Foodbank Farm

The vegetables to be harvested at The Foodbank Farm on a continuous basis from August – November, 2007 include: carrots, potatoes, onions, red cabbage, green cabbage, watermelon, winter squash, and beets.  This produce will be grown on prime river bottom soil at the Two Rivers Center and on several other Montpelier area farms including Riverside Farm, River Berry Farm, Littlewood Farm, and Chappelle’s.  

Red and Green Cabbage: Cabbage is an excellent source of Vitamin C, making it a natural immune booster. Also high in sulfur, cabbage is great for colon health. Cabbage is delicious shredded in raw salads, steamed, or stir-fried. Whole cabbage should be stored in a plastic bag in the crisper drawer of your refrigerator; this will keep it fresh and help it retain its vitamin C content.

Carrots:  High in vitamins A, C and beta carotene, carrots are excellent for eyesight and help fight infection. Carrots are delicious eaten raw in salads or with your favorite dip.  They can also be cooked in soups and stews, or roasted with a little olive oil.  Store in a cool, moist environment (like your fridge!).  

Potatoes:  Loaded with essential minerals including potassium, zinc, iron, calcium and phosphorus as well as B vitamins, potatoes are rich in fiber and high in energy! Potatoes are most nutritious served with their skins, and can be steamed, baked, roasted, mashed and in soups and stews.  Don’t store these in your fridge, but in a cool, dry, dark environment, such as an unheated closet. We will be offering a variety of red- and white- skinned potatoes throughout the season.   

Onions: Our strong, flavorful onions are grown on the banks of the Onion (Winooski) River. Onions are high in Vitamin C and fiber and go well in almost any main dish. Store onions in a very cool place with low humidity. 

Winter Squash: Winter squash are an excellent source of vitamin A, as well as a very good source of vitamin C, potassium, dietary fiber and manganese. Winter squash includes butternut, acorn, hubbard, delicata, and numerous other varieties. With hard skins, winter squash can be stored for up to six months, depending on the variety. The ideal temperature for storing winter squash is between 50-60°F.

Watermelon: Watermelon is an excellent source of vitamin C and a very good source of vitamin A. Like tomatoes, pink watermelon is a source of lycopene, a powerful antioxidant that neutralizes free radicals in the body. Storing your watermelon at room temperature increases the lycopene it contains, but refrigerate after slicing.  

Beets: The pigment that gives beets their rich color is also a powerful cancer-fighting agent. Store beets unwashed in the crisper drawer of your refrigerator. Serve beets raw, shredded in salads, steamed, marinated, or roasted.