Newsletter | Week of April 22, 2019

Burnt Rock Farm in Huntington, VT

Burnt Rock Farm in Huntington, VT


Hi there,

Been outside recently? Noticed a change in the weather? Feeling a little SPRING in your step? Oh yeah, it's here, at long last. We are sending you some tender leafy greens and some absolutely adorable elba potatoes, along with a whole slew of other veggies, so you can feast seasonally. For variety subscribers, we are super curious to hear your thoughts on our favorite tuber, the Jerusalem artichoke! Such flavor. Such taste. Such style. Such grace. 

Big thank you go those who have signed up for summer!  If you’re still hesitating, we recommend heading over to our new platform to go through the registration process, browse baskets and add-ons, and complete your subscription. We’ve extended the deadline to get a free tote bag with your order to this Friday, so you still have a couple of days to lock down the most stylish grocery shopping accessory in town! Don’t miss out. 
 

The Jericho Settler's Farm Family

The Jericho Settler's Farm Family

In Our Baskets This Week

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

Vermont Vegetable Package

  • Galarina Apples | Champlain Orchards, Shoreham, VT***

  • Spring Dug Parsnips | Lewis Creek Farm, Starksboro, VT

  • Tomatoes | Long Wind Farm, Thetford, VT*

  • Elba Potatoes | Burnt Rock Farm, Huntington, VT*

  • Starter Only: Baby Spinach | Jericho Settlers Farm, Jericho, VT*

  • Variety Only: Jerusalem Artichokes, L'Abri Vegetal, Compton, QC*

  • Variety and Value Only: Kale | Jericho Settlers Farm, Jericho, VT*


Omnivore Package

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

  • Minute Steak Beef | Health Hero Farm, South Hero, VT****

  • Blue Cheese | Mt. Mansfield Creamery, Morrisville, VT

  • Black Beans | Vermont Bean Crafters, Moretown, VT

Localvore Package

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

  • Minute Steak Beef | Health Hero Farm, South Hero, VT

  • Blue Cheese | Mt. Mansfield Creamery, Morrisville, VT

  • Black Beans | Vermont Bean Crafters, Moretown, VT

  • Cyrus Pringle | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT



Plant Sale

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Red Wagon Plants in Hinesburg and River Berry Farm in Fairfax have been growing some excellent organic vegetable, herb, and flower starts, which are now ready to find homes. If you're interested in starting a garden, or want to have some herbs in your kitchen, this is the sale for you.

Because of our infrastructure and member base, we're able to offer these starts to you at a discounted price while still paying our farmers their full, fair share. You can also stop by Gardener's Supply on your way out to pick up soil, compost, and other gardening needs. 

Please note: this a pre-sale only, which means that we will only have plants available to those who order in advance. That means there will be no plants available for sale the day-of. All orders must be placed before 5pm on Sunday, April 28.

And though we would love to deliver them to you, they are very fragile, and thus can only be picked up at the Intervale Food Hub on Wednesday, May 1 and Thursday, May 2 from 7am-7pm. 

On pick-up day, we will be sampling some of our finest Food Hub goods; answering your questions about plants, cooking, or the summer season; and generally having fun. We can't wait to see you!

Warm wishes,
The Intervale Food Hub Team

Newsletter | Week of April 15, 2019

Beth Whiting from Maple Wind Farm

Beth Whiting from Maple Wind Farm


Hi there,

Happy Monday. What a weekend, right? While we can't wait to jump back into sunshine, we also can't forget the importance of these rainy spring days in creating the lush landscape that's on the horizon. Have the crocuses in your neighborhood bloomed yet? A whole swath of them just burst open down at the Food Hub and they are welcome splash of color on this gray day. 

We're rounding out the rainbow with our baskets this week. The bright orange of sweet potatoes and carrots, the deep red of onions and chiogga beets, and the bold greens of pea shoots and cucumbers are coming your way, and they taste even better than they look! If you're wondering what to do with all of these beautiful veggies, scroll on down to the bottom of this newsletter to find recipe recommendations. Enjoy!
 

The Rogers Farmstead Family

The Rogers Farmstead Family

In Our Baskets This Week

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

Vermont Vegetable Package

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

  • Red Onions | Pete's Greens, Craftsbury, VT*

  • Chiogga Beets | Pitchfork Farm, Burlington, VT*

  • Orange Carrots | Intervale Community Farm, Burlington, VT*

  • European Cucumbers | L'Abri Vegetal, Compton, QC (15 miles from VT border)*

  • Variety and Value Sizes Only: Pea Shoots | Pitchfork Farm, Burlington, VT*


Omnivore Package

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

  • Pork Breakfast Sausage | Maple Wind Farm, Richmond, VT

  • Maple Yogurt | Butterworks Farm, Westfield, VT*

  • Stoneground Pancake Mix | Roger's Farmstead, Berlin, VT*

  • BONUS! Maple Milk | Hillside Creamery, Milton, VT

Localvore Package

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

  • Pork Breakfast Sausage | Maple Wind Farm, Richmond, VT

  • Maple Yogurt | Butterworks Farm, Westfield, VT*

  • Stoneground Pancake Mix | Roger's Farmstead, Berlin, VT*

  • BONUS! Maple Milk | Hillside Creamery, Milton, VT

  • Ciabatta | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT



Monthly Orders

If you subscribed for a monthly order, you will be receiving April's share the week of 4/15 in addition to your regular order. The list is below!

Chicken

  • One whole chicken | Maple Wind Farm, Richmond, VT

Ground Beef

  • 1lb Ground Beef | Maple Wind Farm, Richmond, VT

  • 1lb Ground Beef | Snug Valley Farm, East Hardwick, VT

Sausage

  • 2 packages of sausage | Maple Wind Farm, Richmond, VT

Wild Salmon

  • Two 0.5lb salmon fillets | Starbird Fish, Burlington, VT

Wild Fish

  • Two 0.5lb salmon fillets | Starbird Fish, Burlington, VT

  • Two 0.5lb cod fillets | Starbird Fish, Burlington, VT

Tortillas & Beans

  • 1 Pint Black Beans | VT Bean Crafters, Moretown, VT

  • 8 6" Hearty Heirloom Tortillas | All Souls Tortilleria, Burlington, VT

Bean Burgers

  • 2 Black Bean Burgers | VT Bean Crafters, Moretown, VT

  • 2 Sweet Potato Burgers | VT Bean Crafters, Moretown, VT

recipe.jpg

We know you might be a little stumped when it comes to cooking with root vegetables, and never fear: we've collected a ton of delicious recipes that will help you shake things up in the kitchen. We highly recommend the sweet potato gnocchi, beet & carrot salad with curry dressing & pistachios, and the blackened carrots. Don't knock it till you try it!

Newsletter | Week of April 8, 2019

The Pete’s Greens Crew in Craftsbury, VT

The Pete’s Greens Crew in Craftsbury, VT


Hi there,

We have tomatoes for everybody! Huzzah! Long Wind Farm grows their delicious tomatoes in a cluster of greenhouses along the Connecticut River in East Thetford, Vermont, with the ripest tomatoes harvested every single week. They'll be growing like this until December, when it's no longer cost-effective to heat the greenhouses to the required toasty temps. 

We're also really excited to send along Cranberry Apple Cider from Champlain Orchards in Shoreham. The tasty, tangy treat is actually a collaboration with the Vermont Cranberry Company, who sends their cranberry juice from Fairfax down to the orchard where it's mixed with freshly pressed apples and bottled. What a sweetly Vermont product!

It's finally starting to feel a little bit like spring (can't wait until those April showers bring some May flowers). Springtime means one big thing for us over here at the Intervale Food Hub: preparing for summer. While we still have a couple months left of our current season, we can't wait to start delivering the best baskets of the year to your home, workplace, or community center. Never signed up for summer before? Check out our useful summer details page where you can see a list of produce that we deliver to you throughout the warmest months of the year.

Our summer sign-ups are now live, and quite a few things are going to change with the new season!

  1. We've switched over to a new, simpler ordering system which will make your weekly process much easier (it even remembers your payment method!). However, this switch does require you to create a new account;although it is simple and speedy, we would gladly do it for you over the phone.

  2. We've changed monthly subscriptions to recurring weekly subscriptions, with tons of new offerings. If you received salmon or bean burgers once a month, you can now receive those items each week. Carb fanatic? We'll toss an extra loaf or two from Red Hen into your weekly delivery. Die-hard smoothie drinker? Add a bag of frozen strawberries or blueberries from Adam's Berry Farm to your subscription and receive it every single week, no hassle. 

  3. Our Pop-Up Shop has been redubbed "Add-Ons" for obvious reasons, but the concept is the same. If you're expecting company or just a little hungrier than normal, you can add any of the items in our store to your delivery. Pretty flexible!

If you're ready to sign up, we would be thrilled! Your advanced subscription gives farmers a huge amount of security in an precarious industry. When you sign up today, a vegetable farmer can sow a crop with a settled mind, knowing the food they're growing will not go to waste come harvest time. When you continue your subscription with us, a fruit farmer can invest in a new disease-resistant apple tree, knowing that there are folks who will support their farm through the years that the tree slowly matures without bearing fruit. When you choose the Intervale Food Hub, a beef farmer is able to focus on the welfare of their animals instead of focusing on marketing and selling their products. 

Vermont's farmers need your support. They're a huge part of what makes our state so unique, beautiful, and tight-knit. When you subscribe to the Intervale Food Hub, you support over 40 of those farmers throughout an entire season. Your membership is vital to revolutionizing our food system and keeping Vermont's farmers afloat. Can they count on you this year?
 

Receive a free Intervale Food Hub tote bag with your next delivery when you sign up for summer. 100% cotton and locally printed at New Duds in Winooski.

All Souls Tortilleria in Burlington, VT

All Souls Tortilleria in Burlington, VT

In Our Baskets This Week

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

Vermont Vegetable Package

  • Rutabaga | Lewis Creek Farm, Starksboro, VT

  • Cranberry Apple Cider | Champlain Orchards, Shoreham, VT***

  • Tomatoes | Long Wind Farm, Thetford, VT*

  • German Butterball Potatoes | Burnt Rock Farm*

  • Single and Value Sizes Only: Yellow Onions | Pete's Greens, Craftsbury, VT*

  • Variety and Value Sizes Only: Baby Spinach | Four Pillars, VT*

  • Variety Size Only: Shallots | West Farm, Jeffersonville, VT*


Omnivore Package

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

  • Ground Beef | Health Hero Farm, South Hero, VT****

  • Butter | Kingdom Creamery, East Hardwick, VT

  • Soft White Tortillas | All Souls Tortilla, Burlington, VT*

Localvore Package

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

  • Ground Beef | Health Hero Farm, South Hero, VT

  • Butter | Kingdom Creamery

  • Soft White Tortillas | All Souls Tortilla, Burlington, VT

  • Rustic Rolls | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT



Storage Tips

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  • Tomatoes: Store at room temperature on your counter, avoiding direct sunlight. Eat within 2-3 days. 

  • Baby Spinach: Keep in an open bag or loosely wrapped in a tea towel in the refrigerator. Eat within 3 days for best texture and flavor. Wilted spinach will still taste awesome cooked within about 5 days; just check for any brown leaves. 

  • Shallots: Store just like onions. Shallots will only last approximately 2 months, but if they sprout, use the sprouts just like chives; the rest is perfectly edible, too.

  • Onions: Store unwashed in a ventilated paper bag (like the ones they come in) or a cardboard box in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two to four weeks (humidity dependent) or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Similarly, sprouted onions are perfectly safe to eat if they are still firm and free of mold. They may have a slightly bitter taste if sprouted, but the bitterness will mellow if onions are cooked. Onions will also last approximately 6 months, humidity dependent.

  • Potatoes: Store unwashed in a ventilated paper bag (like the ones they come in) or a cardboard box in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two to four weeks (humidity dependent) or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Potatoes will last approximately 6 months if stored in this manner. If potatoes start to sprout, but are still firm, they are perfectly safe to eat. If they sprout and get soft, it's best to compost them or cut them up with an eye on each piece, let harden, and plant!

  • Rutabagas: Quite the opposite of potatoes and onions, rutabagas store best in relatively high humidity, though they still require cool, dark conditions. Store rutabagas in the refrigerator for optimal temperature and humidity conditions, and eat within a few months. Do not wash before storing.

Newsletter | Week of April 1, 2019

John and Nancy Hayden from The Farm Between, Jeffersonville, VT

John and Nancy Hayden from The Farm Between, Jeffersonville, VT

Hi!

The baskets are getting greener as spring advances forward - baby spinach from Whiting AND spicy radish shoots from Burlington in one basket, as well as European Cucumbers from L'Abri Vegetal in Compton, Quebec! We know, we hear ya, but we still have carrots - they're crisp and tasty and really versatile (it might be time for a carrot cake or five). This time of year we're stretched a little thin as far as options go, and are working hard to bring you the most diverse baskets we can. As always, any feedback is very welcome! Have a great week!

Below is a list of your ingredients for the week of April 1, 2019. Enjoy!


Pitchfork Crew.jpg

The Pitchfork Farm Team in Burlington, VT

In Our Baskets This Week

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

Vermont Vegetable Package

  • Orange Carrots | Intervale Community Farm, Burlington, VT*

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

  • Radish Shoots | Pitchfork Farm, Burlington, VT*

  • European Cucumbers | Compton, QC (15 miles over the Vermont border, 118 miles from Burlington)*

  • Baby Spinach | Four Pillars Farm, Whiting, VT*

  • Variety Size Only: Parsnips | River Berry Farm, Fairfax, VT* 

  • Variety Size Only: Cider | The Farm Between, Jeffersonville, VT*


Omnivore Package

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

  • Chorizo Pork Sausage | Maple Wind Farm, Richmond, VT

  • Black Beans | Vermont Bean Crafters, Moretown, VT

  • Maple Balsamic Dressing | Joe's Kitchen, East Montpelier, VT

Localvore Package

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

  • Chorizo Pork Sausage | Maple Wind Farm, Richmond, VT

  • Black Beans | Vermont Bean Crafters, Moretown, VT

  • Maple Balsamic Dressing | Joe's Kitchen, East Montpelier, VT

  • Mad River Grain | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT


 


Storage Tips

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  • Radish Shoots: Keep in open bag and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Baby Spinach: Keep in an open bag or loosely wrapped in a tea towel in the refrigerator. Eat within 3 days for best texture and flavor. Wilted spinach will still taste awesome cooked within about 5 days; just check for any brown leaves. 

  • Oyster Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Cucumbers: Keep on counter (yes, you read that right), unless your home is very warm. Be sure to separate from other produce as cucumbers are highly ethylene sensitive and will spoil faster next to other produce (such as bananas). Eat within 1 week. If storing in fridge, wrap in tea towel and keep on highest shelf and eat within 3 days.

  • Apples: As tempting as it may be, do not leave apples out on the counter; they will soften and develop a protective wax to keep in moisture. Apples store best in the refrigerator, like rutabagas, due to the cold and relatively high humidity; eat them within a month this time of year. If you don't have enough refrigerator space, apples can be individually wrapped in newspaper and stored in a cardboard box in a root cellar, where they'll last for about twice as long as if they were in the fridge. 

  • Parsnips: Wrap parsnips in a damp tea towel and store in an open container in the crisper drawer. Eat within two weeks.

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month. For long-term storage (we're talking apocalypse-style storage), check out this fascinating WWII pamphlet.


This Week's Recipe

Our interns decided to make some breakfast tacos - a quick, easy meal that can incorporate the majority of your ingredients - or all, if you're extra creative. Click on the link below to find the recipe.

Hit the Kitchen!

Want to try something else? We recommend these recipes from across the interwebs. 

Newsletter | Week of March 18, 2019

Silas Branson of Intervale Community Farm, Burlington, VT

Silas Branson of Intervale Community Farm, Burlington, VT

Hi there,

Happy third week of delivery! We have some awesome collard greens from Miskell's in Charlotte, we've got more of those super delicious Shiitakes from 1000 Stone Farm in Brookfield, and we have some radical purple potatoes from Burnt Rock Farm in Huntington (make some bread, we dare you). Yes, we do still have carrots, and we know you might be a little bogged down in them, which is why we've included links to some of our favorite carrot recipes at the very bottom of this email! And, just a reminder that you still have time to add on anything your heart desires from our Pop-Up Shop to receive it in this week's delivery. 

Big thanks if you've filled out our survey! We really want to understand your eating, cooking, and food shopping habits so that we can tweak our services to fit your lifestyle. If you want to share it with friends, you can do so by following this link and sending it around, as it's open to everyone who lives in Vermont. And if you take it, you're entered to win $50 worth of food from our pop-up shop! 

Kristin Doolan of Does' Leap Farm in Fairfax, VT

Kristin Doolan of Does' Leap Farm in Fairfax, VT

In Our Baskets This Week

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


Vermont Vegetable Package

  • Collard Greens | Miskell's Organics, Charlotte, VT*

  • Parsnips | Riverberry Farm, Fairfax, VT*

  • Orange Carrots | Intervale Community Farm, Burlington, VT*

  • Purple Potato | Burnt Rock Farm, Huntington, VT*

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

  • Microgreens | Queen City Acres, Burlington, VT


Omnivore Package

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

  • Rockfish | Starbird Fish, Burlington, VT

  • Chevre | Does' Leap, Brookfield, VT

  • Raspberry Jam | The Farm Between, Jefferson, VT

Localvore Package

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

  • Rockfish | Starbird Fish, Burlington, VT

  • Chevre | Does' Leap, Brookfield, VT

  • Raspberry Jam | The Farm Between, Jefferson, VT

  • Baguette | Red Hen Baking Company, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT


Storage Tips

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  • Microgreens: Keep in package and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Shiitake Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Collard Greens: Keep these unwashed in a damp tea towel and in an open container in the crisper drawer. Not enough fridge space? Trim the ends slightly and store upright in a large jar of water on your counter. 

  • Parsnips: Wrap parsnips in a damp tea towel and store in an open container in the crisper drawer. Eat within two weeks. 

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month.

  • Potatoes: Store unwashed in a ventilated paper bag (like the ones they come in) or a cardboard box in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two to four weeks (humidity dependent) or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Potatoes will last approximately 6 months if stored in this manner. If potatoes start to sprout, but are still firm, they are perfectly safe to eat. If they sprout and get soft, it's best to compost them or cut them up with an eye on each piece, let harden, and plant!


We know many of you are trying to go plastic free or at least reduce the amount of plastics that you use. While we are actively researching compostable alternatives, we have a stock of bags to use before we can transition. (Packaging is not cheap, disposing of our inventory is clearly not a solution to the problem, and re-selling inventory is difficult.) Here is the good news for the interim:

  • Bags can be recycled: You can always leave your plastic bags in your cooler bag, or return them with you basket..They can also be recycled at both of the City Market locations and at Market 32. (Bags make their way to Virginia and Texas and are turned into outdoor furniture and building materials by Trex.)

  • Bags can be reused: if you'd rather reuse plastic bags, bring them on your next grocery shopping trip for use in the bulk section. If you keep a handful of small clean bags in your reusable grocery bag, it will make them easier to remember. (Reminder that basically any container can be used for bulk shopping at most grocery stores, as long as you weigh the container before filling!) And on a different note, instead of purchasing small trash bags or pet waste bags, use the bags you have on hand. Reusing = reducing.

  • Food stores great without plastic bags: There are a lot of alternatives to plastic bags for food storage, mainly reusable containers and tea towels. Berkeley Farmer's Market has an excellent guide to storing your produce without using plastic bags. You can see it here.


This Week’s Recipes

This week, we are making some sweet and tangy collard greens, which can be made as a quick side dish or share the spotlight with our second recipe, a Portuguese-style baked rockfish dish. It's easy to skip the fish for a fresh vegan meal that will have you dreaming of summer (or is it just us?). Find both our recipes below:

Okay - we know - we are sending you a LOT of carrots. And we promise we're on the cusp of getting new veggies in your basket! But for now, we've collected a handful of awesome recipes to make sure you can blast through this week's supply (and anything you may have stocked up on). Here you are!

Newsletter | Week of March 11, 2019

Health Hero Farm's barn, pasture, and herd in South Hero, Vermont

Health Hero Farm's barn, pasture, and herd in South Hero, Vermont

Hi there!

Hope you're not too sleepy from today's darker start, thanks to daylight saving time and some heavy clouds overhead. Never fear - we are bringing the light of spring to you via fresh, tender bok choi, some super tasty & golden polenta loaves, and teeny tiny tender baby spinach! Read on for all the news!

The Four Pillars Farm team, Whiting, Vermont

The Four Pillars Farm team, Whiting, Vermont

In Our Baskets This Week

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


Vermont Vegetable Package

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

  • Red Onions | Pete's Greens, Craftsbury, VT*

  • Jonagold Apples | Champlain Orchards, Shoreham, VT***

  • Bok Choi | Miskell's Organics, Charlotte, VT*

  • Chioggia Beet | Pitchfork Farm, Burlington, VT*

  • Variety Size Only: Baby Spinach | Four Pillars Farm, Whiting, VT*

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


Omnivore Package

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

  • Stew Beef | Health Hero Farm, South Hero, VT

  • Beef Broth | Screaming Ridge Farm, East Montpelier, VT

  • 6 Month Cheddar | Shelburne Farms, Shelburne, VT

Localvore Package

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

  • Stew Beef | Health Hero Farm, South Hero, VT

  • Beef Broth | Screaming Ridge Farm, East Montpelier, VT

  • 6 Month Cheddar | Shelburne Farms, Shelburne, VT

  • Polenta Loaf | Red Hen Bakery, Middlesex, VT*

  • Eggs | Betseyfield Farm, Hinesburg, VT


Warm wishes,
The Intervale Food Hub Team

P.S. Check out Health Hero Farm's awesome blog to learn more about their humane certified grass-fed beef! Also: rutabagas are called neeps in the UK! How fun.


Storage Tips

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  • Buckwheat Shoots: Keep in package and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Shiitake Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Bok Choi: Keep in plastic bag or wrap loosely with tea towel and store in crisper section of refrigerator. Eat within 1 week, or loosely chop and place in freezer bag (with all air removed), storing in freezer for up to 4 months (do not wash beforehand).

  • Cucumbers: Keep on counter (yes, you read that right), unless your home is very warm. Be sure to separate from other produce as cucumbers are highly ethylene sensitive and will spoil faster next to other produce (such as bananas). Eat within 1 week. If storing in fridge, wrap in tea towel and keep on highest shelf and eat within 3 days.

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month. For long-term storage (we're talking apocalypse-style storage), check out this fascinating WWII pamphlet.

  • Sweet Potatoes: Store unwashed in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two weeks or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Sweet potatoes will last approximately 6 months if stored in this manner.


We have great news for you! Our awesome intern Caroline has created a cooking instructional for this week's recipe. Check out the rustic beef stew video below and click on the link for the full recipe.

Warm wishes,
Reid & The Intervale Food Hub Team

Video:

Recipe

Newsletter | Week of March 4, 2019

Ben Butterfield of Betseyfield Eggs, Hinesburg, VT

Ben Butterfield of Betseyfield Eggs, Hinesburg, VT

Hi there!

This week, you'll be receiving your first delivery of the Spring Season at the Intervale Food Hub!


We have a lot of different kind of foods for you with pretty varied storage lives, so we've made it easy: this week's veggies are listed in order from what you should eat first to what you can take your time on. We've also included storage tips to make sure nothing goes to waste and that all of your share ends up eaten at its peak freshness. Sounds good? Great.

If you're interested in cooking our recommended recipes, scroll on down to the bottom of the page and click the link to be brought to simple, straightforward meals that will leave you satisfied. We even have cooking instructional videos for those of you who'd rather watch than read!

Andy Jones of Intervale Community Farm

Andy Jones of Intervale Community Farm

In Our Baskets This Week

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


Vermont Vegetable Package

  • Buckwheat Shoots | Pitchfork Farm, Burlington, VT

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

  • Variety Size Only: Bok Choi* | Miskell's Organics, Charlotte, VT

  • European Cucumbers* | Abri Végétal, Compton, Quebec (15 miles over the VT border)

  • Orange Carrots | Intervale Community Farm, Burlington, VT

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


Omnivore Package

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

  • Eggs (1/2 doz) | Besteyfield Farm, Hinesburg, VT

  • Maple Syrup | Square Deal Farm, Walden, VT

  • Bacon | Snug Valley Farm, East Hardwick, VT

Localvore Package

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

  • Eggs (1 doz) | Besteyfield Farm, Hinesburg, VT

  • Maple Syrup | Square Deal Farm, Walden, VT

  • Bacon | Snug Valley Farm, East Hardwick, VT

  • Cyrus Pringle Loaf | Red Hen Bakery, Middlesex, VT


Storage Tips

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  • Buckwheat Shoots: Keep in package and store in refrigerator. Eat within 2-3 days for best texture and flavor.

  • Shiitake Mushrooms: Transfer to paper bag (or wrap in dry paper towel and put in open plastic bag) and store in refrigerator. Eat within 1 week, or slice thin and dehydrate on sheet pan in lowest-heat oven for approximately two hours, flipping and blotting moisture halfway through. Sauteed mushrooms will keep very well in the freezer for 2 months.

  • Bok Choi: Keep in plastic bag or wrap loosely with tea towel and store in crisper section of refrigerator. Eat within 1 week, or loosely chop and place in freezer bag (with all air removed), storing in freezer for up to 4 months (do not wash beforehand).

  • Cucumbers: Keep on counter (yes, you read that right), unless your home is very warm. Be sure to separate from other produce as cucumbers are highly ethylene sensitive and will spoil faster next to other produce (such as bananas). Eat within 1 week. If storing in fridge, wrap in tea towel and keep on highest shelf and eat within 3 days.

  • Carrots: Place in container and cover in water with lid. Change water every 4 days. Eat within 1 month. For long-term storage (we're talking apocalypse-style storage), check out this fascinating WWII pamphlet.

  • Sweet Potatoes: Store unwashed in dark, dry, cool place, such as kitchen cabinet or basement. Eat within two weeks or, if desired, wrap in newspaper and place in a cardboard box before storing in pantry or basement. Sweet potatoes will last approximately 6 months if stored in this manner.


We have great news for you! Our awesome interns (Madison, Caroline, and Sophie) have created an awesome cooking instructional for this week's recipe.

Warm wishes,
Reid & The Intervale Food Hub Team

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Recipe