Eat more vegetables.
Theme: Meal Planning: Try It
First of all, make a list of everything you LIKE eating. That's the best place to start. We try to give you lots of good recipes so you aren't scared to try new things. When you get your bag this week, try to have recipes ready to go, and then do as much prep as possible for the meals you've decided on (remember, you'll have leftovers). That way, you'll cruise right through all this veggie goodness stress-free. For more info check out the Sassy Dietitian's tips for making real food cooking easy.

HERE'S WHAT'S COMING THIS WINTER!!!! We deliver all year round :)

Want $100? If you think a friend would enjoy veggie delivery to their workplace, tell them to Contact Paige. Once there are 5 people signed up, we put $100 on your account. Spread the veggie word!
You can order the ADDITIONAL SUBSCRIPTIONS on a one time only basis in our website! The extra subscriptions are listed at the bottom of the newsletter. This week is a great time to try stuff:
Fruit Subscription: McIntosh Apples
Herb & Allium: Garlic & Sunchokes
Cheese: Feta 
We also have lots of other goodies to buy. Get shopping. Log in to your account here.

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
  • Our veggie guarantee: If you have a quality issue, let customer service know!!  (This is how we reduce waste and cost.)
  • 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 green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.

Sweet Potatoes Put some orange on your plate this week. Just bake and enjoy with butter and salt. Farm at Miller's Crossing (CO) or Juniper Hill Farm (CO)
Storage: Up to two weeks in the cool dark pantry.
Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad
Twice Baked Sweet Potatoes
Honey Roasted Sweet Potatoes
Oven Roasted Sweet Potato Fries
Sweet Potato Burritos –Here's a new thing to do with your sweet potatoes. Turn them into a yummy burrito filling with beans, onions, garlic, and Mexican spices. A filling main dish that works up quickly (cook the potatoes the night before if you are in a hurry). Burritos are a great way to hide vegetables that your kids won't normally touch—trust us, we sneak vegetables into lots of things!
Carrots A colorful, versatile standard. Roasted, steamed, marinated, or raw, you can't go wrong with some orange on your plate. Try carrots a new way this week—maybe pureed in this delicious and easy Carrot Ginger Curry Soup pre-tested on fussy kids. Whistledown Farm (OG) or Fledging Crow Vegetables (OG)
Storage: 2-3 weeks in fridge. 
Roasted Balsamic Carrots
Sesame Carrot Salad
Butter Roasted Carrots with Thyme
Honey-glazed Carrots
Simple Carrot Soup
Baked Carrot Oven Fries
Cranberries Cranberries in North America are referred to in writings as early as the 1550s, including one reference to our beloved cranberry sauce from a bit later in 1672. Donio Farm (FAM)
Storage: 3-4 weeks in the fridge or toss in the freezer in an airtight container.
Super Easy Cranberry Sauce
Make Your Own Craisins
Mustard Greens 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. Rexcroft Farm (IPM) 
Storage: Up to a week in the fridge, keep greens very dry.
Mustard Greens and Sweet Onion Saute 
Butter-Blanched Mustard Greens with Mustard Oil
Lo Mein with Mustard Greens
Wilted Mustard Greens –Instead of boiling, microwave for a minute or so in a lightly covered dish with some water for a quick fix. 
Brussels Sprouts Love ‘em or hate ‘em, either way they’re fantastically healthy. Can’t get your kids to commit? Try sautéing with bacon and raisins or topping with parmesan cheese to upgrade the taste. Juniper Hill Farm (CO)
Storage: Up to a week in the fridge.
Crispy Lemon Roasted Brussels Sprouts
Garlic Stir-Fried Brussels Sprouts
Steamed Brussels Sprouts with Butter and Chives
Tatsoi Think spinach.Also called spinach mustard, spoon mustard, or rosette bok choy, use them like you would spinach or any leafy green. Add to salad! Running Creek Farm (OG)
Storage: Up to a week in the crisper. 
Grilled Halibut w/ Tatsoi (if you're not a fish sauce person, try 2 parts broth 1 part soy sauce as a substitute)
Wilted Autumn Greens
Garlic Sautéed Spinach
Garlic Standard & Family Only According to the New York Times, garlic has been known for its therapeutic benefits since ancient times. Studies have linked it to lower cholesterol, serum triglyceride levels, and blood pressure. Sulfur-containing compounds including allicin give garlic its pungency, along with high levels of vitamin C, vitamin B6, manganese and selenium, which seem to be responsible for garlic’s beneficial cardiovascular effects. Allicin is a powerful antibacterial and antiviral agent. Shaul Farm (FAM)
Storage: 3-5 months in the pantry or store in the freezer in an airtight container.  
Roasted Garlic: Preheat oven to 400 degrees. Peel away outer layers of the skin around the garlic bulb. Cut about 1/4 inch off the top of the bulbs, then coat with olive oil. Wrap each bulb with aluminum foil and place in a baking pan. Bake for 30-40 minutes until golden brown and tender inside (test with a fork or toothpick). Dress up burgers or sandwiches, add to soups or mashed potatoes, or toss in a salad with balsamic Dijon dressing.
Garlic Broth
Russet Potatoes Potatoes are back in with nutritional experts! Check out this article from NPR. Taters have fiber, B6, and vitamin C! Barber Farm (OG)
Storage: Up to a month in the dark pantry. 
6 Minute Garlic Mashed Potatoes
Roasted Potatoes with Fresh Herbs
Creamy Potato Salad with Lemon

Additional Subscriptions

  • Herb & Allium: Garlic & Sunchokes Shaul Farm (FAM) & Common Hands (OG) Jerusalem Artichokes or Sunchokes are starchy sunflower tubers and not actually an herb or allium. Their nutty taste resembles a cross between artichokes and potatoes or water chestnuts. Like potatoes, sunchokes can be eaten with or without the skin, which has great nutritional value. Roast, sauté, bake, boil or steam. Raw sunchokes make a fantastic snack or addition to salads. Roasted Garlic SunchokesShaved Sunchoke Salad with Parmesan and ArugulaFried Sunchoke Chips with RosemarySunchoke and Pear Salad
  • Fruit: McIntosh Apples Fishkill Farm (IPM)
  • Cheese: Feta North Country Creamery
  • Bread: Lemon Poppyseed Loaf Cafe Le Perche
  • Pasta: Spinach Fusilli 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.
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