It’s a time-stressed world we live in. No wonder kitchen gadgets like the pressure cooker have made their way back into our kitchens. It’s a revival! The pressure and water cook food lightning fast. Grab a fancy new model (there have been very few changes to these cookers because, well, pressure still works the same way), or get a hand-me-down. Essentially all you need to do is measure water, select pressure, and you’re done. You’ll be surprised by all the dishes you can make with this thing! Check out this 6 Minute Garlic Mashed Potatoes recipe, or comb around and find something new to try!
This Week’s Field Goods Favorite
Microgreens
Tiny, edible greens—the next living stage after sprouts. These can be grown year-round! Microgreens are anything but micro when we’re talking about health. These little babies pack a massive nutritional punch with 4 to 6 times the nutrients of mature veggies. Munch on them as a snack, toss ’em in a salad or top a fancier dish. The entire plant is edible. Eat raw and add to salads, sandwiches, dressings, etc.
Storage: 1 week max in fridge – eat this week.
Tomato and Mozzarella Salad with Microgreens
Arugula Microgreens, Spinach, and Three-Cheese Pesto
Spicy Asian greens including a variety of colorful and delicious Mizunas and Choys. The Shanghai Spinach is striking combination of Tatsoi and Red Komatsuna! This tastes like spinach and looks anything but. Both go excellently with a few well-chosen spices and herbs and a quick sauté, get cooking!
This green is best when eaten raw or lightly braised. To braise, toss with hot oil and garlic for a few minutes and then add splash of liquid. We like to add Parmesan cheese. If you choose to steam it, wash and steam for just 5-10 minutes. This preparation method preserves nutrient content. Katchkie Farm (CO)