Sharing Our Local Food

What happens when you bring together  Seventh Generation employees, a bounty of fresh-from-the-farm produce, and one amazing local chef?  You get one incredible lunch!

As part of our commitment to building a healthy community – both outside and inside our corporate walls – we learned firsthand how easy it is to create a delicious and healthy meal with just a few local ingredients. While Seventh Gen participants chopped and prepped, Chef Andrea Todd shared her tips on making the most of what's available locally on any given day, and orchestrated ingredients into a memorable and easy-to-make meal.  Her recipes and local resources are here:

Soup: Asparagus Coconut Soup
(approx. 5-6 servings)


4-5 cups Chicken Broth
1 can Coconut Milk
1.5 lb Asparagus


1. Coarsely cut asparagus into chunks
2. Cook asparagus in chicken broth until tender 10 min (approx)
3. Add coconut milk to pot 5 min into cooking.
4. Add salt and pepper to taste
5. Puree in food processor or with a hand blender
Good hot or cold.


Salad: Arugula Turnip Salad with Toasted Coriander Maple Dressing
(approx 5-6 servings)


1 bag Baby Arugula
10-20 Turnips (depends on the size of the radish and the size of the bunch)
1 bunch Cilantro
2 tsp Ground coriander *
2 tbs Maple syrup
2 tbs Rice wine vinegar
4 tbs Olive Oil
salt/pepper (to taste)
*in late summer use coriander seeds from the garden.


1. Place ground coriander in small dry pan on medium heat stirring occasionally until toasted (pay attention, because it's easy to burn)*
*when using garden coriander toast whole and then grind in food mill or mortar and pestle.
2. Combine with maple syrup
3. Add rice wine vinegar and olive oil
4. Mix to blend.


1. Cut greens off radishes and chop into bite-sized pieces (sliced or chunked)
2. Coarsely chop cilantro and mix with arugula
3. Place on bed of greens
4. Toss or drizzle on the dressing
Variations: substitute salad turnips with radishes, add chopped cucumber or diced zucchini, or substitute mesclun mix for arugula or other fresh market green. Alternatively, toss chopped veggies with dressing and add to greens.


Local Resources:

Farm Fresh Components and Sources:
Asparagus: Pomykala Farm, Grand Isle
Arugula and Cilantro: Digger's Mirth Collective, Burlington
Salad Turnips: Pitchfork Farm, Burlington
Bread: Slowfire Bakery, Jeffersonville


Digger’s Mirth Collective
Farmers’ Markets:
Wednesdays and Fridays throughout the Old North End mobile truck stand
Tuesdays, Old North End, Roosevelt Park


Pitchfork Farm
No Farmers’ Market locations, but the source of local ingredients in many Burlington restaurants.

Slowfire Bakery


Farmers’ Markets:
Saturdays, City Hall Park, Burlington
Saturdays, Grand Isle
Wednesdays, South Hero
Thursdays, Waterbury

Pomykala Farm

Farmers’ Markets:
Saturday’s, City Hall Park, Burlington
Saturday’s, Grand Isle
Wednesdays, South Hero


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Greenwrite is a prolific writer with an eclectic range of specialties that reflects her curiosity for just about everything. A former advertising creative director, she makes her home in Vermont, but escapes to a sunny beach whenever the opportunity presents itself.

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