Dan Barber is really great chef, winner of several James Beard awards and owner of farm to table restaurant Blue Hill at Stone Barns, just outside New York City. He just wrote this New York Times article that postulates the farm to table movement needs more middlemen. Ladies and gentlemen, we are those middle “people”. At Field Goods we work directly with small diversified farms. Diversification of plants is critical for soil health and pest reduction. We purchase based on availability, not on customer choice. Let’s face it- if we only offered what the American consumer wanted we would be the broccoli, carrot, and lettuce delivery company. Diversifying our diet is adventurous and it’s ultimately a healthier choice for our bodies and the planet. Thank you for letting this stuff into your kitchen to help food stay small. After all, farmer knows best! Dan Barber awesome TED talk
This Week’s Field Goods Favorite
These mild and sweet turnips don’t need to be peeled—just give them a good wash. You can cook these or eat them raw. We suggest shredding them and adding to a salad. You can prepare the turnip greens as you would kale or mustard greens. Carly Migliorelli recommends blanching these turnips and serving with a vinaigrette!