Hope y’all are enjoying the frosty mornings! Proper November weather has arrived, if a bit late. We’re staying cozy with plenty of tea & roast veggies, hope y’all are finding your own ways to do the same.
Produce Package, Week of 11/14/22:
- Cilantro from Diggers’ Mirth Collective Farm in Burlington, VT. Gently shake any excess moisture from cilantro, then store stem-down in a mason jar with about an inch of water. Loosely cover with a plastic bag and refresh the water every few days. Best enjoyed in 3-5 days. Certified Organic.
- Spinach from Trillium Hill Farm in Hinesburg, VT. This should be stored in its container in the fridge. If you're hoping to keep spinach super fresh, open the bag and let it breathe a bit. Spinach releases ethylene, a natural ripening hormone. Letting it breathe helps to prevent wilt! Enjoy within the week. Certified Organic.
- Bunched Radishes from Pitchfork Farm in Burlington, VT. Keep refrigerated and enjoy within the week. Both the radishes and the greens are edible & delicious. The greens are good for about 3-5 days, and the roots stay fresh for a couple weeks. Certified Organic.
- Scarlet Turnips from Honey Field Farm in Norwich, VT. Sweet, crisp turnips with beautiful magenta skin. Turnips will store well for a couple weeks in your crisper drawer. Keep them wrapped tightly, and as cold as possible without freezing. Certified Organic.
- Koginut Squash from Bone Mountain Farm in Bolton, Vermont. 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.
- Yellow 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
- Winesap/ Black Oxford Apples (Variety Produce Package Only) 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.
- Embrace the cooler weather! Time to transition to winter salads. Scarlet Turnips and red radishes are great candidates for our Crunchy Root Salad. Julienne some apples, celeriac, carrots, whatever you’re in the mood for! Just keep it crunchy.
- Koginut! A squash lover’s squash, also a crowd pleaser – we're big fans. Koginuts keep well – there's no need to rush – but they’re so good they tend not to linger on the shelf. Our Stuffed Koginut Squash recipe is hearty and nourishing – sure to keep your hearts and stomach warm & cozy.
- Large Leaf Spinach from Tillium Hill is sooo good. I like it raw with just a sprinkle of olive oil & salt, sauteed with garlic & paired with eggs for breakfast, and sometimes a bit of creamed spinach as a side dish for dinner time.