Archive for the ‘Local Produce’ Category

CELEBRATE FALL with VT APPLES

Friday, September 6th, 2013

Cider-sApple orchards, dairy farms, and maple sugar stands are the traditional backbone of Vermont agriculture. We are pleased to have Champlain Orchards cider in stock. We also have a range of apple varieties from this Shoreham, VT producer. Check them out and enjoy the coming of fall!

 

 

 

THANK YOU, GOT EXTRA DONORS

Friday, August 23rd, 2013

Got_Extra_Veg_ColorIn July and August, the Market had five Got Extra? collection days. Local gardeners and farmers responded with 295 pounds of fresh produce! This was collected by the Market, sorted, and distributed to the Sharon Food Shelf. That wouldn’t happen without the generosity of these people: Jim and Rachel Bigelow of Foxville Farm, Dorothy Rikert of Chap Farm, Tim Sanford and Suzanne Long of Luna Bleu Farm, and gardeners Gary Clauss, Ellen Frost, Wendy Judge, and Karen Thorkilsen. We know that we’re missing the names of a few shy donors. Our thanks goes out to you, too.

Upcoming Got Extra dates: Tuesday, September 3 (we are closed on Monday the 2nd, Labor Day); Monday, September, 30; and Monday, October 14. If your garden is producing too much of a good thing, we welcome your extras before 12:00 noon on these days.

GOT EXTRA COLLECTION on MONDAY, JULY 29

Friday, July 26th, 2013

Got_Extra_Veg_ColorDo you have more vegetables in your garden than you can use? If you’ve got extra, we can help. Monday, July 29, 7:30 am-noon, you can drop off extra produce at the Market. We’ll sort it and distribute it to local food pantries. Upcoming additional dates: Monday, August 5 and Monday,August 19. For more information, contact Elizabeth.

LOCAL PRODUCE IN OUR SALADS

Monday, July 15th, 2013

Salad ingredients-local-sWe use local ingredients whenever we can in our summer salads. These days that includes snap peas from Chap Farm; tomatoes from Ainsworth Farm and Longwind; greens from Luna Bleu and Tunbridge Hill; herbs from One Potato and Tunbridge Hill; garlic from Fat Rooster; and zucchini and summer squash from Luna Bleu.

Thanksgiving Turkey Pre-Order

Wednesday, November 7th, 2012

Free-range Thanksgiving turkeys from Misty Knoll Farm (Champlain Valley) available by pre-order at the Market through Wednesday, November 11. Price lists and sign-up sheets are near the Produce section.

This year’s price is $4.59/lb. Bird size ranges from 12-14 pounds up to 24-26 pounds. Also available: pre-cut turkey parts, good for small gatherings or if you don’t want to roast an entire bird. We encourage you do to calculate the price when you order so as to avoid sticker shock.

Pick-up is on Tuesday, 11/20. We’ll call you as soon as we have the order sorted. Please pick up that day, if possible, as our cooler space is very limited.

Happy Thanksgiving!

475 pounds of vegetables, 133 doz. eggs …

Wednesday, October 17th, 2012

The Market’s Got Extra? program accepts donations of fresh local food and distributes them for use in the wider community. This years donations included

  • 475 pounds of summer produce
  • 133 dozen eggs
  • 350 pounds of potatoes.

    We thank the six local farms and 10 home gardeners who contributed to the program this year. We don’t know the names of all of the gardeners, but we do know the farms:
    Bigelow Farm of Royalton, Chap Farm of Royalton, Fern Ridge Farm of Chelsea, Kiss the Cow Farm of Barnard, Luna Bleu Farm of Royalton, and Post Farm in East Bethel.

    The food was enjoyed by neighbors at the Royalton Area Senior Center, Journey Church Food Shelf, Sharon Food Shelf, and Tunbridge Food Shelf.

    Thank you to everyone along the food chain who helps to increase community access to fresh, locally grown, high quality food.

  • New: Honey-based Wines

    Tuesday, September 25th, 2012

    Scott Russell, the Market’s home-brew expert, is now in charge of our wine and beer department, too. He’s created a new honey-based wine display featuring

    • Honeymaker meads, based in Portland, ME
    • Hardwick, VT’s Caledonia Winery honey and fruit wines.

    The Honeymaker meads are made with local Maine wildflower honey. Flavors include strawberry, blueberry, dry-hopped, and ‘reserve’, aged in bourbon barrels. Scott is enthusiastic about all of these dry meads. Prices range from around $17 to $28.

    Closer to home, Caledonia Winery in Hardwick makes a honey-blueberry and a honey-elderberry wine. Scott describes their flavor as ‘fruity’ — not a big surprise, but worth knowing. Price: around $16.

    Homebrewers will be interested to know that Scott has started a Facebook page directly related to the Market’s homebrew department. You can find him and friend him at: SoRo Homebrew.

    Thank You, Summer Got Extra Donors

    Friday, August 31st, 2012

    Thanks to the many farmers and home gardeners who donated fresh summer vegetables to our Got Extra? collections in July and August. Through your generosity, we directed 340 pounds of local garden ‘extras’ to a nearby senior center as well as food pantries.

    We have two more collections remaining in this growing season:

    • Tuesday, September 25 and
    • Tuesday, October 9.

    Collection hours: 7:30 a.m. to noon (so that we have time to sort and distribute the food the same day.)

    Thank you to everyone who has shared the bounty of their harvest.

     

    New Ultra-Local Produce for August 1

    Wednesday, August 1st, 2012

    August is here! And no — summer’s not almost over. The gardens and orchards are popping with food to eat fresh or preserve for the winter. Check out our selection of books on topics such as making jellies and jams, canning and pickling, and even root-cellaring.

    Meanwhile, we’re celebrating with these new arrivals in the Produce Department:

    • Shitake mushrooms from First Branch Farm, Chelsea
    • World’s-fair famous watermelon from Chap Farm, Royalton
    • Heirloom tomatoes from Luna Bleu Farm, South Royalton.

    Enjoy it while you can!

    Savory Fruit Salad with Feta

    Tuesday, July 24th, 2012

    This fruit salad is inspired by the local blueberries and Pennsylvania peaches now on display in the Produce Department. It uses just a few seasonal ingredients and can be easily varied. Make it to eat right away, or give it an hour or two in the refrigerator so that the flavors can mingle. Serves four.

    1.5 cups each: blueberries and peaches in season
    1 cup feta cheese, crumbled
    4 TBSP olive oil
    1 organic lime: juice and zest
    0.5 cup basil leaves, measured first, then chopped
    salt and pepper to taste

    Start with the salad dressing: combine the lime juice, lime zest and olive oil in a small bowl. Whisk. Add the basil; stir gently to coat (but not bruise) it.

    Wash fruit. Cut up peaches. Combine peaches and blueberries in a bowl. Add cheese and mix gently.

    Pour on the dressing and stir. Season to taste with salt and pepper. VOILA!

    Variations to consider:
    Fruit: use all peaches or all blueberries. Or use substitute cherries for the blueberries in combination with the peaches.
    Cheese: substitute chevre for feta
    Herbs: consider using lemon balm or apple mint — or possibly cilantro, if you love it –in place of the basil.

     

     

    • Menu for Thursday, July 31st

      Breakfast

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

      Soups

      • Mushroom Bisque

      Hot Meal

      • Sloppy Joes

      Sandwiches

      • Tuna Salad
      • Southwest Stuffed Portabella
      • Spicy Ham
      • Roast Beef & Swiss
      • Buffalo Chicken with Blue Cheese
      • Turkey BLT Wrap

      In the Cooler: Salads

      • Seaweed Salad
      • Roasted Corn & Black Bean Salad
      • Quinoa Salad
      • Black Bean & Edamame Salad
      • Tortellini Salad
      • Tabbouleh
      • Ham, Swiss & Sauteed Mushroom Salad Plate
      • Greek Salad
      • Smoked Chicken, Pear and Chevre Salad

      In the Cooler: Meals to Go

      • Eggplant Parmesan
      • Shrimp and Zucchini
      • Asian Chicken Patties
      • Chicken with Mushroom, Spinach, Goat Cheese
      • Tomato Soup (Pappa al Pomodoro)
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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