We’re Cookin’! Pt. 2

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Last week we started in with the soups, and this week we’ll chat about that again. But first! Let’s get into this tomato puree. With just this jar, plus this week’s herb & allium subscription, you can easily whip up a Simple Pizza SauceEasy Tomato SoupEasy Pasta Sauce, and finally a rich vegetable soup. The base of any of these is to grab oil (try our canola oil), and cook a lot of onions until they’re translucent. Then add puree, add olive oil, salt, pepper, and at the last minute toss in chopped basil and oregano. VOILA! We’re gonna do a very similar process for that tomato soup…cook onions, add puree…see a pattern? Mark Bittman also has some great soup philosophy you should check out. Dinner tonight? We’re thinking hearty veggie soup, made with tomato, peppers, turnips, onions & garlic. Soup away, sauce it up! You’re ready to rock.


This Week’s Field Goods Favorite
Jarred 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.
Storage: Store in pantry.

Simple Pizza Sauce—use your puree here instead of tomato paste and water
Easy Tomato Soup
Easy Pasta Sauce






We’re Cookin’ Soups!

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We can’t wait for 2015, especially for that first beautiful month of January. Why? Because we’ve decided this month you will learn to cook! This week we want to focus on soups, because it’s gonna get cold people, and soups are too easy and perfect to warm you up. Here’s what you’ll need: a blender (we especially love immersion blenders). No matter the kind you’re making, all you really need to do is put your roasted veggie(s) in a bowl with some herbs & spices, and a liquid (vegetable broth, milk, anything) and just blend it on up. You’ll get a great texture, great flavor, and a super nutritious meal in a matter of minutes. We’ve included soup recipes for most everything in this week’s bag below. Get creative– soup’s here to make you comfortable with experimenting and trying flavor pairings. You’ve got this!

Save these recipes: 15 minute or less soup recipes, easy tomato soup, easy mushroom soup.


This Week’s Field Goods Favorite
Frozen Butternut Squash Puree 

Squash Baby Food on a Spoon -Photographed on Hasselblad H1-22mb CameraThaw this out and you’re well on your way to a delicious soup!
Storage: Toss in the freezer, then take it out.

Curried Butternut Squash Soup – Heavenly!  If you haven’t used coconut milk in your cooking before, you are in for a treat. Try the ‘lite’ version to save fat and calories. 




We Carrot A Lot

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With the holidays approaching, we’re guessing you may need to bring something along to any number of parties in the next week or so. Here’s our suggestion to show you care… BRING A CARROT! Give the gift of health with some good ol’ fashioned Vitamin A. Carrots have so much potential. They can be a fry, they can be a muffin, they can be a slaw– incredible. If only we could all be so flexible!

One of our favorite dessert vegetables, we’re all about decadent carrot cake. Or take a healthier approach and surprise your out of town guests with some out-of-this-world morning glory muffins (a personal staff favorite). If you want to try something new, offer your vegan friends some delicious carrot banana bread. Check below for more fantastic recipes!


This Week’s Field Goods Favorite



A colorful, versatile standard. Roasted, steamed, marinated, or raw, you can’t go wrong with some orange on your plate. Try carrots a new way this week—maybe pureed in this delicious and easy Ginger Curry Soup pre-tested on fussy kids.
Storage: Keep dry & in the fridge, 3-4 weeks.

Roasted Balsamic Carrots
Sesame Salad
Butter Roasted Carrots with Thyme
Honey-glazed Carrots
Roasted Carrots with Cardamom (or whatever spice you have)
Baked Oven Fries






V.I.P. (That is, Very Important Parsnip)

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Very Important Parsnip. We here at Field Goods believe it’s always a good time to try something new. One of our customers told us that they just don’t know what to do with parsnips. HELLO! Peel them like carrots, then cut them up. Roast in the oven with just a bit of olive oil. THEY MAKE IT TOO EASY.

People used to believe that these could cure a toothache. Although this has since been disproved, they are low in calories, high in fiber and vitamin c– still a miracle worker!

Sweet and fabulous… we promise. Their delicious nutty flavor also fits perfectly into roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love it pureed– spread onto large lettuce leaves for a snack.


This Week’s Field Goods Favorite

parsnipNo wonder they look like carrots, the two share a family! These guys may be the best part of winter. The colder it gets, the more sugars they produce while growing, so the sweeter they get. They pair great with leeks and potatoes.
Storage: Up to a month in the fridge.





Turning the table on food loss and food waste

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Do you ever worry about food waste? We know, that is a bit of a low blow to ask a day or two after Thanksgiving. The average family of 4 throws out about $1500 a year in food. That’s more than most of you will spend over an entire year on produce from Field Goods. But, more importantly, that is only half the issue. More food is lost on its way to your kitchen, then WASTED on its way to your trash (or better yet compost).

A big culprit in food waste is our perceptions of beautiful food. Once farms harvest the crops, culling presents itself as primary reason for losses of fresh produce. You can read about the consequences of culling, or the removal of products based on quality or appearance criteria, including specifications for size, color, weight, blemish level, and Brix (a measure of sugar content) here: The National Resource Defense Council study ” Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill“:

  1. A large cucumber farmer estimated that fewer than half the vegetables he grows actually leave his farm. 75 percent of the cucumbers culled before sale are edible.
  2. A large tomato-packing house reported that in mid-season it can fill a dump truck with 22,000 pounds of discarded tomatoes every 40 minutes.
  3. A packer of citrus, stone fruit, and grapes estimated that 20 to 50 percent of the produce he handles is unmarketable but perfectly edible.
At Field Goods we say bring it on, Mother of Nature. Bring us your twisted carrots, your muddled bunches of sweet grapes yearning to be eaten, your rotund rutabagas of your bumper crops. Send these tempting crops to us so that our customers can receive fresh, fabulous tasting, highly nutritious food (at a great value) with the knowledge that mountains of perfectly good produce were not discarded for them to enjoy their weekly delivery.
This Week’s Field Goods Favorite
Kale Sprouts
Great little article from Grub Street earlier this year. Such a versatile veggie. Red Russian Kale + Brussels sprouts = KALE SPROUTS. Sometimes referred to as Lollipop Kale, these sprouts grow on a stalk and produce cool little buds of purpleish kale. Crazy, right? Try cooking it in a heap of ways: pan-roasted, with kimchi puree and brown butter; julienned and tossed with fish sauce, lime, and green chiles;  blanched, then sautéed in a pan with garlic, olive oil, salt and pepper and then tossed with pappardelle. Our favorite — toss with oil with a dash of soy sauce and roaste at 300 degrees for 10 -15 minutes.