Blog

Week of May 21, 2018

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In Our Baskets This Week

*Certified Organic |  Meet Our Producers

Vermont Vegetable Package

  • Russet potatoes* | Deep Root/Samson Farm
  • American slicing cucumber* | Jericho Settler's Farm
  • Rhubarb* | The Farm Between 
  • Radish | Queen City Acres/Pitchfork Farm 
  • Mesclun* | Diggers' Mirth Collective Farm 
  • Regular Size Only: Collard Greens* | Miskell's Premium Organics 

Omnivore Package

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

  • Wild Alaskan smoked salmon |  Starbird Fish
  • Chevre* | Does' Leap Farm
  • Frozen raspberries*  | Adam's Berry Farm

Localvore Package

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

  • Wild Alaskan smoked salmon |  Starbird Fish
  • Chevre* | Does' Leap Farm
  • Frozen raspberries*  | Adam's Berry Farm
  • Bread: Ciabatta*  |  Red Hen Baking Company
  • Pasture Raised Eggs  |  Besteyfield Farm
 

Bread: Ciabatta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

  • Rhubarb is a sure sign of spring! It's actually a perennial vegetable, and its colorful stalks are super tart. If you don't have frozen or fresh berries, try making this rhubarb compote (recipe by Martha Stewart), which you can freeze, or serve over yogurt, ice cream or pancakes!
  • It's exciting to see the first spring radishes in this week's share. I like to serve them raw with butter and salt, but I also love to toss them with a little olive oil and salt, and roast them.
  • Also, there are some baby radish greens atop the radishes...you can eat those, too! They're a bit spicy, and I like them best wilted with other greens, but you can chop them and throw them into a salad, too. 
  • Slicing cucumbers make a great snack as well. Slice into rounds, or into sticks, and sprinkle with a little salt. 
  • As usual, the mesclun is the most perishable item you're receiving, so serve up some salads early in the week.
  • Collard greens are in the cabbage, broccoli, and kale family! These will be relatively tender, since they come from a greenhouse, so they're best lightly sauteed, or wilted as in our recipe below!
 

Recipes

The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! Have a cooking question? Click here to send it to Suzanne, and she'll answer you within two business days. 

Potato Pancakes with Smoked Salmon and a Toppings Bar

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These loaded potato pancakes make an incredible Sunday brunch. Make all of the toppings, whip up some potato pancakes, and let each person decide how they want to dress theirs up.

  1. Make some potato pancakes
  2. Top 'em with smoked salmon
  3. Add whatever toppings make you happy! Try different combos! 

Spiced Yogurt with Cucumber & Garlic

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This is a riff on Greek tzatziki, which has some things in common with Indian raita. It's a combination of yogurt and cucumber, with some spices mixed in. As with many of our recipes, it's very flexible, and you can change it to suit your palate, and your mood. This is a very basic, rustic version of the recipe, but if you'd like, you could make it a little more elegant by starting with strained yogurt, or by salting the cucumber, letting them sit for a while, and squeezing them out a bit before adding them to the yogurt.

I use this as a topping for potato pancakes, as a cooling ingredient on spicy meat or bean dishes, or eaten alone, as a snack. 

  • 1/2 of a slicing cucumber
  • 2 cups yogurt, or strained yogurt
  • 1 tablespoon olive or walnut oil
  • Herbs and spices to taste: I used dill, smoked paprika, salt, and pepper. Cayenne would be a great addition if you like heat. Ground caraway seed would be excellent, too. 
  1. Rinse the cucumber, and grate it on the largest side of a box grater. 
  2. Mix the cucumber and yogurt. 
  3. Add oil and season to taste. 

Goat Cheese with Scallion & Lemon

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This delicious concoction has many uses. Toss it with hot, fresh pasta and it will turn into a light, creamy sauce. Spread it on sandwiches, or slices of toast. Use it to stuff ravioli. Put it on an omelette, or on a salad. Eat it with a spoon. 

  • 8 ounces chevre
  • a glug of olive oil, or walnut oil
  • The zest and juice of 1/2 lemon
  • 2 scallions (I actually used the leaves of wild leeks when I made this. You could also use shallot, chives, or garlic, in place of the scallion).
  • salt and pepper to taste
  1. Dump the chevre into a bowl. 
  2. Add some oil, I use about a tablespoon, and the lemon zest and juice
  3. Rinse the scallions and slice the green leaves into little rounds, reserving the white bulbs for another use (or throw it all in...it will be great either way). If you're using another allium, such as garlic or shallot, mince it before adding.
  4. Add some salt and pepper, and stir it all up. 
  5. Taste the concoction. Would you like it to be more tangy? If so, add more lemon juice, or a splash of vinegar. Does it need salt or pepper? Add some more. You could even get really wild and mix in some hot sauce, or kimchi brine, or anything else you desire. 

Wilted Collards

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This technique can be used for pretty much any green: think mustard, kale, chard, spinach, etc. I like to make batches of wilted greens, and put them on omelettes, add them to soup, or freeze them for later. They can become one of the layers in a cottage pie. I also eat them as a simple side dish.  

  • 1 pound collard greens
  • 1 tablespoon butter or olive oil
  • salt and pepper
  • lemon juice or vinegar
  1. Wash the collards and strip them from their stems. Cut them stems into pieces.
  2. Roll up the leaves in one big bunch, and cut across the bundle to form strips (the fancy French term for this is "chiffonade.")
  3. With the burner on medium, heat the butter or oil in a large, heavy bottomed saucepan. 
  4. When the fat is hot, add the stems and a sprinkling of salt, and cook until tender.
  5. Then, add the leaves, and continue cooking until the leaves have turned an even, deep green, and are also tender. 
  6. Taste, add salt and pepper as needed, and finish with a squeeze of lemon juice.
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Rhubarb-Berry Crisp

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Tart and tangy rhubarb is one of the harbingers of spring. Rhubarb and strawberry is a classic combination, but rhubarb also goes extremely well with raspberries, apples, cherries, and pear. If you don't have much time, chop your rhubarb, put it in a pan with water and some sugar, and cook it into a sauce. If you do have time, make a crisp...

  • 1 pound rhubarb
  • 5 ounces or more frozen raspberries, or any other berry or fruit of your choice
  • 1/2 cup maple syrup, or 1/2 cup sugar (you may want to add more, to taste)
  • 1 1/2 teaspoons cinnamon (cardamom, ginger, and pepper also go well with rhubarb. Add them if you wish!)
  • 2 teaspoons vanilla
  • 1 teaspoon organic cornstarch (optional, this is used to thicken the liquid from the fruit)
  • 2 cups rolled oats
  • 1/2 stick butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat the oven to 350 degrees, and butter a 9x13 glass baking dish. 
  2. Rinse the rhubarb, cut the stalks in half to shorten them, and cut each half into quarters, lengthwise. Make 1/4-inch slices across the quarters. In your baking dish, combine the rhubarb slices with whole berries, or chopped apples or pears. 
  3. Add maple syrup or sugar to the fruit, as well as the spices, vanilla, and cornstarch, if you're using it. Stir well with your (clean!) hands, or with a spoon or spatula, until all items are evenly distributed. 
  4. In a bowl, combine the oats, butter, sugar, cinnamon and salt. Squish it all together with your hands, or do it the hard way and use a wooden spoon. Taste a little...does it need more salt, sugar, or cinnamon? 
  5. Sprinkle the oat topping over the fruit. 
  6. Bake the crisp until the topping is golden brown, and the fruit is simmering when you open the oven. I like to check it after 30 minutes, but it may take 40.

Week of May 14, 2018

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In Our Baskets This Week

*Certified Organic  |  **100% Grassfed  |  Meet Our Producers

Vermont Vegetable Package

  • Red potatoes |  Deep Root/Samson Farm
  • European cucumber |  Deep Root/Ferme L'Abri
  • Butter Oyster Mushrooms*  |  Mousam Valley Mushrooms
  • Bok Choi*  |  Miskell's Premium Organics
  • Mesclun |  Jericho Settlers Farm/Unity Farm
  • Regular Size Only: Sunflower shoots*  |  Pitchfork Farm

Omnivore Package

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

  • Beef steak, T-Bone**  |  Health Hero Farm
  • Cultured butter  |  Ploughgate Creamery
  • Chimichurri  |  Joe's Kitchen @ Screamin' Ridge Farm 

Localvore Package

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

  • Beef steak, T-Bone**  | Health Hero Farm
  • Cultured butter | Ploughgate Creamery
  • Chimichurri | Joe's Kitchen @ Screamin' Ridge Farm 
  • Bread: Mad River Grain*  |  Red Hen Baking Company, 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

 

Monthly Subscriptions

  • Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT
  • Pasture Raised Chicken  |  Maple Wind Farm, Huntington, VT
  • Sausage from Pastured Pigs  |  Andouille & Sweet Italian  |  Maple Wind Farm, Huntington, VT
  • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers  |  Vermont Bean Crafters, Waitsfield, VT
  • Tortillas & Beans * | Soft White Corn Tortillas & Black Beans  |  All Souls Tortilleria, - Warren, VT and Vermont Bean Crafters, Waitsfield, VT
  • Wild Alaskan Fish  |  Coho Salmon Fillets & Salmon Steaks  |  Starbird Fish, Burlington, VT
  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
 

Cooking & Storage Tips

This week, use up your lettuce right away, and followed by the mushrooms and sunflower shoots. We used the chimichurri from the Omnivore share to coat roasted potatoes, but you could also use it as a sauce for the steak, or in an omelette made with your Besteyfield eggs, or mixed with mayo to make a quick dip for European cucumbers. By itself, the T-bone is delicious, but it's extra good when combined with the mushrooms and a quick pan sauce (see below). The bok choi is great as a simple sauté, with some garlic, sesame oil and soy sauce. 

 

Recipes

The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

Seared Steak

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A basic recipe for a slab of meat! 

  • a steak, pork chop, chicken leg, or what have you
  • salt
  • pepper
  • oil
  1. Preheat the oven to 425 degrees.
  2. Remove the meat from its package, and using paper towels or a clean kitchen towel, pat it dry. 
  3. Liberally season both sides of the meat with salt and pepper. 
  4. Heat a large, heavy bottomed saucepan over medium-high heat. If you have a kitchen fan, turn it on. 
  5. When the pan is hot, add the oil. When the oil shimmers, gently place the meat in the pan. If you have more than one piece, arrange them so they're not touching. Try not to move the meat around once you've put it down.
  6. Cook until the meat is seared on the first side. When it is, you will find that it will easily release itself from the pan. 
  7. Flip the meat, turn off the burner, and place the pan in the oven.
  8. The cooking time will depend on the size of the steak/chop/leg, and how well done you wish it to be. You can use a thermometer to "temp" the meat, if you'd like. 
  9. When the meat is done, remove it from the pan, and let it rest. You can now deglaze the pan and make a sauce, if you wish. 

Sautéed Mushrooms

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Sautéed mushrooms are incredibly versatile. They can be used in omelettes, as a topping on burgers, to garnish salads or vegetable dishes, atop seared meats, or simply eaten as a side dish.

  • mushrooms
  • butter or olive oil
  • salt
  • pepper
  1. Rinse the mushrooms, pull out the stems and save them for stock (I keep a "stockpile" in my freezer, in which I save bones and veggie scraps. When I have enough, I make a batch). Slice the mushroom caps. 
  2. Heat the fat in a large saucepan, and when hot, add the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, and slightly browned. 
  3. Use in whatever way suits your fancy. 

Pan Sauce for Steak, Pork Chops or Chicken

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If you keep stock in your freezer, you can make a pan sauce at a moment's notice. It's a quick way to add incredible flavor to simple food.

  • A pan in which you've just cooked something flavorful, such as mushrooms, caramelized onions, or seared meat.
  • stock (meat stock works best, because it includes gelatin and collagen) 
  • butter
  • salt
  • pepper
  • an acidic ingredient, such as vinegar or lemon juice
  • any other spices or herbs you desire
  1. While the pan is still hot, pour in a couple cups of stock (or more, depending on how much sauce you wish to make).
  2. Simmer the sauce and let it reduce until it thickens and has the consistency of a glaze.
  3. Turn off the pan, add a couple tablespoons of butter, and whisk until the butter is incorporated. This is called "mounting the sauce." When the butter has melted and been whisked in, the sauce will be nice and glossy, and thick.
  4. Taste the sauce, and season. It's great to use acidity and salt to balance out the flavors, and make them sing. Add a little bit at a time, tasting after each addition, until the sauce is glorious. 
  5. Serve over whatever you'd originally cooked in the pan, or anything that would be more delicious with sauce than without it.

 

Roasted Potatoes with Chimchurri

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This is a super simple recipe that yields a very flavorful result. Just toss together roasted potatoes with chimichurri (either homemade, or from our Omnivore Package), and serve.

  • red potatoes
  • olive oil
  • salt
  • pepper
  • chimichurri
  1. Preheat the oven to 425-degrees.
  2. Wash the potatoes, and cut into similar-sized pieces. (I often cut them potatoes into 16ths when I'm roasting them, but it all depends on the 'tater. Uniformity is more important than size).
  3. If you have parchment paper*, place some on your baking sheet. If not, you can do without. 
  4. Put the potatoes on the baking sheet, and toss with olive oil, salt, and pepper. The potato pieces should be nicely coated with oil.
  5. Bake, stirring every 15 minutes, until potatoes are tender. Remove from oven, and immediately toss with chimichurri (seasoning the potatoes when their hot helps the flavor to penetrate). Serve hot, or at room temperature. 

*parchment paper is an incredible boon in the kitchen. It prevents food from sticking, which can be wasteful, and makes cleanup easier. If parchment isn't oil soaked, it can be reused. 

Mesclun Salad with European Cucumber & Sunflower Vinaigrette

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I love putting edible flowers on salads. In spring, this might mean adding a handful of violets, or sprinkling on dandelion petals. In summer, borage and nasturtium are favorites. They never fail to make people smile. 

Like many recipes, this one is flexible. Pick as bowl that will hold the amount of salad you think you need to feed the number of people you're feeding, and fill it up with ingredients. Let people dress their own at the table, so the greens don't wilt. 

  • baby lettuce, mesclun mix, or head lettuce
  • cucumber
  • sunflower shoots
  • edible flowers, if desired
  • sunflower vinaigrette
  1. Wash the greens, dry them in a salad spinner, and tear them into bite-sized pieces
  2. Rinse the cucumber, and cut off the amount you wish to use, slice it in half lengthwise, and cut into half moons.
  3. Rinse the sunflower shoots, and dry them. 
  4. Place the salad greens in a bowl, top with cucumbers and sunflower shoots, and place the edible flowers on top.
  5. Serve with the dressing on the side. 
  6. Make sure you have salt on the table, as salad can often use an extra sprinkle* 

*fun fact: "salad" means "salted." The Romans seasoned their greens with brine, or with a salted oil and vinegar mixture, and the name stuck. 

Sunflower Vinaigrette

This salad dressing is nutty, with a hint of garlic. It's a great match for baby lettuce, cheddar cheese, cucumbers, and apples. 

  • 1 cup oil (I like to use 2/3 cup sunflower oil and 1 cup olive oil)
  • 1/3 cup of cider or white wine vinegar, or lemon juice
  • 1/3 cup toasted sunflower seeds
  • 1 1/2 teaspoons mustard
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • a few grinds of fresh pepper
  1. This recipe is best made in a food processor or blender, because you're mixing in toasted sunflower seeds. All you need to do is combine the ingredients and blend until uniform. 
  2. Taste the dressing, and see if you like the level of seasoning. Add more salt, or pepper, or mustard, or garlic, as desired.

Week of May 7, 2018

Intervale Food Hub Meal plan for Week of 5.7.2018

In Our Baskets This Week

*Certified Organic  |  Meet Our Producers

Vermont Vegetable Package

  • Gold potatoes * | Deep Root/Samson Farm
  • European cucumber* | Deep Root/Ferme L'Abri
  • Chives* | Red Wagon Plants
  • Swiss chard* | Miskell's Premium Organics
  • Braising mix* | Jericho Settlers Farm
  • Regular Size Only: Loose leaf lettuce* | Jericho Settlers Farm

Omnivore Package

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

  • Pork sausage, hot  |  Maple Wind Farm
  • White beans, cooked & frozen* |  VT Bean Crafters
  • Roasted vegetable broth | Joe's Kitchen @ Screamin' Ridge Farm 

Localvore Package

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

  • Pork sausage, hot  |  Maple Wind Farm
  • White beans, cooked & frozen* |  VT Bean Crafters
  • Roasted vegetable broth | Joe's Kitchen @ Screamin' Ridge Farm 
  • Bread: Waitsfield Common *  |  Red Hen Baking Company, 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

Cooking & Storage Tips

Chives tend to have a short shelf life, so try to use them up with a few days. In addition to being great with 'taters (check out this week's recipe for "smashed" potatoes), they're great in egg dishes, sprinkled on salads, and with beans. Speaking of potatoes, make sure yours are in a cool, dark place. Don't want to put your beans in soup? You can make a white-bean dip by puréeing them with olive oil, lemon juice, salt, pepper, and adding some sage or parsley at the end. 

 

Recipes

The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

Sausage, Bean & Chard Soup

Sausage, Bean & Chard Soup

The roasted vegetable stock you received in your share makes this recipe a snap. Are you a vegetarian? This soup is excellent without the sausage, too.

  • 1 container vegetable stock (you can always substitute your own stock, veggie, chicken, or any other kind!)
  • 1 package hot Italian sausage
  • 1 container white beans (if you don't have beans from your share, you can substitute any other cooked beans, of any color or type).
  • 1 bunch chard (you could also use kale, escarole, or nearly any other kind of braising green)
  • juice of 1 lemon
  • salt and pepper to taste
  1. In a medium pot, bring stock to a simmer.
  2. While the stock is heating, cut the casings from the sausages, and crumble the meat into the pot. 
  3. Add the white beans to the pot.
  4. Strip the chard from its stems, rinse, and pull or cut into bite-sized pieces. When the stock has come to a a simmer, and the meat is cooked through, add the chard to the pot. 
  5. Simmer until the chard is bright green and tender. When it's done, turn off the heat. 
  6. Add the lemon juice, taste the broth, and season with salt and pepper to taste. If the soup isn't tangy enough you could add more lemon juice if you have it, or use a splash of vinegar. 

Cucumber Salad

Cucumber Salad

If there's one cucumber dish that's quicker to make than quick pickles, it's cucumber salad! This variation includes dill, shallot, and some lemon zest, which gives the salad a refreshing flavor that's perfect for spring. 

  • 1 European cucumber
  • a couple sprigs fresh dill
  • 1/2 shallot
  • 1 lemon
  • 3 tablespoons vinegar (white wine or champagne vinegar would great, as would cider vinegar)
  • 1 tablespoon oil (we used walnut oil left over from our strained yogurt recipe, but you could also use olive oil, sunflower oil, or sesame oil)
  • salt 
  • a few grinds of pepper
  1. Wash the cucumber, and slice thin with a knife or on a mandolin. Put the cucumber slices in a salad bowl.
  2. Mince the dill, and the shallot, and add them to the cucumber.
  3. With the small side of a box grater, or with a Microplane grater, zest the lemon, working gently enough to remove the yellow skin, but leave the white pith behind.
  4. Add the lemon zest to the salad. Reserve the rest of the lemon to use in another recipe (such as Sausage, Bean & Chard soup). 
  5. Pour on the vinegar and oil, and season to taste with salt and pepper. Let sit for 15 minutes, up to one day, before serving. 

Smashed Potatoes with Sour Cream & Chives

Smashed Potatoes with Sour Cream & Chives

Potato and chive is a wonderful combination, and this simple recipe gives you all of the delicious flavors of a loaded baked potato, without needing to have your oven on for an hour. 

  • 2 pounds golden potatoes
  • salt to taste
  • 1/2 bunch chives
  • grating cheese, such as cheddar, or Parmesan
  • butter
  • sour cream
  • pepper
  • optional: cooked and crumbled bacon
  1. Put a large pot of salted water on to boil. 
  2. Check out your potatoes. Are they similar in size, or are they all different sizes? If the latter, cut the bigger potatoes in halves or quarters to match the size of the smaller potatoes (the goal is that they will all cook in approximately the same amount of time). 
  3. As soon as the potatoes are cut, add them to the water. Doesn't matter if it's still cold, or already boiling.
  4. While the potatoes are cooking, preheat the broiler of your oven, on high. 
  5. Slice across the bundle of chives to create tiny little rounds. 
  6. Grate a cup to a cup-and-a-half of cheese.
  7. When the potatoes are cooked through, arrange them in a buttered, 9x13 glass baking dish. If you cut the potatoes to even out the sizes, put them skin-side up. 
  8. When the potatoes are arranged in the dish, smash them a bit with a potato masher, a fork, or any other tool that suits you. Smash them as little or as much as you'd like. The more smashed they are, the more the toppings will mingle with the potato.
  9. Top with pats of butter, dollops of sour cream, and shredded cheese, and sprinkle with salt, pepper, and chives. If you're using bacon, you can add that now, too.
  10. Broil until the cheese has melted and started to bubble. 

 

Summer Sneak Peek - Recipes & Meal Plans

 Rainbow Spring Rolls, made with carrots, turnips, cabbage, and pea shoots with our Vermont Vegetable Basket!

Rainbow Spring Rolls, made with carrots, turnips, cabbage, and pea shoots with our Vermont Vegetable Basket!

With a new Cooking Education Coordinator on board, we're excited to share more delicious and creative ways to use the food from your basket. This summer, in addition to our weekly recipes, we're rolling out weekly meal plans to help you make the most of the goods. During the season, these menu plans will come with recipes, process photographs, and maybe even a how-to video here and there. Here's a sneak preview! 

How do we create our meal plans?

  1. Focus on the Vermont Vegetables
  2. Include ideas for where to add in items from the Omnivore Package
  3. Add in staples - eggs, bread and cheese
  4. Feature local proteins - chicken, beef, pork, tortillas + beans, as well as wild Alaskan fish
     

Summer Meal Plan

For this meal plan, we used one of our weekly deliveries planned for August as an example:

  • Summer Vermont Vegetable "Variety" Package inlcudes Red Onions, Cucumbers, Corn, Tomatoes, New Potatoes, Green Peppers, Plums
  • Omnivore Package also includes Feta Cheese, Wild Alaskan Salmon, and Pickled Peppers
  • Localvore Package also includes eggs and bread

Sunday Dinner
Roast chicken & new potatoes, served with salad with cucumber, quick-pickled red onion, and feta cheese
Roasting the whole chicken will make lots of meals over the week easy! Serve roasted chicken thighs for dinner, save leftover chicken breast for tomorrow, and simmer chicken bones and scraps overnight for homemade stock

Quick Monday Dinner or Leftovers for Lunch
Serve leftover chicken, paired with a simple potato salad with leftover potatoes, and a side of quick-pickled cucumbers and red onions.

Taco Tuesday!
Season ground beef or sausage with taco spices. Serve in warmed All Souls Tortillas. Top with pickled peppers, tomatoes. and cheddar cheese. Serve with a side of black beans, grilled corn and lots of butter!

Wednesday Night Localvore Package Dinner
Salmon burgers with sautéed corn and a green salad. Dessert is grilled plums and feta. Fancy, but simple at the same time!

Simple Thursday Grain Bowl
You've used a little of everything, but still have plenty of ingredients left over. Use your homemade chicken stock to cook a big batch of rice, quinoa, or farro. Grill or roast your leftover peppers, onions, tomatoes, and corn. Serve with leftover beans, cheddar cheese or feta cheese, and maybe a little hot sauce too! Leftovers will make a delicious lunch tomorrow.

Fri-yay!
Take a break from cooking and go out on the town, or, hang out at home and enjoy some leftovers from your week!

Saturday Breakfast
Hopefully you have some tasty eggs from Besteyfield Farm. Scramble up some eggs with any leftover veggies and cheese, and smile - you made it to the weekend!

Of course, this meal plan can be moved around to fit your schedule. We want to inspire you to feel confident in the kitchen!
 

 Tacos with Sweet Potatoes and Microgreens, All Souls Tortilleria Tortillas, and a fried Besteyfield Farm egg!

Tacos with Sweet Potatoes and Microgreens, All Souls Tortilleria Tortillas, and a fried Besteyfield Farm egg!

Summer Recipe Inspiration

 

Here are a few ideas of what you might want to make with your Vermont Vegetable Package over the Summer. Deliveries start in June, so for a little inspiration, we put together a collection of recipe ideas for the first month of deliveries!

See the week-by-week layout for our Vermont Vegetable Package, Omnivore Package, and Localvore Package here: intervalefoodhub.com/packages
 

June Week 1

  • Spinach and Asparagus Quiche with Bacon
  • Green Salad with Microgreens and Cucumbers
  • Rhubarb Tart with Maple Glaze
     

June Week 2

  • Beef Kebabs with Mushrooms, Bok Choi, and Scallion Rice
  • French-Style Butter and Radish Toasts
  • Mushroom-Asparagus Omelette with Chives
     

June Week 3

  • Smoked Salmon with Dill, Chevre, and Cucumbers
  • Primavera Pasta with Asparagus, Arugula, and Chevre
  • Strawberry & Arugula Salad with Maple Balsamic Vinaigrette
  • Asparagus and Swiss Chard Soup with Dill Yogurt
     

June Week 4

  • Stuffed Squash with Black Beans or Ground Beef and Mt. Mansfield Creamery Cheese
  • Omelette with Mesclun Mix
  • Zucchini and Mushroom Risotto with Mt. Mansfield Creamery Cheese
 A summer meal plan from Summer 2017

A summer meal plan from Summer 2017

April 30, 2018

Intervale Food Hub Meal plan for Week of April 23.2018

In Our Baskets This Week

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

Vermont Vegetable Package

  • Apples** | Champlain Orchards
  • Orange carrots* | West Farm
  • Yellow onions* | Pete's Greens
  • Pea shoots* | Pitchfork Farm/Queen City Acres
  • Bok Choi* | Miskell's Premium Organics
  • Regular Size Only: Kale* | Miskell's Premium Organics

Omnivore Package

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

  • Pasture-raised chicken breast, boneless |  Maple Wind Farm
  • Yogurt, plain* |  Butterworks Farm
  • Honey | BTV Honey

Localvore Package

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

  • Pasture-raised chicken breast, boneless |  Maple Wind Farm
  • Yogurt, plain* |  Butterworks Farm
  • Honey | BTV Honey
  • Bread: Baguette*  |  Red Hen Baking Company, Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
 

Bread: Baguette*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

Cooking & Storage Tips

Our winter storage crop deliveries are coming to an end, so it's time to make your last batches of roasted roots, and clear the fridge out to make room for spring greens. Another way to do it: make pureed carrot or potato soup, and freeze it in quarts for when you want a light meal on a breezy summer evening. 

 

Recipes

The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!