 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
Sauteed broccolini with garlic Stir-fried broccolini Grilled broccolini  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
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)  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
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
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
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
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  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
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 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.
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!
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
Culinary Tips
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
IN SEASON
Fresh Onions: late July Storage Onions: August-December STORAGE TIPS
Peach or Nectarine Chutney Pickled Onions French Onion Soup Cauliflower and Caramelized Onion Tart
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
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
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
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
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
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
STORAGE TIPS
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
IN SEASON June-August STORAGE TIPS up to 2 weeks
CULINARY TIPS
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
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
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  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
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
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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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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