Order Overview

Estimated Total: $

Budget-friendly

Baked Stuffed Apples

Drip, drip, drip….we can almost hear the maple sap beginning to collect in pails in sugarbushes across Vermont and our Weekly Sale from March 3rd – 9th celebrates the start of sugaring season with a handful of ingredients well suited to a hearty maple-themed breakfast! You’ll find local, organic, dark robust maple syrup quarts from Shaker Maple Farm; local apples from Champlain Orchards; local, organic granola from Patrick’s Artisan Bakery; local, organic Rogers Farmstead yogurt; local Brio coffee; and ham steaks that are just begging for a maple glaze. This recipe pulls together many of those ingredients into a Vermont breakfast spread that also doubles as a decadent dessert when you swap out the local yogurt with a scoop of Strafford Organic Creamery’s ice cream or Larson’s Farm & Creamery gelato. 

Baked Stuffed Apples

Drip, drip, drip….we can almost hear the maple sap beginning to collect in pails in sugarbushes across Vermont and our Weekly Sale from March 4th – 10th celebrates the start of sugaring season with a handful of ingredients well suited to a hearty maple-themed breakfast! You’ll find local, organic, dark robust maple syrup quarts from Hillsboro Sugarworks; local apples from Champlain Orchards; local, organic granola from Patrick’s Artisan Bakery; local, organic Rogers Farmstead yogurt; local Paradiso Farm coffee; and ham steaks that are just begging for a maple glaze. This recipe pulls together many of those ingredients into a Vermont breakfast spread that also doubles as a decadent dessert when you swap out the local yogurt with a scoop of Strafford Organic Creamery’s ice cream or Larson’s Farm & Creamery gelato. 

Baked Stuffed Apples

This simple, comforting dish makes a perfect Localvore breakfast. You can also opt to swap out the local yogurt with a scoop of Strafford Organic Creamery’s ice cream or Larson’s Farm & Creamery gelato for a decadent dessert. Many of the ingredients are featured in our weekly sale from September 17th – 23rd, so it’s a perfect time to give this recipe a try!

Tuna Salad

It’s back to school time, and whether you’re packing lunches to send with your kids or pulling together simple lunches for homeschool breaks, we think you’ll love this classic tuna salad recipe with a bit of a Vermont twist. You’ll find many of the ingredients in our weekly sale from August 20th – 26th, so it’s a great time to give it a try. The local apples give it a great crunch and a bit of sweetness, balanced by the tang of the capers and citrus. Not a fan of mayo? Sub in 3-4 tablespoons of red wine vinegar. Want to work in some other veggies? Consider diced cucumbers, bell peppers, or shredded carrots in lieu of the celery. Don’t have any capers? Use diced pickles or olives for a similar effect. This recipe is highly adaptable based on your preferences, so feel free to be creative!

 

Baked Stuffed Apples

This simple, comforting dish makes a perfect Vermont Sugaring Season breakfast. You can also opt to swap out the yogurt with a scoop of ice cream or creme fraiche for a decadent dessert. Many of the ingredients are featured in our weekly sale from March 5th – 11th, so it’s a perfect time to give this recipe a try!

Baked Stuffed Apples

This simple, comforting dish makes a perfect Vermont Fall breakfast. You can also opt to swap out the yogurt with a scoop of ice cream or creme fraiche for a decadent dessert. Many of the ingredients are featured in our weekly sale from September 13th – 19th during the peak of our Eat Local Challenge, so it’s a perfect time to give this recipe a try!