College Fall Season - Week #3

In Your Basket This Week... 

*Certified Organic I **EcoApple Certified I Meet Our Producers


  • Baby spinach* | Hazendale Farm | Greensboro, VT
  • Beets* | Valley Dream Farm | Cambridge, VT
  • Delicata Squash* | Burnt Rock Farm | Huntington, VT
  • Red Onions* | Hazendale Farm | Greensboro, VT
  • Asian Pears** | Champlain Orchards | Shoreham, VT
  • Romanesco Cauliflower* | Maple Wind Farm | Huntington, VT


Includes Vermont Vegetables listed above, and...

  • Wild Alaskan Halibut | Starbird Fish | Burlington, VT
  • Cultured Butter | Ploughgate Creamery | Fayston, VT
  • Basil Pesto | Joe’s Kitchen at Screamin Ridge Farm | East Montpelier, VT


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

Recipes and Cooking Tips

Quick Tips:

  • Eat this first: Baby spinach, broccoli, and cauliflower

  • Asian Pears: Go great in a salad, plus pairs well with nuts and cheese for snacking.

  • Romanesco Cauliflower: It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in a recipe. You can eat it raw, lightly cooked, fully cooked, steamed or lightly seasoned. 

  • Delicata Squash: Cut the top and bottom of the squash off. Cut it the long way, then scoop the seeds out. Cut the squash into 1/2 inches, add a little salt and olive oil, and evening place on a cooking sheet. Preheat the oven to 400°, and let the squash bake for 25min and then flip and cook for another 15-20min.