Pack List - Week of 10/31/2022
A delightful mix of familiar and exciting items. Who says cold-weather crops are boring?! 

Produce Package, Week of 10/31/22: 

  • Cilantro from Pitchfork Farm in Burlington, VT. I’ve recently started storing cilantro in an airtight container, with great results. You can also keep them with cut ends submerged in water. No matter your storage preference, cilantro should be refrigerated and enjoyed (including the stems) within 3-5 days. Certified Organic.
  • 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. 
  • Bunched Kale from Honey Field Farm in Norwich, VT and Bread + Butter Farm in Shelburne, VT. We’ll be sending out either lacinato or winterbor kale, both of which are hardy greens that will keep for a week or slightly longer in your fridge. Store like a bouquet, with cut ends submerged in water, or strip the leaves from the stems and keep in a Tupperware or other container of your choice! Certified Organic.
  • Napa Cabbage from Pitchfork Farm in Burlington, VT. Napas will keep perfectly well on their own in the fridge, thank you very much! You’ll simply want to strip off the outer leaves before enjoying, as they’ll become papery and dry while protecting the interior. Alternatively, you can wrap in bees wrap or a bag – either is fine. Enjoy within one month. Certified Organic.
  • Anaheim Peppers (these are mild) from Honey Field Farm in Norwich, VT. 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. 
  • Onions Burnt Rock Farm in Huntington, VT. (Starter and Value baskets will contain yellow onions; the Variety will contain red onions.) 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. 
  • Brussels Sprouts (Variety Produce Package Only) from Burnt Rock Farm in Huntington, VT. Hip hip horray! Our favorite tiny cabbages! Each variety produce package will contain one stalk of brussels sprouts, which is good news for their shelf life. Brussels sprouts stay fresh for much longer when they’re kept on the stalk and snapped off just before enjoying. Keep the whole stem in the fridge. Pro tip: yes, you can eat the stalk – break it into pieces, braise it, then scoop out the softened core. It tastes like a mix between broccoli stalk and artichoke hearts! Certified Organic.

 Recipe Recommendations: 

  • Anaheim peppers are quite mild and taste like a bell pepper when enjoyed raw. Their flavor becomes much more nuanced and delicious when roasted. Throw them on the grill or under the broiler, then blend into a salsa, perfect for enchiladas. You can also stuff them with cheese (or skyr if you’re looking to impress) and roast them in the oven for a creamy, peppery meal.
  • Napa cabbage is extremely versatile, but my favorite way to use it is in kimchi. If you’ve never made kimchi before, you’re in luck! Our good friends at Pitchfork Pickle (on Pine St.) are leading a kimchi-making workshop on Wednesday, November 9th. They are fermenting professionals and we highly recommend their workshops. (Nope, this is not a paid promotion, just a great opportunity to learn.)
  • Kale is versatile, versatile, versatile and richly flavored even when cooked. This time of year, the first thing I’m inclined to make with kale is fideos, a paprika-spiced baked pasta dish. You can find recipes that use chicken and recipes that use chickpeas, but all have one thing in common: little noodles that are simmered in broth, resulting in a warming dish akin to paella. The good news is, it’s also really easy to make and packed with umami flavor.