Fresh This Week: October 8
Winter Squashes, Sweet & Spicy Peppers, Fresh Baby Ginger, Dry Beans, Swordfish and Dried Herbs
Simple and Delicious Pairings
PAN SEARED GINGER & GARLIC SWORDFISH Fresh ginger and garlic provide a bright, spicy complement to a meaty swordfish steak. Serve with roasted fingerling potatoes & romanesco cauliflower along with some steamed pac choi for a light, colorful meal.
GROUND TURKEY STUFFED PEPPERS The beautiful mixed sweet peppers of late summer will not be here for much longer, so let’s enjoy them while we can! You could prepare any meat, vegetable or grain based stuffing to bake in these beauties, but we suggest using some Misty Knoll ground turkey, onion, cherry tomatoes, Herbes de Vermont, rice and melting blend cheese.
CLASSIC BEAN CHILI Kidney beans are a beyond affordable and satiating base for a dinner, and these beans from Morningstar Meadows are organic and super fresh. They go a long way and stewed up with some tomatoes, onions, garlic and spices, they make a classic vegetarian chili.
Have you tried…
ELDERBERRY SYRUP You don’t want to go into wintertime without elderberry syrup on hand! This syrup from Wild Branch Foods has all the good stuff-- Vermont raw honey, elderberries, apple cider vinegar, propolis and turkey tail mushroom extract. Take a spoonful everyday for the Vitamin C and antioxidants or keep it around to soothe a sore throat or to be a healthy sweetener for a beverage.
New & Noteworthy
Morningstar Meadows is in the midst of drying their freshly harvested beans, and we will have their kidney beans and pinto beans as well as stone ground whole wheat flour back in stock.
Quince paste is back! Vermont Quince Company is bringing us a fresh supply of their quince ginger lime chutney and quince mustard as well. These condiments bring flavor, depth and variety to so many meals whether it is a meat dish, a cheese board, curry or sandwich!
While we still have fresh herbs available, it is time to start stocking up on dried culinary herbs. Free Verse Farm has freshly dried basil, cilantro, fennel, and thyme along with their beautifully crafted blends: Dress it Up, Herbes de Vermont, Meat Maestro and Ode to Vermont.
Just when you thought we had all the squashes… we have some new exciting additions! Bone Mountain Farm has Koginut and Shochiki Shiro squash for us. Koginut is a butternut/ kabocha hybrid, and the Shochiki Shiro is a beautiful blue-green colored, smaller sized kabocha variety perfect for a single serving.
Champlain Orchards has the following freshly harvested apples available for us:
MEAT & FISH
Red’s Best Seafood will be bringing us fresh caught whitefish filet, swordfish & black sea bass. It is a great time to start transitioning to oven roasted fish, fish stews and quick pan seared filets.
Fresh This Week...
October 22: Fresh Baby Ginger, Honey Jams, Organic Tomato Sauce, Mushroom “Meat” Balls and lots of meat specials
October 15: Soups and Stews, Fall Spinach, Cauliflower Sunshine Pickles, Fresh Beef & Pork
October 8: Winter Squashes, Sweet & Spicy Peppers, Fresh Baby Ginger, Dry Beans, Swordfish and Dried Herbs