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Meal suggestions

grassfed organic ground beef patty
in Order

Tilldale Farm

Grassfed Organic Ground Beef


appx. 1 lb
$10.30
large whole chicken uncooked on cutting board
in Order

Misty Knoll Farms

Whole Large Chicken


appx. 6+
$31.75
boneless chicken breast rubbed herbs on cutting board
in Order

Misty Knoll Farms

Boneless Chicken Breast


appx. 1.5 lbs
$20.40
chicken leg quarters
in Order

Misty Knoll Farms

Chicken Leg Quarters


appx. 2-3 lbs
$14.95
boneless turkey breast on cutting board
in Order

Misty Knoll Farms

Boneless Turkey Breast


appx. 2.5-3 lbs
$26.50
organic plain firm tofu vegetarian
in Order

Vermont Soy Company

Tofu


16 oz
$4.39
squash spaghetti organic
in Order

Burnt Rock Farm

Organic Spaghetti Squash


appx. 2.5 lbs
$5.98
in Order

Tamarack VT Sheep Farm

Grass Fed Lamb Loin Chops


appx. 8-16 oz
$17.95
organic rutabaga chopped on a cutting board with knife
in Order

Foote Brook Farm

Organic Rutabaga


appx. 2 lbs
$6.98
white fish filet
W/T
in Order

Red's Best Seafood

Fresh Caught Whitefish Filet


appx. 1 lb
$22.98
organic wheat berries grains
in Order

Maine Grains

Organic Wheat Berries


2.4 lbs
$9.98
organic brussels sprouts on cutting board
in Order

Kettle Song Farm

Organic Brussels Sprouts


appx. 1 lb
$11.98
in Order

Valicenti Pasta Farm

Fresh Ramen Noodles


12-14 oz / 4-5 serv.
$7.98
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
$16.00
organic green cabbage
in Order

River Berry Farm

Organic Green Cabbage


appx. 3-4 lbs
$9.05
leeks
in Order

Pete's Greens

Organic Leeks


appx. 1 lb
$4.98
in Order

Ananda Gardens

Organic Spinach


7 oz
$7.98
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
$6.95
grassfed organic beef chuck roast
in Order

Tilldale Farm

Grassfed Organic Chuck Roast


appx. 2-3 lbs
$57.00
grassfed organic beef shanks
in Order

Tilldale Farm

Grassfed Organic Beef Shank Steak


appx. 1-2 lbs
$22.45
whole chicken stew soup bird hen on cutting board with vegetables
in Order

Black Dirt Farm

Whole Stewing Hen


appx. 2.5 lbs
$17.25
organic mini honeynut squash halved
in Order

Last Resort Farm

Organic Mini Honeynut Squash Bundle


4 squash - 8-16 oz each
$11.88 $9.98
organic 2% homogenized milk
in Order

Strafford Organic Creamery

Organic 2% Milk


half gallon
$8.29
cider apple sweet
in Order

Champlain Orchards

Apple Cider


1/2 gallon
$6.58
organic yellow onions
in Order

Dog River Farm

Organic Yellow Onions


appx. 2 lbs
$7.98
squash butternut organic
in Order

Burnt Rock Farm

Organic Butternut Squash


appx. 2.5-4 lbs
$7.30
applesauce vermont
in Order

Champlain Orchards

Applesauce


32 oz
$7.58
in Order

Pete's Greens

Organic Mesclun


5 oz
$5.98
ground turkey patty
in Order

Misty Knoll Farms

Ground Turkey


appx. 1.25 lbs
$12.00
cabbage napa organic
in Order

Pete's Greens

Organic Napa Cabbage


appx. 1.5 lbs
$4.39
hot italian spicy sausage in cast iron skillet
in Order

Snug Valley Farm

Spicy Italian Sausage


appx. 1 lb
$15.59
non-GMO chicken drumsticks
in Order

Maple Wind Farm

GMO Free Chicken Drumsticks


appx. 1-2 lbs
$12.60
garlic bulbs organic
in Order

Fast Hitch Farm

Organic Garlic


1/3 pound
$5.98
dried herb jar oregano
in Order

Free Verse Farm

Dried Oregano


1 jar
$7.98
organic red onions
in Order

Dog River Farm

Organic Red Onions


appx. 2 lbs
$7.98
dried herb jar rosemary
in Order

Free Verse Farm

Dried Rosemary


1 jar
$10.98
GMO-free chicken leg quarters
in Order

Maple Wind Farm

GMO Free Chicken Legs


appx. 1-2 lbs
$14.95
in Order

Snug Valley Farm

Bratwurst Sausage


appx. 1 lb
$15.59
in Order

Maple Wind Farm

GMO Free Chicken Backs


appx. 3-5 lbs
$14.75
organic mini honeynut squash halved
in Order

Last Resort Farm

Organic Mini Honeynut Squash


appx. 8-16 oz
$2.97 $2.59
grassfed ground beef patty
in Order

Little Lakes Ranch, LLC

Grassfed Ground Beef


appx. 3 lbs
$24.85
organic orange carrots in basket
in Order

River Berry Farm

Organic Carrots


2 lbs
$7.58
organic red cabbage
in Order

Pete's Greens

Organic Red Cabbage


appx. 3 lbs
$9.00
in Order

Red Wagon Plants

Organic Thyme


bunch
$3.98
in Order

Red Wagon Plants

Organic Oregano


bunch
$3.98
celeriac celery root organic
in Order

Dog River Farm

Organic Celeriac


appx. 1 lb
$3.69
organic rolled oats
in Order

Maine Grains

Organic Rolled Oats


1.75 lbs
$9.98
in Order

Artesano

Maple Balsamic Vinegar


375 ml
$16.98
dried herb jar thyme
in Order

Free Verse Farm

Dried Thyme


1 jar
$9.98
fennel garlic pork sausage in cast iron skillet
in Order

Snug Valley Farm

Fennel & Garlic Sausage


appx. 1 lb
$15.59
organic tomato sauce jarred
in Order

1000 Stone Farm

Organic Tomato Sauce


16 oz
$10.98
bread english muffins baked
in Order

Birchgrove Baking

English Muffins


6 muffins
$14.98
in Order

Valicenti Pasta Farm

Fettuccini


12-14 oz / 4-5 serv.
$7.58
organic sunchokes jerusalem artichoke j choke
in Order

Pete's Greens

Organic Sunchokes


1 lb bag
$5.59
organic creamtop milk
in Order

Rogers Farmstead

Organic Cream Top Milk


half gallon
$6.98
organic goat cheese chevre
in Order

Does' Leap

Organic Goat Chevre


9 oz
$14.98
organic pearled black barley grains
in Order

Maine Grains

Pearled Black Barley


1 lb
$9.98
organic grains pearled farro
in Order

Maine Grains

Organic Pearled Farro


2.4 lbs
$15.59
organic savage cheese
in Order

von Trapp Farmstead

Organic Savage Cheese


appx. 6-8 oz
$13.50
in Order

Sobremesa

Kimchi Paste


4 oz
$14.98
herb parsley dried organic
in Order

Free Verse Farm

Dried Parsley


1 jar
$8.59
falafel fritter
in Order

Vermont Bean Crafters

Organic Frozen Falafel Fritters


12 - 1 oz fritters
$10.98
maple breakfast pork sausage in cast iron skillet
in Order

Snug Valley Farm

Maple Breakfast Sausage


appx. 1 lb
$15.59
in Order

Moksha Farm

Soy Yogurt


16 oz
$8.98
pear Asian ecologically grown
in Order

Champlain Orchards

Eco Asian Pear


pint
$7.69
brieba artisanal goat cheese
in Order

Barn First Creamery

Brieba Goat Cheese


appx. 5 - 6 oz
$10.98
parsnip organic
in Order

Pete's Greens

Organic Parsnip


2 lbs
$7.98
in Order

Ananda Gardens

Organic Salad Mix


7 oz
$7.98
carrots baby rainbow bagged 1.5 lbs organic
in Order

Pete's Greens

Organic Snacking Rainbow Carrots


1.5 pound bag
$8.98
organic spelt berries grains
in Order

Maine Grains

Organic Spelt Berries


2.4 lbs
$10.98
in Order

Red Wagon Plants

Organic Rosemary


bunch
$3.98
organic polenta grits grains
in Order

Maine Grains

Organic Polenta


2.4 lbs
$16.98
GMO-free chicken wings rubbed with herbs salt on tray
in Order

Maple Wind Farm

GMO Free Chicken Wings


appx. 3-4 lbs
$28.45
tomato pizza sauce jarred
in Order

Valicenti Pasta Farm

Pizza Sauce


16 oz
$7.98
organic shallots alliums
in Order

Foote Brook Farm

Organic Shallots


1/2 lb
$5.98
organic oat groats
in Order

Maine Grains

Organic Whole Oat Groats


2.4 lbs
$11.59
summer salt herb basil marjoram oregano blend
in Order

Red Wagon Plants

Summer Herb Salt


3 oz
$11.98
organic extra virgin olive oil palestinian fair trade
in Order

Equal Exchange

Extra Virgin Olive Oil


500 ml
$21.98

Botanical Kitchen: Kale and Cranberry Salad

A festive salad with greens, radishes, pumpkin seeds and dried cranberries served with a fresh cranberry and orange dressing. Fresh cranberries and orange dressing blended to make a bright, tangy salad dressing rich in vitamin C, which helps support our immune system. You can use fresh or frozen cranberries and swap dried cranberries for maple syrup. Skip the oil if you want to make a lighter, oil-free, dressing; the pumpkin seeds in the salad will add healthy fats. -Karina

To read this recipe on Botanical Kitchen, click here.

Vegetable Mushroom Meatballs

Mushrooms, eggs, oats, breadcrumbs and lots of herbs are the keys to these veggie "meatballs." Begin by sautéing onion, garlic and 20 ounces of mushrooms together until the mushrooms have dried out and browned. Remove them from heat and let them cool down before combining them with two eggs, one cup of breadcrumbs, ground oats or any cooked grain (rice, quinoa, etc.) that you have available along with chopped parsley and the Herbes de Vermont dried herb blend. Cover this mixture and refrigerate for at least two hours. When ready to cook, use a tablespoon to measure out and form small balls. Either fry them in a bit of oil or bake them in the oven until cooked through. Get some tomato sauce simmering on the stove and throw in your veggie "meatballs" to mix together. Serve atop fresh pasta and with grated Savage cheese.

Honey Glazed Country Style Ribs

The pork from Snug Valley Farm is pasture raised, and these ribs are a meaty cut from the same portion that gives us Boston Butt and Shoulder Roasts. Country style ribs are a smaller, more manageable cut that deliver the same great flavor and richness. Begin by mixing together the glaze- using honey, chopped ginger, chopped garlic and soy sauce. Brush the ribs generously with the glaze and then either throw the ribs on the grill or bake them in the oven (by placing them on a roasting rack with a half inch of water in the bottom of the pan and cooking at 375 degrees). If using the oven method, make some oven roasted potatoes and brussels sprouts while you are at it and serve with a cabbage slaw.

Botanical Kitchen: Cranberry Oat Bread

A festive cranberry bread that uses basic ingredients and delivers a fabulous texture and flavor plus “nutritional bang for your bite”. This oil-free, gluten-free, dairy-free, egg-free and refined sugar-free meal is an excellent recipe for plant-based eating styles and therapeutic diets. Fresh and dried cranberries, apple sauce, and maple syrup mixed with oat flour and orange zest make this recipe nutrient-dense. The coconut in this recipe not only helps balance the texture but also adds small amounts of healthy fats that make the fat-soluble nutrients like vitamin E present in both cranberries and apples bio-available for absorption which leads to a functional nutrition approach to truly using food as medicine. —Karina

To read this recipe on Botanical Kitchen, click here.