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. 

      Newsletter | Week of June 4, 2018

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      In Our Baskets This Week

      *Certified Organic |  Meet Our Producers

      Vermont Vegetable Package

      • Asparagus* | Deep Root/Vallons Maraichers

      • American slicing cucumber* | Jericho Settler's Farm

      • Rhubarb* | The Farm Between

      • Baby Spinach* | Diggers' Mirth Collective Farm

      • Green Leaf Lettuce* | Green Heron Farm

      • Salad Turnips* (variety share only) | Jericho Settlers Farm

      Omnivore Package

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

      • Pork breakfast sausage | Maple Wind Farm

      • Frozen Blueberries* | Adam's Berry Farm

      • Maple Syrup | Square Deal Farm

      Localvore Package

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

      • Pork breakfast sausage | Maple Wind Farm

      • Frozen Blueberries* | Adam's Berry Farm

      • Maple Syrup | Square Deal Farm

      • Bread: Cyrus Pringle* | Red Hen Baking Company

      • Pasture Raised Eggs | Besteyfield Farm

       

      Bread: Cyrus Pringle*

      Red Hen Baking Co.

      Cheddar Cheese

      Shelburne Farms

      Pasture Raised Eggs

      Besteyfield Farm

       

      Cooking & Storage Tips

      • Welcome to summer (or at least to our summer subscription!). We're really excited to cook with you this season.

      • Eat this first: spinach and lettuce - enjoy those yummy leafy greens!

      • Next, use up the slicing cucumbers and the asparagus.

      • The salad turnips and rhubarbs have the longest shelf life of the produce items. Removing the greens from the storage turnips will make them least longer, and those greens can be cooked in a little bit of butter, or mixed in with the spinach.

      • This week, we made a rhubarb compote and put it on blueberry pancakes, but you could also bake a rhubarb crisp. If you use this recipe, simply substitute the frozen blueberries from this week's Omnivore and Localvore shares for the raspberries.

      Have cooking tips 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 May 28, 2018

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      In Our Baskets This Week

      *Certified Organic |  Meet Our Producers

      Vermont Vegetable Package

      • Golden Potatoes* | Deep Root/Samson Farm
      • American slicing cucumber* | Jericho Settler's Farm
      • Asparagus* | Deep Root/Vallons Mariachers 
      • Bok Choy* | Miskell's Premium Organics 
      • Baby Spinach* | Diggers' Mirth Collective Farm 
      • Regular Size Only: Scallions* | Miskell's Premium Organics 

      Omnivore Package

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

      • Chicken Drumsticks |  Maple Wind Farm
      • Plain Yogurt* | Butterworks Farm
      • Chicken Broth  | Joe's Kitchen at Screamin' Ridge Farm

      Localvore Package

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

      • Chicken Drumsticks |  Maple Wind Farm
      • Plain Yogurt* | Butterworks Farm
      • Chicken Broth  | Joe's Kitchen at Screamin' Ridge Farm
      • Bread: Seeded Baguette*  |  Red Hen Baking Company
      • Pasture Raised Eggs  |  Besteyfield Farm
       

      Bread: Seeded Baguette*

      Red Hen Baking Co.

      Cheddar Cheese

      Shelburne Farms

      Pasture Raised Eggs

      Besteyfield Farm

       

      Cooking & Storage Tips

      • This week we made soup with our asparagus, but it's amazing simply cut up and sautéed in a little butter or olive oil. Heat the fat until it sizzles, add the asparagus, and season with salt and pepper. When it's done, squeeze on some lemon. One tip...throw the biggest pieces from the bottom of the stalk into the pan first, and after 30 seconds or so, add the medium sized pieces, and after another 30 seconds, add the asparagus tips. That way, the pieces will finish cooking at around the same time! 
      • Nothing in this week's basket is super perishable, but the spinach is probably the first thing you should use up. It's great as a salad, or you can wilt it and serve it alongside those chicken drumsticks (if you get the Omnivore or Localvore package). 
      • It feels so summer-y to have crisp, refreshing cucumbers in the fridge. When I want a super easy, but filling snack, I make seasoned goat cheese and dip veggies into that. 
      • Got cooking tips you want to share? Or do you need help with a specific item in your share? 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! Have a cooking question? Click here to send it to Suzanne, and she'll answer you within two business days. 

      Newsletter | Week of May 21, 2018

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      In Our Baskets This Week

      *Certified Organic |  Meet Our Producers

      Vermont Vegetable Package

      • Russet potatoes* | Deep Root/Samson Farm
      • American slicing cucumber* | Jericho Settler's Farm
      • Rhubarb* | The Farm Between 
      • Radish | Queen City Acres/Pitchfork Farm 
      • Mesclun* | Diggers' Mirth Collective Farm 
      • Regular Size Only: Collard Greens* | 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
      • Frozen raspberries*  | Adam's Berry Farm

      Localvore Package

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

      • Wild Alaskan smoked salmon |  Starbird Fish
      • Chevre* | Does' Leap Farm
      • Frozen raspberries*  | Adam's Berry Farm
      • Bread: Ciabatta*  |  Red Hen Baking Company
      • Pasture Raised Eggs  |  Besteyfield Farm
       

      Bread: Ciabatta*

      Red Hen Baking Co.

      Cheddar Cheese

      Shelburne Farms

      Pasture Raised Eggs

      Besteyfield Farm

       

      Cooking & Storage Tips

      • Rhubarb is a sure sign of spring! It's actually a perennial vegetable, and its colorful stalks are super tart. If you don't have frozen or fresh berries, try making this rhubarb compote (recipe by Martha Stewart), which you can freeze, or serve over yogurt, ice cream or pancakes!
      • It's exciting to see the first spring radishes in this week's share. I like to serve them raw with butter and salt, but I also love to toss them with a little olive oil and salt, and roast them.
      • Also, there are some baby radish greens atop the radishes...you can eat those, too! They're a bit spicy, and I like them best wilted with other greens, but you can chop them and throw them into a salad, too. 
      • Slicing cucumbers make a great snack as well. Slice into rounds, or into sticks, and sprinkle with a little salt. 
      • As usual, the mesclun is the most perishable item you're receiving, so serve up some salads early in the week.
      • Collard greens are in the cabbage, broccoli, and kale family! These will be relatively tender, since they come from a greenhouse, so they're best lightly sauteed, or wilted as in our recipe below!
       

      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! Have a cooking question? Click here to send it to Suzanne, and she'll answer you within two business days. 

      Newsletter | Week of May 14, 2018

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      In Our Baskets This Week

      *Certified Organic  |  **100% Grassfed  |  Meet Our Producers

      Vermont Vegetable Package

      • Red potatoes |  Deep Root/Samson Farm
      • European cucumber |  Deep Root/Ferme L'Abri
      • Butter Oyster Mushrooms*  |  Mousam Valley Mushrooms
      • Bok Choi*  |  Miskell's Premium Organics
      • Mesclun |  Jericho Settlers Farm/Unity Farm
      • Regular Size Only: Sunflower shoots*  |  Pitchfork Farm

      Omnivore Package

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

      • Beef steak, T-Bone**  |  Health Hero Farm
      • Cultured butter  |  Ploughgate Creamery
      • Chimichurri  |  Joe's Kitchen @ Screamin' Ridge Farm 

      Localvore Package

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

      • Beef steak, T-Bone**  | Health Hero Farm
      • Cultured butter | Ploughgate Creamery
      • Chimichurri | Joe's Kitchen @ Screamin' Ridge Farm 
      • Bread: Mad River Grain*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Mad River Grain*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      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  |  Andouille & Sweet Italian  |  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 & Salmon Steaks  |  Starbird Fish, Burlington, VT
      • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
       

      Cooking & Storage Tips

      This week, use up your lettuce right away, and followed by the mushrooms and sunflower shoots. We used the chimichurri from the Omnivore share to coat roasted potatoes, but you could also use it as a sauce for the steak, or in an omelette made with your Besteyfield eggs, or mixed with mayo to make a quick dip for European cucumbers. By itself, the T-bone is delicious, but it's extra good when combined with the mushrooms and a quick pan sauce (see below). The bok choi is great as a simple sauté, with some garlic, sesame oil and soy sauce. 

       

      Recipes

      The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Newsletter | Week of May 7, 2018

      Intervale Food Hub Meal plan for Week of 5.7.2018

      In Our Baskets This Week

      *Certified Organic  |  Meet Our Producers

      Vermont Vegetable Package

      • Gold potatoes * | Deep Root/Samson Farm
      • European cucumber* | Deep Root/Ferme L'Abri
      • Chives* | Red Wagon Plants
      • Swiss chard* | Miskell's Premium Organics
      • Braising mix* | Jericho Settlers Farm
      • Regular Size Only: Loose leaf lettuce* | Jericho Settlers Farm

      Omnivore Package

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

      • Pork sausage, hot  |  Maple Wind Farm
      • White beans, cooked & frozen* |  VT Bean Crafters
      • Roasted vegetable broth | Joe's Kitchen @ Screamin' Ridge Farm 

      Localvore Package

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

      • Pork sausage, hot  |  Maple Wind Farm
      • White beans, cooked & frozen* |  VT Bean Crafters
      • Roasted vegetable broth | Joe's Kitchen @ Screamin' Ridge Farm 
      • Bread: Waitsfield Common *  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Waitsfield Common*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

      Cooking & Storage Tips

      Chives tend to have a short shelf life, so try to use them up with a few days. In addition to being great with 'taters (check out this week's recipe for "smashed" potatoes), they're great in egg dishes, sprinkled on salads, and with beans. Speaking of potatoes, make sure yours are in a cool, dark place. Don't want to put your beans in soup? You can make a white-bean dip by puréeing them with olive oil, lemon juice, salt, pepper, and adding some sage or parsley at the end. 

       

      Recipes

      The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      April 30, 2018

      Intervale Food Hub Meal plan for Week of April 23.2018

      In Our Baskets This Week

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

      Vermont Vegetable Package

      • Apples** | Champlain Orchards
      • Orange carrots* | West Farm
      • Yellow onions* | Pete's Greens
      • Pea shoots* | Pitchfork Farm/Queen City Acres
      • Bok Choi* | Miskell's Premium Organics
      • Regular Size Only: Kale* | Miskell's Premium Organics

      Omnivore Package

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

      • Pasture-raised chicken breast, boneless |  Maple Wind Farm
      • Yogurt, plain* |  Butterworks Farm
      • Honey | BTV Honey

      Localvore Package

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

      • Pasture-raised chicken breast, boneless |  Maple Wind Farm
      • Yogurt, plain* |  Butterworks Farm
      • Honey | BTV Honey
      • Bread: Baguette*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Baguette*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

      Cooking & Storage Tips

      Our winter storage crop deliveries are coming to an end, so it's time to make your last batches of roasted roots, and clear the fridge out to make room for spring greens. Another way to do it: make pureed carrot or potato soup, and freeze it in quarts for when you want a light meal on a breezy summer evening. 

       

      Recipes

      The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of April 23, 2018

      Intervale Food Hub Meal plan for Week of April 23.2018

      In Our Baskets This Week

      *Certified Organic  |  **Vermont Ecologically Grown  |  Meet Our Producers

      Vermont Vegetable Package

      • Baby Russet Potatoes*  | Burn Rock Farm, Huntington, VT
      • Red Beets**  |  Lewis Creek Farm, Starksboro, VT
      • European Cucumber*  |   Deep Root Cooperative, Johnson, VT
      • Microgreens*  |  Pitchfork Farm, Burlington, VT 
      • Kale, mixed variety*  |  Miskell's Premium Organics, Charlotte
      • Regular Size Only: Mesclun*  |  Jericho Settlers' Farm, Jericho, VT

      Omnivore Package

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

      • Grass Fed Ground Beef  |  Maple Wind Farm and Health Hero Farm
      • "Halfpipe" Alpine cow's milk cheese   |  Mt. Mansfield Creamery,
      • "Pink Lady" kimchi w/ daikon radish, cabbage, and ginger   |  Flack Family Farm

      Localvore Package

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

      • Grass Fed Ground Beef  |  Maple Wind Farm and Health Hero Farm
      • "Halfpipe" Alpine cow's milk cheese   |  Mt. Mansfield Creamery,
      • "Pink Lady" kimchi w/ daikon radish, cabbage, and ginger   |  Flack Family Farm
      • Bread: Waitsfield Common*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Waitsfield Common*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      Recipes

      The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of April 16, 2018

      Intervale Food Hub Meal plan for Week of April 16, 2018

      In Our Baskets This Week

      *Certified Organic  |  **Vermont Ecologically Grown  |  Meet Our Producers

      Vermont Vegetable Package

      • Aronia Berry Apple Cider*  | The Farm Between, Jeffersonville, VT
      • Carrots*  |  West Farm, Jeffersonville, VT
      • Bok Choi*  |   Miskell's Premium Organics, Charlotte, VT
      • Pea Shoots*  |  Pitchfork Farm, Burlington, VT and Queen City Acres, Burlington, VT
      • Baby Shiitake Mushrooms*  |  Mousam Valley Mushrooms, Maine
      • Regular Size Only: Green Cabbage**  |  Lewis Creek Farm, Starksboro, VT
        Plus - one bag of apples for everyone, to replace hollow heart potatoes

      Omnivore Package

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

      • Wild Alaskan Coho Salmon  |  Starbird Fish, Burlington, VT
      • Cultured Butter   |  Ploughgate Creamery, Fayston, VT
      • Chermoulah Sauce  |  Joe's Kitchen, East Montpelier, VT

      Localvore Package

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

      • Wild Alaskan Coho Salmon  |  Starbird Fish, Burlington, VT
      • Cultured Butter   |  Ploughgate Creamery, Fayston, VT
      • Chermoulah Sauce  |  Joe's Kitchen, East Montpelier, VT
      • Bread: Ciabatta*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Ciabatta*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      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, and Breakfast links  |  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 Fillet  |  Starbird Fish, Burlington, VT
         
      • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
       

      Cooking & Storage Tips

      This week, we’re offering you two different ways to use up your cabbage. Speaking of cabbage… During the spring – especially one in which it’s still sleeting in mid-April – we rely on storage crops to fill out our subscriptions. In addition to providing variety in our subscription, this is also really important for farmers, as it helps them to receive steady income throughout the year. By spring, it’s not uncommon for there to be some quality changes in storage crops. This week, while we were working on our recipe collection, we needed to cut out a little bit of from the cabbage: one leaf had gone bad, but the rest was totally fine.

      As always, we want to make sure you're happy with your veggies. If you feel that your cabbage - or any ingredients - are not up to your standards, please let us know so that we can replace it!

       

      Recipes

      The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of April 9, 2018

      Intervale Food Hub menu for april 9, 2018

      This week, we'd like to bring special attention to our recipes and cooking techniques! We have dedicated a new page on our website just to recipes and cooking techniques. Suzanne Podhaizer, our Content Creator and Cooking Education Coordinator, will bring her multifaceted experience as a former chef, restaurant owner, farmer, and food writer to the Intervale Food Hub. Stay tuned for more details as we make plans for our cooking education!

      In Our Baskets This Week

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

      Vermont Vegetable Package

      • Rainbow Carrots*  |  River Berry Farm, Fairfax, VT and West Farm, Jeffersonville, VT
      • Kale variety mix*  |  Miskell's Premium Organics, Charlotte, VT and Jericho Settlers' Farm, Jericho, VT
      • Yellow Onions*  |   Pete's Greens, Greensboro, VT
      • Apples**  |  Champlain Orchards, Shoreham, VT
      • Baby Baker Sweet Potatoes*  |  Burnt Rock Farm, Huntington, VT
      • Regular Size Only: Baby Spinach*  |  Jericho Settlers' Farm, Jericho, VT

      Omnivore Package

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

      • Pasture Raised Pork Chops |  Maple Wind Farm, Huntington, VT
      • Feta Cheese*   |  Does' Leap, Brookfield, VT
      • Vanilla Bean Goat Milk Caramel  |  Fat Toad Farm, Brookfield, VT

      Localvore Package

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

      • Pasture Raised Pork Chops |  Maple Wind Farm, Huntington, VT
      • Feta Cheese*   |  Does' Leap, Brookfield, VT
      • Vanilla Bean Goat Milk Caramel  |  Fat Toad Farm, Brookfield, VT
      • Bread: Seeded Baguette*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Seeded Baguette*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      Cooking & Storage Tips

      Eat This First: Kale and Baby Spinach. To get the best freshness and crisp texture, as well as the best nutritional value, eat up these delicious greens ASAP!

      All other ingredients listed will store best in your refrigerator. You don't have to use them all up right away, as they were chosen and grown for quality storage. For longer-term storage, it's helpful to vent the plastic bags or include a piece of paper towel in the bag to help with moisture. 

      Recipes

      The recipes below were planned and prepared by Kendall and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of April 2, 2018

      butterworks.png

      Butterworks Farm family portrait. From left, Jack & Anne Lazor are the founders of Butterworks Farm, Vermont's first organic dairy. Jack and Anne are leaders of Vermont's organic, grass fed dairy movement and pioneer grain growers. They continue as leaders of the sustainable agricultural movement, along with their daughter, son-in-law, and granddaughters!

       

      In Our Baskets This Week

      *Certified Organic  |  Meet Our Producers

      Vermont Vegetable Package (corrected on April 5!)

      • Single Package:
      • Carrots*  |  River Berry Farm, Fairfax, VT and West Farm, Jeffersonville, VT
      • Collards and Kale Greens Mix*  |  Miskell's Premium Organics, Charlotte, VT
      • Baby Red Beets*  |   Jericho Settlers' Farm, Jericho, VT
      • Shiitake Mushrooms* | Mousam Valley Mushrooms, Springvale, ME**
      • Pea Shoots*  |  Pitchfork Farm, Burlington, VT
         
      • Regular/Full Size Package:
      • Carrots*  |  River Berry Farm, Fairfax, VT and West Farm, Jeffersonville, VT
      • Collards and Kale Greens Mix*  |  Miskell's Premium Organics, Charlotte, VT
      • Baby Red Beets*  |   Jericho Settlers' Farm, Jericho, VT
      • Shiitake Mushrooms* | Mousam Valley Mushrooms, Springvale, ME**
      • Baby Spinach*  |  Jericho Settlers' Farm, Jericho, VT
      • Microgreens*  |  Pitchfork Farm, Burlington, VT

      **Normally our mushrooms come from Amir Hebib in Colchester, VT, but this season, his production has not been enough for all of our members. We're working with Mousam Valley Mushrooms, a family run business offering certified organic mushrooms, while researching possible Vermont mushroom partners.)

      Omnivore Package

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

      • Chicken Wings |  Maple Wind Farm, Huntington, VT and Health Hero Farm, South Hero, VT
      • Beef Bone Broth   |  Joe's Kitchen, East Montpelier, VT
      • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

      Localvore Package

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

      • Pasture Raised Chicken Wings |  Maple Wind Farm, Huntington, VT 
      • Grass-Fed Whole Yogurt*   |  Butterworks Farm, Westfield, VT
      • Plum and Raspberry Jelly*  |  The Farm Between, Jeffersonville, VT
      • Bread: Mad River Grain*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Mad River Grain*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      Cooking & Storage Tips

      Eat This First: Microgreens or Pea Shoots, and your Collards & Kale Mix. To get the best freshness and crisp texture, as well as the best nutritional value, eat up these delicious greens ASAP!

      All other ingredients listed will store best in your refrigerator. You don't have to use them all up right away, as they were chosen and grown for quality storage. For longer-term storage, it's helpful to vent the plastic bags or include a piece of paper towel in the bag to help with moisture. 

      Recipes

      The recipes below were planned and prepared by Kendall and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of March 26, 2018

      The River Berry Farm farm stand in full color in fall. River Berry Farm is located on the Lamoille River in Fairfax, VT. Owner David Marchant and his family have been working with the Intervale Food Hub since our start 10 years ago!

      The River Berry Farm farm stand in full color in fall. River Berry Farm is located on the Lamoille River in Fairfax, VT. Owner David Marchant and his family have been working with the Intervale Food Hub since our start 10 years ago!

      In Our Baskets This Week

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

      Vermont Vegetable Package

      • Parsnips*  |  River Berry Farm, Fairfax, VT and West Farm, Jeffersonville, VT
      • Kale*  |  Miskell's Premium Organics, Charlotte, VT
      • Pea Shoots*  |  Pitchfork Farm, Burlington, VT
      • Apple Cider** |  Champlain Orchards, Shoreham, VT
      • Red Potatoes*  |  Valley Dream Farm, Cambridge, VT

      Omnivore Package

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

      • Grass Fed Beef Stew |  Maple Wind Farm, Huntington, VT and Health Hero Farm, South Hero, VT
      • Beef Bone Broth   |  Joe's Kitchen, East Montpelier, VT
      • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

      Localvore Package

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

      • Grass Fed Beef Stew |  Maple Wind Farm, Huntington, VT and Health Hero Farm, South Hero, VT
      • Beef Bone Broth   |  Joe's Kitchen, East Montpelier, VT
      • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT
      • Bread: Waitsfield Common*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Waitsfield Common*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      Cooking & Storage Tips

      Eat This First: Pea Shoots and Kale. To get the best freshness and crisp texture, as well as the best nutritional value, eat up these delicious greens ASAP!

      All other ingredients listed will store best in your refrigerator. You don't have to use them all up right away, as they were chosen and grown for quality storage. For longer-term storage, it's helpful to vent the plastic bags or include a piece of paper towel in the bag to help with moisture. 

      Recipes

      The recipes below were planned and prepared by Kendall and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of March 19, 2018

      Champlain Orchards owner and fruit expert Bill Suhr in their state-of-the-art apple storage facility in Shoreham, VT.

      Champlain Orchards owner and fruit expert Bill Suhr in their state-of-the-art apple storage facility in Shoreham, VT.

      In Our Baskets This Week

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

      Vermont Vegetable Package

      • Rainbow Carrots*  |  River Berry Farm, Fairfax, VT
      • Yellow Onions*  |  Pete's Greens, Greensboro, VT
      • Sunflower Shoots*  |  Pitchfork Farm, Burlington, VT
      • Apples** |  Champlain Orchards, Shoreham, VT
      • Shiitake Mushrooms*  |  Mousam Valley Mushrooms, Maine
        • Regular Size Only: Baby Spinach*  |  Jericho Settlers' Farm, Jericho, VT

      Omnivore Package

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

      • Wild Alaskan Cod Fillets |  Starbird Fish, Burlington, VT
      • White Corn Tortillas*   |  All Souls Tortilleria, Warren, VT
      • Kimchi*  |  Flack Family Farm, Enosburg Falls, VT

      Localvore Package

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

      • Wild Alaskan Cod Fillets |  Starbird Fish, Burlington, VT
      • White Corn Tortillas*   |  All Souls Tortilleria, Warren, VT
      • Kimchi*  |  Flack Family Farm, Enosburg Falls, VT
      • Bread: Baguette*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Baguette*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      Monthly Subscriptions

       

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

      Cooking & Storage Tips

      Eat This First: Baby Spinach, Sunflower Shoots, and Mushrooms

      All other ingredients listed will store best in your refrigerator. You don't have to use them all up right away, as they were chosen and grown for quality storage. For longer-term storage, it's helpful to vent the plastic bags or include a piece of paper towel in the bag to help with moisture. 

      Recipes

      The recipes below were planned and prepared by Kendall and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of March 12, 2018

      Burnt Rock Farm Sweet Potato Harvest in Huntington, VT

      Burnt Rock Farm Sweet Potato Harvest in Huntington, VT

      In Our Baskets This Week

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

      Vermont Vegetable Package

      • Green Cabbage*  |  Intervale Community Farm, Burlington, VT
      • Sweet Potatoes "Baby Bakers"*  |  Burnt Rock Farm, Huntington, VT
      • Gold Potatoes*  |  Burnt Rock Farm, Huntington, VT
      • Apple Cider**  |  Champlain Orchards, Shoreham, VT
        • Regular Size Only: Baby Bok Choi*  |  Miskell's Premium Organics, Charlotte, VT

      Omnivore Package

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

      • Stir Fry Beef (Top Round) |  Health Hero Farm, South Hero, VT
      • Chevre*   |  Does' Leap Farm, Brookfield, VT
      • Frozen Raspberries*  |  Adam's Berry Farm, Charlotte, VT

      Localvore Package

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

      • Stir Fry Beef (Top Round) |  Health Hero Farm, South Hero, VT
      • Chevre*   |  Does' Leap Farm, Brookfield, VT
      • Frozen Raspberries*  |  Adam's Berry Farm, Charlotte, VT
      • Bread: Cyrus Pringle*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Cyrus Pringle*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      Cooking & Storage Tips

      (Drink) This First: Apple Cider! This cider will start to naturally ferment if it's left in the fridge for too long, so open it up and try it - hot or cold.

      Eat This First: Bok Choi! These cute little baby bok choi are tender and tasty. Add them to our stir fry recipe, or check out our recipes for other tasty ideas, like ginger bok choi soup and rice noodles.

      All other ingredients listed will store best in your refrigerator. You don't have to use them all up right away, as they were chosen and grown for quality storage. For longer-term storage, it's helpful to vent the plastic bags or include a piece of paper towel in the bag to help with moisture. 

      Recipes

      The recipes below were planned and prepared by Kendall and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!

      Week of March 5, 2018

      Square Deal Farm Sunset via FB.jpg

      In Our Baskets This Week

      *Certified Organic  |  Meet Our Producers

      Vermont Vegetable Package

      • Butternut Squash*  |  Intervale Community Farm, Burlington, VT
      • Carrots*  |  River Berry Farm, Fairfax, VT
      • Yellow Onions*  |  Pete's Greens, Greensboro, VT
      • Oyster Mushrooms*  |  Mousam Valley Mushrooms, Maine
      • Microgreens*  |  Pitchfork Farm, Burlington, VT
        Regular Size Only: Kale & Collard Greens  |  Miskell's Premium Organics, Charlotte, VT

      Omnivore Package

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

      • Pasture Raised Chicken Drumsticks |  Maple Wind Farm, Huntington, VT
      • Plain Whole Yogurt   |   Butterworks Farm, Westfield, VT
      • Maple Syrup*  |  Square Deal Farm, Hardwick, VT

      Localvore Package

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

      • Pasture Raised Chicken Drumsticks |  Maple Wind Farm, Huntington, VT
      • Plain Whole Yogurt   |   Butterworks Farm, Westfield, VT
      • Maple Syrup*  |  Square Deal Farm, Hardwick, VT
      • Ciabatta*  |  Red Hen Baking Company, Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
       

      Bread: Ciabatta*

      Red Hen Baking Co., Middlesex, VT

      Cheddar Cheese

      Shelburne Farms, Shelburne, VT

      Pasture Raised Eggs

      Besteyfield Farm, Hinesburg, VT

       

      Cooking & Storage Tips

      Eat This First: Microgreens! These delicate little sprouts have all the flavor of their grown up counterparts, but in a tiny, nutrient-packed leaf. Enjoy them as a crunchy snack on eggs, sandwiches, soups, hummus dip, or in the grain bowl recipe we feature this week. 

      Eat This First: Mushrooms! The texture and quality of these fresh mushrooms is best when eaten within a few days. Enjoy them in soup, stir fry, sauteed in pasta, or the delicious vegetable lasagna recipe we feature this week!

      Butternut Squash, Carrots, and Onions, will store best in your refrigerator. You don't have to use them all up right away, as they were chosen and grown for quality storage. For longer-term storage, it's helpful to vent the plastic bags or include a piece of paper towel in the bag to help with moisture. 

      Greens should be kept in their plastic bag, and eaten within the week for the best quality.

      Recipes

      The recipes below were planned and prepared by Kendall and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!