Eat more vegetables.
Theme: OVERWINTERED (winter is over)
Alright, Thursday gave us a bit of a scare (flurries on April 23rd? WHY?), but fear not for spring has truly sprung on our farms. This week's spring item is asparagus! And paired with overwintered rapini AKA broccoli rabe. What's overwintering? It's a nifty process of seeding in the fall, then covering up the land all winter until spring harvest. It works great with leafy greens. Cover can be really fancy blankets, or just regular ol' straw. See Kenny Migliorelli here with some overwintered crops. 
Updates!
  • 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!
  • We've launched our New Site Referral promo! $100 gift certificate for our existing customers who set up new delivery site w/ 5+ members to start. Contact Paige.
  • $15 order minimum per customer for delivery.
  • Log in to your account here. Extra items for are still available to throw in your bag.

Please don't WASTE food and energy.  
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
  • 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.

Frozen Blueberries are perfect to toss into any baking recipe. We love using them in a smoothie with apples, cinnamon, and some almond milk. Greig Farm (OG)
Storage: Pop in the freezer.
Blueberry Muffins When adding frozen blueberries to batter, lightly coat with flour or corn starch before they thaw.
Blueberry French Toast
Blueberry Honey Sauce
Frozen Cauliflower has an exceptional nutritional density, which means it contains substantial amounts of vitamins and minerals with very few calories. Mark Twain calls cauliflower "cabbage with a college education". For a quick fix, sauté cauliflower florets and sliced garlic in olive oil until browned and tender. To boost the flavor, toss with raisins, pine nuts, crushed red pepper, and salt. Perfect for curry. Dagele Brothers Farm (IPM)
Storage: Pop in the freezer. 
Cauliflower Popcorn: Kid-friendly alert! May even rival kale chips...Roast in the oven at 425 degrees for a half hour or so, turning the cauliflower over halfway through. Serve warm and toss with parmesan cheese. 
Cauliflower Puree 
Cauliflower Mac & Cheese
Roasted Cauliflower
Healthy fettuccine alfredo with cauliflower sauce and sweet peas
Broccoli Rabe (Overwintered Rapini(Overwintered means it was planted in the fall.) Did you know that broccoli rabe is more closely related to turnips than broccoli? It is NOT supposed to have big flower heads like broccoli. To prepare, trim the stems, toss with garlic & olive oil, add a splash of liquid, and sauté for a few minutes (you do not need to peel the stems). Toss with pasta & some good Parmesan cheese or with rice & soy sauce. Migliorelli Farm (IPM)
Storage: 1 week in the crisper.
Braised Broccoli Rabe:
Bring salted water to boil.
Add a bunch of broccoli rabe.
Boil 2 minutes.
Drain and squeeze moisture out of the broccoli rabe.
Heat 2 tablespoons of olive oil.
Add chopped garlic (as much as little as you like).
Add broccoli rabe and cook for about 4 minutes.
Done.
Grilled Broccoli Rabe
Broccoli Rabe with Sun-Dried Tomatoes
Spaghetti with Broccoli Rabe
Broccoli Rabe and Caramelized Onions
Broccoli Rabe and Shrimp 20 minutes!
Chorizo, chick peas and broccoli rabe a quick but hearty one pot stew 
Grilled Broccoli Rabe
Broccoli Rabe with Sun-Dried Tomatoes
Spaghetti with Broccoli Rabe
Asparagus Wonder what it means to "snap the woody ends" of asparagus? While the tip and upper portion of asparagus are tender, the stalks become increasingly fibrous toward the bottom. To snap the “woody ends”, bend the stalk near the bottom and snap in two. If it is difficult to snap, move up the stalk until you find the natural break between the tender and tough portions. Save the woody ends for stock. Shep Farm (FAM)
Storage: Up to a week in the fridge. 
Asparagus Tapenade
Basic Roasted Asparagus
Slow Butter-Braised Asparagus
Asparagus Pesto
Hakurei White Turnips These mild and sweet turnips don't need to be peeled—just give them a good wash. You can cook these or eat them raw. We suggest shredding them and adding to a salad. You can prepare the turnip greens as you would kale or mustard greens.
the Greenhouses at Running Creek Farm (OG)
Storage: A few weeks in the fridge. THe greens only last about a week, so chop 'em off and use first.  
Glazed Hakurei Turnips
Hakurei Turnip Salad
Sauteed Hakurei Turnips and Braised Greens
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 or in a smoky cumin puree. Kilpatrick Family Farm (CO)
Storage: A few weeks in the fridge. 
Roasted Balsamic Carrots
Sesame Carrot Salad
Butter Roasted Carrots with Thyme
Honey-glazed Carrots
Simple Carrot Soup
Baked Carrot Oven Fries
FAMILY & STANDARD 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. Kilpatrick Family Farm (CO)
Storage: A week in the crisper. 
Wilted Arugula
Arugula Pesto
Warm Bean and Arugula Salad
Caprese Grilled Cheese with Arugula Pesto
Mixed Citrus and Arugula Salad
The Sylvia Center at Katchkie Farm
Roasted Spring Vegetables with Arugula Pesto
Roasted Vegetables
            4 cups white turnips, halved or quartered depending on size
            5 teaspoons extra-virgin olive oil, divided
            4 cups peeled baby carrots
            1 bunch asparagus, trimmed and cut into thirds
            1/2 teaspoon salt
            1/2 cup baby arugula for garnish
Arugula Pesto
            1 clove garlic, peeled
            5 cups baby arugula
            1/2 cup finely shredded Asiago cheese
            1/4 cup toasted pine nuts
            1/4 cup extra-virgin olive oil
            1/4 teaspoon salt
Directions:
To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.
Toss turnips with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the turnips have roasted for 5 minutes, place the carrots in the upper third of the oven and roast turnips and carrots for 15 minutes.
Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
To prepare pesto: Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, 1/4 cup oil and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

Additional Subscriptions

  • Herb & Allium: Garlic Pleasant Valley Farm (OG) & Patience Dock Wild Harvested (OG)  
  • Fruit: Jonagold, Ruby Mac, Melrose Apples Schlegel Fruit Farm (ECO) & Samascott Orchards (FAM) Baked Apples Apple Slaw 
  • Cheese: Mozzarella R&G Cheesemakers
  • Bread: Roasted Garlic Country White Loaf Cafe Le Perche (no nuts)
  • Pasta: Beet Pappardelle (it's pink!) 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.
Bringing you a better way to eat.
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