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

Brussels Sprouts and Mushrooms… Oh My

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brussels-sprouts-and-mushrooms

Because our Brussels sprouts are individually flash-frozen right after harvest (meaning no extra moisture to kill flavor and texture), they can be used essentially the same way as fresh—they just may require a tad longer in the pan or oven. Brussels Sprouts and mushrooms are a perfect pair. Try making simple mashed Brussels Sprouts and tossing with butter and garlic sautéed … Read More

Mini Apple Turnovers: Tiny Treats

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Recipes from The Sylvia Center, whose mission is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.  Imagine the scene: It’s Saturday afternoon and your guests arrive shortly for a lovely home-cooked meal which you’ve had going in the crockpot because you’ve learned that the crockpot is possibly the greatest invention of all time. … Read More

What do you get when corn is run over by a truck?

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Creamed corn! Make it in your slow cooker this week for the long weekend. You can’t beat the crock pot if you’re looking for easy and stress free. Creamed corn is rich comfort food that gives you a little taste of summer in January. Here’s how you make it: Pour 1/2 cup of milk over the top of the corn. Cut … Read More