In our baskets this week...
Sweet Corn* | River Berry Farm | Fairfax, VT
Red 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
Cucumbers* | Valley Dream Farm | Cambridge, VT
Red Onions* | Burnt Rock Farm | Huntington, VT
Carrots* | Maple Wind Farm | Huntington, VT
Includes Vermont Vegetables listed above, and...
Boneless Pasture Raised Chicken Breast | Maple Wind Farm | Huntington, VT
Plain Yogurt* | Butterworks Farm | Westfield, VT
Frozen Strawberries* | Adam's Berry Farm | Charlotte, VT
Bread: Pain au Levain* | 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: Tomatoes, sweet corn, and cucumbers
Remove greens from carrots before storing - otherwise the greens will pull moisture out of carrots and make them less crisp! Carrots are best when stored in the fridge with their tops removed. You can roast carrots, sauté them, steam them, or eat them raw.
- Sweet corn can be enjoyed on the cob by boiling, microwaving or grilling. Try adding different herbs and spices to your butter for flavor. It's best to eat sweet corn right away for the best flavor and texture.
- 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.
- Use up those cucumbers by eating them raw, pickling them, or using them in soups and sauces! Also try infusing them in water for a cooling drink.