College Fall Season - Week #2

In Your Basket This Week... 

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


  • Leeks* | Hazendale Farm | Greensboro, VT
  • Gold Potatoes* | Valley Dream Farm | Cambridge, VT
  • Mesclun* | Diggers' Mirth Collective Farm | Burlington, VT
  • Sweet Corn* | River Berry Farm | Fairfax, VT
  • Sweet Italian peppers* | Maple Wind Farm, Huntington, VT | Intervale Community Farm, Burlington, VT
  • Butter Oyster Mushrooms* | Mousam Valley Mushrooms | Springvale, ME
  • Italian Bluebyrd Plums** | Champlain Orchards | Shoreham, VT


Includes Vermont Vegetables listed above, and...

  • Montreal Spiced Pork Sausage links | Maple Wind Farm | Huntington, VT
  • Chèvre Goat Cheese* | Does' Leap Farm | Fairfield, VT
  • Maple syrup | Square Deal Farm | Hardwick, VT


  • Bread: Ciabatta* | 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, mushrooms, and corn (be sure to store corn in the fridge for the best flavor and texture)
  • Leeks can replace onions in almost any dish. We generally only eat the lower white and light green parts of the leeks. Cooked at a low heat, leeks slowly break down to a succulent base. Give it a try with pasta sauces, risottos, and soups. Here are some instructions on how to clean leeks.
  • Sweet Italian peppers are frequently sautéed in olive oil and added to a variety of foods such as pasta, meats, pizza, or salad greens. They can also be roasted, filled with stuffings, served fresh in salads or eaten as a snack!
  • Oyster mushrooms have a light and buttery subtle flavor and are often used in Asian cooking. Try sautéing them with a little oil or butter!



Browse our full recipe collection on our RECIPES page!

View our past COLLEGE FALL NEWSLETTERS on our blog.