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.


Vermont Fresh


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



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