Summer Season - Week #19

In Our Baskets This Week... 

*Certified Organic|  Meet Our Producers


  • Butternut Squash | Rockville Market Farm | Starksboro, VT
  • Yellow Onions | Burnt Rock Farm | Huntington, VT
  • Bok Choy | Diggers' Mirth Collective Farm | Burlington, VT
  • Garlic | Burnt Rock Farm - Huntington, VT | Bella Farm - Monkton, VT
  • Broccoli | River Berry Farm | Fairfax, VT
  • Shiitake & Osyter Mushrooms | AH Mushrooms - Colchester, VT | Mousam Valley Mushrooms - Springvale, ME

Includes Vermont Vegetables listed above, and...

  • Pasture Raised Chicken Legs | Maple Wind Farm | Huntington, VT
  • Whole Plain Yogurt* | Butterworks Farm | Westfield, VT
  • Black Currant Jam | Besteyfield Farm | Burlington, VT


  • Bread*: Tuesday & Thursday: Polenta -- Wednesday: Olive | Red Hen Baking Co. | Middlesex, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT
  • Pasture Raised Eggs | Besteyfield Farm | Burlington, VT


  • Grass Fed Ground Beef | Health Hero Farm | South Hero, VT
  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
  • Pasture Raised Sausage: Andouille & Sweet Italian | Maple Wind Farm | Huntington, VT
  • Bean Burgers*: Black Bean and Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
  • Tortillas* & Beans* | All Souls Tortilleria,Warren, VT | Vermont Bean Crafters, Waitsfield, VT
  • Wild Fish: Wild Alaskan Salmon & Halibut | Starbird Fish | Burlington, VT
  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

Recipes and Cooking Tips

  • Eat this first: Mushrooms & Bok Choy
  • Bok choy has a mild, borderline sweet flavor that works well with flavorful sauces, cooked meats, and other vibrant vegetables. The white stem stays crisp even after some cooking, while the leaf wilts and becomes silky. Bok choy will keep well for several days in the crisper drawer. Separate the stems and wash away any dirt caught near the base before eating.
  • Oyster mushrooms have a light and subtle buttery flavor. Try sautéing in a little oil or butter to serve in a stir fry or over pasta. Shiitake mushrooms are very earthy and fragrant, with a flavor that is both sweet and savory. They make a wonderful addition to soups, pastas, casseroles, stews, stir frys, and sauces. The stems are too tough and woody to be eaten, so trim them off, but you can save them to make mushroom stock
  • Black currant jam is our speciality item this week in the Omnivore Package. Swirl it into your yogurt, pair with toast or pastires, or add a dollop to your vanilla ice cream!
  • Andouille sausage is a spicy sausage made from smoked pork. It is most commonly used in Cajun cuisine, where it is featured in traditional dishes such as gumbo and jambalaya. 
  • Firm, white, and mild flavored, halibut is well-suited for just about every cooking method. Its subtle flavor should not be overpowered by aggressive sauces or marinades. Halibut pairs well with tarragon and chives, potatoes, and juicy greens like spinach and Swiss chard.