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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!

Spring 2017 - Week #14

All Souls Tortilleria

 

Featured Producers: All Souls Tortilleria, Warren, VT

The wonderful producers at All Souls’ tortillas use locally-grown, organic heirloom corn to craft delicious, fresh tortillas every day. They use the traditional process of stone-grinding fresh masa (corn meal dough) each production day for the best-tasting, most nutritious tortillas.

Heat the tortillas over medium-high heat in a skillet to impart a smoky, toasty flavor before using them with your favorite taco or quesadilla recipes!

 

In Our Baskets This Week... 

*Certified Organic  |   Meet Our Producers

Vermont Vegetable Package

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Fingerling Potatoes*  |  Pete's Greens, Craftsbury, VT
  • Tatsoi* | Jericho Settlers Farm, Jericho, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT
  • Asparagus* River Berry Farm, Fairfax, VT
  • Arugula* | Pitchfork Farm, Burlington, VT

Omnivore Package - Includes Vermont Vegetables, plus...

  • Grass-Fed Steak  |  Health Hero Beef, South Hero, VT
  • Cheddar Cheese |  Shelburne Farms, Shelburne, VT
  • White Corn Tortillas*  | All Souls Tortilleria, Warren, VT
     

Localvore Package - Includes Vermont Vegetables, plus...

  • Grass-Fed Steak  |  Health Hero Beef, South Hero, VT
  • Cheddar Cheese |  Shelburne Farms, Shelburne, VT
  • White Corn Tortillas*  | All Souls Tortilleria, Warren, VT
  • 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

  • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Recipes & Cooking Tips

Visit Our Recipes Page to Browse All Recipes

Eat This First: Leafy greens (lettuce, tatsoi, and arugula) and asparagus. Tatsoi can be used in recipes that call for spinach, or try the recipes below. Asparagus should be stored in the fridge in a glass with one inch of water, and the top covered loosely with a plastic bag. Change the water if it begins to appear cloudy.

Omnivore members: There are three different cuts of steak coming to you this week--check the label to see which one you got! The steaks in this week's basket can all benefit from a quick sear in a hot pan, rather than "low and slow" cooking. In general, let steaks come to room temperature and pat dry before cooking; season both sides generously with salt and pepper. Heat a cast iron skillet or grill pan over high heat, add a tablespoon or so of canola oil, and then add the steak, reducing heat slightly if the steak appears to be cooking too quickly.

  • For Delmonico steak, sear approximately 2-3 minutes per side for medium-rare.
  • Sirloins can benefit from being marinated for 6-12 hours before cooking. Remove from marinade, pat dry, and sear approximately 3-5 minutes per side depending on thickness. Check with a meat thermometer if desired (approximately 120 degrees F for medium rare).
  • For a T-bone, sear approximately 4 minutes per side, and then transfer to a 450 degree oven and roast about 6-8 minutes for medium rare (120 degrees F on a meat thermometer).
  • Make sure to rest all steaks before cutting!

Omnivore and Localvore Package Recipes

Vermont Vegetable Recipes

Spring 2017 - Week #13

John and Nancy The Farm Between rhubarb

Featured Farm: The Farm Between, Jeffersonville, Vermont

John and Nancy Hayden use ecological practices that maintain harmony with nature to grow a large variety of cold-hardy organic fruits and fruit nursery plants. They also have a 14-acre pollinator sanctuary on their farm, which helps to support native bees, butterflies, and other beneficial insects. One of their favorite things is sharing the joys of growing your own food with others. Enjoy their rhubarb in your Vermont Vegetable baskets this week!

 

In Our Baskets This Week... 

*Certified Organic  |  **Grown using organic methods, but not certified|   Meet Our Producers

Vermont Vegetable Package

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Carrots*  |  Lewis Creek Farm, Starksboro, VT
  • Head Lettuce*  |  Jericho Settlers Farm, Jericho, VT
  • Kale*  |  Miskell's Premium Organics, Charlotte, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT
  • Mushrooms** AH Mushrooms, Colchester, VT
  • Chives* | Red Wagon Plants, Hinesburg, VT

Omnivore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery, Waitsfield, VT
  • Basil Pesto  | Joe's Kitchen, Montpelier, VT
     

Localvore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery, Waitsfield, VT
  • Basil Pesto  | Joe's Kitchen, Montpelier, VT
  • Bread: Waitsfield Common*  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

  • Bread: Waitsfield Common |  Red Hen Baking Co.,Middlesex, VT

  • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Recipes & Cooking Tips

Visit Our Recipes Page to Browse All Recipes

Eat This First: Lettuce, Chives, and Cucumber - these are the most perishable. Store lettuce with a paper towel in the bag to absorb excess moisture, and add chopped chives to everything from softened butter to scrambled eggs!

    Omnivore and Localvore Package Recipes

    Vermont Vegetable Recipes

    Spring 2017 - Week #12

    Hazendale Farm

    Featured Farm

     

     

    In Our Baskets This Week... 

    *Certified Organic  |  **Certified Eco Apple  |   Meet Our Producers

    Vermont Vegetable Package

    • European Cucumber*  |  Deep Root Organic Co-op, Johnson, VT 
    • Spinach*  |  Hazendale Farm, Greensboro, VT
    • "Salanova" Lettuce*  |  Miskell's Premium Organics, Charlotte, VT
    • Chard*  |  Miskell's Premium Organics, Charlotte, VT
    • Red Potatoes*  |  Burnt Rock Farm, Huntington, VT
    • Apples**  |  Champlain Orchards, Shoreham, VT (the last apples for our Spring season!)
       

    Omnivore Package - Includes Vermont Vegetables, plus...

    • Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington, VT
    • Chevre Goat Cheese*  |  Does Leap, East Fairfield, VT
    • Strawberry Rhubarb Jam*  |  The Farm Between, Jeffersonville, VT
       

    Localvore Package - Includes Vermont Vegetables, plus...

    • Pasture Raised Chicken Breast |  Maple Wind Farm, Huntington, VT
    • Chevre Goat Cheese*  |  Does Leap, East Fairfield, VT
    • Strawberry Rhubarb Jam*  |  The Farm Between, Jeffersonville, VT
    • Bread: Baguette*  |  Red Hen Baking Co., Middlesex, VT
    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


    Bread - Cheddar Cheese - Eggs

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

    • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT



    Recipes & Cooking Tips

    Visit Our Recipes Page to Browse All Recipes

    Eat This First: Lettuce and Cucumber - these are the most perishable. Slice up your cucumbers - make a quick-pickle if you'd like - and serve with lettuce for a really refreshing spring salad!

      Omnivore and Localvore Package Recipes

      Vermont Vegetable Recipes

      Spring 2017 - Week #11

      Featured Producer: BTV Honey, Burlington, VT

      BTV, or "Bee" TV Honey is a 40-year-old beekeeping operation run by Dan Goossen and Bill Mares. These multi-talented producers specialize in liquid and comb honey collected from the gardens and fields of inner Chittenden County. From the verdant valley of the Winooski River to the busy streets and alleys of Burlington, BTV bees work tirelessly gathering nectar from a host of flower varieties to make this all-natural, unprocessed, delicious and additive free honey. 

       

      In Our Baskets This Week... 

      *Certified Organic  |  **Grown using organic methods, not certified  |  Meet Our Producers

      Vermont Vegetable Package

      • European Cucumber*  |  Deep Root Organic Coop  |  Johnson, VT 
      • Onion*  |  Pete's Greens  |  Craftsbury, VT
      • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT
      • Chives*  |  Red Wagon Herbs  |  Hinesburg, VT
      • Cilantro*  |  Red Wagon Herbs  |  Hinesburg, VT
      • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
         

      Omnivore Package - Includes Vermont Vegetables, plus...

      • Ground Pork |  Maple Wind Farm  |  Huntington, VT
      • Whole Plain Yogurt  |  Butterworks Farm  |  Westfield, VT
      • Frozen Raspberries  |  Adam's Berry Farm|  Charlotte, VT
         

      Localvore Package - Includes Vermont Vegetables, plus...

      • Ground Pork |  Maple Wind Farm  |  Huntington, VT
      • Whole Plain Yogurt  |  Butterworks Farm  |  Westfield, VT
      • Frozen Raspberries  |  BTV Honey  |  Burlington, VT
      • Bread: Cyrus Pringle* |  Red Hen Baking Co.  |  Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


      Bread - Cheddar Cheese - Eggs

      • Bread: Cyrus Pringle*  |  Red Hen Baking Co.  |  Middlesex, VT

      • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

      • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT
         

      MONTHLY SUBSCRIPTIONS

      • Ground Beef | Health Hero Farm  |  South Hero, VT
         
      • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
         
      • Pasture Raised Sausage | Montreal Spice & Chorizo | Maple Wind Farm | Huntington, VT
         
      • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
         
      • Tortillas & Beans * | All Souls Tortilleria - Warren, VT  |  Vermont Bean Crafters | Waitsfield, VT
         
      • Wild Fish | Coho Salmon & Halibut | Starbird Fish  |  Burlington, VT
         
      • Wild Alaskan Salmon | Starbird Fish | Burlington, VT


      Recipes & Cooking Tips

      Visit Our Recipes Page to Browse All Recipes

      Eat This First: Chives, Cilantro & Cucumber!

        Omnivore and Localvore Package Recipes

        Vermont Vegetable Package Recipes

        Recipes for Monthly Subscriptions

        College Spring 2017 - Week #12

        In Our Baskets This Week... 

        Featured Producer: BTV Honey, Burlington, VT

        BTV, or "Bee" TV Honey is a 40-year-old beekeeping operation run by Dan Goossen and Bill Mares. These multi-talented producers specialize in liquid and comb honey collected from the gardens and fields of inner Chittenden County. From the verdant valley of the Winooski River to the busy streets and alleys of Burlington, BTV bees work tirelessly gathering nectar from a host of flower varieties to make this all-natural, unprocessed, delicious and additive free honey. 

         

        *Certified Organic  |  **Grown using organic methods, not certified  |  Meet Our Producers

        College Vermont Vegetable Package

        • European Cucumber*  |  Deep Root Organic Coop|  Johnson, VT 
        • Onion*  |  Pete's Greens|  Craftsbury, VT
        • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT
        • Chives*  |  Red Wagon Herbs  |  Hinesburg, VT
        • Cilantro*  |  Red Wagon Herbs  |  Hinesburg, VT
        • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
        • "Salanova" Lettuce  |  Miskell's Premium Organics  |  Charlotte, VT

        College Omnivore Package - Includes Vermont Vegetables, plus...

        • Ground Pork |  Maple Wind Farm  |  Huntington, VT
        • Whole Plain Yogurt*  |  Butterworks Farm  |  Westfield, VT
        • Frozen Raspberries*  |  Adam's Berry Farm|  Charlotte, VT

        College Localvore Package - Includes Vermont Vegetables, plus...

        • Ground Pork |  Maple Wind Farm  |  Huntington, VT
        • Whole Plain Yogurt*  |  Butterworks Farm  |  Westfield, VT
        • Frozen Raspberries*  |  Adam's Berry Farm|  Charlotte, VT
        • Bread: Cyrus Pringle* |  Red Hen Baking Co.  |  Middlesex, VT
        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


        College Bread - Cheddar Cheese - Eggs

        • Bread: Cyrus Pringle*  |  Red Hen Baking Co.  |  Middlesex, VT

        • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT
           

        MONTHLY SUBSCRIPTIONS

        • Ground Beef | Health Hero Farm  |  South Hero, VT
           
        • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
           
        • Pasture Raised Sausage | Montreal Spice & Chorizo | Maple Wind Farm | Huntington, VT
           
        • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
           
        • Tortillas & Beans * | All Souls Tortilleria - Warren, VT  |  Vermont Bean Crafters | Waitsfield, VT
           
        • Wild Fish | Coho Salmon & Halibut | Starbird Fish  |  Burlington, VT
           
        • Wild Alaskan Salmon | Starbird Fish | Burlington, VT


        Recipes & Cooking Tips

        Visit Our Recipes Page to Browse All Recipes

        Eat This First: Chives, Cilantro & Cucumber!

          College Omnivore and Localvore Package Recipes

          College Vermont Vegetable Package Recipes

          Recipes for Monthly Subscriptions

          MEAL PLAN FOR APRIL 27TH - INTERVALE FOOD HUB SPRING 2017

          These recipes used the majority of the basket's contents, as well as some pantry staples. 

          Intervale Food Hub Localvore Package

          Intervale Food Hub Localvore Package:

          • Vermont Vegetables: red cabbage, pea shoots, dill, mesclun greens 
          • Strip Steak from Maple Wind Farm
          • Joe's Kitchen Chimichurri Sauce 
          • Red Hen Baking Co. Polenta Bread  

          Other Ingredients: 

          • olive oil, chicken broth, onion, garlic, Parmesan cheese, lemons 

          On the Menu: 

          • Steak with Chimichurri Sauce 
          • Herb Risotto  
          • Green Salad with Braised Cabbage 

          Dill and pea shoots lend fresh Spring flavor and vibrant color to this creamy herb risotto. To begin, bring seven cups of chicken or vegetable broth to a simmer. While your stock warms up, chop dill and pea shoots (or whatever greens you are using), mince garlic, and combine in a bowl with a handful of Parmesan cheese, and set aside.

          In a dutch oven or a heavy-bottom sauce pan, heat a couple tablespoons olive oil over medium high heat. Add one finely chopped onion, season with salt and pepper, and cook until soft, about five minutes. Then, add 1.5 cups Arborio rice, and cook until rice begins to crackle, about 2 minutes. Begin adding the simmering stock, a half cup at a time, stirring gently. The stock should just cover the rice and should be bubbling - but don't let it overheat and dry out as you cook. When the rice is just tender all the way through, but still has a nice "al dente" texture, it is done. This usually takes about 25-30 minutes. Stir in the your mix of herbs, garlic, and parmesan cheese, and juice from one lemon. Serve warm.

           

          Braised cabbage makes a great topping to a salad, but is also equally delicious on its own. Heat olive oil in a large non stick. Add thinly sliced cabbage and a splash of apple cider, which lends a mild apple flavor. Stirring occasionally, cook until cabbage becomes a deep purple, 20-30 minutes. I put the cabbage on top a bed of mesclun greens with a splash of lemon dill vinaigrette. I made this by simply whisking together 3 parts olive oil, 1 part vinegar, 1 part lemon juice, and fresh dill.

           

          pan seared grass fed steaks with Chimichurri

          These pan-seared steaks with chimichurri sauce are a great way to kick off summer grilling. Let steaks sit at room temperature for 30 minutes. Pat dry and season heavily with salt and pepper. Put a grill pan over high heat. When the pan begins to smoke, hold the steak with a pair of tongs above the hot pan. Find the edge of the steak that has a strip of fat on it. Hold the fat-covered edge of the steak in the pan with the tongs until it releases some grease and browns. Then, lay the steak on a flat side and cook it for a few minutes, until it browns. Flip it over and cook it on the second side. Remove from grill pan and tent with foil for 10 minutes. (Make sure you don’t cook the steak quite up to your desired doneness - because it will continue to cook while it’s resting). Slice thinly against the grain and serve with chimichurri sauce.

          We love this Chimichurri sauce on just about anything - grilled vegetables, steak, even salads. Yum!

           

           

          We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

          Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

          Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home!

           

          Sophie

          Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

          College Spring 2017 - Week #11

          Featured Producer: Mt. Mansfield Creamery, Morrisville, VT

          Mt. Mansfield Creamery is located in the heart of Morrisville, in the old United Farmers Creamery building. To bring new life into the old creamery, they renovated the building for their business and built their own cheese cave in the basement! They milk their own Holstein & Brown Swiss cows, which are on rotational grazing in the summer months and fed grain and hay during the winter. Mt. Mansfield Creamery uses the milk to produce a number of raw milk cheeses. Cheeses are made in small batches, and aged a minimum 60 days in their cheese cave. 

          Omnivore and Localvore packages include their Sugar Slalom cheese this week, named after the classic Stowe spring skiing race, and custom made for the sugaring season! Aged 3 months, this high moisture, complex cheese has a sweetness to the finish. The rind is washed with Silloway Maple sugar and Green Mountain Distillers Organic Maple Liqueur. Yum!

          In Our Baskets This Week... 

          *Certified Organic  |  **Eco-Apple Certified  |  Meet Our Producers

          College Vermont Vegetable

          • Red Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
          • Dill*  |  Red Wagon Herbs  |  Hinesburg, VT
          • Red Cabbage*  |  Pete's Greens  |  Craftsbury, VT
          • Apple Cider**  |  Champlain Orchards|  Shoreham, VT
          • Mesclun*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Pea Shoots*  |  Pitchfork Farm  |  Burlington, VT
             

          College Omnivore Package - Includes Vermont Vegetables, plus...

          • Beef Steak, Ribeye/NY Strip |  Health Hero Beef  |  South Hero, VT
          • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
          • Chimichurri  |  Joe's Kitchen  |  East Montpelier, VT
             

          College Localvore Package - Includes Vermont Vegetables, plus...

          • Beef Steak, Ribeye/NY Strip |  Health Hero Beef  |  South Hero, VT
          • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
          • Chimichurri  |  Joe's Kitchen  |  East Montpelier, VT
          • Bread: Polenta (Tues & Thurs), Olive (Wed)*  |  Red Hen Baking Co.  |  Middlesex, VT
          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


          College Bread - Cheddar Cheese - Eggs

          • Bread: Polenta (Tues & Thurs), Olive (Wed) |  Red Hen Baking Co.  |  Middlesex, VT

          • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

             

          Recipes & Cooking Tips

          Visit Our Recipes Page to Browse All Recipes

          Eat This First: All of the greens-- pea shoots, mesclun and dill! 

          College Omnivore and Localvore Package Recipes

          College Vermont Vegetable Package Recipes

          Spring 2017 - Week #10

          Featured Producer: Mt. Mansfield Creamery, Morrisville, VT

          Mt. Mansfield Creamery is located in the heart of Morrisville, in the old United Farmers Creamery building. To bring new life into the old creamery, they renovated the building for their business and built their own cheese cave in the basement! They milk their own Holstein & Brown Swiss cows, which are on rotational grazing in the summer months and fed grain and hay during the winter. Mt. Mansfield Creamery uses the milk to produce a number of raw milk cheeses. Cheeses are made in small batches, and aged a minimum 60 days in their cheese cave. 

          Omnivore and Localvore packages include their Sugar Slalom cheese this week, named after the classic Stowe spring skiing race, and custom made for the sugaring season! Aged 3 months, this high moisture, complex cheese has a sweetness to the finish. The rind is washed with Silloway Maple sugar and Green Mountain Distillers Organic Maple Liqueur. Yum!

           

          In Our Baskets This Week... 

          *Certified Organic  |  **Eco-Apple Certified  |  Meet Our Producers

          Vermont Vegetable

          • Red Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
          • Dill*  |  Red Wagon Herbs  |  Hinesburg, VT
          • Red Cabbage*  |  Pete's Greens  |  Craftsbury, VT
          • Apple Cider**  |  Champlain Orchards|  Shoreham, VT
          • Mesclun*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Pea Shoots*  |  Pitchfork Farm  |  Burlington, VT
             

          Omnivore Package - Includes Vermont Vegetables, plus...

          • Beef Stew Meat |  Health Hero Beef  |  South Hero, VT
          • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
          • Beef Broth  |  Joe's Kitchen  |  East Montpelier, VT
             

          Localvore Package - Includes Vermont Vegetables, plus...

          • Beef Stew Meat |  Health Hero Beef  |  South Hero, VT
          • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
          • Beef Broth  |  Joe's Kitchen  |  East Montpelier, VT
          • Bread: Polenta* (Thursday) and Olive (Wednesday)*  |  Red Hen Baking Co.  |  Middlesex, VT
          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


          Bread - Cheddar Cheese - Eggs

          • Bread: Polenta* (Thursday) and Olive (Wednesday) |  Red Hen Baking Co.  |  Middlesex, VT

          • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

             

          Recipes & Cooking Tips

          Visit Our Recipes Page to Browse All Recipes

          Eat This First: All of the greens-- dill, mesclun and pea shoots!

          Omnivore and Localvore Package Recipes

          Vermont Vegetable Package Recipes

          MEAL PLAN FOR APRIL 20TH - INTERVALE FOOD HUB

          Sweet Potato Tacos

          These recipes used the majority of the basket's contents, as well as some pantry staples. 

          Intervale Food Hub Localvore Package:

          • Vermont Vegetables: kale, swiss chard, bok choy, sweet potatoes, microgreens, and shiitake mushrooms 
          • Wild Alaskan salmon from Starbird Fish
          • Ploughgate Creamery butter
          • All Souls Tortilleria corn tortillas 
          • Mad River Grain bread 
          • 1/2 dozen eggs from Besteyfield Farm
          • Plus, some Does' Leap Feta Cheese that we had left over from last week!

          Other Ingredients: 

          • olive oil, chicken broth, and milk

          On the Menu: 

          • Mushroom and Chard Strata 
          • Baked Salmon with sautéed Bok Choy 
          • Sweet Potato and Spinach tacos 
          Spread

          This quick mushroom and chard strata can be served for any meal, and makes excellent use of day-old bread. Slice the loaf into half inch cubes, then toast about five minutes, or until golden brown, in an oven at 375°. Meanwhile, melt a tablespoon butter on an ovenproof skillet, then add sliced mushrooms and cook until soft, about five minutes. Season with salt and pepper. Add the chopped chard. In a separate bowl, whisk four eggs with a half cup milk and cheese. We used feta, but anything you have on hand would be delicious. Add the bread to the egg and milk mixture, toss to combine, then add to the skillet. Stir until all ingredients are evenly distributed, then press down to flatten. Bake, covered, for ten minutes. Remove the cover and bake for about five minutes more, until the center is set. Let cool, briefly, then slice and serve. 

          Baking salmon wrapped in foil assures the fillet cooks evenly and doesn't dry out. Top the fish with some pats of butter, salt, pepper, and whatever seasoning you wish (lemon and dill is a favorite of mine). Wrap tightly in foil and place on a baking pan. Bake until salmon is cooked through, or easily flaked with a fork. Depending on the size of your fillet, this can take between 15-40 minutes. 

          Sautéed bok choy pairs nicely with salmon. Heat olive oil in a nonstick pan over medium high heat. Slice the bok choy in half lengthwise, then add to the pan cut-side down. Cook until a golden sear forms, about 3-4 minutes. Add a quarter cup chicken broth to the pan, then cover and cook for five minutes more, or until the tops of the vegetables are tender and most of the liquid has evaporated. Serve alongside salmon. 

          Corn tortillas are the perfect vehicle for any type of food; a much tastier blank canvas. Here, I topped them with crispy sweet potatoes and spinach. Simply peel the sweet potatoes, then dice into quarter-inch cubes. Boil until fork-tender, about ten minutes. If time is of the essence, microwaving them for 3-4 minutes works too. Heat oil on a nonstick over high heat, then add the cooked sweet potatoes and cook until golden brown and crispy. Add the spinach, and cook for thirty seconds, when it's just beginning to wilt. Pile the mixture on top the tortillas. Add a fried egg, beans, salsa, or avocado for a heartier meal. 

          Micro greens will deliver a pop of green, satisfying crunch, and a little spice to any of these dishes! 

           

          Mushroom Chard Strata

           

          We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

          Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

          Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home!

          Sophie Picture

          Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

          College Spring 2017 - Week #10

          Featured Farm: Miskell's Premium Organics, Charlotte, VT

          Miskell's Premium Organics is a one-half-acre organic greenhouse farm in Charlotte, owned and operated by David and Susan Miskell. David and Susan began farming in 1982 at Shelburne Farms, where they specialized in wholesale organic specialty vegetables. Later, they moved to Charlotte, where they constructed a large greenhouse and continued to develop their farm. After growing tomatoes for several years, Miskell's Premium Organics now focuses on early and late season kale, chard, basil, lettuce and bok choi. However, there are a few surprises growing there too - like a row of peach trees! We always welcome David's fresh leafy greens as a sign of Spring. Enjoy!

           

          In Our Baskets This Week... 

          *Certified Organic  |  **Grown using organic methods, not certified  |  Meet Our Producers

          College Vermont Vegetable

          • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT
          • Microgreens*  |  Pitchfork Farm  |  Burlington, VT
          • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
          • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Chard*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT

          College Omnivore Package - Includes Vermont Vegetables, plus...

          • Wild Alaskan Salmon |  Starbird Fish  |  Burlington, VT
          • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
          • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
             

          College Localvore Package - Includes Vermont Vegetables, plus...

          • Wild Alaskan Salmon |  Starbird Fish  |  Burlington, VT
          • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
          • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
          • Bread: Mad River Grain* |  Red Hen Baking Co.  |  Middlesex, VT
          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


          College Bread - Cheddar Cheese - Eggs

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

          • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

             

          Recipes & Cooking Tips

          Visit Our Recipes Page to Browse All Recipes

          Eat This First: Microgreens (ASAP!), Kale, Chard & Bok Choi!

            College Omnivore and Localvore Package Recipes

            College Vermont Vegetable Package Recipes

            Spring 2017 - Week #9

            Featured Farm: Miskell's Premium Organics, Charlotte, VT

            Miskell's Premium Organics is a one-half-acre organic greenhouse farm in Charlotte, owned and operated by David and Susan Miskell. David and Susan began farming in 1982 at Shelburne Farms, where they specialized in wholesale organic specialty vegetables. Later, they moved to Charlotte, where they constructed a large greenhouse and continued to develop their farm. After growing tomatoes for several years, Miskell's Premium Organics now focuses on early and late season kale, chard, basil, lettuce and bok choi. However, there are a few surprises growing there too - like a row of peach trees! We always welcome David's fresh leafy greens as a sign of Spring. Enjoy!

             

            In Our Baskets This Week... 

            *Certified Organic  |  **Grown using organic methods, not certified  |  Meet Our Producers

            Vermont Vegetable

            • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT
            • Microgreens*  |  Pitchfork Farm  |  Burlington, VT
            • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
            • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
            • Chard*  |  Miskell's Premium Organics  |  Charlotte, VT
            • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT

            Omnivore Package - Includes Vermont Vegetables, plus...

            • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
            • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
            • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
               

            Localvore Package - Includes Vermont Vegetables, plus...

            • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
            • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
            • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
            • Bread: Mad River Grain* |  Red Hen Baking Co.  |  Middlesex, VT
            • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


            Bread - Cheddar Cheese - Eggs

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

            • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

            • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

               

            Recipes & Cooking Tips

            Visit Our Recipes Page to Browse All Recipes

            Eat This First: Microgreens (ASAP!), Kale, Chard and Bok Choi

            Omnivore and Localvore Package Recipes

            Vermont Vegetable Package Recipes