For some of you, this may be your third winter with Field Goods. Wow!
With full hearts here, we want to take this post just to say how much we love our greenhouse farmers and our storage expert farmers. Their work helps to keep us flush with delicious produce in the colder months. Now combine that with our flash frozen products, and it’s an unbeatable combination. What’s that? Flash frozen?
Well, for those of you new to getting local small farms veggies frozen, here’s how it works: During the growing season, we buy up a ton of produce and have it flash frozen at peak freshness. We don’t mean a block of soggy veggies, we mean individually frozen green beans that thaw super fast, cook up in minutes, and still have that great fresh crunch. Check out more info here.
Cheers to eating local all year round!
This Week’s Field Goods Favorite
A member of the lily family with a mild, slightly sweet onion taste– think of this as a giant scallion. Our guilty pleasure lies baked in cream. All you have to do: 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 turn tender.
Tips: They can last two weeks in fridge. They tend to carry the earth with them. 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.