Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: Turning the table on food loss and food waste
You ever worry about wasting food? We know, that is a bit of a low blow to ask a day or two after Thanksgiving. The average family of 4 throws out about $1500 a year in food. That's more than most of you will spend over an entire year on the local produce you gleefully receive each week from Field Goods. But, more importantly, that is only half the issue. More food is LOST on its way to your kitchen, then WASTED on its way to your trash (or better yet compost).

A big culprit in food loss is our perceptions of beautiful food. Once crops have been harvested, culling is the primary reason for losses of fresh produce. Culling is the removal of products based on quality or appearance criteria, including specifications for size, color, weight, blemish level, and Brix (a measure of sugar content). To illustrate this point consider these examples from The National Resource Defense Council study " Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill":
  1. A large cucumber farmer estimated that fewer than half the vegetables he grows actually leave his farm and that 75 percent of the cucumbers culled before sale are edible.
  2. A large tomato-packing house reported that in mid-season it can fill a dump truck with 22,000 pounds of discarded tomatoes every 40 minutes.
  3. A packer of citrus, stone fruit, and grapes estimated that 20 to 50 percent of the produce he handles is unmarketable but perfectly edible.
At Field Goods we say bring it on, Mother of Nature. Bring us your twisted carrots, your muddled bunches of sweet grapes yearning to be eaten, your rotund rutabagas of your bumper crops. Send these tempting crops to us so that our customers can receive fresh, fabulous tasting, highly nutritious food (at a great value) with the knowledge that mountains of perfectly good produce were not discarded for them to enjoy their weekly delivery.
In The Store & News
  • NEW PUBLIC DELIVERY SITES: CrossFit Aevitas (Guilderland), Living Eden (Red Hook), A Space to Grow (Troy), Rand Realty (White Plains), Marmalade Home & Gift (Chappaqua), Prudential Manor Homes (Clifton Park)
  • Log in to your account here. Extra items for are still available to throw in your bag.

Please don't WASTE food and energy.  
Tuesday delivery: Saturday 11:59 pm
Wednesday & Thursday delivery: Monday 11:59 pm.
Friday delivery: Tuesday 11:59pm

Shiitake Mushrooms BACK BY POPULAR DEMAND If you eat miso soup, you should be familiar with Shitake mushrooms. Most people don't eat the stems of these, so we suggest using them for stock instead.

The Shiitake -- A vitamin D machine...An interesting article about how shiitake mushrooms, when left out in the sun become vitamin D making machines. Bulich Family Farm (OG)
Kale Sprouts Great little article from Grub Street earlier this year. Such a versatile veggie. Red Russian Kale + Brussels sprouts = KALE SPROUTS. Sometimes referred to as Lollipop Kale, these sprouts grow on a stalk and produce cool little buds of purpleish kale. Crazy, right? Try cooking it in a heap of ways: pan-roasted, with kimchi puree and brown butter; julienned and tossed with fish sauce, lime, and green chiles;  blanched, then sautéed in a pan with garlic, olive oil, salt and pepper and then tossed with pappardelle. Our favorite -- toss with oil with a dash of soy sauce and then roasted at 300 degrees for 10 -15 minutes until the outside is crispy. Migliorelli Farm (IPM) 
Kabocha Squash Also known as the "Japanese Pumpkin". Bright orange, sweet, and adorable— each weighs in at about 1.5 lbs. Has a flavor similar to a pumpkin and sweet potato combined…try cutting into wedges and roasting with salt, pepper, cinnamon, and cumin. Great in curry dishes. Check out this article about how to prepare Kabocha squash and how to use it in a winter squash soup. Bluestar Farm (CO)
Microgreens are tiny, edible greens—the next living stage after sprouts. These babies pack a big nutritional punch and actually have more to offer than mature veggies! The entire plant is edible. Eat raw and add to salads, sandwiches, dressings, etc. Stonebridge Farm (CO) 
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. Rogielo & Rogielo Farm (IPM)

Roasted Parmesan Leeks:
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.
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.
Empire Apples These firm and tart apples are good for eating as well as a cooking. Yonder Farms (FAM)
Carrots A colorful, versatile standard. Roasted, steamed, marinated, or raw, you can't go wrong with some orange or yellow 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. Whistledown Farm (OG)

Additional Subscriptions

  • Herb & Allium: Yellow Onions Farm at Miller's Crossing (CO), Hickory Salt Hoosick Hickory (OG)
  • Fruit: Braeburn or Macoun Apples Yonder Farms (FAM)
  • Cheese: Curds Palatine Valley Dairy
  • Bread: Challah Loaf Cafe Le Perche
  • Pasta: Kale Pappardelle Knoll Crest

Shiitake Mushrooms
Sauteed Shitake Mushrooms
Fettuccine with Shitake Mushrooms
Shitake and Green Bean Stir-fry 
Garlic-Sauteed Shiitake Mushrooms –10 minutes/4 ingredients, doesn't get much easier than that. 
Baked Penne with Cheddar and Leeks
Potato Leek Soup
Caramelized Leeks and Noodles
Sauteed Leek Greens
Buttered Leeks and Radishes
Old-fashioned Apple Crisp
Apple Pie –Cheat with store bought crust (one for the bottom and one for the top) and no one will be the wiser.
Roasted Balsamic Carrots
Sesame Carrot Salad
Butter Roasted Carrots with Thyme
Honey-glazed Carrots
Carrot Soup
Roasted Carrots with Cardamom (or whatever spice you have)
Baked Carrot Oven Fries
Salad Dressing
5 Essential Dressings 

  • 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.
  • Microgreens will last 1 week in the fridge.
  • Save the mushroom stems as you use them and store them for your vegetable stock. (Maybe braise using mushroom stock)

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.
Bringing you a better way to eat.
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