First of all, celery grown by small farms isn’t the same thing as the stuff of grocery stores. This celery’s got a much more intense flavor and may be tougher, making it ideal for cooking.
Beef Up With Beefsteak Tomatoes
One of the largest cultivated tomato varieties, these tomatoes are not messing around. Grocery stores don’t often carry them because they don’t lend themselves as easily to mechanical slicing. Grown on an organic farm, they can really get growing. So cut yourself a slab of fresh tomato, add a slice of mozzarella, throw on some basil and balsamic vinegar, and enjoy.
Our very own Hudson Valley designer salt — introducing Hickory Salt: The Himalayas, Hawaii, and the Hudson Valley…what do they all have in common? FANCY SALT. This salt is smoked with shag bark extract from the hickory trees on the Knapp Family and neighbors acreage. Hickory is believed to relieve arthritis pain, and also tastes darn good.
This Week’s Field Goods Favorite
Grill, marinate, braise, broil, stir-fry, or make into a soup. We love celery noodles: use a vegetable peeler or paring knife to shave celery into thins trips, then steam sauté (to steam sauté, throw just-washed veggies into a hot pan, crank the heat, lid, and let the water wilt the veggies a little. After 3 minutes, de-lid, stir, then sauté as normal) and add tomato sauce and Parmesan.