Roasted Sweet Dumpling Squash



  • 1 Sweet Dumpling Squash

  • 1 Tbsp. Maple Syrup (Feel free to replace with brown sugar or other preferred sweetener!)

  • 1/2 Tbsp. Cinnamon

  • 1 Tbsp. Olive Oil


  1. Preheat oven to 375 F

  2. Cut Sweet Dumpling Squash in half; scoop out the seeds

  3. Evenly brush meaty side of the squash with Maple Syrup, Oil and Cinnamon

  4. Place squash flat side down onto a baking sheet

  5. Place baking sheet into preheated oven until the squash skin can easily be penetrated by a fork (around 35 minutes)

  6. Remove from the oven; allow to cool to reasonable temperature then scoop the meat of the squash out of the peel (sometimes the skin is thin and tender enough to consume, feel free to make that judgement based on the squash you are using!)

Leek and Chili Pancakes



  • 1 Cup Flour

  • 2 Eggs, Beaten

  • 1 Tbsp. Olive Oil

  • 1 Garlic Clove, Finely Chopped

  • 2 Leeks, Finely Chopped

  • 1 Red Chili, Thinly Sliced


  1. Heat Olive Oil in a large, non-stick frying pan over medium heat

  2. Once oil is heated, cook leeks until softened (around 10 minutes); add garlic and chili and cook for another minute

  3. Combine 3/4 Cup of Water, Flour, Eggs, Leeks, Garlic and Chili in a medium mixing bowl, add more water if too thick

  4. In the same pan as before, brush the bottom with oil, place over medium heat

  5. Scoop small amounts of batter into the heated pan (amount depending on preferred size of pancakes) cook until bubbles form on the surface of the pancake (around five minutes); flip and cook for another three minutes

Spicy Stir-fried Cabbage



  • 5 Cups Cabbage, finely chopped

  • 2 Carrots, julienned

  • 2 Garlic Cloves, minced

  • 1 Tsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • 2 Tbsp. Cilantro, chopped

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Rice Wine Vinegar

  • Salt


  1. In a large pan, heat oil over medium heat

  2. Add garlic and red pepper flakes; cook until fragrant (around 30 Seconds)

  3. Add cabbage and carrots, cook until cabbage begins to wilt

  4. Once cabbage begins to wilt, add salt, soy sauce and rice vinegar; cover and cook on high for one minute, or until cabbage has completely wilted

  5. Uncover and allow to cook for 30 more seconds, stir in cilantro and remove from heat

  6. Serve with rice or noodles!

Korean BBQ Chicken Drumsticks



  • 8 Medium Chicken Drumsticks

  • 3 Tbsp. Soy Sauce

  • 1 Tbsp. Rice Wine Vinegar

  • 2 Tbsp. Brown Sugar

  • 2 Cloves Garlic, Minced

  • 1 Tsp. Ginger, Grated


  1. Preheat oven to 375 F

  2. In a medium sized baking dish, combine Soy Sauce, Rice Wine Vinegar, Brown Sugar, Garlic and Ginger; mix thoroughly

  3. Add thawed drumsticks to the baking dish, turn to cover in marinade

  4. Place dish into ore heated oven; cook for 30-35 minutes, flipping half way through

  5. Remove Chicken when skin has browned, and juices run clear

Napa Cabbage Spring Rolls



  • 6 Leaves of Napa Cabbage

  • 1 Cup Mushrooms, diced

  • 2 Cups of Kimchi

  • 1/4 Cup Cilantro, finely chopped

  • 2 Cups Vegetable Stock

  • 1 Cup Rice

  • Soy Sauce

  • 1 Tbsp. Olive Oil

  • Salt and Pepper


  1. In a medium sauce pan, bring Vegetable Stock to a rolling boil; add rice, cover and let simmer for around 15 minutes or until all liquid has been absorbed

  2. For Wraps, Bring around 10 cups of water to a boil in a large pot, season with salt; fill a second bowl with cold water and ice, leave next to the stove

  3. Carefully place the full cabbage leaves in the boiling water for 30-60 seconds, until just wilted

  4. Remove leaves and immediately place into an ice bath for 60 seconds; remove and set aside

  5. For filling, heat oil in a small pan; add mushrooms and garlic; cook around 3-5 minutes

  6. Mix together the cooked rice, mushrooms, garlic, kimchi and cilantro in a medium bowl

  7. Season with salt, pepper and soy sauce

  8. To assemble, place a leaf of cabbage on a plate, add 1/4 cup of filling to the middle of the leaf; fold over the stem and roll up gently so not to tear the leaf

  9. Continue until all leaves have been used

Order Your Thanksgiving Turkey from Maple Wind Farm


Looking for a delicious, sustainable Thanksgiving turkey for your holiday meal? Order a Maple Wind Farm turkey today!

All Maple Wind Farm turkeys are pasture raised and are moved daily to fresh grass. They are not fed hormones or antibiotics — ever. Turkeys are an important part of Maple Wind’s diversified farm: Beth and Bruce love raising turkeys! The noticeably improved taste and quality of the meat is a result of the birds’ freedom in the pasture, where they enjoy the grass and bugs and fresh air— turkeys are great foragers! Feed your friends and family with a special turkey this holiday season. 

Non-GMO turkeys were fed minimal amounts of grain that is Non-GMO to supplement their foraging on pasture. Organic turkeys were fed minimal amounts of Certified Organic grain to supplement their foraging on pasture.

Yes - these turkeys cost more than conventional turkeys. What’s behind the price? The careful process of raising birds on organic pasture, the high quality of their supplemental feed, and humane, ethical on-farm processing — unlike conventionally-raised meat, these practices result in a product that’s beneficial for the birds, the land they were raised on, and the farmers who raised and processed them, and is healthier and more nutritious for you to eat!

  • Non-GMO Pasture-Raised Turkeys: $5.25/pound ($20 deposit)

  • Organic (and therefore non-GMO) Pasture-Raised Turkeys: $6.45/pound ($25 deposit)

Please order your turkey by Wednesday, November 14th!
Pick up Monday November 19 or Tuesday November 20.

What Size?

Maple Wind Farm offers turkeys in 3 size ranges:

  • 9-12 lb

  • 13-17 lb

  • 18-22 lb

The general rule of thumb is that you can serve 1 person per pound of turkey. (Don’t forget you’ll want leftovers, too.) Your deposit will go toward the total price of your turkey. When you pick up your turkey here at the Intervale Food Hub, we will calculate the total price based on the exact weight of your turkey. You can pay with cash, check, credit/debit, or the payment source linked to your account.

Please order your turkey by Wednesday, November 14th!
Pick up Monday November 19 or Tuesday November 20 at the Intervale Food Hub

How to Order

You can call or email us to order! (802) 660-0440 x112

How to order online by Wednesday, November 14th:

  1. Go to the Pop-Up Shop

  2. Add the Turkey Deposit of your choice to your cart. There are 3 sizes of Non-GMO and 3 sizes of Organic to choose from.

  3. Click on the white “Cart” button and click “Check out”

  4. Complete your payment

  5. When you’re done, you’ll receive a confirmation email.

  6. Contact us to schedule your turkey pick up!

  7. At pick up, we will charge you the remaining balance due, based on the actual weight of your turkey. You can pay with cash, check, credit/debit, or the payment source linked to your account.

Holiday Delivery Schedule Changes for Fall/Winter 2018-19

1) Thanksgiving Week delivery schedule changes are outlined below.

2) Winter Holiday Break: We will be closed for the weeks of December 26-30 and December 31-January 4. There will be no delivery during these 2 weeks.

During the week of Thanksgiving, we will make ALL DELIVERIES on Monday and Tuesday. Please see below for the updated schedule for the week of November 19, 2018.


If you schedule change does not work for you schedule, or if you are going to be out of town, you have a few options!

  1. You can pick up at the Intervale Center from 12:30-6:00 pm on Monday November 19 or Tuesday November 20.

  2. You can hold delivery, and double up at a later date.

  3. You can hold delivery, and receive account credit toward the Pop-Up Shop (75% of the average weekly value)

Please let us know at your earliest convenience if you’d like to make a change.

Email us or call Kendall at (802) 660-0440 x112


Newsletter | Week of November 5, 2018

Onions at Burnt Rock Farm. Courtesy of Burnt Rock Farm.

Onions curing for storage at Burnt Rock Farm in Huntington, VT. Burnt Rock Farm is located in the Huntington River Valley, just about 25 miles southeast of Burlington, VT. Justin Rich and his crew specialize in growing certified organic vegetable varieties that will store well for Vermont’s cold winter months.


In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified
Meet Our Farmers and Food Makers

Vermont Vegetable Package

Rainbow Carrots* | River Berry Farm, Fairfax, VT

Celeriac* | Intervale Community Farm

Spigariello* | Diggers’ Mirth Collective Farm, Burlington, VT (see cooking tips below for more info!)

Yellow Onions* | Burnt Rock Farm, Huntington VT

Sweet Potatoes* | Burnt Rock Farm, Huntington VT

Variety Size Only: Red Potatoes* | Valley Dream Farm, Cambridge, VT

Omnivore Package

The Omnivore Package includes your Vermont Vegetable Package above, plus...

Grass-Fed Beef Stew Meat | Health Hero Farm, South Hero, VT and Snug Valley Farm, East Hardwick, VT

Beef Broth | Joe’s Kitchen, East Montpelier, VT

Cultured Butter | Ploughgate Creamery, Fayston, VT

Localvore Package

The Localvore Package includes your Vermont Vegetable Package above, plus...

Grass-Fed Beef Stew Meat | Health Hero Farm, South Hero, VT and Snug Valley Farm, East Hardwick, VT

Beef Broth | Joe’s Kitchen, East Montpelier, VT

Cultured Butter | Ploughgate Creamery, Fayston, VT

Bread: Rustic Rolls* | Red Hen Baking Co, Middlesex, VT

Pasture-Raised Eggs | Besteyfield Farm, Hinesburg, VT


Weekly Subscriptions

Bread: Rustic Rolls* | Red Hen Baking Co., Middlesex, VT

Pasture Raised Eggs | Besteyfield Farm

Cheddar Cheese | Shelburne Farms


Cooking & Storage Tips

Eat this first: Spigariello

This leafy green vegetable is an heirloom variety that’s very similar to broccoli raab or kale - it’s in the brassica (kale/broccoli/cabbage) family, but the flavor is mild and slightly sweet. Traditionally, spigariello is native to southern Italy. Trim the stems if they’re tougher than you like.

We recommend sautéing spigariello with butter and olive oil, some thinly sliced onion and/or garlic, some red pepper flakes, and a drizzle of balsamic vinegar! You can serve it as a side dish or stir into your favorite pasta.

What’s that? Celeriac - (the lumpy one!) this is probably a new vegetable for many of you! The texture is surprisingly light and less starchy than a potato or most other root vegetables, so it can add a nice light airiness to dishes. The flavor is very much like celery, so you can use it in soups and slaws, to replace celery (especially because organic celery does not grow easily in Vermont).

Just give it a good scrub and peel it with a knife or regular vegetable peeler to get the rough outer layer cleaned off. Then you can slice it, dice it, grate it, or cut it into thin matchsticks for a variety of recipes! We feature it a few ways this week
- Raw (in apple-carrot-celeriac slaw)
- Scalloped and baked with potatoes
- Roasted with carrots and sweet potatoes into “Seasonal Fries”

Tender Profile


Celeriac, Carrot and Apple Slaw

Celeriac, carrot, and apple slaw


  • 1/2 Large Celeriac Root, peeled

  • 5 Medium Carrots, peeled

  • 1 Apple, peeled

  • 1 Tbsp. Olive Oil

  • 3 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • Salt and Pepper


  1. Cut celeriac, apples, and carrots into matchstick cuts. Using a very sharp knife will help! (1/8in x 1/8in x 2in)

  2. In a medium sized bowl, mix together olive oil, apple cider vinegar, and dijon mustard; mix thoroughly and season with salt and pepper

  3. Add matchstick celeriac, carrots and apple to the bowl with sauce

  4. Mix until everything is evenly coated

  5. Season with salt and pepper to taste

Sauteed Spigariello



  • 1 bunch Spigariello, stems removed

  • 1 Small Yellow Onion, thinly sliced

  • 1 Clove Garlic, Minced

  • 1/2 Tbsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • Drizzle of balsamic vinegar

  • Salt and Pepper


  1. Remove Stocks from Spigariello; roll up leaves and make large ribbon cuts

  2. Mince Garlic, and Slice Onion

  3. In a medium sized pan, heat olive oil over medium heat

  4. After oil is warm, add onion and cook until fragrant (about 3 minutes)

  5. Add garlic, red pepper flakes and spigariello to the pan and let cook for three more minutes

  6. Slowly add 1 tbsp. of water to the pan, so that the spigariello is able to steam

  7. Continue to add small amount of water until the spigariello is wilted

  8. Remove from heat

  9. Season with salt and pepper and drizzle with balsamic vinegar.

  10. Serve as a side dish to your favorite local protein, or stir into freshly prepared pasta!

Scalloped Potatoes & Celeriac



  • 6 Small Red Potatoes

  • 1 Celeriac Root

  • 3 Tbsp. Butter

  • Rosemary

  • Salt and Pepper


  1. Preheat oven to 400 F

  2. Peel celeriac and potatoes; cut into round slices (half circles for larger celeriac roots)

  3. Butter the bottom of a medium sized baking dish

  4. Layer potatoes and celeriac over the buttered dish

  5. Top the first layer with a drizzle of melted butter and season with salt, pepper, and rosemary

  6. Add in a second layer of potatoes and celeriac; cover again with butter and seasoning

  7. Continue process until all potatoes and celeriac have been used up

  8. Place dish into preheated oven until potatoes and celeriac are brown (about 40 minutes)

Seasonal Fries



  • Sweet Potato

  • Celeriac

  • Carrots

  • 2 Tbsp. Olive Oil

  • Salt & Pepper


  1. Pre heat oven to 400 F

  2. Peel and cut desired amount of sweet potatoes, celeriac, and carrots in to long matchstick cuts (1/4 in x 1/4 in x 3 in)

  3. Toss the matchstick vegetables with Olive Oil and salt and pepper

  4. Separate each type of vegetable onto different baking sheets as they will finish cooking at different times

  5. Place baking sheets in the oven and allow the vegetables to cook until tender & beginning to brown (about 30 minutes for celeriac, 40 for sweet potatoes and one hour for carrots)

  6. Remove from oven and serve with favorite dipping sauces!

Tender Profile | Celeriac (Celery Root)


Botanical name/plant family: Apium graveolens repaceum

Important practices: Like celery, I should be purchased organically, as conventionally grown versions are likely to have high pesticide residue levels.

Harvest season: Find me from October to February.

Great source of: Vitamins C, K and B6. I’m lower in strachy carbs than most root vegetables, so substituting me in for part of a recipe lowers the overall carbohydrate and calorie content.

Storage methods: Trim my roots and stalks, then wrap me up in plastic and store me in the fridge for up to 10 days.

Cooking methods:

  • Peel me and add some lemon juice or vinegar to prevent browning while preparing.

  • Add me raw to salads

  • Grate me into a remoulade with mayo, lemon juice and dijon mustard.

  • Substitute me partially for potatoes in soups, stews, hashes, casseroles, or mash me with them!

  • I’m also great roasted.

World cuisines: Celeriac is popular in the Mediterranean, especially in France. I’m also especially popular in German cuisine, much more so than in the U.S.!

Pairings: I have a strong, distinct flavor similar to celery, so I’m best paired with other strong flavors to balance me out, such as ginger, dill or horseradish. I’m great with other root vegetables like potatoes, parsnips or turnips, as well as mushrooms, cauliflower and leeks.

Fun Facts

  • I’m one of the oldest root vegetables in history!

  • I’m technically the same plant as celery, but I’m cultivated for my root instead of my stem.

Newsletter | Week of October 29, 2018

1000 stone farm

Meet 1000 Stone Farm! Our new partners for delicious, Vermont-grown, and certified organic mushrooms. This small fruit and vegetable farm is located in the rocky, rolling hills of Brookfield, VT (near our pals at Fat Toad Farm!) We’re so happy we’ve found another great small family farm in Vermont to share with you. Mushrooms add a really nice variety to our Vermont Vegetable packages throughout the year. Enjoy!


In Our Baskets This Week

*Certified Organic **Ecologically Grown ***Eco-Apple Certified |  Meet Our Farmers and Food Makers

Vermont Vegetable Package

  • Mesclun* | Diggers’ Mirth Collective Farm, Burlington, VT

  • Brussels Sprouts * and ** | Lewis Creek Farm, Starksboro, VT (Vermont Ecologically Grown) and Kettle Song Farm

  • Carrots* | Pitchfork Farm, Burlington, VT

  • Red Kuri Winter Squash* | Burnt Rock Farm, Huntington VT

  • Gold Potatoes* | Burnt Rock Farm, Huntington VT

  • Chesnut Mushrooms* | 1000 Stone Farm, Brookfield, VT

  • Variety Size Only: Rosemary* | Red Wagon Plants, Hinesburg, VT

Omnivore Package

The Omnivore Package includes your Vermont Vegetable Package above, plus...

  • Pasture Raised Chicken Legs | Maple Wind Farm, Huntington/Richmond, VT

  • Frozen Strawberries* | Adam’s Berry Farm, Charlotte, VT

  • Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

Localvore Package

The Localvore Package includes your Vermont Vegetable Package above, plus...

  • Pasture Raised Chicken Legs | Maple Wind Farm, Huntington/Richmond, VT

  • Frozen Strawberries* | Adam’s Berry Farm, Charlotte, VT

  • Maple Vinaigrette | Joe’s Kitchen, East Montpelier, VT

  • Bread: Mad River Grain* | Red Hen Baking Company

  • Pasture Raised Eggs | Besteyfield Farm


Weekly Subscriptions

Bread: Mad River Grain*

Red Hen Baking Co.

Cheddar Cheese

Shelburne Farms

Pasture Raised Eggs

Besteyfield Farm


Cooking & Storage Tips

Eat this first: Mesclun, Brussels Sprouts, and Mushrooms


Roasted Brussels Sprout and Winter Squash Salad



  • 3 Cups Mesclun

  • 1/2 Lbs. Brussels Sprouts, Halved

  • 2 Cups Winter Squash, Sliced

  • Maple Vinaigrette Dressing

  • 2 Tbsp. Olive Oil

  • Salt and Pepper


  1. Pre Heat oven to 400 F

  2. Halve Brussels Sprouts

  3. Cut the squash in half. Peel if you prefer not to eat the skin. Remove the seeds. Then, cut the squash into cut into 1/2 in. slices

  4. Coat Brussels and squash in olive oil, season with salt and pepper

  5. Place Brussels sprouts and squash on a baking sheet; place in oven until browned (35-40 minutes)

  6. In a large bowl, add mesculn, toss with maple vinaigrette; toss until evenly coated

  7. Top mesclun with Brussels sprouts and squash. Drizzle dressing over the squash and Brussels sprouts for extra flavor. Enjoy!

Strawberry, Apple, Pear Crisp


A delicious recipe to clear your refrigerator of any lingering pears, apples, and use your frozen berries! (Our oven was a little too hot - oops! Luckily, it still tasted delicious!)


  • 2 Apples, cored & chopped (1/2 in. pieces)

  • 1 Lbs. strawberries, halved

  • 2 Pears, cored & chopped (1/2 in. pieces)

  • 1/4 Cup Sugar

  • 3/4 Cup Flour

  • 1 Cup Oats

  • 1 Cup Brown Sugar

  • 1 Tsp. Vanilla

  • 1/2 Cup Butter (cold)

  • 1 tsp. Cinnamon


  1. preheat oven to 375F

  2. Chop apples, pears and strawberries

  3. Put the chopped fruit in a bowl and top with 1/4 cup of flour and 1/4 cup of sugar; mix until fruit is evenly coated

  4. Layer the fruit into a 13 in. baking pan

  5. In a Large bowl, mix brown sugar, remaining flour, oats and cinnamon

  6. Once the dry ingredients are mixed evenly, add vanilla, and cut in butter using a pastry blender or a fork; work mixture until it begins to form large crumbs

  7. Pour dry mix evenly over the fruit

  8. Place in preheated oven, cook for 35-40 minutes, until the toping is browned

Braised Chicken Legs with Carrots, Potatoes, and Rosemary



  • 2 Chicken Legs

  • 1/2 Pound Brussels Sprouts, halved

  • 3 Carrots, Sliced

  • 1/2 Pound Gold Potatoes, Chopped (1 in. pieces)

  • 1 Red Onion, Sliced

  • 1/2 Cup Apple Cider Vinegar

  • 1-2 Cups Vegetable Broth

  • 2 Tbsp. Rosemary

  • Salt and pepper


  1. In a Dutch Oven, or large pot, heat Olive Oil over high heat

  2. Add chicken legs and cook until browned on both sides (around 3 minutes on each side). Then remove them from the pan and set aside.

  3. Add 1 tablespoon of oil to the pan, and add the vegetables to the pot, and season with salt and pepper, saute for 3-5 minutes.

  4. Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)

  5. Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.

  6. Re-cover and cook for another 20 minutes.

  7. To cook down the sauce to be a little bit thicker, remove the lid and continue to simmer and allow more liquid to evaporate, for about 10-15 minutes, or until the chicken is cooked through, and vegetables are soft.

  8. Serve nice and hot!

Winter Squash and Mushroom Risotto



  • 3 Cups Red Kuri Squash Peeled & Chopped, or other Winter Squash (1/2 in. Pieces)

  • 5 Cups Vegetable Broth

  • 2 Cups Mushrooms, thinly sliced

  • 2 Tbsp. Olive Oil

  • 1 Medium Shallot, thinly sliced

  • 1 Cup Arborio Rice

  • 1/2 Cup Grated Parmesan

  • 1 Tbsp. Fresh Rosemary

  • Salt & Pepper


  1. Place broth in a medium sauce pan, cook at a simmer over medium heat

  2. Peel Red Kuri Squash, halve, scoop out the seeds, and cut into 1/2 in. pieces

  3. Slice mushrooms and shallots

  4. In a second pot, heat Olive Oil over medium-high heat, add shallots and cook until fragrant (about one minute)

  5. Stir in squash and mushrooms, cook for five minutes

  6. Add Rosemary, Salt and Pepper; cook for one minute

  7. Add rice, and cook for one minute

  8. Stir in 1/2 cup of the hot broth, bring to a simmer, and stir constantly until the broth has been absorbed

  9. Continue adding broth, 1/2 cup at a time, until the rice is soft and creamy; 30-40 minutes (you may have some broth left over)

  10. Remove pot from heat, stir in the parmesan

We are Hiring! Intervale Food Hub Buyer


Summary of Position:

The Intervale Center seeks a dynamic, mission-driven part-time Food Hub Buyer to join our team in Burlington, Vermont.

For 30 years, the Intervale Center has led a community food revolution that sustains farms, land and people. We have pioneered farm and food innovations like Community Supported Agriculture, commercial composting, riparian restoration, farm business incubation, gleaning and food hub development.

The Intervale Food Hub Buyer will manage the procurement and sourcing strategy, negotiate contracts, purchase products, onboard new suppliers and oversee our relationships with suppliers in support of the Intervale Food Hub, a local foods retail business that sells a range of products directly to individuals and families in the greater Burlington area.

This part-time position (24 hours/week) reports to the Food Hub Director and is an important part of the business’s operations team.

Roles and Responsibilities:

• Manages procurement and sourcing strategy, including contract and negotiation decisions, to improve quality, profitability and vendor relations

• Negotiates product contracts with growers based on quality parameters • Creates custom market/sourcing reports for distribution internally

• Reports to team about grower fields and monitors progress of upcoming crops and potential shortages/overages

• Effectively communicates with suppliers to ensure timely deliveries, excellent product quality, continuous improvement and improving lead times

• Facilitates the development of new suppliers to help them reach the level of excellence required by Food Hub standards

• Evaluates and selects suppliers based on their ability to supply product in accordance with the IFH’s requirements, such as quality, contract compliance, and accuracy

• Works with other parts of the Food Hub to determine volume needs or consumer preference

• Places orders, creates PO's and does all required follow up until product is successfully received

• Spot-checks the quality of incoming product

• Works with suppliers on delivery problems, shortages and product returns

• Develops and maintains good, positive working relationships with suppliers, brokers, agents, sales contacts and/or importers

• Works with accounting on PO/invoice discrepancies

• Creates and maintains crop plan and adjusts as needed after the end of each season, updating necessary follow-through on price changes and allowances

• Acts as the Food Hub expert on matters related to product quality, market trends and the science of perishable inventory management

• Works with Food Hub team on strategic planning and overall business development Page 2 of 2

• Attends Intervale Center staff meetings and special events as necessary

• Contributes to a highly productive, collaborative and clean work environment

• Acts as an ambassador for the entire organization, promote philanthropy, and engage in relationship building in support of Intervale Center Development

Minimum Qualifications:

We are seeking a highly qualified local foods buyer. An ideal candidate will bring:

• Significant, demonstrated experience in product buying and handling required, farming experience preferred

• A minimum of 2 years procurement experience

• Demonstrated knowledge of produce quality standards

• Strong organization, communication and time management skills and attention to detail

• Ability to work both independently and as part of a team

• Positive attitude, patience, creativity and a great sense of humor

• Ability to lift 50 pounds

• Valid VT driver’s license with clean driving record

Intervale Center is an Equal Opportunity Employer.

To apply, please send a cover letter, resume and three references to by October 26th.

Compensation is commensurate with experience and includes limited wellness benefits. Position is based in Burlington with opportunity to work remotely

Tender Profile | Apples


Botanical name/plant family: Malus pumila

Important practices (organic/grassfed/etc.): According to the Environmental Workers Group, 90 percent of conventional apples had detectable pesticide residue; it is recommended to buy organic apples.

Harvest season: I am crisp and juicy August through October

Great source of: Fiber and Vitamin C, I have the ability to improve digestion, lower inflammation and improve heart health!

Storage methods: The best place for me to be for storage is the crisper drawer of the refrigerator, if you don’t have room in the fridge they will also stay fresh on the counter, just not for as long.

Cooking methods: Apples have made their name as an easy household snack, that doesn’t mean they can’t be enhanced by sauteing, baking, roasting, or blending!

World cuisines: Apples are commonly grown in North America and thus represent a lot of American food.

Pairings: I’m sweet and tart so naturally I pair flawlessly with a variety of flavors. Try an old classic, the Waldorf salad, a mix of grapes, walnuts, celery, apples all mixed with mayo or yogurt all over a bed of lettuce. You can top any salad with apples for a sweet unexpected crunch! Apples are also a star for desserts of all kinds, stewing apples down and putting in pies, crisps or atop ice cream is sure to be a hit.

Fun Facts:

  • There are currently 2,500 varieties of apples being grown in North America, regardless the crabapple is the only native one.

  • It takes about 36 apples to create a gallon of apple cider!

  • Americans eat more apples than any other fresh fruits, averaging 16 pounds of fresh apples.