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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
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
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
IN SEASON early June-late August STORAGE TIPS up to 2 weeks
CULINARY TIPS
RECIPES Root 5 Farm Simple Seasonal Bites Sour Cream Cucumbers Chinese Cucumber Salad Orzo Salad with Cucumber, Feta & Olives Cucumber Bruschetta
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
RECIPES Root 5 Farm Kale, Onion, and Tomato Quiche with Spelt Crust Root 5 Farm Simple Salsa Root 5 Farm Fried Green Tomatoes Root 5 Farm Super Simple Tomato Sauce Fresh Tomato Sauce Shakshuka Spicy Indian Tomato Sauce 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 Vegan 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 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 Broccoli and cauliflower love cool weather so we plant three successions early in the spring and harvest in early summer, and we plant two successions in the fall. Storage Tips store for up to 1 week Refrigerate in a perforated plastic bag. For longer storage, remove leaves and trim off any woody ends to the stalk; cut into uniform pieces. Blanch for 3-5 minutes, cool immediately, and drain. Pack in containers, leaving 1/2 in. headroom, and freeze. Culinary Tips
Recipes Root 5 Farm Quinoa with Maple Beets, Garlic Scapes, and Broccoli Root 5 Farm Potato, Broccoli, and Corn Soup How To Roast Broccoli Sesame Broccoli Broccoli and Orzo Broccoli Cheese Frittata
IN SEASON
June-August “Summer squash” is the umbrella term for a wide variety of lovely, tender squashes, harvested before full maturity to ensure mild flavor and texture. STORAGE TIPS up to 1 week Summer squash dehydrates quickly. Store in a plastic bag or in the hydrator drawer of your fridge for a few days. To freeze: wash, cut off ends, and slice. Blanch in boiling water for 3 minutes, cool immediately, drain, and pack - leaving 1/2 inch headroom. CULINARY TIPS
Root 5 Farm Stuffed Squash Root 5 Farm Summer Squash Risotto Root 5 Farm Vegetable Spiral Tart Zucchini Frittata Squash Ribbon Salad Carrot-Zucchini Pancakes
OneKale
IN SEASON June- December STORAGE TIPS up to 1 week Store kale in a plastic in the refrigerator. To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly. Blanch for 2 minutes in boiling water, cool immediately, and drain. Pack into containers, leaving 1/2 inch headroom, and freeze. CULINARY TIPS
RECIPES Root 5 Farm Kale Recipes Kale and Onion Pizza Kale with Chorizo Roasted Spaghetti Squash with Sausage and Kale Easy Crispy Kale Chips Kale & Quinoa Salad One-Pot Lemony Kale Pasta
In Season June-December Storage Tips Cabbage will store in your fridge for months. If the outer leaves start to wilt or discolor, you can usually peel back a few layers to a fresh interior. Though you might be tempted to clean it up right away, don’t! The outer leaves help keep the inner leaves fresh, so leave them on until you’re ready to use the cabbage. Once cut, store cabbage in a plastic bag. For longer storage, trim off outer leaves and cut out central stem (like you would with a tomato) and chop or shred into whatever size you like - so long as the pieces are uniform. Blanch in boiling water for 1.5 minutes; cool immediately and drain. Pack in containers, leaving 1/2 in. headroom, and freeze. Culinary Tips When preparing green and purple cabbage, start by quartering the head and cutting out the core. While cabbage is best known for its starring role in cole slaw (see some of the links below for creative slaws), it’s actually a very versatile crop. All varieties can be eaten raw or cooked. With its more delicate leaf, Napa works especially well in a fresh, summer salad. Try finely slicing or grating Green or Purple varieties to add a little crunch to any raw dish. When cooked, the Green and Purple varieties hold their shape more than Napa (which, like other greens tends to wilt a little more when heated), which makes them a great addition to any stir fry or sauté. Recipes Root 5 Farm Cabbage Rolls Root 5 Farm Napa Cabbage Slaw Root 5 Farm Wicked Good Pickled Cabbage Cabbage Caraway Chips Green Onion and Cabbage Slaw Cabbage and Mushroom Gallette Asian Style Spicy Coleslaw Quick Kim Chi Napa Cabbage Salad with Buttermilk Dressing Tacos with Winter Vegetables and Purple Cabbage Slaw  In Season July Storage Tips up to 10 days Keep scapes in a plastic bag in your fridge. Culinary Tips Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen. Scapes are very versatile in the kitchen. They can be processed into a pungent pesto, placed whole on the grill like asparagus, or diced up and used as an aromatic in a saute. You can substitute scapes for garlic cloves in any recipe, however they are not as pungent in flavor so double or triple the amount of scapes you use compared to cloves. Recipes Root 5 Farm Quinoa with Maple Beets, Garlic Scapes, and Broccoli 7 Things to do with Garlic Scapes Garlic Scape Pesto Pickled Garlic Scapes
In Season
June-July Storage Tips Refrigerated in a plastic bag, they should last at least about a week to ten days. If you won't get around to eating them right away, peas are very easy to freeze. Blanch in boiling water for 1 minute, followed by an ice bath. Drain the and place them in a ziplock bag in the freezer. Culinary Tips Because they are so sweet, peas are great raw and are most often used in salads. Their flavor, texture and color can also all be improved by cooking – most simply steamed, or sautéed in olive oil with a bit of salt and pepper or added to any kind of stir fry. Both Snow Peas and Sugar Snap Peas have edible pods and are delicious to eat whole and raw. Just pop the top off and peal the string down the side. Recipes How to Freeze Peas Perfectly Simple Fresh Buttered Peas Spring Salad with Snow Peas, Cucumbers, and Radishes  In Season
June-September Storage Tips Place the stems of your bunch of basil in a glass of water on your countertop. Don't store your basil in the fridge! This is what causes the leaves to blacken quickly. It's also advisable not to wet the leaves until you are ready to use them. To preserve excess basil, hang the bunch upside down to dry, then crumble into a glass jar. Or try freezing it as a puree – just mix up a 2:1 ratio of oil to chopped basil and spoon into an empty ice cube tray. Once frozen, the cubes can be taken out of the tray and stored in any airtight container. Culinary Tips Most commonly used in pesto, chopped basil also makes a great addition to any salad, pizza or pasta dish. While it is tastiest raw, it can also be cooked down in something like pasta sauce. When making pesto, make sure to coat the top of your container with oil to create a seal limit the oxidation (browning) that occurs when your basil hits the fridge. Recipes Root 5 Farm Basil Pesto Peach, Mozzarella and Basil Salad One Pan Farro with Tomatoes and Basil Naked Tomato Sauce  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
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
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
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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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