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Blueberry Pocket Pies with Mint & Basil

If you haven’t already eaten this week’s delicious blueberries from Adam’s Berry Farm, we suggest trying your hand at pocket pies! With just a pint, a full pie can be a stretch - pocket pies use less but give you the same taste. Also perfect for an on-the-go snack.

Intervale Food Hub Ingredients:

  • 1 pint blueberries
  • 5 leaves of basil (leftover from last week’s basket)
  • ½ a package of cultured butter (½ a cup, or 1 stick from other producers)

Kitchen Staples:

  • Handful of mint leaves
  • 1 Tbs sweetener (Sugar, honey, maple - it’s up to you!)
  • 3 cups flour
  • 1 tsp cinnamon
  • Ice water

Instructions:

Crust:

Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

  1. In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

  2. Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

  3. Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

  4. 1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

  5. Chill the dough - preferably for 2 hours and up to two days.

Filling:

  1. Place blueberries in a small mixing bowl and toss with 2 Tbs of flour. Alternately you use cornstarch or a tapioca - this is just to get the blueberries to hold together.

  2. Add your sweetener of choice and toss until evenly distributed.

  3. Destem basil and mint leaves, chop or shred if desired, or leave whole. Place aside.

making hand pies.jpg

Combination:

  1. Preheat the oven to 375 F.

  2. Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Place the blueberries, mint and basil leaves within arms reach. Grab a small glass of water, to help you close up the edges of the pocket pies.

  3. Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

  4. Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

  5. Place a handful of blueberries on each circle, along with a pinch of mint and basil. Fold the circle in half and press the edges together. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

  6. Press the edges of the pies down, then, starting at one end, begin to twist along the edge to create a pretty and flaky edge. You can also press it with a fork or any variety of methods, as long as the edges seal well.

  7. Poke a couple of holes in the top of each pie to let steam out.

  8. Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.

 

Roasted Summer Vegetables - Two Ways

veg summer.jpg

We decided to keep it simple this week by oven roasting our cherry tomatoes, green beans, squash and zucchini all together. Roasted veggie combos can be eaten hot or cold, and they store well in the refrigerator and can be added to pasta, salads, or serve as side dishes all throughout the week. To give you some ideas we made a cheesy couscous dish with one half, and served the rest up with a balsamic glaze.

Intervale Food Hub Ingredients:

  • ¾ of a pint of cherry tomatoes, halved.
  • 1 bag of green beans, de-stemmed & halved
  • 1 lb bag of zucchini & squash, cubed.
  • 2 cloves garlic, minced.

Kitchen Staples:

  • 2 Tbs olive oil
  • Salt and Pepper

 

roastedvegmix.jpg

Instructions:

  1. 1. Preheat oven to 400 F.
  2. 2. Wash and prep all veggies, keeping sizes consistent to they will cook evenly.
  3. 3. In a mixing bowl toss veggies with garlic and olive oil, until thoroughly coated. Sprinkle salt and pepper.
  4. 4. Move veggies to large baking pan, spreading them out evenly.
  5. 5. Roast for 30-40 minutes, or until desired softness. Salt to taste.

 

Serve this way, with Cheesy Couscous...

Intervale Food Hub Ingredients:

  • Cheddar Cheese 

Kitchen Staples:

  • 1 cup dry (2 cups cooked) Pearl Couscous. Any other pasta or starch like rice would work well with this dish!

Instructions:

  1. Cook Couscous as directed.

  2. Stir ¾ of a container of herb cheese spread into the still - warm couscous, until evenly coated.

  3. Add ½ the pan of roasted veggies.

  4. Top with additional fresh herbs like parsley, cilantro, or basil, any of your favorite spices such as rosemary or thyme, or another cheese like shredded parmesan or crumbled feta -- you can’t go wrong!

 

Or this way, with Balsamic Glaze:

 

Kitchen Staples:

  • 2 Tbs balsamic vinegar

  • Your favorite spices!

Instructions:

  1. Once roasted veggies are tender, drizzle them with a couple tablespoons of balsamic vinegar.

  2. Return the pan to the oven for a couple more minutes, allowing veggies to brown and vinegar to reduce.

  3. Eat plain or season with spices to your liking. This simple combination can be eaten alone, used atop salads or as a side dish!

 

Garlic-Soy Kale

garlic soy kale.jpg

Intervale Food Hub Ingredients:

  • 1 bunch Lacinato Kale, washed and stripped.
  • 3 cloves chopped garlic

Kitchen Staples:

  • 1 Tbs Soy sauce
  • 1 Tbs olive oil
  • 1 tsp rice vinegar
  • pepper

Directions: 

  1. Wash your kale then prep it by strippingit off the stem.

  2. Heat up olive oil in a pan, on high heat.

  3. When oil is hot, add kale. As it begins to soften, add in garlic.

  4. After 2 minutes stir in soy sauce and rice vinegar.

  5. Cook until kale is soft, but not turning brown.

Salmon Sliders with Tomato Garlic Relish

Perfect for the ground salmon in our Wild Alaskan Fish subscription this month! Though we cooked ours up on the stove, this recipe would be perfect to grill at a summer cookout.

Patties:

  • 1 lb ground salmon (defrosted)
  • 1 large clove garlic, minced.
  • 2 Tbs breadcrumbs
  • 1 egg
  • salt and pepper

Relish:

  • 1/2 pint cherry tomatoes, halved
  • 2 cloves garlic, diced.
  • 1 T butter

Instructions:

  1. Open package, drain salmon, and place into a medium sized mixing bowl.

  2. Combine with minced garlic, egg, breadcrumbs, a tsp of salt and a pinch of pepper.

  3. Form into patties, place on a plate, and put in freezer for a few minutes while you make the relish.

  4. In a small pan, heat 1 Tbs butter. Add garlic and tomatoes and cook down until very soft and sweet tasting. Remove from heat and allow to cool.

  5. In a large pan, heat 1 Tbs butter for the sliders. Remove patties from freezer.

  6.  
  7. Once the butter is bubbling, place your sliders on the pan. Cook for 3-4 minutes on each side, or until they are nicely browned on the outside and cooked all the way through.

  8. Pop a couple slices of bread into the toaster.

  9. Cut the slices of bread in half, top with bit of mesclun. Place a sliders on top, and garnish with the relish. Yum!

salmon sliders 2.jpg

Week of September 11, 2017

Pitchfork Farm Harvest 2015

Featured Farm: Pitchfork Farm

Pitchfork Farm is located in the Intervale, just down the road from us at the Intervale Food Hub! There are many farms in the Intervale - and well-established farms like Pitchfork Farm provide support for young "incubator" farms who are learning the ropes at beginning farms in the Intervale. It's an exciting, innovative place to farm and eat! Eric Seitz, Rob Rock, and their crew specialize in growing beautiful organic vegetables. You'll love their hot peppers in your basket this week!

 

In Our Baskets This Week...

*Certified Organic  |   Meet Our Producers

Vermont Vegetable Package - Single Size

  • Green Cabbage*  |  Hazendale Farm, Greensboro, VT
  • Sweet Corn*  |  River Berry Farm, Fairfax, VT
  • Shallots* |  Maple Wind Farm, Richmond, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT
  • Hot Pepper Mix*  Maple Wind Farm, Richmond, VT; Pitchfork Farm, Burlington, VT
  • Cilantro*  |  Diggers' Mirth Collective Farm, Burlington, VT

Vermont Vegetable Package

  • Green Cabbage*  |  Hazendale Farm, Greensboro, VT
  • Sweet Corn*  |  River Berry Farm, Fairfax, VT
  • Shallots* |  Maple Wind Farm, Richmond, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT
  • Hot Pepper Mix*  Maple Wind Farm, Richmond, VT; Pitchfork Farm, Burlington, VT
  • Cilantro*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • "Valor" Plums  |  Champlain Orchards, Shoreham VT (Grown using Eco Apple Certification)

Omnivore Package

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

  • Wild Alaskan Rockfish |  Starbird Fish, Burlington, VT
  • Cheddar Cheese  Shelburne Farms, Shelburne, VT
  • White Corn Tortillas*  All Souls Tortilleria, Waitsfield, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetable Package listed above, plus...

  • Bread: Seeded Baguette*  |  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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

 

MONTHLY SUBSCRIPTION DELIVERY THIS WEEK!

Pasture Raised Chicken – Maple Wind Farm, Richmond, VT

Pasture Raised Sausage – Chorizo; Maple Breakfast – Maple Wind Farm, Richmond, VT

Grass Fed Ground Beef – Health Hero Beef, South Hero, VT; Maple Wind Farm, Richmond, VT

Tortilla & Bean: White Corn Tortillas – All Souls Tortilleria, Waitsfield, VT; Black Beans – Vermont Bean Crafters, Waitsfield, VT

Bean Burgers – Black Bean & Maple Chipotle – Vermont Bean Crafters, Waitsfield, VT

Wild Salmon – Wild Alaskan Coho Salmon Steaks – Starbird Fish, Burlington, VT

Wild Fish – Wild Alaskan Coho Salmon Steaks Wild Alaskan Cod Fillets – Starbird Fish, Burlington, VT

 

Fresh Spotlight

A healthy dose of fresh produce will help support mindful and intentional eating. So go ahead, open your basket and cook up a storm; your body will thank you!

Tomato: Also known as the “love apple”, tomatoes are magnificent heart-healthy foods. They are jam-packed with a powerful antioxidant known as lycopene- which helps promote heart health and decrease cholesterol levels. Unlike some other types of fruits and veggies, essential nutrients such as lycopene remain even after tomatoes are processed or cooked.

Corn: High in fiber, and highly palatable, our second featured food this week is corn! The health benefits of corn are wide ranging, however the crop is known for being filled vitamins and minerals such as Vitamin C - which is a stimulant for the body’s defense mechanisms to keep you from catching a cold.

Hot Peppers: It’s nice to spice things up- that’s why we’ve incorporated hot peppers into this week’s basket. Aside from amazing flavor, hot peppers also provide with health benefits. Capsaicin is the main ingredient in hot peppers responsible for bringing the spice. Capsaicin is an agent promotes healthy function in the kidneys, stomach, liver and heart. Eating hot peppers can also help increase metabolism, as well as oxidation of fat. 

 

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Sweet Corn, Tomatoes, and Hot Peppers. Put those delicious hot peppers to good use - try making a fresh salsa!

 

Localvore and Omnivore Package Recipes

 

Vermont Vegetable Recipes

Summer 2017 - Week #14

burnt rock farm

Featured Producers: Justin Rich and Lindsay Lyman-Clarke of Burnt Rock Farm

Justin and Lindsay manage 12 acres of certified organic vegetable production and 6 acres of intensively managed cover crops on their glacially terraced soils along and above the banks of the Huntington River. Their specialities include potatoes, sweet potatoes, garlic, and a variety of vegetables that store well, to provide us with variety through all of Vermont's wild seasons! They know how important it is to have healthy soils as a foundation for their plants. Justin and Lindsay utilize a variety of organic soil amendments such as compost, wood ash, and rock mineral fertilizers, and cover cropping also keeps the soil of their farm healthy and productive.

 

 In Our Baskets This Week... 

*Certified Organic  |   Meet Our Producers

Vermont Vegetable Package - Single Size

  • Paula Red Apples*  |  Pitchfork Farm, Burlington, VT
  • Sweet Pepper Mix*  |  River Berry Farm, Fairfax, VT and Intervale Community Farm, Burlington, VT
  • Sweet Corn* |  Deep Root Cooperative (sourced from Vermont farms!), Johnson, Vermont
  • Cherry Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT; and Burnt Rock Farm, Huntington, VT
  • Red Leaf Lettuce*  River Berry Farm, Fairfax, VT

Vermont Vegetable Package

  • Paula Red Apples*  |  Pitchfork Farm, Burlington, VT
  • Sweet Pepper Mix*  |  River Berry Farm, Fairfax, VT and Intervale Community Farm, Burlington, VT
  • Sweet Corn* |  Deep Root Cooperative (sourced from Vermont farms!), Johnson, Vermont
  • Cherry Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT; and Burnt Rock Farm, Huntington, VT
  • Red Leaf Lettuce*  River Berry Farm, Fairfax, VT
  • Garlic* Burnt Rock Farm, Huntington, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Grass Fed Beef Steak |  Health Hero Farm, South Hero, VT
  • Chevre Goat Cheese  Does Leap Farm, Bakersfield, VT
  • Vanilla Bean Goat's Milk Caramel  Fat Toad Farm, Brookfield, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Sweet corn and lettuce. Fire up the grill a few more times before the cooler temperatures hit--try grilling corn and peppers in this week's basket!

Steak Cooking Tips: Steaks will be either sirloin tip steak or top round (London broil). Marinade isn't necessary for the sirloin steak. We do recommend a marinade for the top round/ London broil, and suggest cutting diagonally after resting. One of our favorite end-of-summer meals for steak is a refreshing steak salad with corn and peppers. Yum!

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Summer 2017 - Week #13

2016_06_27_Alaska_Fishing_BOAT_5DMK3_STILLS_0193.JPG

Featured Producer: Captain Tony Naples of Starbird Fish

Where can you find some of the freshest, tastiest fish in Burlington? From Captain Tony Naples of Starbird fish, who spends his summers running a 58-foot commercial fishing boat in Alaska. Captain Tony sources three different varieties of salmon (king, coho, and sockeye) as well as cod, rockfish, and halibut, all sustainability caught in the seas of southeast Alaska, flash frozen, and then shipped to Burlington for customers to enjoy. You can find the captain at various Vermont farmers' markets and retailers, and we also enjoy having his fish in the baskets we send to you!

 

 In Our Baskets This Week... 

*Certified Organic  |   Meet Our Producers

Vermont Vegetable Package - Single Size

  • Mesclun*  |  Pitchfork Farm, Burlington, VT
  • Bok Choi*  |  Miskell's Premium Organics, Charlotte, VT
  • Cucumbers* |  Valley Dream Farm, Cambridge, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT; and Intervale Community Farm, Burlington, VT
  • Basil*  Red Wagon Herbs, Hinesburg, VT

Vermont Vegetable Package

  • Mesclun*  |  Pitchfork Farm, Burlington, VT
  • Bok Choi*  |  Miskell's Premium Organics, Charlotte, VT
  • Cucumbers* |  Valley Dream Farm, Cambridge, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT; River Berry Farm, Fairfax, VT; and Intervale Community Farm, Burlington, VT
  • Basil*  Red Wagon Herbs, Hinesburg, VT
  • Arugula* Diggers' Mirth Collective Farm, Burlington, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Wild Alaskan Coho Salmon  |  Starbird Fish, Burlington, VT
  • Cultured Butter Ploughgate Creamery, Fayston, VT
  • Chermoulah Sauce Joe's Kitchen at Screamin' Ridge Farm

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Chard, mesclun, and arugula. A big summery salad is never a bad idea, or try tossing chopped greens with hot pasta or rice to quickly wilt them into something delicious (like in the lemony arugula pasta recipe below)!
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Summer 2017 - Week #12

thumbnail_Julie Greenhouse.jpg

Featured Producer: Julie Rubaud of Red Wagon Plants/Red Wagon Herbs

As stated on the Red Wagon Herbs website: "The true beginnings of Red Wagon Herbs arose when Julie was just fourteen years old, chopping and prepping herbs in the kitchen of her father's restaurant, Gerard's. Julie's love for herbs came to fruition when, at twenty years old, she grew an herb garden for the restaurant. Later, as a vegetable farmer at the Intervale, Julie always grew herbs and herb plants alongside her veggies." Julie has been a part of the local food community here in the Burlington area for years, and a longtime partner of the Intervale Center and the Intervale Food Hub. Her certified organic herbs are a highlight of our Vermont Vegetable subscriptions throughout the year!

This week, we're featuring fresh oregano from Red Wagon Plants, which is for adding a punch of flavor to a wide range of dishes, and pairs perfectly with many of the veggies in your basket. You can see Julie's recipe for "Best Dressed Pasta" with cherry tomatoes and fresh herbs on her blog!

 

 In Our Baskets This Week... 

*Certified Organic  | **Integrated Pest Management |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Cherry Tomatoes*  |  Rockville Market Farm, Starksboro, VT, River Berry Farm, Fairfax, VT, and Burnt Rock Farm, Huntington, VT
  • Italian Plums** |  Champlain Orchard, Shoreham, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • Zucchini/Yellow Squash* |  River Berry Farm, Fairfax, VT and Intervale Community Farm, Burlington, VT
  • Green Beans*  Lewis Creek Farm, Starksboro, VT and Shadow Creek Farm, Fairfax, VT

Vermont Vegetable Package

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Cherry Tomatoes*  |  Rockville Market Farm, Starksboro, VT, River Berry Farm, Fairfax, VT, and Burnt Rock Farm, Huntington, VT
  • Italian Plums** |  Champlain Orchard, Shoreham, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • Zucchini/Yellow Squash* |  River Berry Farm, Fairfax, VT and Intervale Community Farm, Burlington, VT
  • Green Beans*  Lewis Creek Farm, Starksboro, VT and Shadow Creek Farm, Fairfax, VT
  • Oregano*  Red Wagon Herbs, Hinesburg, VT
  • Eggplant* Lewis Creek Farm, Starksboro, VT and Burnt Rock Farm, Huntington, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Pasture-Raised Pork Kabob Meat|  Maple Wind Farm, Huntington, VT
  • Halfpipe Cheese Mt. Mansfield Creamery, Morrisville, VT
  • "Blue Goose" (Blueberry/Gooseberry) Jam* | The Farm Between, Jeffersonville, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Lettuce, corn, and oregano. Fresh oregano is great in lots of summer recipes, so chop some up and add it to everything!
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #11

Intervale Food Hub Meal Plan

What’s on the Menu:

Meal #1: Crisp and Crunchy Summer Salad

Meal #2: Curry-Yogurt Marinated Chicken

Meal #3: Tangy Potato Salad

Meal #4: Couscous Stuffed Peppers

 

 
Crisp and Crunchy Summer Salad
 

Meal #1: Crisp and Crunchy Summer Salad

To put it simply, this salad is uh-mazing. If there’s one salad from the Intervale Food Hub meal plan to try this summer, this is the one. Featuring crunchy fresh cucumbers, crisp summer pears, tangy red onion, sweet summer corn, and fresh local Vermont feta, this salad contains everything that makes Vermont in the summer so delicious.

With some oh-so-simple kitchen staples combined with local vermont produce, this salad only takes about 10-15 minutes of prep time before it’s ready to eat. All you have to do is chop your ingredients, and toss in a bit of salad dressing, and enjoy!  For this salad in particular, we recommend going light on the dressing, as all the ingredients are so naturally delicious and flavorful on their own. With that being said, we only used a dash of olive oil, a drizzle of champagne vinegar, and a sprinkle of salt and pepper, and wellah! The most delicious salad of the summer coming straight from our kitchen, to yours!

Intervale Food Hub Ingredients:

  • 1 Cucumber
  • ½ Block of Feta Cheese
  • 5 Summer Crisp Pears
  • ¼ of a Red Onion
  • 1 Ear of Corn

Kitchen Staples:

  • Salt/Pepper (to taste)
  • ¼ c of Olive Oil
  • ¼ c of Champagne Vinegar

Instructions:

  1. Dice 1 Cucumber, ¼ of a red onion, and 5 summer crisp pears into small cubes. Cut the kernels off the corn cob. Roughly chop ½ a block of feta cheese.

  2. Combine the ingredients as listed above in a large bowl. Toss with ¼ c of olive oil, ¼ c of champagne vinegar, and salt/pepper (to taste).

  3. Serve, feel refreshed and enjoy!

 
 
Chicken
 

Meal #2: Curry-Yogurt Marinated Chicken

We love to cook with yogurt. From using it in sauces, to dips, to baking, and now a marinade, plain Vermont yogurt is a local, versatile, and delicious kitchen staple. This week, we decided to take a note from traditional Indian cuisine and to marinate our chicken in a heavily spiced yogurt sauce. And the results you ask? Heavenly, healthy, and mouth watering.

Along with containing some healthy low sugar/high protein yogurt, this dish also goes heavy on the aromatic spices, which is both good for your taste buds and for your body alike. The aromatic, eastern spices used in this chicken dish are oftentimes high in antioxidants, minerals, vitamins and flavor! Making this dish a perfect addition to any meal, kitchen, or balanced diet.

Intervale Food Hub Ingredients:

  • 1 Package of Chicken Legs
  • 1 c of Yogurt

Kitchen Staples:

  • Salt/Pepper/Cumin/Curry Powder to Taste
  • 2 T of Butter

Instructions:

  1. Preheat the oven to 350 degrees.

  2. Whisk together 1 c of yogurt, salt, pepper, cumin, and curry powder (all to taste).

  3. Butter a large baking dish, place the chicken legs inside and pour the yogurt marinade on top. Let the chicken sit for at least an hour to marinate.

  4. After an hour (or more), place the chicken in the oven and bake for approximately 45 minutes to an hour (or until fully cooked).

  5. Plate and serve!

 
 
Potato Salad
 

Meal #3: Tangy Potato Salad

A local take on classic American potato salad, this Vermont based side dish substitutes yogurt for mayonnaise. This simple ingredient substitution goes a long way when it comes to the healthfulness of the dish. By simply substituting yogurt for mayonnaise, this potato salad becomes a low fat high protein dream! If you’re interested in making this iconic side dish even more flavorful, delicious, and healthy, we recommend adding other crisp, cool and tangy veggies including cucumbers, onions, garlic, and scallions (don’t be afraid to go heavy on the garlic). While this potato salad does take a little bit of prep time, its long lasting, hearty, flavorful, and keeps well too! Oh, and did we mention it’s nutritious?

Even though this meal plan is specially made for our weekly food baskets here at The Intervale Food Hub, the idea of substituting yogurt for mayonnaise in your kitchen is one that can be applied to just about everything. So trust us, you’ll love this tangy potato salad and how it’ll open your eyes to using yogurt in the kitchen. Enjoy!

Intervale Food Hub Ingredients:

  • 1 Bag of Red Potatoes
  • ½ a Red Onion
  • 1 c of Yogurt
  • ½ a Cucumber

Kitchen Staples:

  • Salt/Pepper/Garlic Powder (to taste)
  • 1 Clove of Garlic
  • 1 Chive

Instructions:

  1. In a medium-large size pot, boil potatoes for about 20-25 minutes or until you can easily stick a fork through them.

  2. Dice ½ of c a cucumber and ½ of a red onion into small pieces. Mince 1 clove of garlic and roughly chop 1 chive.

  3. Whisk together 1 c of yogurt and salt, pepper, and garlic powder (to taste). We recommend going heavy on the garlic powder!

  4. Once your potatoes are done cooking, chop each one into medium sized cubes.

  5. In a large bowl, combine your chopped potatoes, diced cucumbers and red onion, and minced garlic. Pour the yogurt mixture on top and toss.

  6. Chill in the refrigerator if needed.

  7. Garnish with chives and serve!

 
 
Stuffed Peppers
 

Meal #4: Couscous Stuffed Peppers

Containing yummy, fresh ingredients like green peppers, corn, and tomato, these stuffed peppers use primarily local ingredients along with a few other kitchen staples to create something summery and delicious! While stuffed peppers might seem like a daunting culinary task, they’re super easy to make! All you have to do is make some couscous, saute some veggies, sprinkle with cheese, and bake. How easy is that?

While this recipe contains ingredients specific to this week’s Locavore subscription, it’s so easy to substitute any veggie, grain, or cheese with whatever you have lying around in your pantry! Whether it be with more peppers, with mozzarella instead of feta, or with rice instead of couscous, making stuffed peppers in your own kitchen has never been easier.

What’s the best part you ask? This dish (no matter what you choose to put in it), packs in the veggies! By getting creative and using a green pepper as a serving dish, you’ll add tons of extra daily veggies to your next meal without even thinking about it!

couscous

Intervale Food Hub Ingredients:

  • 2 Green Peppers
  • ½ a Red Onion
  • 1 Tomato
  • 1 Ear of Corn
  • ¼ c of Feta Cheese

Kitchen Staples:

  • ½ c of Israeli Couscous
  • Salt/Pepper/Rosemary/Thyme (to taste)
  • 1 T of Olive Oil
  • 1 Clove of Garlic
stuffed peppers

Instructions:

  1. Preheat the oven to 375 degrees.

  2. Dice ½ a red onion and 1 tomato into small cubes. Mince 1 clove of garlic, and remove the kernels from the corn cob. Roughly chop ¼ c of feta cheese.

  3. Boil 1 c of water and add ½ c of couscous when boiling. Cook over a medium-low heat, stir regularly, and cook until fully gelatinized.

  4. In a large skillet, heat 1 T of olive oil over a medium heat. Add in the tomatoes, onions, corn, garlic and salt/pepper/rosemary/thyme (to taste).

  5. Add the couscous to the skillet once it is done cooking. Further season (if needed) and stir.

  6. Cut the tops off of two green peppers, remove the seeds, and cut each pepper in half (vertically down the middle).

  7. Liberally stuff the peppers with the couscous/corn/veggie blend. Sprinkle with feta cheese and bake for 30-45 minutes.

  8. Eat and enjoy!

 

Summer 2017 - Week #11

Rockville Market Farm

Featured Producers: Eric and Keenann Rozendaal of Rockville Market Farm, Starksboro, VT

Eric Rozendaal made the move to agriculture after being inspired by the Guatemalan farming practices he observed while serving as a Peace Corps volunteer. After returning to Vermont, he partnered with the Intervale for support as a beginning farmer, and was then able to purchase a 108 acre farm in Starksboro through the Vermont Land Trust five years later. Eric and his wife Keenann now produce certified organic vegetables, poultry, eggs, pork and lamb on the farm and supply fresh, wholesome food to their community through farmers' markets, sales of Eric's Eggs to local grocery stores, and more. Enjoy their tomatoes in the basket for this week, perfect for tons of summer recipes!

 

 In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Red Onions*  |  Burnt Rock Farm, Huntington, VT
  • Cucumbers*  |  Valley Dream Farm, Cambridge, VT and Shadow Creek Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, River Berry Farm, Fairfax, VT, and Intervale Community Farm, Burlington, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • New Potatoes* |  Valley Dream Farm, Cambridge, VT
  • Green Bell Peppers*  River Berry Farm, Fairfax, VT

Vermont Vegetable Package

  • Red Onions*  |  Burnt Rock Farm, Huntington, VT
  • Cucumbers*  |  Valley Dream Farm, Cambridge, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, River Berry Farm, Fairfax, VT, and Intervale Community Farm, Burlington, VT
  • Sweet Corn* River Berry Farm, Fairfax, VT
  • New Potatoes* |  Valley Dream Farm, Cambridge, VT
  • Green Bell Peppers*  River Berry Farm, Fairfax, VT
  • Summer Crisp Pears* Intervale Community Farm, Burlington, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Pasture-raised Chicken Legs  |  Maple Wind Farm, Huntington, VT
  • Feta* Does' Leap, East Fairfield, VT
  • Yogurt* | Butterworks Farm, Westfield, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: New potatoes, corn and tomatoes. The sugars in sweet corn break down into starch relatively quickly, so it's best to eat it as soon as you can. Try a quick summery saute with other basket items (red onion, green peppers, tomatoes), or classic corn on the cob!
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan - Summer 2017 Week #10

 
mealplanweek8
 

What's on the menu: 

During early August we are at peak summer, and this week’s basket showcases the colorful abundance of the season. This week at the Intervale Food Hub we created four dishes to get you started cooking with your basket!  

Dish #1: Roasted Summer Vegetables - Two Ways

Dish #2: Blueberry Turnovers with Mint & Basil

Dish #3: Salmon Burgers with Tomato Garlic Relish

Dish #4: Garlic-Soy Kale

 
 
roastedvegmix
 

Dish #1: Roasted Summer Vegetables - Two Ways

We decided to keep it simple this week by oven roasting our cherry tomatoes, green beans, squash and zucchini all together. Roasted veggie combos can be eaten hot or cold, and they store well in the refrigerator and can be added to pasta, salads, or serve as side dishes all throughout the week. To give you some ideas we made a cheesy couscous dish with one half, and served the rest up with a balsamic glaze.

Intervale Food Hub Ingredients:

  • ¾ of a pint of cherry tomatoes, halved.
  • 1 bag of green beans, de-stemmed & halved
  • 1 lb bag of zucchini & squash, cubed.
  • 2 cloves garlic, minced.
  • Kitchen Staples:
  • 2 Tbs olive oil
  • Salt and Pepper

Instructions:

1. Preheat oven to 400 F.

2. Wash and prep all veggies, keeping sizes consistent to they will cook evenly.

3. In a mixing bowl toss veggies with garlic and olive oil, until thoroughly coated. Sprinkle salt and pepper.

4. Move veggies to large baking pan, spreading them out evenly.

5. Roast for 30-40 minutes, or until desired softness. Salt to taste.

 

 

Serve this way, with Cheesy Couscous...

Intervale Food Hub Ingredients:

  • Herb Cheese Spread

Kitchen Staples:

  • 1 cup dry (2 cups cooked) Pearl Couscous. Any other pasta or starch like rice would work well with this dish!

Instructions:

  1. Cook Couscous as directed.

  2. Stir ¾ of a container of herb cheese spread into the still - warm couscous, until evenly coated.

  3. Add ½ the pan of roasted veggies.

  4. Top with additional fresh herbs like parsley, cilantro, or basil, any of your favorite spices such as rosemary or thyme, or another cheese like shredded parmesan or crumbled feta -- you can’t go wrong!

 

Or this way, with Balsamic Glaze:

Kitchen Staples:

  • 2 Tbs balsamic vinegar

  • Your favorite spices!

Instructions:

  1. Once roasted veggies are tender, drizzle them with a couple tablespoons of balsamic vinegar.

  2. Return the pan to the oven for a couple more minutes, allowing veggies to brown and vinegar to reduce.

  3. Eat plain or season with spices to your liking. This simple combination can be eaten alone, used atop salads or as a side dish! Get creative.

 

 

Dish #2: Blueberry Pocket Pies with Mint & Basil

If you haven’t already eaten this week’s delicious blueberries from Adam’s Berry Farm, we suggest trying your hand at pocket pies! With just a pint, a full pie can be a stretch - pocket pies use less but give you the same taste. Also perfect for an on-the-go snack.

Intervale Food Hub Ingredients:

  • 1 pint blueberries
  • 5 leaves of basil (leftover from last week’s basket)
  • ½ a package of cultured butter (½ a cup, or 1 stick from other producers)

Kitchen Staples:

  • Handful of mint leaves
  • 1 Tbs sweetener (Sugar, honey, maple - it’s up to you!)
  • 3 cups flour
  • 1 tsp cinnamon
  • Ice water
IMG_8918.JPG

Instructions:

Crust:

Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

  1. In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

  2. Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

  3. Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

  4. 1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

  5. Chill the dough - preferably for 2 hours and up to two days.

Filling:

  1. Place blueberries in a small mixing bowl and toss with 2 Tbs of flour. Alternately you use cornstarch or a tapioca - this is just to get the blueberries to hold together.

  2. Add your sweetener of choice and toss until evenly distributed.

  3. Destem basil and mint leaves, chop or shred if desired, or leave whole. Place aside.

Combination:

  1. Preheat the oven to 375 F.

  2. Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Place the blueberries, mint and basil leaves within arms reach. Grab a small glass of water, to help you close up the edges of the pocket pies.

  3. Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

  4. Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

  5. Place a handful of blueberries on each circle, along with a pinch of mint and basil. Fold the circle in half and press the edges together. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

  6. Press the edges of the pies down, then, starting at one end, begin to twist along the edge to create a pretty and flaky edge. You can also press it with a fork or any variety of methods, as long as the edges seal well.

  7. Poke a couple of holes in the top of each pie to let steam out.

  8. Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.

 
 
 

Dish #3: Salmon Sliders with Tomato Garlic Relish

This week’s ground salmon is perfect for making some patties! Though we cooked ours up on the stove, this recipe would be perfect to grill at a summer cookout. Served on Red Hen’s polenta bread, with herb cheese spread and mesclun these were a staff favorite at the Intervale Center!

Intervale Food Hub Ingredients:

Patties:

  • 1 pkg ground salmon
  • 1 large clove garlic, minced.
  • 2 Tbs breadcrumbs (made from this week’s bread subscription)
  • 1 egg

Relish:

  • ¼ pint cherry tomatoes, halved.
  • 2 cloves garlic, diced.
  • 1 T butter

Toppings:

  • Herb cheese spread
  • Mesclun mix
  • Polenta bread, toasted

Kitchen Staples:

  • Salt & Pepper

 

Instructions:

  1. Open package, drain salmon, and place into a medium sized mixing bowl.

  2. Combine with minced garlic, egg, breadcrumbs, a tsp of salt and a pinch of pepper.

  3. Form into patties, place on a plate, and put in freezer for a few minute while you make the relish.

  4. In a small pan, heat 1 Tbs butter. Add garlic and tomatoes and cook down until very soft and sweet tasting. Remove from heat and allow to cool.

  5. Pop a couple slices of polenta bread into the toaster.

  6. In a large pan, heat 1 Tbs butter for the sliders. Remove patties from freezer.

  7. Once the butter is bubbling, place your sliders on the pan. Cook for 3-4 minutes on each side, or until they are nicely browned on the outside and cooked all the way through.

  8. Cut the slices of polenta bread in half, then spread with herb cheese spread and a bit of mesclun. Place a sliders on top, and garnish with the relish, adding toothpicks to keep it together. Yum!

 

 
 
 

Dish #4: Garlic Soy Kale

Instructions:

  1. Wash your kale then prep it by strippingit off the stem.

  2. Heat up olive oil in a pan, on high heat.

  3. When oil is hot, add kale. As it begins to soften, add in garlic.

  4. After 2 minutes stir in soy sauce and rice vinegar.

  5. Cook until kale is soft, but not turning brown.

 

Intervale Food Hub Ingredients:

  • 1 bunch Lacinato Kale, washed and stripped.

  • 3 cloves chopped garlic

Kitchen Staples:

  • 1 Tbs Soy sauce

  • 1 Tbs olive oil

  • 1 tsp rice vinegar

  • pepper

 We hope you enjoy getting creative with this week's basket! 

 

 

Summer 2017 - Week #10

Health Hero Farm Cows Graze on Clover

Featured Producers: Joan Falcao & Bob Fireovid of Health Hero Farm

The story of Health Hero Farm, from Joan and Bob:

"At Health Hero Farm, we breed and raise 100% grass-fed beef. Currently, our animals include British White, White Galloway, and an Angus/Devon cross. Our pastures and hayfields are certified organic, and we are applying for Animal Welfare Approved certification. We use low-stress livestock handling practices, and our cattle are managed organically. However, because we purchase breeding stock, our meat is not certified organic.

Our Managed Intensive Grazing practices mimic how free-roaming herds crossed the landscape hundreds of thousands of years ago – constantly moving to new grass and bunching tightly together from the pressure of predators – the same kind of environment under which grasses and ruminants co-evolved! These completely organic and optimally-beneficial conditions for grasses and animals helps increase…

  • total forage production and forage quality,
  • carbon sequestration (removing greenhouse gas from the Earth's atmosphere)
  • topsoil production, and
  • water retention and filtration,

These practices improve the health of our soils and absolutely minimizes the escape of nutrients into Lake Champlain, which borders our farm. Although we are not required to do so, we utilize government-certified nutrient management practices to ensure that our farm does not pollute adjoining lands, air or waters either today or in the future."

 

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Mesclun*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • Kale*  |  Valley Dream Farm, Cambridge, VT
  • Zucchini/Yellow Squash* |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Green Beans | Shadow Creek Farm*, Fairfax, VT and Lewis Creek Farm**, Starksboro, VT
  • Cherry Tomatoes* |  Burnt Rock Farm, Huntington, VT and River Berry Farm, Fairfax, VT and Rockville Market Farm, Starksboro, VT
  • Garlic* |  Bella Farm, Monkton, VT and Burnt Rock Farm, Huntington, VT

Vermont Vegetable Package

  • Mesclun*  |  Diggers' Mirth Collective Farm, Burlington, VT
  • Kale*  |  Valley Dream Farm, Cambridge, VT
  • Zucchini/Yellow Squash* |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Green Beans | Shadow Creek Farm*, Fairfax, VT and Lewis Creek Farm**, Starksboro, VT
  • Cherry Tomatoes* |  Burnt Rock Farm, Huntington, VT and River Berry Farm, Fairfax, VT and Rockville Market Farm, Starksboro, VT
  • Garlic* |  Bella Farm, Monkton, VT and Burnt Rock Farm, Huntington, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Ground Salmon  |  Starbird Fish, Burlington, VT
  • Herb Cheese Spread* Hillside Creamery, Milton, VT
  • Cultured Butter |  Ploughgate Creamery, Fayston, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • Bread: Polenta on Tuesday/Thursday; Olive on Wednesday  |  Red Hen Baking Co., Middlesex, VT
  • Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT


Bread - Cheddar Cheese - Eggs

Bread: Polenta on Tuesday/Thursday; Olive on Wednesday |  Red Hen Baking Co., Middlesex, VT

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

MONTHLY SUBSCRIPTIONS

If the items below are part of your subscription, they will be delivered, frozen, in a silver thermal bag, along with your basket.

Grass Fed Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT

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

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

Bean Burgers*  |  Black Bean and Maple Chipotle |  Vermont Bean Crafters, Waitsfield, VT

Tortillas & Beans *  |  Heirloom Corn Tortillas and Black Beans All Souls Tortilleria, Warren, VT  and Vermont Bean Crafters, Waitsfield, VT

Wild Alaskan Fish  |  Coho Salmon, Rockfish, and Cod |  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: Mesclun and kale. Kale can be washed, stripped from the stems and frozen for an easy addition to smoothies! Get creative with salads: try different combinations of toppings (like fruit, nuts cheeses, and more) and dressings (like the blueberry balsamic recipe below) to find a new favorite.
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #9

Meal Plan

What’s on the Menu:

Meal #1: Cheesy Breakfast Potatoes

Meal #2: Tacos Two Ways

Meal #3: Blueberry Salad

Meal #4: Caprese Grilled Cheese-y

 
Potatoes
 

 

Meal #1: Cheesy Breakfast Potatoes

Breakfast potatoes? Yum. Cheesy breakfast potatoes? Double Yum. With a hint of spice and a ton of cheese, these breakfast potatoes put a twist on classic home fries and will rock your world. Made to go perfectly with this week’s breakfast tacos, once you try these uh-mazing potatoes, you’ll never go back to spice-less, cheese-less home fries again.

Featuring yummy local ingredients like Vermont potatoes, and Shelburne Farms cheddar cheese, these updated home fries can be easily adjusted to use whatever spices or herbs are in your pantry. Whether you make them hot and spicy (like we did) with chili powder, or maybe you’ll decide to sub chili powder and cheddar for parmesan and rosemary, this breakfast essential will be one you don’t regret trying. Just remember to sit back, read the simple tips and tricks for cooking potatoes below, and enjoy!

Intervale Food Hub Ingredients:

  • 1 Bag of Red Potatoes
  • ½ c of Cheddar Cheese
  • ¼ a Tomato

Kitchen Staples:

  • 2 Cloves of Garlic
  • Salt/Pepper/Chili Powder to Taste
  • ½ a Large Onion or 1 Small Onion
  • 2 T of Butter
  • 2 T of Olive Oil

Instructions:

  1. Chop your potatoes into small cubes. About ½” dice should be sufficient. *** The smaller the potato cubes are, the more surface area is exposed to the pan, making it so they cook faster!

  2. Mince 2 cloves of garlic, chop ¼ of a tomato, and slice ½ a large onion or one whole small onion into strips.

  3. Over a low heat, melt 2 T of butter in a large skillet and add in your potatoes, onions, garlic, tomatoes, 2 T of olive oil and salt/pepper/chili powder (to taste).

  4. Stir Regularly and lower the flame if needed. Cook slowly for at least 30-45 minutes or until tender.

  5. Shred ½ c of cheddar cheese.

  6. When ready to serve, sprinkle ½ c of shredded cheddar cheese on top of your potatoes.

  7. Eat with breakfast (or any other meal for that matter) and enjoy!

 

Meal #2: Tacos Two Ways

tacos

If you’re looking for an excuse to make some cheesy-spicy breakfast potatoes (as mentioned above), look no further! Using our recipes for local tacos two ways, you’ll have no problem finding the perfect centerpiece to accompany your potato based side dish.

Featuring a not-so-classic breakfast taco and a simple and classic beef taco, these two taco varieties are both quick, fresh, local, and easy! Making them perfect stand alone dishes for literally breakfast, lunch, or dinner! Score! While one taco may contain eggs and the other ground beef, they each use the sample simple garnishes like onions, hot sauce, and cabbage, making them even easy to combine in the same meal!   

Intervale Food Hub Ingredients:

  • 1 Package of Corn Tortillas
  • 4 Eggs
  • 1 Tomato
  • 1 Package of Ground Beef
  • ¼ c of Cabbage

Kitchen Staples:

  • Hot Sauce (to taste)
  • Salt/Pepper/Chili Powder (to taste)
  • 1 Onion
  • 4 Cloves of Garlic
  • 2 T of Butter

Instructions:

  1. Mince 4 cloves of garlic, dice 1 onion, and chop 1 tomato. Split what you’ve chopped in halves. One half will go to the ground beef tacos, and the other to the breakfast tacos.

  2. Season the ground beef using salt, pepper and chili powder (all to taste). Add the onions, garlic and tomatoes in as well.

  3. In a medium sized skillet over a medium heat, melt 1 T of butter and place your seasoned meat, garlic, onions, and tomatoes into the pan. Cook for 20 minutes or until lightly browned (no pink meat left). Transfer to a bowl until you’re ready to plate your tacos.

  4. In the same skillet, add another T of butter and melt over a medium heat. Add in the remainder of the onions, garlic, and tomato. Crack the four eggs into the skillet, season with salt, pepper, and chili powder (to taste), and scramble! When complete, transfer to a bowl until you’re ready to plate your tacos.

  5. Chop ¼ c of tomato and cabbage to garnish.

  6. Liberally fill your soft corn tortillas will eggs and/or ground beef. Top with some diced fresh tomato, shredded cabbage, and hot sauce!

  7. Eat for breakfast, then lunch, then dinner and repeat!

 
 
blueberry salad
 

Meal #3: Blueberry Salad

Fresh, sweet, and crisp Vermont blueberries? Count me in! Now that our summer produce season is finally in full swing, that basically means that blueberries are everywhere and we’ve been putting them in everything. From pies, to tarts, to bread pudding, and now salads, blueberries are taking our kitchen by storm and giving us a great chance to get creative with fresh fruit in the kitchen.

With that being said, while the blueberries are definitely the center of this dish, they’re paired with some other fresh, crisp, and cool ingredients like basil leaves, chopped cabbage, and diced cucumber, making this an easy to prepare salad for when you’re in a crunch or for when you want a crunch!

Intervale Food Hub Ingredients:

  • Blueberries
  • 2 c of Cabbage
  • 3 Basil Leaves
  • 2 Cucumbers

Kitchen Staples:

  • ¼ c of Champagne Vinegar
  • ¼ c of Olive Oil
  • Salt/Pepper (to taste)
  • 2 T of Maple Syrup

Instructions:

  1. Finely chop 2c of cabbage, 3 basil leaves, and cut 2 cucumbers into small cubes.

  2. Combine blueberries, cabbage, basil leaves, and cucumbers into a large bowl.

  3. Whisk together ¼ c of champagne vinegar, ¼ c of olive oil, salt/pepper (to taste), and 2 T of maple syrup.

  4. Pour dressing over salad and serve!

 
caprese grilled cheese
 

Meal #4: Caprese Grilled Cheese-y

A classic grilled cheese sandwich featuring a little Vermont twist, this caprese grilled cheese-y sandwich is simple and delicious, making it an essential for your lunch or dinner table this summer. Featuring classic tomato and basil on a hearty bread, this caprese sandwich uses local Shelburne Farms Cheddar Cheese instead of the classic “tomato-basil-mozzarella” combination.

In case you’ve never tried it before, here’s the scoop: adding cheddar cheese to a caprese sandwich makes it about 100x more flavorful. And when you add 100x the flavor to fresh tomato, and sweet aromatic basil you can’t go wrong.

Intervale Food Hub Ingredients:

  • 1 Loaf of Bread
  • ½ a Tomato
  • ½ c of Shredded Cheese
  • 1 Handful of Basil Leaves

Kitchen Staples:

  • 1 T of Olive Oil

Instructions:

  1. Thinly slice ½ of a tomato, 1 loaf of bread, and shred ½ c of cheese.

  2. In a small skillet, heat 1 T of olive oil and layout one slice of bread, a small handful of shredded cheese, a 2 basil leaves, and 1-2 tomato slices.

  3. Once the cheese is melted, place the other half of the bread on top of the sandwich and flip.

  4. Cook until the the other side of the bread is lightly toasted and serve!


 

Summer 2017 - Week #9

River Berry Farm Stand Photo.jpg

Featured Producers: Jane Sorensen and David Marchant of River Berry Farm. Located on the Lamoille River in Fairfax, River Berry Farm is a family-owned certified organic vegetable and fruit farm. David Marchant and Jane Sorensen (and their children) have farmed at River Berry since 1992, growing vegetables, strawberries, raspberries, and bedding/pollinator plants. By utilizing season-extension techniques such as row covers and transplanting, Jane and David are able to produce a large variety of vegetables for much of the year. This week's basket has delicious cabbage and tomatoes from River Berry Farm, and we hope you'll enjoy them!

 In Our Baskets This Week... 

*Certified Organic|  Meet Our Producers

Vermont Vegetable Package - Single Size

  • New Potatoes*  |  Valley Dream Farm, Cambridge, VT
  • Green Cabbage*  |  River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Cucumbers*  Intervale Community Farm, Burlington, VT
  • Basil* |  Red Wagon Plants, Hinesburg, VT

Vermont Vegetable Package

  • New Potatoes*  |  Valley Dream Farm, Cambridge, VT
  • Green Cabbage*  |  River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Cucumbers*  Intervale Community Farm, Burlington, VT
  • Basil* |  Red Wagon Plants, Hinesburg, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Grass-fed Ground Beef  | Maple Wind Farm, Huntington, VT or Health Hero Farm, South Hero, VT
  • Cheddar Cheese Shelburne Farms, Shelburne, VT
  • Tortillas* |  All Souls Tortilleria, Waitsfield, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Basil, tomatoes, and new potatoes. Try the recipe listed below for a way to use all three at once!

Storage Tip: Fresh basil is rather delicate, and the best way to make it last is to treat it like a flower. Place the stems in a glass with some water and cover the top loosely with a plastic bag, change the water often, and keep it out of the fridge or it will turn black.
 

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #8

What’s on the Menu:

meal plan

This week here at The Intervale Food Hub, we created a huge batch of recipes using cooking techniques that are easy to duplicate in your own kitchen! With yummy meals on the menu like a Blueberry Crisp and Garlicky Green Beans, it’s easy to see how to use a whole basket’s worth of healthy, local ingredients!

Dish #1: Blueberry Crisp

Dish #1: Pork Sausage Dogs with Sauerkraut

Dish #3: Zucchini Noodle Salad

Dish #4: Garlicky Green and Yellow Beans

Dish #5: Mediterranean-Inspired Omelet

 

Dish #1: Blueberry Crisp

Blueberry Crisp

To put it simply, sweet, delicious and fresh blueberries are pretty easy to eat all on their own. But, if you’re interested in baking something easy and decadent with Vermont blueberries, then you’ll enjoy this oh-so-simple blueberry crisp. With only about 45 minutes of combined prep and cooking time, this blueberry crisp is a pretty perfect fix for busy summertime schedules.

Defined as baked fruit topped with a mixed, crumbly crust, a crisp isn’t too different from a pie -- but it cuts out lots of extra ingredients and prep time. With that being said, this dish does use similar principles of food science to create yummy pie-like results.

For example, when making pies or crisps, cutting up your butter and handling the pastry dough as little as possible is ideal: touching the dough minimally and not melting the butter will make your pie crust or crumble topping flakier and more delicious!

 

 

 

Intervale Food Hub Ingredients:

  • 1 Carton of Blueberries

Kitchen Staples:

  • Salt (to taste)
  • Mint or Basil Leaves (to garnish)
  • ¼ c + 1 T of Flour
  • Cinnamon (to Taste)
  • ¼ c of Rolled Oats
  • 3 T + 3 T of Sugar
  • 1 T of Honey
  • 4 T of Butter

Instructions:

  1. Preheat the oven to 375 degrees.

  2. Lightly butter or grease the baking dish of your choosing.

  3. Combine 1 carton of blueberries, 1 T of flour, 3 T of sugar, 1 T of honey and a dash of salt inside the baking dish.

  4. In a second bowl combine 3 T of sugar, a dash of cinnamon, ¼ c of flour, ¼ c of rolled oats and salt to taste. Cut your butter into small pieces and cream together the ingredients using a fork.

  5. Sprinkle the crumble mixture on top of the blueberries.

  6. Bake for 30-35 minutes or until bubbling. Make sure to let it set for 10 minutes after removing from the oven.

  7. Enjoy!

 

Dish #2: Pork Sausage Dogs with Sauerkraut

Pork Sausage Dogs with Sauerkraut

A local Vermonter’s take on Bratwurst, these Pork Sausage Dogs with Sauerkraut were definitely the staff favorite from this week’s meal plan. Our version is comprised of yummy flavorful pork sausage, seeded baguette, sweet-and-tangy sauerkraut, and Vermont aged cheese. Minimal seasoning, prep work, and cooking time makes this dish is perfect for any summer dinner!

Disclaimer: here at the Intervale Food Hub, we normally go HEAVY on the spices to add interesting flavor and variety to our meals. But, spice usage was kept at a minimum with this dish simply because every component is so flavorful on its own. You'll simply need a frying pan, the ability to caramelize some onions, melt some cheese, and toast some bread. These Pork Sausage Dogs with Sauerkraut are easy peasy to cook, eat, and enjoy any day of the week!

 

 

 

 

Intervale Food Hub Ingredients:

  • 1 Package of Pork Sausage
  • ½ c of Sauerkraut
  • ¼ c of Shredded Cheese
  • 1 Loaf of Red Hen Seeded Bread
  • 1 Sweet Onion

Kitchen Staples:

  • 2 Cloves of Garlic
  • Salt and Pepper to Taste
  • 2 T of Olive Oil

Instructions:

  1. Cut bread into sandwich or hot dog style slices.

  2. Slice 1 sweet onion into strips and mince 2 cloves of garlic.

  3. Heat 1 T of olive oil over a medium heat and caramelize onions and cook the minced garlic.

  4. Remove the onions and put in a separate bowl to be used for later.

  5. Place the sausages in the pan and add 1 more T of olive oil, along with salt and pepper (to taste). Cook for another 15-20 minutes over a medium-low flame or until fully cooked through.

  6. Lightly toast your bread and shred ¼ c of cheese while the pork sausages are cooking.

  7. Place 1 pork sausage inside the bread. And on top of that, garnish with a spoonful of cheese and a spoonful of sauerkraut.

  8. Time to serve, eat, and enjoy!

 

Dish #3: Zucchini Noodle Salad

Zucchini Noodle Salad

A not-so-classic take on some classic summer veggies, these zucchini noodles (AKA zoodles!) work perfectly as a light and refreshing lunch or side dish. Using simple ingredients, this dish is vegetable dense, satisfying, and takes only 10-15 minutes of total prep work and cooking time.

For those of you who don’t own or even know of vegetable spiralizers, don’t fear! A vegetable peeler creates just as effective results when it comes to making "zoodles." All you have to do is first peel the skin off the raw zucchini, and then simply peel off medium-thick, long zucchini strips (until you reach the seeds in the center). The best part? Making the zucchini noodles is the hardest step. After that, simply dice some veggies and quickly pan fry the zucchini and the rest of your vegetables in some garlic and oil. Serve warm or chilled, and enjoy!

 

 

 

 

Intervale Food Hub Ingredients:

  • 2 Zucchini
  • 1 Tomato
  • ½ a Sweet Onion
  • 1 c of Spinach

Kitchen Staples:

  • 2 Cloves of Garlic
  • 1 T of Olive Oil
  • Salt/Pepper to Taste

Instructions:

  1. Using a spiralizer or a vegetable peeler, peel/spiralize your zucchini into long, thin pasta-like strips (make sure to stop once you reach the zucchini seeds).

  2. Dice 1 tomato into cubes, slice ½ a sweet onion into strips and mince 2 cloves of garlic.

  3. Heat 1 T of olive oil in a large pan and caramelize your onion strips and minced garlic.

  4. Then add in your diced tomato, spiralized zucchini and spinach. Cook for 2-4 minutes to coat the zucchini and to cook out some of its moisture.

  5. Chill and serve!

 

Dish #4: Garlic-y Green and Yellow Beans

Garlicky Green Beans

Probably our most simple, and easy to prepare dish of the week, these Garlicky Green and Yellow Beans are a cooking venture you definitely won’t regret taking. Taking less than 20 minutes to prep and cook, these garlic heavy beans are healthy and flavorful. While we used them for a vegetable dense side dish to accompany the Pork Sausage Dogs with Sauerkraut, they can also be used for any barbeque, family dinner, or even in a stir fry dish to add some flavorful veggies to your meal.

 

 

 

 

 

 

 

 

Intervale Food Hub Ingredients:

  • 1 Package of Green and Yellow String Beans

Kitchen Staples:

  • 4 Cloves of Garlic
  • 1 T of Olive Oil
  • ½ c of Soy Sauce

Instructions:

  1. Mince 4 cloves of garlic.

  2. In a large frying pan, heat 1 T of olive oil and toast the garlic.

  3. Add 1 package of green and yellow string beans to the frying pan. Pour ½ c of soy sauce on top.

  4. Stir fry the beans for 5-10 minutes or until fully cooked through and flavorful.

  5. Serve as a side to any (and every) dish imaginable.

 

Dish #5: Mediterranean-Inspired Omelet

We love pairing our Vermont Vegetables with eggs! Omelettes in particular have great flavor and can incorporate lots of different veggies for quick, well-rounded meals.

Below is an omelet cheat sheet - the food science behind how to actually make a perfect omelet!

Mediterranean Inspired Omelet
  • If you like your vegetables well-cooked, be sure to lightly pan fry your vegetables and season them before adding in your egg batter. This allows the veggies to cook more thoroughly they would than if they were cooked along with the eggs. Along with this, particularly if you’re cooking with onions, seasoning your vegetables prior to adding eggs helps the veggies to accumulate their own flavor and for the spices to become more aromatic.
  • Spices will have a stronger aroma when heated up, and therefore, will make your food more flavorful. Scent DOES make a huge contribution towards taste.

  • Use butter, not olive oil. Using salted butter in particular creates a great base to bring out the flavor profile of eggs when cooked.

  • Cook your omelet over a medium-low heat for the perfect "done-ness" Keeping the flame too high makes your eggs too browned on the bottom and not solid enough in the middle

  • If you choose to add cheese to your omelet, remember to lower your flame to medium-low/low. A low flame keeps the omelet warm, to melt the cheese without over-cooking the eggs. If you have a lid, cover your omelette to speed up the cheese melting process, also without overcooking your eggs.

Intervale Food Hub Ingredients:

  • 2 Eggs
  • ½ a Tomato
  • ½ c of Spinach
  • ½ a Sweet Onion
  • ¼ c of Cheese

Kitchen Staples:

  • Salt, Pepper, Rosemary and Thyme (to taste)
  • 2 Cloves of Garlic
  • 1 T of Butter

Instructions:

  1. Slice ½ of a sweet onion into strips, ½ of a tomato into cubes, mince 2 cloves of garlic, and shred ¼ c of cheese.

  2. Melt 1 T of butter in an omelet pan over a medium heat and cook the minced garlic and caramelize the onions. When the onions/garlic are almost done, add in the tomatoes and spinach until lightly cooked.

  3. Whisk together 2 eggs with salt, pepper, rosemary, and thyme (to taste).

  4. Pour the egg mixture into the pan and lower the flame slightly to medium low. Cook until the eggs become less runny and are almost fully coagulated.  

  5. Sprinkle ¼ c of cheese onto the omelet, lower the flame to low and allow the cheese to melt.

  6. Once the cheese is fully melted, fold the omelet in half and serve!

 

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.

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!

Summer 2017 - Week #8

adam's berry farm

Featured Producers: Adam Hausmann and Jessica Sanford of Adam's Berry Farm, Charlotte, VT. Adam and Jessica, the owners of Adam's Berry Farm, have a tremendous dedication to their land, their products, their customers, and their community. The farm began in Lincoln, VT, moved to the Intervale for 11 years, and settled on a beautiful stretch of preserved farmland in East Charlotte in 2013. Using organic practices and caring for the environment are some of the guiding values behind Adam's Berry Farm, and all of the fruits grown on the farm, including strawberries, blueberries, and raspberries, are certified organic by Vermont Organic Farmers. As Adam and Jessica state on their website, "we like healthy food and we grow what we would want to eat." Here at the Intervale, we're thrilled to include their blueberries in our upcoming baskets, and we're sure you'll enjoy them, too!

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Green Beans/Yellow Beans**  |  Lewis Creek Farm, Starksboro, VT
  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Sweet Onions* | Burnt Rock Farm, Huntington, VT
  • Baby Spinach* |  Burnt Rock Farm, Huntington, VT

Vermont Vegetable Package

  • Green Beans/Yellow Beans*  |  Lewis Creek Farm, Starksboro, VT
  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT and River Berry Farm, Fairfax, VT
  • Tomatoes* |  Rockville Market Farm, Starksboro, VT, Intervale Community Farm, Burlington, VT, and River Berry Farm, Fairfax, VT
  • Sweet Onions* | Burnt Rock Farm, Huntington, VT
  • Baby Spinach* |  Burnt Rock Farm, Huntington, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Sweet Italian Sausage | Maple Wind Farm, Huntington, VT
  • Trappist Goat Cheese* | Does' Leap, East Fairfield, VT
  • Sauerkraut* |  Blackwell Roots Farm, Cabot, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Baby spinach and blueberries. Wash blueberries right before you plan to use them, and store spinach with a paper towel in the bag to absorb excess moisture. 

Omnivore Cooking Tip: While cooking with sauerkraut can be fun and interesting, keeping it raw or only very lightly warmed is the best way to gain the probiotic benefits of the fermentation process. Try adding spoonfuls to salads, rice bowls, sandwiches, and other main dishes as a cool, crunchy, and tangy side.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #6

What’s on the Menu:

meal plan

This week at the Intervale Food Hub, we used ingredients from our Locavore package to create a meal plan that’s accessible and easy to follow in your own kitchen! With recipes ranging from chicken wings, to bread pudding, to lots of veggies, our meal plan this week utilizes a huge array of ingredients and techniques all of which are easy to achieve at home. Enjoy!

basket

Meal #1: Sweet n’ Salty Chicken Wings

Meal #2: Blueberry Bread Pudding

Meal #3: Fresh Chopped Salad with Mustard Dressing  

Meal #4: Roasted Local Carrots and Fennel

 
wings

Meal #1: Sweet n’ Salty Chicken Wings

Meat can seem a little daunting to cook. With long marinating times, slow cooking periods, and long spans of prep work and clean up, oftentimes cooking even something simple (like chicken wings) can seem like a hassle. But these sweet n’ salty chicken wings? Easy peasy lemon squeezy (well, minus the lemon, but you get the idea!). Requiring only about 20 minutes of hands on prep work, these sweet but savory chicken wings can serve as the perfect center-piece of any meal, while still giving you time to prepare other healthy side dishes (like our Fresh Chopped Salad with Mustard Dressing!). With healthy, fresh local ingredients like sweet summer honey and Vermont made chicken wings, this dish is easy, delicious and a perfect addition to your summer meal plan. Enjoy!

Intervale Food Hub Ingredients:

  • 1 Package of Chicken Wings

  • ¼ c of Yogurt

  • 2 Cloves of Garlic

  • ¼ c of Honey

  • ½ a Cucumber

Kitchen Staples:

  • ¼ c of Onion

  • Salt and Pepper to Taste

  • ¼ c of Olive Oil

  • 2 T of Hot Sauce

  • 2 T of Scallion Butter

Instructions:

  1. Mince ¼ c of onion and 2 cloves of garlic.

  2. In a large bowl, combine ¼ c of honey, ¼ c of olive oil, ¼ c of soy sauce, 2 T of hot sauce, and the minced garlic and onions. Add salt and pepper to taste.

  3. Place your chicken wings in the marinade and let sit for approximately a half hour.

  4. Melt 2 T of scallion butter in a large frying pan over a medium heat. Place in your marinade and your chicken wings and cook until the meat is white on the inside.

  5. Peel and dice ½ of a cucumber into small cubes.

  6. Whisk together your cucumber and your yogurt for a dipping sauce, and serve!

Meal #2: Blueberry Bread Pudding

blueberry

Not gonna lie here, this dish is pretty decadent. With sweet and rich ingredients like fresh summer blueberries, cream top Vermont yogurt, and locally produced honey, the flavor profile in this easy dessert is sweet, fragrant, fresh, and tart - all in one. With that being said, while the cook and prep time does take an over an hour, this blueberry bread pudding is a great way to use extra ingredients lying around the house! While we used fresh, local Red Hen Bakery Ciabatta bread to create this masterpiece of a dessert, bread pudding is also a great way to use up whatever extra bread or even stale bread you might have lying around your pantry. Huh, who knew? With it’s easy to access ingredients, relatively easy preparatory steps, and a sweet summery flavor, what’s not to love about this bread pudding?

*** this recipe is adapated from this blog post from Southern Hospitality 

http://southernhospitalityblog.com/blueberry-bread-pudding/

Intervale Food Hub Ingredients

  • 1 Loaf of Ciabatta Bread

  • 3 Eggs

  • 1 c of Blueberries

  • 3 c of Yogurt

  • ½ c of Honey

Kitchen Staples:

  • 1 c of Whole Milk

  • 1 c of Maple Syrup

  • 1 T of Butter

Instructions:

  1. Preheat the oven to 350 degrees.

  2. In a large bowl, whisk together 3 eggs, 1 c of blueberries, ½ c of honey, 1 c of maple syrup, 3 c of yogurt, and 1 c of whole milk.

  3. Slice the loaf of ciabatta bread into small cubes.

  4. Pour the bread cubes into the large bowl and let soak for 15 minutes.

  5. Butter either a large skillet or a medium-sized baking dish using 1 T of butter.

  6. Pour the bread pudding batter into the baking dish and bake for 50-60 minutes (until you can insert a toothpick in and cleanly remove it).

 

Meal #3: Fresh Chopped Salad with Honey-Mustard Vinaigrette

salad

A fresh green chopped salad is inarguably a Vermont summer classic. By living in a state with such amazing local producers and subsequently amazing local produce, it makes it easy to access and enjoy the crispness of fresh, local veggies like red leaf lettuce, cucumbers, garlic, and even fennel! Despite the classic nature of this nutritious and cool veggie based salad, we decided to throw a quick and easy twist into the mix to help spice up your salad eating (and making experience. More specifically speaking, we decided to use a sweet and spicy mustard/honey based dressed to add a nice contrast to this salad’s bitter greens, watery cucumbers, and sweet carrots and fennel. Despite the fact that this salad packs in quite a punch in regards to its healthfulness and deliciousness, this recipe should only take maybe ten minutes to prepare, making it an easy meal or side dish for any type of day!

***If you’ve never entered the world of making your own salad dressing instead of buying it from the store, welcome. Also, a quick reminder that it’s way easier (and healthier) than you think to make your own salad dressings! So if you like this honey-mustard vinaigrette, try and use the oil/vinegar ratios as a template for future salad dressing-making adventures!

 

 

 

 

 

 

 

 

 

 

Intervale Food Hub Ingredients:

  • 2 c of Red Leaf Lettuce
  • 1 Cucumber
  • 2 Cloves of Garlic
  • ½ c of Fennel Stalks
  • 1 Carrot

Kitchen Staples

  • 1 Mini Onion
  • ¼ c of Champagne Vinegar
  • 2 T of Yellow Mustard
  • 2 T of Honey
  • Salt/Pepper to Taste
  • ¼ c of Olive Oil

Instructions

  1. Roughly Chop 2 c of red leaf lettuce, thinly slice 1 cucumber, slice ½ a mini onion into strips, chop ½ c of fennel stalks, and shred 1 carrot.

  2. Mince the other half of the mini onion along with 2 cloves of garlic.

  3. Whisk together ¼ c of champagne vinegar, 2 T of yellow mustard, 2 T of honey, ¼ c of olive oil, salt and pepper to taste, and the minced onions/garlic from earlier.

  4. Pour the dressing over the chopped greens and toss.

  5. Serve and enjoy!

 

Meal #4: Roasted Local Carrots and Fennel

carrot

Sweet, simple, a little sour, and to the point. That’s what these roasted veggies are. Personally, I’m a huge fan of making and eating roasted veggies with just about everything. Pasta with garlic and oil? Add roasted veggies. Stir Fry? Add roasted veggies. Breakfast? Instead of fried potatoes make roasted one with rosemary. Boom, roasted veggies.

With all that being said, I decided to leave the accompaniment dish to these roasted carrots and fennel subject to your own liking to help show that these roasted veggies are unbelievably versatile (and delicious). Using classic ingredients like carrots, olive oil, garlic, and herbs, the local fennel used in this dish adds an unexpected punch to some clean and simple roasted carrots. If you’ve never tried fennel, it’s always a pleasant surprise when you first do so. Containing a similar, licorice-like sweetness to that of carrots, these two sweet and earthy veggies are both easy to prepare and quick to roast, making this a perfect side dish for your next meal.

 

 

 

 

Intervale Food Hub Ingredients:

  • 1 Bunch of Carrots
  • 1 Bulb of Fennel
  • 3 Cloves of Garlic

Kitchen Staples:

  • 1 Mini Onion
  • Salt, Pepper, Rosemary and Thyme to Taste
  • 2 T of Olive Oil
  • 2 T of Champagne Vinegar

Instructions:

  1. Preheat the oven to 350 degrees.

  2. Slice carrots into 1-2 in sticks and then into quarters (they’ll cook faster if they’re cut thinner!). Mince 3 cloves of garlic, slice 1 mini onion, and roughly chop 1 bulb of fennel.

  3. Toss the carrots, fennel, onions and garlic in 2 T of champagne vinegar and 2 T of olive oil on a large baking sheet. Use salt, pepper, rosemary, and thyme to taste if desired.

  4. Bake for 30-45 minutes or until tender.

Summer 2017 - Week #7

bill hives

Featured Producers: Bill Mares and Dan Goossen of BTV Honey

Dan and Bill have been producing hyper-local raw liquid and comb honey in Vermont for over forty years! The bees of BTV ("Bee Tee Vee") Honey live at various locations around the Burlington area, including UVM and here at the Intervale, and gather pollen and nectar from local flower species to produce a unique and tasty product. The honey is never heated, and has many beneficial properties and a great flavor. From the verdant valley of the Winooski River to the busy streets of Burlington, BTV bees work tirelessly gathering nectar to make this all-natural, unprocessed, and delicious honey.

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Carrots*  |  Intervale Community Farm, Burlington, VT
  • Fennel* |  Diggers' Mirth Collective Farm, Burlington, VT
  • Cucumbers Jericho Settlers Farm*, Jericho, VT and Lewis Creek Farm**, Starksboro, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT

Vermont Vegetable Package

  • Lettuce*  |  River Berry Farm, Fairfax, VT
  • Carrots*  |  Intervale Community Farm, Burlington, VT
  • Fennel* Diggers' Mirth Collective Farm, Burlington, VT
  • Cucumbers Jericho Settlers Farm*, Jericho, VT and Lewis Creek Farm**, Starksboro, VT
  • Blueberries* Adam's Berry Farm, Charlotte, VT
  • Fresh Garlic* |  Bella Farm, Monkton, VT or Burnt Rock Farm, Huntington, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

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

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

Recipes & Cooking Tips

Visit our Recipes page to browse all recipes

Eat This First: Fresh garlic and blueberries. Don't rinse blueberries until right before you're ready to eat them.

Storage Tip: The garlic in your baskets this week is not quite the same as the papery bulbs you buy at the grocery store--it has been recently harvested without curing, and so should be stored in the fridge instead of on the counter.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes

Meal Plan for Intervale Food Hub Summer 2017 - Week #6

intervale food hub meal plan for summer 2017 week 6

This week here at The Intervale Food Hub we worked to create a meal plan for you featuring easy to make foods using local ingredients! Using our Locavore Package, you can easily create these delicious, nutritious recipes in your own kitchen!

Vermont Vegetable and Eggs

And when it comes down to it, that’s what everyone looks for in the foods they cook, accessibility, sustainability, time-sensitivity, and (most importantly) flavor.

What’s on the Menu:

Meal #1: Chimichurri Steak with Napa Cabbage

Meal #3: Roasted Squash Salad with Meslcun

Meal #4: Crunchy Green Vermont Salad

Meal #5: Summer Veggie Omelet

Plus Cucumber Mint Water

 

Meal #1: Chimichurri Steak with Napa Cabbage

Steak

A great source of both protein and vegetables, this chimichurri steak with napa cabbage greens manages to stay light and fresh while packing in an entire flavorful, protein-dense steak!

Primarily consisting of local Vermont steak, locally produced chimichurri sauce, and locally grown napa cabbage, this dish hits the mark when it comes to both health and sustainability. Consisting of approximately 24g of protein per serving, the steak used in this dish meets almost half of your daily recommended protein intake!

While the local steak used in this dish may appear to be the meal’s centerpiece, it’s the locally produced chimichurri sauce which brings this classic to the next level. A traditional sauce indigenous to the Argentina-Uruguay region of South America, chimichurri sauce is a spicy, parsley-based sauce. With that being said, chimichurri is an extremely versatile sauce and can be deliciously used in anything from pasta, to meat, to grilled veggies, to salad dressing and more. Perhaps the most important thing about this recipe is that it’s a quick, easy dinner to make (that’s right, cooking meat can be quick AND easy). Now, just remember to cook, eat, and enjoy!

The Instructions:

  1. Mince 2 cloves of garlic, chop 5-7 napa cabbage leaves, and slice 2-3 mini onions into strips. Reserve the stems to garnish with later if you’d like.

  2. Melt 2 T of scallion butter in a large frying pan over a medium-low heat.

  3. Put the minced garlic and the napa cabbage leaves into the frying pan and toss with soy sauce, salt and pepper to taste. Cook until wilted or brown. Place on the bottom of a serving dish when complete.

  4. Place the sliced onions into the pan until caramelized/browned. Put the onions into a small (separate) dish to use later.

  5. Coat your steak in approximately ½ c of chimichurri sauce.

  6. Melt more scallion butter in the frying pan (if needed) over a medium-high heat.

  7. Cook the chimichurri steak in the pan for about 5-10 minutes or until cooked.

  8. Plate your steak on top of the wilted cabbage. Coat with caramelized onions, along with scallions and more chimichurri sauce if desired.

  9. Serve and enjoy!

The ingredients:

Intervale Food Hub Ingredients:

  • 5-7 Napa Cabbage Leaves
  • 1 Steak
  • 2-3 Mini Onions
  • ½ c of Chimichurri Sauce
  • 2 T of Scallion Butter

Kitchen Staples:

  • Salt/Pepper (to taste)
  • 2 Cloves of Garlic
  • 3 T of soy sauce
 

Meal #3: Roasted Squash Salad with Mesclun

Summer Squash

This vegetable-dense salad using local Vermont produce can work perfectly either as a quick, refreshing lunch, or as a healthy side to a dinner centerpiece. Consisting of zucchini/yellow squash, mesclun greens, and snow peas, this salad practically screams summer in Vermont! Through its contrast of sweet, spicy, and bitter local ingredients, this meal packs in tons of flavor, tons of local ingredients, but not tons of your time. Only taking up about 20 minutes of prep-work overall, each ingredient and subsequent flavor works to create both a delicious and a nutritious meal!

More specifically speaking, the summer squash (of the yellow variety) used in this dish provides the salad with a soft and sweet texture, while also serving to be a great source of beta-carotene! Essentially serving as the nutritionally functional form of Vitamin A, beta-carotene basically works to maintain eye health and eyesight so you can see some beautiful summer days! Along with the sweet summer squash used in this recipe, we also used a bitter, spicy mesclun green mix. Defined as a salad mix consisting of various young greens, mesclun base provides you with an eclectic array of flavors, vitamins and minerals.

 

The Instructions:

  1. Preheat the Oven to 350 degrees.

  2. Thinly slice your zucchini or yellow squash. Toss in 2 T of olive oil and salt/pepper to taste on a large baking sheet.

  3. Bake for 15-20 minutes or until fully cooked.

  4. Thinly slice 1 mini onions, chop 1 scallion, and roughly chop ¼ c of snow peas.

  5. Whisk together ¼ c of olive oil, ¼ c of balsamic vinegar, 2 T of maple syrup, and salt/pepper/rosemary/thyme (to taste).

  6. In a large bowl combine 3 c of mesclun greens, 1 chopped mini onions, 1 chopped scallion, and ¼ c of snow peas. When the squash is ready, place on top of your salad.

  7. Toss with maple-balsamic dressing and serve!

The ingredients:

Intervale Food Hub Ingredients:

  • 2 Yellow Squash and/or Zucchini
  • 3 c of Mesclun Greens
  • 1 Mini Onion
  • 1 Scallion
  • ¼ c of Snow Peas

Kitchen Staples:

  • Salt/Pepper/Rosemary/Thyme (to taste)
  • ¼ c of Balsamic Vinegar
  • ¼ c of Olive Oil
  • 2 T of Maple Syrup
 

Meal #4: Crunchy Green Vermont Salad

Napa Cabbage

The best thing about Vermont in the summer? Definitely all the fresh, local veggies! Using almost entirely local Vermont ingredients, this Crunchy Green Vermont Salad requires no cooking or heat prep at all! Making it a huge time-saver, energy saver, and heat preventer. What more could you ask for in a yummy, healthy salad?

Using freshly grown ingredients like snow peas, mini onions, and napa cabbage, each of these elements provides a cooling, hydrating element to the dish, while also creating a crunchy, refreshing texture to the salad overall. Serving as a particularly good source of plant based folates, this napa cabbage throws in a whopping 77 mg of calcium per 16 calorie serving! Making it a nutritionally dense but not energy dense food product. Score!

The Instructions:

  1. Roughly chop 1 head of napa cabbage, 1 cucumber into small cubes, thinly slice 1 mini onion, 1 scallion, and ½ c of snow peas.

  2. Whisk together ¼ c of olive oil, ¼ c of chimichurri sauce, ¼ c of champagne vinegar, and salt/pepper (to taste).

  3. In a large bowl combine your napa cabbage, cucumber, onion, scallion, and snow peas. Toss with dressing and serve!

 

 

 

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Head of Napa Cabbage
  • 1 Cucumber
  • ½ c of Snow Peas
  • ¼ c of Chimichurri Sauce
  • 1 Mini Onion
  • 1 Scallion

Kitchen Staples:

  • ¼ c of Olive Oil
  • ¼ c of Champagne Vinegar (can be substituted for a different kind of vinegar)
  • Salt/Pepper (to taste)
 

Meal #5: Summer Veggie Omelet

Omelet

Honestly, I’m a sucker for a good omelet. They’re versatile, they’re easy, they’re flavorful, they’re healthy. What more could you ask for in a breakfast food? This omelet in particular uses almost exclusively local Vermont ingredients making it exceptionally unique, sustainable and fresh. Here at the Intervale, we used mesclun, summer squash, and onion to compliment the local egg and cheese used in this dish, but you can feel free to use whatever local, sustainable veggies you have on hand. While this may seem like a lot of ingredients for an egg dish, that’s the great thing about omelets-- they make it easy to pack in the protein, vitamins, minerals, and flavor all into a simple package.

While we’ve definitely discussed the nutritional benefits of eggs with their protein and amino acid density, today, this omelet is primarily about the cheese. The local cheese used in this omelet takes the already fresh, delicious, and easy ingredients in this omelet to another level. Produced by Vermont’s very own Mt. Mansfield Creamery, the halfpipe cheese from our Locavore package utilizes ingredients like raw local milk and a hint of salt to create a flavorful, moist, and nutritious cheese to use for anything and everything. Along with all that deliciousness, the raw milk base for this aged cheese also serves as a great source of probiotics, and contains all 8 essential amino acids (just like eggs)!

The Instructions:

  1. Thinly slice 1 mini onion, ¼ c of summer squash, and mince 3 cloves of garlic.

  2. In an omelet pan, melt 2 T of scallion butter over a medium-low heat.

  3. Place squash, onion, and garlic into the pan and cook until caramelized/browned. Put the mesclun in the frying pan right before your other vegetables are done (the greens will wilt quickly).

  4. Whisk together 3 eggs, salt/pepper/rosemary/thyme (to taste).

  5. Pour the egg batter over the cooked/cooking vegetables and cook until the egg is gelatinized.

  6. Thinly slice 3-4 pieces of Mt. Mansfield Creamery Cheese.

  7. Place cheese slices on top of the cooked egg and lower the stove heat to a simmer. Cover until your cheese is melted.

  8. Fold in half and serve!

The ingredients:

Intervale Food Hub Ingredients:

  • 3 Eggs
  • ½ c of Mesclun
  • ¼ c of Summer Squash
  • 1 Mini Onion
  • 2 T of Scallion Butter
  • 3-4 Slices of Mt. Mansfield Creamery Cheese or cheddar cheese

Kitchen Staples:

  • Salt/Pepper/Rosemary/Thyme/Garlic Powder (to taste)
  • 3 Cloves of Garlic
 

Cucumber Mint Water

cucumber

Another quick and easy recipe? Say what!? In recent years, a major trend that has come about for organic and health conscious foodies alike has been fruit, vegetable and/or herb infused water. This cooling, refreshing, and local recipe only takes a couple minutes of prep, but still makes a huge difference in its flavorful addition to your glass of water. Along with this recipe being easy and delicious, it also provides subtle health benefits like being dense in vitamin B and anti-inflammatories! In the midst of these hot summer days, remember to stay hydrated!

The ingredients:

Intervale Food Hub Ingredients:

  • 1 Cucumber

Kitchen Staples:

  • 4-5 Cups of Water
  • 3 Mint Leaves

The Instructions:

  1. Thinly slice your cucumber.

  2. Pour 4-5 cups of water into a large pitcher or jar of your choosing.

  3. Place the sliced cucumber and 3 (or more) whole mint leaves inside.

  4. Let the cucumber-mint water mixture soak for as long as desired.

  5. Drink this yummy, simple, refreshing treat ASAP!

Summer 2017 - Week #6

joe's kitchen

Featured Producer: Joe Buley of Joe's Kitchen at Screamin' Ridge Farm

Finding inspiration from memories of his grandmother's busy kitchen and his mom's love of cooking, Joe Buley trained as a restaurant chef and managed restaurants for 20 years before moving to Vermont and starting Screamin' Ridge Farm. He now creates delicious soups, stocks, and sauces in his Montpelier kitchen using fresh, organic produce and herbs from the farm. As Joe states on his website, "our focus is on creating great-tasting, healthy food using primarily local ingredients cultivated sustainably." Find Joe's Kitchen chimichurri, a flavorful sauce made from parsley, oregano, and garlic, in your Omnivore packages this week--it's great on just about anything!

 In Our Baskets This Week... 

*Certified Organic  | ** No Spray/Ecologically Grown  |  Meet Our Producers

Vermont Vegetable Package - Single Size

  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT or River Berry Farm, Fairfax, VT
  • Napa Cabbage*  |  Diggers' Mirth Collective Farm, Burlington, VT or Pitchfork Farm, Burlington, VT
  • Mini Onions* | Intervale Community Farm, Burlington, VT
  • Cucumbers* | Jericho Settlers Farm, Jericho, VT
  • Mesclun* Pete's Greens, Craftsbury, VT

Vermont Vegetable Package

  • Zucchini/Yellow Squash*  |  Intervale Community Farm, Burlington, VT or River Berry Farm, Fairfax, VT
  • Napa Cabbage*  |  Diggers' Mirth Collective Farm, Burlington, VT or Pitchfork Farm, Burlington, VT
  • Mini Onions* | Intervale Community Farm, Burlington, VT
  • Cucumbers* | Jericho Settlers Farm, Jericho, VT
  • Mesclun* Pete's Greens, Craftsbury, VT
  • Sugar Snap Peas** | Lewis Creek Farm, Starksboro, VT

Omnivore Package

The Omnivore Package includes the Vermont Vegetables above, plus...

  • Grass-fed Beef Steak | Maple Wind Farm, Huntington, VT
  • Chimichurri |  Joe's Kitchen, Montpelier, VT
  • Halfpipe Cheese* |  Mt. Mansfield Creamery, Morrisville, VT

Localvore Package

The Localvore Package includes the Omnivore Package & Vermont Vegetables listed above, plus...

  • 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

Pasture Raised Eggs  |  Besteyfield Farm, Charlotte, VT

Cheddar Cheese  |  Shelburne Farms, Shelburne, VT

MONTHLY SUBSCRIPTIONS

If the items below are part of your subscription, they will be delivered, frozen, in a silver thermal bag, along with your basket.

Grass Fed Ground Beef  |  Health Hero Farm, South Hero, VT and Maple Wind Farm, Huntington, VT

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

Pasture Raised Sausage  |  Montreal & Andouille  |  Maple Wind Farm, Huntington, VT

Bean Burgers*  |  Black Bean and Maple Chipotle |  Vermont Bean Crafters, Waitsfield, VT

Tortillas & Beans *  |  White Corn Tortillas and Black Beans All Souls Tortilleria, Warren, VT  and Vermont Bean Crafters, Waitsfield, VT

Wild Alaskan 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: Mesclun and mini onions. Mini onions are a great thing to throw on the grill, as are zucchini/squash and even napa cabbage wedges!

Storage Tip: Store greens with a paper towel in the bag to absorb excess moisture and prevent rotting, and soak in cold water to refresh if the leaves start to wilt before you're able to use them.

Chimichurri and steak is a classic combination, but try this link for 20 other ways to use chimichurri.

Localvore and Omnivore Package Recipes

Vermont Vegetable Recipes