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, 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
- 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.