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Check in here for a weekly update on the great local food we're delivering, and what's happening around the Intervale Food Hub!

Week of October 23, 2017

River Berry Farm.jpg

Featured Farm

River Berry Farm, Fairfax, Vermont

 

In Our Baskets This Week

* Certified Organic| ** Eco Apple Certified| Meet Our Producers

Vermont Vegetable Package

  • Red leaf lettuce* | River Berry Farm, Fairfax, VT
  • Sweet potatoes* | Burnt Rock Farm, Huntington, VT
  • Red onions* | Hazendale Farm, Greensboro, VT
  • Romanesco cauliflower* | Maple Wind Farm, Huntington, VT
  • Apples, 'Empire'** | Champlain Orchards, Shoreham, VT
     
  • Regular Size Only: Broccoli*| River Berry Farm, Fairfax, VT
 

Omnivore Package

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

  • Grass fed beef stir-fry | Health Hero Farm, South Hero, VT
  • Cultured butter | Ploughgate Creamery, Fayston, VT
  • Frozen Raspberries* | Adam's Berry Farm, Charlotte, VT
 

Localvore Package

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

  • Grass fed beef stir-fry | Health Hero Farm, South Hero, VT
  • Cultured butter | Ploughgate Creamery, Fayston, VT
  • Frozen raspberries* | Adam's Berry Farm, Charlotte, VT
  • Ciabatta bread | Red Hen Baking Co., Middlesex, VT
  • Pasture-raised eggs | Besteyfield Farm, Charlotte, VT
 

Ciabatta Bread*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Charlotte, VT

 

Recipes and Cooking Tips

Browse our Recipes page for more ideas

Eat This First:

Red leaf lettuce is perfect for using as the base of salads. Toss with your favorite salad add-ins and dressing, or give our autumn apple and pear salad a try!

Broccoli is a hearty vegetable that is extremely versatile. It can easily be used in just about any recipe that calls for veggies. Check out the fresh spotlight below to get tips on how to best store this veggie to extend its shelf life! 

Below are the original recipes that our team created to use all of the ingredients from this week's basket:

Fresh Spotlight

While all of the food in our baskets this week have been featured before, that doesn't mean there aren't more great things to learn about the nutrition, preparation and storage of our wonderful local produce! Here are some fascinating facts about the ways in which whole, nutrient-dense, and locally sourced foods should be stored in order to reduce spoilage.  

 

Broccoli:  

In order to keep your delicious broccoli fresh and tasty during the week, there are a few methods to try out. First - simply try storing your veggie in the refrigerator. Do not put it in a plastic bag, as broccoli needs air circulation. Also - keep in mind that putting wet broccoli in the refrigerator may make it go bad faster. The second, and more unconventional way, to store broccoli is by putting its stem in an ice-cold water bath. Then, cover the crowns loosely with a plastic bag, so air can circulate in and out.  

 

Sweet Potatoes:

While potatoes maybe some of the easiest veggies to store, there are still a few tips to keep in mind. First off, don't wash your potatoes before storing them. The excess moisture will provide an environment for mold and spoilage. The best place to store potatoes is in a cool, well ventilated environment. For extra lasting power, make sure to keep the potatoes out of extremely cold environments, as that will cause discoloration and the potato's starch to be converted into sugar.

 

Lettuce:

Lettuce is known for spoiling quickly - seeing as it is has a high water content. In order to keep your head of lettuce from browning before you have the chance to consume it, make sure you keep it in your refrigerator. It also helps to dampen a paper towel and wrap it around the head of lettuce. This way the lettuce will absorb excess moisture - keeping it fresher longer.