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. 

 

Here Come the Sunchokes: Try Them While They Last!

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INTENSELY COOL BAG, FOODIES TIME TO HOLD ONTO YOUR HATS… Sunchokes are coming your way. Indigenous to North America, because they’re the tubers of sunflowers! They’ve got a delicate, sweet and nutty flavor similar to an artichoke. Use ’em any way you’d use potatoes, so rather than peeling them, just scrub them. For roasting, cube into half dollar sized chunks and add a little olive oil. A great dish to make while you’re working on the stove! It’s 2015, people– time to discover your new favorite vegetable.

 

This Week’s Field Goods Favorite
Sunchokes

sunchokesOtherwise known as Jerusalem Artichokes are starchy sunflower tubers. Their nutty taste resembles a cross between artichokes and potatoes or water chestnuts. Like potatoes, these can be eaten either with or without the skin, which has great nutritional value. Roasting is gonna be your best friend here. Raw sunchokes make a great addition to salads, too!

Storage: Keep dry in a plastic bag up to one month in the fridge.

Roasted Garlic Sunchoke
Shaved Sunchoke Salad with Parmesan and Arugula
Fried Sunchoke Chips with Rosemary

 

 

The Secret to Success: Slice

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In the kitchen, tricks and tools are totally helpful (and totally necessary) to get meals on the table fast. You don’t have to sacrifice quality prepping to get your cooking done quickly, rather you just need to cook smarter. Because of this, we can’t say enough about the mandoline! It can slice all your veggies a bunch of different ways (namely thin or thick julienne), allowing you to easily make anything into chips, fries, slaw, and so on. Invest in a mandoline–you’ll be using it for everything and anything, too! This week, try beet chips. Remember that blade is sharp– be safe in the kitchen, folks.

 

This Week’s Field Goods Favorite
Red 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, slice 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: boiling sacrifices the quality and flavor of the beet and releases an unpleasant aroma, therefore one should never boil their beets.
Storage: 2 weeks in the fridge.

Sweet and Salty Beet Burgers (pics of these on our Instagram/FB–delish)
Boiled Beets with Tarragon Butter
Grated Raw Beet Salad
Raw Beet “Tea” Sandwiches
Brown Sugar-Glazed Beets

 

 

A sense of humor…

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was needed this past week of the fauxstorm. So, your faithful veggie lady is penning this epistle with a moderately-priced glass of pinot grigio on a late Friday afternoon. The following rutabaga trivia will make you (and your glass of moderately-priced pinot grigio) the life of the party.

Rutabagas may have evolved from a cross between a wild cabbage and a turnip. It has a delicate, mildly sweet flavor well-suited for stews. We like cooking and mashing them like potatoes. In fact, potatoes are going to seem awfully bland after you have imbibed the ‘baga.

Now, some trivia…

  • Which of the following is true?
    • Before the colored Easter Egg, children hunted for rutabagas.
    • Pre industrial revolution, bad children received rutabagas in their Christmas stockings.
    • The precursor to the Halloween pumpkin, was the Halloween rutabaga.

Here are some fun facts:

  • We actually used to have Halloween rutabagas.
  • They’re also known as swedes and neeps.
  • They contain 42% daily recommended amount of Vitamin C.

 

This Week’s Field Goods Favorite
You guessed it… Rutabaga!

rutabagaYes, she is pretty darn ugly. But as we know, it is personality that counts. This hunk ‘o vegetable is also known in the rest of the world as swedes.

Rutabaga Mash

End Zone: YOUR KITCHEN, YOUR DIP

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Alright, Field Gooders, huddle up. The Super Bowl is next weekend (we’re not really sports people, but we can get behind a day of hanging with friends & family and EATING!) This can be a store-bought health nightmare OR it can be an exciting time to try your hand at making your own dip from scratch! Now remember, this year is the year you really learn to cook, so let’s give dip a shot. We’re sure your homemade dip will be a touchdown (sorry, couldn’t help it).

Curried Yogurt — interesting option, a little off the beaten path (grab North Country Creamery yogurt from the Extra Items)
Greens & Beans — use the arugula for a little heat
Caramelized Onion — a classic, serve warm (maybe use shallots from the Herb & Allium sub)
Just Bean — another party favorite
Still got your squash from last week? Make it with squash!
Still got your edamame in the freezer? Make it with edamame!
There’s also a poblano dip recipe down in the roasted poblano section.

 

This Week’s Field Goods Favorite
Roasted Poblano Pepper

pepA smoky, spicy flavor that adds kick to any dish. This is our first round of roasted poblanos. so be sure to let us know how you feel about them!
Storage: 1 month in the fridge.

Poblano Chili
Poblano Dip