Eat more vegetables.
Theme: IT'S WORKING 
Field Goods founder, Donna, just got off the phone ordering from lovely Joe at Vermont Bean Crafters in preparation for the changing season. Here's what he told us: He can buy additional equipment this season for harvesting beans based on our order. THANK YOU for shifting your purchasing to small farms - it makes a real difference!! They can grow because of you.   
PS the edamame in this week's bag is one of the toughest crops to grow in the Northeast. Hats off to Martin at Markristo Farm in Hillsdale! 

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!
FUN FACT ABOUT SUBSCRIPTIONS
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: Sugar Cube Cantaloupe
  • Herb & Allium: Shiso, Parsley & Sorrel
  • Cheese: Garlic & Chive Curds 
We also have lots of other goodies to buy. Get shopping. Log in to your account here.

Please don't WASTE food and energy.  
ORDER/CANCEL DEADLINES
!
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.

Sweet Corn We love fresh summer corn right off the grill or tossed in a salad. For a super easy, fresh summer salad, toss with diced cucumbers and tomatoes, then drizzle with olive oil and lemon juice. Add red onion or garlic and an herb like basil or mint. Barber Farm (OG) 
Storage: Eat ASAP.  
Garlic Corn on the Cob
Fire Roasted Summer Corn Salad
Grilled Corn with Cheese and Lime
Grilled Corn with Basil Butter
Roasted Corn Salad
Kohlrabi Shockingly sweet! The key to Kohlrabi is peeling away the skin and any hard layers until you reach the light layer of crisp flesh. Kohlrabi can be eaten raw, boiled, roasted, mashed, and fried. It can also be stuffed, steamed, or added to soups. Barber Farms (OG)
Storage: Up to a week on the greens, 2-3 weeks in the fridge.
Kohlrabi Fritters
Kohlrabi and Pea Shoots
Kohlrabi with Apples
Kohlrabi with Radishes
Butter Braised Kohlrabi
Kohlrabi Fries—Trust us, your children will thank you for making these
Kohlrabi Slaw—A delicious salad with dried cranberries and walnuts. Vegan and gluten free. Add a sliced apple. 
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) or Common Hands (OG)
Storage: 1-2 weeks in the fridge.
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
Portobello Mushrooms The Portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, add garlic or soy sauce if you like, then grill for about 3-5 minutes on each side. Can also be eaten raw. Bulich Family Farm (OG)
Storage: Up to 5 days in the fridge in a paper bag. 
Edamame The appetizer of choice in most Japanese restaurants, edamame is an immature soybean for mature eaters though kids & immature adults love 'em as well! To prepare: boil water with salt, add the edamame (no peeling or cutting necessary), cook for 5-6 minutes & strain. You can either serve with the pods or peel and pop out the beans to add to salads, pasta, etc. Markristo Farm (CO)
Storage: 1 week in a plastic bag in the fridge. 
Boiled Edamame
Three Bean Salad
Garlic Sesame Edamame
Nectarines Did you know: Nectarines are peaches that lack the genes for fuzz. They’re high in Vitamin C and a delicious late summer treat. Kleinskill Fruit Farm (IPM)
Storage: 2-3 days in pantry until ripe, 3-5 days in the fridge once ripe.  
Nectarine Cupcakes
Nectarine Upside Down Cake
Red Haven Yellow Peaches The more intense flavor of yellow peaches is ideal for baking. Clingstone peaches have flesh that clings to their pits. They are softer, sweeter, and juicier than freestone peaches and hence sought after for canning and preserving (commercially canned peaches are all clingstones). Most grocery stores only carry freestones, so buying clingstones from your farmer is a dream come true for them. Love Apple Farm (IPM)
Storage: 2-3 days in pantry until ripe, 3-5 days in the fridge once ripe.  
Peach Cobbler
Grilled Peaches w/ Bourbon Vanilla Whipped Cream
Roasted Peaches w/ Dessert Wine
Peach & Biscuit Crostata 
STANDARD & FAMILY ONLY Purslane Considered by many to be the most nutritious food in the world...by everyone that doesn't consider kale to be the most nutritious food in the world. Purslane tastes similar to watercress. The stems, leaves and buds are edible and can be used fresh in salads, stir-fried or cooked like spinach. Also try using in soups and stews as a thickening agent. Works well with a lemon vinaigrette and is often paired with mint or feta cheese in salad. Rexcroft Farm (IPM)
Storage: Use fresh. Store wrapped in a moist paper towel in the bag. 
Chopped Arabic Salad - too easy!
Purslane and Parsley Salad (parsley in this week's herb & allium)
Greek Style Purslane Pesto

Additional Subscriptions

  • Herb & Allium: Shiso Common Hands (OG) Parsley & Sorrel Sparrowbush Farm (OG) 
  • Fruit: Sugar Cube Cantaloupe Rexcroft Farm (IPM)
  • Cheese: Garlic & Chive Curds Palatine Valley Dairy
  • Bread: Whole Wheat Loaf Cafe Le Perche 
  • Pasta: Plain Fettuccine Knoll Krest Storage: Use within a week refrigerated, or freeze for 1 month.

Any questions? Email info@field-goods.com

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.
Bringing you a better way to eat.
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