Summer Season - Week #8

In our baskets this week...
*Certified Organic

Baby Spinach* | Burnt Rock Farm | Huntington, VT
New Potatoes* | Valley Dream Farm | Cambridge, VT
Tomatoes* | Rockville Market Farm,  River Berry Farm, and Intervale Community Farm | Starksboro, VT, Fairfax, VT, and Burlington, VT
Zucchini/Yellow Squash* | River Berry Farm and Intervale Community Farm | Fairfax, VT and Burlington, VT
Fennel* | Digger's Mirth Collective Farm | Burlington, VT
Blueberries* | Adam's Berry Farm | Charlotte, VT

Includes Vermont Vegetables listed above, and...

Pasture Raised Pork Chops | Maple Wind Farm | Huntington, VT
Chevre Goat Cheese* | Does' Leap Farm | Fairfield, VT
Honey-Sweetened Jam | V Smiley Preserves | New Haven, VT

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

Cheddar Cheese | Shelburne Farms | Shelburne, VT

Pasture Raised Eggs | Betseyfield Farm | Burlington, VT

Recipes and Cooking Tips

Quick Tips

  • Eat this first: Blueberries, tomatoes, fennel

  • Add baby spinach to sautés as a side dish, or use it as a salad base. You can also toss the bag in the freezer for short-term storage. Add frozen spinach to smoothies or sauté quickly to add to eggs or sauce.

  • New potatoes are freshly harvested potatoes that haven't been cured or stored for very long. At home, they can be stored in the fridge. They're small and tender, which is perfect for summer potato salads

  • Add tomatoes to sandwiches, salads, pastas, pizzas, and snacks. Remember: you can store tomatoes on your counter, not in the fridge. Move them into the fridge if you want to slow down their ripening. 

  • Zucchini and yellow squash can be used to make little boats filled with veggies, or make zucchini "noodles" with a peeler or spiralizer. Or, keep it simple by throwing thick slices on the grill.

  • Fennel has an aromatic, slightly anise/licorice flavor, and can be used as both a vegetable and an herb. For tips on how to use the whole head, check out this post