Pack List - Week of 10/17/2022
Next Week is Vermont Chicory Week! We will be celebrating our favorite bitter greens, and we’ve brought on some radicchio varieties so you can too! Check out their website for local happenings, recipe sharing, and follow along on their Instagram Page!

Produce Package, Week of 10/17/22: 

  • Chicory! – We’ve got two varieties of radicchio in from Tamarack Hollow Farm in Barre, VT: Treviso and Sugarloaf (one in reach package, luck of the draw!) Radicchio stores well for weeks when wrapped & in your crisper drawer. If the outer leaves begin to wilt over time, you can peel them back to reveal a more wholesome interior. Certified Organic. 
  • Winesap Apples from Scott Farm Orchard in Dummerston, VT. Crisp, juicy, balanced sweetness & acidity - a great fresh-eating apple – and equally well suited for pies, applesauce, and cider. Store in your crisper drawer, away from tender greens and other vegetables. Eco-apple certified. 
  • Honeynut Squash 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. 
  • 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. 
  • 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. 
  • Hakurei Turnips (Variety Produce Package Only) from Honey Field Farm in Norwich, VT. We love Hakurei Turnips! Keep refrigerated in its original packaging and enjoy within the week. Both the turnips and the greens are edible & delicious. The greens are good for about 5-7 days, and the turnips stay fresh for a couple weeks. Certified Organic. 

    Recipe Recommendations: 

    • Radicchio! – Although it may look like a head lettuce, radicchio belongs to the chicory family. Prized for its distinctive bitterness, radicchio is tasty both raw and cooked. I like to chop one up along with an equal-to-greater portion of romaine for use in Ceasar salads. Cooking radicchio can help to tone down the bitterness. Par-boil it for a few minutes, before finishing on the grill & seasoning with olive oil, S&P, and lemon juice. My favorite way to enjoy radicchio is to cut it quite fine, and sauté with garlic and chili flakes until wilted and cooked through. I’ll then add a generous amount of chevre, fresh ricotta, or blue cheese. Spoon in the starchy water from cooked pasta, a few tablespoons at a time & stir vigorously, until a creamy sauce forms. Enjoy with pasta! I like a heartier short pasta, like rigatoni, penne or the like, but a thick-cut long pasta like bucatini play nice as well. 
    • We have some great squash recipes posted on our recipes page! If you’re thoroughly inspired by radicchio week and dipping heavily into Italian cuisine, we recommend the Honeynut Squash Ravioli with Brown Butter. 
    • Winesap apples are so good! Great as a snack (on their own or paired with honey or cheddar.) I’ll be adding peeled & diced apple to an Autumnal salad along with chopped radicchio & shaved fennel. Toss it all in a caesar-type dressing & add plenty of parmesan. Of course, pie is always encouraged.