In Season
Spring & Fall Storage Tips To keep mushrooms fresh, store them in a breathable brown paper bag or container in the refrigerator. Remove from plastic packaging immediately (unless it has ventilation holes), as plastic traps moisture and causes rapid spoilage. Unwashed whole mushrooms stored in a paper bag can last 5-7 days or longer. Avoid washing mushrooms as they will absorb water and become slimy. For long term storage, dehydrate mushrooms for 3-8 hours depending on moisture content. They’ll be ready when they are brittle and break easy. Culinary Tips When cooking mushrooms, avoid overcrowding the pan to prevent steaming. Cook mushrooms in small batches, in a single layer, until they are thoroughly browned or caramelized. For best flavor, clean mushrooms without soaking. Use a damp towel or brush to remove debris instead of using water. Salting mushrooms too early draws out water, making them rubbery. Salt your mushrooms towards the end of cooking for better texture. Add dehydrated mushrooms to hot broth, water, or cream for 15-20 minutes until soft, making sure to reserve and use the soaking liquid which will be packed with flavor. Recipe Ideas Pan-Fried Oyster Mushrooms Sauteed Oyster Mushrooms with Garlic Mushroom Steaks Over Polenta Spicy Cumin Lion's Mane Mushrooms Sticky Shiitake Mushrooms Mushroom Risotto Creamy Mushroom Soup Balsamic Glazed Mushroom Tart
In Season
Fall & Winter Storage Tips One of the wonderful things about this family of "bitter" greens is that they keep for much longer than many summer salad greens. Radicchio, in particular, can store in a loose plastic bag in your fridge for up to six weeks! The outside layers may get slimy, but it can be easily pealed back to a brilliant fresh core. Store dandelion greens and escarole in a loose plastic bag for 2-3 weeks. When you're ready to use, chop, wash, and spin in a salad spinner. Soak wilted radicchio or escarole leaves in cold water to crisp them back up- this will also help to reduce bitterness for a milder taste. Culinary Tips Escarole can be enjoyed both cooked or raw. Toss chopped escarole in vinaigrette for a quick salad, or add to soups in place of kale or collards. Radicchio is best eaten raw, chopped or sliced thinly to add an incredible burst of color to winter salads. Combine with rich cheese (blue, feta) dried fruits (cranberries, apricots) and seeds or nuts (pecans, pumpkin seeds) to perfectly balance the unique bitter flavors of radicchio. Add escarole to soups just before finishing, it only needs a few minutes to cook. Grill halved escarole or radicchio to bring out their natural sweetness. Blanch dandelions in boiling, salted water for 1-2 minutes, then saute with caramelized onions, garlic and olive oil for a quick side dish. Dandelion greens adds a peppery bite when sliced thinly into salads and soups, or blended into pesto and egg dishes. Recipe Ideas Escarole & Beans Insalata di Scarola Sauteed Radicchio Vegan Radicchio Pasta with Smoky Mushrooms & Kalamata Olives Sweet Green Dandelion Juice Sauteed Dandelion Greens with Cherry Tomato & Garlic Penne Pasta with Dandelion Greens & Ricotta
In Season
Early Spring from April-May Storage Tips Store up to 2 weeks Store microgreens unwashed in an airtight container or plastic bag lined with a dry paper towel to absorb excess moisture. Store microgreens in the coldest part of the refrigerator or vegetable crisper drawer. Only wash immediately before using- microgreens are delicate, they wilt and bruise easily. Culinary Tips Before eating, wash microgreens in cold water and use a salad spinner to remove as much moisture as possible. Microgreens can be frozen or dehydrated if you cannot eat them quickly enough. Use frozen or dehydrated microgreens in smoothies or in a pesto with other fresh herbs. Add on top of soups, pizzas and pasta just before serving. Recipe Ideas Easy Microgreen Salad with Fresh Ginger Dressing Saessak Bibimpab with Microgreens Pineapple Orange Green Smoothie
In Season
Fall & Winter In storage November through April Storage Tips Store up to 6 months. Store potatoes in a cool, dark, and dry place such as a pantry or cellar. Ideal storage temperatures are between 50-60°F (10-15°C). Use breathable containers like mesh bags or cardboard boxes to avoid trapping moisture. Keep potatoes away from onions,garlic, and fruits which accelerate sprouting. Culinary Tips When boiling and mashing, start potatoes in cold water to ensure even cooking. Always dry potatoes thoroughly before roasting to maximize crispiness. To bake potatoes with crispy skin, poke holes in each one with a fork and skip the foil, which traps moisture and makes skins soggy. Baked Potatoes - pierce skins multiple times with a fork, coat in olive oil + salt, bake directly on the oven rack at 400° for 45 minutes to an hour. When pan frying potatoes for dishes like homefries, parboil them first for quicker cooking and a fluffy interior. Use starchy potatoes (like Russets) for baking and mashing, and waxy potatoes for boiling or salads. You can peel and cut potatoes ahead of time, storing them in a bowl of cold water in the refrigerator for up to two days. Recipes Root 5 Farm Potato Patties with Scallion & Rosemary Root 5 Farm Herb & Garlic Scalloped Potatoes Green Style Potatoes Nicoise Potato Salad Quick & Easy Homefries Tortilla de Patatas- Spanish Tortilla Batata Harra- Spicy Lebanese Potatoes  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 Chickpea and Sorrel Salad Sorrel and Spinach Soup Creamy Sorrel Soup 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 Root 5 Farm Maple Roasted Brussels Sprouts Root 5 Farm Spinach & Artichoke Dip with Brussels Sprouts Brussels Sprouts Gratin
In Season
Late Fall. October-November Storage Tips 1 week 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 Sweet Potato and Endive Hash 16 Endive Recipe Ideas
Bu 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 Squash, Apple & Cheddar Soup Root 5 Farm Butternut Pirogies Kabocha Squash Soup Roasted Spaghetti Squash with Kale Spaghetti Squash with Tomatoes and Basil Simple Roasted Delicata Squash Classic Pumpkin Soup (can also substitute Butternut) Homemade Pumpkin Pie Pumpkin Bread Simple Roasted Winter Squash Roasted Acorn Squash with Chipotle and Cilantro  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, Butternut, Kale Gratin Root 5 Farm Sweet Potato & Black Bean Tacos Root 5 Farm Spiced Sweet Potato Flatbreads Oven Baked Sweet Potato Fries Sweet Potato and Sausage Soup Vegetarian Black Bean and Sweet Potato Soup 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! Recipes Root 5 Farm Power Kraut Deviled Eggs Root 5 Farm Kimchi & Bacon Fried Rice Quick & Easy Sauerkraut Pasta Grandma Jo's Chocolate Sauerkraut Cake
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 Spiced Carrot Soup Root 5 Farm Carrots with Rosemary-Maple Butter Root 5 Farm Quick Pickled Carrots Root 5 Farm Honey Chipotle Carrots Cucumber-Carrot Salad Candied Carrots Roasted Carrot Soup Roasted Carrots
Culinary Tips
How To Cook Dry Beans On the stove Slow Cooker Beef and Black Bean Chili Black Bean and Pepper Salad with Cilantro and Lime Tortilla and Black Bean Pie
IN SEASON Fresh Onions: late July Storage Onions: August-December STORAGE TIPS
Root 5 Farm French Onion Soup Cauliflower and Caramelized Onion Tart French Onion Dip Brisket with Melted Onions
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
Pickled Young Ginger Pumpkin Ginger Soup Apple Carrot Ginger Juice Green Curry Paste Golden Milk Cauliflower Steaks with Ginger, Cumin, Turmeric Butternut Squash and Coconut Curry Turmeric Ginger Tea Fire Cider
BufIn Season July- September 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
Recipes Root 5 Farm Buffalo Beans Green Bean Salad with Fried Almonds and Fennel Arugula, Potato and Green Bean Salad Green Bean Slaw Cream of Fresh Green Bean Soup
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 Giambotta- Hearty Rustic Vegetable Stew Root 5 Farm Pan-Fried Eggplant Over Kale and Arugula with Tomato-Basil Confit Baba Ganoush Simple Ratatouille
STORAGE TIPS
Root 5 Farm Stuffed 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 |
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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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