Kirby Cucumber Pickles and English Peas

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cucumbers-and-peasThe first of the fresh kirby cucumbers are making an entrance! There are endless ways to make refrigerator kirby cucumber pickles. We like this recipe for crunchy refrigerator pickles with dill and garlic. It is straightforward and easy. Just cut the kirby cucumbers into spears and place in a container with a top along with a couple cloves of garlic and fresh dill (available in the webstore). Refrigerate a few hours. The recipe includes carrots but you can leave them out. Crunchy Refrigerator Pickles

This week we have Natasha Escarole, which has a big heavy head with abundant tender leaves and creamy, blanched hearts. Mild, slightly bitter flavor. Escarole can be eaten raw, grilled, sautéed, or cooked in dishes. The inner, lighter-colored leaves being less bitter than the outer, darker green leaves and are more suitable for salads, using the outer leaves for cooked dishes.

Here are three recipes that include ingredients we have in the webstore this week:
Escarole Soup with Ginger and Cilantro (minced ginger & cilantro)
Black Beans and Escarole Salad (black beans, avocado, cilantro, you can swap Chef D’s Mexican spice for the chipotle)
Escarole and Bean Soup (soldier beans – a cannellini bean alternative)

 

This Week’s Field Goods Favorite
Kirby Cucumbers

Great raw, and these make the best pickles! Also try with yogurt, thinly sliced onions, and mint. More info

Momofuku Pickles super fast and easy
Quick Pickles
Japanese Cucumber Salad
Cucumbers with Black-Eyed Peas
Pickles, Cucumber & Dill

Baby Beet Greens – Importance of Trying Something Different

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agbotic beet greensThis week we have certified organic baby beet greens grown by Agbotic, located in Sackets Harbor. Odds are you’ve never had them. We hadn’t until we ventured into the North Country. A couple things about these groovy greens: they are super healthy (like off the charts), incredibly delicious as a salad, and grown by a truly innovative start-up company.

While munching on your baby beet greens, know you are making a difference for your health and a great young company.

Here is a bit about baby beet greens’ nutritional value: WHfoods.org ranks them among the top 10 healthiest foods because beet greens rate as excellent, very good, or good for 20 major nutritional elements.

Here is a bit about Agbotic: they developed an advance soil model and robotic system to grow their unique products. Three main substances compose their greenhouse soil: azomite, which is volcanic ash found in ancient sea beds; humate, a mined substance that adds more carbon to the soil; and sea kelp, which is full of organic matter to aid healthy growth. The combination helps crops break down micronutrients and develop more microorganisms to strengthen their immunity, protecting them from pests and allowing the company to keep its soil chemical free.

 

 

 

 

This Week’s Field Goods Favorite
Baby Beet Greens

These young beet greens taste similar to swiss chard. Boil uncovered until tender (1-2 min.), immerse in cold water, then chop and sauté with garlic just until the leaves are hot. They’re also great for salads, sauteed, blended in smoothies, as a garnish, and more.

Baby Beet Green with Spicy Mediterranean Dressing
Beet Greens with Bacon
Lemon & Butter Braised Beet Greens

 

Jumping Into Summer!

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Zucchini FrittersThis week we’re jumping into summer with fresh from the field broccoli, zucchini, spinach, and swiss chard! Because fresh, fresh, fresh produce is the only way to eat in Italy (where food is not only delicious but also super healthy), we are dishing up some Italian inspiration.

Caprese Salad lovers, we got you covered this week. Pick up fresh basil, beefsteak tomatoes, mozzarella, condimento balsamic vinegar, and Nocellara del Belice extra virgin olive oil (Italian) in the store.

Beans and Greens
1-pound Swiss Chard or Spinach
2 Tbsp cup olive oil
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 container of Vermont Bean Crafter Organic Soldier Beans or a 15-ounce can of cannellini beans, drained
3/4 cup low-sodium vegetable or chicken broth
1 tablespoon Chef D’s Italian spice
1 teaspoon white wine vinegar (or substitute cider or red wine vinegar)

  1. Trim the ends from the spinach or chard and discard. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves and cut them into bite-size pieces; set aside.
  2. Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering.
  3. Add the reserved chard stems, onion, and garlic and season with Chef D’s Italian Spice. Cook, stirring occasionally until the vegetables have softened, about 8 minutes.
  4. Add the chard leaves, beans, broth, and measured salt. Cook, stirring occasionally until the leaves are wilted and the mixture has come to a simmer.
  5. Continue to simmer, stirring occasionally, until the greens are tender and the broth has thickened slightly, about 5 minutes more.
  6. Remove from the heat and stir in vinegar.

Parmesan Zucchini
1 medium-sized zucchini
1/4 cup freshly grated Parmesan cheese
Chef D’s Italian Spice

  1. Place oven rack in center position of oven. Preheat to 425°F.
  2. Line a baking sheet with foil (lightly covered with oil OR parchment paper.
  3. Wash and dry zucchini and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them.
  4. Lightly sprinkle zucchini with Chef D’s Italian Spice.
  5. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini.
  6. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!
  7. Serve immediately.

Items in the store to use in the above: fresh basil, beefsteak tomatoes, mozzarella, condimento balsamic vinegar, and Nocellara del Belice extra virgin olive oil (Italian).

 

This Week’s Field Goods Favorite
Broccoli

A staple that can easily be played up. For a quick dish, sauté with soy sauce, oil, garlic and almonds. We like roasting broccoli with a few chiles and a bit of lemon…yum. Store unwashed broccoli in a plastic bag. You should keep it dry. More info

How to Cook Broccoli
Roast Broccoli with Lemon
Broccoli with Parmesan Sauce
Sautéed Asian Broccoli
Broccoli Olive Pasta