Cast Iron Steak with Mushroom Gravy



  • ¾ pound steak

  • 1 ½ tablespoon butter

  • 1 sprig of rosemary

  • 1 medium onion, finely chopped

  • 1 tablespoon canola oil

  • 3 cloves garlic minced, or more as needed

  • 1 ¾ cups mushrooms, oyster  cleaned and chopped

  • 2 ¼ cups stock vegetable, low-salt

  • 3 tablespoons soy sauce, sodium reduced

  • ¼ teaspoon thyme

  • ¼ teaspoon sage leaves, dried

  • 1 tablespoon cornstarch

  • 2 tablespoons water


  1. In a medium size cast iron, melt butter over medium heat. Once butter has melted and cast iron pan is hot, add steak to the pan.

  2. Cook for 2 to 3 minutes, depending on your preference. Flip the steak and add the rosemary to the pan.

  3.  Cook for 2 minutes more, or until the steak is cooked to your liking.

  4. Take cast iron off the heat and place aside to rest.

  5. In a medium saucepan, heat canola oil over medium heat. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.

  6. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

  7. Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.

  8. Mix cornstarch and water in a small bowl.

  9. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

  10. Season with black pepper.

  11. Pour sauce on top of the steak and enjoy!

Extra tip: Enjoy this Steak and Mushroom sauce on top of mashed potatoes for a delicious meal!

Mashed Potatoes & Parsnips

Shown here with cast iron steak and mushroom gravy

Shown here with cast iron steak and mushroom gravy


  • 4 pounds Yukon gold potatoes

  • Kosher salt and freshly ground black pepper

  • 1 cup heavy cream

  • 1/2 stick (1/4 cup) butter


  1. Peel and cut the potatoes into even sized pieces.

  2. Put them into a large pot, cover them with cold water, and add a large pinch of salt.

  3. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.

  4. Meanwhile, in a small pot gently heat the cream and butter over low heat.

  5. When the vegetables are done drain them well.

  6. Put the potatoes back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.

  7. While the potatoes are still warm, mash them with a potato masher.

  8. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.

  9. Season with salt and pepper and gently stir in the chives. Serve immediately.

Extra tip: Looking for a way to use up parsnips? Add up to 2 pounds of parsnips to this recipe and prepare the same way as listed above!

Carrot & Apple Muffins

IMG_0738 (2).JPG


  • 2 cups flour

  • ¾ cup sugar

  • 2 tsp. baking soda

  • ½ tsp. salt

  • 1 tsp. cinnamon

  • 1 tsp. nutmeg

  • 3 eggs

  • ½ cup vegetable oil

  • 2 tsp. vanilla

  • 2 cups grated carrots

  • 1 cup apple, peeled and grated

  • ½ cup chopped nuts, optional

  • ¼ cup coconut, optional

  • coarse sugar, for topping, optional


  1. Preheat oven to 350ºF.

  2. Combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil and vanilla in a large mixing bowl. Mix well with wooden spoon.

  3. Fold in remaining ingredients: carrots, apple (Optional: nuts and coconut)

  4. Scoop into 12 regular-sized greased muffin tins and sprinkle a little coarse sugar on top of each muffin.

  5. Bake for 18-25 minutes or until toothpick comes out clean. Enjoy!

Extra tip: For a delicious winter treat, melt butter and honey on top of warm muffins straight out of the oven!

Root Vegetable Latkes



  • 3 cups total grated root veggies (potatoes, carrots, beets)

  • ¼ onion, grated

  • 2 eggs

  • 1 tablespoon cornstarch

  • ½ teaspoon baking powder

  • 2 tablespoons flour

  • 2 tablespoons breadcrumbs

  • 2 tablespoons lemon juice

  • Salt and pepper


  1. Grate a total of three cups root veggies and onion into a dishcloth-lined mixing bowl.

  2. Lift the grated veggies out of the bowl using dish cloth and ring out most of the excess moisture over the sink and return veggies to mixing bowl.

  3. Crack two eggs into bowl and mix until incorporated.

  4. Add remaining dry ingredients and lemon juice and combine.

  5. Take a small portion of mixture in the palm of your hand, and if mixture is too wet to stay together, add another sprinkle of flour.

  6. Heat about a quarter inch of oil on medium-high heat in a large skillet. Test if oil is ready by placing a small amount of mixture in pan, and if bubbles form around edges, oil is ready.

  7. Form about quarter-cup sized balls and flatten, and place in skillet. Cook one each side until golden brown (about 5-7 minutes)

Sweet Potato Hash



  • 2 tbsp olive oil

  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

  • 1/2 medium white onion, diced

  • 2 stalks celery, diced

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 2 cloves garlic, minced

  • sliced green onions, for garnish



  1. Heat a large pan to medium-high. Add oil.

  2. Add potatoes, onion and celery and season with salt and pepper.

  3. Cover and cook for 15-20 minutes, stirring occasionally.

  4. Once potatoes are almost tender, turn up heat to high and add garlic. Cook for 2-5 minutes, stirring as you go.

  5. Once potatoes are browned, remove from heat and serve with sliced green onion.  

  6. Consider adding cheddar or any other cheese to this hash!

Salmon & Shoots Stir-Fry



  • 1/4 cup teriyaki sauce

  • 1 teaspoons sesame oil

  • 1 tablespoon fresh ginger, finely chopped

  • 1 clove garlic, finely chopped

  • 1/2 pound salmon filet, skinned 

  • 1 tablespoon vegetable oil

  • 1 small onion, diced

  • 1 pint mushroom medley, sliced

  • Handful fava bean or buckwheat shoots

  • 2 small heads bok choy (stems sliced, leaves left whole)

  • 1 tablespoon sesame seeds (optional)


  1. Cut salmon into one-inch cubes.

  2. Combine teriyaki sauce, sesame oil, garlic, and ginger in a large bowl or glass baking dish, and let salmon marinate (covered) for up to 30 minutes in refrigerator.

  3. In a large wok or skillet, saute mushrooms and onions on medium-high heat for 5-8 minutes, or until onions are translucent and mushrooms are tender and brown.

  4. Add salmon and its marinade and saute until salmon is light pink and opaque (~4 minutes).

  5. Serve on its own or over rice. Top with shoots, sliced green onion and sesame seeds if desired. 

Tangy Winter Slaw



  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds


  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad



  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper



  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Bok Choy and Mushroom Stir-Fry



  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper


  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Barbecue Chicken Drumsticks



  • 1lb chicken drumsticks

  • 1 tablespoon honey

  • ½ large yellow onion, sliced into thin strips

  • 1 cup BBQ sauce

  • Salt and pepper to taste


  1. Preheat oven to 350 degrees

  2. Combine drumstick, honey, BBQ sauce, onion, and salt/pepper in a ziploc bag. Shake to combine ingredients. Marinate for at least 15 minutes or, ideally, overnight

  3. Place in oven-safe pan and cook for 40-50 minutes at 350, or until internal temperature reaches 165 degrees

  4. Tent with foil and let rest 15 minutes before eating

*Have leftovers? Shred the chicken and pile onto a baguette for a delicious pulled chicken sandwich


Roasted Brussels Sprout and Winter Squash Salad



  • 3 Cups Mesclun

  • 1/2 Lbs. Brussels Sprouts, Halved

  • 2 Cups Winter Squash, Sliced

  • Maple Vinaigrette Dressing

  • 2 Tbsp. Olive Oil

  • Salt and Pepper


  1. Pre Heat oven to 400 F

  2. Halve Brussels Sprouts

  3. Cut the squash in half. Peel if you prefer not to eat the skin. Remove the seeds. Then, cut the squash into cut into 1/2 in. slices

  4. Coat Brussels and squash in olive oil, season with salt and pepper

  5. Place Brussels sprouts and squash on a baking sheet; place in oven until browned (35-40 minutes)

  6. In a large bowl, add mesculn, toss with maple vinaigrette; toss until evenly coated

  7. Top mesclun with Brussels sprouts and squash. Drizzle dressing over the squash and Brussels sprouts for extra flavor. Enjoy!

Mini Apple Pie!


Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type:  Dessert | Diet: Vegetarian


From your basket:

·      5-6 apples, peeled, cored, and diced

·      ½ a package of Ploughgate cultured butter (½ a cup)


From the pantry:

·      3 cups + 2 tbsp of flour

·      Ice water

·      Cinnamon, to taste

·      1 tbsp sugar




1.     Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

2.     In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

3.     Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

4.     Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

5.     1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

6.     Chill the dough - preferably for 2 hours and up to two days.



1.     Place cubed apples in a bowl.

2.     Mix with 2 tbsp of flour to create even coverage over all apples.

3.     Add cinnamon and sugar. Mix to combine.



1.     Preheat the oven to 375 F.

2.     Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Grab a small glass of water, to help you close up the edges of the pies.

3.     Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

4.     Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

5.     Place a handful of apples on each circle. Cover with another circle of dough and crimp or seal edges with a fork. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

6.     Poke a couple of holes in the top of each pie to let steam out.

7.     Brush lightly with an egg wash. (Optional)

8.     Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.

Cheesy Cheddar Potatoes with Pesto


Recipe Level: Creative | Recipe Speed: Quick | Season: Fall/Winter | Type:  Side - Starchy | Diet: Vegetarian - GF


From your basket:

·      Gold Potatoes, quartered

·      Shelburne Farms Cheddar

·      Joe’s Kitchen Basil Pesto

·      Butter (optional)


From the pantry:

·      Salt and Pepper

·      Olive Oil (for greasing the pan)



1.     Bring a large pot of water to a boil.

2.     Preheat oven to 375˚F.

3.     Drop in potatoes and boil for 15-20 minutes, or until soft. Drain potatoes.

4.     Place 4-5 potatoes on a greased baking dish and gently smash with a fork or potato masher. Sprinkle liberally with salt and pepper.

5.     Top with shredded cheese and place back in the oven until cheese is melted, about 5 minutes.

6.     Remove the baking sheet from the over. Add a dollop of pesto to each potato nest, then bake for an additionally 5 minutes. 

Apple Cider Braised Cabbage with Sausage


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Meal | Diet: Omnivore - GF


From your basket:

  •       ½ head of red cabbage
  •       1 small red onion, halved and thinly sliced
  •       ½ cup apple cider

From the pantry:

  •       1 tbsp butter
  •       Salt and pepper to taste
  •       2 tbsp cider vinegar
  •       ½ cup water



1.     In a large pot, melt butter over medium heat.

2.     Add onion and cook until onion softens, 4 to 6 minutes.

3.     Add apple cider and bring to a simmer with medium-low heat.

4.     Stir in red cabbage and season with salt and pepper.

5.     Add vinegar and water. Turn up the heat to bring to a boil. Then turn down the heat to medium-low to reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes.

7.     Season with salt and pepper to taste.


To cook sausage:

  • First, thaw the sausages. After they're thawed, you can poke a few holes into the casing with a fork - but not too many or you will let all the flavor & juices out as they cook!
  • Put your pan or griddle on a medium heat, and add a small amount of oil
  • Add the sausages to the pan cook for 10-12 minutes, turning often, until they are browned all around.

Parsnip and Cabbage Frittata


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Main Dish | Diet: Omnivore Vegetarian - GF


From your basket:

  • ·      ½ cup red cabbage
  • ·      ½ cup parsnips, finely chopped
  • ·      ¼ red onion, diced
  • ·      ¼ cup grated Chin Clip cheese
  • ·      6 eggs

From the pantry:

  • ·      Salt & Pepper


1.     Preheat oven to 425˚F.

2.     Heat oil in an oven safe pan (a cast iron skillet works great).

3.     Sauté red onion in the pan until translucent.

4.     Add cabbage and parsnips and continue to sauté until soft. About 10 minutes. Season with salt and pepper.

5.     Crack eggs into a bowl and whisk together.

6.     Spread veggies across pan and then pour eggs over top. Make sure your pan is well greased and hot. At this point, you should not prod at the pan again or try to stir your veggies around.

7.     Let eggs set up in pan for 5-7 minutes, letting the edges firm up.

8.     Sprinkle with cheese and pop the entire pan into your hot oven.

9.     Let bake until golden brown, 15-20 minutes. 

Beet & Feta Sandwich with Pea Shoots


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian


From your basket:

  • 1 medium beet, peeled and sliced into rounds approximately 1/4 in thick

  • ¼ cup pea shoots

  • Feta

  • 2 slices Waitsfield Common bread

From your basket:

  • olive oil or another oil for roasting beets

  • salt and pepper



1.     Toss beets with oil, salt, and pepper, then roast at 400˚F for 20-25 minutes, flipping halfway through.

2.     Before turning oven off, toast bread directly on rack for 1-2 minutes.

3.     Place beets on one slice of bread, covered by a layer of pea shoots, and sliced feta.

4.     Top with the other slice of bread and cut in half. Enjoy! 


Beet and Potato Gratin


Recipe Level: Creative | Recipe Speed: Leisurely | Season: Fall/Winter | Type:  Main Dish | Diet: Vegetarian - Omnivore


From your basket

  • 3 beets, peeled and sliced
  • 3 red potatoes, sliced (peeled too if you prefer)      
  • Shelburne farms cheddar (if you have any left over from last week’s basket)


From the pantry:

  • 8 oz heavy cream
  • 8 oz milk
  • 2 tbsp butter
  • 1 tbsp flour



For cheese sauce:

1.     Melt butter in a medium saucepan.

2.     Add flour and whisk until fully combined, let cook 2-3 minutes.

3.     Add heavy cream and milk, bring to a boil, reduce heat and simmer 5 minutes.

4.     Add shredded cheddar and stir until melted and combined. Your sauce should be thicker than milk, but not so thick it does not easily drip from a spoon.

To complete dish:

5.     Preheat oven to 400˚F.

6.     Slice beets and potatoes and layer “standing” in a glass dish.

7.     Pour cheese sauce over vegetables.

8.     Bake dish in the oven, loosely covered with tinfoil, for 45 minutes. Remove tinfoil and continue cooking another 10-15 minutes.

9.     Your dish is done when vegetables are soft to touch with a fork. Enjoy! 


Pork Chops with Apple Sauce


Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore


From your basket:

  • 2 Pork chops

  • 4 Champlain Orchard Apples

From the pantry:

  • Salt & pepper

  • Sugar, maple syrup, or other sweetener



For apple sauce:

1.     Bring a medium pot of water to a boil.

2.     Core and quarter apples. Peel skin before chopping if you prefer your apple sauce with no apple skin.

3.     Place apple pieces in water and boil 10-15 minutes.

4.     Drain and place into a clean bowl.

5.     Add your sweetener of choice. We used sugar, but maple syrup or honey would be delicious as well. Now is also when you can add your preferred spices such a cinnamon.

6.     Mash with a potato masher or fork.


For the pork chops:

1.     Preheat oven to 400˚F.

2.     In a pan, sear each side of the pork chop with a bit of oil or butter.

3.     Remove from pan and place on a baking sheet.

4.     Finish cooking in the oven for 10-15 minutes or until cooked through. 

Sweet Potato & Butternut Squash Hash and Eggs


Recipe Level: Basic | Recipe Speed: Quick | Season: Fall/Winter | Type:  Side - Starchy | Diet: VegetarianOmnivore - GF - DF


From your basket:

            1 cup grated sweet potato

            1 cup grated butternut squash



From the pantry:

            Salt, Pepper, and additional spices if preferred.



1.     Place grated sweet potato and squash into a large bowl.

2.     Add salt and pepper. Now is the time to also add your other favorite spices – garlic powder, paprika, and chili flakes would all be great!

3.     Pat your potato and squash mix with a paper towel to remove some of the moisture.

4.     Heat olive oil or nonstick spray in a pan.

5.     Place about ½ cup of your mixture into the pan and let cook. Flip when the first side begins to brown.

6.     Create a small dent in your potato nest and crack an egg into it.

7.     Cover with a lid to fully cook egg. Once your egg is cooked through you are ready to serve! 

Cabbage, Mushroom and Onion Wontons - Steamed or Fried!



1.     Place cabbage in a pan with oil, salt, and pepper.

2.     Cook down, 4-5 minutes, then add half a cup of water to steam, covering with a lid.

3.     Steam until most of the water has evaporated, about 5 minutes.

4.     Remove cabbage from the pan, then add mushrooms and onions. Sauté until onions are translucent, about 5 minutes.

5.     Add cabbage back to pan. Add soy sauce, red pepper flakes, salt and pepper.  Cook together for another 5 minutes. Remove from heat. Let cool before folding into wonton wrappers.

6.     Fold your wontons into whatever way is most comfortable for you. For steaming, we recommend folding into a style that gives a “bottom” to comfortably fit on the pan while steaming. For frying, it is best to have two flat sides that can be easily placed in oil and fried completely. Check out our pictures for inspiration!


To steam (for more of a dumpling style): Lightly oil the bottom of a pan. Add a small amount of water to the pan and let heat up. Place your wontons in the pan. Move the wontons around with some tongs, just to make sure they don’t stick. Then add another splash of water to your hot pan and cover with a lid. Steam 3-4 minutes or until the dough is cooked through!


To fry: Pour about a ¼ inch layer of your preferred cooking oil into a pan. Wait for it to heat, being careful of splatting oil. Once oil is hot, place a wonton into the oil and fry for about 1 minute on each side or until the wrapper appears textured and golden brown. Be mindful of your oil temp as it may continue to heat up on your stove! 


From your basket:

            2 cups thinly sliced or grated cabbage

            1 cup finely diced mushrooms

            ½ cup diced onions


From the pantry:

            Wonton wrappers

            Soy sauce

            Red pepper flakes

            Salt and Pepper