Here you will find recipes for the Field of Greens fruits and vegetables that have been tested and recommended by our wonderful customers. If you have a recipe you would like to share, bring it with you on your next visit and we will post it on the website. Thank you!


Super easy and delicious!

  • 10 oz shelled fava beans (also works with frozen lima beans)
  • 1 cup water
  • 2 Tbsp. olive oil, plus more for serving if you like
  • 2 Tbsp. chopped fresh Italian parsley
  • 1 Tbsp. minced garlic (including garlic greens, and throw in some chopped garlic scapes!)
  • ½ to 1 tsp salt

Directions: Combine all ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until the beans and garlic scapes are tender – approximately 15 minutes.

It is delicious served over green salad or over pasta. Serve with extra olive oil drizzled over the top if you like.


This recipe is from my friend Julie. I discovered this recipe at a retirement party we attended and couldn’t get enough of it.  It’s the PERFECT salad to take to that summer BBQ.

  • 1 1/2 lbs. fresh green beans trimmed & cut in 1/2 or 1/3
  •  1 c chopped toasted pecans or walnuts (I used pecans)
  • 1 C diced red onion
  • 1 C crumbled feta cheese


  • 3/4 C olive oil (I usually use something lighter, i.e. canola oil)
  • 1/4 C white vinegar (I ONLY use Marukan Rice Vinegar)
  • 1/2 tsp. fresh basil leaves (optional – good either way)
  • 3/4 tsp. salt
  • 1/2 tsp. minced garlic
  • 1/4 tsp. pepper

Directions: Cook beans for 4 minutes in boiling water.  Douse in cold water.  Pat dry, chill.  Whisk all dressing ingredients.  Put on platter.  Sprinkle on nuts, onions and cheese.  Toss with dressing.


Directions: Wash and cut potatoes in half. Cover with water, add salt to taste, cover and bring to boil. Reduce heat to simmer and cook until nearly tender.  Remove cover and pour off most of the water, leaving less than a quarter cup. Flip potatoes halves onto the cut side, trying to fit them all on the bottom of the pot.  Add a tablespoon or more of butter and simmer uncovered until the water and butter are reduced and they begin to brown. Flip them over and toss with a hand full of chopped fresh parsley. Turn heat to warm and let sit until ready to serve.


Wash and cut beans into bite sized pieces (about 2″). Place beans in small pan with water (to barely cover beans), a bit of butter, salt and one clove of garlic crushed. Bring to boil, cover and reduce heat to simmer until beans are tender (about 5 minutes).


  • 1 t turmeric
  • 2 c uncooked orzo pasta
  • 2 T olive oil
  • 4 cloves garlic, sliced
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 large lemon juiced
  • 1/4 t nutmeg
  • 1/4 c grated Parmesan cheese
  • salt and pepper to taste

Directions: Bring large pot of lightly salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to boil and cook stirring occasionally until the pasta is firm but cooked through, about 11 minutes. Set aside.

Heat oil in a large skillet over med heat. Cook garlic in the hot oil for a few seconds. Stir in kale, cover and cook for 10 min. Remove lid and continue cooking for about 10 minutes until kale is tender. Stir the kale mixture into orzo along with lemon juice, nutmeg and cheese. Season with salt and pepper and serve warm or at room temperature.


  • 1-1/2 lbs boned skinned chicken breasts
  • 3/4 c unsweetened flaked coconut
  • 3/4 c lime jiuce
  • 2 T sugar
  • 1-1/2 T fish sauce
  • 2 T minced, seeded jalapeno chiles
  • 2 t canola oil
  • 1-1/2 c EACH lightly packed small fresh mint and basil leaves
  • 1 qt. strawberries, hulled and quartered

Directions: Heat 4 qts water to boiling in a 5-6 qt pan. Add chicken, cover and remove from heat. Let stand until chicken is no longer pink in center, 20-30 minutes. Transfer to a plate and let cool. Preheat oven to 350 degrees. Toast coconut in a pan until light golden, 4 minutes. Let cool. Combine lime juice, sugar, fish sauce, chiles, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. Pile on plates and top with coconut.


  • 1 bunch kale
  • 1 tsp sea salt
  • 1/3 cup diced red onion
  • 1/3 cup currents or raisins
  • 3/4 cup diced apple
  • 1/4 cup olive oil
  • 2 Tbsp unfiltered apple cider vinegar
  • 1/3 cup gorgonzola cheese

Directions: De-stem kale. Wash leaves. Spin or pat dry. Cut into thin strips. Put into large bowl and add salt. Massage salt into kale for 2 minutes. Transfer to fresh bowl. Discard any leftover liquid. Add all ingredients except cheese. Taste for salt and vinegar, adjusting if necessary. Add cheese and serve.


Directions: If using Kale, remove center rib and discard. If using Chard, remove center rib and chop into bite size pieces. Saute 1-2 cloves of garlic in 1 Tablespoon of olive oil along with Chard rib pieces. Chop or tear leaves into large pieces. When garlic is just fragrant, add leaves and 1/4 cup of chicken broth. Cover and cook until tender (about 5 minutes). Remove cover and sprinkle with crushed red pepper to taste. Squeeze juice from a half lemon or add a splash of red wine or balsamic vinegar over the leaves just before serving.


Directions: Place peas in steamer basket. Put water in pan and with 1 tablespoon butter. Steam the peas for 5 minutes. Place in heated serving bowl and toss with about a half tablespoon of chopped fresh mint.


Directions: Toss whole, peeled baby turnips with olive oil, salt and pepper. Place them on a baking sheet and roast at 375 degrees until they are tender, about 35 minutes.


  • 2 1/2 pound medium asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ounce feta (preferably French), crumbled (1/2 cup)

Directions: Put oven rack in lower third of oven and preheat oven to 500°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.



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