Eat more vegetables.
Theme: Leading the Parsnip Comeback Charge!

Seems like parsnips are a forgotten vegetable…alas, so sad. Let’s give them a big cheer! It appears the last time the parsnip was at the top of the popularity chart was in the Middle Ages, and then the potato moved onto the scene. 800 years (give or take) is a heck of a long time to get picked last for the dinner table. People! Let’s help parsnips make a comeback!

If you have any doubts, wait until you try the over-wintered parsnips we are serving up this week. These babies are harvested a day or so before we get them. Now on to the root of the matter...taste. When cooked, parsnips are sweeter than carrots and over-wintered parsnips are even sweeter than those harvested in the fall. Why? Because some veggies have a defense system against the cold which causes them to convert starches into sugars. Like the carrot, parsnips (the smaller ones in particular) can be peeled and eaten raw. If your parsnip is large you will want to cut out the core.

Alert...the very nutritious sweet potato: in 1992, the Center for Science in the Public Interest compared the nutritional value of vegetables. The sweet potato was at the top of the list, above broccoli and carrots!

$5 Off New Customer Coupons available in our web store. Free of charge!
If you have a friend or co-worker that could use some help in the healthy eating department,
hand them one of our $5 Off New Customer Coupons.

Visit the Web Store for great deals and 4 brand new items,
delicious mustards and ketchups from Beth's Farm Kitchen!

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Please return-ip your bags and the silver freezer pouches.
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

Migliorelli Farm (IPM)

One of our customers told us that they just don't know what to do with parsnips. HELLO! Peel them like carrots, cut them up and roast in the oven with just a bit of olive oil. TOO EASY. They are sweet and fabulous...promise. Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree, spread onto large lettuce leaves for a snack.

Creamy Parsnip Soup HERE WE GO, SOUP!
Garlic Mashed Parsnips
Pureed Roasted Parsnips
Parsnip Fries It's hard to give up french fries, but lucky for us, a low-fat version with parsnip and rosemary might be even more delicious. Try them! 
Creamy Parsnip Mash Try these instead of mashed potatoes; you'll be glad you did. You can also mix them with potatoes for a half-and-half comfort food dish.

Corn - Frozen
Dusty Lane Farms (IPM)

Delicious in chili or corn chowder, and for something out of the ordinary just add sautéed garlic and curry.  This corn is so sweet that our favorite way to prepare is to boil in the bag and add butter and salt... tastes like it's right off the cob. 

5 Great Ways to Cook with Frozen Corn!

Green Beans - Frozen
George's Farm (IPM)

Simmer with tomatoes, minced garlic, onions, olive oil, salt and pepper. Or, go simple with lemon, garlic and butter. Can't use them all at once...close the opening as tight as you can and put them back in the freezer.

Fabulous Frozen Green Beans
Baked Parmesan Green Bean Fries
Garlic Lemon Green Beans

Empire Apples
Yonder Farms (FAM)

These firm and tart apples are good for eating as well as cooking. If you eat'em fresh, just chomp right into one, or you can cut up to top a green salad or toss in a fruit salad!

Old-fashioned Apple Crisp
Apple Pie Cheat with store bought crust (one for the bottom and one for the top), and no one will be the wiser.
Apple Turnovers
Apple Pancakes
Fingerling Sweet Potatoes
Juniper Hill Farm (CO)

Put some sweetness on your plate this week. Just bake and enjoy with butter and salt. has a great list of 25 Healthy Sweet Potato Recipes!

Sweet Potatoes Stuffed with Bean & Corn Salad
Twice Baked Sweet Potatoes
Honey Roasted Sweet Potatoes
Oven Roasted Sweet Potato Fries
Sweet Potato Burritos
Red Onions
Pleasant Valley Farm (OG)

Braise, glaze, roast or eat raw. Fabulous in salads, soups, and baked dishes. Red onions are most often used in salads and salsa because of their lovely red color, which can get washed out when cooked.

Balsamic-Glazed Red Onions
Roasted Red Onion and Garlic Soup

To stop crying over your onions:
1. Chill onions in the refrigerator for 30 minutes or the freezer for 15 minutes before chopping.
2. Use a sharp knife. A blunt knife will crush rather than cleanly split the cell walls of the onion, releasing more gas-producing enzymes.
3. Light a candle near your cutting board; the flame will draw away some of the gas released by the onion. 
4. Chop onions near a fan or vent to draw away gas.  
5. Chew gum while you chop.

Pinto Beans
Vermont Bean Crafters (CO)

They are pre-cooked and NOT dried. Combine the creamy pink texture of pinto beans with a whole grain such as brown rice and you have a virtually fat-free, high quality protein meal. These are quite popular in Tex-Mex cuisine.

Pinto Bean Stew (slow-cooker!)
Shredded Turkey & Pinto Bean Burritos
Shepherd's Pinto Bean Pie
Tomato & Butternut Squash Posole

Additional Subscriptions

  • Herb & Allium: None this week
  • Fruit: Red Delicious Apples from Yonder Farms (FAM)
  • Cheese: Parmesan from Palatine Valley Dairy
  • Bread: Focaccia from Bread Alone
  • Pasta: Kalamata Olive Pappardelle from Ca'Mea. Remember to cook quickly! Storage: use within 1 week refrigerated or freeze for 1 month.
  • Yogurt: Whole Milk 32 Ounces from North Country Creamery (OG)

Questions? Email: 

Key for Growing Methods
  • CO - Certified Organic
    Farm uses organic methods and is certified.
  • 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.
  • All of our products are non-GMO!
    GMO stands for Genetically Modified Organism.

Veggie Guarantee and Tips!
  • Our Veggie Guarantee: If you have a quality issue, let customer service know! This is one way to 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 greens need to be as dry as possible, wrapped in a paper towel in a plastic bag, and kept in the fridge crisper.
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