In Our Baskets This Week...
*Certified Organic | **EcoApple Certified | Meet Our Producers
- Leeks* | Hazendale Farm | Greensboro, VT
- Gold Potatoes* | Valley Dream Farm | Cambridge, VT
- Mesclun* | Diggers' Mirth Collective Farm | Burlington, VT
- Sweet Italian Peppers* | Maple Wind Farm, Huntington, VT | Intervale Community Farm, Burlington, VT
- Butter Oyster Mushrooms* | Mousam Valley Mushrooms | Springvale, ME
- Asian Pears** | Champlain Orchards | Shoreham, VT
Includes Vermont Vegetables listed above, plus...
- Pasture Raised Pork Sausage - Montreal Spice | Maple Wind Farm | Huntington, VT
- Chèvre Goat Cheese* | Does' Leap Farm | Fairfield, VT
- Vinaigrette Salad Dressing* | Well Dressed Greens | Burlington, VT
(This will be the final delivery of Well Dressed Greens, as the family has decided to close up shop! We're sad to see them go! )
BREAD, CHEESE, & EGGS
- Bread: Ciabatta* | 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: Mesclun, mushrooms, corn
- Leeks can replace onions in almost any dish. We generally only use the lower white and light green parts of the leeks. Give it a try with pasta sauces, risotto, and soups. Here are some instructions on how to clean leeks.
- Sweet Italian peppers are a bit more flavorful than bell peppers. Great for snacking! Sauté in olive oil, or add them freshly sliced to pasta, pizza, or salad.
- Oyster mushrooms have a light and subtle buttery flavor. Try sautéing in a little oil or butter to serve in a stir fry or over pasta.
- Asian pears are crisp and juicy, great for fresh salads and relishes and also delicious in a crisp with lots of oats and brown sugar! In comparison to the European variety - they have more crunch and grit. They will keep well in your refrigerator, but we suggest eating or cooking them soon to get the best flavor!