Bring on the heat: Spinach this week!

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With this nice stretch of sunny warm weather we’ve just had comes great news from our greenhouse growers…..Spinach! Greenhouses need two things to work: light and heat. (Plus the love & dedication of our small farmers.) This snowy, bitter cold winter has made producing an even bigger challenge for our growers, and we are thrilled to have some hardy greens back in the bag.

This Week’s Field Goods Favorite
SPINACH!!! 

SpinachThis green is best when eaten raw or lightly braised. To braise, toss with hot oil and garlic for a few minutes and then add splash of liquid. We like to add Parmesan cheese. If you choose to steam it, wash and steam for just 5-10 minutes. This preparation method preserves nutrient content. Katchkie Farm (CO)
Storage: 1-2 weeks in the crisper with a paper towel in the plastic bag.

with Nutmeg and Lemon
Garlic Sautéed Spinach
Perfect Spinach Salad—this one is for the bacon lovers in your life from Pioneer Woman’s ranch.

 

 

Veggies Change Lives

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Did we ever tell you the story about your co-worker who was feeling a little down, and shrieked each time she saw her grocery bill? Well, your co-worker became a Field Goods subscriber and as a result, everything changed! Our diet study with the Sage Colleges Nutrition Department (link on our website) confirmed what you already know: FG improves your diet and saves you money.

On average, FG subscribers eliminate at least one trip to the grocery store a month (so at least one headache). Most of all, FG subscribers are happier with their diet ESPECIALLY if they have kids. In addition, this week is a kid-friendly bag! So get them in the kitchen to try different veggies (pea greens maybe?) and learn how to pack a delicious, nutritious lunch. We’re here to help!

 

This Week’s Field Goods Favorite
Pea Greens 

Pea_Greens.1Young vines. Delicious raw or cooked—sauté quickly with olive oil and garlic for a delicious healthy side dish, or put them in a bowl on the table and watch your kids nibble them like bunnies. To further entice the little ones, try tossing with a little melted butter and sugar. These nutritional powerhouses are packed with vitamins A, C and folic acid— read up while you cook! If you need a burst of spring this week, pea shoots make a wonderful pesto—10 minutes, 6 easy ingredients and a plate of pasta make an amazing meal.
Storage: Up to 2 weeks in the fridge.

Sautéed Shoots
Shoot and Goat Cheese Salad Feel free to sub in your favorite grain
Garlicky Shoot Tangle
Shoot Breakfast Sandwich 

 

 

Eat Yer Colors: They Can’t Be Beet!

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Color is critical in eating and cooking. Not only do you want to eat stuff that looks good, the more colorful it is the better it is for you. We know trends like ‘eat the rainbow’ often sound silly, but a rainbow plate packs a big, balanced nutritional punch (plus it’s pretty). Color is super important in cooking because when vegetables are brightest in color, they’re done cooking! Veggies should be crispy and crunchy and bright. Broccoli should be bright green when you eat it! Beets are a great pick-me-up to a plate! If it falls over into the yellower side, you’ve gone too far. As the veg loses color, it also loses nutrients.

So welcome the crunch: It means you’re gettin’ your vitamins and minerals.

 

This Week’s Field Goods Favorite
Multicolored Beets 

BeetsDid you know that a cup of raw beets has only 58 calories? Beets are in the same family as chard and spinach. If you have a mandolin slicer, julienne the beets and then toss with oil and lemon—beautiful and tasty. This web page has a nice summary of how to microwave, roast, sauté, and steam beets. Notice boiling was not mentioned—do not boil! Boiling sacrifices the quality and flavor of the beet and releases an unpleasant aroma.
Storage: At least 2 weeks in the fridge.

Sweet and Salty Beet Burgers
Boiled Beet with Tarragon Butter
Grated Raw Beet Salad
Raw Beet “Tea” Sandwiches
Brown Sugar-Glazed Beet

 

 

Scrubbing Your Vegetables Has a Real A-Peel

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We know peeling vegetables isn’t exactly a fun kitchen task, but it’s something we all gotta do…..or do we?? So let’s talk about the vegetable scrubber. Stuff like carrots, potatoes, etc. are the perfect segue out of peeling and into a beautiful world filled with great fiber. As a result of scrubbing, you’re getting all the rich nutrients and dietary fiber from the skin of those veggies (and the great texture and taste)… not to mention all the time you’re saving! Invest in a cheap vegetable scrubber and try leaving the peel alone!

Our NYT hero Mark Bittman on quitting the peeling game.

 

This Week’s Field Goods Favorite
Fingerling Potatoes

peelFlavorful tuber potatoes. Try roasting them and then tossing the potatoes with garlic. Perfect for a quick hash, or a breakfast scramble. You definitely don’t need to worry about peeling these!
Storage: At least 2 weeks in the pantry,  as long as you keep them away from your onions!

Crispy Roasted Fingerling Potatoes with Caramelized Garlic
Braised Fingerling Potato Coins

 

 

Smashing!

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Mashing’s great–who doesn’t love mashed potatoes? This week we’ve got some great stuff that can be mashed and/or smashed. Smashing is essentially lazy mashing (still a bit chunky). So this is a perfect moment to get the kids involved!! Mashed vegetables bring their own sweetness and color to the party, which makes for a pretty dish and a nice break from the norm. Most vegetables can be scrubbed or peeled, cut into chunks and then boiled until tender. If you’re a lil bit nervous to jump into a new mash, try in combination with potatoes you know and love. Fear not the smashing–welcome it!

 

 

 

 

 

This Week’s Field Goods Favorite
Celeriac!!!!! 

celeriacA 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…We just can’t get enough celeriac.
Storage: At least two weeks in the fridge.

Celeriac Chips
Smashed Celeriac
Celeriac Coleslaw
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celeriac french fries: cut into short stalks, boil for two minutes, then cover with a mix of salt & pepper, garlic, and rosemary. Bake at about 375 degrees for 45 minutes or until golden brown.