In Your Bag: Week of June 24th

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Here’s what you can expect to find in Field Goods fruit and vegetable bags for this week. At-a-glance list is below, scroll for more details!

At-a-Glance:

  • Garlic Scapes
  • Red and Green Mizuna
  • Green and  Red Oakleaf Lettuce
  • Bunched Carrots
  • English Shelling Peas
  • Organic Strawberries, Pint

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New Product: Hand Dipped Ricotta and Ciliegine

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Maplebrook Farm produces handmade artisanal cheeses in the Green Mountains of Vermont using old world cheesemaking techniques to produce fresh quality products, with remarkable flavor and texture.

Field Goods proudly offers these Maplebrook Farm cheese to our customers.

Hand Dipped Ricotta made the old fashioned way in kettles. Maplebrook Farm’s ricotta bursts with flavor. Their Ricotta is unique for its smooth delicate texture, full flavor, and outstanding quality.

Ciliegine are cherry-sized fresh mozzarella pearls. This Maplebrook Farm product was a bronze award winner at the Big E Cheese Competition.  Their mozzarella is hand stretched the old world way, in small batches, using house made curd. Using milk with a specific fat and protein level results in a rich, creamy flavor unparalleled in the mozzarella market.

The Great Scape

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A garlic scape is the best, most useful thing ever! These weird-looking curly thingies are the flowering stem of garlic. In garlic production, they are removed so that the garlic will focus its energy into growing the bulb. Up until recently, farmers around our region tossed them away. Now that more Americans are willing to try foods that the rest of the world has been eating for centuries, farmers can sell another perfectly good (or great) food.

Why are they the best things ever? You can use them just like you would garlic without having to mess with the peeling part. You can use them like chives and scallions. Eat them raw, stir-fry, puree, grill, pickle, wear them to ward off vampires. They last forever in the refrigerator and can be frozen which, BTW, is brilliant because you can pop-in and grab a stalk as needed. People, do not miss the great scape opportunity!
Here are our recommendations for the two best things to do with garlic scapes:

Garlic Scape Paste
Puree a handful of scapes with  about 1/4 cup of olive oil.

Garlic Scape Pesto
Puree:
1/4 cup nuts
1/3 cup olive oil
parmesan cheese
4 oz garlic scapes
You can add kale, basil, parsley, or any herb or green!

Unlike basil pesto, garlic scape pesto doesn’t turn brown and will last in the refrigerator for days.

 

In Your Bag: Week of June 17th

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Here’s what you can expect to find in Field Goods fruit and vegetable bags for this week. At-a-glance list is below, scroll for more details!

At-a-Glance:

  • Sugar Snap Peas
  • Arugula
  • Green or Red Lettuce
  • Bunched Green Onions
  • Hakurei (Salad) Turnips
  • Strawberries

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Natural Fermentation Makes a Much Better Kraut

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Back in the day, before the rise of industrial food production, people pickled differently.

The method used was natural fermentation (or lacto-fermentation or lactic acid fermentation). All that was needed was produce, salt, and a jar. No need for starter cultures since fresh produce naturally has live lactic acid cultures. The produce was washed, chopped, or sliced, and mixed with salt. The salt draws out juices, preserves the vegetables, and gets the fermentation process started. The mixture was packed into air-tight jars, crocks, or barrels and placed in a warm spot. Ready to eat to stave off starvation in the winter and scurvy on long sea journeys.

The natural fermentation process creates live probiotics necessary for healthy digestion. On the other hand, your grocery store pickles and krauts are often made using vinegar (usually in place of fermentation) and pasteurization (which kills the live cultures), to produce a uniform, shelf-stable product. What’s missing is a lot of healthy stuff.