Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: We are peas-ing you again
You'll get a different variety than you got last week. Interesting fact: peas are few and far between this year in the Hudson Valley. Two of our biggest pea guys lost their crop this year...so again we thank the small farms of NJ for saving the day.

For Shelling Peas: After you shell these peas, do not eat the shells! They're too tough to eat, so we like to save them for stock instead. We consider it a travesty to eat these any way but raw. If you feel you must cook them, put in boiling water for just a couple of minutes or they become dis-peas-ing... Peas and mint pair well together. Melt butter, then mix in finely chopped mint and add to peas. Sugar Snaps: Sugar snap peas are all about texture, sweetness and crunch. They don’t take long to cook—1 to 2 minutes max. Resist overcooking—you’ll end up with sad, limp peas. Cut your snaps in thirds crosswise, or halve lengthwise on a long diagonal. Cut them before or after steaming. If boiling, cut them afterwards or else the tumbling action of boiling water will free the peas from their pods. For a super quick fix, loosely cover, put in microwave for 30 seconds +/-, add a bit of butter. Enjoy raw for a snack. Snow Peas are ideal for eating raw, as they also have an edible pod with a satisfying crunch. Also try stir-frying them. Don't wash your peas until you're ready to use them.

Cool stuff alert:  Chiogga (candy-stripped) Beets, Fava Beans and Rainbow Kale.
 
In The Store & News
There's sunflower & canola oil in our grocery (canola sale!)

HEADLINE NEWS! CANOLA OIL WRONGLY ACCUSED
Word is all canola oil is bad -- so wrong.  Our canola oil is a very healthy alternative to the stuff in the store, which is crazy processed with hexane & other scary stuff. This is expeller pressed, unrefined oil that's absolutely healthy!

POPCORN ON THE COB (TA-DA!)

 
Strawberries Strawberry season has emerged, cue the angel chorus. Wash and enjoy raw, or slice and mix with lemon juice and sugar for a sweet snack. Story Farm (FAM)
Lettuce Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, diced cranberries, roasted sunflower seeds, shaved parmesan, or chick peas. Continental Organics (OG) 
Spring Onions are young onions harvested before onion bulbs have matured. Treat them like giant scallion. Spring onions taste great raw in salads; they can also be grilled, roasted, or stir-fried. We recommend grilling, especially with some balsamic vinegar and oil. Both the slender green tops and white bulbs are edible. Markristo Farm (CO) & Blooming Glen Farm (OG)
Fava Beans (FAMILY & STANDARD ONLY) as we all know, pair well with a nice Chianti… Fava beans are a staple of Middle Eastern and Mediterranean cooking. Fava beans pair well with spring onions (hint, hint) and mint. These beans don’t have to be peeled once you’ve popped them out of their shell, though we prefer to go that extra step. Donna cooked them up with a vinaigrette on Friday and recommends peeling!

Best approach is to pop the beans out of their comfy pod, boil for a couple minutes, dump in cold water and the peel. Formisano Farms (IPM)
Sugar Snap Peas you can pop right into your mouth from Cassaday Farm (FAM)
Arugula Also commonly referred to as "rocket", arugula has a rich, peppery taste. Raw or wilted arugula tastes fantastic on pizza. Makes for a delicious pesto, especially if you mix with basil and/or parsley. Continental Organics (OG)
Chiogga (candy-stripped) Beets The prettiest beets you can find. Try slicing like chips and roasting until crunchy with salt. Try these raw - slice, julienne, shred -- cooking dies the white pink. Roast until just tender; cut up for salads. Sauté the greens. Marolda Farms (IPM)
Rainbow Kale is a cross between lacinato and redbor kale creating green-blue, purple and red leaves and a delicious flavor. Try in a massaged kale salad or shredded in slaw.  Markristo Farm (CO)

Additional Subscriptions

  • Herb & Allium: Sorrel Continental Organics (OG) & Spring Onions Blooming Glen Farm (OG)
  • Fruit: Blueberries Little Buck Farm (OG)
  • Cheese: Parmesan Palatine Valley Dairy
  • Bread: Country White Bread Cafe Le Perche
  • Pasta: Kale Pappardelle Knoll Crest

Recipes
Spring Onions
Braised Spring Onions
Zucchini Ribbons with Caramelized Spring Onions
Creamy Spring Onion Soup
Grilled Spring Onions
Snap Peas
Snap Peas with Fresh Mint and Whipped Ricotta  Chiogga Beets
6 Gorgeous "Candy Cane" Beet Recipes 
Beet Chips --Bet you didn't know you could do this!
Arugula Salad with Beets and Goat Cheese
Rainbow Kale
Spicy Soy Kale Salad
Lemony Kale Salad
Tomato, Kale and Mozzarella Sandwich With Parsley
Baked Kale Chips
Grilled Kale
Massaged Kale Salad
Arugula
Grilling? Add arugula to your burger for a peppery zip.
Fava Beans
Five Easy Ways to Make Fava Beans
Falafel!! --Because your fava beans are raw, don't worry about the soaking. 
Grilled Fava Beans

Storage
  • Tip: Any item you would cook, you can also freeze. 
  • Peas will keep 3-5 days refrigerated in a plastic bag. DO NOT wash until ready to use.
  • Pasta people! Keep it in the fridge 4-5 days or freeze it.
  • The strawberries should be kept loose and dry in a shallow container and covered with plastic. Another one you don't want to wash until use.  
  • Any green needs to be as dry as possible and kept in the fridge crisper.
  • Beets should keep for a while, but store in the fridge.

Key for growing methods:
  • CO - Certified Organic
  • OG - Organically Grown (farm uses organic methods but does not have Certification).
  • IPM - Integrated Pest Management (methods used to reduce the use of pesticides and chemical fertilizers)
  • FAM - Family farm (farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. As a general rule small farms use far fewer chemicals than large industrialized operations)
  • Non-GMO - None of our products are GMO
Bringing you a better way to eat.
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