Blog

Week of February 26, 2018

 Fields at Valley Dream Farm

Fields at Valley Dream Farm

In Our Baskets This Week

*Certified Organic  |  **Eco Apple Certified  |  Meet Our Producers

Please Note: This week is the FINAL delivery of our 2017 Fall/Winter Season! If you have not already done so, please join us for Spring!

Vermont Vegetable Package

  • Apples (Liberty)**  |  Champlain Orchards, Shoreham, VT
  • Rainbow Carrots*  |  River Berry Farm, Fairfax, VT
  • Scarlet Turnips*  |  River Berry Farm, Fairfax, VT
  • Gold Creamer Potatoes*  |  Valley Dream Farm, Cambridge, VT
  • Pea Shoots*  |  Pitchfork Farm, Burlington, VT 

Omnivore Package

The Omnivore Package includes the Vermont Vegetable Package above, plus...

  • Wild Alaskan Coho Salmon Fillet |  Starbird Fish, Burlington, VT 
  • Cultured Butter   |  Ploughgate Creamery, Fayston, VT
  • Basil Pesto  |  Vermont Bean Crafters, Waitsfield, VT

Localvore Package

The Localvore Package includes the Vermont Vegetable Package above, plus...

  • Wild Alaskan Coho Salmon Fillet |  Starbird Fish, Burlington, VT 
  • Cultured Butter   |  Ploughgate Creamery, Fayston, VT
  • Basil Pesto  |  Vermont Bean Crafters, Waitsfield, VT
  • Seeded Baguette*  |  Red Hen Baking Company, Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
 

Bread: Seeded Baguette*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Cooking Tips

Eat This First: Pea Shoots! These delicate little sprouts have all the flavor of fresh spring snap peas. Enjoy them as a crunchy snack on eggs, sandwiches, soups, hummus dip, or in the spring roll recipe we featured this week. 

Apples, Carrots, Turnips, and Potatoes will store best in your refrigerator. For longer-term storage, it's helpful to vent the plastic bags or include a piece of paper towel in the bag to help with moisture. 

Turnips, Apples, and Carrots are delicious to pair together - and you can do so using a few different techniques. First, all three are delicious for a crunchy, refreshing snack, or sliced thinly for a colorful slaw, or shredded to top a green salad -- especially if you're getting weary of comfort food!

That being said, they're a great combination when roasted or braised, too. We'd cut them into cubes, toss with some oil and roast until they're soft. Then, toss them with some maple syrup or honey, balsamic vinegar, and some salt and pepper. Serve over grains like rice, farro, or quinoa for a simple lunch or dinner.

For full comfort-food-mode, you can always use your gold creamer potatoes for a big batch of mashed potatoes. (Don't forget to add in LOTS of butter!!!)

 

Recipes

Mini Apple Pie!

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Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type:  Dessert | Diet: Vegetarian

Ingredients

From your basket:

·      5-6 apples, peeled, cored, and diced

·      ½ a package of Ploughgate cultured butter (½ a cup)

 

From the pantry:

·      3 cups + 2 tbsp of flour

·      Ice water

·      Cinnamon, to taste

·      1 tbsp sugar

 

Directions

Crust:

1.     Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

2.     In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

3.     Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

4.     Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

5.     1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

6.     Chill the dough - preferably for 2 hours and up to two days.

 

Filling:

1.     Place cubed apples in a bowl.

2.     Mix with 2 tbsp of flour to create even coverage over all apples.

3.     Add cinnamon and sugar. Mix to combine.

 

Pies:

1.     Preheat the oven to 375 F.

2.     Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Grab a small glass of water, to help you close up the edges of the pies.

3.     Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

4.     Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

5.     Place a handful of apples on each circle. Cover with another circle of dough and crimp or seal edges with a fork. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

6.     Poke a couple of holes in the top of each pie to let steam out.

7.     Brush lightly with an egg wash. (Optional)

8.     Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.

Fresh Veggie Rainbow Spring Rolls

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Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type:  Main Dish | Diet: Vegan - Vegetarian - GF - DF

Ingredients

From your basket:

·      2 Rainbow carrots, shredded

·      2 turnips, cut into “matchsticks”

·      Red cabbage, thinly sliced (if you have any left over from last week’s basket)

·      Pea shoots

 

From the pantry:

·      Salt and pepper

·      Rice paper spring roll wrappers

·      Soy sauce

 

Directions

1.     Prepare all of your veggies, chopping or grating them into thin slices. Sprinkle with salt and pepper.

2.     Follow the instructions on the packet of how to prepare rice paper rolls.

3.     Layer the veggies in the roll and wrap up tight, tucking in the sides as you roll.

4.     It may take a few tries to make it look good, but they will all taste good!

5.     Serve with soy sauce, peanut sauce, or your favorite dipping sauce of choice. 

Cheesy Cheddar Potatoes with Pesto

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Recipe Level: Creative | Recipe Speed: Quick | Season: Fall/Winter | Type:  Side - Starchy | Diet: Vegetarian - GF

Ingredients

From your basket:

·      Gold Potatoes, quartered

·      Shelburne Farms Cheddar

·      Joe’s Kitchen Basil Pesto

·      Butter (optional)

 

From the pantry:

·      Salt and Pepper

·      Olive Oil (for greasing the pan)

 

Directions

1.     Bring a large pot of water to a boil.

2.     Preheat oven to 375˚F.

3.     Drop in potatoes and boil for 15-20 minutes, or until soft. Drain potatoes.

4.     Place 4-5 potatoes on a greased baking dish and gently smash with a fork or potato masher. Sprinkle liberally with salt and pepper.

5.     Top with shredded cheese and place back in the oven until cheese is melted, about 5 minutes.

6.     Remove the baking sheet from the over. Add a dollop of pesto to each potato nest, then bake for an additionally 5 minutes. 

Pesto Egg Sandwich with Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore

Ingredients

From your basket

·      Joe’s Kitchen Basil Pesto

·      Red Hen Bakery Seeded Baguette

·      Eggs

·      Pea shoots

 

Directions

1.     Slice a section of your baguette in half lengthwise. Lightly toast in the oven or toaster.

2.     Spread pesto over each half.

3.     Fry an egg in a nonstick pan. Top with cheese before removing from pan.

4.     Place on bread, top with pea shoots, the other half of bread, and enjoy!

 

Turnip and Carrots with Salmon

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Meal | Diet: Omnivore - GF -DF

Ingredients

From your basket:

·      2 rainbow carrots, cubed

·      2 turnips, peeled and sliced

·      1 piece of salmon

 

From the pantry:

·      Salt and Pepper

·      1 Lemon, cut into slices

 

Directions

1.     Preheat oven to 400˚F.

2.     Place salmon and vegetables on one half of a large sheet of parchment paper.

3.     Drizzle with olive oil, then sprinkle liberally with salt and pepper.

4.     Place a few lemon slices on top. This will add great flavor and freshness to your dish.

5.     Fold the parchment paper in half, covering your fish and veggies, folding the edges in on themselves from one corner to the next, creating a sort of sealed in packet. Here is a video on how to fold it with some other fun flavor combinations! 

6.     Bake for 15-20 minutes.

7.     Unwrap and enjoy! 

Week of February 19, 2018

 Apple Crates at Champlain Orchards

Apple Crates at Champlain Orchards

In Our Baskets This Week

*Certified Organic  |  **Eco Apple Certified  |  Meet Our Producers

Vermont Vegetable Package

  • Apple Cider**  |  Champlain Orchards, Shoreham, VT
  • Red Cabbage*  |  Intervale Community Farm, Burlington, VT  and Pete's Greens, Greensboro, VT
  • Parsnips*  |  River Berry Farm, Fairfax, VT
  • Red Onions*  |  Valley Dream Farm, Cambridge, VT
  • Sweet Potatoes*  |  Burnt Rock Farm, Huntington, VT 

Omnivore Package

The Omnivore Package includes the Vermont Vegetable Package above, plus...

  • Pasture Raised Sweet Italian Sausage |  Thornhill Farm, Greensboro Bend, VT (New to the Food Hub!)
  • Chin Clip Cheese   |  Mt. Mansfield Creamery, Morristown, VT
  • White Beans*  |  Vermont Bean Crafters, Waitsfield, VT

Localvore Package

The Localvore Package includes the Vermont Vegetable Package above, plus...

  • Pasture Raised Sweet Italian Sausage |  Thornhill Farm, Greensboro Bend, VT (New to the Food Hub!)
  • Chin Clip Cheese   |  Mt. Mansfield Creamery, Morristown, VT
  • White Beans*  |  Vermont Bean Crafters, Waitsfield, VT
  • Mad River Grain*  |  Red Hen Baking Company, Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
 

Bread: Mad River Grain*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Cooking Tips

While apple cider makes for a delicious beverage, we also love to use it in cooking! We've paired it with this week's red cabbage for a braised cabbage dish. It's one of our favorite winter recipes. The vivid purple color is a lot of fun, and the tender texture of the cabbage is delicious. You can also use the cider-braising technique to cook other root vegetables, like parsnips, carrots, sweet potatoes, and beets. The sweet flavors will compliment each other well.

You can also use your apple cider in dressings or vinaigrettes (you could try a red cabbage slaw with some apples and carrots if you have some extras in your fridge). 

At the Food Hub, our go-to cooking method for parsnips and sweet potatoes is fries. It's really easy, and everybody loves them! If you're not sure about parsnips, definitely try this recipe for Parmesan Parsnip Fries (maybe add some garlic, and use whatever fresh or dried herbs you like - rosemary is a good one!) Here is a great recipe for Seasoned Sweet Potato Fries too. When it comes to making fries, some people like them crispy, while others like them soft. If a good crispy fry is important to you, cut your fries thin, and be sure to watch and rotate them in the oven, and on the pan, so you get a nice even crisp.

As for the red onions - you may go through onions quickly, but if you feel like they are piling up, you should definitely make a batch of caramelized onions. You can put them on anything, and you won't believe how much they cook down. Try this recipes for Caramelized Onions.

 

Recipes

Apple Cider Braised Cabbage with Sausage

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Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Meal | Diet: Omnivore - GF

Ingredients

From your basket:

  •       ½ head of red cabbage
  •       1 small red onion, halved and thinly sliced
  •       ½ cup apple cider

From the pantry:

  •       1 tbsp butter
  •       Salt and pepper to taste
  •       2 tbsp cider vinegar
  •       ½ cup water

 

Directions

1.     In a large pot, melt butter over medium heat.

2.     Add onion and cook until onion softens, 4 to 6 minutes.

3.     Add apple cider and bring to a simmer with medium-low heat.

4.     Stir in red cabbage and season with salt and pepper.

5.     Add vinegar and water. Turn up the heat to bring to a boil. Then turn down the heat to medium-low to reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes.

7.     Season with salt and pepper to taste.

 

To cook sausage:

  • First, thaw the sausages. After they're thawed, you can poke a few holes into the casing with a fork - but not too many or you will let all the flavor & juices out as they cook!
  • Put your pan or griddle on a medium heat, and add a small amount of oil
  • Add the sausages to the pan cook for 10-12 minutes, turning often, until they are browned all around.

Sweet or Savory Sweet Potato Pancakes

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Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Main Dish | Diet: Omnivore

Ingredients

From your basket:

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  •       2 large sweet potatoes (each potato makes about two pancakes)
  •       1 egg

From the pantry:

  •       3 tbsp flour
  •       ¼ baking powder
  •       1 tbsp butter or cooking oil

For sweet batter add:

  •       ½ tbsp. sugar
  •       1 tsp cinnamon

For savory batter add:

  •       Salt and pepper to taste
  •       ¼ cup grated Chin Clip cheese

 

Directions

1.     Bring a large pot of water to boil.

2.     Add chopped potatoes and cook until soft.

3.     Remove from water and mash in a bowl.

4.     Add egg, flour, and baking powder.

5.     Add your sweet or savory ingredients to the batter, or split batter and make both options!

6.     Heat butter or cooking oil in a non-pan.

7.     Place a scoopful of batter onto the pan and smooth down to about a half inch thick.

8.     Cook on each side until golden brown and crispy, about 4-5 minutes. 

White Bean & Parsnip Dip

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Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Side | Diet: Vegan - Vegetarian - DF - GF

Ingredients

From your basket:

·      1 container of white beans

·      ½ cup parsnips, diced

 

From the pantry:

·      2 tbsp olive oil

·      Salt & Pepper to taste

·      Juice of ½ lemon

·      1/8 cup chopped Parsley

 

Directions

1.     Bring a medium pot of water to boil.

2.     Place parsnips in boiling water, let cook until soft, about 10 minutes.

3.     Place white beans, parsnips, olive oil, lemon juice, salt, pepper, and parsley into your food processor and blend until smooth. A food processor works best, but a blender should do just fine!

4.     Taste and add more seasoning accordingly.

5.     If there is trouble with blending, add more olive oil, lemon juice, or a splash of water. 

Week of February 12, 2018

 Pastures at Maple Wind Farm

Pastures at Maple Wind Farm

In Our Baskets This Week

*Certified Organic  |  **Eco Apple Certified  |  Meet Our Producers

Vermont Vegetable Package

  • Apples**  |  Champlain Orchards, Shoreham, VT  |  Regular: 3 lb  |   Single: 1 1/3 lb
  • Red Beets*  |  Intervale Community Farm, Burlington, VT  |  Regular: 1.5 lb  |   Single: 1 lb
  • Carrots*  |  River Berry Farm, Fairfax, VT  |  Regular: 1.5 lb  |   Single: 1 lb
  • Red Potatoes*  |  Valley Dream Farm, Cambridge, VT  |  Regular: 2 lb  |   Single: 1.5 lb
  • Pea Shoots or Mixed Radish, Sunflower, Pea Shoots*  |  Burnt Rock Farm + Pitchfork Farm + Queen City Acres + Pete's Greens  |  3oz

Omnivore Package

The Omnivore Package includes the Vermont Vegetable Package above, plus...

  • Pasture Raised Pork Chops |  Thornhill Farm, Greensboro Bend, VT (New to the Food Hub!)
  • Feta*   |  Does' Leap, Bakersfield, VT
  • Black Currant or Raspberry Jam*  |  The Farm Between, Jeffersonville, VT

Localvore Package

The Localvore Package includes the Vermont Vegetable Package above, plus...

  • Pasture Raised Pork Chops |  Thornhill Farm, Greensboro Bend, VT (New to the Food Hub!)
  • Feta*   |  Does' Leap, Bakersfield, VT
  • Black Currant or Raspberry Jam*  |  The Farm Between, Jeffersonville, VT
  • Waitsfield Common*  |  Red Hen Baking Company, Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
 

Bread: Baguette*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Monthly Subscriptions Delivered This Week!

This will be the final delivery of Monthly Subscriptions for the Fall/Winter season.

 

Chicken  |  Maple Wind Farm, Huntington & Richmond, VT

Sausage  |  Sweet Italian and Andouille  |  Maple Wind Farm, Huntington & Richmond, VT

Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington & Richmond, VT

Tortilla & Bean  |  White Corn Tortillas from All Souls Tortilleria, Warren, VT  |  Black Beans from Vermont Bean Crafters, Waitsfield VT

Bean Burgers  |  Black Bean & Maple Chipotle  |  Vermont Bean Crafters, Waitsfield VT

Wild Salmon  |  Coho Salmon Fillet  |  Starbird Fish, Burlington, VT

Wild Fish  |  Coho Salmon Fillet and Cod Fillet  |  Starbird Fish, Burlington, VT

 

Cooking Tips

Eat This First: This week, we made a few dishes to highlight beets with some new forms and techniques! Try a) roasting beets in round slices for the sandwich, b) cutting beets into "fry" shapes to go with the roasted carrots, and c) slicing beets and potatoes nice and thin for a rich, buttery, cheesy gratin!

 

Recipes

Beet & Feta Sandwich with Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian

Ingredients

From your basket:

  • 1 medium beet, peeled and sliced into rounds approximately 1/4 in thick
  • ¼ cup pea shoots
  • Feta
  • 2 slices Waitsfield Common bread

From your basket:

  • olive oil or another oil for roasting beets
  • salt and pepper

  

Directions

1.     Toss beets with oil, salt, and pepper, then roast at 400˚F for 20-25 minutes, flipping halfway through.

2.     Before turning oven off, toast bread directly on rack for 1-2 minutes.

3.     Place beets on one slice of bread, covered by a layer of pea shoots, and sliced feta.

4.     Top with the other slice of bread and cut in half. Enjoy! 

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Roasted Beet and Carrot Salad with Feta and Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: VegetarianOmnivore - GF

Ingredients

From your basket:

·      3 Carrots, quartered  

·      Beets, sliced into strips

·      Feta

·      Pea shoots

 

From the pantry:

·      Salt & Pepper

·      Olive oil

·      Balsamic vinegar

 

Directions

1.     Preheat oven to 400˚F.

2.     Place veggies on baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 25 minutes, flipping half way.

4.     Place on a serving dish. Drizzle with balsamic. Crumble feta over top, and finally garnish with pea shoots. 

Beet and Potato Gratin

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Recipe Level: Creative | Recipe Speed: Leisurely | Season: Fall/Winter | Type:  Main Dish | Diet: Vegetarian - Omnivore

Ingredients

From your basket

  • 3 beets, peeled and sliced
  • 3 red potatoes, sliced (peeled too if you prefer)      
  • Shelburne farms cheddar (if you have any left over from last week’s basket)

 

From the pantry:

  • 8 oz heavy cream
  • 8 oz milk
  • 2 tbsp butter
  • 1 tbsp flour

 

Directions

For cheese sauce:

1.     Melt butter in a medium saucepan.

2.     Add flour and whisk until fully combined, let cook 2-3 minutes.

3.     Add heavy cream and milk, bring to a boil, reduce heat and simmer 5 minutes.

4.     Add shredded cheddar and stir until melted and combined. Your sauce should be thicker than milk, but not so thick it does not easily drip from a spoon.

To complete dish:

5.     Preheat oven to 400˚F.

6.     Slice beets and potatoes and layer “standing” in a glass dish.

7.     Pour cheese sauce over vegetables.

8.     Bake dish in the oven, loosely covered with tinfoil, for 45 minutes. Remove tinfoil and continue cooking another 10-15 minutes.

9.     Your dish is done when vegetables are soft to touch with a fork. Enjoy! 

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Toast with Apples, Jam, and Goat Cheese

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Small Plate | Diet: Vegetarian -Omnivore

Ingredients

From your basket:

  • Waitsfield Common bread

  • Does Leap Feta

  • The Farm Between Jam

  • Champlain Orchards apples, sliced

 

Directions

1.     Slice bread and toast in oven or toaster.

2.     Top with jam.

3.     Crumble feta cheese over top.

4.     Finish with thin cut apple slices. (optional)

5.     Enjoy! 

Pork Chops with Apple Sauce

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Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore

Ingredients

From your basket:

  • 2 Pork chops

  • 4 Champlain Orchard Apples

From the pantry:

  • Salt & pepper

  • Sugar, maple syrup, or other sweetener

 

Directions

For apple sauce:

1.     Bring a medium pot of water to a boil.

2.     Core and quarter apples. Peel skin before chopping if you prefer your apple sauce with no apple skin.

3.     Place apple pieces in water and boil 10-15 minutes.

4.     Drain and place into a clean bowl.

5.     Add your sweetener of choice. We used sugar, but maple syrup or honey would be delicious as well. Now is also when you can add your preferred spices such a cinnamon.

6.     Mash with a potato masher or fork.

 

For the pork chops:

1.     Preheat oven to 400˚F.

2.     In a pan, sear each side of the pork chop with a bit of oil or butter.

3.     Remove from pan and place on a baking sheet.

4.     Finish cooking in the oven for 10-15 minutes or until cooked through. 

Week of February 5, 2018

Green Cabbage

In Our Baskets This Week

*Certified Organic  |  Meet Our Producers

Vermont Vegetable Package

  • Yellow Onions*  |  Valley Dream Farm, Cambridge, VT  |  Regular: 1.5 lb  |   Single: 1 lb
  • Green Cabbage*  |  Intervale Community Farm, Burlington, VT
  • Butternut Squash*  |  Intervale Community Farm, Burlington, VT
  • Baby Shiitake Mushrooms*  |  Mousam Valley Mushrooms, Maine  |  1 pint
  • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT  |  Regular: 3 lbs  |  Single: 2lbs

Omnivore Package

The Omnivore Package includes the Vermont Vegetable Package above, plus...

  • Pasture Raised Chicken Drumsticks |  Maple Wind Farm, Huntington, VT
  • Plain Grass Fed Yogurt*   |  Butterworks Farm, Westfield, VT
  • Chicken Stock  |  Joe's Kitchen, East Montpelier, VT

Localvore Package

The Localvore Package includes the Vermont Vegetable Package above, plus...

  • Pasture Raised Chicken Drumsticks |  Maple Wind Farm, Huntington, VT
  • Plain Grass Fed Yogurt*   |  Butterworks Farm, Westfield, VT
  • Chicken Stock  |  Joe's Kitchen, East Montpelier, VT
  • Baguette*  |  Red Hen Baking Company, Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
 

Bread: Baguette*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 
 This photo is by Take Magazine

This photo is by Take Magazine

Featured Producer

Red Hen Baking Company
Middlesex, Vermont

Red Hen Baking company was founded by Randy and Liza, who have grown their company to include a cafe to accompany their bakery, supported by over 40 employees! They produce premium quality breads and pastries with traditional methods and carefully selected, high quality ingredients. They strive to minimize their impact on the environment, to support the local growers and producers of their ingredients, and to provide the finest baked goods and service to their community.

We love working with Red Hen Baking Company because they prioritize souring local grains and flours in their bread, and they provide a real opportunity to help small, regional grain growers.

Red Hen Baking Company bakes and delivers their naturally-leavened bread seven days a week. Most commercial breads are made with added sweeteners, oils, and preservatives to make them soft, fluffy and chewy. The bakers at Red Hen Company can create delectable bread with only the essentials. To learn more about their process and what "naturally-leavened" means, visit their website

 

Cooking Tips

Eat This First: This week, we recommend peeling & slicing up your butternut squash and sweet potatoes. You can roast them and use them in a whole range of different recipes throughout the week!

Also - the galette recipes is really delicious with a butternut squash filling!

 

Recipes

Noodle Bowl with Roasted Squash, Cabbage, and Mushroom

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - GF - DF

This recipe combines your leftovers from the week in a new and tasty way! You may also want to add a soft boiled egg!

Ingredients

From your basket

  • Joe's Kitchen Chicken Broth
  • Roasted Butternut Squash
  • Cabbage, thinly sliced
  • Mushrooms

From the pantry

  • Salt and pepper
  • Rice noodles
  • Soy sauce

 

Directions

1.     Prepare rice noodles according to package instructions.

2.     Heat chicken broth over medium-low heat.

3.     Pour chicken broth over finished and drained noodles in a small bowl.

4.     Add in your veggies! Roasted Squash, sauteed cabbage, and mushrooms. 

5.     You might also fry some extra wontons wrappers and add them to the edge of your noodle bowl.

6.     Enjoy! 

Sweet & Spicy Chicken Drumsticks

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Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main Dish | Diet: Omnivore - GF

Ingredients

From your basket:

  • Chicken Drumsticks

From the pantry:

  • Salt and pepper
  • ¼ cup honey
  • ½ red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Olive oil

 

Directions

 Honey Chili Sauce

1.     Add honey, red wine vinegar, and chili flakes in a small bowl.

2.     Whisk until combined.

 

Chicken Drumsticks

1.     Preheat oven to 400˚F.

2.     Place a wire rack on a baking sheet and place your drumsticks on the rack.

3.     Brush wings with olive oil, salt, and pepper.

4.     Bake until cooked through, about 35 minutes. Flipping half way.

5.     When there is about 10 minutes of cooking time left, brush chicken with the honey chili sauce.

6.     Chicken is finished when the internal temperature reached 165˚F. 

 

Yogurt Sauce

1. To cool things down, combine Butterworks Farm yogurt with your favorite fresh herbs. 

2. Dill would be a create combination with the chili flavors! 

Sweet & Spicy Sweet Potatoes, Squash, and Herb Yogurt Sauce

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Side - Starchy | Diet: Omnivore - GF

Ingredients

From your basket:

  • Chicken Drumsticks
  • Butternut squash, peeled and sliced
  • Sweet potato, peeled and sliced

From the pantry:

  • Salt and pepper
  • ¼ cup honey
  • ½ red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Olive oil

 

Directions

 Sweet & Sour Honey-Chili Sauce

1.     Add honey, red wine vinegar, and chili flakes in a small bowl.

2.     Whisk until combined.

 

Veggies

1.     Preheat oven to 400˚F.

2.     Chop squash and sweet potato into half-moon shapes and place on a baking sheet with olive oil, salt, and pepper.

3.     Bake for 20-25 minutes, flipping halfway.

4.     Remove from oven and brush with some of the chili sauce.

 

Yogurt Sauce

1.     To cool things down, combine Butterworks Farm yogurt with garlic, lemon honey, salt, pepper, and/or fresh or dried herbs (to taste). Parsley or dill would be a create combination with the chili flavors!