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.
 
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. Stanton Feura 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. Stoneledge Farm (CO) 
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)
Green 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. Green Mead Farm (OG) & Whistle Down Farm (OG)
Mini Green or Caraflex (conehead) Cabbage Heads Bright and crisp while raw, this cruciferous vegetable mellows when cooked. A little butter and salt over gently cooked cabbage goes a long way and pairs well with roasted meats. Raw cabbage salad: add shredded cabbage to a bowl of hearty greens, then toss in salty cheese, crunchy nuts, and cranberries or roasted beets. Hepworth Farm (CO)
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 anyway but raw. If you feel you must cook them, put in boiling water for a couple minutes. Peas and mint pair well together. Melt butter, then mix in finely chopped mint and add to peas. Greig Farm (OG)
Summer Squash We like our summer squash soft and sweet. Melt butter in a pan, then add onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft. Remove the cover to let the excess liquid cook off. Schoharie Valley Farms (OG)

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
Shelling Peas
English Peas with Mint
Fresh Pea Salad
Cabbage
Kimchi --pickled cabbage, very spicy and very popular in Korean cuisine. Try it!
Classic Coleslaw
Green Kale
Spicy Soy Kale Salad
Lemony Kale Salad
Tomato, Kale and Mozzarella Sandwich With Parsley
Baked Kale Chips
Grilled Kale
Massaged Kale Salad
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
Summer Squash
Squash Ribbons
Roasted Summer Squash
Summer Squash Sauté

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.

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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