Newsletter | Week of March 18, 2019

Silas Branson of Intervale Community Farm, Burlington, VT

Silas Branson of Intervale Community Farm, Burlington, VT

Hi there,

Happy third week of delivery! We have some awesome collard greens from Miskell's in Charlotte, we've got more of those super delicious Shiitakes from 1000 Stone Farm in Brookfield, and we have some radical purple potatoes from Burnt Rock Farm in Huntington (make some bread, we dare you). Yes, we do still have carrots, and we know you might be a little bogged down in them, which is why we've included links to some of our favorite carrot recipes at the very bottom of this email! And, just a reminder that you still have time to add on anything your heart desires from our Pop-Up Shop to receive it in this week's delivery. 

Big thanks if you've filled out our survey! We really want to understand your eating, cooking, and food shopping habits so that we can tweak our services to fit your lifestyle. If you want to share it with friends, you can do so by following this link and sending it around, as it's open to everyone who lives in Vermont. And if you take it, you're entered to win $50 worth of food from our pop-up shop! 

Kristin Doolan of Does' Leap Farm in Fairfax, VT

Kristin Doolan of Does' Leap Farm in Fairfax, VT

In Our Baskets This Week

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

Vermont Vegetable Package

  • Collard Greens | Miskell's Organics, Charlotte, VT*

  • Parsnips | Riverberry Farm, Fairfax, VT*

  • Orange Carrots | Intervale Community Farm, Burlington, VT*

  • Purple Potato | Burnt Rock Farm, Huntington, VT*

  • Shiitake Mushrooms | 1000 Stone Farm, Brookfield, VT*

  • Microgreens | Queen City Acres, Burlington, VT

Omnivore Package

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

  • Rockfish | Starbird Fish, Burlington, VT

  • Chevre | Does' Leap, Brookfield, VT

  • Raspberry Jam | The Farm Between, Jefferson, VT

Localvore Package

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

  • Rockfish | Starbird Fish, Burlington, VT

  • Chevre | Does' Leap, Brookfield, VT

  • Raspberry Jam | The Farm Between, Jefferson, VT

  • Baguette | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT

Storage Tips

  • Microgreens: 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.

  • Collard Greens: Keep these unwashed in a damp tea towel and in an open container in the crisper drawer. Not enough fridge space? Trim the ends slightly and store upright in a large jar of water on your counter. 

  • Parsnips: Wrap parsnips in a damp tea towel and store in an open container in the crisper drawer. Eat within two weeks. 

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month.

  • Potatoes: Store unwashed in a ventilated paper bag (like the ones they come in) or a cardboard box in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two to four weeks (humidity dependent) or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Potatoes will last approximately 6 months if stored in this manner. If potatoes start to sprout, but are still firm, they are perfectly safe to eat. If they sprout and get soft, it's best to compost them or cut them up with an eye on each piece, let harden, and plant!

We know many of you are trying to go plastic free or at least reduce the amount of plastics that you use. While we are actively researching compostable alternatives, we have a stock of bags to use before we can transition. (Packaging is not cheap, disposing of our inventory is clearly not a solution to the problem, and re-selling inventory is difficult.) Here is the good news for the interim:

  • Bags can be recycled: You can always leave your plastic bags in your cooler bag, or return them with you basket..They can also be recycled at both of the City Market locations and at Market 32. (Bags make their way to Virginia and Texas and are turned into outdoor furniture and building materials by Trex.)

  • Bags can be reused: if you'd rather reuse plastic bags, bring them on your next grocery shopping trip for use in the bulk section. If you keep a handful of small clean bags in your reusable grocery bag, it will make them easier to remember. (Reminder that basically any container can be used for bulk shopping at most grocery stores, as long as you weigh the container before filling!) And on a different note, instead of purchasing small trash bags or pet waste bags, use the bags you have on hand. Reusing = reducing.

  • Food stores great without plastic bags: There are a lot of alternatives to plastic bags for food storage, mainly reusable containers and tea towels. Berkeley Farmer's Market has an excellent guide to storing your produce without using plastic bags. You can see it here.

This Week’s Recipes

This week, we are making some sweet and tangy collard greens, which can be made as a quick side dish or share the spotlight with our second recipe, a Portuguese-style baked rockfish dish. It's easy to skip the fish for a fresh vegan meal that will have you dreaming of summer (or is it just us?). Find both our recipes below:

Okay - we know - we are sending you a LOT of carrots. And we promise we're on the cusp of getting new veggies in your basket! But for now, we've collected a handful of awesome recipes to make sure you can blast through this week's supply (and anything you may have stocked up on). Here you are!