College Fall Season - Week #4

In Your Basket This Week... 

*Certified Organic I **EcoApple Certified I Meet Our Producers


  • *Mesclun | Pitchfork Farm | Burlington, VT
  • *Lacinato kale | Valley Dream Farm | Cambridge, VT
  • *Sweet Italian Peppers | Maple Wind Farm - Huntington, VT | River Berry Farm - Fairfax, VT | Lewis Creek Farm - Starksboro, VT | Rockville Market Farm - Starksboro, VT
  • *Carrots | Pitchfork Farm | Burlington, VT
  • *Shallots | Maple Wind Farm | Huntington, VT
  • *Delicata Squash | Burnt Rock Farm | Huntington, VT
  • **Honeycrisp apples | Champlain Orchards | Shoreham, VT


Includes Vermont Vegetables listed above, and...

  • Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT 
  • *Ginger Carrots | Blackwell Roots Farm | Cabot, VT - (Ginger carrots are a new item. They're lacto-fermented like sauerkraut or kimchi!)


  • Bread - Mad River Grain* | Red Hen Baking Co | Middlesex, VT
  • Eggs | Besteyfield Farm | Burlington, VT
  • Cheddar cheese | Shelburne Farms | Shelburne, VT 

Recipes and Cooking Tips

  • Eat this first: Mesclun, Kale, and Sweet Italian Peppers. 
  • Sweet Italian Peppers: they taste wonderful roasted. Simple cut the peppers in half, place cut side down on a foil-lined baking sheet. Bake at 425 degrees for 20-25 minutes. Add olive oil, garlic, basil, oregano, salt or pepper to taste.
  • Lacinato kale: wash and cut to eat raw. Or, to massage kale, cut leaves into small pieces, add to a bowl with dressing of choice and massage the kale leafs together for a few minutes until it becomes tender.