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 3rd – 9th! 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!
Halloween is a time when we’re typically bombarded with mountains of sugary, corn-syrupy treats being hauled around by all the little ghouls and goblins, which is why we’re loving this good old-fashioned alternative featuring healthy whole-grain popcorn and pure Vermont maple syrup. You’ll find local, organic Hurricane Flats popcorn featured in our Halloween Weekly Sale from October 27th – November 2nd, so it’s a perfect time to give these wholesome treats a try!
Looking for an easy no-bake fall dessert? Look no further! This no-bake pumpkin mousse comes together in a snap and delivers the comforting, warming flavors and colors of fall. You can use canned pumpkin, or feel free to roast and puree your own. Any remaining puree that isn’t needed for this recipe will freeze beautifully until you’re ready to use it for your holiday pumpkin pie! You’ll find local, organic sugar pie pumpkins and Vermont Creamery crème fraîche in our Weekly sale from October 20th – 26th, so it’s a great time to give this tasty treat a try!
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 20th – 26th and reintroduce yourself to this versatile seasonal squash!
According to Sam Sifton, who adapted this recipe for New York Times Cooking, “Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth, and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger, and tomatoes scented with garam masala, cumin, and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.” You will find several of the ingredients, some of which are Fairtrade Certified in honor of Fairtrade Month, in our Weekly Sale from October 13th – 19th, so it’s a perfect time to give this one a try!
Our weekly sale from October 7th – 13th celebrates Indigenous Peoples’ Day, which falls on Monday, October 10th this year. You’ll find ingredients in the sale this week to help you pull together this simple Skillet Cornbread, which happens to pair beautifully with the Three Sisters Soup recipe also featured on our blog this week. 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.
Like many cultures around the world, the Abenaki celebrate a Fall harvest festival and the “Three Sisters” are often part of the celebratory feast. Much has been documented about the significance 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 6th – 12th in celebration of Indigenous Peoples’ Day.
It’s a lot of fun to celebrate culinary traditions, even when they aren’t necessarily a part of one’s personal cultural heritage, as long as we remember to honor the line between appreciation and appropriation. These experiences help 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 unique 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 29th – October 5th, so pick up some Picnic Provisions bratwurst, Flack Family Farm kraut, and a VonTrapp brew, and revel in the flavors of Oktoberfest in Vermont!
Our weekly sale from September 29th – October 5th celebrates the culinary traditions of Oktoberfest, and an Oktoberfest celebration isn’t quite complete without a cherry strudel for dessert! You’ll find frozen tart cherries in the weekly sale display and this recipe will help you roll them into a decadently delicious strudel!
It’s a lot of fun to celebrate culinary traditions, even when they aren’t necessarily a part of one’s personal cultural heritage, as long as we remember to honor the line between appreciation and appropriation. These experiences help 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 unique 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 29th – October 5th, so pick up some Picnic Provisions bratwurst, Flack Family Farm kraut, and a VonTrapp brew, and revel in the flavors of Oktoberfest in Vermont!
