November 17th, 2014

Two things to remember this week:

1. Pre–order your Misty Knoll turkey by Thursday. Birds are available in sizes ranging from 12–24 pounds (allow for flexibility within a pound or two). Or, if you prefer, order selected turkey parts. See price list and sign–up sheet at the front of the store.

2. Member Appreciation Day is this Friday, Nov. 21. Samples for everyone; discounts for members. We look forward to seeing you.



November 12th, 2014

We haMixed-Fruit-sve a new product from the bulk department — mixed frozen berries. It includes strawberries, raspberries, blueberries, and blackberries. Great for

  • smoothies
  • pies
  • crumbles
  • or thawed for a simple dessert (maybe topped with a bit of vanilla yogurt?)

Think of it as a magic carpet ride back to summer! You’ll find them next to other frozen fruits on the bottom shelf of the long freezer.






November 5th, 2014

Misty-Knoll-displayAgain this year we are offering natural, Vermont-raised turkeys from Misty Knoll Farm in the Champlain Valley. They come to us by pre-order only. You can order a whole bird or, if you prefer, selected cuts. Here’s the scoop:

  • Price per pounds for whole turkeys is $4.49 — lower than last year!
  • Price for selected cuts varies.
  • Pre-order sign-up is in the Produce department.
  • Turkeys are delivered on Tuesday, November 25. Because we have limited storage space, we ask that you pick up your order that day.

Please note: there are no 10 pound turkeys; we suggest turkey parts to fill that need. Turkey sizes start at 12-14 pounds and increase in 2 pound increments. Plan on a bit of flexibility re: size; it takes months to grow turkeys and there may be some variation between what is requested and what comes in. That said, know that it has always worked out fine in the past.

Order deadline: Thursday, November 20 (one week before the holiday).


October 29th, 2014

New at the Market: wood-fired oven bread from Strafford baker Erik Goodling of H&W Breadworks. Fresh deliveries arrive on Wednesday and Friday mornings (usually around 9:00). This Wednesday’s deliveries include 100 Acre Sourdough (whole wheat), Galleons Leap Sourdough (whole wheat, amaranth, quinoa, and sesame and flax seeds), and Halfsies (includes 50% pre-fermented whole wheat).

Halfsies is described as “very kid friendly yet satisfying for a discriminating adult palate” (because sometimes, those two things are the same!)

As with all new products, we’re looking for customer feedback. Let us know (through words or sales) what you think.

H&W Bread-s copy






October 22nd, 2014

Local Pottery-s Warm up with a hot beverage in a locally made mug. Chris Vernon of Blackbird Studios in Chelsea makes cups in two sizes. You’ll also find condiment caddies and — if you don’t want to let go of summer — ice cream bowls. Check out our display near the towels and other home goods.







October 14th, 2014


We’re looking Forward to Member Appreciation Day this Friday, October 14. We’ll have special samples for you and members get a discount on their purchases. We hope you’ll stop by!


October 8th, 2014

LOGO.inddAre you a creative type who is also a Market member? We want you to know about 4th Annual Market Member & Staff Art Show coming up soon.

We accept art in any media that goes on a wall. The content needs to be family friendly and work needs to be ready to hang (e.g. matted, in clips, framed, strung on a dowel, etc.) We will handle it carefully, but are not responsible for any damage that may possible occur.

You are welcome to submit 1-2 pieces. Decisions on what to include is made by committee and is final. Drop-off date is Thursday, October 30. The show will go up on Friday, October 31.

Questions? Contact Elizabeth at the Market. We look forward to this!


October 3rd, 2014

BALE — Building a Local Economy — is holding some events that grow out of the well–attended series from last fall, “Building a Local Economy.” The Market was among the co–sponsors of the series. Here are upcoming opportunities to dig deeper and take action.

  • Interested in local currency and local investing as a way to keep our money local and build economic resilience into the future? The Local Investment/Currency Initiative of BALE (Building A Local Economy) will  look at the prospect of a local investment club to move forward with a tangible action. Tuesday, October 2, 7 PM, at the BALE office is the first/organizing meeting. Please RSVP:
  • Film: The Wisdom to Survive: Climate Change, Capitalism, and Community. Can we embrace radical change joyfully? Produced by Anne MackSoud of Woodstock with Michael Sacca of Tunbridge. Interviews include  Gus Speth of Strafford, Bill McKibben, Joanna Macy, and more. Free. Tuesday, October 14, 6:00 PM at the Barnard Town Hall in Barnard village.
  • Film: Last Call: A documentary about Limits to Growth, the groundbreaking, inspiring, and controversial study of planetary limits. Free. Thursday, October 16, 7:00 PM, Vermont Law School, Oakes Hall, room 110. 


September 30th, 2014

Feeling chilly with change of temperature? Not to worry — we’re back to offering two hot soups every weekday. Our general rule (we don’t dare to say always) is to have one that is meat–based and one that is vegetarian (and sometimes is vegan as well).

Hot soups, hot lunch, homemade sandwiches, fresh salads — our kitchen staff make them daily Monday to Friday.

SoRo Artwalk — 4th Friday

September 24th, 2014

Something new is happening in town to promote local artists and community connections. It’s called the SoRo Artwalk — 4th Friday, and the first event is this week.

On Friday, September 26, local businesses and community organizations will open their doors from 5:00–7:00 pm. Everyone is invited to stop by, meet artists, and see their work on display.

ASkateboard-world-st the Market, we’re pleased that Josh Shay of Stockbridge will be here to chat with you about his art based on skateboards.




Participating locations include:

  • RB’s Deli
  • Royalton Memorial Library
  • South Royalton Market
  • Tatunka Tatoo
  • The Commons @ BALE.
  • Menu for Friday Nov. 21


    • Breakfast Sandwiches
    • Baked Goods including Gluten Free options
    • Yogurt Parfait


    • Hot & Sour Soup
    • New England Clam Chowder

    Hot Meal

    • Bacon & Kale Mac 'n Cheese


    • Roast Beef w/ Caramelized Onions
    • Tuna Salad
    • Apple Chicken Salad
    • Ham and Swiss

    In the Cooler: Salads

    • Spicy Raw Cranberry Salsa
    • Massaged Kale Salad
    • Apple Chicken Salad
    • Maple-roasted Squash
    • Garden Salad

    In the Cooler: Meals to Go

    • Sriracha Mac 'n Cheese
    • Curried Chicken and Vegetables
    • Asian Chicken Patties
    • Pork and Brie
    • Hoisin Glazed Chicken Wings
    • Chicken Saltimboca
    • Shrimp and Beans
    • Sausage w/ Cabbage and Sweet Potato
    • Sausage, Kale and Bean Soup
    • French Onion Soup

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  • Special Hours

    The Market is closed on the following days:

    New Year’s Day
    Easter Sunday
    Memorial Day
    July 4th
    Labor Day
    Thanksgiving Day + next day Friday
    Christmas Day + next day Dec. 26

    The Market closes at 1pm on the following days:

    Christmas Eve
    New Year’s Eve