Eat more vegetables.
Theme: Tool to Try: Mandoline
We're big fans of the super simple slicing machine, the mandoline. While you can't make sweet music with this one, you can make chips or slaw in no time with it. We love slicing beets nice and thin and baking 15-20 mins at 375 degrees. Shred cabbage quickly for slaw. Just be careful with your fingers!!
SUPERCHARGE YOUR SCHOOL: Make sure you tell the PTA at your school about our fundraiser program, Carrots Not Candy. 

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: Bosc Pears
Herb & Allium: Leeks
Cheese: Mozzarella 
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.

Red Cabbage Try braising with apples, searing in a hot pan for five minutes, or quick-cooking in a stir-fry. Barber Farm (OG) 
Storage: 2 weeks in the fridge.
Radish-Cabbage Coleslaw
Braised Red Cabbage with Apple and Onion
Red Cabbage Slaw (easy Bobby Flay)
Stir-Fried Tofu, Cabbage & Winter Squash (make substitutions if you're not a tofu fan)
Pickled Red Cabbage
Red Onions Braise, glaze, roast or eat raw. Fabulous in salads, soups, and baked dishes. Farm at Miller's Crossing (CO)
Storage: 2-3 months in fridge or pantry (we prefer pantry). 
Balsamic-Glazed Red Onions
Roasted Red Onion and Garlic Soup
How to Caramelize Onions
Spinach 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. Markristo Farm (CO)
Storage: Up to a week in the fridge.
Strawberry Spinach Salad
Spinach with Nutmeg and Lemon
Garlic Sautéed Spinach
Cream of Spinach Soup
Easy Mexican Beef & Spinach Casserole
Gold or Red Beets Did you know that a cup of raw beets has only 58 calories? Beets are in the same family as chard and spinach. If you have a mandolin slicer, julienne the beets and toss with oil and lemon—beautiful and tasty. This web page has a nice summary of how to microwave, roast, sauté, and steam beets. Notice boiling was not mentioned—do not boil! Boiling sacrifices the quality and flavor of the beet and releases an unpleasant aroma. Gold beets have a slightly more mild flavor. Green Mead Farm (OG) 
Storage: Up to 10 days in the fridge, keep greens very dry.
Caramelized Beets
Roasted Yellow Beets and Carrots with Sage
Grilled Beets
Sweet and Salty Beet Burgers
Grated Raw Beet Salad
Raw Beet "Tea" Sandwiches
Brown Sugar-Glazed Beets
Garlic 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. You can freeze whole bulbs of garlic and individual cloves. One of the benefits is that freezing makes the cloves much easier to peel. When you need some garlic, just pop a clove or two off and put the bulb back in the freezer. Shaul Farm (FAM)
Storage: We toss whole heads in the freezer, but in the pantry a head will last 3-5 months. Individual cloves last up to a week. 
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
Mizuna Family & Standard Only Mizuna is an Asian green similar to arugula, but less spicy. Mizuna makes great bedding for meat and chicken as it has a nice crunch and peppery kick. We recommend that you also toss it in with your salad mix or try as a pesto. Can be cooked or eaten raw. Rexcroft Farm (IPM)
Storage: Up to a week in the crisper. 
Salad with Mizuna and Soy & Roasted Garlic Dressing
Wilted Arugula
Arugula Pesto
Warm Bean and Arugula Salad
Caprese Grilled Cheese with Arugula Pesto
Mixed Citrus and Arugula Salad
Pink Lady Apples have a crunchy texture and a tart taste with a sweet finish. The white flesh is juicy and crisp, and offers a “fizz-like” burst of flavor. Stands up to baking.
Love Apple Farm (IPM)
Storage: Apples will hangout for a month in the fridge.
Old-Fashioned Apple Crisp
Apple Tart
Apple Coleslaw
Baby Lettuce or Baby Kale 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. Radicle Farm (CO)
Storage: Up to a week in the fridge or on the counter. If trimmed and watered, it should keep growing.  
6 Essential Salad Dressings
Lemony Kale Salad

Additional Subscriptions

  • Herb & Allium: Leeks Bluestar Farm (OG)
  • Fruit: Bosc Pears Migliorelli Farm (IPM)
  • Cheese: Mozzarella R&G Cheesemakers
  • Bread: Semolina Loaf Cafe Le Perche
  • Pasta: Sweet Pepper Pappardelle Orecchiette 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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