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Pack List - Week of 1-2-2023

Produce Package, Week of 1/2/22 

  • Sweet Potatoes from Laughing Child Farm in Pawlet, 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. 
  • Cortland Apples from Champlain Orchards in Shoreham, VT. Sweet & crisp, these store best when kept cool, keep them in your fridge! Apples, like pears, also produce ethylene, so keep them separate from any tender greens. Eco-apple Certified. 
  • Daikon Radishes from Intervale Community Farm. Daikons will stay crispy if kept in your fridge's crisper drawer. Eat within a few weeks. They're great grated and cooked up, eaten raw, or fermented in kimchi.
  • Green Cabbage from Intervale Community Farm. Store cabbage tightly wrapped in your fridge’s crisper drawer. Properly stored, cabbage stays fresh for weeks, if not months. If the outer leaves begin to show signs of age, you can often peel them back to reveal a more wholesome interior. Certified Organic. 
  • Mushrooms (Variety Package Only) from 1000 Stone Farm in Brookfield, VT. These are super fresh and should be eaten within 3 days of receiving, lest they dry out. If they do dry up a bit, just rehydrate in a bit of stock and enjoy.

 

Recipe Recommendations:

  • Pickled Red Onions! A quick kitchen project that will reward you with a ready-to-go condiment to liven up your lunches. Full recipe at https://www.intervalefoodhub.com/recipe/quick-pickled-red-onions 
  • 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!