Eat more vegetables.
 Theme   The Grapiest of All

Hello September! It is time for the grapiest grape around, the Concord grape. For those of you with kids raised on white and red grapes, you will now be able to explain with authority that Welch’s grape juice is truly made from grapes. Fear not the seeds, they are loaded with omega-3 fatty acids and are very good for you…just swallow or chew.

This week's Herb & Allium Subscription includes two herbs reputed to be aphrodisiacs and one that enhances fertility, so be forewarned!
Savory:  The Latin name for savory is a derivative of the word for “satyr,” the half-man, half-goat with the insatiable sexual appetite. The French herbalist Maurice Messeque claimed savory was an essential ingredient in love potions. Savory herb is the inspiration for the word savory when used to describe flavorful foods. It is a wonderful addition to cabbage, just ask a Romanian.

Lovage:  Lovage is the marriage between celery and parsley. Its name is derived from the words "love" and also the medieval name for parsley, "ache". Medieval herbalists considered lovage an aphrodisiac; the great Charlemagne had all his gardens planted with "love-parsley." The leaves can be used in salads, or to make soup or season broths; however, there is a particular romance between lovage and potatoes.

Sage:  Sage has a long history as a medicinal herb and was used in ancient Egypt as a fertility drug. The name sage is derived from the Latin word, salvere, which means "to be saved." Try making sage butter. Melt butter until golden brown and add finely chopped sage.

 In the Web Store 

  • Shishito peppers are going fast!
  • A handful of our cheeses are 20% off!
  • Blondee and gala apples for all your baking and snacking needs.

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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

Grapes - Concord
Tousey Vineyard (FAM)

Just eat them with the seeds! These are too delicious to fuss around with.

Cabbage - Red or Green
Barber's Farm (OG)

Bright and crisp while raw, this cruciferous vegetable mellows when cooked. A little butter and salt over gently cooked cabbage goes a long way and pairs well with roasted meats. Raw cabbage is great for a kicker winter salad — add shredded cabbage to a bowl of hearty greens, then toss in salty cheese, crunchy nuts, and cranberries or roasted beets.

Vegetarian Borscht
Quick Kimchi
Butter Baked Cabbage
Sautéed Cabbage

Migliorelli Farm (IPM)

Did you know that a cup of raw beets has only 58 calories? Beets are in the same family as chard and spinach. Chop and slow roast at 350 for 1 hour. Julienne the beets and toss with oil and lemon—beautiful and tasty. Roast, sauté, steam, and more... but try not to boil! Boiling sacrifices the quality and flavor of the beet and releases an unpleasant aroma.

Macerated Beets
Sweet and Salty Beet Burgers
Grated Raw Beet Salad
Raw Beet "Tea" Sandwiches
Beets and Apple Salad

Potatoes - French Fingerling
Skymeadow Farms (CO)

Flavorful long potatoes. Great roasted and tossed with garlic. Prized for their interesting colors and exquisite flavors, they are in high demand with chefs and market farmers. Fingerling potatoes have less starch than other potatoes, and also lower glycemic index. They are often suggested by nutritionists as a healthier potato!

Crispy Potatoes With Garlic-Parmesan Butter Recipe
Braised Fingerling Potato Coins
Lemony Salt Roasted Fingerling Potatoes

Kale - Red or Green 
Juniper Hill Farm (CO)

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. Remember to try kale chips if you haven't yet!
How to Kale
Tuscan Kale Caesar Slaw
Spicy Soy Kale Salad
Lemony Kale Salad
Grilled Kale
Kale Chips
Kenyan-Style Kale and Tomatoes
Tomatoes - Cherry Mix
Rexcroft Farm (IPM)

This small variety of tomato has been cultivated since the early 1800s. Try roasting them whole (some will pop and splatter) until caramelized, then put on top of a cracker, puff pastry, bread, or whatever you’d like!

Sautéed Cherry Tomatoes with Garlic and Basil
Roasted Cherry Tomatoes
Braising Mix
Markristo Farm (CO)

A mix of colorful, assorted greens such as: green, lacinato, and red russian kale; rainbow chard; red and green mustard; mizuna; and spinach. Very easy to prepare—just toss the greens in a pan with hot oil and garlic and add a liquid. Finish off with soy sauce or Parmesan cheese.

Simple Braised Greens
Savory Greens Stir-Fry
Smoked Braised Mixed Greens

Additional Subscriptions

  • Herb & Allium: Savory, Lovage, and Sage from Letterbox Farm (OG)
  • Fruit: Pint of Strawberries from Stanton's Feura Farm (FAM)
  • Cheese: Dill Farmer's Cheese from Chaseholm Farm Creamery (OG)
  • Bread: Seeded Sourdough Rye from Bread Alone (CO)
  • Pasta: Bon Vivant Orzo from Flour City Pasta (CO)
  • Yogurt: Whole Milk 32 Ounces from North Country Creamery (OG)

Questions? Email: 

Key for Farming 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.
  • For more information: click here for Farming Methods and click here for Our Farmers.

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, and may not look exactly like the items pictured above.
  • 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.
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