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College Fall Season - Week #12

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In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers

VERMONT VEGETABLE

  • Butternut squash* | Burnt Rock Farm | Huntington, VT
  • Garlic* | Burnt Rock Farm | Huntington, VT
  • Carrots* | Intervale Community Farm | Burlington, VT
  • Watermelon Radish* | River Berry Farm | Fairfax, VT
  • Kale* | Miskell's Premium Organics | Burlington, VT
  • Mesclun* | Pitchfork Farm | Burlington, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Pasture Raised Chicken legs | Maple Wind Farm | Huntington, VT
  • Whole Plain Yogurt* | Butterworks Farm | Westfield, VT
  • Honey | BTV Honey | Burlington, VT

 

BREAD, CHEESE, & EGGS 

  • Bread: Cyrus Pringle* | 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 and kale. 

  • Don't be fooled by the dull outside colors of this weeks Watermelon radish, on the inside you will see a colorful and versatile radish. Unfortunately, this root vegetable does not actually taste like a watermelon but rather resemble the color of the fruit. Instead, they are apart of the Brassica family, with a firm and crisp texture and a taste of mild peppery and sweet flavor. There are many ways to incorporate Watermelon radishes into your meals: pickled, shaved, roasted, or added to your salad. Check out the recipes page for some of our favorite ways to enjoy Watermelon radishes, enjoy! 

College Fall Season - Week #11

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In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers

VERMONT VEGETABLE

  • Celeriac* | Maple Wind Farm | Huntington, VT
  • Beets* | Pitchfork Farm | Burlington, VT
  • Apples* | Champlain Orchards | Shoreham, VT
  • Yellow Onions* | Burnt Rock Farm | Huntington, VT
  • Mushrooms, shiitake or oyster* | Mousam Valley Mushrooms/AH Mushrooms | Colchester, VT
  • Bok choy* | Diggers' Mirth Collective Farm | Burlington, VT 
  • Mesclun* | Red Wagon Plants | Hinesburg, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Grass Fed London Broil or Sirloin Tip Steak  |  Health Hero Island Farm  |  South Hero, VT
  • Salted Bourbon Goat's Milk Caramel  |  Fat Toad Farm  |  Brookfield, VT
  • Chin Clip Cheese  |  Mt. Mansfield Creamery  |  Morrisville, VT  |  This raw milk recipe is from the mountains in the Austrian Alps. A recipe used from a local village during the fall season. Complex flavors in this cheese are smooth and buttery! Don't forget your favorite red wine with this one. 

BREAD, CHEESE, & EGGS 

  • Bread: Olive | 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, Bok choy, and Mushrooms. 

  • Celeriac may look a little daunting at first glance, but this versatile and flavorful long-season vegetable is worth a try. Once the top layer is peeled, you will find a nutty sweet flavor that can be boiled, braised, steamed, roasted, or eaten raw. Celeriac is great for stews, soups, roast, and salads. Enjoy!

  • Beets are a great source of nutrition! Try adding this vegetable to your meals by grating them raw onto a salad, steaming them for a side dish, or marinated with lemon juice, olive oil, and fresh herbs.

Fine more info on our Recipes page!

College Fall Season - Week #10

In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers

VERMONT VEGETABLE

  • Red kuri or sunshine kabocha winter squash* | Hazendale Farm | Greensboro, VT
  • Leeks* | Hazendale Farm | Greensboro, VT
  • Gold potatoes* | Valley Dream Farm | Cambridge, VT
  • Spigariello* | Diggers Mirth Collective Farm | Burlington, VT
  • Mushrooms* | Mousam Valley Mushrooms/AH Mushrooms | Colchester, VT
  • Romaine lettuce* | Miskells Premium Organics | Charlotte, VT 

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Pasture Raised Chorizo sausage | Maple Wind Farm | Huntington, VT
  • Chevre* | Does Leap Farm | Bakersfield, VT
  • Sauerkraut* | Blackwell Roots Farm | Cabot, VT

BREAD, CHEESE, & EGGS 

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

MONTHLY SUBSCRIPTIONS:

  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT

  • Pasture Raised Sausage – Andouille & Sweet Italian | Maple Wind Farm | Huntington, VT

  • Grass Fed Ground Beef | Health Hero Farm, South Hero, VT | Maple Wind Farm, Huntington, VT

  • Tortillas & Beans * | All Souls Tortilleria - Warren, VT | VT Bean Crafters - Waitsfield, VT

  • Bean Burgers – Black Bean & Maple Chipotle * | VT Bean Crafters | Waitsfield, VT

  • Wild Salmon | Starbird Fish | Burlington, VT

  • Wild Fish – Wild Alaskan Coho Salmon & Rockfish | Starbird Fish | Burlington, VT

Recipes and Cooking Tips

Quick Tips: 

  • Eat This First: Romaine Lettuce, Spigariello, and mushrooms

  • This week we have Spigariello, it is technically a leafy broccoli, but more so resembles a broccoli rabe(stem) with hearty kale-like leaves. One way to cook Spigariello is by removing the leaves from the stem, chopping the stem up and adding it to a pan with olive oil and garlic. Once the stems have softened, add in the chopped leaves and spice to your liking. Spigariello mixes well with meats, vegetable stirs, or pasta. Enjoy!

  • Winter squash are in and just in time for Thanksgiving or friendsgiving! Add squash as a side dish for a sweet and nutty flavor or as a filling for a pie, such as this recipe here. Squash also makes for a great thanksgiving soup.

See more recipes here!

College Fall Season - Week #9

In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers

VERMONT VEGETABLE

  • Sweet Potatoes* | Burnt Rock Farm | Huntington, VT
  • Carrots* | Intervale Community Farm | Burlington, VT
  • Yellow Onions* | Burnt Rock Farm | Huntington, VT
  • Green Cabbage* | River Berry Farm | Burlington, VT
  • Kalettes* | Maple Wind Farm | Huntington, VT
  • Mesclun* | Red Wagon Plants | Hinesburg, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Pasture Raised Chicken Breast | Maple Wind Farm | Huntington, VT
  • Whole, Plain Yogurt* | Butterworks Farm | Westfield, VT
  • Maple Syrup* | Square Deal Farm | Walden, 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

Quick Tips: 

  • Eat this first Mesclun, cabbage, kalettes 
  • Kalettes are the newest crop this Fall - a cross between kale and brussels sprouts. They have a tender crisp texture with a sweet and pepper undertone. The best method to cook Kalettes is either lightly sauteéd or briefly pan-roasted. Enjoy! 

College Fall Season - Week #8

In Our Baskets This Week... 

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

VERMONT VEGETABLE

  • Red Potatoes* | Valley Dream Farm | Cambridge, VT
  • Leeks* | Hazendale Farm | Greensboro, VT
  • Carrots* | Pitchfork Farm | Burlington, VT
  • Beets* | Valley Dream Farm | Cambridge, VT
  • Brussels Sprouts* | Hazendale Farm | Greensboro, VT
  • Romaine Lettuce* | Miskells Premium Organics | Charlotte, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Beef Stew Meat | Maple Wind Farm | Huntington, VT
  • Gondolier Cheese | Mt. Mainsfield Creamery | Morrisville, VT
  • Beef Broth | Joe's Kitchen | Montpelier, VT

BREAD, CHEESE, & EGGS 

  • Bread: Waitsfield Common | Red Hen Baking Co. | Middlesex, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT
  • Pasture Raised Eggs | Betseyfield Farm | Burlington, VT

Quick Tips & Recipes

  • Eat this first: Romain lettuce and leeks

  • Red Potatoes, a relatively small potato but filled with a sweet and creamy taste. These potatoes cook well roasted, boiled, or mashed. 

  • In this weeks Omnivore basket is Gondolier Cheese from Mt. Mansfield Creamery. Similar to an herbed havarti, the Gondolier Cheeses is seasoned with Garlic, Onion, Parsley, Celery and Chives.

College Fall Season - Week #7

In Our Baskets This Week... 

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

VERMONT VEGETABLE

  • Napa Cabbage* | Diggers Mirth Collective Farm | Burlington, VT
  • Winter squash, Buttercup* | Hazendale Farm | Greensboro, VT
  • Broccoli* | River Berry Farm | Fairfax, VT
  • Onions, Red* | Burnt Rock Farm | Huntington, VT
  • Sweet Potatoes* | Burnt Rock Farm | Huntington, VT
  • Muchrooms, Shiitake* | AH Mushrooms | Colchester, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Salmon, Coho | Starbird | Burlington, VT
  • Butter | Ploughgate Creamery | Flayston, VT
  • Chermoula sauce | Joe's Kitchen at Screamin' Ridge Farm | Montpelier, VT

BREAD, CHEESE, & EGGS 

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

Quick Tips & Recipes

  • Eat This First: Mushrooms, Broccoli, Napa Cabbage 

  • Buttercup Squash: This dark green skinned winter squash is filled with an excellent source of fibers and antioxidants. It is best cooked roasted, baked, mashed, or pureed. Simply start by cutting the squash in half, scoop out and discard the seeds, place the squash facing up on a pan and sprinkle with olive oil, salt and pepper. Roast the squash at 350-degrees until tender. 

  • Napa Cabbage: A relative of the cabbage family, this cabbage is more familiar in East Asia inspired cuisines. Napa translates to “leaf” in Chinese and easily cooks well in soups and stir fries. 


College Fall Season - Week #6

In Our Baskets This Week... 

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

VERMONT VEGETABLE

  • Carrots* | Pitchfork Farm | Burlington, VT
  • Russet Potatoes* | Valley Dream Farm | Cambridge, VT
  • Broccoli* | River Berry Farm | Fairfax, VT
  • Brussels Sprouts* | Maple Wind Farm | Huntington, VT 
  • Arugula* | Diggers Mirth Collective Farm| Burlington, VT
  • Asian Pears** | Champlain Orchards | Shoreham, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Pasture Raised Pork Chops | Maple Wind Farm | Huntington, VT
  • Feta Cheese* | Does' Leap Farm | Fairfield, VT
  • Applesauce** | Champlain Orchards | Shoreham, VT

BREAD, CHEESE, & EGGS 

  • Bread: Cyprus Pringle* | 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: Arugula, Asian pears, and Broccoli

  • Russet Potatoes: This potato has low moisture and high starch, making it ideal for baking or mashing. Great for mashed potatoes or crispy french fries!

  • Brussels Sprouts: This leafy green vegetable resembles tiny cabbage heads. It is best to cut your brussels sprouts in either halves or quarters. To cook brussels sprouts quickly, simply steam them for 5mins. Or you can roasted the brussels sprouts with olive oil and spice in the oven for 30-40min. 


College Fall Season - Week #5

In Your Basket This Week... 

*Certified Organic I Meet Our Producers

VEGETABLES

  • *Butternut squash | Rockville Market Farm | Starksboro, VT
  • *Yellow onions | Burnt Rock Farm | Huntington, VT
  • *Garlic | Burnt Rock Farm | Huntington, VT | Bella Farm | Monkton, VT
  • *Bok Choy | Diggers Mirth Collective Farm | Burlington, VT
  • *Arugula | Diggers Mirth Collective Farm | Burlington, VT
  • *Shiitake or Oyster mushrooms | AH Mushrooms | Colchester, VT

OMNIVORE

  • Pasture raised chicken legs | Maple Wind Farm | Huntington, VT
  • Whole plain yogurt* | Butterworks Farm | Westfield, VT
  • Black currant jam* | The Farm Between | Jeffersonville, VT

EGGS, CHEESE, & BREAD

  • Bread* | Polenta Bread | Red Hen Baking Co | Middlesex, VT
  • Eggs | Besteyfield Farm | Burlington, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT 

Monthly Subscriptions

  • Grass Fed Ground Beef | Health Hero Farm | South Hero, VT
     
  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
     
  • Pasture Raised Sausage: Andouille & Sweet Italian | Maple Wind Farm | Huntington, VT
     
  • Bean Burgers*: Black Bean and Maple Chipotle Burgers | Vermont Bean Crafters | Waitsfield, VT
     
  • Tortillas* & Beans* | All Souls Tortilleria, Vermont Bean Crafters | Warren, VT, Waitsfield, VT
     
  • Wild Fish: Wild Alaskan Salmon & Halibut | Starbird Fish | Burlington, VT
     
  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

Recipes and Cooking Tips

  • Eat this first: Arugula, Bok Choy, and Mushrooms
     
  • Butternut Squash is a sweet tasting squash. Try using a vegetable peeler to remove the outer skin, then dice the squash to your preference. Remove the seeds from the base of the squash.
     
  • Bok Choy has a mild sweet flavor that is best sautéed. Simple heat a skillet with olive oil and garlic. Chop the very ends off, and add the leafy greens to the skillet. Toss and stir the bok choy until it softens. OR simply soak the bok choy in hot water for 15 minutes.
     
  • Shiitake mushrooms are great sautéed with onions and garlic while and Oyster mushrooms are best briefly heated with butter and oil. Both pair well on top of chicken or beef. OR add mushrooms to vegetable stock for extra flavor.
     
  • Black currant jam: Great on toast, swirled into this weeks Butterworks Farm's yogurt or added to your morning oatmeal.
     
  • Andouille Sausage is a cajun cuisine, with smoked characteristics seasoned with garlic, pepper, onions, and seasonings.
     
  • Halibut is a lean and mild tasting fish. Click Here for 12 easy halibut recipes!

College Fall Season - Week #4


In Your Basket This Week... 

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

VEGETABLES

  • *Mesclun | Pitchfork Farm | Burlington, VT
  • *Lacinato kale | Valley Dream Farm | Cambridge, VT
  • *Sweet Italian Peppers | Maple Wind Farm - Huntington, VT | River Berry Farm - Fairfax, VT | Lewis Creek Farm - Starksboro, VT | Rockville Market Farm - Starksboro, VT
  • *Carrots | Pitchfork Farm | Burlington, VT
  • *Shallots | Maple Wind Farm | Huntington, VT
  • *Delicata Squash | Burnt Rock Farm | Huntington, VT
  • **Honeycrisp apples | Champlain Orchards | Shoreham, VT

OMNIVORE

Includes Vermont Vegetables listed above, and...

  • Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT 
  • *Ginger Carrots | Blackwell Roots Farm | Cabot, VT - (Ginger carrots are a new item. They're lacto-fermented like sauerkraut or kimchi!)

EGGS, CHEESE, & BREAD

  • Bread - Mad River Grain* | Red Hen Baking Co | Middlesex, VT
  • Eggs | Besteyfield Farm | Burlington, VT
  • Cheddar cheese | Shelburne Farms | Shelburne, VT 

Recipes and Cooking Tips

  • Eat this first: Mesclun, Kale, and Sweet Italian Peppers. 
  • Sweet Italian Peppers: they taste wonderful roasted. Simple cut the peppers in half, place cut side down on a foil-lined baking sheet. Bake at 425 degrees for 20-25 minutes. Add olive oil, garlic, basil, oregano, salt or pepper to taste.
  • Lacinato kale: wash and cut to eat raw. Or, to massage kale, cut leaves into small pieces, add to a bowl with dressing of choice and massage the kale leafs together for a few minutes until it becomes tender. 

College Fall Season - Week #3


In Your Basket This Week... 

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

VERMONT VEGETABLE

  • 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

OMNIVORE PACKAGE

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

BREAD, CHEESE, & EGGS 

  • 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. 

College Fall Season - Week #2

In Your Basket This Week... 

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

VERMONT VEGETABLE

  • 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

OMNIVORE PACKAGE

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

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!

 

Recipes

Browse our full recipe collection on our RECIPES page!

View our past COLLEGE FALL NEWSLETTERS on our blog.


College Fall - Week #1

In our baskets this week...


*Certified Organic **Lewis Creek Farm is a leader in sustainable agriculture, and uses Vermont Ecologically Grown standards.

VERMONT VEGETABLE

  • Green Cabbage** | Lewis Creek Farm | Starksboro, VT
  • Carrots* | Diggers' Mirth Collective Farm | Burlington, VT
  • Cilantro* | Diggers' Mirth Collective Farm | Burlington, VT
  • Cherry Tomatoes* | River Berry Farm | Fairfax, VT 
  • Sweet Corn* | River Berry Farm | Fairfax, VT
  • Shallots* | Burundian Farmers' Coop, Maple Wind Farm | Burlington, VT Huntington, VT
  • Hot Peppers* | Maple Wind Farm, Pitchfork Farm |Huntington, VT Burlington, VT

OMNIVORE PACKAGE
Includes Vermont Vegetables listed above, and...

  • Pasture Raised Chicken Wings | Maple Wind Farm | Huntington, VT
  • Whole Plain Yogurt* | Butterworks Farm | Westfield, VT
  • Honey | BTV Honey | Burlington, VT

BREAD, CHEDDAR, & EGGS

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

MONTHLY SUBSCRIPTION

  • Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT
  • Pasture Raised Chicken | Maple Wind Farm | Huntington, VT
  • Pasture Raised Sausage: Chorizo and Breakfast Patties | Maple Wind Farm | Huntington, VT
  • Bean Burgers*: Black Bean and Maple Chipotle Burgers | Vermont Bean Crafters |Waitsfield, VT
  • Tortillas* & Beans* | All Souls Tortilleria, Vermont Bean Crafters | Warren, VT, Waitsfield, VT
  • Wild Fish: Wild Alaskan Salmon & Wild Alaskan Cod | Starbird Fish | Burlington, VT
  • Wild Alaskan Salmon | Starbird Fish | Burlington, VT

Quick Tips

  • Eat this first: Sweet corn, cilantro, and tomatoes. 
  • How to store fresh cilantro: Store upright in a cup or jar with water, like cut flowers. Keep the top covered by placing a plastic bag over them and sealing it against the base of the jar. Keep the jar in sight so that it doesn't get knocked over or go to waste.
  • Hot Peppers: Please note that this heat guide is a rough guide - peppers can vary in heat! When cooking with peppers, always remember to protect your skin and eyes. Start with a little - you can always add more heat, but it's hard to take it out! Check out this pepper guide for help.

Peppers in the mix - bags will vary for each member:

  • Hungarian Hot Wax Pepper: 3-5
  • Green, Red, or Yellow Jalapeños: 4
  • Red Round Cherry Bomb Jalapeño: 4
  • Red Flame Chili Peppers: 5-6
  • Green or Red Cayenne: 7 
  • Orange or Green Habanero: 9