Vermont Fresh: A Fruit and Vegetable Handbook
Vermont Fresh: A Fruit and Vegetable Handbook was produced by the Vermont Foodbank in partnership with Salvation Farms and Sterling College. The Handbook contains information on over 40 fruits and vegetables, their nutritional value, storage advice, preparation tips and many recipes.
Click here to download - FREE! - Vermont Fresh: A Fruit and Vegetable Handbook.
Visit our blog for tasted and tested recipes from the Handbook:
Melon - Cantaloupe Salsa, Crostini and Fruit Salad
Arugula - Arugula Pasta, Lemony Arugula Salad
Peas - Pasta with Lemon-Mint Butter and Fresh Peas, Green Pea Soup
Apples - Homemade Applesauce, Easier-Than-Pie Apple Crisp
Parsnips - Carrot and Parsnip Mash, Parsnip and Cauliflower Soup
Spinach - Spinach and Artichoke Dip, Garlicky Spinach
Corn - Corn and Bean Salsa, Roasted Corn on the Cob
Beets - Beet and Goat Cheese Salad and Borscht
Blueberries - Blueberry-Banana Smoothies and Blueberry Pancakes
Kohlrabi - Scalloped Kohlrabi and Kohlrabi Soup
String Beans - Garlicky Green Beans, Easy String Bean Casserole
Strawberries - Quick Strawberry Jam, Strawberry Shortcake
Carrots - Carrot-Ginger Soup and Carrot Cake
Rhubarb - Strawberry Rhubarb Sauce, Apple Rhubarb Brown Betty
Asparagus - Oven-Roasted Asparagus, Quinoa Asparagus Salad
Follow Vermont's board Meatless Monday on Pinterest.