Blog

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

Summer 2017 - Week #11

Rockville Market Farm

Featured Producers: Eric and Keenann Rozendaal of Rockville Market Farm, Starksboro, VT

Eric Rozendaal made the move to agriculture after being inspired by the Guatemalan farming practices he observed while serving as a Peace Corps volunteer. After returning to Vermont, he partnered with the Intervale for support as a beginning farmer, and was then able to purchase a 108 acre farm in Starksboro through the Vermont Land Trust five years later. Eric and his wife Keenann now produce certified organic vegetables, poultry, eggs, pork and lamb on the farm and supply fresh, wholesome food to their community through farmers' markets, sales of Eric's Eggs to local grocery stores, and more. Enjoy their tomatoes in the basket for this week, perfect for tons of summer recipes!

 

 In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Red Onions*  |  Burnt Rock Farm, Huntington, VT
  • Cucumbers*  |  Valley Dream Farm, Cambridge, VT and Shadow Creek Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, River Berry Farm, Fairfax, VT, and Intervale Community Farm, Burlington, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • New Potatoes* |  Valley Dream Farm, Cambridge, VT
  • Green Bell Peppers*  River Berry Farm, Fairfax, VT

Vermont Vegetable Package

  • Red Onions*  |  Burnt Rock Farm, Huntington, VT
  • Cucumbers*  |  Valley Dream Farm, Cambridge, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, River Berry Farm, Fairfax, VT, and Intervale Community Farm, Burlington, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • New Potatoes* |  Valley Dream Farm, Cambridge, VT
  • Green Bell Peppers*  River Berry Farm, Fairfax, VT
  • Summer Crisp Pears* Intervale Community Farm, Burlington, VT

Omnivore Package

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

  • Pasture-raised Chicken Legs  |  Maple Wind Farm, Huntington, VT
  • Feta* Does' Leap, East Fairfield, VT
  • Yogurt* | Butterworks Farm, Westfield, 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: New potatoes, corn and tomatoes. The sugars in sweet corn break down into starch relatively quickly, so it's best to eat it as soon as you can. Try a quick summery saute with other basket items (red onion, green peppers, tomatoes), or classic corn on the cob!
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Summer 2017 - Week #10

Health Hero Farm Cows Graze on Clover

Featured Producers: Joan Falcao & Bob Fireovid of Health Hero Farm

The story of Health Hero Farm, from Joan and Bob:

"At Health Hero Farm, we breed and raise 100% grass-fed beef. Currently, our animals include British White, White Galloway, and an Angus/Devon cross. Our pastures and hayfields are certified organic, and we are applying for Animal Welfare Approved certification. We use low-stress livestock handling practices, and our cattle are managed organically. However, because we purchase breeding stock, our meat is not certified organic.

Our Managed Intensive Grazing practices mimic how free-roaming herds crossed the landscape hundreds of thousands of years ago – constantly moving to new grass and bunching tightly together from the pressure of predators – the same kind of environment under which grasses and ruminants co-evolved! These completely organic and optimally-beneficial conditions for grasses and animals helps increase…

  • total forage production and forage quality,
  • carbon sequestration (removing greenhouse gas from the Earth's atmosphere)
  • topsoil production, and
  • water retention and filtration,

These practices improve the health of our soils and absolutely minimizes the escape of nutrients into Lake Champlain, which borders our farm. Although we are not required to do so, we utilize government-certified nutrient management practices to ensure that our farm does not pollute adjoining lands, air or waters either today or in the future."

 

 In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

  • Mesclun*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • Kale*  |  Valley Dream Farm, Cambridge, VT
  • Zucchini/Yellow Squash* |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Green Beans | Shadow Creek Farm*, Fairfax, VT and Lewis Creek Farm**, Starksboro, VT
  • Cherry Tomatoes* |  Burnt Rock Farm, Huntington, VT and River Berry Farm, Fairfax, VT and Rockville Market Farm, Starksboro, VT
  • Garlic* |  Bella Farm, Monkton, VT and Burnt Rock Farm, Huntington, VT

Vermont Vegetable Package

  • Mesclun*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • Kale*  |  Valley Dream Farm, Cambridge, VT
  • Zucchini/Yellow Squash* |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Green Beans | Shadow Creek Farm*, Fairfax, VT and Lewis Creek Farm**, Starksboro, VT
  • Cherry Tomatoes* |  Burnt Rock Farm, Huntington, VT and River Berry Farm, Fairfax, VT and Rockville Market Farm, Starksboro, VT
  • Garlic* |  Bella Farm, Monkton, VT and Burnt Rock Farm, Huntington, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Omnivore Package

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

  • Ground Salmon  |  Starbird Fish, Burlington, VT
  • Herb Cheese Spread* Hillside Creamery, Milton, VT
  • Cultured Butter |  Ploughgate Creamery, Fayston, VT

Localvore Package

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

  • Bread: Polenta on Tuesday/Thursday; Olive on Wednesday  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

Bread: Polenta on Tuesday/Thursday; Olive on Wednesday |  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  |  Sweet Italian and Chorizo  |  Maple Wind Farm, Huntington, VT

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

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

Wild Alaskan Fish  |  Coho Salmon, Rockfish, and Cod |  Starbird Fish, Burlington, VT

Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Mesclun and kale. Kale can be washed, stripped from the stems and frozen for an easy addition to smoothies! Get creative with salads: try different combinations of toppings (like fruit, nuts cheeses, and more) and dressings (like the blueberry balsamic recipe below) to find a new favorite.
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Summer 2017 - Week #9

River Berry Farm Stand Photo.jpg

Featured Producers: Jane Sorensen and David Marchant of River Berry Farm. Located on the Lamoille River in Fairfax, River Berry Farm is a family-owned certified organic vegetable and fruit farm. David Marchant and Jane Sorensen (and their children) have farmed at River Berry since 1992, growing vegetables, strawberries, raspberries, and bedding/pollinator plants. By utilizing season-extension techniques such as row covers and transplanting, Jane and David are able to produce a large variety of vegetables for much of the year. This week's basket has delicious cabbage and tomatoes from River Berry Farm, and we hope you'll enjoy them!

 In Our Baskets This Week... 

*Certified Organic|  Meet Our Producers

Vermont Vegetable Package - Single Size

  • New Potatoes*  |  Valley Dream Farm, Cambridge, VT
  • Green Cabbage*  |  River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Cucumbers*  Intervale Community Farm, Burlington, VT
  • Basil* |  Red Wagon Plants, Hinesburg, VT

Vermont Vegetable Package

  • New Potatoes*  |  Valley Dream Farm, Cambridge, VT
  • Green Cabbage*  |  River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Cucumbers*  Intervale Community Farm, Burlington, VT
  • Basil* |  Red Wagon Plants, Hinesburg, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Omnivore Package

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

  • Grass-fed Ground Beef  | Maple Wind Farm, Huntington, VT or Health Hero Farm, South Hero, VT
  • Cheddar Cheese Shelburne Farms, Shelburne, VT
  • Tortillas* |  All Souls Tortilleria, Waitsfield, 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

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Basil, tomatoes, and new potatoes. Try the recipe listed below for a way to use all three at once!

Storage Tip: Fresh basil is rather delicate, and the best way to make it last is to treat it like a flower. Place the stems in a glass with some water and cover the top loosely with a plastic bag, change the water often, and keep it out of the fridge or it will turn black.
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #8

What’s on the Menu:

meal plan

This week here at The Intervale Food Hub, we created a huge batch of recipes using cooking techniques that are easy to duplicate in your own kitchen! With yummy meals on the menu like a Blueberry Crisp and Garlicky Green Beans, it’s easy to see how to use a whole basket’s worth of healthy, local ingredients!

Dish #1: Blueberry Crisp

Dish #1: Pork Sausage Dogs with Sauerkraut

Dish #3: Zucchini Noodle Salad

Dish #4: Garlicky Green and Yellow Beans

Dish #5: Mediterranean-Inspired Omelet

 

Dish #1: Blueberry Crisp

Blueberry Crisp

To put it simply, sweet, delicious and fresh blueberries are pretty easy to eat all on their own. But, if you’re interested in baking something easy and decadent with Vermont blueberries, then you’ll enjoy this oh-so-simple blueberry crisp. With only about 45 minutes of combined prep and cooking time, this blueberry crisp is a pretty perfect fix for busy summertime schedules.

Defined as baked fruit topped with a mixed, crumbly crust, a crisp isn’t too different from a pie -- but it cuts out lots of extra ingredients and prep time. With that being said, this dish does use similar principles of food science to create yummy pie-like results.

For example, when making pies or crisps, cutting up your butter and handling the pastry dough as little as possible is ideal: touching the dough minimally and not melting the butter will make your pie crust or crumble topping flakier and more delicious!

Intervale Food Hub Ingredients:

  • 1 Carton of Blueberries

Kitchen Staples:

  • Salt (to taste)
  • Mint or Basil Leaves (to garnish)
  • ¼ c + 1 T of Flour
  • Cinnamon (to Taste)
  • ¼ c of Rolled Oats
  • 3 T + 3 T of Sugar
  • 1 T of Honey
  • 4 T of Butter

Instructions:

  1. Preheat the oven to 375 degrees.

  2. Lightly butter or grease the baking dish of your choosing.

  3. Combine 1 carton of blueberries, 1 T of flour, 3 T of sugar, 1 T of honey and a dash of salt inside the baking dish.

  4. In a second bowl combine 3 T of sugar, a dash of cinnamon, ¼ c of flour, ¼ c of rolled oats and salt to taste. Cut your butter into small pieces and cream together the ingredients using a fork.

  5. Sprinkle the crumble mixture on top of the blueberries.

  6. Bake for 30-35 minutes or until bubbling. Make sure to let it set for 10 minutes after removing from the oven.

  7. Enjoy!

 

Dish #2: Pork Sausage Dogs with Sauerkraut

Pork Sausage Dogs with Sauerkraut

A local Vermonter’s take on Bratwurst, these Pork Sausage Dogs with Sauerkraut were definitely the staff favorite from this week’s meal plan. Our version is comprised of yummy flavorful pork sausage, seeded baguette, sweet-and-tangy sauerkraut, and Vermont aged cheese. Minimal seasoning, prep work, and cooking time makes this dish is perfect for any summer dinner!

Disclaimer: here at the Intervale Food Hub, we normally go HEAVY on the spices to add interesting flavor and variety to our meals. But, spice usage was kept at a minimum with this dish simply because every component is so flavorful on its own. You'll simply need a frying pan, the ability to caramelize some onions, melt some cheese, and toast some bread. These Pork Sausage Dogs with Sauerkraut are easy peasy to cook, eat, and enjoy any day of the week!

Intervale Food Hub Ingredients:

  • 1 Package of Pork Sausage
  • ½ c of Sauerkraut
  • ¼ c of Shredded Cheese
  • 1 Loaf of Red Hen Seeded Bread
  • 1 Sweet Onion

Kitchen Staples:

  • 2 Cloves of Garlic
  • Salt and Pepper to Taste
  • 2 T of Olive Oil

Instructions:

  1. Cut bread into sandwich or hot dog style slices.

  2. Slice 1 sweet onion into strips and mince 2 cloves of garlic.

  3. Heat 1 T of olive oil over a medium heat and caramelize onions and cook the minced garlic.

  4. Remove the onions and put in a separate bowl to be used for later.

  5. Place the sausages in the pan and add 1 more T of olive oil, along with salt and pepper (to taste). Cook for another 15-20 minutes over a medium-low flame or until fully cooked through.

  6. Lightly toast your bread and shred ¼ c of cheese while the pork sausages are cooking.

  7. Place 1 pork sausage inside the bread. And on top of that, garnish with a spoonful of cheese and a spoonful of sauerkraut.

  8. Time to serve, eat, and enjoy!

 

Dish #3: Zucchini Noodle Salad

Zucchini Noodle Salad

A not-so-classic take on some classic summer veggies, these zucchini noodles (AKA zoodles!) work perfectly as a light and refreshing lunch or side dish. Using simple ingredients, this dish is vegetable dense, satisfying, and takes only 10-15 minutes of total prep work and cooking time.

For those of you who don’t own or even know of vegetable spiralizers, don’t fear! A vegetable peeler creates just as effective results when it comes to making "zoodles." All you have to do is first peel the skin off the raw zucchini, and then simply peel off medium-thick, long zucchini strips (until you reach the seeds in the center). The best part? Making the zucchini noodles is the hardest step. After that, simply dice some veggies and quickly pan fry the zucchini and the rest of your vegetables in some garlic and oil. Serve warm or chilled, and enjoy!

Intervale Food Hub Ingredients:

  • 2 Zucchini
  • 1 Tomato
  • ½ a Sweet Onion
  • 1 c of Spinach

Kitchen Staples:

  • 2 Cloves of Garlic
  • 1 T of Olive Oil
  • Salt/Pepper to Taste

Instructions:

  1. Using a spiralizer or a vegetable peeler, peel/spiralize your zucchini into long, thin pasta-like strips (make sure to stop once you reach the zucchini seeds).

  2. Dice 1 tomato into cubes, slice ½ a sweet onion into strips and mince 2 cloves of garlic.

  3. Heat 1 T of olive oil in a large pan and caramelize your onion strips and minced garlic.

  4. Then add in your diced tomato, spiralized zucchini and spinach. Cook for 2-4 minutes to coat the zucchini and to cook out some of its moisture.

  5. Chill and serve!

 

Dish #4: Garlic-y Green and Yellow Beans

Garlicky Green Beans

Probably our most simple, and easy to prepare dish of the week, these Garlicky Green and Yellow Beans are a cooking venture you definitely won’t regret taking. Taking less than 20 minutes to prep and cook, these garlic heavy beans are healthy and flavorful. While we used them for a vegetable dense side dish to accompany the Pork Sausage Dogs with Sauerkraut, they can also be used for any barbeque, family dinner, or even in a stir fry dish to add some flavorful veggies to your meal.

Intervale Food Hub Ingredients:

  • 1 Package of Green and Yellow String Beans

Kitchen Staples:

  • 4 Cloves of Garlic
  • 1 T of Olive Oil
  • ½ c of Soy Sauce

Instructions:

  1. Mince 4 cloves of garlic.

  2. In a large frying pan, heat 1 T of olive oil and toast the garlic.

  3. Add 1 package of green and yellow string beans to the frying pan. Pour ½ c of soy sauce on top.

  4. Stir fry the beans for 5-10 minutes or until fully cooked through and flavorful.

  5. Serve as a side to any (and every) dish imaginable.

 

Dish #5: Mediterranean-Inspired Omelet

Mediterranean Inspired Omelet

We love pairing our Vermont Vegetables with eggs! Omelettes in particular have great flavor and can incorporate lots of different veggies for quick, well-rounded meals.

Below is an omelet cheat sheet - the food science behind how to actually make a perfect omelet!

  • If you like your vegetables well-cooked, be sure to lightly pan fry your vegetables and season them before adding in your egg batter. This allows the veggies to cook more thoroughly they would than if they were cooked along with the eggs. Along with this, particularly if you’re cooking with onions, seasoning your vegetables prior to adding eggs helps the veggies to accumulate their own flavor and for the spices to become more aromatic.
  • Spices will have a stronger aroma when heated up, and therefore, will make your food more flavorful. Scent DOES in fact make a huge contribution towards taste.

  • Use butter, not olive oil. Using salted butter in particular creates a great base to bring out the flavor profile of eggs when cooked.

  • Cook your omelet over a medium-low heat for the perfect "done-ness" Keeping the flame too high makes your eggs too browned on the bottom and not solid enough in the middle

  • If you choose to add cheese to your omelet, remember to lower your flame to medium-low/low. A low flame keeps the omelet warm, to melt the cheese without over-cooking the eggs. If you have a lid for your omelet pan lying around, cover your omelette to speed up the cheese melting process, also without overcooking your eggs.

Intervale Food Hub Ingredients:

  • 2 Eggs
  • ½ a Tomato
  • ½ c of Spinach
  • ½ a Sweet Onion
  • ¼ c of Cheese

Kitchen Staples:

  • Salt, Pepper, Rosemary and Thyme (to taste)
  • 2 Cloves of Garlic
  • 1 T of Butter

Instructions:

  1. Slice ½ of a sweet onion into strips, ½ of a tomato into cubes, mince 2 cloves of garlic, and shred ¼ c of cheese.

  2. Melt 1 T of butter in an omelet pan over a medium heat and cook the minced garlic and caramelize the onions. When the onions/garlic are almost done, add in the tomatoes and spinach until lightly cooked.

  3. Whisk together 2 eggs with salt, pepper, rosemary, and thyme (to taste).

  4. Pour the egg mixture into the pan and lower the flame slightly to medium low. Cook until the eggs become less runny and are almost fully coagulated.  

  5. Sprinkle ¼ c of cheese onto the omelet, lower the flame to low and allow the cheese to melt.

  6. Once the cheese is fully melted, fold the omelet in half and serve!

 

We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home!

Summer 2017 - Week #8

adam's berry farm

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

 In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

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

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

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

What’s on the Menu:

meal plan

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

basket
veggies

Meal #1: Sweet n’ Salty Chicken Wings

Meal #2: Blueberry Bread Pudding

Meal #3: Fresh Chopped Salad with Mustard Dressing  

Meal #4: Roasted Local Carrots and Fennel

Meal #1: Sweet n’ Salty Chicken Wings

wings

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

Intervale Food Hub Ingredients:

  • 1 Package of Chicken Wings

  • ¼ c of Yogurt

  • 2 Cloves of Garlic

  • ¼ c of Honey

  • ½ a Cucumber

Kitchen Staples:

  • ¼ c of Onion

  • Salt and Pepper to Taste

  • ¼ c of Olive Oil

  • 2 T of Hot Sauce

  • 2 T of Scallion Butter

Instructions:

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

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

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

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

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

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

Meal #2: Blueberry Bread Pudding

blueberry

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

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

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

Intervale Food Hub Ingredients

  • 1 Loaf of Ciabatta Bread

  • 3 Eggs

  • 1 c of Blueberries

  • 3 c of Yogurt

  • ½ c of Honey

Kitchen Staples:

  • 1 c of Whole Milk

  • 1 c of Maple Syrup

  • 1 T of Butter

Instructions:

  1. Preheat the oven to 350 degrees.

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

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

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

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

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

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

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

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

Intervale Food Hub Ingredients:

salad
  • 2 c of Red Leaf Lettuce

  • 1 Cucumber

  • 2 Cloves of Garlic

  • ½ c of Fennel Stalks

  • 1 Carrot

Kitchen Staples

  • 1 Mini Onion

  • ¼ c of Champagne Vinegar

  • 2 T of Yellow Mustard

  • 2 T of Honey

  • Salt/Pepper to Taste

  • ¼ c of Olive Oil

Instructions

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

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

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

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

  5. Serve and enjoy!

Meal #4: Roasted Local Carrots and Fennel

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

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

Intervale Food Hub Ingredients:

  • 1 Bunch of Carrots

  • 1 Bulb of Fennel

  • 3 Cloves of Garlic

Kitchen Staples:

  • 1 Mini Onion

  • Salt, Pepper, Rosemary and Thyme to Taste

  • 2 T of Olive Oil

  • 2 T of Champagne Vinegar

Instructions:

  1. Preheat the oven to 350 degrees.

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

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

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

  5. Eat!

carrot

Summer 2017 - Week #7

bill hives

Featured Producers: Bill Mares and Dan Goossen of BTV Honey

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

 In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

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

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

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

intervale food hub meal plan for summer 2017 week 6

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

Vermont Vegetable and Eggs

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

What’s on the Menu:

Meal #1: Chimichurri Steak with Napa Cabbage

Meal #3: Roasted Squash Salad with Meslcun

Meal #4: Crunchy Green Vermont Salad

Meal #5: Summer Veggie Omelet

Plus Cucumber Mint Water

 

Meal #1: Chimichurri Steak with Napa Cabbage

Steak

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

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

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

The Instructions:

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

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

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

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

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

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

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

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

  9. Serve and enjoy!

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

Meal #3: Roasted Squash Salad with Mesclun

Summer Squash

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

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

 

The Instructions:

  1. Preheat the Oven to 350 degrees.

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

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

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

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

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

  7. Toss with maple-balsamic dressing and serve!

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

Meal #4: Crunchy Green Vermont Salad

Napa Cabbage

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

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

The Instructions:

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

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

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

 

 

 

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

Meal #5: Summer Veggie Omelet

Omelet

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

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

The Instructions:

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

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

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

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

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

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

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

  8. Fold in half and serve!

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

Cucumber Mint Water

cucumber

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

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Cucumber

Kitchen Staples:

  • 4-5 Cups of Water
  • 3 Mint Leaves

The Instructions:

  1. Thinly slice your cucumber.

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

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

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

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

Summer 2017 - Week #6

joe's kitchen

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

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

 In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

MONTHLY SUBSCRIPTIONS

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

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

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

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

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

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

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

Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT


Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

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

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

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Summer 2017 - Week #5

does leap goats

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

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

 In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT


Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

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

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

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

Meal Plan

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

What’s on the Menu:

Meal #1: Pork & Kimchi Sliders

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

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

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

 

Meal #1: Pork & Kimchi Sliders

Pork

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

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

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples

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

The Instructions:

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

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

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

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

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

 

Meal #2: Zucchini Fritter Sandwiches

Zucchini

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

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

 

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

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

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

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

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

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

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

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

  8. Repeat until all ingredients are used and serve!

*To serve gluten-free with yogurt dip:

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

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

soup

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

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

Think global - eat local!

The ingredients:

Intervale Food Hub Ingredients:

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

Kitchen Staples:

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

The Instructions:

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

  2. Cook rice noodles as instructed and drain.

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

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


 

Summer 2017 - Week #4

Intervale Food Hub Vermont Vegetable Summer 2017 Week #4

In Our Baskets This Week... 

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

Vermont Vegetable Package - Single Size

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

Vermont Vegetable Package

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

Omnivore Package

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

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

Localvore Package

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

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


Bread - Cheddar Cheese - Eggs

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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT


Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

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

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

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

Localvore and Omnivore Package Recipes