Give Now! Great Cause!

Harvest for Hunger, our signature philanthropic program is in full swing for the holidays! Please give generously at our registers!! It’s a FRESH PRODUCE initiative where we match all giving at our registers and then purchase FRESH PRODUCE for the Reading Windsor Food Shelf and the Woodstock Area Community Food Shelf!! It’s a highly successful program and our goal for this holiday is $1,000–which, of course we will match, making the total a possible whopping $2,000!! We’ve already raised $500 as of December 1st.   We can do this! Please see our HARVEST FOR HUNGER PAGE for more details.

The economy may be improving for some but our local food shelves are being used more than ever!  Those with less often shop at the food shelf and find great items, but not often is there fresh produce available.

Farmers’ Market purchases great produce and partners with Black River Produce to get great pricing so that your dollars go even further.

Last August through this September we collected and matched nearly $5,200 dollars!!  And along with the Downtown Merchants group (Woodstock VT) who contributed monies, we totaled over $6,700!!

Thanks for all your support and your attention to this great cause.

Season’s Eatings!!

Season’s Eatings from all of us here at Farmers’. We’ve got a full plate (pun intended) this holiday so let’s get it started!!

Season’s Eatings is our holiday tagline: from our online store  (link to store) to Farmers’ Catering (link) to our ever-popular Gift Cards, we’ve got your holiday gift giving season covered. OK—so we’re not selling TV’s or NFL jerseys or Star Wars Legos—but we DO have tons of cool olive oils, cheeses, T-Shirts, Tote Bags, chocolates, cookies and coffee. Tired of socks and ties for Christmas? Try food!! It’s fun!

Harvest for Hunger: When we see—like yesterday—hundreds of dollars of FRESH PRODUCE piled up going to the Reading Food Shelf and the Woodstock Food Shelf—it’s what Christmas giving is all about. HELPING OTHERS is one of the hallmarks of why we love being a big part of this incredible community. Please, we beg you to give whatever you feel you can at our registers this season. WE MATCH ALL DONATIONS AND PURCHASE FRESH FRUIT AND VEGETABLES TO THE MANY IN OUR COMMUNITY WHO CAN’T AFFORD TO EAT GREAT FOOD. Please help our worthy cause this season. Our goal is $500 dollars in just 3 weeks—that means $1,000 of fresh produce for Christmas meals for our food shelves. Let’s do it.

Farmers’ Festivus 10% Storewide Sale: Join us for our first annual Farmers’ Festivus on Monday December 18th. It’s a 10% off storewide sale—Yes, 10% off everything for one day (except holiday greenery and fresh plants). We thought we’d make being open on a Monday extra special. We’re open 7:30 AM to 7:30 PM.

Check out our website for full details of everything Farmers’ this season.

Gettin’ Sauced (Cranberry style…)

Cranberry sauce anyone? Whether you call it relish (we do) or sauce, there are a ton of recipes out there ranging from simple to complex. Whichever you prefer, starting with fresh cranberries is a must. We’re biased of course, but Vermont Cranberry Company grows some of the finest berries on their pristine farmland in northern Vermont. If you are not up for making your own, come on down to Farmers’ where our kitchen is buzzing making our own famous cranberry pear version. Snag a pint in our grab and go cooler!

WFM Cranberry Pear Relish Recipe

  • 1 pound of fresh cranberries
  • 1 cup of water
  • 1 ½ cups of sugar
  • Orange zest from 1 orange
  • 1 whole orange, seeds removed, chopped
  • 1 cup apple, peeled and chopped
  • 1 cup pear, peeled and chopped
  • 1 cup of golden raisins
  • 1 tablespoon fresh lemon juice

In a medium size heavy saucepan combine cranberries and water. Cook over medium heat until cranberries burst, about 15 minutes. Add all other ingredients, stirring frequently, until mixture thickens, about 30 minutes. Pour finished cranberry mixture into a bowl. You can freeze for up to 6 months. Other than directly turkey, try it as a spread for sandwiches, mixed with cream cheese for a quick holiday dip, or spooned over yogurt.

A Local Thanksgiving!

Join us for our favorite holiday! Thanksgiving is all about the food and we’re here to help you have the best one yet. For all the deets check out of Thanksgiving Page which includes all of our deadlines, menus, and, and heating instructions. Also be sure to check out our November Flyer which is full of specials and events happening all month long. See you at the market!

Thanksgiving Blog Graphic

V Smiley Preserves

Born on her parents’ farm in New Haven, VT, V grew up working the land and putting food by. After years of working in restaurant kitchens on the West Coast, she and her partner moved back to the farm, and started making preserves in earnest.

















Photo Source:

All of her preserves are sweetened with honey which means that the honeybee provides everything they need to make fruit preserves. Complementing the fruit with herbs and spices make the jams complex and versatile, as delicious served with cheese as they are on toast. These preserves are very special. Join us this Friday at 3:30pm to taste for yourself how delicious these truly are. All jars are 10% off through the rest of the month.

















Photo Source:

Winter Squash Weekend!

It’s Winter Squash Weekend! We’re celebrate all week long with some great specials on squash, pumpkins, and pumpkin pies! Check it out:
Squash Week Slide

Unsure of what squash is best for what? Read about our most popular winter squashes:

Butternut squash
An extremely versatile squash that can be baked, roasted, mashed, pureed, stewed, you name it. They are similar to pumpkins in their taste and texture but are often on the sweeter side. Butternuts are easily made into soups and curries, or even used as a substitute for pumpkin in many recipes.

Carnival squash
They have a yellow meat and are reminiscent of sweet potatoes and the butternut squash. They can be easily baked or steamed and then combined with butter and fresh herbs. One of the easiest ways to prepare a carnival squash is to pierce whole squash in several places, cut them in half, and after removing the seeds, bake with the hollow side up.

Buttercup Squash
A sweet and creamy orange flesh that is much sweeter than many other winter varieties. They can be baked, mashed, steamed, stuffed, or simmered. Buttercups make a great replacement for sweet potatoes in many recipes as well.

Sunshine Squash
Unlike the other squash, Sunshines are completely stringless and are filled with succulent, ultra-sweet flesh. They have a nutty after taste that you are sure to love. The creamy sweet flavor is brought out well when the fruit is baked, steamed, or even microwaved.

Delicata Squash
A more mild variety of winter squash and isn’t as sweet as some of the others. Its yellow flesh tastes similar to sweet potatoes and butternut squash. It pairs well with hearty winter dishes and is great for baking, stuffing, or steaming. The delicata’s thinner skin is barely detectable when cooked so there is no need to peel it!

Acorn Squash
A mildly sweet and have a yellow tender flesh. They are great for roasting, baking and stuffing with just about anything. Add butter, syrup, or brown sugar and spices and you are pretty much set.

Blue Hubbard
Also called the New England Blue Hubbard, is a great choice for a sweet tasting winter squash. The flesh of the Blue Hubbard is deep orange. It is dense and has a nutty, sweet taste of a sweet potato.

Harvest For Hunger

We feel compelled to help others, especially those that have less than we do. And we’re committed to making a positive mark on our community. Besides our giving mantra being “help everyone eat better tasting and more nutritious food”, we actively contribute time, money, energy, and information so we can make this great town even better. 

Harvest for Hunger

Next week we will be re-launching our “Harvest For Hunger” campaign here at Farmers’. This is our annual campaign to get our community involved with helping us purchase fresh produce for the Woodstock Community Food Shelf and the Reading/West Windsor Food Shelf. We see a real need to have fresh produce available for everyone, especially during the winter months. 


From November 1st, 2016 through September, 4th 2017 we have collected $2,640 at our registers and WFM matched the $2,640 for a grand total of $6,734 of money towards fresh produce purchases. Amazing! 

Now more than ever we need to come together as a community and help each other be the best we can be. Keep your eyes peeled for our donation boxes up at the front registers over the next few months and into the holidays. 

Red Kite Candy

Made by hand in the small town of Thetford, Vermont, Red Kite Candies epitomize the small-batch, artisanal foods we prize. Elaine McCabe has made her special sweets for years, finally turning her passion into a business when demand grew and word of mouth spread.


















Sourcing ingredients from Vermont is important to Elaine, and a big reason why her treats are so special. Organic Vermont milk and cream, and European-style cultured butter are the foundation of her products, which are enhanced with local maple syrup as well as Belgian chocolate and organic nuts. Her caramels are superb—rich and buttery, just chewy enough, and not cloyingly sweet. Our favorite are the Sea Salt caramels but the Chocolate caramels or the regular ones do give them a run for their money!

If toffee is more your thing then Red Kite Toffees will be right up your alley. They are made with that great Vermont butter, organic sugar, organic almonds and Belgian chocolate. Crunchy, rich, and sweetly flavored with vanilla and sea salt…and are made to order, hence the relatively short sell date on the bottom.

Join Elaine this Saturday from 10am-2pm and take 20% off her candy all month long!



Take & Bake Pizzas!

We’re finally getting into some weather that is perfect for turning the oven on! Our famous take & bake pizzas are in full swing so kick your weekend off right and pick up a few for you and your family this season. Check out our menu and be sure to check our Facebook for our weekly pizza special.

Pizza Menu 2017


Champlain Orchards and Cidery

Located in Shoreham, VT, overlooking Lake Champlain, Champlain Orchards now produces over 100 varieties of apples. Born in 1998, they are one of Vermont’s oldest continuously operating apple orchards.  And for the past 15 years, we’ve had a great relationship with owner Bill Shure selling their apples, apple cider and now their hard cider.

Every apple is grown, pressed, fermented and crafted at their orchard creating delicious hard ciders. They grow their fruit with strict Eco Apple practices in mind. They have a clear vision: to provide wholesome fruit, ciders and other products using sustainable growing and renewable energy practices.  This means that the customer is sure to know that they are getting fruit that is eco-sensitive and minimally treated with chemicals or pesticides.  The result is pretty easy to discern: outstanding apples and cider plus a hard cider that has now become one of the top Vermont ciders.

If you get a chance to visit their operation in Shoreham, you’ll find yourself in another world.  It’s stunning:  gorgeous mountains rise to the east and west with a rolling green valley (Champlain Valley) that’s perfect for growing a variety of fruit.  It’s like you’ve been transplanted to the Mid-West, yet you’re right here in central Vermont.

And don’t forget it’s Apple Weekend at Farmers’ with discounts on apples, apple pies and breads, plus Champlain Cider is 10% off all weekend.  Bonus: they are here for a tasting Friday evening from 4-6 pm.FullSizeRender