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!

College Spring 2017 - Week #11

Featured Producer: Mt. Mansfield Creamery, Morrisville, VT

Mt. Mansfield Creamery is located in the heart of Morrisville, in the old United Farmers Creamery building. To bring new life into the old creamery, they renovated the building for their business and built their own cheese cave in the basement! They milk their own Holstein & Brown Swiss cows, which are on rotational grazing in the summer months and fed grain and hay during the winter. Mt. Mansfield Creamery uses the milk to produce a number of raw milk cheeses. Cheeses are made in small batches, and aged a minimum 60 days in their cheese cave. 

Omnivore and Localvore packages include their Sugar Slalom cheese this week, named after the classic Stowe spring skiing race, and custom made for the sugaring season! Aged 3 months, this high moisture, complex cheese has a sweetness to the finish. The rind is washed with Silloway Maple sugar and Green Mountain Distillers Organic Maple Liqueur. Yum!

In Our Baskets This Week... 

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

College Vermont Vegetable

  • Red Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
  • Dill*  |  Red Wagon Herbs  |  Hinesburg, VT
  • Red Cabbage*  |  Pete's Greens  |  Craftsbury, VT
  • Apple Cider**  |  Champlain Orchards|  Shoreham, VT
  • Mesclun*  |  Miskell's Premium Organics  |  Charlotte, VT
  • Pea Shoots*  |  Pitchfork Farm  |  Burlington, VT
     

College Omnivore Package - Includes Vermont Vegetables, plus...

  • Beef Steak, Ribeye/NY Strip |  Health Hero Beef  |  South Hero, VT
  • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
  • Chimichurri  |  Joe's Kitchen  |  East Montpelier, VT
     

College Localvore Package - Includes Vermont Vegetables, plus...

  • Beef Steak, Ribeye/NY Strip |  Health Hero Beef  |  South Hero, VT
  • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
  • Chimichurri  |  Joe's Kitchen  |  East Montpelier, VT
  • Bread: Polenta (Tues & Thurs), Olive (Wed)*  |  Red Hen Baking Co.  |  Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


College Bread - Cheddar Cheese - Eggs

  • Bread: Polenta (Tues & Thurs), Olive (Wed) |  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: All of the greens-- pea shoots, mesclun and dill! 

College Omnivore and Localvore Package Recipes

College Vermont Vegetable Package Recipes

Spring 2017 - Week #10

Featured Producer: Mt. Mansfield Creamery, Morrisville, VT

Mt. Mansfield Creamery is located in the heart of Morrisville, in the old United Farmers Creamery building. To bring new life into the old creamery, they renovated the building for their business and built their own cheese cave in the basement! They milk their own Holstein & Brown Swiss cows, which are on rotational grazing in the summer months and fed grain and hay during the winter. Mt. Mansfield Creamery uses the milk to produce a number of raw milk cheeses. Cheeses are made in small batches, and aged a minimum 60 days in their cheese cave. 

Omnivore and Localvore packages include their Sugar Slalom cheese this week, named after the classic Stowe spring skiing race, and custom made for the sugaring season! Aged 3 months, this high moisture, complex cheese has a sweetness to the finish. The rind is washed with Silloway Maple sugar and Green Mountain Distillers Organic Maple Liqueur. Yum!

 

In Our Baskets This Week... 

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

Vermont Vegetable

  • Red Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
  • Dill*  |  Red Wagon Herbs  |  Hinesburg, VT
  • Red Cabbage*  |  Pete's Greens  |  Craftsbury, VT
  • Apple Cider**  |  Champlain Orchards|  Shoreham, VT
  • Mesclun*  |  Miskell's Premium Organics  |  Charlotte, VT
  • Pea Shoots*  |  Pitchfork Farm  |  Burlington, VT
     

Omnivore Package - Includes Vermont Vegetables, plus...

  • Beef Stew Meat |  Health Hero Beef  |  South Hero, VT
  • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
  • Beef Broth  |  Joe's Kitchen  |  East Montpelier, VT
     

Localvore Package - Includes Vermont Vegetables, plus...

  • Beef Stew Meat |  Health Hero Beef  |  South Hero, VT
  • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
  • Beef Broth  |  Joe's Kitchen  |  East Montpelier, VT
  • Bread: Polenta* (Thursday) and Olive (Wednesday)*  |  Red Hen Baking Co.  |  Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


Bread - Cheddar Cheese - Eggs

  • Bread: Polenta* (Thursday) and Olive (Wednesday) |  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: All of the greens-- dill, mesclun and pea shoots!

Omnivore and Localvore Package Recipes

Vermont Vegetable Package Recipes

MEAL PLAN FOR APRIL 20TH - INTERVALE FOOD HUB

Sweet Potato Tacos

These recipes used the majority of the basket's contents, as well as some pantry staples. 

Intervale Food Hub Localvore Package:

  • Vermont Vegetables: kale, swiss chard, bok choy, sweet potatoes, microgreens, and shiitake mushrooms 
  • Wild Alaskan salmon from Starbird Fish
  • Ploughgate Creamery butter
  • All Souls Tortilleria corn tortillas 
  • Mad River Grain bread 
  • 1/2 dozen eggs from Besteyfield Farm
  • Plus, some Does' Leap Feta Cheese that we had left over from last week!

Other Ingredients: 

  • olive oil, chicken broth, and milk

On the Menu: 

  • Mushroom and Chard Strata 
  • Baked Salmon with sautéed Bok Choy 
  • Sweet Potato and Spinach tacos 
Spread

This quick mushroom and chard strata can be served for any meal, and makes excellent use of day-old bread. Slice the loaf into half inch cubes, then toast about five minutes, or until golden brown, in an oven at 375°. Meanwhile, melt a tablespoon butter on an ovenproof skillet, then add sliced mushrooms and cook until soft, about five minutes. Season with salt and pepper. Add the chopped chard. In a separate bowl, whisk four eggs with a half cup milk and cheese. We used feta, but anything you have on hand would be delicious. Add the bread to the egg and milk mixture, toss to combine, then add to the skillet. Stir until all ingredients are evenly distributed, then press down to flatten. Bake, covered, for ten minutes. Remove the cover and bake for about five minutes more, until the center is set. Let cool, briefly, then slice and serve. 

Baking salmon wrapped in foil assures the fillet cooks evenly and doesn't dry out. Top the fish with some pats of butter, salt, pepper, and whatever seasoning you wish (lemon and dill is a favorite of mine). Wrap tightly in foil and place on a baking pan. Bake until salmon is cooked through, or easily flaked with a fork. Depending on the size of your fillet, this can take between 15-40 minutes. 

Sautéed bok choy pairs nicely with salmon. Heat olive oil in a nonstick pan over medium high heat. Slice the bok choy in half lengthwise, then add to the pan cut-side down. Cook until a golden sear forms, about 3-4 minutes. Add a quarter cup chicken broth to the pan, then cover and cook for five minutes more, or until the tops of the vegetables are tender and most of the liquid has evaporated. Serve alongside salmon. 

Corn tortillas are the perfect vehicle for any type of food; a much tastier blank canvas. Here, I topped them with crispy sweet potatoes and spinach. Simply peel the sweet potatoes, then dice into quarter-inch cubes. Boil until fork-tender, about ten minutes. If time is of the essence, microwaving them for 3-4 minutes works too. Heat oil on a nonstick over high heat, then add the cooked sweet potatoes and cook until golden brown and crispy. Add the spinach, and cook for thirty seconds, when it's just beginning to wilt. Pile the mixture on top the tortillas. Add a fried egg, beans, salsa, or avocado for a heartier meal. 

Micro greens will deliver a pop of green, satisfying crunch, and a little spice to any of these dishes! 

 

Mushroom Chard Strata

 

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.

Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

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!

Sophie Picture

Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

College Spring 2017 - Week #10

Featured Farm: Miskell's Premium Organics, Charlotte, VT

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 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! We always welcome David's fresh leafy greens as a sign of Spring. Enjoy!

 

In Our Baskets This Week... 

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

College Vermont Vegetable

  • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT
  • Microgreens*  |  Pitchfork Farm  |  Burlington, VT
  • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
  • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
  • Chard*  |  Miskell's Premium Organics  |  Charlotte, VT
  • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT

College Omnivore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon |  Starbird Fish  |  Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
  • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
     

College Localvore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon |  Starbird Fish  |  Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
  • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
  • Bread: Mad River Grain* |  Red Hen Baking Co.  |  Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


College Bread - Cheddar Cheese - Eggs

  • Bread: Mad River Grain*  |  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 (ASAP!), Kale, Chard & Bok Choi!

    College Omnivore and Localvore Package Recipes

    College Vermont Vegetable Package Recipes

    Spring 2017 - Week #9

    Featured Farm: Miskell's Premium Organics, Charlotte, VT

    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 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! We always welcome David's fresh leafy greens as a sign of Spring. Enjoy!

     

    In Our Baskets This Week... 

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

    Vermont Vegetable

    • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT
    • Microgreens*  |  Pitchfork Farm  |  Burlington, VT
    • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
    • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
    • Chard*  |  Miskell's Premium Organics  |  Charlotte, VT
    • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT

    Omnivore Package - Includes Vermont Vegetables, plus...

    • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
    • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
    • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
       

    Localvore Package - Includes Vermont Vegetables, plus...

    • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
    • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
    • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
    • 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

    • 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 (ASAP!), Kale, Chard and Bok Choi

    Omnivore and Localvore Package Recipes

    Vermont Vegetable Package Recipes

    MEAL PLAN FOR APRIL 13TH - INTERVALE FOOD HUB

    Basket Contents MP3

    These recipes used the majority of the basket's contents, as well as some pantry staples. 

    Intervale Food Hub Localvore Package:

    • kale, beets, potatoes, carrots, apples
    • pork chops, feta cheese, frozen strawberries
    • seeded baguette
    • 1/2 dozen eggs

    Other Ingredients: 

    • garlic, butter, oats, cinnamon, brown sugar, vinegar, olive oil

    On the Menu: 

    • Kale, Feta, and Beet salad with Strawberry vinaigrette 
    • Pan Seared Pork Chops with Apples
    • Garlic Mashed Potatoes
    • Apple Crisp 

    Don't overlook a year round classic; this menu is as delicious in the Spring as it is in the Fall! We began by assembling a simple salad. First, tear the kale into bite size pieces. I found no need to sauté or massage the greens, they were plenty tender straight out of the bag. I boiled the beets in just enough water to cover them and a splash of vinegar, to keep them from bleeding. Boil until fork tender, approximately forty minutes to an hour, depending on the size, then rinse with cold water. The skins can easily be peeled off. Chop and place onto the kale, alongside crumbled feta.

    To top the salad, I made a quick strawberry vinaigrette. Blend together your thawed strawberries, a splash of olive oil, apple cider vinegar, honey, then season with salt and pepper. If the dressing comes out too sweet, add more oil. 

    Pork chops with apples is a classic pair - the sweet and savory combination is delicious! Heat a couple tablespoons olive oil in a cast iron skillet or heavy nonstick pan over medium-high heat. When pan is heated, add the pork chops and cook about five to seven minutes each side, or until a golden sear forms. Remove them from the pan, cover with foil to keep warm. Add sliced apples to the pan, and sautéed in the pork's drippings, for about fifteen minutes or until golden brown. Serve the apples with pork, and season with salt and pepper. 

    Mashed potatoes are a delicious side dish to the pork chops - or to any protein that you're making at home this week.To begin the garlic mashed potatoes, peel the potatoes, then cut into uniform chunks. Add to a skillet, then cover with water. Peel several garlic cloves (I used five) and add them to the potatoes. Bring to a boil, then reduce heat to medium and cook until fork tender, twenty to thirty minutes depending on the size. Drain, return to pan, add butter and milk, then mash to whatever consistency you desire. 

    For an easy dessert, I made apple crisp. This is a great way to utilize off-season apples. (Try serving with ice cream for dessert, and with plain yogurt for breakfast!) Peel and slice five to seven apples, toss with sugar and cinnamon, add mixture to a buttered baking dish. Combine a half-stick melted butter, a cup of oats, and a half cup of brown sugar (or maple syrup as a sugar substitute); sprinkle over the apples and bake at 375° for about forty minutes. 

    mealplan3cover

     

     

    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.

    Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

    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.

    Sophie

    Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

    College Spring 2017 - Week #9

    Featured Producer: Adam's Berry Farm

    "We are local-focused and believe in the farm to belly movement." 

    Adam's Berry Farm is a thriving community oriented farm that grows delicious certified organic strawberries, blueberries, raspberries and table grapes.  They are locally focused and take pride that 90% of their berries are distributed with in a 15 mile radius of the farm through select restaurants, natural food stores and at the Burlington Farmers' Market. Adam's Berry Farm also produces jam, vinegar and popsicles and runs a fun-filled pick your own at the farm. 
     

    In Our Baskets This Week... 

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

    College Vermont Vegetable

    • Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
    • Carrots*  |  Intervale Community Farm  |  Burlington, VT
    • Beets*  |  Intervale Community Farm  |  Burlington, VT
    • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
    • Enterprise Apples**  |  Champlain Orchards  |  Colchester, VT
       

    College Omnivore Package - Includes Vermont Vegetables, plus...

    • Pork Country-Style Ribs |  Maple Wind Farm  |  Huntington, VT
    • Feta Cheese  |  Does Leap Farm  |  Greensboro, VT
    • Frozen Strawberries  |  Adam's Berry Farm|  Charlotte, VT
       

    College Localvore Package - Includes Vermont Vegetables, plus...

    • Pork Country-Style Ribs |  Maple Wind Farm  |  Huntington, VT
    • Feta Cheese  |  Does Leap Farm  |  Greensboro, VT
    • Frozen Strawberries  |  Adam's Berry Farm|  Charlotte, VT
    • Bread: Seeded Baguette* |  Red Hen Baking Co.  |  Middlesex, VT
    • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


    College 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: Kale, Beets & Apples!

      College Omnivore and Localvore Package Recipes

      College Vermont Vegetable Package Recipes

      Spring 2017 - Week #8

      Featured Producer: Adam's Berry Farm

      "We are local-focused and believe in the farm to belly movement." 

      Adam's Berry Farm is a thriving community oriented farm that grows delicious certified organic strawberries, blueberries, raspberries and table grapes. They are locally focused and take pride that 90% of their berries are distributed with in a 15 mile radius of the farm through select restaurants, natural food stores and at the Burlington Farmers' Market. Adam's Berry Farm also produces jam, vinegar and popsicles and runs a fun-filled pick your own at the farm. 

       

      In Our Baskets This Week... 

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

      Vermont Vegetable

      • Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
      • Carrots*  |  Intervale Community Farm  |  Burlington, VT
      • Beets*  |  Intervale Community Farm  |  Burlington, VT
      • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
      • Enterprise Apples**  |  Champlain Orchards  |  Colchester, VT
         

      Omnivore Package - Includes Vermont Vegetables, plus...

      • Pork Chops |  Maple Wind Farm  |  Huntington, VT
      • Feta Cheese  |  Does Leap Farm  |  Greensboro, VT
      • Frozen Strawberries  |  Adam's Berry Farm|  Charlotte, VT
         

      Localvore Package - Includes Vermont Vegetables, plus...

      • Pork Chops |  Maple Wind Farm  |  Huntington, VT
      • Feta Cheese  |  Does Leap Farm  |  Greensboro, VT
      • Frozen Strawberries  |  Adam's Berry Farm|  Charlotte, 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: Kale, Beets & Apples!

        Omnivore and Localvore Package Recipes

        Vermont Vegetable Package Recipes

        MEAL PLAN FOR APRIL 6TH - INTERVALE FOOD HUB SPRING SEASON

        IntervaleFoodHubMealPlanApril6

        These recipes used the majority of the basket's contents, as well as some pantry staples.

        Intervale Food Hub Localvore Package Ingredients

        • pea shoots, spinach, parsley, mushrooms, and kale
        • pasture raised chicken wings, plain yogurt, and honey
        • ciabatta
        • 1/2 dozen eggs

        Other Ingredients

        • chickpeas, butter, Sriracha, curry spice blend, and pasta

        On the Menu:

        • Chard and Mushroom Pasta
        • Honey-Sriracha Wings
        • Curry-Spiced Sweet Potato Fries
        • Chickpea-Yogurt Dip with Parsley and Ciabatta
         

        First, I washed and chopped the mushrooms and chard (spinach or kale work well too) into strips. I sautéed them on a nonstick pan with butter and minced garlic until golden brown, about ten minutes. I added a splash of cream, seasoned with salt and pepper, then stirred in about three cups of cooked pasta. I let the flavors meld for another ten minutes, stirring occasionally, then finished off the mushroom pasta with a generous sprinkle of parmesan cheese and fresh parsley. 

        MakingMushroomChardPasta
        Pasta with shiitake from AH Mushrooms, chard from Miskell's Premium Organics, and parsley from Red Wagon Plants.

        Pasta with shiitake from AH Mushrooms, chard from Miskell's Premium Organics, and parsley from Red Wagon Plants.

        Honey Sriracha Wings made with Pasture Raised Chicken Wings from Made with Maple Wind Farm and BTV Honey

        Honey Sriracha Wings made with Pasture Raised Chicken Wings from Made with Maple Wind Farm and BTV Honey

        To prepare the Maple Wind Farm chicken wings, I tossed them in olive, salt, pepper, and garlic powder, then roasted them for about 50 minutes at 400°, or until golden brown. Meanwhile, I melted two tablespoons butter on a nonstick pan over low heat, then added equal parts honey and sriracha sauce (any hot sauce would work here) until a thick sauce formed, about five minutes. I tossed the wings with honey sriracha sauce and served with them with chopped parsley (and lots of napkins!)

        Not pictured here is a yogurt dipping sauce that paired well with the spicy wings and sweet potato fries! I stirred in a little bit of salt and pepper, spice, garlic, and fresh parsley into Butterworks Farms plain yogurt. Plain yogurt is a great base for making dips.

        Curried Sweet Potato Fries with sweet potatoes from Burnt Rock Farm.

        Curried Sweet Potato Fries with sweet potatoes from Burnt Rock Farm.

        For a simple and satisfying side, I made curry-spiced sweet potato fries. Cut the potatoes into matchsticks, toss with olive oil, salt, pepper, and whatever spice you have on hand. I used curry powder, but in the past have used paprika, chili powder, or cinnamon; all yielding equally delicious results. I roasted these on parchment paper while the chicken wings were also in the oven (about 30 minutes at 400°), tossing halfway through. Tip: For extra crispy fries, be sure to preheat the roasting pan. 

        Chickpea Yogurt Dip with yogurt from Butterworks Farm and parsley from Red Wagon Plants, served with Ciabatta from Red Hen Baking Company.

        Chickpea Yogurt Dip with yogurt from Butterworks Farm and parsley from Red Wagon Plants, served with Ciabatta from Red Hen Baking Company.

        Finally, I prepared a chickpea yogurt dip. I mashed a can of organic chickpeas, stirred in some yogurt, chopped parsley, salt, pepper, and finished with a splash of olive oil. Using a blender would give you a smoother texture, but we were happy with our more rustic results, too! The refreshing dip was excellent served with a chewy baguette, but could also pair well with crudités (there is a good chance you have a few carrots in your fridge that would be a great combination). 

         

        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.

        Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

        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.

        sophie

        Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

        College Spring 2017 - Week #8

        butterworksfarmcows

        Featured Producer: Butterworks Farm, Westfield, VT

        Butterworks Farm is owned by Jack and Anne Lazor and their family. The 400 acre farm is located in the Northeast Kingdom. Butterworks Farms has 45 Jersey cows, who are born and raised on the farm, without hormones or antibiotics, and eat a wholesome diet of pasture grass and farm-grown grain and hay. Their 100% grass fed, certified organic milk is used to produce super-nutritious yogurt, kefir, buttermilk, heavy cream, and cheese. This week, our Omnivore and Localvore Packages include their rich, delicious yogurt! 

        Jack and Anne have also been growing diverse grain and hay crops since 1977, and are well-known for their innovative approach to growing grain in Vermont's tough climate. They are grow oats, corn, wheat, barley, peas, spelt, rye, flax, sunflowers, soy beans, and dry beans in rotation, to feed both people and their cows. They also grow timothy hay, alfalfa, brome, fescue, orchard grass, and clovers to provide a rich, varied diet for their cows. 

         

         

        In Our Baskets This Week... 

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

        College Vermont Vegetable

        • Sweet Potatoes*  |  Intervale Community Farm  |  Burlington, VT
        • Parsley*  |  Red Wagon Herbs  |  Fairfax, VT
        • Swiss Chard*  |  Miskell's Premium Organics  |  Charlotte, VT
        • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
        • Mushrooms**  |  AH Mushrooms|  Colchester, VT
           

        College Omnivore Package - Includes Vermont Vegetables, plus...

        • Pasture Raised Chicken Wings |  Maple Wind Farm  |  Huntington, VT
        • Whole Plain Yogurt  |  Butterworks Farm|  Westfield, VT
        • Honey  |  BTV Honey  |  Burlington, VT
           

        College Localvore Package - Includes Vermont Vegetables, plus...

        • Pasture Raised Chicken Wings |  Maple Wind Farm  |  Huntington, VT
        • Whole Plain Yogurt  |  Butterworks Farm  |  Westfield, VT
        • Honey  |  BTV Honey  |  Burlington, VT
        • Bread: Ciabatta* |  Red Hen Baking Co.  |  Middlesex, VT
        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


        College 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
           

        MONTHLY SUBSCRIPTIONS

        • Ground Beef | Health Hero Farm  |  South Hero, VT
           
        • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
           
        • Pasture Raised Sausage | Montreal Spice & Chorizo | Maple Wind Farm | Huntington, VT
           
        • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
           
        • Tortillas & Beans * | All Souls Tortilleria - Warren, VT  |  Vermont Bean Crafters | Waitsfield, VT
           
        • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
           
        • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

        Recipes & Cooking Tips

        Visit Our Recipes Page to Browse All Recipes

        Eat This First: Eat those greens - Parsley, Swiss Chard & Kale!

          College Omnivore and Localvore Package Recipes

          Vermont Vegetable Package Recipes

          Recipes for Monthly Subscriptions

          Spring 2017 - Week #7

          ButterworksFarmCows

          Featured Producer: Butterworks Farm, Westfield, VT

          Butterworks Farm is owned by Jack and Anne Lazor and their family. The 400 acre farm is located in the Northeast Kingdom. Butterworks Farms has 45 Jersey cows, who are born and raised on the farm, without hormones or antibiotics, and eat a wholesome diet of pasture grass and farm-grown grain and hay. Their 100% grass fed, certified organic milk is used to produce super-nutritious yogurt, kefir, buttermilk, heavy cream, and cheese. This week, our Omnivore and Localvore Packages include their rich, delicious yogurt! 

          Jack and Anne have also been growing diverse grain and hay crops since 1977, and are well-known for their innovative approach to growing grain in Vermont's tough climate. They are grow oats, corn, wheat, barley, peas, spelt, rye, flax, sunflowers, soy beans, and dry beans in rotation, to feed both people and their cows. They also grow timothy hay, alfalfa, brome, fescue, orchard grass, and clovers to provide a rich, varied diet for their cows. 

           

          In Our Baskets This Week... 

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

          Vermont Vegetable

          • Pea Shoots*  |  Pitchfork Farm  |  Burlington, VT
          • Sweet Potatoes*  |  Intervale Community Farm  |  Burlington, VT
          • Parsley*  |  Red Wagon Herbs  |  Fairfax, VT
          • Spinach*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
             

          Omnivore Package - Includes Vermont Vegetables, plus...

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

          Localvore Package - Includes Vermont Vegetables, plus...

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

          MONTHLY SUBSCRIPTIONS

          • Ground Beef | Health Hero Farm  |  South Hero, VT
             
          • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
             
          • Pasture Raised Sausage | Montreal Spice & Chorizo | Maple Wind Farm | Huntington, VT
             
          • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
             
          • Tortillas & Beans * | All Souls Tortilleria - Warren, VT  |  Vermont Bean Crafters | Waitsfield, VT
             
          • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
             
          • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

          Recipes & Cooking Tips

          Visit Our Recipes Page to Browse All Recipes

          Eat This First: Eat those greens - Pea Shoots, Parsley, Spinach & Kale!

            Omnivore and Localvore Package Recipes

            Vermont Vegetable Package Recipes

            Recipes for Monthly Subscriptions