Toolkit: Knives

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To be a really great chef, you need some schooling and a bit of experience and a certain creative spirit, etc. We can’t all do that, but we can make sure we have the best tools to make cookin’ a little easier. You’ll be much better off with three good-quality knives: a 12-inch chopping knife, a 12-inch serrated carving knife and … Read More

With Watermelon: Listen For The Punk!

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This week you’ll be getting a baby-sized watermelon that is a little bit wild, a little bit wacky heirloom. The Blacktail Mountain variety is nice and sweet and from North Carolina. We’ve also got Orchid watermelons, so you’ll get one or the other. These Orchid melons have orange flesh and are super sweet, too. These melons should be small five … Read More

Grilling Up Something New: Portobellos!

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The portobello is the prime rib of the vegetable world, which is why we deliver it for holiday weekends.  Happy grilling. To grill brush with olive oil, add garlic or soy sauce if you like, grill for about 3-5 minutes on each side. You can eat the stalks, too, or save them for stocks. EAT YOUR RASPBERRIES ASAP! Even when … Read More

Kissing Cousins – the tomato and the pepper

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This week features Italian frying peppers, bell peppers, and slicing tomatoes (Standard, Big Boy and Heirloom). This year’s pepper season is late (like everything) so we are still in the green pepper stage. It will be a few more weeks until they mature to the red pepper stage.   This Week’s Field Goods Favorite Carmen Peppers  There are a wide … Read More

Cherry Tomato: Give it Up for the Little Guy

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The Cherry Tomato comes in countless seed varieties which sprout into myriad colors and flavors. This week’s tomatoes come from two different farms and they will be in the orange and red family. These little toms have colors ranging from red and yellow right through to black varieties. They’ll be just as flavorful as the larger varieties, and hold their … Read More