Blog

Week of January 8, 2017

Adams Berry Farm

Featured Farm

Adam's Berry Farm, Charlotte, VT

What a treat! This week, Omnivore and Localvore Packages will include frozen, certified organic berries from Adam's Berry Farm. It's a little taste of summer to brighten up our winter season! Adam's Berry Farm is a thriving community oriented farm that grows delicious certified organic strawberries, blueberries, raspberries and table grapes. They are locally focused and take pride that 90% of their berries are distributed with in a 15 mile radius of the farm through select restaurants, natural food stores and at the Burlington Farmers' Market. Adam's Berry Farm also produces jam, vinegar and popsicles and runs a fun-filled pick your own at the farm. 

 

 

In Our Baskets This Week

* Certified Organic **Vermont Ecologically Grown | Meet Our Producers

Vermont Vegetable Package

 

  • Butternut squash*  |  Intervale Community Farm, Burlington, VT
  • Sweet potatoes*  Burnt Rock Farm, Huntington, VT
  • Parsnips*  |  River Berry Farm, Fairfax, VT (these are the ones that look like white carrots!)
  • Red Onions*  |  Deep Root Cooperative/Ways Mills Market Garden
  • Rosemary* |  Red Wagon Herbs, Hinesburg, VT
  • Apple ginger cider  |   The Farm Between, Jeffersonville, VT
  • Regular Size Only: Rutabaga**  |  Lewis Creek Farm, Hinesburg, VT (these look like a large turnip or radish!)

Omnivore Package

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

  • Boneless Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington & Richmond, VT
  • Whole Plain Yogurt*  |  Butterworks Farm, Westfield, VT
  • Frozen Berries (strawberry, raspberry, or blueberry)*  |  Adam's Berry Farm, Charlotte, VT

Localvore Package

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

  • Boneless Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington & Richmond, VT
  • Whole Plain Yogurt*  |  Butterworks Farm, Westfield, VT
  • Frozen Berries (strawberry, raspberry, or blueberry)*  |  Adam's Berry Farm, Charlotte, VT
  • Bread: Mad River Grain* | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, HInesburg, VT
 

Bread: Mad River Grain*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Recipes and Cooking Tips

Eat This First: Apple-Ginger Cider and Rosemary

We're really excited to bring you this new item from The Farm Between! John and Nancy Hayden were some of the earliest partners of the Intervale Food Hub, and we're looking forward to hearing your feedback on this new addition to the Vermont Vegetable package. Let us know what you think!

As for the rosemary, this fresh herb can be added to so many different recipes. It is especially great to add to dishes - either meat or vegetable - that you're roasting or cooking in a slow cooker. The hearty sprigs will store very well in your refrigerator, too, so you can use it for a couple of weeks.

Storage: We recommend storing everything this week in the refrigerator - including your squash - to prevent rotting. 

Recipes

Below are some recipes that we collected from food and recipe blogs, to help spark some inspiration for this week:

Omnivore and Localvore Packages:

  • Berry and Yogurt Muffins - baking with yogurt creates a really delicious texture and adds protein, too. These muffins are a great way to mix in your berries, too!
     
  • Apple Pancakes (with Yogurt) - as mentioned above, baking with yogurt yields delicious results - it's a great secret ingredient! Try this to incorporate some apples for added sweetness, too. From one of our favorite food blogs, Smitten Kitchen.
     
  • Lemon-Rosemary Chicken Breast - super simple and a great pairing with any number of vegetable sides.
     
  • Apple-Parsnip Chicken Bake - great idea for a one-pan meal that features some of January's seasonal specialties!

Vermont Vegetable:

  • Pureed Roasted Parsnips - Roasting will add some complexity to the flavor of the parsnip. Serve this puree along with your lemon-rosemary chicken or another nice cut of meat. Or, thin it out to make a nice simple soup.
     
  • Baked Parsnip Fries with Rosemary - ANY root vegetable is delicious in fry form - not just potatoes! Plus, parsnips pair deliciously with rosemary. Serve with a garlic-mayo sauce or just on their own for a snack.
     
  • Rosemary Parmesan Roasted Sweet Potato - a great baked potato alternative with lots of flavor.
     
  • Moroccan Butternut Squash and Sweet Potato Tagine - one of our favorite winter recipes! "Tagine is both a food and a cooking tool and originates from North Africa (Moroccan and Tunisian cuisine is tagine-centric). 'Tagine,' the dish, was named after the instrument in which the food is prepared. A tagine comprises a sauté pan with a wonderfully shaped hat, traditionally used to slow cook meat and vegetable dishes at low temperatures... you do not need one in order to make this dish – a large sauté pan or wok with a cover will work too."
     
  • Butternut Squash Baked Pasta - somewhere between a casserole and a lasagna, this dish is a great way to make use of a full squash if you're just not really a butternut squash soup kind of person!
     
  • Rutabaga with Caramelized Onions and Apple - rutabaga is a vegetable that has a lot of natural sweetness, so it's easy to pair with caramelized onions and apples. Lots of people have probably never tried rutabaga before... but we think you'll love it!
     
  • Rutabaga Gratin- like with fries, ANY root vegetables, or squash, or cabbage, is delicious baked into a gratin. If you are new to rutabaga, try this recipe - it's impossible not to like something baked with cream and cheese!