Farm and Root Cellar
5 Home Farm Way
Montpelier, VT 05602


To log on to Harvest to Market and place an order, start by going to
http://harvesttomarket.com/farmers-market/Food-Works-at-Two-Rivers-Center

Once there, enter your e-mail address and password. Then select Vermont and Food Works as your market. Once you have made it into the market you can shop as you would any online store. Add items to your basket and check out when you are done. You can update your orders until Friday at 3pm, when the market closes. 

Once the market is closed, fresh produce will be ordered by the farmers and will arrive at the Root Cellar for delivery on Tuesday morning. When orders go out an official invoice will be sent along with the box of food. Invoices are expected to be paid within 30 days of delivery. Invoices not paid within 30 days of delivery will incur a 1% interest charge every month that they are unpaid. 

To set up a new account with Farm-to-Table, please register on harvest to market or contact: 

Daniel Stein
802.595.1325
dan@tworiverscenter.org 

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Recipe of the Week

Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa

3 1/2 cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about 3/4 pound)
Salt to taste
1/2 cup cooked quinoa
2 tablespoons chopped fresh dill
1/2 teaspoons nigella seeds (optional)
3 tablespoons fresh lemon juice
1 tablespoon seasoned rice vinegar
2 teaspoons Dijon mustard
2 tablespoons grapeseed or canola oil
1/4 cup plain low-fat yogurt
Freshly ground pepper
1/2 cup low-fat cottage cheese (optional)

PREPARATION

1. Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, dill and nigella seeds.

2. In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top. Refrigerate in a bowl or in containers until ready to take to work.

Yield: 3 generous servings.

Nutritional information per serving: 246 calories; 1 gram saturated fat; 4 grams polyunsaturated fat; 6 grams monounsaturated fat; 1 milligram cholesterol; 29 grams carbohydrates; 6 grams dietary fiber; 181 milligrams sodium (does not include salt to taste); 8 grams protein