Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: Kissing Cousins - the tomato and the pepper
This week features Italian frying peppers, bell peppers, and slicing tomatoes (Standard, Big Boy and Heirloom). This year's pepper season is late (like everything) so we are still in the green pepper stage. It will be a few more weeks until they mature to the red pepper stage.  

You will be receiving (yet another) email from us asking (no, begging) you to please update your payment information if you have not done so already.  When 
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In The Store & News
Check out this very cool event happening Sept. 13 weekend in Berne, NY, hosted by Longhouse Food Revival. Great food, interesting presentations & workshops.
White Mushrooms $2/lb
Slicing Cukes $3/3lbs
Nova Cherry Tomatoes $3/qt
Donut Peaches $3/lb
Popcorn on the Cob 5/$5
Hickory Salt $3 ea.

Green Peppers Vitamin C powerhouse, 1 cup of bell pepper supplies 200% of your daily vitamin C requirement blowing the good old orange away (139% DV). Barber Farm (OG)
Red  and/or Green Clapp Pears Thaddeus Clapp (1811-1861) was the noted hybridizer of the "Clapp's Favorite" pear, a cross breeding of the "Bartlett" pear and the "Flemish Beauty" pear. It is juicy with a fine sweet texture, ideal for fresh-eating and canning. It is not, however, ideal as an artistic muse. We present  Laura Baring-Gould‘s 2007 bronze sculpture of a giant Clapp pear in Everett Square in Boston’s Dorchester neighborhood as nominee for the worst in public art by The New England Journal of Aesthetic ResearchFix Brothers Farm (FAM)
Nectarines Did you know: Nectarines are peaches that lack the genes for fuzz. They’re high in Vitamins A & C and a delicious late summer treat. Yonder Farms (FAM)
Heirloom Tomatoes Warning: Heirlooms can be incredibly beautiful or incredibly ugly. Anyone that has been to an estate sale can verify this. Treat with care. These are fragile, which is why you don't often see them in grocery stores. Rexcroft Farm (IPM), Common Hands (OG)
Tomatoes Slice and plump up your salads with these, or chop and create a pasta dish with added garlic, basil, mozzarella cheese and olive oil. Rexcroft Farm (IPM)
Broccoli A staple that can easily be played up. For a quick dish, sautee with soy sauce, oil, garlic and almonds. We like roasting broccoli with a few chiles and a bit of lemon…yum. Store unwashed broccoli in a plastic should keep it dry. Shaul Farm (FAM)
Green Beans String beans cook in under 10 minutes. Add lemon, garlic and butter. Easy. Do not wash until ready to use. You can freeze green beans—blanch for 3 minutes, plunge in cold water for 3 minutes, drain, drop in a plastic bag and in the freezer they go. Markristo Farm (CO)
Salad Mix Lettuce with mustard greens and arugula. Spicy! Markristo Farm (CO)

Additional Subscriptions

  • Herb & Allium: Passilo bajio (Mole sauce) peppers & hot peppers Common Hands (OG), Garlic Shaul Farm (FAM)
  • Fruit: White Peaches Fix Brothers (FAM)
  • Cheese: Havarti North Country Creamery 
  • Bread: Rustic Peasant Bread Cafe Le Perche
  • Pasta: Carrot Shells Knoll Crest 

Sweet Peppers
Green Pepper & Tomato Salad
Grilled Mixed Peppers & Onions
Kitchen Daily's 16 Best Bell Pepper Recipes
Simple Roasted Pears
Savory Stuffed Pears
Sweet Wine & Honey Roasted Pears
Cold Quinoa Salad w/ Pears & Dried Cherries
Summer Heirloom Tomato Salad
Grilled Tomato and Scallion Salad
Heirloom Tomato Tart
Tomato Basil Mozzarella Salad
Super easy sauce recipe
Easy Gazpacho
Oven-Dried Tomatoes
Tomato, Onion and Cucumber Salad
Grilled Tomatoes
Green Beans
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
Pesto Green Beans and Tomatoes
Summer Green Bean Salad
How to cook broccoli
Roast Broccoli with Lemon
Broccoli with Parmesan Sauce
Sauteed Asian Broccoli
Broccoli Olive Pasta
Donna's "-Of Broccoli Soup"
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium or 1 large onion(s)
  • 1 clove of garlic
  • 1 quart of good-quality chicken broth
  • 6 cups of coarsely chopped broccoli (stems and florets)
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Heat butter and oil in pan until butter is melted. Add onions and garlic and cook at medium heat until onions are soft, about 10 minutes. Add broccoli and broth, bring to a simmer and cook 8-10 minutes until broccoli is tender. Puree the broccoli and broth with the cheese, salt and pepper in a blender until smooth. This can be refrigerated or frozen and reheated.

  • Tip: Any item you would cook, you can also freeze.
  • Pasta people! Keep it in the fridge 4-5 days or freeze it.
  • Nectarines: a day or two to ripen in the pantry, then into the fridge for MAX 5 days. To speed 'em up keep them in a paper bag.  Works for pretty much all fruit.
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.
  • Keep broccoli very dry.
  • Leave tomatoes in the pantry.
  • Store peppers in a plastic bag in the crisper for 1-2 weeks.

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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