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Newsletter | Week of July 16, 2018

July Meal

 

In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Cherry Tomatoes* | Jericho Settlers Farm, Jericho VT
  • Fresh Garlic* | Burnt Rock Farm, Huntington VT & Bella Farm, Monkton VT
  • Fennel* | Diggers' Mirth Collective Farm, Burlington's Intervale
  • Cucumbers* | Shadow Creek Farm & River Berry Farm, Fairfax, VT
  • Lettuce*  | Pitchfork Farm, Burlington's Intervale
  • Variety Package Only: Blueberries* | Adam's Berry Farm, Charlotte, VT

Omnivore Package

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

  • Wild Alaskan Coho Salmon | Starbird Fish, Burlington VT
  • Whole Plain Yogurt | Butterworks Farm, Westfield VT
  • Honey | BTV Honey, Burlington VT

Localvore Package

The Localvore Package includes the Omnivore Package above, plus...

  • Cyrus Pringle Bread* | Red Hen Baking Company, Middlesex VT
  • Pasture Raised Eggs |  Besteyfield Farm, Hinesburg, VT
 

Weekly Subscriptions

Bread: Cyrus Pringle*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

  • Most of the items in this week's baskets store well, and are great raw, or lightly cooked, which is great when the weather is hot. We're excited to get fennel, and can never eat enough cherry tomatoes. 
  • Use the lettuce first. You can dress it with blueberry vinaigrette, and top it with toasted walnuts.
  • If you have the variety package, eat up the blueberries right away, too. (That shouldn't be too hard!) You can throw the berries onto yogurt, into a bowl of cereal, bake them into a crisp or a pie, or freeze them for later. 
  • Then, use the cherry tomatoes -- which should be stored on the counter, never in the fridge.
  • As for fennel, you can use the leafy fennel fronds like a fresh herb, as well as the bulb. If you love the taste, try slicing it thinly and eating it raw in salad. If you're so-so on the taste, try dressing it, roasting it, or sauteeing it with tomatoes and garlic for a more mild flavor.
  • The cucumbers and the fresh garlic will store the longest. Save the garlic stems and the outer layers that you peel off, and put them in your stockpot next time you make meat or veggie stock. 
  • Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at cooking@intervale.org
 

Recipes

The dishes below were created by Suzanne, our Cooking Education Coordinator. Each week, we aim to provide you with recipes that will get you excited to use the items in your basket. We welcome your feedback and suggestions! 

Shopping List

If you make all of the recipes that we recommend this week, you'll need these items, in addition to the items you'll receive in your basket. You may already have some of them in your cupboard and your fridge. They're organized roughly as you'd find them in a store. Quantities are rounded, when it's more sensible to do so. Some ingredients are used "to taste," so a quantity may not be listed. 

  • Produce
    • shallot
    • parsley
    • basil
    • 1 lemon
    • 2 limes
  • Bulk/Dry Goods
    • salt
    • pepper
  • Bottled Items/Condiments
    • sunflower oil and/or olive oil
    • white wine vinegar 
  • Refrigerated Goods
    • Dijon mustard
  • Items from our Localvore Basket or our add-on subscriptions (if you don't get those subscriptions, you should add these to your shopping list)
    • whole milk yogurt
    • salmon fillets
    • honey
    • Cyrus Pringle bread

Tender Profiles