Become a Soldier in the War Against the Stink Bug

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stinkThere are a couple pests in particular that are a problem for northeastern farmers. The brown marmorated stink bug (BMSB) is high on the most wanted list. In fact the Stop BMSB website created by the BMSB Integrated Pest Management Working Group reads like an FBI crime bulletin. From the website: “The brown marmorated stink bug is a voracious eater that damages fruit and vegetable crops. Our team of more than 50 researchers is uncovering the pest’s secrets to find management solutions that will protect our food, our environment, and our farms.” Note the wording around “management solutions,” which means bug-zapping solutions without pesticides!

You’ve probably noticed the stink bug in your house and said “what the heck?!” You too can become a soldier in the war against the stink bug; fill a foil roasting pan with water and dish soap and put a light over the pan to attract the bugs in a dark room.

To learn a lot more go to They have a video series called Tracking the Brown Marmorated Stink Bug that gives crime show dramas a run for their money.


This Week’s Field Goods Favorite

Celery root (aka celeriac) is gloriously ugly, earthy and beautifully fragrant, and much easier to cook with than it appears. A starchy, versatile root vegetable with a more mild taste than celery. NPR calls it “the vegetable world’s ugly duckling”, but we like to think its looks add to its charm…

5 Great Recipes for Celeriac
Celeriac Chips
Smashed Celeriac
Celeriac Coleslaw

Special Seed-y Gift

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seed phytonutrientsThis week Fruit & Vegetable Bag subscribers will find nestled among the vegetables a bag of samples from Seed Phytonutrients. You will receive a sample pack of Daily Hair Cleanser, Lightweight Conditioner, and Body Moisturizer. Seed Phytonutrients is a start-up company based in Doyleston, PA. Their mission is to support American organic farmers by sourcing local seeds as their main ingredient. They are looking for ways to spread the word about their products. We figured their product would be right up your alley and we believe in their mission. And so, here you go samples for you! Enjoy.

One of the things they have done is work with another start-up, Ecologic, to develop a recycled-paper water-proof bottle. The plastic liner is so thin – 95 percent thinner than conventional bottles – that it collapses as it’s used. This means it uses fewer resources and allows consumers to use almost every drop of product. Read More


This Week’s Field Goods Favorite
Green Radishes

A popular Daikon-type radish from North China with bright green flesh that is sweet and crisp, perfect for fresh snacking or pickling. More info

All About Our Frozen Produce

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Frozen sweet cornIf you haven’t tried our frozen produce you are in for a big treat! Field Goods’ frozen produce is packaged specially for us by The Farm Bridge based in Kingston, NY. The Farm Bridge uses Individual Quick Freezing (IQF) technology, a flash freezing process that involves tossing prepped veggies on a conveyor belt and passing them through the freezer. Because each individual piece of produce — each floret of broccoli or kernel of corn — is frozen on its own, there is never a big ice block of produce. The produce is flash frozen immediately after harvest to ensure that you receive all the nutrients and flavor contained in fresh-picked produce.

Unlike other frozen produce, there isn’t the excess moisture that diminishes texture and flavor. For example, flash-frozen green beans sauté up in less than five minutes and still have that crunch you love in fresh green beans. From the very first bite, you will know that you’re eating the best frozen produce possible! You can use frozen produce in place of fresh produce in any recipe that requires cooking vegetables. These pre-washed and pre-cut veggies will make cooking a breeze. You can boil in the bag.


This Week’s Field Goods Favorite
Yellow & Green Summer Squash – Frozen

summer squash frozenWe like our summer squash soft and sweet. Melt butter in a pan, then add onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft. Remove the cover to let the excess liquid cook off. More info

Yellow Squash with Onions
Southern Baked Yellow Squash