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
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 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
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
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
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
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 Purple kohlrabi is available early summer through early fall. Our larger green kohlrabi is a cool weather storage crop and is best in the fall and it will store through the winter. Storage Tips several weeks-several months Trim off the leaves and store in a plastic bag in the crisper drawer. Culinary Tips
Root 5 Farm Kohlrabi and Carrot Thai Salad 5 Tasty Ways To Prepare Kohlrabi Kohlrabi & Apple Slaw Kohlrabigemüse-German Creamed Kohlrabi Roasted Kohlrabi with Lemon Vinaigrette  c TIn Season August through November Storage Tips several weeks Refrigerate leek unwashed with roots attached for up to two weeks. Wrap tightly in plastic so the flavor isn't absorbed by other foods. Get some great tips for freezing leeks here. Cleaning Tips To grow the best leeks we mound the soil up around the base of the plant to encourage a long white stem. This means it's important to clean your leeks thoroughly so you don't end up with any grit on your plate.
In general, leeks can be substituted for onions in most dishes using onions for flavoring. When cooking leeks as a side dish, it is important they not be overcooked. Overcooking will turn them into a slimy mush. They should be cooked until tender but still exert a little resistance when pierced. The dark green trimmed leaves may be used to flavor stock or blanched and used as a wrapper for any variety of fillings. Raw leeks may be sliced thin and added to salads. Recipes Frizzled Leeks (Crispy Fried Shredded Leeks) Zeytinyağlı Pırasa- Braised Turkish Style Leeks Carmelized Leeks with Lemon Vichyssoise - Cold Potato Leek Soup with Cucumber
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
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
Summer and Fall, July through December Storage Tips Store up to 12 weeks Beets should be stored in the refrigerator crisper drawer in a plastic bag for up to 12 weeks. If you get a bunch of fresh beets with the tops on, you can store the leaves in a separate plastic bag and use within two days. For longer storage, wash and sort (max. 3" diameter, but smaller is better), and leave on the root tails and 1/2 in. or stem so the juice doesn't bleed out while boiling. Boil until tender, 25-45 min. depending on size. Cool immediately; trim tails and stem and slip off skin; slice or cube or leave whole if very small. Freeze, leaving 1/2 in. headroom. Culinary Tips Gently scrub and wash the roots under water before use. No need to peel. Steam the small cubes and serve warm with butter as a delicacy. Raw beets can be grated into a salad. Bake the beets to enhance their natural sweetness. Slice the washed and unpeeled beets into ¼ inch thick slices. Arrange the slices on a lightly oiled baking pan and season with thyme or tarragon. Add a small amount of water or apple juice in the pan. Put in 350° oven for 25 minutes until tender. Beets can also great when steamed or boiled. Scrub beets clean but leave skins on until after cooking to minimize color and flavor loss. Run the whole, cooked beets under cold water and rub off their skins. 1 ½ inch beets take 30 minutes to cook in steam and 15-20 minutes in boiling water. Serve whole, sliced or grated. Toss grated beets with grated carrots, apples, oil and vinegar dressing. A touch of plain yogurt makes for a wonderful color transformation. The greens can be steamed, sautéed, and mixed with pasta. Recipes Root 5 Farm Beet Greens & Kale Omelet Root 5 Farm Beet Hummus Roasted Beets and Sautéed Beet Greens Red Flannel Hash French "Peasant" Beets Penne Pasta in Roasted Beet Sauce Beet Salad with Goat Cheese Vegan Beet Brownies |
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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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