This terrific edamame variety was sent to us by Jack Algiere of Stone Barns Center for Food and Agriculture in Pocantico Hills, near Tarrytown, New York. He's been saving it for many years, as the variety is no longer available in catalogs. But now we've got it--and we can report that it is really lovely. The beans are bright green with a hint of purple when at the ripe green edamame stage and then mature to deep black when dry. (Any color in the fresh beans fades upon cooking.) If you've never grown soybeans in your garden, it's worth a shot: in addition to fixing nitrogen and yielding tasty beans, the plants sport velvety green leaves that are very attractive.