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, CHEESE, & EGGS
- 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
- 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!