Newsletter | Week of April 1, 2019

John and Nancy Hayden from The Farm Between, Jeffersonville, VT

John and Nancy Hayden from The Farm Between, Jeffersonville, VT

Hi!

The baskets are getting greener as spring advances forward - baby spinach from Whiting AND spicy radish shoots from Burlington in one basket, as well as European Cucumbers from L'Abri Vegetal in Compton, Quebec! We know, we hear ya, but we still have carrots - they're crisp and tasty and really versatile (it might be time for a carrot cake or five). This time of year we're stretched a little thin as far as options go, and are working hard to bring you the most diverse baskets we can. As always, any feedback is very welcome! Have a great week!

Below is a list of your ingredients for the week of April 1, 2019. Enjoy!


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The Pitchfork Farm Team in Burlington, VT

In Our Baskets This Week

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

Vermont Vegetable Package

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

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

  • Radish Shoots | Pitchfork Farm, Burlington, VT*

  • European Cucumbers | Compton, QC (15 miles over the Vermont border, 118 miles from Burlington)*

  • Baby Spinach | Four Pillars Farm, Whiting, VT*

  • Variety Size Only: Parsnips | River Berry Farm, Fairfax, VT* 

  • Variety Size Only: Cider | The Farm Between, Jeffersonville, VT*


Omnivore Package

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

  • Chorizo Pork Sausage | Maple Wind Farm, Richmond, VT

  • Black Beans | Vermont Bean Crafters, Moretown, VT

  • Maple Balsamic Dressing | Joe's Kitchen, East Montpelier, VT

Localvore Package

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

  • Chorizo Pork Sausage | Maple Wind Farm, Richmond, VT

  • Black Beans | Vermont Bean Crafters, Moretown, VT

  • Maple Balsamic Dressing | Joe's Kitchen, East Montpelier, VT

  • Mad River Grain | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT


 


Storage Tips

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  • Radish Shoots: Keep in open bag and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Baby Spinach: Keep in an open bag or loosely wrapped in a tea towel in the refrigerator. Eat within 3 days for best texture and flavor. Wilted spinach will still taste awesome cooked within about 5 days; just check for any brown leaves. 

  • Oyster 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.

  • 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.

  • Apples: As tempting as it may be, do not leave apples out on the counter; they will soften and develop a protective wax to keep in moisture. Apples store best in the refrigerator, like rutabagas, due to the cold and relatively high humidity; eat them within a month this time of year. If you don't have enough refrigerator space, apples can be individually wrapped in newspaper and stored in a cardboard box in a root cellar, where they'll last for about twice as long as if they were in the fridge. 

  • 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. For long-term storage (we're talking apocalypse-style storage), check out this fascinating WWII pamphlet.


This Week's Recipe

Our interns decided to make some breakfast tacos - a quick, easy meal that can incorporate the majority of your ingredients - or all, if you're extra creative. Click on the link below to find the recipe.

Hit the Kitchen!

Want to try something else? We recommend these recipes from across the interwebs.