Archive for the ‘Education and Community Outreach’ Category


Friday, June 21st, 2013

Today is Member Appreciation Day — MAD for short. How can you tell? It’s always on the 3rd Friday of the month. Members get a discount and everyone gets to sample tasty food. Come on down! If you’re not a member and are interested, ask a cashier for the membership brochure.


Monday, June 10th, 2013

Finished Rain BarrelRain barrels catch water from the roof of your house (or shed or garage) and store it until you need it. This conserves water and saves money on your water bill.

Stop by our display at BALE Fest, 4:00-5:30 this Thursday on the village green, to talk with experienced rain barrel builder Sarah Sincerbeaux and to admire the barrels constructed by Market board members Simon Leavitt and Peter Anderson.

See you there!

MAD on Friday, May 17

Wednesday, May 15th, 2013

MEMBER CARD–w–1–sA reminder that this Friday–and every 3rd Friday of every month–the Market celebrates Member Appreciation Day.  We have two levels of membership, both involving a one-time, life-long investment in our local business. Blue level members pay $50; gold level pay $200. In return they get a 5% or 15% discount (respectively) twice a month–once on MAD and once on the day of your choice. You can become a member at any time. Ask your cashier for an application form.

Reminder to Eco-Challengers: Blog

Friday, April 12th, 2013

EcoChallenge-LogoWhether you are participating in the Eco-Challenge actively or from the sidelines, you can check out the blog at

Be part of the on-line community to share your experience and learn from others. As an incentive, bloggers will be entered in a drawing for a gift certificate to King Arthur Flour. Be well and do good!

Eco-Challenge Starts Today

Monday, April 8th, 2013

EcoChallenge-LogoWant to make a positive change for yourself, the Earth, and quite possibly your wallet, too? Then consider giving yourself an eco-challenge. The challenge starts today (or whenever you read this) and runs through Earth Day, April 22. More information is posted below and under the Education tab on this website. One person asked, “Does turning off the water when you brush your teeth count as an Eco-Challenge? I’ve trying to start doing that.” The answer is yes! Any habit that you’d like to change to be more earth-friendly is valid. Choose something that interests you and go for it. Use the structure of the eco-challenge (a set time, a place to register and blog, knowing that others are doing it, too) to support you in meeting a goal. Register on-line at or in-person at the Market (poster in Aisle 2). Here’s to Spring and to change.

March 20: Community Garden Planning Meeting

Monday, March 18th, 2013

Community Garden Sign-1

At 7:00 PM on Wednesday, March 20 (this week!), Community Gardener Liz Spellman and others will host a planning meeting for this year’s growing season. All are welcome. Light snacks provided. Meeting space is the Cafeteria at the South Royalton Public School–accessible and offering plenty of parking.

The South Royalton Community Garden is located on South Windsor Street within walking distance of the village green. Plot size  big enough to grow summer vegetables for a couple of people–and small enough to remain manageable if you tend it regularly. If you are ambitious or have a big family, you can rent two plots next to each other.

To be discussed: garden layout out, organization, possible group work sessions, equipment, and fees. If you have questions, come take part in the discussion! Gardeners agree to follow some basic rules. The garden is supported by several community groups, including the Royalton Recreation Committee, the Royalton Select Board, the South Royalton Market, and others. If you have questions in advance of the meeting, contact Liz Spellman:



Home Weatherization Workshop a Success

Wednesday, February 20th, 2013

Thanks to our partners, Central Vermont Community Action Council and the South Royalton School, the hands-on home weatherization skillshop (2/15 and 16/13) was a great success.

About 100 students from the South Royalton School got some hands-on training on Friday. The following day, people in the community attended a 6 hour ‘skillshop.’ Participants learned the benefits of a home energy audit and basic skills for improving the comfort of their homes. The photo shows the bag of resources given to attendees. Highly recommended is the 170 page book “The Homeowner’s Handbook to Energy Efficiency: A Guide to Big and Small Improvements” by John Krigger and Chris Dorsi.

Missed the hands-on skillshop training? You can learn more about CVCAC’s weatherization and Do-It-Yourself resources at

Photo shows items given to skillshop participants: book, gloves, safety glasses, a can of foam insulation and installation tool.

Skillshop resources

Feb. 16 Home Weatherization Skillshop

Wednesday, February 6th, 2013

Concerned about the cost of heating and cooling your home? Lower costs and conserve energy with the skills that you gain at this hands-on workshop on Saturday, February 16, 9:00 a.m.-3:00 p.m.

Tour the home weatherization trailer, learn the benefits of an energy audit, understand how heat moves through a building, and practice basic skills such as

  • applying foam insulation
  • weatherstripping
  • and more.

Commit to attending the full 6 hour session held at the South Royalton School. Space is limited. Pre-registration is required. Sign up at the Market registers.

Questions? Contact Elizabeth at the Market: 763-2400 or

Recipe: Bread Pudding with Rhubarb

Wednesday, June 20th, 2012

Bread pudding is simple, versatile, and delicious. The rhubarb adds appealing color and tastes great — even people who generally aren’t rhubarb fans are likely to enjoy this! This recipe is simple enough to involve young people in its preparation. Share the joy of home baking with the next generation. Feel free to improvise.

Preheat oven to 350 F.

8 slices of stale or dry bread — trim off the crusts and cut bread into cubed
2 c. milk
1/4 c. butter, melted
1 1/2 c. sugar (or less)
3 c. rhubarb, diced
1/3 c. raisins
1/2 teaspoon salt
1/4 teaspoon each: ginger, cloves, ground black pepper
1/2 lemon rind (preferably organic), grated

1. Grease a 2 quart casserole or 9×13″ pan. Add bread cubes.
2. Combine milk and melted butter. Pour over bread, stir gently, and let set for 15 minutes.
3. Meanwhile, combine the remaining ingredients. Pour over the bread/milk/butter mixture and stir gently again.
4. Bake in a 350-degree oven for about 50 minutes or until golden brown. Allow to set for 10 minutes before serving.

Good hot, cold, or at room temperature.

Additional Information for “Button Up” Workshop

Friday, March 2nd, 2012

The cost of heating and cooling your home continues to rise. Through a series of practical, measured, proven steps, homeowners can rein in the expense, reduce their reliance on fossil fuels, and save themselves money.

On Tuesday, March 20 (the first day of Spring), three local entities–the South Royalton Market, Welch’s True Value and Schweitzer Fellows at the Vermont Law School, in combination with VLS Energy Collaborative, is sponsoring a “Button Up” workshop. A press release, with all basic information, is published in the next blog entry on this site.

Further information:
1. Please pre-register! Space is limited to 15. Email: or phone 763-2400.
2. The light supper will be hearty vegetarian food.
3. The event is 6:00-8:00. Please arrive on time. Welch’s closes at 6:00. If you arrive close to, or after, closing, access the workshop via the side door that faces the hill ‘out back.’
4. Welch’s is located at 3626 Vermont Route 14, north of S. Royalton village.
5. Why now? Because the cost of winter heating is fresh in homeowners minds; and this is the start of the do-it-yourself building season.

We look forward to seeing you there!



  • Menu for Wed. April 16

    Weekday Breakfast

    • Egg Sandwiches
    • Baked Goods, including one gluten-free
    • Vanilla Yogurt Parfait w/ Fruit & Granola


    • Cream of Spinach
    • Chicken Vegetable Soup

    Hot Meal

    • Bacon & Kale Mac 'n Cheese


    • Ham & Swiss w/ Mustard
    • Turkey "Blackbird" w/ Black Olive Hummus
    • Raw Veggie Wrap
    • Stuffed Portabella
    • Artichoke & Olive-Stuffed Portabella
    • Veggie Burrito

    In the Cooler: Salads

    • Roast Corn & Black Bean Salad
    • Quinoa & Edamame
    • Mediterranean Pasta Salad
    • Couscous Salad
    • Sesame Noodles Salad
    • Roasted Potato Salad
    • Chicken & Apple Salad Plate
    • Sea Vegetable Salad

    In the Cooler: Meals to Go

    • Guy on a Buffalo Chicken Tenders
    • Spinach Stuffed Shells
    • Chicken Saltimbocca
    • Crab Artichoke Dip
    • Gazpacho
    • Mexican Corn Soup
    • Broccoli Red Pepper Cheddar 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