Blog

Week of May 21, 2018

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In Our Baskets This Week

*Certified Organic |  Meet Our Producers

Vermont Vegetable Package

  • Russet potatoes* | Deep Root/Samson Farm
  • American slicing cucumber* | Jericho Settler's Farm
  • Rhubarb* | The Farm Between 
  • Radish | Queen City Acres/Pitchfork Farm 
  • Mesclun* | Diggers' Mirth Collective Farm 
  • Regular Size Only: Collard Greens* | Miskell's Premium Organics 

Omnivore Package

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

  • Wild Alaskan smoked salmon |  Starbird Fish
  • Chevre* | Does' Leap Farm
  • Frozen raspberries*  | Adam's Berry Farm

Localvore Package

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

  • Wild Alaskan smoked salmon |  Starbird Fish
  • Chevre* | Does' Leap Farm
  • Frozen raspberries*  | Adam's Berry Farm
  • Bread: Ciabatta*  |  Red Hen Baking Company
  • Pasture Raised Eggs  |  Besteyfield Farm
 

Bread: Ciabatta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

  • Rhubarb is a sure sign of spring! It's actually a perennial vegetable, and its colorful stalks are super tart. If you don't have frozen or fresh berries, try making this rhubarb compote (recipe by Martha Stewart), which you can freeze, or serve over yogurt, ice cream or pancakes!
  • It's exciting to see the first spring radishes in this week's share. I like to serve them raw with butter and salt, but I also love to toss them with a little olive oil and salt, and roast them.
  • Also, there are some baby radish greens atop the radishes...you can eat those, too! They're a bit spicy, and I like them best wilted with other greens, but you can chop them and throw them into a salad, too. 
  • Slicing cucumbers make a great snack as well. Slice into rounds, or into sticks, and sprinkle with a little salt. 
  • As usual, the mesclun is the most perishable item you're receiving, so serve up some salads early in the week.
  • Collard greens are in the cabbage, broccoli, and kale family! These will be relatively tender, since they come from a greenhouse, so they're best lightly sauteed, or wilted as in our recipe below!
 

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! Have a cooking question? Click here to send it to Suzanne, and she'll answer you within two business days.