Eat more vegetables.
Theme: Mmm Mmm Macomber

It is time for our annual Macomber mash-up.  Each year we get a few thousand pounds of these babies from Richard and Ethan Ball at Schoharie Valley Farm.  They are the only farm around these parts that have them.
Here's the scoop on the Macomber.  As stated by a plaque in Westport, Massachusetts, brothers Adin and Elihu Macomber returned home from the Philadelphia Exposition of 1876 with special Pure Bristol White turnip seeds, originating from Swedish and Russian rutabagas. They dubbed the sweet, creamy root vegetable that grew from the seeds the Macomber Turnip, which thrived in Westport soil and became wildly popular in New England. 

The Macomber can be used in any turnip recipe. Try mashing with the potatoes  or making a creamy soup like this one, adapted from the  Boston-based Estelle's restaurant. 
Cream of Macomber Turnip Soup
1.Peel 4 Macomber turnips to remove rind
2.Heat 1 tbsp cooking oil in a medium sauce pot
3. Add 2 cup diced onions and sauté
4. Add 1/2 cup apple cider vinegar and 1/4 cup white wine to deglaze
5. Add turnips, 4 cups chicken stock & 2 peeled, cored and diced apples into pot
6. Bring to boil, lower heat and simmer for 30 minutes until turnips are wholly soft
7. Add 1/2 cup heavy cream and return to a simmer
8. Season with salt and pepper
9. Remove from heat and puree with stick blender, blender or food processor

Please Return-ip your bags and the silver freezer bags.

$5 Off New Customer Coupons available in our webstore (no charge).  If you have a friend or co-worker that could use some help in the healthy eating department, hand them one of our $5 off new customer coupons. 


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Please don't WASTE food and energy.  
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.

Frozen Green Beans  An 8-year old recently complained that our frozen green beans were TOO CRUNCHY. Simmer  tomatoes, minced garlic, onions, olive oil, salt and pepper. Or, go simple with lemon, garlic and butter. Markristo Farm (CO)
Fabulous Frozen Green Beans
Baked Parmesan Green Bean Fries
Garlic Lemon Green Beans

Frozen 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. Another idea is to add to any soup for a green boost.

Frozen kale makes the BEST Kale Chips.  Defrost, squeeze out the water, toss with a little oil & 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. Hepworth Farm (CO)

How to Kale
Green Smoothie
Kenyan-Style Kale and Tomatoes

Butternut Squash  Fantastic roasted, in soup, or pureed and frozen if you can't use it right away. The riper the butternut squash, the more orange and sweet it gets.  This is why local butternut is so fantastic. Try butternut squash instead of pumpkin to make a darn good pumpkin-ish pie.  Barber Farm (OG)
Roasted Squash and Turnips
Curried Butternut Squash Soup
Butternut Squash Gratin
Parsnips  Hooray for 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.  Schoharie Valley Farm (OG)

Creamy Parsnip 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.

Cortland Apples   The Cortland Apple is an excellent desert apple.  Yonder Farm (FAM)



These items are for Small, Standard and Family bags only
Beets    Did you know that a cup of raw beets has only 58 calories? Beets are in the same family as chard and spinach. If you have a mandolin slicer, julienne the beets and toss with oil and lemon—beautiful and tasty.  Barber Farm (OG)

Sweet and Salty Beet Burgers 
Boiled Beets with Tarragon Butter 
Grated Raw Beet Salad 
Raw Beet "Tea" Sandwiches 
Brown Sugar-Glazed Beets

Macomber Turnips - A turnip rutabaga kind of thing.  These are sweet enough to eat raw. Try shaving into thin disks and lightly layering with olive oil, lemon juice and salt & pepper. Schoharie Valley Farm (OG)
Creamed Sweet Turnips
Turnip Gratin
Turnip & Leek Soup

Pea Greens are young pea vines. Delicious raw or cooked—saute quickly with olive oil and garlic for a delicious healthy side dish, or put them in a bowl on the table and watch your kids nibble them like bunnies. To further entice the little ones, try tossing with a little melted butter and sugar. These nutritional powerhouses are packed with vitamins A, C and folic acid— learn more here. If you need a burst of spring this week, pea shoots make a wonderful pesto—10 minutes, 6 easy ingredients and a plate of pasta make an amazing meal. Little Seed Farm (CO)

Sautéed Pea Greens

Pea Shoot and Goat Cheese Salad 
Garlicky Pea Shoot Tangle 
Pea Shoot Breakfast Sandwich 

Additional Subscriptions

  • Herb & Allium: None this week
  • Fruit:  Apple Medley- Crsipin, Honey Crisp and Red Delicious Apples  Boehm Farm (FAM).  BTW -- These Red Delicious are UNBELIEVABLE -- not like the ones in the store.  Here is why:  They are New York State Apples that has been refrigerated, which brings out the sweetness.
  • Cheese: Queso Blanco  Chaseholm Farm Creamery 
  • Bread: Organic Ciabatta  Bread Alone
  • Pasta: Beet Pappardelle (Storage: Use within 1 week refrigerated or freeze for 1 month) Knoll Krest Farm
  • Yogurt: Whole Milk 32 Ounces North Country Creamery (OG)

Any questions? Email

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 - All of our products are non-GMO.
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