Summer Season - Week #18

In Our Baskets This Week... 

*Certified Organic  |  **EcoApple Certified  |  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
  • Shallots* | Maple Wind Farm | Huntington, VT 
  • Carrots* | Pitchfork Farm | Burlington, VT
  • Honeycrisp Apples** | Champlain Orchards | Shoreham, VT


Includes Vermont Vegetables listed above, plus...

  • Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT
  • Ginger Carrots* | Blackwell Roots Farm | Cabot, VT


  • Bread: Mad River Grain* | 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: mesclun, peppers, and kale
  • Lacinato Kale is also known as Tuscan Kale or Black Kale. It has the same high nutritional value and health benefits as Green Kale but has a more textured, bumpy look to its leaves, and a slightly sweeter taste. Kale is great for anything from salads to smoothies to sautes! Try different techniques and seasonings to mix things up.
  • Shallots have a sweet and mild flavor, with a hint of garlic. They work especially well in dishes where they're eaten raw, like dressings and salads

  • Our new omnivore item this week, ginger carrots, are lacto-fermented like sauerkraut and kimchi. They are packed with ginger, are tangy and the sweetness of the carrot will linger on your tongue. The long list of health benefits make snacking on these carrots or adding them to sandwiches and salads all the better!