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Onion Soup [Soupe à l’Oignon]

November 13, 2012 – 8:31 pm

…an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup. Plus, from here on out, it will be a cinch. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially cov…

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Contact Us

April 2, 2011 – 5:40 pm

…Uno the Farm Dog and his pal Tiny Tim the piglet Call or email us with your questions! Email For Reservations and more about farm stays, events or experiences: reservations@eatstayfarm.com For Information about the farm share or retail food sales: farmers@eatstayfarm.com Phone Call us anytime for reservations, inquiries or more information: 802-505-9840…

Cilantro Pesto

May 30, 2012 – 1:10 pm

…There is a lot of flexibility in this recipe. Another take at SeriousEats.com   Cilantro Pesto from SeriousEats.com 4 cups cilantro washed and big stems removed 2 cloves of garlic 4 Tablespoons of walnuts, pine nuts or sunflower seeds 1 cup of olive oil (about) 3/4 cup parmesan cheese 1 teaspoon salt 1/8 cup lime juice   Add all but oil & cheese into a food processor and blend well. Add oil pouring while running or in batches to desired consisten…

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Finding What We Need!

August 2, 2018 – 10:08 am

…qualities associated with fresh food in general or specific seasonal treats like snap beans! (https://www.organicfacts.net/health-benefits/vegetable/green-beans.html) Or maybe you just want to commune with the cuteness of the chicks and the geeky-ness of these crazy gardeners! Come find what you need and help us learn more about what you value and seek….

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Why is it Ethical to Eat Meat

April 18, 2012 – 10:42 am

…nists struggle with the cataclysmic decline of wildlife populations amidst commercial, illegal and unsustainable hunting. I understand poor rural communities rely on wildlife for their protein, but we must strengthen policies, regulations and enforcement to protect species where needed. Where scientific consensus deems appropriate, we can access perennial wisdom through maintaining hunting traditions. Yet, around that same time other colleagues at…

By Laura | Posted in Stories from the Farm | Tagged , | Comments (1)

Scrag Mountain Music and Soup Supper

February 1, 2012 – 5:05 pm

…hubert, Dowland, Golijov, Metzler, and Arensky. Admission is by donation: “Come as you are. Pay what you can.” Mary Bonhag, soprano Owen Dalby, violin Meena Bhasin, viola Claire Bryant, cello Evan Premo, double bass Visit www.scragmountainmusic.org for more details about their 2012 concert series   Simple Soup Supper at the Farmstand Prior to the 7pm Friday night concert at Green Mountain Girls Farm, there will be a soup and sides supper. The enti…

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Available from Farm: April 7-10

April 5, 2020 – 1:26 pm

…the details on our website. • Odd Bits (organ meats, pork heads, feet, etc) • Bones • Frozen Spinach Email your order for packing to: Orders@EatStayFarm.com Farmstand Pick-up: Every Day 7am-7pm Call us with any questions 802-505-9840…

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Thanks Vermont Life!

June 6, 2018 – 8:05 pm

…Thanks to Vermont Life for highlighting Farmstands. We were one of the features in the photo essay by Daria Bishop in the most recent issue of Vermont Life. Pick up a copy and check it out or just check out the farmstand itself. Open not just for the summer growing season, but every day of the year.   http://vermontlife.com/uber-local-the-summer-farm-stand/…

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Tomato Pesto Frittata

April 19, 2018 – 9:24 am

Photo from MarthaStewart.com A little flashback of a recipe Penelope made for us years ago that somehow never got published. This grey, snowy, icy Spring when many are dreaming of summer seemed like just the moment. A touch of summer flavors while we are waiting for Spring and Summer. Whipped this up the other day for farmer lunch (with our frozen tomatoes, though it would be equally delicious with fresh!)….very tasty and quick to boot! Recipe fr…

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Available from Farm: July 20-28

July 20, 2020 – 6:14 pm

…• Bones • Frozen Spinach Check out the new ONLINE Farmstand to make your Order or email your order for packing to: Orders@EatStayFarm.com Call us with any questions 802-505-9840…

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