Toasted Pumpkin Seeds

‘Tis the season of winter squash and, while we adore the rich, silky smooth flavors and textures of roasted cucurbits, we’d be remiss to ignore the deliciousness that comes from toasting the seeds! It’s also noteworthy to mention that pumpkins aren’t the only winter squash with tasty seeds, so have fun experimenting with other varieties. You might just find new favorites in varied colors and sizes from other types of winter squash. They also happen to be tiny nutritional powerhouses rich in prebiotic fiber, magnesium, zinc, and iron. If you’d like to skip the scooping and cleaning and get right to the toasting, our Bulk department offers organic raw pumpkin seeds and they’ll be featured in the Weekly Sale from November 4th – 10th. They’ll make a perfect topping for the Fall Harvest Salad featured in the store and on the blog that week! This recipe keeps the seasoning simple, but feel free to get creative with your seasonings. They hold up well to bold flavors like curry and chile powder.

Fall Harvest Salad

This salad is bursting with the flavors and colors of fall! It’s simple to pull together and you’ll find many of the ingredients featured in our weekly sale from November 4th – 10th! Enjoy it as a side salad, or bulk it up with a cup of cooked quinoa and serve it as your main course. Either way, we think you’ll love the flavors and textures of this delicious dish!

Fall Harvest Salad

This salad is bursting with the flavors and colors of fall! It’s simple to pull together and you’ll find many of the ingredients featured in our weekly sale from November 4th – 10th! Enjoy it as a side salad, or bulk it up with a cup of cooked quinoa and serve it as your main course. Either way, we think you’ll love the flavors and textures of this delicious dish!

Spooky Pizza

Halloween night is a busy time for kids and adults alike. In the hustle and bustle of putting on costumes, lighting jack-o’-lanterns, and handing out treats, the ease of popping a pizza in the oven is a perfect meal solution. You’ll find local Slice of Vermont pizzas featured in the Weekly Sale from October 28th – November 3rd and adding a few spooky toppings can turn it into a festive Halloween feast!

Beet Cupcakes with Zombie Brain Frosting

This spooky Halloween cupcake recipe features blood-red cupcakes and a brainy frosting that is all-natural … no, they do not contain real BRAINS, but they are made with real ingredients and contain no artificial food coloring! So, what is the secret to getting cake batter and icing in these delightful shades? Fresh beet puree! Beets are a beautiful shade of red and add both delicious flavor and color to this fun recipe.

Pumpkin Soup

We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy prebiotic-packed snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale from October 21st – 27th and reintroduce yourself to this versatile seasonal squash!

Maldivian Red Curry Tuna

In honor of our duel celebrations of Fair Trade Month and Non-GMO Month, we’re excited to be featuring a lineup of some of our favorite Fairtrade Certified, non-GMO Verified ingredients in our weekly sale from October 14th – 20th. In that display, you’ll find most of the ingredients for this fantastic one-pot curry dish that comes to us from fairtradecertified.org. The curry is especially delicious served over a steaming bed of Lotus Foods organic heirloom Tri-Color Blend rice, also featured in the sale. The wild-caught Orca Bay tuna featured this week also bears certification from the National Minority Supplier Development Council (NMSDC), which aims to promote and support diversity in the global supply chain. Orca Bay is an Alaska Native Owned business and proceeds from your purchase of their products support Alaska Native communities. Supplier diversity programs such as this seek to upend the reality for historically under-utilized, diverse-owned suppliers and help transform our supply chain to better reflect the rich diversity of the communities they serve.

Abenaki Three Sisters Soup

Like many cultures around the world, the Abenaki celebrate a harvest festival in the fall and the “Three Sisters” are often part of the celebratory feast. Much has been documented about the planting and importance of this famous companion planting of corn, beans, and squash and the importance of their cultivation. This particular recipe comes to us from Shelburne Farms, who collaborated with Abenaki Scholar and Paleoethnobotanist Fred Wiseman and Anna Roy-Wiseman, to create a harvest dinner in celebration of the traditional Abenaki agricultural year. Three sisters soup is almost a universal dish throughout Indigenous North America. To develop this particular recipe, Roy-Wiseman tasted several traditional recipes from various Native cooks in the region and experimented with adding various spices and Native American additions such as tomatoes, peppers, and onions, to fit a more modern palette. You can find many of the ingredients needed for this hearty soup in our weekly sale from October 7th – 13th in celebration of Indigenous Peoples’ Day.

Skillet Cornbread

Our weekly sale from October 7th – 13th celebrates Indigenous Peoples’ Day (Monday, October 11th) and features local, organic cornmeal mix from our friends at Nitty Gritty Grain Company of Charlotte, VT. Mix it up with a few other simple ingredients for an easy Skillet Cornbread that pairs beautifully with the Three Sister’s Soup recipe also being featured on our blog and with the Weekly Sale display. The cast-iron skillet allows the cornbread to get extra crispy and golden on the outside, with a soft, smooth interior that’s irresistible! No skillet? No problem! Simply bake in an 8-9″ round or square baking pan.

Local Oktoberfest Dinner

It’s a lot of fun to celebrate culinary traditions, even when they aren’t necessarily a part of one’s personal cultural heritage. They open our minds and our palates to the unique traditions and flavors of different cultures. With this in mind, we’re sharing a delicious recipe for an Oktoberfest meal with a special Vermont twist! Dabbling in this German culinary tradition is also budget-friendly since many of the ingredients are featured in our weekly sale from September 30th – October 6th so grab your stein and your lederhosen and celebrate the flavors of Oktoberfest!

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