Blog

Newsletter | Week of February 11, 2019

Meet Dave Miskell, who grows great produce year-round in his Charlotte greenhouse!

Meet Dave Miskell, who grows great produce year-round in his Charlotte greenhouse!

Hi there!

We have an awesome mix of food for you this week. For starters, we've got sweet potatoes, which can be eaten for breakfast, lunch, dinner, AND dessert, no matter which meal you consider the most important of the day. These taters come from the Burnt Rock Farm, as do the delicious yellow onions in this week's share. (Getting kind of sick of onions? Check out this amazing infographic that outlines every possible way to cook this feisty bulb, including sweating and pickling.) We've also got buckwheat shoots grown right here at Pitchfork Farm, fava bean shoots from Queen City, and a *forest medley* of mushrooms (oooo how mysterious). We hope you have fun with your food this week!

  • Ready for spring? Us too! Our spring subscription starts in 3 weeks and is bound to be tasty.

  • If you sign up on or before this Saturday (Feb 16), you'll receive a token for a free pizza from American Flatbread's Burlington Hearth. Delicious deal.

  • Plus, use code PARSNIP2019 to waive your $25 sign-up fee, as you're a returning member! Let's go!

Justin Rich, co-owner of Burnt Rock Farm, harvesting sweet potatoes.

Justin Rich, co-owner of Burnt Rock Farm, harvesting sweet potatoes.

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified

Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

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

  • Forest Medley Mushrooms* | Mousam Valley, Springvale, ME

  • Value Size Only: Fava Bean Sprouts | Queen City Greens, Burlington, VT

  • Variety Size Only: Apple Cider*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: Garlic* | Bella Farm, Monkton, VT

  • Single & Value Sizes Only: Bok Choi* | Miskells Organic, Charlotte, VT

  • Single & Variety Sizes Only: Buckwheat Shoots* | Pitchfork Farm, Burlington, VT

Omnivore Package

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

  • Wild-Caught Alaskan Salmon | Starbird Fish, Burlington, VT

  • Yogurt* | Butterworks Farm, Westfield, VT

  • Vegetable Broth | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Wild-Caught Alaskan Salmon | Starbird Fish, Burlington, VT

  • Yogurt* | Butterworks Farm, Westfield, VT

  • Vegetable Broth | Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Cyrus Loaf* | Red Hen Baking Company, Middlesex, VT

  • Eggs - Besteyfield Farm, Hinesburg, VT


A shot from Starbird Fish's Captain Tony Naples of his Alaskan Fishing Grounds

A shot from Starbird Fish's Captain Tony Naples of his Alaskan Fishing Grounds

This week, we're bringing Alaska's bounty to your kitchen. For those pescatarians and omnivores among us, we've created a simple Asian-inspired stir-fry that highlights the rich flavors of Starbird Fish's salmon. If that doesn't float your boat, try these 5 easy methods of cooking this filling fish. We also have your breakfast covered with a sweet potato hash recipe that pairs great with your Localvore half-dozen eggs. If you're storing your sweet potatoes, make sure you skip the fridge; they last longest in a cool, dry, dark location, like a kitchen cabinet or pantry. If you prefer your eggs with a runny yolk, try out this foolproof method of poaching or soft boiling eggs - we've tried both methods countless times and they have yet to let us down!