Category: Farm-to-Table

Even the most saintly among us have experienced schadenfreude, the act of taking pleasure in someone else’s misfortune. More often than not, however, I find myself seeking a way to empathize with someone’s achievements.

Unfortunately, the American English lexicon falls short in this capacity. We’re fraught only with the phrase “Good for you” which is as likely to carry authenticity as it is sarcasm, envy or ridicule.

To properly express myself under these circumstances, I must turn to British English and their lovely idiom “Good on you,” which leaves little room for misinterpretation.

This foray into the subtleties of English dialogue might seem silly and off-topic, but I assure you it’s the only way I can possibly reflect my feelings about this matter, namely: There is quite literally nothing that isn’t good about Good Eggs, the online grocer that has returned to my daughter’s elementary school for a second joint fundraiser.

As they did in the fall, Good Eggs plans to offer, for a limited time, 10% of gross sales back to participating Bay Area schools. At Hidden Valley in Marin County’s quaint town of San Anselmo, those funds go directly to the school garden. To participate, just sign up and use the code HIDDENVALLEY at checkout. As an added bonus, Good Eggs will also apply a credit of $15 at the outset—and another $15 for customers who place orders before March 15th.

Good on you, Good Eggs. And good on all of us who participate in this amazing program that benefits local farmers/producers and local schools while putting great food on the table with unparalleled convenience.

Good Eggs offers same day grocery delivery (for orders placed by 1pm) or next-day delivery (for orders placed by midnight). They have a web site and an iOS app that make ordering a breeze. Their extensive catalog of products makes it possible for them to be the sole-source of groceries for even the most discerning families of foodies.

I recently had the pleasure of touring the Good Eggs facility in San Francisco. While soothing music played through the warehouse PA, I marveled at the discipline applied to each food product from the four different temperature zones at it gets hand-inspected before packing. They reject any item with even the slightest imperfection and relegate it to the Good Eggs kitchen, where master chefs repurpose it into lunch for fellow staff members. This virtuous cycle results in food waste numbers of about 4%, besting most grocery stores by a factor of ten, according to my host.

Their packaging department demonstrates a comparable concern for Mother Earth by using compostable, reusable and recycle-able packaging where-ever possible. Customers can leave their packing materials at their door; when the next delivery comes around, they’ll get retrieved and repurposed.

As I was treated to a revitalizing turmeric, ginger and almond milk “tea” from the Good Eggs kitchen, I learned how they intend to enter the market for school lunches and pre-packaged meals with minimal preparation and that they plan to start selling alcohol in the near future.

Good Eggs offers pricing similar to a high-end grocer like Whole Foods with free delivery for orders over $60. They also carry speciality items like Tartine bread and Bi-Rite ice cream, for which they charge a premium.

Small price to pay for not having to queue up for two hours for a loaf of bread or a scoop of ice cream.

There I go with my British English again.

A perfect accompaniment to a rainy day, this hearty stew will warm you up from the inside out.

Yield

8 servings

Ingredients

1 large yellow onion, diced

1 lb. beef for stew (usually chuck cubes)

6 Italian (pork) sausages, casing removed and cut into cubes

8-12 ounces of strong beer, dry white or red wine

8 cups of beef stock

Two sprigs of fresh rosemary

1 T fennel seeds

2 t ground cumin

1 bay leaf

1 cup of dried pearled barley, washed thoroughly

Generous handful of Cremini mushrooms, sliced

4 C raw spinach, washed (optional)

Salt, pepper and crushed red pepper to taste

Instructions

In a large soup pot, sauté the beef, sausage and onion over medium-high heat (keeping the alcohol and broth open, ready and nearby) for about five minutes, or until the onions are browned and the meats seared, but not cooked through.

Deglaze the pan with the alcohol, scraping the sides and bottom with a wooden spoon. Next add the broth, turn the heat to high and bring the mixture to a boil. While you’re waiting, add the rosemary, fennel, cumin, and bay leaf.

When the mixture reaches a boil, stir in the barely. Reduce the heat to low, cover and simmer for 60 minutes, or until the beef can be easily separated with a fork, adding water if needed to keep everything covered.

Fifteen minutes before serving, remove the rosemary sprigs and stir in the mushrooms and spinach.

Serve all by itself or with a fresh sprig of rosemary, a pinch of crushed red pepper and some crusty bread. (The photo above features my home-cultured sourdough ciabatta, a recipe which I’ll be sure to share in the near future.)