Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: Getting Snippy
Take just a minute to say welcome back to your parsnips! These parsnips are field pulled, meaning they were JUST harvested. Because they have been overwintered (meaning they slowed way down in growth but made it through the polar vortices) their sugars skyrocketed and they will be super sweet. 
Fear Not the Dandelion Leaves: They are incredibly healthy and nutrient rich. Read more on this spring tonic here.  "Weed" suggest that you cook them...get it?   Dandelion leaves are the poor mans Cicoria, which is a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in (try the Full Sun Sunflower Oil). Dandelion greens make a nice substitute.

Field Goods was presented with the Ulster-Greene ARC Employer of the Year at the Annual Humanitarian Awards Dinner on May 2. 
 
In The Store News 
-Herb & Allium is back! Update your subscription today.
-Still lots of maple syrup and maple cream in the store!
-8oz versions of the sunflower oil are now in the store.
-Jarred tomato puree in the store
-Yogurt & Feta cheese in the store
-Lots of veggies in the store
Please remember to return your bags to your pick-up location.
Will the owner of  a missing ping-pong paddle please send a quick email to info@field-goods.com and we will send it right back at ya in this week's bag.

Parsnips One of our customers told us that they just don't know what to do with parsnips. Just peel them like carrots, cut them up and roast in the oven with just a bit of olive oil.  They are sweet and fabulous...promise! Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree spread onto large lettuce leaves for a snack. Schoharie Valley Farms (OG)
Leeks A member of the lily family with a mild, slightly sweet onion taste. Think giant scallion. Our guilty pleasure is leeks baked in cream—trim the leeks and slice the white parts in half lengthwise, then rinse and arrange on a baking dish, cut side up. Mix 2 cups of heavy cream with a pinch of Dijon mustard and pepper, then pour over the leeks. Sprinkle breadcrumbs on top and bake 30-45 minutes or until leeks are tender and the top golden. Formisano Farms (IPM)
Dandelion Greens The root of the dandelion can be used for medicinal purposes. Its flowers can be harvested for wine. And its greens have a bitterness that can be delicious (plus they're packed with iron). Formisano Farms (IPM)
Yellow Delicious Eco Apples are grown without the use of organophosphates. This is not an easy thing to do.   Schlegels Farm (CON) 
Arugula Also commonly referred to as "rocket", arugula has a rich, peppery taste. Raw or wilted arugula tastes fantastic on pizza. Makes for a delicious pesto, especially if you mix with basil and/or parsley. Marolda Farms (CO)
Radishes are a great addition to any salad with their peppery zing, but can hold their own as a side dish or in a soup! Check out the cooked and raw recipes below. Formisano Farms (IPM)
Aquaponic Lettuce for all your salad needs. More huge heads of red and green Bibb.  Continental Organics (OG)

Additional Subscriptions

  • Herb & Allium: Nettles & Scallions Common Hands Farm (OG) A note on the nettles: Don't touch them! Throw them right from the bag into the pot. Check out this article  with 8 recipes for nettles, which are super-health and can be used just like spinach. 
  • Fruit: 2 Asian Pears and a couple of apples Yonder Farm (CON)
  • Cheese: Extra Sharp Cheddar Palatine Valley Dairy
  • Bread: Rustic Peasant Bread Cafe Le Perche
  • Pasta: Roasted Red Pepper Shells Knoll Krest

Recipes
Asian Pears
Asian Pear Slaw
Asian Pear & Arugula Salad 
Radishes
Roasted Radishes & Their Greens
Raw Corn & Radish Salad
Radish Soup w/ Creme Fraiche
Dandelion Greens
Dandelion Juice -- This sound gross and maybe it is but boy does it make green good-for-what-ails-ya drink.
Dandelion Greens w/ a Kick
Wilted Dandelion Greens
Sauteed Dandelion Leaves
Parsnips
Peel them down to nothingness and make fettucine out of them!
Parsnip Fries
Garlic Mashed Parsnips
Leeks
Roasted Parmesan Leeks:
Leeks can be quite sandy. To clean, cut the roots off, slice the leek down the middle almost to the bottom, then pull the leaves apart and wash between them.
Slice leeks lengthwise, brush with olive oil, place in 350 degree oven for 30 minutes, remove and toss, top with Parmesan and cook for 15 more minutes.
Braised Leeks
Leek Recipe Grab Bag c/o Huffington Post
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)
  • CON - Conventional farming (farm will use chemical fertilizers and pesticides but as a general rules small farms use far fewer chemicals than large industrialized operations)
Bringing you a better way to eat.
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