Living in NYC we have access to so many diverse food options. From our famers' markets to a wide-spread array of organic options, we are lucky to have access to so many healthy options. However, until recently there hasn't been a singular food hub to get local, organic and fresh options. During a recent site visit to the Good Eggs location in Brooklyn I learned more about this incredible new food system that fuses the fresh and local offerings of a farmers market with the conveience of online shopping.
During a tour of their new food hub in Bushwick, I learned that you shop online for fresh, seasonal, local groceries that is delivered right to your door or to specific drop-off points. Started in San Francisco, Good Eggs has expanded to service Los Angeles, New Orleans and now Brooklyn with hopes to expand to Manhattan in the future.
This allows consumers to search on their beautifully designed marketplace for a diverse selection of local items such as produce, organic, free-range meats from upstate NY, baked goods, coffee, pantry staples and more. One of the most interesting aspects of this system is that the farmer delivers the food to the Good Eggs hub after an order is placed so food is literally shipping with two days when you place your order. Additionally, on the marketplace you can learn so much information about where your food is coming from, including pictures from the producer/farmer.
During our recent I also enjoyed a delicious lunch that Good Eggs provides to all of their employees everyday. As a part of the companies ethos, they provide everyone with a local lunch so everyone can come together like a community. I love this idea of simply stopping where I found myself having lunch next to a cookie maker and various members of the team at Good Eggs over delicious lentil cakes and a salad.
They are also a great resource for the holidays where they provided us with some incredible recipes to try at home. They also have incredible selections for this time of year where you can find holiday gift ideas like Gingerbread Kids, Smoked Bluefish Spread and much more!
After our delicious lunch I left excited about how Good Eggs is fusing the way to connect consumers to local food through their innovative online platform. As simple as going online and picking out food for your family, Good Eggs is an incredible way for local food to be passed along directly to consumers while also backing a company that cares about this sustainable model of living.
Kale, Delicata Squash and Pomegranate Salad
Good Eggs Tip: Cook with color––whether you’re making a salad or roasting veggies, dress up the dish with a sprinkling of fresh pomegranate seeds or dried cranberries.
For the salad:
3 delicata squash (Cut length-wise, scooped and sliced into half moons. You can sub in any winter squash you like, too)
2 tablespoons olive oil
1 bunch curly purple kale (Stemmed and torn into small pieces. You can sub in your favorite kind of kale, too)
seeds of ½ a pomegranate (or cranberries)
salt to taste
For the dressing:
juice and zest of 1 lemon
4 tablespoons olive oil
1 tablespoon maple syrup
Good Eggs Tip: To save time, take the semi homemade route. Use ready-made pie dough for the crust––it’s the perfect base for either of these recipes and you’ll still have the fun of shaping it.
Caramelized Onion Galette
1 disk of pie dough, large enough for a 9” pie (defrosted, but still cool)
flour for dusting
4 tablespoons butter
6 medium onions, peeled and thinly sliced
3 sprigs of fresh thyme, plus extra for garnish
salt to taste
1 egg beaten
Preheat the oven to 375°F. Heat butter in heavy-bottomed pot, add onions and thyme sprigs, then saute over medium heat until onions are caramelized, about 20 to 30 minutes. Salt to taste. Remove from heat and let cool.
Meanwhile, on a well-floured surface, roll out chilled pie dough into a 12 to 14-inch circle (about ⅛ inch thick). Don’t worry if your shape is more blobby than circular––any irregularities just add to the homemade charm!
Transfer rolled-out dough to a baking sheet lined with parchment paper and let it firm up in the fridge for about 10 minutes. Spread the cooled onions over the center, picking out the thyme sprigs. Leave a good inch or two around the edge so you have ample dough to fold up around the onions.
Fold up the edges, making sure there are no holes. Willy-nilly works or you can use a pinch and fold method like we did here.
Once your tart is all wrapped up, coat the folded edges with beaten egg using a pastry brush––or your fingers!
Bake at 375 °F for 40 to 50 minutes––or until the crust is golden brown on the bottom. Let cool slightly, garnish with a pinch of fresh thyme and serve warm.
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