Return of the HA

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!HA in Polynesian culture refers to “breath of life,” but here at Field Goods it’s just a fun abbreviation for herb & allium. Similar in that our HA is the (literal) spice of life! We’re so excited to have the herb and allium subscription back after a brief hiatus. All y’all that previously had signed up for it will automatically start receiving it again. New folks can also grab the herb and allium as an extra item just to try it for this week if you gotta have that garlic and onions dream team this week– woo-hoo for warmer weather!


This Week’s Field Goods Favorite
Hydroponic Japanese Peppergrass & Shanghai Spinach or/and Shanghai Spinach 

herbSpicy Asian greens including a variety of colorful and delicious Mizunas and Choys.  The Shanghai Spinach is striking combination of Tatsoi and Red Komatsuna! This tastes like spinach and looks anything but.​ Both go excellently with a few well-chosen spices and herbs and a quick sauté, get cooking!

Storage: 1-2 weeks in the fridge. If you keep the roots moist, then they will last longer.

Spinach with Nutmeg and Lemon
Garlic Sautéed Spinach
Perfect Spinach Salad—this last one is for the bacon lovers in your life from Pioneer Woman’s ranch.



Bring on the heat: Spinach this week!

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With this nice stretch of sunny warm weather we’ve just had comes great news from our greenhouse growers…..Spinach! Greenhouses need two things to work: light and heat. (Plus the love & dedication of our small farmers.) This snowy, bitter cold winter has made producing an even bigger challenge for our growers, and we are thrilled to have some hardy greens back in the bag.

This Week’s Field Goods Favorite

SpinachThis green is best when eaten raw or lightly braised. To braise, toss with hot oil and garlic for a few minutes and then add splash of liquid. We like to add Parmesan cheese. If you choose to steam it, wash and steam for just 5-10 minutes. This preparation method preserves nutrient content. Katchkie Farm (CO)
Storage: 1-2 weeks in the crisper with a paper towel in the plastic bag.

with Nutmeg and Lemon
Garlic Sautéed Spinach
Perfect Spinach Salad—this one is for the bacon lovers in your life from Pioneer Woman’s ranch.



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