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 … Read More

Monster Mash

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Tired of regular old mashed potatoes but love the comfort during the cold winter months? Spice it up! Mashing winter veggies is an easy way to deal with produce you don’t see a lot, plus it’s quick on a weeknight. The nice thing about mashing vegetables is you can control the texture from chunky to nice and smooth. If you don’t … Read More

Thank a Farmer, Thank Parsnips!

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We’re grateful for a lot of things this Thanksgiving, but most of all we are thankful for the 80+ small farms in the Hudson & Schoharie Valleys, all the way up in Essex County, all the way south to Orange County and everywhere in between, we have the privilege of working with each week. As you’re enjoying your delicious Thanksgiving meals … Read More

V.I.P. (That is, Very Important Parsnip)

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Very Important Parsnip. We here at Field Goods believe it’s always a good time to try something new. One of our customers told us that they just don’t know what to do with parsnips. HELLO! Peel them like carrots, then cut them up. Roast in the oven with just a bit of olive oil. THEY MAKE IT TOO EASY. People … Read More

To Fridge, or Not to Fridge

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We’ve gotten some questions about which items each week need to be refrigerated, which can be frozen, what’s okay to leave out on the counter, that sort of thing. So! Let’s break down recommended storage protocol for the stuff you get frequently & what you’ve gotten recently. Lettuce:  If wet, better paper than plastic.  Wrapping in paper towel and then putting … Read More