Pack List - Week of 1-16-23

Produce Packages, Week of 1/16/23

  • Pea Shoots from 1000 Stone Farm in Brookfield, VT. These tasty tendrils are super delicious and should be eaten within 3 days. Store them in the mildest part of your fridge.
  • Koginut Squash from Bone Mountain Farm in Bolton, VT. One of our favorite winter squashes - 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. 
  • Sweet Potatoes from Burnt Rock Farm in Huntington, VT. Store sweet potatoes in a cool, dry, and well-ventilated area. Root cellars, cool pantries, or a basket on your countertop all work well! Enjoy within a month. Certified Organic. 
  • Red Onions from Intervale Community Farm in Burlington, 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. 
  • Red Beets from Pitchfork Farm, just down the road in the Intervale. Store beets in your fridge’s crisper drawer. Beets keep for weeks or months when properly stored. Keeping your crisper drawer clean helps maintain a conducive storage environment, and you can refresh beets, carrots & other root veggies with a quick bath in cold water every now and then. Certified Organic. 
  • Baby Rainbow Carrots (Variety Package Only) from Jericho Settlers Farm in Jericho, VT. Store them in your crisper drawer, eat often! Kept cold and at the proper humidity, carrots will last for months in your fridge. If you’ve got some older carrots in your fridge that are looking a bit sad, a quick rinse and soak in cold water can revive them. Certified Organic.


Recipe Recommendations:

  • Beet muffins are seriously DELICIOUS and take no time to whip up. They are also good for you! (Because, beets!) You can go the savory direction and blitz pureed beets into your hummus, turning it a seriously bright pink and adding a sultry savory flavor. Recipe here.
  • If you're not sure what to do with your squash, we have OPTIONS. Koginuts are pretty sweet, so they are best in sweeter recipes and you can go easy on the sugar. We recommend adding to cornbread, muffins, pie, or pancakes!
  • Pickled Red Onions! A quick kitchen project that will reward you with a ready-to-go condiment to liven up your lunches. Full recipe here.
  • Warm up with some Sweet Potato Chili! A great meal that’ll leave you feeling warm and nourished. I like to set it up in a slow cooker while I attend to the needs of the day. Consider doubling the batch – chili often improves after having time to rest.