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 
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. Barber Farm (OG)
Storage: Up to a week in the fridge, keep in crisper 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 in your life
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
Mutsu Apples A bigger apple. Very crisp and sweet. Migliorelli Farm (IPM)
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. Hydroponics at Radicle Farm (OG)
Storage: Up to a week in the crisper, store with a paper towel. 
5 Essential Salad Dressings
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
Black Turtle Beans These black beans are organic, shelled, and pre-cooked, simply defrost. Eat cold in a mixed beans and veggie salad with feta and salad dressing, or heat up and add to chili. Vermont Bean Crafters (CO)
Storage: Freeze up to a year, or thaw and add right into recipe. 
Kale & Bean Stew
60 Vegetarian Black Bean Recipes
Bean Burgers

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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