Newsletter | Week of July 2, 2018 (W/Th)

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In Our Baskets This Week

*Certified Organic | Meet Our Producers

Vermont Vegetable Package

  • Cucumbers, American slicer* | Jericho Settlers Farm
  • Kale, Lacinato* | Burnt Rock Farm
  • Slicing Tomatoes* | Jericho Settlers Farm 
  • Baby spinach* | Diggers' Mirth Collective Farm/Burnt Rock Farm
  • Snap Peas | Lewis Creek Farm
  • Salad turnips* (variety shares only) | Pitchfork Farm

Omnivore Package

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

  • Pork sausage, sweet Italian | Maple Wind Farm
  • White beans, cooked & frozen | VT Bean Crafters
  • Vegetable Broth | Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

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

  • Baguette* | Red Hen Baking Company
  • Pasture Raised Eggs |  Besteyfield Farm

Weekly Subscriptions

Bread: Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm


Cooking & Storage Tips

  • This week, you'll be receiving a few new items, including baby spinach, slicing tomatoes, and snap peas! 
  • We know you don't want to spend time in front of the stove when it's 90 degrees, so our recipes this week are super cool, and super quick! 
  • Eat the spinach first, as those baby leaves can be a little delicate. After that, use up the snap peas. You can snack on them raw, or cook them briefly. 
  • Try to eat the tomatoes as they reach peak ripeness. Make sure to store them outside of the fridge: the cold makes them mealy. Kale lasts for a while, but like most things, it's most nutritious the sooner you eat it. 
  • The cucumbers and salad turnips have the longest shelf life of the produce items, but you will want to trim the tops from the salad turnips for storage. Wilt the turnip greens along with the baby spinach for extra flavor and nutrition. The turnips go nicely with this week's white bean & kale dip! 
  • Check out our "Tender Profiles" to find more cooking and storage tips! 

Have cooking ideas you want to share? Looking for recipe suggestions? Email Suzanne at



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! 

Tender Profiles

With our new summer season, we're adding some delicious extra content to our weekly newsletter, and our blog. For one thing, we'll be creating "Tender Profiles" for the fruits and veggies we're sending you in your weekly baskets. "What's 'Tender'?" you may ask... it's like a dating profile for produce! We'll give you each product's vital statistics, other foods that go well with it, and some storage and cooking tips. 

Weekly Shopping List

If you make all of the recipes that we recommend this week, you'll need these items. 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.