Pack List - Week of 11/7/2022

The warmth and sunshine may have us thinking otherwise, but it is November here in the Northeast. Harvest season is winding down, time to roast some veggies and cozy up! We’ve got some cool-weather crops worthy of celebration (including a few staff favorites!) - let's have a look:

Produce Package, Week of 11/7/22: 

  • 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. 
  • Hakurei Turnips 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. 
  • Butternut Squash from Burnt Rock Farm in Huntington, VT. Winter squash like to be stored in a cool, dark space, around 50˚ F. A pantry, kitchen drawer, or cellar all work nicely. Stored properly, winter squash can keep for weeks or even months. If counter space is tight, or you’d like to extend your storage time, squash freezes well – either peeled & cubed for future roasting, or pre-cooked and puréed. 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. 
  • Celeriac! from Intervale Community Farm in Burlington, VT. Sometimes called celery root – celeriac is a distinct cultivar grown for its edible, bulbous stem. Celeriac can store for weeks or months in your fridge’s crisper drawer. Certified Organic. 
  • Cauliflower (Variety Produce Package Only) from Bear Roots Farm in Williamstown, VT. Store cauliflower wrapped tightly - keep cold and avoid excess moisture. Bruises or spots are normal for this edible flower, and can be trimmed before cooking. Certified Organic. 


Recipe Recommendations: 

  • Celeriac! A winter vegetable worthy of great praise and admiration. I love celeriac in soups, stews, roast vegetables, mixed with mashed potatoes, and as a pierogi filling. A delicious way to highlight the veggie is with these celeriac fritters: 
    -Cut or peel the exterior of celeriac, then grate into a large mixing bowl. 
    -Add grated onion, garlic, one or two dried chilis (flakes work as well!), S&P. This bit can be done in a food processor, unless you’re in the mood for a good cry. 
    -Add flour one tablespoon at a time, up to ½ a cup, until a cohesive but sticky batter is formed. 
    -Heat ¾ to 1 cup of oil (a good fry oil, such as vegetable or sunflower) in a wide pan. Heat the oil on medium high until it begins to shimmer, targeting 350-375F. 
    -Scoop ½ a cup of the celeriac mixture into the dough, gently pressing flat. Fry 5 minutes, taking care not to disturb until the bottom has set & is crispy. Using a metal spatula, flip each fritter and repeat on the other side, an additional 10 minutes. 
    -Repeat until all the mixture has been fried. Serve immediately, with a bit of skyr, yogurt, and sauerkraut. 
  • Sweet Potatoes are a real crowd pleaser, who doesn’t love them? I’ll often roast them whole in the oven - 350F for about an hour. I’ll set a pot of beans in the slow cooker, or rice – anything with minimal prep time while I’m busy with other tasks. It’s a great way to enjoy a nourishing home cooked meal midweek. If you’re feeling a little more ambitious, now is a great time to get started on Pie Season. 
  • Hakurei Turnips, also called salad turnips, are a mild and tender cousin of the purple top or Gilfeather. Both the greens and roots are delicious. The turnips are good in salads, as one common name suggest; and the greens are great as a braised green. I love the simplicity of serving them cut, boiled, with a bit of butter and flaky salt.