Eat more vegetables.
Theme: Winter At Field Goods
For some of you, this may be your third winter with Field Goods (wow!). We love our greenhouse farmers and our storage expert farmers who keep us flush with delicious produce in the colder months. Combine that with our flash frozen, and it's an unbeatable combo. For those of you new to getting local small farms veggies frozen, here's how it works: During the growing season, we bought up a ton of produce and had it flash frozen at peak freshness. We don't mean a block of soggy veggies, we mean individually frozen green beans that thaw super fast, cook up in minutes, and still have that great fresh crunch. Check out more info here. Here's to eating local all year round!

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: Winesap Apples
Herb & Allium: Yellow Onions, Parsley, Rosemary
Cheese: Tomato Basil Cheddar 
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.

Maple Syrup (50mL) This natural sweetener has more nutritional value for less calories. "Estate-produced maple syrup highlights the unique elements of a specific place (often referred to as terroir) without blending to mask any imperfections." Crown Maple (CO)
Storage: Refrigerate after opening.
Maple Bourbon Glazed Short Ribs
Maple Cream Cheese Poundcake 
Chili with Maple
Leeks A member of the lily family with a mild, slightly sweet onion taste. Think giant scallion. Our guilty pleasure is leeks baked in cream—trim the leeks and slice the white parts in half lengthwise, then rinse and arrange on a baking dish, cut side up. Mix 2 cups of heavy cream with a pinch of Dijon mustard and pepper, then pour over the leeks. Sprinkle breadcrumbs on top and bake 30-45 minutes or until leeks are tender and the top golden. Trauguers Farm (OG)
Storage: 2 weeks in fridge. 
Roasted Parmesan Leeks:
Slice leeks lengthwise, brush with olive oil, place in 350° oven for 30 minutes, remove and toss, top with Parmesan and cook for 15 more minutes.
Leeks can be quite sandy. To clean, cut the roots off, slice the leek down the middle almost to the bottom,  then pull the leaves apart and wash between them.
Baked Penne with Cheddar and Leeks
Potato Leek Soup
Caramelized Leeks and Noodles
Sautéed Leek Greens
Buttered Leeks and Radishes
Long Dutch Cucumber (Standard & Family Only) These cucumbers are most often grown in a greenhouse. Their very thin skin makes them easy to prepare - no peeling necessary. Weever Farm (FAM)
Storage: 1 week in the fridge.
Cucumber and Mint Salad
Easy Chilled Cucumber Soup
Cucumber Avocado Salsa
Cucumber Noodles and Peanut Sauce
Herby Cucumber Salad
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. Marolda Farms (CO) 
Storage: Up to a week in the fridge, keep greens very dry.
Strawberry Spinach Salad
Spinach with Nutmeg and Lemon
Garlic Sautéed Spinach
Spartan Apples Excellent eating apple! In the McIntosh family, often used in juice. Fishkill Farm (IPM)
Storage: Up to a month in the fridge.
Apple Sandwiches
Broccoli A staple that can easily be played up. For a quick dish, sautee with soy sauce, oil, garlic and almonds. We like roasting broccoli with a few chiles and a bit of lemon…yum. Cassaday Farm (OG) 
Storage: Up to a week in the fridge. Keep very dry. 
How to cook broccoli
Roast Broccoli with Lemon
Pureed Broccoli Soup (cream optional)
Broccoli with Parmesan Sauce
Sautéed Asian Broccoli
Broccoli Olive Pasta
Romanesque Can be served raw, lightly cooked, or cooked through,” said Mario Batali in a column for the Seattle Times last fall. “I usually sauté it slowly with garlic and lemon zest, and punctuate with red pepper flakes for zing.” It’s also delicious steamed and lightly seasoned with olive oil and red wine vinegar. It's actually an edible flower in the cauliflower/broccoli family. Cassaday Farm (FAM)
Storage: A week in the fridge. Keep very dry.  
Romanesco Gratin
oasted Romanesco
Romanesco Potato Soup

Additional Subscriptions

  • Herb & Allium: Yellow Onions Minkus Farm (FAM) & Parsley Marolda Farms (CO) & Rosemary Vannini Farm (FAM)
  • Fruit: Winesap Apples Fishkill Farm (IPM)
  • Cheese: Tomato Basil Cheddar North Country Creamery
  • Bread: Banana Loaf Cafe Le Perche
  • Pasta: Tomato Basil Shells 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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