Eat more vegetables.
Theme: What Even is IPM? 
Sustainable farming requires our farmers to be flexible, open to change at a moment's notice, and trying new things. Here at FG we often refer to our IPM growers as "The Bug Guys." IPM is a sort of continuum based on the grower's goals, established thresholds, and making good judgments. The EPA views it as an effective and environmentally sensitive approach to pest management that relies on common-sense practices. IPM programs use current, comprehensive information on the life cycles of pests and their interaction with the environment. Cool stuff like pheromones come into play, as well as more common pest control methods. Because it's such a complex method, it's hard to certify (like organic) but you'll see the acronym on a small swath of the farms we work with. Get more info from the EPA.   

PICK UP AT A SCHOOL?? Let us know when your school is back online (Sept. 9th-ish?) Plus don't forget to tell the PTA about our fundraiser program

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: John Boy Yellow Peaches
  • Herb & Allium: Sage & Lovage
  • Cheese: Havarti 
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 Curly Kale How to Kale Easy to cook and incredibly healthy. For a quick dish, cook kale for a minute in a pot of boiling water. Drain, squeeze out excess water, and sauté with olive oil and garlic for just a couple minutes. Barber Farm (OG)
Storage: Up to two weeks in the crisper.  
Super Easy Kale Chips
Just strip the leaves off the stems, place in a plastic bag with a little oil and soy sauce mixture (by little we mean enough to lightly coat—worse thing you can do is add too much), shake the bag, and place in the oven at 280 degrees for 10-15 minutes.
Tuscan Kale Caesar Slaw
Grilled Kale Salad with Ricotta and Plums
Spicy Soy Kale Salad
Lemony Kale Salad
Tomato, Kale and Mozzarella Sandwich With Parsley
Baked Kale Chips
Grilled Kale
Kale Chips
Kenyan-Style Kale and Tomatoes
Heirloom Beefsteak Red Tomatoes Slice and plump up your salads with these, or chop and create a pasta dish with added garlic, basil, mozzarella cheese and olive oil. Hepworth Farms (CO)
Storage: 1-5 in pantry days until ripe, 2-3 days once ripe. You can refrigerate but it may affect flavor/texture.
Summer Heirloom Tomato Salad
Grilled Tomato and Scallion Salad
Heirloom Tomato Tart
Tomato Basil Mozzarella Salad
Super Easy Sauce
Easy Gazpacho
Tomato, Onion and Cucumber Salad
Grilled Tomatoes
Heirloom Round Italian Eggplant A bulbous, plump variety with blackish-purple skin. Use in ratatouille, pastas, and baked dishes. The perfect eggplant for stuffing. Hepworth Farms (CO) 
Storage: Up to one week wrapped in plastic in the fridge.
Eggplant Dip
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with toasted bread.
BACK BY POPULAR DEMAND Shishito Peppers or 獅子唐辛子 are a Japanese variety of smaller peppers. Perfect for grilling because of their thin skin, stick 'em with a skewer and let them char and blister. Hepworth Farms (CO)
Storage: Up to a week in the crisper, put a paper towel in the bag. 
Simple Peppers
Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem.
Green Zucchini Tender, versatile and sweet. What you dream about all winter long. Great grilled! Running Creek Farm (OG)
Storage: 4-5 days in the fridge in a plastic bag, airtight container, or wrapped tightly in aluminum foil. 
Grilled Zucchini and Summer squash
Zucchini Fritters
Zucchini Oven Chips
Zucchini Parmesan Crisps
Grilled Zucchini
Roasted Zucchini, Onions and Peppers
STANDARD & FAMILY BAGS ONLY Glow Peppers These small peppers are seriously sweet. They’re the perfect snack for school lunches, or munching at your desk at work. They’ll convert anyone to team pepper. Hepworth Farms (CO)
Storage: 1 week in a plastic bag in the fridge. 
Ground Cherries Petite, husked cherries with a sweet, near pineapple-like taste. Ground cherries are great raw and make for an exciting salad. More: five ways to eat ground cherrries from the Smithsonian. Rexcroft Farm (IPM)
Storage: Up to 3 days in the fridge. Cover with plastic. 
Ground Cherry and Vanilla Compote
Ground Cherry Salad
Blue Beauty Plums At the peak of their season! Wonderful raw, but also flavorful when cooked. Delicious with cream-based dishes like ice cream or rice pudding. Love Apple Farm (IPM)
Storage: 2-3 days in pantry until ripe, 3-5 days in the fridge once ripe.  
Honey-Lavender Plum Gratin 
Shrimp and Plum Kebab
Plum Chutney

Additional Subscriptions

  • Herb & Allium: Lovage & Sage Bunch Letterbox Farm (OG) 
  • Fruit: John Boy Yellow Peaches Fix Brothers Farm (FAM)
    Storage: 1-3 days in the pantry until ripe, 3-5 days in the fridge once ripe. 
  • Cheese: Havarti North Country Creamery
  • Bread: Sourdough Loaf Cafe Le Perche 
  • Pasta: Tomato & Basil 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.
Bringing you a better way to eat.
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