We resoundingly refute the myth that vegetables take too much time to prepare. You can whip them up in pretty much the amount of time it takes to toss that frozen pizza in the oven. Fast food, you see?
Hot Green Beans with Butter
-A couple tablespoons of butter
-Garlic or chopped garlic scapes
Snap off the tops and snap in half. This is a good job to do while binge watching Netflix or for an 8 year old. Boil the green beans for about 5 minutes. Drain. Dump in a salad spinner for a couple whirls. Toss into pan with butter and garlic. Cook for a couple minutes Add any or all of the following: salt, lemon, red pepper, etc.
Cold Green Beans with Vinaigrette
Follow the instructions above until you drain them, then dump in ice water, drain again, then spin those green beans in the spinner. Toss with a vinaigrette of oil and lemon or vinegar. Add any or all of the following: salt, red pepper, mustard, herbs etc.
You can find the butter, apple cider vinegar, and oils in our web store.
This Week’s Field Goods Favorite
Yellow Clingstone Peaches
A summer delight. Luscious, juicy peaches are great for fresh eating, of course, but they also make a fantastic dessert when thrown on the grill and served warm with whipped cream—delicious! YELLOW PEACHES! Inside, the golden flesh of the yellow peach is more acidic than the white peach, with a tartness that mellows as the peach ripens and softens. Word on the street is the more intense flavor of yellow peaches is ideal for baking. Clingstone peaches have flesh that clings to their pits. They are softer, sweeter, and juicier than freestone peaches and hence sought after for canning and preserving (commercially canned peaches are all clingstones). Most grocery stores only carry freestones, so buying clingstones from your farmer is a dream come true for them.