in the kitchen

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The Bake Shop - Fall Edition

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Delicious baked goods from our very own Red Wagon Plants kitchen.

At the bottom of this page you will find a sample menu of your September Bake Shop items including delicious Apple Hand Pies and Sweet Corn & Maple Muffins. But first:

Sandwich offerings in September

For Saturday morning breakfast Carey and Amy will be preparing two types of egg sandwiches:

Cheddar & chive egg sandwich on focaccia

Spinach & Swiss egg sandwich on a biscuit

On Sundays Sara is our sandwich chef with these two delicious offerings:

Crispy tofu with herbs & veggies on O’Bread baguette
this banh mi style sandwich is vegan

Roasted turkey, smoked gouda, apple, and fig spread panini
this pressed hot sandwich is made with O’Bread sesame wheat

Sample Fall Menu

Our September hours are Thursdays through Sundays 8am until 3pm or until we sell out. Our last day of regular hours will be Sunday, September 29 2024. We look forward to seeing you and enjoying fall together!

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The Bake Shop - Summer Edition

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Delicious baked goods from our very own Red Wagon Plants kitchen.

Seven Days wrote an article about our Bake Shop. It’s very sweet. You can read it here.

It's what your friend might serve you at their house, if that friend were an excellent cook.


Our Summer hours are Thursdays through Sundays 8am until 3pm or until we sell out.

Below you can find a sample summertime menu.

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Thank you, How to Find our Plants and Herbs, plus a Recipe

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Thank you from all of us for an incredible, memorable, and unique season!

Thank you from all of us for an incredible, memorable, and unique season!

As our regular retail hours for 2020 end today at 5pm, our team would like to thank you for a wonderfully unique season. We are closing a little earlier than usual, but will keep up a once a week pick up with online sales and will continue twice a week deliveries to our wholesale partner stores. Read below to find out more!

During the month of August, we will be doing curbside pick up once a week, on Fridays between noon and 5. If you would like to order plants, please do so here, and we will have it ready the following Friday as long as orders are placed before midnight on Wednesday.

Our online store will carry an assortment of veggies and herbs for the fall kitchen garden, perennials, and houseplants. For the first time, we will also be offering directly to you the herbs and herbal products coming from our herb farm: freshly harvested herbs in bulk quantities for your drying and processing needs, herb salts, herbal vinegars, and pesto. Please check the website every Saturday for the latest updates, and place your orders by the following Wednesday at midnight for Friday pick ups between noon and 5.

If you need something sooner than the following Friday, just let us know and we can make another arrangement.

Confused? Have questions? Drop us a line at info@redwagonplants.com.

Thanks for a fantastic season in weird times. We are just so grateful for all of the orders and purchases you made this year. You kept our crew going, and you planted gardens like never before. We loved hearing from you and seeing you in person once we opened for shopping.

You can continue to find our plants at our wholesale partner stores:

  • Shelburne Supermarket

  • Gardeners Supply, Intervale and Williston locations

  • Healthy Living

  • CIty Market, South End and Downtown locations

  • Bibens Ace Hardware, North Ave location

Recipe for Herbes Salées (adapted from Spruce Eats)

Here is a traditional Quebecois way to preserve large amounts of herbs to use all winter.

Suggested uses: A teaspoon in hot water makes a soothing and instant herbal broth. Stir into soups and stews, mix into salad dressings and tomato sauce, mix with cream cheese or cottage cheese….the uses are endless and a jar of these preserved herbs will be a welcome reminder of summer and freshness during the depths of winter.

  • 1 cup chives (fresh, chopped)

  • 1 cup savory (fresh, chopped)

  • 1 cup parsley (fresh, chopped)

  • 1 cup chervil (fresh, chopped)

  • 1 cup carrots (grated)

  • 1 cup celery leaves or lovage or cutting celery (chopped)

  • 1 cup green onions (chopped)

  • 1/4 to 1/2 cup coarse salt

    In a large bowl, combine chopped chives, savory, parsley, chervil, carrots, celery leaves, and green onions.. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used.

    Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Can keep for up to a year in the refrigerator.

Herbes Salées photo by Kate Bentley

Herbes Salées photo by Kate Bentley

EASY Sage Recipes

sage.jpg

This cool rainy weather has me reaching for sage a little more. It adds warmth and depth to so many dishes. 
Here is a super quick and easy soup you can make any night of the week: 
Simmer whole leaves of sage in broth in a pot, on low on the back of the stove. In another pot, sauté onions, garlic, carrots until tender and starting to caramelize. Remove (and discard) the sage from the broth and add the infused broth to the vegetables. Add any of these options: shredded cooked chicken, cooked beans, small pasta or rice (cooked), diced tempeh or tofu. Just before serving, add a handful or two of fresh spinach, chopped parsley, and a few grates of lemon zest. Very easy weeknight soup. 

I also love to use sage with roasted meats, chicken and vegetables. I stuff whole handfuls of sage inside the cavity of a chicken before roasting it. Add a lemon, a few cloves of garlic, salt and pepper, and it will add tons of flavor to your chicken. I also like to finely chop 5 or so leaves of sage along with 2 cloves of garlic, a teaspoon or two of lemon zest, and and a 1/2 teaspoon of coarse salt. I just smash and chop it all into a paste right on the cutting board, but you could also put it in a food processor or use a mortar and pestle. Then I toss washed and chopped root vegetables with this mixture, drizzle everything with olive oil, toss again, and roast in a preheated 400F oven for about 40 -45 minutes, until soft and caramelized. Or I will take the lemon / sage mixture and rub it all over a pork roast or beef roast before it heads into a hot oven.

These are all simple things to make in big batches so that you can use leftovers for lunches or hurried week night dinners. 


If you aren't able to harvest sage out of your own garden, you can find ours at  Market, Healthy Living Market and Cafe, Shelburne Supermarket, Lantman's Market, Natural Provisions Market & Deli, and Hunger Mountain Co-op. Warm up and enjoy! We will sell bulk herbs (1/2 a pound or more)directly to customers if you arrange it ahead of time. We have thyme, rosemary, sage, savory, marjoram, oregano, and mint. This is a great way to dry and put away herbs for the winter. I keep paper bags of herbs loosely closed all winter long.