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Summer Season - Week #22

In Our Baskets This Week... 

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

VERMONT VEGETABLE

  • Brussel Sprouts* | Hazendale Farm | Greensboro, VT
  • Leeks* | Hazendale Farm | Greensboro, VT
  • Red Potatoes* | Valley Dream Farm | Cambridge, VT
  • Carrots* | Pitchfork Farm | Burlington, VT
  • Beets* | Valley Dream Farm | Cambridge, VT
  • Romaine Lettuce* | Miskell's Premium Organics | Charlotte, VT
  • Empire Apples** | Champlain Orchards | Shoreham, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

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

Recipes and Cooking Tips

Quick Tips: 

  • Eat this first: lettuce & leeks
  • A cross between McIntosh and Red Delicious, Empire Apples are sweet, crisp and firmer than the McIntosh, so it makes for a good cooking apple. 
  • Gondolier Cheese, found in this weeks Omnivore basket is Mt. Mansfield Creamery's version of an herbed havarti - seasoned with garlic, onion, parsley, celery and chives.

Recipes:

Summer Season - Week #21

October 26.jpeg

In Our Baskets This Week... 

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

VERMONT VEGETABLE

  • Buttercup Squash* | Hazendale Farm | Greensboro, VT
  • Yellow Onions* | Hazendale Farm | Greensboro, VT
  • Broccoli* | River Berry Farm | Fairfax, VT
  • Sweet Potatoes* | Burnt Rock Farm | Huntington, VT
  • Napa Cabbage* | Diggers Mirth Collective Farm | Burlington, VT
  • Shiitake Mushrooms* | AH Mushrooms - Colchester, VT | Mousam Valle Mushrooms - Springvale, ME

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Coho Salmon | Starbird Fish | Starksboro, VT
  • Butter | Ploughgate Creamery | Fayston, VT
  • Chermoula Sauce | Joe's Kitchen | East 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

Recipes and Cooking Tips

Quick Tips:

  • Eat this first: Broccoli, napa cabbage, and mushrooms
  • Buttercup squash has a sweet, creamy flavor and is considered sweeter than other winter squash varieties. The flesh tends to be dry, so steaming and baking are the best methods for cooking this squash. And its firm texture makes it ideal for a curry. Buttercup squash can be stored in a cool, dry place for up to three months.
  • Napa cabbage is milder and sweeter than regular cabbage. Napa cabbage is often used in stir fries, soups, dumplings, and Korean kimchee. The wonderfully textured, ruffled leaves are excellent in fresh salads and slaws. When braised or simmered, the stalks and leaves become tender, juicy, and sweet.

  • Chermoula sauce is made with fresh herbs, garlic, lemon, and warm spices. This Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.  It’s also great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. You can also stir a little into a couscous for a extra kick of flavor.

Recipes:

Summer Season - Week #20

FullSizeRender.jpg

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
  • Brussel 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: Baby spinach, asian pears, and broccoli 
  • Asian pears are crisp and juicy, great for fresh salads and relishes and also delicious in a crisp with lots of oats and brown sugar! In comparison to the European variety - they have more crunch and grit. They will keep well in your refrigerator, but we suggest eating or cooking them soon to get the best flavor.
  • Russet potatoes are earthy and mild, with a dry texture. Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking. 

Recipes:


Summer Season - Week #19

In Our Baskets This Week... 

*Certified Organic|  Meet Our Producers

VERMONT VEGETABLE

  • Butternut Squash | Rockville Market Farm | Starksboro, VT
  • Yellow Onions | Burnt Rock Farm | Huntington, VT
  • Bok Choy | Diggers' Mirth Collective Farm | Burlington, VT
  • Garlic | Burnt Rock Farm - Huntington, VT | Bella Farm - Monkton, VT
  • Broccoli | River Berry Farm | Fairfax, VT
  • Shiitake & Osyter Mushrooms | AH Mushrooms - Colchester, VT | Mousam Valley Mushrooms - Springvale, ME

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

  • Pasture Raised Chicken Legs | Maple Wind Farm | Huntington, VT
  • Whole Plain Yogurt* | Butterworks Farm | Westfield, VT
  • Black Currant Jam | Besteyfield Farm | Burlington, VT

BREAD, CHEDDAR, & EGGS

  • Bread*: Tuesday & Thursday: Polenta -- Wednesday: Olive | 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 | 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,Warren, VT | Vermont Bean Crafters, 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: Mushrooms & Bok Choy
  • Bok choy has a mild, borderline sweet flavor that works well with flavorful sauces, cooked meats, and other vibrant vegetables. The white stem stays crisp even after some cooking, while the leaf wilts and becomes silky. Bok choy will keep well for several days in the crisper drawer. Separate the stems and wash away any dirt caught near the base before eating.
  • Oyster mushrooms have a light and subtle buttery flavor. Try sautéing in a little oil or butter to serve in a stir fry or over pasta. Shiitake mushrooms are very earthy and fragrant, with a flavor that is both sweet and savory. They make a wonderful addition to soups, pastas, casseroles, stews, stir frys, and sauces. The stems are too tough and woody to be eaten, so trim them off, but you can save them to make mushroom stock
  • Black currant jam is our speciality item this week in the Omnivore Package. Swirl it into your yogurt, pair with toast or pastires, or add a dollop to your vanilla ice cream!
  • Andouille sausage is a spicy sausage made from smoked pork. It is most commonly used in Cajun cuisine, where it is featured in traditional dishes such as gumbo and jambalaya. 
  • Firm, white, and mild flavored, halibut is well-suited for just about every cooking method. Its subtle flavor should not be overpowered by aggressive sauces or marinades. Halibut pairs well with tarragon and chives, potatoes, and juicy greens like spinach and Swiss chard.

 

Recipes:

Summer Season - Week #18

In Our Baskets This Week... 

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

VERMONT VEGETABLE

  • 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
  • Shallots* | Maple Wind Farm | Huntington, VT 
  • Carrots* | Pitchfork Farm | Burlington, VT
  • Honeycrisp Apples** | Champlain Orchards | Shoreham, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT
  • Cheddar Cheese | Shelburne Farms | Shelburne, VT
  • Ginger Carrots* | Blackwell Roots Farm | Cabot, VT

BREAD, CHEESE, & EGGS 

  • Bread: Mad River Grain* | 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, peppers, and kale
  • Lacinato Kale is also known as Tuscan Kale or Black Kale. It has the same high nutritional value and health benefits as Green Kale but has a more textured, bumpy look to its leaves, and a slightly sweeter taste. Kale is great for anything from salads to smoothies to sautes! Try different techniques and seasonings to mix things up.
  • Shallots have a sweet and mild flavor, with a hint of garlic. They work especially well in dishes where they're eaten raw, like dressings and salads

  • Our new omnivore item this week, ginger carrots, are lacto-fermented like sauerkraut and kimchi. They are packed with ginger, are tangy and the sweetness of the carrot will linger on your tongue. The long list of health benefits make snacking on these carrots or adding them to sandwiches and salads all the better!

Recipes:

Summer Season - Week #17

In Our Baskets This Week... 

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

VERMONT VEGETABLE

  • Baby Spinach* | Hazendale Farm, Greensboro, VT | Burnt Rock Farm, Huntington, VT
  • Beets* | Valley Dream Farm | Cambridge, VT
  • Delicata Squash* | Burnt Rock Farm | Huntington, VT
  • Romanesco Cauliflower* | Maple Wind Farm | Huntington, VT 
  • Red Onions* | Hazendale Farm | Greensboro, VT
  • Broccoli Crowns* | Lewis Creek Farm | Starksboro, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

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

Recipes and Cooking Tips

Quick Tips:

  • Eat this first: Baby spinach, broccoli, and cauliflower
  • Delicata squash are mild-flavored, easy to slice, and the skin is edible so there's no need to peel them.  To prepare, slice the squash in half and scoop out the seeds, then proceed with the recipe. Or, try slicing them into rings!
  • Romanesco cauliflower is a crazy looking vegetable, but tastes just about the same as regular cauliflower! Here are some directions on how to break it down.

 

Recipes:

Summer Season - Week #16

In Our Baskets 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 Italian Peppers* | Maple Wind Farm, Huntington, VT | Intervale Community Farm, Burlington, VT
  • Butter Oyster Mushrooms* | Mousam Valley Mushrooms | Springvale, ME
  • Asian Pears** | Champlain Orchards | Shoreham, VT

OMNIVORE PACKAGE

Includes Vermont Vegetables listed above, plus...

  • Pasture Raised Pork Sausage - Montreal Spice | Maple Wind Farm | Huntington, VT
  • Chèvre Goat Cheese* | Does' Leap Farm | Fairfield, VT
  • Vinaigrette Salad Dressing* | Well Dressed Greens | Burlington, VT
    (This will be the final delivery of Well Dressed Greens, as the family has decided to close up shop! We're sad to see them go! )

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, corn
  • Leeks can replace onions in almost any dish. We generally only use the lower white and light green parts of the leeks. Give it a try with pasta sauces, risotto, and soups. Here are some instructions on how to clean leeks.
  • Sweet Italian peppers are a bit more flavorful than bell peppers. Great for snacking! Sauté in olive oil, or add them freshly sliced to pasta, pizza, or salad. 
  • Oyster mushrooms have a light and subtle buttery flavor. Try sautéing in a little oil or butter to serve in a stir fry or over pasta.
  • Asian pears are crisp and juicy, great for fresh salads and relishes and also delicious in a crisp with lots of oats and brown sugar! In comparison to the European variety - they have more crunch and grit. They will keep well in your refrigerator, but we suggest eating or cooking them soon to get the best flavor!

 

Recipes:

Browse our full recipe collection on our RECIPES page!

View past SUMMER NEWSLETTERS on our blog.


Summer Season - Week #15

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
  • Tomatoes* | River Berry Farm, Rockville Market Farm, Intervale Community Farm | Fairfax, VT Starksboro, VT Burlington, 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

Summer Season - Week #14

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE

  • Lettuce* | River Berry Farm | Fairfax, VT
  • Green Peppers* | River Berry Farm | Fairfax, VT
  • Garlic* | Burnt Rock Farm | Hungtington, VT
  • Sweet Corn* | River Berry Farm | Fairfax, VT
  • Cherry Tomatoes* | River Berry Farm, Burnt Rock Farm | Fairfax, VT, Huntington, VT
  • Paula Red Apples** | Champlain Orchards | Shoreham, VT

OMNIVORE PACKAGE
Includes Vermont Vegetables, plus...

  • Grass Fed Sirloin Tip Steak | Maple Wind Farm, Health Hero Farm | Richmond, VT, South Hero, VT
  • Halfpipe Cows' Milk Cheese | Mt. Mansfield Creamery |Morristown, VT
  • Goats' Milk Caramel | Fat Toad Farm | Brookfield, VT

BREAD, CHEDDAR, AND EGGS

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

QUICK TIPS

  • Eat this first: sweet corn, lettuce, and cherry tomatoes
  • To store lettuce, place a paper towel flat in the bag with the greens to help balance moisture and prevent rotting.
  • Sweet corn can be enjoyed on the cob by boiling, steaming, or grilling. Try adding different herbs and spices to your butter for flavor. It's best to eat sweet corn right away for the best flavor and texture. Follow these instructions to freeze your corn
  • Paula Red apples were introduced in 1960 in Michigan. These apples are crisp and tart, ripening just before true McIntosh apples. They are great for fresh eating, and applesauces. The first taste of fall! (Via www.champlainorchards.com)

Summer Season - Week #13


In our baskets this week...
*Certified Organic

VERMONT VEGETABLE

  • Mesclun* | Pitchfork Farm | Burlington, VT
  • Red and Yellow Sweet Italian Peppers*| Intervale Community Farm | Burlington, VT
  • Cucumbers* | Valley Dream Farm | Cambridge, VT
  • Sweet Corn* | River Berry Farm | Fairfax, VT
  • Tomatoes* | River Berry Farm, Intervale Community Farm, Rockville Market Farm | Fairfax, VT, Burlington, VT, Starksboro, VT
  • Basil* | Red Wagon Herbs | Hinesburg, VT
  • Scallions* | Lewis Creek Farm | Starksboro, VT

 

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

  • Wild Alaskan Salmon | Starbird Fish | Starksboro, VT
  • Cultured Butter | Ploughgate Creamery | Fayston, VT
  • Chimichurri Sauce | Joe's Kitchen/Screamin' Ridge Farm | Burlington, VT

 

Bread, Cheddar, and Eggs

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

 


 Recipes and Cooking Tips

Quick Tips

  • Eat this first: Tomatoes & basil, sweet corn, and mesclun
  • Sweet corn can be enjoyed on the cob by boiling, steaming, or grilling. Try adding different herbs and spices to your butter for flavor. It's best to eat sweet corn right away for the best flavor and texture. Follow these instructions to freeze your corn.
  • Basil is awesome in various Italian dishes and pairs especially well with tomatoes! For something simple, make it into a pesto or infuse some olive oil. Whatever you do, make sure to use it all up  - check out 10 Great Ways to Use Up Fresh Basil for more ideas and storage tips.
  • Use scallions as a garnish, in soups/salads, and add it to any stir-fries. To really experience their flavor, roast or grill them whole!

Summer Season - Week #12

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Lettuce* | River Berry Farm | Fairfax, VT
Green Peppers* | River Berry Farm | Fairfax, VT
Zucchini/Yellow Squash* | River Berry Farm and Intervale Community Farm | Fairfax, VT and Burlington, VT
Sweet Corn* | River Berry Farm | Fairfax, VT
Cherry Tomatoes* | River Berry Farm and Burnt Rock Farm | Fairfax, VT and Huntington, VT
Spaghetti Squash* | Burnt Rock Farm | Huntington, VT
Sweet Onions* | Rockville Market Farm | Starksboro, VT


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

Bacon | Maple Wind Farm | Huntington, VT
Feta Cheese* | Does' Leap Farm | Fairfield, VT
Salad Dressing* | Well Dressed Greens | Burlington, VT


Bread: Mad River Grain* | 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: Cherry tomatoes, sweet corn, and lettuce
  • Use lettuce in salads and sandwiches, and add it as a topping for homemade burrito bowls! Or, think outside the salad and use it as a wrap. 
  • Sweet corn can be enjoyed on the cob by boiling, steaming, or grilling. Try adding different herbs and spices to your butter for flavor. It's best to eat sweet corn right away for the best flavor and texture. Follow these instructions to freeze your corn.
  • Add cherry tomatoes to sandwiches, salads, pastas, pizzas, and snacks. Remember: you can store tomatoes on your counter, not in the fridge.
  • Spaghetti Squash, true to its name, can be served just about any way you would eat spaghetti. Try garlic, herbs, and butter, or go with a classic red sauce and cheese. It will store in your fridge for 2-3 weeks.

Summer Season - Week #11

 

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Sweet Corn*
 | River Berry Farm | Fairfax, VT
Red New Potatoes* | Valley Dream Farm | Cambridge, VT
Tomatoes* | Rockville Market Farm, River Berry Farm, and Intervale Community Farm | Starksboro, VT, Fairfax, VT, and Burlington, VT
Cucumbers* | Valley Dream Farm | Cambridge, VT
Red Onions* | Burnt Rock Farm | Huntington, VT
Carrots* | Maple Wind Farm | Huntington, VT


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

Boneless Pasture Raised Chicken Breast | Maple Wind Farm | Huntington, VT
Plain Yogurt* | Butterworks Farm | Westfield, VT
Frozen Strawberries* | Adam's Berry Farm | Charlotte, VT


Bread: Pain au Levain* | 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: Tomatoes, sweet corn, and cucumbers
  • Remove greens from carrots before storing - otherwise the greens will pull moisture out of carrots and make them less crisp! Carrots are best when stored in the fridge with their tops removed. You can roast carrots, sauté them, steam them, or eat them raw. 

  • Sweet corn can be enjoyed on the cob by boiling, microwaving or grilling. Try adding different herbs and spices to your butter for flavor. It's best to eat sweet corn right away for the best flavor and texture.
  • New potatoes are freshly harvested potatoes that haven't been cured or stored for very long. At home, they can be stored in the fridge. They're small and tender, which is perfect for summer potato salads
  • Add tomatoes to sandwiches, salads, pastas, pizzas, and snacks. Remember: you can store tomatoes on your counter, not in the fridge. Move them into the fridge if you want to slow down their ripening. 
  • Use up those cucumbers by eating them raw, pickling them, or using them in soups and sauces! Also try infusing them in water for a cooling drink.  

Summer Season - Week #10

In our baskets this week...
*Certified Organic
** Lewis Creek Farm is a leader in sustainable agriculture, and uses Vermont Ecologically Grown standards. No chemical sprays are used at all when growing tomatoes. Learn more here.

VERMONT VEGETABLE
Mesclun* | Diggers Mirth Collective Farm | Burlington, VT
Kale* | Valley Dream Farm | Cambridge, VT
Zucchini/Yellow Squash* | River Berry Farm and Intervale Community Farm | Fairfax, VT and Burlington, VT
Sweet Corn* | River Berry Farm | Fairfax, VT
Cherry Tomatoes | River Berry Farm*, Burnt Rock Farm*, and Lewis Creek Farm** | Fairfax, VT, Huntington, VT, and Starksboro, VT
Garlic* | Bella Farm | Monkton, VT


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

Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT
Cheddar Cheese | Shelburne Farms | Shelburne, VT
Kimchi | Blackwell Roots Farm | Cabot, VT


Bread: Seeded Baguette* | Red Hen Baking Co. | Middlesex, VT

Cheddar Cheese | Shelburne Farms | Shelburne, VT

Pasture Raised Eggs | Betseyfield Farm | Burlington, VT


MONTHLY SUBSCRIPTIONS

Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT

Pasture Raised Chicken | Maple Wind Farm | Huntington, VT

Pasture Raised Pork: Andouille and Sweet Italian | Maple Wind Farm | Huntington, VT

Bean Burgers*: Black Bean and Sweet Sweet Harvest Burgers | Vermont Bean Crafters | Waitsfield, VT

Tortillas* & Beans* | All Souls Tortilleria and Vermont Bean Crafters | Warren, VT and Waitsfield, VT

Wild Fish: Wild Alaskan Salmon and Rockfish | Starbird Fish | Burlington, VT

Wild Alaskan Salmon | Starbird Fish | Burlington, VT


Recipes and Cooking Tips

Quick Tips

  • Eat this first: Sweet corn, mesclun, and tomatoes.
  • Use mesclun as a bed for eggs and meat, or combine it with different veggies for a refreshing salad! For best storage, place a paper towel flat in the bag with the greens to help balance moisture and prevent rotting.

  • Add tomatoes to sandwiches, salads, pastas, pizzas, and snacks. Remember: you can store tomatoes on your counter, not in the fridge. Move them into the fridge if you want to slow down their ripening. 
  • Zucchini and yellow squash can be used in lots of recipes. Try making zucchini "noodles" with a peeler or spiralizer! Or, you can cut them into rounds for kebabs on the grill. Add roasted or sauteed squash to salads, eggs, pizza, or pasta dishes.
  • Kale can be used in sautés, salads, smoothies, and more. Bake it and make kale chips for a fun snack!
  • Fresh garlic has a slightly milder taste and can be used anywhere you would use dried garlic, but there's a lot more you can do with it from the stalks to the cloves. Look at this post for ideas on how to make the most of fresh garlic.
  • Sweet corn can be enjoyed on the cob by boiling, microwaving or grilling. Try adding different herbs and spices to your butter for flavor. It's best to eat sweet corn right away for the best flavor and texture.

Summer Season - Week #9

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Lettuce* | River Berry Farm | Fairfax, VT
Snap Beans | Abdi Farm | Burlington, VT
Tomatoes* | Rockville Market Farm,  River Berry Farm, and Intervale Community Farm | Starksboro, VT, Fairfax, VT, and Burlington, VT
Cucumbers* | Valley Dream Farm | Cambridge, VT
Basil* | Red Wagon Plants | Hinesburg, VT
Blueberries* | Adam's Berry Farm | Charlotte, VT

**Abdi Farm is owned by Abdi Abdi, a Somali refugee living in Vermont who is farming in Burlington's Intervale with support from the AALV New Farms for New Americans program. New Farms for New Americans works in partnership with the Intervale Center and other organizations. Click here to learn more about this program, or, read more about their work in their new e-book, Global Food, Local Food.


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

Wild Alaskan Salmon | Starbird Fish | Starksboro, VT
Cultured Butter | Ploughgate Creamery | Fayston, VT
Chermoula | Joe's Kitchen/Screamin' Ridge Farm | Montpelier, 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: Blueberries, tomatoes, and basil

  • Use lettuce in salads and sandwiches, and add it as a topping for homemade burrito bowls! Or, think outside the salad and use it as a wrap. 

  • Our snap beans this week will be green and purple! They taste great when steamed, sautéed, or eaten raw. Add them to stir-fries, curries, soups, and salads.

  • Add tomatoes to sandwiches, salads, pastas, pizzas, and snacks. Remember: you can store tomatoes on your counter, not in the fridge. Move them into the fridge if you want to slow down their ripening. 

  • Use up those cucumbers by eating them raw, pickling them, or using them in soups and sauces! Also try infusing them in water for a cooling drink.

  • Basil is awesome in various Italian dishes and pairs especially well with tomatoes! For something simple, make it into a pesto or infuse some olive oil. Whatever you do, make sure to use it all up  - check out 10 Great Ways to Use Up Fresh Basil for more ideas and storage tips.

Summer Season - Week #8

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Baby Spinach* | Burnt Rock Farm | Huntington, VT
New Potatoes* | Valley Dream Farm | Cambridge, VT
Tomatoes* | Rockville Market Farm,  River Berry Farm, and Intervale Community Farm | Starksboro, VT, Fairfax, VT, and Burlington, VT
Zucchini/Yellow Squash* | River Berry Farm and Intervale Community Farm | Fairfax, VT and Burlington, VT
Fennel* | Digger's Mirth Collective Farm | Burlington, VT
Blueberries* | Adam's Berry Farm | Charlotte, VT


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

Pasture Raised Pork Chops | Maple Wind Farm | Huntington, VT
Chevre Goat Cheese* | Does' Leap Farm | Fairfield, VT
Honey-Sweetened Jam | V Smiley Preserves | New Haven, VT


Bread: Waitsfield Common* | 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: Blueberries, tomatoes, fennel

  • Add baby spinach to sautés as a side dish, or use it as a salad base. You can also toss the bag in the freezer for short-term storage. Add frozen spinach to smoothies or sauté quickly to add to eggs or sauce.

  • New potatoes are freshly harvested potatoes that haven't been cured or stored for very long. At home, they can be stored in the fridge. They're small and tender, which is perfect for summer potato salads

  • Add tomatoes to sandwiches, salads, pastas, pizzas, and snacks. Remember: you can store tomatoes on your counter, not in the fridge. Move them into the fridge if you want to slow down their ripening. 

  • Zucchini and yellow squash can be used to make little boats filled with veggies, or make zucchini "noodles" with a peeler or spiralizer. Or, keep it simple by throwing thick slices on the grill.

  • Fennel has an aromatic, slightly anise/licorice flavor, and can be used as both a vegetable and an herb. For tips on how to use the whole head, check out this post

Summer Season - Week #7

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Sweet Onions* | Intervale Community Farm | Burlington, VT
Fresh Garlic* | Burnt Rock Farm and Bella Farm | Huntington, VT and Monkton, VT
Cucumber* | Wood's Market Garden | Brandon, VT
Dill* | Digger's Mirth Collective Farm | Burlington, VT
Carrots* | Digger's Mirth Collective Farm | Burlington, VT
Romaine Lettuce* | River Berry Farm | Fairfax, VT


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

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


Bread: Baguette* | 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: Lettuce, Cucumber, and Dill
  • Use romaine lettuce in salads and sandwiches, and add it as a topping for tacos! We've even seen some recipes for grilled romaine - see the recipe below to try it out!
  • Sweet onions can be used in a variety of sautéed dishes, but grilling them really brings out their amazing caramelized flavor.
  • Use up those cucumbers by eating them raw, pickling them, or using them in soups and sauces! Also try infusing them in water for a cooling drink.
  • Dill works well when paired with fish, soups, roasted veggies, and anything pickled! Check out this website for tips on storing and freezing fresh dill. 
  • Fresh garlic has a slightly milder taste and can be used anywhere you would use dried garlic, but there's a lot more you can do with it from the stalks to the cloves. Look at this post for ideas on how to make the most of fresh garlic.

Summer Season - Week #6

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Napa Cabbage* | Diggers Mirth Collective Farm | Burlington, VT
Zucchini* | Intervale Community Farm and River Berry Farm | Burlington, VT and Fairfax, VT
Mini Onions* | Intervale Community Farm | Burlington, VT
Lacinato Kale* | Valley Dream Farm | Cambridge, VT
Cilantro* | Diggers Mirth Collective Farm | Burlington, VT
Mesclun* | Pitchfork Farm | Burlington, VT


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

Grass Fed Beef - Stew Meat | Maple Wind Farm | Huntington, VT
"Hayride" Cows Milk Cheese | Mt Mansfield Creamery | Morrisville, VT
Salad Dressing - Vinaigrette* | Well Dressed Greens | Burlington, VT


Bread: Cyrus Pringle* | Red Hen Baking Co. | Middlesex, VT

Cheddar Cheese | Shelburne Farms | Shelburne, VT

Pasture Raised Eggs | Betseyfield Farm | Burlington, VT


MONTHLY SUBSCRIPTIONS

Grass Fed Ground Beef | Maple Wind Farm | Huntington, VT

Pasture Raised Chicken | Maple Wind Farm | Huntington, VT

Pasture Raised Pork: Montreal Spice and Hot Italian Sausage | Maple Wind Farm | Huntington, VT

Bean Burgers: Black Bean and Sweet Sweet Harvest Burgers | Vermont Bean Crafters | Waitsfield, VT

Tortillas & Beans | All Souls Tortilleria and Vermont Bean Crafters | Warren, VT and Waitsfield, VT

Wild Fish: Wild Alaskan Salmon and Wild Halibut | Starbird Fish | Burlington, VT

Wild Alaskan Salmon | Starbird Fish | Burlington, VT


RECIPES AND COOKING TIPS

Quick Tips

  • Eat this first: Mesclun and Cilantro

  • Use mesclun as a bed for eggs and meat, or combine it with different veggies for a refreshing salad!

  • Zucchini can be used to make little boats filled with veggies, or make zucchini "noodles" with a peeler or spiralizer. Or, keep it simple by throwing thick slices on the grill.

  • Napa cabbage can be used in place of any other cabbage for slaws. Try different cooking techniques, like roasting slices of cabbage or grilling wedges for a more mild, tender, sweet result. It's also delicious stir-fried.

  • Kale can be used in sautés, salads, smoothies, and more. Bake it and make kale chips for a fun snack!

  • Mini onions are white onions that are ideal for grilling and adding to veggie dishes. 

  • Use cilantro in Mexican and South Asian dishes, and add it as a garnish for a variety of dishes. It's a staple in salsa and guacamole!

Summer Season - Week #5

2011-12-31 23.00.00-2.jpg

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Lettuce*
 | River Berry Farm | Fairfax, VT
Baby Spinach* | Burnt Rock Farm and Jericho Settlers Farm | Huntington, VT and Jericho Center, VT
Cucumber* | Deep Root Co-Op | Johnson, VT
Zucchini/Yellow Squash* | River Berry Farm | Fairfax, VT
Scallions* | Pitchfork Farm | Burlington, VT
Tomatoes* | Jericho Settlers Farm | Jericho Center, VT


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

Wild Alaskan Salmon | Starbird Fish | Starksboro, VT
Cultured Butter | Ploughgate Creamery | Fayston, VT
Pesto | Joe's Kitchen/Screamin' Ridge Farm | East Montpelier, VT


Bread: Mad River Grain* | 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: Lettuce, Spinach, Scallions, and tomatoes
  • Use scallions as a garnish, in soups/salads, and add it to any stir-fries. To really experience their flavor, roast or grill them whole!
  • Zucchini and yellow squash can be used to make little boats filled with veggies, or make zucchini "noodles" with a peeler or spiralizer. Or, keep it simple by throwing thick slices on the grill.
  • Add baby spinach to sautés as a side dish, use it as a salad base, or add some to your next smoothie!
  • Add tomatoes to sandwiches, salads, pastas, pizzas, and try them on their own raw! Remember: you can store tomatoes on your counter, not in the fridge. Move them into the fridge if you want to slow down their ripening.

Summer Season - Week #4

2011-12-31 23.00.00-2.jpg

In our baskets this week...
*Certified Organic
**Grown using organic methods, but not certified organic

VERMONT VEGETABLE
Zucchini* | Intervale Community Farm | Burlington, VT
Broccoli Crowns* | Intervale Community Farm | Burlington, VT
Radishes* | Pitchfork Farm and Maple Wind Farm | Burlington, VT and Huntington, VT
Mushrooms** | AH Mushroom | Colchester, VT
Scallions* | Pitchfork Farm  | Burlington, VT
Mesclun* | Digger's Mirth Collective Farm | Burlington, VT


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

Sweet Italian Sausage | Maple Wind Farm | Huntington, VT
Feta Cheese* | Doe's Leap Farm | Fairfield, VT
Sauerkraut* | Blackwell Roots Farm | Cabot, VT


Bread: Whole Wheat* | 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, Radish Greens, and Scallions
  • Use scallions as a garnish, in soups/salads, and add it to any stir-fries. To really experience their flavor, roast or grill them whole!
  • Zucchini can be used in baked goods because of its high moisture content. You can also make zucchini boats and fill them with veggies, or make zucchini "noodles" with a peeler or spiralizer. Or, keep it simple by throwing thick slices on the grill.
  • Use mesclun as a bed for eggs and meat, or combine it with different veggies for a refreshing salad! 
  • Try radishes raw in salads or as a snack with butter and salt, and don't forget that you can eat those radish greens!
  • Broccoli can be roasted, sautéed, and steamed. It works well added to egg and pasta/noodle dishes. 

Summer Season - Week #3

In our baskets this week...
*Certified Organic

VERMONT VEGETABLE
Arugula* | Digger's Mirth Collective Farm | Burlington, VT
Cucumber* | Deep Root Co-Op | Johnson, VT
Lettuce* | River Berry Farm | Fairfax, VT
Napa Cabbage* | Pitchfork Farm | Burlington, VT
Kale* | Jericho Settlers Farm | Jericho Center, VT
Strawberries** | Lewis Creek Farm | Starksboro, VT


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

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


Bread: Seeded Baguette* | 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, Cucumbers, Strawberries, and Lettuce
  • Arugula is a beautiful peppery green that works great raw in salads, or as a pizza topping, or stirred into pasta with lemon and cheese. You can also make it into pesto to eat fresh or store in your freezer- see the recipe below! 
  • Napa Cabbage is a versatile type of Chinese cabbage. Use this in place of any other cabbage for slaws. Try different cooking techniques, like roasting slices of cabbage or grilling wedges for a more mild, tender, sweet result. It's also great stir-fried.
  • Kale can be used in sautes, salads, smoothies, and more. Bake it and make kale chips for a fun snack!
  • Use lettuce in salads and sandwiches, and add it as a topping for homemade burrito bowls! Or, think outside the salad and use it as a wrap.

Featured Recipes