Healthy Office Snacks

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Apple-Eating-Employee

Yikes! Did You Know? Nearly a quarter of employees obtained food from work and this food, high in empty calories, sodium, and refined grains, added up to almost 1,300 weekly calories. More than 70 percent of the calories come from food that is obtained for free. Centers for Disease Control and Prevention

If your workplace could use some help in the snack department, spread the word about our Healthy Office Snack products. Share this link with your snack czar.

  • GRAB-N-GO FRUIT BOX: $16 for 16 servings of high-quality fruit including local seasonal products, bananas, and citrus.
  • HEALTHY OFFICE SNACKS: A variety of healthy snacks from small local producers that address specific dietary restrictions and preference such as gluten-free, dairy-free, high-protein, and vegan. Available by the case.
  • PRE-CUT PRODUCE: Packed in 4.5 oz to 9 oz clamshells, including veggie stick mix and fruit chucks (pineapple, cantaloupe, coconut, etc.).

Learn more about our Health Office Snacks!

Greens & Gold & Umami

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Golden-Beet-Greens

We are celebrating beets-with-greens-season with gold beets. The food blog Eating Bird Food has a lovely recipe for Sauteed Beet Greens and Roasted Gold Beets that is both easy and includes one of our favorite ingredients, Bragg’s Liquid Aminos, which adds a savory umami taste. Umami has only recently been recognized (by western scientists) as the “fifth taste” after salt, sweet, sour, and bitter. It is the taste that makes us sprinkle on the parmesan cheese.

In Your Bag: Week of May 27th

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

At-a-Glance:

  • Cortland Apples
  • Green Kale
  • Butterhead Lettuce
  • Beefsteak Tomatoes
  • Gold Beets
  • Green Zucchini

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Partly About Parsnips… and More

Field GoodsOut of the Bag, Recipes2 Comments

parsnip-plate

Spring-dug parsnips (also known as over-wintered) are one of those things your grandmother from Italy or Germany or Lower Sandusky wherever treasured. Overwintering means the seeds were planted the year before, so that crops can be harvested in the spring. Exposing plants to winter conditions makes the sugar content in the already sweet parsnips skyrocket.

Peel them like carrots, cut them up and roast in the oven with just a bit of olive oil. TOO EASY. Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree, spread onto large lettuce leaves for a snack.

Hello people, our virtual shelves are bursting this week!

  • Spring favorites like asparagus, fiddleheads, ramps, and strawberries.
  • More mushrooms including grey dove oysters.
  • Coconut slices and pineapple chunks are back in stock.
  • Lots of greens like broccoli, chard, and spinach.
  • And for you adventurous folks we have Stinging NettlesHow to Sautée Nettles

In Your Bag: Week of May 20th

Field GoodsIn the BagLeave a Comment

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

At-a-Glance:

  • Strawberries
  • Pea Shoots
  • Spinach
  • Crimini Mushrooms
  • Asparagus
  • Parsnips (Family, Standard, & Small Bags)

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