Eat more vegetables.
Theme: Braise the Roof
Okay Field Gooders, greens are easy. Braising is our #1 favorite thing to do with them because it's simple and it always looks elegant as a side dish to whatever else you're making. Braise radish and turnip greens, kale, bok choy, anything! Here's how: Heat oil in a large skillet over medium-high heat. Add greens, stirring to coat with oil. Stir until greens are barely wilted. Add garlic, salt, and pepper flakes. Add any liquid - homemade (or not) stock is perfect. Continue stirring until greens are tender and the liquid has cooked off. Finish with soy sauce, a squeeze of lemon, whatever you've got, and serve!
 
SUPERCHARGE YOUR SCHOOL: Make sure you tell the PTA at your school about our fundraiser program, Carrots Not Candy. 

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!
FUN FACT ABOUT SUBSCRIPTIONS
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: ECO Cameo Apples
Herb & Allium: Dill, Garlic, Yellow Onions
Cheese: Sharp 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.  
ORDER/CANCEL DEADLINES
!
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.

Acorn Squash To bake an acorn squash, cut it in half lengthwise, scoop out the center, place in baking dish with 1/2 inch of water, drop in some butter and brown sugar and/or maple syrup, then bake for an hour at 400 degrees. Shaul Farm (FAM) 
Storage: 2-3 weeks in the pantry.
Acorn Squash with Chard and White Beans 
Southwestern Stuffed Acorn Squash
Acorn Squash Soup
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 for about 3-5 minutes on each side. Can also be eaten raw. Bulich Family Farm (OG)
Storage: Up to 5 days in the fridge in a paper bag. 
Grilled Portobello Mushrooms stuffed with Sautéed Leeks and Spinach
Pan-Seared Portobello Mushrooms with Balsamic Vinegar Glaze 
Sautéed Portobello with Balsamic Vinegar and Butter Sauce 
Ziti with Portobello Mushrooms, Caramelized Onions and Goat Cheese 
Hakurkei Turnips 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. Markristo Farm (CO) or Common Hands (OG) or Green Mead Farm (OG)
Storage: Up to a week in the fridge.
Glazed Hakurei Turnips
Hakurei Turnip Salad
Sauteed Hakurei Turnips and Braised Greens
Green 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. Rexcroft Farm (IPM) 
Storage: Up to 10 days in the fridge if kept very dry.
How to Kale
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
Bok Choy Bok Choy can be eaten raw, roasted, boiled, steamed, stir-fried, microwaved, or deep-fried. The entire head can be eaten. To prepare, separate the leaves from the stalks, then rinse well and drain. Shred or cut across the leaves and cut the stalks into small slices along the diagonal. Great with a bit of garlic, ginger or soy sauce. Remember—you can eat the stalks raw, too! Running Creek Farm (OG) or Green Mead Farm (OG)
Storage: Up to a week in the fridge.
Stir-Fried Udon Noodles with Bok Choy
Ginger-Sesame Bok Choy
Wilted Bok Choy with Soy Sauce and Cashews
Easy Bok Choy
Red Chieftain Potatoes These are good roasted or mashed. Redskins are delicate and thus cook more quickly than other types of potatoes. On the table in no time. Barber Farm (OG)
Storage: Up to a month in the cool, dark pantry. 
8 Easy Ways to Prepare Redskin Potatoes
Oven-Roasted Herbed Redskin Potatoes—slip chopped shallots in the roasting pan and sprinkle with snipped chives right before serving
Stayman Winesap Apples Dark, tart, juicy, and crisp. Rarely found in grocery stores, the Stayman is a proud old variety developed in 1866. Fix Brothers Farm (FAM)
Storage: Apples will hang out for a month in the fridge.
Old-Fashioned Apple Crisp
Red Radishes Family & Standard Only Crunchy and peppery! Perfect with a dab of butter and a sprinkle of salt for a snack. Rexcroft Farm (IPM)
Storage: Up to a week in the fridge. 
Roasted Radishes and Greens
Radish and Arugula Crostini with Brie
Cucumber and Radish Salad
Roasted Radishes with Brown Butter and Lemon
Radish Snack with Butter and Salt
Lemony Radish and Fennel Salad
Cinnamon Sugar Radish Chips

Additional Subscriptions

  • Herb & Allium: Dill, Garlic, and Yellow Onions Green Mead Farm (OG), Shaul Farm (FAM), and Juniper Hill Farm (CO)
  • Fruit: ECO Cameo Apples Fishkill Farm (IPM)
  • Cheese: Sharp Cheddar Palatine Valley Dairy
  • Bread: Sour Dough Loaf Cafe Le Perche
  • Pasta: Beet Pappardelle Orecchiette 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.
Bringing you a better way to eat.
 Twitter Twitter 

Copyright © 2015 Field Goods, All rights reserved.