Thank You for Helping Feed Our Community

Every year during the holiday season we raise money for our local food shelfs through Harvest for Hunger. The round-up program got started years ago when the Market’s former CFO Steve Moyer and Diana Brown of the Woodstock Community Food Shelf started a simple donation program. Years later the program has become a major fundraiser for food shelfs in Waterbury, Woodstock, and Reading/West Windsor. Donations are used to buy fresh produce for the food shelfs throughout the winter and spring.

This season we paid a visit to the Woodstock Community Food Shelf to see the program at work firsthand. Here’s the story behind Harvest for Hunger and a look at how your donations are making a difference:

Thank you for saying “yes” to Harvest for Hunger. Every penny counts!

Don’t Forget the Wine! Amelia’s Thanksgiving Picks

Drinks shouldn’t be an afterthought when it comes to planning our Thanksgiving spread. But with so much to think about, beverages are often the last thing on our list.

Thankfully, Amelia has already done most of the hard work for us. Every fall during our annual Winestock celebration (get 15% off cases of wine), she brings in an eclectic mix of easy-drinking wines that will pair nicely with your holiday meals.

She’s also a big fan of Vermont ciders and sparkling wines for a fun, festive twist on your traditional Thanksgiving lineup.

Here are her Thanksgiving picks:

Manoir du Carra Beaujolais Nouveau

Just released! Beaujolais Nouveau symbolizes the beginning of the holidays. This wine is made with hand-harvested Gamay grapes from a small vineyard in Denice, France, that has been family-owned and operated for seven generations. The vineyard is located just south of Bordeaux in the heart of the Beaujolais appellation. It has a bright ruby color with red and black fruit flavors and notes of fresh strawberries. An excellent accompaniment to just about anything on your Thanksgiving table, from cheeses to turkey and vegetables. $14.99 per bottle. Add it to your cart for Curbside pickup.


Cotes du Gascogne

This wine is produced by the Gessler family, fourth-generation winegrowers in the southwest of France. The region is known for its dry white wines. Tropical fruit flavors pair nicely with all of your favorite Thanksgiving dishes. It also has a low alcohol content of 11%, a nice bonus! $9.99 per bottle. Add it to your cart for Curbside pickup.




Anton Bauer Wagnon Pinot Noir from Austria

This light-bodied red wine is produced by fourth-generation Austrian Anton Bauer. The grapes are handpicked on the winemaker’s farm in Feuersbrun/Wagram, where his family has been making wine for generations. His Pinot Noir and Gruner Veltliner wines have won numerous awards over the years.  A beautiful ruby color and a palette of dark red fruit. Pairs well with meats and cheeses. $21.99 a bottle. Add it to your cart for Curbside pickup.




Any wines from La Garagista Winery in Barnard, VT

We love everything that comes from La Garagista Winery. Their farm is located on a beautiful parcel in Barnard and has been part of the working landscape for two centuries. Their fruits are hand-picked and foot crushed, fermented with wild yeasts found on their fruits, and aged in glass demijohns and wooden barrels, flex tanks and an anafora. They specialize in red and white sparkling wines. $39.99 per bottle. Add it to your cart for Curbside pickup.



Hahn Pinot Noir

The grapes for this wine are grown in Monterey County, California, so it offers the bold, vibrant color and palette that we often associate with California wines. Flavors of red and dark fruit with a touch of spice and oak. Pairs well with hearty holiday comfort foods like stuffing and green bean casserole. $14.99 per bottle. Add it to your car for Curbside pickup.




90+ Beaujolais

A delicious Gamay wine, produced not too far from Manoir du Carra (listed above) in the northern part of Beaujolais. Red berry flavor and floral notes. Can be enjoyed chilled (as an appertif) or at room temperature with your meal. Extremely versatile. $10.99 per bottle. Put it in your cart for Curbside pickup.




Eden Hard Cider in Newport, VT

This family-owned cidery in Vermont’s Northeast Kindgom uses apples from their own Eden Orchards and a handful of other local farms to produce their award-winning ciders. They have a very apple-forward flavor and are extremely drinkable! Eden Orchards grows 35 different varieties of apples, including traditional New England Heirloom varieties, local seedling varieties, and Old-World varieties that originated in France and England. Here’s a WFM blog post from the archives about this amazing local producer. $14.99 for a four-pack. Add it to your cart for Curbside pickup.


Fable Farm wines and Ciders in Barnard, VT

Fable Farm is located not too far from the Market, in Barnard. They use locally sourced fruits, herbs, saps, and honey to make their delicious bottled ciders/wines and vinegars. Their wild-fermented ciders barrel- and bottle-age for up to five years in an underground cave. Here’s a WFM producer spotlight about this amazing local producer. $18.99 per bottle. Add it to your cart for Curbside pickup.


Happy holidays from your friends at Farmers’!

Late-Season Apple Varieties: Get ‘Em While You Can

Apple season in Vermont is winding down, but there’s still time to enjoy your favorite varieties (or try something new) fresh off the tree. Because even though you can find a few of these popular varieties all year round, they’re more juicy and flavorful right now … within a few days or weeks of harvesting.

Here’s what’s fresh at the Market this week from local orchards:

Heirloom varieties 

This season we’ve been getting our heirloom varieties from two local orchards: Scott Farm Orchard in Dummerston, Vt. and Whitman Brook Orchard in Quechee, Vt. 

The orchard at Scott Farm was planted by the Holbrook family in 1911. Today the historic farm, managed by lifelong apple enthusiast Zeke Goodband, has 130 heirloom and unusual apple varieties. Zeke’s quest for old varieties has taken him to abandoned orchards throughout New England.

Whitman Brook Orchard, originally established in the 1920s, was restored in 1995 after being abandoned for nearly 30 years. Today, over 100 apple varieties grow in this picturesque hillside orchard.

Black Oxford

Sweet-tart flavor that improves over time

This ruby-colored apple originated in Oxford, Maine in the early 1800s. Thanks to its long shelf life, it has long been a favorite for eating, cooking, and making cider. (This variety keeps so well that it is sometimes referred to as “the rock.”) So don’t be afraid to stock up now for holiday pies and breads. You can still find some of these old trees in the pastures and barnyards of Maine (or at Scott Farm Orchard in Dummerston).

Blue Pearmain

Crisp, tender, and sweet flavor with a firm, dense, and dry flesh 

The purple-blue hue of its skin gives this heirloom apple its name. First recognized around Boston in the early 19th century, this crisp, tender apple has a mild tart flavor, making it a good choice for fresh eating and baking. (The skin holds up well for baked apples.) It is said to be one of Henry David Thoreau’s favorite apples.


Extremely sweet and juicy with a crisp flesh and wonderful flavor

This green-yellow apple—a cross between a Golden Delicious and an Indo—was discovered in Japan in 1949. It’s sweeter and less tart than a Mutsu, which shares the same parentage. They’re perfect for salads, because they’re slow to brown once cut and are firm and juicy. They also store well, so don’t be afraid to stock up!


Juicy, firm, crispy, and very sweet with a slightly spicy flavor

This cross between a Northern Spy and a Golden Delicious was developed at the New York State Experiential Station in Geneva, New York, in 1962. Spigolds, like any apple , are best enjoyed fresh, but they’ll keep well for 6-12 weeks, making them a great choice for holiday baking. They’re excellent for pies!

More traditional varieties

Although you can find most of these varieties year round, they are best in the fall—fresh off the tree. Most of these more traditional varieties come from Champlain Orchards in Shoreham, Vt., one of the oldest, continually operated apple orchards in Vermont. This family-owned orchard grows over 140 varieties of apple using eco-friendly growing practices.


Extra sweet and juicy with a snow-white flesh and wonderful aroma

In a lineup of apples, you’d recognice the Macoun (pronounced Ma-cow-an) because of its deep red, almost purple color. It’s delicious right off the tree, but they’re also good for baking, making applesauce, or pairing with cheese or tossed in a salad. It’s was developed in 1923 at a New York State Experiential Station in Geneva (a cross between a McIntosh and a Jersey Black) and is considered an American Heirloom variety,  


Juicy with a white, tender, crisp flesh and very aromatic

These are our favorite lunchbox apples. Smaller than some other varieties, they’re perfect as a snack or healthy dessert. They’re juicy and sweet, but become soft if they sit out for too long. So we recommend putting them in the fridge or eating them right away. Unlike other more unique varieties, you’ll find Macs on the shelf in New England throughout the winter months due to their popularity. They were discovered in 1811 by John Macintosh on his Ontario farm. They’re now primarily grown in Canada and the Northeast U.S.


 Juicy, sweet-tart flavor with a tender, snow-white flesh

Like the Macoun, the Cortland was also developed at the New York State Experiential Station in Geneva, New York. But a little earlier—1898. They’re one of the most popular apple varieties in the country, and can be found year-round. It is another variety (like the Shizuka above) that is slow to brown when cut, making it a great choice for salads or sliced with cheese.


Crisp, crunchy, and juicy, with a sweet flavor with a cream-colored flesh

Who doesn’t love a Honeycrisp? The Honeycrisp was developed in the 1990s at the University of Minnesota (after 30 years of development), and the university’s quest to create the “perfect apple” has paid off.  The Honeycrisp is now the fifth most-grown apple. We love them right out of hand, but you can also use them for baking and juicing (because they’re sooo juicy).


Roasted Butternut Squash-Apple Soup


Fall isn’t complete without a big bowl of creamy butternut squash soup. We love this recipe because it incorporates our favorite autumn flavors: butternut squash, fresh apples, cinnamon, nutmeg, and maple syrup. It’s bursting with fall flavor! We recommend freezing a batch for a cold winter day.


  • 3 medium butternut squash
  • 2 pounds apples, peeled, cored and quartered
  • 8 ounces butter
  • 1 quart vegetable stock
  • 1 quart apple cider
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • Salt and pepper, to taste
  • 1 cup maple syrup
  • Optional: pumpkin seeds, sage leaves


Peel butternut squash and roast in a 350 degree oven until very tender. In a large pot, sauté apples with butter. When apples are tender, add vegetable stock. Add cooked butternut squash to apples. Add spices and salt and pepper to taste. Mix thoroughly. Blend soup in a blender in batches. Return to pot and add cider to thin soup to desired consistency. Add maple syrup to taste. For an added flourish: garnish with pumpkin seeds and sage.


Butternut Squash, Apple, & Blue Cheese Gratin 

As the temperatures start to dip, we’re craving fall comfort foods! This autumn recipe blends the nutty flavor of butternut squash, the sweetness of apple, and the creamy, tangy taste of a locally produced blue cheese.

Yay for harvest season! Our squash is arriving fresh from Pierson Farm in Bradford (Woodstock) and Paul Mazza’s Farm in Essex Junction (Waterbury), and our apples are coming from Champlain Orchards in Shoreham and Scott Farm in Dummerston. Bayley Hazen Blue is produced by Jasper Hill Farm in Greensboro.


  • 2 1/2  tbsp  olive oil, divided 
  • 20 oz  cut butternut squash, sliced  into 1/8-inch thick pieces  
  • Salt and pepper to taste 
  • 1/8 tsp  ground nutmeg, divided  
  • 1 1/2 cups (12 fl oz)  heavy cream 
  • 2 tart apples (we recommend a Honey Crisp/Granny Smith blend. You could also use Cortland.), cored, peeled, thinly sliced 
  • 3 oz  Bayley Hazen Blue cheese 


  1. Preheat oven to 350 degrees. 
  2. Prepare a 2-quart shallow casserole dish with a thin coating of 1 1/2 tbsp oil.  Place the casserole dish on a baking sheet. Arrange a single layer of squash on the bottom of the dish; season with salt and pepper and half the nutmeg. Repeat layering process until you’ve used up all of your squash (you should have 2-3 layers). Pour heavy cream over all.  
  3. Bake for 30 min; remove from oven. Using a spatula, press the squash/cream mixture down and return to oven. Bake 10 min; remove from oven.  
  4. In a small bowl, toss apples with 1 tbsp oil.  Arrange a layer of apple slices on top of the squash mixture; the apples will overlap slightly. Press apple slices gently into creamy mixture with a spatula.  
  5. Return casserole to oven; bake 45-50 min or until squash and apples are tender.  Remove from oven. Crumble the Bayley Hazen Blue on top of  casserole and let the cheese melt before serving. 

Bombay Slaw

Our version of Bombay Slaw incorporates harvest-fresh veggies and fruit— cabbage, carrots, and apples—with sweet and tangy Asian flavors for a refreshing fall meal.


  • A few cups of shredded green cabbage
  • 2 cups carrots grated
  • 2 cups celery, julienned
  • 3 green apples, julienned
  • 1 cup currants
  • 1 cup coconut
  • 1 tablespoon curry powder
  • ½ cup blend of sesame and olive oils
  • ½ cup cider vinegar
  • 1 t. salt
  • 1 t. pepper
  • 1/3 cup brown sugar
  • 1 ½ cups additional blended oil


  • In a large bowl, combine green cabbage, carrots, celery, apples, currants, and coconut.
  • Sauté curry powder and ½ cup of oil. Add to vegetable mixture.
  • In a mixing bowl, blend the cider vinegar, salt, pepper, brown sugar, and additional olive oil.
  • Adjust seasoning and add to vegetables.

Toss and enjoy!

Hops & Hikes: Five Vermont Trails & Après-Hike Beers

This fall we’re celebrating Hops & Hikes! Because we believe every outdoor adventure should be rewarded with a cold beverage—after you’re done, of course! And whenever possible, we like to keep it local.

Here in Vermont, you can find a brewery near most trailheads. So it’s easy to pair local hikes with local brews. Read on for five Vermont day hikes paired with our favorite après-hike brews from the nearby area.

A big thank you to the Green Mountain Club, a nonprofit that maintains Vermont’s 273-mile Long Trail, for the trail suggestions—and for making these amazing hikes possible. This fall, when you buy any Hops & Hikes featured beers, we’ll donate 10% of your purchase to the Green Mountain Club, and Farrell Distributing will match the donation!

Stowe Area

Taylor Lodge via Lake Mansfield Trail, Stowe

  • 4.6 mi round trip, approx. 750 ft elevation gain 

The Lake Mansfield trail gradually rises near the edge of Lake Mansfield before turning away from the lake to ascend at a slightly steeper grade. The trail brings you through a gorge, past the piped water source, to a beaver pond and views of the north wall of Nebraska Notch. Continue until you reach Taylor Lodge, a 4-sided shelter with room for 15. There is also abundant space for tents if the shelter is full.

Pair with:

Burlington Area

Camel’s Hump Summit via the Burrows Trail

  • 4.8 mi round trip, approx. 2,461 ft elevation gain

Starting from the trailhead at the end of Camel’s Hump Road in Huntington, follow the blue blazed Burrows trail as it steadily climbs to the hut clearing. From the hut clearing, follow the Long Trail for the final push to the summit. The rocky, open summit provides breathtaking 360-degree views.

Pair with:

Killington Area

Pico Peak or Killington Peak via Sherburne Pass Trail

  • Pico – 5.5 mi round trip, approx. 1,860 ft elevation gain 
  • Killington – 11.6 mi round trip, approx. 2,085 ft elevation gain 

From the parking area on Route 4, the Sherburne Pass Trail gradually climbs 2.7 miles to Pico Camp, a small four-sided shelter. Ski trails allow for nice views along the way. From the camp, follow the Pico Link trail 0.4 miles up to Pico’s open summit. Continue on the Sherburne Pass Trail past Pico Camp to its intersection with the Long Trail at Jungle Junction. Follow the LT south as it gradually climbs for 2.5 miles to Cooper Lodge, the highest shelter on the Long Trail at 3,850’. From Cooper Lodge, take the 0.2 mi Killington Spur to climb steeply to the summit. This final spur trail is the hardest part of the whole hike, but leads to an open summit with 360-degree views so the reward is substantial!

Pair with:

Okemo Area

Ludlow Mountain (Okemo), Mount Holly

  • 6.0 mi round trip, approx. 1,943 ft elevation gain

If you are in the Rutland or Killington area but want to avoid the crowds around Killington and Pico, head just half an hour south to hike Ludlow Mountain, more commonly known as Okemo due to the ski resort on the eastern slopes of the mountain. Follow the blue-blazed Healdville Trail as it gradually climbs to the summit of Ludlow Mountain. At the summit, you will find a fire tower that provides 360-degree views.

Pair with:

Middlebury Area

Skyline Lodge, Ripton

  • 5.2 mi round trip, approx. 1,460 ft elevation gain

Follow the blue-blazed Skylight Pond Trail as it gradually rises and switchbacks to the Long Trail. Go straight onto the spur trail down to Skyline Lodge and Skylight Pond. The shelter is a lovely place to sit and watch the sunrise over the pond. The pond is also a great spot to see some wildlife!

Pair with:

A Good Honest Pint, an English-style ESB (“extra special bitter”) by Drop In Brewing in Middlebury, VT

Happy trails!

Potatoes Dauphinois with Fall Harvest Veggies

Although “comfort food season” is still a few weeks away, this fall-inspired recipe will get you in the mood. Made with fresh, wholesome ingredients, it combines fresh-from-the-garden potatoes and Vermont-made cheese with your pick of seasonal veggies for a quick and easy one-pot meal.

Spring Brook Tarentaise is produced in Reading, Vermont, about 15 miles from our Woodstock store. This French alpine-style cheese is the perfect accompaniment to this classic French recipe.

Serves 6

Here are some suggestions for your fall harvest vegetable:

  • 1 large heirloom tomato, cored and sliced 1/8 inch thick
  • 1 cup butternut squash, thinly sliced
  • 1 large sweet potato, cut in 1/8 inch slices
  • 1 large onion cut cup of thinly sliced in ¼ inch slices and sautéed in 2 tablespoons of butter until tender

 What you’ll need

  • 8×11 gratin dish or 8×8 glass baking dish or 9-inch deep pie plate
  • small saucepan
  • vegetable peeler
  • measuring cup
  • knife
  • mandolin or food processor to slice potatoes


  • 2 pounds starchy potatoes
  • Your choice fall harvest vegetable (see above for suggestions)
  • 3 sprigs fresh thyme
  • 1 clove of garlic, thinly sliced
  • 3 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup (4 ounces) Spring Brook Tarentaise cheese, grated
  • 1 cup heavy cream


  • Preheat oven to 400 degrees F.
  • Peel the potatoes and slice them 1/8 inch thick.
  • Smear the dish with 1 tablespoon of the butter.
  • In a small saucepan, bring cream, sliced garlic, and thyme to a boil. Set aside for 5 minutes. Remove thyme.
  • Spread half of the potatoes in the bottom of the dish. Divide over them, half the salt, pepper, cheese, and slices of butter.
  • Top the first layer of potatoes with your fall harvest vegetable of choice.
  • Arrange the remaining potatoes over the veggies and season with salt and pepper. Spread the remaining cheese and butter over the potatoes. Pour the cream over the potatoes.
  • Set the baking dish in the upper third of a preheated oven. Bake for 30-40 minutes, until the potatoes are tender, the cream is absorbed, and the top is a golden.


It’s Back-to-School Time! Healthy Lunch Box Ideas

A nutritious lunch helps our kids perform better in school and boosts their immune systems. But it’s not a simple task to find lunch box foods that are healthy, easy to eat—and won’t end up half-eaten in the cafeteria trash can.

Mollie, one of WFM’s grocery buyers and mother of school-age children, put together a selection of back-to-school snacks we think your kids will love. Plus, they’re naturally nutritious and made with real ingredients. Look for our Back-to-School display in the grocery section!

Organic applesauce pouches

We love the fact that these squeezable applesauce packets are re-closeable, so if your child doesn’t finish it at lunch, they can enjoy the rest as an after-school snack! Here’s a great video about how they grow, package, and process their products: GoGo squeeZ: From Seed to Pouch – YouTube.

Add them to your cart.

Snack Bars

These bars are made with real fruit and whole grains. Plus, they’re plant-based, gluten-free, dairy-free, nut-free, and Non-GMO Project Certified.

Add them to your cart.

Organic juice boxes

R.W. Knudson has been making organic juices since 1985. long before organic was “in.” You also won’t find any artificial flavors or preservatives in their juices.

Add them to your cart.

Snack mixes

Hands off, parents! The only downside of these snack mixes is they’re as irrestistible to adults as kids.

Add them to your cart.

Granola bars

These yummy bars are made with 5 super grains: oats, millets, buckwheat, amaranth, and quinoa. They’re also gluten-free, Non-GMO Project Certified, and you’ll recognize all of the ingredients.

Add them to your cart.

Meat sticks

It’s hard to find lunch-box friendly snacks that are also high in protein. That’s why we love these easy-to-easy, delicious meat sticks (made with turkey, beef, and/or pork); they serve up between 6 and 9 grams of protein.

Add them to your cart.

Fruit bars

These fruit bars are called “That’s it” for a reason. They’re made with fruit. That’s it. No added sugar. They’re plant-based, gluten-free, non-GMO, and allergen free. Plus, they contain two whole servings of fruit.

Add them to your cart.

Old-World Style Charcuterie Made in Vermont

One bite of Babette’s Table‘s saucisson sec or sopressata, and you’ll feel like you’ve been transported to the European countryside. Owner and butcher Erika Lynch employs old-world fermenting and curing methods to produce her charcuterie. In keeping with the French culinary values of high-quality food and regional variety, she sources her meat from a handful of small family farms in Vermont.

How did this former educator, born and raised in Kentucky, become the owner of a charcuterie company in Vermont? Read on to hear Erika’s story and why her products are some of our top sellers.

Q. You grew up in the South. How did you arrive in Vermont?

A. After graduating from the University of Kentucky, I moved to Boulder, CO. It was in Colorado that I earned my teaching certificate and met Julie, who is now my wife. Julie and I both worked in schools in the Denver area, but after several years living abroad and out west, Julie started pining for her home in the Green Mountains. We moved back to the area 12 years ago. She was worried that I might not like it, so she taught me how to cross-country ski. Now I can’t imagine living anywhere else, and despite my Kentucky roots, winter is my favorite season.

Q. After a career in education, you traveled to France to learn about curing and fermenting. How did you become interested in preparing dried meats?

A. After our move to Vermont, we became very interested in the local Vermont food movement. When my children were born, my job as an academic director for a program for students who’d dropped out of high school became a little too draining. I knew that I wanted to do something that supported Vermont’s food community, but wasn’t sure what I wanted to do. In my reading, I came across a report exploring the potential for artisanal cured meats in Vermont. I did a lot of research, and I decided that I wanted to learn more about cured meats and explore a business idea that would use local meat and quality ingredients to make artisanal salami, coppa, lomo and jambon.

Q. Why Gascony, France for your internship?

A. I located several places in the US that offered apprenticeships for butchering, but none for curing. After lots of research, I came across a program in France with master butcher and teacher Dominique Chapolard and cook Kate Hill. Julie and I had both had the opportunity to spend time overseas, and we felt like a big part of our ethos mirrored our experiences in Europe around slow food. We loved the tradition of meals that stretched on for hours on the weekends. We wanted to be a part of that and to bring some of that sensibility back with us to Vermont. As a result, I decided it would be worth the investment, and I traveled to France for a month-long course and another month-long stage, or apprenticeship, with Dominique and his family.  My time there absolutely defined my business and inspired our approach.

Q. How did your southern upbringing influence your culinary and business pursuits?

A. As a kid, my fondest memories are of my family gatherings. If any of us in my family had a birthday or a celebration, the whole family would turn out to celebrate—at least 30 of us, and we’d all gather around something homemade. I remember visiting my great aunt’s farm, a beef farm she ran herself up into her 80s, and she’d wake up early to make the whole family the most extraordinary biscuits, bacon, eggs, and gravy. Food was a way we showed each other our love. Food brought us together.

Q. What inspired you to start your own business? (And we’ve love to hear the story behind your company name.)

A. Several years ago, I came across a report about the need for artisanal charcuterie makers in Vermont. It inspired me to experiment with curing at home and then to find a formal apprenticeship program in Gascony, France. At the time, I could find places in New York that would teach butchery skills, but I couldn’t find any programs where I could learn to cure. Eventually I found a program in Gascony, France where I was able to work with master cook, Kate Hill and third generation butcher Dominique Chapolard. I learned a lot about techniques there, but I also came away from the experience with a strong sense of ethos for my business. Dominique always said that before anything else, you should know your farmers well. That has defined our business and dictated how we grow—in tandem with our farmers. We make sausage for their farm stands and CSAs, and we buy their meat to make our own products too. It’s a symbiotic relationship. We like to think that we offer an alternative to industrial agriculture with a more cooperative model.

We liked the name Babette because it is French and reminds us of our time there.

Q. What products do you offer?

A. We make sausage, both for our business and our farmers, frozen pancetta (cured pork belly), guanciale (cured pork jowl), salami, and whole-cured muscles like coppa, lomo, and mini prosciutti.

Q. What sets Babette’s Table meats apart?

A. We’re proud of the fact that we only use local pork from farmers we know well. We work with Pigasus Farm in South Hero, Snug Valley Farm in Hardwick, von Trapp Farmstead in Waitsfield, and PT Farm in North Haverhill, NH, 5 miles from the VT border. We also make all our own products at our facility in Waitsfield, Vt. We use an artisanal approach to our production, so everything is unique.

Q. What do you love most about your work?

A. I often find production meditative. You get into a rhythm. I like taking the time to create high-quality products that will bring people together. I also like the community that we’ve developed by working with our farmers and other Vermont artisans as our business grows. I feel like strong, local food systems can go a long way in building healthier, more connected communities.

For more info: Babette’s Table (

Local food nourishes us, supports our families, builds community, and benefits our environment.  Local Food Is Love. We are so fortunate in Vermont to have access to such a wide variety of foods made and grown by neighbors we know and trust. This is what Local Food Is Love is all about. Every summer we celebrate the local growers and producers who enhance our lives and communities in countless ways. Stay tuned for more stories about these amazing people and the unique and delicious foods they bring to our tables.