Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: Cabbage--The Other Salad
"Best tasting cabbage," read the organic seeds catalogs. Caraflex, also called Conehead, Pointed, Hispi, and Hearted, is "the sweetest, most tender cabbage that we have ever had in the trials and it’s early, too." A very popular cabbage type in Europe, we're so excited that our Hudson Valley farmers are growing it. Caraflex is perfect for coleslaw and stir-fries as well as salads where you want some extra crunch. This Caraflex variety is lovingly nicknamed "Conehead" cabbage because of its striking resemblance to the Saturday Night Live characters of the same name (See Fig. 1A). This charming quirk can make it less popular than its cabbage counterparts at the farmer's market, but the Caraflex variety is one of the most delicious a cook can find.                                                                                                                                                    Fig. 1A
Fruit subscribers: Black currants are the Hudson Valley lemon! Super high in Vitamin C, and tart. 
In The Store & News
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Food Media Bootcamp (7/17-20)

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. Remember to try kale chips if you haven't yet. Just strip the leaves off the stems, place in a plastic bag with a little oil and 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. Barber Farm (OG)
Caraflex Cabbage We covet this weird looking vegetable! Sweeter and milder than your standard cabbage, though can be used in any cabbage dish. For a quick fix, cut cabbage in half, drizzle with olive oil, scallions and salt & pepper, then roast for about 20-30 minutes at 350 degrees. Sprinkle with parmesan cheese. Rexcroft Farm (IPM)
Blueberries Homemade Jam: Put the berries and 2 Tbs. water in a heavy-duty saucepan over medium-high heat. Using a potato masher, stir and mash the berries until they are bubbling around the edges of the pan, about 2 minutes. Add 1/2 cup sugar and cook, stirring occasionally, until dissolved, about 1 minute. Add 1 Tbs. lemon juice, increase the heat to high, and bring to a rolling boil. Boil, stirring occasionally, until the mixture registers 218°F on a candy or probe thermometer, 8 to 10 minutes. Remove the pan from the heat and let cool for 5 minutes. Transfer to a heatproof bowl or container and cool to room temperature, stirring occasionally, about 1 hour. Refrigerate in an airtight container for up to 2 weeks. Greig Farm (OG)
Broccoli A staple that can easily be played up. For a quick dish, sautee with soy sauce, oil, garlic and almonds. We like roasting broccoli with a few chiles and a bit of lemon…yum. Store unwashed broccoli in a plastic bag...you should keep it dry. Shaul Farm (FAM)
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. Continental Organics (OG)
Spring Garlic is young garlic harvested before the cloves have begun to mature. Use as you would regular garlic, but expect a fresher, milder and sweeter taste. This photo was sent to us by a farmer! Rogielo & Rogielo Farm (IPM)
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) or Migliorelli Farm (IPM)
Corn We love fresh summer corn right off the grill or tossed in a salad. For a super easy, fresh summer salad, toss with diced cucumbers and tomatoes, then drizzle with olive oil and lemon juice. Add red onion or garlic and an herb like basil or mint. Barber Farm (OG)

Additional Subscriptions

  • Herb & Allium: Chives Common Hands (OG), Baby Shallots Ironwood Farm (OG), Basil Continental Organics (OG)
  • Fruit: 1/2 Pint Blueberries Greig Farm (OG) & 1/2 pint Black Currants Tousey Vineyards (FAM) black currant salads and salad dressing
  • Cheese: Muenster Palatine Valley Dairy
  • Bread: Semolina Cafe Le Perche
  • Pasta: Spinach Fettuccine Knoll Crest Tri-Color Penne Knoll Crest FRIDAY

Recipes
Kale
Tuscan Kale Caesar Slaw
Grilled Kale Salad with Ricotta and Plums
Spicy Soy Kale Salad
Lemony Kale Salad
Tomato, Kale and Mozzarella Sandwich With Parsley
Baked Kale Chips
Grilled Kale
Kale Chips
Massaged Kale Salad
Cabbage
Asian Cabbage Salad (use Caraflex or Napa Cabbage)
Blueberry Cabbage Coleslaw
Napa Cabbage Salad with Buttermilk Dressing
Kimchi
Classic Coleslaw
Confetti Slaw with Spicy Peanut Dressing
Sweet and Sour Cabbage with Tofu and Grains
Cabbage and Corn Slaw-- Try adding corn to your coleslaw recipes!
Broccoli
How to cook broccoli
Roast Broccoli with Lemon
Broccoli with Parmesan Sauce
Sauteed Asian Broccoli
Broccoli Olive Pasta
Spring Garlic
Spinach and Green Garlic Soup
BLTs with Green Garlic Aioli
Spring Garlic Pesto
Currants
Black Currant Coulis—Incredibly simple and makes a great topping for sorbet, ice cream, yogurt and pancakes. 
Black Currant Gastrique—A go-to sauce to pair with all kinds of meats.
Black Currant Sorbet
Lettuce
5 Salad Dressings to Know by Heart
Corn
Garlic Corn on the Cob
Fire Roasted Summer Corn Salad
Grilled Corn with Cheese and Lime
Grilled Corn with Basil Butter
Roasted Corn Salad
Garlic Scapes
Grilled Garlic Scape and Kale Pizza
Garlic Scape Pesto
Sauteed Garlic Scapes with Sesame Oil
Garlic Scape Lemon Pasta

Storage
  • Tip: Any item you would cook, you can also freeze.
  • Pasta people! Keep it in the fridge 4-5 days or freeze it.
  • On the cabbage: will last months in your fridge.
  • Currants should not be washed until just before using.  
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.
  • The broccoli can be frozen if you cut off leaves and stems, cut into small 1" florets and blanch quickly.

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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