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

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!









George Washington Didn’t Chop Down A Cherry Tree

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He never got anywhere near our cherry trees up here in the Hudson Valley, either. Nonetheless, Mother Nature has managed to cut them at the knees. Thanks to the combination of last year’s bumper crop and this year’s intensely cold winter, the cherry trees all blossomed…but never produced any fruit (a “false bloom”). Our farmer friend, the indomitable Bob Fix from Fix Brothers Farm has a few cherries we were lucky to snatch up. With all the rain from this past mid-week, even that almost fell through! The worst thing for cherries is too much rain. The tough life of a cherry tree–and cherry farmer. Nonetheless, we got ya cherries.


This Week’s Field Goods Favorite

These cherries are sweet and should be popped right into your mouth. These cherries specifically are Columbia Sweet Cherries.








Leafy June: Lettuce, Lettuce, Lettuce

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Lettuce tell you what is happening out in the fields… something leafy.  Here’s the deal: This year has been long in starting. In prior years, farms had product to sell in early May… but this year they are just starting to see the green. And, by green we also mean money.  A lot of our farmers need us to buy lettuce (a lot of lettuce) to get the green out of the field and in the bank. So, we thank you in advance for hopping on the bunny trail.

Nutritionists and dietitians rank leafy greens as the easiest and fastest way to bulk up your vitamin intake. Vitamins including A, C, and K practically radiate from these fronds! These leafy veggies fiber you up! They also provide minerals and plant-based substances that can prevent heart disease, diabetes, and other illnesses. The major players in the green machine powerhouse line up: kale, spinach, chard, and turnip greens. All of which you should be familiar with as a FG subscriber!



This Week’s Field Goods Favorite
Salad Mix 

leafyThis time it’s a spicy mix of lettuce, arugula, and mustard greens.