In Your Bag: Week of March 25th

Field GoodsIn the Bag4 Comments

Here’s what you can expect to find in your Field Goods fruit and vegetable bags this week. At-a-glance list is below, scroll for more details!


  • Frozen Green Beans
  • Frozen Diced Peppers
  • Sweet Potatoes
  • Beefsteak Tomatoes
  • Bosc Pears
  • Romanesco Broccoli (Family, Standard, and Small Bags)

Frozen Green Beans

frozen green beans 2From: Markristo Farm (Certified Organic in Hillsdale, NY)

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 freezer. More info

Recipe Ideas:
Fabulous Frozen Green Beans
Baked Parmesan Green Bean Fries
Garlic Lemon Green Beans
Szechuan Green Beans

How Much to Expect in Your Bag:
Family: 1 10-oz pack
Standard: 1 10-oz pack
Small: 1 10-oz pack
Single: 1 10-oz pack

Frozen Diced Peppers

Frozen-Diced-Bell-PeppersFrom: Hepworth Farms (Certified Organic in Milton, NY)

Making life easy, they’re diced for you! A fabulous mix of green, red, and orange diced peppers ready to go. A cup of sliced raw bell pepper, especially red, has 150% of your daily value Vitamin C. Talk about nutritious! Just thaw them out (rinse under warm water, or leave in the fridge), and you’re ready to make any of these amazingly tasty dishes. We love to stir-fry them, because it’s an easy and fast way to create a warm and hearty dish! More info

Recipe Ideas:
Stuffed Pepper Soup
Quick Beef Stir-Fry with Bell Peppers

How Much to Expect in Your Bag:
Family: 1 10-oz pack
Standard: 1 10-oz pack
Small: 1 10-oz pack
Single: 1 10-oz pack

Sweet Potatoes

From: Hudson Valley Farm Hub (Organically Grown in Hurley, NY)

sweet potatoPut some sweetness on your plate this week. Just bake and enjoy with butter and salt. has a great list of 25 Healthy Sweet Potato Recipes!

Recipe Ideas:
Sweet Potatoes Stuffed with Bean & Corn Salad
Twice Baked Sweet Potatoes
Honey Roasted Sweet Potatoes
Oven Roasted Sweet Potato Fries
Sweet Potato Burritos

How Much to Expect in Your Bag:
Family: 2.9 lbs
Standard: 2 lbs
Small: 1.3 lbs
Single: 1.3 lbs

Beefsteak Tomatoes

beefsteak tomatoFrom: Vermont Hydroponic Produce (Integrated Pest Management in Florence, VT)

Slice and plump up your salads with these, or chop and create a pasta dish with added garlic, basil, mozzarella cheese and olive oil. More info

Recipe Ideas:
Oven-Dried Tomatoes
Tomato, Onion and Cucumber Salad
Grilled Tomatoes
Easy Gazpacho

How Much to Expect in Your Bag:
Family: 2.85 lbs
Standard: 2 lbs
Small: 1.15 lbs
Single: 1.15 lbs

Bosc Pears

bosc pearFrom: Migliorelli Farm (Integrated Pest Management in Red Hook, NY)

With its curved stem and elegant, elongated neck, the Bosc is often called the “aristocrat of pears.” This variety also has especially firm, dense flesh, making it ideal for baking, broiling, or poaching. More info

Recipe Ideas:
Roasted Bosc Pears
10 Pear Salad Recipes

How Much to Expect in Your Bag:
Family: 2.45 lbs
Standard: 2.1 lbs
Small: 1 lb
Single: 0.85 lbs

Romanesco Broccoli

romanesco broccoliFrom: Satur Farms (Organically Grown in Cutchogue, NY)

Can be served raw, lightly cooked, or cooked through. It’s delicious steamed and lightly seasoned with olive oil and red wine vinegar. Pre-cooked Romanesco is a great addition to salads, vegetable trays, and pasta. Break the Romanesque into pieces. Place in boiling water for about 3 minutes. Do not overcook, the pieces should be firm. Drain and then quickly submerge the pieces in an ice bath. Remove from the ice bath and dry using paper towels. More info

Recipe Ideas:
Romanesco Gratin
Roasted Romanesco
Romanesco Potato Soup

How Much to Expect in Your Bag:
Family: 1
Standard: 1
Small: 1
Single: N/A

Mixed Fruit Bags

  • Fuji Apples: Fix Brothers Farm (Family Farm in Hudson, NY)
  • Red Grapefruit: Bernard Ranches (Organically Grown in Riverside, CA)
  • Kiwi: Product of Ecuador (Conventional)
  • Petite Bananas: Product of Ecuador (Conventional)

Additional Subscriptions

  • Bread: [East NY / West CT / North NJ] Olive Loaf from Bread Alone (Kingston, NY);
    [Syracuse / North NY] Country White from Mr. Rick’s Bakery (Watertown, NY)
  • Salad Mix: Spinach from Radicle Farm (Organically Grown in New York, NY)
  • Yogurt: Plain Yogurt from North Country Creamery (Organically Grown in Keeseville, NY)
  • Cheese: Asiago Artichoke Spinach from Worldling’s Pleasure (Watervliet, NY)
  • Eggs: One Dozen from Latremore Farm (Certified Organic in Chazy, NY)
  • Pasta: Spelt Fusilli from Sfoglini Pasta (Certified Organic in West Coxsackie, NY)
  • Fruit: Cortland Apples from Yonder Farms (Family Farm in Valatie, NY)
  • Herb & Allium: Dried Rosemary from The Hub on the Hill (Organically Grown in Essex, NY)


All of our products are non-GMO! More info on Farming Methods and read about Our Farmers.

  • Certified Organic: Farm uses organic methods and is certified.
  • Organically Grown: Farm uses organic methods but does not have certification.
  • Integrated Pest Management: Farm uses methods to reduce the use of pesticides and chemical fertilizers.
  • Family Farm: Farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. Small farms use far fewer chemicals than large industrialized operations.
  • Conventional: Farm uses conventional growing methods.


  • 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! New York Times Article
  • 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.


  • If you have an issue, let us know at! This is one way to reduce waste.
  • Items are subject to change depending on weather and farm availability, and may not look exactly like the items pictured above.
  • Visit our Frequently Asked Questions page.


  • $10 Refer a Friend to Field Goods
    Account credit for you and your friend. Join our referral program to start sharing!
  • $50 Refer a Site to Field Goods
    If you know of an employer, library, YMCA , school, church, etc. that might be interested in becoming a Field Goods pick-up location, email us at and include the location name, address, and contact info. We will credit your account $50 when the location hits five customers!
  • Tuesday delivery = Saturday 11:59 pm
  • Wednesday delivery = Sunday 11:59 pm
  • Thursday delivery = Monday 11:59 pm
  • Friday delivery = Tuesday 11:59 pm

4 Comments on “In Your Bag: Week of March 25th”

  1. Hello—My family has been purchasing a weekly farmers market bag for almost a year now. For the most part, we love it!! However, we are becoming very disappointed with both the type and frequency of frozen vegetables that we are receiving. This weekend, I decided to use frozen bags of kale, summer squash, and green beans, all of which were not pleasing. The amount of moisture that is retained from freezing vegetables really destroys the integrity, texture, and taste of them, they are not enjoyable and require a lot more work due to squeezing out excess water before trying to salvage them for cooking. I also do not think it is worth paying for frozen “farm fresh” vegetables, that is a bit ironic. As I previously stated, my family really enjoyed receiving the bag when we first signed up for it. But it is becoming a struggle to want to continue with this service, and we would like to continue to do so!

  2. Hello Pamela,
    I can’t thank you enough for your comment. We have a great option for you. If you see an item that you do not like you can put your subscription bag on hold for that week and select the items that you want individually. That should work perfectly for you as you can opt out of the frozen and pick-up more of the items you love. All the items that we offer in the bag are available for individual purchase. Also, if you would like credit for any of the frozen items just contact and Chris will help you out. Thank you for being a customer!

    1. Hi Donna,

      Thank you for the response! A credit will not be necessary, but we appreciate you offering to do so. Thank you for informing me of the option to curate my bag “per item” rather than by subscription. I will take a look at doing so for next week, once the items for next week are posted. Thank you for your attention to my post!


  3. I have to say I feel differently – vegetables from local farms in NYS during winter would almost have to be frozen or stop for the season, it seems to me. I have been receiving the bags for about four or five years now, and I am actually surprised at the amount of fresh produce I received this year – it’s kept me on my toes, since I don’t usually have quite the same urgency in my meal planning when my vegetables are frozen rather than fresh. But I used the kale in Portuguese soup with the potatoes (yum!) and the diced peppers in fajitas, the spinach in the pasta recipe listed. It probably is a little different than what I would have done with fresh, but still delicious and nutritious. And I roasted the Brussel sprouts just the way I normally would (I was a little nervous, I’ll admit) and they were every bit as good as fresh. I think I used the corn in another pasta dish listed…I think you just need to think of them a little differently when you cook, and that makes a nice change.

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