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National apple cider day is November 18th 🍎🍏
Stop by for a cider sample this week! We'll have half gallons for sale from Cornerstone Orchards
Shop INDOORS the rest of the semester!
North Campus - You can find us set up in the Compass Lobby of Capen on Wednesday, November 20th from 1:30 to 3:00. It's International Education Week - we have shortened hours in the lobby in between IEW events!
The Compass Lobby is a short walk from our usual location and close to One World Cafe. If you are entering Capen from the entrance closest to the Flint Bus Loop, look to your left once you're in the main lounge area. We're set up through the double doors.
South Campus - You can find us set up in the lobby of Harriman Hall on Thursday, November 21st from 2:00 to 4:00
Harriman Hall is directly across the Diefendorf bus loop from our usual location
Please note: UB Veggie Van is a paid markets and separate from UB Farm Stand
Be sure to follow us on Instagram @UB_VeggieVan for market updates. Be sure to also check out our NEW website!
Short on time? Try a produce box reservation. Let us bundle fresh, local fruits and veggies for you! Details below.
In this issue:
🚚Market schedule and locations
🥦Fresh produce bundles: How to order & what’s in the box next week?
🍅What’s at the Market?: Next week’s lineup
🥕Recipe of the Week: French Onion Soup
📢Food for Thought: All About Onions!
What's in the box?
Ready to level up your produce game? Check out our fresh produce bundles for this week! Whether you’re a solo snacker or a cooking connoisseur, we’ve got options for you.
Reply to this email, or click the button below to email UB Veggie Van (veggievan@buffalo.edu) and reserve your produce box.
Please indicate in your email:
the size of box you would like (large or small)
the pick-up location on North Campus in Capen (Wednesday 1:00-3:30) or on South Campus in Harriman Hall (Thursday 2:00-4:00).
We are taking box orders until Sunday at noon! 🥬🌽🍇
Organic Purple Muu Radish Organic Rutabaga Savoy Cabbage Broccoli Organic Kohlrabi Spinach English Cucumber Garlic Kale Ruby Mac Apples
(Photo is for size and does not represent produce selection)
Small Box
Regular Price: $23
Student Price: $15
Carrots Savoy Cabbage Kale Spinach English Cucumber Ruby Mac Apples
(Photo is for size and does not represent produce selection)
What's at the Market?
Weekly Produce (11/20 and 11/21)
Apple Cider 🍎
Apples, Gala
Apples, Granny Smith
Basil
Broccoli
Brussel Sprouts
Carrots, Organic
Cauliflower
Celery
Cucumber, English
Garlic
Grapefruit
Kale
Onions, Cooking
Oranges
Pie Pumpkin
Potatoes, Red, Organic
Potatoes, Russet
Potatoes, Sweet
Romanesco
Squash, Acorn
Squash, Buttercup
Squash, Delicata
Squash, Honeynut
Tomatoes, on-the-vine
We'll also have pasture raised eggs from Red Gate Grocer!
All About Our Weekly Staple - Onions!
Onions are very good at boosting flavor and a source of antioxidants which may help with cell and tissue health. Onions are commonly used in dishes whether they are raw, sauteed or fried. According to the National Onion Association, U.S. onion consumption has increased 50% in the last 20 years!
Storage
Keep storage onions in a cool, dark, and dry place. Moisture and light lead to mold (ew) and sprouting (annoying, though not a deal-breaker), so stow your storage onions (red, yellow, and white as well as shallots and the diminutive pearl and cippoline) in a dry, well-ventilated basket, bin, or large bowl.
Nutrition Information
Onions are low in calories yet add abundant flavor to a wide variety of foods. With only 30 calories per serving, onions are sodium, fat, and cholesterol free, and provide dietary fiber, vitamin C, vitamin B6, potassium, and other key nutrients.
Preparation
Remove the outer skin and cut with a knife. Chilling the onion in water before cutting can help reduce crying.
Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes.
Meanwhile, preheat the oven's broiler.
Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese.
Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
Serve hot and enjoy!
UB students get a 20% discount when they register with us at the market!
Our produce is locally sourced, ensuring freshness and supporting our local farmers.
Stop by UB Veggie Van this week and discover these delicious options for yourself. Your journey to healthier eating begins right here.
We accept Cash, Credit, Apple Pay & SNAP with support from our community partner: MAP Growing Green Mobile Market @MassAveProject
