Eat more vegetables.
  THEME    Monster Mash

butternut mashTired of regular old mashed potatoes but love the comfort during the cold winter months? Spice it up! Mashing winter veggies is an easy way to deal with produce you don't see a lot, plus it's quick on a weeknight. The nice thing about mashing vegetables is you can control the texture from chunky to nice and smooth. If you don't have winter veggie lovers in your house (maybe they're a bit skittish around a parsnip), mix some potatoes in to cut the new flavor.
Butternut Mash:
Heat oil in a large pot over medium-high heat. Add cubed squash and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.

Parsnip Mash: 
Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender. Drain in a colander. Place the vegetables back in the pan and mash with a potato masher. Remember, add potato if parsnips are a new flavor! No judgment from us :) 


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Check out the red cipollini onions, Asian pears, and mozzarella cheese in our web store!

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Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm

frozen strawberries
Frozen Strawberries
Saunderskill Farm (IPM)

Fresh strawberries right in the smack of winter! Throw in the blender for a morning smoothie or melt down for a dessert topping.

5 Ways to Cook with Frozen Strawberries
Strawberry Puree Pancakes
butternut squash
Butternut Squash
Blue Star Farm (OG)

Fantastic roasted, in soup, or pureed and frozen if you can't use it right away. The riper the butternut squash, the more orange and sweet it gets. This is why local butternut is so fantastic!

Roasted Butternut and Carrots
Curried Butternut Squash Soup
Butternut Squash Gratin

purple top turnips

Purple Top Turnips
Barber's Farm (OG)

Totally underrated root vegetables. Raw turnips are a very good source of dietary fiber, Vitamin C, and Manganese. These need to be peeled. Try roasting: cut turnips into wedges, then toss with fresh ginger, canola oil, salt and pepper. Drizzle with honey and roast at 400° F until tender.

Smashed Turnips with Horseradish
Buttered Turnip Puree
Simple Simmered Purple Top Turnips

purple yellow potato
Peter Wilcox Potatoes
Juniper Hill Farm (CO)

Developed by the USDA for high levels of vitamin C (40% of RDA per serving) and the antioxidant carotenoid (15% higher than Yukon Gold). These have often have brilliant purple skin and dark yellow flesh, occasionally streaked with purple. Excellent for roasting or boiling.

Roasted Potatoes with Fresh Herbs
Yukon Gold & Sweet Potato Mash

Fledging Crow Farm (CO)

One of our customers told us that they just don't know what to do with parsnips. HELLO! Peel them like carrots, cut them up and roast in the oven with just a bit of olive oil. TOO EASY. They are sweet and fabulous...promise. Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree, spread onto large lettuce leaves for a snack. Give them a shot!

Creamy Parsnip Soup
Pureed Roasted Parsnips
Parsnip Fries
Creamy Parsnip Mash Try these instead of mashed potatoes; you'll be glad you did. You can also mix them with potatoes for a half-and-half comfort food dish.
Rexcroft Farm (IPM) or White Star Farm (IPM)

No better way to start a meal than with a hearty salad! Skip the bread on a sandwich and try a lettuce wrap. A little crunch and a lot of green.
Frozen Edamame
Markristo Farms (CO)

Bring 6 cups of salted water to a boil, toss in the edamame, and cook for 5 minutes until tender and easily release from their pod. Strain and sprinkle with coarse salt. Boom. Done! Add lime and mint if you're feeling fancy.

Sweet and Spicy Soy Glazed Edamame
Edamame with Garlic Chili Sauce
Roasted Edamame


  • Herb & Allium: Horseradish from Formisano Farms (FAM) & Garlic from Shaul Farm (FAM)
  • Fruit: Dried Jujubes from Evergreen Farm (IPM)
  • Cheese: Farmer Dill from Chaseholm Farm (OG)
  • Bread: Nine Mixed Grain from Bread Alone
  • Pasta: Saffron Gnocchetti from Flour City Pasta (CO)
  • Yogurt: Whole Milk 32 Ounces from North Country Creamery (OG)
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  • CO - Certified Organic
    Farm uses organic methods and is certified.
  • OG - Organically Grown
    Farm uses organic methods but does not have certification.
  • IPM - Integrated Pest Management
    Methods used to reduce the use of pesticides and chemical fertilizers.
  • FAM - Family Farm
    Farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. Small farms use far fewer chemicals than large industrialized operations.
  • All of our products are non-GMO!
    GMO stands for Genetically Modified Organism.
  • More Information
    Click here for Farming Methods and click here for Our Farmers.

  • Tip 1: Any item you would cook, you can also freeze.
  • Tip 2: A dull knife conspires against you and slows you down. A sharp knife makes your food taste better, and look better too! NY Times Article
  • Tip 3: Any greens need to be as dry as possible, wrapped in a paper towel in a plastic bag, and kept in the fridge crisper.

  • If you have an issue, let customer service know! This is one way to reduce waste.
  • Items are subject to change depending on weather and farm availability, and may not look exactly like the items pictured above.
  • Click here for Frequently Asked Questions or email
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