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Broccolini

5/20/2017

 
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In Season
late May- October

Storage Tips
Store in a plastic bag or with the stems submerged in a cup of water in your fridge for up to 1 week. 

Culinary Tips
  • Broccolini is a mix between broccoli and kale, with small florets, slender stalks. 
  • The entire vegetable is very tender, even the stems. 
  • The simplest preparation is to chop and sautee with garlic. Serve as a side dish or toss with pasta and parmesan cheese. 
  • Try blanching it quickly in boiling water, then top with a little olive oil, squeeze of lemon juice and a sprinkle of nice sea salt.
Recipe Ideas
Sauteed broccolini with garlic
Stir-fried broccolini
Grilled broccolini

Sorrel

5/9/2017

 
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In Season
Early Spring- May and June

Storage Tips
Store sorrel in a plastic bag in the refrigerator. Use within 1 week. 

For longer storage, freeze sorrel into herb cubes.

Culinary Tips
  • Sorrel is a wonderfully pungent, tart spring green that takes well to rich and sweet ingredients.
  • Sorrel has a tangy lemon flavor that is also perfect for soups and salads.
  • You can use it raw as an herb or cooked as a vegetable. The leaves will darken from grassy green to a drab olive when heated.
  • Toss chopped raw sorrel leaves and toss with milder lettuces such as butter and bibb. Sorrel also works with bitter arugula and radicchio. Go lightly on the acid in the dressing, or skip it entirely and just gloss the salad greens with good olive oil and some salt.
  • You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium.

Recipes
Chicken with Sorrel
Chickpea and Sorrel Salad
Scallops with Sorrel Butter
Sorrel and Spinach Soup
​Creamy Sorrel Soup
Potato and Sorrel Gratin
How to Freeze Fresh Herbs (whole or as a flavoring blend)

Brussels Sprouts

11/10/2016

 
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In Season
Late Fall (October-December).

Brussels spouts are at their best after frost. They're very cold hardy and their flavor improves as the temperatures get colder. 


Storage Tips
Brussels Sprouts on the stalk will keep for several weeks in the refrigerator or another cold place in your house (perhaps the garage or barn). If you don't have space in your fridge or elsewhere, knock the sprouts off the stalk and store in a plastic bag in your fridge for about 2 weeks. Cut the stalk up with branch loppers before composting. 

For longer storage, wash and trim off outer leaves and stem, if necessary, and sort for size. Blanch in boiling water, 3-5 minutes depending on size.  Cool immediately, drain, pack (no headroom necessary) and freeze.

Culinary Tips & Recipes
Check out this incredible NY Times guide to cooking Brussels Sprouts
Root 5 Farm Brussels Sprouts Recipes

Brussels Sprouts Gratin

Turmeric Root

11/2/2016

 
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In Season
Late Fall. October-November

Storage Tips
1 weeks refrigerated, up to 1 year frozen
​Store fresh turmeric in the refrigerator in a sealed container.

It can be frozen whole, packed in freezer bags. To use frozen turmeric, try grating it directly into dishes while it's still frozen, no thawing required. Then put the piece you don't use right back in the freezer. 

Culinary Tips
The fresh young turmeric root we grow here in Vermont is juicy and plump, with bright orange skin. It's mild and tender enough to eat raw in salads, and it has an almost translucent skin that doesn’t need peeling; you can practically rub it off. Just wash it and trim the cut surfaces.

Recipes
Green Curry Paste
Fresh Turmeric Pickle
Golden Milk
Spiced Yellow Dahl with rice
7 ways to eat and drink turmeric
Cauliflower steaks with ginger, cumin, turmeric
Butternut squash and coconut curry
Turmeric Ginger Tea
Fire Cider

Belgian Endive

12/20/2015

 
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In Season 
Winter
Growing Belgian endive is a two step process that straddles the seasons. The first step is to cultivate endive in the field, seeding in early spring and then harvesting the roots in late fall.  The second step, which takes place in the winter, is to "force" the roots to produce tightly-wrapped, almond-shaped, cream colored heads under moist, dark conditions. 

Storage
up to 2 weeks
Endive is a delicate vegetable and should be eaten within 1-2 weeks.  It does not freeze well.
​
Culinary Tips
Endives are crisp and bitter when raw, making them a great addition to brighten up salads this time of year. When cooked, endive's sharp flavor softens into a mellow sweetness -- whether steamed, grilled or braised. They're a versatile ingredient for your winter kitchen.

Recipes
Apple Fennel and Endive Salad with Feta
Sweet Potato and Endive Hash
Beet and Endive Salad with Walnuts

Roasted Belgian Endive
Brown Rice Salad with Mushrooms and Endive
Endive and Goat Cheese
16 Endive Recipe Ideas

Winter Squash

12/8/2015

 
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Buttercup Squash
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Spaghetti Squash
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Delicata Squash
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Acorn Squash
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Butternut Squash
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Honey Nut (baby butternut)
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Winter Sweet Kabocha
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Red Kabocha
In Season
Spaghetti Squash and Delicata Squash are the first to ripen in early September. Acorn, Grey Kabocha, and Butternut come later in the fall and store late into the winter. 

Storage Tips
Winter squash will store at room temperature for at least a month.

Store for several months in a cool (50-55 degrees) and dry location.

You may also roast and mash squash to freeze for later use.

Culinary Tips
  • Most basic cooking method: cut in half carefully lengthwise, scoop out the seeds. Place flesh down in a baking dish. Bake at 350 degrees for 30- 60 minutes depending on size.
  • Most winter squash has a tough skin and it's best to peel before cooking or scoop out the flesh after cooking. Delicata is one squash that has very tender, edible skins. 
  • If you have trouble cutting raw winter squash, you can bake it in the oven whole until it softens, let it cool, then cut off the skin or scoop the flesh out. 
  • Mash any cooked squash with butter or olive oil, salt & pepper.
  • Add chunks to stews and soups.
  • Butternut squash are a good substitute for pumpkins in pie.
  • Add butter and maple syrup or brown sugar when you're baking squash.
  • Cook squash chunks along side roasting meats
Recipe Ideas
Root 5 Farm Winter Squash Recipes
Hasselback Butternut Squash- delicious!
​Kabocha Squash Soup
Roasted Spaghetti Squash with Kale
Spaghetti Squash with Tomatoes and Basil
13 different ways to prepare Spaghetti Squash 
Simple Roasted Delicata Squash
Classic Pumpkin Soup (can also substitute Butternut)
Homemade Pumpkin Pie
Pumpkin Bread
Simple Roasted Winter Squash
Stuffed Acorn Squash (with sausage and apple)
Baked Acorn Squash with Wild Rice, Pecan and Cranberry Stuffing 
Roasted Acorn Squash with Chipotle and Cilantro
Roasted Winter Vegetables
Butternut Squash Rosemary Rissotto
Chicken Soup with Winter Squash and Cabbage Greens

Sweet Potatoes

12/3/2015

 
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IN SEASON
Late Fall after curing, in storage through winter

STORAGE TIPS
Store in a cool dark place for about a month.  The refrigerator is too cold, so the countertop is likely a better option.  Don't wash until just before you use them.

To freeze, wash thoroughly and leave skins on.  Halve and roast in 425 F oven until just tender, 20-30 minutes.  Either mash or slice; pack and freeze.
​
CULINARY TIPS
  • Scrub well before cooking.
  • The skin is edible so you don't have to peel them.
  • Bake sweet potatoes whole at 350° until soft when pricked with a fork. Split open and add a pat of butter.
  • Slice sweet potatoes into chunks and toss with olive oil, thyme, salt, and pepper. Roast at 350° for about 45 minutes. Add chunks of potatoes and carrots for a winter root bake.
  • Chop sweet potatoes into very small cubes. Heat butter in a sauté pan and add sweet potatoes. Add cinnamon and ginger and sauté until soft and tender. Serve with rice.
  • Sweet potatoes go well with butter, cinnamon, orange, ginger, brown sugar, maple syrup, pecans, and walnuts.

RECIPE IDEAS
Root 5 Farm Sweet Potato Recipes
Sweet Potato & Kale Pizza
Oven Baked Sweet Potato Fries
Sweet Potato and Sausage Soup
Vegetarian Black Bean and Sweet Potato Soup
Sweet Potato and Coconut Soup
Lime Cilantro Sweet Potatoes



Sauerkraut!

12/1/2015

 
Sauerkraut Ingredients:
Root 5 Farm Organic Cabbage, Maine Sea Salt.

Storage:
Keep sauerkraut refrigerated and it will last for several months. The flavors will continue to mature and develop as it ages. 

How it's Made:
We use the Lacto-fermentation method for making sauerkraut. This method of natural pickling is done with no added water or vinegar. It is a natural pro-biotic food preservation method that enhances the life in the vegetables and the eater.

Lactofermentation is the process where lactobacilli organisms (naturally present on cabbages grown in fertile, organic well mineralized soils) convert the sugars and starches in the cabbage into lactic acid.  Lactic acid is the natural preservative present in sauerkraut and gives it its pleasantly tart flavor.  By adding high quality sea salt (we use Maine sea salt) at 2% by weight of cabbage and excluding air, you create a favorable environment for the lactobacilli organisms to convert the sugars into lactic acid.

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We grow a late season large white cabbage variety. Our fertile, well mineralized soils produce very high quality flavor and nutrition in our kraut.
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We harvest in mid-October and use a certified kitchen space and robo-coop machine to shred and salt our cabbage.
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We ferment the kraut for 3 days at 65 F, then reduce the temp for secondary fermentation for 15 days at 54 F. It is stored in our root cellar at 34 F for the long term.
Studies have shown that regular consumption of lacto-fermented vegetables helps in reestablishment and maintenance of beneficial intestinal flora, aids immune function, and may contain some anti-cancer factors. These raw fermented vegetables aid digestion, relieve constipation and are associated with decreased allergies and infections.  Fermented vegetables are a source of vitamins, as well as enzymes, acetylcholine, many beneficial intestinal flora.  

Culinary Tips
-It is best to eat our sauerkraut raw, uncooked. Many recipes for sauerkraut suggest heating it up, slow cooking it for long periods of time, or rinsing and draining the juices. Heating or rinsing our lacto-fermented sauerkraut is strongly discouraged because you will loose the health benefits of this live, fermented food. 

-If you like a savory breakfast, try sauerkraut with your eggs and toast and a splash of hot sauce in the morning. 

-Serve sauerkraut alongside any meat dish. Try it on a hamburger or next to steak or sausage. 

-Use kraut to garnish soup or as a sandwich topping.

-Need a boost of energy? Or a boost to your immune system? Eat some sauerkraut with a fork, right out of the jar!


Carrots

12/1/2015

 
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Yaya or Bolero
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Rainbow
In Season
Fresh from the fields June-November
In storage December-May

Storage Tips
Store up to 6 months

Store carrots in a perforated plastic bag in the fridge. If the carrots still have the greens attached, snap them off before storing. 

Carrots store very well for a long time with just refrigeration.  

Carrots that have become limp can be soaked in ice water to make them crisp again.

Culinary Tips
For the most nutrients, eat carrots raw. 

Cut into sticks or grate into salads.

Scrub carrots under running water. Peeling your carrots will remove some of the precious nutrients.

When cooking carrots be sure to cut the pieces into similar size so that they will cook evenly.

To prep ahead, wash and slice or julienne, then store in a sealed container with a little bit of water so they don't dehydrate. Then their ready to go for your next meal, or snack!

Slice and steam for 5-10 min or sauté in butter, top with honey for a sweet dish.

Add to soups, stir-fries, stews, and casseroles.

Steam and puree carrots and some add cream, onions, leeks, freshly grated ginger, or soy sauce for a delicious soup.

To roast carrots, cut in large chunks, brush with butter and place in an oven-proof dish. Cover and bake on 350° for 30-40 min.

Recipes
Root 5 Farm Carrot Recipes
Curried Carrot Soup
Cucumber-Carrot Salad
Candied Carrots
Roasted Carrot Soup
Curried Carrot Spread

Roasted Carrots
Beet, Carrot, and Fennel Slaw
Roasted Winter Vegetables
Carrot and Beet Salad with Ginger Vinaigrette


Beans, Dry (heirloom)

12/1/2015

 
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Black Turle Beans
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Jacob's Cattle
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Calypso

Culinary Tips
  • According to a recent article in Cooks Illustrated, dried beans "are among the most important foodstuffs on the planet because they are high in protein and fiber, rich in fiber, B vitamins, and calcium, and they are shelf-stable for years".
  • Black beans have black skin, cream-colored flesh, and a sweet flavor. They are delicious in soups, salads, and salsas.
  • It's best to pre-soak dry beans in salt water (either overnight in a pot of room temperature water or by covering the beans with hot water for one hour). Salt brining is the preferred method because it actually helps tenderize the skins of the beans, which helps make them creamy, while also preventing them from exploding.
  • If beans gives you or your bed partner serious gas, soaking can reduce resulting gas. (But don't worry, gas is natural, probably good for you- or at least indicates lots of healthy gut bacteria- and when properly released can result in much good humor.)
  • After soaking, drain the beans, flavor your cooking pot by sautéing aromatics- onion, carrot, garlic, peppers. Add the beans to the pot with 1 teaspoon of salt and cover with water by about an inch. Simmer gently until tender- about 45 minutes to an hour. 
Recipes
How to cook Dry Beans on the stove
Black Bean Soup
Slow Cooker Beef and Black Bean Chili
Fish Tacos with Blacks Bean , Jicama (substitute Kohlrabi), and Cabbage Slaw
Black Bean and Pepper Salad with Cilantro and Lime
Spicy Sweet Potato and Black Bean Tostadas
Tortilla and Black Bean Pie



Spinach

11/30/2015

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In Season
May-July, September-December

Storage Tips
Store up to 1 week

Rinse spinach thoroughly under cold water bath and then spin dry.  Store in a plastic bag for up to 1 week.

To freeze, wash thoroughly and chop if desired.  Blanch for 2 minutes in boiling water, cool immediately, and drain.  Pack into containers, leaving 1/2 inch headroom, and freeze.

Culinary Tips
Spinach is best when eaten fresh. It loses nutritional properties with each passing day.

You’ll find that many recipes with spinach as a main ingredient are named “Florentine.”

Steam spinach for 5-8 minutes.

1 lb of fresh spinach cooks down to about 1 cup.

Add some color and freshness to your pasta by tossing in tender raw leaves.

For a quick and tasty salad, toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese.

Add spinach to quiche, lasagna, or other baked dishes.

Substitute spinach for chard in other recipes.

Recipes  
Root 5 Farm Spinach Recipes
Garlic Sauteed Spinach

Mediterranean Orzo Spinach Salad
Hot Spinach Dip
Cream of Spinach Soup
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Onions 

11/29/2015

 
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Gladstone
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Cabernet
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Cortland
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Gold Coin
IN SEASON
Fresh Onions: late July
Storage Onions: August-December

STORAGE TIPS
  • Fresh onions keep best in a plastic bag in the fridge and should be used within a week or so.  The green leaves can also be used like scallions.
  • Ideal conditions for storage onions are 40-50F, low humidity, and darkness. Otherwise they tend to sprout.  If onions are properly stored they can last for many months.
CULINARY TIPS
  • For ease in cutting onions, cut off ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
  • There are many suggestions out there for relieving some of the burn associated with cutting onions, including: cutting them under running water or while submerged in water, putting them in the fridge for a bit before cutting, leaving the root end on while cutting.  You can also try using a fan to blow the gas away from your face or just pop on a pair of sunglasses to block a little of it while cutting.
  • Use them as an aromatic starter for any savory dish.  When sauteeing or stir frying, let your onion cook on medium heat for 3-5 minutes (or until they become aromatic) before adding other veggies.
  • Add to pickles or chutneys to boost the flavor.
RECIPES
Peach or Nectarine Chutney
Pickled Onions
French Onion Soup
Cauliflower and Caramelized Onion Tart

Young Ginger

10/20/2015

 
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In Season
Late Fall. October-November

Most of us know fresh ginger as a thick-skinned, fibrous and aggressively spicy root that's imported from far away places. The fresh young ginger we grow here in Vermont is juicy and plump, with a pink blush. It's mild and tender enough to eat raw in salads, and it has an almost translucent skin that doesn’t need peeling; you can practically rub it off. Just wash it and trim the cut surfaces.

Storage Tips
  • Young Ginger keeps for 2-3 weeks in the refrigerator, wrapped in plastic or in a sealed container.
  • It can be frozen whole as well, packed in freezer bags. To use frozen ginger, try grating it directly into dishes while it's still frozen, no thawing required. Then put the piece you don't use right back in the freezer. 
  • You can also submerge ginger in a neutral spirit like vodka, and it will over time impart a delicate, spicy flavor.
​Recipes
Longevity Noodles with Chicken, Ginger, and Mushrooms
Pickled Young Ginger
Pumpkin Ginger Soup
​Apple Carrot Ginger Juice
Sweet Potato Curry 
Green Curry Paste
Golden Milk
Cauliflower Steaks with Ginger, Cumin, Turmeric
Butternut Squash and Coconut Curry
Turmeric Ginger Tea
Fire Cider
Kale and Cucumber Salad with Roasted Ginger Dressing

Beans- Green, Yellow, Dragon, Italian-style

8/10/2015

 
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Jumbo Italian-style
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Yellow Beans
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Green Beans
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Burgundy Beans
In Season
July- August

Storage Tip
store up to 1 week

Store unwashed in a perforated plastic bag in the refrigerator.


For longer storage, snap into pieces (or leave whole if young and tender), blanch in boiling water for 3 minutes, cool immediately, and drain.  Leave 1/2 in. of headroom before freezing in containers.  Beans can also be pressure cooked and canned or pickled as dilly beans.


Culinary Tips
  • To prepare, break off the top of the bean at the stem end.
  • Best when blanched or steam for 5-10 min.
  • Beans are done when the color begins to brighten and become tender (not soft or mushy).
  • If you serving the beans cold in a salad, cook them less so they stay crisp.
  • Simply flavor with butter, lemon juice, sautéed onions, or herbed vinaigrette.
Recipes
Root 5 Farm Green Bean Recipes
Green Bean Salad with Fried Almonds and Fennel

Arugula, Potato and Green Bean Salad
Green Bean Slaw
Cream of Fresh Green Bean Soup
Stir-Fried Green Beans with Tofu and Chili
Green Bean Salad with Lime Vinaigrette and Quinoa

Eggplant

8/5/2015

 
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Nadia- Black Bell
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Listada de Gandia
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Snowy
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Ping Tung Long
In Season
August-September

Storage Tips
Eggplant is best eaten fresh. If you need to store it, keep it at a cool room temperature and not in the fridge.

To freeze, roast eggplant using the directions for the baba ganoush recipe below, then scoop out and freeze to be used later in dips/spreads.  Or, use this recipe to bake eggplant in slices, then allow to cool and freeze in containers or Ziploc bags to be used later in Eggplant Parmesan, stir fry, or casseroles.

Culinary Tips
  • Eggplant can be peeled but isn't necessary, especially with the skinny Asian varieties.
  • Slice eggplant and lightly salt. Let sit for 10-15 min. the squeeze out excess liquid. This reduces the amount of oil needed to cook the eggplant.
  • Top pasta with sautéed eggplant.
  • Grill slices of eggplant with other vegetables.
  • Dip chunks of eggplant in flour or in eggs and seasoned breadcrumbs. Sauté in hot oil until lightly brown. Season with herbs, garlic, grated cheese, etc.
  • Add to stir fries or pasta sauce.
Recipe Ideas
Root 5 Farm Pan-Fried Eggplant Over Kale and Arugula with Tomato-Basil Confit
Baba ganoush
Simple Ratatouille
Balsamic Grilled Eggplant
Eggplant Wraps
Marinated Eggplant
Eggplant Fries

Peppers, Sweet & Hot

8/2/2015

 
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Ace (Green-Red Bell Pepper)
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Jalapeno (medium-hot)
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Habanero (hot)
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Carmen (Italian Sweet Frying Pepper)
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Hungarian Hot Wax (medium-hot)
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Scotch Bonnet (very hot)
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Antohi Romainian (Sweet Frying Pepper)
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Pablano (mild)
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Joe's Long Cayanne (medium heat)


STORAGE TIPS
  • Store in the fridge for up to a week.
  • Peppers are easy to freeze and do not require blanching!  Find tips here.
CULINARY TIPS
  • For greatest nutrient retention eat peppers raw.
  • Add raw strips to salads and sandwiches, eat strips with your favorite dip.
  • Roast peppers, place red pepper over hot coals or an open flame on your grill. Toast it, turning often, until the skin is evenly blackened. Place pepper in a brown bag for 10 min to steam. Skin will peel off easily with a knife.
  • Marinate and grill peppers.
  • When handling hot peppers be careful not to touch your face or your eyes and wash your hands thoroughly when you're finished. 
RECIPES
Root 5 Farm Stuffed Peppers
Parmesan Peppers
Indian Green Pepper Curry (Capsicum Masala)
Black Pepper Steak
Caramelized Onions and Peppers
Red Pepper Risotto
Quinoa Salad with Black Beans, Red Pepper, and Cilantro
Chickpea Salad with Roasted Peppers
Roasted Poblano Potato Soup
Hot & Smoky Poblano Pepper Salsa
Ratatouille
Spicy Shrimp and Bell Pepper Stew

Cucumbers- Slicers, Picklers, Soyo Long

7/29/2015

 
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slicer
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pickler
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soyo long

IN SEASON
June-August

STORAGE TIPS
up to 2 weeks
  • Store cucumbers in plastic bag in the hydrator drawer of your fridge for up to 2 weeks.
  • Sliced cucumbers deteriorate very quickly.
  • Check out a few ways to preserve cucumbers for the cold months here.


CULINARY TIPS
  • Add cucumber slices to a sandwich.
  • Toss sliced cucumbers with plain yogurt or mayo, fresh dill, salt and pepper.
  • Toss sliced cucumbers with your favorite vinaigrette dressing.
  • Soyo Long is a traditional long-fruited variety from China. It's a sweet-flavored, ribbed fruit growing up to 15" long. Try using this unusual-looking cucumber in salads, for bread-and-butter, or mixed vegetable pickles. Excellent eating quality, bitter-free. 

RECIPES
Root 5 Farm Simple Seasonal Bites
Tzatziki
Sour Cream Cucumbers
Chinese Cucumber Salad (use Soyo Longs)
Cucumber and Radish Salad with Yogurt and Cumin

Tomatoes!

7/26/2015

 
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San Marzano- Roma Tomatoes
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Red Slicers
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Cherry Tomatoes
IN SEASON
July-October

STORAGE TIPS
up to 1 week

​Store tomatoes on your countertop and eat within a week if ripe.  Tomatoes that haven't fully ripened will continue to ripen stored out of the sun at room temperature.

​Cut tomatoes will deteriorate quickly, and the physical and chemical composition of the fruit changes - in a bad when - when refrigerated.

Preserve them in purees, sauces and salsas for later use.  You can also simply freeze sliced tomatoes in ziplock bags. They will be best for making soups and tomato-based sauces when you thaw them later. 

CULINARY TIPS
  • To remove the skin from tomatoes, drop them in boiling water for 2-3 minutes, remove, and immediately dunk in an ice bath.  The skins should slip right off and leave your tomatoes easy to slice for saucing, canning, or freezing.
  • Sauté, bake, broil, grill, or eat them raw.
  • Slice tomatoes and arrange on a plate. Drizzle with olive oil or a vinaigrette, chopped fresh basil or parsley and salt and pepper.
  • Add tomato chunks to summer soups and pasta sauces.
  • Sauté diced tomatoes and add to an omelet.
  • San Marzanos are a classic Italian favorite that has delicious, balanced acidic flavor, and meaty flesh that makes for good sauce. 
  • For mid-sized tomatoes: hollow-out partially, stuff and bake or grill.
  • Roast halved tomatoes on a lightly oiled baking pan in a 250° oven for 3 hours (season with minced garlic and fresh, chopped basil before you pop them in the oven)​

RECIPES
Root 5 Farm Tomato Recipes
Fresh Tomato Sauce
Shakshuka
Spicy Indian Tomato Sauce
Pico de Gallo: Fresh Tomato Salsa
Avocado and Corn Salsa
Stuffed Tomatoes
Ratatouille

Collard Greens

6/14/2015

 
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In Season
Collards are a cool weather crop and are at their best in the early summer and fall. 

Storage Tips
up to 2 weeks in fridge
Best when eaten fresh, but may be stored in a plastic bag in the hydrator drawer in your fridge.

To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly.  Blanch for 3 minutes in boiling water, cool immediately, and drain.  Pack into containers, leaving 1/2 inch headroom, and freeze.

Culinary Tips
  • Slice out the main rib and slice it into chunks. Slice the leaves into strips.
  • Saute garlic in olive oil, add sliced collards with a bit of water, cover and braise until collards become bright green, about 9 min. Top with tamari, balsamic vinegar, or toasted sesame oil.
  • Add collards to stir fries.
Recipe Ideas
Root 5 Farm Spaghetti Squash Stuffed with Collards and Tomatoes
Collard Green and Radish Slaw with Crispy Shallots

Collard Green Wraps
Stuffed Collard Greens
Simple Sautéed Collard Greens
Creamed Collard Greens

Lettuce Mix & Head Lettuce

5/16/2015

 
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In Season 
May-early November

Storage Tips
up to 1 week
Dry greens will store longer. If your greens are damp, spin them dry in a salad spinner before placing in a plastic bag in the fridge. Or place a paper towel in the bag to absorb the moisture. 

Culinary Tips
Generally lettuce is eaten raw. For all lettuce types, you should thoroughly wash and spin the leaves dry to remove any grit. If you eat lettuce often, it's wise to invest in a salad spinner. Simply rinse the leaves and place in the spinner to remove the excess water.

Recipe Ideas
Root 5 Farm Simple Seasonal Bites
Green Salad with Radishes and Creamy Mustard Dressing
Yogurt Maple Dijon Dressing
Simple Lemon Honey Salad Dressing
Balsamic Salad Dressing
Honey Mustard Salad Dressing
Green Goddess Dressing
Miso Carrot and Sesame Dressing
Caesar Salad


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    Vegetable Index

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    Beets
    Bok Choy
    Broccoli & Cauliflower
    Broccolini
    Broccoli Rabe
    Brussels Sprouts
    Cabbages
    Carrots
    Collard Greens
    Cucmbers
    Eggplant
    Endive
    Fennel
    Garlic Scapes
    Ginger
    Herbs- Basil
    Herbs- Cilantro
    Herbs- Dill
    Herbs- Sorrel
    Husk Cherries
    Kale
    Kohlrabi
    Leeks
    Lettuce
    Melons
    Onions
    Peas- Snow & Snap
    Pea Tendrils
    Peppers- Sweet & Hot
    Radishes
    Sauerkraut
    Scallions
    Spinach
    Sweet Potatoes
    Swiss Chard
    Tomatillos
    Tomatoes
    Turmeric
    Turnips
    Winter Squash
    Zucchini & Yellow Squa

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Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
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©Root 5 Farm LLC 2022 All Rights Reserved
Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
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