Eat plants, not junk! Field + Farmer started as an urban farm in Chicago and blossomed into a farm fresh, plant-based producer of dressings, dips, juices and bars. Here’s how:

As a way to reduce waste on their urban farm, they started using leftover basil to make salad dressing.  The dressing was a huge hit, sparking an idea to use these premium, local-sourced ingredients to produce delicious, clean-label, plant-based products that directly supported farmers in their network.

Since then, their product line has expanded to include:

·       Dressings:  Ranch, Caesar, Apple Balsamic, Honey Mustard, Lemon Garlic Basic Vinaigrette, Roasted Garlic Italian and Sweet Basil Vinaigrette,

·       Dips: Ranch, Spinach Artichoke, Vegan Queso, Buffalo, Caramelized Onion, Basil Pesto, Curry Turmeric, Garlic Beet, Garlic Chive, and Red Pepper Spicy Party Dips

·       Juices: Cucumber Celery Apple, Lemon Apple with Ginger-Cayenne, Pineapple Celery Apple with Basil-Turmeric, Apple Beet with Ginger, Apple Kale with Lemon-Wheatgrass, Carrot Apple Orange with Lemon-Ginger

·       Refrigerated plant-based bars: Carrot Cake, Cocoa Brownie, Peanut Butter Cookie

In 2021, nearly half of all the produce that went into their products were local to their Midwest facility, and they routinely donate to organizations that support farmers. ENTREE has tasted all of these excellent products and highly recommend them: big, farm fresh flavors, allergen-free, no chemical preservatives and priced right. Available at Whole Foods. Visit http://www.fieldandfarmer.co