Corned Beef and Cabbage

Corned beef and cabbage is a St. Patrick’s Day staple. But there’s no one way to do it. Some people marinate their meat for up to 10 days before throwing it in the oven. Others toss it in the slow cooker for 8 hours, and presto!, dinner is served.

Our go-to recipe here at the Market is fairly straightforward and can be prepared in an afternoon (see below).

What You’ll Need

  • 5 pounds corned beef
  • 1 tablespoon pickling spices (optional)
  • 4 carrots, peeled and cut into 2-inch pieces
  • 12 small white boiling onions (or large yellow onion quartered)
  • 3 purple-top turnips, peeled and quartered
  • 3 parsnips, peeled and cut into 2-inch pieces
  • 1 small cabbage, cut in wedges, with some core on each wedge


  • Rinse beef in cold water and place in deep pot and add cold water to cover beef by about 2 inches.
  • Add pickling spices.
  • Bring to a boil and boil for 5 minutes.
  • Skim off gray foam (this is important). The cooking broth will be clear and more flavorful.
  • Cover the pot, reduce the heat, and simmer the meat 4 to 5 hours, until tender.
  • Remove meat from the broth to an ovenproof platter, tent with foil, and place in a warm oven.
  • Bring broth to a boil and add all the vegetables except the cabbage.
  • Cook the onions, carrots, turnips, and parsnips until just tender.
  • Add the cabbage to the pot and cook 15 minutes until tender.

Corned beef is available beginning today, March 10, in our Woodstock and Waterbury locations. And we’ve got all of your St. Patrick’s Day sides, like potatoes, soda bread, and Irish beer! So stop by!

If you simply don’t have the time or energy to prepare a meal, visit the hot case in Woodstock on March 17th for St. Patrick’s Day dishes to-go.

Meet Tom, Our Internationally Trained Pastry Chef

If you’ve ever marveled at the stunning cakes and specialty desserts in the bakery case, you already know a little about Tom, our in-house pastry chef. He’s extraordinarily talented and creative.

But Tom’s a pretty quiet guy. So here are a few things you (and most of our staff) might not know about him:

Q. Why did you decide to become a chef?

A. Born in Drogheda, County Louth, Ireland, I was first introduced to the idea of being a chef when asked in technical school, “Who wants to travel?” My hand went up, and many decades later, I am still at it.

Q. Where did you attend school?

A. Educated in Maynooth College Catering School, followed by working stints in Ireland, Bermuda, England and the U.S.

Q. Where did you receive your pastry training?

A. After many years working as a chef, I decided to try my hand as a pastry chef. Albert Cumin, an international pastry guru, was my greatest teacher and influence. I continued my education at the Chocolate Academy in Quebec and many courses throughout my career.

Editors note: If you’re not familiar with Albert Cumin, he was a renowned pastry chef who passed away in 2016. His work experience included creating signature desserts for the Four Seasons and Windows on the World in New York City; serving as Pastry Chef at the White House during the Clinton era; and training many up-and-coming chefs, including our beloved Tom. Here’s an interesting article about his life.

Q. Where did you work prior to joining the Farmers’ Market?

A. From 1990 to 2010 I owned and operated Morning Star Bakery in Cavendish, VT. Woodstock Farmers’ Market was a great customer then, and a great place to keep doing what I love doing now.

We’re so lucky to have you on our bakery team, Tom! Thanks for sharing your story with us!

If you’d like Tom to create a cake for your special occasion, you can reach the bakery at 802-457-3658, ext. 245.


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Twelve Healthy Snack Ideas for Your Ski Day

Heading to the slopes? We’ve put together a list of nutritious, filling, and portable snacks that are great for the car ride or can easily fit in a jacket pocket for a quick pick-me-up on the lift.

Here they are:

Banana Bites

Made with just a few simple, organic ingredients. The bananas used to make this delicious product are upcycled (put to use instead of thrown away) from farms in Latin America.









Cauliflower Tortilla Chips

You’ll fall in love with the taste and the ingredient list. Made with real veggies!


Brami Lupini Beans

Lupinis have been part of the Mediterranean diet for centuries. They’re naturally high in plant protein (50% more protein than chickpeas), fiber, and minerals, and low in calories, fat, carbs, and sugar.

Ziba Figs and Almonds

These yummy artisanal dried fruits and nuts by Ziba are packed with nutrients. And you can feel good about where they come from. All ingredients are sustainably grown and responsibly sourced.

Mulberries and Pistachio Kernals 

Ziba (see above) also creates another line of snacks made from wild foraged nuts and berries.

Owl Energy Bars

Super easy to slide in your pocket! These delicious, handcrafted energy bars are made in Vermont using all-natural ingredients that you’d have in your own kitchen. Gluten free, soy free, dairy free, non-GMO.

Meat Sticks

The perfect on-the-go protein snack. Made with meats raised without antibiotics or hormones.

Inka Corn

Gluten free, made in a nut-free environment, and just plain delicious!

Chickpea Snacks by Biena

Winner of Clean Eating Magazine’s “Clean Choice” award. With 8 grams of plant protein (gluten and grain-free).

Peanut-Butter Filled Pretzels (good health)

Peanut-butter filled pretzels. Need we saw more?

Nuts (Bobbi Sues)

Hand-roasted, all-natural nuts, seasoned just right. Plus, the company donates a portion of every $1 sold to animals in need.


Like jerky? We’ve got vegan, vegetarian, and regular-ol’ meat-based jerky. All varieties are salty, chewy, and easy to tote around.




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Four Ways to Celebrate the Week of Love

This is the week of love. First we have Galentine’s Day on Thursday, Feb. 13th…. an unofficial holiday to celebrate your female friends (it’s been around for about 10 years). And then there’s Valentine’s Day on Friday, Feb. 14th. Yes, it’s about romance. But, in a broader sense, Valentine’s Day is a chance to show your love for the people who make your life a little sweeter. 

Here are a few ways to celebrate this love-filled week, whether you’re raising a toast to the gals in your life, that special someone, or your entire book club ….

Sweets for Your Sweetie(s)

“All you need is love. But a little chocolate now and then doesn’t hurt.” ~Charles M. Shulz

Of course, chocolate tops the list of ways to express your feelings during the week of love. And the good news is: chocolates come in all shapes and sizes. Grab a large box of assorted chocolates for your significant other and individual candies for friends and family. We’ve got lots of chocolate gifts (large and small), including the prettiest chocolate bars you ever saw (check them out on Instagram).

Decadent Foods

“Food is symbolic of love when words are inadequate.” ~Alan D. Wolfelt

This is the week to indulge.  We all have favorite foods we don’t allow ourselves to enjoy often enough. Well, the week of love is the perfect excuse. Make a special dinner featuring your favorite food and drink. Or host a Valentine’s potluck or cheese tasting. We’ve got some amazing Valentine’s Day cheeses that would make a beautiful cheeseboard.

Wondering what to serve for dessert? Our bakehouse has been busy pumping out all kinds of love-ly treats. Check out our Valentine’s Day bakery menu. Or grab a few ingredients (located alongside the Valentine’s candy…near the registers) to make your own chocolate fondue.

Pink Bubbly

“I only drink Champagne on two occasions, when I am in love and when I am not.” ~Coco Chanel

These may be our favorite bottles on the shelf right now. Leave it to the French to turn wine into art. We’ve got sparkling wines from Italy, Spain, Austria, and France. Along with lots of mini Champagne bottles, perfect for gifts or dinner for two (if you’re planning on an early ski day!).

Surf & Turf

“Sharing food with another human being is an intimate act that should not be indulged in lightly.” ~M.F.K. Fisher

You could go out. But then you’d have to brave the cold, find a parking spot, and be social. We prefer dining in. Check out our weekend Surf & Turf specials, available in Woodstock only, (Thursday to Sunday, 2/13-16): 10% off tenderloin, rack of lamb, and hot & sweet Italian sausage; 15% off scallops, tuna, and mussels; and oysters are buy 9 get 3 free.

Happy Love Week!

Chocolate Fondue Recipe

Chocolate fondue is the perfect Valentine’s Day dessert. It’s simple to make, involves lots of chocolate, and can be shared with one (or a few) other people. Here’s our go-to recipe. Just double it if you’re serving 4. 


Serves 2

What You Need:

  • ½ pound of Callebaut semi-sweet chocolate (or another favorite)
  • ½ cup evaporated milk
  • Cut fresh fruit, such as raspberries, strawberries, pears, apples, pineapples, orange segments, bananas, or shortbread cookie pieces.

What to Do:

  • Melt chocolate and milk together in a heavy saucepan or in the microwave, stirring frequently, until smooth.
  • Pour into a fondue pot. Dip fruit and cookies into the chocolate with a fork and enjoy!



How to Live to Be 100

Every day during the summer and fall, we look forward to seeing Harvey and Lois in our Woodstock store. And come November, when they head down to sunny Florida for the winter months, we miss their smiling faces.

In December Harvey celebrated his 100th birthday. And since we haven’t had a chance to wish him a happy birthday in person, we asked if he’d help us celebrate his 100 years by sharing via email a little bit about his personal history.

Thank you, Harvey, for saying “yes.” We’ve so enjoyed learning more about your life adventures and are excited to share your story with our Farmers’ family. Happy birthday!

Q. When and where were you born?

A. Dec. 18, 1919, in Meriden , NH

Q. Where did you live during your childhood years?

A. We moved to Taftsville, Vt. when I was five. My father bought a 200-acre farm and what is now Apple Butter Inn was my home.


Q. What did you do for fun growing up?

A. Worked in the hay field. Got a new a Yankee rake at 11 years old and raked all summer. Mowed the Taftsville cemetery for 25 cents an hour. Milked the Jerseys. Worked on the farm and hayfield.

Q. Can you describe the types of food you grew up eating? How do they differ from the foods you enjoy today?

A. I ate oatmeal, fried potatoes and bacon for breakfast, and peanut butter and jelly sandwiches for lunch every day in high school. Today I eat juice, yogurt and cold cereal with fresh fruit. For dinner, we had lots of potatoes, homemade bread and butter. We ate the meat we had dressed off ourselves: pork, beef or chicken. Today I eat more vegetables and less meat. Always frozen yogurt for dessert.

Q. What are your earliest memories of Woodstock that might surprise someone new to town?

A. There was an A&P and First National store. We had two meat markets. The undertaker was where Bentley’s is now. The firehouse was where Mont Verte is. The jail (sheriff) is where the post office is now.

Q. What did your parents do for work?

A. We had a big dairy farm. Thirty cows and 40 head young stock. My mother was the lecturer in the Grange and my father was the master. My father did all the butchering for three miles around Taftsville.

Q. Where did you attend school in Woodstock? College?

A. I attended a one-room schoolhouse in Taftsville. The Mennonite church is there today. Then Woodstock High School (the elementary school is there today). I studied math and astronomy at the University of Miami. After the war, I went two years to Tucks School at Dartmouth.

Q. What was your profession?

A. First job : I worked on US 4 in the summer when I was 16. I was a class A downhill skier and raced in Sun Valley in the nationals at 18 years old.  I flew for Pan American Airlines before WW2 out of Miami (flying boats).

I entered the Air Force as a first lieutenant on Dec. 8, 1941, after the attack on Pearl Harbor. I was conscripted by the Air Corps to fly anti-submarine patrol. Then I matriculated to B26 bombers and flew 65 missions in Europe and North Africa. After the war I taught fighter jet F94 pilots out of Grenier Field, NH. Then I flew B52s for eight years in the Cold War.  I retired from the Air Force as a lieutenant colonel after 26 years.

In 1956, I became postmaster in Taftsville and owned the country store until 1982, then retired.

Q. What comes to mind when you think about how Woodstock has changed over the years?

A. The police force only had one man who was the night watchman for the village. All the farms are now large home properties. The way of life has changed drastically.

Q. And, of course, we have to ask this final question: Can you share your secret to living a long, happy life?

A. Never smoked or drank coffee. I’ve always been active in some sport. Played golf all over the world representing the United States. In 1987 I was the Vermont  state senior amateur golf champion and qualified in 1988 to play in the USGA senior amateur championship.

I’ve always been active in some sport until I had my hip operated on in 2015. So it’s keeping your mind and body awake everyday and ready for new experiences.

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Falling in Love with Valentine’s Day Cheeses

Here’s an idea for an extra special Valentine’s Day: a Valentine’s Cheese Tasting. Check out our cheese case for a variety of gooey, decadent cheeses made by local cheesemakers in honor of the day of love. Which one will you fall for?

Oh My Heart
Lazy Lady Farm in Westfield, Vt.


Chapel Lane
Mt. Mansfield Creamery in Morrisville, Vt.


Red Velvet
Lazy Lady Farm in Westfield, Vt.


Anne’s Heart
Boston Post Dairy in Enosburg Falls, Vt.


Champlain Triple Cream Heart
Champlain Valley Creamery in Middlebury, Vt.


Chocolate Chevre
Westfield Farm in Hubbardston, Mass.


Two Red Lines
Lazy Lady Farm in Westfield, Vt.

Classic Alpine Cheese Fondue Recipe

The perfect winter comfort food: A bubbling pot of fondue, bowl of crusty bread, and bottle of white wine. This communal dish has a long history in Switzerland. Some say it was first enjoyed by peasants in the Swiss alps to make use of leftover cheese and bread when stored food stocks ran low.  In the 1930s, the Swiss Cheese Union declared fondue the national dish of Switzerland. And the dish has been growing in popularity ever since.

The ingredient list is fairly simple. Just pick up a loaf of bread and a couple of varieties of Alpine cheese (here’s the super cool story about how and where Alpine cheese is made), and the rest you probably already have in your pantry. If you don’t have a fondue pot, no worries. A double boiler or heavy pot will do the trick.


  • 1 garlic clove, halved
  • 1 pound Gruyère cheese, grated
  • 1/2 pound Emmental cheese or Raclette cheese, grated
  • 1 cup dry white wine
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 1/2 tablespoons kirsch (or apple cider)
  • Freshly ground pepper
  • Freshly grated nutmeg
  • 1 baguette, cut into 1-inch cubes
  • An assortment of pickled vegetables (cornichons, pearl onions, carrots, etc.)

What To Do

  1. Rub the inside of a cheese fondue pot or double boiler with the garlic clove; discard the garlic.
  2. Combine the grated cheese with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally for about 5 minutes, until the cheeses begin to melt.
  3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until smooth and bubbling, about 10 minutes. 
  4. Transfer the pot to the table and keep warm over the fondue pot warmer. Serve with bread and assorted pickled vegetables.


Alpine cheese is a style of cheese made in the high peaks of western Europe. Learn more…..

Adapted from

What Is Alpine Cheese? The Story Behind This High-Altitude Delicacy

Here at the Market we like to know the stories behind the foods we eat. So this time of year, when we’re enjoying our fair share of melting dishes, like raclette and fondue, we’re taking a moment to appreciate the history (and hard work) behind our favorite Alpine cheeses.

What exactly is Alpine cheese?
Alpine cheese is a style of cheese made in the mountains of Switzerland, France, Austria, Italy, and Bavaria. They’ve been making cheese in these remote alpine villages since the first century BCE. Alpine cheeses are commonly known for their nutty flavor, smooth elastic texture, and usually the presence of eyes (or holes) of varying sizes. Ones you might be familiar with: Gruyere, Emmental, and Appenzeller.

How is milk from alpine cows different from regular milk?
In the Alps, cows are on the move. They spend the winter in valley barns and begin heading up the mountain in the spring. As the snow recedes, they graze their way from one meadow to the next until they eventually reach the top of the mountain. The milk from these alpine cows takes on a unique flavor representative of the different microclimates and varieties of grasses encountered on their annual pilgrimage. In the fall the cows return to the lowlands ahead of the snow. This seasonal grazing practice is known as Alpage or transhumance.

How is Alpine cheese made?
Most farmers in these mountainous regions have only a few cows, so they combine their animals into a single herd of 70 or more. A small group of farmers lives with the herd during the summer months, at the higher elevations, and makes cheese. If you’ve ever visited the Alps, you may have stumbled upon cheesemaking huts and aging cellars built at various altitudes for on-site cheesemaking.

Alpine cheesemakers are faced with two unique challenges. First, the cheese produced in these mountain huts needs to have a long shelf life and be easy to transport back down to the villages. And secondly, unlike other cheesemaking techniques, they have to use very little salt, since salt is difficult to lug up the mountain.

Without salt, which is traditionally used in cheesemaking to dry the curds, these high-altitude cheesemakers must find another way to extract moisture from the milk. To do this, they cut the curd into small rice-size pieces and cook the curds at a higher temperature for an extended time while stirring vigorously. Then they press the curds into giant round molds, applying external pressure to extract even more moisture.

The resulting large wheels of cheese, with their durable, hard rind, are flipped and brushed with brine daily. At the end of the season, they’re moved down to the aging cellar where they sit for up to five years.

Why does Alpine cheese have holes?
The low salt content gives Alpine cheese its distinctively sweet, nutty taste and elastic texture. It also causes the formation of holes or “eyes” we associate with cheeses like Gruyere and Emmental.

Here’s why: Since mountain cows traverse through so many microclimates, their milk has 10 times as many micro-organisms as valley milk. Pasteurization would kill off these cultures. But since Alpine cheese is made with raw milk, the cultures stick around, which affects the flavor and texture of the cheese. The holes are caused by a CO-2 producing bacteria that thrives in the low-salt environment of Alpine cheesemaking.

The morale of the story.
No matter how closely we might follow the recipe, we could never create the same cheese right here in Vermont that is made in the high peaks of Switzerland. There are so many factors that contribute to the flavor and texture of Alpine cheese, from the grass the cows eat to the cave where the cheese ages.

So the next time you enjoy a bite of Alpine cheese, close your eyes for a moment and imagine the green Alpine meadow where it all began ….

Stop by the Market during our Alpine cheese celebration. We have several Alpine cheeses on sale. Check out our Classic Alpine Cheese Fondue Recipe.

(Thank you to Emily, our cheese leader, for her research and passion for Alpine cheese!)

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Seven Citrus Varieties You May Have Never Heard Of

Most of us grew up on naval oranges, clementines, and grapefruit. But Kishus and Satsumas? They sound more like dog breeds than types of citrus fruit (and one of them is both … read on to learn more)!

Right now at the Market, we’ve got 10 different varieties of citrus, fresh from California and Florida. And a few of them you may not be familiar with. Although they each have their own unique flavor profile, they’re all sweet and tangy and packed with Vitamin C, folate, and potassium.

If you’re not familiar with the various types, you should give them a try. Here’s a little primer to help guide your citrus tasting experience:

Kishu Tangerine (a.k.a. Kishu Mandarin)
This seedless, tiny (2-5 cm in size), and super sweet fruit has been a favorite in China and Japan for 2,000 years. Like a clementine, they’re easy to peel and divide into sections, making them a great lunchbox item. They’re known for their fragrance and sweet taste. Eat them like candy or chop them up and add to muffin batter, your favorite salsa, or a salad. And you were right if you guessed Kishu is also a Japanese dog breed!)


Satsuma Mandarin
If you’re a clementine fan, you’ll love Satsuma mandarins. They’re the gourmet version of your typical tangerine or clementine … sweeter, juicier, and more tender. Native to Japan, this seedless fruit came to the U.S. in the 18th century and is grown along Florida’s Gulf Coast and in California. You’ll recognize Satsumas in the Market by their stems and green leaves, which are left attached when the fruit is picked. Not only are they delicious, they’ll look beautiful in a bowl on your countertop.


Moro Blood Orange
Grown traditionally in Mediterranean countries (the fruit is believed to have originated in Sicily in the 1700s), the Moro Blood Orange is now grown in California. Blood oranges have a bluish-crimson flesh thanks to the presence of anthocyanins, a family of polyphenol pigments that gives blueberries and grapes their purple color. The fruit is seedless with a distinctive raspberry-citrus flavor, and is slightly more difficult to peel than your typical naval orange. It can be incorporated into a wide variety of sweet and savory recipes


Minneola Tangelo
A cross between a Dancy tangerine and a Duncan grapefruit, the Minneola Tangelo was named after a little town down the road from the USDA Horticultural Research Center in Orlando, Florida, where the fruit was first introduced in 1931. Seedless and easy to peel, the Minneola is a popular lunchbox item. They’re also great in salads, juiced, or eaten out of hand. When in doubt, you’ll recognize the Minneola by its distinctive little “bulb” (or bump) on one end.


Cara Cara Orange
Often referred to as the “pink naval,” these seedless, low-acid oranges are deep salmon in color with the texture of a naval orange and a flavor that is often described as a blend of tangerine and grapefruit. The Cara Cara is the result of a cross-pollination of a Washington Naval Orange and a Brazilian Bahia Naval Orange, first discovered in Venezuela in 1976 and brought to the U.S. in the 1980s. This is what we call an all-natural hybrid fruit.


Red Pomelo
If you’re not familiar with Pomelo, you’ll have no trouble picking one out at the Market. A Pomelo looks like a huge (at 15-25 cm) light green grapefruit. But when you cut it open, you’ll find that it has a much thicker rind and is less tart than a grapefruit. This natural (non-hybrid) citrus fruit has been grown in Southeast Asia for thousands of years. It is usually eaten fresh out of hand, but can be tossed in a salad or dipped in chocolate as a dessert.


Native to China, this tiny fruit is super versatile—you can use kumquats in sweet and savory dishes or eat them whole. Luke in our produce department recommends rolling the kumquat between your fingers, to mingle the flavors of the sweet skin and tart flesh, before popping it in your mouth—skin and all!  They’re often used in Asian cuisine, or can be baked into sweet breads or chopped up in a salad or salsa. Here are some recipe ideas.

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