From Baer’s Best Beans: 2 one-pound bags of dried beans (choice of black turtle, red kidney, and soldier (white with red flecks))
From Picadilly Farm
potatoes – 5 pounds
carrots – 6 pounds
parsnips – 3 pounds
rutabagas – 2 pounds
butternuts – 2 pieces
dried herbs – a bunch
beets – 3 pounds
From Riverland Farm:
Gilfeather turnips 2 pounds (read here to learn more about the Gilfeather and how it was recently named Vermont’s State Vegetable!)
Sweet Potatoes-4 pounds
1 Tomato Puree
Some extras of some of the above, since the salad greens didn’t work out (see below).
Rutebagas usually have a purplish shade on top with a creamy golden interior
Gilfeather turnips are sweet, creamy, and white on the inside
Rutebagas and Gilfeathers are surprisingly versatile, steamed and mashed, shredded raw into salads, fermented, etc. Gilfeather can be successfully used in place of cauliflower in some recipes. See the Recipes page under the Storage Tips and Recipes Menu for some interesting ideas.
The salad greens at Riverland did not regrow well for this month (typical greenhouse growing for winter harvest is “cut and come again” with the second and third cuts always being fairly dicey, given constraints of indoor growing–a matrix of factors including timing of planting and cutting, sunlight (and heat) availability, snow cover, space, ventilation, weather conditions at harvest, etc. Kudos to farmers Meighan and Rob for taking on the challenge of winter greens growing each year!