Eat more vegetables.
Theme: Scrub-a-Dub
We know peeling vegetables isn't exactly a fun kitchen task, but it's something we all gotta do.....or do we?? Let's talk about the vegetable scrubber. Stuff like carrots, potatoes, etc. are the perfect segue out of peeling and into a beautiful world filled with great fiber. Scrubbing means that you're getting all the rich nutrients and dietary fiber from the skin of those veggies (and the great texture and taste)...not to mention all the time you're saving! Invest in a cheap vegetable scrubber.
Our NYT hero Mark Bittman on quitting the peeler game.

CAPITAL REGION FOLKS READ THIS!!!!! VERY EXCITING CDYMCA NEWS: THE YMCA IS GIVING ALL FIELD GOODS SUBSCRIBERS A FREE ONE WEEK PASS IN THE BAG THIS WEEK!!!!! We are so thankful for our partnership with the CDYMCA and for all the Y does in our communities. Look out for your pass in this week's bag if you are a Capital District subscriber. 

We're back with yogurt from North Country Creamery! Watch this adorable video of farmer Ashlee, an amazing farmer up in Keeseville. 
  • REMEMBER to return the SILVER bags and rise above the temptation to pop their bubbles! 
  • Also remember our guarantee: Winter is a tricky time for produce, hard to know what's going on inside each veggie-if you think something's not right, let customer service know!! Thanks!
  • We've launch our New Site Referral promo! $100 gift certificate for our existing customers who set up new delivery site w/ 5+ members to start. Contact Paige.
  • $15 order minimum per customer for delivery.
  • Log in to your account here. Extra items for are still available to throw in your bag.

Please don't WASTE food and energy.  
Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm **new for 2015**
Thursday: Monday 11:59 pm
Friday: Tuesday 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 Tomato Puree 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. Hoeffner Farm (FAM) or Benton Berries Farm (FAM)
Storage: Toss in the freezer.
Simple Pizza Sauce—use your puree here instead of tomato paste and water
Frozen Green Beans These cook in under 10 minutes. Add lemon, garlic and butter. Easy. Markristo Farm (CO)
Storage: Pop in the freezer.
Blue Cheese Walnut Green Beans
Garlic Lemon Green Beans
Braised Green Beans and Summer Vegetables
Sweet-and-Sour Green Beans
Herbed Green Beans with Feta

Green Cabbage Bright and crisp while raw, this cruciferous vegetable mellows when cooked. A little butter and salt over gently cooked cabbage goes a long way and pairs well with roasted meats. Raw cabbage is great for a kicker winter salad— add shredded cabbage to a bowl of hearty greens, then toss in salty cheese, crunchy nuts, and cranberries or roasted beets. Markristo Farm (CO) 
Storage: Keep dry in a plastic bag a weeks in the fridge.
Roasted Winter Cabbage with Bacon
Colcannon: Creamy Cabbage and Potatoes
Vegetarian Borscht
Quick Kimchi
Butter Baked Cabbage
Potato Colcannon  - Classic Irish potato and cabbage dish.
Roasted Cabbage
Sauteed Cabbage 

Fingerling Potatoes Flavorful tuber potatoes. Great roasted and tossed with garlic. Juniper Hill Farm (CO)
Storage: At least 2 weeks in the pantry. 
Crispy Roasted Fingerling Potatoes with Caramelized Garlic
Braised Fingerling Potato Coins
Golden Delicious Apples Deliciously sweet and crunchy, the golden delicious apple is a classic kid pleaser. Serve slices with peanut butter or slip in sandwiches with a sharp cheese for a sweet-salty flavor surprise. Migliorelli Farm (IPM)
Storage: Up to a month in the fridge.
STANDARD & FAMILY Shallots A member of the allium family, shallots are milder than onions or garlic. When slowly cooked, shallots become sweet. Toss with oil and salt, then cook in a warm oven until they soften. Shallots also taste great raw, especially in salad dressings. Try whisking together minced shallots, lemon juice, salt & pepper and olive oil to top a kale salad. Fledging Crow (OG)
Storage: One month in the pantry or fridge. 
Caramelized Shallots
Shallot Vinaigrette
Pan-seared chicken breasts with shallotsEasy and delicious, this would go well served over mashed redskin potatoes and sprinkled with fresh chives.   
Sea bass with lemon-shallot butter –As Pioneer Woman says, this is a "method", not a recipe, and is a quick treatment for many different types of fish including salmon or haddock. 
Simple shallot pasta—Olive oil, shallots, pasta, and parmesan—doesn't get much simpler than that. Parsley and/or chives would jazz it up even further. Grab a baguette to soak up the juices.
Sweet Shallot Dressing—Roasting the shallots makes this dressing a special treat.
Frozen 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 OR throw on the bottom rack under the broiler for about 15 minutes. To boost the flavor, toss with raisins, pine nuts, crushed red pepper, and salt. Dagele Brothers Farm (IPM) 
Storage: Pop in the freezer. 
Cauliflower Popcorn: Kid-friendly alert! May even rival kale chips... Snip the cauliflower head and reserve the core and stems for another use. 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
Healthy fettuccine alfredo with cauliflower sauce and sweet peas

Additional Subscriptions

  • Herb & Allium: No herb & allium subscription this week but we've got dried herbs & onions in the store
  • Fruit: Granny Smith Apples Samascott Orchards (FAM)
  • Cheese: Feta North Country Creamery 
  • Bread: Semolina Loaf Cafe Le Perche
  • Pasta: Sweet Red Pepper Shells Knoll Krest Storage: Use within a week, or freeze for 1 month.

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 - None of our products are GMO.
Bringing you a better way to eat.
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