Cheery Cherries

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cherry cheesecakeThe first cherries of the season have arrived!! Break out the red carpet for these sweet things. Around here, the first cherries of the season are the blush sweet cherries, the most common variety are Rainier. This week you will be getting a similar variety called Emperor Francis…only royalty for Field Goods customers. Next come the red sweet and then dark red sweet and then sour. June and July are cherry happy months!

Interesting Fact: Too much rain can cause cherries to split so farmer Bob Fix will be watching the weather very closely for you.

Two savory cherry recipes from Martha Stewart. We went to Martha Stewart on these ones.
1. Tomatoes with cherries and balsamic – use our Condimento Vinegar! Literally just pit and chop the cherries, chop the tomatoes, and toss in 2 tbs of balsamic. Done. Perfect for outdoor eating.
2. Cherry salsa (how have we not done this yet?!) – Martha puts it on tilapia but this would be good on any white meat and best of all, by itself! We’re gonna make tacos with it.

On the sweet side.
Quick cherry sauce from EatingWell. All you need is 15 minutes, cherries, sugar, cornstarch, lemon, and water to make this delicious sauce for your yogurt, ice cream, or cheesecake. We would suggest reducing the amount of lemon stated in the recipe.


This Week’s Field Goods Favorite
Sweet Emperor Francis Cherries

rainier cherriesA sweet and simple snack, which can also be used as a main component of sauces, marinades, sweet treats, and more! More info

Cherry Cobbler
Cherry Chocolate Chunk Cookies
Grilled Pork with Cherry Salsa

Green Beans Baked with Bacon and Onion

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Baked Green Beans with Bacon and OnionIngredients:
2 bags of Field Goods Frozen Green Beans
(Cut into bite size pieces and then defrost)
1 medium Onion
6 slices of bacon chopped
1/2 cup ketchup
1 Tbsp Worcestershire sauce OR 2 tsp apple cider vinegar and 2 tsp molasses
1/4 cup brown sugar

Cook bacon and onion until bacon is crispy. Drain grease but reserve 2 Tbsp. Put defrosted cut green beans, bacon and onion in 8×8 baking dish. Mix in ketchup, Worcestershire sauce, brown sugar and bacon grease. Bake in a 350 degree preheated oven for 30-35 minutes or until green beans are tender.

Garlic Scape Charmer

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garlic scapeA garlic scape is the best, most useful thing ever! These weird-looking curly thingies are the flowering stem of garlic. In garlic production, they are removed so that the garlic will focus its energy into growing the bulb. Up until recently, farmers around our region tossed them away. Now that more Americans are willing to try foods that the rest of the world has been eating for centuries, farmers can sell another perfectly good (or great) food.

Why are they the best things ever? You can use them just like you would garlic without having to mess with the peeling part. You can use them like chives and scallions. Eat them raw, stir-fry, puree, grill, pickle, wear them to ward of vampires. They last forever in the refrigerator and can be frozen which, BTW, is brilliant because you can pop-in and grab a stalk as needed.
People, do not miss the great scape opportunity!
scape charmerHere are our recommendations for the two best things to do with garlic scapes:

Garlic Scape Paste
Puree a bunch of scapes and about 1/4 cup of olive oil.

Garlic Scape Pesto
1/4 cup nuts
1/3 cup olive oil
parmesan cheese
4 oz garlic scapes
You can add kale, basil, parsley, or any herb or green!


This Week’s Field Goods Favorite
Garlic Scape

garlic scapeGarlic 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! Thaw as needed. More info

10 Things to Do With Garlic Scapes
Grilled Garlic Scape and Kale Pizza
Garlic Scape Pesto
Sautéed Garlic Scapes with Sesame Oil
Lemony Garlic Scape Spaghetti