Warm greetings from the farm to all for a new year full of delicious, healthy food…preferably local too!
At this time of year, many of us are using the turn of calendar for a fresh start, new resolutions, changing habits. A friend encouraged us to have our resolutions be more or less of _____ as opposed to absolutes…perhaps easier to achieve.
For me, I seek to get out of some of my ruts and try more new ways to eat the produce, fruits and meats we (and other great Vermont farmers) produce. I do find it amazingly refreshing how a new twist, approach or recipe can re-invigorate my love for a particular food. I suppose that may mean I get into some new ruts, but ruts are part of life right. (yes, mud season will come!)
So we invite you to share some of your tried and true or new favorite ways to enjoy the foods we raise. Perhaps your rut will be someone else’s inspiration!
And remember, there is a nearly 10 year (Holy cow!) history of recipes on our website that can be searched, enjoyed and improved upon!
The dish we made on Christmas Eve to share with family really triggered this resolution and we have our farmshare member, Jo Ann, to thank. Her trip to Hawaii this year, got her inspired by Beet Poke and she not only shared the recipe, but brought us a taste test. Hers was inspiring and our version (didn’t have handy some of the unique ingredients that make it truly Poke) was still delicious and a flavor scheme we hadn’t hit in quite a while. And it made a fabulous addition to our festive 100% local Christmas brunch!
Enjoy and we look forward to a year of sharing — food, recipes, stories and hope!
— Feel free to email recipes to the farm at: Farmers@EatStayFarm.com or post them to our our facebook page or tag us on instagram or go old fashion and bring a hard copy to the farmstand!