Food Connects

Food Connects Newsletter

December 4: Thanksgiving Reflections
I hope that everyone had a wonderful Thanksgiving. I am always amazed at the amount of food that winds up on the table when it is finally time to sit down. I've already had three or four meals since last week with the leftovers, and still lots of turkey in the freezer for pot pies this winter. Joy!

The inventory is changing like the weather and a shift to some of the hardier storage crops is underway, but there are still some greens to be had out there - chard, spinach, salad mix. It's also a great time to pick up some cabbage and start a batch of sauerkraut!

We also might have some lightly processed foods soon from the Vermont Food Venture Center, potato wedges/fries and carrot sticks. We are gauging interest right now in items such as this.

Do you have a great recipe for something like rutabaga? I would be interested in that and sharing it with our network. Eat well!

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Feature Vendor
Against the Grain
More Information
FEATURE INVENTORY Organic Pealed Butternut
Category: Squash - Winter
Description: Organic Pealed Butternut
Vendor: Westminster Organics & Harlow Farm
Unit: 20#
Price: 30.00
Weight: 20.00
Category: Broccoli
Description: Heads
Vendor: Dutton Berry Farm
Unit: 20 lbs
Price: 28.75
Weight: 20.00
Category: Radishes
Description: Diakon
Vendor: Dutton Berry Farm
Unit: 10+ lbs
Price: 10.00
FEATURE INVENTORY Organic #1 Sweet Orange Flesh
Category: Sweet Potatoes
Description: Organic #1 Sweet Orange Flesh
Vendor: Walker Farm
Unit: 40 lb box
Price: 59.00
Weight: 40.00
Category: Parsnips
Description: Organic
Vendor: Westminster Organics & Harlow Farm
Unit: 25 lb
Price: 40.00
Weight: 25.00