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Top 10 Sustainable Gifts We’re Giving This Holiday

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The holidays can be the most wonderful (and wasteful) time of the year. Americans throw away 25% more trash during the Thanksgiving to New Year’s holiday period than any other time of year. The extra waste amounts to 25 million tons of garbage, or about 1 million extra tons per week! (Stanford University)

At Vertical Harvest Farms we recognize that the holidays can be a time of spreading love and joy, and they can also result in overconsumption. This year, we asked our team to tell us their favorite ways to embrace sustainability during the holidays. Whether it was a local business they like to support, or a tradition of gathering with friends for a recycled yankee swap… we got a lot of good answers. Read our top 10 sustainable gifts & local brands in Jackson Hole we love.

  1. Shop local (this is the #1 way to decrease your footprint this year while simultaneously stimulating your local economy and supporting small artisans. While we can’t recommend where to purchase in your hometown, we have a few favorites in ours, keep reading to check out the best Jackson Hole presents to give this year!)
  2. Participate in Circular Fashion… Consider BIPOC (Black and Indigenous People of Color)-owned start-ups like the Farewell Exchange. 
  3. Try a new sustainable brand: Bees Wrap Products, Package Free Shop, Raw Spice Bar, Etsy, Able, Patagonia, Little Scout Creative.
  4. Make a donation in honor of someone else, find the local organizations around you!
  5. Book Nook at the library and mini libraries around town – cheaper used books vs. buying new.
  6. Treat yourself to a fancy compost bucket and commit to composting in 2022.
  7. Share a recipe with a loved one – a timeless tradition.
  8. The gift that never stops giving – purchase a local CSA for your friends and family.
  9. Give a planter seeded with cold weather crops like kale, beets and/or carrots – it is a gift that gives through multiple seasons.
  10. Consider gifting “experiences” vs “stuff” – like cooking or art classes, memberships to museums and/or gift certificates to your favorite restaurants.

Jackson Hole Brands We Love

  • Persephone Bakery
  • Chelsea Pottery 
  • Rachel Pohl 
  • Healthy Being Juicery
  • Wilson Book Gallery 
  • Coombs Outdoors (donate)
  • One22JH (donate food)
  • Switch Fleece
  • Give’r
  • JH Greenthumb (Audra Manzer) – Hand painted Potted Plants
  • Women Folk 
  • And so many more restaurants & Shops

Tips to enjoy a Sustainable Christmas!

  • Recycled Gift Exchange – clothing swap, book swap, and old jewelry finding a new home!
  • Try wrapping your presents in a reusable fabric. 
  • Hand-written cards never go out of style, and they reduce your waste in printing & packaging. 
  • Choosing “local pickup options” will help decrease your packaging waste.

Download this Holiday Gift Guide as a PDF 

While this list is just a starting point, there are so many incredible resources to make 2021 a year of giving back (socially aware gifts?) check out this Holiday Gift Guide from Anti Racism Daily

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Eat Local This Thanksgiving

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Eat Local This Thanksgiving

Farmers across Wyoming and Idaho partner up to bring fresh farm food to your Thanksgiving table. 

In Jackson Hole, Wyoming we endure long, hard winters, and while there are a lot of things we love about our small ski town, buying local food is not always an option during the coldest of months. As farmers, we all work towards the same goal: supplying our towns with local and sustainable food for as much of the year as possible. At Vertical Harvest, we’re able to grow 365 days a year thanks to our controlled environmental agriculture system (or CEA). 

This year, in partnership with Morning Dew Mushrooms and Canewater Farm, we’re bringing Jackson a farm-to-table Thanksgiving! We want to show our community how easy it can be to eat local (and delicious) farm fresh food. We’re also partnering with Avant Delivery to make this holiday as sustainable as possible, using their 100% reusable packaging. The best part about it… Avant will deliver right to your doorstep, saving you from the Turkey Day shopping hassle.

 

Quantities Limited…So, Order now! They will sell out fast. Last day to order (while supplies last), is Wednesday, November 17th. 

Delivery & Pick Up Day: Wednesday, November 24th 

Pick up at Vertical Harvest Farms 155 W Simpson Ave Jackson, WY

2:00-5:00pm

 

Let us share the ultimate local, sustainable, delicious, holiday box with your family this Thanksgiving. 

This Thanksgiving, grace your table with:

  • Petite Green Blend –  Vertical Harvest 
  • Teton Tomatoes – Vertical Harvest 
  • Live Rock Chive Microgreens – Vertical Harvest 
  • 1/2lb Assorted Mushrooms – Morning Dew Mushrooms
  • Onions – Canewater Farm 
  • Carrots – Canewater Farm 
  • Recipes soon to be new family favorites! 

 

Lip-smacking, Local, Sustainable, Thanksgiving Box!

Avant Reusable Packaging

Delivery to your home on 11/24

Delivery to: Teton Village, Wilson, Jackson, Kelly, Victor, Driggs

$100

ORDER ONLINE: https://shop.avantdelivery.co/en/store/Vertical-Harvest/1109925

 

Lip-smacking, Local, (slightly-less-sustainable), Thanksgiving Box

Single-use Packaging

Pick up from our greenhouse on 11/24

$80

ORDER ONLINE: https://shop.verticalharvestfarms.com/pages/produce-boxes

 

Vertical Harvest is Celebrating Thanksgiving in Partnership with Some of Our Best Local Farms

About Morning Dew Mushrooms

Morning Dew Mushrooms is a gourmet mushroom farm located in Teton  Valley,  Idaho. As Idaho’s largest mushroom grower, Morning Dew Mushrooms focuses on growing a variety of mushrooms using the best proven indoor cultivation equipment and techniques. The growers constantly adjust and  improve  their equipment due to the dry and chilly Idaho climate. 

About Canewater Farm 

Canewater Farm is a Certified Organic family farm located in Teton Valley, Idaho.  We are nestled in the foothills of the Snake River Range between Pole Canyon and Smith Canyon.  This is our second growing season in the Rocky Mountain West.  We returned to the Tetons after farming for six years on the coast of Georgia.  We have a deep love for our ecosystem, community and farming.  We fell lucky to call this valley home.In these unprecedented times, we feel stronger than ever about building soil and growing good food.  We believe farming is a form of activism. We are taking small steps towards positive change.  Wendell Berry sums up why we farm, stating, ” …the care of the earth is our most ancient and most worthy and, after all, our most pleasing responsibility. To cherish what remains of it, and to foster its renewal, is our only legitimate hope.”  

About Avant Delivery 

Take advantage of Avant’s network of restaurants, cafes, and shops around Jackson, Wyoming that have Avant containers on hand for you to use. No more single use coffee cups, utensils, to-go boxes, and shopping bags! When you order from a participating business simply mention that you are an Avant member when you place an order or check the Avant option online and your meals and goods will come in Avant containers. We are small and trust our community so we believe in an honor system. Everything from Avant’s online marketplace will come in reusable containers.

Avant provides a compost bin and an Avant Bin that stays at your home like a recycling bin. All Avant packaging is placed into the Avant Bin rather than the trash or recycling. Avant picks up the Avant Bin from your home at each grocery delivery or weekly, whichever comes sooner.

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Farm Share | Calendar of Greens

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Dear Farm Share Customers,

We are so thankful for your support of our farm and our mission. We have created this calendar as a guide for you to reference to plan your at-home meals around your weekly fresh produce. Please understand that this calendar is not set in stone as we do experience unexpected changes in our growing process. We are a unique greenhouse run by an incredible team of farmers and we always adapt and change as needed to support our people and our plants! Below, please find our “Calendar of Greens” for your 6-week farm share, including some fun recipe ideas for you to try at home.

Be sure to tag us on social media @verticalharvestfarms with all your farm share photos.

 

Week 1 | October 8th 

In your box:

  • Vertical Vibrant Mix
  • Live Microgreen:  (To be Announced)
  • Dr. Feel Good
  • Teton Tomatoes
  • Surprise: Lettuce heads!

Suggested recipe: Chopped Salad

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Week 2 | October 15th

In your box:

  • Bao Bao Blend
  • Wasabi Microgreen
  • Spicy Mix Microblend
  • Butterhead Lettuce
  • Edible Flowers (We hope to have lots of these available, but they are not always the most predictable!)

Suggested recipe: Thai Lettuce Wraps top with wasabi microgreens & spicy mix

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Week 3 | October 22nd

In your box:

  • Rev It Up
  • Micro Arugula
  • Pea Shoot Microgreens
  • Teton Tomatoes
  • Basil

Suggested recipe: Homemade Pea Shoot Pesto Pizza

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Week 4 | October 29th

In your box:

  • Beet Power
  • Rock Chive
  • Dr. Feel Good Microblend
  • Butterhead Lettuce

Suggested recipe: Lettuce Cups with Roasted Root Vegetables & Moroccan Spices

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Week 5 | November 5th

In your box:

  • Vertical Vibrant Mix
  • Live Microgreen: (To be announced)
  • Citrus Blend
  • Cocktail Kit
  • Toscano Kale

Suggested recipe: Banana Kale Smoothie topped with citrus blend

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Week 6 | November 12th

In your box:

  • Rev It Up
  • Micro Cilantro
  • Pea Shoot Microgreens
  • Teton Tomatoes
  • Edible Flowers

Suggested recipe: Pico de gallo with micro cilantro

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Recipe: Sardine Toast with Teton Tomatoes and Citrus Blend

Vertical Harvest Citrus Blend on Sardine Toast

Vertical Harvest Citrus Blend on Sardine Toast

These tasty mouthfuls are a notch above your classic bruschetta — with the addition of salty sardines, and replacing basil with our zippy Citrus Blend. The recipe below makes 8 servings, so you’ll need to adjust up depending on the size of your gathering or the hunger of your guests!

Ingredients

  • 8 thick slices of crusty sourdough baguette
  • 2 garlic gloves, halved
  • Softened butter, as needed
  • Pack of Vertical Harvest Teton Tomatoes (cherry tomatoes), sliced into thirds
  • 2 cans sardines (6 to 7 ounces), deboned to taste
  • 1/2 small sweet or red onion, thinly sliced
  • Extra-virgin olive oil, for drizzling
  • Fresh lemon juice, to taste
  • Flaky sea salt
  • Coarsely ground black pepper
  • Vertical Harvest Citrus Blend

Instructions

  • Step One — Toast the bread under a broiler (on both sides) or in a toaster.
  • Step Two — While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
  • Step Three — Top tomatoes with with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish liberally with Citrus Blend and serve immediately.
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Recipe: Pea Shoot Pesto

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Try this creamy and delicious new spin on pesto with our fresh pea shoots.  It provides a perfect base for a pesto pizza or delights when poured over pasta. Makes 2 to 2-1/2 cups

Ingredients

  • 1/2 cup walnuts, raw or toasted
  • 3 cups pea shoots, roughly chopped
  • 1/2 cup grated Parmesan OR Teton Tomme cheese (from Winter Winds Farm)
  • 2 cloves garlic, chopped
  • Sea salt to taste
  • 1/3 to 1/2 cup extra-virgin olive oil

Directions:

  1. To toast the walnuts, preheat the oven to 350 degrees. Spread walnuts on baking sheet and roast until golden, about 10 minutes. Check by letting them cool and then breaking a walnut in half. The inside should be golden all the way through.
  2. In a food processor or blender, combine walnuts, pea shoots, Teton Tomme cheese and garlic. Pulse until roughly chopped. Add salt to taste. With motor running, slowly drizzle in olive oil. Blend until well-combined and you reach your desired thickness. Scrape pesto into a bowl and use immediately, or store in a jar with a thick covering of olive oil and use within three days. You can also freeze in ice cube trays.

 

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Recipe: Daikon and Cucumber Salad

Ingredients:

  • 2 large cucumbers
  • 3 ounces daikon radish microgreens
  • sesame horseradish vinaigrette

Dressing

  • 1 medium shallot
  • 1/3 cup red wine vinegar
  • 1 cup sesame oil
  • 2 tablespoons fresh horseradish

Instructions:

  1. Shred cucumbers and mix with daikon
    radish microgreens.
  2. Chop shallot and shred horseradish.
  3. Combine with other dressing ingredients.
  4. Dress salad!
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Recipe: Sunflower Power Salad

Ingredients:

  • 1 large head red cabbage, shredded
  • 1 pound of greens
  • 2 cups packed sunflower microgreens
  • 1 bunch fresh cilantro, chopped
  • 1 cup toasted sunflower seeds

Preparation:

  1. Preheat oven to 350° Fahrenheit.
  2. Place sunflower seeds in a rectangular
    glass dish and place in oven to brown for about 10 minutes.
  3. Meanwhile, combine and mix all of the
    dressing ingredients in a separate bowl.
  4. Place the cabbage, spinach, sunflower
    sprouts, and cilantro in a large bowl.
  5. Mix with dressing and toasted sunflower
    seeds.
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Recipe: ROASTED PEPPER FRITTATA WITH CHERVIL

Ingredients:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 3 cloves minced garlic
  • 2 teaspoons balsamic vinegar
  • 3 ounces chervil microgreens for egg
  • mixture
  • 1/2 ounces of chervil microgreens for
  • garnish
  • 7 large eggs
  • 1/4 cup butter
  • 3 tablespoons low-fat milk
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Place oven on low-broil. 
  2. Cut bell peppers in half, remove stem and clean out seeds. 
  3. Place inside sides down on baking sheet until outside skin in blackened. 
  4. Remove from oven and place cloth over the top of them and allow to cool for 10 minutes.
  5. Preheat oven to 400 degrees
  6. Using a knife and fingers, remove the skins on the peppers and cut lengthwise into thin stripes. Put peppers, garlic, balsamic, chervil, salt, and pepper into a bowl and mix well.
  7. Whisk together eggs, milk, and Parmesan cheese until frothy. Once combined add the pepper mixture.
  8. Put butter into the cast iron and heat up until it melts. Once melted add the egg mixture. Once the mixture begins to set, use a spatula to lift up the edges allowing egg mixture to run underneath.
  9. Let stand for 8-10 minutes.
  10. Once the bottom is set but the top is still unsettled, place in oven for final stage 6-8 minutes or whenever you see that the bottom and top has set.
  11. Remove from oven.
  12. Once cooled, invert it onto a plate and garnish with more chervil microgreens.
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Recipe: Miso Mushroom Ramen

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MISO MUSHROOM INGREDIENTS

  • 1 tablespoon oil
  • 2 lbs. button or crimini mushrooms (see notes)
  • 3 tablespoons softened butter (vegan butter, if needed)
  • 2 tablespoons miso paste (gluten-free, if needed)
  • 2 garlic cloves, very finely minced
  • 1 teaspoon sesame oil

INSTRUCTIONS

  • Heat the oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are brown all over, about 15 minutes.
  • While the mushrooms are cooking, make the miso butter. Mix the softened butter with the miso paste and garlic cloves.
  • When the mushrooms are cooked, add the miso butter to the pan and cook the mushrooms for two minutes more. Drizzle the sesame oil over the mushrooms and serve right away.

Choose the ramen broth and noodle of your preference depending on what your local store has to offer. If there are not classic ramen noodles, rice noodles can be a substitute.

TOPPINGS

  • Vertical Harvest Spicy Mix Microgreens
  • Sesame Seeds
  • Soft Boiled Egg
  • Meet of your choice
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Recipe: GOAT CHEESE POLENTA WITH ROCK CHIVE

Ingredients

  • 3 cups water
  • 1 cup quick-cooking polenta or grits
  • 2 tablespoons unsalted butter
  • 4 ounces goat cheese, plus extra for topping
  • Salt and black pepper
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms, sliced
  • 2 cloves of garlic, finely minced
  • 3 tablespoons balsamic vinegar
  • Rock chive microgreens for garnish

Preparation

  1. Bring the 3 cups of water to a boil.
  2. Whisk in the polenta and lower the heat to medium. Cook for 5 minutes and then remove from heat, cover and let stand for 5-7 minutes or until fluffy and cooked through.
  3. Stir in the butter and goat cheese and season with salt and black pepper to taste. Set aside. While the polenta is cooking, prepare your mushrooms.
  4. Heat the olive oil in a saute pan over medium heat. Add the mushrooms and cook for 8-10 minutes or until the mushrooms are tender. Add the garlic and cook for an additional minute.
  5. Pour in the balsamic vinegar and cook, stirring frequently, until the vinegar has for the most part cooked out.
  6. Season with salt and black pepper where needed and remove from heat.
  7. Assemble your polenta in a small serving dish and top with the balsamic mushrooms, a sprinkle of goat cheese, and a garnish of microgreens.
  8. Serve immediately and enjoy!
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