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
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
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
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
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 Root 5 Farm Green Salad w/ Maple Mustard Dressing Root 5 Farm Vegan Caesar Salad Yogurt Maple Dijon Dressing Balsamic Salad Dressing Stir-Fried Lettuce Braised Lettuce with Peas & Thyme  In Season May-September Storage Tips up to 1 week Store in an open plastic bag in your fridge until ready to use. If you won't use it all right away, simply dry your dill bunch by hanging it upside down in a cool, dark dry part of your kitchen for two weeks, then crumble the leaves into a glass jar for storage. Culinary Tips Fragrant, sweet dill brings a touch of brightness to everything Provides a tangy addition to pickles, fresh salads, salad dressings and fish dishes. Dill pairs wonderfully with radishes, salad turnips, cucumbers, summer squash and more! Recipes How To Freeze and Preserve Fresh Herbs in Olive Oil Smoked Salmon and Dill Quiche Lemon Dill Marinade Dill & Celery Soda Spritz  In Season
Pea tendrils, the leaves and vines of the pea plant, are only in season for a very short time in the spring. We harvest them off our cover cropped fields of oats and peas when the plants are young and tender. Storage Tips Since they are a delicate green, they should be eaten within a day or two of harvest. Store in a plastic bag in the fridge until ready to eat. Culinary Tips -They are a delicate and tender green with a robust flavor that can be eaten raw or cooked very quickly. -The stems, leaf, and tendril are all edible -You can eat pea shoots raw in a fresh salad; they can take the place of the more traditional lettuce or simply enhance it with pea shoot's spring flavor. You can stir fry them with sesame oil and garlic, as has long been done in Asian cooking. These greens can also brighten up a spring pasta dish, contributing a fresh, soft taste. Recipes Pea Tendril and Pistachio Pesto Spinach and Pea Shoot Salad with Honey Lemon Vinaigrette
In Season
Spring, Summer, Fall Storage Tips Store up to 2 weeks Store in the refrigerator in a loose plastic bag. Culinary Tips Prepare by trimming the green tops and cutting the roots off and then rinse thoroughly with cold water. Chop the stalks and bulb to your desired size. The tops of scallions can be substitutes for chives in many recipes. Raw scallions match well with meats, cheese, or fish. Whole scallions can also be steamed, roasted, or grilled and served like asparagus. Recipes Shrimp and Scallion Stir-Fry Batter-Fried Scallions Grilled Scallions
R BIn Season Turnips are cool weather crops. Hakurei Turnips show up early in the spring, take a break for the heat of summer, then show up again in the fall. Purple Top and Scarlet Turnips are very good storage crops, so we keep them through the winter. Storage Tips Store for 3-5 weeks Remove green tops and store roots separately in a plastic bag. Culinary Tips There’s no need to peel the Hakurei. Just trim the ends and wash under cold water. Hakurei are delicious raw, but if you can resist the urge to simply pop them in your mouth, try grating them into salads or slaws along with thinly sliced pears or apples. When cooked, Hakurei develop a buttery flavor and roasting at high temperatures increases their sweetness. Steam 1-inch slices for 12-15 minutes. Bake turnips for 30-45 minutes at 350 degrees F basted with butter. Saute garlic in olive oil, then add thin slices of turnips, when the turnips are almost done, add the turnip greens. Saute until greens are bright green but not mushy. Serve with tamari. Mash turnips like potatoes. Use turnip greens as you would other cooking greens. Turnip greens are tasty when sautéed quickly with garlic in olive oil. Recipes Cucumber and Hakurei Turnip Salad Stir-Fried Hakurei Turnips Balsamic Roasted Turnips with Onion Crispy Turnips with Chive Butter Turnip No-Potato Salad Raw Turnip Salad
In Season
April to June and September to November Storage Tips Store up to 2 weeks Remove the tops and place the radishes in a plastic bag and put them in the refrigerator. Radishes will stay fresh in the refrigerator this way for up to two weeks. Culinary Tips Scrub radishes just before eating. The peppery flavor is most concentrated in the skin, so this can be peeled if the radishes are too pungent. Radishes can be served whole, chopped, or grated. For some added crispness, soak radishes in iced water for an hour before use. Use the radish tops in salads or cook them like other greens. Recipes Root 5 Farm Quick Pickled Radishes Root 5 Farm Radish Recipes Sauteed Radishes with Mint Roasted Radishes with... Radish Cucumber Salad
In Season Spring and Fall Storage Tips Store up to 2 weeks Refrigerate in a plastic bag for up to two weeks Culinary Tips
Recipes Root 5 Farm Sweet Potato & Bok Choy Bowl Root 5 Farm Sauteed Baby Bok Choy Tatsoi Salad Wilted Bok Choy and Tatsoi Baby Bok Choy and Beef Noodle Soup with Warm Spices Bok Choy Salad with Sesame Soy Sauce
 In Season
Spring, Summer, and Fall Storage Tips Store up to 1 week Dry greens will store for longer. If arugula is a little bit damp, spin dry in a salad spinner before storing in a plastic bag in your refrigerator. Or you can place a paper towel in the bag to absorb the moisture. For long-term storage, blend into a pesto (see recipe below) and refrigerate or freeze. Culinary Tips Make a simple and tasty arugula salad by adding a soft cheese, dried fruits, grated carrots, and walnuts tossed in your favorite vinaigrette. Add to sandwiches and omelettes for color and taste. Quickly braise or sauté and add to a pasta with grated parmesan. Add cooked arugula to quiche and lasagna. Smaller arugula leaves tend to be milder, while larger leaves tend to have a more aggressive, peppery kick. Recipes Root 5 Farm Pan Fried Eggplant Over Kale and Arugula with Tomato-Basil Confit Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese Egg, Arugula, and Herb Tartine Arugula Pesto Arugula And Crispy Shrimp Pizza Shaved Asparagus and Arugula 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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