Our Bags Change Your Life… A True Story of Brussels Sprouts

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Field Goods got my husband to eat Brussels SproutsWe’d love for you to take 30 seconds to watch this remarkable testimonial about how Field Goods helped a customer get her husband to love Brussels Sprouts.

And it is not just husbands, “My kids gobbled them (Brussels Sprouts) up after I quartered them, tossed in olive oil and sea salt and roasted them for 30 minutes, then tossed with toasted walnuts and a little walnut oil…Delish!”

This Week’s Field Goods Favorite
Brussels Sprouts

Try these easy ways to fall in love with sprouts:

Sauteed Shredded Brussels Sprouts
Put the Brussels sprouts whole in a food processor fitted with the large slicing disc. Process until they’re all sliced. Put a pat of butter and a glug of olive oil in a large sauté pan over medium heat. Add a little salt and pepper, and sauté for about 5 minutes stirring frequently. Stir in 1 tbs of syrupy balsamic vinegar and serve.

Raw Shaved Brussels Sprouts Salad
Break out the mandoline and slice the Brussels sprouts thin. Be careful! Slice up a good sized apple and a medium red onion, too. Grab a bag of chopped roasted walnuts (or your favorite nut). Make the vinaigrette: 1 tbs Dijon mustard, 2 tsp maple syrup, 3 tbs red wine vinegar, 1 minced garlic clove, 1/2 cup olive oil, and salt and pepper. To make it easy, dump everything in a mason jar, throw the lid on and shake! This salad is best if you let it sit, dressed, in the fridge 30 minutes.

Oven Roasted Brussels Sprouts
Preheat oven to 400. Trim the ends off the Brussels sprouts. Mix in a bowl with 3 tbs olive oil, salt and pepper. Pour them on a sheet pan and roast 35-40 minutes until they crisp up. Every 10 (ish) minutes, shake the pan to brown the sprouts evenly.

Shredded Cabbage Comforts

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shredded cabbageThis week’s certified organic shredded cabbage was grown by Hepworth Farms, and prepped by Trusted Harvest to make your life easier! No need to risk injury using your mandoline… this cabbage comes shredded and ready to use. A vegetable long touted for it’s amazing nutrition-to-cost ratio, cabbage is also highly versatile for a multitude of dishes.

One of our favorite recipes (especially in the chilly months!) is for savory cabbage pancakes. They’re the perfect cozy comfort food with just a little bit of heat. In a large mixing bowl, stir together 4 cups of shredded cabbage, 4 eggs, ¾ cup of flour, 3 scallions, and 1 tablespoon of liquid aminos (available in our store). Heat up some canola oil in a large non-stick skillet set on medium heat. Add the cabbage mixture and flatten to form a pancake. Fry each side for five to eight minutes, or until golden brown. Stir together a little sriracha, mayonnaise, and another tablespoon of liquid aminos and drizzle it over the finished product. Garnish with sesame seeds!

Bringing home the bacon? For an extra hearty cabbage pancake, try adding some of our new heritage-breed, pasture-raised bacon to the equation, sourced locally from Sir William Farm or Sugar Hill Farm. Fully cook the slices just as you normally would, crumble or cut them up, and add them to the cabbage mix prior to frying.

Whether it ends up in a spicy slaw or a sizzling stir-fry, with cabbage there’s always something new to try!


This Week’s Field Goods Favorite
Shredded Cabbage

Grown by Hepworth Farms and prepared by Trusted Harvest, you can’t get anymore local than that! The work has already been done for you! This is great for stir fry, sandwiches or slaw. Try throwing a handful into soup. More info

Vegetarian Borscht
Quick Kimchi
Classic Coleslaw

Sautéed Cabbage

Celeriac: When Celery Meets Parsley

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Celeriac on TableCeleriac (sah-lair-e-ack) or celery root has a celery-meets-parsley flavor. This remarkably ugly root vegetable can be used in a ton of ways and hold up to all kinds of preparation: Flavorful and not mushy in soup, crisp and vibrant sliced fresh, whipped and dolloped on top of a filet of fish, it goes on.

How to prepare: We know this root veggie isn’t exactly…inviting, but trust us, celeriac is well worth the dirt! While we’re normally more on team scrub than team peel, this is definitely a peel scenario. In fact, it may be easiest to use a knife and slice off the tough outer layer. You’ll be struck by the green flesh and a whiff of that fresh celery scent. We like to slice and add to soups, mash or whip for a new side dish, chop into matchsticks to throw on salad, and even use a mandoline to make chips!

Believe it or not, the most common way to prepare celeriac is in a remoulade. In a large bowl, mix 7 tbs mayonnaise, 2 tbs mustard, and the juice of one lemon together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce. Peel and quarter the celeriac then, working quickly, coarsely grate it and stir into the sauce until evenly coated. This remoulade is perfect to serve on crab cakes or fish, with fried or baked chicken – heck, the Brits eat it on toast!

This Week’s Field Goods Favorite

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… More info

Celeriac Chips
Smashed Celeriac
Celeriac Coleslaw
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celery Root and Parsnip Puree