Vermont Fruit and Vegetables in June
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 fruit and vegetables that we're planning to deliver this month in our Spring and College Spring subscriptions:
- cherry tomatoes
- collard greens
- garlic scapes
- salad turnips
- shiitake mushrooms
- swiss chard
- yellow squash and zucchini
- 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 Sausage, Grass Fed Beef Stew Meat, Wild Alaskan Salmon, Pasture Raised Chicken Breast
- Vermont Dairy:
Butterworks Farm yogurt, Does Leap chevre, Ploughgate Creamery butter, Mount Mansfield Creamery Havarti cheese
- Local Specialty Items:
Frozen Blueberries, Maple Syrup, Beef Broth, Maple Vinaigrette