Eat more vegetables.
Theme: Kitchen massages are all the rage!

Spring brings forth super healthy dark leafy greens, and the standard go-to preparation methods are to braise, stir-fry, or steam them. Cooking the greens mellows out the greens’ bitterness or spiciness. We would like to offer up another option—massage. So here is what you do: take your mustard greens, kale, collards, or broccoli rabe and crush and massage the leaves. Pretend you are a Russian masseuse and work them hard. Your goal is to break down the cell walls to release enzymes that take out the bitter-tasting compounds. You want them screaming on the cutting board. You will want to crush them down to half the original size and get them darker green and shiny. Ya!

Once you have finished your assault, toss them with a vinaigrette made with vinegar or lemon juice, oil, garlic and whatever else you may have handy – soy sauce, parmesan cheese, nuts, seeds, or any goodies that suit your fancy.


Your favorite frozen items are in the web store! Grab two-packs for double the flavor.
Shop the Web Store
Go to My Account


Please return-ip your bags and the silver freezer pouches.
Please don't WASTE food and energy.
ORDER/CANCEL DEADLINES
!
Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm
 

THESE ARE INCLUDED IN ALL BAG SIZES
Broccoli - Frozen
Migliorelli Farm (IPM) and Shaul Farms (FAM)

Not your store-bought frozen broccoli. Lightly steam and add some butter or olive oil and a bit of parmesan cheese. Add to a plate of pasta and dinner is ready.
Steamed Broccoli Mash
Creamy Broccoli Cauliflower Soup
10 Smart Ways to Use Frozen Broccoli

Diced Mixed Bell Peppers - Frozen
Holmquest (IPM)

Making life easy... they're diced for you! A fabulous mix of green, red, and orange diced peppers ready to go. A cup of sliced raw bell pepper, especially red, has 150% of your daily value Vitamin C. Talk about nutritious! Just thaw them out (rinse under warm water, or leave in the fridge), and you're ready to make any of these amazingly tasty dishes. We love to stir-fry them, because it's an easy and fast way to create a warm and hearty dish!

Stuffed Pepper Soup
Quick Beef Stir-Fry with Bell Peppers
Pepper and Butternut Squash Puree
P
epper-fried Rice

Lettuce
Migliorelli Farm (IPM)

Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, died cranberries, roasted sunflower seeds, shaved parmesan, or chick peas.

5 Ways to Use Lettuce Besides Salads and Sandwiches
Butterhead Lettuce with Mustard Vinaigrette
50 Salad Dressing Recipes
Mustard Greens
Marolda Farms (IPM)

A peppery, leafy green. When cooked these lose their mustard bite and are milder than collards. They cook quickly. Cook in olive oil or butter with some garlic and a splash of liquid. Try with sesame oil for a kick.

Mustard Greens and Sweet Onion Saute
Butter-Blanched Mustard Greens with Mustard Oil
Lo Mein with Mustard Greens
Wilted Mustard Greens

Red Delicious Apples
Yonder Farms (FAM)

"These aren't the same Red Delicious Apples you get in the grocery store from Washington State. Our New York State Red Delicious are great eating apples.” Pete Chero

Eat'em fresh!
THESE ARE INCLUDED IN SMALL, STANDARD, AND FAMILY BAGS ONLY
Parsnips
Migliorelli Farm (IPM)

One of our customers told us that they just don't know what to do with parsnips. HELLO! Peel them like carrots, cut them up and roast in the oven with just a bit of olive oil. TOO EASY. They are sweet and fabulous...promise. Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree, spread onto large lettuce leaves for a snack.

Creamy Parsnip Soup
Garlic Mashed Parsnips
Pureed Roasted Parsnips
Parsnip Fries It's hard to give up french fries, but lucky for us, a low-fat version with parsnip and rosemary might be even more delicious. Try them! 
Creamy Parsnip Mash Try these instead of mashed potatoes; you'll be glad you did. You can also mix them with potatoes for a half-and-half comfort food dish.

potato
Polenta
Farmer Ground Flour (CO)

Polenta is a really simple and quick side dish or vehicle for any of your sauces, vinaigrettes, and pestos. Slowly add the polenta to boiling water, stirring continuously until it starts to thicken to avoid any lumps. Serve on its own hot and topped with butter, or cool it for a couple hours on a greased sheet tray, cut into strips, squares, or cakes, and reheat on the grill or deep-fry. Storage: In an airtight container in the pantry. 
 
Basic Polenta
Creamy Polenta w/ Meat Ragu
Polenta w/ Mushrooms & Gorgonzola
Grilled Polenta
Fried Polenta Dippers

THESE ARE INCLUDED IN STANDARD AND FAMILY BAGS ONLY
fiddlehead

Additional Subscriptions

  • Herb & Allium: Mint and Thyme from Vannini Farms (IPM)
  • Fruit: Cortland Apples from Yonder Farms (FAM)
  • Cheese: Basil Pesto Chevre from Goats and Gourmets
  • Bread: Roasted Country White from Cafe Le Perche
  • Pasta: Carrot Fettuccine from Ca'Mea. Storage: use within 1 week refrigerated or freeze for 1 month.
  • Yogurt: Whole Milk 32 Ounces from North Country Creamery (OG)

Questions? Email: info@field-goods.com 

Key for Growing Methods
  • CO - Certified Organic
    Farm uses organic methods and is certified.
  • OG - Organically Grown
    Farm uses organic methods but does not have certification.
  • IPM - Integrated Pest Management
    Methods used to reduce the use of pesticides and chemical fertilizers.
  • FAM - Family Farm
    Farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. Small farms use far fewer chemicals than large industrialized operations.
  • All of our products are non-GMO!
    GMO stands for Genetically Modified Organism.

Veggie Guarantee and Tips!
  • Our Veggie Guarantee: If you have an issue, let customer service know! This is one way to reduce waste. Items are subject to change depending on weather and farm availability. 
  • Tip 1: Any item you would cook, you can also freeze.
  • Tip 2: A dull knife conspires against you and slows you down. A sharp knife makes your food taste better, and look better too! NY Times
  • Tip 3: Any greens need to be as dry as possible, wrapped in a paper towel in a plastic bag, and kept in the fridge crisper.
Bringing you a better way to eat.
Twitter Twitter

Copyright © 2016 Field Goods, All rights reserved.