In Your Bag: Week of July 15th

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

Family, Standard, Small, and Single Bags Include:

  • Tart Cherries
  • Sweet Corn
  • Fresh Summer Garlic
  • Japanese Eggplant
  • Green Beans
  • Celery

Carb-Conscious Bags Include:

  • Japanese Eggplant
  • Green Beans
  • Celery
  • Red & Green Kale
  • Romaine Lettuce

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Lydia Loves Lewisboro Library

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We just ran our very first sweepstakes, the I Love My Library Sweepstakes. We offered entrants the chance to win a $100 Field Goods gift certificate, and we’d donate $500 to a library of the winner’s choice! It was heartwarming to see so much enthusiasm and love for libraries from our community and beyond.

AND THE WINNER IS…….. Lydia Romero, who chose to donate $500 to the Lewisboro Library!

The photo is of Lydia (left) with Cindy Rubino (right), Director of the Lewisboro Library.

Lydia volunteers at the Lewisboro Library. She’s excited for the library to use the donation for their programming, which “is always great and a lot of fun.” Lydia cares “about farmers and the food they grow because fresh veggies and fruit tastes SO much better. I can really tell the difference between just-picked produce compared to produce I buy in my supermarket.” She also LOVES the Field Goods selection!

Cindy Rubino found out about Field Goods 6 years ago, and opened up the Lewisboro Library as a Field Goods pick-up site because “it’s a great way to promote healthy eating and great food. Field Goods is one offering that’s really helped develop our goal to grow as a community center.” Cindy plans to use the donation for operating costs towards health programs and purchasing resources that promote wellness. In addition to books, crafts, movies, reading groups, painting, technology, and much more, this year the library focused their themes on the 50th anniversary of the moon landing, so they developed programs around space exploration. How cool?!

Thanks to everyone who participated. And huge thanks to all the libraries for your dedication to your communities!

Japanese eggplant, the long & slim of it.

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Japanese eggplant is a long, slim type with thin skin, minimal seeds, and a delicate flavor. The specific variety that was grown for us by Stoneledge Farm is called Orient Express, which is renowned for being one of the most dependable Japanese eggplants.

Tender and quick cooking, Japanese eggplant is a great starter eggplant. This fruit (did you know eggplant is a botanical fruit?) is one of the best eggplant varieties for grilling. Check out these NY Times grill tips, with variations for all styles (they really report on everything…). Also, we’re throwing a funky recipe into the mix, one inspired by Filipino cuisine: Eggplant Slices Dipped in Egg.

In case you decide to play Trivial Pursuit Farmer Edition (not a real thing… yet), here’s some eggplant background: Historical documents and genetic data have shown that eggplants were first domesticated in Asia, somewhere in the region of China and India. It’s only recently that we’ve been able to pinpoint the origin of most of the wild species that are related to the cultivated eggplant. We were surprised to learn that many of them came from the savannas of Africa.

In Your Bag: Week of July 8th

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


  • Pattypan Squash
  • Sweet Cherries (Not Included in Carb-Conscious Bag)
  • Broccoli Rabe
  • Fennel (Not Included in Single Bag)
  • Radish Shoots
  • Garlic Scapes

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The Squash Spaceship

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Pattypan Squash looks like something we’d find in the Area 51 garden. Fortunately for all of us they don’t initiate an alien abduction, but we do have recipes for you to try that are out of this world.

These squash spaceships can be found in white, green, and yellow, and they’re an ancient variety of summer squash that’s been grown for centuries here in the northeast. We can thank Native Americans for cultivating such a delicious heirloom over hundreds of years. FYI the word “Squash” comes from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”

Since pattypans don’t have as much moisture as zucchini, it’s a great summer squash for kabobs and grilling. The quintessential summer pastime! You can eat the skin if you don’t feel like peeling, and the seeds in the middle are typically scooped out. In addition to the grill, you can try frying, steaming, sautéing, roasting, and baking. Any option is great with these gems.

We have friends who love to scoop the tender flesh and mix it with other veggies, herbs and spices, and meat. Once the mix is ready, cooked or uncooked (probably unwise if it contains meat), they insert into the pattypan’s unique shell. The results are delectable stuffed squash spaceships.