Vermont Fruit and Vegetables Review for April
Now that the days are longer and temperatures are rising, many of our farmers are having luck with healthy growth in greenhouses across Vermont. Planting in greenhouses means that plants can take advantage of nutrient-rich organic soil, with a structure to protect young plants from overly freezing temperatures, rain, snow, and wind.
Below is a list of vegetables that we're planning to deliver this month in our Spring and College Spring subscriptions:
- bok choi*
- carrots (both orange and rainbow)*
- fresh herbs, including chives, parsley, scallions*
- mesclun mix*
- pea shoots*
- sweet potatoes*
Omnivore Package & Localvore Package Review for April
Did you know that meat is seasonal, too? There is a season for harvesting beef, chicken, and pork, based on Vermont's seasons and the life cycle of the animals. Our farms pasture-raise animals, often using heirloom breeds. This practice is more humane, takes more time, and creates a high quality, nutritious product compared to conventional meats.
When it comes to our speciality products, these are typically "value added products," meaning farms take their ingredients (and probably some other ingredients, too) and process them into something delicious and ready-to-eat. We prioritize specialty products that come from farm-based businesses and feature minimal organic or sustainably produced ingredients.
- Vermont Meat and Wild Alaskan Fish:
Pasture Raised Chicken Wings, Pasture Raised Pork Chops, Wild Alaskan Salmon, Grass Fed Ground Beef, Pasture Raised Chicken Breast
- Vermont Dairy:
Butterworks Farm yogurt*, Does Leap feta*, Ploughgate Creamery butter, Mount Mansfield Creamery cheese
- Local Specialty Items:
Farm Between Jam*, Champlain Orchards' applesauce*, Joe's Kitchen Chermoulah sauce, Flack Family Farm Kimchi*, BTV Honey
April Cooking Tips & Pantry List
April is a great time to bring more salads back into your meal rotation. Spinach, lettuce, mesclun mix, and even microgreens and pea shoots make for a great salad bed. Top your salads with grated carrots and fresh herbs, or roasted vegetables.
- Grains like rice, farro, and quinoa will pair well with greens and roasted vegetables. You can cook a large batch and pack leftovers for lunch.
- Eggs are a great ingredient that really come into season in spring, and are especially great to pair with greens and fresh herbs for omelettes or frittatas
- Beans (like garbanzo and white beans) are easy to add to soups and stews, or to puree into delicious dips
- Oil, Vinegar, and Lemons - keep on hand for making quick pickles, or quick dressings. The bold tangy flavors are refreshing for spring!