Eat more vegetables.
Theme: Last Week of Frozen Produce

Things are coming out of the ground so this will be our last week of frozen produce. In celebration of warm weather and longer days and a pressing need to sell all our excess inventory, we are offering up to 40% off for the frozen produce sale of the century! Frozen produce is hard to come by these days because of a massive recall of frozen food produced by a huge plant in Pasco, Washington. Our products are made in a small facility in Kingston, NY and are safe. So, get them while you can and tell all your friends. People who are not Field Goods subscribers can also order frozen produce by emailing us at Also, remember if your subscription is on Temporary or Indefinite Hold you can still order from the web store.


We have three revolutionary recipes we would like to share with you! 

1.  Szechuan Green Beans Recipe (Are Better with Frozen Green Beans!) Szechuan green beans are dry-fried, a cooking technique that makes them extra tender.  Using frozen green beans, makes them even more tender.  Why? Because you can remove extra water by thawing the green beans, microwaving them for minutes and then squeezing the water out of them.

2.  No-way-this-works Cake (1 box of cake mix and 1 bag of butternut squash puree. That’s it!) Cake with butternut squash. Using any cake or cupcake mix, replace eggs, water and oil with thawed butternut puree. Mix and bake per instructions.

3.  Homemade Pasta Sauce in 15 minutes. Sauté garlic and onion in oil until translucent. Add tomato puree. Heat. Done! You can also add the frozen cherry tomatoes or chopped kale, red peppers, broccoli, or cauliflower.
1 Tablespoon Garlic (finely chopped)
1 Large Onion (chopped)
¼ Cup Oil (Olive, Canola, or Sunflower)
1 Bag Tomato Puree
Salt, Pepper, Herbs to taste

Check out many more recipes for our frozen produce.

We also have great deals on canola and sunflower oil, and carrot fettuccine pasta!
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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

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!

Migliorelli Farm (IPM) and Fifer Orchards (IPM)

Asparagus is one of those crops that seems like it's gone before you have time to fully appreciate it. Take advantage of this wonderful spring flavor and its tremendous nutritional benefits, simply by tossing in garlic butter and stovetop-cooking on low with your pan's/pot's lid on. 

Asparagus Tapenade
Basic Roasted Asparagus
Slow Butter-Braised Asparagus
Asparagus Pesto

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
Bosc Pears
Migliorelli Farm (IPM)

With its long-curved stem and elegant, elongated neck, Bosc pears are often called the “aristocrat of pears". Bosc pears have a more firm, dense flesh than other pear varieties, making them ideal for baking, broiling or poaching.

Roasted Bosc Pears
10 Pear Salad Recipes

Japanese Turnips
Migliorelli Farm (IPM)

These mild and sweet turnips don't need to be peeled—just give them a good wash. You can cook these or eat them raw. We suggest shredding them and adding to a salad. You can prepare the turnip greens as you would kale or mustard greens.

Glazed Japanese Turnips
Japanese Turnip Salad
Sautéed Japanese Turnips and Braised Greens

Salad Mix
Radicle Farm (OG)

Mix of lettuce, swiss chard, and baby spinach.

Cherry Tomatoes - Frozen
Hepworth Farms (IPM)

Frozen cherry tomatoes should be thawed and treated as you would a canned tomato, rather than as a fresh tomato. Thaw in the fridge for a few hours, then fold into pasta or toss with a little olive oil and some basil & bake (at around 400 degrees).

Oven-roasted Creamy Cherry Tomato Sauce
Roasted Tomato Soup
Brown Rice, Tomatoes and Basil

Dandelion Greens
Marolda Farms (IPM)

The root of the dandelion can be used for medicinal purposes. Its flowers can be harvested for wine. And its greens have a bitterness that can be delicious. Plus they're packed with iron!

10 Ways to Use Dandelion Greens

Additional Subscriptions

  • Herb & Allium: Basil from Gehman Family Farm (IPM) and Chives from Vannini Farms (IPM)
  • Fruit: Pear Apple Sauce from Migliorelli Farm (IPM)
  • Cheese: Queso Blanco from Chaseholm Creamery (OG)
  • Bread: Organic Seeded Sourdough from Bread Alone (OG)
  • Pasta: Ramp Cavatelli from Ca'Mea. 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. 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 an issue, let customer service know! This is one way to reduce waste. 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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