Blog

Week of May 14, 2018

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In Our Baskets This Week

*Certified Organic  |  **100% Grassfed  |  Meet Our Producers

Vermont Vegetable Package

  • Red potatoes |  Deep Root/Samson Farm
  • European cucumber |  Deep Root/Ferme L'Abri
  • Butter Oyster Mushrooms*  |  Mousam Valley Mushrooms
  • Bok Choi*  |  Miskell's Premium Organics
  • Mesclun |  Jericho Settlers Farm/Unity Farm
  • Regular Size Only: Sunflower shoots*  |  Pitchfork Farm

Omnivore Package

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

  • Beef steak, T-Bone**  |  Health Hero Farm
  • Cultured butter  |  Ploughgate Creamery
  • Chimichurri  |  Joe's Kitchen @ Screamin' Ridge Farm 

Localvore Package

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

  • Beef steak, T-Bone**  | Health Hero Farm
  • Cultured butter | Ploughgate Creamery
  • Chimichurri | Joe's Kitchen @ Screamin' Ridge Farm 
  • Bread: Mad River Grain*  |  Red Hen Baking Company, 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

 

Monthly Subscriptions

  • Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT
  • Pasture Raised Chicken  |  Maple Wind Farm, Huntington, VT
  • Sausage from Pastured Pigs  |  Andouille & Sweet Italian  |  Maple Wind Farm, Huntington, VT
  • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers  |  Vermont Bean Crafters, Waitsfield, VT
  • Tortillas & Beans * | Soft White Corn Tortillas & Black Beans  |  All Souls Tortilleria, - Warren, VT and Vermont Bean Crafters, Waitsfield, VT
  • Wild Alaskan Fish  |  Coho Salmon Fillets & Salmon Steaks  |  Starbird Fish, Burlington, VT
  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
 

Cooking & Storage Tips

This week, use up your lettuce right away, and followed by the mushrooms and sunflower shoots. We used the chimichurri from the Omnivore share to coat roasted potatoes, but you could also use it as a sauce for the steak, or in an omelette made with your Besteyfield eggs, or mixed with mayo to make a quick dip for European cucumbers. By itself, the T-bone is delicious, but it's extra good when combined with the mushrooms and a quick pan sauce (see below). The bok choi is great as a simple sauté, with some garlic, sesame oil and soy sauce. 

 

Recipes

The recipes below were planned and prepared by Suzanne and our amazing team of student interns. We welcome your feedback and suggestions for recipes and cooking tips!