In Our Baskets This Week...
Meet Our Producers
Green Cabbage* | Intervale Community Farm | Burlington, VT
- Beets* | Maple Wind Farm | Richmond, VT
- Carrots* | Intervale Community Farm | Burlington, VT
- Purple Top Turnips* | River Berry Farm | Fairfax, VT
- Red Potatoes* | Valley Dream Farm | Cambridge, VT
- Baby Kale* | Miskell's Premium Organics | Hinesburg, VT
Includes Vermont Vegetables listed above, plus...
- Grass Fed Beef - London Broil | Maple Wind Farm | Richmond, VT
- Beef Broth | Joe's Kitchen at Screamin' Ridge Farm | East Montpelier, VT
- Inspiration Cheese | Mt. Mansfield Creamery | Morristown, VT
This raw-milk cheese comes from a French recipe from the Mediterranean island of Corsica. It has a smooth semi-soft texture with a nutty flavor. The rind is washed with beer, and the molds on the rind are typical of this type of French recipe.
BREAD, CHEDDAR, EGGS
- Bread: Seeded Baguette* | Red Hen Baking Co. | Middlesex, VT
- Cheddar Cheese | Shelburne Farms | Shelburne, VT
- Pasture Raised Eggs | Besteyfield Farm | Charlotte, VT
Recipes & Cooking Tips
Eat This First: Green Cabbage, Purple Top Turnips, Baby Kale
Winter Meal Planning Strategy: We realize that it can be easy to let vegetables that store well - like potatoes, carrots, onions, turnips, and more pile up in your refrigerator. While some of these can make delicious snacks with minimal prep, we have a few cooking techniques that make it much easier to create delicious, healthy meals while clearing out the refrigerator.
- Don't be afraid to add & subtract ingredients based on what you have available! You'll see that there are several cooking techniques featured in our recipes this week: braising, roasting, soup/stew, frittata, salad, and gratin. Different techniques will lend different textures and flavors, so it's a good idea to try cooking one vegetable a few ways to find your favorite.
- Cook in large batches. If you chop and roast a baking tray (or two) of carrots, beets, potatoes, onions, and cabbage, then you will be able to use them in various recipes and meals throughout the week: add to an omelette in the morning, serve over greens or quinoa for lunch with a delicious maple vinaigrette for flavor, and puree some broth, butter, and spices for soup for dinner.
- Try different seasonings for variety with batch cooking. Cook a tray of beets, carrots, and turnips with honey or maple and ginger. Cook a tray of potatoes, carrots, and onions with pepper and spices.
OMNIVORE PACKAGE RECIPES
VERMONT VEGETABLE RECIPES