Lemme Tell You About This Celery, Beefsteak, & Salt

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First of all, celery grown by small farms isn’t the same thing as the stuff of grocery stores. This celery’s got a much more intense flavor and may be tougher, making it ideal for cooking.

Beef Up With Beefsteak Tomatoes
One of the largest cultivated tomato varieties, these tomatoes are not messing around. Grocery stores don’t often carry them because they don’t lend themselves as easily to mechanical slicing. Grown on an organic farm, they can really get growing. So cut yourself a slab of fresh tomato, add a slice of mozzarella, throw on some basil and balsamic vinegar, and enjoy.

Our very own Hudson Valley designer salt — introducing Hickory Salt: The Himalayas, Hawaii, and the Hudson Valley…what do they all have in common? FANCY SALT. This salt is smoked with shag bark extract from the hickory trees on the Knapp Family and neighbors acreage. Hickory is believed to relieve arthritis pain, and also tastes darn good.

 

This Week’s Field Goods Favorite
Celery

celeryGrill, marinate, braise, broil, stir-fry, or make into a soup. We love celery noodles: use a vegetable peeler or paring knife to shave celery into thins trips, then steam sauté (to steam sauté, throw just-washed veggies into a hot pan, crank the heat, lid, and let the  water wilt the veggies a little. After 3 minutes, de-lid, stir, then sauté as normal) and add tomato sauce and Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 

Japanese Eggplant, the Long & Slim of it

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Japanese Eggplant is a long, slim variety with thin skin, minimal seeds and a delicate flavor. This fruit (did you know it’s a fruit?) is one of the best varieties for grilling. Check below section for NY Times grill tips (they really report on everything). Here’s a funky recipe we stumbled upon inspired by Filipino cuisine: Slices Dipped in Egg. As always, recipes at the bottom of the page!

 

 

This Week’s Field Goods Favorite
Japanese Eggplant 

eggplantSeen here third on the left! A good starter if you haven’t cooked with eggplant before. There is more to it than tomato sauce and parmesan. Here’s a great piece about grilling these guys from the New York Times. Even better, the leftovers make a great addition to a salad. Try it on baby spinach with a lemon poppyseed vinaigrette and some toasted almonds! 

 

 

 

More Than a Garnish or a Song: Parsley!

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Parsley is on your plate for a reason. It’s real food! You can use it to make pesto, tabouleh, gnocchi, and much more! This week’s bag has a bit of a Scarborough Fair vibe, because we’re offering you parsley, sage, rosemary, and thyme in the bag plus the herb and allium subscription. Click here for an excellent explanation of why those herbs are so important to the Simon & Garfunkel bard. You can make a ton of dishes using these herbs in combination, including this Salad With Scrambled Eggs, this Herbed Salmon, and this classic Herbed Chicken.
This Week’s Field Goods Favorite
Parsley 

parsleyThere are more than 30 varieties of, but the most common are curly-leaf and the more pungent Italian or flat-leaf.

Don’t underestimate the presence of these leaves on your plate as food not just  garnish. Believe it or not other cultures make meals out of the stuff!

The flat-leaf has more flavor than the curly and is preferred for cooking, while dried parsley  has little flavor at all. In ancient times they made it into wreaths to ward off drunkenness. Chewing it will help with bad breath from food odors such as garlic.

 

 

 

Caraflex Cabbage: Consume Mass Quantities

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“Best tasting cabbage,” read the organic seeds catalogs. Caraflex, AKA Conehead, Pointed, Hispi, and Hearted: “the sweetest, most tender cabbage that we have ever had in the trials and it’s early, too.” This cabbage is perfect for coleslaw and stir-fries as well as salads where you want some extra crunch. This variety is lovingly nicknamed “Conehead” because of its  resemblance to the SNL skit of the same name. This charming quirk makes it less popular than its counterparts at the farmer’s market. However, the Caraflex variety is one of the most delicious a cook can find.

 

This Week’s Field Good Favorite
Caraflex Cabbage 

We covet this weird looking vegetable! Sweeter and milder than your standard cabbage, though can be used in any cabbage dish. For a quick fix, cut cabbage in half, drizzle with olive oil, scallions and salt & pepper, then roast for about 20-30 minutes at 350 degrees. Sprinkle with parmesan cheese.

 

 

 

 

 

Mind Your Snap Peas and Cukes

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Genius pun, right? We thought so too. We’ve got more snap peas for you this week from right here in the Hudson Valley. Nothing like fresh snap peas on a summer day, and cucumber to keep you cool, well, as a cucumber.

For Shelling Peas: After you shell these peas, do not eat the shells! They’re too tough to eat, so we like to save them for stock instead. We consider it a travesty to eat these any way but raw. If you feel you must cook them, put in boiling water for just a couple of minutes or they become dis-peas-ing… Peas and mint pair well together. Melt butter, then mix in finely chopped mint and add to peas.

Sugar Snaps: Sugar snap peas are all about texture, sweetness and crunch. They don’t take long to cook—1 to 2 minutes max. Resist overcooking—you’ll end up with sad, limp peas. Cut your snaps in thirds crosswise, or halve lengthwise on a long diagonal. Cut them before or after steaming. If boiling, cut them afterwards or else the tumbling action of boiling water will free the peas from their pods. For a super quick fix, loosely cover, put in microwave for 30 seconds +/-, add a bit of butter. Enjoy raw for a snack.

 

This Week’s Field Goods Favorite
Snap Peas

snap peaAll about texture, sweetness and crunch. They don’t take long to cook—1 to 2 minutes max. Also fun to eat raw, so eat the whole pod!