Eat more vegetables.

kidney bean mushroom chiliNow that we’re back into our regularly scheduled programming, we thought you might like to make something hearty and warming for this end of winter weather. Remember the old “March comes in like a lion and out like a lamb?” Well, let’s just say this easy to make chili is something of a lion tamer. If you’re doing a no-meat thing right now, this is also a great vegetarian recipe where you don’t miss the meat. No hungry bellies in an hour. Here’s the recipe, which includes mushrooms, our favorite meaty non-meat ingredient. If you’ve been hanging on to your Field Goods frozen items, this is a good time to pop those bags open! We love soups and chili because you get a chance to clear out the fridge.
Hearty Vegetarian Chili:
1 tbs vegetable oil (use our canola or sunflower oil if you got that in your bag last week)
1 cup chopped onions (still have an onion left?)
¾ cup chopped carrots
3 cloves minced garlic (use the garlic powder if you’re out of fresh)
2 cups chopped bell peppers 
¾ cup chopped celery (still holding onto your celeriac? Chop into matchsticks and sub in)
1 tbs chili powder
1 ½ cups chopped mushrooms
1 28 oz. can peeled tomatoes with liquid, chopped (check your freezer for frozen cherry tomatoes!)
1 – 1 ½ cups kidney beans
1 11 oz. can corn (check the freezer!) 
1 tbs ground cumin
1 ½ tsp dried oregano
1 ½ tsp dried basil 
In a large pot, sauté the onions, garlic, and carrots until the carrots are tender. Add in peppers, celery/celeriac and chili powder. Cook another 5 minutes or until tender. Stir in mushrooms and give them 4-5 minutes, then add tomatoes, kidney beans and corn. Add the cumin, oregano and basil. Bring the whole pot to a boil and reduce heat to medium. Cover and let simmer for 20 minutes. Feel free to stir occasionally. We top it with sour cream or crème fraiche, but you can do whatever you darn well please.


  • Salad Mix: Spinach from Radicle Farm (OG)
  • Herb & Allium: Eschalions from R&G Farm (FAM) 
    • A unique shallot-onion hybrid much loved in Europe. They are fabulous roasted. Try topping with the caciotta.
  • Fruit: Pink Lady & Empire Apples from Solebury Farm (FAM)
  • Cheese: Caciotta from Lime Kiln Farm
    • Caciotta is a classic Italian farmhouse cheese. It is a soft cow's milk cheese with a semi-soft texture and a creamy firm consistency with a mild somewhat sweet flavor. It should be stored in the refrigerator and eaten with a week or two. You can use it on salads in cubes or cook it with eggs or cheese.
  • Bread: Challah Braid from Bread Alone
  • Pasta: Traditional Radiatore from Flour City Pasta (CO)
  • Yogurt: Whole Milk 32 Ounces from North Country Creamery (OG)
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roasting mix  WEB STORE  

We have a delightful roasting mix, canola oil, and sunflower oil!

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Please return your bags and the silver freezer pouches. Reduce, reuse, recycle!
Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm

Frozen Broccoli
Shaul Farm (FAM)

Not your store-bought frozen broccoli. Lightly steam and add some butter or olive oil and a bit of parmesan cheese. Add to a plate of pasta and dinner is ready.

Steamed Broccoli Mash
Creamy Broccoli Cauliflower Soup
10 Smart Ways to Use Frozen Broccoli
bell pepper
Frozen Diced Bell Pepper
Hepworth Farms (CO)

Making life easy, they're diced for you! A fabulous mix of green, red, and orange Certified Organic diced peppers ready to go. A cup of sliced raw bell pepper, especially red, has 150% of your daily value Vitamin C. Talk about nutritious! Just thaw them out (rinse under warm water, or leave in the fridge), and you're ready to make any of these amazingly tasty dishes. We love to stir-fry them, because it's an easy and fast way to create a warm and hearty dish!

Stuffed Pepper Soup
Quick Beef Stir-Fry with Bell Peppers
Pepper and Squash Puree
Pepper-Fried Rice
golden delicious apple
Golden Delicious Apples
Solebury Farm (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
crimini mushroom
Crimini Mushrooms
Bulich Mushroom Farm (OG) or Kennett Square Mushroom Farm (IPM) 

These are baby portobello mushrooms. For a quick fix, sautee mushrooms with onions and garlic in olive oil and a splash of white wine. Add stock or water and an herb like thyme or oregano. Mix with rice, pasta, or quinoa.

Mushrooms with Shallots - or eschalions
Garlic Roasted Mushrooms

winter mix
Rainbow Cabbage Mix
Crooked Carrot Farm (OG)

This is your time to shine. Make a killer winter salad! Here's a fantastic winter cabbage, purple cabbage, kale, and carrot mix as a foundation. You can add shredded parmesan, crunchy nuts, and a dijon-based dressing with balsamic, olive oil, and garlic or a standard mayo-based dressing. If you've got any apples, just slice 'em and mix 'em in too.

Cabbage, Kale, and Carrot Chopped Salad
Two-Minute Creamy Salad Dressing
Rexcroft Farm (IPM)

Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, dried cranberries, roasted sunflower seeds, shaved parmesan, or chick peas.

  • 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
    Farm uses methods 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.
  • More Information
    Click for info on Farming Methods and Our Farmers.

  • 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 Article
  • 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.

  • If you have an issue, let us know at! This is one way to reduce waste.
  • Items are subject to change depending on weather and farm availability, and may not look exactly like the items pictured above.
  • Visit our Frequently Asked Questions page.
Bringing you a better way to eat.
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