Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: Something Totally Wicked This Way Comes
Just in time for Halloween...Pumpkins! Pumpkins are part of the Winter Squash family and can be used interchangeably with many different Winter Squash varieties. There are dozens of varieties of pumpkins ranging in color from near-white to green. Varieties that are best used for cooking are generally called sweet pumpkins. Not gonna use the pumpkin this week? Pumpkin puree is very easy to make and freeze. Simply cut in half, remove seeds and pulp, cover with aluminum foil, then bake at 350° for an hour or so (until tender). Remove meat from shells and puree in a blender. Pour into plastic bags and freeze for future use.
In The Store & News
  • NEW PUBLIC DELIVERY SITES: Pure Mountain Olive Oil in Rhinebeck, Bronxville, & Tarrytown. TELL EVERYONE YOU KNOW! Customers use promo code FIELDGOODS for an online & in store discount. OMG!!! They have balsamic vinegars that are life-changing.
  • More new delivery sites just added, check out the website.
  • Log in to your account here. Extra items for are still available to throw in your bag. 
  • FG is receiving a 2014 Regional National Disability Employment Awareness Month (NDEAM) award for our work hiring the disabled.  For every bag you have bought, we have employed someone for 15 minutes...THANK YOU.

Please don't WASTE food and energy.  Remember the 
Tues delivery: Saturday 11:59pm
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Fri delivery: Tuesday 11:59 pm.

Kohlrabi Shockingly sweet and perfect with pea shoots. The WTF, CSA segment on the Huffington Post has a dozen or so Kohlrabi recipes. The key to Kohlrabi is peeling away the skin and any hard layers until you reach the light layer of crisp flesh. Kohlrabi can be eaten raw, boiled, roasted, mashed, and fried. It can also be stuffed, steamed, or added to soups. Migliorelli Farm (IPM)
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. Kilpatrick Family Farm (CO)

Cauliflower Popcorn: Kid-friendly alert! May even rival kale chips... Snip the cauliflower head and reserve the core and stems for another use. Coat with salt and olive oil, then spread on a lined baking sheet. 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. 

Fennel Similar in flavor to anise, fennel is crunchy and slightly sweet. Popular in Mediterranean cuisine, though often associated with Italian and Indian cooking. Blooming Glen Farm (OG)
Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is (usually September through early November). To harvest cranberries, the beds are flooded with 6-8 inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. Wild! Donio Farms (IPM)
Pie Pumpkins from Barber Farm (OG)

Fast and Easy Pumpkin Soup
  • 2 pumpkins
  • 2 cups chicken broth
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 cup half and half
(You can replace the half and half with low-fat evaporated milk or reduce water to 1/2 cup and use 1 cup milk instead of half and half.)  
Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Remove the soup from heat and stir in the half and half.
Braising Mix A mix of colorful, assorted greens such as kale, chard, bok choy, mustard greens, spinach, turnip greens and beet greens. 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. Markristo Farm (CO)
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. Pleasant Valley Farm (OG)

Additional Subscriptions

  • Herb & Allium: Sage, thyme, oregano Letterbox Farm (OG) & Chives Pleasant Valley Farm (OG)
  • Fruit: Fuji Apples Boehm Farm (FAM)
  • Cheese: Havarti North Country Creamery 
  • Bread: Roasted Garlic Country White Bread Cafe Le Perche
  • Pasta: Plain Pappardelle Knoll Crest 

Kohlrabi and Pea Shoots
Kohlrabi with Apples
Kohlrabi with Radishes
Butter Braised Kohlrabi 
Cauliflower Buffalo Bites - From Michael Kilpatrick, you can use regular flour if you don't have rice flour
Cauliflower Puree 
Cauliflower Mac & Cheese
Roasted Cauliflower
Grilled Cauliflower Steaks with Pesto
Healthy fettuccine alfredo with cauliflower sauce and sweet peas
Kohlrabi Fennel Slaw
Fennel, Celery & Pomegranate Salad
Roasted Fennel w/ Parmesan
Pear & Cranberry Crisp
Braised Brisket with Cranberries
Cranberry Honey Glazed Chicken
Pumpkin Sage Pasta
Pueblo Pumpkin Stew
Pumpkin Tomato Curry
Pumpkin Apple Soup
Wilted Arugula
Arugula Pesto
Warm Bean and Arugula Salad
Caprese Grilled Cheese with Arugula Pesto
Mixed Citrus and Arugula Salad
Braising Mix
Simple Braised Greens
Savory Greens Stir-Fry
Stir-fried Asian Greens with Garlic
Smoked Braised Mixed Greens
Salad Dressing
5 Essential Dressings 

  • 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
  • Pasta people! Keep it in the fridge 4-5 days or freeze it.
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.
  • Store cranberries in the original packaging for up to two weeks in the refrigerator, or up to one year in the freezer. To prep, rinse and discard any discolored or soft berries; if frozen, there's no need to thaw before use.
  • Don't refrigerate the pumpkin. 
  • Kohlrabi, cauliflower & fennel should last a while.

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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