We have tomatoes for everybody! Huzzah! Long Wind Farm grows their delicious tomatoes in a cluster of greenhouses along the Connecticut River in East Thetford, Vermont, with the ripest tomatoes harvested every single week. They'll be growing like this until December, when it's no longer cost-effective to heat the greenhouses to the required toasty temps.
We're also really excited to send along Cranberry Apple Cider from Champlain Orchards in Shoreham. The tasty, tangy treat is actually a collaboration with the Vermont Cranberry Company, who sends their cranberry juice from Fairfax down to the orchard where it's mixed with freshly pressed apples and bottled. What a sweetly Vermont product!
It's finally starting to feel a little bit like spring (can't wait until those April showers bring some May flowers). Springtime means one big thing for us over here at the Intervale Food Hub: preparing for summer. While we still have a couple months left of our current season, we can't wait to start delivering the best baskets of the year to your home, workplace, or community center. Never signed up for summer before? Check out our useful summer details page where you can see a list of produce that we deliver to you throughout the warmest months of the year.
Our summer sign-ups are now live, and quite a few things are going to change with the new season!
We've switched over to a new, simpler ordering system which will make your weekly process much easier (it even remembers your payment method!). However, this switch does require you to create a new account;although it is simple and speedy, we would gladly do it for you over the phone.
We've changed monthly subscriptions to recurring weekly subscriptions, with tons of new offerings. If you received salmon or bean burgers once a month, you can now receive those items each week. Carb fanatic? We'll toss an extra loaf or two from Red Hen into your weekly delivery. Die-hard smoothie drinker? Add a bag of frozen strawberries or blueberries from Adam's Berry Farm to your subscription and receive it every single week, no hassle.
Our Pop-Up Shop has been redubbed "Add-Ons" for obvious reasons, but the concept is the same. If you're expecting company or just a little hungrier than normal, you can add any of the items in our store to your delivery. Pretty flexible!
If you're ready to sign up, we would be thrilled! Your advanced subscription gives farmers a huge amount of security in an precarious industry. When you sign up today, a vegetable farmer can sow a crop with a settled mind, knowing the food they're growing will not go to waste come harvest time. When you continue your subscription with us, a fruit farmer can invest in a new disease-resistant apple tree, knowing that there are folks who will support their farm through the years that the tree slowly matures without bearing fruit. When you choose the Intervale Food Hub, a beef farmer is able to focus on the welfare of their animals instead of focusing on marketing and selling their products.
Vermont's farmers need your support. They're a huge part of what makes our state so unique, beautiful, and tight-knit. When you subscribe to the Intervale Food Hub, you support over 40 of those farmers throughout an entire season. Your membership is vital to revolutionizing our food system and keeping Vermont's farmers afloat. Can they count on you this year?
Receive a free Intervale Food Hub tote bag with your next delivery when you sign up for summer. 100% cotton and locally printed at New Duds in Winooski.
In Our Baskets This Week
*Certified Organic **Ecologically Grown ***Eco-Apple Certified
****Animal Welfare Certified
Meet Our Farmers and Food Makers
Vermont Vegetable Package
Rutabaga | Lewis Creek Farm, Starksboro, VT
Cranberry Apple Cider | Champlain Orchards, Shoreham, VT***
Tomatoes | Long Wind Farm, Thetford, VT*
German Butterball Potatoes | Burnt Rock Farm*
Single and Value Sizes Only: Yellow Onions | Pete's Greens, Craftsbury, VT*
Variety and Value Sizes Only: Baby Spinach | Four Pillars, VT*
Variety Size Only: Shallots | West Farm, Jeffersonville, VT*
The Omnivore Package includes your Vermont Vegetable Package above, plus...
Ground Beef | Health Hero Farm, South Hero, VT****
Butter | Kingdom Creamery, East Hardwick, VT
Soft White Tortillas | All Souls Tortilla, Burlington, VT*
The Localvore Package includes your Vermont Vegetable Package above, plus...
Ground Beef | Health Hero Farm, South Hero, VT
Butter | Kingdom Creamery
Soft White Tortillas | All Souls Tortilla, Burlington, VT
Rustic Rolls | Red Hen Baking Company, Middlesex, VT*
Eggs | Betseyfield Farm, Hinesburg, VT
Tomatoes: Store at room temperature on your counter, avoiding direct sunlight. Eat within 2-3 days.
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.
Shallots: Store just like onions. Shallots will only last approximately 2 months, but if they sprout, use the sprouts just like chives; the rest is perfectly edible, too.
Onions: 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. Similarly, sprouted onions are perfectly safe to eat if they are still firm and free of mold. They may have a slightly bitter taste if sprouted, but the bitterness will mellow if onions are cooked. Onions will also last approximately 6 months, humidity dependent.
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!
Rutabagas: Quite the opposite of potatoes and onions, rutabagas store best in relatively high humidity, though they still require cool, dark conditions. Store rutabagas in the refrigerator for optimal temperature and humidity conditions, and eat within a few months. Do not wash before storing.