Summer Season - Week #4

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In our baskets this week...
*Certified Organic
**Grown using organic methods, but not certified organic

Zucchini* | Intervale Community Farm | Burlington, VT
Broccoli Crowns* | Intervale Community Farm | Burlington, VT
Radishes* | Pitchfork Farm and Maple Wind Farm | Burlington, VT and Huntington, VT
Mushrooms** | AH Mushroom | Colchester, VT
Scallions* | Pitchfork Farm  | Burlington, VT
Mesclun* | Digger's Mirth Collective Farm | Burlington, VT

Includes Vermont Vegetables listed above, and...

Sweet Italian Sausage | Maple Wind Farm | Huntington, VT
Feta Cheese* | Doe's Leap Farm | Fairfield, VT
Sauerkraut* | Blackwell Roots Farm | Cabot, VT

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

Cheddar Cheese | Shelburne Farms | Shelburne, VT

Pasture Raised Eggs | Betseyfield Farm | Burlington, VT


Quick Tips

  • Eat this first: Mesclun, Radish Greens, and Scallions
  • Use scallions as a garnish, in soups/salads, and add it to any stir-fries. To really experience their flavor, roast or grill them whole!
  • Zucchini can be used in baked goods because of its high moisture content. You can also make zucchini boats and fill them with veggies, or make zucchini "noodles" with a peeler or spiralizer. Or, keep it simple by throwing thick slices on the grill.
  • Use mesclun as a bed for eggs and meat, or combine it with different veggies for a refreshing salad! 
  • Try radishes raw in salads or as a snack with butter and salt, and don't forget that you can eat those radish greens!
  • Broccoli can be roasted, sautéed, and steamed. It works well added to egg and pasta/noodle dishes.