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Wrenegade Sports, LLC
One Mill Street, Suite 300
Burlington, VT 05401

1 Mill St
United States


Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.


Blueberry and Oat Polenta Pancakes

Rachael Balinski

Sunday’s are for sleeping and big breakfast, especially one that includes pancake! And since blueberry season isn’t quite over yet, we thought we’d share Colavita’s mouth-watering recipe for Blueberry and Oat Polenta Pancakes.




1¾ cup almond milk (or regular milk)

2 eggs


2 tbsp Colavita Extra Virgin Olive Oil

1/2 cup rolled oats

1 cup whole wheat flour or gluten free flour

3/4 cup Colavita Instant Polenta

2 tbsp molasses

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tbsp vanilla extract

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 cup unsweetened, shredded coconut

1 cup fresh blueberries

grated zest from 1/2 lemon


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4 tbsp chia seeds

4 tsp ground flax seeds


2 tbsp brown sugar

3 tbsp Colavita Balsamic Vinegar

1/4 cup water

1 cup fresh blueberries

grated zest from ½ lemon

pinch salt


1. Whisk together the milk, egg and molasses and vanilla in a medium sized bowl.

2. In a separate bowl, blend together the oats, flour, polenta, coconut, cinnamon, nutmeg, lemon zest, chia seeds (if using them), baking powder, baking soda and salt.

3. Pour the wet ingredients into the dry and mix to combine. The batter should be thick, but if it’s too much so, you can add a little more milk.

4. Add in the blueberries and stir to combine.

5. Heat a skillet or griddle over medium heat. Pour some Colavita Extra Virgin Olive Oil over the griddle (about 1 tablespoon) to coat.

6. Ladle the batter onto the griddle in ¼ cup sized scoops. Keep in mind, you might like to make mini pancakes. Cook for about 1½ -2 minutes on each side, flipping when bubbles start to appear in the middle of the pancake.

7. Serve with the blueberry balsamic syrup.


1.In a small sauce pan, heat the sugar and Colavita Balsamic Vinegar together until the sugar has dissolved. Add remaining ingredients; bring to a simmer and cook for about 15 minutes, until the blueberries pop and become soft. Set aside.

Recipes for those Summer CSA Vegetables

Rachael Balinski

We just shared an awesome blog post with all of you on one of our participants who grew up on a organic vegetable farm. Some of the grandmothers favorite recipes were compiled in an article and we think they sound delicious enough to share! You've probably got lots of vegetables from your locals farmers markets or summer CSA and now we've got great recipes for you to use them in!  We'll be revealing a new recipe each week, and this week's recipe is as followed:




1/2 lb fresh asparagus 

1 green onion, chopped 

1/2 teaspoon salt 

1/4 c each: butter, flour 

2 teaspoon chicken stock base 

1/4 teaspoon pepper 

1/2 c milk, scalded 

1. Trim off asparagus tips, cut stems into smaller pieces. Place stems in a dish with 2 tablespoons hot water and cover. Microwave on high until soft, 3-4 minutes. Place tips in dish with 2 tablespoons water, cover, and microwave until soft; about 1 minute. 

2. Cook green onion in covered microwave dish until tender, about 1 minute. 

3. Puree asparagus stems and onion in blender or food processor until smooth. 

4. Melt butter in saucepan. Blend in flour, pepper, and stock base. Gradually add scalded milk and cook, stirring until thickened and smooth. 

5. Stir in pureed asparagus. Heat through. Add asparagus tips and serve hot 





Ocean Spray's Craisin Oatmeal Chocolate Chunk Cookies

Rachael Balinski

We're super excited to have 3 Ocean Spray member farms on our Farm to Fork Fondo - Garden State ride! With these delicious cranberries, there are tons of great cycling snack recipes, and we think this one is mouth-watering! 


Dried Cranberry Oatmeal Chocolate Chunk Cookies 


2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white or semi-sweet chocolate chunks or chips


Preheat oven to 375ºF. 

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chunks. 

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. 

Makes approximately 2 1/2 dozen cookies.

To check out more delicious recipes go to Ocean Spray page here

Drink Maple Mint Chocolate Chia Pudding

Matt Roe

Our good friends over at Drink Maple have a ton of great recipes up on their site and we thought we'd share one of our favorites with you. 

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1 12 oz. bottle DRINKmaple original maple water

1 tbsp cocoa or cacao powder

1 tbsp maple syrup

¼ tsp peppermint extract, or more to taste

⅓ cup chia seeds


Add maple water, cocoa, syrup, and peppermint to a blender and pulse until smooth. 

Pour into a bowl, then stir in the chia seeds by hand. Place the bowl into the refrigerator, OR divide the mixture up into individual jars then place those in the refrigerator overnight, or for at least 4 hours. 

Remove from the refrigerator and enjoy! 

For more recipes and other great Drink Maple content, click here

Grilled Tomato Caprese Salad

Matt Roe

From our partners at Colavita comes a fresh take on old school caprese that will get your taste buds ready for the food at our Farm to Fork Fondo gourmet aid stations. 

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ripe tomatoes on the vine

1 lb fresh mozzarella cheese, sliced

Colavita Extra Virgin Olive Oil

Colavita Balsamic Glace

sea salt


1. Heat a grill or grill pan to high. Lightly rub the tomatoes with Colavita Olive Oil and place them on the grill. Grill in one position for about 2 minutes, rotate and grill another three minutes. The tomatoes will wilt and release their juices.

2. Remove them from the grill and set aside.

3. Place the sliced mozzarella cheese in the center of a large serving plate. Place the grilled tomatoes around the sides of the sliced cheese.

4. Sprinkle the cheese and tomatoes with sea salt and drizzle with both Colavita Olive Oil and Balsamic Glaze.

5. Serve.

You can find Colavita oil and other great products here: Colavita Store

Overnight Oats: Breakfast on the Go

Matt Roe

Our friends at GU Energy have a great recipe for all of us who are too busy to always make breakfast in the morning. If you're running late this could be a lifesaver. 

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All you need is a jar with a lid and a few key ingredients!

  • 1 scoop of GU Vanilla Cream Recovery Drink Mix
  • ¾ cup unsweetened almond milk
  • ½ cup plain Greek yogurt (we like full fat from your local farmer)
  • 1 cup old-fashioned rolled oats
  • dash of cinnamon (to taste)
  • 2 tablespoons maple syrup from your local farm
  • optional sprinkles: blueberries, seeds, nuts, or other farm fresh berries (frozen berries work too)

No need to boil your oats. Just put all ingredients in a jar, seal, shake, then store in the refrigerator overnight. When you wake up, the oats will be soft and ready eat!

Find the GU Recovery Drink and other great products here: GU Energy

Tomato, Mozzarella, and Basil Pizza Pockets | Colavita

Tyler Wren

Use your farm fresh ingredients to make these simple yet delicious pizza pockets! Get creative with it, and share your photos with #FarmToForkFondo and #Colavita


1 recipe fresh pizza dough or 2 store bought raw pizza dough packages

Colavita Olive Oil

1 carton of Cirio Crushed Tomatoes

1/2 lb fresh mozzarella cheese, drained if needed

a few leaves of fresh basil

1/2 cup grated Parmegiano Reggiano Cheese

pinch of salt

Equipment: Rolling Pin, baking sheet, parchment paper, a fork


1 Gather your crushed tomatoes, cheese, basil and salt. You will place these directly on the pizza dough once you have rolled it out.

2 Preheat your oven to 450°F.

3 Next, roll out the pizza dough with a rolling pin onto a lightly floured work surface. It helps if the dough is slightly chilled. Roll it into a rectangular shape, until it is only about ⅛” – ¼” thick. If your dough starts to bounce up too much, allow it to rest for about 5 minutes, and then roll it out again.

4 Using a sharp knife, cut the dough into three or four rectangular pieces.

5 Transfer these pieces onto a baking sheet with parchment paper. On one half of the dough rectangle, apply your topping of choice. Don’t overload the dough, but use about 2-3 tablespoons of the filling.

6 Apply about 2 tbsp of the Cirio Crushed Tomatoes, a slice of mozzarella cheese and a small basil leaf. Season with a pinch of salt.

7 To close the pockets, fold the empty half over the half with filling. Press the edges with a fork to close. You can feel free to trim off any excess dough with a sharp knife, if you like.

8 Drizzle the top of each pocket with a small amount of Colavita Olive Oil (about ½ tsp). Spread the Colavita Olive Oil around the top of the pizza pocket with your fingers or a pastry brush. Sprinkle the top of each pocket with grated Parmegiano Reggiano cheese.

9 Place the pockets in the oven and bake for 8-10 minutes, until they are puffy and golden brown.

10 Allow to cool slightly and then serve! Feel free to store them in the fridge for 2 days or freeze them for up to a month. To defrost, allow to come to room temperature. Then re-bake to heat them at 350°F for about 5-10 minutes. You can also re-heat them in your toaster oven!

Greek Yogurt Whipped Cream | Maple Hill Creamery

Tyler Wren

Try this simple two ingredient Greek Yogurt Whipped Cream recipe! Top it off with your fruit from your favorite local farm! Recipe and photo: Maple Hill Creamery


3/4 cup heavy cream, chilled

3/4 cup Maple Hill Creamery Vanilla Greek Yogurt, chilled


Whip the two ingredients together until soft peaks begin to form. 

Originally published on

Maple Hill Creamery Roasted Squash Soup

Tyler Wren

Recipe from Farm to Fork Fondo gourmet cycling event sponsor Maple Hill Creamery



  • 5-6 cups butternut squash, peeled and chopped
  • 2 tbsp. olive oil
  • 1 sweet onion, peeled and roughly chopped
  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon ground white pepper
  • 1 cup Whole Milk Drinkable Maple Yogurt, room temperature
  • salt to taste


  1. Preheat oven to 425 degrees. Line a large baking sheet with foil and cover with chopped vegetables. Drizzle with olive oil and a few sprinkles of salt. Don’t crowd vegetables; use two sheets if necessary.
  2. Roast in oven until vegetables are tender and browning, about 30-35 minutes depending on the size of your dice and baking sheets. Remove from oven to cool.
  3. Heat stock in large saucepan, add roasted vegetables, and bring to simmer. Puree in batches in blender or with stick blender until smooth (be careful of the hot liquid!). Return to pan over very low heat. Slowly stir in yogurt. Taste and adjust for salt if necessary. Serve immediately.

Originally published on

GU Energy Pumpkin-Ginger Recovery Smoothie

Tyler Wren

Recipe from GU Energy


  • ½ cup of canned pumpkin puree (pumpkins are high in both vitamin C and beta-carotene & offer an immunity boost)
  • 1 frozen banana
  • ½ cup of Maple Hill Creamery whole milk Greek yogurt (high in slow digesting protein for long term recovery, calcium for bone strength, and vitamin D for calcium absorption. It also contains probiotics (good-for-you bacteria), which aid digestion and promote gut health)
  • 1 teaspoon of vanilla extract
  • 2 scoops of GU Vanilla Crème Recovery Drink Mix (a combination of carbohydrates and fast digesting whey protein for immediate recovery, along with glutamine to support the compromised immune system and arginine to improve nutrient delivery)
  • 1 tablespoon of shelled hemp seeds (a complete protein that is high in omega-3 fatty acids and magnesium)
  • ½ cup of crystallized ginger (a wonderful spice that contains very potent anti-inflammatory compounds and add amazing flavor to foods)
  • Sprinkle of pumpkin pie spice
  • ½ cup of ice


  • Procure one Blender Bike.
  • Turn Iron Maiden volume to 11 (blender bikes can be loud).
  • Add ingredients individually to Blender Bike.  (Remember to stop pedaling as you remove top to add each ingredient unless you consider cleanup a workout too.)
  • Sprint until it looks and sounds smooth.
  • Cool down by walking to get a glass. Fill glass.
  • Flip the record to Skatalites and turn music volume down to 5.
  • Enjoy!

Originally published on


Soons Orchards Apple Turnovers

Tyler Wren

Featured at Farm to Fork Fondo - Hudson Valley aid station Soons Orchards, these turnovers are a classic guaranteed to fill your kitchen with the homey smells of fall. You can also use this wonderful, flaky dough to make open-faced rustic tarts called galettes.

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