Eat more vegetables.
Theme: WONDER-VEG: Broccoli
Broccoli has some serious super powers. Amongst all of the commonly consumed cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin C. PLUS: 250 calories of broccoli (about 12% of a 2,000-calorie diet) will give you the full daily requirement of fiber. Broc is very easy to overcook. Once it's bright green, STOP COOKING! It'll turn to mush and you'll start losing all those great nutrients. Your broccoli should have a lil' crunch to it. Enjoy!

SUPERCHARGE YOUR SCHOOL: Make sure you tell the PTA at your school about our fundraiser program, Carrots Not Candy. 

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!
You can order the ADDITIONAL SUBSCRIPTIONS on a one time only basis in our website! The extra subscriptions are listed at the bottom of the newsletter. This week is a great time to try stuff:
  • Fruit Subscription: Seckel Pears
  • Herb & Allium: Lemon Thyme, Thyme, Tarragon
  • Cheese: Salted Butter 
We also have lots of other goodies to buy. Get shopping. 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're not loving something, let customer service know!!  (This is how we reduce waste and cost.)
  • Items are subject to change depending on weather and farm availability. 
  • Tip 1: 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
  • Tip 3: 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. Markristo Farm (CO) 
Storage: 3-5 days in the fridge. 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.  
Blue Cheese Walnut Green Beans
Garlic Lemon Green Beans
Braised Green Beans and Summer Vegetables
Sweet-and-Sour Green Beans
Herbed Green Beans with Feta
Pesto Green Beans and Tomatoes
Summer Green Bean Salad
Cauliflower Cauliflower has an exceptional nutritional density, which means it contains substantial amounts of vitamins and minerals with very few calories. Mark Twain calls cauliflower "cabbage with a college education." For a quick fix, sauté cauliflower florets and sliced garlic in olive oil until browned and tender. To boost the flavor, toss with raisins, pine nuts, crushed red pepper, and salt. Shaul Farm (FAM)
Storage: One week in the fridge. 
Cauliflower Popcorn: Kid-friendly alert! May even rival kale chips. Snip the cauliflower head and reserve the core and stems for another use. Coat with salt and olive oil, then spread on a lined baking sheet. Roast in the oven at 425 degrees for a half hour or so, turning the cauliflower over halfway through. Serve warm and toss with Parmesan cheese. 
Cauliflower Puree 
Cauliflower Mac & Cheese
Roasted Cauliflower
Grilled Cauliflower Steaks with Pesto
Healthy fettuccine Alfredo with cauliflower sauce and sweet peas
Collards Collards can be substituted for any cooking green. There are many conflicting opinions on how long collards should be cooked—we braised them 10-15 minutes and they were great, while others swear collards should be cooked for a couple hours. Barber Farm (OG)
Storage: 4-5 days in the fridge. 
Braised Collards with Tomatoes
Browned-Butter Collard Greens
Carrot Soup and Collard Greens in Coconut Butter + Dukkah -You can get coconut butter here or substitute with coconut oil, which you can find in the grocery store. 
1 tablespoon extra-virgin olive oil, plus more for the dish
1/2 yellow onion, grated
2 bunches collard greens (about 1 1/4 pounds total) , ribs removed, leaves roughly chopped
1 cup reduced-fat (2%) milk
2 tablespoons all-purpose flour
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup coarse fresh whole wheat bread crumbs
1/2 cup shredded parmesan cheese
2 teaspoons finely chopped fresh thyme
1 lemon, cut into wedges
Preheat the oven to 400°F. Oil a round 9- or 10-inch casserole dish and set aside. 
Heat oil in a large, deep skillet over medium-high heat. Add onion and cook, stirring often until golden, 2 to 3 minutes. Add collard greens and cook, tossing often until wilted, just tender and any residual liquid has cooked away, about 5 minutes. Meanwhile, in a large bowl, vigorously whisk together milk, flour, nutmeg, salt and pepper. In a medium bowl, toss together bread crumbs, cheese and thyme. Transfer contents of the skillet to the prepared dish, pour over milk mixture and scatter with bread crumb mixture. Bake until golden brown and crunchy on top, about 20 minutes. Serve with lemon wedges to add extra flavor. 
Yummy Peppers These are as sweet as it gets! Put them right into the lunchbox for snack time. Hepworth Farms (CO)
Storage: 1-2 weeks in the crisper drawer of the fridge. 
Seriously, just snack on them. Or halve and toss on your salad, in sandwiches or wraps. 
Frying Peppers Also good on the grill! Great with Italian seasoning, but also try coconut lime combo with these. Hepworth Farms (CO)
Storage: 1-2 weeks in the crisper drawer of the fridge.
Charred Peppers with Parmesan Recipe
makes 2 side dish or appetizer servings
4 Italian frying peppers, large
2-4 tablespoons olive oil, as needed - start with 2
2 tablespoons grated parmesan cheese, plus more to taste
Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tablespoons olive oil. Add the peppers cut side down in a single layer -- you may need to fry the peppers in two batches if you can't fit all the peppers in the skillet at once with breathing room around them, so hold on to that extra 2 tablespoons olive oil. Cook without stirring or moving the peppers for 5 minutes, letting the steam building up under the peppers' "domes" soften them. Flip the peppers with tongs and cook undisturbed for 5 minutes more, letting the skin of the peppers blister and char in the oil. Continue to cook and flip until the peppers are as soft and blackened as you'd like, anywhere from 5-10 minutes more. Repeat with the remaining peppers and olive oil as needed. Transfer the charred peppers to a plate and blanket generously with Parmesan cheese. Serve immediately.
Flemish Pears This heirloom pear was introduced in America in the early 1800s. The large, rounded fruits are meltingly tender, sweet and aromatic. Originally known as "Sweetmeat of the Woods," we prefer "Flemish Beauty." Fix Brothers Farm (FAM)
Storage: 1-4 days in pantry until ripe, up to 5 days in the fridge once ripe. 
Roast Pears 
Zestar! Apples A very crisp, early season apple developed by horticulturists at the University of Minnesota. “Crunch into Zestar!” Fix Brothers Farm (FAM)
Storage: If unripe: 1-3 days in the pantry, 3-4 weeks in the fridge. 
Old-fashioned Apple Crisp
Apple Pie Cheat with store bought crust (one for the bottom and one for the top) and no one will be the wiser.
Apple Turnovers
German Apple Pancakes
Broccoli A staple that can easily be played up. For a quick dish, sauté with soy sauce, oil, garlic and almonds. We like roasting broccoli with a few chiles and a bit of lemon…yum. Shaul Farm (FAM)
Storage: Keep very dry. 3-5 days in the fridge. 
How to cook broccoli
Roast Broccoli with Lemon
Pureed Broccoli Soup (cream optional)
Broccoli with Parmesan Sauce
Sautéed Asian Broccoli
Broccoli Olive Pasta

Additional Subscriptions

  • Herb & Allium: Lemon Thyme, Thyme, Tarragon Sparrowbush Farm (OG) 
  • Fruit: Seckel Pears Migliorelli Farms (IPM) 
  • Cheese: Salted Butter Kriemhild Dairy 
  • Bread: Pesto 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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