Fall/Winter Season Week #8

In Our Baskets This Week... 

*Certified Organic
Meet Our Producers


  • Green Cabbage*  |  Intervale Community Farm  |  Burlington, VT

  • Beets*  |  Maple Wind Farm  |  Richmond, VT
  • Carrots*  |  Intervale Community Farm  |  Burlington, VT
  • Purple Top Turnips*  |  River Berry Farm  |  Fairfax, VT
  • Red Potatoes*   |  Valley Dream Farm  |  Cambridge, VT
  • Baby Kale*  |  Miskell's Premium Organics  |  Hinesburg, VT

Includes Vermont Vegetables listed above, plus...

  • Grass Fed Beef - London Broil  |  Maple Wind Farm  |  Richmond, VT
  • Beef Broth  |  Joe's Kitchen at Screamin' Ridge Farm  |  East Montpelier, VT
  • Inspiration Cheese  |  Mt. Mansfield Creamery  |  Morristown, VT
    This raw-milk cheese comes from a French recipe from the Mediterranean island of Corsica. It has a smooth semi-soft texture with a nutty flavor. The rind is washed with beer, and the molds on the rind are typical of this type of French recipe. 


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

Recipes & Cooking Tips

Jump to our Recipes Page

Eat This First: Green Cabbage, Purple Top Turnips, Baby Kale

Winter Meal Planning Strategy: We realize that it can be easy to let vegetables that store well - like potatoes, carrots, onions, turnips, and more pile up in your refrigerator. While some of these can make delicious snacks with minimal prep, we have a few cooking techniques that make it much easier to create delicious, healthy meals while clearing out the refrigerator.

  • Don't be afraid to add & subtract ingredients based on what you have available! You'll see that there are several cooking techniques featured in our recipes this week: braising, roasting, soup/stew, frittata, salad, and gratin. Different techniques will lend different textures and flavors, so it's a good idea to try cooking one vegetable a few ways to find your favorite.
  • Cook in large batches. If you chop and roast a baking tray (or two) of carrots, beets, potatoes, onions, and cabbage, then you will be able to use them in various recipes and meals throughout the week: add to an omelette in the morning, serve over greens or quinoa for lunch with a delicious maple vinaigrette for flavor, and puree some broth, butter, and spices for soup for dinner.
  • Try different seasonings for variety with batch cooking. Cook a tray of beets, carrots, and turnips with honey or maple and ginger. Cook a tray of potatoes, carrots, and onions with pepper and spices.