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Produce Package Contents, Week of 9/26/2022
Thursday is the Autumnal Equinox, marking the official end of summer. The warm weather and the daylight are in decline, though we’ve still got some fresh tomatoes for you! Next week’s pack list is appropriately Autumnal, we hope you enjoy: 

Produce Package, Week of 9/26/22: 

  • 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. 
  • Collard Greens from Diggers' Mirth Collective Farm in Burlington, VT. Store collards in the coldest part of your fridge, away from excess moisture or fruits like apples and pears. If it 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. 
  • Cortland Apples from Champlain Orchards in Shoreham, VT. Introduced in 1915 and named for Cortland County, New York, Cortlands are a bright red fruit with swee-tart flavor. Soft like a McIntosh, though better suited for baking than the aforementioned apple. Apples store best when kept cool, keep them in your fridge! Apples also produce ethylene, so keep them separate from any tender greens. Eco-apple Certified. 
  • Delicata Squash from Burnt Rock Farm in Huntington, 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. Certified Organic. 
  • Red 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.) Certified Organic. 
  • Honeynut Squash (Variety Produce Package Only) from Last Resort Farm in Monkton, VT. A smaller, cuter, and sweeter cousin of butternut squash! 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! Certified Organic. 
  • Purple Bell Peppers (Variety Produce Package Only) from Honey Field Farm in Norwich, VT. 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.
     

Recipe Recommendations: 

  • Fresh Collard Greens are a favorite! Wash & stem collards, rough chop into pieces. Heat vegetable oil in a pan & sauté onions & garlic until tender. Add a quart of chicken or veggie stock (optional: add some smoked kielbasa), bring to a boil. Add your greens, reduce heat, and gently simmer until tender 30-45 minutes. Season with S&P and a good splash of vinegar. 
  • 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. 
  • Cool weather means it’s soup season! Sweater Weather! Those honeynut squash are a great choice for Coconut Squash Soup (See embedded link for recipe!) Warm & nourishing, let’s welcome Autumn with some seasonal eating.