The Floating Bridge opening and celebration was amazing! As we arrived in Hippo Park, Sandy Schmitt, VTrans Bridge engineer and Brookfield resident was scooting around with a wheel barrow tidying up final bits, green volunteer shirted folks and balloon arches were visible and the air was full of excitement and a good dose […]
Author Archives: Laura
At the Farmstand: May 21-27
May 21, 2015 – 11:03 am
Great local food and plenty of it at the Farmstand and this weekend’s Floating Bridge Celebration. And we are restocked with fresh Maple Syrup, Honey & Caramel from our partners at Brookfield Bees & Fat Toad Farm. This week at our Farmstand you can find (and much of it will also be with us at the […]
At the Farmstand: May 14-20
May 13, 2015 – 9:40 am
Wow…cooking greens are rocking so time to enjoy with perhaps just simple braised greens or with this cooler weather perhaps a mac and cheese with greens and even some pureed pumpkin! Remember while the mustard greens are quite peppery raw, once cooked their flavor mellows to something like spinach but with more body. And we […]
At the Farmstand: May 7-13
May 5, 2015 – 9:08 pm
Greens in the hoophouse have grown big all of a sudden, so there are cooking greens now, perfect braised or sauteed and a lovely simple meal perhaps with some curried pickled eggs!. This week at our Farmstand you can find: Eggs, LOTS! Goat’s Milk Fresh/Stored Veggies Baby Bok Choy Beets Braising/Cooking Greens Carrots, Lots! Chard, Frozen […]
Farm Talents
April 30, 2015 – 6:30 am
Three new talented individuals are joining our team as the Spring flurry approaches. What would an orientation week in Spring be if we didn’t do some team bonding by cherviling? (More on that in coming weeks!). Here is a bit on the new farmers we are excited to have on the team. Soliz Mayer grew […]
At the Farmstand: April 30 -May 6
April 29, 2015 – 5:12 pm
Even if it isn’t quite looking like spring outside, the hoophouse is bringing forth some great spring greens, including another batch of green garlic – yep you can use the whole thing from bulb through to the leafy green tip! This week at our Farmstand you can find: Eggs, LOTS! Fresh/Stored Veggies Beets Braising Greens […]
Greek Goat Shanks
April 29, 2015 – 3:04 pm
from Marlene Parris, Pittsburgh Post-Gazette “For best results, use an enameled cast iron Dutch oven to ensure even cooking and browning. When done, the meat will be brown, glistening and falling-off-the-bone tender. Serve with polenta or garlic mashed potatoes. You can make this a day in advance. Refrigerate the shanks and vegetables in a separate […]