Veggie Spaghetti: This Squash Is a Small Wonder!

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When cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great a great substitute for pasta. This squash can be baked, boiled, steamed or microwaved, and the seeds can be roasted and eaten like pumpkin seeds. If you’re microwaving (that’s the fastest way), here’s how you do it: poke a bunch of holes in the squash with a knife (8-10) and set it in a microwave safe dish. Microwave on high 4-5 minutes per pound. Half way through, rotate the squash. Let it cool enough that you can handle it, then cut off the top and cut in half lengthwise. Scoop out the seeds (save them!) and then use a fork to pull the spaghetti-like strands from the skin. Looks just like pasta, but has a nice little crunch to it.


This Week’s Field Goods Favorite
Small Wonder Spaghetti Squash 

spaghetti squashWeighing in around two pounds, these are just the cutest squash around. Pro tip: kids like spaghetti squash with butter and maple syrup.






Green Beans are Supreme

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We love Markisto’s Certified Organic green beans because they are too easy. These cook in under 10 minutes. Then add lemon, garlic and butter. Done. It’s important to not wash until you’re ready to use them. You can always freeze these beans if you’re not going to cook them this week—blanch for 3 minutes, plunge in cold water for 3 minutes, drain, drop in a plastic bag and in the freezer they go. This slow cooker recipe looks mighty fine: Green beans and salt pork (the salt pork and veggies must cancel each other out.)


This Week’s Field Goods Favorite
Green Beans 

Green BeansThese beans are easy to cook, or you can freeze them for enjoyment post-harvest. Better yet, you can eat them raw, too!










Our Farmers Went Sky High for These Potatoes, Literally!

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This week’s fingerling potatoes: the Papa Cacho variety, native to the mountains of Peru. They can be roasted, but make great broiling potato, too. Be attentive if you decide to boil them, as they overcook pretty easily. The skin is bright pinkish-purple with pink flesh, so they’ll be a beautiful addition to your dinner table. The coolest thing about these taters? They are high altitude potatoes. Skymeadow Farm (pictured right) is one of only a few farms that grow them in NY State. Papa Cachos need to grow at 1400 feet, Skymeadow is at 1500 feet on the edge of the Catskills.


This Week’s Field Goods Favorite
Peruvian Potatoes 

Pink fingerlings you can cook up with a multitude of methods. Enjoy these rare taters, and read up on them here.






The Easiest Way to Get a Good Braise!

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Braising mix this week! An impossibly quick and easy addition to the dinner menu that’s also crazy healthy. You’ll be getting a mix of colorful, assorted greens such as kale, chard, bok choy, mustard greens, spinach, turnip greens and beet greens, though all the mixes may not be the same. Very easy to prepare—just toss the greens in a pan with hot oil and garlic and add a liquid. Finish off with soy sauce or parmesan cheese. Anyone can braise!



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If you need a little to add to your braise, there’s little better than garlic. According to The New York Times, garlic has been known for its therapeutic benefits since ancient times, though there are no studies currently on ancient garlic breath (that we know of). Studies have linked it to lower cholesterol, serum triglyceride levels and blood pressure. Sulfur-containing compounds including allicin, which give garlic its pungency (part of its charm!), along with high levels of vitamin C, vitamin B6, manganese and selenium, seem to be responsible for garlic’s beneficial cardiovascular effects. Allicin is a powerful antibacterial and antiviral agent. You can freeze whole bulbs of garlic and individual cloves. One of the benefits here is that freezing makes the cloves much easier to peel. When you need some garlic, just pop a clove or two off and put the bulb back in the freezer.

Our Most Prized Family Heirloom – IN YOUR BAG!

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This week’s heirloom tomatoes will include any of the four classes: family, commercial, mystery, and created. These tomatoes lack the gene that give your typical tomatoes the uniform red color (your consumer-perfect grocery store type). Because of this, they are able to more easily manufacture sugar. This makes them sweeter than your average tomato. Heirloom tomatoes have become exceedingly popular in recent years. In buying heirlooms, consumers support the  preservation of the myriad varieties of tomatoes that fell out of popularity after the 1940’s. All for looking a little weird! We think they’re beautiful.


This Week’s Field Goods Favorite
Heirloom Tomatoes 

Warning: Heirlooms can be incredibly beautiful or incredibly ugly. Anyone that has been to an estate sale can verify this. Treat with care. These are fragile, which is why you don’t often see them in grocery stores