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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

Sweet Dumpling Squash and Pear Soup

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Ingredients:

  • 4 Cups Sweet Dumpling Squash, Peeled & Cubed

  • 1-2 cups Pears, peeled and cubed

  • 4 Cups Vegetable Broth

  • 1/4 Cup Yellow Onion, Chopped

  • 1 Clove Garlic, Finely Chopped

  • 1 Tbsp. Grated Ginger

  • 1 Tbsp. Maple Syrup

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Peel, de-seed and cube Squash & Pears

  3. Evenly coat Squash and Pears in 1 Tbsp. of Olive Oil and Season with Salt; place on a sheet pan and place in preheated oven

  4. Cook Squash and Pears for 30 minutes, or until Squash is tender

  5. Grate Ginger, Chop Garlic and Onion

  6. In a medium Sauce pan, heat 1 Tbsp. Olive Oil over medium/high heat

  7. Add Chopped Onion and Garlic to the pan, and allow to brown

  8. Add Vegetable broth, Squash and Pears, Ginger and Maple Syrup to the pan; cook for five minutes

  9. Using and Immersion Blender, Blend the squash and pears until the soup is a consistent texture

  10. Allow for soup to boil, Season with Salt

  11. Top with pepitas & Serve

  12. Ad

Pan Seared Sirloin with Chimichurri & Roasted Carrots

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Ingredients:

  • 1 Lb. Steak

  • 1/4 Cut Feta Cheese

  • 2 Tbs. Chimichurri

  • 3 Medium Carrots

  • 1 Clove Garlic, Finely chopped

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat over to 400F

  2. Defrost steak; place in microwave and use proper setting, or allow steak to sit out on counter until thawed (allow for steak to get to room temperature)

  3. Cut the carrots in half, long ways; coat in olive oil and season with salt

  4. Place carrots on a sheet pan and place in the oven for 45 minutes, or until soft, and beginning to brown

  5. In a large skillet heat butter over medium heat, add garlic

  6. Season the steak with salt and pepper, and place in the hot skillet

  7. Let the steak brown for five minutes; flip and let the steak sit for another five minutes, or until browned

  8. Remove steak from the pan, and allow for the steak to rest for several minutes

  9. Top the steak with Feta cheese and Chimichurri

  10. Serve with roasted carrots

Potato & Spinach Cakes

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Ingredients:

  • 2 Cups Red Potato, Cubed

  • 1 Cup Spinach

  • 1/2 Large Yellow Onion, chopped

  • 1 Clove Garlic

  • 1/4 Cup grated Parmesan

  • 1 Cup Bread Crumbs

  • 1 Egg

  • 1/4 Cup Milk

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat oven to 400F

  1. Cut Potatoes into cubes, place on sheet pan; coat evenly with 1 Tbsp. of Olive Oil and season with Salt

  2. Place in the oven for 35 minutes or until potatoes are soft (potatoes can also be boiled to softness, if preferred)

  3. Once potatoes are soft, put them in a bowl, and add milk; mash potatoes until smooth

  4. In a large sauté pan, heat 1 tbsp. of butter over medium high heat, add garlic and onion; cook for three minutes or until fragrant

  5. Add spinach to the pan, cover for three minutes; until spinach has wilted

  6. Remove pan from the heat; add garlic, onions and spinach to the potato mash

  7. Add Parmesan, Bread Crumbs, and Egg to the bowl; mix thoroughly

  8. In the same Pan as before, add 1 Tbsp. of butter, place over high heat

  9. Form patties with the potato mash, and place them on the skillet

  10. Cook for three minutes, or until bottom has browned; flip and cook second side until browned

  11. top with Dijon Mustard

Roasted Vegetable Salad, with Dijon Vinaigarette

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Ingredients:

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  • 1/2 Large Beet, cubed

  • 1 Cup Sweet Dumpling Squash, cubed

  • 1 Cup Brussels Sprouts, halved

  • 1 Cup Spinach

  • 1/4 Cup Feta Cheese

  • 2 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • 4 Tbsp. Olive Oil

  • 1 Clove Garlic, finely chopped

  • Salt

  • Pepper

Process: Roasted Vegetables

  1. Preheat oven to 400F

  2. Cut Beet, Squash & Brussels Sprouts; evenly coat with Olive Oil & season with Salt

  3. Place vegetables on a baking sheet, place in the oven for 30 minutes, or until Squash and Beets are tender, and Brussels Sprouts are browning

  4. Place Spinach in a bowl, top with roasted vegetables, feta and Dijon Vinaigrette*

Dijon Vinaigrette

  1. Combine, 2 Tbsp. Olive Oil, Dijon Mustard, Apple Cider Vinegar, Garlic, salt and pepper in a small bowl; Mix evenly

  2. Pour over Salad

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

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon

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Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil

Process:

  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice

Process:

  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Salmon Caesar Salad with Homemade Yogurt Dressing

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Ingredients:

  • 2 Cups Romain Lettuce, Chopped

  • 1/4 Lbs. Salmon Fillet

  • 3/4 Cup Yogurt

  • 2 Tbsp. Lemon Juice

  • 1/4 Cup Parmesan

  • 2 Tbsps.. Olive Oil

  • 1 Tbsp. Yellow Mustard

  • 1 Clove Garlic (Minced)

  • 1 Tsp. Oregano

  • Salt and Pepper

Process:

  1. Preheat oven to 350 F

  2. Brush Salmon Fillet with 1 Tbsp. Olive Oil & season with Salt and pepper

  3. Place a fitted piece of parchment paper on a baking sheet

  4. Place fillet, skin side down, on the parchment paper; place in the oven for 10 minutes, or until the fish is flakey, and cook all the way through

  5. Wash and Chop the Romain, allow to dry

  6. Combine, Yogurt, Lemon Juice, Parmesan, 1 Tbsp. Olive Oil, Mustard, Garlic and Oregano in a small bowl; mix thoroughly, season as desired

  7. Add dressing to Romain, mix & coat evenly

  8. Add Salmon

  9. Sprinkle parmesan & squeeze 1/4 lemon over salad

*Top with some homemade or store bought croutons

Stuffed Honey Nut Squash with Caramelized Onion, Apple, and Quinoa

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Ingredients:

  • 1 Honey Nut Squash

  • 3/4 Cup Red Quinoa (or whichever kind is preferred)

  • 1/4 Cup Yellow Onion, Sliced

  • 1/4 Apple, Chopped

  • 2 Tbsp. Apple Cider Vinegar

  • Salt & Pepper

  • Olive Oil

Process:

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  1. Pre Heat Oven to 400 F

  2. Cut Honey Nut Squash in Half; Remove Seeds

  3. Brush Squash with Olive Oil, season with salt and pepper

  4. Place Squash face down on a baking pan, put in oven for 35-40 minutes, or until it can be easily punctured by a fork (Flipping them half way)

  5. Meanwhile, in a small sauce pan, saute onions with butter or olive oil until they’re translucent and soft. Cooking them slowly over low heat will start to caramelize the onions. Add more oil if they start to stick to the pan. Stir occasionally while you prepare the other elements of the meal.

  6. Add 1 1/2 cups of water to a medium sauce pan; add quinoa, cover and bring to a boil

  7. Once water has boiled, turn down the heat and let simmer until water has been absorbed

  8. Combine cooked quinoa, diced apple, cooked onions & apple cider vinegar in a bowl

  9. Mix thoroughly, add salt and pepper to season as desired

  10. Once squash has softened, remove from the oven; allow to cool

  11. Place quinoa & apple mix in the pit of the squash, and enjoy while warm.

Roasted Apple & Squash Bowl with Honey Yogurt

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The sweet, delicious flavor of honey nut squash (or any winter squash, really) is a nutritious addition to your morning breakfast!

Ingredients:

  • Honey Nut Squash (1/2 Cup Cubed)

  • Apple (1/2 Cup Cubed)

  • 1 Cup Plain Yogurt

  • 1 tbsp. Honey (plus more for drizzling on top)

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Cinnamon

  • 1 Tbsp. Pepitas (optional)

Process:

  1. Pre-heat oven to 350 F

  2. Peel Squash and Cube (1/2 in Cubes); Cut apple into same size cubes

  3. Coat Squash and Apple evenly with Olive Oil & Cinnamon; Place on a baking sheet. Roast squash and apples for 25 minutes or until tender.

  4. Combine Yogurt with 1 Tbsp. of honey and mix thoroughly

  5. Top Honey Yogurt with Roasted Squash and Apples

  6. Add pepitas and drizzle with honey

*Add Granola for extra crunch!

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

Arugula or Mesclun Salad with Pears, Pink Lady Fermented Veggies, and Vermont Cheese

arugula pear salad

Ingredients:

  • Arugula, Mesclun, or your favorite salad greens

  • Sliced Mt Mansfield Creamery Halfpipe cheese

  • 1 Pear, Thinly Sliced

  • 1 scoop Pink Lady Raw Cultured Vegetables

  • Your favorite salad dressing - or make your own vinaigrette

Process:

  1. Add Arugula to bowl

  2. Toss with preferred dressing

  3. Top with pear, cheese and Pink Lady vegetables

*add toasted nuts for a little crunch!

Vermont Fall Cheeseburger

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Ingredients:

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  • 1/4 Lb. Ground Beef per burger

  • 2 Thick Slices Mt Mansfield Creamery Halfpipe Cheese

  • 2 Tbsp. Pink Lady Cultured Raw Vegetables

  • 1/2 Pear, Thinly sliced

  • Greens

  • salt and pepper

  • 1/2 Tbsp. Canola Oil

  • Bun* (not pictured)

Process:

  1. Season ground beef with salt and pepper, and form into patties. Press a dimple in the middle to help the burger cook evenly.

  2. Add canola oil to hot skillet, cook burger to preferred doneness

  3. Add burger to a bed of greens, or serve on a bun

  4. Top with sliced pear, cheese and cultured, raw vegetables

Beef Picadillo

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This Latin-American inspired dish has many, many different versions depending on where it’s being made and who’s cooking it! Some versions call for sausage, some add tomatoes and herbs but no potatoes, some add olives and raisins - there are so many possibilities! Feel free to adjust to your taste and use what you have on hand.

Serve with rice, or cauliflower rice, or with tortillas - you can’t go wrong.

Ingredients:

  • 1/2 lb Ground Beef

  • 1 Cup Potato, Cubed (about 1 large or 2 small potatoes)

  • 1 Carrot, Sliced

  • 1 Sweet Pepper, Chopped

  • 1/4 Onion, Chopped

  • 1 Tbsp. Paprika

  • 1 Tbsp. Cumin

  • 1 Tbsp. Garlic Powder

  • 1 Tbsp. Chili Powder

  • Salt & Pepper

  • 2 Tbsp. Canola Oil

  • 1/4 c. water or broth

Process:

  1. Prepare Vegetables

  2. Add Canola Oil to a large skillet over high heat

  3. Add Onion and cook for five minutes - stirring, until the onions are translucent and starting to brown at the edges

  4. Add Ground beef and spices; stir often to allow for beef to break down and brown evenly

  5. Add 1/4 Cup of water or broth to the skillet, and add the potatoes, carrots, and peppers; cover and allow for the vegetables to soften, for about 10 minutes, stirring occasionally.

  6. Season to taste and serve while hot!

Check out some other versions of Picadillo: SkinnyTaste Cuban Picadillo and Isabel Eats Mexican Picadillo

Stir Fry with Sweet & Spicy Pear Sauce

stir fry with spicy pear sauce

Ingredients:

  • 2 Carrots, sliced

  • 2 Sweet Bell Peppers, sliced into thin slivers

  • 1 Head of Broccoli, chopped into small bite-size pieces (including the stem - just peel first)

  • 1/4 Cup White Onion, chopped

  • 1 Cup Rice (by preference)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Canola Oil

Sweet & Spicy Pear Sauce

  • one pear (grated)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. White Wine Vinegar

  • 1 Tbsp. Sriracha or other preferred hot sauce (adjust for desired amount of heat)


Process

  1. Start cooking rice so it’s ready at the same time as your stir fry

  2. Heat canola oil in a large sauté pan over medium/high heat

  3. Add onions to pan, and cook until they start to become translucent and brown at the edges

  4. Add carrots, peppers, broccoli to pan, cover, and cook for three minutes

  5. Add soy sauce, stir and cook for about 10 minutes, or until carrots and broccoli are beginning to soften, but are still crisp and bright

  6. Meanwhile, make your sweet & spicy pear sauce: Combine soy sauce, vinegar and sriracha & add to pear mixture. Blend or mix thoroughly in a small bowl

  7. Add Spicy Pear sauce and stir to coat vegetables

  8. Serve over rice!

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


Sweet Potato & Corn Fritters

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Ingredients:

  • 2 Small Sweet Potatoes

  • 1 Ear Corn

  • 1 Egg

  • 1/4 Cup Corn Meal

  • 1 Tsp. Cumin

  • 1 Tsp. Paprika

  • 3 Tbsp. Olive Oil

  • Salt

Process:

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  1. Soften Sweet Potatoes in Microwave - poke with a fork and cook for 2-4 minutes depending on how powerful your microwave is (test halfway through).

  2. Steam Corn

  3. Peel sweet potatoes and mash with a fork

  4. Cut steamed corn off the cob and combine with sweet potato mash

  5. Add corn meal, egg, and seasoning to the sweet potatoes and corn

  6. In a large skillet, heat Oil over high heat

  7. Form small patties with sweet potato and corn mash, place in hot oil, and allow bottom to brown (around 5 minutes)

  8. Flip and brown second side

  9. Place Fritters over Greens and top with Garlic Yogurt Sauce and fresh Cilantro

For Garlic Yogurt Sauce:

Ingredients:

  • 1 1/2 Cloves of Garlic, finely chopped

  • 1/2 Cup Plain Greek Yogurt

  • 1 Tsp. Lime Juice

  • Salt

Process:

  1. Combine all ingredients in bowl, season as desired

  2. Drizzle over Sweet Potato & Corn Fritter

Cauliflower Rice Bowl with Sweet Potato, Spinach & Red Onion

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Ingredients:

  • Cauliflower Head

  • Two small Sweet Potatoes

  • 2 Cups Baby Spinach

  • 1/4 Cup Red Onion

  • 1 Clove Garlic, Finely Chopped

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Pre Heat Oven to 400 F

  2. Cut Sweet Potatoes into 1/2” Cubes & Use a cheese grater to grate the head of cauliflower

  3. Place cubed sweet potato on a baking sheet, drizzle with olive oil and season with salt; bake in preheated oven until soft & browned (about 35 minutes)

  4. Use a cloth and squeeze excess water out of the grated cauliflower

  5. In a large sauté pan, add 1/4 cup of Water and bring to low boil

  6. Add ‘riced’ cauliflower to pan, top with salt and cover

  7. Allow the cauliflower to steam in pan until soft and resembling cooked rice

  8. After Cauliflower has been cooked, remove for pan, while pan is still hot, add 1 Tbsp. of Olive Oil

  9. Keep the pan with olive oil over medium heat, add garlic and cook until fragrant and browning

  10. Add Spinach and Red onion to the pan, and allow the Spinach to soften

  11. In a bowl, Add CaluiRice, and top with Roasted Sweet Potato, Spinach and Red Onion

*Top with Maple Mustard Chicken for extra protein

Maple Mustard Chicken

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Ingredients:

  • 1 1/4 Lbs. Chicken

  • 2 Tbsp. Olive Oil

  • 1 Tbsp. Maple Syrup (add less or more for taste preference)

  • 1 Tsp. Dijon Mustard

  • 2 Tbsp. Apple Cider Vinegar

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Defrost Chicken

  3. Combine Olive Oil, Maple Syrup, Dijon Mustard & Apple Cider Vinegar in a bowl; Mix thoroughly

  4. Cover chicken with Marinade, and let sit for 20 minutes

  5. Place Marinated chicken in parchment paper & wrap

  6. Place parchment packets on a baking sheet and place in preheated oven; cook for 30-40 minutes, until cook through

*Add Chicken to a Salad or Cauli Rice Bowl