Vermont Fruit and Vegetables Review for January
This month has been especially cold, which could effect the growth of greens and herbs in greenhouses. You can plan to see different varieties for lots of the items listed, including apples, cabbage, carrots, onions, potatoes, and squash. Vermont farmers specialize in growing fruit and varieties that will keep their flavor and nutrients well into the winter months. These specialized varieties, paired with excellent storage facilities, mean that we can enjoy a whole bunch of delicious local food, year round!
- apples & apple cider **
- fresh herbs* (greenhouse)
- kale* (greenhouse)
- sweet potatoes*
- winter squash*
Omnivore Package and Localvore Package Review for January
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: Grass Fed Beef Stew, Grass Fed Ground Beef, Pasture Raised Chicken Breast, Pasture Raised Pork Chops, and Wild Alaskan Salmon
- Vermont Dairy: Mount Mansfield Creamery cheese, Butterworks Farm yogurt, Does Leap chevre, Ploughgate Creamery butter, and Shelburne Farms cheddar cheese
- Local Specialty Items: Joe's Kitchen beef bone broth and chermoulah sauce, Adam's Berry Farm frozen berries, Champlain Orchards' applesauce, and and Fat Toad Farm caramel sauce.
January Cooking Tips
Looking at the below-freezing forecast this month... we're craving warm, comforting foods.
Our favorite cooking techniques are simple soups and stews. They're not too fussy, and you can easily interchange different vegetables. You can add meat, beans, and grains to the vegetables in your stew for a well-rounded meal. Blended soups are also super easy - we love combining a bunch of orange vegetables (like squash, sweet potatoes, carrots, and onions) with curry powder and coconut milk for a smooth and bright dinner that everyone loves.
Another great technique is cutting up and roasting vegetables in a large batch. You can blend these to make a soup, or you can add them to grains, or you can serve them as a side dish tossed with balsamic vinaigrette.
We also love using pre-made simmering sauces from the grocery store to pair with potatoes, cabbage, carrots, and just about any winter vegetable combination. These simmering sauces can be mild or spicy to warm you up - and they make for just about the easiest meal possible- just serve with rice.
Baking casseroles or gratins are a real treat this time of year, too. Layer sliced vegetables with butter, cream, herbs, and bake until golden brown.
Brunch or breakfast hashbrowns are a great way to add vegetables for breakfast - especially when it's too cold to go outside on the weekends and you just want to linger over a warm, cozy breakfast! You can add onions, beets, sweet potatoes, and greens to your potatoes for variety.
January Pantry List:
- Chicken/Beef/Vegetable Broth or Stock
- Coconut milk
- Warming spices, like cinnamon, ginger, curry, cayenne, and pepper
- Pre-made simmering sauces, like tikka masala, red curry, or yellow curry
- Grains like rice and quinoa
- Beans (like garbanzo and white beans to add to soups and stews)
- butter and cream (for soups, stews, and all kinds of potato recipes)
Check your weekly newsletters for more details!
As always, our plans are subject to change. Stay tuned for the weekly Monday newsletters to know exactly what ingredients will be included from week to week!