Eat more vegetables.
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Six cooking techniques that everyone needs to know (from Real Simple Magazine)

Slow Roast This hands-off method (the oven does the work) gets the most flavor and sweetness out of vegetables. 
Poach The art of cooking in a flavored liquid kept at a low simmer (just a few bubbles around the pan). A great option for this week's fruit subscription, our Bosc Pears (how to poach pears)!
Sear A crisp, golden brown exterior on meat or fish signals deep, savory flavor—and looks pretty, too.
Blanch and Shock The best way to preserve the color and the nutrients of vegetables is to boil them briefly in water (blanch), then cool them quickly with a dunk in an ice bath (shock). All of our frozen products are prepped this way!
Emulsify If you find it almost impossible to stop dunking fries, vegetables, or your fingers into homemade aïoli or dressing, then you’re enjoying the magic of emulsification.
Macerate (aka heat free cooking) Maceration uses salt, sugar, or acidic liquids to soften and flavor fruits and vegetables, and can even make starchy vegetables—which usually require cooking—soft and edible without the use of heat.

$5 Off New Customer Coupons available in our web store. Free of 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.

25% OFF Maple Syrup Pints! Get'em on the web store while you still can!
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Please return-ip your bags and the silver freezer pouches.
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

Frozen Sweet Corn
Altobelli Farm (OG)

Delicious in chili or corn chowder, and for something out of the ordinary just add sautéed garlic and curry.  This corn is so sweet that our favorite way to prepare is to boil in the bag and add butter and salt... tastes like it's right off the cob. 

5 Ways to Cook with Frozen Corn
Frozen Strawberries
Saunderskill Farms (IPM)

Fresh strawberries right in the smack of winter! Throw in the blender for a morning smoothie or thaw out for a dessert. 

5 Ways to Cook with Frozen Strawberries
Strawberry Puree Pancakes
So Many Strawberry Smoothies!

Crimini Mushrooms
Phillips Mushroom Farm (OG)

These are baby portobello mushrooms with a firm, buttery texture and a flavor similar to white button mushrooms but more intense. Poach in stock or water with herbs like thyme or oregano. For a quick fix, sauté mushrooms with onions and garlic in olive oil and a splash of white wine. Mix with rice, pasta, or quinoa for a nice pairing.

Crimini Mashed Potatoes
Sautéed Criminis with Green Beans
Garlic Roasted Mushrooms
Red Beets
Katchkie Farm (CO)

Chop and slow roast at 350 for 1 hour. Julienne the beets and toss with oil and lemon—beautiful and tasty. Roast, sauté, steam, and more... but don't boil! Boiling sacrifices the quality and flavor of the beet and releases an unpleasant aroma.

Macerated Beets
Sweet and Salty Beet Burgers
Grated Raw Beet Salad
Raw Beet "Tea" Sandwiches

Norwis Potatoes
Barber Farm (OG)

Sear in a pan or slow roast with garlic and herbs in the oven. Either way you'll love these beauts! They're also spectacular in soups and chowders, mashed up, or turned into a potato salad. We're willing to bet you've never baked potatoes that look like this!

Creamy Potato Salad with Lemon
Roasted Potatoes with Fresh Herbs
Potato and Sweet Potato Mash

Frozen Green Beans
Markristo Farm (CO)

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 frieezer.

Fabulous Frozen Green Beans
Baked Parmesan Green Bean Fries
Garlic Lemon Green Beans

Rexcroft Farm (IPM)

These mild and sweet turnips don't need to be peeled—just give them a good wash. You can cook these or eat them raw. We suggest shredding them and adding to a salad. You can prepare the turnip greens as you would kale or mustard greens.

Glazed Hakurei Turnips
Hakurei Turnip Salad
Sautéed Hakurei Turnips and Braised Greens

Butterhead Lettuce
White Star Growers (IPM)

This farm provides us with living plants, so that your lettuce sticks around longer! Since it's a living plant you should keep the roots moist and in the fridge. Lettuce heads are a great way to put fresh salads on your table, and as often as you can. In addition to other prepped vegetables, for a more filling and flavorful boost add roasted nuts, dried cranberries, roasted sunflower seeds, shaved parmesan, chick peas, etc. We REALLY like adding roasty toasty sunflower seeds!

5 Ways to Use Lettuce Besides Salads and Sandwiches
utterhead Lettuce with Mustard Vinaigrette

Additional Subscriptions

  • Herb & Allium: None this week
  • Fruit: Bosc Pears from Migliorelli Farm (IPM)
  • Cheese: Creme Fraiche from Kriemhild Dairy (OG)
  • Bread: Challah Braid from Bread Alone (CO)
  • Pasta: Beet Orecchiette from Knoll Krest Farm (OG)
    (storage: use within 1 week refrigerated or freeze for 1 month)
  • Yogurt: Whole Milk 32 Ounces from North Country Creamery (OG)

Any questions? Email: Call: 888-887-3848

Key for Growing 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
    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.
  • All of our products are non-GMO!
    GMO stands for Genetically Modified Organism.

Veggie Guarantee and Tips!
  • Our Veggie Guarantee: If you have a quality issue, let customer service know! This is one way to 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 greens need to be as dry as possible, wrapped in a paper towel in a plastic bag, and kept in the fridge crisper.
Bringing you a better way to eat.
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