01/16/2026
What’s Fresh This Week?
🥬As the coldest days of winter settle in, Vermont-grown greens are getting scarce, so this week we’re trying something new. Hydroponically and sustainably grown lettuces from Coop in Massachusetts are here, perfect for bright winter salads. Pair those tender leaves with dressings from and , then add croutons, chèvre, roasted beets, dried cranberries — whatever brings a little sunshine to your bowl.
🍯 We may be maple-forward in Vermont, but we also deeply appreciate good honey. Stir a spoonful into tea, mellow a tangy yogurt, or drizzle over toast. This week’s lineup includes ’ raw honey, ginger honey, and infused honeys with chamomile, elderberry, and lavender. You’ll also find honey-sweetened bars, sparkling drinks, peanut butter, and a new Cocoa Chaga all sweetened without cane sugar.
🍎 Enjoy the best of New England’s orchards with apples for eating and baking, a new tart sparkling apple juice, and a family-sized jar of applesauce. Stock up on flour, sugar, and nuts for winter baking, or let someone else do the work with apple semifreddo.