In our baskets this week...
Lettuce* | River Berry Farm | Fairfax, VT
Baby Spinach* | Burnt Rock Farm and Jericho Settlers Farm | Huntington, VT and Jericho Center, VT
Cucumber* | Deep Root Co-Op | Johnson, VT
Zucchini/Yellow Squash* | River Berry Farm | Fairfax, VT
Scallions* | Pitchfork Farm | Burlington, VT
Tomatoes* | Jericho Settlers Farm | Jericho Center, VT
Includes Vermont Vegetables listed above, and...
Wild Alaskan Salmon | Starbird Fish | Starksboro, VT
Cultured Butter | Ploughgate Creamery | Fayston, VT
Pesto | Joe's Kitchen/Screamin' Ridge Farm | East Montpelier, VT
Bread: Mad River Grain* | Red Hen Baking Co. | Middlesex, VT
Cheddar Cheese | Shelburne Farms | Shelburne, VT
Pasture Raised Eggs | Betseyfield Farm | Burlington, VT
RECIPES AND COOKING TIPS
- Eat this first: Lettuce, Spinach, Scallions, and tomatoes
- 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 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.
- Add baby spinach to sautés as a side dish, use it as a salad base, or add some to your next smoothie!
- Add tomatoes to sandwiches, salads, pastas, pizzas, and try them on their own raw! 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.