Summer Season - Week #21

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In Our Baskets This Week... 

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


  • Buttercup Squash* | Hazendale Farm | Greensboro, VT
  • Yellow Onions* | Hazendale Farm | Greensboro, VT
  • Broccoli* | River Berry Farm | Fairfax, VT
  • Sweet Potatoes* | Burnt Rock Farm | Huntington, VT
  • Napa Cabbage* | Diggers Mirth Collective Farm | Burlington, VT
  • Shiitake Mushrooms* | AH Mushrooms - Colchester, VT | Mousam Valle Mushrooms - Springvale, ME


Includes Vermont Vegetables listed above, plus...

  • Coho Salmon | Starbird Fish | Starksboro, VT
  • Butter | Ploughgate Creamery | Fayston, VT
  • Chermoula Sauce | Joe's Kitchen | East Montpelier, VT


  • Bread: Baguette* | 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: Broccoli, napa cabbage, and mushrooms
  • Buttercup squash has a sweet, creamy flavor and is considered sweeter than other winter squash varieties. The flesh tends to be dry, so steaming and baking are the best methods for cooking this squash. And its firm texture makes it ideal for a curry. Buttercup squash can be stored in a cool, dry place for up to three months.
  • Napa cabbage is milder and sweeter than regular cabbage. Napa cabbage is often used in stir fries, soups, dumplings, and Korean kimchee. The wonderfully textured, ruffled leaves are excellent in fresh salads and slaws. When braised or simmered, the stalks and leaves become tender, juicy, and sweet.

  • Chermoula sauce is made with fresh herbs, garlic, lemon, and warm spices. This Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.  It’s also great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. You can also stir a little into a couscous for a extra kick of flavor.