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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!

Week of November 20, 2017

 

Happy Thanksgiving!!!

In Our Baskets This Week

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

Vermont Vegetable Package

  • Sweet Potatoes* | Burnt Rock Farm, Huntington, VT
  • Kale |  River Berry Farm, Fairfax, VT
  • Carrots* | River Berry Farm, Fairfax, VT
  • Bouquet Garni Fresh Herbs* | Red Wagon Herbs, Hinesburg, VT
  • Cranberries | Vermont Cranberry Company, Fletcher, VT
     
  • Regular Size Only: Asian Pears** | Champlain Orchards, Shoreham, VT
 

Omnivore Package

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

  • Wild Alaskan Salmon | Starbird Fish, Burlington, VT
  • Honey | BTV Honey, Burlington, VT
  • Cultured Butter | Ploughgate Creamery, Fayston, VT
 

Localvore Package

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

  • Wild Alaskan Salmon | Starbird Fish, Burlington, VT
  • Honey | BTV Honey, Burlington, VT
  • Cultured Butter | Ploughgate Creamery, Fayston, VT
  • Bread: Mad River Grain * | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, Charlotte, VT
 

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Mad River Grain*

Red Hen Baking Co., Middlesex VT

Pasture Raised Eggs

Betseyfield Farm, Charlotte, VT

 

Recipes and Cooking Tips

Browse our Recipes page for more ideas

Eat This First:

Kale should be eaten rather quickly, but the shelf life can be extended if it's properly stored. Kale pairs well with many Thanksgiving dishes, so get creative and enjoy!

Asian Pears should be stored in the fridge to keep them fresh as long as possible. Eat them as a snack, in oatmeal or granola for breakfast, baked as a desert, or on top of a salad.

More Recipes

Below are even more recipes that we collected from food and recipe blogs, to help spark some inspiration for this week:

Week of November 13, 2017

Does Leap Goats.jpeg

Featured Farm

Does' Leap Farm, Bakersfield, VT

Does’ Leap is an innovative, diversified organic farm specializing in a variety of fresh and aged goat cheeses, kefir, and farm-made, artisanal sausage. At Does' Leap, they take a unique approach to self-reliance and sustainable farm work: plowing, harrowing, spreading manure, logging and haymaking is accomplished with two teams of draft horses. Their goats and livestock are raised outside except in the coldest months, and the farm's lush green mountain location provides plenty of wild forage for them to eat. Does' Leap Farm is one of the few goat dairies in the country that rely on a mixture of pasture and browse (shoots or twigs of shrubs and trees) as the primary feed source for their goats. As a result, their cheeses and meats are of exceptionally high quality and take on the flavor of Vermont’s changing seasons. 

"We enjoy producing food that people love and in a way that improves our farm and enriches both our lives and our landscapes." 

 

In Our Baskets This Week

* Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Red Kuri/Sunshine Kabocha Squash* | Hazendale Farm, Greensboro, VT
  • Fingerling Potatoes* | Valley Dream Farm, Cambridge, VT
  • Celeriac (aka Celery Root)* |  Intervale Community Farm, Burlington's Intervale, VT
  • Leeks* | Hazendale Farm, Greensboro, VT and Lewis Creek Farm, Starksboro, VT
  • Spigariello* | Diggers' Mirth Collective Farm, Burlington, VT
     
  • Regular Size Only: Rainbow Carrots* | River Berry Farm, Fairfax, VT
 

Omnivore Package

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

  • Pasture-Raised Chorizo Sausage | Maple Wind Farm, Huntington, VT
  • Chevre* | Does' Leap, Fairfield, VT
  • Vegetable Broth | Joe's Kitchen, East Montpelier, VT
 

Localvore Package

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

  • Pasture-Raised Chorizo Sausage | Maple Wind Farm, Huntington, VT
  • Chevre* | Does' Leap, Fairfield, VT
  • Vegetable Broth  |  Joe's Kitchen, East Montpelier, VT
  • Bread: Waitsfield Common* | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, Charlotte, VT
 

Waitsfield Common*

Red Hen Baking Co., Middlesex VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Betseyfield Farm, Charlotte, VT


 

Monthly Subscription Delivery This Week!

  • Pasture Raised Chicken  |  Maple Wind Farm, Huntington, VT
     
  • Pasture Raised Sausage |  Andouille and Breakfast | Maple Wind Farm, Huntington, VT
     
  • Grass Fed Ground Beef  |  Health Hero Beef, South Hero, VT / Maple Wind Farm, Huntington, VT
     
  • Tortilla & Bean  |  White Corn Tortillas  |  All Souls Tortilleria, Waitsfield, VT  |  Black Beans | VT Bean Crafters, Waitsfield, VT
     
  • Bean Burgers  |  Black Bean & Maple Chipotle   VT Bean Crafters, Waitsfield, VT
     
  • Wild Salmon  |  Coho Salmon Fillets | Starbird Fish, Burlington, VT
     
  • Wild Fish  |  Coho Salmon Fillet and Halibut Fillet | Starbird Fish, Burlington, VT
 

Fresh Spotlight

While summertime is filled with delicious fruits and veggies, fall and winter are often underestimated in the realm of local, tasty produce. That is why we’re here to prove that local produce is flourishing all-year-round. Enjoy your baskets, and the change of weather!

Celeriac:

Celeriac, also known as celery root, is high in dietary fiber, which helps regulate the digestive system. It is part of the carrot family, and shares many of the same constituents as carrots, such as high antioxidant quantities and large amounts of vitamin C. It can be stored up to three months if kept in a relatively cool and moist environment - such as the crisper drawer in some refrigerators. 

Celeriac has a light celery flavor, and can be used to replace celery in many dishes. You can add it raw to cold salads, or add some cubes to potatoes for mashed potatoes, or replace celery in the base for soups & stews.

Spigariello:

Spigariello is full of trace minerals, which help the body regulate and maintain healthy functioning systems. Among some of the most important minerals are iron, zinc and copper. Spigarello is also high in vitamin A - which promotes healthy eyesight and immune system health. Slightly steaming your spigariello can increase the amount of vitamin A your body can readily absorb. Storage tips include keeping leaves in the refrigerator loosely wrapped in a plastic bag.

Rainbow Carrots:  

While traditional orange carrots are delightful and full of antioxidants, there are some extra special qualities in the rainbow carrots we’ve placed in our basket this week. There are nutritional qualities that correspond with the pigment of each carrot- the variety of colors supply your body with a variety of antioxidants. Orange carrots provide support for the body’s production of vitamin A, while purple and yellow carrots increase healthy cell function and eyesight function.

 

Recipes and Cooking Tips

Browse our Recipes page for more ideas

Eat This First:

Spigariello is a leafy green belonging to the brassica family. It tastes similar to broccoli rabe and resembles kale appearance wise. We suggest wilting or sauteing this unique veggie.

 

Comforting Veggie Soup with Potatoes, Carrots, and Celeriac

comforting veggie soup

This veggie packed soup is a great dish to warm you up on those cold fall and winter days! This is a good dish to make a lot of and have leftovers for the rest of the week. Add noodles and chicken to make it into a chicken noodle soup, or enjoy as is!

comforting veggie soup

INGREDIENTS

  • 3 cups broth (we used veggie) + 1 cup water
  • 1 celeriac
  • 1 leek
  • 2-3 carrots
  • 5-6 fingerling potatoes
  • 1 tsp oregano
  • 1 tsp thyme (fresh or dried)
  • Pinch of salt and pepper

DIRECTIONS

  1. Peel and chop the celeriac, carrots, and potatoes into small pieces
  2. Slice the leeks, using only the bottom white/light green part
  3. Heat the broth in a pan over high heat
  4. Immediately add the veggies and spices
  5. Bring to a boil, then simmer for 10-15 minutes, or until the veggies are tender

NOTES AND TIPS

  • Feel free to play around with the spices in this to suit your tastes! We think onion powder, garlic powder, or nutritional yeast would taste great in this dish if you have these spices on hand.

Winter Squash Pizza with Chevre and Spigariello

winter squash pizza

This colorful, veggie-packed pizza was fun to make and is completely customizable! Enjoy with a sauce for the base, more veggies, chorizo or another meat, or more cheese.

INGREDIENTS

  • 1/2 winter squash
  • 2 cloves garlic
  • 1 onion
  • 1/2 bunch spigariello
  • Pizza dough (we bought a pre-made dough from City Market)
  • Chevre
  • Drizzle of oil (we used olive)

DIRECTIONS

  1. Cut and roast squash at 350 degrees F for 30 min
  2. In the meantime, chop the onion and dice the garlic. Saute in a pan drizzled with oil over medium-high heat for 5-7 minutes
  3. Remove the onions and garlic from the pan and set aside. In the same pan, wilt the spigariello for 5-7 minutes
  4. Sprinkle some flour on the counter and roll out the dough, stretching it into the shape you want. We decided to do a flatbread shape, but you could roll into a circle for a traditional pizza shape
  5. Drizzle a generous amount of oil over the dough if not using a sauce as the base. Add the garlic and onions and spread over the dough evenly. Add the roasted squash and then fill in with dollops of the chevre
  6. Bake for 15 minutes at 450 degrees F

Roasted Squash and Spigariello with Cranberries, Hazelnuts, and Chevre

Roasted squash and spigariello with cranberries and chevre

This meal was so simple, yet so delicious! The flavors work perfectly together, so enjoy this colorful, fall dish.

INGREDIENTS

  • 1/2 winter squash
  • 1/2 bunch spigariello
  • 1 clove garlic
  • 1/2 cup dried cranberries
  • 1/2 cup toasted hazelnuts
  • Chevre

DIRECTIONS

  1. Cut and roast the squash at 350 degrees F for 30 min
  2. In the meantime, chop the hazelnuts in half. Toast the hazelnuts by placing them in a single layer on a baking sheet and baking at 350 for 10-15 minutes. Once done, wrap the hazelnuts in a kitchen towel and let steam for a minute or two. Then remove the skins
  3. Saute the spigariello with diced garlic and a drizzle of oil over medium-high heat for 5-7 minutes
  4. To assemble, put the spigariello on a plate and add the squash on top. Add the dried cranberries and toasted hazelnuts on top and finish with a dollop of chevre in the center of the dish

Chorizo Potato Hash with Eggs

Chorizo Potato Hash with Eggs

This warm skillet dish can be enjoyed for just about any meal! It was easy to make and extremely filling. Add hot sauce or salsa for an extra flavor kick!

chorizo potato hash

INGREDIENTS

  • 5-6 fingerling potatoes
  • Chorizo
  • 1 onion
  • 3 eggs

DIRECTIONS

  1. Cut and boil the potatoes until tender
  2. Chop the onions and saute with the chorizo over medium-high with a drizzle of oil until the chorizo is thoroughly cooked
  3. In a large skillet, add the boiled potatoes and sauteed onions and chorizo. Cook over medium-high heat for 5 minutes
  4. Crack the eggs over the skillet and place the entire skillet in the oven heated at 375 degrees F for 5-6 minutes to cook the eggs

NOTES AND TIPS

  • This would be a great dish to cook in a cast iron skillet!

Celeriac and Carrot Mash

celeriac and carrot mash

This root veggie mash was easy to make and packed full of flavor! Feel free to change up the spices to suit your tastes and enjoy!

INGREDIENTS

  • 1 celeriac
  • 2-3 carrots
  • 1-2 cloves garlic
  • 1-2 sprigs of fresh thyme
  • 1-2 sprigs fresh rosemary
  • 1 tsp oregano  
  • Pinch of salt and pepper

DIRECTIONS

  1. Peel and chop the celeriac and carrot. Add to a pot and boil until tender
  2. Once cooked, strain and add to a bowl
  3. Add the chopped fresh thyme and rosemary, oregano, diced garlic, salt, and pepper. Mash together with a bit of milk (we used almond) or butter. Or, use a blender for a more creamy consistency if you have one

Week of November 6, 2017

AmirHebib.jpeg

Featured Farm

Amir Hebib - AH Mushrooms - Colchester, VT

AH Mushrooms specializes in shiitake and oyster mushrooms. The mushrooms are grown in an environment with carefully controlled conditions: humidity, temperature, and air quality. While AH Mushrooms does not hold organic certification, he follows organic practices in growing delicious mushrooms. Always a farmer, Amir gained his experience working at and managing one of the world's largest mushroom farms in Europe, before moving to the United States. Amir is one of the founding partner producers of the Intervale Food Hub. 

 

In Our Baskets This Week

* Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Sweet Potatoes* | Burnt Rock Farm, Huntington, VT
  • Yellow Onions* | Hazendale Farm, Greensboro, VT
  • Garlic* | Bella Farm, Monkton, VT Burnt Rock Farm, Huntington, VT
  • Napa Cabbage* | Diggers' Mirth, Burlington, VT
  • Cilantro* | Diggers' Mirth Collective Farm, Burlington, VT
  • Mesclun* | Diggers' Mirth Collective Farm, Burlington, VT
     
  • Regular Size Only: Mushrooms | AH Mushrooms, Colchester, VT
 

Omnivore Package

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

  • Wild Alaskan Rockfish fillet | Starbird Fish, Burlington, VT
  • Whole Plain Yogurt* | Butterworks Farm, Westfield, VT
  • White Corn Tortillas* | All Souls Tortilleria, Warren, VT
 

Localvore Package

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

  • Wild Alaskan Rockfish fillet | Starbird Fish, Burlington, VT
  • Whole Plain Yogurt* | Butterworks Farm, Westfield, VT
  • White Corn Tortillas* | All Souls Tortelleria, Warren, VT
  • Bread: Baguette* | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, Charlotte, VT
 

Bread: Baguette*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Charlotte, VT

 

Fresh Spotlight

This week’s basket is (as always) filled with locally sourced, nutritious goodies! Consumption of these plants will help you, your family, and your community maintain healthy bodies and minds. While none of these fruits and veggies can cure serious illness, a healthy dose of this produce will help support mindful and intentional eating. So go ahead, open your basket and cook up a storm; your body will thank you!  

 

Napa Cabbage:  

Often looked over at the grocery store, this week’s basket is filled with Napa Cabbage - our preferred cabbage for taste and texture. Cabbage can also provide you with up to 61% of the daily recommended dose of vitamin C - great for preventing seasonal colds. Cabbage is a cruciferous veggie, so it is very high in fiber. But have no fear, cooking cabbage down in a soup or saute can help make it easy to digest while maintaining its healthful benefits.

 

Cilantro:

Just as many veggies we have featured - cilantro is full of vitamins and minerals, which promote healthy cell function and metabolic function. Consuming cilantro will give you a good dose of Vitamin K, which helps with blood clots and bone-calcium content. VItamin K is a fat soluble vitamin - so pair cilantro with an avocado for a tasty, healthy treat!

 

Mushrooms:

Mushrooms, technically a fungus, have many wonderful properties. Mushrooms are high in selenium, which plays a role in healthy liver-enzyme function. Selenium also helps detoxify cells and promote healthy bodies by helping cell function - such as active immune cell function and healthy replication of various cells.  



 

Recipes and Cooking Tips

Browse our Recipes page for more ideas

Eat This First:

Cilantro is a great fresh herb to have on hand! Be sure to either use it quickly or take the time to properly store it to get the longest shelf life.

Mesclun is perfect for using as the base of salads. Try our sweet potato falafel salad, or simply toss with your favorite salad add-ins and dressing.

 

Sweet Potato Hash Pancakes

Sweet Potato Hash Pancakes

These crispy, pan fried sweet potato hash pancakes are delicious and fun to make! These go great with our yogurt cilantro dressing, but feel free to serve with whatever sauce or dressing that you like. Enjoy these sweet potato pancakes for any meal of the day!

INGREDIENTS

  • 1 small sweet potato
  • 1 egg
  • 1/3 cup flour
  • 1 tsp of garlic powder
  • Pinch of salt and pepper each

DIRECTIONS

  1. Grate the sweet potato into a bowl and squeeze out excess moisture with hands, towel, or cheese cloth
  2. Add the egg, flour, garlic powder, salt, and pepper to the bowl and mix to combine
  3. Generously drizzle oil into a pan at medium high heat and flip when crisp and browned on one side

Yogurt Cilantro Dressing

Yogurt Cilantro Dressing

This yogurt cilantro dressing goes well with so many different things! It's easy to make and tastes delicious. Store leftovers in the fridge until ready to use again.

INGREDIENTS

  • 1/2 cup yogurt
  • 3 tbsp lemon juice
  • 1/3 cup cilantro
  • 1 clove garlic, diced
  • Pinch of red pepper flakes
  • Pinch of salt and pepper

DIRECTIONS

  1. Combine the yogurt, lemon juice, cilantro, garlic, and red pepper flakes in a bowl and stir together to combine. Season with salt and pepper as needed