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Pack List - Week of 10/24/2022

Next Week's pack list is a good one! Real Harvest Season Vibes. Heirloom squash - crisp, vinaceous Winesap apples from the inimitable Scott Farm Orchard - purple potatoes, & much more!  

Produce Package, Week of 10/24/22: 

  • 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. 
  • 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. 
  • Thelma Sanders Squash from Bone Mountain Farm in Bolton, VT. Described as “better than a sweet potato”, this heirloom squash is light in color, with a sweet, creamy, chestnut flavor. 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! This variety is suitable for storage, and can last for months in proper conditions. Certified Organic. 
  • Sweet Banana Peppers from Honey Field Farm in Norwich, VT. Perfect for Pickling! 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. 
  • Orange Carrots from Intervale Community Farm in Burlington, VT. Store them in your crisper drawer, eat often! 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. Properly stored, carrots can last for months. Certified Organic. 
  • Purple Fingerling Potatoes from Last Resort Farm in Monkton, VT. Potatoes are best stored in a cool, dark pantry with plenty of ventilation. They can be stored for months if your pantry is nice and cool, or best eaten within two weeks if at room temperature. Certified Organic. 
  • Fresh Ginger (Variety Produce Package Only) 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. 

 Recipe Recommendations: 

  • Ok – we’ve got to talk about this squash! Thelma Sanders was a home gardener who selected and saved the seeds that ultimately resulted in this variety. Seeds were shared with friends & neighbors, then the Seed Savers Exchange, and next week we’ve got a harvest from our friends at Bone Mountain Farm! They’re a beautiful squash, suitable for winter storage, and described as being sweet, nutty, & flavorful when cooked. They’re practically pleading to be paired with fresh ginger (some turmeric too!) - I’m thinking a warm & nourishing squash soup. Whip up some Tortellini al Brodo if you’re looking to impress, though I’d wager serving this squash mashed with butter is plentifully pleasing. 
  • Banana Peppers! I love pickled peppers. I’ll be making quick-pickled banana peppers for snacks salads & sandwiches. There are more in the shop if you’re looking to scale up your batch! Basic recipe for quick-pickling below – feel free to get creative with your spices! 
     
    INGREDIENTS 
    • 1/2 pound of banana peppers 
    • 1/2 cup distilled white vinegar 
    • 1/2 cup water 
    • 1 teaspoon kosher salt/pickling salt 
    • 1 teaspoon sugar 
    • 2 cloves garlic, peeled 
    • 1/2 teaspoon peppercorns, lightly crushed 
    • Wash the peppers well. You can pickle them whole, or slice them into rings – it's a matter of preference! Either way, place them in a clean canning jar. 
    • In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the peppers. There should be enough brine to cover all the peppers – you can double the brine recipe if necessary. 
    • Let cool to room temperature, then cover and refrigerate. 
  • 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.