Newsletter | Week of March 4, 2019

Ben Butterfield of Betseyfield Eggs, Hinesburg, VT

Ben Butterfield of Betseyfield Eggs, Hinesburg, VT

Hi there!

This week, you'll be receiving your first delivery of the Spring Season at the Intervale Food Hub!


We have a lot of different kind of foods for you with pretty varied storage lives, so we've made it easy: this week's veggies are listed in order from what you should eat first to what you can take your time on. We've also included storage tips to make sure nothing goes to waste and that all of your share ends up eaten at its peak freshness. Sounds good? Great.

If you're interested in cooking our recommended recipes, scroll on down to the bottom of the page and click the link to be brought to simple, straightforward meals that will leave you satisfied. We even have cooking instructional videos for those of you who'd rather watch than read!

Andy Jones of Intervale Community Farm

Andy Jones of Intervale Community Farm

In Our Baskets This Week

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


Vermont Vegetable Package

  • Buckwheat Shoots | Pitchfork Farm, Burlington, VT

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

  • Variety Size Only: Bok Choi* | Miskell's Organics, Charlotte, VT

  • European Cucumbers* | Abri Végétal, Compton, Quebec (15 miles over the VT border)

  • Orange Carrots | Intervale Community Farm, Burlington, VT

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


Omnivore Package

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

  • Eggs (1/2 doz) | Besteyfield Farm, Hinesburg, VT

  • Maple Syrup | Square Deal Farm, Walden, VT

  • Bacon | Snug Valley Farm, East Hardwick, VT

Localvore Package

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

  • Eggs (1 doz) | Besteyfield Farm, Hinesburg, VT

  • Maple Syrup | Square Deal Farm, Walden, VT

  • Bacon | Snug Valley Farm, East Hardwick, VT

  • Cyrus Pringle Loaf | Red Hen Bakery, Middlesex, VT


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 interns (Madison, Caroline, and Sophie) have created an awesome cooking instructional for this week's recipe.

Warm wishes,
Reid & The Intervale Food Hub Team

Video:

Recipe