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Meal Suggestions

grassfed organic ground beef patty
in Order

Tilldale Farm

Grassfed Organic Ground Beef


appx. 1 lb
$10.29/lb
large whole chicken uncooked on cutting board
in Order

Misty Knoll Farms

Whole Large Chicken


appx. 7-8 lbs
$5.79/lb
boneless chicken breast rubbed herbs on cutting board
in Order

Misty Knoll Farms

Boneless Chicken Breast


appx. 1.5-2.5 lbs
$13.99/lb
Vermont raised chicken leg quarters
in Order

Misty Knoll Farms

Chicken Leg Quarters


appx. 2-3 lbs
$6.49/lb
organic red cabbages
in Order

Pete's Greens

Organic Red Cabbage


appx. 2.5-3.5 lbs
$2.58/lb
organic celeriac
in Order

Pete's Greens

Organic Celeriac


appx. 1 lb
$3.29
boneless turkey breast on cutting board
in Order

Misty Knoll Farms

Boneless Turkey Breast


appx. 1.5-2 lbs
$11.98/lb
organic plain firm tofu vegetarian
in Order

Vermont Soy Company

Tofu


16 oz
$4.39
vermont grassfed lamb loin chops
in Order

Tamarack VT Sheep Farm

Grass Fed Lamb Loin Chops


appx. 8-16 oz
$22.90/lb
vermont grassfed ground lamb
in Order

Tamarack VT Sheep Farm

Grass Fed Ground Lamb


appx. 1 lb
$19.50/lb
organic rutabaga chopped on a cutting board with knife
in Order

Foote Brook Farm

Organic Rutabaga


appx. 2 lbs
$6.98
white fish filet line caught new england
W/T
in Order

Red's Best Seafood

Fresh Caught Whitefish Filet


appx. 1 lb
$23.98
sea scallops
W/T
in Order

Red's Best Seafood

Fresh Dry Sea Scallops


appx. 12 oz
$29.98
red pasta gravy sauce jarred
in Order

Valicenti Pasta Farm

Red Pasta Gravy


32 oz
$13.89
vermont grassfed lamb rib chops
in Order

Tamarack VT Sheep Farm

Grass Fed Lamb Rib Chops


appx. 1-2 lbs
$18.50/lb
organic polenta bread loaf held by baker
We
in Order

Red Hen Baking Co.

Organic Polenta Bread


1 lb loaf
$7.98
organic rolled oats
in Order

Maine Grains

Organic Rolled Oats


1.75 lbs
$10.98
vermont grown quince paste prepared
in Order

Vermont Quince Company

Quince Paste


appx. 7 - 8 oz
$10.98
ground pork
in Order

Snug Valley Farm

Ground Pork


appx. 1-1.5 lbs
$12.79/lb
pear Asian ecologically grown vermont pint
in Order

Champlain Orchards

Eco Asian Pear


pint
$7.69
tuscan herb salt blend
in Order

Red Wagon Plants

Tuscan Herb Salt


3 oz
$11.98
beets red organic
in Order

Foote Brook Farm

Organic Red Beets


2 lbs
$7.98
chicken drumsticks with rubbed herbs
in Order

Misty Knoll Farms

Chicken Drumsticks


appx. 1.5 - 2 lbs
$4.29/lb
grassfed ground beef patty
in Order

Little Lakes Ranch, LLC

Grassfed Ground Beef


appx. 1 lb
$8.98/lb $7.98/lb
grassfed organic beef chuck roast
in Order

Tilldale Farm

Grassfed Organic Chuck Roast


appx. 3-4 lbs
$22.80/lb
grassfed organic beef shanks
in Order

Tilldale Farm

Grassfed Organic Beef Shank Steak


appx. 1-2 lbs
$14.98/lb
grassfed organic beef short ribs
in Order

Tilldale Farm

Grassfed Organic Beef Short Ribs


appx 1-2 lb
$14.98/lb
whole chicken stew soup bird hen on cutting board with vegetables
in Order

Black Dirt Farm

Whole Stewing Hen


appx. 2.5 lbs
$8.89/lb
grassfed beef flat iron steak
in Order

Tilldale Farm

Grassfed Organic Flat Iron Steak


appx. 8-16 oz
$21.59/lb
falafel fritters vermont made frozen
in Order

Vermont Bean Crafters

Organic Frozen Falafel Fritters


12 - 1 oz fritters
$11.98
bacon pork sausage in cast iron skillet
in Order

Snug Valley Farm

Bacon Sausage


appx. 1 lb
$15.59
Beef strip loin steak grassfed Vermont
in Order

Little Lakes Ranch, LLC

Grassfed Strip Loin Steak


appx. 8-16 oz
$24.39/lb
pastured vermont pork boneless loin chops
in Order

Snug Valley Farm

Boneless Pork Loin Chops


appx. 8-16 oz
$18.49/lb $16.98/lb
pork boston butt roast bone in on cutting board
in Order

Snug Valley Farm

Boston Butt Pork Roast


appx. 2-3 lbs
$12.98/lb
pork loin chop cutlets
in Order

Snug Valley Farm

Pork Loin Chop Cutlets


appx. 1-1.5 lbs
$19.98/lb
organic red beets
in Order

Pete's Greens

Organic Bulk Red Beets


5 lbs
$13.98
hand wrapped vermont made mozzarella
in Order

Maplebrook Farm

Mozzarella Cheese


8 oz
$6.98
organic 2% homogenized milk guernsey cows grassfed vermont glass bottle
in Order

Strafford Organic Creamery

Organic 2% Milk


half gallon
$8.98
organic goat cheese chevre
in Order

Does' Leap

Organic Goat Chevre


9 oz
$14.98
ground turkey patty
in Order

Misty Knoll Farms

Ground Turkey


appx. 1.25 lbs
$11.49/lb
organic big tomatoes held in hands
in Order

Long Wind Farm

Organic Tomatoes


appx. 1 lb
$6.29
hot italian spicy sausage in cast iron skillet
in Order

Snug Valley Farm

Spicy Italian Sausage


appx. 1 lb
$15.98
pastured vermont pork country style ribs
in Order

Snug Valley Farm

Pork Country Style Ribs


appx. 1-2 lbs
$13.98/lb
non-GMO chicken drumsticks
in Order

Maple Wind Farm

GMO Free Chicken Drumsticks


appx. 1-2 lbs
$8.39/lb
organic grains pearled farro
in Order

Maine Grains

Organic Pearled Farro


2.4 lbs
$13.29
herb oregano dried jar vermont grown
in Order

Free Verse Farm

Dried Oregano


1 jar
$8.98
in Order

Snug Valley Farm

Bratwurst Sausage


appx. 1 lb
$15.59
GMO-free ungraded eggs dozen
in Order

Our Farms

Ungraded GMO Free Eggs


dozen
$9.49
grassfed organic stew beef
in Order

Tilldale Farm

Grassfed Organic Stew Beef


appx. 1 lb
$11.30/lb
pesto sundried tomato red organic tuscany
in Order

Fattoria La Vialla

La Vialla Organic Red Pesto


180 g
$17.98 $16.98
hummus organic chick peas navy beans olive oil
in Order

Yalla Foods

Hummus


12 oz
$9.89
tahini sesame lemon
in Order

Yalla Foods

Organic Tahini


500 ml
$11.98
sausage turkey frozen package
in Order

Misty Knoll Farms

Sweet Italian Turkey Sausage


appx. 1.25 lbs
$11.89/lb
cider half gallon ecologically grown vermont apples
in Order

Sunrise Orchards

Apple Cider


1/2 gallon
$6.98
 feta cheese cow's milk vermont made
in Order

Sweet Rowen Farmstead

Cow's Milk Feta


appx. 1/2 lb
$10.98
in Order

Artesano

Maple Balsamic Vinegar


375 ml
$16.98
dried herbs thyme vermont grown jar
in Order

Free Verse Farm

Dried Thyme


1 jar
$9.98
organic green cabbage head
in Order

Pete's Greens

Organic Green Cabbage


appx. 3-4 lbs
$2.58/lb
uncured pork ham steak with knife on cutting board
in Order

Snug Valley Farm

Maple Smoked & Cured Ham Steaks


appx. 1-2 lbs
$16.25/lb
fresh english muffins old fashioned
in Order

Birchgrove Baking

English Muffins


6 muffins
$15.98
grassfed beef sirloin tip steak
in Order

Little Lakes Ranch, LLC

Grassfed Sirloin Tip Steak


appx. 1-1.25 lb
$23.98/lb $17.98/lb
ricotta fresh vermont
in Order

Maplebrook Farm

Ricotta Cheese


16 oz
$7.98
organic red onions
in Order

Brookford Farm

Organic Red Onions


appx. 2 lbs
$7.49
organic shallots alliums
in Order

Brookford Farm

Organic Shallots


1/2 lb
$11.98
tomato pizza sauce jarred
in Order

Valicenti Pasta Farm

Pizza Sauce


16 oz
$7.98
organic creamtop milk grassfed vermont cows
in Order

Rogers Farmstead

Organic Cream Top Milk


half gallon
$8.49
seltzer grapefruit thyme kombucha probiotic
in Order

Aqua ViTea

Organic Grapefruit Thyme Seltzer


4 - 12 oz cans
$10.98
organic sunchokes jerusalem artichoke j choke
in Order

Pete's Greens

Organic Sunchokes


1 lb bag
$6.29
organic savage cheese artisanal vermont made
in Order

von Trapp Farmstead

Organic Savage Cheese


appx. 6-8 oz
$29.98/lb
jar kimchi paste vermont
in Order

Sobremesa

Kimchi Paste


4 oz
$16.89
organic extra virgin olive oil palestinian fair trade
in Order

Equal Exchange

Extra Virgin Olive Oil


500 ml
$23.98
organic savoy cabbage head
in Order

Pete's Greens

Organic Savoy Cabbage


appx. 1.5-2.5 lbs
$2.58/lb
organic pea shoots vermont grown
in Order

Jericho Settlers Farm

Organic Pea Shoots


3 oz
$9.98 $8.98
maple breakfast pork sausage in cast iron skillet
in Order

Snug Valley Farm

Maple Breakfast Sausage


appx. 1 lb
$15.59
parsnips organic
in Order

Pete's Greens

Organic Parsnip


2 lbs
$7.98
organic spelt berries grains
in Order

Maine Grains

Organic Spelt Berries


2.4 lbs
$11.39
organic polenta grits grains
in Order

Maine Grains

Organic Polenta


2.4 lbs
$17.98
GMO-free chicken wings rubbed with herbs salt on tray
in Order

Maple Wind Farm

GMO Free Chicken Wings


appx. 4-5 lbs
$7.59/lb
dried dill vermont grown
in Order

Free Verse Farm

Dried Dill


1 jar
$9.98
organic oat groats
in Order

Maine Grains

Organic Whole Oat Groats


2.4 lbs
$11.98
summer salt herb basil marjoram oregano blend
in Order

Red Wagon Plants

Summer Herb Salt


3 oz
$11.98

Lamb Kofta with Pizza Dough Flatbreads

A delicious and traditional meal for this springtime Ramadan.
Preheat oven to 400.
Roughly chop 1 head of red cabbage and put on a baking or sheet pan.
Drizzle with olive oil, a little apple cider vinegar, a little maple syrup, salt and red pepper flakes, stir to coat, and put in the hot oven.

Mix 3T of red onion, 2 cloves of grated garlic (or use 1/2 t of garlic powder), 1t parsley, 1t oregano, 1t cumin, 1/2t cinnamon, 1t salt, and 1/2t of freshly ground black pepper together.
Add to 1lb ground lamb and mix thoroughly with your hands.
Cover and put in the fridge for 30 mins.

Form 6 evenly sized balls of dough from one defrosted traditional pizza dough ball and let them rest.
Make a quick yogurt dip from 1 cup of yogurt, 2T tahini, 1t apple cider vinegar (or lemon juice), 1 grated clove of garlic, and 1/2 t salt, and set aside.

When your lamb has chilled for 30 minutes, remove it from the fridge.
Form the lamb mixture into little balls or oblongs.
Put a cast iron skillet over medium high heat and add 1T sunflower oil.
When the oil is shimmering, add your kofta and cook about 5 minutes on each side, turning them gently until they are evenly browned. Don't rush them or they will stick to the pan.
When they are cooked all over, put the pan in the oven and cook for another 4 minutes.

While the kofta are cooking, warm another skillet on high heat.
Roll out each small pizza dough ball as thin as you can get them.
Brush one side with melted butter, or melted garlic butter.
Place one flatbread, buttery side down, on the hot skillet. Cook for 1-2 minutes, until bubbly and golden brown on the bottom.
Spread butter on the upper side, then flip and cook another 1-2 minutes. Remove to a cooling rack and repeat with the other flatbreads.
Serve the kofta with hummus, yogurt dip, warm roasted cabbage and hot flatbreads.

vermont grassfed ground lamb
in Order

Tamarack VT Sheep Farm

Grass Fed Ground Lamb


appx. 1 lb
$19.50/lb
organic red cabbages
in Order

Pete's Greens

Organic Red Cabbage


appx. 2.5-3.5 lbs
$2.58/lb
hummus organic chick peas navy beans olive oil
in Order

Yalla Foods

Hummus


12 oz
$9.89
organic red onions
in Order

Brookford Farm

Organic Red Onions


appx. 2 lbs
$7.49
eggplant hummus organic yalla
in Order

Yalla Foods

Hummus With Eggplant


12 oz
$9.89
tahini sesame lemon
in Order

Yalla Foods

Organic Tahini


500 ml
$11.98
herb oregano dried jar vermont grown
in Order

Free Verse Farm

Dried Oregano


1 jar
$8.98

Stuffed Dates

A quick, healthy treat or hors d'oeuvres, with endless possibilities.
Carefully slice open the dates, lengthwise, and remove the pits.
Mix 4oz goat cheese or cream cheese with 2T maple syrup or warmed honey.
Use a teaspoon or piping kit to put a little cheese mixture into each date.
Chop or crush 1/3 cup pistachios.
Press the pistachios into the cream cheese, or sprinkle on top of the dates.
Can be enjoyed as is, or warmed in the oven for a few minutes and drizzled with more honey or syrup.
Swap out cheese for peanut butter, use walnuts or pecans instead of pistachios, drizzle with melted chocolate... try your favorite salty or sweet combinations.

The Method: Schmatlz

An integral part of Jewish holiday cooking, schmaltz is a delicious rendered fat which adds buttery richness to any dish - try it for roasting potatoes or even on popcorn!
Start with 1lb of chicken fat and skins. You can collect fatty pieces and freeze them for when you want to make a batch. You'll need 3-4 cups' worth. Make sure to remove any meat still attached to the skin and fat; save that for making stock.
Chop the chicken skin and fat into small pieces and put in a cast iron dutch oven.
Over low heat, cook the scraps - stirring occasionally - until they have released all their fat, about 45 minutes to an hour.
If you want to add extra flavor to your schmaltz, now would be a good time to add one yellow onion, cut into quarters.
Continue cooking and stirring until the bits of chicken skin are crispy and browned. These are the gribenes, and they are a tasty snack, so don't toss them!
Allow to cool and then strain (preferably through cheese cloth or a coffee filter, but a metal strainer will do as well) into a clean glass jar.
Will keep in the refrigerator for up to 6 months.

large whole chicken uncooked on cutting board
in Order

Misty Knoll Farms

Whole Large Chicken


appx. 7-8 lbs
$5.79/lb

Cider Roasted Lamb Shoulder

This recipe if for a larger gathering of 4-6.
Mix 2T of salt with several good grinds of black pepper.
Rub 2 lamb shoulders with the salt mixture and let them sit at room temperature for 1 hour, or at least 8 hours in the refrigerator.
If the meat has been in the refrigerator, allow to sit at room temperature for 30 minutes before proceeding with the next steps.
Preheat the oven to 350 and put a rack in the lower third.
In a large cast iron dutch oven for which you have a lid, warm 2T of butter over medium high heat.
Add the lamb, fattiest side down, to the pan when the butter has just melted. Leave to brown for 12-15 minutes.
Turn the lamb once that side has browned, and cook slowly on all sides until it is golden all over.
Remove the meat to a plate, pour out the fat and give the pan a quick wipe.
Return the pan to medium heat and add 2T olive oil.
Once shimmering, add 12 halved shallots (or 2 quartered yellow onions), 1 cup chopped carrots, 1/2 cup chopped celeriac, 1/2 cup chopped rutabaga, and 1.5 lbs baby potatoes or cubed regular potatoes.
Sprinkle with 1t salt cook, stirring occasionally, until everything begins to soften and brown.
Add 2 cloves minced garlic and 1t of dried thyme and cook until the garlic is fragrant.
Nestle the lamb in amongst the veggies, then pour in 2 cups of apple cider, 1T maple syrup, and 1T apple cider vinegar. The liquid should cover the vegetables, but not the lamb. Add water or more cider if you need it.
Bring everything to the boil, then cover and remove from the heat.
Put the covered pan into your preheated oven and cook until the meat is tender, about 2 to 2.5 hours.
Allow the pan to sit outside of the oven for 10 minutes, then remove the lamb and the vegetables from the pan to a serving plate.
Tent the lamb with foil and allow to rest for for another 20 minutes.
Return the pan to medium heat and cook down the remaining liquid to make a delicious sauce; strain if you prefer.

cider half gallon ecologically grown vermont apples
in Order

Sunrise Orchards

Apple Cider


1/2 gallon
$6.98
organic shallots alliums
in Order

Brookford Farm

Organic Shallots


1/2 lb
$11.98
organic celeriac
in Order

Pete's Greens

Organic Celeriac


appx. 1 lb
$3.29