Peas to Meet You

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cucumbers-and-peas

This week bring us our first round of peas! A rather elegant variety, English shelling peas are easy to prepare and don’t require cooking. Pro tip: do not eat the shell.  To shell the peas, simply squeeze them along the seam to pop open the pod and then use your thumb to slide the peas out.   These peas are adorable, bright green and … Read More

Kirby Cucumber Pickles and English Peas

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The first of the fresh kirby cucumbers are making an entrance! There are endless ways to make refrigerator kirby cucumber pickles. We like this recipe for crunchy refrigerator pickles with dill and garlic. It is straightforward and easy. Just cut the kirby cucumbers into spears and place in a container with a top along with a couple cloves of garlic and fresh dill … Read More

The British Are Coming

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English cucumbers may not sound familiar to you, but you’ve definitely crunched through one! These long, thin-skinned, and nearly seedless cukes are usually wrapped in plastic at the grocery store. We love them because you don’t need to peel, and you won’t get any complaints from the picky eaters if the skin stays on. These cukes are sweeter than your … Read More

Mind Your Snap Peas and Cukes

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Genius pun, right? We thought so too. We’ve got more snap peas for you this week from right here in the Hudson Valley. Nothing like fresh snap peas on a summer day, and cucumber to keep you cool, well, as a cucumber. For Shelling Peas: After you shell these peas, do not eat the shells! They’re too tough to eat, so … Read More