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Produce Package Contents, Week of 9/12/22
Happy Harvest Moon everyone! Grab some kitchen shears & a basket, and go harvest some veggies by moonlight.

Produce Package, Week of 9/12/22: 

  • Baby Spinach from Diggers Mirth Collective Farm in Burlington, VT. Store tender greens in your crisper in your fridge, away from ethylene-producing fruits. Leaving the bag open slightly - or transferring the greens to a larger container - can allow them to breathe a bit, extending their storage time. Enjoy in 3-5 days. Certified Organic. 
  • Rainbow Cherry Tomatoes from River Berry Farm in Fairfax, VT. Store tomatoes on your countertop – if not enjoying them right away you can cover in a clean kitchen towel to keep fruit flies at bay. Tomatoes can tolerate up to three days in the fridge and be brought back to room temperature & full flavor. Prolonged refrigeration can result in a reduction of flavor & aroma. Enjoy in 3-5 days. Certified Organic. 
  • Slicer Tomatoes from Intervale Community Farm in Burlington, VT. Store slicer tomatoes on your countertop, stem side down! Enjoy in 3-5 days. Certified Organic. 
  • Curly Green Kale from Pitchfork Farm in Burlington, VT. Store kale in the coldest part of your fridge, away from excess moisture or fruits like apples and pears. If your kale begins to wilt or lose structure, you can “shock” it in cold water to revive it a bit. Best enjoyed within the week. Certified Organic. 
  • Delicata Squash (Variety Produce Package Only) from Last Resort Farm in Monkton, VT. Winter Squash stores best around 50-60 degrees Fahrenheit. A cool pantry or cellar works best – whatever you can manage, keep it out of the fridge! Delicata is a bit less hardy when compared to other storage squash, but keeps nicely for a few months if properly stored. 
  • Yellow Onions from Burnt Rock Farm in Huntington, VT. Store in a cool, dark pantry; or in a bowl on your countertop. Keep separate from potatoes and out of the sun. If you notice any sprouting, go ahead and use the green bits like scallions and the white bulb as usual, but find a new home for future onions (or use them a bit sooner) 

 
 
Recipe Recommendations: 

  • Bruschetta - Summertime is fading, let’s enjoy fresh tomatoes while they’re still around! Dice tomatoes and drizzle with olive oil, salt & pepper, some balsamic vinegar, and finely chopped parsley. Grab yourself a baguette and slice at an angle - making elongated, oval shaped pieces. Sprinkle with parmesan and lightly grill or bake in the oven (Alternate: grill and then spread with fresh farmer's cheese.) Top the bread with your diced tomatoes & enjoy! 
  • Kale, Onions, & Tomatoes all play nicely together. Sauté two or three onions & a few cloves of garlic until softened & beginning to caramelize. Add cherry tomatoes & cook until they blister, then add 3 cups of chicken stock & bring to a boil. Reduce to a simmer and add stemmed & cut kale. Cook until tender, about 15 minutes. Season with flaky salt, pepper, and cider vinegar. Serve as a side dish, an accompaniment to rice or pasta; or add cooked cranberry beans and additional broth for a hearty & filling soup. 
  • Tender delicata squash – slice once lengthwise, spoon out the seeds and discard. Brush with butter or vegetable oil & drizzle with maple syrup. Bake in the oven at 375F until soft & tender, about 45 minutes. The skins are tender enough to eat, though you may want to discard the ends.