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Newsletter | Week of October 15, 2018

Does Leap

Meet Does Leap! This innovative, diversified certified organic farm in Northern Vermont is home to the adorable goats behind our chevre and feta cheese. Raising animals on lush green pastures in the Green Mountains results in an exceptional quality of food. "We enjoy producing food that people love and in a way that improves our farm and enriches both our lives and our landscapes."

 

In Our Baskets This Week

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

Vermont Vegetable Package

  • Baby Spinach* | Diggers’ Mirth Collective Farm, Burlington’s Intervale, and Burnt Rock Farm, Huntington VT

  • Red Potatoes* | Valley Dream Farm, Cambridge VT

  • Carrots* | Pitchfork Farm, Burlington VT

  • Chioggia Beets* | Pitchfork Farm, Burlington VT

  • Hosui Asian Pears*** | Champlain Orchards, Shoreham VT

  • Brussels Sprouts* | Kettle Song Farm, Worcester VT

  • Variety Size Only: “Festival” Sweet Dumpling Squash* | Burnt Rock Farm, Huntington VT

Omnivore Package

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

  • Grass Fed Sirloin Steak | Health Hero Farm, South Hero, VT and Snug Valley Farm in East Hardwick, VT

  • Feta Goat Cheese* | Does’ Leap Farm, Bakersfield, VT

  • Chimichurri Sauce | Joe’s Kitchen, Screamin’ Ridge Farm, East Montpelier, VT

Localvore Package

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

  • Grass Fed Sirloin Steak | Health Hero Farm, South Hero, VT and Snug Valley Farm in East Hardwick, VT

  • Feta Goat Cheese* | Does’ Leap Farm, Bakersfield, VT

  • Chimichurri Sauce | Joe’s Kitchen, Screamin’ Ridge Farm, East Montpelier, VT

  • Bread: Waitsfield Common* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: Baby Spinach and Brussels Sprouts

Week 20, here we go! This week is the start of “storage crop season.” Farms are wrapping up the last of their harvests from the field - including vegetables that were grown especially for their flavor and capacity to store well into the colder months for us to enjoy.

We’re featuring some great varieties of these vegetables to keep things interesting! The “chioggia” beets have a striped inner flesh that makes them visually interesting - but you can use them in any beet recipe.

The “Festival” sweet dumpling squash is colorful and a great manageable size - and it makes a perfect bowl!

Brussels sprouts have come into season a little earlier than we expected, and we were available to source some (though relatively small bags) for everyone this week! Perfect for a side dish or salad.

Our best cooking tip for this week is ROASTING! In the recipes below, we roasted a big batch of beets, carrots, brussels sprouts, and squash. That way, you can cook once and have lots of meals. We’ve added them to soup and salad, and you could also add them to grain bowls or serve them as side dishes over the course of the week.

 

Recipes

Newsletter | Week of October 8, 2018

does leap.jpg

Meet BTV Honey! BTV Honey, owned by Beekeepers Bill Mares and Dan Goosens, features honey from hives in the Burlington area — including hives right here in the Intervale!

 

In Our Baskets This Week

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

Vermont Vegetable Package - Starter

  • Bok Choi* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Honeynut Winter Squash* | Maple Wind Farm, Huntington & Richmond, VT

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

  • Garlic* | Burnt Rock Farm, Huntington, VT and Bella Farm, Monkton, VT

  • Mushrooms* | 1000 Stones Farm, Brookfield, VT (a new producer to the Intervale Food Hub!)

Vermont Vegetable Package - Variety

  • Bok Choi* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Honeynut Winter Squash* | Maple Wind Farm, Huntington & Richmond, VT

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

  • Garlic* | Burnt Rock Farm, Huntington, VT and Bella Farm, Monkton, VT

  • Mushrooms* | 1000 Stones Farm, Brookfield, VT (a new producer to the Intervale Food Hub!)

  • “Blondee” Apples*** | Champlain Orchards, Shoreham, VT

  • Romaine Lettuce* | River Berry Farm, Fairfax, VT

Vermont Vegetable Package - Value

  • Bok Choi* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Honeynut Winter Squash* | Maple Wind Farm, Huntington & Richmond, VT

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

  • Mushrooms* | 1000 Stone Farm, Brookfield, VT (a new producer to the Intervale Food Hub!)

  • “Blondee” Apples*** | Champlain Orchards, Shoreham, VT

  • Romaine Lettuce* | River Berry Farm, Fairfax, VT

Omnivore Package

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

  • Wild Alaskan Salmon Fillet | Starbird Fish, Burlington, VT

  • Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

  • Honey | BTV Honey, Burlington, VT (To slow crystallization, store honey in a tightly lidded container at room temperature. Honey can also be frozen, which stops crystallization, but it should never be kept in the refrigerator, which speeds it up. Heating can degrade the honey, so heat should be avoided whenever possible.)

Localvore Package

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

  • Wild Alaskan Salmon Fillet | Starbird Fish, Burlington, VT

  • Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

  • Honey | BTV Honey, Burlington, VT (To slow crystallization, store honey in a tightly lidded container at room temperature. Honey can also be frozen, which stops crystallization, but it should never be kept in the refrigerator, which speeds it up. Heating can degrade the honey, so heat should be avoided whenever possible.)

  • Bread: Baguette* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

MONTHLY SUBSCRIPTIONS

  • Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT

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

  • Pasture Raised Sausage | Maple Wind Farm | Huntington, VT
    Flavors: Sweet Italian and Chorizo

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

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

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

  • Wild Fish | Starbird Fish | Burlington, VT | Varieties: Coho Salmon and Cod

 

Cooking & Storage Tips

Eat this first: Bok Choi and Mushrooms

Did you know leafy green Bok Choi is a nutritional powerhouse? It also takes about 5 minutes to prepare, which we love. Check out the Tender Profile below to learn more about it!

We’re very excited to introduce you to mushrooms from 1000 Stone Farm. As many of you may know, we used to source organic Vermont mushrooms from a small producer in Colchester. However, when he scaled down his business, we were stuck! We had difficulty finding enough organic mushrooms in Vermont, so we partnered with an organic family farm in Maine for about a year. Now, we’ve found a wonderful partner in 1000 Stone Farm, and beautiful, fresh, high quality mushrooms. Enjoy!

Honeynut Squash is here! This is a special new variety of winter squash, developed by Dan Barber and co, chef and co-owner of Blue Hill Farm / Blue Hill at Stone Barns, and Cornell University’s plant breeding program. The idea was to create more flavor in a smaller package. Read the story here on Bon Appetit! You can use this honeynut squash is just about any of your favorite winter squash recipes.

 

Tender Profiles

Learn some fun facts about these local ingredients, and check out recipes for each one as well!

Recipes

Newsletter | Week of October 1, 2018

Pitchfork Farm

Meet Pitchfork Farm! This certified organic farm is located in Burlington’s Intervale, right down the road from the Intervale Food Hub & the Intervale Center offices. The Intervale is also home to Diggers’ Mirth Collective Farm, Intervale Community Farm, and several other farms that all specialize in growing delicious, certified organic fruit, vegetables, and herbs. It’s amazing how much food is grown right here in Burlington! Here, the Pitchfork Farm crew is harvesting arugula.

 

In Our Baskets This Week

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

Vermont Vegetable Package

  • Mesclun* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Carrots* | Pitchfork Farm, Burlington’s Intervale

  • Sweet Peppers* | Intervale Community Farm, Burlington’s Intervale & River Berry Farm, Fairfax, VT

  • Broccoli** | Lewis Creek Farm, Starksboro

  • “Beurre D’Anjou” Pears*** | Champlain Orchards, Shoreham, VT

  • Variety Size only: Arugula* | Pitchfork Farm, Burlington’s Intervale



Omnivore Package

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

  • Grass Fed Ground Beef | Maple Wind Farm in Huntington/Richmond, VT

  • “Halfpipe” Cheese | Mt. Mansfield Creamery in Morrisville, VT

  • “Pink Lady” Fermented Vegetables* | Flack Family Farm in Enosburg Falls, VT

Localvore Package

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

  • Grass Fed Ground Beef | Maple Wind Farm in Huntington/Richmond, VT

  • “Halfpipe” Cheese | Mt. Mansfield Creamery in Morrisville, VT

  • “Pink Lady” Fermented Vegetables* | Flack Family Farm in Enosburg Falls, VT

  • Bread: Rustic Rolls* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Ciabatta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: GREENS - arugula and mesclun are the most perishable - be sure to eat these first!

The first broccoli of the season coming in from Lewis Creek Farm (the same farm that we received cauliflower from last week)! These cruciferous vegetables (the plant family that also includes arugula, Brussels sprouts, kale, cabbage, cauliflower and broccoli) are super-nutritious, featuring fiber; Vitamins C, E, and K; carotenoids, folate, and minerals. They can be finicky and tough to grow in Vermont because of weather & pests, but we’re working with lots of great farms that are learning how to manage these factors while using safe, sustainable practices.

Arugula (also a cruciferous vegetable) has a peppery, spicy taste that’s a little more exciting than other mild greens. You can add it to your mesclun salad mix for more flavor. Or, you can add this to pizza or pasta for a simple, flavorful meal. Try this recipe for “Lemony Pasta with Wilted Arugula”from Martha Stewart, or a Mediterranean-inspired “Chickpea, Red Pepper, and Arugula Salad” from MyRecipes.

 

Tender Profiles

Learn some fun facts about these local ingredients, and check out recipes for each one as well!

Recipes

Newsletter | Week of September 24, 2018

 Meet Justin Rich of Burnt Rock Farm! Burnt Rock Farm specializes in growing late-season vegetables and vegetables that store well into Vermont’s colder months. As you’ll see below, this week highlights a whole variety of delicious Burnt Rock Farm vegetables

Meet Justin Rich of Burnt Rock Farm! Burnt Rock Farm specializes in growing late-season vegetables and vegetables that store well into Vermont’s colder months. As you’ll see below, this week highlights a whole variety of delicious Burnt Rock Farm vegetables

 

In Our Baskets This Week

*Certified Organic **Ecologically GrownMeet Our Farmers and Food Makers

Vermont Vegetable Package

  • Sweet Potatoes * | Burnt Rock Farm in Huntington

  • Delicata Squash * | Burnt Rock Farm in Huntington

  • Red Onions* | Burnt Rock Farm in Huntington

  • Cauliflower ** | Lewis Creek Farm in Starksboro

  • Variety and Starter Size only: Baby Spinach * | Diggers’ Mirth Collective Farm in Burlington’s Intervale & Burnt Rock Farm

  • Variety and Value Size only: Baby Lettuce * | Pitchfork Farm in Burlington

  • Variety and Value Size only: Sweet Corn * | River Berry Farm in Fairfax


Omnivore Package

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

  • Pasture Raised Chicken Breast | Maple Wind Farm in Huntington/Richmond

  • Cultured Butter | Ploughgate Creamery in Fayston

  • Frozen Berries (Raspberries or Strawberries) * | Adam’s Berry Farm in Charlotte

Localvore Package

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

  • Pasture Raised Chicken Breast | Maple Wind Farm in Huntington/Richmond

  • Cultured Butter | Ploughgate Creamery in Fayston

  • Frozen Berries (Raspberries or Strawberries) * | Adam’s Berry Farm in Charlotte

  • Bread: Ciabatta* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Ciabatta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: GREENS - baby spinach and/or baby lettuce are the most perishable - be sure to eat these first!

The first winter squash of the season coming in from Burnt Rock Farm! We love winter squash - it’s easy to cook, tastes delicious, and pairs well with just about everything in this week’s basket. With the weather cooling off, we're starting to see a true Fall bounty.

Another exciting/newer item for us is cauliflower from Lewis Creek Farm!. Hank at Lewis Creek has figured out how to produce some of the best looking cauliflower in VT - that definitely rivals California grown. It's the variety that counts - this variety features self-wrapping leaves that naturally grow around the cauliflower head, shading it out from the sun, resulting in a blanched (white) color. While there’s no real difference in flavor, many of us have grown accustomed to a bright white cauliflower. Back in the day, growers who wanted the bright while color would have to tie the leaves over the flower to block to sun, which turns the cauliflower yellow... in this case, the plant does the work!

 

Tender Profiles

Learn some fun facts about these local ingredients, and check out recipes for each one as well!

Recipes


Newsletter | Week of September 17, 2018

 Jon Tisbert at Valley Dream Farm in Cambridge with some beautiful gold potatoes.

Jon Tisbert at Valley Dream Farm in Cambridge with some beautiful gold potatoes.

 

In Our Baskets This Week

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

Vermont Vegetable Package

  • Mesclun * | Pitchfork Farm in Burlington

  • Gold Potatoes * | Valley Dream Farm in Cambridge

  • Harrow Crisp Pears ** | Champlain Orchards in Shoreham

  • Rainbow Bell Peppers * | Intervale Community Farm in Burlington & River Berry Farm in Fairfax

  • Lacinato Kale * | Valley Dream Farm in Cambridge, Pitchfork Farm in Burlington, Lewis Creek Farm in Starksboro

  • Variety Size only: Leeks * | Jericho Settlers’ Farm in Jericho

  • Variety Size only: Romanesco Cauliflower * | Maple Wind Farm in Huntington/Richmond

Omnivore Package

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

  • Pasture Raised Chorizo Sausage | Maple Wind Farm in Huntington/Richmond

  • Soldier Beans (cooked & frozen) * | Vermont Bean Crafters in Waitsfield

  • Roasted Vegetable Broth * | Joe’s Kitchen in East Montpelier

Localvore Package

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

  • Pasture Raised Chorizo Sausage | Maple Wind Farm in Huntington/Richmond

  • Soldier Beans (cooked & frozen) * | Vermont Bean Crafters in Waitsfield

  • Roasted Vegetable Broth * | Joe’s Kitchen in East Montpelier

  • Bread: Polenta Bread* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Polenta Bread*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  • Mesclun - this flavorful salad mix is definitely the most perishable item this week.

  • Pears can be stored on the counter and may need 1-3 days to ripen. Once they reach the ripeness you like, you can move them into the fridge to slow ripening and help them last longer. These pears should be crisp and are great for snacking, salads, and baking!

  • Another delicious pear recipe we wanted to share: Roasted Cinnamon Pears with Dark Chocolate Sauce

 

Tender Profiles

Learn some fun facts about these ingredients!

Recipes


Newsletter | Week of September 10, 2018

 

In Our Baskets This Week

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

Vermont Vegetable Package

  • Hot Peppers: jalepeno, cayenne, habanero and/or serrano * | Pitchfork Farm in Burlington & Maple Wind Farm in Huntington/Richmond

  • Green Cabbage* | River Berry Farm in Fairfax

  • Corn* | River Berry Farm in Fairfax

  • Tomatoes* | Intervale Community Farm in Burlington & River Berry Farm in Fairfax & L’Abri in Quebec (through Deep Root Cooperative in VT)

  • Cilantro* | Diggers’ Mirth Collective Farm

  • Variety Size only: Plums** | Champlain Orchards

  • Variety Size only: Shallots* | Maple Wind Farm in Huntington/Richmond

Omnivore Package

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

  • Wild Alaskan Cod | Starbird Fish in Burlington

  • Corn Tortillas* | All Souls Tortilleria in Warren

  • Whole Plain Yogurt* | Butterworkd Farm in West Fairfield

Localvore Package

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

  • Wild Alaskan Cod | Starbird Fish in Burlington

  • Corn Tortillas* | All Souls Tortilleria in Warren

  • Whole Plain Yogurt* | Butterworkd Farm in West Fairfield

  • Bread: Cyrus Pringle* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Cyrus Pringle*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

Monthly Subscriptions

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

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

  • Pasture-Raised Sausage  |  Hot Italian & Montreal Spice  |  Maple Wind Farm, Huntington, VT
     

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

  • Tortillas & Beans * | Soft White Corn Tortillas & Black Beans  |  All Souls Tortilleria, - Warren, VT and Vermont Bean Crafters, Waitsfield, VT
     

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

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  • Hot Peppers are a special item that we love to include once each summer! We’ve included lots of different recipes to feature hot peppers this week: salsa, stir fry, yogurt sauce, and pickling. We highly recommend pickling them - it will help cut back on their heat, and you can use them slowly :) Remember: be very cautious while cutting them and be sure to wash your hands thoroughly after handling them!

  • Cilantro is a delicious and very versatile herb. We’ve featured it in most recipes this week, but we encourage you to look for inspiration for the many sauces and marinades it can be used it - like this collection of 40 Cilantro Recipes!

 

Tender Profiles

Learn some fun facts about these ingredients!

Recipes


Newsletter | Week of September 3, 2018

 Fields at Burnt Rock Farm follow along the path of the river in Huntington, VT. This week, we have lettuce, cherry tomatoes, ppotatoes, and garlic coming from the team at Burnt Rock Farm.

Fields at Burnt Rock Farm follow along the path of the river in Huntington, VT. This week, we have lettuce, cherry tomatoes, ppotatoes, and garlic coming from the team at Burnt Rock Farm.

 

In Our Baskets This Week

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

Vermont Vegetable Package

  • Lettuce* | Pitchfork Farm in Burlington & River Berry Farm in Fairfax

  • Cherry Tomatoes* | Burnt Rock Farm in Huntington & River Berry Farm in Fairfax & Rockville Market Farm in Starksboro

  • "Pristine" Apples** | Champlain Orchards

  • Red Potatoes* | Burnt Rock Farm in Huntington

  • Garlic* | Bella Farm in Monkton & Burnt Rock Farm in Huntington

  • Variety Size only: Oregano* | Red Wagon Plants in Hinesburg

  • Variety Size only: Bell & Italian Peppers* | Pitchfork Farm in Burlington

Omnivore Package

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

  • Beef Sirloin/Strip Steak | Maple Wind Farm in Huntington & Health Hero Farm in South Hero & Snug Valley Farm in East Hardwick

  • Chévre Goat Cheese* | Does' Leap Farm

  • Salted Bourbon Goat Milk Caramel | Fat Toad Farm in Brookfield

Localvore Package

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

  • Beef Sirloin/Strip Steak | Maple Wind Farm in Huntington & Health Hero Farm in South Hero & Snug Valley Farm in East Hardwick

  • Chévre Goat Cheese* | Does' Leap Farm

  • Salted Bourbon Goat Milk Caramel | Fat Toad Farm in Brookfield

  • Bread: Baguette* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  • Eat this first: Lettuce - this week's beautiful leafy green lettuce should be chopped up for a salad right away. Yum!

  • Cherry Tomatoes will have the best flavor and texture if you keep them out of the fridge - just be sure to eat them within a couple of days when they've reached perfect ripeness, so they don't spoil.

 

Recipes

Our Recipe Team had Monday off for Labor Day, so we've put together a collection of recipes from other blogs and websites to get you though this week!

Pan Seared Oven Roasted Strip Steak

Steak and Potato Salad with Goat Cheese

Pepper and Steak Fajitas

Try these recipes for baked caramel applescaramel apple tarts, or caramel apple skillet pancakes from Fat Toad Farm

Or, try a simple Apple Crisp

Pasta with roasted cherry tomatoes, garlic, and oregano (Try 20-Minute Cherry Tomato Penne Pasta if you like to have a recipe to follow)

Stuffed Peppers with Goat Cheese, Garlic, and Cherry Tomatoes

Potato Salad with Cherry Tomatoes and Capers (written by local award-winning chef Molly Stevens)

 

Newsletter | Week of August 27, 2018

veggies 1.jpg

 

In Our Baskets This Week

*Certified Organic | Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Cucumbers* | Shadow Creek Farm in Fairfax & Valley Dream Farm in Cambridge
  • Mesclun (salad greens)* | Diggers' Mirth Collective Farm in Burlington
  • Sweet Corn* | River Berry Farm in Fairfax
  • Slicing Tomatoes * | Intervale Community Farm in Burlington & River Berry Farm in Fairfax
  • Red Onions* | Burnt Rock Farm in Huntington
  • Variety Size only: Basil* | Red Wagon Plants in Hinesburg
  • Variety Size only: Swiss Chard* |  Miskell's Premium Organics in Charlotte

Omnivore Package

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

  • Wild Alaskan Halibut Fillet | Starbird Fish, Burlington
  • Cultured Butter | Ploughgate Creamery in Fayston
  • Black Beans* (frozen & cooked) | Vermont Bean Crafters in Waitsfield

Localvore Package

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

  • Wild Alaskan Halibut Fillet  | Starbird Fish, Burlington
  • Cultured Butter | Ploughgate Creamery in Fayston
  • Black Beans* (frozen & cooked) | Vermont Bean Crafters in Waitsfield
  • Bread: Mad River Grain* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm

 

Weekly Subscriptions

Bread: Mad River Grain*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  • Eat this first: Mesclun, Sweet Corn, (and Basil if you have the Variety Package)! For the best nutrition, texture, and flavor, treat yourself to a fresh green salad for dinner the same night you get your basket! Sweet corn will start to get tougher as the sugars turn to starch after it's picked, so we recommend steaming or grilling sweet corn sooner than later.
     
  • Tomatoes will have the best flavor and texture if you keep them out of the fridge - just be sure to eat them within a couple of days when they've reached perfect ripeness, so they don't spoil. 
     
  • Store cucumbers in a bag in the fridge with a paper towel to prevent too much moisture from building up. Remember that these make a great snack sliced up with just a sprinkle of salt!
     
  • Leafy green Swiss Chard should be stored in plastic to keep it crisp, but with a paper towel to prevent moisture build up (or eat it sooner!) We love sauteing chard with butter and serving with pasta for a super-simple, delicious meal. Add sausage for an omnivore version!
 

Recipes

A few other recipes for inspiration:

Quick-Pickled Red Onions (great for topping salad, burgers, and tacos)

Blackened Halibut Tacos with Bean and Corn Salsa (Another option for the Omnivore and Localvore Packages)

Basil Butter (Use up & preserve your basil before it goes bad - store in the fridge or freezer and use to top veggies and bread!)

Tender Profiles

Newsletter | Week of August 20, 2018

Intervale Food Hub Week of August 20

 

In Our Baskets This Week

*Certified Organic **"Eco Grown" (Not certified, but currently transitioning the farm to organic) | Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Green Beans* | Shadow Creek Farm in Fairfax & Lewis Creek Farm in Starksboro
  • Cherry Tomatoes* | River Berry Farm in Fairfax
  • Lettuce* | River Berry Farm in Fairfax
  • Zucchini and Summer Squash* | Intervale Community Farm in Burlington & River Berry Farm in Fairfax
  • Rainbow Bell Peppers* | River Berry Farm in Fairfax & Jericho Settlers Farm in Jericho
  • Variety Size only: Watermelon** | Full Belly Farm in Monkton, VT

Omnivore Package

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

  • Pasture-Rasied Chicken Thighs | Maple Wind Farm, Huntington & Richmond
  • "Chin Clip" Cheese | Mt. Mansfield Creamery
  • Sofrito Sauce | Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

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

  • Pasture-Rasied Chicken Thighs | Maple Wind Farm, Huntington & Richmond
  • "Chin Clip" Cheese | Mt. Mansfield Creamery
  • Sofrito Sauce | Joe's Kitchen at Screamin' Ridge Farm
  • Bread: Waitsfield Common* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm

 

Weekly Subscriptions

Bread: Waitsfield Common*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  • Eat this first: Lettuce! For the best nutrition, texture, and flavor, treat yourself to a fresh green salad for dinner the same night you get your basket! This large leafy lettuce would also be perfect for making lettuce wraps.
     
  • Bell Peppers will store well in the fridge through the week, but for the best flavor and texture, we recommend eating them soon. keep in plastic and add a paper towel or vent to help keep moisture at bay in the crisper drawer. Don't forget that these make delicious snacks for dipping in hummus too!
     
  • Tomatoes will have the best flavor and texture if you keep them out of the fridge - just be sure to eat them within a couple of days when they've reached perfect ripeness, so they don't spoil. 
     
  • Green beans, zucchini, and summer squash will hold well through the week - but don't let them pile up! These delicious vegetables have endless possibilities for meals, and they require very minimal cooking. Be sure to check out our "Tender Profiles" below to see recipe collections for each vegetable!
     
  • Watermelon - what a great summer treat! Like the cantaoupe, we think the best way to store this melon is to slice it half, then into moon-shaped wedges, then cut cubes off of the rind, and store in a large covered bowl or tupperware in the fridge. Then, you can quickly serve it up as a snack or dessert!
 

Recipes

Tender Profiles

Newsletter | Week of August 13, 2018

week of August 13

 

In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Red Onions* | Burnt Rock Farm in Huntington
  • Cucumbers* | Shadow Creek Farm in Fairfax & Valley Dream Farm in Cambridge
  • New Potatoes* | Valley Dream Farm inCambridge
  • Tomatoes* | Intervale Community Farm in Burlington & River Berry Farm in Fairfax
  • Sweet Corn* | River Berry Farm in Fairfax
  • Variety Size & Value Size only: Green Peppers* | River Berry Farm in Fairfax
  • Variety Size only: Cantaloupe* | Intervale Community Farm in Burlington

Omnivore Package

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

  • Ground Wild Alaskan Salmon | Starbird Fish
  • Feta Goat Cheese* | Does' Leap Farm
  • Basil Pesto | Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Ciabatta Bread* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm

 

Weekly Subscriptions

Bread: Polenta Bread*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 

  •  Eat this first: Sweet Corn! The sugars in sweet corn turn starchy the longer they're stored. They're so easy to steam, boil, or cut off the kernel for salad - enjoy ASAP!
     
  • Tomatoes will have the best flavor and texture if you keep them out of the fridge - just be sure to eat them within a couple of days when they've reached perfect ripeness, so they don't spoil. 
     
  • Cucumbers will also have the best flavor and crunch if eaten within a couple of days. We suggest making a cold salad to keep chilled in the fridge. Or, pickle them if you won't eat them right away! 
     
  • Potatoes should be stored in a cool, dark place. Onions should, too, but onions and potatoes should not be stored next to each other! The gasses given off by the onions will cause the potatoes to spoil, and vice versa. 
     
  • Green Peppers will store well in the fridge as well - keep in plastic and add a paper towel or vent to help keep moisture at bay in the crisper drawer
     
  • Cantaloupe is a great source of Vitamins A, B6 & C, as well as potassium! We think the best way to store this melon is to slice it half, then into moon-shaped wedges, then cut cubes off of the rind, and store in a large covered bowl or tupperware in the fridge. Then, you can quickly serve it up as a snack or dessert! Check out The Easiest Way to Cut A Cantaloupe
 

Recipes

Newsletter | Week of August 6, 2018 Week #10

making hand pies.jpg

 

In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Zucchini & Summer Squash* | Intervale Community Farm, Burlington, and River Berry Farm, Fairfax
  • Mesclun* |  Pitchfork Farm, Burlington
  • Green Beans | Shadow Creek Farm, Fairfax | Lewis Creek Farm, Starksboro
  • Lacinato Kale* | Valley Dream Farm, Cambridge, VT
  • Cherry Tomatoes* | Jericho Settlers' Farm | River Berry Farm; Burnt Rock Farm
  • Garlic  |  Burnt Rock Farm, Huntington | Bella Farm, Monkton
  • Variety Packages: Blueberries* | Adam's Berry Farm, Charlotte

Omnivore Package

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

  • Grass Fed Ground Beef | Maple Wind Farm, Hunington | Health Hero Farm, South Hero
  • Cheddar Cheese | Shelburne Farms
  • Maple Vinaigrette Dressing | Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Rustic Rolls* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm

 

Monthly Subscriptions

  • Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT
     
  • Pasture-Raised Chicken  |  Maple Wind Farm, Huntington, VT
     
  • Pasture-Raised Sausage  |  Breakfast Links & Andouille  |  Maple Wind Farm, Huntington, VT
     
  • Bean Burgers* | Black Bean Burgers & Falafel Burgers  |  Vermont Bean Crafters, Waitsfield, VT
     
  • Tortillas & Beans * | Soft White Corn Tortillas & Black Beans  |  All Souls Tortilleria, - Warren, VT and Vermont Bean Crafters, Waitsfield, VT
     
  • Wild Alaskan Fish  |  Coho Salmon Fillets & Ground Salmon |  Starbird Fish, Burlington, VT
     
  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
 

Storage & Cooking Tips

Eat This First:

  • Mesclun (a mix of baby greens) is best to eat right away. 
  • Garlic should be stored in a dry, cool place (think inside a cabinet, in a bowl) This will prevent it from sprouting!
  • Cherry tomatoes can be stored on the counter for a couple of days. If you won't eat them right away, you could saute them and freeze them to serve with pasta later (but we recommend either snacking on them or lightly sauteeing or roasting them to serve with pasta - a super quick meal)
  • Kale, green beans, and summer squash will store well in your fridge. Just make sure not to let too much moisture build up. Adding a paper towel to the plastic bag will help with that! So will eating or cooking them right away :)
     
  • Be sure to check out the Kale profile below for 3 ways to prepare Kale!

Featured Vegetable

 

Recipes

A look back in time...

We thought we'd share some recipes from our Summer 2017 season with you for even more inspiration! 

 

 

 

 

We're always working to improve the resources we can offer! Please send any feedback or suggestions to us at intervalefoodhub@intervale.org.

Newsletter | Week of July 30, 2018

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In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Green Cabbage* | Intervale Community Farm, Burlington, and Vallons Maraichers (Deep Root Co-Operative Partner)
  • Sweet Onions* | Pitchfork Farm, Burlington
  • Cucumbers* | Shadow Creek Farm, Fairfax and Valley Dream Farm, Cambridge
  • New Potatoes* | Valley Dream Farm, Cambridge, VT
  • Blueberries* | Adam's Berry Farm, Charlotte, VT
  • Variety Package Only: Tomatoes* | Intervale Community Farm, Burlington and River Berry Farm, Fairfax

Omnivore Package

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

  • Pasture Raised Chicken Drumsticks | Maple Wind Farm
  • Trappist Goat Cheese* | Does' Leap Farm
  • Maple Chipotle BBQ Sauce | Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Polenta Bread* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm
 

Weekly Subscriptions

Bread: Polenta Bread*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

  • This week's basket is an amazing summer picnic waiting to happen! All of the items store fairly well, so you can wait until the weekend to make most of these dishes, if you need to. 
  • Tomatoes should never go in the fridge, so make sure to eat them when they've reached perfect ripeness, so they don't spoil on the counter. 
  • Blueberries are less delicate than some of their cousins (we're looking at you, raspberries), but it's still great to use them up in the first few days. And, it's pretty easy to do. 
  • It's really refreshing to have a chilled cucumber salad around, and it's quick and easy to make, so throw one together early in the week, and add it to meals as a crunchy side dish. 
  • Cabbage will last a long time wrapped in plastic in the fridge.
  • Potatoes should be stored in a cool, dark place. Onions should, too, but onions and potatoes should not be stored next to each other! The gasses given off by the onions will cause the potatoes to spoil, and vice versa. 
 

Recipes

The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

Shopping List

If you make all of the recipes that we recommend this week, you'll need these items, in addition to the items you'll receive in your basket. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

  • Produce
    • 1 clove garlic
    • a handful of chives
    • the tops of 4 scallions
    • parsley
    • 1 lemon
  • Bulk/Dry Goods
    • salt
    • pepper
    • all-purpose flour
    • baking powder
    • cinnamon
  • Bottled Items/Condiments
    • sunflower oil and/or olive oil
    • sesame oil
    • white wine vinegar
    • mayo (or vegan mayo)
    • Dijon mustard
  • Refrigerated Goods
    • 1 container sour cream
    • 1 cup milk or almond milk
  • Items from our Localvore Basket or our add-on subscriptions (if you don't get those subscriptions, you should add these to your shopping list)
    • eggs
    • chicken drumsticks
    • barbecue sauce
    • polenta bread
    • Trappist cheese

Tender Profiles

 

Newsletter | Week of July 23, 2018

fullsizeoutput_5db8.jpeg

 

In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Baby Spinach* | Diggers' Mirth Collective Farm/Burnt Rock Farm
  • Zucchini* | Intervale Community Farm/River Berry Farm
  • Blueberries* | Adam's Berry Farm
  • Tomatoes* | River Berry Farm/Intervale Community Farm
  • Basil* | Red Wagon Plants
  • Variety Package Only: Green Beans | Shadow Creek Farm

Omnivore Package

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

  • Pizza Dough* | Red Hen Baking Company
  • Mozzarella Cheese | Maplebrook Farm
  • Pizza Sauce | Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Seeded Baguette* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm
 

Weekly Subscriptions

Bread: Seeded Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

  • If you get the Omnivore or Localvore package, nearly everything you will receive this week can be used to top (or fill) the pizza dough from Red Hen Baking Co. If not, you can always snap up some frozen pizza dough at the store, or make your own!
  • The basil is the most delicate of all the items in the basket. The best way to store basil is by trimming the ends of the stems, and putting the bunch in a glass of water on the counter. Cover loosely with plastic, and the basil will last longer than it would have in the fridge!
  • Baby spinach should be eaten promptly, too. It can be wilted and used in a quiche or as an omelette topping, or made into a green salad. 
  • Next, eat up the blueberries. (That shouldn't be too hard!) You can throw the berries onto yogurt, into a bowl of cereal, bake them into a crisp or a pie, or freeze them for later. 
  • Tomatoes should be used whenever they hit peak ripeness, at which point they should be bright red, and will no longer be hard to the touch. 
  • Finally, you've got the summer squash: the workhorse of the garden. Grill 'em, sauté em, roast em.
  • Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org
 

Recipes

The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

Shopping List

If you make all of the recipes that we recommend this week, you'll need these items, in addition to the items you'll receive in your basket. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

  • Produce
    • shallot
    • any herbs you want on your pizza/stromboli
    • 2 lemons
  • Bulk/Dry Goods
    • salt
    • pepper
    • pickling spices
    • cornmeal
  • Bottled Items/Condiments
    • sunflower oil and/or olive oil
    • white wine vinegar
  • Refrigerated Goods
    • 1 tub ricotta
    • 3 packages cream cheese
    • a stick of dry-cured salami, some prosciutto, or another cured meat you prefer
  • Items from our Localvore Basket or our add-on subscriptions (if you don't get those subscriptions, you should add these to your shopping list)
    • pizza dough
    • tomato sauce
    • fresh mozzarella
    • cheddar cheese
    • eggs

Tender Profiles

 

Newsletter | Week of July 16, 2018

July Meal

 

In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Cherry Tomatoes* | Jericho Settlers Farm, Jericho VT
  • Fresh Garlic* | Burnt Rock Farm, Huntington VT & Bella Farm, Monkton VT
  • Fennel* | Diggers' Mirth Collective Farm, Burlington's Intervale
  • Cucumbers* | Shadow Creek Farm & River Berry Farm, Fairfax, VT
  • Lettuce*  | Pitchfork Farm, Burlington's Intervale
  • Variety Package Only: Blueberries* | Adam's Berry Farm, Charlotte, VT

Omnivore Package

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

  • Wild Alaskan Coho Salmon | Starbird Fish, Burlington VT
  • Whole Plain Yogurt | Butterworks Farm, Westfield VT
  • Honey | BTV Honey, Burlington VT

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Cyrus Pringle Bread* | Red Hen Baking Company, Middlesex VT
  • Pasture Raised Eggs |  Besteyfield Farm, Hinesburg, VT
 

Weekly Subscriptions

Bread: Cyrus Pringle*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

  • Most of the items in this week's baskets store well, and are great raw, or lightly cooked, which is great when the weather is hot. We're excited to get fennel, and can never eat enough cherry tomatoes. 
  • Use the lettuce first. You can dress it with blueberry vinaigrette, and top it with toasted walnuts.
  • If you have the variety package, eat up the blueberries right away, too. (That shouldn't be too hard!) You can throw the berries onto yogurt, into a bowl of cereal, bake them into a crisp or a pie, or freeze them for later. 
  • Then, use the cherry tomatoes -- which should be stored on the counter, never in the fridge.
  • As for fennel, you can use the leafy fennel fronds like a fresh herb, as well as the bulb. If you love the taste, try slicing it thinly and eating it raw in salad. If you're so-so on the taste, try dressing it, roasting it, or sauteeing it with tomatoes and garlic for a more mild flavor.
  • The cucumbers and the fresh garlic will store the longest. Save the garlic stems and the outer layers that you peel off, and put them in your stockpot next time you make meat or veggie stock. 
  • Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org
 

Recipes

The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

Shopping List

If you make all of the recipes that we recommend this week, you'll need these items, in addition to the items you'll receive in your basket. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

  • Produce
    • shallot
    • parsley
    • basil
    • 1 lemon
    • 2 limes
  • Bulk/Dry Goods
    • salt
    • pepper
  • Bottled Items/Condiments
    • sunflower oil and/or olive oil
    • white wine vinegar 
  • Refrigerated Goods
    • Dijon mustard
  • Items from our Localvore Basket or our add-on subscriptions (if you don't get those subscriptions, you should add these to your shopping list)
    • whole milk yogurt
    • salmon fillets
    • honey
    • Cyrus Pringle bread

Tender Profiles

 

Newsletter | Week of July 9, 2018

July 9 Taco Bar

 

In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Mesclun* | Diggers' Mirth Collective Farm
  • Zucchini/Yellow Squash* | Intervale Community Farm/Riverberry Farm
  • Onions* | Jericho Settlers Farm
  • Napa Cabbage* | Diggers' Mirth Collective Farm
  • Snap Peas | Lewis Creek Farm
  • Cilantro* (variety shares only) | Diggers' Mirth Collective Farm

Omnivore Package

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

  • 100% Grass Fed Beef Stir Fry | Health Hero Farm
  • Cultured Butter | Ploughgate Creamery
  • Tortillas, soft white* | All Souls Tortelleria 

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Waitsfield Common* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm
 

Weekly Subscriptions

Bread: Waitsfield Common*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Monthly Subscriptions

  • Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT
     
  • Pasture-Raised Chicken  |  Maple Wind Farm, Huntington, VT
     
  • Pasture-Raised Sausage  |  Sweet Italian & Chorizo  |  Maple Wind Farm, Huntington, VT
     
  • Bean Burgers* | Black Bean Burgers & Falafel Burgers  |  Vermont Bean Crafters, Waitsfield, VT
     
  • Tortillas & Beans * | Soft White Corn Tortillas & Black Beans  |  All Souls Tortilleria, - Warren, VT and Vermont Bean Crafters, Waitsfield, VT
     
  • Wild Alaskan Fish  |  Coho Salmon Fillets & Halibut Fillets  |  Starbird Fish, Burlington, VT
     
  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
 

Cooking & Storage Tips

  • When we looked at this week's Omnivore package, which includes beef and tortillas, and noticed that the variety package included cilantro, it seemed evident that we needed to make TACOS!!! So, this week's recipes add up to a sumptuous and delicious taco bar. Mmm...
  • Eat the mesclun first, and if you have the variety package, use up the cilantro, too. If you have too much to use fresh, check out our recipe for cilantro-onion sauce, or, try freezing it in ice cube trays to use later with salsa, stir fry, etc. 
  • Then, use the snap peas and the Napa cabbage. Both store pretty nicely in the crisper, but it's always great to use veggies as quickly as you can, for maximum nutrition.
  • The zucchini and the onions will store the longest. Zucchini is so versatile - you can grill it, saute it, or slice it into ribbons like pasta. Try frying it into fritters, tossing into pasta, or topping with cheese for a really delicious side dish.
  • Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org
 

Recipes

The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

Shopping List

If you make all of the recipes that we recommend this week, you'll need these items, in addition to the items you'll receive in your basket. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

  • Produce
    • garlic
    • sweet onion
    • carrot
    • basil
    • scallions
    • limes
  • Bulk/Dry Goods
    • salt
    • pepper
    • chipotle or chile powder
  • Bottled Items/Condiments
    • sunflower oil and/or olive oil
    • white wine vinegar 
  • Refrigerated Goods
    • sour cream
  • Items from our Localvore Basket or our add-on subscriptions (if you don't get those subscriptions, you should add these to your shopping list)
    • corn tortillas
    • beef stir-fry meat
    • Mansfield cheese
    • black beans

Tender Profiles

 

Newsletter | Week of July 2, 2018 (Tuesday)

IMG_5242 (1).jpg

 

In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Cucumbers, American slicer* | Jericho Settlers Farm
  • Kale, Lacinato* | Burnt Rock Farm
  • Strawberries* | Last Resort Farm 
  • Baby spinach* | Diggers' Mirth Collective Farm/Burnt Rock Farm
  • Snap Peas | Lewis Creek Farm
  • Salad turnips* (variety shares only) | Pitchfork Farm

Omnivore Package

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

  • Pork sausage, sweet Italian | Maple Wind Farm
  • White beans, cooked & frozen | VT Bean Crafters
  • Vegetable Broth | Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Baguette* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm
 

Weekly Subscriptions

Bread: Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

  • This week, you'll be receiving a few new items, including baby spinach, and snap peas! 
  • We know you don't want to spend time in front of the stove when it's 90 degrees, so our recipes this week are super cool, and super quick! 
  • Eat the strawberries first, and then spinach, as those baby leaves can be a little delicate. After that, use up the snap peas. You can snack on them raw, or cook them briefly. 
  • Kale lasts for a while, but like most things, it's most nutritious the sooner you eat it. 
  • The cucumbers and salad turnips have the longest shelf life of the produce items, but you will want to trim the tops from the salad turnips for storage. Wilt the turnip greens along with the baby spinach for extra flavor and nutrition. The turnips go nicely with this week's white bean & kale dip! 
  • Check out our "Tender Profiles" to find more cooking and storage tips! 

Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org

 

Recipes

The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

Tender Profiles

With our new summer season, we're adding some delicious extra content to our weekly newsletter, and our blog. For one thing, we'll be creating "Tender Profiles" for the fruits and veggies we're sending you in your weekly baskets. "What's 'Tender'?" you may ask... it's like a dating profile for produce! We'll give you each product's vital statistics, other foods that go well with it, and some storage and cooking tips. 

Weekly Shopping List

If you make all of the recipes that we recommend this week, you'll need these items. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

    Newsletter | Week of July 2, 2018 (W/Th)

    IMG_5242 (1).jpg

     

    In Our Baskets This Week

    *Certified Organic | Meet Our Producers

    Vermont Vegetable Package

    • Cucumbers, American slicer* | Jericho Settlers Farm
    • Kale, Lacinato* | Burnt Rock Farm
    • Slicing Tomatoes* | Jericho Settlers Farm 
    • Baby spinach* | Diggers' Mirth Collective Farm/Burnt Rock Farm
    • Snap Peas | Lewis Creek Farm
    • Salad turnips* (variety shares only) | Pitchfork Farm

    Omnivore Package

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

    • Pork sausage, sweet Italian | Maple Wind Farm
    • White beans, cooked & frozen | VT Bean Crafters
    • Vegetable Broth | Joe's Kitchen at Screamin' Ridge Farm

    Localvore Package

    The Localvore Package includes the Omnivore Package above, plus...

    • Baguette* | Red Hen Baking Company
    • Pasture Raised Eggs |  Besteyfield Farm
     

    Weekly Subscriptions

    Bread: Baguette*

    Red Hen Baking Co.

    Cheddar Cheese

    Shelburne Farms

    Pasture Raised Eggs

    Besteyfield Farm

     

    Cooking & Storage Tips

    • This week, you'll be receiving a few new items, including baby spinach, slicing tomatoes, and snap peas! 
    • We know you don't want to spend time in front of the stove when it's 90 degrees, so our recipes this week are super cool, and super quick! 
    • Eat the spinach first, as those baby leaves can be a little delicate. After that, use up the snap peas. You can snack on them raw, or cook them briefly. 
    • Try to eat the tomatoes as they reach peak ripeness. Make sure to store them outside of the fridge: the cold makes them mealy. Kale lasts for a while, but like most things, it's most nutritious the sooner you eat it. 
    • The cucumbers and salad turnips have the longest shelf life of the produce items, but you will want to trim the tops from the salad turnips for storage. Wilt the turnip greens along with the baby spinach for extra flavor and nutrition. The turnips go nicely with this week's white bean & kale dip! 
    • Check out our "Tender Profiles" to find more cooking and storage tips! 

    Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org

     

    Recipes

    The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

    Tender Profiles

    With our new summer season, we're adding some delicious extra content to our weekly newsletter, and our blog. For one thing, we'll be creating "Tender Profiles" for the fruits and veggies we're sending you in your weekly baskets. "What's 'Tender'?" you may ask... it's like a dating profile for produce! We'll give you each product's vital statistics, other foods that go well with it, and some storage and cooking tips. 

    Weekly Shopping List

    If you make all of the recipes that we recommend this week, you'll need these items. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

      Newsletter | Week of June 25, 2018

      IMG_3775.jpg

       

      In Our Baskets This Week

      *Certified Organic | Meet Our Producers

      Vermont Vegetable Package

      • Cherry Tomatoes* | Jericho Settlers Farm
      • Shiitake Mushrooms* | 1000 Stones Farm
      • Strawberries* | Last Resort Farm
      • Mesclun* | Pitchfork Farm
      • Zucchini/Yellow squash* | River Berry Farm/Intervale Community Farm
      • Garlic Scapes* (variety shares only) | Burnt Rock Farm/Bella Farm

      Omnivore Package

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

      • Chicken Breast | Maple Wind Farm
      • Forerunner, raw milk Havarti cheese | Mount Mansfield Creamery
      • Maple vinaigrette salad dressing* | Joe's Kitchen at Screamin' Ridge Farm

      Localvore Package

      The Localvore Package includes the Omnivore Package above, plus...

      • Ciabatta* | Red Hen Baking Company
      • Pasture Raised Eggs |  Besteyfield Farm
       

      Weekly Subscriptions

      Bread: Polenta Bread*

      Red Hen Baking Co.

      Cheddar Cheese

      Shelburne Farms

      Pasture Raised Eggs

      Besteyfield Farm

       

      Cooking & Storage Tips

      • Summer is here, and with it comes the first delivery of cherry tomatoes, and of garlic scapes. 
      • Eat those delicious strawberries first! After that, use up the mesclun. (If you get the Omnivore package it's extra easy this week, because you'll be receiving ready-made dressing to put on the greens). 
      • Next, go for the shiitake mushrooms and cherry tomatoes. Tomatoes should never be stored in the fridge, as it makes them mealy, so it's a good idea to use them up, especially because it will be pretty hot towards the end of the week. If you can't eat them all raw, you can roast them. Check out our roasted tomato recipe for more info. 
      • The garlic scapes and zucchini have the longest shelf life of the produce items. 
      • Need a quick meal? Make some seared zucchini, chicken breasts, and Israeli couscous, and you'll have dinner on the table in no time! 
      • Visit our "Tender Profiles" to find more cooking and storage tips! 

      Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org

       

      Recipes

      The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

      Tender Profiles

      With our new summer season, we're adding some delicious extra content to our weekly newsletter, and our blog. For one thing, we'll be creating "Tender Profiles" for the fruits and veggies we're sending you in your weekly baskets. "What's 'Tender'?" you may ask... it's like a dating profile for produce! We'll give you each product's vital statistics, other foods that go well with it, and some storage and cooking tips. 

      Weekly Shopping List

      If you make all of the recipes that we recommend this week, you'll need these items. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

        Newsletter | Week of June 18, 2018

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        In Our Baskets This Week

        *Certified Organic | Meet Our Producers

        Vermont Vegetable Package

        • Asparagus* | Deep Root/Vallons Maraichers
        • European Cucumber* | Deep Root/L'Abri Vegetal
        • Strawberries* | Last Resort Farm
        • Lettuce* | Pitchfork Farm
        • Arugula* (starter & variety shares only) | Pitchfork Farm
        • Dill* (starter & variety shares only) | Diggers' Mirth Collective Farm
        • Swiss Chard*  (value & variety shares only) | Miskell's Premium Organics

        Omnivore Package

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

        • Wild Alaskan Smoked Salmon | Starbird Fish
        • Chevre* | Does' Leap Farm
        • Yogurt, whole, plain* | Butterworks Farm

        Localvore Package

        The Localvore Package includes the Omnivore Package above, plus...

        • Mad River Grain Bread* | Red Hen Baking Company
        • Pasture Raised Eggs |  Besteyfield Farm
         

        Weekly Subscriptions

        Bread: Polenta Bread*

        Red Hen Baking Co.

        Cheddar Cheese

        Shelburne Farms

        Pasture Raised Eggs

        Besteyfield Farm

         

        Cooking & Storage Tips

        • Strawberries! 
        • Eat those delicious berries first! And if you have a few that get a little soft before you get to 'em, make sure to check our our recipe for simple syrup. After that, use up the arugula...the tender leaves bruise easily.
        • Next, go for the asparagus, head lettuce, and dill. Not gonna use all of the dill? You can hang the bunch upside-down to dry it, make a dill infused vinegar, or even a cucumber and dill infused vodka
        • The chard and European cucumbers have the longest shelf life of the produce items. 
        • We don't have any new recipes for asparagus this week, but you can search our archive for all of our previous asparagus recipes! 
        • Check out our "Tender Profiles" to find more cooking and storage tips! 

        Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org

         

        Recipes

        The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

        Tender Profiles

        With our new summer season, we're adding some delicious extra content to our weekly newsletter, and our blog. For one thing, we'll be creating "Tender Profiles" for the fruits and veggies we're sending you in your weekly baskets. "What's 'Tender'?" you may ask... it's like a dating profile for produce! We'll give you each product's vital statistics, other foods that go well with it, and some storage and cooking tips. 

        Weekly Shopping List

        If you make all of the recipes that we recommend this week, you'll need these items. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

          Week of June 11, 2018

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          In Our Baskets This Week

          *Certified Organic | **Pasture Raised | Meet Our Producers

          Vermont Vegetable Package

          • Shiitake Mushrooms* | Mousam Valley Mushrooms
          • Scallion* | Pitchfork Farm
          • Radish* | Pitchfork Farm
          • Gem Lettuce* (value share only) | Pitchfork Farm
          • Collards*  (value & variety shares only) | Miskell's Premium Organics
          • Mesclun* (starter and variety shares, only) | Diggers' Mirth Collective Farm
          • Asparagus* (starter and variety shares, only) | Deep Root/Vallons Maraichers
          • Microgreens* (variety share only) | Pitchfork Farm

          Omnivore Package

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

          • Beef Stew Meat** | Maple Wind Farm/Health Hero Farm/Snug Valley Farm
          • Cultured Butter | Ploughgate Creamery
          • Beef Broth  | Joe's Kitchen at Screamin' Ridge Farm

          Localvore Package

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

          • Beef Stew Meat** | Maple Wind Farm/Health Hero Farm/Snug Valley Farm
          • Cultured Butter | Ploughgate Creamery
          • Beef Broth  | Joe's Kitchen at Screamin' Ridge Farm
          • Bread: Polenta Bread*  |  Red Hen Baking Company
          • Pasture Raised Eggs  |  Besteyfield Farm
           

          Weekly Subscriptions

          Bread: Polenta Bread*

          Red Hen Baking Co.

          Cheddar Cheese

          Shelburne Farms

          Pasture Raised Eggs

          Besteyfield Farm

           

          Monthly Subscriptions

          • Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT
          • Pasture Raised Chicken  |  Maple Wind Farm, Huntington, VT
          • Sausage from Pastured Pigs  |  Hot Italian & Montreal Spice  |  Maple Wind Farm, Huntington, VT
          • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers  |  Vermont Bean Crafters, Waitsfield, VT
          • Tortillas & Beans * | Soft White Corn Tortillas & Black Beans  |  All Souls Tortilleria, - Warren, VT and Vermont Bean Crafters, Waitsfield, VT
          • Wild Alaskan Fish  |  Coho Salmon Fillets & Cod Fillets  |  Starbird Fish, Burlington, VT
          • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
           

          Cooking & Storage Tips

          • Now that the weather is warming up, we're getting a wider variety of delicious food from the field. Asparagus season is almost over, though, so cherish these last bunches (the final asparagus of the season will be next week). 
          • Eat this first: microgreens...these babies have a fairly short shelf life. Spread butter or goat cheese on a piece of bread, and sprinkle on the micros. Or, put them on sandwiches, or even homemade pizza. You can also dress them lightly with a vinaigrette, and use them to garnish meat or seafood dishes (that Coho salmon we offer in the monthly subscriptions would make a great partner). After that, use up the mesclun. 
          • Next, get after the shiitake mushrooms, asparagus, gem lettuce, and scallions.
          • The radishes (with tops removed) and collards have the longest shelf life of the produce items. 
          • Check out our "Tender Profiles" to find more cooking and storage tips! 

          Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org

           

          Recipes

          The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

          Tender Profiles

          With our new summer season, we're adding some delicious extra content to our weekly newsletter, and our blog. For one thing, we'll be creating "Tender Profiles" for the fruits and veggies we're sending you in your weekly baskets. "What's 'Tender'?" you may ask... it's like a dating profile for produce! We'll give you each product's vital statistics, other foods that go well with it, and some storage and cooking tips. 

          Weekly Shopping List

          If you make all of the recipes that we recommend this week, you'll need these items. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed.