Quick Celeriac Remoulade

Field GoodsOut of the Bag, RecipesLeave a Comment

celeriac-remoulade

Believe it or not, one of the most common ways to use celeriac is in a remoulade (aka sauce made with mayonnaise). We know this root veggie isn’t exactly…inviting, but trust us, celeriac is well worth the dirt!

Also, celeriac is super low in carbs about 9.2 grams per serving.

Ingredients
1 celeriac root
7 tablespoons mayonnaise
3 tablespoons mustard, preferably Dijon
2 tablespoons of lemon juice (1 lemon)
1/8 teaspoon of salt
1/8 teaspoon of pepper

Instructions
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. Peel and grate the celeriac.Whip the mayonnaise, mustard, lemon juice, salt and pepper together. Stir celeriac into the sauce until evenly coated. Serve topped with pea greens.

Serve celeriac remoulade on chicken, meat, or seafood or any veggie for that matter – heck, the Brits eat it on toast! Then top with pea greens. You can refrigerate for a couple days.

Maple Diced Butternut Squash

Field GoodsOut of the Bag, RecipesLeave a Comment

diced-butternut-squash

Frozen diced butternut is easy-peasy to use, especially in this maple diced butternut squash recipe. No pulling out the cleaver to split that sucker in half. Use them just like you would use fresh. We think they roast even better than fresh.

Ingredients
1 16 ounce bag of Diced Butternut Squash defrosted
1 Tablespoon Vegetable Oil or Coconut Oil
2 Tablespoons of Maple Syrup
Salt

Instructions
Preheat oven to 375 degrees. Drain water from defrosted butternut squash. Combine oil and maple syrup then mix with the butternut squash, sprinkle with salt. Line a cookie sheet with foil, then evenly spread the squash on the sheet. Roast for about 20 minutes (depending on size of diced butternut and how gooey you want them).

Not All Produce is Created Equal

Field GoodsOut of the BagLeave a Comment

carrots-in-soil

There is a reason that the produce you receive from a farmer’s market, farm stand, and Field Goods is an entirely different product (particularly with respect to taste and variety) than you would get at a grocery store. Adding some wine to the conversation helps. By way of illustration, “Industrial” carrots grown in Canada may have no more in common with an organic Purple Haze variety of carrot grown in the Hudson Valley than a gallon of Gallo wine has with a fine Cabernet from the Napa Valley in California. Make sense?

We spoke with one our favorite farmers, Chris Cashen from The Farm at Miller’s Crossing, about his carrots. The Farm at Miller’s Crossing is a Certified Organic farm located on 200-acres in Hudson, NY. He shared that “there are many factors that play a role in quality and taste. Produce tastes different simply because of the soil it’s grown in. Another important factor that is separate from the cultivation and growing of plants, is the time after harvest from field to table. Working with Field Goods, our fresh-harvested produce gets delivered directly to their customers. It really doesn’t get any faster than that. How the product is handled after harvest is critical and, when we harvest our greens, they go from our cooler straight to Field Goods. I love knowing that my products are delivered as fresh as possible.”

Not only is the taste different but there is also a greater variety. Years ago, when we first started buying heirloom and hard-to-find varieties, we encountered a limited supply. Why? We asked our long-time friend Martin Stosiek from Markristo Farm, a 20-acre certified organic farm in Hillsdale, NY. He started by taking “caraflex cabbage as an example. Caraflex is one of the best tasting cabbages but I wasn’t selling much at the market. Its pointed-end looks very weird and people are hesitant to buy it. Also, it doesn’t do well in grocery stores since its pointy-head can get damaged in distribution and on the shelf. As a farmer it doesn’t make a lot of sense to grow small amounts of one product so I stopped growing it. When Field Goods asked me to grow 2,000 heads for them that was an entirely different story.

In Your Bag: Week of April 1st

Field GoodsIn the BagLeave a Comment

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

At-a-Glance:

  • Frozen Spinach
  • Frozen Diced Butternut Squash
  • Pea Shoots
  • Crispin Apples
  • Butterhead Lettuce
  • Celeriac (Family, Standard, and Small Bags)

Read More

Romanesco: Deliciously Bizarre

Field GoodsOut of the BagLeave a Comment

romanesque broccoli

If broccoli, cauliflower, and Romanesco were siblings, Romanesco clearly would be the free-spirited and vibrant middle child. When compared to cauliflower, Romanesco has a delicate nutty flavor and is crunchier. Since they are all in the same family, you can prepare Romanesco as you would broccoli or cauliflower; however, to preserve its nutty, crunchy crazy personality do not over-cook.

Romanesco Tips

Cutting
Begin by removing the base. Now starting at the top, slice the whole head in half – tip to base. Place the halves flat on the cutting board, and cut through the middle of each. Stand each quarter upright. At an angle, cut between the florets and the inner stalk. Most of the florets will naturally break off and you can cut any remaining florets to match their size.

Blanching
Best for retaining the color. This method is idea for for salads, vegetable trays, and pasta. Place your florets in boiling water for about 3 minutes. Drain and then quickly submerge the pieces in an ice bath. Remove from the ice bath and dry using paper towels. The ice bath locks in the color.

Roasting
Best for enhancing its sweetness and nutty flavor. Preheat the oven to 450 degrees. Toss the florets with a tablespoon of oil (ProTip: drop the florets in a plastic bag with the oil and shake. This spreads the oil more evenly). Distribute the florets cut-side down into an even layer, making sure that the florets aren’t touching one another if possible. Roast at 450 degrees for 15 to 20 minutes, tossing halfway, or until caramelized and tender. Don’t be afraid to get a bit of char on the florets.

See Romanesco Recipes