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

 

 

 

Porto-believe it– That Much Good in One Mushroom!

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You love mushrooms. We do too. How could you not? These portobellos have low cholesterol, sodium, and saturated fat, making them a dream addition to all your favorite recipes. They come in all sizes, from crimini baby bellas to big honking burgers. First wrangled for commercial farming in France, portobello mushrooms have been filling hungry bellies since the 1700s! Our mushrooms are from local Catskill third generation mushroom farmers, the Bulich Family.

Stay Tuned for Scenes From Our Next Episode: We anticipate fresh greens for the entire month of May. Unbelievable, right? You can expect the likes of broccoli rabe, spinach, microgreens, pea shoots, Swiss chard, chives, salad mix, you name it! Don’t worry, though. Just like this week, we’ll mix in mushrooms and potatoes and some heartier produce—Easter’s a-comin’ but we know you’re not rabbits!

 

This Week’s Field Goods Favorite
Portobello Mushrooms 

mushroom_portobello_The name translates to “Pretty Door.” Not sure what we ought to take that to mean– but it feels fitting. Grown in one of the last fully functioning mushroom farms in the state. You can be sure these woodsy flavored ‘shrooms will be freshly picked right here in Catskill. 

They make an excellent vegetable burger, or grill nicely and hold flavor well. So try them with your classic steak marinade– you may just surprise yourself!