Fall/Winter Season - Week #2

In Our Baskets This Week... 

*Certified Organic|  Meet Our Producers


  • Red Kuri or Sunshine Kabocha Squash * | Hazendale Farm | Greensboro, VT
  • Leeks * | Hazendale Farm | Greensboro, VT
  • Spigarello * | Diggers' Mirth Collective Farm | Burlington, VT
  • Gold Potatoes * | Valley Dream Farm | Cambridge, VT
  • Mushrooms * | AH Mushrooms - Colchester, VT | Mousam Valley Mushrooms - Springvale, ME
  • Romaine Lettuce * | Miskell's Premium Organics | Charlotte, VT


Includes Vermont Vegetables listed above, plus...

  • Pasture Raised Chorizo Sausage | Maple Wind Farm | Huntington, VT
  • Chevre * | Does' Leap Farm | Fairfield, VT
  • Sauerkraut * | Blackwell Roots Farm | Burlington, VT


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


  • Grass Fed Ground Beef | Health Hero Farm - South Hero, VT | Maple Wind Farm - Huntington, VT
  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT (See our link to "One Chicken, Five Dinners" below!)
  • Pasture Raised Sausage | Andouille & Sweet Italian Sausage | Maple Wind Farm | Huntington, VT
  • Bean Burgers * | Black Bean Burgers & Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
  • Tortillas & Beans * | All Souls Tortilleria - Warren, VT | Vermont Bean Crafters - Waitsfield, VT
  • Wild Fish | Wild Alaskan Salmon & Wild Alaskan Rockfish | Starbird Fish | Burlington, VT (Rockfish, sometimes marketed as Pacific snapper, has a mild flavor with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached. Since the flesh tends to flake easily, it is not the best fish for grilling. Try it with a little lemon to bring out the sweet flavor without overpowering.)
  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

Recipes and Cooking Tips

  • Eat this first: Mushrooms, romaine, & spigarello
  • Both Red Kuri squash and Sunshine Kabocha squash have dense, dark orange flesh and a sweet flavor. They can be used in everything from baking to soup to tempura. This is one of our staff favorites, and we love cutting it up and roasting with a drizzle of maple syrup or pureeing into a simple soup. 
  • Spigarello is a leafy green native to Southern Italy that's simliar to broccoli, except with spigarello, we eat the leaves instead of the flowers. The flavor is mild, grassy and sweet - like a cross between broccoli and kale!  You can use this in place of kale, chard, or spinach in other recipes. Try using spigarello in the like the sausage, kale, and squash pasta dish below, or this mushroom, goat cheese, and spinach pasta recipe!