Eat more vegetables.
Theme: Heating Up
With this nice stretch of sunny warm weather we've just had comes great news from our greenhouse growers.....GREENS! 
Greenhouses need two things to work: light and heat. (Plus the love & dedication of our small farmers.) This snowy, bitter cold winter has made producing an even bigger challenge for our growers, and we are thrilled to have some hardy greens back in the bag.
Happy Spring!
**Plain Fettuccine this week for pasta lovers, plus ASIAN PEARS**
^Kilpatrick Family Farm photo
  • 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.  
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 Green Beans These cook in under 10 minutes. Add lemon, garlic and butter. Easy! Markristo Farm (CO)
Storage: Toss in the freezer.
Sweet-and-Sour Green Beans
Herbed Green Beans with Feta
Blue Cheese Walnut Green Beans
Garlic Lemon Green Beans
Three Bean Salad

Frozen Tomato Puree Pizza time! Simmer up with some garlic and oregano. Tastes like the sweetness of summer. Add a little vinegar if you want to balance out the sweetness.
Hoeffner Farm or Benton Berries Farm (FAM)
Storage: Pop in the freezer
Simple Pizza Sauce—use your puree here instead of tomato paste and water
Easy Gazpacho already blended!

Shiitake Mushrooms If you eat miso soup, you should be familiar with Shitake mushrooms. Most people don't eat the stems of these, so we suggest using them for stock instead. Bulich Mushroom Farm (OG)
Storage: 1-2 weeks in the fridge in a paper bag. 
Sautéed Shitake Mushrooms
Fettuccine with Shiitake Mushrooms (GRAB THIS WEEK'S PASTA)
Shiitake and Green Bean Stir-fry 
Sautéed Shiitake Mushrooms –10 minutes/4 ingredients, doesn't get much easier than that. 
Fingerling Potatoes Flavorful tuber potatoes. Great roasted and tossed with garlic. Schoharie Valley Farm (OG)
Storage: Up to a month in the pantry.
Crispy Roasted Fingerling Potatoes with Caramelized Garlic
Braised Fingerling Potato Coins
Shallots (STANDARD & FAMILY ONLY) A member of the allium family, shallots are milder than onions or garlic. When slowly cooked, shallots become sweet. Toss with oil and salt, then cook in a warm oven until they soften. Shallots also taste great raw, especially in salad dressings. Try whisking together minced shallots, lemon juice, salt & pepper and olive oil to top a kale salad. Fledging Crow Farm (OG)
Storage: In the fridge for a couple weeks.
Caramelized Shallots
Shallot Vinaigrette
Pan-seared chicken breasts with shallotsEasy and delicious, this would go well served over mashed redskin potatoes and sprinkled with fresh chives.   
Sea bass with lemon-shallot butter –As Pioneer Woman says, this is a "method", not a recipe, and is a quick treatment for many different types of fish including salmon or haddock. 
Simple shallot pasta—Olive oil, shallots, pasta, and parmesan—doesn't get much simpler than that. Parsley and/or chives would jazz it up even further. Grab a baguette to soak up the juices.
Sweet Shallot Dressing—Roasting the shallots makes this dressing a special treat.
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. Continental Organics (OG)
Storage: 1-2 weeks in the crisper with a paper towel in the plastic bag.
Wilted Arugula
Arugula Pesto
Warm Bean and Arugula Salad
Caprese Grilled Cheese with Arugula Pesto
Mixed Citrus and Arugula Salad
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. Katchkie Farm (CO)
Storage: 1-2 weeks in the crisper with a paper towel in the plastic bag.
Spinach with Nutmeg and Lemon
Garlic Sautéed Spinach
Perfect Spinach Salad—this one is for the bacon lovers in your life from Pioneer Woman's ranch.

Additional Subscriptions

  • Herb & Allium: No herb & allium subscription this week but we've got dried herbs & onions in the store
  • Fruit: Golden Delicious Apples Dressel Farm (IPM) Baked Apples Apple Slaw 
  • Cheese: Plain Chevre R&G Cheesemakers
  • Bread: Country White Loaf Cafe Le Perche
  • Pasta: Plain Fettuccine Knoll Krest Storage: Use within a week, 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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