Thanksgiving Cornucopia

Field GoodsOut of the Bag0 Comments

thanksgiving drinkIncluding fresh produce in bag subscriptions during Thanksgiving week is challenging. Over the past 6 years we have found that it creates a lot of wasted food…people forget to put their bags on hold, cancel late, or find that their pick-up site closes early or isn’t open. Sigh!

So, this year we decided to try something new and mix things up with a cornucopia of non-produce items (i.e.: do not spoil). We selected items that were either a bit unusual or staples, and placed them in 8 categories. Let us know what you think. Our categories: Authentic, Creative, Embodies Local, Flavor, Fun, Mission-driven, Staple, & Sweet.

 

beetsThis Week’s Field Goods Favorite
Popcorn on the Cob

Mother Nature was having a good time when she invented popcorn. Popcorn on the Cob is a fun snack grown and dried at Barber’s Farm. Just place the cob in the provided paper bag and cook in the microwave for 2 minutes.

Let’s hit a ton (that’s 2,000 pound)!

Field GoodsFood for Thought0 Comments

food pantriesThe Food Pantry Donation Program
We launched our Food Pantry Donation Program last Friday.  As of today, Field Goods customers have donated 1,200 pounds! Let’s top 2,000 pounds by Monday morning. If you haven’t heard about the program here’s the scoop:

The Field Goods Food Pantry Donation Program helps get healthy local food to the hungry. It’s easy! You order. We deliver. How to participate:

  1. Sign into Your Account.
  2. Select the Food Pantry Products Category.
  3. Order products to donate. How about 1 pound of apples for $0.75?
  4. You don’t need to do anything! We deliver the items to the food pantry.

The Field Goods Referral Program
We also recently launched our referral program. Give your friends $10 off! You get a $10 credit for each friend that uses your link to sign up at Field Goods. For every 250 new customers we purchase enough produce to fund a small farm for a year. That’s something! Sign up here to start sharing.

 

This Week’s Field Good Favorite
Pie Pumpkin

Pumpkins are part of the Winter Squash family and can be used interchangeably with many different Winter Squash varieties. There are dozens of varieties of pumpkins ranging in color from near-white to green. Varieties that are best used for cooking are generally called sweet pumpkins. More info

Pumpkin Apple Soup
Chai Pumpkin Bars
Roasted Pumpkin
This is How You Eat Pumpkin for Breakfast

It is time to rethink Pesto

Field GoodsOut of the Bag0 Comments

mortar pestle pestoMost of us equate pesto with basil, which is a bit like saying all gum is mint flavored. Pesto is simply a mixture of a green leafy vegetable, an oily nut, garlic, olive oil, and parmesan cheese. The word pesto is derived from the Italian word pestare, which means to pound or crush. Back in the day, pesto was made with muscle and a mortar and pestle. Today, food processors accomplish the pounding task in a jiffy.

With a bit of creativity, the wonders of pesto never cease.You can use it as: a spread on bread, meat, and vegetables; a dip; or as a sauce on pasta, rice, and vegetables.

As for your green leafy vegetable options, you can make pesto from kale (in the bag this week), mustard greens, spinach, arugula, parsley, and of course basil. As for the nuts, there is no need for pricey pine nuts. Walnuts, almonds or even pumpkin or sunflower seeds do the trick just fine. Nor do you need to get all fancy-pants with expensive olive oil or cheese, just use something decent.

Now on to the most marvelous things about non-basil pesto. It doesn’t turn brown when stored as basil pesto does, so make a batch and store it in the fridge. If you have a family member that likes pesto but wouldn’t be caught dead eating kale or mustard greens… they will never know the difference.

Basic Pesto Recipe
½ bunch of greens
4 cloves of garlic
½ cup of nuts or seeds
½ cup of parmesan cheese
½ cup of olive oil

Blend the garlic, seeds, and cheese together until smooth then add the greens and olive oil. All of the amounts above can be adjusted to taste. The amount of olive oil is the most variable depending on how you’d like to use it. Less olive oil is better for a spread and more is better for a sauce. Also, some recipes call for lemon or balsamic vinegar… give it a try!

 

This Week’s Field Goods Favorite
Mustard Greens

mustard greensFear not the mustard green! They are freakishly healthy and as the name implies have a mustardy kick. Not a fan of the peppery flavor? Cooking them tones down the taste and you’ll find they are similar to spinach. More info

Mustard Green Pesto #1
Mustard Green Pesto #2 (sub mustard greens for arugula)
Lemon Garlic Sauteed Mustard Greens
Mustard Greens and Sweet Onion Saute
Butter-Blanched Mustard Greens with Mustard Oil
Lo Mein with Mustard Greens