Eat more vegetables.
Theme: Toolkit (Part 2)
To be a really great chef, you need some schooling and a bit of experience and a certain creative spirit, etc. We can't all do that, but we can make sure we have the best tools to make cookin' a little easier. HERE'S THE SCOOP ON POTS 'N PANS: Get stuff you can serve in--casserole dishes, trays, etc. Skip the plating/presentation step and save yourself some time. As for pots and skillets, the Dutch oven is essential (nice big pot) as well as a few smaller pots. When you're buying pots and skillets, be sure to get ones with a thick bottom to retain and evenly distribute heat. Rounded sides on the skillet make it much easier to do fancy tossing maneuvers as well. Fun pro tip: if you just need some boiling water, use the kettle instead of a pot (much quicker!)
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ORDER/CANCEL DEADLINES
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Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm
  • Please return any of the SILVER bags you may have. 
  • Also remember our veggie guarantee: if you think something's not right, let customer service know!!
  • New Site Referrals: $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.

Arugula Also commonly referred to as "rocket", arugula has a rich, peppery taste. Raw or wilted arugula tastes fantastic on pizza. Makes for a delicious pesto, especially if you mix with basil and/or parsley. Migliorelli Farm (IPM)
Storage: Keep in the crisper for a week.
Wilted Arugula
Arugula Pesto
Warm Bean and Arugula Salad
Caprese Grilled Cheese with Arugula Pesto
Mixed Citrus and Arugula Salad
Red Potatoes These are good roasted or mashed. Redskins are delicate and thus cook more quickly than other types of potatoes. On the table in no time. Use in combo w/ the dill from herb & allium to make a classic potato salad! Schoharie Valley Farm (OG)
Storage: Up to 3 weeks in the cool, dark pantry. 
6 Ways to Prepare Redskin Potatoes
Oven-Roasted Herbed Redskin Potatoes—slip chopped shallots in the roasting pan and sprinkle with snipped chives right before serving.
Potato Salad
Ingredients:
2 lbs new red potatoes, skins on, scrubbed
5 strips bacon, about 100 grams, diced
5 green onions
3 Tablespoons sherry vinegar (or apple cider)
1/2 cup chive blossoms
1 teaspoon sugar
3 Tablespoons olive oil
1 teaspoon grainy mustard
salt and pepper
Directions:
1      Start potatoes in cold water and bring to a boil until fork tender. Cook bacon starting in a cold pan, and cook until crispy, drain on paper towels. While the bacon is cooking, chop the white and pale green parts of the green onion or ramp. Add to the bacon, stir well, and saute for a few more minutes.
2     Remove bacon and onion from the pan and deglaze the pan with the vinegar. Use a spatula to scrape up all the bacon bits at the bottom of the pan.
3     Add the sugar, oil, and mustard to the pan and mix to combine.
4     In a large mixing bowl, combine boiled potatoes, chive blossoms, bacon and onions, and warm vinaigrette.
5     Season the salad with salt and pepper and mix gently, but thoroughly. Serve at once.
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 drawer. 
Strawberry Spinach Salad
Spinach with Nutmeg and Lemon
Garlic Sauteed Spinach
Perfect Spinach Salad—this one is for the bacon lovers
Mutsu Apples These are big ol' apples, sweet and juicy. Migliorelli Farm (IPM)
Storage: 3 days on the counter or several weeks in the fridge.
Apple Turnovers (Ina's recipe!) 
German Apple Pancakes
Lettuce 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. Marolda Farms (CO)
Storage: Up to a week in the crisper, store with a paper towel. 
5 Essential Salad Dressings
STANDARD & FAMILY Kale Easy to cook and incredibly healthy. For a quick dish, cook kale for a minute in a pot of boiling water. Drain, squeeze out excess water, and sauté with olive oil and garlic for just a couple minutes.  Little Seed Farm (CO)
Storage: A week in the crisper. 
Kale Chips:
Strip the leaves off the stems, place in a plastic bag with a little oil & soy sauce mixture (by little we mean enough to lightly coat—worst thing you can do is add too much), shake the bag, & place in the oven at 280 degrees for 10-15 mins. 
How to Kale
Tuscan Kale Caesar Slaw
Grilled Kale Salad with Ricotta and Plums
Spicy Soy Kale Salad
Lemony Kale Salad
Tomato, Kale and Mozzarella Sandwich With Parsley
Baked Kale Chips
Grilled Kale
Kale Chips
Kenyan-Style Kale and Tomatoes
Early Harvest Olive Oil The Koroneiki olive may be very small, but its flavor is nearly insurmountable. The Early Harvest starts off smooth and fruity and has a robust finish: characterized by aromas of fresh grass and artichokes. Pure Mountain Olive Oil 
Storage: Store in the pantry.
This olive oil is great for grilling or marinating meats or to drizzle over a zesty tomato bruschetta.
Frozen Edamame The appetizer of choice in most Japanese restaurants, edamame is an immature soybean for mature eaters though kids & immature adults love 'em as well! To prepare: boil water with salt, add the edamame (no peeling or cutting necessary), cook for 5-6 minutes & strain. You can either serve with the pods or peel and pop out the beans to add to salads, pasta, etc. Markristo Farm (CO) 
Storage: Pop in freezer. 
Boiled Edamame
Three Bean Salad
Garlic Sesame Edamame
Spring Onions Also known as scallions 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. Rexcroft Farm (IPM)
Storage: A week in the fridge. 
Braised Spring Onions
Zucchini Ribbons with Caramelized Spring Onions
Creamy Spring Onion Soup
Grilled Spring Onions

Additional Subscriptions

  • Herb & Allium: Dill & Cilantro Little Seed Farm (CO), Leeks Double J Farm (FAM) leeks can be quite sandy so be sure to clean between layers
  • Fruit: Cameo Apples Samascott Orchards (FAM) Baked Apples Apple Slaw 
  • Cheese: Herbed Farmer's Cheese Chaseholm Chasm Creamery
  • Bread: Sour Dough Loaf Cafe Le Perche (no nuts)
  • Pasta: Sweet Red Pepper Orecchiette Knoll Krest Storage: Use within a week refrigerated, or freeze for 1 month.

Any questions? Email info@field-goods.com

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.
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