We Love Leeks

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we-absolutely-love-leeks

Yes, we absolutely love leeks. Roast, braise, sauté, grill, fry, boil, poach, or even eat leeks raw – just slice thinly and add to some greens. The possibilities are endless. Remember to clean leeks thoroughly, as some can be sandy. Here are some recipe ideas: Leek Fritters with Minted Yogurt Sounds fancy but is pretty easy and involves simple ingredients. Chop leeks and … Read More

Cauliflower Queen

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roasted-cauliflower

Have you been noticing all sorts of cauliflower concoctions recently? We have. There are so many different ways to prep, cook, and eat cauliflower that sometimes it feels like… what can’t you do with cauliflower? Really, this is a versatile veggie that fits most dishes because of its sturdy structure and subtle flavor. Then throw in the fact that there … Read More

Green Beans Supreme

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fried-green-beans

We love Markisto’s Certified Organic green beans, not only because they are so darn fresh and flavorful, but because they always blow away our family and dinner guests. They’re impressive. They’re also such a quick and easy veggie to cook. They cook in under 10 minutes. Then add lemon, garlic, and butter. Done. Pro tip: It’s important to not wash green … Read More

Japanese eggplant, the long & slim of it.

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japanese-asian-eggplant

Japanese eggplant is a long, slim type with thin skin, minimal seeds, and a delicate flavor. The specific variety that was grown for us by Stoneledge Farm is called Orient Express, which is renowned for being one of the most dependable Japanese eggplants. Tender and quick cooking, Japanese eggplant is a great starter eggplant. This fruit (did you know eggplant … Read More

The Squash Spaceship

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patty-pan-squash-basket

Pattypan Squash looks like something we’d find in the Area 51 garden. Fortunately for all of us they don’t initiate an alien abduction, but we do have recipes for you to try that are out of this world. These squash spaceships can be found in white, green, and yellow, and they’re an ancient variety of summer squash that’s been grown for centuries here … Read More