Share Contents for the Week of July 27

You will notice this week that there is no mesclun in your bag. You may have also noticed all of the rain. The intervale farms flooded last week and due to that greens are in tight demand. Although there will be no salad greens there will be a ton of other great seasonal veggies that we are sure that you will enjoy.

In the veggie share Zucchini, eggplant, onions and basil are from Eric at Pitchfork Farm. The Intervale Community Farm is providing carrots and Arethusa is sending over some green cabbage. You will find cukes and salad turnips from Joe Buley at Screamin' Ridge Farm. The salad turnips are delicious and tender sliced raw (maybe in a cabbage salad).

This week we are starting a Food Basket Special Maple Syrup Add-On. We are offering the chance to order 1/2 liter, 1 liter or 1/2 gallon Dragonfly Sugarworks Maple Syrup in glass bottles. The order period is from July 29-Aug 6 and the delivery is with your share on the week of August 11. Look in your bag for a flier with more info or email Mandy at mandy@intervale.org if you want to order.

More Special Add-Ons to come:
Grassfed Beef for Labor Day
Pork
Honey
Pie

Pitchfork Farm Harvests Loads of Garlic!

Molly and Eric are busy hanging garlic to cure this week - I can't get over how many heads they've harvested!















Molly Conant & Eric Seitz















Molly & Eric at work















Pitch, the spokesdog, guarding the garlic pile

Look for Molly & Eric at the Burlington Saturday Farmers' Market, and we hope you continue to enjoy the fresh greens and other produce they've been supplying the Food Basket.

Veggie Share for the week of July 21!

This week's veggie share includes mesclun and zucchini from Pitchfork Farm, fennel and green beans from Healthy City Farm, cucumber and gold bar squash from Screamin' Ridge Farm, loose beets from Digger's Mirth, loose carrots from Arethusa and an herb bunch from Sugarsnap!

Don't forget to check out our online Food Basket cookbook. It keeps growing! This week's newsletter also features a recipe for fennel. Other ideas for fennel are thinly sliced in salads, lightly sauteed with olive oil, salt and pepper and my favorite, bruschetta!

Fennel and Tomato Bruschetta

1/2 # roma or plum tomatoes
1/2 cup finely chopped fennel
1 Tbsp chopped fresh mint
1 shallot
1/2 tsp fennel seeds
Your favorite bread!
1 Tbsp plus 1 tsp olive oil
Salt and Pepper to taste.

Combine the first 5 ingredients in a bowl. Season with salt and pepper. Grill or toast bread and then lightly brush with oil. Top each bread slice with the fennel/tomato mixture. Enjoy!

Also, if you have a great recipe that you would like to share, email it over to Jennica at jennica@intervale.org and she will post it on our online cookbook!

Veggie Shares for the week of July 14!

This week's veggie share includes mesclun and arugula from Pitchfork Farm, red cabbage and zucchini from Healthy City Farm, bunched carrots, cucumber and kale from Arethusa Collective Farm, peas from Open Heart Farm and parsley from the Digger's Mirth Collective Farm. The large share also includes broccoli shoots from Open Heart and cilantro from the Diggers!

Here's wishing you all good eats this week! Also, don't forget to check out many of these farmers at the Burlington Farmer's Market every Saturday from 8:30am to 2:30pm!

Share Contents for week of July 7th

This week's share will include mesclun and swiss chard from Pitchfork farm, broccoli from Healthy City Farm, snow peas from Open Heart Farm, cucumbers and herb from Screamin' Ridge, carrots and fresh garlic from Arethusa Farm, and snap peas from Arcadia Brook Farm.

The fresh garlic should be refrigerated and/or used as soon as possible for tastiest results. Garlic can be cooked and used in many ways. When cooking garlic cloves they should take about 5 to 10 minutes to begin to brown. They are ready when they can easily be pierced with a fork.

You can search for recipes including garlic and the other veggies in this week's share by going to the food basket's cookbook on the food basket website or by just clicking here. The cookbook is updated weekly with new recipes so keep checking back.

Enjoy this week's share and keep checking the blog as we will continue to post the weekly share contents!