Eat more vegetables.
  THEME: Build A Better Brunch  

leek and mushroom quicheThis week’s bag has staples (as always) but we’re more excited about giving you the best ingredients for a really great brunch. It’s the easiest meal to cater for friends and family because most of it can be done ahead of time (woo-woo) and it’s over at 2pm and you can kick everyone out of your house. Added bonus, it’s easy to make vegetarian. If we could, we’d have you all over for brunch next Saturday. Come to think of it, our shiny new warehouse would have enough space… Here are some dishes we’d want you to bring to our hypothetical dream brunch (full disclosure, our dream brunch is very French):
Leek Bread Pudding can be made all in one baking dish and easily reheated in the oven to warm through and crisp up the crunchy top layer of bread.
Mustard Tart is a nice play on your standard quiche that adds a little tang to the menu. We also make quiche ahead of time and serve at room temperature. Throw the mushrooms and even some frozen corn in for added sweetness. You can really put anything in a quiche.
Leeks Vinaigrette is super easy but looks so pretty and elegant. Be sure not to refrigerate the leeks or they could lose their tenderness. Since it’s a quick recipe, we’d make this one the morning of.
How about this – have your own little brunches and tag us in the pictures on Facebook and Instagram, that way we can feel like we were right there in the action.

Curious about Spelt?  Try the Whole Spelt bread this week. Spelt is a wheat variety that has a lower gluten content than most wheat varieties. The bread is made from organic spelt flour, water, organic canola oil, organic barley malt, and sea salt.  The spelt flour is milled by Small Valley Milling in Halifax, Pennsylvania.

It's about Thyme. This week we have fresh thyme in our Herb and Allium subscription and a dash of Thyme in the Rasta Pasta.
 

  ADDITIONAL SUBSCRIPTIONS  

  • Salad Mix: Spring Mix from Radicle Farm (OG)
  • Herb & Allium: FRESH Rosemary and Thyme from Radicle Farm (OG) 
  • Fruit: Acey Mac Apples from Yonder & Solebury Farm (FAM)
  • Cheese: Basil Pesto Chevre from Goats and Gourmets
  • Bread: Whole Spelt from Bread Alone
  • Pasta: Rasta Pasta (Potato, Carrot, Thyme, Cayenne & Lime Radiatore) from Flour City Pasta (CO)
  • Yogurt: Whole Milk 32 oz. from North Country Creamery (OG)
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  WEB STORE  

Check out our Big Sale on Big Certified Organic Cabbage. At just $2.50 a head, now is the time to experiment with making homemade sauerkraut 

BIG NEWS VINEGAR IS BACK. For all you balsamic vinegar lovers we have found something we think is even better...Condimento Vinegar.  Condimento vinegar is essentially Balsamic Vinegar but without the official Balsamic consortium approval.

Our flavors this month include: Traditional White and Dark, Lemon, Strawberry &  Red Apple in 2 oz and 12.7 oz bottles for $3.75 and $13.00  To get you started, we are offering the 60 ml bottle of Red Apple Condimento Vinegar for $3.  Why not give it a try drizzled on roasted cabbage or leeks. 

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

  THESE ITEMS ARE INCLUDED IN ALL BAG SIZES  
leek
Leeks
Philips Farm (FAM)

A member of the lily family with a mild, slightly sweet onion taste. Think giant scallion. Our guilty pleasure is leeks baked in cream—trim the leeks and slice the white parts in half lengthwise, then rinse and arrange on a baking dish, cut side up. Mix 2 cups of heavy cream with a pinch of Dijon mustard and pepper, then pour over the leeks. Sprinkle breadcrumbs on top and bake 30-45 minutes or until leeks are tender and the top golden.

Roasted Parmesan Leeks:
Slice leeks lengthwise, brush with olive oil, place in 350° oven for 30 minutes, remove and toss, top with Parmesan and cook for 15 more minutes.

Leeks can be quite sandy. To clean, cut the roots off, slice the leek down the middle almost to the bottom,  then pull the leaves apart and wash between them.

Baked Penne with Cheddar and Leeks
Potato Leek Soup
Sautéed Leek Greens
Buttered Leeks and Radishes
tomato puree
Frozen Tomato Puree
Hepworth Farms (CO)

Pizza time! Simmer up with some garlic and oregano. Tastes like the sweetness of summer. Add a little vinegar if you want to balance out the sweetness.

Easy Tomato Pasta Sauce
Simple Pizza Sauce
Spaghetti Squash Marinara

frozen green beans

Frozen Green Beans
Markristo Farm (IPM)

Simmer with tomatoes, minced garlic, onions, olive oil, salt and pepper. Or, go simple with lemon, garlic and butter. Can't use them all at once...close the opening as tight as you can and put them back in the freezer.

Fabulous Frozen Green Beans
Baked Parmesan Green Bean Fries
Garlic Lemon Green Beans
 
apple
Apples: Empire or Red Delicious
Yonder Farms (FAM)

Empires are 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! Red delicious are a great eating apple. 

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

mushroom
Cremini Mushrooms
Kennet Farms (OG)

These are baby portobello mushrooms. For a quick fix, sauté 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
Garlic Roasted Mushrooms
  SMALL, STANDARD, AND FAMILY BAGS ONLY  
pinto beans
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 Dip
Pinto Bean Stew (slow-cooker!)
Shredded Turkey & Pinto Bean Burritos
Shepherd's Pinto Bean Pie
Tomato & Butternut Squash Posole

  FARMING 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
    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.

  KITCHEN TIPS
  • 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.

  VEGGIE GUARANTEE
  • If you have an issue, let us know at info@field-goods.com! 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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