Pack List - Week of 2/20/23
Produce Package, Week of 2.20.23

  • Koginut Squash from Intervale Community Farm in Burlington, VT. 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.
  • Gold Ball & Scarlet Turnips from Bear Roots Farm in Williamstown, VT and Honey Field Farm in Norwich, VT. Keep them wrapped tightly, and as cold as possible without freezing. Properly stored, turnips can keep for weeks or even months. Certified Organic. 
  • Rainbow Carrots from River Berry Farm in Fairfax, 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.
  • Adirondack Red Potatoes from Burnt Rock Farm in Huntington, VT. Store 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. 
  • Asian Pears from Champlain Orchards in Shoreham, VT. These keep very well in the fridge. Pears produce ethylene, so keep them separate from any tender greens. Eco-apple Certified. 
  • Red Onions (Variety Only) from Pete's Greens in Craftsbury, VT. Store in a cool, dark pantry; or in a bowl on your countertop. Keep separate from potatoes and out of the sun. Certified Organic.

Recipe Recommendations:

  • 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!
  • Rotmos, anyone? Rotmos, or “root mash” is a simple & nutritious dish of Swedish origin, incorporating turnip, carrots, and potatoes. Wash and prepare one pound of potatoes; and two pounds total of turnip & carrot. Peel the veggies and cut into even-sized pieces. Place the turnip, and carrot in a medium saucepan and lightly cover with well-salted water (you can substitute chicken or veggie stock here for a flavor boost!) Bring the pot to a boil, then reduce to a simmer and cook for 20-30 minutes. Add your potatoes and cook until tender, about 10-15 minutes. Strain & purée the mixture until smooth, and season with S&P and a dollop of butter. A good dish for the slow cooker if you’re pressed for time! 
  • Honey-glazed carrots – cut carrots into manageable pieces – little ones may be left whole, but for most you’ll want to halve & cut into 2” pieces. In a large saucepan, cover carrots with 1-2 cups of water or stock & 1-2 tablespoons of oil, and gently simmer until the liquid has evaporated & the carrots are tender. Continue to cook, stirring often, until the carrots begin to brown. Add a tablespoon of honey or maple, as well as another tablespoon or two of water or broth. Continue to cook another few minutes, stirring well & scraping the bottom of the pan with a wooden spoon, until the carrots have a nice glaze. Add S&P and chopped cilantro, or your favorite fresh herb.