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Produce Package Contents, Week of 9/19/2022
We hope you’re enjoying this cooler weather! Only one more week until the Autumnal Equinox – meaning one more week of summer! We are in that liminal period where summer veggies and fall produce share a seat at the dinner table. This week’s pack list is a good one, take a peak!

Produce Package, Week of 9/19/22: 

  • Mesclun Mix 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. 
  • Pac Choi from Diggers Mirth Collective Farm in Burlington, VT. Store pac choi wrapped tightly in your crisper drawer, away from ripening fruits. A bit heartier than some greens, they should still be handled with care to avoid bruisng or wilting. Best enjoyed in 2-5 days. Certified Organic. 
  • Mixed Roasting Peppers from Bone Mountain Farm in Bolton, VT. A mix of Carmens (a classic Italian variety, very sweet & mild), Karlas (sweet with very mild heat, red/orange in color), & Oranos (vividly orange & saccharin sweet.) Store peppers bagged in one's vegetable crisper drawer, ideally a bag with holes for air circulation. Properly stored, peppers can stay fresh for 1-2 weeks. Certified Organic. 
  • Habanada Peppers from Pitchfork Farm in Burlington, VT. These are a fun one! Similar in appearance to habañero, and with all of the fruity/floral fragrance, but with none of the heat (registering a zero on the Scoville scale.) Store peppers bagged in one's vegetable crisper drawer, ideally a bag with holes for air circulation. Properly stored, peppers can stay fresh for 1-2 weeks. Certified Organic. 
  • Sweet Corn (Variety Produce Package Only) from River Berry Farm in Fairfax, VT. Sweet Corn is best (and at its sweetest!) enjoyed right away, though can store in your crisper drawer for weeks. Corn aslo freezes well – simply cut the kernels from the cob & throw in a freezer bag for future enjoyment. Certified Organic. 
  • Fresh Ginger from Last Resort Farm in Monkton, VT. Locally grown ginger! Store fresh ginger in its original packing, uncut. Once cut or peeled, ginger is sensitive to moisture & oxygen – it can keep about two months uncut in your fridge, or well up to a year in your freezer. Certified Organic. 
  • Bunched Carrots from Pitchfork Farm in Burlington, VT. Top bunched carrots & store in your crisper drawer, wrapped in a perforated produce bag. (Save those tops for soup stock! I like to freezer my appropriate veggie scraps for future stock boiling. (Onion skins, garlic, carrot trimmings, etc, just avoid bitter or cruciferous vegetables.) Certified Organic. 

Recipe Recommendations: 

  • Roasted Red Peppers - I've mentioned it before, but these really are one of my favorites. Fire up the grill or (set your oven to 450F), and cook peppers whole, turning occasionally, until blackened & blistered. After cooking, throw all the peppers together into a mixing bowl and cover, allowing them to continue steaming & loosen the skins. Peel & seed peppers (It’s a bit messy, but trust us, it’s worth the effort.) Roasted red peppers can be used in any recipe calling for the canned variety – ajvar or muhammara are two of my favorites – or served in a bit of olive oil & salt as an antipasto salad. 
  • Ginger! This cool weather has me thinking of a hot, nourishing bowl of ramen. Slice & simmer ginger & shiitakes in your favorite broth for 20-30 minutes. Strain & discard. Just before serving, stir in a spoonful or two of miso. Add braised pac choi, tofu or tempeh (baked or fried), and cooked ramen noodles. (Instant, fresh, or homemade! All are welcome here. Send us an e-mail if you wanna talk fresh homemade ramen!) 
  • Honey-glazed carrots – cut carrots into manageable pieces – little ones may be left whole, but for most you’ll want to halve & cut into 2” pieces. In a large saucepan, cover carrots with 1-2 cups of water or stock & 1-2 tablespoons of oil, and gently simmer until the liquid has evaporated & the carrots are tender. Continue to cook, stirring often, until the carrots begin to brown. Add a tablespoon of honey or maple, as well as another tablespoon or two of water or broth. Continue to cook another few minutes, stirring well & scraping the bottom of the pan with a wooden spoon, until the carrots have a nice glaze. Add S&P and chopped cilantro, or your favorite fresh herb.