Eat more vegetables.
Theme: The Quick Braise
Using your greens should be quick and keep them bright green. Ergo: braising! Half fill a large pot with salted water, bring to boil and add the greens you’ve got (spinach, kale, arugula, turnip or radish tops, etc. - a mix is good!). Cook for 2-3 minutes until al dente, drain in a colander. Heat a pan with a coating of olive oil, then add 2 big cloves of garlic. After the garlic is starting to brown, throw in the blanched greens. Season with salt & pepper and stir to coat the greens. After a minute, remove from heat and squeeze in some lemon juice. Stir up again and serve. This method is quick, keeps the nutrients in your meal, and goes with everything! BRAISE ON. 
  • Log in to your account here. Extra items for are still available to throw in your bag: Ramps, Asian Pears, Oils & Vinegars....

Please don't WASTE food and energy.  
Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm
  • REMEMBER to return the SILVER bags and rise above the temptation to pop their bubbles! 
  • Also remember our guarantee: Winter is a tricky time for produce, hard to know what's going on inside each veggie-if you think something's not right, let customer service know!! Thanks!
  • New Site Referral promo! $100 gift certificate for our existing customers who set up new delivery site w/ 5+ members to start. Contact Paige.
  • Tip: 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
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.

Portobello Mushrooms The portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, add garlic or soy sauce if you like, then grill for about 3-5 minutes on each side. Can also be eaten raw. Bulich Mushroom Farm (OG)
Storage: Keep in a paper bag in the fridge for a week.
Grilled Portobello Mushrooms stuffed with Sautéed Leeks and Spinach
Pan-Seared Portobello Mushrooms with Balsamic Vinegar Glaze 
Sautéed Portobellos with Balsamic Vinegar and Butter Sauce 
Ziti with Portobello Mushrooms, Caramelized Onions and Goat Cheese 

Bok Choy Bok Choy can be eaten raw, roasted, boiled, steamed, stir-fried, microwaved, or deep-fried. The entire head can be eaten. To prepare, separate the leaves from the stalks, then rinse well and drain. Shred or cut across the leaves and cut the stalks into small slices along the diagonal. Great with a bit of garlic, ginger or soy sauce. Remember—you can eat the stalks raw, too! Greenhouses at Running Creek Farm (OG)
Storage: Up to a week in the fridge, don't wash until ready to use.Stir-Fried Udon Noodles with Bok Choy
Ginger-Sesame Bok Choy
Wilted Bok Choy with Soy Sauce and Cashews

Microgreens are tiny, edible greens—the next living stage after sprouts. Microgreens are anything but micro when we're talking about health. These little babies pack a massive nutritional punch with 4 to 6 times the nutrients of mature veggies. Munch on them as a snack, toss 'em in a salad or top a fancier dish. The entire plant is edible. Eat raw and add to salads, sandwiches, dressings, etc. Eat raw!! Hydroponics at Stonebridge Farm (OG)
Storage: Eat ASAP.
Tomato and Mozzarella Salad with Microgreens
Arugula Microgreens, Spinach, and Three-Cheese Pesto
Kale Rabe is the blossoming of overwintered kale. Sweet and tender! Read more here. Marolda Farms (CO)
Storage: A week in the fridge. 
Kale Rabe, Cauliflower & Ramps Pesto
How to Cook Kale Rabe

<< photo from farm
Celeriac A starchy, versatile root vegetable with a more mild taste than celery. NPR calls it “the vegetable world’s ugly duckling”, but we like to think its looks add to its charm…AMAZING RAW!! Denison Farm (OG) 
Storage: Will last several weeks in the fridge. 
Celeriac french fries: cut into short stalks, boil for two minutes, then cover with a mix of salt & pepper, garlic, and rosemary. Bake at about 375 degrees for 45 minutes or until golden brown.
Celeriac Chips
Smashed Celeriac
Celeriac Coleslaw
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celery Root and Parsnip Puree
Mutsu Apples A bigger apple. Very crisp and sweet. Migliorelli Farm (IPM)
Apple Turnovers (Ina's recipe!) 
German Apple Pancakes
Spinach is best when eaten raw or lightly braised. To braise, toss with hot oil and garlic for a few minutes and then add splash of liquid. We like to add Parmesan cheese. If you choose to steam the spinach, wash and steam for just 5-10 minutes. This preparation method preserves nutrient content. Marolda Farms (CO)
Storage: Up to a week in the crisper, store with a paper towel. 
Strawberry Spinach Salad
Spinach with Nutmeg and Lemon
Garlic Sauteed Spinach
Perfect Spinach Salad  this one is for the bacon lovers
FAMILY & STANDARD Scallions Also known as spring onions or green onions, spring onions are young onions harvested before onion bulbs have matured. Spring onions taste great raw in salads; they can also be grilled, roasted, or stir-fried. We recommend grilling, especially with some balsamic vinegar and oil. Both the slender green tops and white bulbs are edible. Common Hands (OG)
Storage: Up to 10 days in the crisper. 
Braised Spring Onions
Creamy Spring Onion Soup
Grilled Spring Onions
Red Radishes A real springtime favorite! Crunchy and peppery. Perfect with a dab of butter and a sprinkle of salt for a snack. Double J Farm (FAM)
Storage: Up to two weeks in the fridge - use the greens week 1. 
Roasted Radishes and Greens
Radish and Arugula Crostini with Brie
Cucumber and Radish Salad
Roasted Radishes with Brown Butter and Lemon
Radish Snack with Butter and Salt
Lemony Radish and Fennel Salad
Cinnamon Sugar Radish Chips

Additional Subscriptions

  • Herb & Allium: Scallions Common Hands (OG) & Chive/Lovage Sparrowbush Farm (OG)  
  • Fruit: Mutsu Apples Migliorelli Farm (IPM) & Asian Pears Evergreen Farm (IPM) Baked Apples Apple Slaw 
  • Cheese: Salted Butter Kreimhild Dairy Farms
  • Bread: Challah Loaf Cafe Le Perche (no nuts)
  • Pasta: Spinach Fettucine Knoll Krest Storage: Use within a week refrigerated, or freeze for 1 month.

Any questions? Email

Key for growing methods:
  • CO - Certified Organic
  • 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. As a general rule small farms use far fewer chemicals than large industrialized operations).
  • Non-GMO - None of our products are GMO.
Bringing you a better way to eat.
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