Newsletter | Week of February 25, 2019

River Berry Farm in Fairfax, Vermont

River Berry Farm in Fairfax, Vermont

Hey there!

Your last delivery of the Fall/Winter season is coming to ya this week. Thank you so much for sticking with us through these darker, chillier months. We're really excited for spring and would be remiss if we didn't remind you that sign ups are still open. Follow this link and enter code PARSNIP2019 at checkout to waive your $25 sign-up fee. (Many of you have already signed up and that's FANTASTIC and we are so excited to keep bringing you good, clean, fun FOOD.)

Champlain Orchards family

Champlain Orchards family

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Orange Carrots* | Riverberry Farm, Fairfax, VT

  • Parsnips* | Riverberry Farm, Fairfax, VT 

  • Gold Potatoes* | Burnt Rock Farm, Huntington, VT

  • Red Cabbage | Intervale Community Farm, Burlington, VT

  • Single/Variety Size Only: Macoun Apples*** | Champlain Orchards, Shoreham, VT

  • Value Size Only: Shizuka Apples*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: White Oyster Mushrooms* | Mousam Valley, Springvale, ME


Omnivore Package

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

  • Delmonico Beef | Health Hero Farm, South Hero, VT

  • Chin Clip Cheese | Mt. Mansfield Creamery, Morrisville, VT

  • Maple Vinaigrette | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Strip Steak | Health Hero Farm, South Hero, VT

  • Chin Clip Cheese | Mt. Mansfield Creamery, Morrisville, VT

  • Maple Vinaigrette | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Ciabatta* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT


Warm wishes,
The Intervale Food Hub Team

We are here to help you through the week ahead! For breakfast and a quick snack, make healthy, delicious apple carrot muffins, or skip straight to a dinner of steak with mushroom gravy and mashed parsnips and potatoes on the side. YUM.

Newsletter | Week of February 18, 2019

Justin+Rich+of+Burnt+Rock+Farm.jpeg

Hi there!

This week is gonna be GREAT! You know why? One: there's sunshine in the forecast every single day! Two: our delivery this week is deee-licious. Taste the rainbow with a slew of rainbow carrots from Riverberry Farm. Embrace the season and make borscht with the REDDEST beets from Pitchfork Farm. Go wild with green cabbage from Intervale Community Farm (we're talking kimchi! sauerkraut! ferments!) Bring it all home with some cozy butternut squash from ICF and top it all off with a sprinkle of microgreens. 

  • We know you haven't been living under a rock. But in case you're a Grade A email skimmer, our spring subscription starts in 2 weeks and we'd love if you stayed with us.

  • Use code PARSNIP2019 to waive your $25 sign-up fee, as you're a returning member! Let's go!

DS4A6636.jpg

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Micro Greens* | Pitchfork Farm, Burlington, VT

  • Red Beets* | Pitchfork Farm, Burlington, VT

  • Green Cabbage* | Intervale Community Farm, Burlington, VT

  • Butternut Squash* | Intervale Community Farm, Burlington, VT

  • Rainbow Carrots* | Riverberry Farm, Fairfax, VT

  • Variety Size Only: Adirondack Red Potatoes* | Burnt Rock Farm, Huntington, VT


Omnivore Package

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

  • White Beans | Vermont Bean Crafters, Waitsfield, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Chimichurri | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • White Beans | Vermont Bean Crafters, Waitsfield, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Chimichurri | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Waitsfield Common* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT

This week, we're focusing on keeping things toasty. Because, while it will be a gloriously sun-filled week, we all know that normally means a chill to the air this time of year. So throw an apron on over your long-johns and dance around the kitchen in your slippers, because you're going to love these recipes. Head over to our website to get started on a rich vegetarian soup or crunchy root veggie latkes. 

Newsletter | Week of February 11, 2019

Meet Dave Miskell, who grows great produce year-round in his Charlotte greenhouse!

Meet Dave Miskell, who grows great produce year-round in his Charlotte greenhouse!

Hi there!

We have an awesome mix of food for you this week. For starters, we've got sweet potatoes, which can be eaten for breakfast, lunch, dinner, AND dessert, no matter which meal you consider the most important of the day. These taters come from the Burnt Rock Farm, as do the delicious yellow onions in this week's share. (Getting kind of sick of onions? Check out this amazing infographic that outlines every possible way to cook this feisty bulb, including sweating and pickling.) We've also got buckwheat shoots grown right here at Pitchfork Farm, fava bean shoots from Queen City, and a *forest medley* of mushrooms (oooo how mysterious). We hope you have fun with your food this week!

  • Ready for spring? Us too! Our spring subscription starts in 3 weeks and is bound to be tasty.

  • If you sign up on or before this Saturday (Feb 16), you'll receive a token for a free pizza from American Flatbread's Burlington Hearth. Delicious deal.

  • Plus, use code PARSNIP2019 to waive your $25 sign-up fee, as you're a returning member! Let's go!

Justin Rich, co-owner of Burnt Rock Farm, harvesting sweet potatoes.

Justin Rich, co-owner of Burnt Rock Farm, harvesting sweet potatoes.

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified

Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

  • Sweet Potatoes* | Burnt Rock Farm, Huntington, VT

  • Forest Medley Mushrooms* | Mousam Valley, Springvale, ME

  • Value Size Only: Fava Bean Sprouts | Queen City Greens, Burlington, VT

  • Variety Size Only: Apple Cider*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: Garlic* | Bella Farm, Monkton, VT

  • Single & Value Sizes Only: Bok Choi* | Miskells Organic, Charlotte, VT

  • Single & Variety Sizes Only: Buckwheat Shoots* | Pitchfork Farm, Burlington, VT

Omnivore Package

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

  • Wild-Caught Alaskan Salmon | Starbird Fish, Burlington, VT

  • Yogurt* | Butterworks Farm, Westfield, VT

  • Vegetable Broth | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Wild-Caught Alaskan Salmon | Starbird Fish, Burlington, VT

  • Yogurt* | Butterworks Farm, Westfield, VT

  • Vegetable Broth | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Cyrus Loaf* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT


A shot from Starbird Fish's Captain Tony Naples of his Alaskan Fishing Grounds

A shot from Starbird Fish's Captain Tony Naples of his Alaskan Fishing Grounds

This week, we're bringing Alaska's bounty to your kitchen. For those pescatarians and omnivores among us, we've created a simple Asian-inspired stir-fry that highlights the rich flavors of Starbird Fish's salmon. If that doesn't float your boat, try these 5 easy methods of cooking this filling fish. We also have your breakfast covered with a sweet potato hash recipe that pairs great with your Localvore half-dozen eggs. If you're storing your sweet potatoes, make sure you skip the fridge; they last longest in a cool, dry, dark location, like a kitchen cabinet or pantry. If you prefer your eggs with a runny yolk, try out this foolproof method of poaching or soft boiling eggs - we've tried both methods countless times and they have yet to let us down!

Newsletter | Week of February 4, 2019

Pitchfork Farm, Burlington VT

Pitchfork Farm, Burlington VT

Hi there!

We are so excited to share this week's food with you! Both of our root veggie offerings were grown right here at the Intervale and add rich color and nutrition to your plate this week. Yellow onions and Enterprise apples are versatile additions that can bring sweetness and complexity to any dish and, while they're fine on the counter, store much better in the fridge. This week's shiitake mushrooms are delicious and packed with rich, earthy umami flavors that deepen when sauteed, and pair very well with bok choy, a vibrant Chinese cabbage. Ready to cook? Scroll down for our suggested recipes!

  • Interested in continuing your subscription into the spring (and beyond)? Our spring subscription sign-up page is now live and we would love to keep bringing you that good good food each week. Sign up here. Interested in a summer subscription, too? Follow this link and you'll be the first to know when those sign-ups go live.

  • Looking to flex those new cooking muscles? Enter the Wintervale's Chili Cook-off for a chance to receive a delicious goodie basket from City Market. Email abby@intervale.org before February 5 (tomorrow) to save your spot for the cook-off on Feb 24.

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Red Beets* | Ptichfork Farm, Burlington, VT

  • Carrots* | Intervale Community Farm, Burlington, VT

  • Shiitake Mushrooms* | Mousam Valley, Springvale, ME

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

  • Enterprise Apples*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: Bok Choi* | Miskells Organic, Charlotte, VT

  • Variety Size Only: Shiitake Mushrooms* | Mycoterra Farm, Deerfield, MA


Omnivore Package

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

  • Chicken Drumsticks | Maple Wind Farm, Richmond, VT

  • Cheddar | Shelburne Farms, Shelburne, VT

  • Chipotle BBQ Sauce | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

  • Bread: Rustic Rolls | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT


Weekly Subscriptions

  • Chicken Drumsticks | Maple Wind Farm, Richmond, VT

  • Cheddar | Shelburne Farms, Shelburne, VT

  • Chipotle BBQ Sauce | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Baguette* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT



Recipes of the Week

Want to kiss the winter blues goodbye? Us too. We're kicking out the cold and bringing the backyard barbecue indoors with this week's recipe collection. Tangy BBQ drumsticks will have you remembering picnics by the lake and sunshine on your shoulders. Bring some greens to your plate with a bok choy and mushroom stir-fry, and finish off your meal with a roasted beet and apple slaw that tastes even better the next day. And may we recommend this deliciously simple apple crisp recipe for a cozy dessert? Your belly will thank you later.

Newsletter | Week of January 28, 2019

Intervale Community Farm

Intervale Community Farm

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Apples, Jonagold I Champlain Orchards, Shoreham, VT

  • Turnips I River Berry Farm, Fletcher, VT

  • Sweet Potatoes I Burnt Rock Farm, Huntington, VT

  • Butternut Squash I Intervale Community Farm, Burlington, VT

  • Yellow Onions I Burnt Rock Farm, Huntington, VT

  • Micro Greens I Pitchfork Farm, Burlington, VT (Variety Shares Only)

Omnivore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

Localvore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

  • Bread: Rustic Rolls | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

  • Bread: Mad River Grain | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Recipes

Caramel Apple topped French Toast

Caramel Apple topped French Toast

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Caramel Apple topped French Toast

Ingredients:

  • 5 Apples, peeled and cubed

  • 4 Tablespoons caramel, plus more for drizzling on top!

  • 2 tsp cinnamon

  • 1 tablespoon brown sugar

  • 1 tablespoon butter

French toast:

  • 2 eggs

  • ⅔ cup milk of choice

  • 1 tsp. Vanilla extract

  • 1 tsp. Cinnamon

  • ½ tsp. nutmeg

  • Sliced of bread of choice

  • 2 tsp. butter

Instructions:

  1. Melt butter in a medium saucepan

  2. Place apples in saucepan and saute until soft

  3. Sprinkle cinnamon, brown sugar, and caramel on top of apples and mix until evenly covered

  4. Keep warm until french toast is ready

French toast instructions:

  1. In medium sized bowl, whisk eggs, milk, vanilla, cinnamon, nutmeg until incorporated

  2. On medium-high heat, melt two teaspoons of butter in non-stick pan

  3. Dip sliced bread in milk/egg mixture and soak for three-four seconds and place in pan

  4. Cook for two-four minutes per side, or until golden brown

  5. Top with caramel apples and enjoy!

Our take:

We chose to use gluten free bread with the french toast but would also work great with the rustic rolls included in this week’s package!

Sweet Potato Shepherd’s Pie

Ingredients

  • 2 large sweet potato

  • ½ Butternut Squash, cut in half and cored

  • 1 pound lean ground beef (90% lean)

  • 1/2 cup chopped onion

  • 2 can (8-3/4 ounces) whole kernel corn, drained

  • 1 cup tomato sauce

  • Dash each ground cinnamon, allspice and nutmeg

  • 2 tablespoon butter

  • 2 tablespoon 2% milk

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • Microgreens for garnishing

Instructions

  1. Heat oven to 375 degrees and cook butternut squash until tender (around 30-45 minutes)

  2. Scrub and pierce sweet potato, microwave on high for 10-15 minutes or until tender, making sure to turn it once (or cook in the oven if you’d prefer!)

  3. In a large skillet, cook beef and onion until meat is fully cooked through; drain liquid. Add in corn, tomato sauce, and spices. Place in a baking dish.

  4. Once Butternut squash is tender, remove from oven and cube into small pieces. Mix together with the meat mixture.

  5. Cut sweet potato in half and remove the pulp, place in a medium bowl. Mash together with butter, milk, and salt and pepper.

  6. Spread sweet potato mixture evenly on top of the meat mixture.

  7. Bake in oven at 350 degrees for 30 minutes.

Our take:

This shepherds pie includes the ground beef, sweet potato, onion, butternut squash and microgreens for a garnish from this weeks basket. This dish proves to be a simple, delicious meal for a cold winter's evening!

Struggling with how to cook turnips? Turnips taste great chopped and roasted alongside other vegetables! You can also boil and mash them as a great alternative to classic mashed potatoes.

 

Newsletter | Week of January 21, 2019

Photo courtesy of  @burntrockfarm

Photo courtesy of @burntrockfarm

Check out the color in the Burnt Rock Farm pack house! Owners Justin Rich and Lindsay Lyman-Clarke and their crew prepare for their Winter CSA pick-up in Huntington, VT. We’re lucky to have such an abundance of flavor and color in our winter diets here in Vermont. Not only are squash one of the oldest crops in cultivated history, dating back 10,000 years to their origin in Mesoamerica, but they are often miscategorized as vegetables. Squash are actually fruits!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Red Beets* I River Berry Farm, Fletcher, VT

  • Carrots* I River Berry Farm, Fletcher, VT

  • Mushrooms, Yellow Oyster I Mousam Valley Mushrooms, Springvale, ME

  • Napa Cabbage* I Intervale Community Farm, Burlington, VT

  • Red Potatoes* I Burnt Rock Farm, Huntington, VT

  • Raspberry Apple Cider I The Farm Between, Jeffersonville, VT (Variety Shares Only)

Omnivore Package

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

  • Cod Fillet I Starbird Fish, Burlington, VT

  • Tortillas, Soft White I All Souls, Warren, VT

  • Pink Lady, Fermented Vegetables I Flack Family Farm, Enosburg Falls, VT 

Localvore Package

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

  • Cod Fillet I Starbird Fish, Burlington, VT

  • Tortillas, Soft White I All Souls, Warren, VT

  • Pink Lady, Fermented Vegetables I Flack Family Farm, Enosburg Falls, VT 

  • Bread: Mad River Grain | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

  • Bread: Mad River Grain | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Cooking & Storage Tips

Eat this first:

Napa Cabbage — Napa cabbage, along with bok choy, is one of the favorite leafy-cabbage vegetables in mainland China. Napa's sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine! (info. courtesy of: Nutrition and You)

Yellow Oyster Mushrooms — Naturally found on hardwood trees such as Elm and Oak, oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When raw, Yellow oyster mushrooms can be somewhat bitter, but when cooked, they developed a balanced, nutty flavor similar to the flavor of cashews! (info. courtesy of: Specialty Produce)

Recipes

Sweet & Sour Roasted Napa Wedges (MyRecipes): This recipe makes preparing the napa easy! Just chop, season, and roast!

Fingerling Potatoes with Oyster Mushrooms (Epicurious): In this recipe, substitute the fingerling potatoes for chopped red potatoes and voila! Yum!

Newsletter | Week of January 14, 2019

Photo courtesy of  Adam’s Berry Farm

Photo courtesy of Adam’s Berry Farm

Meet Adam and Jess from Adam’s Berry Farm! Since its conception in 2001, the farm’s goal was to create community through food and berries. With a focus on the environment, they use Certified Organic practices, hoe, hand-weed, and ensure those who work on their farm and purchase their berries that the health of the environment and soil is forefront.

After 11 years of farming in the Intervale, they moved to East Charlotte (about 10 miles south of Burlington) in 2012 to continue their berry farm on a beautiful piece of conserved farmland. Although they are not open for Pick-Your-Own this time of year, you can still enjoy their delicious berries in the Vermont Vegetable Variety shares this week!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Apples** I Champlain Orchard, Shoreham, VT

  • Red Onions* I Burnt Rock Farm, Huntington, VT

  • Pea Shoots* I Pitchfork Farm, Burlington, VT

  • Sweet Potatoes* I Burnt Rock Farm, Huntington, VT

  • Butternut Winter Squash* I Burnt Rock Farm, Huntington, VT

  • Frozen Berries* (Variety Shares Only) I Adam’s Berry Farm, Charlotte, VT

Omnivore Package

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

  • Chicken Thighs I Maple Wind Farm, Richmond, VT

  • Yogurt I Butterworks Farm, Westfield, VT

  • Chicken Broth I Joe's Kitchen @ Screaming' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Chicken Thighs I Maple Wind Farm, Richmond, VT

  • Yogurt I Butterworks Farm, Westfield, VT

  • Chicken Broth I Joe's Kitchen @ Screaming' Ridge Farm, Montpelier, VT

  • Bread: Polenta | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

  • Bread: Polenta | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Monthly Subscriptions - Delivered This Week!

  • Grass Fed Ground Beef | Snug Valley Farm, East Hardwick, VT

  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
     

  • Pasture Raised Sausage | Breakfast Patties & Chorizo | Maple Wind Farm | Huntington, VT
     

  • Bean Burgers* | Black Bean Burgers & Sweet Potato Burgers | Vermont Bean Crafters | Waitsfield, VT
     

  • Tortillas & Beans * | All Souls Tortilleria - Warren, VT  |  Vermont Bean Crafters | Waitsfield, VT
     

  • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
     

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

Cooking & Storage Tips

Eat this first:

Pea Shoots are a nutrient powerhouse - eat them ASAP for the best flavor and texture! They go great on salads and soups — they are the perfect garnish for pretty much anything!

Recipes

Newsletter | Week of January 7, 2019

46714685_2568852880068921_2304535844965684463_n.jpg

If you aren’t already familiar, meet Pitchfork Farm & Pickle! Eric Seitz and Rob Rock, owners of Pitchfork Farm, have recently opened up a new operation in Burlington’s South End! In their new space in the Soda Plant on Pine St., they grow a variety of microgreens (including the delicious sunflower shoots in this week’s share) and have added various ferments to their repertoire! Check out their Instagram for new and exciting updates!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Rainbow Carrots* I River Berry Farm, Fairfax, VT

  • Yellow Onions* I Burnt Rock Farm, Huntington, VT

  • Gold Potatoes* I Burnt Rock Farm, Huntington, VT

  • Sunflower Shoots* I Pitchfork Farm, Burlington, VT

  • Scarlet Turnips* I River Berry Farm, Fairfax, VT

  • Celeriac* (Variety Shares Only) I Pete’s Greens, Craftsbury, VT

Omnivore Package

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

  • Stew Beef I Snug Valley Farm/Health Hero Farm, South Hero VT

  • Lookout Cheese I Mt. Mansfield Creamery

  • Beef Broth I Joe's Kitchen @ Screamin' Ridge Farm

Localvore Package

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

  • Stew Beef I Snug Valley Farm/Health Hero Farm

  • Lookout Cheese I Mt. Mansfield Creamery

  • Beef Broth I Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Bread: Ciabatta | Red Hen Baking Co, Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

  • Bread: Ciabatta | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

 

Cooking & Storage Tips

Eat this first:

Sunflower Shoots are a nutrient powerhouse - eat them ASAP for the best flavor and texture! With the nutty flavor of sunflower seeds, they add a nice leafy crunch and nuttiness to any dish.

Recipes

Miso Glazed Turnips (BonAppetit)

Celery Root and Potato Latkes (Epicurious)

Newsletter | Week of December 10, 2018

 
AlyMartelle.jpg
 

Meet Intervale Community Farm! Pictured above is Aly Martelle, who has been working at Intervale Community Farm since 2007. Intervale Community Farm is located right down the road from the Intervale Center & Intervale Food Hub! This certified organic farm has been in operation for more than 30 years. They operate a unique on-farm CSA experience that’s know for it’s pick-your-own features. They have developed techniques and infrastructure that allow them to grow local food in all 4 of Vermont’s wild seasons. We deliver a range of organic produce to our members that’s grown right here in Burlington - and often it’s delivered to the Intervale Food Hub by tractor! This week, our organic red cabbage comes from the Intervale Community Farm. Enjoy!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Liberty Apples** | Champlain Orchards, Shoreham, VT

Beets* | Valley Dream Farm, Cambridge, VT

Red Onions* | Burnt Rock Farm, Huntington, VT

Watermelon Radishes* | River Berry Farm, Fairfax, VT

Red Cabbage* | Intervale Community Farm, Burlington, VT

Variety Size Only: Pea Shoots* | Pitchfork Farm, Burlington, VT

Omnivore Package

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

Grass Fed Stir-Fry Beef | Health Hero Farm, South Hero VT

Feta Cheese* | Does’ Leap, Brookfield, VT

Soft White Corn Tortillas | All Souls Tortilleria, Warren, VT

Localvore Package

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

Grass Fed Stir-Fry Beef | Health Hero Farm, South Hero VT

Feta Cheese* | Does’ Leap, Brookfield, VT

Soft White Corn Tortillas | All Souls Tortilleria, Warren, VT

Bread: Baguette* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

Bread: Baguette | Red Hen Baking Co., Middlesex, VT

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

Monthly Subscriptions - delivered this week!

  • Grass Fed Ground Beef | Snug Valley Farm, East Hardwick, VT
     

  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
     

  • Pasture Raised Sausage | Breakfast Patties & Chorizo | Maple Wind Farm | Huntington, VT
     

  • Bean Burgers* | Black Bean Burgers & Sweet Potato Burgers | Vermont Bean Crafters | Waitsfield, VT
     

  • Tortillas & Beans * | All Souls Tortilleria - Warren, VT  |  Vermont Bean Crafters | Waitsfield, VT
     

  • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
     

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

 

Cooking & Storage Tips

Eat this first:

Watermelon Radishes! Under their pale green skin is a bright pink center. They’re really delicious for a crisp snack in hummus or dip! Or, pickle them for an extra crisp and crunchy snack.

Pea Shoots in the variety packages are a nutrient powerhouse - eat them ASAP for the best flavor and texture!

Recipes

Pickled Watermelon Radishes recipe by Food52 (one of our favorite sources for recipes!) This is an easy pickled radish recipe that uses only a few other ingredients that you likely already have at home! Pickled radishes will add an interesting and delicious acidic flavor to your meal.

Beet, Apple & Red Cabbage Salad with Feta recipe from Rhodes: This Beet, Apple & Red Cabbage Salad with Feta recipe is a combination that we love! The recipe we found might need a few adjustments to fit what you have on hand. Try out your own version!

Beet and Cabbage Sauerkraut from Feasting at Home: Want to try making your own fermented vegetables? Try this vibrant purple version of sauerkraut, made with red beets and red cabbage.

15-minute Stir Fried Steak Tacos from The Food Network: Beef Top Round, also known as stir fry steak, is great because it cooks quickly at high heat over a short amount of time. Use the beef top round in place of the skirt steak in this Food Network beef taco recipe! We suggest the watermelon radish, red onion, red cabbage, and feta from this week's share as possible toppings, and you can put it all in the All Souls corn tortillas. If you like, a salsa verde would also add some more flavor and spice to your taco.

Newsletter | Week of December 3, 2018

 
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Meet Vermont Bean Crafters! Vermont Bean Crafters is a group of friends committed to bringing local and organic fare to their community. All of their products are at least 90% locally grown and organic by weight, and the only distantly-sourced ingredients they use are salt and spices. You can even see their Farm Sources page for a list of their ingredients and where they're grown. Vermont Bean Crafters’ burgers and other items are all Gluten-Free, Plant-based and Vegan, GMO-free, and made in the Mad River Food Hub's Nut-Free facility. They provide a seasonally-fluctuating menu of bean and vegetable burger varieties, as well as a myriad of week-to-week market-fresh concoctions available exclusively at farmer's markets, and special events. This week, they’ve also packed up some delicious white beans for our Omnivore and Localvore Packages as well. 

In Our Baskets This Week

*Certified Organic
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Rainbow Carrots* | River Berry Farm, Fairfax, VT

Parsley* | Pete’s Greens, Craftsbury, VT

Garlic* | Burnt Rock Farm, Huntington, VT

Fingerling Potatoes* | Burnt Rock Farm, Huntington, VT

Baby Blue Hubbard Squash* | Burnt Rock Farm, Huntington VT

Variety Size Only: Baby Braising Greens* | Jericho Settlers’ Farm, Jericho, VT

Variety Size Only: Bouquet Garni* | Red Wagon Herbs, Hinesburg, VT

Omnivore Package

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

Pasture Raised Sausage (either Red Wine & Garlic or Sweet Italian flavor) | Maple Wind Farm, Huntington/Richmond, VT and Snug Valley Farm, East Hardwick, VT

White Beans* | Vermont Bean Crafters, Waitsfield, VT

Chicken Stock | Joe’s Kitchen, East Montpelier, VT

Localvore Package

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

Pasture Raised Sausage (either Red Wine & Garlic or Sweet Italian flavor) | Maple Wind Farm, Huntington/Richmond, VT and Snug Valley Farm, East Hardwick, VT

White Beans* | Vermont Bean Crafters, Waitsfield, VT

Chicken Stock | Joe’s Kitchen, East Montpelier, VT

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

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Parsley & Fresh Herbs - fresh herbs can build delicious flavor for just about any dish. If you don’t have plans to use them right away, you can easily preserve them! Use our recipe for herb & oil cubes below.

Baby Braising Greens - these tender greens are a real treat for our Variety Size Packages now that winter’s here! Eat these soon for the best quality, flavor, and nutrition.

Recipes


Newsletter | Week of November 26, 2018

 
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Meet Mt. Mansfield Creamery! Stan Biasini and Debora Wickart are the husband-and-wife duo behind the delicious cheese. Stan is a former chef who is now dedicated on mastering their cheese recipes. Together, they produce small batches of seasonally-inspired raw milk cheeses in a creamery only four miles away from their farm. On the farm, Debora milks around 30 registered Holstein and Brown Swiss cows per day, who produce award-winning milk. Their cows are rotationally grazed during warmer months, and fed a grain and hay in the winter months.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Apples*** | Champlain Orchards, Shoreham, VT

Bok Choi* | Miskell’s Premium Organics, Charlotte, VT

Carrots* | Intervale Community Farm, Burlington, VT

Shiitake Mushrooms* | 1000 Stone Farm, Brookfield, VT

Small Yellow Onions* | Burnt Rock Farm, Huntington VT

Variety Size Only: Baby Fennel* | Jericho Settlers’ Farm, Jericho, VT

Omnivore Package

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

Pasture Raised Chicken Breast | Maple Wind Farm, Huntington/Richmond, VT

“Chin Clip” Cheese | Mt. Mansfield Creamery, Morrisville, VT “This firm, decadent cheese starts off buttery and finishes with a nutty flavor. Pairs well with fruits and vegetables or your favorite red wine.” - Note from the cheese maker!

Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

Localvore Package

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

Pasture Raised Chicken Breast | Maple Wind Farm, Huntington/Richmond, VT

Chin Clip Cheese | Mt. Mansfield Creamery,

Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

Bread: Ciabatta Bread* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Bok Choi - this crisp green vegetable can be sauteed and ready to eat in just a few minutes. It pairs well with soy sauce and garlic. Serve in soup, or add to noodles or rice, or serve as a side dish to chicken or salmon.

Fennel might be a new vegetable for many of you! This is another delicious, crisp veggie with a unique flavor. You’ll often see it served raw, thinly sliced for salads (like our recipe below). If you don’t like the flavor raw, you can roast it! Try this recipe - Roasted Apple & Fennel with Toasted Hazelnuts and Goat Cheese

Learn a little more about fennel in our Tender Profile blog post!

Recipes


Newsletter | Week of November 19, 2018

 
CranberryBob.jpg
 

Meet Cranberry Bob! Bob Lesnikoski, of Vermont Cranberry Company, has been growing cranberries in Fletcher, Vermont since 1996. The farm grows about three acres of cranberries in constructed bogs. Bob happens to be a fisherman and mushroom forager as well! Vermont Cranberry Co. cranberries are grown using sustainable and ecological methods. 

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Brussels Sprouts** | Lewis Creek Farm, Starksboro, VT

Cranberries** | Vermont Cranberry Company, Fletcher, VT

Shallots* | Maple Wind Farm, Richmond/Huntington, VT

Braising Greens Mix* | Jericho Settlers’ Farm, Jericho, VT

Gold Potatoes* | Burnt Rock Farm, Huntington VT

Variety Size Only: Asian Pears*** | Champlain Orchards, Shoreham, VT

Omnivore Package

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

Pasture Raised Chorizo Sausage | Maple Wind Farm, Huntington/Richmond, VT

Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

Maple Syrup (Amber)* | Square Deal Farm, Walden, VT

Localvore Package

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

Pasture Raised Chorizo Sausage | Maple Wind Farm, Huntington/Richmond, VT

Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

Maple Syrup (Amber)* | Square Deal Farm, Walden, VT

Bread: Polenta Bread* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Braising Greens Mix. Try a simple saute with butter and garlic!

Not in charge of cranberry sauce this year? Try Cranberry-Pear Crisp or homemade Cranberry Muffins with Walnut Crumb Topping!

Recipes

Thanksgiving Classics - Two Ways!

Brussels Sprouts: If your stovetop and oven will be full, try making slow-cooker Brussels sprouts! The vinegar will thicken during cooking for a delicious glaze. Or, if you have room in the oven, try roasting your Brussels sprouts, and build flavor with toasted nuts and a pungent local Vermont blue cheese!

Cranberry Sauce: You can stick with a very Vermont version, with apple cider and maple syrup added for sweetness, to balance the tart flavor of these fresh cranberries. Or, you can add in spices and citrus - with orange, ginger, and clove, for a more exotic addition to your Thanksgiving table!

Stuffing: Whether you’re starting with a stuffing mix or a fresh loaf of bread, you can build flavor in many different ways. Try a rich and savory chestnut and sausage stuffing for a hearty, filling side. Or, build vegetarian-friendly flavor with mushrooms for umami and celeriac for a light celery flavor that’s seasonally appropriate.

Newsletter | Week of November 12, 2018

Diggers+Mirth+Collective+Farm+Harvest+in+the+Intervale.jpg

Meet the Diggers! Diggers’ Mirth Collective Farm is one of the certified organic farms located in Burlington’s Intervale… just down the road from the Intervale Food Hub and the Intervale Center! The Diggers have a unique cooperative model with a focus on local food access. You can find their Veggie Truck driving around the Old North End on warm summer evenings! In the picture above, the crew is harvesting mesclun mix on a late summer day. This week’s mesculn delivery will be our last delivery of a veggie harvested from an outdoor field until spring. We’ll deliver greens that are grown in hoop houses and greenhouses during our colder seasons.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers

Vermont Vegetable Package

Garlic * | Burnt Rock Farm, Huntington VT & Bella Farm, Monkton, VT

Leeks** | Lewis Creek Farm, Starksboro, VT

Shiitake Mushrooms* | 1000 Stone Farm, Brookfield, VT

Napa Cabbage* | Intervale Community Farm, Burlington’s Intervale, VT

Sweet Dumpling Squash* | Burnt Rock Farm, Huntington VT

Variety Size Only: Mesclun* | Diggers’ Mirth Farm, Burlington’s Intervale, VT

Variety Size Only: Cilantro* | Diggers’ Mirth Farm, Burlington’s Intervale, VT

Omnivore Package

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

Pasture Raised Chicken Drumsticks | Maple Wind Farm, Huntington & Richmond, VT

Vegetable Broth | Joe’s Kitchen, East Montpelier, VT

Kimchi* | Flack Family Farm, Enosburg Falls, VT

Localvore Package

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

Pasture Raised Chicken Drumsticks | Maple Wind Farm, Huntington & Richmond, VT

Vegetable Broth | Joe’s Kitchen, East Montpelier, VT

Kimchi* | Flack Family Farm, Enosburg Falls, VT

Bread: Baguette* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

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  |  Montreal Spice and Andouille  |  Maple Wind Farm, Huntington & Richmond, VT

Ground Beef  |  Maple Wind Farm, Huntington & Richmond, VT and Snug Valley Farm, East Hardwick VT

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

Bean Burgers  |  Black Bean and Sweet Potato  |  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 & Storage Tips

Eat this first: Mesclun (for members with the Variety Package) This flavorful green will make a delicious quick salad! Try adding some roasted squash to your salad!

And, napa cabbage and mushrooms.

Napa cabbage has a nice tender texture that makes it much easier to use and quicker to cook down that a standard green cabbage.

Mushrooms will have the best flavor and texture if you use them up quickly!

Recipes

Newsletter | Week of November 5, 2018

Onions at Burnt Rock Farm. Courtesy of Burnt Rock Farm.

Onions curing for storage at Burnt Rock Farm in Huntington, VT. Burnt Rock Farm is located in the Huntington River Valley, just about 25 miles southeast of Burlington, VT. Justin Rich and his crew specialize in growing certified organic vegetable varieties that will store well for Vermont’s cold winter months.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers

Vermont Vegetable Package

Rainbow Carrots* | River Berry Farm, Fairfax, VT

Celeriac* | Intervale Community Farm

Spigariello* | Diggers’ Mirth Collective Farm, Burlington, VT (see cooking tips below for more info!)

Yellow Onions* | Burnt Rock Farm, Huntington VT

Sweet Potatoes* | Burnt Rock Farm, Huntington VT

Variety Size Only: Red Potatoes* | Valley Dream Farm, Cambridge, VT

Omnivore Package

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

Grass-Fed Beef Stew Meat | Health Hero Farm, South Hero, VT and Snug Valley Farm, East Hardwick, VT

Beef Broth | Joe’s Kitchen, East Montpelier, VT

Cultured Butter | Ploughgate Creamery, Fayston, VT

Localvore Package

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

Grass-Fed Beef Stew Meat | Health Hero Farm, South Hero, VT and Snug Valley Farm, East Hardwick, VT

Beef Broth | Joe’s Kitchen, East Montpelier, VT

Cultured Butter | Ploughgate Creamery, Fayston, VT

Bread: Rustic Rolls* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

Bread: Rustic Rolls* | Red Hen Baking Co., Middlesex, VT

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Spigariello

This leafy green vegetable is an heirloom variety that’s very similar to broccoli raab or kale - it’s in the brassica (kale/broccoli/cabbage) family, but the flavor is mild and slightly sweet. Traditionally, spigariello is native to southern Italy. Trim the stems if they’re tougher than you like.

We recommend sautéing spigariello with butter and olive oil, some thinly sliced onion and/or garlic, some red pepper flakes, and a drizzle of balsamic vinegar! You can serve it as a side dish or stir into your favorite pasta.

What’s that? Celeriac - (the lumpy one!) this is probably a new vegetable for many of you! The texture is surprisingly light and less starchy than a potato or most other root vegetables, so it can add a nice light airiness to dishes. The flavor is very much like celery, so you can use it in soups and slaws, to replace celery (especially because organic celery does not grow easily in Vermont).

Just give it a good scrub and peel it with a knife or regular vegetable peeler to get the rough outer layer cleaned off. Then you can slice it, dice it, grate it, or cut it into thin matchsticks for a variety of recipes! We feature it a few ways this week
- Raw (in apple-carrot-celeriac slaw)
- Scalloped and baked with potatoes
- Roasted with carrots and sweet potatoes into “Seasonal Fries”

Tender Profile

Recipes