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Check in here for a weekly update on the great local food we're delivering, and what's happening around the Intervale Food Hub!

Summer 2017 - Week #4

Intervale Food Hub Vermont Vegetable Summer 2017 Week #4

In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT


Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

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

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

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Featured Farm - Diggers' Mirth Collective Farm

Diggers' Mirth Collective Farm in Burlington, Vermont

Providing Certified Organic Vegetables and Herbs to the Intervale Food Hub

 
Diggers Mirth Collective Farm Harvest in the Intervale

Diggers Mirth Collective Farm Harvest in the Intervale

 

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

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

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

 
The Diggers!

The Diggers!

The Digger's Mirth Collective Farm Veggie Truck

The Digger's Mirth Collective Farm Veggie Truck

 

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

Meal Plan

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

Locavore

What’s on the Menu:

Meal #1: Chicken Pesto Pizza

Meal #2: White Pizza & Greens

Meal #3: Chicken Salad Lettuce Wraps

Meal #4: Summer Strawberry French Toast  

Home Made Pizza with Veggies

Meal #1: Chicken Pesto Pizza

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

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

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

Pesto

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

  1. Preheat the oven to 350 degrees.

  2. Boil water in a medium-large pot.

  3. Rinse and cut chicken into quartered pieces.

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

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

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

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

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

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

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

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

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

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

 

Meal #2: White Pizza & Greens

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

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

pizza

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

  1. Preheat the Oven to 350 degrees.

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

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

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

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

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

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

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

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

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

  10. Bake for 20-25 minutes.

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

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

 

Meal #3: Chicken Salad Lettuce Wraps  

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

 
lettuce wraps
 

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

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

Chicken Salad

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

  1. Rinse and cut chicken into quartered pieces.

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

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

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

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

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

 

Meal #4: Summer Strawberry French Toast  

 
French Toast
 

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

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

 
strawberries

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

  1. Chop strawberries into either halves or quarters.

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

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

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

  5. Slice bread into approximately 1 in thick slices.

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

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

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

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

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

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

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

Meet Our Summer 2017 Interns

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

 

Carrie Putscher

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

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

Eliza Guion
 

Eliza Guion

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

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

 
Anna Herman
 

Anna Herman

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

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

 

Featured Farm - Miskell's Premium Organics

Miskell's Premium Organics in Charlotte, Vermont

Providing Certified Organic Greens to the Intervale Food Hub

 
David Miskell Miskells Premium Organics
 

Miskell's Premium Organics is a one-half-acre organic greenhouse farm in Charlotte, owned and operated by David and Susan Miskell. David and Susan began farming in 1982 at Shelburne Farms, where they specialized in wholesale organic specialty vegetables. Later, they moved to Charlotte, where they constructed a large heated greenhouse and continued to develop their farm. After growing tomatoes for several years, Miskell's Premium Organics now focuses on early and late season kale, chard, basil, lettuce and bok choi. However, there are a few surprises growing there too - like a row of peach trees!

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

Miskells Premium Organics Greenhouse
David Miskell

Summer 2017 - Week #3

Interavle Food Hub Summer 2017 Week 3 Vermont Vegetable

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

*Certified Organic  |  Meet Our Producers

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT


Summer 2017 Week #3
Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

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

Storage Tip: Dill and Asparagus should be stored in the fridge (or on the counter) in a glass with one inch of water, and the top covered loosely with a plastic bag. Change the water if it begins to appear cloudy.

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

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan - Summer 2017 Week #2

meal plan

Meal Plan for Intervale Food Hub Summer Season Week #2

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

 What’s on the Menu:

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

Meal #2: Beef, Noodle & Vegetable Soup

Meal #3: Veggie, Egg & Cheese Breakfast Sandwich 

Cheesy-Garlic Bread Dippers
& Cool Creamy Scallion Dip

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

 
bread with cheese and cucumber scallion dip
 

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

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

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

  1. Preheat the oven to 350 degrees.

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

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

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

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

  6. Shred ½ block of cheese.

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

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

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

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

 

Beef Noodle Vegetable Soup

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

 
soup with beef, bok choi, microgreens, and asparagus
 

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

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

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

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

  1. Preheat the oven to 350 degrees.

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

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

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

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

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

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

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

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

 

Veggie, Egg & Cheese Breakfast Sandwich

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

 
egg sandwich with asparagus and greens
 

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

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

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

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

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

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

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

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

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

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

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

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

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

 
meal plan
 

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

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

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

About Our Food - Grass-Fed Dairy

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

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

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

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

What Would Vermont be Without Cows?

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

 
Shelburne Farm's dairy cows. 

Shelburne Farm's dairy cows. 

 

Better for Vermont - Farmers, People & Land

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

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

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

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

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

 


Raising Happy Animals

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

Our Farms

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

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

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

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

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

 

Still Curious?

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

 

Check out our producer’s websites:

More resources:

 

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

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

Featured Farm - Mt. Mansfield Creamery

Mt. Mansfield Creamery in Morrisville, Vermont

Providing Aged Cows' Milk Cheese to the Intervale Food Hub

Stan Biasini and Debra Wickart Mt Mansfield Creamery

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

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

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

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

Summer 2017 - Week #2

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

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

 
Intervale Food Hub Localvore Package
 

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

 

MONTHLY SUBSCRIPTIONS

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

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

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

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

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

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

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

Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT


Summer 2017 Week #2
Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

Storage Tip: Asparagus should be stored in the fridge in a glass with one inch of water, and the top covered loosely with a plastic bag. Change the water if it begins to appear cloudy.

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

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan - Summer 2017 Week #1

Intervale Food Hub Meal Plan - Summer 2017 Week #1

Meal Plan for Intervale Food Hub Summer 2017 Week #1

What’s on the Menu:

Meal #1: Roasted Vegetable Couscous & Fried Eggs

Meal #2: Rhubarb Grilled Cheese

Meal #3: Pan Seared Salmon with a Maple Glaze and Salad with Quick-Pickled Cucumbers

 

Roasted Vegetable Couscous & Fried Eggs

 
Roasted Vegetable Couscous & Fried Eggs
 

Not only is this meal delicious, it’s also nutritious, made up of some local whole foods, and filled with yummy, aromatic spices! This recipe consists of a wide array of vegetables from the Intervale Food Hub Locavore package, making it easy to make a tasty (but vegetable dense), nutritious meal at home! The components of this dish contain an important bevy of healthful nutrients, some of which including healthy fats, fiber, iron, carbohydrates, B vitamins, and proteins.

Not only do these plentiful vegetables add a plentiful amount of fiber to the dish, but cooked spinach in particular is a great source of iron (especially for vegetarians), while asparagus works to boost immune-boosting vitamin C within the body.

Eggs and their many nutritional benefits can be an integral part of any balanced diet. The dietary guidelines for Americans recently declared that a healthy intake of HDL cholesterol - the type found in these pasture raised eggs - can serve to benefit your health. With that being said, while eggs do serve as the major source of protein (at 6 g of protein per egg), eggs are also one of the only foods on the planet containing the full spectrum of all 12 amino acids. Pretty awesome, huh?

Our other kitchen staples also make important nutritional contributions to this dish, with the couscous providing energy rich carbohydrates to the brain and body, along with the olive oil presenting heart disease fighting monounsaturated fatty acids!

Intervale Food Hub Ingredients:

  • ½ c Microgreens
  • 3 Eggs
  • 1 T Maple Syrup
  • 1-2 T of Butter
  • 1 bunch of Asparagus
  • 2-3 c of Spinach

Kitchen Staples:

  • 1 c of Couscous (or a grain of your choice)
  • Salt/Pepper to taste
  • Rosemary/Thyme to taste
  • 3 cloves of Garlic
  • 3-4 T of Olive Oil
  • 2 T Red Wine Vinegar
Roasting Asparagus
Adding Asparagus to Couscous
Adding Spinach and Microgreens to Couscous

The Instructions:

  1. Preheat the oven to 350°F

  2. Wash & chop the asparagus into 2-3 inch pieces

  3. Peel & mince three cloves of garlic

  4. Drizzle olive oil into a large pot and cook 1 clove of minced garlic until slightly brown

  5. Heat 1 ½ c - 2 c of water in a medium-large pot to a boil

  6. Toss asparagus & garlic on a baking tray using 2-3 T of olive oil, 2 T of red wine vinegar, 1 T of maple syrup, and salt, pepper, rosemary, and thyme to taste. Roast for approximately 20 (+/-) minutes

  7. Once your water is boiling, add 1 cup of couscous, liberal amounts of salt, pepper, rosemary, and thyme, and stir. Allow couscous to cook at a medium-low heat until the grain appears to be softened, thickened, and entirely gelatinized

  8. After your couscous is fully cooked, and your asparagus completely roasted, combine in the large pot. Mix in 2-3 c of spinach, and ½ c of microgreens

  9. Using a small skillet, melt 1-2 T of butter, and crack one egg into the pan. Sprinkle with salt/pepper and cook until the bottom of the egg is slightly browned. (Repeat this step 2 more times!)

  10. Place the egg on top of the couscous and serve!  

Rhubarb Grilled Cheese

Rhubarb grilled cheese? Yum! A classic summer staple done in a non-traditional fashion, this dish uses local ingredients, and combines sweet, sour, and savory flavor components as to put a new spin on an American classic. Along with its desirable flavor, this modified grilled cheese also uses local ingredients as a to provide an variety of important nutrients.

With the local rhubarb serving as the centerpiece of this dish, it also brings about good amounts of both vitamin C and calcium into the meal. Both calcium and vitamin C alike act as agents to build up bone strength and a healthy immune system. Along with it’s sweet rhubarb, and cheesy cheddar, this sandwich also packs in plentiful amounts of spinach and microgreens, both of which are nutrient dense in their own regards. The microgreens in particular bring a significant amount of beta-carotene to the table, which essentially serves to enhance eye functionality and to maintain overall eye health. And lastly, the fennel and poppy seed baguette as used in this dish provides both energy giving folate, and useful indigestion combatants.

The other kitchen foodstuffs used to make this meal also make important nutritional contributions to this overall dish. For example, the local Vermont honey used to cook the rhubarb acts as both an antibacterial agent and a B vitamin powerhouse!

Intervale Food Hub Ingredients:

  • 1 Bunch of Rhubarb
  • 1 Loaf of Bread
  • ½ Block of Cheddar Cheese
  • 3/4 c of Microgreens
  • ¾ c Spinach 
  • 3 T Butter

Kitchen Staples:

  • 2 T of Lemon Juice
  • ¼ c of Sugar
  • 1-2 T of Honey 
Rhubarb Grilled Cheese with Seeded Baguette and Microgreens
Simmering Rhubarb
Simmering Rhubarb

The Instructions:

  1. Wash and dice rhubarb into about 1 in thick pieces

  2. Melt 2 T of butter in a medium size skillet

  3. Add the chopped rhubarb, ¼ c of sugar, 1-2 T of honey, and 2 T of lemon juice. Cook over a medium-low heat until soft and sweet (be sure to stir regularly)

  4. While your rhubarb is cooking, slice your bread in a vertical fashion (hotdog style) into 3-4 in wide pieces

  5. Thinly slice your cheddar cheese.

  6. After your rhubarb is done cooking, melt 1 T of butter in a large skillet and place both halves of your bread on top. Lay lots of your thinly sliced cheese on top of the bread and melt.

  7. Once your cheese is melted, spoon some cooked rhubarb on top.

  8. Place a small handful of spinach/microgreens on the sandwich, close, press, and serve!

Plus- keep extra rhubarb sauce to mix with yogurt, ice cream, etc, or keep it in the freezer for later!

 

Pan Seared Salmon with a Maple Glaze &
Salad with Quick-Pickled Cucumbers

 
Pan Seared Salmon with Maple Glaze
 

Last but not least, this pan seared maple salmon served with fresh pickled cucumber salad is both delicious and a nutritional powerhouse of a dish!

It is particularly the fresh salmon in this recipe which provides important benefits like lean protein and a rich source of blood-pressure-maintaining omega-3 fatty acids! Along with being sweet, nutty, and delicious, local Vermont maple syrup provides an impressive bevy of essential minerals, some of which include heart-rhythm-maintaining magnesium, and fluid-balancing potassium.

The salad containing local lettuce, quick-pickled cucumber, and apple cider vinegar also serves to pack quite the nutritional punch! The local lettuce and cucumbers alike are both particularly water, mineral, and fiber dense, which act to lower your bodily LDLs, otherwise known as harmful cholesterol levels.

Lastly, our powerful apple cider vinegar should serve as an important staple for any health-conscious cook! With the ability to lessen the symptoms of acid reflux, lower blood pressure, and to support weight loss, apple cider vinegar is easy to integrate in any acid-based recipe through its sweet, sour, and delicious flavor.

Intervale Food Hub Ingredients:

  • 1 Large Piece of Salmon
  • ¼ c of Maple Syrup
  • 3 T of Butter
  • 1 Cucumber Diced
  • 1 Head of Lettuce 

Kitchen Staples:

  • Salt/Pepper to Taste
  • Rosemary/Thyme to Taste
  • ½ c of Apple Cider Vinegar
  • 1 Clove of Garlic
  • 1 T of Sugar
  • ½ c of Red Wine Vinegar
  • ⅓ c of Olive Oil
Starbird Fish Wild Alaskan Salmon, Square Deal Farm Maple Syrup, and Ploughgate Creamery Butter
Roasting Wild Alaskan Salmon with Vermont Maple Syrup

The Instructions:  

  1. Boil ½ c of apple cider vinegar, 1 T of sugar, and salt/pepper to a boil in a small saucepan.

  2. Peel and chop the cucumber into small cubes, place into a large glass bowl or jar.

  3. Pour the hot water on the cucumbers, and refrigerate for at least 15 minutes to pickle fully.

  4. Whisk together ¼ c of maple syrup, ½ c of red wine vinegar, ⅓ c of olive oil, and rosemary, thyme, salt, and pepper to taste.

  5. Slice the salmon into large pieces or slices.

  6. Melt a 3 T of butter in a large saucepan over a high heat. Place the salmon in the pan once the butter is melted.

  7. Pour ¾ of the glaze on top of the salmon. Allow for the glaze to cook down and for the salmon to crisp.

  8. Roughly chop 1 head of lettuce, add in the pickled cucumbers, and use the remainder of the glaze as a salad dressing.

  9. Once fully cooked, plate the salmon with the pickled cucumber salad and serve!

 

 

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

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

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

About Our Food - Grass-Fed Beef

In this blog series, we will talk about the farms, food makers, and sustainable practices that make our food special. 

In America we love beef. From hamburgers in the summer to stew in the winter, beef has become a mainstay of our diet, which makes it important to support sustainable beef production. The Intervale Food Hub works with Maple Wind Farm, Health Hero Beef, and occasionally other small farms to bring you local grass-fed beef from Vermont. This beef is 100% grass-fed and finished, a labor intensive practice that reduces environmental impacts while providing the best quality meat for you.  

The Downsides of Conventional Beef

If you’ve watched popular food documentaries such as Food Inc. or Forks Over Knives, you may be familiar with some of the typical arguments in favor of grass-fed beef. These usually center around one main fact: conventional beef is bad - for animals, for eaters, and for the land. Animals are raised in inhumane conditions, kept in overpopulated feedlots all their lives.These tough conditions, combined with poor quality feed (often corn or other foods that are difficult for cows to digest), means that cows are often fed antibiotics, potentially making these medicines less effective for human use. Waste that's concentrated in these feedlots can contaminate the soil and drinking water supplies.

From a nutritional standpoint, the amount of saturated fat and lack of other nutrients in the meat that comes from conventionally raised cows can be correlated with heart problems and other health concerns for the eaters. However, rather than focusing on the negative side of things, we want to share the story of the Vermont farms who use practices that are good for animals, for eaters, and for the land.

Rotational grazing in practice at Maple Wind Farm

Rotational grazing in practice at Maple Wind Farm

Maple Wind Farm cattle 

Maple Wind Farm cattle 

The Benefits of Grass-Fed Beef

Grass-fed beef can do amazing things for our water and soils. When properly managed, the nitrogen-rich animal waste serves as a fertilizer, and can even increase the biodiversity of grasses and other plants in a grazing area. Following rotational grazing practices, cows are moved from pasture to pasture, allowing plants and soils to regenerate after grazing, and spreading animal waste over a large area of land to avoid over concentration. These techniques serve to replenish our soils and protect our waterways. In fact, healthy plants in intensively managed pastures help to pull carbon from the air and sink it into the soil. Mindful practices like grass-fed beef production strengthen our food security and protect our land for future generations.

Additionally, grass-fed beef is good for you! Grass-fed meats are leaner than conventional cuts, lowering the health costs associated with a diet high in saturated fat. Grass-fed beef even provides Omega-3 fatty acids and Conjugated Linoleic Acids, which contribute to heart health and prevent a variety of diseases. Grass-fed beef also typically contains important nutrients like Vitamins E & A. While many health risks, including heart disease and early onset diabetes, are associated with the consumption of conventional red meat, grass-fed beef offers a healthy—and tasty—alternative.

Plus - we as Vermonters love and appreciate our working landscape. Can you imagine how different Vermont would be if we didn't have all of our beautiful farms, barns, and pastures? We love supporting farmers who work hard to preserve the natural beauty of our state.

Our Farms

For these reasons, the Intervale Food Hub is proud to partner with several Vermont farms that specialize in sustainably producing grass fed beef:

Maple Wind Farm, which produces 100% grass-fed and finished beef, raised and processed right here in Vermont. Maple Wind Farm practices management intensive grazing to promote the health of the local environment. Their cows are free of artificial hormones, vaccinations, and antibiotics. They also practice late-spring calving and local-only transports to reduce stress on their animals. Moreover, the animals are exclusively processed from June through October, during the best grass season, to maximize flavor and nutrition. You can read more about Maple Wind Farm and their beef production practices on their website.

This week we’re excited to be including Maple Wind Farm beef in our Omnivore and Localvore packages. Eat well and feel great!

Health Hero Farm, in South Hero, Vermont was recently awarded a grant for 

Greenfield Highland Beef, in Plainflield & Greensboro Bend, VT

Meeting Place Pastures, in Cornwall, Vermont

 

 

Beth Whiting of Maple Wind Farm in one of the farm's pastures.

Beth Whiting of Maple Wind Farm in one of the farm's pastures.

Summer 2017 - Week #1

Intervale Food Hub Vermont Vegetable Summer 2017 Week #1

In Our Baskets This Week... 

*Certified Organic  |   Meet Our Producers

Vermont Vegetable Package - Single Size

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Baby Spinach*  |  Digger's Mirth Collective Farm, Burlington, VT
  • Lettuce* | River Berry Farm, Fairfax, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT**
  • Asparagus* River Berry Farm, Fairfax, VT

Vermont Vegetable Package

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Baby Spinach*  |  Digger's Mirth Collective Farm, Burlington, VT
  • Lettuce* | River Berry Farm, Fairfax, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT**
  • Asparagus* River Berry Farm, Fairfax, VT
  • Microgreens* | Pitchfork Farm, Burlington, VT
    ** Deep Root Organic Co-Op is a farmer-owned collective of organic Vermont & Quebec farms. Due to a crop failure with one of our Vermont farmers, we made a replacement with these organic cucumbers. 

Omnivore Package - Includes the Vermont Vegetable Package plus...

  • Wild-caught Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter |  Ploughgate Creamery, Fayston, VT
  • Maple Syrup*  | Square Deal Farm, Hardwick, VT

Localvore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter |  Ploughgate Creamery, Fayston, VT
  • Maple Syrup*  | Square Deal Farm, Hardwick, VT
  • Bread: Seeded Baguette*  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Bread - Cheddar Cheese - Eggs

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

  • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

 

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Microgreens, lettuce, and asparagus. Use microgreens to top everything from tacos and salads to scrambled eggs, or even avocado toast!

Storage Tip: Asparagus should be stored in the fridge in a glass with one inch of water, and the top covered loosely with a plastic bag. Change the water if it begins to appear cloudy.
Storage Tip: Lettuce and Spinach will store longer if you place a paper towel in the bag with these leafy greens to absorb excess moisture and prevent rotting. However, if you mix up a salad, they won't last long either!
 

Omnivore and Localvore Package Recipes

Vermont Vegetable Recipes

Spring 2017 - Week #14

All Souls Tortilleria

 

Featured Producers: All Souls Tortilleria, Warren, VT

The wonderful producers at All Souls’ tortillas use locally-grown, organic heirloom corn to craft delicious, fresh tortillas every day. They use the traditional process of stone-grinding fresh masa (corn meal dough) each production day for the best-tasting, most nutritious tortillas.

Heat the tortillas over medium-high heat in a skillet to impart a smoky, toasty flavor before using them with your favorite taco or quesadilla recipes!

 

In Our Baskets This Week... 

*Certified Organic  |   Meet Our Producers

Vermont Vegetable Package

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Fingerling Potatoes*  |  Pete's Greens, Craftsbury, VT
  • Tatsoi* | Jericho Settlers Farm, Jericho, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT
  • Asparagus* River Berry Farm, Fairfax, VT
  • Arugula* | Pitchfork Farm, Burlington, VT

Omnivore Package - Includes Vermont Vegetables, plus...

  • Grass-Fed Steak  |  Health Hero Beef, South Hero, VT
  • Cheddar Cheese |  Shelburne Farms, Shelburne, VT
  • White Corn Tortillas*  | All Souls Tortilleria, Warren, VT
     

Localvore Package - Includes Vermont Vegetables, plus...

  • Grass-Fed Steak  |  Health Hero Beef, South Hero, VT
  • Cheddar Cheese |  Shelburne Farms, Shelburne, VT
  • White Corn Tortillas*  | All Souls Tortilleria, Warren, VT
  • Bread: Ciabatta*  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

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

  • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Recipes & Cooking Tips

Visit Our Recipes Page to Browse All Recipes

Eat This First: Leafy greens (lettuce, tatsoi, and arugula) and asparagus. Tatsoi can be used in recipes that call for spinach, or try the recipes below. Asparagus should be stored in the fridge in a glass with one inch of water, and the top covered loosely with a plastic bag. Change the water if it begins to appear cloudy.

Omnivore members: There are three different cuts of steak coming to you this week--check the label to see which one you got! The steaks in this week's basket can all benefit from a quick sear in a hot pan, rather than "low and slow" cooking. In general, let steaks come to room temperature and pat dry before cooking; season both sides generously with salt and pepper. Heat a cast iron skillet or grill pan over high heat, add a tablespoon or so of canola oil, and then add the steak, reducing heat slightly if the steak appears to be cooking too quickly.

  • For Delmonico steak, sear approximately 2-3 minutes per side for medium-rare.
  • Sirloins can benefit from being marinated for 6-12 hours before cooking. Remove from marinade, pat dry, and sear approximately 3-5 minutes per side depending on thickness. Check with a meat thermometer if desired (approximately 120 degrees F for medium rare).
  • For a T-bone, sear approximately 4 minutes per side, and then transfer to a 450 degree oven and roast about 6-8 minutes for medium rare (120 degrees F on a meat thermometer).
  • Make sure to rest all steaks before cutting!

Omnivore and Localvore Package Recipes

Vermont Vegetable Recipes

Spring 2017 - Week #13

John and Nancy The Farm Between rhubarb

Featured Farm: The Farm Between, Jeffersonville, Vermont

John and Nancy Hayden use ecological practices that maintain harmony with nature to grow a large variety of cold-hardy organic fruits and fruit nursery plants. They also have a 14-acre pollinator sanctuary on their farm, which helps to support native bees, butterflies, and other beneficial insects. One of their favorite things is sharing the joys of growing your own food with others. Enjoy their rhubarb in your Vermont Vegetable baskets this week!

 

In Our Baskets This Week... 

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

Vermont Vegetable Package

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Carrots*  |  Lewis Creek Farm, Starksboro, VT
  • Head Lettuce*  |  Jericho Settlers Farm, Jericho, VT
  • Kale*  |  Miskell's Premium Organics, Charlotte, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT
  • Mushrooms** AH Mushrooms, Colchester, VT
  • Chives* | Red Wagon Plants, Hinesburg, VT

Omnivore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery, Waitsfield, VT
  • Basil Pesto  | Joe's Kitchen, Montpelier, VT
     

Localvore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery, Waitsfield, VT
  • Basil Pesto  | Joe's Kitchen, Montpelier, VT
  • Bread: Waitsfield Common*  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

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

  • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Recipes & Cooking Tips

Visit Our Recipes Page to Browse All Recipes

Eat This First: Lettuce, Chives, and Cucumber - these are the most perishable. Store lettuce with a paper towel in the bag to absorb excess moisture, and add chopped chives to everything from softened butter to scrambled eggs!

    Omnivore and Localvore Package Recipes

    Vermont Vegetable Recipes

    Spring 2017 - Week #12

    Hazendale Farm

    Featured Farm

     

     

    In Our Baskets This Week... 

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

    Vermont Vegetable Package

    • European Cucumber*  |  Deep Root Organic Co-op, Johnson, VT 
    • Spinach*  |  Hazendale Farm, Greensboro, VT
    • "Salanova" Lettuce*  |  Miskell's Premium Organics, Charlotte, VT
    • Chard*  |  Miskell's Premium Organics, Charlotte, VT
    • Red Potatoes*  |  Burnt Rock Farm, Huntington, VT
    • Apples**  |  Champlain Orchards, Shoreham, VT (the last apples for our Spring season!)
       

    Omnivore Package - Includes Vermont Vegetables, plus...

    • Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington, VT
    • Chevre Goat Cheese*  |  Does Leap, East Fairfield, VT
    • Strawberry Rhubarb Jam*  |  The Farm Between, Jeffersonville, VT
       

    Localvore Package - Includes Vermont Vegetables, plus...

    • Pasture Raised Chicken Breast |  Maple Wind Farm, Huntington, VT
    • Chevre Goat Cheese*  |  Does Leap, East Fairfield, VT
    • Strawberry Rhubarb Jam*  |  The Farm Between, Jeffersonville, VT
    • Bread: Baguette*  |  Red Hen Baking Co., Middlesex, VT
    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


    Bread - Cheddar Cheese - Eggs

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

    • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT



    Recipes & Cooking Tips

    Visit Our Recipes Page to Browse All Recipes

    Eat This First: Lettuce and Cucumber - these are the most perishable. Slice up your cucumbers - make a quick-pickle if you'd like - and serve with lettuce for a really refreshing spring salad!

      Omnivore and Localvore Package Recipes

      Vermont Vegetable Recipes