Eat more vegetables.
Theme: Busy Bees
Did you know? Bees are the prime pollinators of one-third of all crops worldwide. Honeybees’ pollination services are estimated to be worth $10 billion to $15 billion a year. Scientists have noted a sharpening decline in bee population in combo with poor bee health. Here's how you can help: wild flowers! Honeybees need varied diets just like we do. For our region, good stuff to plant and scatter includes thistle, milkweed, wild geranium, goldenrod, and wild bergamot. Keep our bee buddies buzzin'. 

We just found out that Field Goods qualifies for the criteria for the American Heart Association's Fit Friendly workplace certification. Pretty cool! Check it out here. 

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: Shiro Plums
  • Herb & Allium: Hot Peppers & Summer Savory, Parsley & Basil Bunch
  • Cheese: Mozzarella 
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 are 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.

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. Klein's Kill Fruit 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
Tomatillos Considered a staple in Mexico, tomatillos, or “tomate verde”, have a white, meaty flesh with a tangy, herb-like taste. The fruit of the tomatillo is about the size of a cherry tomato, covered with a delicate husk that should be removed before eating. Store on the counter or in the refrigerator and leave the husks intact until consumption. Don’t worry about peeling or seeding these—the texture softens when cooked. Tomatillos can be eaten raw like tomatoes, though we recommend cooking to mellow the acidity. Grilling is our favorite – direct heat brings out the sweet notes of the tomatillo. Cut into wedges, coat with oil, season lightly, and cook for just a couple minutes on each side. For a real summery dish, serve with warm tortillas, scallions, chile, and grilled shrimp or shredded chicken. Also try roasting, sautéing or stewing. Rexcroft Farm (IPM)
Storage: Refrigerate in a paper bag 2-3 weeks.
Mini Tomatillo Empanadas
Roasted Tomatillo Salsa
Salsa Verde
Tomatillo Gazpacho
Green 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. Rexcroft Farm (IPM)
Storage: 5-7 days in the fridge. 
Kale Chips
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
Easy Salad Dressings (to know by heart)
Lemon Basil Extremely popular in Asian cuisine, lemon basil has the fragrance of sweet lemon that draws you right in. Add a big handful to stirfy. Pairs especially well with chicken. Rexcroft Farm (IPM)
Storage: Basil will turn black in the fridge. Trim the ends and stick in a glass with about an inch of water and loosely cover with a plastic bag. 7-10 days in the pantry. To freeze: wash, chop, and allow to dry thoroughly. Once dry, transfer to ice cube trays with a little bit of water, oil, and lemon juice.  
Lemon-Basil Infused Grilled Chicken
Butterfly a chicken, rub it all over with crushed garlic, ginger and oil if you'd like. Then cover the bottom of a shallow dish with half of your big bunch of lemon basil. Spread the chicken over it and cover the bird with more basil, saving about 1 cup of leaves for the chicken glaze. Rub the chicken's basil into the bird's surface. Lightly cover and refrigerate overnight. To cook, slow roast on the grill or in the oven.
During the last 30 minutes glaze the chicken by brushing with a puree of the 1-cup basil leaves, 3 tablespoons sugar, a seeded and minced Thai chile, the juice of a lemon and 1/3 cup canola oil.
Marketmore or Diva Cucumbers Slice cucumbers thinly and toss with vinegar, olive oil, shallots and salt & pepper for a beautiful, cool summer dish. Add in chives, dill or parsley. Juniper Hill Farm (CO)
Storage: One week in the fridge.
Tomato Cucumber Salad
Cucumber and Mint Salad
Easy Chilled Cucumber Soup
Cucumber Avocado Salsa
Cucumber Noodles and Peanut Sauce
Herby Cucumber Salad
*STANDARD & FAMILY BAGS ONLY* Yellow Taxi Tomatoes Enjoy them raw in salad or slice and toss on top of a pizza. Bruschetta makes a fantastic snack. Toss together tomatoes, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, olive oil, salt, and pepper. Serve on toasted bread slices. Common Hands (OG)
Storage: 1-5 days in pantry until ripe, once ripe refrigerate to prolong life (2-3 days). Refrigeration may degrade flavor or texture. Allow to return to room temperature before using. 
Summer Heirloom Tomato Salad
Grilled Tomato and Scallion Salad
Heirloom Tomato Tart
Tomato Basil Mozzarella Salad
Easy Gazpacho
Donut Peaches Saturn Peaches, also known as doughnut peaches, are smaller and flatter than yellow peaches and have a mellower flavor. Perfect snack. Grill 'em! Fix Brothers Farm (FAM)
Storage: 1-3 days in the pantry until ripe, once ripe you can refrigerate but it is not recommended (may damage flavor and texture). To speed ripening, store in a paper bag. 
Summer Salsa
P
each Divinity Ice Box Pie - A real Southern classic
Peach Ice Cream (make a small batch)
Yellow & 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. To freeze: blanch for 3 minutes, plunge in cold water for 3 minutes, drain, drop in a plastic bag.
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
Bibb 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. Continental Organics (Aquaponics)
Storage: Up to a week in the crisper, put a paper towel in the bag. 
Easy Salad Dressings (to know by heart)

Additional Subscriptions

  • Herb & Allium: Cold Soup Combo Hot Pepper & Summer Savory, Parsley and Piccolo Basil Bunch Sparrowbush Farm (OG) 
  • Fruit: Shiro Plums Klein's Kill Fruit Farm (FAM) 
  • Cheese: Mozzarella (8oz ball) R&G Cheesemakers
  • Bread: Semolina Loaf Cafe Le Perche 
  • Pasta: Carrot 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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