Blog

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 30, 2017

This photo was taken by Caroline Allen, David's niece and creator of the health & wellness blog CallenFit

This photo was taken by Caroline Allen, David's niece and creator of the health & wellness blog CallenFit

Featured Farm

Hazendale Farm, Greensboro, VT

David Allen and Diana Griffiths grow a full range of certified organic produce and flowers in Vermont's beautiful Northeast Kingdom. Hazendale Farm has been in David's family for generations. David and Diana first started their take on the family business in 1979 with a seasonal farm stand, and later expanded their business to include a with a walk-in greenhouse and CSA. Hazendale Farm was one of the very first farm partners of the Intervale Food Hub. These days, David and Diana are scaling back to focus on just a few markets, including the Intervale Food Hub, in preparation for their next adventure - retirement! 

"I've always been a farmer; planning, dreaming and planting. It's beautiful. The Intervale Food Hub is a chance to collaborate and cooperate with other farmers. It makes it fun!" - David Allen

 

In Our Baskets This Week

* Certified Organic  |  Our Producers

Vermont Vegetable Package

  • Carrots* | Pitchfork Farm, Burlington, VT
  • Red Potatoes* | Valley Dream Farm, Cambridge, VT
  • Buttercup Winter Squash * | Hazendale Farm, Greensboro, VT
  • Leeks* | Hazendale Farm, Greensboro, VT
  • Brussels Sprouts* | Hazendale Farm, Greensboro, VT and Lewis Creek Farm, Starksboro, VT
  • Thyme* | Red Wagon Herbs, Hinesburg, VT
     
  • Regular Size Only: Mesclun* | Pitchfork Farm, Burlington, VT
 

Omnivore Package

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

  • Pasture-Raised Chicken Legs | Maple Wind Farm, Huntington, VT
  • "Hay Ride" Cheese | Mt. Mansfield Creamery, Morrisville, VT
  • Chicken Stock | Joe's Kitchen/Screamin' Ridge Farm, East Montpelier, VT
 

Localvore Package

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

  • Pasture-Raised Chicken Legs | Maple Wind Farm, Huntington, VT
  • "Hay Ride" Cheese | Mount Mansfield Creamery, Morrisville, VT
  • Chicken Stock | Joe's Kitchen/Screamin' Ridge Farm, East Montpelier, VT
  • Cyrus Pringle Bread* | Red Hen Baking Co., Middlesex, VT
  • Pasture-Raised Eggs | Besteyfield Farm, Charlotte, VT
 

Cyrus Pringle Bread*

Red Hen Baking Co., Middlesex, VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Charlotte, VT

 

Fresh Spotlight

Featured Food!

This week our basket is stuffed with wonderful fall flavors! These veggies are healthy, as well as fresh! Here are a few fun tips on how to best store your nutrient-full fuel!

Leeks:   
Leeks are a wonderful ingredient to add flavor to fall soups and stir-fries. As a part of the onion family, leeks have many wonderful health related properties - and are easy to keep fresh. Like many veggies, leeks support heart health as well as cell health. This means that adding leeks into your diet could fight against heart-related issues, as well as potential unhealthy cancer cells. Store your leeks in the refrigerator, and wash when you are ready to eat. They should last up to two weeks fresh, and can be preserved even longer if wrapped in a loose plastic bag.

Thyme:  
Thyme is a antimicrobial herb, meaning it is bacteria resistant. Fresh herbs should always be used up quickly. If you are looking to prolong the life of your garden-fresh herbs, there are a few things you can do! First off, wet a paper towel, and wrap your thyme in it. Place it in a zip-lock bag, or airtight container and leave it in the fridge. If you would like to, you can also dry out your thyme to preserve the flavor and make it last longer. Do this by separating the leaves from the stem and placing them on a cookie sheet. Stir them up occasionally and you should have well-dried thyme within a few days.

Winter Squash:
Squash is one of the easiest veggies to keep around for a long period of time.Keep your winter squash in a dark cool place, like a kitchen cupboard, and it could last you as long as a month!  When you do finally eat this sweet root veggie, you’ll be able to experience the health benefits of this veggie! Just like other squash, it is packed with antioxidants which fight off harmful pollutants in the body. Feel like getting more nutrients out of your squash? Don’t forget about the seeds! Roast your winter squash seeds for a health dose of natural fats.

 

Recipes and Cooking Tips

Browse our Recipes page for more ideas

Eat This First:

Mesclun is best when fresh and crisp! To extend the shelf life of these greens, avoid washing until immediately before using and store them in a dry bag or container in the fridge. Use as the base of a salad, or try them out in a green smoothie.

Thyme can be added to roasted vegetable dishes, soups, and more. If you won't use it all this week, try freezing it into olive-oil-ice-cubes, or infusing a small jar of olive oil by adding a few sprigs for flavor.

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