College Fall Season - Week #11


In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers


  • 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


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: 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!