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!

Summer 2017 - Week #8

adam's berry farm

Featured Producers: Adam Hausmann and Jessica Sanford of Adam's Berry Farm, Charlotte, VT. Adam and Jessica, the owners of Adam's Berry Farm, have a tremendous dedication to their land, their products, their customers, and their community. The farm began in Lincoln, VT, moved to the Intervale for 11 years, and settled on a beautiful stretch of preserved farmland in East Charlotte in 2013. Using organic practices and caring for the environment are some of the guiding values behind Adam's Berry Farm, and all of the fruits grown on the farm, including strawberries, blueberries, and raspberries, are certified organic by Vermont Organic Farmers. As Adam and Jessica state on their website, "we like healthy food and we grow what we would want to eat." Here at the Intervale, we're thrilled to include their blueberries in our upcoming baskets, and we're sure you'll enjoy them, too!

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Green Beans/Yellow Beans**  |  Lewis Creek Farm, Starksboro, VT
  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Sweet Onions* | Burnt Rock Farm, Huntington, VT
  • Baby Spinach* |  Burnt Rock Farm, Huntington, VT

Vermont Vegetable Package

  • Green Beans/Yellow Beans*  |  Lewis Creek Farm, Starksboro, VT
  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Sweet Onions* | Burnt Rock Farm, Huntington, VT
  • Baby Spinach* |  Burnt Rock Farm, Huntington, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Omnivore Package

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

  • Sweet Italian Sausage | Maple Wind Farm, Huntington, VT
  • Trappist Goat Cheese* | Does' Leap, East Fairfield, VT
  • Sauerkraut* |  Blackwell Roots Farm, Cabot, VT

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Baby spinach and blueberries. Wash blueberries right before you plan to use them, and store spinach with a paper towel in the bag to absorb excess moisture. 

Omnivore Cooking Tip: While cooking with sauerkraut can be fun and interesting, keeping it raw or only very lightly warmed is the best way to gain the probiotic benefits of the fermentation process. Try adding spoonfuls to salads, rice bowls, sandwiches, and other main dishes as a cool, crunchy, and tangy side.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #6

What’s on the Menu:

meal plan

This week at the Intervale Food Hub, we used ingredients from our Locavore package to create a meal plan that’s accessible and easy to follow in your own kitchen! With recipes ranging from chicken wings, to bread pudding, to lots of veggies, our meal plan this week utilizes a huge array of ingredients and techniques all of which are easy to achieve at home. Enjoy!

basket
veggies

Meal #1: Sweet n’ Salty Chicken Wings

Meal #2: Blueberry Bread Pudding

Meal #3: Fresh Chopped Salad with Mustard Dressing  

Meal #4: Roasted Local Carrots and Fennel

Meal #1: Sweet n’ Salty Chicken Wings

wings

Meat can seem a little daunting to cook. With long marinating times, slow cooking periods, and long spans of prep work and clean up, oftentimes cooking even something simple (like chicken wings) can seem like a hassle. But these sweet n’ salty chicken wings? Easy peasy lemon squeezy (well, minus the lemon, but you get the idea!). Requiring only about 20 minutes of hands on prep work, these sweet but savory chicken wings can serve as the perfect center-piece of any meal, while still giving you time to prepare other healthy side dishes (like our Fresh Chopped Salad with Mustard Dressing!). With healthy, fresh local ingredients like sweet summer honey and Vermont made chicken wings, this dish is easy, delicious and a perfect addition to your summer meal plan. Enjoy!

Intervale Food Hub Ingredients:

  • 1 Package of Chicken Wings

  • ¼ c of Yogurt

  • 2 Cloves of Garlic

  • ¼ c of Honey

  • ½ a Cucumber

Kitchen Staples:

  • ¼ c of Onion

  • Salt and Pepper to Taste

  • ¼ c of Olive Oil

  • 2 T of Hot Sauce

  • 2 T of Scallion Butter

Instructions:

  1. Mince ¼ c of onion and 2 cloves of garlic.

  2. In a large bowl, combine ¼ c of honey, ¼ c of olive oil, ¼ c of soy sauce, 2 T of hot sauce, and the minced garlic and onions. Add salt and pepper to taste.

  3. Place your chicken wings in the marinade and let sit for approximately a half hour.

  4. Melt 2 T of scallion butter in a large frying pan over a medium heat. Place in your marinade and your chicken wings and cook until the meat is white on the inside.

  5. Peel and dice ½ of a cucumber into small cubes.

  6. Whisk together your cucumber and your yogurt for a dipping sauce, and serve!

Meal #2: Blueberry Bread Pudding

blueberry

Not gonna lie here, this dish is pretty decadent. With sweet and rich ingredients like fresh summer blueberries, cream top Vermont yogurt, and locally produced honey, the flavor profile in this easy dessert is sweet, fragrant, fresh, and tart - all in one. With that being said, while the cook and prep time does take an over an hour, this blueberry bread pudding is a great way to use extra ingredients lying around the house! While we used fresh, local Red Hen Bakery Ciabatta bread to create this masterpiece of a dessert, bread pudding is also a great way to use up whatever extra bread or even stale bread you might have lying around your pantry. Huh, who knew? With it’s easy to access ingredients, relatively easy preparatory steps, and a sweet summery flavor, what’s not to love about this bread pudding?

*** this recipe is adapated from this blog post from Southern Hospitality 

http://southernhospitalityblog.com/blueberry-bread-pudding/

Intervale Food Hub Ingredients

  • 1 Loaf of Ciabatta Bread

  • 3 Eggs

  • 1 c of Blueberries

  • 3 c of Yogurt

  • ½ c of Honey

Kitchen Staples:

  • 1 c of Whole Milk

  • 1 c of Maple Syrup

  • 1 T of Butter

Instructions:

  1. Preheat the oven to 350 degrees.

  2. In a large bowl, whisk together 3 eggs, 1 c of blueberries, ½ c of honey, 1 c of maple syrup, 3 c of yogurt, and 1 c of whole milk.

  3. Slice the loaf of ciabatta bread into small cubes.

  4. Pour the bread cubes into the large bowl and let soak for 15 minutes.

  5. Butter either a large skillet or a medium-sized baking dish using 1 T of butter.

  6. Pour the bread pudding batter into the baking dish and bake for 50-60 minutes (until you can insert a toothpick in and cleanly remove it).

Meal #3: Fresh Chopped Salad with Honey-Mustard Vinaigrette

A fresh green chopped salad is inarguably a Vermont summer classic. By living in a state with such amazing local producers and subsequently amazing local produce, it makes it easy to access and enjoy the crispness of fresh, local veggies like red leaf lettuce, cucumbers, garlic, and even fennel! Despite the classic nature of this nutritious and cool veggie based salad, we decided to throw a quick and easy twist into the mix to help spice up your salad eating (and making experience. More specifically speaking, we decided to use a sweet and spicy mustard/honey based dressed to add a nice contrast to this salad’s bitter greens, watery cucumbers, and sweet carrots and fennel. Despite the fact that this salad packs in quite a punch in regards to its healthfulness and deliciousness, this recipe should only take maybe ten minutes to prepare, making it an easy meal or side dish for any type of day!

***If you’ve never entered the world of making your own salad dressing instead of buying it from the store, welcome. Also, a quick reminder that it’s way easier (and healthier) than you think to make your own salad dressings! So if you like this honey-mustard vinaigrette, try and use the oil/vinegar ratios as a template for future salad dressing-making adventures!

Intervale Food Hub Ingredients:

salad
  • 2 c of Red Leaf Lettuce

  • 1 Cucumber

  • 2 Cloves of Garlic

  • ½ c of Fennel Stalks

  • 1 Carrot

Kitchen Staples

  • 1 Mini Onion

  • ¼ c of Champagne Vinegar

  • 2 T of Yellow Mustard

  • 2 T of Honey

  • Salt/Pepper to Taste

  • ¼ c of Olive Oil

Instructions

  1. Roughly Chop 2 c of red leaf lettuce, thinly slice 1 cucumber, slice ½ a mini onion into strips, chop ½ c of fennel stalks, and shred 1 carrot.

  2. Mince the other half of the mini onion along with 2 cloves of garlic.

  3. Whisk together ¼ c of champagne vinegar, 2 T of yellow mustard, 2 T of honey, ¼ c of olive oil, salt and pepper to taste, and the minced onions/garlic from earlier.

  4. Pour the dressing over the chopped greens and toss.

  5. Serve and enjoy!

Meal #4: Roasted Local Carrots and Fennel

Sweet, simple, a little sour, and to the point. That’s what these roasted veggies are. Personally, I’m a huge fan of making and eating roasted veggies with just about everything. Pasta with garlic and oil? Add roasted veggies. Stir Fry? Add roasted veggies. Breakfast? Instead of fried potatoes make roasted one with rosemary. Boom, roasted veggies.

With all that being said, I decided to leave the accompaniment dish to these roasted carrots and fennel subject to your own liking to help show that these roasted veggies are unbelievably versatile (and delicious). Using classic ingredients like carrots, olive oil, garlic, and herbs, the local fennel used in this dish adds an unexpected punch to some clean and simple roasted carrots. If you’ve never tried fennel, it’s always a pleasant surprise when you first do so. Containing a similar, licorice-like sweetness to that of carrots, these two sweet and earthy veggies are both easy to prepare and quick to roast, making this a perfect side dish for your next meal.

Intervale Food Hub Ingredients:

  • 1 Bunch of Carrots

  • 1 Bulb of Fennel

  • 3 Cloves of Garlic

Kitchen Staples:

  • 1 Mini Onion

  • Salt, Pepper, Rosemary and Thyme to Taste

  • 2 T of Olive Oil

  • 2 T of Champagne Vinegar

Instructions:

  1. Preheat the oven to 350 degrees.

  2. Slice carrots into 1-2 in sticks and then into quarters (they’ll cook faster if they’re cut thinner!). Mince 3 cloves of garlic, slice 1 mini onion, and roughly chop 1 bulb of fennel.

  3. Toss the carrots, fennel, onions and garlic in 2 T of champagne vinegar and 2 T of olive oil on a large baking sheet. Use salt, pepper, rosemary, and thyme to taste if desired.

  4. Bake for 30-45 minutes or until tender.

  5. Eat!

carrot

Summer 2017 - Week #7

bill hives

Featured Producers: Bill Mares and Dan Goossen of BTV Honey

Dan and Bill have been producing hyper-local raw liquid and comb honey in Vermont for over forty years! The bees of BTV ("Bee Tee Vee") Honey live at various locations around the Burlington area, including UVM and here at the Intervale, and gather pollen and nectar from local flower species to produce a unique and tasty product. The honey is never heated, and has many beneficial properties and a great flavor. From the verdant valley of the Winooski River to the busy streets of Burlington, BTV bees work tirelessly gathering nectar to make this all-natural, unprocessed, and delicious honey.

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Carrots*  |  Intervale Community Farm, Burlington, VT
  • Fennel* |  Diggers' Mirth Collective Farm, Burlington, VT
  • Cucumbers Jericho Settlers Farm*, Jericho, VT and Lewis Creek Farm**, Starksboro, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Vermont Vegetable Package

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Carrots*  |  Intervale Community Farm, Burlington, VT
  • Fennel* Diggers' Mirth Collective Farm, Burlington, VT
  • Cucumbers Jericho Settlers Farm*, Jericho, VT and Lewis Creek Farm**, Starksboro, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT
  • Fresh Garlic* |  Bella Farm, Monkton, VT or Burnt Rock Farm, Huntington, VT

Omnivore Package

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

  • Pastured Chicken Wings | Maple Wind Farm, Huntington, VT
  • Plain Yogurt* | Butterworks Farm, Westfield, VT
  • Raw Honey | BTV Honey, Burlington, VT

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Fresh garlic and blueberries. Don't rinse blueberries until right before you're ready to eat them.

Storage Tip: The garlic in your baskets this week is not quite the same as the papery bulbs you buy at the grocery store--it has been recently harvested without curing, and so should be stored in the fridge instead of on the counter.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #6

intervale food hub meal plan for summer 2017 week 6

This week here at The Intervale Food Hub we worked to create a meal plan for you featuring easy to make foods using local ingredients! Using our Locavore Package, you can easily create these delicious, nutritious recipes in your own kitchen!

Vermont Vegetable and Eggs

And when it comes down to it, that’s what everyone looks for in the foods they cook, accessibility, sustainability, time-sensitivity, and (most importantly) flavor.

What’s on the Menu:

Meal #1: Chimichurri Steak with Napa Cabbage

Meal #3: Roasted Squash Salad with Meslcun

Meal #4: Crunchy Green Vermont Salad

Meal #5: Summer Veggie Omelet

Plus Cucumber Mint Water

 

Meal #1: Chimichurri Steak with Napa Cabbage

Steak

A great source of both protein and vegetables, this chimichurri steak with napa cabbage greens manages to stay light and fresh while packing in an entire flavorful, protein-dense steak!

Primarily consisting of local Vermont steak, locally produced chimichurri sauce, and locally grown napa cabbage, this dish hits the mark when it comes to both health and sustainability. Consisting of approximately 24g of protein per serving, the steak used in this dish meets almost half of your daily recommended protein intake!

While the local steak used in this dish may appear to be the meal’s centerpiece, it’s the locally produced chimichurri sauce which brings this classic to the next level. A traditional sauce indigenous to the Argentina-Uruguay region of South America, chimichurri sauce is a spicy, parsley-based sauce. With that being said, chimichurri is an extremely versatile sauce and can be deliciously used in anything from pasta, to meat, to grilled veggies, to salad dressing and more. Perhaps the most important thing about this recipe is that it’s a quick, easy dinner to make (that’s right, cooking meat can be quick AND easy). Now, just remember to cook, eat, and enjoy!

The Instructions:

  1. Mince 2 cloves of garlic, chop 5-7 napa cabbage leaves, and slice 2-3 mini onions into strips. Reserve the stems to garnish with later if you’d like.

  2. Melt 2 T of scallion butter in a large frying pan over a medium-low heat.

  3. Put the minced garlic and the napa cabbage leaves into the frying pan and toss with soy sauce, salt and pepper to taste. Cook until wilted or brown. Place on the bottom of a serving dish when complete.

  4. Place the sliced onions into the pan until caramelized/browned. Put the onions into a small (separate) dish to use later.

  5. Coat your steak in approximately ½ c of chimichurri sauce.

  6. Melt more scallion butter in the frying pan (if needed) over a medium-high heat.

  7. Cook the chimichurri steak in the pan for about 5-10 minutes or until cooked.

  8. Plate your steak on top of the wilted cabbage. Coat with caramelized onions, along with scallions and more chimichurri sauce if desired.

  9. Serve and enjoy!

The ingredients:

Intervale Food Hub Ingredients:

  • 5-7 Napa Cabbage Leaves
  • 1 Steak
  • 2-3 Mini Onions
  • ½ c of Chimichurri Sauce
  • 2 T of Scallion Butter

Kitchen Staples:

  • Salt/Pepper (to taste)
  • 2 Cloves of Garlic
  • 3 T of soy sauce
 

Meal #3: Roasted Squash Salad with Mesclun

Summer Squash

This vegetable-dense salad using local Vermont produce can work perfectly either as a quick, refreshing lunch, or as a healthy side to a dinner centerpiece. Consisting of zucchini/yellow squash, mesclun greens, and snow peas, this salad practically screams summer in Vermont! Through its contrast of sweet, spicy, and bitter local ingredients, this meal packs in tons of flavor, tons of local ingredients, but not tons of your time. Only taking up about 20 minutes of prep-work overall, each ingredient and subsequent flavor works to create both a delicious and a nutritious meal!

More specifically speaking, the summer squash (of the yellow variety) used in this dish provides the salad with a soft and sweet texture, while also serving to be a great source of beta-carotene! Essentially serving as the nutritionally functional form of Vitamin A, beta-carotene basically works to maintain eye health and eyesight so you can see some beautiful summer days! Along with the sweet summer squash used in this recipe, we also used a bitter, spicy mesclun green mix. Defined as a salad mix consisting of various young greens, mesclun base provides you with an eclectic array of flavors, vitamins and minerals.

 

The Instructions:

  1. Preheat the Oven to 350 degrees.

  2. Thinly slice your zucchini or yellow squash. Toss in 2 T of olive oil and salt/pepper to taste on a large baking sheet.

  3. Bake for 15-20 minutes or until fully cooked.

  4. Thinly slice 1 mini onions, chop 1 scallion, and roughly chop ¼ c of snow peas.

  5. Whisk together ¼ c of olive oil, ¼ c of balsamic vinegar, 2 T of maple syrup, and salt/pepper/rosemary/thyme (to taste).

  6. In a large bowl combine 3 c of mesclun greens, 1 chopped mini onions, 1 chopped scallion, and ¼ c of snow peas. When the squash is ready, place on top of your salad.

  7. Toss with maple-balsamic dressing and serve!

The ingredients:

Intervale Food Hub Ingredients:

  • 2 Yellow Squash and/or Zucchini
  • 3 c of Mesclun Greens
  • 1 Mini Onion
  • 1 Scallion
  • ¼ c of Snow Peas

Kitchen Staples:

  • Salt/Pepper/Rosemary/Thyme (to taste)
  • ¼ c of Balsamic Vinegar
  • ¼ c of Olive Oil
  • 2 T of Maple Syrup
 

Meal #4: Crunchy Green Vermont Salad

Napa Cabbage

The best thing about Vermont in the summer? Definitely all the fresh, local veggies! Using almost entirely local Vermont ingredients, this Crunchy Green Vermont Salad requires no cooking or heat prep at all! Making it a huge time-saver, energy saver, and heat preventer. What more could you ask for in a yummy, healthy salad?

Using freshly grown ingredients like snow peas, mini onions, and napa cabbage, each of these elements provides a cooling, hydrating element to the dish, while also creating a crunchy, refreshing texture to the salad overall. Serving as a particularly good source of plant based folates, this napa cabbage throws in a whopping 77 mg of calcium per 16 calorie serving! Making it a nutritionally dense but not energy dense food product. Score!

The Instructions:

  1. Roughly chop 1 head of napa cabbage, 1 cucumber into small cubes, thinly slice 1 mini onion, 1 scallion, and ½ c of snow peas.

  2. Whisk together ¼ c of olive oil, ¼ c of chimichurri sauce, ¼ c of champagne vinegar, and salt/pepper (to taste).

  3. In a large bowl combine your napa cabbage, cucumber, onion, scallion, and snow peas. Toss with dressing and serve!

 

 

 

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Head of Napa Cabbage
  • 1 Cucumber
  • ½ c of Snow Peas
  • ¼ c of Chimichurri Sauce
  • 1 Mini Onion
  • 1 Scallion

Kitchen Staples:

  • ¼ c of Olive Oil
  • ¼ c of Champagne Vinegar (can be substituted for a different kind of vinegar)
  • Salt/Pepper (to taste)
 

Meal #5: Summer Veggie Omelet

Omelet

Honestly, I’m a sucker for a good omelet. They’re versatile, they’re easy, they’re flavorful, they’re healthy. What more could you ask for in a breakfast food? This omelet in particular uses almost exclusively local Vermont ingredients making it exceptionally unique, sustainable and fresh. Here at the Intervale, we used mesclun, summer squash, and onion to compliment the local egg and cheese used in this dish, but you can feel free to use whatever local, sustainable veggies you have on hand. While this may seem like a lot of ingredients for an egg dish, that’s the great thing about omelets-- they make it easy to pack in the protein, vitamins, minerals, and flavor all into a simple package.

While we’ve definitely discussed the nutritional benefits of eggs with their protein and amino acid density, today, this omelet is primarily about the cheese. The local cheese used in this omelet takes the already fresh, delicious, and easy ingredients in this omelet to another level. Produced by Vermont’s very own Mt. Mansfield Creamery, the halfpipe cheese from our Locavore package utilizes ingredients like raw local milk and a hint of salt to create a flavorful, moist, and nutritious cheese to use for anything and everything. Along with all that deliciousness, the raw milk base for this aged cheese also serves as a great source of probiotics, and contains all 8 essential amino acids (just like eggs)!

The Instructions:

  1. Thinly slice 1 mini onion, ¼ c of summer squash, and mince 3 cloves of garlic.

  2. In an omelet pan, melt 2 T of scallion butter over a medium-low heat.

  3. Place squash, onion, and garlic into the pan and cook until caramelized/browned. Put the mesclun in the frying pan right before your other vegetables are done (the greens will wilt quickly).

  4. Whisk together 3 eggs, salt/pepper/rosemary/thyme (to taste).

  5. Pour the egg batter over the cooked/cooking vegetables and cook until the egg is gelatinized.

  6. Thinly slice 3-4 pieces of Mt. Mansfield Creamery Cheese.

  7. Place cheese slices on top of the cooked egg and lower the stove heat to a simmer. Cover until your cheese is melted.

  8. Fold in half and serve!

The ingredients:

Intervale Food Hub Ingredients:

  • 3 Eggs
  • ½ c of Mesclun
  • ¼ c of Summer Squash
  • 1 Mini Onion
  • 2 T of Scallion Butter
  • 3-4 Slices of Mt. Mansfield Creamery Cheese or cheddar cheese

Kitchen Staples:

  • Salt/Pepper/Rosemary/Thyme/Garlic Powder (to taste)
  • 3 Cloves of Garlic
 

Cucumber Mint Water

cucumber

Another quick and easy recipe? Say what!? In recent years, a major trend that has come about for organic and health conscious foodies alike has been fruit, vegetable and/or herb infused water. This cooling, refreshing, and local recipe only takes a couple minutes of prep, but still makes a huge difference in its flavorful addition to your glass of water. Along with this recipe being easy and delicious, it also provides subtle health benefits like being dense in vitamin B and anti-inflammatories! In the midst of these hot summer days, remember to stay hydrated!

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Cucumber

Kitchen Staples:

  • 4-5 Cups of Water
  • 3 Mint Leaves

The Instructions:

  1. Thinly slice your cucumber.

  2. Pour 4-5 cups of water into a large pitcher or jar of your choosing.

  3. Place the sliced cucumber and 3 (or more) whole mint leaves inside.

  4. Let the cucumber-mint water mixture soak for as long as desired.

  5. Drink this yummy, simple, refreshing treat ASAP!

Summer 2017 - Week #6

joe's kitchen

Featured Producer: Joe Buley of Joe's Kitchen at Screamin' Ridge Farm

Finding inspiration from memories of his grandmother's busy kitchen and his mom's love of cooking, Joe Buley trained as a restaurant chef and managed restaurants for 20 years before moving to Vermont and starting Screamin' Ridge Farm. He now creates delicious soups, stocks, and sauces in his Montpelier kitchen using fresh, organic produce and herbs from the farm. As Joe states on his website, "our focus is on creating great-tasting, healthy food using primarily local ingredients cultivated sustainably." Find Joe's Kitchen chimichurri, a flavorful sauce made from parsley, oregano, and garlic, in your Omnivore packages this week--it's great on just about anything!

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT or River Berry Farm, Fairfax, VT
  • Napa Cabbage*  |  Diggers' Mirth Collective Farm, Burlington, VT or Pitchfork Farm, Burlington, VT
  • Mini Onions* | Intervale Community Farm, Burlington, VT
  • Cucumbers* | Jericho Settlers Farm, Jericho, VT
  • Mesclun* Pete's Greens, Craftsbury, VT

Vermont Vegetable Package

  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT or River Berry Farm, Fairfax, VT
  • Napa Cabbage*  |  Diggers' Mirth Collective Farm, Burlington, VT or Pitchfork Farm, Burlington, VT
  • Mini Onions* | Intervale Community Farm, Burlington, VT
  • Cucumbers* | Jericho Settlers Farm, Jericho, VT
  • Mesclun* Pete's Greens, Craftsbury, VT
  • Sugar Snap Peas** | Lewis Creek Farm, Starksboro, VT

Omnivore Package

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

  • Grass-fed Beef Steak | Maple Wind Farm, Huntington, VT
  • Chimichurri |  Joe's Kitchen, Montpelier, VT
  • Halfpipe Cheese* |  Mt. Mansfield Creamery, Morrisville, VT

Localvore Package

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

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

MONTHLY SUBSCRIPTIONS

If the items below are part of your subscription, they will be delivered, frozen, in a silver thermal bag, along with your basket.

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

Pasture Raised Whole Chicken  |  Maple Wind Farm, Huntington, VT

Pasture Raised Sausage  |  Montreal & Andouille  |  Maple Wind Farm, Huntington, VT

Bean Burgers*  |  Black Bean and Maple Chipotle |  Vermont Bean Crafters, Waitsfield, VT

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

Wild Alaskan 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: Mesclun and mini onions. Mini onions are a great thing to throw on the grill, as are zucchini/squash and even napa cabbage wedges!

Storage Tip: Store greens with a paper towel in the bag to absorb excess moisture and prevent rotting, and soak in cold water to refresh if the leaves start to wilt before you're able to use them.

Chimichurri and steak is a classic combination, but try this link for 20 other ways to use chimichurri.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Summer 2017 - Week #5

does leap goats

Featured Producer: Does' Leap Farm, East Fairfield, VT

The goat herd at Does' Leap Farm, owned and operated by George van Vlaanderen and Kristin Doolan, is a mix of Alpines and Alpine-Nubian crosses, which are known for their outgoing nature. They live outside almost year-round, grazing on the pasture grasses and wild vegetation of Vermont, as well as forage crops like kale and turnips grown on the farm. This rich diet makes their certified organic milk high quality and delicious, with delicate flavors that can change with the seasons. A focus on farm sustainability means that two draft horses provide a large portion of the farm labor. The chèvre from Does' Leap in this week's basket is a smooth, creamy cheese, perfect for spreading n crackers or mixing into dips.

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Strawberries*  |  Last Resort Farm, Monkton, VT
  • Beets* |  Rockville Market Farm, Starksboro, VT or Shadow Creek Farm, Fairfax, VT
  • Sugar Snap Peas**  |  Lewis Creek Farm, Starksboro, VT
  • Kale*  | River Berry Farm, Fairfax, VT

Vermont Vegetable Package

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Strawberries*  |  Last Resort Farm, Monkton, VT
  • Beets* |  Rockville Market Farm, Starksboro, VT or Shadow Creek Farm, Fairfax, VT
  • Sugar Snap Peas**  |  Lewis Creek Farm, Starksboro, VT
  • Kale*  | River Berry Farm, Fairfax, VT
  • Tomatoes*  Jericho Settlers' Farm, Jericho, VT

Omnivore Package

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

  • Halibut | Starbird Fish, Burlington, VT
  • Chive Butter |  Ploughgate Creamery, Fayston, VT
  • Chevre* |  Does' Leap Farm, East Fairfield, VT

Localvore Package

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

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT


Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Lettuce and strawberries. A big summer salad with strawberries, pecans, and feta/goat cheese is always a hit!

Storage Tip: Store greens with a paper towel in the bag to absorb excess moisture and prevent rotting, and soak in cold water to refresh if the leaves start to wilt before you're able to use them.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #4

Meal Plan

This week here at The Intervale Food Hub, we worked to create a myriad of easy to make, accessible recipes for any cook in any kitchen! Focusing specifically on some yummy summer sandwiches and sliders, our meal plan of the week is healthy and both kid-friendly. Enjoy!

What’s on the Menu:

Meal #1: Pork & Kimchi Sliders

Meal #2: Zucchini Fritter Sandwiches with Mushrooms and Onions (Also shown gluten-free with yogurt dip!)

Meal #3: Noodle Vegetable Soup with Summer Squash, Mushrooms, and Cilantro

Also Pictured.... Green Salad with Strawberries and Homemade Champaign Vinaigrette + Strawberry-Mozzarella Sliders with Mint!

 

Meal #1: Pork & Kimchi Sliders

Pork

With almost all the ingredients for this slider-sandwich coming from our Locavore Package, we wanted to show that it can be both easy and delicious to integrate healthy veggies and other local ingredients into an eclectic meal. While these pork sliders do contain tons of yummy veggies and local meat, the dish’s locally produced kimchi is the star of the dish.

While kimchi is known to have originated as a traditional Korean side dish, it's more recently made its way into the local market. Made with locally grown ingredients, this spicy kimchi can add flavor to a wide range of dishes. A staple in Korean cuisine, kimchi variations feature hundreds of different combinations of seasonings and ingredients. These variations mean that there's a style and flavor for everyone. Historically, fermenting vegetables enabled the preservation of locally grown vegetables for consumption year round. Along with its culinary and climate-related advantages, kimchi is also a nutritionally dense food. It is a great source of vegetables, vitamins, minerals, and probiotics, which maintain the health of your intestinal flora (i.e. your tummy health).
 

The ingredients:

Intervale Food Hub Ingredients:

  • 1 c of Mesclun
  • ½ c of Kimchi
  • 1 Package of Ground Pork
  • ¼ c of Scallions
  • 2-3 Garlic Scrapes
  • ¼ c of Cilantro
  • 4 Slices of Red Hen Bread

Kitchen Staples

  • 2 Cloves of Garlic
  • Salt and Pepper (to taste)
  • 1 T of Olive Oil

The Instructions:

  1. Roughly chop ¼ a cup of scallions, ¼ c of cilantro, 2-3 garlic scrapes and 2 cloves of garlic.

  2. Combine your chopped scallions, cilantro, garlic scrapes, garlic cloves, ground pork and salt/pepper in a large bowl. Chill for approximately 30 minutes.

  3. Heat 1 T of olive oil in a large skillet. Make small patty-sized balls and fry over a medium flame until cooked through and lightly browned.

  4. Slice and and toast 4 slices of bread in the remaining pork fat from the skillet. Split these slices in half.

  5. Layer your sliders with a small handful of mesclun, a scoop of kimchi, a pork patty, and cilantro to garnish. Repeat until all your ingredients are used, and serve!

 

Meal #2: Zucchini Fritter Sandwiches

Zucchini

While fritters exist in a myriad of cultures and cuisines, here at the Intervale, we took the concept of a fritter and combined it with some fresh, local Zucchini to make something delicious and nutritious.

This cooking technique has international roots, and it's one that can be used throughout the summer. Whether you're cooking summer squash, winter squash, potatoes, or root vegetables, it's a flavorful, no-recipe-needed technique to keep in mind!

 

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Large Zucchini
  • 2 Garlic Scrapes
  • ½ c of Scallions
  • ¼ c of Cilantro
  • ½ c of Mushrooms
  • 1 c of Mesclun
  • 3-4 Slices of Red Hen Bread
  • ½ c of Yogurt

Kitchen Staples:

  • Salt, Pepper, and Garlic Powder (to taste)
  • ½ c Onion
  • 2 Cloves of Garlic
  • 1 c of Flour
  • 2 T of Olive Oil
  • 2 T of Red Wine Vinegar

The Instructions:

  1. Shred 1 whole zucchini, mince 2 cloves of garlic, and roughly chop ¼ c of scallions, ¼ c of cilantro, and 1 garlic scrape.

  2. Combine your zucchini, garlic, garlic scrapes, and scallions in a large bowl with 1 c of flour, and salt, pepper, and garlic powder to taste. Chill briefly (10 minutes or less).

  3. Chop ½ c of mushrooms, 1 garlic scrape, and ½ c of purple onion.

  4. In a small skillet, heat 1 T of olive oil and add in your chopped mushrooms, 1 garlic scrape, purple onion, 2 T of red wine vinegar, and salt/pepper to taste. Cook over a medium-low flame until vegetables appear softened.

  5. Slice 3-4 pieces of Red Hen bread in halves and toast until slightly crispy.

  6. Heat 1 T of olive oil in a large skillet and fry your zucchini patties over a medium-high flame until lightly browned.

  7. Layer 1 zucchini fritter, a small handful of mesclun, and a scoop of your mushroom/onion mixture onto the sandwich.

  8. Repeat until all ingredients are used and serve!

*To serve gluten-free with yogurt dip:

  • Mix Butterworks plain yogurt with scallions, garlic, and cilantro, salt and pepper to taste. Serve a dollop with each fritter.
 

Meal #4: Noodle Vegetable Soup with Summer Squash, Mushrooms, and Cilantro

soup

Nowadays, traditional soups seem to be popping up on menus everywhere. So, we wanted to share some background one of our favorite traditional foods -- with ingredients are being grown right in Vermont! This noodle vegetable draws influence from historically based Vietnamese soup, commonly known as pho. Typically comprised of broth, rice noodles, and vegetables, traditional pho is a dish easily adaptable to various local foods, and flavor palettes.

Originating in 20th century Vietnam, the preparation and consumption of pho quickly moved from local villages to larger cities eventually becoming a popularized Vietnamese street food. But it was in the mid 20th century after the Vietnam War, that pho became a globalized food product in high demand in places like the United States. It was particularly Vietnamese War Refugees which served to bring this food to the US, and eventually aided in its integration into modern food trends and food culture.

Think global - eat local!

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Yellow Summer Squash
  • ½ c of Mushrooms
  • ¼ c of Cilantro
  • ¼ c of Scallions
  • 1 Container of Chicken Broth

Kitchen Staples:

  • Salt and Pepper (to taste)
  • 1 Package of Rice Noodles
  • 2 Cloves of Garlic
  • 2 T of Soy Sauce
  • ½ Yellow Onion
 
Locavore
 

The Instructions:

  1. Chop 1 yellow summer squash into cubes, and roughly chop 2 cloves of garlic, ½ a yellow onion, ½ c of mushrooms, ¼ c of scallions, and ¼ c of cilantro.

  2. Cook rice noodles as instructed and drain.

  3. Heat 1 container of chicken broth, and add in salt and pepper to taste, 2 T of soy sauce, cooked rice noodles, and your chopped vegetables.

  4. Cook for 30 minutes to an hour, until your vegetables are tender. Serve warm and enjoy!


 

Summer 2017 - Week #4

Intervale Food Hub Vermont Vegetable Summer 2017 Week #4

In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

  • Mesclun*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • Strawberries*  |  Adam's Berry Farm, Charlotte, VT or Last Resort Farm, Monkton, VT
  • Zucchini/Yellow Squash* |  Intervale Community Farm, Burlington, VT
  • Mushrooms**  |  AH Mushrooms, Colchester, VT
  • Scallions*  | Pitchfork Farm, Burlington, VT

Vermont Vegetable Package

  • Mesclun*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • Strawberries* | Adam's Berry Farm, Charlotte, VT or Last Resort Farm, Monkton, VT
  • Zucchini/Yellow Squash* | Intervale Community Farm, Burlington, VT 
  • Mushrooms**  |  AH Mushrooms, Colchester, VT
  • Scallions*  | Pitchfork Farm, Burlington, VT
  • Garlic Scapes*  Burnt Rock Farm, Huntington, VT
  • Cilantro*  Diggers' Mirth Collective Farm, Burlington, VT

Omnivore Package

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

  • Grass-fed Ground Pork | Maple Wind Farm, Huntington, VT
  • Kimchi | Blackwell Roots Farm, Cabot, VT
  • Chicken Stock | Joe's Kitchen, Montpelier, VT

Localvore Package

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

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT


Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Mesclun, cilantro, and mushrooms. Try a summery mesclun salad with sliced strawberries, pecans, and feta or goat cheese; top with a light vinaigrette and enjoy!

Storage Tips: Store mesclun with a paper towel in the bag to absorb excess moisture and prevent rotting, and soak in cold water to refresh if the leaves start to wilt before you're able to use them. Keep the mushroom bag partly open to allow excess moisture to evaporate.

Unsure what to to do with garlic scapes? They taste just like garlic, only milder, and can be used raw or cooked. Use them in any of the recipes below that call for garlic, or try this link for some cooking inspiration! Garlic scapes will store well in your fridge for a week or two. Check Out Bon Appetit's list of 10 Things to Make With Garlic Scapes!

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Featured Farm - Diggers' Mirth Collective Farm

Diggers' Mirth Collective Farm in Burlington, Vermont

Providing Certified Organic Vegetables and Herbs to the Intervale Food Hub

 
Diggers Mirth Collective Farm Harvest in the Intervale

Diggers Mirth Collective Farm Harvest in the Intervale

 

Located right here in the Intervale, Diggers' Mirth Collective Farm was founded in 1992 and currently encompasses 10 acres of land, and is collectively run by four farmers: Dylan Zeitlyn, Elango Dev, Hayden Boska & Hilary Martin. Under the collective model, all farm members have an equal voice in farm decisions. They are committed to using organic practices and cover cropping rotations for healthy soils, and grow over 25 varieties of fruits, vegetables, and herbs to sell locally.

"The Diggers," as they are often affectionately called, have a mission to feed people who live in the Burlington area. To increase access to fresh veggies for Burlington residents, Diggers' Mirth has a mobile Veggie Truck which stops at various locations in the Old North End. They they also helped to found the Old North End Farmers Market.

Diggers' Mirth Collective Farm is one of the longest-standing independent organic farms in the Intervale - they've been here almost as long as the Intervale Center (which was founded in 1988)!  

 
The Diggers!

The Diggers!

The Digger's Mirth Collective Farm Veggie Truck

The Digger's Mirth Collective Farm Veggie Truck

 

Meal Plan for Intervale Food Hub Summer 2017 - Week #3

Meal Plan

Here at The Intervale Food Hub this week, we used ingredients from our Locavore package and some other kitchen staples to create an array of yummy, easy to make meals. By using some local ingredients combined with other easy to find foods, cooking sustainable, delicious foods is made easy!  

Locavore

What’s on the Menu:

Meal #1: Chicken Pesto Pizza

Meal #2: White Pizza & Greens

Meal #3: Chicken Salad Lettuce Wraps

Meal #4: Summer Strawberry French Toast  

Home Made Pizza with Veggies

Meal #1: Chicken Pesto Pizza

This week here at The Intervale Food Hub, we had a bit of a pizza party! Between this Chicken Pesto Pizza and our other White Pizza with Greens, we were able to create two recipes that are sustainable, delicious, and perfect to share with family and friends!

With some yummy homemade pesto from our Locavore package serving as the centerpiece of this dish, this basil based sauce packs in healthy herbs along with a quintessential summer flavor! First and foremost, basil contributes a sweet, earthy flavor to the pizza, and it also serves as a major source of antioxidants. As antioxidant-dense foods often achieve superfood status in the world of health and nutrition, their reputation does actually live up to and even supercede people’s inherent nutritional expectations. With that being said, this antioxidant dense pesto sauce packs in disease fighting properties, free radical combatants, and even helps with the management of stress within the human body.

Garlic, another primary ingredient used within this pizza, similarly packs this dish with disease fighting properties! Essentially meaning that, both this pizza’s local pesto and fresh garlic in combination each work to maintain bodily health while still being easy, kid friendly, and delicious!  

Pesto

The ingredients:

Intervale Food Hub Ingredients:

  • ½ c of Asparagus
  • 1-2 T of Dill
  • ½ of a Chicken Breast
  • 1 Container of Pesto  
  • ½ Block of Shelburne Farms Cheddar

Kitchen Staples:

  • 2 T of Olive Oil
  • 1 Package of Pizza Dough (we used premade!)
  • 2 Cloves of Garlic
  • ¼ a Red Onion
  • Flour (as needed)
  • Salt/Pepper (to taste)

The Instructions:

  1. Preheat the oven to 350 degrees.

  2. Boil water in a medium-large pot.

  3. Rinse and cut chicken into quartered pieces.

  4. Boil the chicken until fully cooked through (approximately 10-15 minutes) and drain.

  5. Mince 2 T of garlic, chop ½ c of asparagus into small-medium sized bits, and slice ¼ of a red onion.

  6. Once your chicken is cooked and cools, rip or cut into small pieces or bits.

  7. Flour a large dry surface and knead your dough. Do this by pressing down, folding in half and flipping 5-10 times!

  8. Roll out your dough to its desired shape on a floured surface of your choice.

  9. Drizzle lightly with 2 T of olive oil and spread until the outer surface of the dough is fully coated.

  10. Spread your pesto sauce across the surface of the pizza. (Leave the outer edges bare if you want your pizza to have crust!)

  11. Distribute your onions, chicken, garlic, and asparagus as desired over the pizza.

  12. Shred ½ block of Shelburne Farms Sharp Cheddar. Sprinkle on top of the pizza.

  13. Bake for 20-25 minutes, garnish with 1-2 T of dill and serve!

 

Meal #2: White Pizza & Greens

This week here in our Intervale Kitchen, we not only worked to create a delicious pesto chicken pizza, but also a cheesy (but still green) white pizza that can be easily made in your kitchen using local and easy to access kitchen staples combined!

Our addition of plentiful fresh greens from our Locavore package makes this pizza both nutritionally dense and delicious! The two greens which we chose to compliment this extra cheesy pizza included both cooked chard and fresh arugula, each of which provide some leafy greens along with a bitter flavor to compliment the cheesy pizza. Particularly, the arugula topping this pizza serves to be the nutritional star of the dish! Arugula is a leafy green extremely dense in athletic performance boosting nitrates, and one serving of arugula can help your body lower your blood pressure, and decrease the amount of oxygen your body needs during exercise. Along with the nutritionally dense arugula topping this pizza, the chard acts as an important source of bone-building plant based calcium for your body. Score!  

pizza

The ingredients:

Intervale Food Hub Ingredients:

  • 1 c of Arugula
  • 1-2 c of Chard
  • 1-2 T of Dill
  • 2 T of Maple Syrup

Kitchen Staples:

  • Flour (as needed)
  • 1 Package of Pizza Dough (we used premade!)
  • ½ Block of Local Maplebrook Mozzarella
  • 1 Container of Local Maplebrook Ricotta
  • Rosemary, Thyme, and Garlic Powder (to Taste)
  • 2 Cloves of Garlic
  • 4 T of Olive Oil
  • 2 T of Balsamic Vinegar

The Instructions:

  1. Preheat the Oven to 350 degrees.

  2. Mince 2 cloves of garlic, 1-2 T of dill, and roughly chop 1-2 c of chard.

  3. Flour a large dry surface and knead your dough.

    1. Do this by pressing down, folding in half and flipping 5-10 times!

  4. Roll out your dough to its desired shape on a floured surface of your choice.

  5. Drizzle Lightly with 2 T of olive oil and spread until the outer surface of the dough is fully coated.

  6. Cover the surface of the dough with ricotta cheese.

  7. Sprinkle on your 1-2 c of shredded chard, 2 cloves of minced garlic, and rosemary/thyme/garlic powder.

  8. Shred ½ block of fresh/local mozzarella cheese. Spread liberally across your pizza.

  9. Sprinkle a dash more garlic powder/rosemary/thyme.

  10. Bake for 20-25 minutes.

  11. Toss Arugula in ¼ c of balsamic vinegar, 2 T of olive oil, and 2 T of maple syrup.

  12. Remove your pizza from the oven and cool for 5 minutes. Then, spread your arugula mix on top of your pizza and serve!

 

Meal #3: Chicken Salad Lettuce Wraps  

Definitely the nutritional powerhouse of this week’s meal plan, these Chicken Salad Lettuce Wraps uses almost entirely local, sustainably produced ingredients from our Locavore package!

 
lettuce wraps
 

Featuring both fresh dill and local chicken breast, this dish acts as a great sources of lean protein and iron, both of which are crucial in the achievement and maintenance of optimal bodily health! As the overconsumption of saturated fat dense, red meats is a huge problem in The United States, choosing to instead consume fresh, local chicken breast is a great idea for those seeking to eat a healthier version of meat based proteins. Containing a whopping 31 g of protein per serving, this boiled chicken breast is both low in saturated fat, and high in sustainably produced lean protein.

Along with contributing to the aromatic quality of this dish, the heavy handed dill usage within these lettuce wraps also provides the consumer with a significant source of energy boosting, depression-fighting nutrients. It is the usage of local organic chicken breast combined with fresh dill which work to provide a meal that’s beneficial for both your body and mind. Through this dish’s support of your bodily and mental healths in combination, these lettuce wraps serve to make you the best, most healthy version of yourself you can be!

Chicken Salad

The ingredients:

Intervale Food Hub Ingredients:

  • ½ Chicken Breast
  • 2 T of Fresh Dill
  • 1 Cucumber
  • ½ c of Yogurt
  • Lettuce Leaves (as needed)

Kitchen Staples:

  • Salt/Pepper to Taste
  • ¼ c of Purple Onion
  • Garlic Powder (to taste)

The Instructions:

  1. Rinse and cut chicken into quartered pieces.

  2. Boil the chicken until fully cooked through (approximately 10-15 minutes) and drain.

  3. Chop 2 T of fresh dill, dice ¼ of a purple onion, shred Chicken into bite sized pieces, and slice 1 cucumber (thinly).

  4. Mix together ½ c of yogurt, 2 T of fresh dill, and salt/pepper/garlic powder to taste.

  5. Toss your chopped onion, shredded chicken, and cucumber in the yogurt sauce.

  6. Place your chicken salad into large lettuce leaves, garnish with dill and serve!

 

Meal #4: Summer Strawberry French Toast  

 
French Toast
 

Featuring a myriad of local whole foods and organic ingredients from our Locavore package, this french toast with cooked strawberries takes a classic breakfast food and gives it a classic summer twist!

While it’s the homemade bread and egg batter which act as the centerpiece ingredients of this dish, it’s the accents to the french toast which serve to be the important nutritional sources within the dish. Primarily regarding the usage of fresh strawberries and fresh local yogurt to top this dish, each of these components demonstrate how eating local can be both healthy and delicious! Now that it’s finally summer, strawberry season is in full swing! This essentially makes it so strawberries can be picked while they’re at their ripest, sweetest, freshest, and most nutritionally dense! Along with it being optimal strawberry picking and eating season, these fresh local strawberries also aid in giving the consumer healthier skin, hair and a great summer glow from the inside out. To top it all off, the sweet and fresh yogurt based sauce topping this french toast serves as great sources of bone building calcium and muscle building lean protein! So next time you’re looking to shake up your daily breakfast, remember that even french toast can be delicious, local, and nutritious using the right ingredients!

 
strawberries

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Container of Fresh Strawberries (YUM)
  • 1 Loaf of Red Hen Polenta Bread
  • 2 T of Butter
  • ½ c of Yogurt
  • Maple Syrup (to taste)
  • 2 Farm Fresh Eggs
  • 2 T of Honey

Kitchen Staples:

  • 2 t of cinnamon
  • ¼ c of sugar
  • ½ c of Milk

The Instructions:

  1. Chop strawberries into either halves or quarters.

  2. In a small frying pan, melt 1 T of butter over a medium-low heat.

  3. Add in the chopped strawberries, 2 T of honey, and most of your sugar.

  4. Cook strawberries until caramelized, thick, and sweet. Stir regularly.

  5. Slice bread into approximately 1 in thick slices.

  6. Whisk together two eggs, 1 T of cinnamon, a splash of sugar, and ½ c of milk.

  7. On a large griddle, melt 1 T of butter over a medium heat.

  8. Dip one slice of bread at a time in your egg mixture and pan fry until lightly browned. Repeat this process until all bread is used.

  9. Whisk together ½ c of yogurt, and a drizzle of maple syrup.

  10. Drizzle your yogurt sauce on top of your french toast.

  11. Pour your cooked strawberries (with the liquid) over the french toast and yogurt sauce.

  12. Drizzle with maple syrup (and whip cream if desired) and serve!

Meet Our Summer 2017 Interns

The Intervale Food Hub owes much of our success to our amazing interns. They bring enthusiasm, hard work, and new ideas to our team, and they help us make things happen! Meet our current team of Summer 2017 interns below:

 

Carrie Putscher

My name is Carrie Putscher, and I am a graduate student pursuing a Masters in Sustainable Food Systems at UVM. I grew up in Wilmington, Delaware, then went to undergrad at Ursinus College in Pennsylvania, where I majored in Environmental Studies. My interests lie in learning more about how our food system currently works and what we can do to change it for the better. I've had experience working at a variety of local food-related jobs, including on organic farms and at a local/natural foods grocery store, and I'm excited to add interning at a food hub to the list!

Carrie will be helping us with packing Food Hub baskets and collecting amazing recipes to share in our newsletter each week. 

Eliza Guion
 

Eliza Guion

Eliza is a summer intern at the Food Hub, helping cook the weekly Meal Plans and writing the About Our Food series. She is originally from East Montpelier and is currently studying at Colorado College. Her favorite veggies are carrots & spicy radishes! 

Eliza will be helping us with packing Food Hub baskets in addition to her help with our Meal Plans and blog posts. 

 
Anna Herman
 

Anna Herman

My name is Anna Herman and I’m a Food Systems major at the University of Vermont! This summer I’m working as an Intervale Food Hub Intern. Some of my interests include running, food, and photography!

Anna will be helping us with packing Food Hub baskets in addition to her help with our Meal Plans and blog posts.  

 

Featured Farm - Miskell's Premium Organics

Miskell's Premium Organics in Charlotte, Vermont

Providing Certified Organic Greens to the Intervale Food Hub

 
David Miskell Miskells Premium Organics
 

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 heated 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!

Enjoy delicious Swiss chard in your basket this week from Miskell's Premium Organics.

Miskells Premium Organics Greenhouse
David Miskell

Summer 2017 - Week #3

Interavle Food Hub Summer 2017 Week 3 Vermont Vegetable

Summer 2017 Week #3
In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Swiss Chard*  |  Miskell's Premium Organics, Charlotte, VT
  • Asparagus*  |  Deep Root Cooperative (Vallons Maraîchers Organic Farm, Compton, Quebec) and River Berry Farm, Fairfax, VT
  • Lebanese Cucumbers*  |  Jericho Settlers Farm, Jericho, VT
  • Strawberries* Adam's Berry Farm, Charlotte, VT and Last Resort Farm, Monkton, VT
  • Dill*  |  Diggers' Mirth Collective Farm, Burlington, VT

Vermont Vegetable Package

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Swiss Chard*  |  Miskell's Premium Organics, Charlotte, VT
  • Asparagus* |  Deep Root Cooperative (Vallons Maraîchers Organic Farm, Compton, Quebec) and River Berry Farm, Fairfax, VT
  • Lebanese Cucumbers*  |  Jericho Settlers Farm, Jericho, VT
  • Strawberries* Adam's Berry Farm, Charlotte, VT and Last Resort Farm, Monkton, VT
  • Dill*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • Arugula*  |  Diggers' Mirth Collective Farm, Burlington, VT

Omnivore Package

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

  • Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington, VT
  • Grass Fed Plain Yogurt *  | Butterworks Farm, Westfield, VT
  • Pesto  | Joe's Kitchen, Montpelier, VT

Localvore Package

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

  • Bread: Polenta* (for member with Tue/Thu delivery) or Olive* (for members with Wed delivery)  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

Bread: Polenta* (for member with Tue/Thu delivery) or Olive* (for members with Wed delivery) |  Red Hen Baking Co., Middlesex, VT

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT


Summer 2017 Week #3
Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Arugula, dill, and strawberries. We included a very simple recipe & adaptable "how to" recipe for biscuits under the Omnivore & Localvore section - perfect for serving with the season's first fresh strawberries!

Storage Tip: Don't rinse strawberries until you're ready to eat them (if you can wait!) To keep them for more than a day or so, layer them with paper towels or thin dish towels to absorb extra moisture, which will cause them to rot.

Storage Tip: Dill and Asparagus should be stored in the fridge (or on the counter) 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.

Storage Tip: Store greens with a paper towel or thin dish towel in the bag to absorb excess moisture and prevent rotting.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan - Summer 2017 Week #2

meal plan

Meal Plan for Intervale Food Hub Summer Season Week #2

This week at the Intervale Food Hub, we created a meal plan using ingredients from both our weekly Locavore Package and from a roundup of kitchen staples. By combining our locavore products with other accessible kitchen ingredients, we hope to show that it can be fun and easy to eat and cook local in your own kitchen!

 What’s on the Menu:

Meal #1: Cheesy-Garlic Bread Dippers & Scallion Dip

Meal #2: Beef, Noodle & Vegetable Soup

Meal #3: Veggie, Egg & Cheese Breakfast Sandwich 

Cheesy-Garlic Bread Dippers
& Cool Creamy Scallion Dip

Cheesy Garlic Bread? Cool Creamy Scallion Dip? Double Yum. This easy and fun to eat finger-food is local, approachable, healthy, and perfect for your next summer get together!

 
bread with cheese and cucumber scallion dip
 

With the local Mad River Grain bread from Red Hen Baking Co. serving as the centerpiece of the dish, it acts as a delicious and healthy substitute for white bread! As the USDA MyPlate program recommends that at least ½ of your daily grain intake come from whole grains, this bread in particular helps you meet these dietary guidelines through ingredients like whole wheat flour, steel-cut oats, and rye. These unrefined grains in combination provide both a hearty texture and a good source of cholesterol-lowering fiber to the dish. Along with this yummy multigrain bread, this dish also packs in some fresh, local cucumber, which is essentially a great cooling and a rehydrating agent for your body. Perfect for a hot summer day, huh? Finally, while the scallions in this cool creamy dip were added for their punch of sour flavor, they actually work within your body to provide your cells with cancer-fighting antioxidants!

While we used the cream cheese in our kitchen to create this dish, a healthier version the dip can be cooked by using local plain greek yogurt instead of cream cheese. Greek yogurt in particular provides you with a greater amount of protein, vitamins and minerals than would be in cream cheese or in other plain yogurts, so bon appetite!

Intervale Food Hub Ingredients:

  • ½ Loaf of Red Hen Mad River Grain Bread
  • 1 T of Butter
  • ½ Block of Mount Mansfield Creamery Forerunner Cheese
  • ¼ cup of Scallions
  • ½ of a Cucumber 

Kitchen Staples:

  • 1 c of Cream Cheese (may be substituted with plain greek yogurt)
  • ¼ c of Milk
  • 2 T of Lemon Juice
  • Salt, Pepper & Garlic Powder or chopped garlic (to taste) 

The Instructions:

  1. Preheat the oven to 350 degrees.

  2. Slice bread into approximately 1 inch wide strips and roughly chop ¼ c of scallions.

  3. In a small saucepan, add together 1 c of cream cheese or yogurt, ¼ c of milk, garlic powder (as desired), and 1-2 T of lemon juice. Whisk together over a medium-low heat to combine.

  4. Once the sauce begins to look uniformly blended, add in your roughly chopped scallions and stir to combine.

  5. Remove the sauce from your heat source, and refrigerate for 30 minutes or until chilled.

  6. Shred ½ block of cheese.

  7. Spread butter on top of the bread strips. Place the shredded cheese on top. Liberally sprinkle salt, pepper, and garlic powder on top.

  8. Place the bread in the oven for 5-10 minutes or until toasted.

  9. Chop ½ of a cucumber into a small, cube shaped dice.

  10. Remove your dip from the fridge, stir the cucumbers into it, and serve! 

 

Beef Noodle Vegetable Soup

Easily the nutritional powerhouse of this week’s meal plan roundup, this Beef Noodle Vegetable Soup uses local ingredients to create a yummy and healthy soup! While this dish does take some prep and planning ahead of time, once you’ve done the basics and put it in the oven, you’re free to go about your day while you wait to consume this nutritious meal.  

 
soup with beef, bok choi, microgreens, and asparagus
 

Soup is wonderful for sharing with a group, or for enjoying as leftovers for lunch or dinner the following day! You can also prepare a vegetarian version of this soup to enjoy the delicious combination of the bok choi/tatsoi, scallions, mushrooms, and asparagus from this week’s Vermont Vegetable basket! You can omit the beef, and replace the beef broth with vegetable broth or mushroom broth.

Made using the local stew beef and beef broth from our Locavore package, this beef is approximately eight times more nutrient dense than chicken. Score! More specifically speaking, while these two beef based foods are particularly dense in B12 (which maintains your energy metabolism), in combination they also work to provide you with 20+ grams of protein in one meal! Talk about a good source of protein, huh? Along with the double beef ingredients used in this soup, it also packs in servings upon servings of six different types of veggies, and the more veggies the better in my book. For example, the bok choi used in this soup works to provide your body with a good source of folate, which works to enable DNA synthesis and subsequent cancer prevention.

Finally one of our kitchen staples, coconut milk, also plays an important nutritional and culinary role in the making of this dish. While the coconut milk does act to create a sweet, satiating, creamy broth for the soup, it also acts as a healthy source of dietary fat (which is an often underrepresented food group in the American diet!). Though fats in general may not get the best nutritional reputation, consuming healthy sources of fats like coconut milk can help in keeping your stomach full, your brain functioning, and your body energized! 

Intervale Food Hub Ingredients:

beef
  • 1 Package of Stew Beef
  • 1 Container of Beef Broth
  • 2 c of Bok Choi and/or Tatsoi
  • ¼ c of Scallions
  • ½ c of Mushrooms
  • ½ c of Asparagus
  • 2 T of Butter
     

Kitchen Staples:

  • 1 Can of Coconut Milk
  • 1 Package of Soba Noodles or Rice Noodles
  • Salt and Pepper (to taste)
  • ½ of a Yellow Onion
  • 3 Cloves of Garlic 

The Instructions:

  1. Preheat the oven to 350 degrees.

  2. Roughly cut the stew beef into small-medium sized cubes.

  3. Melt 2 T of butter in a frying pan and cook beef briefly over a high flame (until lightly browned). Sprinkle with salt and pepper to taste.

  4. Roughly chop ½ of the onion, mince 3 cloves of garlic, ½  c of mushrooms, ¼ c of scallions, and ½ c of asparagus.

  5. Place your cooked meat, chopped vegetables, ½ the container of beef broth, and 1 can of coconut milk in a large baking dish.

  6. Place in the oven and allow for the meat to braise for 2-4 hrs (or until tender).

  7. Once your meat is almost done, boil water and cook your soba noodles. Drain when they are finished cooking.

  8. Remove your baking dish from the oven. Add in the remainder of the beef broth, the soba noodles, fresh scallions, and 2 c of bok choi.

  9. Stir to integrate the ingredients throughout the dish and serve.

 

Veggie, Egg & Cheese Breakfast Sandwich

 As a lover of both mornings and breakfast foods, I’m a sucker for a good breakfast sandwich. Not only does this breakfast sandwich in particular feature nutrient dense eggs, but it also includes in 2-3 servings of your recommended daily vegetable intake.

 
egg sandwich with asparagus and greens
 

As we mentioned in last week’s recipe for Roasted Vegetable Couscous & Fried Eggs, the eggs in this and that dish alike both serve as a great source of protein (6g of protein per eggs). But more importantly, they also serve as one of the best sources of amino acids on the globe, with one egg containing all 12 of the essential amino acids needed most by your body to function. This influx of amino acids into your body helps to build new muscles and to maintain your overall energy metabolism. So, the eggs in this sandwich help you stay healthy, full, and strong! On the other hand, the mushrooms in this dish are one of the elements which makes this sandwich an unusually nutrient dense one. Through their rich levels of niacin and selenium, increasing your mushroom consumption can act to decrease your risk of heart disease and your risk of certain cancers!

Intervale Food Hub Ingredients:

  • 2-3 Eggs
  • 2 T of Scallions
  • ¼ c of Mushrooms
  • ¼  c of Asparagus
  • 3 Slices of Mount Mansfield Creamery Forerunner Cheese (or Shelburne Farm Cheddar Cheese)
  • ½ c of Mesclun Greens
  • 1 T of Butter
  • 2 Slices of Red Hen Mad River Grain Bread 

Kitchen Staples:

  • 1 Clove of Garlic
  • ¼ of an Onion
  • Salt, Pepper, Garlic Powder, Rosemary & Thyme (to taste)
  • 1 T of Olive Oil 

The Instructions:

  1. Cut two slices of Red Hen Mad River Grain Bread. Toast until lightly browned.

  2. Roughly Chop 2 T of scallions, slice ¼ a cup of mushrooms, slice ¼ c of asparagus into small bits, mince 1 clove of garlic, and roughly chop ¼ of a purple onion.

  3. Heat 1 T of olive oil in a frying pan. When hot, add in half the onion, the asparagus, the mushrooms, and salt, pepper, and garlic powder (all to taste).

  4. Stir regularly and cook over a medium-low flame until the vegetables are fully cooked through.

  5. Cut 3 slices of Mount Mansfield Creamery Forerunner Cheese.

  6. Put the first cheese slice on toasted bread. Place the cooked vegetables on top. Then, put another slice of cheese on top of that.

  7. Crack your eggs into a bowl and whisk in salt, pepper, rosemary, thyme, and scallions.

  8. Melt 1 T of butter and briefly cook the minced garlic.

  9. When the garlic is browned, pour the egg in the pan and scramble.

  10. Place the eggs on top of the cheese/vegetable bread slice. Layer with more cheese and ½ c of mesclun greens.

  11. Close the sandwich, place in the pan to melt the cheese, toast on both sides, and serve!

 
meal plan
 

Thanks so much to everybody for tuning in! Hope your day is easy, delicious, and nutritious!

This blog post has been written by Anna Herman. Anna is currently a University of Vermont student and and Intervale Food Hub intern. These meals were prepared and photographed by Anna and Eliza Guion, also an Intervale Food Hub summer intern.

Any comment, questions, or tips? Feel free to share your feedback below!

About Our Food - Grass-Fed Dairy

Grass Fed Dairy: Good for Vermont’s Farms, Land, and People

Choosing grass fed dairy products like milk, cheese, and yogurt from small Vermont farms, rather than conventional dairy farms or or even large scale organic dairy farms, has a huge positive impact on our food system and our health. Understanding the benefits of grass fed dairy has many similarities to grass-fed beef, which we highlighted in last week’s About Our Food post!

Cows heading out to pasture at Butterworks Farm. (Photo courtesy of Butterworksfarm.com)

Cows heading out to pasture at Butterworks Farm. (Photo courtesy of Butterworksfarm.com)

What Would Vermont be Without Cows?

Dairy farms play an essential role in Vermont’s physical and cultural landscape. For many of us, nothing feels more like coming home than watching pastures appear along the roadside, dotted with cows, with red barns and blue mountains in the distance. The ethos of small dairy farms has become instilled in Vermont values as well-- we cherish hard, honest work, independence, resilient communities, and connection to our land. Though the legacy of small dairy farms remains, in recent years family owned farms have struggled to compete in a market dominated by large, industrial producers. More and more, small farms across Vermont and New England are adopting grass-fed diets for their dairy cows, allowing them greater financial stability, while ensuring the quality of their milk, caring for their animals, and safeguarding the health of the land.

 
Shelburne Farm's dairy cows. 

Shelburne Farm's dairy cows. 

 

Better for Vermont - Farmers, People & Land

Grass-fed milk is labor intensive to produce, requiring a rotational grazing schedule where cows move from pasture to pasture, providing them the highest quality forage (grass and other legumes growing in the grazing area), and allowing the soil and plants in the pastures they’ve left to replenish. In conventional dairy operations, cows are fed a grain based diet. This means that farmers are subject to the whims of the grain market, and fluctuating prices can be tricky to navigate for small producers. Moreover, grass-fed products fetch higher premiums. Demand for grass-fed products have increased in recent years as researchers have touted the benefits to human health, animal welfare, and health of land and water resources. While conventional dairy farmers are forced to sell their milk at low rates in the commodity market, grass fed dairy farmers can sell their product at a fair price, allowing them to sustain smaller operations.  

Grass-fed cows produce milk that’s high in Omega-3 fatty acids and Conjugated Linoleic Acids (CLA’s). These molecules are two important components in heart health, and have been shown to protect help protect from heart attacks. For many years, nutritionists warned that the high levels of saturated fat in dairy products could threaten heart health, but contemporary research shows that when cows are fed a grass-based diet, there are more nutritional benefits than risks!

Grass-fed dairy is not only more economically sustainable for small farmers, it also offers a ecologically sustainable approach, therefore protecting our Vermont farmlands. Through rotational grazing, cow manure becomes a natural fertilizer, promoting the health of the soil and the biodiversity of forage. Healthy pastures are a natural form of carbon sequestering, pulling carbon from our atmosphere through photosynthesis, and storing it in the soil, effectively combating climate change.

 
Happy goats at Does' Leap Farm. Photo by Jessica Sipe.

Happy goats at Does' Leap Farm. Photo by Jessica Sipe.

 


Raising Happy Animals

Grass-fed operations offer a humane and quality-based alternative to the quantity-based approach of industrial dairy. Rotational grazing allows cows to remain in the open air, rather than the overcrowded feedlots common to conventional operations. One of our producers, Butterworks Farm, describes themselves as a farm “where a cow can be a cow.” The dairy producers who we partner with at the Intervale Food Hub do not use vaccinations or antibiotics - instead, the supporting increased health and immunity of cows that comes naturally from pasture access. Grass-fed operations also lower the stress on animals, allowing cows to graze according to their natural physiological rhythms. These healthy conditions help contribute to the better nutritional quality of their milk.

Our Farms

At the Intervale Food Hub, we partner with four different dairy farms in Vermont:

Butterworks Farm, in Westfield, is certified organic and recently completed their transitioned to an 100% grass-fed operation! Using rotational grazing to increase quality and nutrition of their pasture, they were able to completely phase out grain supplements.

Shelburne Farms, where we source our cheddar, operates a grass-based system during the summer and aims to promote sustainability in every aspect of their organization.

Doe’s Leap Farm in East Fairfield produces organic goat’s milk dairy products. They are one of the few goat dairy farms in the country whose animals are primarily grass-fed!

Mt. Mansfield Creamery, in Morrisville is a family-run farm that follows a grass-fed diet in the summer, Mt. Mansfield produces artisan raw milk cheeses from the Holstein and Swiss Brown cows. Members with Omnivore and Localvore Packages will enjoy their delicious aged Havarti-style cheese this week !

 

Still Curious?

Check out this episode of Stuck in Vermont about Butterworks Farm, Published by Seven Days.

 

Check out our producer’s websites:

More resources:

 

In the Intervale Food Hub "About Our Food" blog series, we will talk about the farms, food makers, and sustainable practices that make our food special. 

This post was researched and written by our intern, Eliza Guion. Eliza is currently a student at Colorado College, living in her home state of Vermont for the summer.

Featured Farm - Mt. Mansfield Creamery

Mt. Mansfield Creamery in Morrisville, Vermont

Providing Aged Cows' Milk Cheese to the Intervale Food Hub

Stan Biasini and Debra Wickart Mt Mansfield Creamery

Stan Biasini, Debora Wickart, and their family raise Holstein & Brown Swiss cows, and they use the milk from these lovely ladies to produce delicious raw milk cheeses. Debora focuses on raising the cows, and Stan focuses on fine tuning cheese recipes & production. Mt. Mansfield Creamery cheeses are aged a minimum of 60 days in their own cheese cave for full-bodied flavor. 

This week, our featured Mt. Mansfield Creamery cheese is the Havarti-style Forerunner, named after the Stowe quad chairlift. It will be included in this week's Omnivore and Localvore Packages. (Their family members are avid skiers - Stan is on the Stowe Ski Patrol!)

Fun fact: in the summer, you can often find Stan delivering his cheese by motorcycle!

You can learn more about them on their website: www.mtmansfieldcreamery.com

Summer 2017 - Week #2

Summer 2017 Week #2
In Our Baskets This Week... 

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

 
Intervale Food Hub Localvore Package
 

Vermont Vegetable Package - Single Size

  • Mesclun*  |  Pitchfork Farm, Burlington, VT
  • Cucumber*  |  Jericho Settlers Farm, Jericho, VT
  • Asparagus* |  Deep Root Cooperative (Vallons Maraîchers Organic Farm, Compton, Quebec) and River Berry Farm, Fairfax, VT
  • Bok Choi/Tatsoi Mix*  |  Jericho Settlers Farm, Jericho, VT
  • Mushrooms** AH Mushrooms, Colchester, VT

Vermont Vegetable Package

  • Mesclun*  |  Pitchfork Farm, Burlington, VT
  • Cucumber*  |  Jericho Settlers Farm, Jericho, VT
  • Asparagus* | Deep Root Cooperative (Vallons Maraîchers Organic Farm, Compton, Quebec) and River Berry Farm, Fairfax, VT
  • Bok Choi/Tatsoi Mix*  |  Jericho Settlers Farm, Jericho, VT
  • Mushrooms** AH Mushrooms, Colchester, VT
  • Scallions* | Pitchfork Farm, Burlington, VT

Omnivore Package

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

  • Grass-fed Beef Stew Meat |  Maple Wind Farm, Huntington, VT or Greenfield Highland Beef, Plainfield, VT
  • Forerunner Cheese |  Mt Mansfield Creamery, Morrisville, VT
  • Beef Broth  | Joe's Kitchen, Montpelier, VT

Localvore Package

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

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

 

MONTHLY SUBSCRIPTIONS

If the items below are part of your subscription, they will be delivered, frozen, in a silver thermal bag, along with your basket.

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

Pasture Raised Whole Chicken  |  Maple Wind Farm, Huntington, VT

Pasture Raised Sausage  |  Maple Breakfast & Chorizo  |  Maple Wind Farm, Huntington, VT

Bean Burgers*  |  Black Bean & Maple Chipotle  |  Vermont Bean Crafters, Waitsfield, VT

Tortillas & Beans *  |  All Souls Tortilleria, Warren, VT  and Vermont Bean Crafters, Waitsfield, VT

Wild Alaskan Fish  |  Coho Salmon & Cod  |  Starbird Fish, Burlington, VT

Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT


Summer 2017 Week #2
Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Scallions, mesclun, and cucumbers. Use scallions as a way to add a mild, fresh onion flavor to a variety of dishes--think potato salad, stir fries, and dips/dressings.

Storage Tip: 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.

Storage Tip: Store mesclun with a paper towel in the bag to absorb excess moisture and prevent rotting.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes