Summer Season - Week #20


In Our Baskets This Week... 

*Certified Organic  |  **EcoApple Certified  |  Meet Our Producers


  • Carrots* | Pitchfork Farm | Burlington, VT
  • Russet Potatoes* | Valley Dream Farm | Cambridge, VT
  • Broccoli* | River Berry Farm | Fairfax, VT
  • Brussel Sprouts* | Maple Wind Farm | Huntington, VT 
  • Arugula* | Diggers Mirth Collective Farm | Burlington, VT
  • Asian Pears** | Champlain Orchards | Shoreham, VT


Includes Vermont Vegetables listed above, plus...

  • Pasture Raised Pork Chops | Maple Wind Farm | Huntington, VT
  • Feta Cheese* | Does' Leap Farm | Fairfield, VT
  • Applesauce** | Champlain Orchards | Shoreham, VT


  • Bread: Cyprus Pringle* | Red Hen Baking Co. | Middlesex, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT
  • Pasture Raised Eggs | Betseyfield Farm | Burlington, VT

Recipes and Cooking Tips

Quick Tips:

  • Eat this first: Baby spinach, asian pears, and broccoli 
  • Asian pears are crisp and juicy, great for fresh salads and relishes and also delicious in a crisp with lots of oats and brown sugar! In comparison to the European variety - they have more crunch and grit. They will keep well in your refrigerator, but we suggest eating or cooking them soon to get the best flavor.
  • Russet potatoes are earthy and mild, with a dry texture. Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking.