Spring 2017 - Week #14

All Souls Tortilleria

 

Featured Producers: All Souls Tortilleria, Warren, VT

The wonderful producers at All Souls’ tortillas use locally-grown, organic heirloom corn to craft delicious, fresh tortillas every day. They use the traditional process of stone-grinding fresh masa (corn meal dough) each production day for the best-tasting, most nutritious tortillas.

Heat the tortillas over medium-high heat in a skillet to impart a smoky, toasty flavor before using them with your favorite taco or quesadilla recipes!

 

In Our Baskets This Week... 

*Certified Organic  |   Meet Our Producers

Vermont Vegetable Package

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Fingerling Potatoes*  |  Pete's Greens, Craftsbury, VT
  • Tatsoi* | Jericho Settlers Farm, Jericho, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT
  • Asparagus* River Berry Farm, Fairfax, VT
  • Arugula* | Pitchfork Farm, Burlington, VT

Omnivore Package - Includes Vermont Vegetables, plus...

  • Grass-Fed Steak  |  Health Hero Beef, South Hero, VT
  • Cheddar Cheese |  Shelburne Farms, Shelburne, VT
  • White Corn Tortillas*  | All Souls Tortilleria, Warren, VT
     

Localvore Package - Includes Vermont Vegetables, plus...

  • Grass-Fed Steak  |  Health Hero Beef, South Hero, VT
  • Cheddar Cheese |  Shelburne Farms, Shelburne, VT
  • White Corn Tortillas*  | All Souls Tortilleria, Warren, VT
  • Bread: Ciabatta*  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

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

  • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Recipes & Cooking Tips

Visit Our Recipes Page to Browse All Recipes

Eat This First: Leafy greens (lettuce, tatsoi, and arugula) and asparagus. Tatsoi can be used in recipes that call for spinach, or try the recipes below. Asparagus should be stored in the fridge in a glass with one inch of water, and the top covered loosely with a plastic bag. Change the water if it begins to appear cloudy.

Omnivore members: There are three different cuts of steak coming to you this week--check the label to see which one you got! The steaks in this week's basket can all benefit from a quick sear in a hot pan, rather than "low and slow" cooking. In general, let steaks come to room temperature and pat dry before cooking; season both sides generously with salt and pepper. Heat a cast iron skillet or grill pan over high heat, add a tablespoon or so of canola oil, and then add the steak, reducing heat slightly if the steak appears to be cooking too quickly.

  • For Delmonico steak, sear approximately 2-3 minutes per side for medium-rare.
  • Sirloins can benefit from being marinated for 6-12 hours before cooking. Remove from marinade, pat dry, and sear approximately 3-5 minutes per side depending on thickness. Check with a meat thermometer if desired (approximately 120 degrees F for medium rare).
  • For a T-bone, sear approximately 4 minutes per side, and then transfer to a 450 degree oven and roast about 6-8 minutes for medium rare (120 degrees F on a meat thermometer).
  • Make sure to rest all steaks before cutting!

Omnivore and Localvore Package Recipes

Vermont Vegetable Recipes

Spring 2017 - Week #13

John and Nancy The Farm Between rhubarb

Featured Farm: The Farm Between, Jeffersonville, Vermont

John and Nancy Hayden use ecological practices that maintain harmony with nature to grow a large variety of cold-hardy organic fruits and fruit nursery plants. They also have a 14-acre pollinator sanctuary on their farm, which helps to support native bees, butterflies, and other beneficial insects. One of their favorite things is sharing the joys of growing your own food with others. Enjoy their rhubarb in your Vermont Vegetable baskets this week!

 

In Our Baskets This Week... 

*Certified Organic  |  **Grown using organic methods, but not certified|   Meet Our Producers

Vermont Vegetable Package

  • Rhubarb*  |  The Farm Between, Jeffersonville, VT
  • Carrots*  |  Lewis Creek Farm, Starksboro, VT
  • Head Lettuce*  |  Jericho Settlers Farm, Jericho, VT
  • Kale*  |  Miskell's Premium Organics, Charlotte, VT
  • Cucumber*  |  Deep Root Organic Co-op, Johnson, VT
  • Mushrooms** AH Mushrooms, Colchester, VT
  • Chives* | Red Wagon Plants, Hinesburg, VT

Omnivore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery, Waitsfield, VT
  • Basil Pesto  | Joe's Kitchen, Montpelier, VT
     

Localvore Package - Includes Vermont Vegetables, plus...

  • Wild Alaskan Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter  |  Ploughgate Creamery, Waitsfield, VT
  • Basil Pesto  | Joe's Kitchen, Montpelier, VT
  • Bread: Waitsfield Common*  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

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

  • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Recipes & Cooking Tips

Visit Our Recipes Page to Browse All Recipes

Eat This First: Lettuce, Chives, and Cucumber - these are the most perishable. Store lettuce with a paper towel in the bag to absorb excess moisture, and add chopped chives to everything from softened butter to scrambled eggs!

    Omnivore and Localvore Package Recipes

    Vermont Vegetable Recipes

    Spring 2017 - Week #12

    Hazendale Farm

    Featured Farm

     

     

    In Our Baskets This Week... 

    *Certified Organic  |  **Certified Eco Apple  |   Meet Our Producers

    Vermont Vegetable Package

    • European Cucumber*  |  Deep Root Organic Co-op, Johnson, VT 
    • Spinach*  |  Hazendale Farm, Greensboro, VT
    • "Salanova" Lettuce*  |  Miskell's Premium Organics, Charlotte, VT
    • Chard*  |  Miskell's Premium Organics, Charlotte, VT
    • Red Potatoes*  |  Burnt Rock Farm, Huntington, VT
    • Apples**  |  Champlain Orchards, Shoreham, VT (the last apples for our Spring season!)
       

    Omnivore Package - Includes Vermont Vegetables, plus...

    • Pasture Raised Chicken Breast  |  Maple Wind Farm, Huntington, VT
    • Chevre Goat Cheese*  |  Does Leap, East Fairfield, VT
    • Strawberry Rhubarb Jam*  |  The Farm Between, Jeffersonville, VT
       

    Localvore Package - Includes Vermont Vegetables, plus...

    • Pasture Raised Chicken Breast |  Maple Wind Farm, Huntington, VT
    • Chevre Goat Cheese*  |  Does Leap, East Fairfield, VT
    • Strawberry Rhubarb Jam*  |  The Farm Between, Jeffersonville, VT
    • Bread: Baguette*  |  Red Hen Baking Co., Middlesex, VT
    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


    Bread - Cheddar Cheese - Eggs

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

    • Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

    • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT



    Recipes & Cooking Tips

    Visit Our Recipes Page to Browse All Recipes

    Eat This First: Lettuce and Cucumber - these are the most perishable. Slice up your cucumbers - make a quick-pickle if you'd like - and serve with lettuce for a really refreshing spring salad!

      Omnivore and Localvore Package Recipes

      Vermont Vegetable Recipes

      Spring 2017 - Week #11

      Featured Producer: BTV Honey, Burlington, VT

      BTV, or "Bee" TV Honey is a 40-year-old beekeeping operation run by Dan Goossen and Bill Mares. These multi-talented producers specialize in liquid and comb honey collected from the gardens and fields of inner Chittenden County. From the verdant valley of the Winooski River to the busy streets and alleys of Burlington, BTV bees work tirelessly gathering nectar from a host of flower varieties to make this all-natural, unprocessed, delicious and additive free honey. 

       

      In Our Baskets This Week... 

      *Certified Organic  |  **Grown using organic methods, not certified  |  Meet Our Producers

      Vermont Vegetable Package

      • European Cucumber*  |  Deep Root Organic Coop  |  Johnson, VT 
      • Onion*  |  Pete's Greens  |  Craftsbury, VT
      • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT
      • Chives*  |  Red Wagon Herbs  |  Hinesburg, VT
      • Cilantro*  |  Red Wagon Herbs  |  Hinesburg, VT
      • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
         

      Omnivore Package - Includes Vermont Vegetables, plus...

      • Ground Pork |  Maple Wind Farm  |  Huntington, VT
      • Whole Plain Yogurt  |  Butterworks Farm  |  Westfield, VT
      • Frozen Raspberries  |  Adam's Berry Farm|  Charlotte, VT
         

      Localvore Package - Includes Vermont Vegetables, plus...

      • Ground Pork |  Maple Wind Farm  |  Huntington, VT
      • Whole Plain Yogurt  |  Butterworks Farm  |  Westfield, VT
      • Frozen Raspberries  |  BTV Honey  |  Burlington, VT
      • Bread: Cyrus Pringle* |  Red Hen Baking Co.  |  Middlesex, VT
      • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


      Bread - Cheddar Cheese - Eggs

      • Bread: Cyrus Pringle*  |  Red Hen Baking Co.  |  Middlesex, VT

      • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

      • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT
         

      MONTHLY SUBSCRIPTIONS

      • Ground Beef | Health Hero Farm  |  South Hero, VT
         
      • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
         
      • Pasture Raised Sausage | Montreal Spice & Chorizo | Maple Wind Farm | Huntington, VT
         
      • Bean Burgers* | Black Bean Burgers & Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
         
      • Tortillas & Beans * | All Souls Tortilleria - Warren, VT  |  Vermont Bean Crafters | Waitsfield, VT
         
      • Wild Fish | Coho Salmon & Halibut | Starbird Fish  |  Burlington, VT
         
      • Wild Alaskan Salmon | Starbird Fish | Burlington, VT


      Recipes & Cooking Tips

      Visit Our Recipes Page to Browse All Recipes

      Eat This First: Chives, Cilantro & Cucumber!

        Omnivore and Localvore Package Recipes

        Vermont Vegetable Package Recipes

        Recipes for Monthly Subscriptions

        MEAL PLAN FOR APRIL 27TH - INTERVALE FOOD HUB SPRING 2017

        These recipes used the majority of the basket's contents, as well as some pantry staples. 

        Intervale Food Hub Localvore Package

        Intervale Food Hub Localvore Package:

        • Vermont Vegetables: red cabbage, pea shoots, dill, mesclun greens 
        • Strip Steak from Maple Wind Farm
        • Joe's Kitchen Chimichurri Sauce 
        • Red Hen Baking Co. Polenta Bread  

        Other Ingredients: 

        • olive oil, chicken broth, onion, garlic, Parmesan cheese, lemons 

        On the Menu: 

        • Steak with Chimichurri Sauce 
        • Herb Risotto  
        • Green Salad with Braised Cabbage 

        Dill and pea shoots lend fresh Spring flavor and vibrant color to this creamy herb risotto. To begin, bring seven cups of chicken or vegetable broth to a simmer. While your stock warms up, chop dill and pea shoots (or whatever greens you are using), mince garlic, and combine in a bowl with a handful of Parmesan cheese, and set aside.

        In a dutch oven or a heavy-bottom sauce pan, heat a couple tablespoons olive oil over medium high heat. Add one finely chopped onion, season with salt and pepper, and cook until soft, about five minutes. Then, add 1.5 cups Arborio rice, and cook until rice begins to crackle, about 2 minutes. Begin adding the simmering stock, a half cup at a time, stirring gently. The stock should just cover the rice and should be bubbling - but don't let it overheat and dry out as you cook. When the rice is just tender all the way through, but still has a nice "al dente" texture, it is done. This usually takes about 25-30 minutes. Stir in the your mix of herbs, garlic, and parmesan cheese, and juice from one lemon. Serve warm.

         

        Braised cabbage makes a great topping to a salad, but is also equally delicious on its own. Heat olive oil in a large non stick. Add thinly sliced cabbage and a splash of apple cider, which lends a mild apple flavor. Stirring occasionally, cook until cabbage becomes a deep purple, 20-30 minutes. I put the cabbage on top a bed of mesclun greens with a splash of lemon dill vinaigrette. I made this by simply whisking together 3 parts olive oil, 1 part vinegar, 1 part lemon juice, and fresh dill.

         

        pan seared grass fed steaks with Chimichurri

        These pan-seared steaks with chimichurri sauce are a great way to kick off summer grilling. Let steaks sit at room temperature for 30 minutes. Pat dry and season heavily with salt and pepper. Put a grill pan over high heat. When the pan begins to smoke, hold the steak with a pair of tongs above the hot pan. Find the edge of the steak that has a strip of fat on it. Hold the fat-covered edge of the steak in the pan with the tongs until it releases some grease and browns. Then, lay the steak on a flat side and cook it for a few minutes, until it browns. Flip it over and cook it on the second side. Remove from grill pan and tent with foil for 10 minutes. (Make sure you don’t cook the steak quite up to your desired doneness - because it will continue to cook while it’s resting). Slice thinly against the grain and serve with chimichurri sauce.

        We love this Chimichurri sauce on just about anything - grilled vegetables, steak, even salads. Yum!

         

         

        We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

        Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

        Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home!

         

        Sophie

        Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

        Spring 2017 - Week #10

        Featured Producer: Mt. Mansfield Creamery, Morrisville, VT

        Mt. Mansfield Creamery is located in the heart of Morrisville, in the old United Farmers Creamery building. To bring new life into the old creamery, they renovated the building for their business and built their own cheese cave in the basement! They milk their own Holstein & Brown Swiss cows, which are on rotational grazing in the summer months and fed grain and hay during the winter. Mt. Mansfield Creamery uses the milk to produce a number of raw milk cheeses. Cheeses are made in small batches, and aged a minimum 60 days in their cheese cave. 

        Omnivore and Localvore packages include their Sugar Slalom cheese this week, named after the classic Stowe spring skiing race, and custom made for the sugaring season! Aged 3 months, this high moisture, complex cheese has a sweetness to the finish. The rind is washed with Silloway Maple sugar and Green Mountain Distillers Organic Maple Liqueur. Yum!

         

        In Our Baskets This Week... 

        *Certified Organic  |  **Eco-Apple Certified  |  Meet Our Producers

        Vermont Vegetable

        • Red Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
        • Dill*  |  Red Wagon Herbs  |  Hinesburg, VT
        • Red Cabbage*  |  Pete's Greens  |  Craftsbury, VT
        • Apple Cider**  |  Champlain Orchards|  Shoreham, VT
        • Mesclun*  |  Miskell's Premium Organics  |  Charlotte, VT
        • Pea Shoots*  |  Pitchfork Farm  |  Burlington, VT
           

        Omnivore Package - Includes Vermont Vegetables, plus...

        • Beef Stew Meat |  Health Hero Beef  |  South Hero, VT
        • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
        • Beef Broth  |  Joe's Kitchen  |  East Montpelier, VT
           

        Localvore Package - Includes Vermont Vegetables, plus...

        • Beef Stew Meat |  Health Hero Beef  |  South Hero, VT
        • Sugar Slalom Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT
        • Beef Broth  |  Joe's Kitchen  |  East Montpelier, VT
        • Bread: Polenta* (Thursday) and Olive (Wednesday)*  |  Red Hen Baking Co.  |  Middlesex, VT
        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


        Bread - Cheddar Cheese - Eggs

        • Bread: Polenta* (Thursday) and Olive (Wednesday) |  Red Hen Baking Co.  |  Middlesex, VT

        • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

           

        Recipes & Cooking Tips

        Visit Our Recipes Page to Browse All Recipes

        Eat This First: All of the greens-- dill, mesclun and pea shoots!

        Omnivore and Localvore Package Recipes

        Vermont Vegetable Package Recipes

        MEAL PLAN FOR APRIL 20TH - INTERVALE FOOD HUB

        Sweet Potato Tacos

        These recipes used the majority of the basket's contents, as well as some pantry staples. 

        Intervale Food Hub Localvore Package:

        • Vermont Vegetables: kale, swiss chard, bok choy, sweet potatoes, microgreens, and shiitake mushrooms 
        • Wild Alaskan salmon from Starbird Fish
        • Ploughgate Creamery butter
        • All Souls Tortilleria corn tortillas 
        • Mad River Grain bread 
        • 1/2 dozen eggs from Besteyfield Farm
        • Plus, some Does' Leap Feta Cheese that we had left over from last week!

        Other Ingredients: 

        • olive oil, chicken broth, and milk

        On the Menu: 

        • Mushroom and Chard Strata 
        • Baked Salmon with sautéed Bok Choy 
        • Sweet Potato and Spinach tacos 
        Spread

        This quick mushroom and chard strata can be served for any meal, and makes excellent use of day-old bread. Slice the loaf into half inch cubes, then toast about five minutes, or until golden brown, in an oven at 375°. Meanwhile, melt a tablespoon butter on an ovenproof skillet, then add sliced mushrooms and cook until soft, about five minutes. Season with salt and pepper. Add the chopped chard. In a separate bowl, whisk four eggs with a half cup milk and cheese. We used feta, but anything you have on hand would be delicious. Add the bread to the egg and milk mixture, toss to combine, then add to the skillet. Stir until all ingredients are evenly distributed, then press down to flatten. Bake, covered, for ten minutes. Remove the cover and bake for about five minutes more, until the center is set. Let cool, briefly, then slice and serve. 

        Baking salmon wrapped in foil assures the fillet cooks evenly and doesn't dry out. Top the fish with some pats of butter, salt, pepper, and whatever seasoning you wish (lemon and dill is a favorite of mine). Wrap tightly in foil and place on a baking pan. Bake until salmon is cooked through, or easily flaked with a fork. Depending on the size of your fillet, this can take between 15-40 minutes. 

        Sautéed bok choy pairs nicely with salmon. Heat olive oil in a nonstick pan over medium high heat. Slice the bok choy in half lengthwise, then add to the pan cut-side down. Cook until a golden sear forms, about 3-4 minutes. Add a quarter cup chicken broth to the pan, then cover and cook for five minutes more, or until the tops of the vegetables are tender and most of the liquid has evaporated. Serve alongside salmon. 

        Corn tortillas are the perfect vehicle for any type of food; a much tastier blank canvas. Here, I topped them with crispy sweet potatoes and spinach. Simply peel the sweet potatoes, then dice into quarter-inch cubes. Boil until fork-tender, about ten minutes. If time is of the essence, microwaving them for 3-4 minutes works too. Heat oil on a nonstick over high heat, then add the cooked sweet potatoes and cook until golden brown and crispy. Add the spinach, and cook for thirty seconds, when it's just beginning to wilt. Pile the mixture on top the tortillas. Add a fried egg, beans, salsa, or avocado for a heartier meal. 

        Micro greens will deliver a pop of green, satisfying crunch, and a little spice to any of these dishes! 

         

        Mushroom Chard Strata

         

        We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

        Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

        Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home!

        Sophie Picture

        Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

        Spring 2017 - Week #9

        Featured Farm: Miskell's Premium Organics, Charlotte, VT

        Miskell's Premium Organics is a one-half-acre organic greenhouse farm in Charlotte, owned and operated by David and Susan Miskell. David and Susan began farming in 1982 at Shelburne Farms, where they specialized in wholesale organic specialty vegetables. Later, they moved to Charlotte, where they constructed a large greenhouse and continued to develop their farm. After growing tomatoes for several years, Miskell's Premium Organics now focuses on early and late season kale, chard, basil, lettuce and bok choi. However, there are a few surprises growing there too - like a row of peach trees! We always welcome David's fresh leafy greens as a sign of Spring. Enjoy!

         

        In Our Baskets This Week... 

        *Certified Organic  |  **Grown using organic methods, not certified  |  Meet Our Producers

        Vermont Vegetable

        • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT
        • Microgreens*  |  Pitchfork Farm  |  Burlington, VT
        • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
        • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
        • Chard*  |  Miskell's Premium Organics  |  Charlotte, VT
        • Bok Choi*  |  Miskell's Premium Organics  |  Charlotte, VT

        Omnivore Package - Includes Vermont Vegetables, plus...

        • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
        • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
        • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
           

        Localvore Package - Includes Vermont Vegetables, plus...

        • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
        • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
        • Corn Tortillas*  |  All Souls Tortilleria  |  Waitsfield, VT
        • Bread: Mad River Grain* |  Red Hen Baking Co.  |  Middlesex, VT
        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


        Bread - Cheddar Cheese - Eggs

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

        • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

           

        Recipes & Cooking Tips

        Visit Our Recipes Page to Browse All Recipes

        Eat This First: Microgreens (ASAP!), Kale, Chard and Bok Choi

        Omnivore and Localvore Package Recipes

        Vermont Vegetable Package Recipes

        MEAL PLAN FOR APRIL 13TH - INTERVALE FOOD HUB

        Basket Contents MP3

        These recipes used the majority of the basket's contents, as well as some pantry staples. 

        Intervale Food Hub Localvore Package:

        • kale, beets, potatoes, carrots, apples
        • pork chops, feta cheese, frozen strawberries
        • seeded baguette
        • 1/2 dozen eggs

        Other Ingredients: 

        • garlic, butter, oats, cinnamon, brown sugar, vinegar, olive oil

        On the Menu: 

        • Kale, Feta, and Beet salad with Strawberry vinaigrette 
        • Pan Seared Pork Chops with Apples
        • Garlic Mashed Potatoes
        • Apple Crisp 

        Don't overlook a year round classic; this menu is as delicious in the Spring as it is in the Fall! We began by assembling a simple salad. First, tear the kale into bite size pieces. I found no need to sauté or massage the greens, they were plenty tender straight out of the bag. I boiled the beets in just enough water to cover them and a splash of vinegar, to keep them from bleeding. Boil until fork tender, approximately forty minutes to an hour, depending on the size, then rinse with cold water. The skins can easily be peeled off. Chop and place onto the kale, alongside crumbled feta.

        To top the salad, I made a quick strawberry vinaigrette. Blend together your thawed strawberries, a splash of olive oil, apple cider vinegar, honey, then season with salt and pepper. If the dressing comes out too sweet, add more oil. 

        Pork chops with apples is a classic pair - the sweet and savory combination is delicious! Heat a couple tablespoons olive oil in a cast iron skillet or heavy nonstick pan over medium-high heat. When pan is heated, add the pork chops and cook about five to seven minutes each side, or until a golden sear forms. Remove them from the pan, cover with foil to keep warm. Add sliced apples to the pan, and sautéed in the pork's drippings, for about fifteen minutes or until golden brown. Serve the apples with pork, and season with salt and pepper. 

        Mashed potatoes are a delicious side dish to the pork chops - or to any protein that you're making at home this week.To begin the garlic mashed potatoes, peel the potatoes, then cut into uniform chunks. Add to a skillet, then cover with water. Peel several garlic cloves (I used five) and add them to the potatoes. Bring to a boil, then reduce heat to medium and cook until fork tender, twenty to thirty minutes depending on the size. Drain, return to pan, add butter and milk, then mash to whatever consistency you desire. 

        For an easy dessert, I made apple crisp. This is a great way to utilize off-season apples. (Try serving with ice cream for dessert, and with plain yogurt for breakfast!) Peel and slice five to seven apples, toss with sugar and cinnamon, add mixture to a buttered baking dish. Combine a half-stick melted butter, a cup of oats, and a half cup of brown sugar (or maple syrup as a sugar substitute); sprinkle over the apples and bake at 375° for about forty minutes. 

        mealplan3cover

         

         

        We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

        Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

        Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home.

        Sophie

        Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

        Spring 2017 - Week #8

        Featured Producer: Adam's Berry Farm

        "We are local-focused and believe in the farm to belly movement." 

        Adam's Berry Farm is a thriving community oriented farm that grows delicious certified organic strawberries, blueberries, raspberries and table grapes. They are locally focused and take pride that 90% of their berries are distributed with in a 15 mile radius of the farm through select restaurants, natural food stores and at the Burlington Farmers' Market. Adam's Berry Farm also produces jam, vinegar and popsicles and runs a fun-filled pick your own at the farm. 

         

        In Our Baskets This Week... 

        *Certified Organic  |  **Eco-Apple Certified  |  Meet Our Producers

        Vermont Vegetable

        • Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
        • Carrots*  |  Intervale Community Farm  |  Burlington, VT
        • Beets*  |  Intervale Community Farm  |  Burlington, VT
        • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
        • Enterprise Apples**  |  Champlain Orchards  |  Colchester, VT
           

        Omnivore Package - Includes Vermont Vegetables, plus...

        • Pork Chops |  Maple Wind Farm  |  Huntington, VT
        • Feta Cheese  |  Does Leap Farm  |  Greensboro, VT
        • Frozen Strawberries  |  Adam's Berry Farm|  Charlotte, VT
           

        Localvore Package - Includes Vermont Vegetables, plus...

        • Pork Chops |  Maple Wind Farm  |  Huntington, VT
        • Feta Cheese  |  Does Leap Farm  |  Greensboro, VT
        • Frozen Strawberries  |  Adam's Berry Farm|  Charlotte, VT
        • Bread: Seeded Baguette* |  Red Hen Baking Co.  |  Middlesex, VT
        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


        Bread - Cheddar Cheese - Eggs

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

        • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

        • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

           

        Recipes & Cooking Tips

        Visit Our Recipes Page to Browse All Recipes

        Eat This First: Kale, Beets & Apples!

          Omnivore and Localvore Package Recipes

          Vermont Vegetable Package Recipes

          MEAL PLAN FOR APRIL 6TH - INTERVALE FOOD HUB SPRING SEASON

          IntervaleFoodHubMealPlanApril6

          These recipes used the majority of the basket's contents, as well as some pantry staples.

          Intervale Food Hub Localvore Package Ingredients

          • pea shoots, spinach, parsley, mushrooms, and kale
          • pasture raised chicken wings, plain yogurt, and honey
          • ciabatta
          • 1/2 dozen eggs

          Other Ingredients

          • chickpeas, butter, Sriracha, curry spice blend, and pasta

          On the Menu:

          • Chard and Mushroom Pasta
          • Honey-Sriracha Wings
          • Curry-Spiced Sweet Potato Fries
          • Chickpea-Yogurt Dip with Parsley and Ciabatta
           

          First, I washed and chopped the mushrooms and chard (spinach or kale work well too) into strips. I sautéed them on a nonstick pan with butter and minced garlic until golden brown, about ten minutes. I added a splash of cream, seasoned with salt and pepper, then stirred in about three cups of cooked pasta. I let the flavors meld for another ten minutes, stirring occasionally, then finished off the mushroom pasta with a generous sprinkle of parmesan cheese and fresh parsley. 

          MakingMushroomChardPasta
          Pasta with shiitake from AH Mushrooms, chard from Miskell's Premium Organics, and parsley from Red Wagon Plants.

          Pasta with shiitake from AH Mushrooms, chard from Miskell's Premium Organics, and parsley from Red Wagon Plants.

          Honey Sriracha Wings made with Pasture Raised Chicken Wings from Made with Maple Wind Farm and BTV Honey

          Honey Sriracha Wings made with Pasture Raised Chicken Wings from Made with Maple Wind Farm and BTV Honey

          To prepare the Maple Wind Farm chicken wings, I tossed them in olive, salt, pepper, and garlic powder, then roasted them for about 50 minutes at 400°, or until golden brown. Meanwhile, I melted two tablespoons butter on a nonstick pan over low heat, then added equal parts honey and sriracha sauce (any hot sauce would work here) until a thick sauce formed, about five minutes. I tossed the wings with honey sriracha sauce and served with them with chopped parsley (and lots of napkins!)

          Not pictured here is a yogurt dipping sauce that paired well with the spicy wings and sweet potato fries! I stirred in a little bit of salt and pepper, spice, garlic, and fresh parsley into Butterworks Farms plain yogurt. Plain yogurt is a great base for making dips.

          Curried Sweet Potato Fries with sweet potatoes from Burnt Rock Farm.

          Curried Sweet Potato Fries with sweet potatoes from Burnt Rock Farm.

          For a simple and satisfying side, I made curry-spiced sweet potato fries. Cut the potatoes into matchsticks, toss with olive oil, salt, pepper, and whatever spice you have on hand. I used curry powder, but in the past have used paprika, chili powder, or cinnamon; all yielding equally delicious results. I roasted these on parchment paper while the chicken wings were also in the oven (about 30 minutes at 400°), tossing halfway through. Tip: For extra crispy fries, be sure to preheat the roasting pan. 

          Chickpea Yogurt Dip with yogurt from Butterworks Farm and parsley from Red Wagon Plants, served with Ciabatta from Red Hen Baking Company.

          Chickpea Yogurt Dip with yogurt from Butterworks Farm and parsley from Red Wagon Plants, served with Ciabatta from Red Hen Baking Company.

          Finally, I prepared a chickpea yogurt dip. I mashed a can of organic chickpeas, stirred in some yogurt, chopped parsley, salt, pepper, and finished with a splash of olive oil. Using a blender would give you a smoother texture, but we were happy with our more rustic results, too! The refreshing dip was excellent served with a chewy baguette, but could also pair well with crudités (there is a good chance you have a few carrots in your fridge that would be a great combination). 

           

          We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

          Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

          Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home.

          sophie

          Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

          Spring 2017 - Week #7

          ButterworksFarmCows

          Featured Producer: Butterworks Farm, Westfield, VT

          Butterworks Farm is owned by Jack and Anne Lazor and their family. The 400 acre farm is located in the Northeast Kingdom. Butterworks Farms has 45 Jersey cows, who are born and raised on the farm, without hormones or antibiotics, and eat a wholesome diet of pasture grass and farm-grown grain and hay. Their 100% grass fed, certified organic milk is used to produce super-nutritious yogurt, kefir, buttermilk, heavy cream, and cheese. This week, our Omnivore and Localvore Packages include their rich, delicious yogurt! 

          Jack and Anne have also been growing diverse grain and hay crops since 1977, and are well-known for their innovative approach to growing grain in Vermont's tough climate. They are grow oats, corn, wheat, barley, peas, spelt, rye, flax, sunflowers, soy beans, and dry beans in rotation, to feed both people and their cows. They also grow timothy hay, alfalfa, brome, fescue, orchard grass, and clovers to provide a rich, varied diet for their cows. 

           

          In Our Baskets This Week... 

          *Certified Organic  |  **Grown using organic methods, not certified  |  Meet Our Producers

          Vermont Vegetable

          • Pea Shoots*  |  Pitchfork Farm  |  Burlington, VT
          • Sweet Potatoes*  |  Intervale Community Farm  |  Burlington, VT
          • Parsley*  |  Red Wagon Herbs  |  Fairfax, VT
          • Spinach*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
          • Mushrooms**  |  AH Mushrooms  |  Colchester, VT
             

          Omnivore Package - Includes Vermont Vegetables, plus...

          • Chicken Wings |  Maple Wind Farm  |  Huntington, VT
          • Whole Plain Yogurt  |  Butterworks Farm|  Westfield, VT
          • Honey  |  BTV Honey  |  Burlington, VT
             

          Localvore Package - Includes Vermont Vegetables, plus...

          • Chicken Wings |  Maple Wind Farm  |  Huntington, VT
          • Whole Plain Yogurt  |  Butterworks Farm|  Westfield, VT
          • Honey  |  BTV Honey  |  Burlington, VT
          • Bread: Ciabatta* |  Red Hen Baking Co.  |  Middlesex, VT
          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


          Bread - Cheddar Cheese - Eggs

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

          • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

          • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT
             

          MONTHLY SUBSCRIPTIONS

          • Ground Beef | Health Hero Farm  |  South Hero, VT
             
          • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
             
          • Pasture Raised Sausage | Montreal Spice & Chorizo | Maple Wind Farm | Huntington, VT
             
          • Bean Burgers* | Black Bean Burgers & Maple Chipotle 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

          Recipes & Cooking Tips

          Visit Our Recipes Page to Browse All Recipes

          Eat This First: Eat those greens - Pea Shoots, Parsley, Spinach & Kale!

            Omnivore and Localvore Package Recipes

            Vermont Vegetable Package Recipes

            Recipes for Monthly Subscriptions

            Meal Plan for March 30th – Intervale Food Hub Spring Season

            Members have been asking us about weekly meal plans and meal prep ideas for years! So, we're finally diving in. Each week, we will create meal plans using the local, seasonal ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We aim to keep our meals simple, and to focus on basic ingredients from our Vermont farmers and food makers. 

            We hope that these meal plans will make it easy for you to prepare delicious meals at home. Please share your feedback and ideas so with us so that we know what you like to see in a weekly meal plan! Respond in the comments below, or send an e-mail to kendall@intervale.org.

            coverphoto

            This week's Localvore Package basket included organic kale, sprouts, potatoes, carrots, parsnips, Eco-Apple Certified apples, as well as cheddar cheese, grass fed ground beef, caramel sauce, Waitsfield Common bread, and pasture raised eggs. We created three delicious, yet utterly simple meals to help you use all of the ingredients in your basket. These recipes took an hour total to make, and used the majority of the basket's contents.

            First, we peeled and chopped the carrots, parsnips, and potatoes. Remember that the smaller the pieces, the faster they will cook. We tossed them with olive, salt, and pepper, as well as a splash of maple syrup over the carrots. Roast in a 400° oven for about forty minutes, or until fork-tender. We served these roasted vegetables over the kale, alongside sprouts and a couple chopped apples for a colorful salad

            We also made an omelette to take advantage of the sprouts and cheddar. Simply melt a tablespoon of butter in a small non-stick pan over medium heat; whisk three eggs and some grated cheddar in a separate bowl. Pour the eggs into the pan, swirling to evenly distribute contents. When the edges look set, put in a large handful of the sprouts, fold to one side and cook for three minutes more. We served the omelette with toast and a portion of the roasted potatoes.

            Lastly, we made two versions of grilled cheese: a kale, cheddar, and apple version, as well as one with cheddar, apple, and caramel sauce (a delicious sweet-and-salty combination!). Similar to the omelette, melt butter (or olive oil or cooking spray) over medium heat in a small non-stick. Slice the bread, grate the cheese, thinly slice the apples. Assemble the sandwiches, and cook about four minutes per side, or until golden brown.

            Click here to view our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

            Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016. 

            Spring 2017 - Week #6

            Featured Farm: Pitchfork Farm

            Pitchfork Farm is a 16-acre organic produce farm located in Burlington's Intervale. They focus primarily on growing salad greens, tomatoes, and root crops - though there isn’t too much that you won’t find growing here!

            Owner Rob Rock (pictured on the far right, in the bottom row) also designs and builds tools, equipment, and digital apps for small farms through his company, Upstream Ag. These inventions are pretty awesome - including his "Flame Weeder," featuring a few flame-throwers, and his "Prone Weeder," which allows farmers to lie face-down to pull weeds in comfort! Check out his inventions at upstreamag.com.

             

             

            In Our Baskets This Week... 

            *Certified Organic  |  **Eco-Apple Certified  |  Meet Our Producers

            Vermont Vegetable

            • Microgreens*  |  Pitchfork Farm  |  Burlington, VT
            • Carrots*  |  Intervale Community Farm  |  Burlington, VT
            • Parsnips*  |  River Berry Farm  |  Fairfax, VT
            • Red Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
            • Red Russian Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
            • Liberty Apples**  |  Champlain Orchards  |  Shoreham, VT
               

            Omnivore Package - Includes Vermont Vegetables, plus...

            • Grass Fed Ground Beef  |  Maple Wind Farm  |  Huntington, VT
            • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT
            • Salted Bourbon Goat's Milk Caramel  |  Fat Toad Farm  |  East Montpelier, VT
               

            Localvore Package - Includes Vermont Vegetables, plus...

            • Grass Fed Ground Beef  |  Maple Wind Farm  |  Huntington, VT
            • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT
            • Salted Bourbon Goat's Milk Caramel  |  Fat Toad Farm  |  Brookfield, VT
            • Bread: Waitsfield Common* |  Red Hen Baking Co.  |  Middlesex, VT
            • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


            Bread - Cheddar Cheese - Eggs

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

            • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

            • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT
               

            Recipes & Cooking Tips

            Visit Our Recipes Page to Browse All Recipes

            Eat This First: Microgreens and Red Russian Kale! Be sure to eat your microgreens ASAP for the best flavor and nutrition.

              Omnivore and Localvore Package Recipes

              Vermont Vegetable Package Recipes

              Spring 2017 - Week #5

              In Our Baskets This Week... 

              *Certified Organic  |  Meet Our Producers

              Vermont Vegetable

              • Lettuce*  |  Miskells Premium Organics  |  Charlotte, VT
              • Onions*  |  Intervale Community Farm |  Burlington, VT
              • Carrots*  |  River Berry Farm  |  Fairfax, VT
              • Beets*  |  Intervale Community Farm  |  Burlington, VT
              • Spinach*  |  Jericho Settlers Farm  |  Jericho, VT
              • Parsley*  |  Red Wagon Herbs  |  Hinesburg, VT
                 

              Omnivore Package - Includes Vermont Vegetables, plus...

              • Salmon, coho  |  Starbird Fish|  Burlington, VT
              • Cultured Butter  |  Ploughgate Creamery|  Fayston, VT
              • Chermoulah sauce  |  Joe's Kitchen at Screamin' Ridge Farm|  East Montpelier, VT
                 

              Localvore Package - Includes Vermont Vegetables, plus...

              • Salmon, coho  |  Starbird Fish|  Burlington, VT
              • Cultured Butter  |  Ploughgate Creamery|  Fayston, VT
              • Chermoulah sauce  |  Joe's Kitchen at Screamin' Ridge Farm|  East Montpelier, VT
              • Bread: Baguette* |  Red Hen Baking Co.  |  Middlesex, VT
              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


              Bread - Cheddar Cheese - Eggs

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

              • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


              Recipes & Cooking Tips

              Visit Our Recipes Page to Browse All Recipes

              Eat This First: Lettuce, Spinach and Parsley!

              Omnivore and Localvore Package Recipes

              Vermont Vegetable Package Recipes

              Featured Producer: River Berry Farm
              River Berry Farm is a family-owned organic fruit and vegetable farm, located along the Lamoille River in Fairfax, Vermont. It is run by farmers David Marchant and Jane Sorensen, with their children Huck and Ada, along with their great crew. River Berry Farm grows 50 acres of organic vegetables, 3 acres of organic strawberries, 1-1/2 acres of organic raspberries, and 18,000 square feet of greenhouse herbs, vegetables, and flowers. They market their products through retail and wholesale markets, as well as their farm stand and CSA.
               

              Spring 2017 - Week #4

              Featured Farm: Does' Leap, East Fairfield, VT

              Does’ Leap is an innovative, diversified organic farm specializing in a variety of fresh and aged goat cheeses, kefir, and farm-made, artisanal sausage. Their goats and livestock are raised outside except in the coldest months, and the farm's lush green mountain location provides plenty of wild forage for them to eat. Does' Leap Farm is one of the few goat dairies in the country that rely on a mixture of pasture and browse (shoots or twigs of shrubs and trees) as the primary feed source for their goats. As a result, their cheeses and meats are of exceptionally high quality and take on the flavor of Vermont’s changing seasons.


              In Our Baskets This Week... 

              *Certified Organic | **Eco Apple Certified  |  ***Grown using organic methods, not certified
              Meet Our Producers

              Vermont Vegetable

              • Green Cabbage*  |  Intervale Community Farm  |  Burlington, VT
              • Celeriac*  |  Maple Wind Farm  |  Huntington, VT
              • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT
              • Mushrooms***  |  AH Mushrooms  |  Colchester, VT
              • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT
              • Apple Cider**  |  Champlain Orchards  |  Shoreham, VT
                 

              Omnivore Package - Includes Vermont Vegetables, plus...

              • Pasture Raised Pork Sausage, Sweet Italian  |  Maple Wind Farm  |  Huntington, VT
              • Chevre Goat Cheese  |  Does Leap Farm  |  Fairfield, VT
              • Frozen Raspberries  |  Adam's Berry Farm  |  Charlotte, VT
                 

              Localvore Package - Includes Vermont Vegetables, plus...

              • Pasture Raised Pork Sausage, Sweet Italian  |  Maple Wind Farm  |  Huntington, VT
              • Chevre Goat Cheese  |  Does Leap Farm  |  Fairfield, VT
              • Frozen Raspberries  |  Adam's Berry Farm  |  Charlotte, VT
              • Bread*: Cyrus Pringle  |  Red Hen Baking Co.  |  Middlesex, VT
              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


              Bread - Cheddar Cheese - Eggs

              • Bread*: Cyrus Pringle |  Red Hen Baking Co.  |  Middlesex, VT

              • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT
                 

              Recipes & Cooking Tips

              Visit Our Recipes Page!

              Eat This First: Celeriac, Green Cabbage and Kale!

              • Is Celeriac (also known as Celery Root) a new vegetable in your household? Don't be shy! Dig right in - peel off the rough, nubby outer skin and you'll find a smooth white veggie underneath. We often use celery root as a replacement for celery - this works especially well as a base for a soup, or added to mashed potatoes, or added to a mixture of roasted root vegetables. See "How to Peel Celery Root" under the recipes below!

              Omnivore and Localvore Package Recipes

              Vermont Vegetable Package Recipes

              Spring 2017 - Week #3

              Featured Producer: Starbird Fish

              “Know your fisherman” is the motto of Starbird Fish. Owned and operated by Tony Naples, who spends part of the year fishing off the coast of Alaska. Starbird Fish is sourced from one of the world’s most sustainable wild fisheries in the Aleutian Islands. Anthony and his crew work long hours in the summer months when wild Alaskan salmon migrate up and down the coast to return to their original spawning grounds. The salmon is caught, immediately chilled, and is processed and frozen within 24 hours to maximize freshness. 

              To see the results of the successful management of this precious resource is one of the most inspiring things I have ever taken part in; it’s a truly amazing experience, year after year, and I’m stoked to be bringing it home to share with you in the form of delicious and nutritious wild salmon!" - Captain Tony

              In Our Baskets This Week... 

              *Certified Organic  |  Meet Our Producers

              Vermont Vegetable

              • Russet Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
              • Onions*  |  Valley Dream Farm |  Cambridge, VT
              • Carrots*  |  River Berry Farm  |  Fairfax, VT
              • Red Beets*  |  River Berry Farm  |  Fairfax, VT
              • Scarlet Turnips*  |  River Berry Farm  |  Fairfax, VT
              • Microgreens*  |  Pitchfork Farm  |  Burlington, VT
                 

              Omnivore Package - Includes Vermont Vegetables, plus...

              • Pasture Raised Chicken Legs  |  Maple Wind Farm  |  Huntington, VT
              • Plain Yogurt  |  Butterworks Farm  |  Westfield, VT
                (Quick Tip: if you like a thicker, Greek-style yogurt, try straining your yogurt through a coffee filter for an hour or two! See instructions here)
              • Maple Syrup*   |  Square Deal Farm  |  Walden, VT
                 

              Localvore Package - Includes Vermont Vegetables, plus...

              • Pasture Raised Chicken Legs  |  Maple Wind Farm  |  Huntington, VT
              • Plain Yogurt  |  Butterworks Farm  |  Waitsfield, VT
              • Maple Syrup*   |  Square Deal Farm  |  Walden, VT
              • Bread*: Polenta for Thursday deliveries, Olive for Wednesday |  Red Hen Baking Co.  |  Middlesex, VT
              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


              Bread - Cheddar Cheese - Eggs

              • Bread*: Polenta for Thursday deliveries, Olive for Wednesday |  Red Hen Baking Co.  |  Middlesex, VT

              • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT
                 

              MONTHLY SUBSCRIPTIONS

              • Grass Fed Ground Beef  |  Meeting Place Pastures/Maple Wind Farm  |  Huntington, VT
                 
              • Pasture Raised Chicken  |  Maple Wind Farm  |  Huntington, VT
                 
              • Pasture Raised Sausage  |  Maple Breakfast & Hot Italian  |  Maple Wind Farm  |  Huntington, VT
                 
              • Bean Burgers*  |  Black Bean Burgers & Maple Chipotle Burgers  |  Vermont Bean Crafters  |  Waitsfield, VT
                 
              • Tortillas & Beans *  |  All Souls Tortilleria - Warren, VT  | Vermont Bean Crafters | Waitsfield, VT
                 
              • Wild Fish |  Coho Salmon & Cod  |  Starbird Fish  |  Burlington, VT
                 
              • Wild Salmon  |  Starbird Fish  |  Burlington, VT

              Recipes & Cooking Tips

              Visit Our Recipes Page!

              Eat This First: Microgreens and Turnips

              • Microgreens are tiny baby greens, grown in soil and cut after just a few weeks of growth. They're a nutritional powerhouse, and should be eaten ASAP for the best quality and flavor! Add them to sandwiches, top salads, soup, scrambles, omelettes, or tacos.
              • Scarlet turnips add a nice burst of color to a slaw, or to a jar of pickled vegetables.

               

              Omnivore and Localvore Package Recipes

              Vermont Vegetable Package Recipes

              Recipes for Monthly Subscriptions


              Spring 2017 - Week #2

              Red Hen Baking company was founded by Randy and Liza, who have grown their company to include a café to accompany their bakery, supported by over 40 employees! They produce premium quality breads and pastries with traditional methods and carefully selected, high quality ingredients. They strive to minimize their impact on the environment, to support the local growers and producers of their ingredients, and to provide the finest baked goods and service to their community. Red Hen Baking Company bakes and delivers their naturally-leavened bread seven days a week! To learn more about their process and what "naturally-leavened" means,  visit their website ! 

              Featured Producer: Red Hen Baking Company

              Red Hen Baking company was founded by Randy and Liza, who have grown their company to include a café to accompany their bakery. They produce premium quality breads and pastries with traditional methods and carefully selected, high quality ingredients. They strive to minimize their impact on the environment, to support the local growers and producers of their ingredients, and to provide the finest baked goods and service to their community. Red Hen Baking Company bakes and delivers their naturally-leavened bread seven days a week! To learn more about their process and what "naturally-leavened" means, visit their website

               

              In Our Baskets This Week... 

              *Certified Organic  |  **Eco Apple Certified  
              Meet Our Producers

              Vermont Vegetable

              • Butternut Squash*  | Intervale Community Farm  |  Burlington, VT
              • Red Cabbage*  | Jericho Settlers Farm |  Jericho, VT
              • Sweet Potatoes*  |  Burnt Rock Farm  |  Huntington, VT
              • Red Onions*  |  Valley Dream Farm  |  Cambridge, VT
              • Parsnips*  |  River Berry Farm|  Fairfax, VT
              • Apples**  |  Champlain Orchards  |  Shoreham, VT
                 

              Omnivore Package - Includes Vermont Vegetables, plus...

              • Grass Fed Stew Beef  |  Maple Wind Farm  |  Huntington, VT
              • Forerunner Cheese  |  Mount Mansfield Creamery  |  Morrisville, VT
              • Beef Broth   |  Joe's Kitchen at Screamin' Ridge Farm |  East Montpelier, VT
                 

              Localvore Package - Includes Vermont Vegetables, plus...

              • Grass Fed Stew Beef  |  Maple Wind Farm  |  Huntington, VT
              • Forerunner Cheese |  Mount Mansfield Creamery  |  Morrisville, VT
              • Beef Broth   |  Joe's Kitchen at Screamin' Ridge Farm  |  East Montpelier, VT
              • Bread: Mad River Grain* |  Red Hen Baking Co.  |  Middlesex, VT
              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


              Bread - Cheddar Cheese - Eggs

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

              • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT

              Recipes & Cooking Tips

              Visit Our Recipes Page to Browse All Recipes

              Eat This First: Parsnips, Red Cabbage

              Omnivore and Localvore Package Recipes

              Vermont Vegetable Package Recipes

              Spring 2017 - Week #1

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              Featured Farm: Champlain Orchards

              Champlain Orchards is 100 year-old orchard located in Shoreham, Vermont. It's currently owned by husband and wife Bill Suhr and Andrea Scott, who run the orchard with a robust crew. The apple orchard and organic farm have a beautiful view of Lake Champlain toward the Adirondack Mountains. They grow a wide variety of fruit, including over 40 varieties of apples, using Eco Apple Certification methods. This Integrated Pest Management (IPM) strategy uses the most eco-sensitive, minimally treated, natural methods possible to grow fruit! Learn more at champlainorchards.com.


              In Our Baskets This Week... 

              *Certified Organic |  **Eco Apple Certified  |  ***Grown using organic methods, not certified
               Meet Our Producers

              Vermont Vegetable

              • Yellow Onions*  |  Burnt Rock Farm  |  Huntington, VT
              • Orange Carrots*  |  River Berry Farm  |  Fairfax, VT
              • Red Potatoes*  |  Valley Dream Farm  |  Cambridge, VT
              • Gold Beets*  |  Jericho Settlers Farm  |  Jericho,  VT
              • Mushrooms***  |  AH Mushrooms  |  Colchester, VT
              • Apple Cider**  |  Champlain Orchards  |  Shoreham, VT


              Omnivore Package - Includes Vermont Vegetables, plus...

              • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
              • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
              • Basil Pesto   |  Joe's Kitchen  |  East Montpelier, VT
                 

              Localvore Package - Includes Vermont Vegetables, plus...

              • Wild Alaskan Salmon  |  Starbird Fish  |  Burlington, VT
              • Cultured Butter  |  Ploughgate Creamery  |  Fayston, VT
              • Basil Pesto  |  Joe's Kitchen  |  East Montpelier, VT
              • Bread: Seeded Baguette* 
              • Pasture Raised Eggs
                 

              Bread - Cheddar Cheese - Eggs

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

              • Cheddar Cheese  |  Shelburne Farms  |  Shelburne, VT

              • Pasture Raised Eggs  |  Besteyfield Farm  |  Charlotte, VT


              Recipes & Cooking Tips

              Visit Our Recipes Page

              Eat This First: Mushrooms, Apple Cider, and Gold Beets.

              • Mushrooms will have the best flavor when eaten fresh. We love pairing them with eggs for breakfast - be sure to check out our new mushroom and egg toast recipe! 
              • Apple Cider is also best when used promptly - unless you like that fizzy, fermented taste that happens naturally over time. To save for later, store in your freezer.
              • Gold beets are an exciting addition this week! They have a beautiful color. If you are coming from our Fall/Winter season, they'll look amazing paired with red beets in a beet gratin or, steamed, or sliced for a salad.


              Omnivore and Localvore Package Recipes

              Vermont Vegetable Recipes