Vermont Farmers Market: Seasonal Recipes to Savor

There’s nothing quite like the smell of fresh basil on a humid July morning in Vermont, or the crisp snap of a just-picked Sugar Snap Pea at the farmers market. As a Vermonter, I’ve come to see these markets not just as a place to shop, but as a rhythm of life. They’re where community happens, where seasons shift in real time, and where the best meals begin.

Whether you’re a local trying to eat more seasonally or a visitor hoping to bring the flavor of Vermont into your kitchen, this guide offers delicious summer recipes that showcase the best ingredients from Vermont farmers markets.

Let’s turn that canvas tote full of produce into something unforgettable.

Why Cook With Vermont Farmers Market Ingredients?

Cooking with local, seasonal ingredients is more than just trendy. In Vermont, it’s how we connect to the land, support our neighbors, and eat well without overcomplicating things.

Here’s why it matters:

• Freshness: Many vendors harvest produce the morning of the market. That tomato? Still warm from the sun.
• Flavor: You can taste the difference in a berry that didn’t travel cross-country.
• Sustainability: Local food travels fewer miles, uses less packaging, and supports regenerative practices.
• Community: Markets are a chance to talk to growers, get recipe tips, and reconnect with where your food comes from.

How to Shop Like a Vermonter

Even if you’re visiting from out of town, there are a few ways to navigate Vermont’s farmers markets like you live here:

1. Come Early (or Late):
Early birds get the best pick of greens, berries, and bread. Arriving late can score you deals as vendors pack up.

2. Bring Cash and a Tote Bag:
Many vendors take cards, but cash is still king. Bonus points for showing up with a reusable bag or basket.

3. Talk to the Farmers:
Don’t be shy. Ask questions. “What’s at its peak?” “How would you cook this?” They’re happy to share tips.

4. Try Something New:
Garlic scapes, gooseberries, or ramps may not be staples at your grocery store, but they shine in seasonal recipes.

5. Buy What Looks Best:
Plan meals around what’s abundant and beautiful. Flexibility makes seasonal cooking easier and more fun.

Summer Recipes Using Farmers Market Finds

These Vermont summer recipes highlight the freshest produce and locally made products you’ll find between late June and early September. They’re simple, satisfying, and packed with flavor.

Heirloom Tomato and Basil Galette

Serves 4 | Prep Time: 15 min | Bake Time: 30 min

Ingredients:

• 2 large heirloom tomatoes, sliced
• ¼ cup crumbled goat cheese
• Handful of fresh basil
• 1 pie crust (store-bought or homemade)
• Olive oil, salt, pepper

Directions:

1. Roll out pie crust on parchment paper.
2. Layer tomato slices in a circle, leaving 2 inches around the edge.
3. Sprinkle with goat cheese, basil, salt, and pepper.
4. Fold crust edges inward. Drizzle with olive oil.
5. Bake at 400°F for 30 minutes until crust is golden and tomatoes are soft.

Sweet Corn Chowder with Smoked Bacon

Serves 6 | Prep Time: 15 min | Cook Time: 35 min

Ingredients:

• 4 ears of sweet corn, kernels removed
• 4 slices smoked bacon
• 1 small onion, chopped
• 2 cups diced potatoes
• 3 cups chicken or veggie broth
• 1 cup milk or cream
• Salt, pepper, thyme

Directions:

1. Cook bacon in a soup pot until crisp. Remove and chop.
2. Sauté onion in bacon fat until soft. Add corn, potatoes, broth, salt, pepper, and thyme.
3. Simmer 20 minutes. Add milk or cream and chopped bacon. Simmer 5 more minutes.

Maple Strawberry Shortcakes

Serves 6 | Prep Time: 15 min | Bake Time: 15 min

Ingredients:

• 2 cups fresh Vermont strawberries, sliced
• ¼ cup pure maple syrup
• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter
• ⅔ cup buttermilk
• Whipped cream or yogurt

Directions:

1. Toss strawberries with maple syrup and let sit for 30 minutes.
2. Mix flour, baking powder, and salt. Cut in butter. Add buttermilk and stir to form dough.
3. Drop onto a baking sheet and bake at 400°F for 15 minutes.
4. Split shortcakes, spoon over strawberries and juice, top with whipped cream.

Maple Roasted Root Vegetables

Serves 4 | Prep Time: 15 min | Roast Time: 35 min

Ingredients:

• 1 delicata squash, sliced
• 2 carrots, peeled and chopped
• 1 beet, peeled and chopped
• 1 turnip, chopped
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• Salt, pepper, thyme

Directions:

1. Toss veggies with oil, syrup, and seasonings.
2. Spread on baking sheet and roast at 425°F for 35 minutes, flipping halfway.
3. Finish with fresh herbs or a drizzle of balsamic vinegar.

Bonus: Farmers Market Cocktail

Maple Blueberry Bourbon Smash
Serves 2 | Prep Time: 5 min

Ingredients:

• ½ cup fresh blueberries
• 2 tablespoons Vermont maple syrup
• Juice of 1 lemon
• 4 to 5 mint leaves
• 4 oz Bourbon
• Crushed ice and soda water

Directions:

1. Muddle blueberries, mint, maple syrup, and lemon juice in a shaker.
2. Add bourbon and shake well with ice.
3. Strain into glasses filled with crushed ice.
4. Top with a splash of soda water. Garnish with mint or more berries.

Pantry Staples to Pair With Farmers Market Hauls

Keeping a few Vermont-made pantry items on hand makes it easier to pull together a great meal when inspiration strikes.

Recommended staples:

• Real Vermont maple syrup
• Local raw honey
• Dijon mustard from Vermont makers
• Cheddar or goat cheese
• Herbal teas
• Apple cider vinegar
• Jam or preserves

These pair beautifully with fresh produce and elevate simple recipes.

Farmers Markets by Region: What’s in Season Where

Burlington Farmers Market

• Mushrooms, kimchi, kombucha, prepared meals
• Great for diverse, global flavors

Montpelier Farmers Market

• Heirloom garlic, herbal remedies, and tamales
• Vibrant Saturday morning scene

Norwich Farmers Market

• Goat cheese, pasture-raised meats, cut flowers
• Classic New England vibe

Brattleboro Farmers Market

• Smoked fish, maple nuts, multicultural food vendors
• Live music and picnic tables under the trees

Champlain Islands Farmers Markets (South Hero and Grand Isle)

• Summer berries, sweet corn, baked goods, handmade crafts
• Lakeside charm and strong local community support

West River Farmers Market (Londonderry)

• Specialty cheeses, artisan bread, flowers, woodcraft
• Known for its idyllic setting and local variety

Savor the Seasons, the Vermont Way

Cooking with farmers market ingredients isn’t just about eating well. It’s about slowing down, connecting with the place you live or visit, and celebrating what each season offers.

So next time you find yourself wandering between stalls at your local Vermont market, ask what’s in season, grab something unfamiliar, and try one of these recipes.

If you make any of them, I’d love to hear how they turn out. Share your creations, tag the blog, or leave a comment with your favorite farmers market finds.

Here in Vermont, we eat with the seasons. We savor what’s fresh. And we always leave room for dessert. Especially if it’s maple.