Brussels Sprouts and Mushrooms… Oh My

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brussels-sprouts-and-mushrooms

Because our Brussels sprouts are individually flash-frozen right after harvest (meaning no extra moisture to kill flavor and texture), they can be used essentially the same way as fresh—they just may require a tad longer in the pan or oven. Brussels Sprouts and mushrooms are a perfect pair. Try making simple mashed Brussels Sprouts and tossing with butter and garlic sautéed … Read More

Time to Try the Other Burger: Portobello!

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It’s summertime and the burgers are on the grill. So if you’ve got the vegetarian contingency coming over for festivities, or you just want to try something new and delicious…consider the ‘shroom. Soak your portobello mushrooms (sans stems) in balsamic and roasted garlic for at least an hour (really let those flavors get in there) and then pop those babies … Read More

Grilling Up Something New: Portobellos!

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The portobello is the prime rib of the vegetable world, which is why we deliver it for holiday weekends.  Happy grilling. To grill brush with olive oil, add garlic or soy sauce if you like, grill for about 3-5 minutes on each side. You can eat the stalks, too, or save them for stocks. EAT YOUR RASPBERRIES ASAP! Even when … Read More

Porto-believe it– That Much Good in One Mushroom!

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You love mushrooms. We do too. How could you not? These portobellos have low cholesterol, sodium, and saturated fat, making them a dream addition to all your favorite recipes. They come in all sizes, from crimini baby bellas to big honking burgers. First wrangled for commercial farming in France, portobello mushrooms have been filling hungry bellies since the 1700s! Our … Read More