Fall/Winter Season - Week #5

In Our Baskets This Week... 

*Certified Organic  |  Meet Our Producers


  • Acorn Squash*  |  Hazendale Farm  |  Greensboro, VT
  • Mesclun*  |  Pitchfork Farm  |  Burlington, VT
  • Garlic*  |  Bella Farm  |  Monkton, VT
  • Carrots*  |  Intervale Community Farm  |  Burlington, VT
  • Watermelon Radish*  |  River Berry Farm  |  Fairfax, VT
  • Kale*  |  Miskell's Premium Organics  |  Charlotte, VT


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: 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, kale, and watermelon radish
  • Watermelon radishes are really delicious and versatile! They can be eaten raw, pickled, or cooked. They can be braised or roasted like a turnip, or mashed like a rutabaga, though many prefer to eat them raw, since they lose their bright hue when cooked. They will make a bright, colorful addition to a snack tray or on top of a green salad! Similar to regular radishes, this variety does not have to be peeled before eating. Just make sure to wash them very well, and scrub away any dirt.

  • Sweet, nutty acorn squash is one of our favorite autumn ingredients, it can be added to soups, casseroles, hearty salads, or pastas! Here is a break down for how to cook acorn squash.

  • And if you are just looking to make a big, easy pan of roasted veggies, how about livening up your recipes with - some chili-maple butter, a lemon-tahini dressing, or a honey-ginger balsamic glaze.