A Little Support, A Little Love, A Little Edamame

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Field Goods founder, Donna, just got off the phone ordering from lovely Joe at Vermont Bean Crafters in preparation for the changing season. Here’s what he told us: He can buy additional equipment this season for harvesting beans based on our order. THANK YOU for shifting your purchasing to small farms – it makes a real difference!! They can grow because of you. P.S. the edamame in this week’s bag is one of the toughest crops to grow in the Northeast. Hats off to Martin at Markristo Farm in Hillsdale for pulling it off!

 

This Week’s Field Goods Favorite
Edamame

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 pods (no peeling or cutting necessary), cook for 5-6 minutes & strain. You can either serve with the pods or peel and pop out the beans to add to salads, pasta, etc. Markristo Farm (CO)
Storage: 1 week in a plastic bag in the fridge.
Boiled
Three Bean Salad
Garlic Sesame

What Even is IPM?

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Sustainable farming requires our farmers to be flexible, open to change at a moment’s notice, and trying new things. Here at FG we often refer to our IPM growers as “The Bug Guys.” IPM is a sort of continuum based on the grower’s goals, established thresholds, and making good judgments. The EPA views it as an effective and environmentally sensitive approach to pest management that relies on common-sense practices. IPM programs use current, comprehensive information on the life cycles of pests and their interaction with the environment. Cool stuff like pheromones come into play, as well as more common pest control methods. Because it’s such a complex method, it’s hard to certify (like organic) but you’ll see the acronym on a small swath of the farms we work with. Get more info from the EPA.

 

This Week’s Field Goods Favorite
Shishito Peppers

shishitoThe Shishito is a Japanese variety of smaller peppers. Perfect for grilling because of their thin skin, stick ’em with a skewer and let them char and blister.
Storage: Up to a week in the crisper, put a paper towel in the bag.

Simple Shishito Peppers

Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the Shishito peppers and cook them over medium, tossing and turning them frequently until they blister. It takes 10 to 15 minutes to cook a panful of peppers. When finished, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem.

 

 

Freeze! Put That Celery Somewhere Cold!

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In a time of such glorious bounty, the August harvest has us thinking that we should remind you about a very simple, very useful tool for insuring no food goes to waste: the freezer. Any veggie you would cook, you can also freeze. A time saving tip– make-ahead kits for soup or stir-fry! Freeze some celery, carrots, onion, beans, and spinach for a hearty and healthy soup! Most veggies you can freeze by chopping, blanching 2 minutes, dunking in cold water, draining/patting dry, and storing in an airtight container. This goes for broc, cauliflower, leeks, you name it. Waste not, dear eaters.

 

This Week’s Field Goods Favorite
Celery 

celeryCelery grown by small farms isn’t the same thing as the stuff of grocery stores.  This will have a much more intense flavor and maybe tougher, making it ideal for cooking. Grill, 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.
Storage: 1-2 weeks in the fridge in a plastic bag, airtight container, or wrapped tightly in aluminum foil.
Braised
Stir-Fry
Hearty Minestrone Soup
Pasta with Lemon
Celery Mint Salad
More Recipes!!

 

 

Still a Little Summer Left: Shishitos & Sunflower Oil!

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SHISHITOS. ARE. BACK. (!!!!!) These are our absolute, hands down, A-Team, gold medal, favorite peppers. All other peppers: we love you, we need you, thank you for providing 150% daily value vitamin C in just one cup….but shishito peppers are dreamy. Seriously, this is all you need to enjoy: throw right on the grill or into a skillet (with some sunflower oil, maybe!) and let them blister up, salt ’em (or don’t, up to you!) You will not be able to stop eating these. WE GUARANTEE IT.

 

This Week’s Field Goods Favorite
Sunflower Oil 

sunflowerSunflowers are among the oldest oilseed crops in North America. Unrefined sunflower oil is low in saturated fat and rich in oleic, monounsaturated fatty acids, and Omega-3, 6, and 9 and is a great source of vitamin E. It tastes so fresh! Full Sun Company (OG – Cold expeller pressed)
Storage: Store in pantry until label date.

“Sunny” Dijon Vinaigrette
1 tbs Dijon Mustard, 2 Cloves of Garlic (minced,) 1/2 Clove Shallot (minced), 1/3 cup Sunflower Oil, 1/3 cup Canola Oil, 1/4 cup Apple Cider Vinegar (to taste) ,1/2 tsp. Maple Syrup + pinch of Salt

 

 

Save the Bees

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Did you know that bees are the prime pollinators of one-third of all crops worldwide, from wheat to tomatillos? Scientists estimate that honeybees’ pollination services are worth upwards of $15 billion a year. However, scientists have noted a decline in the bee population as a result of poor health. Here’s how you can help: wild flowers! Honeybees need varied diets just like we do. For our region, good stuff to plant and scatter includes thistle, milkweed, wild geranium, goldenrod, and wild bergamot. So let’s keep our bee buddies buzzin’!

 

This Week’s Field Goods Favorite
Tomatillos

TomatilloConsidered a staple in Mexico, tomatillos, or “tomate verde”, have a white, meaty flesh with a tangy, herb-like taste. The fruit of the tomatillo is about the size of a cherry tomato. It is covered with a delicate husk that should be removed before eating.

Store on the counter or in the refrigerator and leave the husks intact until consumption. Don’t worry about peeling or seeding!  The texture softens when cooked. Tomatillos can be eaten raw like tomatoes, though we recommend cooking to mellow the acidity. Grilling is our favorite – direct heat brings out the sweet notes of the tomatillo. Cut into wedges, then coat with oil, season lightly, and cook for just a couple minutes on each side. For a real summery dish, serve with warm tortillas, scallions, chile, and grilled shrimp or shredded chicken. Also try roasting, sautéing or stewing.
Storage: Refrigerate in a paper bag 2-3 weeks.
Mini Tomatillo Empanadas
Roasted Tomatillo Salsa
Salsa Verde
Tomatillo Gazpacho