Spotlight on Joe’s Kitchen
Are you craving the warmth and comfort of a nourishing, home-cooked soup but find yourself short on time? That’s where Joe’s Kitchen soups come in! This week, we’re excited to feature Joe’s Kitchen in our Member Deals Spotlight, with all their locally made, from-scratch soups available at 20% off for Member-Owners from January 23rd to 29th.
From Grandma’s Kitchen to Culinary Excellence
Joe Buley’s journey to founding Joe’s Kitchen at Screamin’ Ridge Farm began in his grandmother’s home in East Randolph, Vermont. He recalls her kitchen as a warm, bustling hub filled with family, friends, and the enticing aroma of a soup pot simmering on the stove. His grandmother’s cooking philosophy balanced flavor and economy, often using whatever ingredients were on hand to create hearty, delicious soups. The key to her creations? The fresh vegetables and herbs she harvested straight from her garden.
Joe’s mother carried on this tradition, teaching him the art of making great-tasting food with fresh, home-grown ingredients. These early lessons shaped Joe’s passion for cooking and laid the foundation for his future career.
A Culinary Journey
Joe’s culinary career took him far and wide. He trained at the prestigious École Supérieure de Cuisine Française in Paris (also known as École Ferrandi), where he was the only U.S. citizen in his class. After graduating, Joe honed his skills in culinary hotspots like Brooklyn, San Francisco, San Diego, and Austin before returning with his family to Vermont in 1999. Back home, he served as a chef-instructor at the New England Culinary Institute for nearly a decade.
During this time, Joe began growing his own food, inspired by memories of his grandmother’s garden. What started as a small operation with a single greenhouse and a walk-behind tractor evolved into Screamin’ Ridge Farm—a thriving business known for its winter spinach and a wide variety of summer crops. The farm’s produce was sold at the Montpelier Farmers Market and through seasonal CSA programs.
Bridging the Gap Between Farm and Table
As Joe connected with customers at farmers markets and through the CSA, he noticed a common challenge: people wanted to eat healthy meals but often lacked the time or inspiration to cook from scratch. This realization sparked the idea for Joe’s Kitchen at Screamin’ Ridge Farm, where he could combine his passion for growing ingredients and cooking them into flavorful, ready-to-eat foods.
Joe’s soups are crafted with integrity and a commitment to using local ingredients. When sourcing items not grown on his own farm, Joe partners with neighboring small farms in the Montpelier area. This approach not only supports Vermont’s working landscape but also ensures that his soups have the authentic, fresh flavors reminiscent of his grandmother’s cooking—all without the need for added sugars or excessive salt.
A Co-op Favorite
At the Co-op, we’re proud to offer a rotating selection of Joe’s Kitchen soups, showcasing the best of Vermont’s seasonal produce. From hearty stews to creamy bisques, there’s a flavor for everyone. Which one will you try next?
Rooted in the family traditions passed down from his grandmother’s kitchen, and combining locally sourced ingredients with time-honored cooking methods, Joe’s Kitchen soups bring together the quality and essence of home-cooked meals with the convenience that busy lives demand.
Co-op Member-Owners, don’t miss your chance to stock up and save 20% on Joe’s Kitchen soups from January 23rd to 29th!
