Blog

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 January 15, 2017

Beth Whiting and her heritage breed pigs at Maple Wind Farm

Featured Farm

Maple Wind Farm, Huntington and Richmond, VT

Maple Wind Farm is a 150-acre farm owned by the husband and wife team of Bruce Hennessey and Beth Whiting. Bruce and Beth began their careers in farming after they fell in love with an old, inactive dairy farm with beautiful views on the road where they lived. They focus on a management-intensive grazing strategy for clearing and maintaining pastures and raising livestock. They raise Angus cows, sheep, pigs, broiler chickens, laying hens, and turkeys, and use draft horses to maintain the farm. Animals are rotated throughout the farm’s pastures and primarily feed on grass, which benefits the health of the animals, as well as the health of the land and water surrounding the farm. Two 10kW wind turbines supply about 30% of the farm's energy, earning the "wind" in Maple Wind Farm. 

“The quality of life produced from a grass-based operation is excellent. We've learned that a successful operation comes primarily from knowing how to mesh your ruminants with the natural environment. Let the animals do what nature intended them to do!” 

 

In Our Baskets This Week

* Certified Organic **Vermont Ecologically Grown | Meet Our Producers

Vermont Vegetable Package

  • Napa Cabbage*  |  Intervale Community Farm, Burlington, VT
  • Gold Potatoes*  Burnt Rock Farm, Huntington, VT
  • Carrots*  |  River Berry Farm, Fairfax, VT
  • "Chioggia" Beets*  |  Pitchfork Farm, Burlington, VT (when you slice these open you'll find red and white stripes!)
  • Shiitake Mushrooms*  |  Mousam Valley Mushrooms, Maine (Our Vermont producer, Amir, has had some issues with frozen pipes, production, and growing enough mushrooms for all of our members in these cold winter months. Looking ahead for the long term, we're hoping to bring on some additional, smaller Vermont mushroom growers to help their businesses grow, and to have enough Vermont mushrooms for all! In the meantime, we love working with Mousam Valley Mushrooms, a small family operation that's certified organic, in our "regional" foodshed.)

Omnivore Package

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

  • Grass Fed Beef - "Minute Steak"  |  Maple Wind Farm, Huntington & Richmond, VT
  • Chevre Goat Cheese*  |  Does' Leap Farm, Bakersfield, VT
  • Kimchi*  |  Flack Family Farm, Enosburg Falls, VT

Localvore Package

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

  • Grass Fed Beef - "Minute Steak"  |  Maple Wind Farm, Huntington & Richmond, VT
  • Chevre Goat Cheese*  |  Does' Leap Farm, Bakersfield, VT
  • Kimchi*  |  Flack Family Farm, Enosburg Falls, VT
  • Bread: Seeded Baguette* | Red Hen Baking Co., Middlesex, VT ((Seeded baguette makes for delicious breadcrumb toppings or croutons!)
  • Pasture-Raised Eggs | Besteyfield Farm, HInesburg, VT
 

Bread: Seeded Baguette*

Red Hen Baking Co., Middlesex, VT
(Seeded baguette makes for delicious breadcrumb toppings or croutons!)

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Monthly Subscriptions Delivered This Week!

Pasture Raised Chicken  |  Maple Wind Farm

Pasture Raised Pork Sausage  |  Maple Wind Farm

Grass Fed Ground Beef  |  Health Hero Farm and Maple Wind Farm

Tortilla & Bean  |  White Corn Tortillas – All Souls Tortilleria  |  Black Beans – Vermont Bean Crafters

Bean Burgers  |  Black Bean & Maple Chipotle  |  Vermont Bean Crafters

Wild Alaskan Salmon  |  Coho Salmon Fillet  |  Starbird Fish

Wild Fish  |  Coho Salmon Fillet and Rockfish Fillet  |  Starbird Fish

 

Recipes and Cooking Tips

Eat This First: Napa Cabbage and Shiitake Mushrooms

  • Napa Cabbage can be a little intimidating. Our advice: Check out our favorite Napa Cabbage recipes below. Also: Try cutting it in half, the long way. Use one half for a yummy new recipe ASAP. Wrap the other half tightly with saran wrap, and keep until you're ready for your next recipe. 
  • Shiitake Mushrooms - you don't want these to dry out, so we recommend using these right away. They happen to pair very well with Napa cabbage!

Storage: We recommend storing everything this week in the refrigerator to prevent rotting. 

Recipes

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

Omnivore and Localvore Packages:

  • Burnt Carrots with Goat Cheese and Spices - the smoky char on sweet and tender carrots, paired with cool and creamy goat cheese is one of our favorite recipes! It works very well if you use a cast iron skillet, but any pan should work. Use plenty of oil and butter to give a good crust!
     
  • Cabbage and Mushroom Galette - You can use goat cheese in place of the sour cream and yogurt in this recipe. It's simple, but makes for a very impressive presentation! From Smitten Kitchen, one of our favorite food blogs.
     
  • The Best Ways to Make Minute Steak - Read up on a few different cooking techniques and recipe ideas for this cut of beef.
     
  • Steak and Cabbage Stir Fry - This is our recommended meal for the Omnivore and Localvore Package because it's quick and easy, and incorporates lots of this week's veggies! One tip - marinate your steak the the morning or overnight before dinner for the best flavor!

Vermont Vegetable:

  • Candy Stripe Beet and Carrot Slaw - show off those colorful striped beets! This would be terrific made with goat cheese in place of the yogurt, too. 
     
  • Stir Fried Cabbage and Carrots with Creamy Peanut Sauce - This is one of our favorite Napa Cabbage dishes. It's delicious served with chicken or tofu, but hearty and filling enough to be an entree served with rice or noodles.
     
  • Napa Cabbage Spring Rolls - easy to improvise the filling, and a nice fresh dish if you're looking for something light. 
     
  • Stuffed Napa Cabbage Rolls braised in Tomato Sauce - this is a great hearty casserole, which is a good crowd pleaser. You can make the filling with turkey, beef, pork, or try making a vegetarian version with tofu, or simply skipping the meat altogether! 
     
  • Colcannon - Potatoes with Cabbage - This Irish/Scottish dish combines cabbage with mashed potatoes. The recipe calls for bacon, but that's definitely optional in this rich, hearty dish.
  • ATAKILT WAT – Ethiopian Cabbage, Potato, and Carrots - if you're feeling adventurous, this recipe has a long list of spices to add tons of flavor. Some you might have (cinnamon, turmeric, pepper, ginger, chili)... but some you might not (cardamom, fenugreek, cloves). If you don't have them all, use what you have and skip the rest - it will still be delicious! Or, use the excuse to stock up your spice drawer and try something new!

Sign Up for Spring!

Spring Season Details

  • Weekly delivery from the week of May 5 through the week of May 28.
  • The Early Bird Deadline (see details below!) is January 31.
  • The final deadline to sign up is February 23. 
 
Ben Butterfield and one of his Besteyfield Farm hens

Ben Butterfield and one of his Besteyfield Farm hens

 

Spring Early Bird Special

Place your order for our Spring 2018 Season by January 31st, and you will...

  • Receive a complimentary flatbread from American Flatbread Burlington Hearth!
  • Be entered to win a $250 credit toward your subscription!

When you sign up early, it helps us get the ball rolling with our farmers, place orders, and make plans for the new season. It also saves us a lot of worrying around the deadline! 

All Early Bird members will receive a complimentary flatbread token from American Flatbread Burlington Hearth. This token is good for one free flatbread in their Burlington restaurant, to say THANK YOU for supporting Vermont farmers and food makers. These tokens are delivered in your delivery, in the second or third week of the season.

One very lucky Early Bird member will win a $250 credit toward your subscription. This is a special prize to say THANK YOU for helping our business run smoothly! The winner of this lucky prize will be drawn before the start of Spring Deliveries. This credit will be applied to your account, and as a refund if the winner paid in full. You can also use it to add more food to your subscription!

Thanks everyone!

 
 
Owner David Marchant and Sam Rothberg sort organic rainbow carrots at River Berry Farm

Owner David Marchant and Sam Rothberg sort organic rainbow carrots at River Berry Farm

 

New Policy Update: More Vacation Week Options

Going to miss a week's delivery? We're offering another option to make your subscription even more flexible - now you can get credit for the week!

Send and email or call us to let us know about your schedule change in advance, and choose one of these options:

  • You can schedule a time to pick up earlier or later in the week
  • You can double up your delivery the following week
  • You can get a credit for the week. Credit Details: We'll credit/refund you 75% of the week's delivery value if you skip the delivery. Or, we'll give you 100% store credit for the week's delivery value if you use the credit to purchase food or to use toward your next season's local food subscription.

Our goal is to offer you an option that will help make your Intervale Food Hub subscription work with your lifestyle. We understand that everyone has different schedules, and we hope that offering more options for schedule changes will make it easier for more members to participate. You commitment offers a huge benefit to the farmers we work with, so we're here to make it fun and easy for you too. We offer 75% for the week's value rather than 100% to help cover the administrative costs of our service. 

As always, please request schedule changes at least 2 days in advance. We're happy to make schedule changes several days or even weeks in advance, as soon as you know your schedule!

 

 
Vegetables, herbs, mushrooms, and eggs will be featured in our Spring Season Vermont Vegetable Package

Vegetables, herbs, mushrooms, and eggs will be featured in our Spring Season Vermont Vegetable Package

 

 

Free Home Delivery in Burlington

That's right, the Intervale Food Hub now offers free home delivery in all of Burlington! It's easier than ever to show your support for Vermont farmers and eat healthy, seasonal food all year round. We'll save you the time of grocery shopping or even making an extra stop on your way home. Now the best local food around will be delivered right to your door!

We deliver in three zones - the South End on Tuesdays, the Old North End and Center City on Wednesdays, and the New North End on Thursdays.

There is a $25 sign up fee to get started. Not to worry - this fee is waived when you join for another season! Current members receive a discount code to discount the sign up fee for your next season. This fee helps us cover the costs of the reusable bin, thermal bags, and ice packs that we use to pack and deliver your food at the best quality and freshness possible. 

 

 

About The College Spring Semester vs. Spring Season

Intervale Food Hub delivers local food subscriptions to students, faculty, and staff at the University of Vermont! We deliver to the UVM Davis Center and to Redstone Lofts on Tuesdays. You can also pick up at the Intervale Center on Wednesdays.

What's the difference between the College Spring Semester and the Spring Season?

Both the Spring Season and the College Spring Semester give you the same great local food subscription options. The differences are in the schedule and delivery locations. 

Spring Season: Delivered to homes in Burlington and workplace/community delivery locations in the greater Burlington area. Weekly Delivery March - May.

College Spring Semester: Delivered only to campus (UVM Davis Center and Redstone Lofts). Weekly delivery through the semester, no delivery during spring break.

 

What's in Season: January in Vermont

 
Intervale Food Hub in Snow
 

Vermont Fruit and Vegetables Review for January

This month has been especially cold, which could effect the growth of greens and herbs in greenhouses. You can plan to see different varieties for lots of the items listed, including apples, cabbage, carrots, onions, potatoes, and squash. Vermont farmers specialize in growing fruit and varieties that will keep their flavor and nutrients well into the winter months. These specialized varieties, paired with excellent storage facilities, mean that we can enjoy a whole bunch of delicious local food, year round!

  • apples & apple cider **
  • beets*
  • cabbage*
  • carrots*
  • fresh herbs* (greenhouse)
  • kale* (greenhouse)
  • mushrooms
  • onions*
  • parsnips*
  • potatoes*
  • sweet potatoes*
  • turnips*
  • winter squash*

 

Omnivore Package and Localvore Package Review for January

Did you know that meat is seasonal, too? There is a season for harvesting beef, chicken, and pork, based on Vermont's seasons and the life cycle of the animals. Our farms pasture-raise animals, often using heirloom breeds. This practice is more humane, takes more time, and creates a high quality, nutritious product compared to conventional meats.

When it comes to our speciality products, these are typically "value added products," meaning farms take their ingredients (and probably some other ingredients, too) and process them into something delicious and ready-to-eat. We prioritize specialty products that come from farm-based businesses and feature minimal organic or sustainably produced ingredients.
 

  • Vermont Meat and Wild Alaskan Fish: Grass Fed Beef Stew, Grass Fed Ground Beef, Pasture Raised Chicken Breast, Pasture Raised Pork Chops, and Wild Alaskan Salmon
     
  • Vermont Dairy: Mount Mansfield Creamery cheese, Butterworks Farm yogurt, Does Leap chevre, Ploughgate Creamery butter, and Shelburne Farms cheddar cheese
     
  • Local Specialty Items: Joe's Kitchen beef bone broth and chermoulah sauce, Adam's Berry Farm frozen berries, Champlain Orchards' applesauce, and and Fat Toad Farm caramel sauce.

 

January Cooking Tips

Looking at the below-freezing forecast this month... we're craving warm, comforting foods.

Our favorite cooking techniques are simple soups and stews. They're not too fussy, and you can easily interchange different vegetables. You can add meat, beans, and grains to the vegetables in your stew for a well-rounded meal. Blended soups are also super easy - we love combining a bunch of orange vegetables (like squash, sweet potatoes, carrots, and onions) with curry powder and coconut milk for a smooth and bright dinner that everyone loves.

Another great technique is cutting up and roasting vegetables in a large batch. You can blend these to make a soup, or you can add them to grains, or you can serve them as a side dish tossed with balsamic vinaigrette.

We also love using pre-made simmering sauces from the grocery store to pair with potatoes, cabbage, carrots, and just about any winter vegetable combination. These simmering sauces can be mild or spicy to warm you up - and they make for just about the easiest meal possible- just serve with rice. 

Baking casseroles or gratins are a real treat this time of year, too. Layer sliced vegetables with butter, cream, herbs, and bake until golden brown.

Brunch or breakfast hashbrowns are a great way to add vegetables for breakfast - especially when it's too cold to go outside on the weekends and you just want to linger over a warm, cozy breakfast! You can add onions, beets, sweet potatoes, and greens to your potatoes for variety.

 

January Pantry List:

  • Chicken/Beef/Vegetable Broth or Stock
  • Coconut milk
  • Warming spices, like cinnamon, ginger, curry, cayenne, and pepper
  • Pre-made simmering sauces, like tikka masala, red curry, or yellow curry
  • Grains like rice and quinoa
  • Beans (like garbanzo and white beans to add to soups and stews)
  • butter and cream (for soups, stews, and all kinds of potato recipes)

 

Check your weekly newsletters for more details!

As always, our plans are subject to change. Stay tuned for the weekly Monday newsletters to know exactly what ingredients will be included from week to week!

Week of January 8, 2017

Adams Berry Farm

Featured Farm

Adam's Berry Farm, Charlotte, VT

What a treat! This week, Omnivore and Localvore Packages will include frozen, certified organic berries from Adam's Berry Farm. It's a little taste of summer to brighten up our winter season! Adam's Berry Farm is a thriving community oriented farm that grows delicious certified organic strawberries, blueberries, raspberries and table grapes. They are locally focused and take pride that 90% of their berries are distributed with in a 15 mile radius of the farm through select restaurants, natural food stores and at the Burlington Farmers' Market. Adam's Berry Farm also produces jam, vinegar and popsicles and runs a fun-filled pick your own at the farm. 

 

 

In Our Baskets This Week

* Certified Organic **Vermont Ecologically Grown | Meet Our Producers

Vermont Vegetable Package

 

  • Butternut squash*  |  Intervale Community Farm, Burlington, VT
  • Sweet potatoes*  Burnt Rock Farm, Huntington, VT
  • Parsnips*  |  River Berry Farm, Fairfax, VT (these are the ones that look like white carrots!)
  • Red Onions*  |  Deep Root Cooperative/Ways Mills Market Garden
  • Rosemary* |  Red Wagon Herbs, Hinesburg, VT
  • Apple ginger cider  |   The Farm Between, Jeffersonville, VT
  • Regular Size Only: Rutabaga**  |  Lewis Creek Farm, Hinesburg, VT (these look like a large turnip or radish!)

Omnivore Package

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

  • Boneless Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington & Richmond, VT
  • Whole Plain Yogurt*  |  Butterworks Farm, Westfield, VT
  • Frozen Berries (strawberry, raspberry, or blueberry)*  |  Adam's Berry Farm, Charlotte, VT

Localvore Package

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

  • Boneless Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington & Richmond, VT
  • Whole Plain Yogurt*  |  Butterworks Farm, Westfield, VT
  • Frozen Berries (strawberry, raspberry, or blueberry)*  |  Adam's Berry Farm, Charlotte, VT
  • Bread: Mad River Grain* | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, HInesburg, VT
 

Bread: Mad River Grain*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Recipes and Cooking Tips

Eat This First: Apple-Ginger Cider and Rosemary

We're really excited to bring you this new item from The Farm Between! John and Nancy Hayden were some of the earliest partners of the Intervale Food Hub, and we're looking forward to hearing your feedback on this new addition to the Vermont Vegetable package. Let us know what you think!

As for the rosemary, this fresh herb can be added to so many different recipes. It is especially great to add to dishes - either meat or vegetable - that you're roasting or cooking in a slow cooker. The hearty sprigs will store very well in your refrigerator, too, so you can use it for a couple of weeks.

Storage: We recommend storing everything this week in the refrigerator - including your squash - to prevent rotting. 

Recipes

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

Omnivore and Localvore Packages:

  • Berry and Yogurt Muffins - baking with yogurt creates a really delicious texture and adds protein, too. These muffins are a great way to mix in your berries, too!
     
  • Apple Pancakes (with Yogurt) - as mentioned above, baking with yogurt yields delicious results - it's a great secret ingredient! Try this to incorporate some apples for added sweetness, too. From one of our favorite food blogs, Smitten Kitchen.
     
  • Lemon-Rosemary Chicken Breast - super simple and a great pairing with any number of vegetable sides.
     
  • Apple-Parsnip Chicken Bake - great idea for a one-pan meal that features some of January's seasonal specialties!

Vermont Vegetable:

  • Pureed Roasted Parsnips - Roasting will add some complexity to the flavor of the parsnip. Serve this puree along with your lemon-rosemary chicken or another nice cut of meat. Or, thin it out to make a nice simple soup.
     
  • Baked Parsnip Fries with Rosemary - ANY root vegetable is delicious in fry form - not just potatoes! Plus, parsnips pair deliciously with rosemary. Serve with a garlic-mayo sauce or just on their own for a snack.
     
  • Rosemary Parmesan Roasted Sweet Potato - a great baked potato alternative with lots of flavor.
     
  • Moroccan Butternut Squash and Sweet Potato Tagine - one of our favorite winter recipes! "Tagine is both a food and a cooking tool and originates from North Africa (Moroccan and Tunisian cuisine is tagine-centric). 'Tagine,' the dish, was named after the instrument in which the food is prepared. A tagine comprises a sauté pan with a wonderfully shaped hat, traditionally used to slow cook meat and vegetable dishes at low temperatures... you do not need one in order to make this dish – a large sauté pan or wok with a cover will work too."
     
  • Butternut Squash Baked Pasta - somewhere between a casserole and a lasagna, this dish is a great way to make use of a full squash if you're just not really a butternut squash soup kind of person!
     
  • Rutabaga with Caramelized Onions and Apple - rutabaga is a vegetable that has a lot of natural sweetness, so it's easy to pair with caramelized onions and apples. Lots of people have probably never tried rutabaga before... but we think you'll love it!
     
  • Rutabaga Gratin- like with fries, ANY root vegetables, or squash, or cabbage, is delicious baked into a gratin. If you are new to rutabaga, try this recipe - it's impossible not to like something baked with cream and cheese!

Week of January 1, 2017

HAPPY NEW YEAR!
Wishing you a happy, healthy 2018!

 

In Our Baskets This Week

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

Vermont Vegetable Package

  • Red Beets* | Intervale Community Farm, Burlington, VT
  • Fingerling Potatoes* | Valley Dream Farm, Cambridge, VT
  • Purple Top Turnips* | River Berry Farm, Fairfax, VT
  • Rainbow Carrots* | River Berry Farm, Fairfax, VT
  • Yellow Onions* | Burnt Rock Farm, Huntington, VT
  • Empire Apples ** | Champlain Orchards
     

Omnivore Package

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

  • Grass Fed Beef Stew Meat | Maple Wind Farm in Richmond/Huntington, VT and Health Hero Farm in South Hero, VT
  • Forerunner Cheese | Mt. Mansfield Creamery, Morristown, VT
  • Beef Bone Broth* | Joes' Kitchen, East Montpelier, VT
     

Localvore Package

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

  • Grass Fed Beef Stew Meat | Maple Wind Farm in Richmond/Huntington, VT and Health Hero Farm in South Hero, VT
  • Forerunner Cheese | Mt. Mansfield Creamery, Morristown, VT
  • Beef Bone Broth* | Joes' Kitchen, East Montpelier, VT
  • Bread: Waitsfield Common* | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT
 

Bread: Waitsfield Common*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Recipes and Cooking Tips

Eat This First: Go out of your comfort zone!!! (Nothing crazy - we're talking beets and turnips) There is not much to worry about when it comes to perishables this week. We're now in a season of cold, short days, when we rely on a variety of vegetables that store well. The great thing about this time of year is that you don't have to worry about getting through everything in your basket all at once. 

That being said, give something new a try! Grab the vegetable that you're not so sure about, and search around for a new recipe, seasoning, or cooking technique. Just go with something fun. New Year, new recipes, right?!

Storage: We recommend storing everything this week in the refrigerator to prevent rotting. 

Recipes

Since we were closed last week, (and since our incredible team of interns has finished their semester with us,) we were not able to whip up a new batch of original recipes this week. However, we have you covered with a selection of great ideas!!!

  • Beef Stew with Root Vegetables - A great way to use your turnips! this recipe is one that we use again and again, especially in these very chilly winter months. It's perfectly fine to omit some of the ingredients if you don't have everything on hand. Just follow the steps and you can't go wrong! 
     
  • Slow Cooker Root Vegetable Stew - A great way to use your turnips! This is a vegetarian/vegan version, and really more of a technique than a recipe. You can hold on to this recipe to use all different vegetables over the Winter!
     
  • Roasted Beets, Carrots, and Turnips with Balsamic Vinegar - the tart vinegar is a great compliment to the more earthy flavors of the root vegetables. Roasting will also add a nice caramelized flavor and crunchy texture. 
     
  • Beet Hash with Eggs - beets and potatoes pair up for a nice, simple breakfast or brunch dish. This is a great comfort food dish where you can "sneak in" some beets.
     
  • Moroccan Style Beets, Carrots, and Turnips - This recipe calls for harissa, which is a spiced chili pepper paste. You can make your own, or you can find a small jar in the grocery store, most likely along with other chili sauces like sriracha in the international section of your grocery store.
     
  • Fingerling Tostones - Tostones are seasoned, fried, and smashed plantains. But, since those are hard to come by in Vermont, this recipe uses fingerling potatoes instead. (We just discovered this recipe on a website dedicated to potatoes - it's called potatogoodness.com. You're welcome.)

 

If you have any recipe ideas -- or questions about what to make with that you have in your refrigerator -- feel free to leave a comment below!!!

Week of December 18, 2017

All Smiles Davis Miskell.jpeg

Featured Farm

Miskell's Premium Organics, Charlotte, VT

David Miskell specializes in certified organic greens in a small, focused farm in Charlotte, Vermont. The greenhouses at his farm are one of our main sources of fresh leafy greens during the "shoulder seasons" - aka late fall, winter, and early spring, when it's just not possible to grow in Vermont's dark, snowy fields. David Miskell is a long-established farmer, who started out at Shelburne Farms, and first started growing heirloom tomatoes when his greenhouses were brand new. Some days, you can also find Bobby Young, Intervale Food Hub Operations Manager, working at Miskell's, too! 

This week, you'll find crisp green bok choi in your basket from Miskell's Premium Organics. Try a stiry fry, grain bowl, or nice warm soup!

 

In Our Baskets This Week

* Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Carrots* | Intervale Community Farm, Burlington, VT
  • Russet Potatoes* | Valley Dream Farm, Cambridge, VT
  • Red Curry Winter Squash* | Deep Root Co-Op, Johnson, VT / Vallons Maraichers, Compton, QC
  • Mushrooms* | Mousam Valley, Springvale, ME
  • Bok Choi* | Miskell's Premium Organics, Charlotte, VT
  • Watermelon Radish* | River Berry Farm, Fairfax, VT
     

Omnivore Package

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

  • Wild Alaskan Coho Salmon Fillets | Starbird Fish, Burlington, VT
  • Cheddar Cheese | Shelburne Farms, Shelburne, VT
  • White Corn Tortillas* | All Souls Tortilleria, Warren, VT
     

Localvore Package

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

  • Wild Alaskan Coho Salmon Fillets | Starbird Fish, Burlington, VT
  • Cheddar Cheese | Shelburne Farms, Shelburne, VT
  • White Corn Tortillas* | All Souls Tortilleria, Warren, VT
  • Bread: Cyrus Pringle* | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, Charlotte, VT
 

Bread: Cyrus Pringle*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Charlotte, VT

 

Recipes and Cooking Tips

Eat This First: Bok Choi will last must longer in the fridge if properly stored! Be sure to not wash it until immediately before consuming and store in a plastic bag or tupperware container to get the maximum shelf life out of it.

Mushrooms are great to use in stir-fries, soups, or simply sauteed. Enjoy these within 7-10 days, while they're still fresh!

Storage: We recommend storing everything this week in the refrigerator - including your squash - to prevent rotting. 

Grain Bowl with Bok Choi, Mushroom, and Squash

grain bowl

This delicious grain bowl is full of veggies and flavor. This dish makes for a quick dinner that is sure to fill you up. Add an egg, chicken, salmon, or tofu to make this meal even more filling!

INGREDIENTS

  • 1/2 cup dry rice + 1 cup water (or broth)
  • Mushrooms
  • Red kuri squash
  • 1 small onion
  • 2 small bok choi
  • 1 tsp dried ginger
  • 1 tsp cumin
  • Pinch of salt and pepper

DIRECTIONS

  1. Prepare the rice
  2. Preheat the oven to 425 degrees F
  3. Cut the squash into bite size pieces and drizzle with oil (we used olive). Roast for 25-30 minutes
  4. In the meantime, dice the onion and cut up the mushrooms and bok choi. Add the onions into a pan at medium heat drizzled with oil and allow to cook for 2-3 minutes. Then add the mushrooms and bok choi and allow to cook for another minute. Add the ginger, cumin, salt, and pepper and cook for 3-4 minutes
  5. To assemble, add the rice to a bowl and top with the mushroom/bok choi mixture, as well as the roasted squash. Add the egg or any other protein and serve

Baked Garlic Fries with Herb Ketchup

garlic fries

These baked fries turned out with the perfect, crispy texture! Double our recipe for a larger batch of these fries and enjoy!

INGREDIENTS

  • 2-3 small potatoes
  • 1 large clove garlic or 2 small
  • Oil (we used olive)

Herb Ketchup

  • 2 tbsp ketchup
  • 1/2 tsp oregano
  • 1 small clove garlic
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • Dash of pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F
  2. Cut the potatoes into thin, even slices. Cut the garlic into thin slices
  3. Drizzle the potatoes with oil and top with the garlic slices. Roast for 45 minutes, or until golden brown
  4. In the meantime, make the herb ketchup by combining the ketchup with the herbs and mix together
  5. Serve the fries immediately when still hot with the ketchup

 

Carrot and Watermelon Radish Salad

carrot and watermelon radish coleslaw

This colorful carrot and watermelon salad is fresh and simple! Enjoy this side dish alongside some baked salmon or our squash quesadilla recipe also featured this week.

carrot and watermelon radish salad

INGREDIENTS

  • 2-3 large carrots
  • 1-2 watermelon radishes
  • 1/4 of a red cabbage
  • 1 tbsp oil (we used olive)
  • 2 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic
  • 1 tsp dried ginger
  • Pinch of salt and pepper

DIRECTIONS

  1. Cut carrots and watermelon radish thinly in matchsticks. Cut the red cabbage into thin slices as well
  2. Make the dressing by combining the oil, vinegar, maple syrup, garlic, ginger, salt, and pepper and combine
  3. Pour the dressing over the carrots and watermelon radish, toss to combine, and serve

Easy Baked Salmon

Easy Baked Salmon

This baked salmon makes for a quick, simple dinner! Serve alongside a grain or some crispy, roasted potatoes and enjoy.

INGREDIENTS

  • Salmon fillet
  • Butter - to grease the pan (or use cooking spray) 
  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat oven to 450 degrees F
  2. Put tin foil down over a baking sheet and grease the tin foil with butter or cooking spray
  3. Place the salmon on the pan skin side down
  4. Season the salmon with salt and pepper
  5. Bake for 12-15 minutes