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Newsletter | Week of January 21, 2019

Photo courtesy of  @burntrockfarm

Photo courtesy of @burntrockfarm

Check out the color in the Burnt Rock Farm pack house! Owners Justin Rich and Lindsay Lyman-Clarke and their crew prepare for their Winter CSA pick-up in Huntington, VT. We’re lucky to have such an abundance of flavor and color in our winter diets here in Vermont. Not only are squash one of the oldest crops in cultivated history, dating back 10,000 years to their origin in Mesoamerica, but they are often miscategorized as vegetables. Squash are actually fruits!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Red Beets* I River Berry Farm, Fletcher, VT

  • Carrots* I River Berry Farm, Fletcher, VT

  • Mushrooms, Yellow Oyster I Mousam Valley Mushrooms, Springvale, ME

  • Napa Cabbage* I Intervale Community Farm, Burlington, VT

  • Red Potatoes* I Burnt Rock Farm, Huntington, VT

  • Raspberry Apple Cider I The Farm Between, Jeffersonville, VT (Variety Shares Only)

Omnivore Package

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

  • Cod Fillet I Starbird Fish, Burlington, VT

  • Tortillas, Soft White I All Souls, Warren, VT

  • Pink Lady, Fermented Vegetables I Flack Family Farm, Enosburg Falls, VT 

Localvore Package

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

  • Cod Fillet I Starbird Fish, Burlington, VT

  • Tortillas, Soft White I All Souls, Warren, VT

  • Pink Lady, Fermented Vegetables I Flack Family Farm, Enosburg Falls, VT 

  • Bread: Mad River Grain | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

  • Bread: Mad River Grain | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Cooking & Storage Tips

Eat this first:

Napa Cabbage — Napa cabbage, along with bok choy, is one of the favorite leafy-cabbage vegetables in mainland China. Napa's sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine! (info. courtesy of: Nutrition and You)

Yellow Oyster Mushrooms — Naturally found on hardwood trees such as Elm and Oak, oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When raw, Yellow oyster mushrooms can be somewhat bitter, but when cooked, they developed a balanced, nutty flavor similar to the flavor of cashews! (info. courtesy of: Specialty Produce)

Recipes

Sweet & Sour Roasted Napa Wedges (MyRecipes): This recipe makes preparing the napa easy! Just chop, season, and roast!

Fingerling Potatoes with Oyster Mushrooms (Epicurious): In this recipe, substitute the fingerling potatoes for chopped red potatoes and voila! Yum!

Newsletter | Week of January 14, 2019

Photo courtesy of  Adam’s Berry Farm

Photo courtesy of Adam’s Berry Farm

Meet Adam and Jess from Adam’s Berry Farm! Since its conception in 2001, the farm’s goal was to create community through food and berries. With a focus on the environment, they use Certified Organic practices, hoe, hand-weed, and ensure those who work on their farm and purchase their berries that the health of the environment and soil is forefront.

After 11 years of farming in the Intervale, they moved to East Charlotte (about 10 miles south of Burlington) in 2012 to continue their berry farm on a beautiful piece of conserved farmland. Although they are not open for Pick-Your-Own this time of year, you can still enjoy their delicious berries in the Vermont Vegetable Variety shares this week!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Apples** I Champlain Orchard, Shoreham, VT

  • Red Onions* I Burnt Rock Farm, Huntington, VT

  • Pea Shoots* I Pitchfork Farm, Burlington, VT

  • Sweet Potatoes* I Burnt Rock Farm, Huntington, VT

  • Butternut Winter Squash* I Burnt Rock Farm, Huntington, VT

  • Frozen Berries* (Variety Shares Only) I Adam’s Berry Farm, Charlotte, VT

Omnivore Package

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

  • Chicken Thighs I Maple Wind Farm, Richmond, VT

  • Yogurt I Butterworks Farm, Westfield, VT

  • Chicken Broth I Joe's Kitchen @ Screaming' Ridge Farm, Montpelier, VT

Localvore Package

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

  • Chicken Thighs I Maple Wind Farm, Richmond, VT

  • Yogurt I Butterworks Farm, Westfield, VT

  • Chicken Broth I Joe's Kitchen @ Screaming' Ridge Farm, Montpelier, VT

  • Bread: Polenta | Red Hen Baking Co., Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

Weekly Subscriptions

  • Bread: Polenta | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

Monthly Subscriptions - Delivered This Week!

  • Grass Fed Ground Beef | Snug Valley Farm, East Hardwick, VT

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

  • Pasture Raised Sausage | Breakfast Patties & Chorizo | Maple Wind Farm | Huntington, VT
     

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

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

  • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
     

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

Cooking & Storage Tips

Eat this first:

Pea Shoots are a nutrient powerhouse - eat them ASAP for the best flavor and texture! They go great on salads and soups — they are the perfect garnish for pretty much anything!

Recipes

Newsletter | Week of January 7, 2019

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If you aren’t already familiar, meet Pitchfork Farm & Pickle! Eric Seitz and Rob Rock, owners of Pitchfork Farm, have recently opened up a new operation in Burlington’s South End! In their new space in the Soda Plant on Pine St., they grow a variety of microgreens (including the delicious sunflower shoots in this week’s share) and have added various ferments to their repertoire! Check out their Instagram for new and exciting updates!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

  • Rainbow Carrots* I River Berry Farm, Fairfax, VT

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

  • Gold Potatoes* I Burnt Rock Farm, Huntington, VT

  • Sunflower Shoots* I Pitchfork Farm, Burlington, VT

  • Scarlet Turnips* I River Berry Farm, Fairfax, VT

  • Celeriac* (Variety Shares Only) I Pete’s Greens, Craftsbury, VT

Omnivore Package

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

  • Stew Beef I Snug Valley Farm/Health Hero Farm, South Hero VT

  • Lookout Cheese I Mt. Mansfield Creamery

  • Beef Broth I Joe's Kitchen @ Screamin' Ridge Farm

Localvore Package

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

  • Stew Beef I Snug Valley Farm/Health Hero Farm

  • Lookout Cheese I Mt. Mansfield Creamery

  • Beef Broth I Joe's Kitchen @ Screamin' Ridge Farm, Montpelier, VT

  • Bread: Ciabatta | Red Hen Baking Co, Middlesex, VT

  • Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

  • Bread: Ciabatta | Red Hen Baking Co., Middlesex, VT

  • Pasture Raised Eggs | Besteyfield Farm, Hinesburg, VT

  • Cheddar Cheese | Shelburne Farms, Shelburne, VT

 

Cooking & Storage Tips

Eat this first:

Sunflower Shoots are a nutrient powerhouse - eat them ASAP for the best flavor and texture! With the nutty flavor of sunflower seeds, they add a nice leafy crunch and nuttiness to any dish.

Recipes

Miso Glazed Turnips (BonAppetit)

Celery Root and Potato Latkes (Epicurious)

Newsletter | Week of December 10, 2018

 
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Meet Intervale Community Farm! Pictured above is Aly Martelle, who has been working at Intervale Community Farm since 2007. Intervale Community Farm is located right down the road from the Intervale Center & Intervale Food Hub! This certified organic farm has been in operation for more than 30 years. They operate a unique on-farm CSA experience that’s know for it’s pick-your-own features. They have developed techniques and infrastructure that allow them to grow local food in all 4 of Vermont’s wild seasons. We deliver a range of organic produce to our members that’s grown right here in Burlington - and often it’s delivered to the Intervale Food Hub by tractor! This week, our organic red cabbage comes from the Intervale Community Farm. Enjoy!

In Our Baskets This Week

*Certified Organic **Eco Apple Certified
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Liberty Apples** | Champlain Orchards, Shoreham, VT

Beets* | Valley Dream Farm, Cambridge, VT

Red Onions* | Burnt Rock Farm, Huntington, VT

Watermelon Radishes* | River Berry Farm, Fairfax, VT

Red Cabbage* | Intervale Community Farm, Burlington, VT

Variety Size Only: Pea Shoots* | Pitchfork Farm, Burlington, VT

Omnivore Package

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

Grass Fed Stir-Fry Beef | Health Hero Farm, South Hero VT

Feta Cheese* | Does’ Leap, Brookfield, VT

Soft White Corn Tortillas | All Souls Tortilleria, Warren, VT

Localvore Package

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

Grass Fed Stir-Fry Beef | Health Hero Farm, South Hero VT

Feta Cheese* | Does’ Leap, Brookfield, VT

Soft White Corn Tortillas | All Souls Tortilleria, Warren, 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!

  • Grass Fed Ground Beef | Snug Valley Farm, East Hardwick, VT
     

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

  • Pasture Raised Sausage | Breakfast Patties & Chorizo | Maple Wind Farm | Huntington, VT
     

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

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

  • Wild Fish | Coho Salmon & Rockfish | Starbird Fish  |  Burlington, VT
     

  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

 

Cooking & Storage Tips

Eat this first:

Watermelon Radishes! Under their pale green skin is a bright pink center. They’re really delicious for a crisp snack in hummus or dip! Or, pickle them for an extra crisp and crunchy snack.

Pea Shoots in the variety packages are a nutrient powerhouse - eat them ASAP for the best flavor and texture!

Recipes

Pickled Watermelon Radishes recipe by Food52 (one of our favorite sources for recipes!) This is an easy pickled radish recipe that uses only a few other ingredients that you likely already have at home! Pickled radishes will add an interesting and delicious acidic flavor to your meal.

Beet, Apple & Red Cabbage Salad with Feta recipe from Rhodes: This Beet, Apple & Red Cabbage Salad with Feta recipe is a combination that we love! The recipe we found might need a few adjustments to fit what you have on hand. Try out your own version!

Beet and Cabbage Sauerkraut from Feasting at Home: Want to try making your own fermented vegetables? Try this vibrant purple version of sauerkraut, made with red beets and red cabbage.

15-minute Stir Fried Steak Tacos from The Food Network: Beef Top Round, also known as stir fry steak, is great because it cooks quickly at high heat over a short amount of time. Use the beef top round in place of the skirt steak in this Food Network beef taco recipe! We suggest the watermelon radish, red onion, red cabbage, and feta from this week's share as possible toppings, and you can put it all in the All Souls corn tortillas. If you like, a salsa verde would also add some more flavor and spice to your taco.

Newsletter | Week of December 3, 2018

 
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Meet Vermont Bean Crafters! Vermont Bean Crafters is a group of friends committed to bringing local and organic fare to their community. All of their products are at least 90% locally grown and organic by weight, and the only distantly-sourced ingredients they use are salt and spices. You can even see their Farm Sources page for a list of their ingredients and where they're grown. Vermont Bean Crafters’ burgers and other items are all Gluten-Free, Plant-based and Vegan, GMO-free, and made in the Mad River Food Hub's Nut-Free facility. They provide a seasonally-fluctuating menu of bean and vegetable burger varieties, as well as a myriad of week-to-week market-fresh concoctions available exclusively at farmer's markets, and special events. This week, they’ve also packed up some delicious white beans for our Omnivore and Localvore Packages as well. 

In Our Baskets This Week

*Certified Organic
Meet Our Farmers and Food Makers


Vermont Vegetable Package

Rainbow Carrots* | River Berry Farm, Fairfax, VT

Parsley* | Pete’s Greens, Craftsbury, VT

Garlic* | Burnt Rock Farm, Huntington, VT

Fingerling Potatoes* | Burnt Rock Farm, Huntington, VT

Baby Blue Hubbard Squash* | Burnt Rock Farm, Huntington VT

Variety Size Only: Baby Braising Greens* | Jericho Settlers’ Farm, Jericho, VT

Variety Size Only: Bouquet Garni* | Red Wagon Herbs, Hinesburg, VT

Omnivore Package

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

Pasture Raised Sausage (either Red Wine & Garlic or Sweet Italian flavor) | Maple Wind Farm, Huntington/Richmond, VT and Snug Valley Farm, East Hardwick, VT

White Beans* | Vermont Bean Crafters, Waitsfield, VT

Chicken Stock | Joe’s Kitchen, East Montpelier, VT

Localvore Package

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

Pasture Raised Sausage (either Red Wine & Garlic or Sweet Italian flavor) | Maple Wind Farm, Huntington/Richmond, VT and Snug Valley Farm, East Hardwick, VT

White Beans* | Vermont Bean Crafters, Waitsfield, VT

Chicken Stock | Joe’s Kitchen, East Montpelier, VT

Bread: Waitsfield Common* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Parsley & Fresh Herbs - fresh herbs can build delicious flavor for just about any dish. If you don’t have plans to use them right away, you can easily preserve them! Use our recipe for herb & oil cubes below.

Baby Braising Greens - these tender greens are a real treat for our Variety Size Packages now that winter’s here! Eat these soon for the best quality, flavor, and nutrition.

Recipes


Olive Oil Herb Cubes

UJYS0810.JPG

Ingredients:

  • Left over Herbs, Chopped Finely

  • Olive Oil

Process

  1. In a regular ice cube tray, layer 1 tsp. of chopped herbs or combination of herbs into each compartment

  2. Cover herbs with Olive Oil

  3. Freeze & keep for future use

*For future use: Just pop individual herb & oil cube into a sauté pan or pot, heat and use just as you would regular olive oil for stove top cooking!

Roasted Herb Potatoes

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Ingredients:

  • 1/2 Lb. Fingerling Potatoes, Cut length wise

  • 1 Tbsp. Olive Oil

  • 1 Clove Garlic, Minced

  • 1 Tbsp. Rosemary

  • Salt

Process:

  1. Pre heat oven to 400 F

  2. Cut potatoes and place in a large bowl

  3. Toss potatoes with Olive Oil, Garlic, Rosemary and Salt, until potatoes are evenly coated

  4. Place potatoes on a baking sheet

  5. Place into pre heated oven until potatoes are brown and crisp (around 25 Minutes)

One Pot Pasta with Sausage, Greens & Beans

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Ingredients:

  • 2 Cups Penne Pasta

  • 1 Lb. Sausage, Cut in 1/4 in. Slices

  • 1/2 Cup White Beans

  • 2 Cups Braising Greens, Chopped

  • 4 Cups, Vegetable Broth

  • 1/2 Tbsp. Red Pepper Flakes

  • 2 Tbsp. Olive Oil

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. White Wine Vinegar

  • 1/4 Cup Parsley, Chopped

  • Salt and Pepper

Process:

  1. In a large pot, heat Olive Oil over medium/high heat

  2. Add sausage to pot; cook stirring often for around 5 minutes (until beginning to brown)

  3. Add Greens and Garlic to pot, cook for another two minutes, until Greens begin to wilt

  4. Add Vegetable Stock, Pasta, White Beans, and Parsley to pot; cook until pasta is al dente and liquid is mostly absorbed (around 15 minutes)

  5. Remove from heat, add Vinegar and Red Pepper Flakes to pot

  6. Season with Salt and Pepper

Vegan Squash & Herb Mac & 'Cheese'

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Ingredients:

  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

Process:

  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Curry Carrot Dip

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Ingredients:

  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

Newsletter | Week of November 26, 2018

 
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Meet Mt. Mansfield Creamery! Stan Biasini and Debora Wickart are the husband-and-wife duo behind the delicious cheese. Stan is a former chef who is now dedicated on mastering their cheese recipes. Together, they produce small batches of seasonally-inspired raw milk cheeses in a creamery only four miles away from their farm. On the farm, Debora milks around 30 registered Holstein and Brown Swiss cows per day, who produce award-winning milk. Their cows are rotationally grazed during warmer months, and fed a grain and hay in the winter months.

 

In Our Baskets This Week

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


Vermont Vegetable Package

Apples*** | Champlain Orchards, Shoreham, VT

Bok Choi* | Miskell’s Premium Organics, Charlotte, VT

Carrots* | Intervale Community Farm, Burlington, VT

Shiitake Mushrooms* | 1000 Stone Farm, Brookfield, VT

Small Yellow Onions* | Burnt Rock Farm, Huntington VT

Variety Size Only: Baby Fennel* | Jericho Settlers’ Farm, Jericho, VT

Omnivore Package

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

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

“Chin Clip” Cheese | Mt. Mansfield Creamery, Morrisville, VT “This firm, decadent cheese starts off buttery and finishes with a nutty flavor. Pairs well with fruits and vegetables or your favorite red wine.” - Note from the cheese maker!

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

Localvore Package

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

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

Chin Clip Cheese | Mt. Mansfield Creamery,

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

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

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Bok Choi - this crisp green vegetable can be sauteed and ready to eat in just a few minutes. It pairs well with soy sauce and garlic. Serve in soup, or add to noodles or rice, or serve as a side dish to chicken or salmon.

Fennel might be a new vegetable for many of you! This is another delicious, crisp veggie with a unique flavor. You’ll often see it served raw, thinly sliced for salads (like our recipe below). If you don’t like the flavor raw, you can roast it! Try this recipe - Roasted Apple & Fennel with Toasted Hazelnuts and Goat Cheese

Learn a little more about fennel in our Tender Profile blog post!

Recipes


VT Grilled Cheese with Apples and Mt. Mansfield Creamery or Shelburne Farms Cheese

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Ingredients:

  • Red Hen Baking Ciabatta, or your favorite bread, Sliced

  • Mt. Mansfield Creamery Chin Clip Cheese, or Shelburne Farms Cheddar Cheese, Thinly Sliced

  • 1 Apple, Thinly Sliced

  • Butter

Process:

  1. Prepare Bread, Cheese and Apples

  2. Take a medium sized sauté pan, heat over medium heat

  3. Spread butter on one side of two pieces of bread

  4. Place one slice of Bread, buttered side down; top with layer of cheese and apples; place second piece of bread on top, buttered side facing outward

  5. Cover pan, and let cook for five minutes

  6. Carefully flip and let cook for another five minutes, until cheese is melted and bread has a golden brown crust.

Homemade Applesauce

applesauce

This recipe relies only on the sweet flavor of our apples - no sweeteners added! Applesauce makes a great snack or breakfast, warm or cold. You can also substitute applesauce for oil in baking. Or, try serving applesauce with savory dishes like chicken or pork for a sweet balance.

If you prefer a sweeter final product, try stirring in the sweetener of your choice - maple syrup, honey, or sugar - 1 tablespoon at a time, until you reach the perfect flavor.

Ingredients:

  • 3 Cups Apple, Peeled and Chopped

  • 1 Tsp Cinnamon

Process:

  1. In a medium Sauce Pan, heat apples and 1 cup of Water over medium heat

  2. Mix apples frequently, and allow to soften (about 15 minutes)

  3. Add water 1 tsp. at a time as needed, to continue softening for another 15 minutes, or until applesauce reaches your desired consistency.

  4. Remove from heat; mix in cinnamon

Fennel Apple and Carrot Salad with Maple Vinaigrette Chicken

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Fresh, crisp apples, carrots, and fennel all compliment each other in this refreshing salad - perfect after last week’s Thanksgiving feast!

Ingredients:

  • 2 Small Apples

  • 1 Fennel Bulb

  • 2 Carrots

  • 1 Chicken Breast

  • 1/4 Cup Maple Vinaigrette Dressing for chicken, and more for salad. (if you have time, you can marinate your chicken in 1/4 c of dressing for the day or overnight. It’s not required, but will add more flavor into the chicken.)

Process:

  1. Pre Heat oven to 350 F

  2. Cover Chicken Breast with Maple Vinaigrette Dressing, wrap in foil and place into oven; bake for 30-35 minutes until cooked through

  3. While the chicken is cooking, prepare your vegetable salad. After removing the tough woody stalks, slice the fennel bulb(s) as thinly as you can with a sharp knife. Slice apple into thin half-moon shapes. Peel carrots and slice them thinly, or, use a vegetable peeler to peel “ribbons.”

  4. You can chop up some of the leafy green fennel fronds to stir into the salad and garnish on top.

  5. Mix vegetables into in a medium or large bowl; mix in dressing to coat evenly.

  6. When the chicken is done, allow it to rest for about 10 minutes, then slice into even strips. Add to the salad to serve.

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Carrot Applesauce Bread

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This deliciously buttery bread is an excellent way to use up this fall’s bounty of apples - it includes apple pieces as well as 1/4 c of apple sauce! Enjoy for breakfast or a snack any time of day. You can also freeze to enjoy later.

Ingredients:

  • 1 Cup Flour

  • 1/2 Tsp. Baking Soda

  • 1/2 Tsp. Baking Powder

  • Salt

  • 1 Egg

  • 1/3 Cup Canola Oil or butter

  • 1/4 Cup Plain Yogurt

  • 1/4 Cup Brown Sugar

  • 1/4 Cup Apple Sauce

  • 1 Tbsp. Maple Syrup

  • 1 Cup Apple, Peeled and Grated

  • 1 Cup Carrot, Peeled and Grated

Process:

  1. Pre Heat oven to 350 F

  2. In a large bowl, combine flour, baking powder, baking soda, pinch of salt

  3. In a second bowl, combine egg, brown sugar, apple sauce, maple syrup, yogurt, oil; mix thoroughly

  4. Add wet ingredients into dry; mix

  5. Fold the carrots and apple into the mix

  6. Coat bread pan with oil and flour

  7. Pour mix into pan; place in over and bake for 40-45 minutes, until brown and inside is mostly dry

Newsletter | Week of November 19, 2018

 
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Meet Cranberry Bob! Bob Lesnikoski, of Vermont Cranberry Company, has been growing cranberries in Fletcher, Vermont since 1996. The farm grows about three acres of cranberries in constructed bogs. Bob happens to be a fisherman and mushroom forager as well! Vermont Cranberry Co. cranberries are grown using sustainable and ecological methods. 

 

In Our Baskets This Week

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


Vermont Vegetable Package

Brussels Sprouts** | Lewis Creek Farm, Starksboro, VT

Cranberries** | Vermont Cranberry Company, Fletcher, VT

Shallots* | Maple Wind Farm, Richmond/Huntington, VT

Braising Greens Mix* | Jericho Settlers’ Farm, Jericho, VT

Gold Potatoes* | Burnt Rock Farm, Huntington VT

Variety Size Only: Asian Pears*** | Champlain Orchards, Shoreham, VT

Omnivore Package

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

Pasture Raised Chorizo Sausage | Maple Wind Farm, Huntington/Richmond, VT

Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

Maple Syrup (Amber)* | Square Deal Farm, Walden, VT

Localvore Package

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

Pasture Raised Chorizo Sausage | Maple Wind Farm, Huntington/Richmond, VT

Whole Plain Yogurt* | Butterworks Farm, Westfield, VT

Maple Syrup (Amber)* | Square Deal Farm, Walden, VT

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

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT

 

Weekly Subscriptions

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

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms

 

Cooking & Storage Tips

Eat this first: Braising Greens Mix. Try a simple saute with butter and garlic!

Not in charge of cranberry sauce this year? Try Cranberry-Pear Crisp or homemade Cranberry Muffins with Walnut Crumb Topping!

Recipes

Thanksgiving Classics - Two Ways!

Brussels Sprouts: If your stovetop and oven will be full, try making slow-cooker Brussels sprouts! The vinegar will thicken during cooking for a delicious glaze. Or, if you have room in the oven, try roasting your Brussels sprouts, and build flavor with toasted nuts and a pungent local Vermont blue cheese!

Cranberry Sauce: You can stick with a very Vermont version, with apple cider and maple syrup added for sweetness, to balance the tart flavor of these fresh cranberries. Or, you can add in spices and citrus - with orange, ginger, and clove, for a more exotic addition to your Thanksgiving table!

Stuffing: Whether you’re starting with a stuffing mix or a fresh loaf of bread, you can build flavor in many different ways. Try a rich and savory chestnut and sausage stuffing for a hearty, filling side. Or, build vegetarian-friendly flavor with mushrooms for umami and celeriac for a light celery flavor that’s seasonally appropriate.

Roasted Brussels Sprouts with Toasted Nuts & Blue Cheese

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This quick recipe combines sprouts with tangy blue cheese and toasted nuts, an elegant, classic combination. The recipe scales, so increase or decrease the quantities as desired. If you want a little sweetness in the dish, add a handful of dried cranberries, currants, or golden raisins.

Ingredients:

1/2 cup pecans, almonds, or walnuts

a bit of olive or grapeseed oil

salt and pepper

1 pound Brussels Sprouts

1 tablespoon olive oil or grapeseed oil

1 large clove garlic, minced

3 ounces blue cheese (there are lots of amazing Vermont variations, included the award-winning Bayley-Hazen blue)

Lemon juice or white wine vinegar, to taste

 

Process:

  1. Preheat the oven to 350-degrees.

  2. Place the nuts on a sheet pan, toss with a smidgen of oil, and salt and pepper, and toast for 5-10 minutes, until they brown a bit, and they smell toasty. Remove the nuts from the pan, and turn the oven up to 400-degrees. (If your oven runs hot, stick with 375).

  3. Meanwhile, rinse the sprouts, cut off the bottom of each one, remove any leaves that don’t look delicious, and cut into quarters, lengthwise.

  4. Place the sprouts on the same sheet pan you used for the nuts, and toss with a tablespoon or two of olive oil, and some salt and pepper.

  5. Roast the sprouts until they are just tender, and have some brown on the outer leaves. Remove from oven.

  6. Meanwhile, finely mince the garlic, and crumble the blue cheese.

  7. When the sprouts are done, immediately place them in a serving bowl, and add the minced garlic and the pecans.

  8. Toss, and season with salt and pepper, and lemon juice or vinegar, until the flavor is well rounded. Add the cheese, toss one more time, and serve.


Spiced Orange-Ginger Cranberry Jelly

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This recipe is adapted from The Joy of Cooking, and is perfect for those trying to bridge the gap between familiar holiday food such as canned cranberry jelly, and farm-to-table fare. Just use local cranberries to make this delicious, sweet-n-sour treat.

 
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Ingredients:

12 ounces fresh cranberries

1 cup water

1/2 cup freshly squeezed orange juice

1 cinnamon stick (1-2 inches)

3 slices fresh ginger

4 strips orange zest

1 cup organic sugar

5 allspice berries

4 cloves

3 peppercorns

a pinch of salt


Process:

  1. Combine the cranberries, water, orange juice, cinnamon stick, ginger, and orange zest in a medium saucepan, and simmer until the berries have burst, and are soft throughout.

  2. Set a mesh strainer on top of a bowl or other vessel that will allow the strainer to sit comfortable on top.

  3. Pour the cranberries and water through the strainer. Find the cinnamon stick, ginger and zest strips, and reserve them. Using a ladle, a spatula, a metal spoon, or whatever you have, scrape the berries against the mesh until all of the pulp has gone through, but the skins have stayed behind. (Every so often, scrape the bottom of the strainer to drop the cranberry sauce into the collecting vessel).

  4. Return the purée to you saucepan, add the other ingredients (including that cinnamon stick, et. al.), and simmer for around 10 minutes, stirring occasionally. Remove from heat and let the jelly sit in the pan for another 10-15 minutes to allow the spices to infuse the jelly for a bit longer.

  5. Meanwhile, prepare a mold. It can be a bundt pan, a loaf pan, a bowl, whatever you’d like. Rub the mold with a small amount of oil.

  6. Pour the jelly through a strainer into your mold, in order to remove the aromatics.

  7. Place the jelly in the fridge, and let sit until jiggly, three to four hours, or overnight.



Chestnut-Sausage Stuffing

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The combination of chestnuts and sausage makes this classic stuffing incredibly delicious!

Ingredients:

1 loaf crusty bread

1 large onion

3 stalks celery

2 tablespoons butter

1/2 package frozen chestnuts, thawed

1 pound pork sausage (chorizo, breakfast sausage, and Italian sausage all work)

12 sage leaves, minced

Salt and pepper

1 quart chicken broth

 

Process:

1. Cut your loaf of bread into 1/2-inch squares. Bake the squares at 325-degrees until the outsides of the cubes are crisp, around 15 minutes.

2. Increase the oven temperature to 350-degrees.

3. Dice the onion, and the celery. Heat the butter in a medium saucepan, and sauté the veggies. When the onions are translucent and the celery is slightly softened, add the chestnuts and the sausage. If the meat is uncased, just stir it around to make it into crumbles. If it’s in a casing, you can either cut it into rounds and use those, or just squish the meat out of the casing into the pan.

4. Cook, stirring, until the sausage has browned. Add the minced sage.

5. In a large bowl, toss the toasted bread cubes with the onion and sausage mixture. Taste and season with salt and pepper. Pack the stuffing into 9x13 glass pans, cake pans, or whatever else you’d like. Make sure there’s enough room in the vessel for you to stir the mixture every once in a while.

6. Pour in two cups of chicken stock, and stir to moisten all the cubes. Cover with foil, place in the oven, and bake for 30 minutes.

7. Uncover, stir, and taste. If the bread is a pudding-like consistency, return to the oven, uncovered, to let it firm up and brown. If the mixture is a little dry, add more chicken stock, stir, and return to the oven, uncovered.

8. Bake, checking every 10 minutes — and adding stock as needed — until you’ve achieved the classic, evenly moist stuffing consistency. Taste for seasoning once again, and serve.