Newsletter | Week of March 18, 2019

Silas Branson of Intervale Community Farm, Burlington, VT

Silas Branson of Intervale Community Farm, Burlington, VT

Hi there,

Happy third week of delivery! We have some awesome collard greens from Miskell's in Charlotte, we've got more of those super delicious Shiitakes from 1000 Stone Farm in Brookfield, and we have some radical purple potatoes from Burnt Rock Farm in Huntington (make some bread, we dare you). Yes, we do still have carrots, and we know you might be a little bogged down in them, which is why we've included links to some of our favorite carrot recipes at the very bottom of this email! And, just a reminder that you still have time to add on anything your heart desires from our Pop-Up Shop to receive it in this week's delivery. 

Big thanks if you've filled out our survey! We really want to understand your eating, cooking, and food shopping habits so that we can tweak our services to fit your lifestyle. If you want to share it with friends, you can do so by following this link and sending it around, as it's open to everyone who lives in Vermont. And if you take it, you're entered to win $50 worth of food from our pop-up shop! 

Kristin Doolan of Does' Leap Farm in Fairfax, VT

Kristin Doolan of Does' Leap Farm in Fairfax, VT

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Collard Greens | Miskell's Organics, Charlotte, VT*

  • Parsnips | Riverberry Farm, Fairfax, VT*

  • Orange Carrots | Intervale Community Farm, Burlington, VT*

  • Purple Potato | Burnt Rock Farm, Huntington, VT*

  • Shiitake Mushrooms | 1000 Stone Farm, Brookfield, VT*

  • Microgreens | Queen City Acres, Burlington, VT


Omnivore Package

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

  • Rockfish | Starbird Fish, Burlington, VT

  • Chevre | Does' Leap, Brookfield, VT

  • Raspberry Jam | The Farm Between, Jefferson, VT

Localvore Package

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

  • Rockfish | Starbird Fish, Burlington, VT

  • Chevre | Does' Leap, Brookfield, VT

  • Raspberry Jam | The Farm Between, Jefferson, VT

  • Baguette | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT


Storage Tips

thomas-gamstaetter-130746-unsplash.jpg
  • Microgreens: Keep in package and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Shiitake Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Collard Greens: Keep these unwashed in a damp tea towel and in an open container in the crisper drawer. Not enough fridge space? Trim the ends slightly and store upright in a large jar of water on your counter. 

  • Parsnips: Wrap parsnips in a damp tea towel and store in an open container in the crisper drawer. Eat within two weeks. 

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month.

  • Potatoes: Store unwashed in a ventilated paper bag (like the ones they come in) or a cardboard box in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two to four weeks (humidity dependent) or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Potatoes will last approximately 6 months if stored in this manner. If potatoes start to sprout, but are still firm, they are perfectly safe to eat. If they sprout and get soft, it's best to compost them or cut them up with an eye on each piece, let harden, and plant!


We know many of you are trying to go plastic free or at least reduce the amount of plastics that you use. While we are actively researching compostable alternatives, we have a stock of bags to use before we can transition. (Packaging is not cheap, disposing of our inventory is clearly not a solution to the problem, and re-selling inventory is difficult.) Here is the good news for the interim:

  • Bags can be recycled: You can always leave your plastic bags in your cooler bag, or return them with you basket..They can also be recycled at both of the City Market locations and at Market 32. (Bags make their way to Virginia and Texas and are turned into outdoor furniture and building materials by Trex.)

  • Bags can be reused: if you'd rather reuse plastic bags, bring them on your next grocery shopping trip for use in the bulk section. If you keep a handful of small clean bags in your reusable grocery bag, it will make them easier to remember. (Reminder that basically any container can be used for bulk shopping at most grocery stores, as long as you weigh the container before filling!) And on a different note, instead of purchasing small trash bags or pet waste bags, use the bags you have on hand. Reusing = reducing.

  • Food stores great without plastic bags: There are a lot of alternatives to plastic bags for food storage, mainly reusable containers and tea towels. Berkeley Farmer's Market has an excellent guide to storing your produce without using plastic bags. You can see it here.


This Week’s Recipes

This week, we are making some sweet and tangy collard greens, which can be made as a quick side dish or share the spotlight with our second recipe, a Portuguese-style baked rockfish dish. It's easy to skip the fish for a fresh vegan meal that will have you dreaming of summer (or is it just us?). Find both our recipes below:

Okay - we know - we are sending you a LOT of carrots. And we promise we're on the cusp of getting new veggies in your basket! But for now, we've collected a handful of awesome recipes to make sure you can blast through this week's supply (and anything you may have stocked up on). Here you are!

Portuguese Bake, with/without Rockfish

Ingredients

  • 1lb Rockfish (optional), cut into 2” wide strips, skin on

  • 1lb purple potatoes, cubed

  • 2 Plum tomatoes , chopped 2 inch pieces

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 tbsp Olive oil

  • 1 tsp Paprika

  • ½ tsp Salt

  • ½ tsp Pepper

  • 1 tbsp fresh parsley, chopped

Process

  1. Preheat oven to 400° F (if using cast-iron, place in oven first and preheat together)

  2. Grease casserole dish or any oven-safe dish with olive oil.

  3. Layer potatoes, onion, and garlic in dish

  4. Top with rockfish (optional)

  5. Add salt, pepper, paprika, and parsley

  6. Cover dish with foil and bake for about 35 minutes, or until fish is flaky and potatoes are soft.

Tangy Collard Greens

Ingredients

  • 1 tablespoons extra-virgin olive oil

  • 1/2 medium onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1/2 teaspoon crushed red pepper flakes

  • Half a pound collard greens, ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips

  • 1 cup low-sodium broth (chicken or vegetable) or water

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon sugar

  • Kosher salt, freshly ground pepper

Process

  1. Heat oil in a large heavy pot over medium heat until shimmering.

  2. Add diced onion and cook, stirring occasionally, until gold and soft, about 5 min.

  3. Add garlic and red pepper flakes and cook, until fragrant, about 30 seconds, stirring regularly.

  4. Add collard greens to pot by the handful, making sure each batch wilts slightly before adding more.

  5. Add broth to pot and bring to a simmer.

  6. Cook, stirring often, until greens wilt and shrink to half their size, about 4 minutes.

  7. Lower heat to medium-low, cover pot partially, and simmer until collard greens are tender and there’s very little liquid left over, about 30 minutes. Stir occasionally.

  8. Add in vinegar and sugar and cook until sugar dissolves, about 1 minute. Season with salt and pepper or adjust vinegar, sugar, and red pepper flakes until you’re satisfied!

Newsletter | Week of March 11, 2019

Health Hero Farm's barn, pasture, and herd in South Hero, Vermont

Health Hero Farm's barn, pasture, and herd in South Hero, Vermont

Hi there!

Hope you're not too sleepy from today's darker start, thanks to daylight saving time and some heavy clouds overhead. Never fear - we are bringing the light of spring to you via fresh, tender bok choi, some super tasty & golden polenta loaves, and teeny tiny tender baby spinach! Read on for all the news!

The Four Pillars Farm team, Whiting, Vermont

The Four Pillars Farm team, Whiting, Vermont

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Gold Potatoes | Burnt Rock Farm, Huntington, VT*

  • Red Onions | Pete's Greens, Craftsbury, VT*

  • Jonagold Apples | Champlain Orchards, Shoreham, VT***

  • Bok Choi | Miskell's Organics, Charlotte, VT*

  • Chioggia Beet | Pitchfork Farm, Burlington, VT*

  • Variety Size Only: Baby Spinach | Four Pillars Farm, Whiting, VT*

  • Variety Size Only: Rutabaga | Lewis Creek Farm, Starksboro, VT


Omnivore Package

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

  • Stew Beef | Health Hero Farm, South Hero, VT

  • Beef Broth | Screaming Ridge Farm, East Montpelier, VT

  • 6 Month Cheddar | Shelburne Farms, Shelburne, VT

Localvore Package

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

  • Stew Beef | Health Hero Farm, South Hero, VT

  • Beef Broth | Screaming Ridge Farm, East Montpelier, VT

  • 6 Month Cheddar | Shelburne Farms, Shelburne, VT

  • Polenta Loaf | Red Hen Bakery, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT


Warm wishes,
The Intervale Food Hub Team

P.S. Check out Health Hero Farm's awesome blog to learn more about their humane certified grass-fed beef! Also: rutabagas are called neeps in the UK! How fun.


Storage Tips

storage.png
  • Buckwheat Shoots: Keep in package and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Shiitake Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Bok Choi: Keep in plastic bag or wrap loosely with tea towel and store in crisper section of refrigerator. Eat within 1 week, or loosely chop and place in freezer bag (with all air removed), storing in freezer for up to 4 months (do not wash beforehand).

  • Cucumbers: Keep on counter (yes, you read that right), unless your home is very warm. Be sure to separate from other produce as cucumbers are highly ethylene sensitive and will spoil faster next to other produce (such as bananas). Eat within 1 week. If storing in fridge, wrap in tea towel and keep on highest shelf and eat within 3 days.

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month. For long-term storage (we're talking apocalypse-style storage), check out this fascinating WWII pamphlet.

  • Sweet Potatoes: Store unwashed in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two weeks or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Sweet potatoes will last approximately 6 months if stored in this manner.


We have great news for you! Our awesome intern Caroline has created a cooking instructional for this week's recipe. Check out the rustic beef stew video below and click on the link for the full recipe.

Warm wishes,
Reid & The Intervale Food Hub Team

Video:

Recipe

Newsletter | Week of March 4, 2019

Ben Butterfield of Betseyfield Eggs, Hinesburg, VT

Ben Butterfield of Betseyfield Eggs, Hinesburg, VT

Hi there!

This week, you'll be receiving your first delivery of the Spring Season at the Intervale Food Hub!


We have a lot of different kind of foods for you with pretty varied storage lives, so we've made it easy: this week's veggies are listed in order from what you should eat first to what you can take your time on. We've also included storage tips to make sure nothing goes to waste and that all of your share ends up eaten at its peak freshness. Sounds good? Great.

If you're interested in cooking our recommended recipes, scroll on down to the bottom of the page and click the link to be brought to simple, straightforward meals that will leave you satisfied. We even have cooking instructional videos for those of you who'd rather watch than read!

Andy Jones of Intervale Community Farm

Andy Jones of Intervale Community Farm

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Buckwheat Shoots | Pitchfork Farm, Burlington, VT

  • Shiitake Mushrooms* | 1000 Stone Farm, Brookfield, VT

  • Variety Size Only: Bok Choi* | Miskell's Organics, Charlotte, VT

  • European Cucumbers* | Abri Végétal, Compton, Quebec (15 miles over the VT border)

  • Orange Carrots | Intervale Community Farm, Burlington, VT

  • Sweet Potatoes* | Burnt Rock Farm, Huntington, VT


Omnivore Package

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

  • Eggs (1/2 doz) | Besteyfield Farm, Hinesburg, VT

  • Maple Syrup | Square Deal Farm, Walden, VT

  • Bacon | Snug Valley Farm, East Hardwick, VT

Localvore Package

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

  • Eggs (1 doz) | Besteyfield Farm, Hinesburg, VT

  • Maple Syrup | Square Deal Farm, Walden, VT

  • Bacon | Snug Valley Farm, East Hardwick, VT

  • Cyrus Pringle Loaf | Red Hen Bakery, Middlesex, VT


Storage Tips

storage.png
  • Buckwheat Shoots: Keep in package and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Shiitake Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Bok Choi: Keep in plastic bag or wrap loosely with tea towel and store in crisper section of refrigerator. Eat within 1 week, or loosely chop and place in freezer bag (with all air removed), storing in freezer for up to 4 months (do not wash beforehand).

  • Cucumbers: Keep on counter (yes, you read that right), unless your home is very warm. Be sure to separate from other produce as cucumbers are highly ethylene sensitive and will spoil faster next to other produce (such as bananas). Eat within 1 week. If storing in fridge, wrap in tea towel and keep on highest shelf and eat within 3 days.

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month. For long-term storage (we're talking apocalypse-style storage), check out this fascinating WWII pamphlet.

  • Sweet Potatoes: Store unwashed in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two weeks or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Sweet potatoes will last approximately 6 months if stored in this manner.


We have great news for you! Our awesome interns (Madison, Caroline, and Sophie) have created an awesome cooking instructional for this week's recipe.

Warm wishes,
Reid & The Intervale Food Hub Team

Video:

Recipe

Newsletter | Week of February 25, 2019

River Berry Farm in Fairfax, Vermont

River Berry Farm in Fairfax, Vermont

Hey there!

Your last delivery of the Fall/Winter season is coming to ya this week. Thank you so much for sticking with us through these darker, chillier months. We're really excited for spring and would be remiss if we didn't remind you that sign ups are still open. Follow this link and enter code PARSNIP2019 at checkout to waive your $25 sign-up fee. (Many of you have already signed up and that's FANTASTIC and we are so excited to keep bringing you good, clean, fun FOOD.)

Champlain Orchards family

Champlain Orchards family

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Orange Carrots* | Riverberry Farm, Fairfax, VT

  • Parsnips* | Riverberry Farm, Fairfax, VT 

  • Gold Potatoes* | Burnt Rock Farm, Huntington, VT

  • Red Cabbage | Intervale Community Farm, Burlington, VT

  • Single/Variety Size Only: Macoun Apples*** | Champlain Orchards, Shoreham, VT

  • Value Size Only: Shizuka Apples*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: White Oyster Mushrooms* | Mousam Valley, Springvale, ME


Omnivore Package

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

  • Delmonico Beef | Health Hero Farm, South Hero, VT

  • Chin Clip Cheese | Mt. Mansfield Creamery, Morrisville, VT

  • Maple Vinaigrette | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Strip Steak | Health Hero Farm, South Hero, VT

  • Chin Clip Cheese | Mt. Mansfield Creamery, Morrisville, VT

  • Maple Vinaigrette | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Ciabatta* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT


Warm wishes,
The Intervale Food Hub Team

We are here to help you through the week ahead! For breakfast and a quick snack, make healthy, delicious apple carrot muffins, or skip straight to a dinner of steak with mushroom gravy and mashed parsnips and potatoes on the side. YUM.

Newsletter | Week of February 18, 2019

Justin+Rich+of+Burnt+Rock+Farm.jpeg

Hi there!

This week is gonna be GREAT! You know why? One: there's sunshine in the forecast every single day! Two: our delivery this week is deee-licious. Taste the rainbow with a slew of rainbow carrots from Riverberry Farm. Embrace the season and make borscht with the REDDEST beets from Pitchfork Farm. Go wild with green cabbage from Intervale Community Farm (we're talking kimchi! sauerkraut! ferments!) Bring it all home with some cozy butternut squash from ICF and top it all off with a sprinkle of microgreens. 

  • We know you haven't been living under a rock. But in case you're a Grade A email skimmer, our spring subscription starts in 2 weeks and we'd love if you stayed with us.

  • Use code PARSNIP2019 to waive your $25 sign-up fee, as you're a returning member! Let's go!

DS4A6636.jpg

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Micro Greens* | Pitchfork Farm, Burlington, VT

  • Red Beets* | Pitchfork Farm, Burlington, VT

  • Green Cabbage* | Intervale Community Farm, Burlington, VT

  • Butternut Squash* | Intervale Community Farm, Burlington, VT

  • Rainbow Carrots* | Riverberry Farm, Fairfax, VT

  • Variety Size Only: Adirondack Red Potatoes* | Burnt Rock Farm, Huntington, VT


Omnivore Package

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

  • White Beans | Vermont Bean Crafters, Waitsfield, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Chimichurri | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • White Beans | Vermont Bean Crafters, Waitsfield, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Chimichurri | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Waitsfield Common* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT

This week, we're focusing on keeping things toasty. Because, while it will be a gloriously sun-filled week, we all know that normally means a chill to the air this time of year. So throw an apron on over your long-johns and dance around the kitchen in your slippers, because you're going to love these recipes. Head over to our website to get started on a rich vegetarian soup or crunchy root veggie latkes. 

Newsletter | Week of February 11, 2019

Meet Dave Miskell, who grows great produce year-round in his Charlotte greenhouse!

Meet Dave Miskell, who grows great produce year-round in his Charlotte greenhouse!

Hi there!

We have an awesome mix of food for you this week. For starters, we've got sweet potatoes, which can be eaten for breakfast, lunch, dinner, AND dessert, no matter which meal you consider the most important of the day. These taters come from the Burnt Rock Farm, as do the delicious yellow onions in this week's share. (Getting kind of sick of onions? Check out this amazing infographic that outlines every possible way to cook this feisty bulb, including sweating and pickling.) We've also got buckwheat shoots grown right here at Pitchfork Farm, fava bean shoots from Queen City, and a *forest medley* of mushrooms (oooo how mysterious). We hope you have fun with your food this week!

  • Ready for spring? Us too! Our spring subscription starts in 3 weeks and is bound to be tasty.

  • If you sign up on or before this Saturday (Feb 16), you'll receive a token for a free pizza from American Flatbread's Burlington Hearth. Delicious deal.

  • Plus, use code PARSNIP2019 to waive your $25 sign-up fee, as you're a returning member! Let's go!

Justin Rich, co-owner of Burnt Rock Farm, harvesting sweet potatoes.

Justin Rich, co-owner of Burnt Rock Farm, harvesting sweet potatoes.

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified

Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

  • Sweet Potatoes* | Burnt Rock Farm, Huntington, VT

  • Forest Medley Mushrooms* | Mousam Valley, Springvale, ME

  • Value Size Only: Fava Bean Sprouts | Queen City Greens, Burlington, VT

  • Variety Size Only: Apple Cider*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: Garlic* | Bella Farm, Monkton, VT

  • Single & Value Sizes Only: Bok Choi* | Miskells Organic, Charlotte, VT

  • Single & Variety Sizes Only: Buckwheat Shoots* | Pitchfork Farm, Burlington, VT

Omnivore Package

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

  • Wild-Caught Alaskan Salmon | Starbird Fish, Burlington, VT

  • Yogurt* | Butterworks Farm, Westfield, VT

  • Vegetable Broth | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Wild-Caught Alaskan Salmon | Starbird Fish, Burlington, VT

  • Yogurt* | Butterworks Farm, Westfield, VT

  • Vegetable Broth | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Cyrus Loaf* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT


A shot from Starbird Fish's Captain Tony Naples of his Alaskan Fishing Grounds

A shot from Starbird Fish's Captain Tony Naples of his Alaskan Fishing Grounds

This week, we're bringing Alaska's bounty to your kitchen. For those pescatarians and omnivores among us, we've created a simple Asian-inspired stir-fry that highlights the rich flavors of Starbird Fish's salmon. If that doesn't float your boat, try these 5 easy methods of cooking this filling fish. We also have your breakfast covered with a sweet potato hash recipe that pairs great with your Localvore half-dozen eggs. If you're storing your sweet potatoes, make sure you skip the fridge; they last longest in a cool, dry, dark location, like a kitchen cabinet or pantry. If you prefer your eggs with a runny yolk, try out this foolproof method of poaching or soft boiling eggs - we've tried both methods countless times and they have yet to let us down!

Newsletter | Week of February 4, 2019

Pitchfork Farm, Burlington VT

Pitchfork Farm, Burlington VT

Hi there!

We are so excited to share this week's food with you! Both of our root veggie offerings were grown right here at the Intervale and add rich color and nutrition to your plate this week. Yellow onions and Enterprise apples are versatile additions that can bring sweetness and complexity to any dish and, while they're fine on the counter, store much better in the fridge. This week's shiitake mushrooms are delicious and packed with rich, earthy umami flavors that deepen when sauteed, and pair very well with bok choy, a vibrant Chinese cabbage. Ready to cook? Scroll down for our suggested recipes!

  • Interested in continuing your subscription into the spring (and beyond)? Our spring subscription sign-up page is now live and we would love to keep bringing you that good good food each week. Sign up here. Interested in a summer subscription, too? Follow this link and you'll be the first to know when those sign-ups go live.

  • Looking to flex those new cooking muscles? Enter the Wintervale's Chili Cook-off for a chance to receive a delicious goodie basket from City Market. Email abby@intervale.org before February 5 (tomorrow) to save your spot for the cook-off on Feb 24.

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Red Beets* | Ptichfork Farm, Burlington, VT

  • Carrots* | Intervale Community Farm, Burlington, VT

  • Shiitake Mushrooms* | Mousam Valley, Springvale, ME

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

  • Enterprise Apples*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: Bok Choi* | Miskells Organic, Charlotte, VT

  • Variety Size Only: Shiitake Mushrooms* | Mycoterra Farm, Deerfield, MA


Omnivore Package

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

  • Chicken Drumsticks | Maple Wind Farm, Richmond, VT

  • Cheddar | Shelburne Farms, Shelburne, VT

  • Chipotle BBQ Sauce | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

  • Bread: Rustic Rolls | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT


Weekly Subscriptions

  • Chicken Drumsticks | Maple Wind Farm, Richmond, VT

  • Cheddar | Shelburne Farms, Shelburne, VT

  • Chipotle BBQ Sauce | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Baguette* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT



Recipes of the Week

Want to kiss the winter blues goodbye? Us too. We're kicking out the cold and bringing the backyard barbecue indoors with this week's recipe collection. Tangy BBQ drumsticks will have you remembering picnics by the lake and sunshine on your shoulders. Bring some greens to your plate with a bok choy and mushroom stir-fry, and finish off your meal with a roasted beet and apple slaw that tastes even better the next day. And may we recommend this deliciously simple apple crisp recipe for a cozy dessert? Your belly will thank you later.

Newsletter | Week of January 28, 2019

Intervale Community Farm

Intervale Community Farm

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Apples, Jonagold I Champlain Orchards, Shoreham, VT

  • Turnips I River Berry Farm, Fletcher, VT

  • Sweet Potatoes I Burnt Rock Farm, Huntington, VT

  • Butternut Squash I Intervale Community Farm, Burlington, VT

  • Yellow Onions I Burnt Rock Farm, Huntington, VT

  • Micro Greens I Pitchfork Farm, Burlington, VT (Variety Shares Only)

Omnivore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

Localvore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

  • Bread: Rustic Rolls | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

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

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Recipes

Caramel Apple topped French Toast

Caramel Apple topped French Toast

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Caramel Apple topped French Toast

Ingredients:

  • 5 Apples, peeled and cubed

  • 4 Tablespoons caramel, plus more for drizzling on top!

  • 2 tsp cinnamon

  • 1 tablespoon brown sugar

  • 1 tablespoon butter

French toast:

  • 2 eggs

  • ⅔ cup milk of choice

  • 1 tsp. Vanilla extract

  • 1 tsp. Cinnamon

  • ½ tsp. nutmeg

  • Sliced of bread of choice

  • 2 tsp. butter

Instructions:

  1. Melt butter in a medium saucepan

  2. Place apples in saucepan and saute until soft

  3. Sprinkle cinnamon, brown sugar, and caramel on top of apples and mix until evenly covered

  4. Keep warm until french toast is ready

French toast instructions:

  1. In medium sized bowl, whisk eggs, milk, vanilla, cinnamon, nutmeg until incorporated

  2. On medium-high heat, melt two teaspoons of butter in non-stick pan

  3. Dip sliced bread in milk/egg mixture and soak for three-four seconds and place in pan

  4. Cook for two-four minutes per side, or until golden brown

  5. Top with caramel apples and enjoy!

Our take:

We chose to use gluten free bread with the french toast but would also work great with the rustic rolls included in this week’s package!

Sweet Potato Shepherd’s Pie

Ingredients

  • 2 large sweet potato

  • ½ Butternut Squash, cut in half and cored

  • 1 pound lean ground beef (90% lean)

  • 1/2 cup chopped onion

  • 2 can (8-3/4 ounces) whole kernel corn, drained

  • 1 cup tomato sauce

  • Dash each ground cinnamon, allspice and nutmeg

  • 2 tablespoon butter

  • 2 tablespoon 2% milk

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • Microgreens for garnishing

Instructions

  1. Heat oven to 375 degrees and cook butternut squash until tender (around 30-45 minutes)

  2. Scrub and pierce sweet potato, microwave on high for 10-15 minutes or until tender, making sure to turn it once (or cook in the oven if you’d prefer!)

  3. In a large skillet, cook beef and onion until meat is fully cooked through; drain liquid. Add in corn, tomato sauce, and spices. Place in a baking dish.

  4. Once Butternut squash is tender, remove from oven and cube into small pieces. Mix together with the meat mixture.

  5. Cut sweet potato in half and remove the pulp, place in a medium bowl. Mash together with butter, milk, and salt and pepper.

  6. Spread sweet potato mixture evenly on top of the meat mixture.

  7. Bake in oven at 350 degrees for 30 minutes.

Our take:

This shepherds pie includes the ground beef, sweet potato, onion, butternut squash and microgreens for a garnish from this weeks basket. This dish proves to be a simple, delicious meal for a cold winter's evening!

Struggling with how to cook turnips? Turnips taste great chopped and roasted alongside other vegetables! You can also boil and mash them as a great alternative to classic mashed potatoes.

 

Newsletter | Week of January 21, 2019

Photo courtesy of  @burntrockfarm

Photo courtesy of @burntrockfarm

Check out the color in the Burnt Rock Farm pack house! Owners Justin Rich and Lindsay Lyman-Clarke and their crew prepare for their Winter CSA pick-up in Huntington, VT. We’re lucky to have such an abundance of flavor and color in our winter diets here in Vermont. Not only are squash one of the oldest crops in cultivated history, dating back 10,000 years to their origin in Mesoamerica, but they are often miscategorized as vegetables. Squash are actually fruits!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Red Beets* I River Berry Farm, Fletcher, VT

  • Carrots* I River Berry Farm, Fletcher, VT

  • Mushrooms, Yellow Oyster I Mousam Valley Mushrooms, Springvale, ME

  • Napa Cabbage* I Intervale Community Farm, Burlington, VT

  • Red Potatoes* I Burnt Rock Farm, Huntington, VT

  • Raspberry Apple Cider I The Farm Between, Jeffersonville, VT (Variety Shares Only)

Omnivore Package

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

  • Cod Fillet I Starbird Fish, Burlington, VT

  • Tortillas, Soft White I All Souls, Warren, VT

  • Pink Lady, Fermented Vegetables I Flack Family Farm, Enosburg Falls, VT 

Localvore Package

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

  • Cod Fillet I Starbird Fish, Burlington, VT

  • Tortillas, Soft White I All Souls, Warren, VT

  • Pink Lady, Fermented Vegetables I Flack Family Farm, Enosburg Falls, VT 

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

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

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

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Cooking & Storage Tips

Eat this first:

Napa Cabbage — Napa cabbage, along with bok choy, is one of the favorite leafy-cabbage vegetables in mainland China. Napa's sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine! (info. courtesy of: Nutrition and You)

Yellow Oyster Mushrooms — Naturally found on hardwood trees such as Elm and Oak, oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When raw, Yellow oyster mushrooms can be somewhat bitter, but when cooked, they developed a balanced, nutty flavor similar to the flavor of cashews! (info. courtesy of: Specialty Produce)

Recipes

Sweet & Sour Roasted Napa Wedges (MyRecipes): This recipe makes preparing the napa easy! Just chop, season, and roast!

Fingerling Potatoes with Oyster Mushrooms (Epicurious): In this recipe, substitute the fingerling potatoes for chopped red potatoes and voila! Yum!

Newsletter | Week of January 14, 2019

Photo courtesy of  Adam’s Berry Farm

Photo courtesy of Adam’s Berry Farm

Meet Adam and Jess from Adam’s Berry Farm! Since its conception in 2001, the farm’s goal was to create community through food and berries. With a focus on the environment, they use Certified Organic practices, hoe, hand-weed, and ensure those who work on their farm and purchase their berries that the health of the environment and soil is forefront.

After 11 years of farming in the Intervale, they moved to East Charlotte (about 10 miles south of Burlington) in 2012 to continue their berry farm on a beautiful piece of conserved farmland. Although they are not open for Pick-Your-Own this time of year, you can still enjoy their delicious berries in the Vermont Vegetable Variety shares this week!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Apples** I Champlain Orchard, Shoreham, VT

  • Red Onions* I Burnt Rock Farm, Huntington, VT

  • Pea Shoots* I Pitchfork Farm, Burlington, VT

  • Sweet Potatoes* I Burnt Rock Farm, Huntington, VT

  • Butternut Winter Squash* I Burnt Rock Farm, Huntington, VT

  • Frozen Berries* (Variety Shares Only) I Adam’s Berry Farm, Charlotte, VT

Omnivore Package

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

  • Chicken Thighs I Maple Wind Farm, Richmond, VT

  • Yogurt I Butterworks Farm, Westfield, VT

  • Chicken Broth I Joe's Kitchen @ Screaming' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Chicken Thighs I Maple Wind Farm, Richmond, VT

  • Yogurt I Butterworks Farm, Westfield, VT

  • Chicken Broth I Joe's Kitchen @ Screaming' Ridge Farm, Montpelier, VT

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

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

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

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Monthly Subscriptions - Delivered This Week!

  • Grass Fed Ground Beef | Snug Valley Farm, East Hardwick, VT

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

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

  • Bean Burgers* | Black Bean Burgers & Sweet Potato Burgers | Vermont Bean Crafters | Waitsfield, VT
     

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

  • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
     

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

Cooking & Storage Tips

Eat this first:

Pea Shoots are a nutrient powerhouse - eat them ASAP for the best flavor and texture! They go great on salads and soups — they are the perfect garnish for pretty much anything!

Recipes

Newsletter | Week of January 7, 2019

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If you aren’t already familiar, meet Pitchfork Farm & Pickle! Eric Seitz and Rob Rock, owners of Pitchfork Farm, have recently opened up a new operation in Burlington’s South End! In their new space in the Soda Plant on Pine St., they grow a variety of microgreens (including the delicious sunflower shoots in this week’s share) and have added various ferments to their repertoire! Check out their Instagram for new and exciting updates!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Rainbow Carrots* I River Berry Farm, Fairfax, VT

  • Yellow Onions* I Burnt Rock Farm, Huntington, VT

  • Gold Potatoes* I Burnt Rock Farm, Huntington, VT

  • Sunflower Shoots* I Pitchfork Farm, Burlington, VT

  • Scarlet Turnips* I River Berry Farm, Fairfax, VT

  • Celeriac* (Variety Shares Only) I Pete’s Greens, Craftsbury, VT

Omnivore Package

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

  • Stew Beef I Snug Valley Farm/Health Hero Farm, South Hero VT

  • Lookout Cheese I Mt. Mansfield Creamery

  • Beef Broth I Joe's Kitchen @ Screamin' Ridge Farm

Localvore Package

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

  • Stew Beef I Snug Valley Farm/Health Hero Farm

  • Lookout Cheese I Mt. Mansfield Creamery

  • Beef Broth I Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Bread: Ciabatta | Red Hen Baking Co, Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

 

Cooking & Storage Tips

Eat this first:

Sunflower Shoots are a nutrient powerhouse - eat them ASAP for the best flavor and texture! With the nutty flavor of sunflower seeds, they add a nice leafy crunch and nuttiness to any dish.

Recipes

Miso Glazed Turnips (BonAppetit)

Celery Root and Potato Latkes (Epicurious)

Newsletter | Week of December 10, 2018

 
AlyMartelle.jpg
 

Meet Intervale Community Farm! Pictured above is Aly Martelle, who has been working at Intervale Community Farm since 2007. Intervale Community Farm is located right down the road from the Intervale Center & Intervale Food Hub! This certified organic farm has been in operation for more than 30 years. They operate a unique on-farm CSA experience that’s know for it’s pick-your-own features. They have developed techniques and infrastructure that allow them to grow local food in all 4 of Vermont’s wild seasons. We deliver a range of organic produce to our members that’s grown right here in Burlington - and often it’s delivered to the Intervale Food Hub by tractor! This week, our organic red cabbage comes from the Intervale Community Farm. Enjoy!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Liberty Apples** | Champlain Orchards, Shoreham, VT

Beets* | Valley Dream Farm, Cambridge, VT

Red Onions* | Burnt Rock Farm, Huntington, VT

Watermelon Radishes* | River Berry Farm, Fairfax, VT

Red Cabbage* | Intervale Community Farm, Burlington, VT

Variety Size Only: Pea Shoots* | Pitchfork Farm, Burlington, VT

Omnivore Package

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

Grass Fed Stir-Fry Beef | Health Hero Farm, South Hero VT

Feta Cheese* | Does’ Leap, Brookfield, VT

Soft White Corn Tortillas | All Souls Tortilleria, Warren, VT

Localvore Package

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

Grass Fed Stir-Fry Beef | Health Hero Farm, South Hero VT

Feta Cheese* | Does’ Leap, Brookfield, VT

Soft White Corn Tortillas | All Souls Tortilleria, Warren, VT

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

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

Monthly Subscriptions - delivered this week!

  • Grass Fed Ground Beef | Snug Valley Farm, East Hardwick, VT
     

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

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

  • Bean Burgers* | Black Bean Burgers & Sweet Potato Burgers | Vermont Bean Crafters | Waitsfield, VT
     

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

  • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
     

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

 

Cooking & Storage Tips

Eat this first:

Watermelon Radishes! Under their pale green skin is a bright pink center. They’re really delicious for a crisp snack in hummus or dip! Or, pickle them for an extra crisp and crunchy snack.

Pea Shoots in the variety packages are a nutrient powerhouse - eat them ASAP for the best flavor and texture!

Recipes

Pickled Watermelon Radishes recipe by Food52 (one of our favorite sources for recipes!) This is an easy pickled radish recipe that uses only a few other ingredients that you likely already have at home! Pickled radishes will add an interesting and delicious acidic flavor to your meal.

Beet, Apple & Red Cabbage Salad with Feta recipe from Rhodes: This Beet, Apple & Red Cabbage Salad with Feta recipe is a combination that we love! The recipe we found might need a few adjustments to fit what you have on hand. Try out your own version!

Beet and Cabbage Sauerkraut from Feasting at Home: Want to try making your own fermented vegetables? Try this vibrant purple version of sauerkraut, made with red beets and red cabbage.

15-minute Stir Fried Steak Tacos from The Food Network: Beef Top Round, also known as stir fry steak, is great because it cooks quickly at high heat over a short amount of time. Use the beef top round in place of the skirt steak in this Food Network beef taco recipe! We suggest the watermelon radish, red onion, red cabbage, and feta from this week's share as possible toppings, and you can put it all in the All Souls corn tortillas. If you like, a salsa verde would also add some more flavor and spice to your taco.

Newsletter | Week of December 3, 2018

 
Vermont Bean Crafters.PNG
 

Meet Vermont Bean Crafters! Vermont Bean Crafters is a group of friends committed to bringing local and organic fare to their community. All of their products are at least 90% locally grown and organic by weight, and the only distantly-sourced ingredients they use are salt and spices. You can even see their Farm Sources page for a list of their ingredients and where they're grown. Vermont Bean Crafters’ burgers and other items are all Gluten-Free, Plant-based and Vegan, GMO-free, and made in the Mad River Food Hub's Nut-Free facility. They provide a seasonally-fluctuating menu of bean and vegetable burger varieties, as well as a myriad of week-to-week market-fresh concoctions available exclusively at farmer's markets, and special events. This week, they’ve also packed up some delicious white beans for our Omnivore and Localvore Packages as well. 

In Our Baskets This Week

*Certified Organic
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Rainbow Carrots* | River Berry Farm, Fairfax, VT

Parsley* | Pete’s Greens, Craftsbury, VT

Garlic* | Burnt Rock Farm, Huntington, VT

Fingerling Potatoes* | Burnt Rock Farm, Huntington, VT

Baby Blue Hubbard Squash* | Burnt Rock Farm, Huntington VT

Variety Size Only: Baby Braising Greens* | Jericho Settlers’ Farm, Jericho, VT

Variety Size Only: Bouquet Garni* | Red Wagon Herbs, Hinesburg, VT

Omnivore Package

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

Pasture Raised Sausage (either Red Wine & Garlic or Sweet Italian flavor) | Maple Wind Farm, Huntington/Richmond, VT and Snug Valley Farm, East Hardwick, VT

White Beans* | Vermont Bean Crafters, Waitsfield, VT

Chicken Stock | Joe’s Kitchen, East Montpelier, VT

Localvore Package

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

Pasture Raised Sausage (either Red Wine & Garlic or Sweet Italian flavor) | Maple Wind Farm, Huntington/Richmond, VT and Snug Valley Farm, East Hardwick, VT

White Beans* | Vermont Bean Crafters, Waitsfield, VT

Chicken Stock | Joe’s Kitchen, East Montpelier, VT

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

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Parsley & Fresh Herbs - fresh herbs can build delicious flavor for just about any dish. If you don’t have plans to use them right away, you can easily preserve them! Use our recipe for herb & oil cubes below.

Baby Braising Greens - these tender greens are a real treat for our Variety Size Packages now that winter’s here! Eat these soon for the best quality, flavor, and nutrition.

Recipes


Intervale Food Hub Cooking Classes - New for December!

 
Maggie+and+John.jpg
 

Join us for a cooking class to learn more about cooking at home with seasonal, local ingredients from the Intervale Food Hub!

UPCOMING CLASS DATES

Tuesday, December 4th — 4:30pm-6:30pm
Winter Cooking Essentials (details below)
(After class, stick around to enjoy your meal, or take it to go!)


Tuesday, December 11th — 4:30pm-6:30pm
Meal Planning and Creativity Building (details below)
(After class, stick around to enjoy your meal, or take it to go!)


CLASS LOCATION

Nomad Coffee - South End Station
208 Flynn Ave, Burlington, VT

Entrance to the building is on Flynn Ave, across the street from the new City Market.

ADMISSION

2018 Classes are being offered at no charge to current Intervale Food Hub members. Spaces are limited to 8-10 members per class, so please RSVP to secure your place using the link below:

RSVP Here for December 4th - Winter Cooking Essentials

RSVP here for December 11th - Meal Planning and Creativity Building


CLASS DETAILS

Join Intervale Food Hub's Cooking Education Coordinator, Suzanne Podhaizer, for a cooking class this fall! We'll demonstrate and review helpful cooking techniques for our seasonal fruits and vegetables, and talk about ways to build your confidence and creativity in the kitchen. We'll also be able to answer any questions that you have about techniques or ingredients. We'll provide everything you need for the class, including cooking equipment and fresh, delicious local ingredients. There will be time to enjoy our meals and lots of opportunity for discussion. There will be opportunities for you to try things hands-on, though because of space and equipment limitations at this time, the class is not entirely hands-on.

December 4th - Winter Cooking Essentials

In this class, we’ll cover knife skills, kitchen vocabulary, and some cooking techniques that we think are especially helpful in winter months: braising, pan searing or sauteing, and roasting. For knife skills, we’ll cover mincing, dicing, and chopping. Our tentative menu includes garlic confit, pan seared chicken, braised cabbage, carrots and onions, and roasted squash.

December 11th - Meal Planning and Creativity Building

In this class, we’ll practice planning a meal around the basket of the week from the Intervale Food Hub. We’ll discuss techniques and ingredients you can use to build flavor, and make a meal together. More details coming soon!

Past Cooking Class Descriptions

September

In our September classes, we’ll prepare a beautiful roast chicken, with roasted winter squash, reduced cider and brown butter dressing, with greens and herbs. In class, we’ll cover techniques for how to break down a whole pasture-raised chicken, how to reduce cider for glazes, browning butter, and discuss tips for menu planning and building flavor with simple ingredients.

October

In our October class, we’ll prepare a hearty vegetable stew with a medley of fall vegetables and herbs. We’ll also review how to braise grass-fed stew beef. Both vegetarian (or vegan by request) and omnivore meals will be available. In class, we’ll cover the versatility of soups and stews, and discuss tips for menu planning building a variety of different flavors throughout the season with simple ingredients. We’ll discuss chopping, shredding, grating, pureeing – techniques for different flavors, texture, and adding variety to fall/winter vegetables. Vegetable Stock, Roasted Carrot Soup, and Borscht (Vegetable Stew) with optional Braised Beef are on the menu!

Hope to see you there!

Please contact Kendall with any questions: 802-660-0440 x112 or kendall@intervale.org

Newsletter | Week of November 26, 2018

 
DeboraandStanYankeeaward.jpg
 

Meet Mt. Mansfield Creamery! Stan Biasini and Debora Wickart are the husband-and-wife duo behind the delicious cheese. Stan is a former chef who is now dedicated on mastering their cheese recipes. Together, they produce small batches of seasonally-inspired raw milk cheeses in a creamery only four miles away from their farm. On the farm, Debora milks around 30 registered Holstein and Brown Swiss cows per day, who produce award-winning milk. Their cows are rotationally grazed during warmer months, and fed a grain and hay in the winter months.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Apples*** | Champlain Orchards, Shoreham, VT

Bok Choi* | Miskell’s Premium Organics, Charlotte, VT

Carrots* | Intervale Community Farm, Burlington, VT

Shiitake Mushrooms* | 1000 Stone Farm, Brookfield, VT

Small Yellow Onions* | Burnt Rock Farm, Huntington VT

Variety Size Only: Baby Fennel* | Jericho Settlers’ Farm, Jericho, VT

Omnivore Package

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

Pasture Raised Chicken Breast | Maple Wind Farm, Huntington/Richmond, VT

“Chin Clip” Cheese | Mt. Mansfield Creamery, Morrisville, VT “This firm, decadent cheese starts off buttery and finishes with a nutty flavor. Pairs well with fruits and vegetables or your favorite red wine.” - Note from the cheese maker!

Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

Localvore Package

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

Pasture Raised Chicken Breast | Maple Wind Farm, Huntington/Richmond, VT

Chin Clip Cheese | Mt. Mansfield Creamery,

Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

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

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Bok Choi - this crisp green vegetable can be sauteed and ready to eat in just a few minutes. It pairs well with soy sauce and garlic. Serve in soup, or add to noodles or rice, or serve as a side dish to chicken or salmon.

Fennel might be a new vegetable for many of you! This is another delicious, crisp veggie with a unique flavor. You’ll often see it served raw, thinly sliced for salads (like our recipe below). If you don’t like the flavor raw, you can roast it! Try this recipe - Roasted Apple & Fennel with Toasted Hazelnuts and Goat Cheese

Learn a little more about fennel in our Tender Profile blog post!

Recipes


Newsletter | Week of November 19, 2018

 
CranberryBob.jpg
 

Meet Cranberry Bob! Bob Lesnikoski, of Vermont Cranberry Company, has been growing cranberries in Fletcher, Vermont since 1996. The farm grows about three acres of cranberries in constructed bogs. Bob happens to be a fisherman and mushroom forager as well! Vermont Cranberry Co. cranberries are grown using sustainable and ecological methods. 

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Brussels Sprouts** | Lewis Creek Farm, Starksboro, VT

Cranberries** | Vermont Cranberry Company, Fletcher, VT

Shallots* | Maple Wind Farm, Richmond/Huntington, VT

Braising Greens Mix* | Jericho Settlers’ Farm, Jericho, VT

Gold Potatoes* | Burnt Rock Farm, Huntington VT

Variety Size Only: Asian Pears*** | Champlain Orchards, Shoreham, VT

Omnivore Package

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

Pasture Raised Chorizo Sausage | Maple Wind Farm, Huntington/Richmond, VT

Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

Maple Syrup (Amber)* | Square Deal Farm, Walden, VT

Localvore Package

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

Pasture Raised Chorizo Sausage | Maple Wind Farm, Huntington/Richmond, VT

Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

Maple Syrup (Amber)* | Square Deal Farm, Walden, VT

Bread: Polenta Bread* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Braising Greens Mix. Try a simple saute with butter and garlic!

Not in charge of cranberry sauce this year? Try Cranberry-Pear Crisp or homemade Cranberry Muffins with Walnut Crumb Topping!

Recipes

Thanksgiving Classics - Two Ways!

Brussels Sprouts: If your stovetop and oven will be full, try making slow-cooker Brussels sprouts! The vinegar will thicken during cooking for a delicious glaze. Or, if you have room in the oven, try roasting your Brussels sprouts, and build flavor with toasted nuts and a pungent local Vermont blue cheese!

Cranberry Sauce: You can stick with a very Vermont version, with apple cider and maple syrup added for sweetness, to balance the tart flavor of these fresh cranberries. Or, you can add in spices and citrus - with orange, ginger, and clove, for a more exotic addition to your Thanksgiving table!

Stuffing: Whether you’re starting with a stuffing mix or a fresh loaf of bread, you can build flavor in many different ways. Try a rich and savory chestnut and sausage stuffing for a hearty, filling side. Or, build vegetarian-friendly flavor with mushrooms for umami and celeriac for a light celery flavor that’s seasonally appropriate.

Newsletter | Week of November 12, 2018

Diggers+Mirth+Collective+Farm+Harvest+in+the+Intervale.jpg

Meet the Diggers! Diggers’ Mirth Collective Farm is one of the certified organic farms located in Burlington’s Intervale… just down the road from the Intervale Food Hub and the Intervale Center! The Diggers have a unique cooperative model with a focus on local food access. You can find their Veggie Truck driving around the Old North End on warm summer evenings! In the picture above, the crew is harvesting mesclun mix on a late summer day. This week’s mesculn delivery will be our last delivery of a veggie harvested from an outdoor field until spring. We’ll deliver greens that are grown in hoop houses and greenhouses during our colder seasons.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers

Vermont Vegetable Package

Garlic * | Burnt Rock Farm, Huntington VT & Bella Farm, Monkton, VT

Leeks** | Lewis Creek Farm, Starksboro, VT

Shiitake Mushrooms* | 1000 Stone Farm, Brookfield, VT

Napa Cabbage* | Intervale Community Farm, Burlington’s Intervale, VT

Sweet Dumpling Squash* | Burnt Rock Farm, Huntington VT

Variety Size Only: Mesclun* | Diggers’ Mirth Farm, Burlington’s Intervale, VT

Variety Size Only: Cilantro* | Diggers’ Mirth Farm, Burlington’s Intervale, VT

Omnivore Package

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

Pasture Raised Chicken Drumsticks | Maple Wind Farm, Huntington & Richmond, VT

Vegetable Broth | Joe’s Kitchen, East Montpelier, VT

Kimchi* | Flack Family Farm, Enosburg Falls, VT

Localvore Package

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

Pasture Raised Chicken Drumsticks | Maple Wind Farm, Huntington & Richmond, VT

Vegetable Broth | Joe’s Kitchen, East Montpelier, VT

Kimchi* | Flack Family Farm, Enosburg Falls, VT

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

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Monthly Subscriptions Delivered This Week!

This will be the final delivery of Monthly Subscriptions for the Fall/Winter season.

 

Chicken  |  Maple Wind Farm, Huntington & Richmond, VT

Sausage  |  Montreal Spice and Andouille  |  Maple Wind Farm, Huntington & Richmond, VT

Ground Beef  |  Maple Wind Farm, Huntington & Richmond, VT and Snug Valley Farm, East Hardwick VT

Tortilla & Bean  |  Hearty Heirloom Corn Tortillas from All Souls Tortilleria, Warren, VT  |  Black Beans from Vermont Bean Crafters, Waitsfield VT

Bean Burgers  |  Black Bean and Sweet Potato  |  Vermont Bean Crafters, Waitsfield VT

Wild Salmon  |  Coho Salmon Fillet  |  Starbird Fish, Burlington, VT

Wild Fish  |  Coho Salmon Fillet and Cod Fillet  |  Starbird Fish, Burlington, VT

 

Cooking & Storage Tips

Eat this first: Mesclun (for members with the Variety Package) This flavorful green will make a delicious quick salad! Try adding some roasted squash to your salad!

And, napa cabbage and mushrooms.

Napa cabbage has a nice tender texture that makes it much easier to use and quicker to cook down that a standard green cabbage.

Mushrooms will have the best flavor and texture if you use them up quickly!

Recipes

Order Your Thanksgiving Turkey from Maple Wind Farm

 
 

Looking for a delicious, sustainable Thanksgiving turkey for your holiday meal? Order a Maple Wind Farm turkey today!

All Maple Wind Farm turkeys are pasture raised and are moved daily to fresh grass. They are not fed hormones or antibiotics — ever. Turkeys are an important part of Maple Wind’s diversified farm: Beth and Bruce love raising turkeys! The noticeably improved taste and quality of the meat is a result of the birds’ freedom in the pasture, where they enjoy the grass and bugs and fresh air— turkeys are great foragers! Feed your friends and family with a special turkey this holiday season. 

Non-GMO turkeys were fed minimal amounts of grain that is Non-GMO to supplement their foraging on pasture. Organic turkeys were fed minimal amounts of Certified Organic grain to supplement their foraging on pasture.

Yes - these turkeys cost more than conventional turkeys. What’s behind the price? The careful process of raising birds on organic pasture, the high quality of their supplemental feed, and humane, ethical on-farm processing — unlike conventionally-raised meat, these practices result in a product that’s beneficial for the birds, the land they were raised on, and the farmers who raised and processed them, and is healthier and more nutritious for you to eat!

  • Non-GMO Pasture-Raised Turkeys: $5.25/pound ($20 deposit)

  • Organic (and therefore non-GMO) Pasture-Raised Turkeys: $6.45/pound ($25 deposit)

Please order your turkey by Wednesday, November 14th!
Pick up Monday November 19 or Tuesday November 20.


What Size?

Maple Wind Farm offers turkeys in 3 size ranges:

  • 9-12 lb

  • 13-17 lb

  • 18-22 lb

The general rule of thumb is that you can serve 1 person per pound of turkey. (Don’t forget you’ll want leftovers, too.) Your deposit will go toward the total price of your turkey. When you pick up your turkey here at the Intervale Food Hub, we will calculate the total price based on the exact weight of your turkey. You can pay with cash, check, credit/debit, or the payment source linked to your account.


Please order your turkey by Wednesday, November 14th!
Pick up Monday November 19 or Tuesday November 20 at the Intervale Food Hub


How to Order

You can call or email us to order! (802) 660-0440 x112

How to order online by Wednesday, November 14th:

  1. Go to the Pop-Up Shop

  2. Add the Turkey Deposit of your choice to your cart. There are 3 sizes of Non-GMO and 3 sizes of Organic to choose from.

  3. Click on the white “Cart” button and click “Check out”

  4. Complete your payment

  5. When you’re done, you’ll receive a confirmation email.

  6. Contact us to schedule your turkey pick up!

  7. At pick up, we will charge you the remaining balance due, based on the actual weight of your turkey. You can pay with cash, check, credit/debit, or the payment source linked to your account.