Spaghetti Squash, A Most Versatile Food

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spaghetti squashSpaghetti squash can be baked, boiled, steamed, and/or microwaved. You can serve with sauce or butter it up. It is all the rage as a no carb substitute for spaghetti. Don’t forget the seeds, which can be roasted just like pumpkin seeds. Plus, it is packed with nutrients and low on calories (about 42 calories a cup).

Spaghetti squash flavor is mild…okay sorta bland, which makes it a perfect companion for a spirited sauce.

It’s easy to cook. The two best options are to cook in the oven or in the microwave (or a combination). Roasting enhances the flavor while microwaving gets things done faster. First cut it in half. If that is troublesome, stab it with a knife a few times and then zap it in the microwave for 5 minutes. That will soften it up. Once it is cut in half lengthwise, scoop out the seeds. Place it cut side down on a baking sheet. Add enough water to cover the edges. Cook at 400 degrees for about 35 minutes. It is done when you can pierce it with a fork. Use a fork to pull out the strands, scraping in the same direction as the strands.


This Week’s Field Goods Favorite
Spaghetti Squash

spaghetti squashWhen cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great substitute for pasta. The flesh can also be baked, boiled, steamed or microwaved, and the seeds can be roasted and eaten like pumpkin seeds. More info

Spaghetti Squash Marinara
Roasted Spaghetti Squash
Roasted Spaghetti Squash with Parmesan and Herbs
Spaghetti Squash with Spicy Braised Greens
How to Slow Cook Spaghetti Squash

The Edamame Has Arrived

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bowl of edamameLate summer each year we wait with our fingers crossed for the Certified Organic, fresh edamame (aka soybeans) from Markristo Farm. Organically grown soybeans are fussy. This year they are happy. Hooray!

Most of the edamame in the grocery store (mainly in the freezer section) or in restaurants is GMO. Getting your hands on fresh, non-GMO edamame is tough, so if you love edamame you’ll want to stock up now. It’s easy to freeze; just drop them in boiling water for a minute, drain, and toss in the freezer.

The best way to eat them is to boil in salted water for about 5 minutes. Drain and then salt to taste. Then pop the beans out of the pods. This is a great snack for kids.


This Week’s Field Goods Favorite

edamameThe appetizer of choice in most Japanese restaurants, edamame is an immature soybean for mature eaters, though kids & immature adults love ’em as well! To prepare: boil water with salt, add the whole pods (no peeling or cutting necessary), cook for 5-6 minutes and strain. You can either serve with the pods or peel and pop out the beans to add to salads, pasta, etc.

Risotto with Soybeans
Boiled Soybeans
Three Bean Salad
Garlic Sesame Soybeans
Spicy Garlic Soybeans

Corn, How Not to Cook It

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raw sweet cornThis week, we are delivering super sweet, super fresh corn. Holmquest Farm and Barber’s Farm grow these particular varieties because they are super sweet and frankly taste more like candy corn than the regular stuff. The corn has a short shelf life, which is why you won’t find them in the grocery stores. Eat them as soon as possible.

We’d like to suggest that you try eating the corn raw…just take a bite or cut the kernels from the cob. If you are inclined to cook the corn, just drop it in boiling water for a minute or two. But, honestly we’d really recommend going raw.


This Week’s Field Goods Favorite
Super Sweet Yellow Corn

super sweet cornAs stated above, we highly recommend eating these raw! With that being said, we also love fresh summer corn right off the grill or tossed in a salad. For a super easy summer salad, toss with diced cucumbers and tomatoes, then drizzle with olive oil and lemon juice. Add red onion or garlic and an herb like basil or mint. More info

Garlic Corn on the Cob
Roasted Summer Corn Salad
Grilled Corn with Cheese and Lime
Mexican Street Corn