Fall Quiche With Roasted Butternut Squash
Tuesday, 17-Sep-2019
A couple of us in the WFM admin office gave this recipe by cookbook author Laurel Randolph a whirl....
Vermont Artisan Coffee & Tea
Wednesday, 11-Sep-2019
Experts in sourcing, roasting, and tasting. “I still get excited every week about discovering...
Help Us Support CHaD Kids
Friday, 06-Sep-2019
“Harvest for Heroes” is back! On Saturday, Sept. 7 (in our Woodstock store), we’...
Crossroad Farm: Feeding the Soil that Feeds Us
Friday, 30-Aug-2019
Stewards of the land. “We take our responsibility as ecologically sound farmers very seriously....
Lemongrass Burger with Beef or Pork
Friday, 30-Aug-2019
Planning to throw a few burgers on the grill this weekend? Try this Asian-inspired twist on an Amer...
Farmhouse Chocolates + Ice Cream: It All Began in Grandma’s Kitchen
Friday, 23-Aug-2019
European-style sweet treats made with farm-fresh ingredients. by Kathleen North Porter “We live to...
Pan-Roasted Corn and Tomato Salad
Tuesday, 20-Aug-2019
In honor of “tomato and corn month” here in Vermont, we thought we’d share this s...
Brave Coffee & Tea: 10 Years and Going Strong
Friday, 16-Aug-2019
Hand-roasted, small-batch coffee. Scott Weigand, owner and coffee roaster, hard at work. “I lo...
The Vermont Spätzle Company: Gluten-Free and Delicious
Monday, 12-Aug-2019
Gluten-free spaetzle made right here in Vermont. “We have been so fortunate that in the short two...
Blue Moon Sorbet: Fruit, Cane Sugar, and Juice
Wednesday, 07-Aug-2019
Fruit is the first ingredient. by Blue Moon Sorbet “We use less sugar because only the ...
