Two Very Special Items: Shishito and Clapps

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Roasted Spicy Shishito Peppers with Dipping SauceShishito Peppers are a popular Japanese bar snack and have relatively recently found their way into the US hipster bar scene and among trendy foodie folk. Evidence for this is most clearly seen in the jaw-dropping $21 per pound price charged in NYC (don’t worry, we value them at 1/4 of that price in our bag). According to none other than Epicurious magazine, sautéed Shishitos are absolutely the best thing to nibble on with drinks. In our opinion, one does not necessarily need alcohol to adore them.

Shishitos are mild, thin-skinned mini-peppers. The word is that about 1 in 10 has a bit of heat. Besides the fact that they truly are addictive and fabulous, they also are insanely easy to prepare.

Prepare peppers  this is super easy: Wash and dry. That’s it. Don’t remove seeds; don’t remove stem. Heat oil in a wide pan until very hot. Turn fan on and have magazine nearby to fan any nearby fire alarms…just in case. Add peppers and reduce heat to medium, toss and turn until they are blistered about 10 minutes. Toss with salt when finished. Find a secluded location. Say a closet. Eat about half of them yourself and then share. They are served with the stem attached, which makes for a handy-dandy toothpick alternative.

Clapp Pears (aka Clapp’s Favorite Pear) are rarely found in the supermarket because they do not keep well and have a very short season. Clapp pears are picked before fully ripened. They are very juicy and flavorful similar to a Bartlett pear. Store the pears at room temperature to ripen. To keep them for a few days longer, store in the refrigerator. Clapp pears are ready to eat when the stem end gives slightly to pressure.

 

This Week’s Field Goods Favorite
Shishito Peppers

shishito peppersShishito Peppers or 獅子唐辛子 are a Japanese variety of smaller peppers. Perfect for grilling because of their thin skin, stick ’em with a skewer and let them char and blister. OR just eat them whole and fresh! More info

Sauteed Shishito Peppers
Easy Sesame Shishito Peppers
Roasted Shishito Peppers

New Feature: Add-on Produce

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marinated portobelloCustomers have told us that, at times, they would like to get more of a certain item in the bags. Thanks to your input, we now offer Add-on Produce!
This week you can order:
Portobello Mushrooms
Peppers
Fresh Onions
Sweet Corn
White Peaches
Bunched Rainbow Carrots

You will see them in the Add-on Produce category. Enjoy the produce and our great prices!

Grilled Portobello Mushrooms, Peppers, and Onions:
Whisk together ¼ c balsamic vinegar (if you use our condimento vinegar, use 3 Tbsp), 3 Tbsp olive oil, and 1 tsp thyme. Remove stems and gills from 2 mushrooms, halve and remove seeds from 1 pepper, slice 1 onion into ¼ inch rounds. Brush vinaigrette over vegetables then grill for about 10 minutes per side. Cut veggies into strips and toss together.

Don’t want to grill?
Slice 2 mushrooms into ¼ inch stripes and cut ¼ onion into chunks. Heat 3 Tbsp olive oil and 1 garlic clove. Cook mushrooms and onions until soft. Toss with sliced roasted peppers.

How to Roast Peppers:
If you have gas burners, place a whole pepper on burner and cook at medium heat for about 8 minutes turning every 2 minutes or when charred. Put pepper in covered bowl or paper bag for 15 minutes. When cool, cut open pepper and remove seeds and slice. In the oven, cook whole pepper at 450 degrees for about 25 minutes turning when charred. Put in covered bowl or paper bag for 15 minutes. When cool, cut open peppers and remove seeds and slice.

 

This Week’s Field Goods Favorite
Portobello Mushrooms

portobello mushroomThe Portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, add garlic or soy sauce if you like, then grill for about 3-5 minutes on each side. Can also be eaten raw. More info

Grilled Portobello Mushrooms Stuffed with Leeks & Spinach
Pan-Seared Portobello Mushrooms
Sautéed Portobello with Balsamic and Butter Sauce
Ziti with Portobello Mushrooms
Sweet Corn Salad with Pancetta and Mushrooms
Don’t have pancetta (who does?), substitute 2 bacon slices.

The Produce You Crave All Year

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soil handsRight now, our farmers’ fields are producing the produce you crave all year. There is simply nothing like tomatoes, summer squash, string beans, and peaches picked fresh. Like wine, the flavors of small farm produce are touched by the quality of the soil. And truth be told, farmers in the northeast need nutrient-dense soil to successfully grow in our highly variable climate with 60-degree weather one day and 85 degrees the next, heavy rain one month and drought the next. All these things can weaken a plant’s resilience. You’d better be feeding great soil to keep them healthy. So, let the flavors carry the show and keep things simple this week with green, pasta, and bean salads.

Here are a couple tips for making great summer salads:

  1. Use about 1 ½ cups of diced veggies per person. The smaller the dice the better.
  2. String beans should be lightly blanched. Drop them in a pot of boiling salted water for about 2 minutes.
  3. If you are using the Beet Fusilli (Pasta of the Week) use about 2 handfuls per person. Fusilli, the thick corkscrew pasta, is ideal for pasta salad.
  4. If you are hankering for a bean salad, our par-boiled organic beans should be boiled for about 10 minutes or until your desired tenderness.
  5. The Summer Salad bunch (Herb & Allium of the Week) which is composed of Garlic Chives, Summer Savory, and Leaf Celery, will turn a salad dressing into a gourmet treat. Tomatoes marinated with Savory Marinade (see below in the tomato description) is a creative twist to standard tomatoes and basil.
  6. Finely chopped arugula adds a subtle peppery taste.
  7. Any great salad vegetable can simply be tossed with good olive oil, a bit of lemon and salt.

 

This Week’s Field Goods Favorite
Red Haven Peaches

red haven peachesA blue-ribbon, all-purpose peach! Luscious, top-quality fruit is great as a fresh snack or for canning and freezing. Enjoy large peaches with almost fuzzless skin over firm, creamy-textured yellow flesh. More info

Peach Cobbler
Grilled Peaches w/ Bourbon Vanilla Whipped Cream
Roasted Peaches w/ Dessert Wine
Peach & Biscuit Crostata