Eat more vegetables.
Theme: Peachy Keen 
THEY'RE HERE!!! Man, summer is an exciting time to be alive - especially if you're a Field Goods subscriber. These yellow peaches are going to remind you of all the best parts of summer. Throw sliced peaches right on the grill and top with fresh whipped cream, or simply enjoy as a sweet snack on its own. Stone fruit season is upon us and it is good. Don't let friends miss out on the bliss - forward them this email! 

Want $100? If you think a friend would enjoy veggie delivery to their workplace, tell them to Contact Paige. Once there are 5 people signed up, we put $100 on your account. Spread the veggie word!
  • Stuff in the store now - BUTTER, white balsamic vinegar, polenta, pinto beans, and more. Check it out right on the main ORDER page.
  • Log in to your account here.

Please don't WASTE food and energy.  
Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm
  • Our veggie guarantee: if you think something's not right, let customer service know!!
  • Items are subject to change depending on weather and farm availability. 
  • Tip: 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). NY Times
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.

Green Beans These cook in under 10 minutes. Add lemon, garlic and butter. Easy. Do not wash until ready to use. You can freeze
green beans—blanch for 3 minutes, plunge in cold water for
3 minutes, drain, drop in a plastic bag and in the freezer
they go.  Markristo Farm (CO) 
Storage: Up to 5 days in the crisper. 
Parmesan Crusted Green Beans 
Ingredients:1 pound thin green beans1 candy onion 
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F. Trim off the tough end of the beans and arrange the beans and onions on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans and onions, about 10 minutes. Let sit a few minutes for the cheese to cool slightly. Lift the beans and onions out onto a platter and serve.
Candy Onions are sweeter, milder onions, though not quite as tooth-achey as their name implies. Top your Fourth of July burgers with 'em or eat them by themselves. Too delicious. Barber Farm (OG) 
Storage: A few weeks in the fridge. 
Swiss Chard Cooked chard is a great stand-in for spinach. The stems can be steamed or grilled like asparagus. While Swiss Chard is naturally bitter, cooking mellows the flavor. Unless the stems are tender, remove them and just prepare the leaves. You can prepare chard in a jiff by sautéing it in olive oil with some garlic—toss in some chili for a little zip. Barber Farm (OG)
Storage: Up to a week in the crisper.
Sautéed Chard with Garlic and Chili,
Chipotle Cheddar Chard
Gnocchi with Chard and White Beans
Stuffed Chard with Marinara
Swiss Chard with Olives and Lemon
Asian Style Swiss Chard
Grilled Tomato, Mozzarella and Swiss Chard Wraps
Garlicky Sautéed Swiss Chard
Parsley  is seemingly the most popular herb to cook with (hands down in Mediterranean cuisine). It derives its name from the Greek word meaning "rock celery" because they are plant cousins (probably not an actual horticultural term). Thistledown Farm (OG)
Storage: Up to a week in the crisper. 
Sprinkle fresh chopped parsley on basically anything, especially with lemon & garlic on chicken or fish. 
Pesto with Parsley - substitute any or all basil for parsley
Yellow Peaches A summer staple we can't wait to sink our teeth into. We're super excited to have Love Apple's peaches this year after the farm suffered a tragic fire and was out commission. So happy to buy from these guys again! Love Apple Farm (IPM) or Klein Fruit Farm (FAM)
Storage: 3-5 days in the pantry. 
Peach Cobbler
Lettuce Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, died cranberries, roasted sunflower seeds, shaved parmesan, or chick peas. Farm at Miller's Crossing (CO)
Storage: Up to a week in the crisper, wrap lettuce in a paper towel within the plastic bag to keep dry. 
Easy Salad Dressings (to know by heart)
Garlic Scapes are the immature flower stalks of garlic. Scapes are only available for a few weeks out of the year so we get them while we can. Use them as you would use garlic or scallions. They can be eaten cooked or raw. You can also freeze garlic scapes. Shaul Farm (FAM)
Storage: Freeze 'em!
Grilled Garlic Scape and Kale Pizza
Garlic Scape Pesto
Sautéed Garlic Scapes with Sesame Oil
Garlic Scape Lemon Pasta




Cattle Beans, Hutterite or Soldier Beans (Pre-cooked!) Incredibly versatile, rhubarb can be used for desserts, pastries, jams, pickles, conserves, sauces and more. Make rhubarb Twizzlers by sugaring and roasting. Vermont Bean Crafters (CO)
Storage: Toss in the freezer. Thaw when ready to use. 
Sweet and Spicy Dirty Rice with Beans and Greens
1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
1 tablespoon peanut oil
1 1/2 cups chopped yellow onion
10 ounces cooked chicken andouille, or other spicy chicken sausage, cut into 1/2-inch pieces (OPTIONAL)
1 cup chopped green bell pepper1 cup chopped red bell pepper
2 cloves garlic, minced
½ cup apple, small dice
1 cup spinach and chard chopped, stems and leaf
1 cup soldier/hutterite beans, cooked
2 teaspoons chopped fresh thyme leaves
1/4-1/2 teaspoon cayenne pepper
¼ cup apple cider vinegar
1/4 teaspoon salt
Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for 10 minutes.
While the rice is standing, heat oil in a large nonstick skillet over medium heat and add sausage (optional) and sear until browned. Add onion, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Add apples,greens and beans. Stir in thyme, cayenne and apple cider vinegar to taste and salt. Stir the vegetable mixture into the rice and serve.
OR Pinto OR Black Beans (Pre-cooked!) These black beans are organic, shelled, and pre-cooked, simply defrost. Eat cold in a mixed beans and veggie salad with feta and salad dressing, or heat up and add to chili. Vermont Bean Crafters (CO)
Storage: Toss in the freezer. Thaw when ready to use. 
Kale & Bean Stew
Swiss Chard and Black Bean Quesadilla
olive oil
2 whole tortillas 
1/2 bunch of swiss chard, stems removed and torn into bit size pieces
1 jalapeño pepper, seeded and diced
1/2 cup of black beans, drained and rinsed
1/4 yellow onion, diced
1/3 cup of shredded cheese (such as sharp cheddar)
hot sauce
In a large skillet sauté your onion and jalapeno pepper in a little olive oil for 2-3 minutes. Add black beans and chard. Cook for about 2 more minutes. Remove from heat and place mixture into a bowl. Add a little more oil to the same pan and add one of the tortillas. Add some shredded cheese, half the bean mixture, some hot sauce, followed by a little more cheese. Place the other tortilla on top and fry for about 3-5 minutes per side.

Additional Subscriptions

  • Herb & Allium: "The Potato Salad Bundle" Garlic Chive, Chive, & Parsley Bunch Sparrowbush Farm (OG) 
  • Fruit: Peaches Love Apple Farm (FAM) 
  • Cheese: Grated Parmesan Palatine Valley Dairy
  • Bread: Lemon Blueberry Loaf Cafe Le Perche 
  • Pasta: Beet Fettuccine Knoll Krest Storage: Use within a week refrigerated, or freeze for 1 month.

Any questions? Email

Key for growing methods:
  • CO - Certified Organic
  • OG - Organically Grown (farm uses organic methods but does not have certification).
  • IPM - Integrated Pest Management (methods used to reduce the use of pesticides and chemical fertilizers).
  • FAM - Family farm (farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. As a general rule small farms use far fewer chemicals than large industrialized operations).
  • Non-GMO - None of our products are GMO.
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