Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: Peas Please
Say peas, everybody! We are entering the pea zone-- expect to receive shelling, snow, and sugar snap peas in the coming weeks. 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. 

Also this week: GARLIC SCAPES! Check the recipes for fun pesto. In our opinion garlic scapes make the besto pesto--one reason is that its vivid green color does not turn brown plus you do not need to add garlic.

BIG NEWS -- We got FAVA Beans in the webstore. What the heck give them a try, perhaps with a nice chianti.  The Wall Street Journal, apparently a new powerhouse in the culinary news arena, advises to Stop Peeling the Beans.
In The Store & News
All kinds of cheese and pasta in there
Veggies: Squash, Fava Beans, Beets...and a bit more
A few t-shirts hanging about 
Also sunflower & canola oil in our grocery
Fennel-lovers -- check out the Herbs & Alliums this week.
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. Greig Farm (IPM)
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. Migliorelli Farm (IPM) or Green Mead Farm (OG)
Green Mead Farm is new to the Field Goods fold.  Welcome Farmer Jenny Hindes, a single mom of 3 making it happen on a 10 acre farm in Valatie, NY.
Garlic Scapes are the immature flower stalks of garlic. Scapes are only available for a few weeks out of the year so we get them while we can. Use them as you would use garlic or scallions. They can be eaten cooked or raw. You can also freeze garlic scapes. Shaul Farm (FAM)
Pea Greens are young pea vines. Delicious raw or cooked—saute quickly with olive oil and garlic for a delicious healthy side dish, or put them in a bowl on the table and watch your kids nibble them like bunnies. To further entice the little ones, try tossing with a little melted butter and sugar. These nutritional powerhouses are packed with vitamins A, C and folic acid— learn more here. If you need a burst of spring this week, pea shoots make a wonderful pesto—10 minutes, 6 easy ingredients and a plate of pasta make an amazing meal. Hepworth Farm (CO) 

Another new Field Goods Farm -- Hepworth Farm in Milton, NY.  Woman-owned & Woman-grown. 
Spinach is best when eaten raw or lightly braised. To braise, toss with hot oil and garlic for a few minutes and then add splash of liquid. We like to add Parmesan cheese. If you choose to steam the spinach, wash and steam for just 5-10 minutes. This preparation method preserves nutrient content. Migliorelli Farm (IPM) 
English/Shelling 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. Migliorelli Farm (IPM)
Cucumbers Slice cucumbers thinly and toss with vinegar, olive oil, shallots and salt & pepper for a beautiful, cool summer dish. Add in chives, dill or parsley. Cassaday Farm (FAM)

Additional Subscriptions

  • Herb & Allium: Fennel Muth Family Farm (OG), Dill (for the cucumbers) Marolda Farm (IPM) and a bit of mint (for the peas) Rexcroft Farm (IPM)
  • Fruit: Strawberries Greig Farm (OG)
  • Cheese: Chevre R&G
  • Bread: Zucchini Carrot Bread Cafe Le Perche
  • Pasta: Carrot Shells Knoll Crest

Recipes
Pea Greens
Pea Shoot and Goat Cheese Salad
Garlicky Pea Shoot Tangle 
Pea Shoot Breakfast Sandwich 
Garlic Scapes
Grilled Garlic Scape and Kale Pizza
Garlic Scape Pesto
Sauteed Garlic Scapes with Sesame Oil
Garlic Scape Lemon Pasta
Spinach
Strawberry Spinach Salad
Spinach with Nutmeg and Lemon
Garlic Sauteed Spinach
Perfect Spinach Salad—this one is for the bacon lovers in your life from Pioneer Woman's ranch.
Shelling Peas
English Peas with Mint
Fresh Pea Salad
Cucumbers
Cucumber and Mint Salad
Easy Chilled Cucumber Soup
Cucumber Avocado Salsa
Garlic Scapes
Garlic Scape Pesto
Ingredients: 
1 cup garlic scapes, thinly sliced crosswise 
1/4 cup pine nuts OR use walnuts -- they are cheaper.
1/2 cup good olive oil 
1/4 cup Parmesan 
Salt and pepper, to taste
Instructions:
Add all the ingredients except for the oil to the bowl of a food processor. Process until ingredients are finely chopped and form a paste-like consistency. Leave the processor running while slowly adding the oil--it doesn't take long for the pesto to emulsify, so turn the processor off after a moment or two. Add salt and pepper to taste. Voila!

Storage
  • Peas will keep 3-5 days refrigerated in a plastic bag. DO NOT wash until ready to use.
  • Eat the pea greens ASAP, do not freeze them, and be very gentle if rinsing.
  • Freeze garlic scapes if you don't plan to use them right away.
  • 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.  
  • Spinach needs to be as dry as possible and kept in the fridge crisper (as with all leafy greens)
  • Cucumbers just keep in a plastic bag for one week.

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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