Von Trapp Brewery

It’s the weekend so let’s talk beer. Von Trapp started in the spring of 2010 up in Stowe, VT at the, you guessed it, Von Trapp Family Lodge. They currently brew around 50,000 gallons of Austrian style lager each year, with brews available year-round and seasonally.

In 2015 they opened a new 30,000 sq. ft. brewery featuring a Rolec Brew House and capable of producing up to 50,000 barrels of beer annually.  So if you’re looking for some delicious beer for the weekend, grab a 6 pack of two of Von Trapp.

Oh, and all packs are 15% off all weekend.

Von Trapp 1
Photo from www.vontrappbrewing.com

Von Trapp 2
Photo from www.vontrappbrewing.com

We’re carrying three of their brews in the market right now, and below are our Beer Geek Steve’s tasting notes:

Vienna Lager
Light reddish in color with a slightly sweet aroma.  Low hop bitterness and a strong malty taste.

Golden straw colored, herbal/spicy aroma.  Significant hop bite but nothing too extreme.  Toasted bread, biscuit-like malt flavor.  Crisp and clean finishing.

The German answer to Pilsners.  Clear, bright golden color with a light citrus/bread aroma. Slight sweetness permeates with just a hint of hop spiciness. Clean and crisp.


Last Call for August Specials

Can you believe it’s almost September? Don’t miss out on the end of the month specials. If you’re wondering what we have up our sleeves for September, we have three words for you: apples, beer, and pizza. Stay tuned for all the details!

August Specials

Wood Mountain Fish

A long time ago a scrawny, unshaven kid kept bugging me about buying fish.  I have to tell you, I am not one to deal with pushy people.  I am a careful, only child and it has taken me years to trust my gut about first impressions.  So when Ethan kept pushing me, I basically turned the other way.

Until one day, I buckled and he brought us the most incredible fish, I could not believe my eyes.

Years later, our relationship with Ethan is on firm ground.  He is a great guy. He gets us the best fish, hands down, of anyone we deal with.  His prices sometimes are a little higher, but in my mind, it’s well worth it when you know where your fish is coming from.  Ethan works down in Boston, and you can often find him in the middle of the night working with top notch fisherman, cutting the best fish.

Ethan Wood

It’s so important these days to know where your food comes from.  It’s the cornerstone of why the Farmers’ Market exists.  It’s critical we deal with the best vendors and farmers, the experts who know what the best is for you and your family.

That’s Ethan. When he comes to WFM twice a week directly from Boston, we know we are getting the best of what’s available and you are getting it ocean fresh.  During the wintertime, you might even see him zipping around the ski slopes. From docks to chairlifts in one day, now that’s impressive.

Check Farmers’ this weekend as we celebrate the 4th with a tribute to Ethan’s company, Wood Mountain Fish with great prices on his seafood—all weekend long.

Take a peek into the world of Wood Mountain Fish:

– Patrick

July 4th Sneak Peek

It’s officially summer here at the market! We’re gearing up for a great July 4th weekend so check it out this sneak peek:

July 4th flyer

Father’s Day Picks


Father’s Day is this Sunday! We have some fun specials going on this weekend. Check out our Father’s Day flyer.  If you’re looking for a gift for your dad, we have some dad-drool-worthy gift picks. Take a peek at a few of our favorites:


Bittermilk No. 1 – Bourbon Barrel Aged Old Fashioned Mixer
Yes. What dad doesn’t want a delicious craft cocktail? Check out Bittermilk cocktail mixers out of Charleston, South Carolina. Here’s what they’ve got to say about their Old Fashioned: We’ve recreated this gentlemen’s cocktail by using classic bittering agents like gentian root and cinchona bark along with burnt sugar, spices and a bit of orange peel. Aged in Willett bourbon barrels to allow the flavors to come together and ramp up the intensity. It is super concentrated so a little bit goes a long way. Best with aged spirits. Stir 1 part No.1 + 4 parts rye in a glass with ice. Garnish with an orange peel.

Mason Stones
Gives new meaning to “on the rocks” Keep your booze cold with these handy stones. Carved from soapstone, these non-porous cubes can be kept in your freezer until cocktail hour. Pop a few in your glass and enjoy a chilled one on the rocks without any dilution.


Plymouth Artisan Cheese

Plymouth cheese is just up the road from us in Bridgewater, VT. Not only do we love their cheese, but their packaging is solid. We think that the package design combined with the flavor of these cheese will impress any dad. Check out the different styles:

  • Original Plymouth (red) is a full-bodied heritage cheese whose sharp flavor is rounded out with notes of butter, fruit and nuts.
  • Hunter (black) is a classic Vermont extra-aged cheese. A robust, mature version of Original Plymouth distinguished by a bold sharpness with richly nuanced complexity.
  • Smoked (brown) is a mellow, creamy cheese, cold-smoked over hickory wood using traditional Vermont techniques for a rich, savory flavor.


Other Brother Extra Virgin Olive Oil Shorty

Their packaging is reminiscent of 1950s hand painted signage, ones that you would see advertising “oil changes” on mechanics building. Maybe that why we like this olive oil so much. It’s playful and delicious. All the olives are California grown and perfect for daily use.

Sugar Bob’s Finest Kind Smoked Maple Syrup

They bubble low temperature maple and beech wood smoke through maple syrup to create this smoky, sweet syrup. While it might not be the type of syrup you drizzle on pancakes, this makes for one heckuva staple in your kitchen. From chili to dips and marinades for the grill, this smoked maple syrup can add some great flavor to your cooking.



Route 4 Hip-Hops
Because beer! Hip hops is back in the market for the summer and it tastes the best out our own pint glasses. Don’t bother wrapping this, just have it waiting in the fridge for your dad. Easy to drink and delicious.

June at the Market

Memorial Day marked the unofficial start of summer here at the market! The garden center is buzzin’, iced coffees are being poured, and our grillin’ gears are turning. From fresh salad greens to olive oils, we have some pretty great specials happening during June. Check out all the deets:

June Specials One Page

Memorial Day Sale

You mean the world to us. Seriously. We want to thank you for helping us become who we are today. Whether you’re part of our day to day life or swing through on your travels, we couldn’t have done it without you.

Group Thank You

To say thank you, we’re throwing our annual Customer Appreciation Day on Memorial Day! On Monday, May 30th, we’re taking 20% off everything in the market. Yes, we mean everything. From sandwiches to olive oils and everything in between. We’ll be open 7:30am – 7pm, so don’t miss out.

May Specials

May if flying by and we don’t want you to miss out on some great specials. Check out what’s going on at the market this month:

May Specials


Mother’s Day Weekend

Moms are pretty magical. We’re not sure how they do all that they do, but we’re in awe. They are real life super heroes. So go ahead and make her breakfast in bed. Buy her flowers. Treat her to dinner at her favorite spot.  Life is too short to not appreciate the important people in our lives, so thank you to all the moms out there! We wouldn’t be here without you.

Can't Be Beet

Need some help picking out the perfect gift? Swing by the market this weekend for some Mother’s Day specials:

10% Off Hanging Baskets
Saturday, May 7th – Sunday, May 8th

10% Rose Wine
Friday, May 6th – Sunday, May 8th

Check out our Mother’s Day Bakery Menu
We will have delicious treats in the bakery case all weekend long. Menu here. Don’t forget to pair your sweet with Talenti Gelato on special for only $4.99 (reg. $6.69) this Friday – Sunday

See you at the market!

Cinco de Mayo

We love Cinco de Mayo because it involves delicious food. Okay, well, and margaritas. We will be celebrating all things Mexican next week so don’t forget to swing by the market. From chips, to guacamole and Mexican cheese to salsas!

Check out our May Producer Spotlight: La Fundidora Salsas. While these salsas are delicious with just chips, they blow your mind when you mix them into your favorite Mexican recipes. Now only $4.99 (reg. $6.29)


Check out what Lorena Meschoulam, from La Fundidora, had to say about their salsas:

The name – La Fundidora – is Spanish for foundry. This reflects the magic that can happen when you take a handful of seemingly simple ingredients and carefully meld them together to create an altogether different (dare we say magical) salsa. The inspiration comes from old alchemical processes and from the melting of metals and alloys in foundries that yields completely different substances.

The design of logos and labels drew inspiration from these industrial processes in a first instance. But a closer look at the names and color labels draws from a completely different set of influences; from clear allusions to Mexican heritage and history to the more subtle influence of Japanese minimalism.

We are proud to truly be the most authentic and natural salsas on the market. The flavors are bold and somewhat striking when compared to mass produced “salsas” on a fried tortilla chip. Although they are delicious with chips as well, our salsas are really meant to be enjoyed the way they’re used in Mexico, as a condiment to enhance a wide range of dishes. You can enjoy them with all kinds of foods from steaks, to eggs, to quesadillas and everything in between.



  • 1 Pound of russet potatoes, peeled, & diced
  • 2 Cloves of minced garlic
  • 2 Tsp kosher salt
  • 1 Tbsp unsalted butter
  • 1 Tsp ground black pepper
  • 1/2 Cup extra virgin olive oil & canola oil
  • 18 Corn tortillas
  • Shredded green cabbage
  • Thinly sliced tomatoes
  • Crumbled cotija cheese
  • La Fundidfora Fuego Salsa

Add potatoes to boiling, salted water. Cook til tender. Drain potatoes and transfer to a large bowl for mashing. Add minced garlic, butter, salt, and pepper. Mash until smooth. Set potato mixture aside.

Heat oil in a 12” skillet, over medium-high heat. Spread 1 heaping tbsp of potato mixture over half of each tortilla, and fold over to form a taco. Fry tacos, turning once, until golden brown and crisp (about 3 minutes) Stuff tacos with cabbage, tomatoes, and cotija cheese, and drizzle with La Fundidora.


Recipe from La Fundidora Salsas