A better alternative to microwave popcorn

Field GoodsOut of the Bag0 Comments

popcorn bagPlain air-popped popcorn is a healthy, whole-grain, antioxidant-rich snack food. Compared to microwave popcorn, air-popped popcorn has about 93 calories versus 130+ calories for microwave. Plus, depending on your flavor choices microwave popcorn has more sodium and saturated fat.

The number 2 ingredient in microwave popcorn is palm oil, which is really unhealthy for Mother Earth. According to the Union of Concerned Scientists, oil palm tree farming is a major source of carbon and habitat damage.

“The large majority of palm oil production occurs in just two countries, Malaysia and Indonesia, where huge swaths of tropical forests and peatlands (carbon-rich swamps) are being cleared to make way for oil palm plantations, releasing carbon into the atmosphere to drive global warming while shrinking habitats for a multitude of endangered species. The areas being cleared for palm oil are particularly rich in carbon. Indonesian forests store even more carbon per hectare than the Brazilian Amazon thanks to their carbon-rich soil; palm cultivation there was responsible for 2 to 9 percent of worldwide emissions from tropical land use between 2000 and 2010. As if that wasn’t bad enough, the burning of peatlands releases a dangerous haze into the air, resulting in severe health impacts and significant economic losses. Each year, more than 100,000 deaths in Southeast Asia can be attributed to particulate matter exposure from landscape fires, many of which are peat fires.”

Here are a couple ways to make your popcorn:

Stovetop with oil
This method gives you a couple tips to get the oil to the right temperature so that all the kernels pop at about the same time.

Microwave without oil
Using a bowl
Using a bag


This Week’s Field Goods Favorite

Mother Nature was having a good time when she invented popcorn. Popcorn is a fun snack, just place in a paper bag and cook in the microwave for 2 minutes.

Stovetop with oil
Microwave without oil in a bowl
Microwave without oil in a bag

New This Year – Diced Butternut Squash

Field GoodsOut of the Bag0 Comments

diced-butternutSome of you may remember that we sent out a survey last spring asking what frozen products you would like. You suggested Frozen Brussels Sprouts and Diced Butternut Squash…ta da! We bought them.

These are easy-peasy to use. No pulling out the cleaver to whack at the butternut or cutting off the bottoms of the Brussels Sprouts. Use them just like you would use fresh. We think they roast even better than fresh.

Last night we invented a remarkable dish – Maple Diced Butternut. Just dump your diced butternut in a bowl and coat with Maple Syrup. Spread them on a cooking sheet and roast at 375 degrees for about 20 minutes (depending on size of diced butternut and how gooey you want them).

We have the cutest little 3.4 oz maple syrup bottles, if you don’t want to spring for the big bottle.


This Week’s Field Goods Favorite
Diced Butternut Squash – Frozen

Load up on vitamin A and C, folate, potassium and fiber. Local butternut is delightfully delicious!

Roasted Butternut and Carrots
25 of the Best Butternut Recipes

El Súper Bowl Chili Tacos

Field GoodsRecipes0 Comments

El Súper Bowl Chili Tacos | Recipe by Ric Orlando | Food by FIELD GOODS LLC

Super Bowl Sunday has become a national holiday, giving families and friends a great excuse to cook and eat — whether they like football or not.

This is chili and the taco option is easily makeable as a meat or vegetarian dish and will please everyone. For you supporters of local food, take note; most ingredients in this dish are local. The veggies, beans, cheese, hot sauce and tortillas were obtained via local delivery from Field Goods. The peppers and fresh beans were flash frozen at harvest, and retain all of the great summer flavor that makes this chili pop! And the beef is from Highland Hollow Farm (highlandhollow.org) in Schoharie.



This recipe makes a big pot, enough to serve 8-10 people at least. The leftover chili freezes well.

  • 3 oz. vegetable oil
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1/4 cup chili powder
  • 1/4 cup paprika
  • 2 tbls. cumin
  • 2 tbls. garlic powder
  • 2 tbls. kosher salt
  • pinch of oregano
  • 2 cups organic diced peppers
  • 6 fresh beefsteak medium tomatoes (4 for the chili and 2 for the taco garnish)
  • 2 lbs. organic pinto beans, cooked (or 4 lbs. if making straight vegetarian)
  • 2 lbs. local ground beef
  • 3 cups meat or veggie broth, or water
  • The Bronx Greenmarket Hot Sauce
  • 3 tbls. masa harina or fine cornmeal

For the tacos

  • 2 packages All Souls heirloom tortilla
  • 2 diced tomatoes
  • 1 diced onion
  • 2 heads shredded lettuce
  • 8 oz. Chaseholm farm queso blanco, grated
  • The Bronx Greenmarket Hot Sauce to taste

Use your imagination when it comes to toppings.



  1. To prepare the 4 tomatoes for the chili, remove the cores with a paring knife.
  2. Char them under your broiler, turning once or twice until the skin is blistered and black, similar to the process of making roasted red peppers.
  3. Put the tomatoes and any accumulated juices in your blender or food processor or food mill with a 1/2 cup of water, then puree until smooth. Reserve.
  4. In a Dutch oven or heavy pot over medium-high heat, heat the oil to shimmering. Add the onions, reduce the heat just a bit and cook until the onions are golden around the edges. Add the garlic and cook and additional minute.
    1. If you are using BEEF, push the onions and garlic to one side of the pot and add the beef to the clear side. Add ALL of the spices. Saute and mix the beef breaking it us as you go until it is no longer red. Mix with the onions and continue with the recipe. Now add the beans and mix well.
    2. If you are making vegetarian, just add the beans to the pot and continue with the recipe.
  5. Add the bell peppers, the pureed tomatoes and the broth or water to just cover the chili by an inch. Bring to a boil, stir and then reduce to a simmer. Cook gently for at least one hour, stirring regularly. (Add more broth or water if needed.)
  6. Lastly, taste. Add a few dashes of Bronx Greenmarket Hotsauce to add acidity and some heat. Add more salt if needed. Lastly, stir in the masa harina to lightly thicken your chili.
  7. Turn off the heat and let rest on the stove, covered until ready to eat. Stir well before serving.
  8. To make the tacos, simply heat a heavy skillet to medium. Add a touch of vegetable oil.
  9. Heat the tortillas in batches without overlapping; getting a few brown spots is a good thing.
  10. Store in a tortilla warmer or deep plate with a damp towel to cover as you go.
  11. ENJOY your El Súper Bowl Chili Tacos!