Easy Peasy

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It is pea time folks. Over the next few weeks you will be getting sugar snap peas, English peas, and snow peas.  Rule of thumb. Sugar snap peas and snow peas – eat the whole thing! English peas – pop them open and eat the little round green things. They are peas!

This week’s peas are sugar snap peas. We like our super fresh peas lightly blanched and tossed with butter or a vinaigrette.  You can’t under-cook them so go short rather than long.

How to blanch peas.

  • First, remove the strings by snapping off the end and then pulling the string along the length of the pod.  This is a good activity for the kids or a lounging spouse.
  • Prepare a large bowl of ice water and set aside.
  • Drop your peas in salted boiling water for 1 or 2 minutes…about three choruses of God Bless America sung at a snappy pace.
  • Drain the peas and them drop them in the ice water. The ice water locks in the color and prevents over cooking.

If you would rather roast the peas. Try this Crunchy Parmesan Sugar Snap Peas recipe.  Simply toss peas with a panko and parmesan cheese mixture with oil and roast at 400 degrees for about 20 minutes.

In Your Bag: Week of June 10th

Field GoodsIn the Bag2 Comments

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

At-a-Glance:

  • Portabella Mushrooms
  • Broccoli
  • Little Gem Lettuce
  • Rainbow Swiss Chard
  • Strawberries
  • Bunched Spinach

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The Peacock of The Vegetable World: Rainbow Swiss Chard

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The Peacock of The Vegetable World: Rainbow Swiss Chard

If you like spinach, you’ll love Swiss chard.  First, because chard is stunning. Second, when cooked it holds up more like kale and other hardy greens.  You know how spinach shrinks into a …well…blob, not so with chard. Third, the stems are delicious. They taste like a cross between celery and bok choy so use ‘em don’t lose ‘em.

Fresh young chard can be used raw in salads. Mature chard leaves and stalks are best cooked as the strong flavor fades with cooking. The flavor becomes more delicate and sweeter than cooked spinach.  Like spinach, it is quick and easy to prepare.

Quick Sautéed Savory Swiss Chard

  • Rinse chard. Leaving some water on the leaves, separate stems from leaves. Cut stems into small pieces and tear leaves into 2″ pieces.
  • Sautee chard stems, shallots, and garlic in hot oil. Cook until vegetables are starting to soften about 2 minutes.
  • Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender about 3 minutes.
  • Add a dash of vinegar.

Lemony twist on above:  Swiss Chard with Garlic and Lemon

Quick Sautéed Sweet Swiss Chard

The French like their chard on the sweet side.  Following instructions for Savory Chard, swap butter for oil.  Melt butter and add a couple teaspoons of sugar before sautéing veggies. Voila!

A raisin version of above: French Swiss Chard

In Your Bag: Week of June 3rd

Field GoodsIn the Bag12 Comments

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

At-a-Glance:

  • English Shelling Peas
  • Asian Pears
  • Sweet Potato Rice
  • Salavona Lettuce
  • Baby Beet Greens
  • Red Radishes
  • Spring Garlic

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Peas to Meet You

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cucumbers-and-peas

This week bring us our first round of peas! A rather elegant variety, English shelling peas are easy to prepare and don’t require cooking. Pro tip: do not eat the shell.  To shell the peas, simply squeeze them along the seam to pop open the pod and then use your thumb to slide the peas out.   These peas are adorable, bright green and round, so we like to leave as is and add to salads, pop into curry right before serving, mix with mint and olive oil for a simple salad, or throw in a pasta dish (especially with bacon or other cured meat).

We are offering cucumbers and dill this week, which along with the peas, makes a delightful “spring-y” salad. Simply slice cucumber, add a teaspoon or two of chopped dill, and toss with peas and a light vinaigrette.

New Product:  Sweet Potato Rice

Sweet Potato Rice is simply sweet potatoes chopped into rice size pieces. To prepare add olive oil, butter or ghee to a hot pan and cook until slightly crispy or about 15-20 minutes. Season with salt and pepper and voila!  Sautéed sweet potato rice has a texture that is soft but also slightly crisp and the intense sweetness of a slow roasted whole sweet potato.

Sweet Potato Fried Rice With Peas

We have a super SALE on our dried herbs and spices this week.  The Taste of India spice mix from Chef D is a wonderful addition to your sautéed sweet potato rice.