Newsletter | Week of March 11, 2019

Health Hero Farm's barn, pasture, and herd in South Hero, Vermont

Health Hero Farm's barn, pasture, and herd in South Hero, Vermont

Hi there!

Hope you're not too sleepy from today's darker start, thanks to daylight saving time and some heavy clouds overhead. Never fear - we are bringing the light of spring to you via fresh, tender bok choi, some super tasty & golden polenta loaves, and teeny tiny tender baby spinach! Read on for all the news!

The Four Pillars Farm team, Whiting, Vermont

The Four Pillars Farm team, Whiting, Vermont

In Our Baskets This Week

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


Vermont Vegetable Package

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

  • Red Onions | Pete's Greens, Craftsbury, VT*

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

  • Bok Choi | Miskell's Organics, Charlotte, VT*

  • Chioggia Beet | Pitchfork Farm, Burlington, VT*

  • Variety Size Only: Baby Spinach | Four Pillars Farm, Whiting, VT*

  • Variety Size Only: Rutabaga | Lewis Creek Farm, Starksboro, VT


Omnivore Package

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

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

  • Beef Broth | Screaming Ridge Farm, East Montpelier, VT

  • 6 Month Cheddar | Shelburne Farms, Shelburne, VT

Localvore Package

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

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

  • Beef Broth | Screaming Ridge Farm, East Montpelier, VT

  • 6 Month Cheddar | Shelburne Farms, Shelburne, VT

  • Polenta Loaf | Red Hen Bakery, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT


Warm wishes,
The Intervale Food Hub Team

P.S. Check out Health Hero Farm's awesome blog to learn more about their humane certified grass-fed beef! Also: rutabagas are called neeps in the UK! How fun.


Storage Tips

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  • Buckwheat Shoots: Keep in package and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Shiitake Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Bok Choi: Keep in plastic bag or wrap loosely with tea towel and store in crisper section of refrigerator. Eat within 1 week, or loosely chop and place in freezer bag (with all air removed), storing in freezer for up to 4 months (do not wash beforehand).

  • Cucumbers: Keep on counter (yes, you read that right), unless your home is very warm. Be sure to separate from other produce as cucumbers are highly ethylene sensitive and will spoil faster next to other produce (such as bananas). Eat within 1 week. If storing in fridge, wrap in tea towel and keep on highest shelf and eat within 3 days.

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month. For long-term storage (we're talking apocalypse-style storage), check out this fascinating WWII pamphlet.

  • Sweet Potatoes: Store unwashed in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two weeks or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Sweet potatoes will last approximately 6 months if stored in this manner.


We have great news for you! Our awesome intern Caroline has created a cooking instructional for this week's recipe. Check out the rustic beef stew video below and click on the link for the full recipe.

Warm wishes,
Reid & The Intervale Food Hub Team

Video:

Recipe