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Garden Fries with Leek Dipping Sauce

November 28, 2012 – 9:19 am

…e layer. Bake for 30 minutes, turning once. Soak the chopped leek in water for 10 minutes. Drain and rinse. In a small saute pan heat the olive oil over medium. Add the leek and cook until softened and slightly browned, approximately 5 minutes. Let the leeks cool completely before proceeding to the next step. Combine cooled leek, olive oil, garlic, parsley and sour cream in a food processor and mix until smoothly blended. Place in a bowl and refri…

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Food as Medicine

August 29, 2012 – 10:07 pm

…d agriculture counterparts. How can farmers produce food that is healthy and can resist disease and insect attack without the use of synthetic chemicals? It all comes down to having fully-functional photosynthesis, which is a prerequisite for complete nutrition. Photosynthesis requires the full spectrum of minerals (along with sun, air, and water), which are governed by microorganisms in the soil and on the leaf. When we do, Kempf points out, “foo…

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Apprenticeships & Seasonal Work Available

July 16, 2012 – 9:31 am

…be from NOFA, Vermont Grass Farmers Association, UVM Extension, Highfields Composting or other related organization. Support to develop and achieve a personal learning agenda in the context of farm goals.   1Geotourism is tourism that sustains or enhances the geographical character of a place—its environment, culture, aesthetics, heritage, and the well-being of its residents.   Applying for work at Green Mountain Girls Farm To apply for work at Gr…

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Bittman’s Stuffed Chard Leaves

June 27, 2012 – 8:48 am

…be part of any Mediterranean- style spread, since the herb-based stuffing comes together in minutes and requires no cooking. A variety of other grains (barley, farro, wheat berries) also make good fillings. Fresh tomato sauce makes a nice dipping accompaniment.” [Some ground pork or italian sausage might also be nice as part of the stuffing!] 1⁄2 cup bulgur Salt 1⁄3 cup olive oil, or more as needed 1⁄4 cup lemon juice, or to taste 12 to 16 whole…

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Greens and Valore Galore

May 30, 2012 – 12:57 pm

…kely be back for special projects. Meanwhile Tessa, thanks for helping to not only get this farm off to a strong start but thanks for your passion for Northfield and farming and your shared commitment to our complex bottom line – high quality products, engaged neighbors, thriving farmers, profitability and natural systems functioning well.  …

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Thematically Speaking

February 29, 2012 – 12:42 pm

…came to us. Pig Tut, clearly born in 2011. So we are seeking nominations for a 2012 theme. Something that doesn’t take too much explanation and for which we can seek lots of name suggestions for the goats, pigs, chickens, turkeys and any other animals that come to the farm this year. Send your theme ideas to Farmers@EatStayFarm.com or post it on the farm’s facebook page. Next week, we’ll have a vote at the farmstand because we need a naming theme…

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#Totality Cute: Meet the Baby Lambs

April 3, 2024 – 9:53 am

…do their ordinary things, as the folks at Kiss the Ground say, soil is our common ground! AND you can also satisfy your sense of taste with a simple farm lunch. Menu is simple but satisfying! Farm Fresh Egg Fritatta with or without our ham; Fricandeaux (baked pork terrine) with pickles; Carrot salad and Bone Broth. 100% Vermont Farm fresh meal made entirely from organic, regenerative & climate friendly veggies, meats & eggs grown on our farm & par…

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