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Week of May 7, 2018

Intervale Food Hub Meal plan for Week of 5.7.2018

In Our Baskets This Week

*Certified Organic  |  Meet Our Producers

Vermont Vegetable Package

  • Gold potatoes * | Deep Root/Samson Farm
  • European cucumber* | Deep Root/Ferme L'Abri
  • Chives* | Red Wagon Plants
  • Swiss chard* | Miskell's Premium Organics
  • Braising mix* | Jericho Settlers Farm
  • Regular Size Only: Loose leaf lettuce* | Jericho Settlers Farm

Omnivore Package

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

  • Pork sausage, hot  |  Maple Wind Farm
  • White beans, cooked & frozen* |  VT Bean Crafters
  • Roasted vegetable broth | Joe's Kitchen @ Screamin' Ridge Farm 

Localvore Package

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

  • Pork sausage, hot  |  Maple Wind Farm
  • White beans, cooked & frozen* |  VT Bean Crafters
  • Roasted vegetable broth | Joe's Kitchen @ Screamin' Ridge Farm 
  • Bread: Waitsfield Common *  |  Red Hen Baking Company, Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Hinesburg, VT
 

Bread: Waitsfield Common*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

Cooking & Storage Tips

Chives tend to have a short shelf life, so try to use them up with a few days. In addition to being great with 'taters (check out this week's recipe for "smashed" potatoes), they're great in egg dishes, sprinkled on salads, and with beans. Speaking of potatoes, make sure yours are in a cool, dark place. Don't want to put your beans in soup? You can make a white-bean dip by puréeing them with olive oil, lemon juice, salt, pepper, and adding some sage or parsley at the end. 

 

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!