Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: We Carrot A Lot
We're guessing you may need to bring something along to any number of parties in the next week or so. Here's our suggestion to show you care...CARROTS! Give the gift of health with some good ol' fashioned Vitamin A. One of our favorite dessert vegetables, we're all about decadent carrot cake. Surprise your out of town guests with some out-of-this-world morning glory muffins (a personal staff favorite), and offer your vegan friends some delicious carrot banana bread. Check the carrot section below for more fantastic recipes!

And don't forget to spread the good carrot word with a Field Goods gift certificate (email us if you have special instructions or questions). On the website under Extra Items>Gift Certificates.
  • Tessa Edick of Farm On Foundation has a new book about Hudson Valley farming that is now available for purchase under Extra Items>Grocery & Stuff.
  • New Public Delivery Sites: CrossFit Aevitas (Guilderland), Living Eden (Red Hook), Rand Realty (White Plains), Marmalade Home & Gift (Chappaqua), Prudential Manor Homes (Clifton Park)
  • Log in to your account here. Extra items for are still available to throw in your bag.

Please don't WASTE food and energy.  
Monday delivery: Friday 11:59pm
Tuesday delivery: Saturday 11:59 pm
Wednesday: Monday 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 Thaw these babies out and you're basically 4 minutes from dinner. Toss them in a pan with hot oil & garlic and saute until tender. Markristo Farm (CO) flash frozen by WinterSun Farms
Storage: Toss in the freezer.
Blue Cheese Walnut Green Beans
Garlic Lemon Green Beans
Sweet-and-Sour Green Beans
Herbed Green Beans with Feta
Pesto Green Beans and Tomatoes
Frozen Blueberries Honestly, these are perfect frozen snacks--like little blueberry sorbet bites! Thaw and use just like fresh blueberries. Greig Farm (OG) or Reeves Farm (FAM) Frozen by WinterSun Farm
Storage: Toss 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

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. Common Hands (OG) 
Storage: Keep dry & in the fridge, 3-4 weeks.
Roasted Balsamic Carrots
Sesame Carrot Salad
Butter Roasted Carrots with Thyme
Honey-glazed Carrots
Roasted Carrots with Cardamom (or whatever spice you have)
Baked Carrot Oven Fries

Portobello Mushrooms The portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, add garlic or soy sauce if you like, then grill (or broil if it's too chilly to get outside.) Can also be eaten raw. Bulich Family Farm (OG)
Storage: Keep in the fridge for a week in a paper bag. Do NOT store in airtight container.
Grilled Portobello Mushrooms stuffed with Sauteed Leeks and Spinach
Pan-Seared Portobello Mushrooms with Balsamic Vinegar Glaze 
Sauteed Portobellos with Balsamic Vinegar and Butter Sauce 
Ziti with Portobello Mushrooms, Caramelized Onions and Goat Cheese 
STANDARD & FAMILY Mini Sweet Potatoes Flavorful fingerling potatoes that turn into perfect sweet potato candy. Juniper Hill Farm (CO)
Storage: Keep in pantry 2-3 weeks.
Braised Fingerling Potato Coins
Celeriac A starchy, versatile root vegetable with a more mild taste than celery. NPR calls it “the vegetable world’s ugly duckling”, but we like to think its looks add to its charm…Celery root is a perfect addition to any mash. Fledging Crow Farm (OG) or Barber Farm (OG)
Storage: Up to 2 weeks in fridge.
Celeriac french fries: cut into short stalks, boil for two minutes, then cover with a mix of salt & pepper, garlic, and rosemary. Bake at about 375 degrees for 45 minutes or until golden brown. 
Celeriac Chips
Smashed Celeriac
Celeriac Coleslaw
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celery Root and Parsnip Puree
Kale Easy to cook and incredibly healthy. For a quick dish, cook kale for a minute in a pot of boiling water. Drain, squeeze out excess water, and sauté with olive oil and garlic for just a couple minutes. Remember to try kale chips if you haven't yet. Just strip the leaves off the stems, place in a plastic bag with a little oil and soy sauce mixture (by little we mean enough to lightly coat—worse thing you can do is add too much), shake the bag, and place in the oven at 280 degrees for 10-15 minutes. Running Creek Farm (Greenhouse)
Storage: Keep very dry in the fridge, up to 1 week.
Tuscan Kale Caesar Slaw
Grilled Kale Salad with Ricotta and Plums
Spicy Soy Kale Salad
Lemony Kale Salad
Tomato, Kale and Mozzarella Sandwich With Parsley
Baked Kale Chips
Grilled Kale
Kale Chips
Kenyan-Style Kale and Tomatoes

Additional Subscriptions

  • Herb & Allium: Rosemary & Parsley Pleasant Valley Farm (OG) Storage: 1-2 weeks in the fridge. Black Dirt Red Onions Dagele Brothers Farm (Biodynamics) Storage: In the pantry 2-3 months. If cut, put airtight container in the fridge.
  • Fruit: Jonagold Apples Yonder Farms (FAM)
  • Cheese: Garlic & Herb Chevre R&G Cheesemakers
  • Bread: Orange Gingerbread Cafe Le Perche
  • Pasta: Red, Green & White Shells 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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