Eat the Shiro Rainbow

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Summer is the easiest time to eat your colors! Mother Nature has made what we should eat super obvious (thanks, M.N.) A variety of colors means a variety of nutrients. For example: crops with orange and yellow colored skin (like the Shiro Plums below) means those fruits & veggies are packed with nutrients such as vitamin C, beta-carotene, vitamin A, potassium, and lycopene. Fill your plate up like an artist’s palette.

This Week’s Field Goods Favorite
Shiro Plums 

shiroA juicy, medium size greenish-yellow plum with a mildly sweet flavor. Plums are high in antioxidants, and vitamins A, B1, B2 and C. Try honey-roasting them with honey, brown sugar, and butter.
Storage: A day or two in pantry until ripe, 3-5 days in the fridge once ripe.

Shiro Plum & White Corn Salsa
Ingredients:
One ear of corn, preferably white
Zest and juice of 1 large lime
1 lb Shiro plums, rinsed, halved, pitted and diced

1 jalapeno pepper, minced, without seeds
1/2 red onion, diced to 1/-4 inch
1 shishito pepper
1 tsp ground cumin
1/8 tsp ground cayenne pepper
1/4 cup chopped fresh cilantro
1 tsp lemon juice
1 tsp salt

Directions:
1.    Husk the corn, steam or boil the corn in water on the stove top, or if it’s fresh enough, use it raw.
2.    Combine lime zest, juice and plums in a medium bowl, tossing to coat plums (and prevent browning). Add onion, peppers, salt, cumin and cayenne pepper. Cut corn kernels off the cob and add to the salsa. Taste and adjust seasonings, add a splash of lemon juice. For best taste, allow to blend and mellow at room temperature for an hour or so, or refrigerated overnight.
3.    Add fresh cilantro, toss and serve.
Yields about 3 cups.

Shiro Plums and Basil Jam 
Honey-Roasted Shiro Plums 

 

 

This Summer Will Be a Peach!

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THEY’RE HERE!!! Man, summer is an exciting time to be alive – especially if you’re a Field Goods subscriber. These yellow peaches are going to remind you of all the best parts of summer. Throw a sliced peach right on the grill and top with fresh whipped cream, or simply enjoy as a sweet snack on its own. Stone fruit season is upon us and it is good.

 

This Week’s Field Goods Favorite
Yellow Peach

peachA summer staple we can’t wait to sink our teeth into. We’re super excited to have Love Apple’s peaches this year after the farm suffered a tragic fire and was out commission. So happy to buy from these guys again!
Storage: 3-5 days in the pantry.
Peach Cobbler

 

 

Grill Your Sweet, Sweet Corn!

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Can you believe it!? Sweet corn is here and ready to get grilled. Here’s where you can really have some easy fun. Make herb butters (seriously, just mash fresh herbs into some butter) and slather that on freshly grilled corn. We also like to make some spicy, smoky chipotle butter, smear that on the corn cobs and stick them on the grill with their husks on (almost unhusk the ears, then wrap ’em back up.)

This Week’s Field Good Favorite
Sweet Corn 

cornWe love fresh summer corn right off the grill or tossed in a salad. For a super easy, fresh 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.
Storage: Keep in the fridge up to 3 days.
Garlic Corn on the Cob
Fire Roasted Summer Corn Salad
Grilled Corn with Cheese and Lime
Grilled Corn with Basil Butter
Roasted Corn Salad

 

 

Grits for the Grill, and Polenta Of Them!

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We’re getting a nice pantry staple this week: POLENTA. The Italian cooks in the crowd are probably pretty psyched to see this cornmeal classic. It’s super easy to make and incredibly versatile. 1 cup meal to 4 cups of water – you can always add more water if it’s not creamy enough. What’s perfect for summer is making it up in the morning, keeping it in the fridge all day, then slicing up some squares for the grill. There are plenty of ways to prepare it (had to!)…recipes below.

 

 

This Week’s Field Goods Favorite
Polenta 

POLENTAA really simple and quick side dish or vehicle for any of your sauces, vinaigrettes, and pestos. Slowly add the polenta to boiling water, stirring continuously until it starts to thicken to avoid any lumps. Serve on its own hot and topped with butter, or cool it for a couple hours on a GREASED sheet tray, cut into strips, squares, or cakes, and reheat on the grill or deep-fry.

Storage: In an airtight container in the pantry.

Basic
C
reamy w/ Meat Ragu
w/ Mushrooms & Gorgonzola
G
rilled
F
ried Dippers

 

 

 

 

 

 

 

 

Time to Try the Other Burger: Portobello!

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It’s summertime and the burgers are on the grill. So if you’ve got the vegetarian contingency coming over for festivities, or you just want to try something new and delicious…consider the ‘shroom. Soak your portobello mushrooms (sans stems) in balsamic and roasted garlic for at least an hour (really let those flavors get in there) and then pop those babies on the grill. Char to your preference.

 

This Week’s Field Goods Favorite
Portobello Mushrooms

portobelloThe portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, then add garlic or soy sauce if you like, and grill for about 3-5 minutes on each side. Can also be eaten raw.
Storage: Refrigerate in a paper bag up to five days.
Grilled Mushrooms stuffed with Sauteed Leeks and Spinach
Pan-Seared Mushrooms with Balsamic Vinegar Glaze
Sautéed  with Balsamic Vinegar and Butter Sauce