Fall/Winter Season - Week #4

In Our Baskets This Week... 

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


  • Celeriac*  |  Maple Wind Farm  |  Huntington, VT
  • Beets*  |  Pitchfork Farm  |  Burlington, VT
  • Apples**  |  Champlain Orchards  |  Shoreham, VT
  • Bok Choy*  |  Diggers' Mirth Collective Farm  |  Burlington, VT
  • Yellow Onions*  |  Burnt Rock Farm  |  Huntington, VT
  • Shiitake or Oyster Mushrooms*  |  AH Mushrooms - Colchester, VT  |  Mousam Valley Mushrooms - Springvale, ME
  • 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: Thursday delivery: Polenta* - Wednesday delivery: 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, mushrooms
  • 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.

  • Don't fear the Celeriac! Celeriac, aka celery root, can be eaten both raw and cooked. First, peel or trimmed off the rough outer layer with a knife. Celery root can be grated into salads, cooked in soups or casseroles in place of celery, or boiled with potatoes and mashed to add a light texture and celery flavor. The taste is very mild and pleasant, like celery. The root is crunchy when raw, like jicama, and when cooked, has the texture of a potato.