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Newsletter | Week of September 17, 2018

 

In Our Baskets This Week

*Certified Organic **Eco Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Mesclun * | Pitchfork Farm in Burlington

  • Gold Potatoes * | Valley Dream Farm in Cambridge

  • Harrow Crisp Pears ** | Champlain Orchards in Shoreham

  • Rainbow Bell Peppers * | Intervale Community Farm in Burlington & River Berry Farm in Fairfax

  • Lacinato Kale * | Valley Dream Farm in Cambridge, Pitchfork Farm in Burlington, Lewis Creek Farm in Starksboro

  • Variety Size only: Leeks * | Jericho Settlers’ Farm in Jericho

  • Variety Size only: Romanesco Cauliflower * | Maple Wind Farm in Huntington/Richmond

Omnivore Package

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

  • Pasture Raised Chorizo Sausage | Maple Wind Farm in Huntington/Richmond

  • Soldier Beans (cooked & frozen) * | Vermont Bean Crafters in Waitsfield

  • Roasted Vegetable Broth * | Joe’s Kitchen in East Montpelier

Localvore Package

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

  • Pasture Raised Chorizo Sausage | Maple Wind Farm in Huntington/Richmond

  • Soldier Beans (cooked & frozen) * | Vermont Bean Crafters in Waitsfield

  • Roasted Vegetable Broth * | Joe’s Kitchen in East Montpelier

  • Bread: Polenta Bread* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Polenta Bread*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  • Mesclun - this flavorful salad mix is definitely the most perishable item this week.

  • Pears can be stored on the counter and may need 1-3 days to ripen. Once they reach the ripeness you like, you can move them into the fridge to slow ripening and help them last longer. These pears should be crisp and are great for snacking, salads, and baking!

  • Another delicious pear recipe we wanted to share: Roasted Cinnamon Pears with Dark Chocolate Sauce

 

Tender Profiles

Learn some fun facts about these ingredients!

Recipes


Tender Profile | Pears

pears.jpeg

Important practices: According to the Environmental Working Group, more than 50% of conventionally grown pears contained 5 or more types of pesticide residue. Buy organic!

Harvest season: Depending on the variety, pears are available late Summer through Winter.

Great source of: Flavor!

Storage methods: Pears are best stored out in the open at room temperature so display them in your favorite bowl on the counter out of the sunlight!

Cooking methods: Pears can be made into chutneys, sauteed, roasted, pickled, braised, and baked. However they are most delicious when eaten ripe right out of your hand.

World cuisines: French

Pairings: Pears are very versatile both in and out of desserts; they make wonderful tarts crisps and pies, but also pair wonderfully with some brie or stilton on a cheese plate, or sauteed alongside pork! Make your pears into chutneys and compotes as well.

Fun Facts:

  • There are around 3000 varieties of pear grown around the world.

  • Before tobacco was introduced to Europe, the leaves of pear trees were smoked instead.

Tender Profile | Leek

leek.jpeg

Botanical name/plant family: Allium ampeloprasum

Important practices: Similar to garlic, leeks are naturally pest resistant, which means they can be easier to grow without pest amendments.

Harvest season: Fall, Winter, and Spring

Great source of*: Vitamin A, Vitamin B6, Folate (Vitamin B9), Vitamin C, Vitamin K (amazing source!!), Iron, and Manganese.

Storage methods: Fresh leeks should be stored unwashed in the fridge, loosely wrapped in plastic to conserve moisture.

Cooking methods: When people think leeks they think of creamy soups, often with bacon, potatoes, and lemon. Leeks are far more diverse than this though! “Sweat” your leeks in butter or oil and add them to pizzas, pastas, soups, stir fries and more!

World cuisines: Leeks are native to the Mediterranean/Middle East, though they are a very important part of French and British cuisine.

Pairings: Leeks pair well with rich cheeses such as chevre and gruyere, carrots, potatoes, mushrooms, mustard, chives, garlic, sage, and many more!

Fun Fact:

  • Leeks have been the national symbol of Wales for nearly 700 years

  • Hippocrates, ancient greek physician and “father of medicine”, often prescribed leeks as a cure for nosebleeds

Roasted Cauliflower and Leek Soup

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Ingredients:

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  • 2 Cloves of Garlic, minced

  • 2 Tbsp. Vegetable Oil

  • 1 Head of Cauliflower broken into florets

  • 3 Tbsp. Butter

  • 2 Leeks, white part only, chopped

  • 1/4 Cup All Purpose Flour

  • 1 Quart, Veggie Stock

  • 1/3 Cup Heavy Cream

  • 1 Tbsp. Salt

  • 1Tbsp. Black Pepper

Process:

  1. Preheat Oven to 275 F

  2. Stir Garlic and vegetable oil together in a small bowl

  3. Arrange Cauliflower evenly on a baking sheet, pour oil mixture over cauliflower & toss to coat

  4. Bake cauliflower until tender and lightly browned (around 30 minutes)

  5. Melt butter in a stock pot over medium heat, stir and add leeks and flour in the melted butter until fragrant and well blended

  6. Add cauliflower, vegetable stock, and cream to pot and let simmer until flavors have combined (20-25 minutes)

  7. Stir salt and pepper into the soup and let simmer until desired thickness (10-15 more minutes)

Roasted Romanesco

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Ingredients:

  • One head of Romanesco, Broken into even pieces

  • 1 Tbsp. Olive Oil

  • Pepper

  • Salt

  • Garlic Powder

  • Paprika

Process:

  1. Preheat oven to 350

  2. Add Cauliflower, Olive Oil and desired amounts of each seasoning to a bowl, and mix until cauliflower is evenly coated

  3. Place cauliflower onto pan and place in over until browned (around 25 minutes)

Eggs, with Chorizo, Kale, Potato and Peppers

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Ingredients:

  • 2 Cups Chopped Kale

  • 2 Sweet Peppers, sliced

  • 2 Links of Chorizo sliced

  • 2 Cups Chopped Potatoes, Steamed

  • Eggs (amount depending on how many people are dining)

  • 2 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Cut and Prep vegetables, Steam potatoes

  2. Preheat oven to 350

  3. Add Olive Oil to Large Skillet

  4. Add potatoes, peppers and chorizo; Cover and cook until browned

  5. Add Kale, Cover and allow to soften (5 minutes)

  6. Push ingredients in the skillet to the side, creating pockets for fitting one egg each

  7. Crack eggs into compartments; place skillet into Preheated oven until the eggs are cooked to desired amount

Chorizo, Potato, Kale & Bean Soup

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Ingredients:

  • 2 links of Chorizo

  • 3 Cups of cubed Potatoes

  • 4 Cups of Vegetable Broth

  • 1 Cup Soldier Beans

  • 1 Cup chopped Leeks

  • 1 Cup Chopped Kale

  • Salt

  • Pepper

  • Red Pepper Flakes

Process:

  1. In a large pot, over medium-high heat, crumble chorizo; cook and stir until browned

  2. After Chorizo has browned, add Veggie Stock, Potatoes & Beans

  3. Bring to a boil then reduce heat and let cook at a simmer for twenty minutes (cover)

  4. Add Kale, Leeks, Salt, Pepper and Red Pepper Flakes (season as desired)

  5. Cook until kale has softened (10-15 minutes)

Kale and Pear Salad

kale and pear salad

Ingredients:

  • Half bunch of Lacinato Kale (chopped)

  • 1-2 Pears

  • 2 Tbsp. Olive Oil

  • 1Tbsp. White Wine Vinegar

  • 1/4 c Chopped Walnuts

  • Pinch Salt

  • 1 Tsp. Sugar

Process:

  1. Chop the Kale

  2. Coat with 1 Tbsp. Olive Oil and White Wine Vinegar, massage until kale is evenly covered and softened

  3. Add 1 Tbsp. of Olive Oil to sauté pan over medium heat, add chopped walnuts and sugar, let cook until walnuts are browned

  4. Add chopped pear and walnuts to kale

*For members with the Omnivore Package or Localvore Package, top with goat cheese to add extra flavor

Intervale Food Hub Cooking Classes

 
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When
Tuesday, October 23rd 4:30pm-6:30pm

Wednesday, September 19th 4:30pm-6pm (completed)
Tuesday, September 25th 4:30pm-6:30pm (class full)
Wednesday, October 17th 4:30pm-6:30pm (class full)

Where
Nomad Coffee - South End Station
208 Flynn Ave, Burlington, VT

Admission
Free for current Intervale Food Hub members!
Spaces are limited to 8-10 members per class, so please RSVP to secure your place using the link below:

RSVP Here for October 23rd

Cooking Class Details

Join Intervale Food Hub's Cooking Education Coordinator, Suzanne Podhaizer, for a cooking class this fall! In this hands-on cooking class that's designed for Intervale Food Hub members, we'll review helpful cooking techniques for the month's seasonal fruits and vegetables, and talk about ways to build your confidence and creativity in the kitchen. We'll also be able to answer any questions that you have about techniques or ingredients. We'll provide everything you need for the class, including cooking equipment and fresh, delicious local ingredients. There will be time to enjoy our meals and lots of opportunity for discussion.

September

In our September classes, we’ll prepare a beautiful roast chicken, with roasted winter squash, reduced cider and brown butter dressing, with greens and herbs. In class, we’ll cover techniques for how to break down a whole pasture-raised chicken, how to reduce cider for glazes, browning butter, and discuss tips for menu planning and building flavor with simple ingredients.

October

In our October class, we’ll prepare a hearty vegetable stew with a medley of fall vegetables and herbs. We’ll also review how to braise grass-fed stew beef. Both vegetarian (or vegan by request) and omnivore meals will be available. In class, we’ll cover the versatility of soups and stews, and discuss tips for menu planning building a variety of different flavors throughout the season with simple ingredients.

Hope to see you there!

Please contact Kendall with any questions: 802-660-0440 x112 or kendall@intervale.org

Tender Profile | Cilantro

  Cilantro at Diggers’ Mirth Collective Farm by Jessica Sipe

Cilantro at Diggers’ Mirth Collective Farm by Jessica Sipe

CILANTRO

Botanical name/plant family: Coriandrum stativum

Important practices (organic/grassfed/etc.): It is extremely important to buy organic and pesticide free cilantro! Because it is prized for its delicate and lacy leaves, which are often victim to hungry insects, conventional cilantro can have residues of over 68 different pesticides as found by the USDA.

Harvest season: Summer/Fall (in warmer areas)

Great source of*: Vitamin A, beta-Carotene, Riboflavin (B2), Vitamin B5, Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K (295% DV!!), Iron, Manganese, Potassium.

Storage methods: Place me stem-side down into a jar partially filled with water. Cover my leaves loosely with a plastic bag and keep me in the fridge where I will keep for at least 2 weeks, I love cool temperatures!

Cooking methods: I am often used as a garnish, though I am a vital ingredient in many curries, sauces, and stir frys!

World cuisines: Asian, Indian, North African, and Latin American

Pairings: I am wonderful with many meats, poultry, seafood, and tofu; as well as yogurt, tomatoes, corn, and chiles. Try adding me to a stir fry at the last minute, or crushing me up into a pesto!

Fun Fact:

  • Cilantro seeds (which we call Coriander) have been found in the tombs of Ancient Egyptians!

  • Around 20% of the population possess a gene which makes them more sensitive to the aldehydes which give cilantro it’s flavor, causing them to perceive it as “soapy” while others perceive it as tasting lemony and bright.

Tender Profile | Plums

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Plums

 

Botanical name/plant family: Prunus

 

Important practices: If I’m from the U.S., you’re in the clear to buy conventional. But if I’m imported from Chile, buy organic if you can.

 

Harvest season: I’m in season during the summer and fall, from late May through October.

 

Great source of: I’m full of vitamin C and can help your body better absorb iron. My high fiber content helps regulate digestion and provides food for the probiotics in our guts!

 

Storage methods: If I’m ripe, store me in the fridge for up to 3 days. If I’m still firm and need to be ripened a bit, be sure to store me at room temperature in a paper bag for a couple days until my skin is soft.

 

Cooking methods: Raw, I make a delicious, portable snack. I’m also great sliced, pitted, and added on top of salads, pancakes, waffles, ice cream, or yogurt. You can make me into jam or pudding too, or bake me into pies or cobblers.

 

World cuisines: You can often find me in Chinese food, made into a sweet and savory sauce, or pickled and paired with rice in Japanese food. My dried version, prunes, are popular in the U.S. and England.

 

Pairings: As a raw snack, I pair nicely with cheddar or goat cheese! Orange, nutmeg, cinnamon, and cloves compliment me nicely in desserts and I’m great with pork in savory dishes.

 

Fun Fact:

  • I may have been one of the first fruits domesticated by humans!

  • There are over 140 different varieties of me available in the U.S. alone.



    Photo by 
    Joanna Kosinska on Unsplash

Newsletter | Week of September 10, 2018

 

In Our Baskets This Week

*Certified Organic **Eco Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Hot Peppers: jalepeno, cayenne, habanero and/or serrano * | Pitchfork Farm in Burlington & Maple Wind Farm in Huntington/Richmond

  • Green Cabbage* | River Berry Farm in Fairfax

  • Corn* | River Berry Farm in Fairfax

  • Tomatoes* | Intervale Community Farm in Burlington & River Berry Farm in Fairfax & L’Abri in Quebec (through Deep Root Cooperative in VT)

  • Cilantro* | Diggers’ Mirth Collective Farm

  • Variety Size only: Plums** | Champlain Orchards

  • Variety Size only: Shallots* | Maple Wind Farm in Huntington/Richmond

Omnivore Package

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

  • Wild Alaskan Cod | Starbird Fish in Burlington

  • Corn Tortillas* | All Souls Tortilleria in Warren

  • Whole Plain Yogurt* | Butterworkd Farm in West Fairfield

Localvore Package

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

  • Wild Alaskan Cod | Starbird Fish in Burlington

  • Corn Tortillas* | All Souls Tortilleria in Warren

  • Whole Plain Yogurt* | Butterworkd Farm in West Fairfield

  • Bread: Cyrus Pringle* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Cyrus Pringle*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

Monthly Subscriptions

  • Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT
     

  • Pasture-Raised Chicken  |  Maple Wind Farm, Huntington, VT
     

  • Pasture-Raised Sausage  |  Hot Italian & Montreal Spice  |  Maple Wind Farm, Huntington, VT
     

  • Bean Burgers* | Black Bean Burgers & Falafel Burgers  |  Vermont Bean Crafters, Waitsfield, VT
     

  • Tortillas & Beans * | Soft White Corn Tortillas & Black Beans  |  All Souls Tortilleria, - Warren, VT and Vermont Bean Crafters, Waitsfield, VT
     

  • Wild Alaskan Fish  |  Coho Salmon Fillets & Rockfish Fillets |  Starbird Fish, Burlington, VT
     

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  • Hot Peppers are a special item that we love to include once each summer! We’ve included lots of different recipes to feature hot peppers this week: salsa, stir fry, yogurt sauce, and pickling. We highly recommend pickling them - it will help cut back on their heat, and you can use them slowly :) Remember: be very cautious while cutting them and be sure to wash your hands thoroughly after handling them!

  • Cilantro is a delicious and very versatile herb. We’ve featured it in most recipes this week, but we encourage you to look for inspiration for the many sauces and marinades it can be used it - like this collection of 40 Cilantro Recipes!

 

Tender Profiles

Learn some fun facts about these ingredients!

Recipes


Softened Plums with Yogurt

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Ingredients:

  • Plums (3) cut in Half

  • 1 Cup Greek Yogurt

  • 2 Tbs Butter

  • 2 Tbs Maple Syrup

  • Granola

Instructions:

  1. Cut Plums in half

  2. Combine Butter and Maple Syrup in medium nonstick pan: Cook until butter melts

  3. Add plums to pan, cut sides down

  4. Cook 8-10 minutes or until tender

  5. Divide plums into yogurt bowls (can serve four)

  6. Top with Granola and excess butter / maple syrup glaze

Jalapeno- Cilantro Yogurt Sauce

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Ingredients:

  • 1 Jalapeno finely chopped

  • 1 Cup Plain Greek Yogurt

  • 1/2 Cup Chopped Cilantro Leaves

  • 1 Tbsp. Lime Juice

  • Pinch of Salt

Optional:

  • 2 Tbs Mint Leaves

  • 1/4 tsp Cumin

Instructions:

  1. Chop Jalapeno and Cilantro Finely

  2. Combine Yogurt, Jalapeno, Cilantro, Lime Juice and Salt and Stir

  3. Top with more Cilantro

(Also able to blend all ingredients together for a more cohesive sauce)

Pickled Hot Peppers

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Add pickled hot peppers to potato salad, sandwiches, burgers, chicken, tacos, and more!

Ingredients:

  • 3 Hot Peppers (or more if you’re not using them in other dishes!)

  • 1 Cup Water

  • 1 Cup White Vinegar

  • 1 Tbsp. Sugar

  • 1 Tbsp. Salt

Instructions:

  1. Slice Hot Peppers

  2. Bring Water to Boil

  3. Add Sliced Peppers to boiling water and cover for 2 Minutes

  4. Transfer peppers quickly to an ice bath

  5. Bring White Vinegar and Water to a boil and stir in Sugar and Salt until dissolved

  6. Add the peppers into the jar, then cover with the pickling liquid.

  7. Refrigerate and allow your hot peppers to marinate for a few days. They’ll keep for a month or two!

Spicy Stir-Fried Cabbage

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Ingredients:

  • 1/4 Cabbage Chopped

  • 3 Carrots, Julienned

  • 1/4 Cup Chopped Shallot

  • 1 Clove Garlic Chopped

  • 1/2 Hot Pepper, sliced into thin circles or finely diced

  • 2 Tsp. Soy Sauce

  • 1 Tsp. Canola Oil

  • Salt to Taste

  • 1/4 Cup Chopped Cilantro

Instructions:

  1. Add oil to large nonstick pan and heat over medium heat.

  2. Add shallots and garlic, and cook until brown over medium-high heat

  3. Add carrots and cook for several minutes until they begin to tenderize

  4. Add Cabbage, soy sauce, cilantro and salt

  5. Cook until all ingredients have softened and sauce is absorbed into veggies

  6. Add in hot pepper, stirring well to evenly incorporate the spice

  7. Serve how with steamed rice, noodles, or as a side dish to your protein of choice.

Blackened Fish Tacos

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Ingredients:

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  • Cod, cut into three inch long fillets

  • 1 Tsp. Smoked Paprika

  • 1 Tsp. Garlic Powder

  • 1 Tsp. Oregano

  • Salt and Pepper

  • Corn Tortillas

  • 2 Tbsp. Canola Oil

Instructions:

  1. Thaw the Cod in warm water

  2. Combine Paprika, Garlic Powder, Oregano, Salt and Pepper

  3. Coat fillets with spice mixture

  4. Add Canola Oil to Large Skillet & Heat

  5. Add Fillets to Skillet and cook on each side for four minutes, or until browned & firm

  6. Warm the Tortillas

  7. Add Cod to the tortilla, top with Cabbage Slaw, Spicy Corn Salsa and Jalapeno- Cilantro Yogurt Sauce

Intervale Food Hub 10th Anniversary Party

Please join us for an evening of great food & drinks to celebrate the Intervale Food Hub’s 10th Anniversary! We have grown so much together over the years, and have so much to celebrate.

Bring your family and your crew down to the Intervale Center for free pizza and ice cream, a cash bar, music, and a night of fun. See details in the invitation below!

To make sure we have enough food to go around, please RSVP here by September 20th: bit.ly/IFH-10thAnniversaryParty

 

See you there!

The Intervale Food Hub Team