Soldier Bean (aka White Beans) and Summer Squash Recipes

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white-bean-and-summer-squash-soup-wide

Our frozen summer squash and parboiled soldier beans make these summer squash and white bean recipes a breeze!

A couple tips:
One bag of frozen summer squash is a little more than 2 good-size squash.
The parboiled beans are sodium free unlike most canned varieties. Keep this in mind when adding salt.

A few recipes:
Summer Squash and White Bean Soup
Summer Squash and White Bean Soup (this is a puree)
Summer Squash and White Bean Puree

Rapini Anxiety and Overwintered Greens

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greens with garlic on white plate

Rapini, the overwintered sister of broccoli rabe, is a “get it while you can” delicacy. Depending on the weather it may be available for only a week or two or not at all. So, every spring we suffer through rapini anxiety hoping the weather warms up but not too much. Rapini pops up in the early spring once it starts to warm but “bolts” out of town if the temperature hits around 70 degrees. Bolting occurs when higher temperatures cause the plant to convert energy into growing flowers and seeds instead of leaves.

Overwintering greens is a nifty process of seeding in the fall, then covering up the land all winter until spring harvest. Overwintered root crops are simply left in the dirt until they can be dug up. Cover can be really fancy blankets, or just regular ol’ straw. Overwintered vegetables produce more sugar to keep themselves from freezing to death. The result is that they taste sweeter than their seasonal counterparts. When you taste the rapini and then think “this is amazing!”, you’ll know why.

The secret to cooking broccoli rapini is to boil the greens briefly before sautéing to tenderize the stalks. Some people discard the stalks, but the thicker ones, once peeled, are delicious. To avoid overcooking the delicate buds, cook the stems for a minute first before adding the florets to the pot. After draining, the rapini are finished in the saute pan with olive oil and garlic. This second step when cooking vegetables is called “ripassare,” meaning that the vegetable is passed again in the frying pan. How to cook rapini from the Huffington Post

How Well Do You Know What It Takes To Grow Vegetables Quiz

Field GoodsFood for Thought, Out of the BagLeave a Comment

did-you-know2

If you haven’t taken our fun and informative what it takes to grow vegetables quiz, give it shot. So far, close to 700 people have taken the quiz with an average grade of 40%. Oh dear! Collectively it appears we don’t know all that much about what it takes to grow vegetables. Big shout out to the 2 people that scored 100%! You are in the 1%.

The good news is that you are all but guaranteed to be surprised by what you’ll learn.

The quiz came about because for Earth Day we wanted raise awareness that different vegetables have different environmental impacts. So, we asked a dozen of our New York State small farmers to rate 20 different vegetables based on the amount of water, fertilizer, pesticides, mechanical harvesting, labor, culling, and land they used. The survey isn’t exactly scientific, but does provide food for thought.

In Your Bag: Week of April 22nd

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Here’s what you can expect to find in Field Goods fruit and vegetable bags this week. At-a-glance list is below, scroll for more details!

At-a-Glance:

  • Frozen Summer Squash
  • Pea Shoots
  • Soldier Beans
  • Rome Apples
  • Rapini
  • Frozen Green Beans (Family, Standard, and Small Bags)

Read More

Shredded Daikon Radishes

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shredded daikon 2Shredded daikon is a beautiful invention for the spring. We heard through the grapevine that Stick and Stone Farm, a certified organic farm located in Ithaca, NY had a mother-load of gorgeous white and purple daikon radishes. Knowing the daikon takes on a whole new culinary texture when shredded, we asked our neighbors at Trusted Harvest to shred and the result is a beautiful white and purple array.

Daikons are a very mild radish and in general you can think of them as you would a carrot. You can steam, blanch, braise, simmer, boil, stir-fry, use as salad, or just munch. The daikon is great as is but a honey-vinegar vinaigrette will make this low-carb veggie your new favorite and a beautiful addition to your plate.

Daikon Radish Salad
Radish Hash Browns
Apple and Daikon Salad