Newsletter | Week of November 12, 2018

Diggers+Mirth+Collective+Farm+Harvest+in+the+Intervale.jpg

Meet the Diggers! Diggers’ Mirth Collective Farm is one of the certified organic farms located in Burlington’s Intervale… just down the road from the Intervale Food Hub and the Intervale Center! The Diggers have a unique cooperative model with a focus on local food access. You can find their Veggie Truck driving around the Old North End on warm summer evenings! In the picture above, the crew is harvesting mesclun mix on a late summer day. This week’s mesculn delivery will be our last delivery of a veggie harvested from an outdoor field until spring. We’ll deliver greens that are grown in hoop houses and greenhouses during our colder seasons.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers

Vermont Vegetable Package

Garlic * | Burnt Rock Farm, Huntington VT & Bella Farm, Monkton, VT

Leeks** | Lewis Creek Farm, Starksboro, VT

Shiitake Mushrooms* | 1000 Stone Farm, Brookfield, VT

Napa Cabbage* | Intervale Community Farm, Burlington’s Intervale, VT

Sweet Dumpling Squash* | Burnt Rock Farm, Huntington VT

Variety Size Only: Mesclun* | Diggers’ Mirth Farm, Burlington’s Intervale, VT

Variety Size Only: Cilantro* | Diggers’ Mirth Farm, Burlington’s Intervale, VT

Omnivore Package

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

Pasture Raised Chicken Drumsticks | Maple Wind Farm, Huntington & Richmond, VT

Vegetable Broth | Joe’s Kitchen, East Montpelier, VT

Kimchi* | Flack Family Farm, Enosburg Falls, VT

Localvore Package

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

Pasture Raised Chicken Drumsticks | Maple Wind Farm, Huntington & Richmond, VT

Vegetable Broth | Joe’s Kitchen, East Montpelier, VT

Kimchi* | Flack Family Farm, Enosburg Falls, VT

Bread: Baguette* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

Bread: Baguette* | Red Hen Baking Co., Middlesex, VT

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Monthly Subscriptions Delivered This Week!

This will be the final delivery of Monthly Subscriptions for the Fall/Winter season.

 

Chicken  |  Maple Wind Farm, Huntington & Richmond, VT

Sausage  |  Montreal Spice and Andouille  |  Maple Wind Farm, Huntington & Richmond, VT

Ground Beef  |  Maple Wind Farm, Huntington & Richmond, VT and Snug Valley Farm, East Hardwick VT

Tortilla & Bean  |  Hearty Heirloom Corn Tortillas from All Souls Tortilleria, Warren, VT  |  Black Beans from Vermont Bean Crafters, Waitsfield VT

Bean Burgers  |  Black Bean and Sweet Potato  |  Vermont Bean Crafters, Waitsfield VT

Wild Salmon  |  Coho Salmon Fillet  |  Starbird Fish, Burlington, VT

Wild Fish  |  Coho Salmon Fillet and Cod Fillet  |  Starbird Fish, Burlington, VT

 

Cooking & Storage Tips

Eat this first: Mesclun (for members with the Variety Package) This flavorful green will make a delicious quick salad! Try adding some roasted squash to your salad!

And, napa cabbage and mushrooms.

Napa cabbage has a nice tender texture that makes it much easier to use and quicker to cook down that a standard green cabbage.

Mushrooms will have the best flavor and texture if you use them up quickly!

Recipes

Newsletter | Week of November 5, 2018

Onions at Burnt Rock Farm. Courtesy of Burnt Rock Farm.

Onions curing for storage at Burnt Rock Farm in Huntington, VT. Burnt Rock Farm is located in the Huntington River Valley, just about 25 miles southeast of Burlington, VT. Justin Rich and his crew specialize in growing certified organic vegetable varieties that will store well for Vermont’s cold winter months.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers

Vermont Vegetable Package

Rainbow Carrots* | River Berry Farm, Fairfax, VT

Celeriac* | Intervale Community Farm

Spigariello* | Diggers’ Mirth Collective Farm, Burlington, VT (see cooking tips below for more info!)

Yellow Onions* | Burnt Rock Farm, Huntington VT

Sweet Potatoes* | Burnt Rock Farm, Huntington VT

Variety Size Only: Red Potatoes* | Valley Dream Farm, Cambridge, VT

Omnivore Package

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

Grass-Fed Beef Stew Meat | Health Hero Farm, South Hero, VT and Snug Valley Farm, East Hardwick, VT

Beef Broth | Joe’s Kitchen, East Montpelier, VT

Cultured Butter | Ploughgate Creamery, Fayston, VT

Localvore Package

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

Grass-Fed Beef Stew Meat | Health Hero Farm, South Hero, VT and Snug Valley Farm, East Hardwick, VT

Beef Broth | Joe’s Kitchen, East Montpelier, VT

Cultured Butter | Ploughgate Creamery, Fayston, VT

Bread: Rustic Rolls* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

Bread: Rustic Rolls* | Red Hen Baking Co., Middlesex, VT

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Spigariello

This leafy green vegetable is an heirloom variety that’s very similar to broccoli raab or kale - it’s in the brassica (kale/broccoli/cabbage) family, but the flavor is mild and slightly sweet. Traditionally, spigariello is native to southern Italy. Trim the stems if they’re tougher than you like.

We recommend sautéing spigariello with butter and olive oil, some thinly sliced onion and/or garlic, some red pepper flakes, and a drizzle of balsamic vinegar! You can serve it as a side dish or stir into your favorite pasta.

What’s that? Celeriac - (the lumpy one!) this is probably a new vegetable for many of you! The texture is surprisingly light and less starchy than a potato or most other root vegetables, so it can add a nice light airiness to dishes. The flavor is very much like celery, so you can use it in soups and slaws, to replace celery (especially because organic celery does not grow easily in Vermont).

Just give it a good scrub and peel it with a knife or regular vegetable peeler to get the rough outer layer cleaned off. Then you can slice it, dice it, grate it, or cut it into thin matchsticks for a variety of recipes! We feature it a few ways this week
- Raw (in apple-carrot-celeriac slaw)
- Scalloped and baked with potatoes
- Roasted with carrots and sweet potatoes into “Seasonal Fries”

Tender Profile

Recipes

Newsletter | Week of October 29, 2018

1000 stone farm

Meet 1000 Stone Farm! Our new partners for delicious, Vermont-grown, and certified organic mushrooms. This small fruit and vegetable farm is located in the rocky, rolling hills of Brookfield, VT (near our pals at Fat Toad Farm!) We’re so happy we’ve found another great small family farm in Vermont to share with you. Mushrooms add a really nice variety to our Vermont Vegetable packages throughout the year. Enjoy!

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Mesclun* | Diggers’ Mirth Collective Farm, Burlington, VT

  • Brussels Sprouts * and ** | Lewis Creek Farm, Starksboro, VT (Vermont Ecologically Grown) and Kettle Song Farm

  • Carrots* | Pitchfork Farm, Burlington, VT

  • Red Kuri Winter Squash* | Burnt Rock Farm, Huntington VT

  • Gold Potatoes* | Burnt Rock Farm, Huntington VT

  • Chesnut Mushrooms* | 1000 Stone Farm, Brookfield, VT

  • Variety Size Only: Rosemary* | Red Wagon Plants, Hinesburg, VT

Omnivore Package

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

  • Pasture Raised Chicken Legs | Maple Wind Farm, Huntington/Richmond, VT

  • Frozen Strawberries* | Adam’s Berry Farm, Charlotte, VT

  • Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

Localvore Package

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

  • Pasture Raised Chicken Legs | Maple Wind Farm, Huntington/Richmond, VT

  • Frozen Strawberries* | Adam’s Berry Farm, Charlotte, VT

  • Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

  • Bread: Mad River Grain* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Mad River Grain*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: Mesclun, Brussels Sprouts, and Mushrooms

Recipes

Newsletter | Week of October 22, 2018

River Berry Farm

Meet River Berry Farm! Owner David Marchant has been a partner of the Intervale Food Hub from our first season. This certified organic farm in Northern Vermont specializes in growing a variety of vegetables and berries. Their farm stand, pictured above, is home to a lovely greenhouse filled with perennial and annual plants for sale in the summer, and pumpkins in the fall.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Red Leaf Lettuce * | River Berry Farm, Fairfax, VT

  • Sweet Potatoes* | Burnt Rock Farm, Huntington VT

  • Kale* /** | River Berry Farm, Fairfax, VT (Organic) and Lewis Creek Farm, Starksboro, VT (Vermont Ecologically Grown)

  • Red Onions* | Burnt Rock Farm, Huntington VT

  • Blondee or Liberty Apples*** | Champlain Orchards, Shoreham, VT

  • Variety Size Only: Leeks** | Lewis Creek Farm, Starksboro, VT

Omnivore Package

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

  • Pasture Raised Pork Chops | Maple Wind Farm, Huntington/Richmond, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Caramel Sauce | Fat Toad Farm, Brookfield, VT

Localvore Package

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

  • Pasture Raised Pork Chops | Maple Wind Farm, Huntington/Richmond, VT

  • Cultured Butter | Ploughgate Creamery, Fayston, VT

  • Caramel Sauce | Fat Toad Farm, Brookfield, VT

  • Bread: Polenta* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Polenta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: Lettuce and Kale

Sweet Potatoes can be stored in a cool, dark, and dry place, like a pantry. You can peel them before cooking or feel free to leave the peel on - just give them a good scrub first!

Red onions are best stored in a cool, dark, dry place as well - though if you keep them in the refrigerator, you won’t cry as much when you cut them!

Try this recipe from the Kitchn for Quick-Pickled Red Onions! These would be delicious added to your grain bowl or vegetable hash, or to top salads or sandwiches, too.

Apples, leeks, kale, and lettuce should be stored in the refrigerator.

With leeks, you’ll want to cut the tougher, greener parts of the leek off and keep the tender white sections. Be sure to give them a good rinse, because dirt and sand can be trapped between the layers.

 

Recipes

Newsletter | Week of October 15, 2018

Does Leap

Meet Does Leap! This innovative, diversified certified organic farm in Northern Vermont is home to the adorable goats behind our chevre and feta cheese. Raising animals on lush green pastures in the Green Mountains results in an exceptional quality of food. "We enjoy producing food that people love and in a way that improves our farm and enriches both our lives and our landscapes."

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Baby Spinach* | Diggers’ Mirth Collective Farm, Burlington’s Intervale, and Burnt Rock Farm, Huntington VT

  • Red Potatoes* | Valley Dream Farm, Cambridge VT

  • Carrots* | Pitchfork Farm, Burlington VT

  • Chioggia Beets* | Pitchfork Farm, Burlington VT

  • Hosui Asian Pears*** | Champlain Orchards, Shoreham VT

  • Brussels Sprouts* | Kettle Song Farm, Worcester VT

  • Variety Size Only: “Festival” Sweet Dumpling Squash* | Burnt Rock Farm, Huntington VT

Omnivore Package

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

  • Grass Fed Sirloin Steak | Health Hero Farm, South Hero, VT and Snug Valley Farm in East Hardwick, VT

  • Feta Goat Cheese* | Does’ Leap Farm, Bakersfield, VT

  • Chimichurri Sauce | Joe’s Kitchen, Screamin’ Ridge Farm, East Montpelier, VT

Localvore Package

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

  • Grass Fed Sirloin Steak | Health Hero Farm, South Hero, VT and Snug Valley Farm in East Hardwick, VT

  • Feta Goat Cheese* | Does’ Leap Farm, Bakersfield, VT

  • Chimichurri Sauce | Joe’s Kitchen, Screamin’ Ridge Farm, East Montpelier, VT

  • Bread: Waitsfield Common* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: Baby Spinach and Brussels Sprouts

Week 20, here we go! This week is the start of “storage crop season.” Farms are wrapping up the last of their harvests from the field - including vegetables that were grown especially for their flavor and capacity to store well into the colder months for us to enjoy.

We’re featuring some great varieties of these vegetables to keep things interesting! The “chioggia” beets have a striped inner flesh that makes them visually interesting - but you can use them in any beet recipe.

The “Festival” sweet dumpling squash is colorful and a great manageable size - and it makes a perfect bowl!

Brussels sprouts have come into season a little earlier than we expected, and we were available to source some (though relatively small bags) for everyone this week! Perfect for a side dish or salad.

Our best cooking tip for this week is ROASTING! In the recipes below, we roasted a big batch of beets, carrots, brussels sprouts, and squash. That way, you can cook once and have lots of meals. We’ve added them to soup and salad, and you could also add them to grain bowls or serve them as side dishes over the course of the week.

 

Recipes

Newsletter | Week of October 8, 2018

does leap.jpg

Meet BTV Honey! BTV Honey, owned by Beekeepers Bill Mares and Dan Goosens, features honey from hives in the Burlington area — including hives right here in the Intervale!

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package - Starter

  • Bok Choi* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Honeynut Winter Squash* | Maple Wind Farm, Huntington & Richmond, VT

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

  • Garlic* | Burnt Rock Farm, Huntington, VT and Bella Farm, Monkton, VT

  • Mushrooms* | 1000 Stones Farm, Brookfield, VT (a new producer to the Intervale Food Hub!)

Vermont Vegetable Package - Variety

  • Bok Choi* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Honeynut Winter Squash* | Maple Wind Farm, Huntington & Richmond, VT

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

  • Garlic* | Burnt Rock Farm, Huntington, VT and Bella Farm, Monkton, VT

  • Mushrooms* | 1000 Stones Farm, Brookfield, VT (a new producer to the Intervale Food Hub!)

  • “Blondee” Apples*** | Champlain Orchards, Shoreham, VT

  • Romaine Lettuce* | River Berry Farm, Fairfax, VT

Vermont Vegetable Package - Value

  • Bok Choi* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Honeynut Winter Squash* | Maple Wind Farm, Huntington & Richmond, VT

  • Yellow Onions* | Burnt Rock Farm, Huntington, VT

  • Mushrooms* | 1000 Stone Farm, Brookfield, VT (a new producer to the Intervale Food Hub!)

  • “Blondee” Apples*** | Champlain Orchards, Shoreham, VT

  • Romaine Lettuce* | River Berry Farm, Fairfax, VT

Omnivore Package

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

  • Wild Alaskan Salmon Fillet | Starbird Fish, Burlington, VT

  • Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

  • Honey | BTV Honey, Burlington, VT (To slow crystallization, store honey in a tightly lidded container at room temperature. Honey can also be frozen, which stops crystallization, but it should never be kept in the refrigerator, which speeds it up. Heating can degrade the honey, so heat should be avoided whenever possible.)

Localvore Package

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

  • Wild Alaskan Salmon Fillet | Starbird Fish, Burlington, VT

  • Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

  • Honey | BTV Honey, Burlington, VT (To slow crystallization, store honey in a tightly lidded container at room temperature. Honey can also be frozen, which stops crystallization, but it should never be kept in the refrigerator, which speeds it up. Heating can degrade the honey, so heat should be avoided whenever possible.)

  • Bread: Baguette* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Baguette*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

MONTHLY SUBSCRIPTIONS

  • Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT

  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT

  • Pasture Raised Sausage | Maple Wind Farm | Huntington, VT
    Flavors: Sweet Italian and Chorizo

  • Bean Burgers* | Vermont Bean Crafters | Waitsfield, VT | Flavors: Black Bean Burgers & Sweet Potato

  • Tortillas & Beans* | All Souls Tortilleria - Warren, VT | Vermont Bean Crafters - Waitsfield, VT

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

  • Wild Fish | Starbird Fish | Burlington, VT | Varieties: Coho Salmon and Cod

 

Cooking & Storage Tips

Eat this first: Bok Choi and Mushrooms

Did you know leafy green Bok Choi is a nutritional powerhouse? It also takes about 5 minutes to prepare, which we love. Check out the Tender Profile below to learn more about it!

We’re very excited to introduce you to mushrooms from 1000 Stone Farm. As many of you may know, we used to source organic Vermont mushrooms from a small producer in Colchester. However, when he scaled down his business, we were stuck! We had difficulty finding enough organic mushrooms in Vermont, so we partnered with an organic family farm in Maine for about a year. Now, we’ve found a wonderful partner in 1000 Stone Farm, and beautiful, fresh, high quality mushrooms. Enjoy!

Honeynut Squash is here! This is a special new variety of winter squash, developed by Dan Barber and co, chef and co-owner of Blue Hill Farm / Blue Hill at Stone Barns, and Cornell University’s plant breeding program. The idea was to create more flavor in a smaller package. Read the story here on Bon Appetit! You can use this honeynut squash is just about any of your favorite winter squash recipes.

 

Tender Profiles

Learn some fun facts about these local ingredients, and check out recipes for each one as well!

Recipes

Newsletter | Week of October 1, 2018

Pitchfork Farm

Meet Pitchfork Farm! This certified organic farm is located in Burlington’s Intervale, right down the road from the Intervale Food Hub & the Intervale Center offices. The Intervale is also home to Diggers’ Mirth Collective Farm, Intervale Community Farm, and several other farms that all specialize in growing delicious, certified organic fruit, vegetables, and herbs. It’s amazing how much food is grown right here in Burlington! Here, the Pitchfork Farm crew is harvesting arugula.

 

In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Mesclun* | Diggers’ Mirth Collective Farm, Burlington’s Intervale

  • Carrots* | Pitchfork Farm, Burlington’s Intervale

  • Sweet Peppers* | Intervale Community Farm, Burlington’s Intervale & River Berry Farm, Fairfax, VT

  • Broccoli** | Lewis Creek Farm, Starksboro

  • “Beurre D’Anjou” Pears*** | Champlain Orchards, Shoreham, VT

  • Variety Size only: Arugula* | Pitchfork Farm, Burlington’s Intervale



Omnivore Package

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

  • Grass Fed Ground Beef | Maple Wind Farm in Huntington/Richmond, VT

  • “Halfpipe” Cheese | Mt. Mansfield Creamery in Morrisville, VT

  • “Pink Lady” Fermented Vegetables* | Flack Family Farm in Enosburg Falls, VT

Localvore Package

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

  • Grass Fed Ground Beef | Maple Wind Farm in Huntington/Richmond, VT

  • “Halfpipe” Cheese | Mt. Mansfield Creamery in Morrisville, VT

  • “Pink Lady” Fermented Vegetables* | Flack Family Farm in Enosburg Falls, VT

  • Bread: Rustic Rolls* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Ciabatta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: GREENS - arugula and mesclun are the most perishable - be sure to eat these first!

The first broccoli of the season coming in from Lewis Creek Farm (the same farm that we received cauliflower from last week)! These cruciferous vegetables (the plant family that also includes arugula, Brussels sprouts, kale, cabbage, cauliflower and broccoli) are super-nutritious, featuring fiber; Vitamins C, E, and K; carotenoids, folate, and minerals. They can be finicky and tough to grow in Vermont because of weather & pests, but we’re working with lots of great farms that are learning how to manage these factors while using safe, sustainable practices.

Arugula (also a cruciferous vegetable) has a peppery, spicy taste that’s a little more exciting than other mild greens. You can add it to your mesclun salad mix for more flavor. Or, you can add this to pizza or pasta for a simple, flavorful meal. Try this recipe for “Lemony Pasta with Wilted Arugula”from Martha Stewart, or a Mediterranean-inspired “Chickpea, Red Pepper, and Arugula Salad” from MyRecipes.

 

Tender Profiles

Learn some fun facts about these local ingredients, and check out recipes for each one as well!

Recipes

Newsletter | Week of September 24, 2018

Meet Justin Rich of Burnt Rock Farm! Burnt Rock Farm specializes in growing late-season vegetables and vegetables that store well into Vermont’s colder months. As you’ll see below, this week highlights a whole variety of delicious Burnt Rock Farm vegetables

Meet Justin Rich of Burnt Rock Farm! Burnt Rock Farm specializes in growing late-season vegetables and vegetables that store well into Vermont’s colder months. As you’ll see below, this week highlights a whole variety of delicious Burnt Rock Farm vegetables

 

In Our Baskets This Week

*Certified Organic **Ecologically GrownMeet Our Farmers and Food Makers

Vermont Vegetable Package

  • Sweet Potatoes * | Burnt Rock Farm in Huntington

  • Delicata Squash * | Burnt Rock Farm in Huntington

  • Red Onions* | Burnt Rock Farm in Huntington

  • Cauliflower ** | Lewis Creek Farm in Starksboro

  • Variety and Starter Size only: Baby Spinach * | Diggers’ Mirth Collective Farm in Burlington’s Intervale & Burnt Rock Farm

  • Variety and Value Size only: Baby Lettuce * | Pitchfork Farm in Burlington

  • Variety and Value Size only: Sweet Corn * | River Berry Farm in Fairfax


Omnivore Package

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

  • Pasture Raised Chicken Breast | Maple Wind Farm in Huntington/Richmond

  • Cultured Butter | Ploughgate Creamery in Fayston

  • Frozen Berries (Raspberries or Strawberries) * | Adam’s Berry Farm in Charlotte

Localvore Package

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

  • Pasture Raised Chicken Breast | Maple Wind Farm in Huntington/Richmond

  • Cultured Butter | Ploughgate Creamery in Fayston

  • Frozen Berries (Raspberries or Strawberries) * | Adam’s Berry Farm in Charlotte

  • Bread: Ciabatta* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm

 

Weekly Subscriptions

Bread: Ciabatta*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm

 

Cooking & Storage Tips

Eat this first: GREENS - baby spinach and/or baby lettuce are the most perishable - be sure to eat these first!

The first winter squash of the season coming in from Burnt Rock Farm! We love winter squash - it’s easy to cook, tastes delicious, and pairs well with just about everything in this week’s basket. With the weather cooling off, we're starting to see a true Fall bounty.

Another exciting/newer item for us is cauliflower from Lewis Creek Farm!. Hank at Lewis Creek has figured out how to produce some of the best looking cauliflower in VT - that definitely rivals California grown. It's the variety that counts - this variety features self-wrapping leaves that naturally grow around the cauliflower head, shading it out from the sun, resulting in a blanched (white) color. While there’s no real difference in flavor, many of us have grown accustomed to a bright white cauliflower. Back in the day, growers who wanted the bright while color would have to tie the leaves over the flower to block to sun, which turns the cauliflower yellow... in this case, the plant does the work!

 

Tender Profiles

Learn some fun facts about these local ingredients, and check out recipes for each one as well!

Recipes