Eat more vegetables.
Theme: Toolkit (Part 1)
To be a really great chef, you need some schooling and a bit of experience and a certain creative spirit, etc. We can't all do that, but we can make sure we have the best tools to make cookin' a little easier. You'll be much better off with three good-quality knives: a 12-inch chopping knife, a 12-inch serrated carving knife and a 6-inch paring knife. A good knife makes you faster and cleaner. When you're buying a knife, check that it's a good weight, the blade is nice and rigid and doesn't bend and the handle feels good in your hand. Check out the article from 'Tip 2' in the box below.
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ORDER/CANCEL DEADLINES
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Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm
  • Please return any of the SILVER bags you may have. 
  • Also remember our veggie guarantee: if you think something's not right, let customer service know!!
  • New Site Referrals: $100 gift certificate for our existing customers who set up new delivery site w/ 5+ members to start. Contact Paige.
  • 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.



































 
STANDARD & FAMILY ONLY Fiddleheads are a foraged delicacy. A pound of fiddleheads in New York City goes for something like $20. You can cook like the fanciest of chefs this week! Because they are foraged items, please wash and cook them! All they really need is some olive oil and lots of garlic in a little sauté. Schoharie Valley Farm Farm (Foraged!)
Storage: Keep refrigerated for a week.
Spring Lemon Risotto with Asparagus and Fiddlehead Ferns
serves 4 to 6
1 1/2 cups fiddlehead ferns
1 1/2 cups asparagus
3 tablespoons butter, divided
1 1/2 tablespoons extra-virgin olive oil (grab Pure Mountain Olive Oil)
2 large leeks, white and light green parts only, washed well, and diced.
2 scallions, white parts only, washed and minced.
1 clove garlic minced
2 cups arborio rice
1/2 cup dry white wine
approximately 5 1/2 cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese
Start by preparing the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary. Blanch both the asparagus and fiddlehead ferns for about 2 minutes, until bright green, then plunge into the ice water bath to stop the cooking. Set aside. Bring the broth to a simmer, then cover and keep warm over medium-low heat. In a large heavy-bottomed pot, heat the oil and 1 1/2 tablespoons of butter over medium-high heat. Add the leeks, scallions, and garlic, and saute until tender and almost translucent (about 5 minutes.) Add rice, and stir until grains are translucent at their edges but still opaque in the center, about 3 minutes. Add wine, and stir until liquid is almost completely absorbed. Add the warm stock by the cupful, stirring until rice has absorbed nearly all of the liquid before adding the next cup. When rice is almost done (about 15 minutes), stir in the blanched and drained vegetables and the lemon zest. Stir in the last 1/2 cup of stock, then add the cheese and remaining butter. The risotto should be creamy and tender, and the vegetables cooked but with a remaining firm bite. Serve immediately.
Asparagus We recommend washing these a few times, they can get a bit sandy! While the tip and upper portion of asparagus are tender, the stalks become increasingly fibrous toward the bottom. To snap the “woody ends”, bend the stalk near the bottom and snap in two. If it is difficult to snap, move up the stalk until you find the natural break between the tender and tough portions. Save the woody ends for stock. Katona Farm (FAM)
Storage: Up to a week in the fridge. 
Asparagus Tapenade
Basic Roasted Asparagus
Slow Butter-Braised Asparagus
Asparagus Pesto
Live Oats are a medium-sized greyish brown cereal grain, with a delicious milky flavor and an earthy finish. Hulless oats have roots in Ethiopian & European farming and are more nutritious than standard oats. These babies are alive with nutrients! NYTimes article Wild Hive (OG)
Storage: Store in airtight containers, will keep for up to 6 months on a cool, dry pantry shelf or up to a year in the freezer. 
Whole Oats cook best with a 1:1¼,  grain to water ratio. For a traditional method put the Oats and water in a pot with any desired flavorings, bring to a boil, cover and simmer for 35-45 minutes. Soaking a recipe ahead can shorten your cooking time. A favorite dish to prepare with live oats is sprouted raw oatmeal: just soak overnight, drain and blend in the morning with dried fruit, water (or milk) and honey, then garnish with seeds or nuts. These oats work great for hot cereal too, just increase the ratio of water (1:2).
Savory Oatmeals to Try
Gala Apples Crisp and delicious, cooked or raw—you can't go wrong with Galas. Migliorelli Farm (IPM)
Storage: 3 days on the counter or several weeks in the fridge.
Apple Turnovers (Ina's recipe!) 
German Apple Pancakes
Lettuce Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, died cranberries, roasted sunflower seeds, shaved parmesan, or chick peas. Greenhouses at Running Creek Farm (OG)
Storage: Up to a week in the crisper, store with a paper towel. 
5 Essential Salad Dressings
Yellow Beefsteak Tomatoes and/or Mini Supreme Tomatoes depending on size. Beautiful color on the beefsteak! A mildly sweet, citrusy flavor with juicy flesh and very few seeds. Mini Supreme are red and golfball sized. These are perfect salad and sandwich tomato varieties. Continental Organics (OG)
Storage: Don't refrigerate tomatoes, it ruins their taste and texture. Leave in paper bag/set tomatoes on shelf in cool pantry out of the sun for a couple days.  
Pea Greens are young pea vines. Delicious raw or cooked—saute quickly with olive oil and garlic for a delicious healthy side dish, or put them in a bowl on the table and watch your kids nibble them like bunnies. To further entice the little ones, try tossing with a little melted butter and sugar. These nutritional powerhouses are packed with vitamins A, C and folic acid— learn more here. If you need a burst of spring this week, pea shoots make a wonderful pesto—10 minutes, 6 easy ingredients and a plate of pasta make an amazing meal. Little Seed Farm (CO)
Storage: A week in the crisper. 
Sautéed Pea Greens
Pea Shoot and Goat Cheese Salad
Garlicky Pea Shoot Tangle 
Pea Shoot Breakfast Sandwich 
Frozen Green Beans These cook in under 10 minutes. Add lemon, garlic and butter. Boom. Done. Markristo Farm (CO) 
Storage: Toss in the freezer. 
Blue Cheese Walnut Green Beans
Garlic Lemon Green Beans
Braised Green Beans and Summer Vegetables
Sweet-and-Sour Green Beans
Herbed Green Beans with Feta

Additional Subscriptions

  • Herb & Allium: Wild Garlic David's WIld (Foraged!) & Yellow Onions Minkus Farm (FAM)  
  • Fruit: Golden Delicious Apples Migliorelli Farm (IPM) Baked Apples Apple Slaw 
  • Cheese: Quark Jersey Girls Dairy (QUARK is a creamier cream cheese - YOU MUST TRY)
  • Bread: Whole Wheat Loaf Cafe Le Perche (no nuts)
  • Pasta: Plain Penne Knoll Krest Storage: Use within a week refrigerated, or freeze for 1 month.

Any questions? Email info@field-goods.com

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.
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