Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: All the rage

Think of Field Goods as Vogue of the vegetable world (or don't). We have two totally trendy and sexy veggies in your bag this week.  The oh-so-coveted Certified Organic Fresh Edamame from Markristo and the sexy Shishito Pepper; word is Brooklyn hipsters are brawling over these babies at their fancy farmers markets. 

Fancy cheese alert: Impress your dinner party guests with this week's Couronne, an aged semi-hard tomme-style made with raw milk.  Tomme's are made from skim milk so they are low in fat,   sophisticated & slightly sharp.

Looking for an easy way to raise money for your school PTO or non-profit organization? The Field Goods fundraiser program is simple. We list the organization on our website, your supporters sign-up and we collect a $1 or 2 for each delivery. What a great alternative to calendars, candy and candles! Learn more...
In The Store & News
FOODIES and FOOD WRITERS: Check out this very cool event happening Sept. 13 weekend in Berne, NY, hosted by Longhouse Food Revival, the brain-child of Molly O'Neill the brilliant NYTIMES food critic. Great food, interesting presentations & workshops.
SUNDAY 9/7: Balkan Dance Party with Bulgarika Touring from Bulgaria
at Stone Ridge Orchard 
Green Bell Peppers $1/each
Green Beans $5/3lbs
Italian Frying Peppers $2/1lb
Havarti $5.50 each
Popcorn on the Cob 5/$5
Hickory Salt $3 ea.

Portobello Mushrooms The portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, add garlic or soy sauce if you like, then grill for about 3-5 minutes on each side. Can also be eaten raw. Bulich Mushroom Farm (OG)
Edamame The appetizer of choice in most Japanese restaurants, edamame is an immature soybean for mature eaters though kids & immature adults love 'em as well! To prepare: boil water with salt, add the edamame (no peeling or cutting necessary), cook for 5-6 minutes & strain. You can either serve with the pods or peel and pop out the beans to add to salads, pasta, etc. Markristo Farm (CO)
Nectarines Did you know: Nectarines are peaches that lack the genes for fuzz. They’re high in Vitamins A & C and a delicious late summer treat. Circle M Farm (FAM)
Shishito Peppers or 獅子唐辛子 are a Japanese variety of smaller peppers. Perfect for grilling because of their thin skin, stick 'em with a skewer and let them char and blister. Marolda Farms (IPM) 

Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem.
Lacinata Kale also known as Tuscan kale or Dinosaur kale, is known for its savoyed (bumpy) leaves, rich, tender flavor, and extreme resiliency while growing. Great for salads! Markristo Farm (CO)

HOW TO KALE Don't be intimidated! It's delicious!

Blue and White Potatoes The blue Peter Wilcox potato variety was developed by the USDA for high levels of vitamin C (40% of RDA per serving) and the antioxidant carotenoid (15% higher than Yukon Gold). These have often have brilliant purple skin and dark yellow flesh, occasionally streaked with purple. Excellent for roasting or boiling. Farm at Miller's Crossing (CO)
Peaches A summer delight. Luscious, juicy peaches are great for fresh eating, of course, but they also make a fantastic dessert when thrown on the grill and served warm with whipped cream—delicious! Inside, the golden flesh of the yellow peach is more acidic than the white peach, with a tartness that mellows as the peach ripens and softens. Word on the street is the more intense flavor of yellow peaches is ideal for baking. They are softer, sweeter, & juicier than freestone peaches and hence sought after for canning and preserving (commercially canned peaches are all clingstones).  Here's SIXTY-ONE Peach Recipes from Southern Living to try your hand at. Kleinskill Fruit Farm (FAM)

Additional Subscriptions

  • Herb & Allium: Herb mix of summer savory, sage, thyme, and lovage & bunching onions Letterbox Collective (OG)
  • Fruit: Nectarines Circle M Farm (FAM) 
  • Cheese: Couronne North Country Creamery 
  • Bread: Banana Bread Cafe Le Perche
  • Pasta: Spinach Orecchiette Knoll Crest 

Portobello Mushrooms
Grilled Portobello Mushrooms stuffed with Sauteed Leeks and Spinach
Pan-Seared Portobello Mushrooms with Balsamic Vinegar Glaze 
Sauteed Portobellos with Balsamic Vinegar and Butter Sauce 
Boiled Edamame
Three Bean Salad
Garlic Sesame Edamame
Lacinata Kale 
Wilted Kale and Tomato Salad
Crispy Tuscan Kale on the Grill
Dinosaur Kale w/ Cherry Tomatoes & Garlic
One-Pot Kale & Quinoa Pilaf

  • Tip: Any item you would cook, you can also freeze.
  • Pasta people! Keep it in the fridge 4-5 days or freeze it.
  • Nectarines & peaches: a day or two to ripen in the pantry, then into the fridge for MAX 5 days. To speed 'em up keep them in a paper bag.  Works for pretty much all fruit.
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.
  • Store peppers in a plastic bag in the crisper for 1-2 weeks.

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.
 Twitter Twitter 

Copyright © 2014 Field Goods, All rights reserved.