Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Salmon Burgers with Red Cabbage Slaw and Sriracha Mayo

salmon burger

From Deborah Murphy for Food & Nutrition; photo by Jason Little; adjustments made for Intervale Food Hub members

Purple Cabbage Slaw

  • 1½ cups purple cabbage, thinly sliced or shredded
  • 1½ tablespoons (20 milliliters) apple cider vinegar
  • 1½ tablespoons (20 milliliters) canola oil
  • ¼ teaspoon granulated white sugar
  • ¼ teaspoon (1 milliliter) toasted sesame oil
  • ¼ teaspoon ground black pepper

Salmon Burgers

  • 1 pound fresh salmon, skin and bones removed
  • 2 teaspoons fresh ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1 tablespoon (15 milliliters) reduced-sodium soy sauce
  • ½ tablespoon (7 milliliters) Sriracha Sauce
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • ½ cup panko bread crumbs
  • 1 tablespoon (15 milliliters) canola oil

Sriracha Mayo

  • 1½ tablespoons mayonnaise
  • ½ tablespoon (7 milliliters) Sriracha sauce
  • 4 whole-grain hamburger buns


  1. To make slaw, thinly slice cabbage and place in a large bowl. In a separate small bowl, stir together apple cider vinegar, canola oil, sugar, sesame oil and black pepper. Pour vinegar mixture over cabbage and stir well with a wooden spoon. Cover bowl with plastic wrap and store in the refrigerator until ready to serve.
  2. To make salmon burgers, place salmon, ginger, garlic, soy sauce, Sriracha sauce, green onion and black pepper into the bowl of a food processor. Pulse 10 to 12 times, until salmon is well chopped and begins to form a dough.
  3. Transfer salmon mixture to a large bowl and stir in egg and panko bread crumbs. Line a plate with parchment paper. Using your hands, make 4 salmon patties and place each on the parchment-lined plate.
  4. In a 12-inch cast iron skillet, heat canola oil for 1 minute over medium heat. Arrange the 4 patties on the skillet so they are not touching.
  5. Cook over medium heat for approximately 5 minutes; flip and cook an additional 4 to 5 minutes on the other side. Use a cooking thermometer to ensure the internal temperature of each patty is at least 145°F (63°C), and transfer to a clean plate.
  6. To make Sriracha mayo, stir mayonnaise and Sriracha sauce together in a small bowl.
  7. To assemble the burgers, place a salmon patty on the bottom half of each bun. Top each patty with ½ tablespoon Sriracha mayo and ⅓ cup slaw. Top with the other half of the hamburger bun. Serves 4.

Ginger Lime Cucumber Salad

Ginger lime cucumber salad

From Lindsay for FunnyLove; adjustments made for Intervale Food Hub members


  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 1 clove garlic
  • ¼ inch fresh ginger
  • 1 teaspoon sesame oil
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 2 medium cucumbers, chopped
  • 1 hot red pepper, thinly sliced
  • 1 scallion, sliced


Whisk together the soy sauce, sugar, sesame oil, olive oil, and lime juice. Grate the garlic and ginger directly into the dressing.

Add the veggies to a large bowl, and toss with all of the dressing. Let sit for 15 minutes or so before serving, or keep in the fridge for several hours. Enjoy!

Blueberry Basil Crisp

blueberry basil crisp

From Catherine Clark for Bijoux and Bits; adjustments made for Intervale Food Hub members


Fruit mixture:

  • 1 pint of blueberries
  • 6-8 fresh basil leaves, torn
  • 1 1/2 Tbsp granulated sugar or sugar substitute
  • 1 Tbsp all-purpose flour
  • 1/4 tsp salt

Crisp topping:

  • 1 tsp lemon juice
  • 1 cup whole rolled oats (other oats work, just avoid instant)
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 6 tablespoons softened butter
  • Optional: lemon curd, warmed for topping
  • Optional: ice cream for serving


  1. Preheat oven to 375 F.
  2. In a 9x9 baking dish, mix blueberries and basil with sugar, flour, salt, and lemon juice. Toss and set aside.
  3. In a large bowl, mix together oats, brown sugar, flour, cinnamon, and salt.
  4. Wet your fingers with water, and combine the softened butter with the oat mixture until it's evenly distributed.
  5. Cover the blueberries with the oat mixture and bake for 27-30 minutes, until crisp topping is golden and fruit is bubbling.
  6. Right before the crisp is done, warm the lemon curd in a microwave on medium for about 15 seconds until it thins slightly.
  7. Serve the crisp warm with ice cream and drizzle with warm lemon curd to serve.

Raw Carrot Noodles with Ginger-Lime Peanut Dressing

carrot noodles with peanut dressing

From Julia for The Roasted Root; adjustments made for Intervale Food Hub members


For the Carrot Pasta:

  • 5 large carrots peeled and spiraled into noodles or grated on a box grater
  • 1/3 cup roasted cashews
  • 2 tablespoons fresh cilantro finely chopped

For the Ginger-Lime Peanut Sauce:

  • 2 tablespoons unsalted unsweetened creamy peanut butter
  • 4 tablespoons coconut milk
  • 2 tablespoons liquid aminos or low sodium soy sauce
  • Pinch cayenne pepper
  • 2 cloves large garlic finely chopped
  • 1 tablespoon fresh ginger peeled and grated
  • 1 tablespoon lime juice
  • Kosher salt to taste


To Prepare the Ginger-Lime Peanut Sauce:

  1. Combine all ingredients in a small bowl and mix together until smooth and creamy.

To Prepare the Carrot Pasta:

  1. Wash carrots well, peel them, and pat them dry.

  2. Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.

  3. Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part).

  4. Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

Grilled Red Cabbage Wedges with Mustard Sauce

red cabbage wedges with mustard sauce

From Vicky Cassidy for Things I Made Today; adjustments made for Intervale Food Hub members


For the sauce:

  • ¼ cup olive oil
  • 2 tablespoons whole grain mustard
  • 1 tablespoon honey (or try maple syrup!)
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon salt

For the cabbage:

  • 1 small head of red cabbage, halved, then each half cut into 4 wedges, each with a piece of the core intact
  • Olive oil
  • Kosher salt
  • Fresh oregano or basil, as garnish


  1. In a medium sized bowl, whisk together olive oil, mustard, honey, vinegar, and salt. Set aside.
  2. Place cabbage wedges on a baking dish and drizzle with olive oil and salt. Flip and repeat the same on other side.
  3. Heat grill to high heat. Place cabbage wedges onto grill and cook, flipping occasionally, until cabbage is slightly charred and core is tender, about 10-15 minutes.
  4. Remove cabbage from grill and drizzle with sauce and oregano. Serve immediately.

Classic Caprese Salad

caprese salad

Recipe and photo from J. Kenji López-Alt for Serious Eats; adjustments made for Intervale Food Hub members


  • 1 1/2 pounds (675g)  ripe tomatoes, mixed sizes, at room temperature
  • 8 to 12 ounces (225 to 340g) fresh mozzarella cheese, torn into bite-size chunks
  • Extra-virgin olive oil
  • Coarse sea salt, such as Maldon or fleur de sel
  • Coarsely ground fresh black pepper
  • 6 to 8 fresh basil leaves


  1. Cut tomatoes into an assortment of slices and chunks and spread over a large plate in a single, slightly overlapping layer. Tuck chunks of mozzarella into the tomato pieces. Drizzle generously with extra-virgin olive oil. Sprinkle with coarse sea salt and black pepper. Tear basil leaves into small pieces with your fingertips and spread them on top. Serve immediately.

Garlic Green Beans

garlic green beans

From Southern Living/MyRecipes; photo by Jim Franco; adjustments made for Intervale Food Hub members


  • 3 pounds green beans, trimmed
  • 3 large garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

How to Make It

Step 1

Cook beans in boiling salted water to cover 5 minutes or just until tender. Drain well.

Step 2

Cook half of garlic in 1 Tbsp. hot oil in a Dutch oven over medium heat 1 minute or until golden. Add half of beans, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring constantly, 3 minutes. Transfer to a serving dish. Repeat procedure with remaining garlic, oil, beans, salt, and pepper.

"Best Ever" Onion Rings

onion rings

From The National Onion Association; adjustments made for Intervale Fod Hub members


3 large onions (about 9 to 11 ounces each), peeled and trimmed
1 cup flour
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup nonalcoholic or regular beer
Vegetable oil


Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.

Baked version: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 tablespoon oil in large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes, or until crisp.

Deep-fried version: Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.

Variation: Add 2 teaspoons each of dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.

Ginger Blueberry Oatmeal Muffins

ginger blueberry oatmeal muffins

From Joanne for Inspired Taste; adjustments made for Intervale Food Hub members


  • 3/4 cup (65 grams) rolled oats
  • 1 cup (130 grams) all-purpose flour
  • 2 tablespoons (20 grams) sesame seeds, optional
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (80 ml) neutral oil like grape seed, canola or a light olive oil
  • 1 large egg
  • 2 teaspoons finely grated fresh ginger
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup (180 ml) milk; dairy and non-dairy both work
  • 8 ounces fresh or frozen blueberries (about 1 cup)

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk; dairy and non-dairy both work
  • 1/4 teaspoon vanilla extract


Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.

Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.

Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.

Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.

While the muffins are still slightly warm — after about 10 minutes of cooling — you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.

In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides — some of the glaze will drip all the way through the rack and onto the paper towels.

Bow Tie Pasta with Italian Sausage and Tomatoes

bow tie pasta with tomatoes and sausage

From Linda Caroline for; adjustments made for Intervale Food Hub members


  • 1 (12 ounce) package bow tie pasta
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage, casings removed and crumbled
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 2 pounds fresh tomatoes, coarsely chopped, or 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
  • 1 to 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons minced fresh parsley


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion, garlic and fresh tomatoes, and cook until onion is tender and tomatoes just begin to soften. Stir in cream and salt (if using canned tomatoes instead of fresh, add them at this stage). Simmer until mixture thickens, 8 to 10 minutes.
  3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.


Spinach and Quinoa Stuffed Tomatoes

quinoa and spinach stuffed tomatoes

From Katerina Petrovska for Diethood; adjustments made for Intervale Food Hub members


  • 8 medium ripe tomatoes
  • salt , to taste
  • 2 cups water
  • 1 cup quinoa
  • 2 teaspoons olive oil
  • 6 cups fresh spinach
  • 3 cloves of garlic , minced
  • 1 teaspoon chopped fresh parsley
  • salt , to taste
  • freshly ground pepper , to taste
  • Parmesan cheese
  • shredded mozzarella cheese


  1. Preheat oven to 375.

  2. Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet. Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet. Set aside.

  3. Place water and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.

  4. Heat oil in a frying pan and add spinach. Season with salt and pepper, and cook until just wilted. Mix in the garlic and parsley, cook for a minute longer, and remove from stove.

  5. Add cooked quinoa to spinach; mix well. Taste for salt and pepper, then evenly divide the filling among the tomatoes.

  6. Cover with foil and bake for 20 minutes.

  7. Remove foil, sprinkle tops with Parmesan cheese and mozzarella cheese. Bake for an additional 5 minutes, or until cheese is melted.

  8. Serve.

Spinach and Tomato Pasta with Feta

spinach tomato feta pasta

From Susie Ott for Health; photo by Yunhee Kim; adjustments made for Intervale Food Hub members


  • 12 ounces uncooked whole-wheat penne (or other small shaped pasta)
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups chopped tomatoes, pear or cherry tomatoes (about 1/2 pound), or 1/2 (14.5-ounce) can diced tomatoes, drained
  • 3/4 cup chicken broth
  • 1 (6-ounce) package fresh baby spinach or arugula leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese


  1. Cook pasta according to package directions.

  2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.

  3. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.

Blueberry Spinach Smoothie

blueberry spinach smoothie

From Kristine for Kristine's Kitchen; adjustments made for Intervale Food Hub members

  • 3 tablespoons old-fashioned oats
  • 1 cup fresh spinach
  • 1 cup frozen blueberries
  • ½ cup plain Greek yogurt
  • ¾ cup milk (whichever type you prefer)
  • ⅛ teaspoon cinnamon (optional)


  1. Place oats in a blender and blend for about 30 seconds until finely chopped. Add the remaining ingredients and blend until smooth, 1-2 minutes total. Serve immediately.

Sauerkraut Pancakes

sauerkraut pancakes

From Martyna Angell for Wholesome Cook; adjustments made for Intervale Food Hub members


250g sauerkraut

1 cup milk

1 cup all purpose flour

1 large egg

pepper or smoked paprika to taste

oil for frying


Mix together all ingredients. Spoon mixture into a lightly oiled fry pan and cook on both sides, until golden brown. Makes about 12 pancakes.

Zucchini "Noodles" with Spinach

zucchini spinach noodles

From Maria and Josh for Two Peas & Their Pod; adjustments made for Intervale Food Hub members.


  • 3 medium zucchini
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups packed spinach
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste


  1. Spiralize the zucchini and set aside. (If you don't have a spiralizer, cut into thin noodle lengths with a sharp knife).
  2. Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook for 1-2 minutes. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes.  Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the Parmesan cheese. Season with salt and freshly ground black pepper, to taste.
  3. Remove from heat and serve.

Zucchini and Tomato Bake

zucchini tomato bake

From Rian Handler for Delish; photo by Ethan Calabrese; adjustments made for Intervale Food Hub members


  • 1 lb. zucchini (about 3 medium), chopped
  • 1 pt. cherry tomatoes, preferably multi-colored, halved
  • 2 cloves garlic, minced
  • Extra-virgin olive oil, for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 1/3 c. freshly grated Parmesan
  • 2 tbsp. torn basil, for garnish


  1. Preheat oven to 350°.
  2. In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat.
  3. Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes.
  4. Garnish with basil and serve.


Blueberry Mojito Mocktail

blueberry mojito mocktail

From Meagan Wied at A Zesty Bite; adjustments made for Intervale Food Hub members


  • 1/4 cup blueberries
  • 1 tablespoon sugar
  • 3 mint leaves (or try basil for a different flavor combo!)
  • 1 lime wedge
  • crushed ice
  • ginger ale


In a large cup add blueberries, sugar, mint leaves and lime wedge.  Muddle the ingredients and discard the lime wedge.

Pour into a separate cup and top with crushed ice and ginger ale.

Optional: Serve with lime slices.

Garlic Parmesan Spaghetti

garlic parmesan spaghetti

From Chungah Rhee at Damn Delicious; adjustments made for Intervale Food Hub members


  • 8 ounces spaghetti
  • 10 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes, optional
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.
  3. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.
  4. Serve immediately, garnished with parsley, if desired.

Romaine Salad with Oranges, Olives, and Fennel Vinagrette


From Marian Cooper Cairns for Country Living; photo by Brian Woodcock; adjustments made for Intervale Food Hub members


  • 5 tbsp. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 2 tsp. fennel seeds, toasted and crushed
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts, cut lengthwise into quarters (or 1 head red leaf lettuce, torn into pieces)
  • 2 Persian cucumbers, sliced
  • 2 navel or Cara Cara oranges, segmented
  • 1/2 c. kalamata olives, torn or cut in half
  • optional: 1 fennel bulb, trimmed and thinly sliced


  1. Combine oil, vinegar, fennel seeds, and mustard in a small jar with a tight-fitting lid. Season with salt and pepper. Shake to combine.
  2. Arrange romaine in a 13-by-9-inch dish. Top with cucumbers, oranges, optional sliced fennel, and olives. Cover and chill up to 1 day. Just before serving, drizzle with vinaigrette. Season with salt and pepper.

Baked Tandoori Chicken Wings with Yogurt Sauce

tandoori chicken wings

From Ingrid at The Cozy Apron; adjustments made for Intervale Food Hub members


• 1 – 1 ½ pounds chicken drumettes and/or wings
• Salt
• Black pepper
• 1 ½ teaspoons paprika (not hot)
• 1 teaspoon, heaping, garam masala
• ½ teaspoon turmeric
• ¼ teaspoon ground coriander
• ½ teaspoon ground cumin
• Pinch or two cayenne pepper
• ½ cup full-fat plain yogurt
• 2 teaspoons lemon juice
• 3 cloves garlic, pressed through garlic press
• ½ teaspoon freshly grated ginger
• Dash or two (or more!!) Sriracha, depending on your desired level of spiciness
• Cilantro leaves, for garnish
• Cool Minted Yogurt Dipping Sauce (recipe below)


-To a large bowl, add the chicken drumettes/wings, and pat them dry with a paper towel.

-Add to them ½ teaspoon of the salt, ¼ teaspoon of the black pepper, the paprika, garam masala, turmeric, coriander, cumin, and cayenne, and using your hands, mix/rub the spices into the chicken; set aside for a moment.

-In a small bowl, combine the yogurt, lemon juice, garlic, ginger, and sriracha, and mix to blend; pour this mixture over the chicken, rubbing it into the chicken, and allow it to marinate for at least 2 hours, up to overnight.

-When ready to bake, preheat your oven to 450°; line a baking sheet with foil, and place a wire rack over the baking sheet.

-Remove the chicken from the yogurt marinade, and allow the excess to drip off; place the wings onto the wire rack, and bake in the oven for about 25 minutes, until slightly charred and crisp.

-Serve garnished with a some cilantro leaves, and the Cool Minted Yogurt Dipping Sauce on the side.

Cool Minted Yogurt Dipping Sauce Ingredients:

• 1 cup full-fat yogurt
• 2 small cloves garlic, pressed through garlic press
• ¼ teaspoon lemon zest
• ½ teaspoon lemon juice
• 1 tablespoon, heaping, chopped fresh mint
• Salt


-Add all of the ingredients up to and including the mint to a small bowl, and add in a couple of good pinches or salt (however much you desire for flavor); mix with a fork, and use immediately, or keep covered and in the fridge until ready to use.