Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: We're Cookin'!
We're excited for 2015! We're especially excited for that first beautiful month of January. Why? Because we've decided this is the month you learn to cook! This week we're going to focus on soup, because it's gonna get cold people, and soup is too easy and perfect to warm you up. Here's what you'll need: a blender. We especially love immersion blenders. Whatever kind of soup you're making, all you really need to do is put your roasted veggie(s) in a bowl with some herbs & spices, and a liquid (vegetable broth, milk, anything) and just blend it on up. You'll get a great texture, great flavor, and a super nutritious meal in a matter of minutes. We've included soup recipes for most everything in this week's bag below. Get creative! Soup's here to make you comfortable with experimenting and trying flavor pairings. You've got this!
Save these recipes: 15 minute or less soup recipes, easy tomato soup, easy mushroom soup.
>>REMEMBER, HOLIDAY DELIVERY SCHEDULE AGAIN THIS WEEK.
Updates!
  • Tessa Edick of Farm On Foundation has a new book about Hudson Valley farming that is now available for purchase under Extra Items>Grocery & Stuff.
  • New Public Delivery Sites: CrossFit Aevitas (Guilderland), Living Eden (Red Hook), Rand Realty (White Plains), Marmalade Home & Gift (Chappaqua), Prudential Manor Homes (Clifton Park)
  • Log in to your account here. Extra items for are still available to throw in your bag.

Please don't WASTE food and energy.  
ORDER/CANCEL DEADLINES
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Monday delivery: Friday 11:59pm
Tuesday delivery: Saturday 11:59 pm
Wednesday: Monday 11:59 pm.
  • 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.



 
Frozen Butternut Squash Puree Thaw this out and you're well on your way to a delicious soup! Flash frozen by WinterSun Farms
Storage: Toss in the freezer.
Curried Butternut Squash Soup - Heavenly!  If you haven't used coconut milk in your cooking before, you are in for a treat. Try the 'lite' version to save fat and calories. 
 
Frozen Cauliflower Cauliflower has an exceptional nutritional density, which means it contains substantial amounts of vitamins and minerals with very few calories. Mark Twain calls cauliflower "cabbage with a college education". For a quick fix, sauté cauliflower florets and sliced garlic in olive oil until browned and tender. To boost the flavor, toss with raisins, pine nuts, crushed red pepper, and salt. Flash frozen by WinterSun Farms.
Storage: Pop in the freezer.
Cauliflower Popcorn: Kid-friendly alert! May even rival kale chips... Coat with salt and olive oil, then spread on a lined baking sheet. Roast in the oven at 425 degrees for a half hour or so, turning the cauliflower over halfway through. Serve warm and toss with parmesan cheese. 
Cauliflower Puree 
Cauliflower Mac & Cheese
Roasted Cauliflower
Grilled Cauliflower Steaks with Pesto
Healthy fettuccine alfredo with cauliflower sauce and sweet peas
Acorn Squash Can also be orange-y. 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: Keep in the pantry, up to 2 weeks.
Acorn Squash with Chard and White Beans 
Southwestern Stuffed Acorn Squash
Acorn Squash Soup DO THE SOUP once you're done roasting the squash, soup is just 10 minutes away.
Parsnips One of our customers told us that they just don't know what to do with parsnips. Just peel them like carrots, cut them up and roast in the oven with just a bit of olive oil. They are sweet and fabulous...promise! Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree spread onto large lettuce leaves for a snack. Migliorelli Farm (IPM)
Storage: Keep in the fridge for up to 2 weeks.
Creamy Parsnip Soup HERE WE GO, SOUP
Garlic Mashed Parsnips
Pureed Roasted Parsnips
Parsnip Fries—It's hard to give up french fries, but lucky for us, a low-fat version with parsnip and rosemary might be even more delicious. Try them! 
Creamy Parsnip Mash—Try these instead of mashed potatoes; you'll be glad you did. You can also mix them with potatoes for a half-and-half comfort food dish.
Fresh Apple Cider Huffington Post has a great collection of recipes to try your hand at. Cooking with cider is a delicious seasonal treat. Samascott Orchards (FAM)
Storage: Keep in fridge up to a week.
Celeriac PERFECT FOR MASH OR SOUP A starchy, versatile root vegetable with a more mild taste than celery. NPR calls it “the vegetable world’s ugly duckling”, but we like to think its looks add to its charm…Celery root is a perfect addition to any mash. Fledging Crow Farm (OG) or Barber Farm (OG)
Storage: Up to 2 weeks in fridge.
Celeriac french fries: cut into short stalks, boil for two minutes, then cover with a mix of salt & pepper, garlic, and rosemary. Bake at about 375 degrees for 45 minutes or until golden brown. 
Celeriac Chips
Smashed Celeriac
Celeriac Coleslaw
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celery Root and Parsnip Puree
Kale TOSS CHOPPED INTO VEG SOUP 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. Running Creek Farm (Greenhouse)
Storage: Keep very dry in the fridge, up to 1 week.
How to Kale FEAR NOT, FIELD-Y FRIENDS
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
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. Continental Organics (aquaponics) or Rexcroft Farm (IPM)
Storage: Keep dry with a paper towl in a plastic bag up to one week.
Salad Dressings to Know by Heart

Additional Subscriptions

  • Herb & Allium: Garlic Honey Dog Farm (OG) & Sage Rocking Edge Farms (OG) Storage: How to dry sage
  • Fruit: Cameo Apples Samascott Orchards (FAM)
  • Cheese: Cheddar Twin Maple Farms
  • Bread: Rosemary Country White Cafe Le Perche
  • Pasta: Spinach Orrechiette Knoll Krest Storage: Use within a week, 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.
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