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Newsletter | Week of January 28, 2019

Intervale Community Farm

Intervale Community Farm

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Apples, Jonagold I Champlain Orchards, Shoreham, VT

  • Turnips I River Berry Farm, Fletcher, VT

  • Sweet Potatoes I Burnt Rock Farm, Huntington, VT

  • Butternut Squash I Intervale Community Farm, Burlington, VT

  • Yellow Onions I Burnt Rock Farm, Huntington, VT

  • Micro Greens I Pitchfork Farm, Burlington, VT (Variety Shares Only)

Omnivore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

Localvore Package

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

  • Ground Beef I Health Hero Farm, South Hero, VT & Snug Valley Farm, East Hardwick, VT

  • Chevre I Does’ Leap, Bakersfield, VT

  • Caramel I Fat Toad Farm, Brookfield, VT

  • Bread: Rustic Rolls | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

  • Bread: Mad River Grain | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Recipes

Caramel Apple topped French Toast

Caramel Apple topped French Toast

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Caramel Apple topped French Toast

Ingredients:

  • 5 Apples, peeled and cubed

  • 4 Tablespoons caramel, plus more for drizzling on top!

  • 2 tsp cinnamon

  • 1 tablespoon brown sugar

  • 1 tablespoon butter

French toast:

  • 2 eggs

  • ⅔ cup milk of choice

  • 1 tsp. Vanilla extract

  • 1 tsp. Cinnamon

  • ½ tsp. nutmeg

  • Sliced of bread of choice

  • 2 tsp. butter

Instructions:

  1. Melt butter in a medium saucepan

  2. Place apples in saucepan and saute until soft

  3. Sprinkle cinnamon, brown sugar, and caramel on top of apples and mix until evenly covered

  4. Keep warm until french toast is ready

French toast instructions:

  1. In medium sized bowl, whisk eggs, milk, vanilla, cinnamon, nutmeg until incorporated

  2. On medium-high heat, melt two teaspoons of butter in non-stick pan

  3. Dip sliced bread in milk/egg mixture and soak for three-four seconds and place in pan

  4. Cook for two-four minutes per side, or until golden brown

  5. Top with caramel apples and enjoy!

Our take:

We chose to use gluten free bread with the french toast but would also work great with the rustic rolls included in this week’s package!

Sweet Potato Shepherd’s Pie

Ingredients

  • 2 large sweet potato

  • ½ Butternut Squash, cut in half and cored

  • 1 pound lean ground beef (90% lean)

  • 1/2 cup chopped onion

  • 2 can (8-3/4 ounces) whole kernel corn, drained

  • 1 cup tomato sauce

  • Dash each ground cinnamon, allspice and nutmeg

  • 2 tablespoon butter

  • 2 tablespoon 2% milk

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • Microgreens for garnishing

Instructions

  1. Heat oven to 375 degrees and cook butternut squash until tender (around 30-45 minutes)

  2. Scrub and pierce sweet potato, microwave on high for 10-15 minutes or until tender, making sure to turn it once (or cook in the oven if you’d prefer!)

  3. In a large skillet, cook beef and onion until meat is fully cooked through; drain liquid. Add in corn, tomato sauce, and spices. Place in a baking dish.

  4. Once Butternut squash is tender, remove from oven and cube into small pieces. Mix together with the meat mixture.

  5. Cut sweet potato in half and remove the pulp, place in a medium bowl. Mash together with butter, milk, and salt and pepper.

  6. Spread sweet potato mixture evenly on top of the meat mixture.

  7. Bake in oven at 350 degrees for 30 minutes.

Our take:

This shepherds pie includes the ground beef, sweet potato, onion, butternut squash and microgreens for a garnish from this weeks basket. This dish proves to be a simple, delicious meal for a cold winter's evening!

Struggling with how to cook turnips? Turnips taste great chopped and roasted alongside other vegetables! You can also boil and mash them as a great alternative to classic mashed potatoes.