Veggies Change Lives

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Did we ever tell you the story about your co-worker who was feeling a little down, and shrieked each time she saw her grocery bill? Well, your co-worker became a Field Goods subscriber and as a result, everything changed! Our diet study with the Sage Colleges Nutrition Department (link on our website) confirmed what you already know: FG improves your diet and saves you money.

On average, FG subscribers eliminate at least one trip to the grocery store a month (so at least one headache). Most of all, FG subscribers are happier with their diet ESPECIALLY if they have kids. In addition, this week is a kid-friendly bag! So get them in the kitchen to try different veggies (pea greens maybe?) and learn how to pack a delicious, nutritious lunch. We’re here to help!


This Week’s Field Goods Favorite
Pea Greens 

Pea_Greens.1Young vines. Delicious raw or cooked—sauté quickly with olive oil and garlic for a delicious healthy side dish, or put them in a bowl on the table and watch your kids nibble them like bunnies. To further entice the little ones, try tossing with a little melted butter and sugar. These nutritional powerhouses are packed with vitamins A, C and folic acid— read up while you cook! If you need a burst of spring this week, pea shoots make a wonderful pesto—10 minutes, 6 easy ingredients and a plate of pasta make an amazing meal.
Storage: Up to 2 weeks in the fridge.

Sautéed Shoots
Shoot and Goat Cheese Salad Feel free to sub in your favorite grain
Garlicky Shoot Tangle
Shoot Breakfast Sandwich 



Eat Yer Colors: They Can’t Be Beet!

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Color is critical in eating and cooking. Not only do you want to eat stuff that looks good, the more colorful it is the better it is for you. We know trends like ‘eat the rainbow’ often sound silly, but a rainbow plate packs a big, balanced nutritional punch (plus it’s pretty). Color is super important in cooking because when vegetables are brightest in color, they’re done cooking! Veggies should be crispy and crunchy and bright. Broccoli should be bright green when you eat it! Beets are a great pick-me-up to a plate! If it falls over into the yellower side, you’ve gone too far. As the veg loses color, it also loses nutrients.

So welcome the crunch: It means you’re gettin’ your vitamins and minerals.


This Week’s Field Goods Favorite
Multicolored Beets 

BeetsDid you know that a cup of raw beets has only 58 calories? Beets are in the same family as chard and spinach. If you have a mandolin slicer, julienne the beets and then toss with oil and lemon—beautiful and tasty. This web page has a nice summary of how to microwave, roast, sauté, and steam beets. Notice boiling was not mentioned—do not boil! Boiling sacrifices the quality and flavor of the beet and releases an unpleasant aroma.
Storage: At least 2 weeks in the fridge.

Sweet and Salty Beet Burgers
Boiled Beet with Tarragon Butter
Grated Raw Beet Salad
Raw Beet “Tea” Sandwiches
Brown Sugar-Glazed Beet



Scrubbing Your Vegetables Has a Real A-Peel

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We know peeling vegetables isn’t exactly a fun kitchen task, but it’s something we all gotta do…..or do we?? So 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. As a result of scrubbing, 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 and try leaving the peel alone!

Our NYT hero Mark Bittman on quitting the peeling game.


This Week’s Field Goods Favorite
Fingerling Potatoes

peelFlavorful tuber potatoes. Try roasting them and then tossing the potatoes with garlic. Perfect for a quick hash, or a breakfast scramble. You definitely don’t need to worry about peeling these!
Storage: At least 2 weeks in the pantry,  as long as you keep them away from your onions!

Crispy Roasted Fingerling Potatoes with Caramelized Garlic
Braised Fingerling Potato Coins




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Mashing’s great–who doesn’t love mashed potatoes? This week we’ve got some great stuff that can be mashed and/or smashed. Smashing is essentially lazy mashing (still a bit chunky). So this is a perfect moment to get the kids involved!! Mashed vegetables bring their own sweetness and color to the party, which makes for a pretty dish and a nice break from the norm. Most vegetables can be scrubbed or peeled, cut into chunks and then boiled until tender. If you’re a lil bit nervous to jump into a new mash, try in combination with potatoes you know and love. Fear not the smashing–welcome it!






This Week’s Field Goods Favorite

celeriacA starchy, versatile root vegetable with a more mild taste than celery. NPR calls it “the vegetable world’s ugly duckling”, but we like to think its looks add to its charm…We just can’t get enough celeriac.
Storage: At least two weeks in the fridge.

Celeriac Chips
Smashed Celeriac
Celeriac Coleslaw
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celeriac french fries: cut into short stalks, boil for two minutes, then cover with a mix of salt & pepper, garlic, and rosemary. Bake at about 375 degrees for 45 minutes or until golden brown. 


Here Come the Sunchokes: Try Them While They Last!

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INTENSELY COOL BAG, FOODIES TIME TO HOLD ONTO YOUR HATS… Sunchokes are coming your way. Indigenous to North America, because they’re the tubers of sunflowers! They’ve got a delicate, sweet and nutty flavor similar to an artichoke. Use ’em any way you’d use potatoes, so rather than peeling them, just scrub them. For roasting, cube into half dollar sized chunks and add a little olive oil. A great dish to make while you’re working on the stove! It’s 2015, people– time to discover your new favorite vegetable.


This Week’s Field Goods Favorite

sunchokesOtherwise known as Jerusalem Artichokes are starchy sunflower tubers. Their nutty taste resembles a cross between artichokes and potatoes or water chestnuts. Like potatoes, these can be eaten either with or without the skin, which has great nutritional value. Roasting is gonna be your best friend here. Raw sunchokes make a great addition to salads, too!

Storage: Keep dry in a plastic bag up to one month in the fridge.

Roasted Garlic Sunchoke
Shaved Sunchoke Salad with Parmesan and Arugula
Fried Sunchoke Chips with Rosemary