Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: I Wanna Wok
For super fast, flavorful meals, you've gotta get acquainted with the wok. It adds a delicious extra smokiness known as wok-ha to your meats & veggies, and those vegetables retain their bright color & crunch. Make sure you get yourself a FLAT BOTTOM for electric & gas stoves (not traditional round bottom, that thing will just tip over unless you get the attachment). Some helpful tips:
  • Proteins should be cut just large enough that they can develop a good sear without overcooking in the center. Even sized-cutting leads to even cooking. Cut vegetables into thin pieces, no more than 1/4 inch thick, to shorten the stir-fry time.
  • Nuts like peanuts or cashews must either be roasted or fried before you begin.
  • Key aromatics are garlic, ginger, & scallions, though you can include things like fresh chiles, lemon, herbs. broth, soy sauce, rice wine, vinegar, sugar, oyster sauce, prepared chili pastes, etc. (Limit your selection).
  • The best oil for stir-frying should be one with a high smoking point (traditional oil for stir-frying is peanut, but vegetable oil works). Avoid low-smoking-point oils like extra virgin olive oil!
  • PREHEAT. You must heat your wok until it is literally smoking hot, cook in batches, and allow your wok to reheat fully between each batch. The Chinese call this technique “hot wok cold oil” (repeat to self twice before cooking). It prevents ingredients from sticking to the pan. You'll know it's hot enough when a bead of water evaporates within seconds of contact. 
  • USE THE FAN!!!
Quick Stir Fry
  1. Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in wok for 1 min.
  2. Push aside onions & garlic; add to protein and stir fry until 3/4 cooked. Then transfer everything to a plate.
  3. Add veggies from longest to shortest cook time. Quickly and constantly slide a spatula between the food and the wok, tumbling the food over on itself, using the sides of the wok.
  4. Put everything back in the wok. Add soy sauce, vinegar and pepper, any liquid, and cook another minute. Serve!
Updates!
  • We're launching 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
!
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 Edamame The appetizer of choice in most Japanese restaurants, edamame is an immature soybean for mature eaters though kids & immature adults love 'em as well! To prepare: boil water with salt, add the edamame (no peeling or cutting necessary), cook for 3-4 minutes & strain. You can either serve with the pods or peel and pop out the beans to add to salads, pasta, etc. Grown by Markristo Farm (CO). Flash frozen by WinterSun Farms.
Storage: Pop in freezer.
Three Bean Salad
Garlic Sesame Edamame
Frozen Broccoli Not your store-bought frozen broccoli. Lightly steam and add some butter or olive oil and a bit of Parmesan cheese. Add some pasta and dinner is ready. Grown by Hepworth Farms (CO). 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. 
Roast Broccoli with Lemon
Pureed Broccoli Soup (cream optional)
Broccoli with Parmesan Sauce
Sauteed Asian Broccoli
Broccoli Olive Pasta


Oyster or Crimini Mushrooms from Bulich Mushroom Farm (OG) 
Crimini: These are baby portobello mushrooms. For a quick fix, sauté mushrooms with onions and garlic in olive oil and a splash of white wine. Add stock or water and an herb like thyme or oregano. Mix with rice, pasta, or quinoa (quinoa is a complete protein!!).
Mushrooms with Shallots--grab the herb & allium subscription this week
Garlic Roasted Mushrooms
Oyster: Oyster mushrooms contain natural levels of lovastatin, a cholesterol-lowering chemical, and also have anti-microbial properties which help humans fight off harmful bacteria. The caps on these are thin and cook quickly, so we recommend using in stir-fry dishes or simple soups.
Crispy Oyster Mushrooms
Sautéed Oyster Mushrooms
Oyster Mushroom Risotto--Actually really easy prep, it's the cooking that takes a little while
Endive, Ramp and Oyster Mushroom Salad--Sub in an onion-y flavor for the ramps since they're out of season (shallots!)
Greenhouse Bok Choi Bok choi can be eaten raw, roasted, boiled, steamed, stir-fried, microwaved, or deep-fried. The entire head can be eaten. To prepare, separate the leaves from the stalks, then rinse well and drain. Shred or cut across the leaves and cut the stalks into small slices along the diagonal. Great with a bit of garlic, ginger or soy sauce. Remember—you can eat the stalks raw, too! Running Creek Farm (OG)
Storage: 3-4 days in the fridge. You can also cut off the stems and blanch for 2 minutes, plunge in cold water, dry off, and freeze. 
Stir-Fried Udon Noodles with Bok Choy
Ginger-Sesame Bok Choy
Wilted Bok Choy with Soy Sauce and Cashews
 
Fuji Apples Sweet and crisp, these apples will disappear quickly from your refrigerator. Slice thinly and toss in a salad. Dressel Farm (IPM)
Storage: Keep in the pantry for a few days, or in the fridge for longer life.
Carrots A colorful, versatile standard. Roasted, steamed, marinated, or raw, you can't go wrong with some orange on your plate. Try carrots a new way this week—maybe pureed in this delicious and easy Carrot Ginger Curry Soup pre-tested on fussy kids. Ironwood Farm (CO)
Storage: Keep dry in a plastic bag up to one month in the fridge.
Roasted Balsamic Carrots
Sesame Carrot Salad
Butter Roasted Carrots with Thyme
Honey-glazed Carrots
Simple Carrot Soup
Baked Carrot Oven Fries
Red Cabbage Try braising with apples, searing in a hot pan for five minutes, or quick-cooking in a stir-fry. Markristo Farm (CO) (FAM&STAND) Dagele Brothers Farm (IPM) (SMALL)
Storage: Cabbage will last seemingly forever in your fridge. 
Radish-Cabbage Coleslaw
Braised Red Cabbage with Apple and Onion

Additional Subscriptions

  • Herb & Allium: Garlic Honey Dog Farm (OG) & Thyme Rockhedge Farms (CO) & Shallots Fledging Crow Farm (OG)
  • Fruit: Pink Lady Apples Dressel Farm (IPM)
  • Cheese: Mozzarella R&G Cheesemakers
  • Bread: Pesto Loaf Cafe Le Perche
  • Pasta: Sweet Red Pepper 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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