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Vermont Life features Lattes on the Hoof

July 24, 2014 – 4:14 pm

…tured in Vermont Life Magazine               Check out the full write up at the newstand or online at: VermontLife.com…

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Lettuce Cups & Wraps

July 16, 2014 – 6:58 pm

Inspired by the beautiful heads of lettuce coming in from the field and some delicious Thai Larb salad Chef Lee Duberman made with our pork a few years ago…     Lettuce Wraps or kale if you must! Google it and you get a beautiful set of images of delicious meats, veggies and salads served up in the cup of the lettuce leaf.     So a few thoughts and links to inspire you! Get creative and send us photos of your Lettuce Wraps!   BuzzFeed: 29 Fresh &…

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Seared Bok Choy with Bacon Vinaigrette – Bittman

October 18, 2018 – 8:04 am

Photo: MarkBittman.com From Mark Bittman’s How to Cook Everything Mark says, “You can grill the bok choy instead of searing it if you like.” 1 1/2 to 2 pounds bok choy, parboiled and shocked 6 ounces bacon, finely chopped 3 tablespoons sherry or white wine vinegar, Artesano’s Honey Wine vinegar is also really nice here. Salt and freshly ground black pepper 5 tablespoons neutral oil, like grapeseed or corn or lard Cut the bok choy in half lengthwi…

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Fresh Radish & Carrot Salsa

May 28, 2014 – 4:56 pm

…o the best of my ability! at http://cookwelleatbetterlivehappily.wordpress.com/   We were inspired by her recipe for farmer lunch this week and it was fantastic! Our version had way more carrots and less radish because that what was on the Farmer’s shelf, so it came out a bit more like a slaw, but it was still fantastic! Lindsey has some radish green recipes coming, we just chopped them up and put them under the salsa/slaw. Thanks so much for the…

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Importance of Soil Biology makes it to USA Today

July 17, 2018 – 10:51 am

…isfying efforts to ensure a vibrant healthy life in our soils. Read more about it in our Clean Food post. http://eatstayfarm.com/2017/12/clean-food/…

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Available from Farm: June 22-26

June 22, 2020 – 2:24 pm

…ers. To learn more about our flexible, free Choice Farm Share memberships, see the details on our website. • Salad Greens • Garlic • Odd Bits (organ meats, pork heads, feet, etc) • Bones • Frozen Spinach • Frozen Kale 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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Happy New Year…2019!?!

January 3, 2019 – 10:40 am

…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…

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Available from Farm: May 25-30

May 27, 2020 – 2:16 pm

…yellow • Radishes, Red & White (FSF & GMG) • Salad Greens • Shallots • Spinach, Fresh (plentiful!) • Spinach, Frozen • Sweet Potatoes (small) • Tokyo Bekana (Field Stone Farm) • Tomatoes, Frozen Following Veggies are Farmshare Members only this week • Potatoes Meats Pork • Bacon (Nitrate Free) • Bacon Ends (Nitrate Free) • Slab Bacon (nitrate Free) • Beer Brats • Chorizo links • Cutlets • Fat • Ham Roasts • Italian Sausage Bulk (Hot & Sweet) • Po…

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Cultivating Gratitude

November 19, 2023 – 5:23 pm

…understory. Those that care about how food is raised for yourselves, your community and the world.  Yes, you our customers, and also the neighbors, friends, family and colleagues who offer physical and moral support.  It is a team effort. Of course the diligent, funny, resilient & ever productive livestock and plants in our fields and orchard.  Farming really is a deep collaboration with them fostering their talents! Turkeys finishing in the orch…

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Stuffed Pumpkin

November 15, 2020 – 3:37 pm

…pty shell (again, like you would for a jack-o-lantern.) Set pumpkin aside. Combine the bread cubes and cheese in a large mixing bowl (all of the stuffing ingredients will get added here) Cook the sausage in a large skillet, stirring occasionally and breaking it into crumbles with a wooden spoon, until it is golden-brown and cooked through. Using a slotted spoon, transfer the sausage to the bowl with the bread and cheese. While sausage is cooking,…

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