This Week in the Hudson Valley: Kohlrabi & Chives

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Chive and wail, Hudson Valley, we’ve got Kohlrabi!

We’ve got chives coming at you from Vannini Farms. Our farmer friend has chivesone enormous field dedicated to producing this little baby allium, beautiful blossoms and all. Check out this photo of the chive zone and their blooms (below). Chives add an oniony flavor, with a hint of garlic, and you can use them anywhere you’d use onions.

Kohlrabi is great, trust us: If you haven’t had it before, it will be your new favorite veggie. The key to it is peeling away the skin and any hard layers until you reach the light layer of crisp flesh. It may look like an alien, but it’s versatile, sweet, and keeps forever. You can eat it raw, boiled, roasted, mashed, and fried. It can also be stuffed, steamed, or added to soups. So give it a shot!


This Week’s Field Goods Favorite

KohlrabiShockingly sweet and perfect with pea shoots. The WTF, CSA segment on the Huffington Post has a dozen or so recipes. You can cook the tops just as you would any green!









Two Long Lost Loves: Dandelion Greens & Parsnips

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Not just for wishing, we have dandelion greens!

Also, take just a minute to say welcome back to your parsnips! Field pulled, these parsnips just came from the ground. Because of overwintering (meaning they slowed way down in growth but made it through the polar vortices) their sugars skyrocketed and they will have an even greater sweetness.

Fear Not the Dandelion Leaves: Incredibly healthy and nutrient rich. Read more on this spring tonic here.  “Weed” suggest that you cook them…get it? They are the poor man’s Cicoria, a standard cooked green on menus all over Italy. It has a pleasing bitterness offset by the richness of the oil you sauté it in (try the Full Sun Sunflower Oil). Dandelion greens make a nice substitute.


This Week’s Field Goods Favorite
Dandelion Greens 

dandelion greensThe root has gathered a lot of fame for its medicinal purposes. People often harvest the flowers for wine. Plus they have a ton of iron!








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With their bright green stalks and purple tops, these are some glamorous vegetables coming your way. These stalks, along with their kale, spinach, and pear counterparts are all making their way from the magical land of New Jersey. They’re just south enough for growing the stuff that’s not quite ready yet in our beautiful state because of the long, long, long and cold winter.  The fiddleheads and ramps are from Massachusetts. What a stalk!

Lots of delicacies this week:  Asparagus, fiddleheads, ramps, & Asian pears. Have fun with them! Fiddleheads are incredible sautteed in a little bit of butter. Asparagus couldn’t be easier! Just roast with some garlic and extra virgin olive oil at 425 degrees for 12-15 minutes depending on how you like them.



This Week’s Field Goods Favorite

stalkComes thick and thin.  If the thicker sort, peel stalk.  Two easy fast options for cooking. 1.  Microwave with a bit of water, covered, 2 minutes. 2. Blanch by pouring boiling salted water over asparagus, let sit for 10 minutes until bright green and then put in ice water.  To store:  Put the bottom in an inch or so of water and then in fridge.  Use as soon as possible. Here are pictures!




Oil: What to Know & What Kind to Choose

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If you’re like us, you’ve been tearing your hair out trying to find the tastiest, healthiest, and safest oil to cook with for your family. Tear your hair out no more! We have LOCAL organic sunflower in the bag for you this week. Finding this product was no easy feat thats for sure.   This oil from Full Sun in Vermont is made from organic sunflowers, then expeller pressed (meaning squeezed under high pressure in a single step) and unrefined (think EVOO). What is really cool is that it actually tastes like sunflower. Check out this shout out by Kim–occasional Field Goods driver and former chef.


This Week’s Field Goods Favorite
Unrefined Sunflower Oil 8oz

oilUSO 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 as well. Suitable for medium to high heat sautéing. For best nutrition when cooking, keep oil under 350℉.










Classics: Marafax Beans, Empire Apples, Tomato Sauce

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This week we’re playing all the hits! Everything in the bag this week holds to an old standard, tried and true and just for you. Beloved Marafax beans, elegant Empire apples, tasty tomato sauce… The recipes this week include your favorites, as well as some quirky re-imaginings for your kitchen. All the kitchen’s a stage! There are no small chefs, only small potatoes. You get the idea.

Bean Tip — Soak your beans in liquid to defrost and use the liquid when cooking.  Think of it as marinating the beans. They will absorb the flavor of the marinade… and hmmmm maybe add bacon? Or for the vegetarians in the house, there are a lot of ways to make meat-free delicious!


This Week’s Field Goods Favorite
Frozen Marafax Beans 

Marafax beans, an heirloom variety, have been cultivated in New England for over a century. These golden, full-flavored legumes make perfect baked bean dishes–what better way to conjure up dreams of summer barbeque? You can fashion and rework the dish with lots of variation in ingredients…ketchup, barbeque sauce, brown sugar, bacon and so forth. Experiment with the ingredients that you have and make the recipe your own, and pair with corn bread using this week’s frozen corn.

Some ideas: Boston Baked Beans  and
Barbeque Baked Beans