Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: And Now, We Roast
Roasting is all the rage right now--and for good reason. It's simple and delicious. We always say at Field Goods, "You'd eat your shoe if you put some garlic and olive oil on it and roasted it a bit."*

In the interest of Learn to Cook 2015, let's chat. The goal of roasting is to crisp up the outside, get the inside tender, and bring out the flavor and natural sweetness of your veggies. Mush is never the goal. A lot of mush can be avoided by using the correct temperature and timing. For most veggies, we recommend 20 minutes at 450°. High heat is key. You should never need to roast anything longer than 40 minutes (even carrots or beets). Then you're getting into mush territory. 
  • Place cut vegetables in a single layer cut in even sizes on a baking sheet.
  • Drizzle them with olive oil (2 tbs/sheet), garlic, salt, and pepper. Toss well. (A inventive option for the "drizzle and toss" is the "pour and smoosh." Drop the veggies in a handy Field Goods biodegradable bag, pour is some oil or perhap an oil/soy sauce mix and then smoosh it all over the veggies.) Porous veggies like mushrooms need a bit more oil.
  • Bake for 25 minutes, until all the vegetables are tender, turning once with a metal spatula. This will work for pretty much anything: cubes of squash, carrots, Brussels sprouts, parsnips, you name it. Easy ways to add flavor: garlic, herbs, lemon juice, soy sauce, flavored oils. PRO TIP: Line the pan. Now go roast that squash!
*To date, none of us has eaten our shoe. This is meant to be silly. Please do not eat your shoe.
Updates!
  • We've launch our New Site Referral promo! $100 gift certificate for setting up new delivery site w/ 5+ members to start. (It's New Year's Resolution time--everybody's thinking about this now.) Contact Paige.
  • $15 order minimum per customer for delivery.
  • Tessa Edick of Farm On Foundation has a new book about Hudson Valley farming that is now available for purchase under Extra Items>Grocery & Stuff.
  • Log in to your account here. Extra items for are still available to throw in your bag.

Please don't WASTE food and energy.  
ORDER/CANCEL DEADLINES
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Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm **new for 2015**
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm
  • Tip: Any item you would cook, you can also freeze.
  • Tip 2: A dull knife conspires against you and slows you down. A sharp knife makes your food taste better (and look better, too). NY Times
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.



 
Frozen Kale Easy to cook and incredibly healthy. For a quick dish, cook kale for a minute in a pot of boiling water. Drain, squeeze out excess water, and sauté with olive oil and garlic for just a couple minutes.

Frozen Kale makes the BEST Kale Chips.  Defrost, squeeze out the water, toss with a little oil & soy sauce mixture (by little we mean enough to lightly coat—worse thing you can do is add too much), shake the bag, and place in the oven at 280 degrees for 10-15 minutes. Grown by Hudson Valley Farm Hub (CO). Flash frozen by WinterSun Farms.
Storage: Pop in freezer.
How to Kale
Tuscan Kale Caesar Slaw
Green Smoothie
Spicy Soy Kale Salad
Tomato, Kale and Mozzarella Sandwich With Parsley
Kenyan-Style Kale and Tomatoes
Frozen Corn Delicious in chili or corn chowder, but for something different, add sautéed garlic and curry to corn. Grown by Davenport Farm (IPM). Flash frozen by WinterSun Farms.
Storage: Pop in the freezer. If you don't use all at once, reseal the bag and put in the fridge. 
Corn Chowder
Creamed Corn
Coconut Corn Salad
Delicata Squash Unique for its thin skin (no peeling or removing necessary) and sweet flesh. Try cutting in 1" wide strips and roasting to soften the flesh and skin. Juniper Hill Farm (CO)
Storage: 1-2 months in the pantry.
Roasted Delicata Squash with Rosemary
Red Onion and Almond-Stuffed Delicata Squash 
Asian Pear Asian pears look very similar to apples and have a golden skin with white flesh. While they look similar to large apples, they taste like pears! They are a fruit delicacy and go for over $3 each. They are best raw and served with cheese or sliced on top of a salad. Since they are so big you may want to cut in half, wrap in plastic wrap, and save for tomorrow -- they sill taste great and don't turn brown.  Evergreen Farm (OG)
Storage: Lasts months in the fridge.
 
Red Onions Braise, glaze, roast or eat raw. Fabulous in salads, soups, and baked dishes. Shaul Farm (FAM)
Storage: 2-3 months in the pantry or fridge.
Balsamic-Glazed Red Onions
Roasted Red Onion and Garlic Soup
Aquaponic Bibb Lettuce Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, died cranberries, roasted sunflower seeds, shaved parmesan, or chick peas. Continental Organics (OG)
Storage: 3-4 days in the fridge but probably longer since they are live plants.
5 Must Know Salad Dressings

Additional Subscriptions

  • Herb & Allium: Dried Garlic Kilpatrick Family Farm (CO) & Tarragon Rockhedge Farms (CO) [USE FRESH-drying really reduces flavor] & Black Dirt Yellow Onions Rogielo & Rogielo Farm (IPM)
  • Fruit: Mutzu Apples Yonder Farms (FAM) & Asian Pear Evergreen Farm (OG)
  • Cheese: Cheese Curds Palatine Valley Dairy
  • Bread: Baguette Cafe Le Perche
  • Pasta: Tomato Basil Shells Knoll Krest Storage: Use within a week, or freeze for 1 month.

Any questions? Email info@field-goods.com

Key for growing methods:
  • CO - Certified Organic
  • OG - Organically Grown (farm uses organic methods but does not have Certification).
  • IPM - Integrated Pest Management (methods used to reduce the use of pesticides and chemical fertilizers)
  • FAM - Family farm (farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. As a general rule small farms use far fewer chemicals than large industrialized operations).
  • Non-GMO - None of our products are GMO.
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