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Check in here for a weekly update on the great local food we're delivering, and what's happening around the Intervale Food Hub!

Fall/Winter 2017

Vermont eggs, herbs, mushrooms, and vegetables from our Fall/Winter Season

Vermont eggs, herbs, mushrooms, and vegetables from our Fall/Winter Season

Our Fall/Winter 2017 Season is Open!

We are so excited to start a new season of delicious local food. Whether you're someone who loves to participate in the Intervale Food Hub all year round, or if you're someone who loves to join us where the Summer leaves off, we have something great for you. 

Fall/Winter Dates: Deliveries for our Fall/Winter Season will begin the week of October 30th. This season will include 17 weeks, with a one-week break the week of December 25. Delivery continues through the last week in February. Then, our Spring Season will begin!

Order Deadline: Please order by Wednesday, October 25th to start deliveries on time.

Shop all Fall/Winter subscription options: Our Food

 

Early Bird Special

Sign up for our Fall/Winter season by October 1, and you will receive a free flatbread, compliments of American Flatbread Burlington Hearth!

American Flatbread Burlington Hearth wants to help us say THANK YOU for supporting Vermont farmers and food makers. You'll receive a token in your basket, which will be redeemable for one dine-in flatbread at their Burlington restaurant. 

Order Here

 

Home Delivery in Burlington

Starting with our upcoming Fall/Winter season, we will be offering FREE HOME DELIVERY throughout the entire city of Burlington!

Our mission is to support Vermont farmers and food makers, and to make it fun and easy for our community to eat fresh, healthy, delicious local food. We feel that the best way to do this is to bring the food right to your front door. For more details: Home Delivery

What does that mean for our Fall/Winter delivery schedule? 

In order to accommodate the first stage of home delivery, since we only have one delivery truck, we will have to cancel some of our public delivery locations for this upcoming season. Our long term vision is to continue to grow and expand home delivery and community delivery with an additional truck. Visit our website to see our updated delivery locations for Fall/Winter 2017: Where To Pick Up

 

New Subscription Options

We've created two new subscription options for the upcoming season: A "Single Size" Omnivore Package and a "Single Size" Localvore Package. These will combine the same great meat, dairy, and specialty products as the regular size, paired with the "Single Size" Vermont Vegetables. 

As we grow, we hope to create subscription options that work for everyone! 

Shop all Fall/Winter subscription options: Our Food

Order Here

 

We welcome your feedback! Feel free to leave comments below or contact us directly.


Week of September 19, 2017

Andy Jones Harvesting Broccoli at Intervale Community Farm

Featured Farm: Intervale Community Farm, Burlington, VT

The Intervale Community Farm is located just down the road from the Intervale Center. This certified organic farm was started in 1990, right around the time that the Intervale Center nonprofit was founded, and it's considered one of the oldest CSA (Community Supported Agriculture) farms in the country. Andy Jones, above, has managed the Intervale Community Farm since 1993, and he has an amazing crew that works with him. Often, ICF will deliver their vegetables to the Intervale Food Hub by tractor! They now farm on 44 acres in the Intervale, and grow a diverse range of certified organic vegetables to feed their CSA members, Interavle Food Hub members, as well as donating large amounts of food to the Intervale Center's Fair Share program and the Vermont Food Bank. 

 

In Our Baskets This Week...

*Certified Organic  |   Meet Our Producers

 
  • Carrots*  |  Pitchfork Farm, Burlington, VT
  • Beets*  | Valley Dream Farm, Cambridge, VT
  • Potatoes* |  Valley Dream Farm, Cambridge, VT
  • Leeks* |  Hazendale Farm, Greensboro, VT
  • Broccoli*  |  Intervale Community Farm, Burlington, VT
  • Sweet Peppers*  |  Intervale Community Farm, Burlington, VT
  • Mesclun*  |  Diggers' Mirth Collective Farm, Burlington, VT

Vermont Vegetable Package

This week, Single Size and Regular Vermont Vegetable baskets have the same items, but there are smaller quantities of some items in the Single Size.

 
  • Pasture Raised Hot Italian Sausage |  Maple Wind Farm, Huntington, VT
  • Vegetable Broth  |  Joe's Kitchen, East Montpelier, VT
  • Soldier Beans*   |  Vermont Bean Crafters, Waitsfield, VT (Sourced from Green Thumb Farm)

Omnivore Package

The Omnivore Package includes the Vermont Vegetable Package above, plus...

     
    • Pasture Raised Hot Italian Sausage |  Maple Wind Farm, Huntington, VT
    • Vegetable Broth  |  Joe's Kitchen, East Montpelier, VT
    • White Soldier Beans |  Vermont Bean Crafters, Waitsfield, VT (Sourced from Green Thumb Farm in Fryeburg, Maine)
    • Mad River Grain Bread*  |  Red Hen Baking Co., Middlesex, VT
    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

    Localvore Package

    The Localvore Package includes the Vermont Vegetable Package above, plus...

     

    Mad River Grain Bread*  
    Red Hen Baking Co., Middlesex, VT

    Pasture Raised Eggs
    Besteyfield Farm, Charlotte, VT

    Cheddar Cheese
    Shelburne Farms, Shelburne, VT

     

    Recipes & Cooking Tips

    Browse our Recipes page for more ideas

    Eat This First:

    • Mesclun will have the best flavor, crunch, and nutrition if you eat this right away. Toss with some dressing and serve with tonight's dinner!

     

    Below are the original recipes that our team created to use all of the ingredients from this week's basket! 

    Crispy Baked Beet Chips with Rosemary

    Beet chips with rosemary

    Even a self-proclaimed "beet hater" enjoyed these chips, so give them a try if you're at a loss for what to do with your beets!

    INGREDIENTS

    • 2-3 beets
    • 1 sprig of rosemary
    • Drizzle of olive oil
    • Pinch of salt and pepper

    DIRECTIONS

    1. Preheat oven to 375 degrees F
    2. Thinly slice beets into coins (or use mandoline if available)
    3. Place beets onto baking sheet, drizzle with olive oil, and toss to coat
    4. Strip rosemary from sprig and sprinkle evenly over beets
    5. Season with a pinch of salt and pepper
    6. Place baking sheet into oven for 15-20 minutes or until crispy and slightly browned
    7. Optional: sprinkle with more rosemary after taking chips out of oven

    NOTES AND TIPS

    Cut beets as consistently as possible to ensure even baking

    Substitute rosemary with whatever fresh herb you prefer

    Vibrant Hash Purple Pancakes

    Vibrant Hash Purple Pancakes
    Vibrant Hash Purple Pancakes with carrots, beets, and potatoes
    Vibrant Hash Purple Pancakes with carrots, beets, and potatoes

    This technique is a delicious way to enjoy root vegetables as we transition into fall. Plus, they're fun to make! This version uses beets and carrots for a colorful dish. Serve with any meal of the day!

     

    INGREDIENTS

    • 3 small carrots
    • 3 small potatoes
    • 3 small beets
    • 2 eggs
    • 1/2 cup flour
    • 1 tsp of garlic powder
    • Pinch of salt and pepper each
    • your preferred cooking oil

    DIRECTIONS

    1. Grate carrots, potatoes, and beets into large bowl
    2. Squeeze out excess moisture into separate bowl or over kitchen sink with strainer, hand towel, or cheese cloth. Thoroughly squeezing out the moisture is what will help make your finished pancakes crispy and chewy
    3. Crack eggs into bowl and mix
    4. Add flour, salt, pepper, and garlic powder into mixture and incorporate with hands until you can start to form patties. Add more flour in small amounts if mixture is still too wet
    5. Heat pan over medium-high heat and coat generously with olive oil
    6. Form patties with mixture and place into hot pan
    7. Flip when crisp and browned
    8. These are best served hot! 

     

    NOTES AND TIPS

    • Serve at breakfast for brunch with scrambled eggs
    • Serve for lunch or dinner with a few different dipping sauces, like yogurt, applesauce, or hummus

    Feel free to substitute flour with a gluten free variety - we used rice flour

    Coat pan with more oil after every batch of hash pancakes to ensure each one gets crispy

    Roasted Garlic Broccoli with Soy Sauce

    Roasted garlic broccoli with soy sauce

    Hooray for local Vermont broccoli! This is such a versatile vegetable. Rather than the traditional steaming method, we love to roast broccoli for a little bit of a crispy texture and better flavor. Serve in a roasted vegetable salad, or as a side dish to just about any protein you like.

    Roasted garlic broccoli with soy sauce

    INGREDIENTS

    • 1 head of broccoli
    • 1 big or 2 small cloves of garlic
    • Drizzle of olive oil
    • Drizzle of soy sauce
    • Pinch of salt and pepper

    DIRECTIONS

    1. Preheat oven to 425 degrees F
    2. Chop broccoli off stalk and place onto baking sheet
    3. Dice garlic and sprinkle over broccoli
    4. Drizzle broccoli with olive oil, soy sauce, and pinch of salt and pepper and toss to coat
    5. Put in oven for 15 minutes or until crispy

     

    NOTES AND TIPS

    Want to put your leftover broccoli stalk to good use instead of composting it? Try out recipes like broccoli coleslaw or broccoli soup, both of which use broccoli stalks!

    Flavor-Packed Potato Leek Soup

    Potato leek soup with potatoes, leeks, and onions

    INGREDIENTS

    • 1-2 leeks
    • 5 small potatoes
    • 2 cloves of garlic
    • 1 small onion
    • 4 cups vegetable broth or chicken broth (we used Joe's Kitchen broth from the Omnivore and Localvore Package this week)
    • Drizzle of olive oil
    • Optional: fresh rosemary and cheddar cheese
    Potato leek soup with potatoes, leeks, and onion
    Potato leek soup with potatoes, leeks, and onion

    DIRECTIONS

    1. Chop leeks, using only the bottom white/light green part of leeks
    2. Dice garlic and onion
    3. Heat soup pot over medium heat with drizzle of oil and saute leeks, garlic, and onion in pot until slightly browned
    4. In the meantime, peel and chop potatoes and throw into pot and stir with leeks, garlic, and onion once browned
    5. Put veggie broth into pot and bring to boil, then reduce to simmer with lid on for approximately 15 minutes or until potatoes are cooked
    6. Optional: top with fresh rosemary and grate cheddar cheese over the top

    NOTES AND TIPS

    You can leave your soup chunky as we did or add cream and blend to make a traditional potato leek soup

    Add a bay leaf while soup is simmering for extra flavor

    Easy Roasted Vegetable Salad with Beans and Balsamic Vinaigrette

    Intervale Food Hub Roasted Vegetable Salad

    This technique is one of our all-time favorites for making the most of big piles of vegetables. It's especially helpful when you have a busy schedule, and want to cook once, but have lots of meals ready to go. 

    Start with vegetables - chop them into relatively even sized pieces. Keep in mind that bulkier veggies, like carrots, might cook more slowly, so can be cut slightly smaller to ensure even cooking with a big mixed vegetable roast or sauté.

    Then, add in extras to make well-rounded meals:

    • Add chicken, tofu, or beans for extra protein (we used beans from this week's Omnivore and Localvore Packages)
    • Add pasta or grains like quinoa, couscous, etc. for healthy carbohydrates
    • Sunflower seeds, dried cranberries, or nuts can add even more nutrients and great texture
    • Add dressing when you're ready to serve - we have a quick and simple balsamic vinaigrette recipe below!

     

    INGREDIENTS

    Vermont peppers, beets, and broccoli

    Salad:

    • 2 beets
    • 1 broccoli head
    • 2 bell peppers
    • Mesclun or your lettuce of choice
    • 3-4 small carrots
    • 1 leek
    • 1 cup beans

    Dressing:

    • Even parts olive oil to balsamic vinegar
    • Dried or fresh thyme and oregano
    • 1 clove of garlic

     

     

     

    DIRECTIONS

    1. Preheat oven to 425 degrees F
    2. Cut beets, broccoli, peppers, carrots, and leeks into bite sized pieces
    3. Place beets and leeks onto one baking sheet, drizzle with olive oil, and roast for 35-40 minutes
    4. Place broccoli, peppers, and carrots onto another baking sheet, drizzle with olive oil, and roast for the last 20-25 minutes of the beets and leeks
    5. Assemble vegetable plate with lettuce in the middle and the roasted vegetables and beans around it
    6. Make the dressing and drizzle over the entire salad. Enjoy mixed together or with individual sections

     

    Sauteed Bell Peppers and Hot Italian Sausage

    Sauteed Bell Peppers and Sausage

    Sausage and peppers are a classic combination. We sauteed them with a little garlic and diced shallots. There are a few different meals that you can make with this combo!

    • Serve it with pasta and pre-made red sauce.
    • Add to a plain frozen pizza for a big flavor boost
    • Stir into eggs for a scramble, omelette or frittata - or a breakfast burrito!

    INGREDIENTS

    • 2-3 bell peppers
    • 1-2 sausages
    • Drizzle of olive oil
    • Pinch of salt and pepper

    DIRECTIONS

    • Heat pan over medium heat with drizzle of olive oil
    • Chop peppers
    • Add peppers into pan once hot and saute for 10 minutes or until tender
    • In the meantime, take sausage out of lining and crumble into separate pan with olive oil at medium heat. Cook until lightly browned
    • Add sausage to pan with peppers and serve

     

    Week of September 11, 2017

    Pitchfork Farm Harvest 2015

    Featured Farm: Pitchfork Farm

    Pitchfork Farm is located in the Intervale, just down the road from us at the Intervale Food Hub! There are many farms in the Intervale - and well-established farms like Pitchfork Farm provide support for young "incubator" farms who are learning the ropes at beginning farms in the Intervale. It's an exciting, innovative place to farm and eat! Eric Seitz, Rob Rock, and their crew specialize in growing beautiful organic vegetables. You'll love their hot peppers in your basket this week!

     

    In Our Baskets This Week...

    *Certified Organic  |   Meet Our Producers

    Vermont Vegetable Package - Single Size

    • Green Cabbage*  |  Hazendale Farm, Greensboro, VT
    • Sweet Corn*  |  River Berry Farm, Fairfax, VT
    • Shallots* |  Maple Wind Farm, Richmond, VT
    • Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT
    • Hot Pepper Mix*  Maple Wind Farm, Richmond, VT; Pitchfork Farm, Burlington, VT
    • Cilantro*  |  Diggers' Mirth Collective Farm, Burlington, VT

    Vermont Vegetable Package

    • Green Cabbage*  |  Hazendale Farm, Greensboro, VT
    • Sweet Corn*  |  River Berry Farm, Fairfax, VT
    • Shallots* |  Maple Wind Farm, Richmond, VT
    • Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT
    • Hot Pepper Mix*  Maple Wind Farm, Richmond, VT; Pitchfork Farm, Burlington, VT
    • Cilantro*  |  Diggers' Mirth Collective Farm, Burlington, VT
    • "Valor" Plums  |  Champlain Orchards, Shoreham VT (Grown using Eco Apple Certification)

    Omnivore Package

    The Omnivore Package includes the Vermont Vegetable Package above, plus...

    • Wild Alaskan Rockfish |  Starbird Fish, Burlington, VT
    • Cheddar Cheese  Shelburne Farms, Shelburne, VT
    • White Corn Tortillas*  All Souls Tortilleria, Waitsfield, VT

    Localvore Package

    The Localvore Package includes the Omnivore Package & Vermont Vegetable Package listed above, plus...

    • Bread: Seeded Baguette*  |  Red Hen Baking Co., Middlesex, VT
    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


    Bread - Cheddar Cheese - Eggs

    Bread: Ciabatta* |  Red Hen Baking Co., Middlesex, VT

    Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

    Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

     

    MONTHLY SUBSCRIPTION DELIVERY THIS WEEK!

    Pasture Raised Chicken – Maple Wind Farm, Richmond, VT

    Pasture Raised Sausage – Chorizo; Maple Breakfast – Maple Wind Farm, Richmond, VT

    Grass Fed Ground Beef – Health Hero Beef, South Hero, VT; Maple Wind Farm, Richmond, VT

    Tortilla & Bean: White Corn Tortillas – All Souls Tortilleria, Waitsfield, VT; Black Beans – Vermont Bean Crafters, Waitsfield, VT

    Bean Burgers – Black Bean & Maple Chipotle – Vermont Bean Crafters, Waitsfield, VT

    Wild Salmon – Wild Alaskan Coho Salmon Steaks – Starbird Fish, Burlington, VT

    Wild Fish – Wild Alaskan Coho Salmon Steaks Wild Alaskan Cod Fillets – Starbird Fish, Burlington, VT

     

    Fresh Spotlight

    A healthy dose of fresh produce will help support mindful and intentional eating. So go ahead, open your basket and cook up a storm; your body will thank you!

    Tomato: Also known as the “love apple”, tomatoes are magnificent heart-healthy foods. They are jam-packed with a powerful antioxidant known as lycopene- which helps promote heart health and decrease cholesterol levels. Unlike some other types of fruits and veggies, essential nutrients such as lycopene remain even after tomatoes are processed or cooked.

    Corn: High in fiber, and highly palatable, our second featured food this week is corn! The health benefits of corn are wide ranging, however the crop is known for being filled vitamins and minerals such as Vitamin C - which is a stimulant for the body’s defense mechanisms to keep you from catching a cold.

    Hot Peppers: It’s nice to spice things up- that’s why we’ve incorporated hot peppers into this week’s basket. Aside from amazing flavor, hot peppers also provide with health benefits. Capsaicin is the main ingredient in hot peppers responsible for bringing the spice. Capsaicin is an agent promotes healthy function in the kidneys, stomach, liver and heart. Eating hot peppers can also help increase metabolism, as well as oxidation of fat. 

     

    Recipes & Cooking Tips

    Visit our Recipes page to browse all recipes

    Eat This First: Sweet Corn, Tomatoes, and Hot Peppers. Put those delicious hot peppers to good use - try making a fresh salsa!

     

    Localvore and Omnivore Package Recipes

     

    Vermont Vegetable Recipes

    Summer 2017 - Week #14

    burnt rock farm

    Featured Producers: Justin Rich and Lindsay Lyman-Clarke of Burnt Rock Farm

    Justin and Lindsay manage 12 acres of certified organic vegetable production and 6 acres of intensively managed cover crops on their glacially terraced soils along and above the banks of the Huntington River. Their specialities include potatoes, sweet potatoes, garlic, and a variety of vegetables that store well, to provide us with variety through all of Vermont's wild seasons! They know how important it is to have healthy soils as a foundation for their plants. Justin and Lindsay utilize a variety of organic soil amendments such as compost, wood ash, and rock mineral fertilizers, and cover cropping also keeps the soil of their farm healthy and productive.

     

     In Our Baskets This Week... 

    *Certified Organic  |   Meet Our Producers

    Vermont Vegetable Package - Single Size

    • Paula Red Apples*  |  Pitchfork Farm, Burlington, VT
    • Sweet Pepper Mix*  |  River Berry Farm, Fairfax, VT and Intervale Community Farm, Burlington, VT
    • Sweet Corn* |  Deep Root Cooperative (sourced from Vermont farms!), Johnson, Vermont
    • Cherry Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT; and Burnt Rock Farm, Huntington, VT
    • Red Leaf Lettuce*  River Berry Farm, Fairfax, VT

    Vermont Vegetable Package

    • Paula Red Apples*  |  Pitchfork Farm, Burlington, VT
    • Sweet Pepper Mix*  |  River Berry Farm, Fairfax, VT and Intervale Community Farm, Burlington, VT
    • Sweet Corn* |  Deep Root Cooperative (sourced from Vermont farms!), Johnson, Vermont
    • Cherry Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT; and Burnt Rock Farm, Huntington, VT
    • Red Leaf Lettuce*  River Berry Farm, Fairfax, VT
    • Garlic* Burnt Rock Farm, Huntington, VT

    Omnivore Package

    The Omnivore Package includes the Vermont Vegetables above, plus...

    • Grass Fed Beef Steak |  Health Hero Farm, South Hero, VT
    • Chevre Goat Cheese  Does Leap Farm, Bakersfield, VT
    • Vanilla Bean Goat's Milk Caramel  Fat Toad Farm, Brookfield, VT

    Localvore Package

    The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

    • Bread: Ciabatta*  |  Red Hen Baking Co., Middlesex, VT
    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


    Bread - Cheddar Cheese - Eggs

    Bread: Ciabatta* |  Red Hen Baking Co., Middlesex, VT

    Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

    Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

    Recipes & Cooking Tips

    Visit our Recipes page to browse all recipes

    Eat This First: Sweet corn and lettuce. Fire up the grill a few more times before the cooler temperatures hit--try grilling corn and peppers in this week's basket!

    Steak Cooking Tips: Steaks will be either sirloin tip steak or top round (London broil). Marinade isn't necessary for the sirloin steak. We do recommend a marinade for the top round/ London broil, and suggest cutting diagonally after resting. One of our favorite end-of-summer meals for steak is a refreshing steak salad with corn and peppers. Yum!

    Localvore and Omnivore Package Recipes

    Vermont Vegetable Recipes