College Spring Recipe Guide


As 2015 comes to an end, we're starting to make some plans for the new year. We love looking forward to the fruits, vegetables, herbs, and other Vermont ingredients that we'll cook with in the upcoming season!

We collect fun, inspiring recipes and cooking tips that match the local food that we deliver every week. Then, we share them with you to to make your meal planning easy as pie. Check out the beginnings of our recipe collection for our College Spring season below!



Sweet Potato and Black Bean Tacos

We love tacos because you can put just about anything in them. Try leftover roasted vegetables topped with Shelburne Farms Cheddar Cheese and pickled cabbage! You can also order Grass Fed Ground Beef - a classic taco filler. Our Vegetarian Package for the College Spring season will include beans from Vermont Bean Crafters and Tortillas from All Souls Tortilleria, for a super-local, super-delicious taco night.



Garlic and Parsley Fries

While potatoes are a natural choice for french fries, we love using other seasonal root vegetables for fries, too. Try rutabaga fries or parsnip fries, or of course, sweet potato fries! Fresh herbs, like parsley or rosemary, make them a little more flavor and help balance saltiness.



Mushroom and Kale Pasta

Mmm... spring pasta dishes are some of our favorites! They're quick, simple, and really satisfying at the end of a busy day. Sauteed greens, which we will see more of in as the temperatures rise and days get longer, are the key to the quick meal, since they only need a few minutes to soften.


Hash & Eggs

Sweet Potato and Kale Hash

Greens and root vegetables - they really can be a part of any meal. So, why not the most important meal of the day? You can make a hash with potatoes, or (like french fries) any other root vegetables you have on hand. Top with a sunny-side-up pasture-raised egg from Besteyfield Farm and call it a great start to your day.


Grain Bowl

The Big Vegan Bowl

Bright, vibrant bowls are the stars of social media lately- and for good reasons! First, there's basically no cooking involved, so they're super easy. Second, you can use whatever you have on hand. Third, they encourage a well-rounded, nutritional meal featuring a variety of colors, nutrients, and flavors. Pair your Vermont Vegetables - carrots, sweet potatoes, cabbage, kale, etc, - with staples like grains and beans.



Potato, Squash, and Goat Cheese Gratin

Gratins are rich, delicious comfort-food dishes that can serve as a side dish or as a main course. They work well with a variety of Vermont Vegetables - heartier potatoes and squash are most commonly used -  and greens make a great addition!



If you have a juicer, or even just a blender, making bright, fresh, colorful juices is one of our favorite ways to enjoy Vermont Vegetables! Carrots, beets, greens, and apples, all of which are abundant over Vermont winter and spring seasons, are some of the best vegetables and fruits for juicing.