College Fall Season - Week #7

In Our Baskets This Week... 

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


  • Napa Cabbage* | Diggers Mirth Collective Farm | Burlington, VT
  • Winter squash, Buttercup* | Hazendale Farm | Greensboro, VT
  • Broccoli* | River Berry Farm | Fairfax, VT
  • Onions, Red* | Burnt Rock Farm | Huntington, VT
  • Sweet Potatoes* | Burnt Rock Farm | Huntington, VT
  • Muchrooms, Shiitake* | AH Mushrooms | Colchester, VT


Includes Vermont Vegetables listed above, plus...

  • Salmon, Coho | Starbird | Burlington, VT
  • Butter | Ploughgate Creamery | Flayston, VT
  • Chermoula sauce | Joe's Kitchen at Screamin' Ridge Farm | Montpelier, VT


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

Quick Tips & Recipes

  • Eat This First: Mushrooms, Broccoli, Napa Cabbage 

  • Buttercup Squash: This dark green skinned winter squash is filled with an excellent source of fibers and antioxidants. It is best cooked roasted, baked, mashed, or pureed. Simply start by cutting the squash in half, scoop out and discard the seeds, place the squash facing up on a pan and sprinkle with olive oil, salt and pepper. Roast the squash at 350-degrees until tender. 

  • Napa Cabbage: A relative of the cabbage family, this cabbage is more familiar in East Asia inspired cuisines. Napa translates to “leaf” in Chinese and easily cooks well in soups and stir fries.