Bears Hibernate. Local Food Doesn’t

The hoop house is filled up with winter greens!

Winter is right around the corner, but don’t worry!  Vermont snow doesn’t mean you have to eat California vegetables.  

Instead, eat local with the Good Heart Winter CSA.

Imagine: warming soups, fresh greens, and roasted roots.  Pot pies stuffed with carrots, potatoes, and parsnips.  Local spinach salad in the midst of winter.

Fill your kitchen, your family, and your taste buds with local fare all winter long when you sign up for a Winter CSA share.

We’ll do the growing, you do the eating.

You don’t have to stop at winter, though.  Every year, we offer a discount on the coming year’s CSA, and this is our biggest one yet.

Sign up for the 2019 Full Season CSA share by November 30, and you’ll save over $260.

The Full Season Share will feed you from January 7 – November 25.  You’ll get the full range of seasonal Vermont eating, from hearty roots to vibrant greens to juicy tomatoes.

And as thank-you for signing up early, we’re giving you  more than a 20% discount.

Don’t wait, though—the discount is good only through November 30.

If paying in full is too big of a swing for you, we’ve got you covered with a payment plan.

Learn more about the Full Season Share—and find descriptions of Winter, Spring, Summer and Fall—over on our website.

This week’s harvest:

  • Winter squash
  • Potatoes
  • Leeks
  • Garlic
  • Kale or Chard
  • Sauerkraut – choice of classic, beet, or curry kraut

see recipes below

In Good Heart,
Kate & Edge


Sauerkraut is a naturally fermented food made from cabbage and sea salt.
Particularly delicious when eaten with sausage, stews, and rueben sandwiches, it’s a perfect side-dish to most any meal (we’ve been known to add it to breakfast eggs).  Kraut is packed with probiotics, which aid in digestion and contribute to a healthy gut.
Not sure which variety you’ll like best?  We’ll have the classic sauerkraut, beet kraut, and curry kraut open for taste tests at the next CSA pick-up.
If you’re unfamiliar with fermented foods, don’t worry.  I was once a newbie to krauts, too.  Read about it, and learn how to make your own, here.
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