Misty Knoll

We think it’s super important to know where your meat comes from. Our top notch meat team is on top of pulling in the best quality meat from Vermont, New England, and beyond. One of our go to places for poultry is Misty Knoll Farm, just north of us in New Haven, VT. As stewards of Vermont’s working landscape, Misty Knoll Farm treats their farm as a precious, irreplaceable resource, and follow sustainable farming practices that ensure their cropland will be productive for future generations. They raise their birds with the utmost care, feeding them wholesome grain that is free of antibiotics and animal by-products. This guarantees healthy, nutritious, and flavorful birds nature’s way.
By the way, 15% off select Misty Knoll chicken product through the end of the month!
Misty Knoll


Misty Knoll Farms is an active member of the Vermont Fresh Network (along with us!) a state-wide organization dedicated to building innovative partnerships among Vermont farmers, chefs, and consumers to strengthen Vermont’s agriculture.  Owners John Palmer and Rob Litch, also a VFN board member, feel strongly that working to create lasting and sustainable connections between local farms and restaurants is critical for the future of Vermont’s landscape, its economy, and the health of the state.

Chef Tristan Toleno’s Grilled Chicken on a
Salad Bed of Arugula, Baby Beets, and Goat Cheese

Chef Tristan Toleno, co-owner of the Riverview Café, in Brattleboro, Vermont, creates a delicate balance of flavors with his recipe for grilled chicken. Marinated in olive oil with lemon zest, this chicken is especially tender. On a bed of arugula with cooked beets and goat cheese, it makes a hearty salad.

Prep Time: 20 minutes
Cook Time: 20 Minutes
Serves: 4

4 six-ounce Misty Knoll Farms boneless chicken breasts
1 tablespoon lemon zest (Reserve the lemon for the dressing)
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 clove garlic or ¼ teaspoon garlic powder
2 tablespoons extra virgin olive oil

Combine the lemon zest, salt, pepper, garlic, and oil in a small bowl to make the marinade. Remove the skin from the chicken and coat the breasts on both sides with marinade. Place in a shallow dish and cover with plastic wrap. Refrigerate for an hour or overnight. Heat a grill pan or outdoor grill. Remove plastic wrap and cook the chicken about 10 minutes on each side, or until done. Slice and set aside.

To prepare the salad:
1 shallot, finely minced
½ lemon, juiced (1/8 cup)
¼ cup extra virgin olive oil
Salt and freshly ground pepper to taste
6 cups arugula (or spinach), washed and dried
8 small beets, roasted, peeled, and cubed
6 ounces goat cheese

Make dressing in a large salad bowl with shallot, lemon, olive oil, salt, and pepper. Toss in the arugula and beets and stir to coat. Divide among four salad plates, and sprinkle evenly with the goat cheese (about 2 tablespoons per serving). Top with the sliced grilled chicken, and serve.

*photo & recipe from http://www.mistyknollfarms.com/

Boyden Valley Winery

pic1Boyden Valley Winery is located in Cambridge, VT where David and Lisa Boyden started their winery. This 800 acre farm has been in the Boyden Family for over 100 years using the land for raising beef cattle, organic corn, soy beans, hay, a sugarbush with about 10,000 taps, a wedding barn and of course the vineyard and winery.
Boyden Valley Winery is one of the first licensed wineries in Vermont. David and Lisa are considered pioneers in the industry using newly cultivated winter hardy grapes from Minnesota, planting their fist vines in 1996.
All their wines are fermented in stainless steel tanks which were repurposed from milk tanks from when they originally had dairy cows. Stainless steel allows for lively whites and medium bodied reds.
Looking for something to pair your wine with? We recommend trying the Big Barn Red with the Shadagee Farmstead’s Smoked Gouda (Craftsbury Common, VT) – SOOO good!
Also try the Rose La JuJu with Hildene Farm Chevre (Manchester, VT) – delicious!

Cowtipper White – $15.99 (reg. #17.99)
Rose le Juju – $15.99 (reg. #17.99)
Farmhouse Red – $12.99 (reg. #15.99)
Farmhouse White – $12.99 (reg. #15.99)
Big House Red – $18.99

Sounds like your weekend is off to a great start!

Sumptuous Syrups

Sumptuous Syrups (Hardwick, VT) were created by Linda Fox in 2009 for bartender Don Horrigan who wanted to have some fun using local ingredients at the bar.  Using fruit from her garden, Linda created syrups made from her  rhubarb, strawberries, red raspberries, and wild blackberries.

Syrups 1
 The cocktails made from these local syrups were a hit! Over the next year and a half, Linda created a variety of syrups for Don to play with including: ginger, mints, blueberry, pomegranate, lavender, and more.

During this time the Hardwick VT area was quickly becoming a hotbed of agricultural businesses which inspired them to figure out how to start  a company making syrups .  They made sure to use fruits and savory ingredients grown by small family farmers and began developing their flavors in the Vermont Food Venture Center. The goals of Sumptuous syrups have always been to create sustainable jobs, pay farmers well for their produce, and have a financially successful local business. We think that should add “create amazing tasting syrups that should be used by everyone” but maybe we’ll let the syrups speak for themselves. Oh, and they’re all 10% off all month long!

Photo Credit: @ssvtdrinkcraftr

Trout River Brewing

In 1996, Dan and Laura Gates founded Trout River Brewing Company (Springfield, VT) and developed some of best craft brews in the state of Vermont.  These guys were one of the original players in the early stages of the Vermont craft beer movement and became well known throughout New England.Trout River 2

In 2014, Dan decided to step down as owner of Trout River Brewing Company which led Kelen Beardsley, Gabriel Streeter, and Trevor Billings, three friends from the town of Springfield, Vermont, to purchased the brewery. The new Trout River Brewing Company began brewing beer in their new location in March of 2016. Their goal was to reinvent the brand that Dan spent 18 years building, while still keeping the small craft brews that people loved and we think they’re doing an amazing job.

All of their beer is 10% off all month long, so there is not excuse to not drink good beer this summer. Be sure to check them out at the Vermont Brewers Festival in Burlington July 21st-22nd and you might even see a few Farmers’ shirts in the crowd.


Photo Credit: Trout River Brewing

Potlicker Kitchen

Potlicker 3   In 2009, former archaeologists, Nancy & Walter relocated to Vermont where Nancy’s passion for local & wild food pushed her canning hobby to the next level. Jamming and canning everything in sight, Nancy eventually ran out of fruit & veggies. Turning to the cupboards for inspiration and ingredients, Nancy developed Potlickers’ signature Beer Jelly.

In 2011 with bills to pay, and a cupboard full of canning, Nancy went to market. Her original Beer Jelly and other unique flavors caught the attention of food lovers and taste makers across the country. Recognized for excellence, Potlicker jams have received national awards & international attention. Today Nancy & the Potlicker Kitchen crew can up jams, jellies & pickles in Stowe, Vermont and distribute them across the country. Be sure to visit their website and follow them on Facebook & Instagram.
Oh! And it’s 20% off all month long!

Unsure of how to use these amazing jams & jellies? Take a peek at the Potlicker’s website for a ton of delicious recipes ranging from desserts to glazes. Check out this easy and delicious vinaigrette made from any of Nancy’s jams and jellies


Potlicker Dressing
Photo Credit: www.potlickerkitchen.com

Salad dressing is one of the easiest and most versatile ways to use any Potlicker jellies or jams. Make a big batch in a mason jar, keep it in the fridge, then bring to room temp and shake up a salad any time!

  • 2 heaping tablespoons of jelly or jam
  • 2 tablespoons vinegar (apple cider is great with beer jellies, but we also love rice wine, red wine or other flavored vinegars here)
  • 2 tablespoons olive oil (also try avocado, coconut, grape seed)
  • 2-3 tablespoons warm water
  • ½ teaspoon salt
  • Black pepper to taste
  • 3 tablespoons minced fresh (or dried) oregano
  • 1 small clove garlic, crushed
  • 1 teaspoon mustard

Assemble the ingredients in a mason jar for easy mixing and storage. Shake the jar vigorously to break down the jelly and create an emulsion. The more you shake the thicker and creamier it will get– add water to thin. Shake well before serving. You can boost the nutrition & health benefits of this dressing by adding things like chia seeds, flax oil, cayenne, turmeric, parsley, lemon juice, juice from fermented pickles, or whey.


You know that your Farmers’ is absolutely hell-bent on bringing you fun monthly food celebrations, right? So what could be finer than a celebration of food in our own community!!

We are planning on a hum dinger 2 months filled with food celebrations (aka live demos, great primage(27)11760291_1629881767258773_6173709425011303973_nices) from our own amazing Green Mountain State like local produce and meats to local artisan food crafters to amazing local bread!

Here’s a Sneak Peak of some rockin’ specials in July with more to follow later this month and next:

–15% off select Misty Knoll Farm chicken
–5-10% on Boyden Valley wines; 10% off Trout River ale
–20% off of Potlicker Kitchen’s amazing line of fruit and savory jams and concoctions. 15% off of Fox’s Mustard; 10% off amazing Vegetaballs Pesto.
–20% off our new Bake House double crusted local (mostly) fruit pies
–Our monthly #21 Sandwich Special: The Local BLT– All local, all the time: Local Bacon, Local Lettuce, Local Tomatoes, Local Bread
–A new snazzy, LOCAL FOOD IS LOVE, tee shirt from our friends at Big Hed tee shirt designs!

Eat Fresh. Eat Local. Love Local. Drink Local. Shop Farmers’

June Beef and Beer Celebration Continues This Weekend!

Happy Summer Solstice! Summer is officially here so please–no excuses about  the grill.  Get out and get going!  Besides it staying light till 10pm, we’re making it super easy for you this weekend with some great deals.pic2

Marinated Flat Iron Steak and Flank Steak 10% off!! New England raised, all natural beef, featuring our “secret” amazing marinade—based with Soy Vay Teriyaki  and our own Whiskey BBQ sauce.  A late addition:  Our own “Cowboy Rubbed” Pork Shoulder, is also 10% off all weekend.

Queen City Beer 10% Off!! Located in the South End of Burlington, Queen City Brewery has been brewing beer since 2012. Founded by five long-time friends who had a mutual love of beer, and not just drinking it but home brewing too, they decided to take that love and turn it into a business offering some of VT’s most popular beer. They specialize in lagers, ales and some unusual European style brews. One of Steve P’s (our real, live Beer Geek) summer favorite brews. Plus Jen our HR guru can’t keep her hands off this beer.

pic1Tin Mustard…Two Bucks Off!! The caviar of mustards! Started in 2011 by Tin Dizdarevic and his late brother Jan, these two Brooklyn food guys wanted to create something natural, flavorful, and memorable. The whole grain has the crunch of thunder and delicious flavor that balances perfectly between the sharp Dijon style and sweet wholegrain mustards of Central Europe. Perfect with grilled foods or as a base for a vinaigrette for delicious salads. A huge staff favorite. Save $2 all month. Regularly $7.99, now $5.99.

Father’s Day Picks

Father’s Day is this Sunday! Forget about the last minute package of socks or tacky tie, take a peek at a few gifts picks that will make any dad happy.

Brave Coffee Beans
You  know what the best gift for a new dad is? Coffee. The late nights and early mornings with a newborn call for a lot of great tasting caffeine. Check out Brave Coffee & Tea Company out of Waterbury, VT. Their focus is taking coffee and roasting it to bring out the best flavors of the bean. Their roaster is hand built and unique, which helps give their coffee the flavors we strive to put in every bag. June special! Only $11.99/bag





Our Own Maple Bourbon Bacon Cupcakes
This is the perfect treat for the dad with a sweet tooth. Here, let’s do the math:
Bourbon Barrel Aged Maple Syrup + Bacon + Cake = HECK YEAH.
You can also get a whole cake, just saying.








Collective Arts Brewing
They say to never judge a book by it’s cover, but we can’t say the same about these cans. A grassroots beer company that combines the craft of brewing with the talents of emerging artist & musicians. Dedicated to promoting artists and raising creative consciousness through the sociability of craft beer. Good beer, great art. Plus, it’s 10% off this Friday-Sunday! Come have a taste on Friday, June 15th 4-6pm.

What is Burrata?

Burrata made from Mozzarella cheese curd which is stretched to form a pouch and filled with fresh cream and small shreds of mozzarella. Sounds delicious, right? Our friends down at Maplebrook Farm in Bennington, VT make their Burrata exactly as they do in Puglia, Italty.  Plus, it’s 20% off for the month of June. Join us this Saturday from 11am-2pm for a tasting of their burrata, ricotta, and ciliengine.


Enjoy burrata cut in half and served in a deep plate, paired with fresh tomatoes, fragrant basil, or peaches and rosemary. Scooped with crusty bread and accompanied by a bottle of wine. Substitute mozzarella with burrata in caprese salad to flare up a traditional dish.

Recipe Suggestions:
Caprese salad, peaches, grilled asparagus, honey and strawberries

Pairing Suggestions:
Prosecco, Pinot Grigio, wheat beers


Grilled Peaches with Burrata
Recipe by Adrianna Adarme from PBS.org


  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon freshly ground pepper
  • 3 yellow peaches (ripe yet firm), halved and pitted
  • Olive oil
  • 8 ounces burrata (2 balls of burrata)
  • Salt
  • Pepper


  1. In a small saucepan, set over medium heat, add the balsamic vinegar. Cook until it reduces by half and is very syrup-y; do not walk away since this happens in about 2 minutes. Transfer to a small bowl (it’ll thicken as it cools) and set aside. 
  2. Fire up your grill. Brush the peaches with a bit of olive oil. Grill over high heat, cut side down for 1 to 2 minutes. Remove from the grill and then immediately brush with the balsamic vinegar glaze. Top with a spoonful of burrata and transfer back to the grill, over low heat, just to warm the burrata and melt it slightly. Transfer to a plate and garnish with salt, pepper and crushed pumpkin seeds. Easy peasy!

Yield: 4 servings


Beef n Beer

Beef-and-Beer-SlideSo even though Beef ‘n Beer is a term used typically for Phillie area fundraisers, we decided that it was a great term for celebrating great local beef and local beer for the entire month of June–especially with Father’s Day coming up.  We’ve got a great lineup each weekend in June:

June 2nd-June4th:  10% off our own local beef and local turkey pattys plus 10% off Zero Gravity Beer (Burlington).

June 9th-June 11th:  10% off local flank and flat iron steaks plus 10% off all Harpoon Beer (Windsor).

June 16th-June 18th FATHERS DAY WEEKEND: 10% OFF local strip and rib eyes and 10% off all Collective Art Brewing (Ontario) beer.

June 23rd-June 25th: 10% off our own marinated local meats and tri tips plus 10% off all Queen City Brewery (Burlington) beer.

If Beer or Beer ain’t your thing,  we’ve got a ton of cool manly gifts from hot mustards to wine to amazing craft cocktail mixers. Food for Father’s Day is good stuff and so much better than socks.  Amazing Tin Mustard from Brooklyn on sale all month!!