (Vegan, Gluten-Free)

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Article Posted on Cooking by a Laptop:

CLICK HERE FOR THE EDAMAME HUMMUS RECIPE I am fortunate enough to live on Canada’s Pacific rim. Here, because of the ocean, and our proximity to China and Japan, we get to enjoy a huge variety of delicious, and often cheap, sushi. I love sushi, and I eat it at least once a week.

Edamame is another gift from Asia. This tasty young soybean bean is often served as a kind of bar snack: it’s salty and something you eat with your fingers. The vast majority (99%) of all the edamame … READ MORE ●

Jacob MacKellar: Canada’s First Edamame Farmer

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Article Posted on Hello Vancity:

MacKellar Farms is a pioneer of the fields, the first producer of 100% naturally grown edamame in Canada (an astounding 99% of edamame is imported from China). Holding itself to the absolute highest standards, the company produces one of the world’s top “super foods” – edamame that is completely GMO-free and wholly owned and operated in Canada.

While many Canadians balk at buying other produce, like apples from China, they don’t give second thought to the origins of their edamame. MacKellar Farms is the alternative – founded on authenticity and the belief that consumers … READ MORE ●

Recipe: Whole grain penne with lemon and edamame

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Article Posted on Eat Magazine:

Serves 4


400 grams whole wheat penne (or pasta of your choice)

1 tbsp olive oil

2 spring onions finely chopped

250 grams mascarpone cheese

4 tbsp lemon juice

1 cup shelled edamame

1 cup chopped green beans or aparagus tips

1 small handful of chopped fresh basil

salt and pepper to taste


Cook-the penne in a large saucepan of boiling water for 10-12 minutes or until al dente.

Meanwhile, heat the oil in a large frying pan over medium-low heat and fry the onions for a few minutes until softened. Stir … READ MORE ●