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Newsletter | Week of October 22, 2018

River Berry Farm

Meet River Berry Farm! Owner David Marchant has been a partner of the Intervale Food Hub from our first season. This certified organic farm in Northern Vermont specializes in growing a variety of vegetables and berries. Their farm stand, pictured above, is home to a lovely greenhouse filled with perennial and annual plants for sale in the summer, and pumpkins in the fall.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Red Leaf Lettuce * | River Berry Farm, Fairfax, VT

  • Sweet Potatoes* | Burnt Rock Farm, Huntington VT

  • Kale* /** | River Berry Farm, Fairfax, VT (Organic) and Lewis Creek Farm, Starksboro, VT (Vermont Ecologically Grown)

  • Red Onions* | Burnt Rock Farm, Huntington VT

  • Blondee or Liberty Apples*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: Leeks** | Lewis Creek Farm, Starksboro, VT

Omnivore Package

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

  • Pasture Raised Pork Chops | Maple Wind Farm, Huntington/Richmond, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Caramel Sauce | Fat Toad Farm, Brookfield, VT

Localvore Package

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

  • Pasture Raised Pork Chops | Maple Wind Farm, Huntington/Richmond, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Caramel Sauce | Fat Toad Farm, Brookfield, VT

  • Bread: Polenta* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Polenta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: Lettuce and Kale

Sweet Potatoes can be stored in a cool, dark, and dry place, like a pantry. You can peel them before cooking or feel free to leave the peel on - just give them a good scrub first!

Red onions are best stored in a cool, dark, dry place as well - though if you keep them in the refrigerator, you won’t cry as much when you cut them!

Try this recipe from the Kitchn for Quick-Pickled Red Onions! These would be delicious added to your grain bowl or vegetable hash, or to top salads or sandwiches, too.

Apples, leeks, kale, and lettuce should be stored in the refrigerator.

With leeks, you’ll want to cut the tougher, greener parts of the leek off and keep the tender white sections. Be sure to give them a good rinse, because dirt and sand can be trapped between the layers.

 

Recipes