At the Farmstand: Feb 15-21

The days are getting longer and it is evident in the Hoophouses.  There will be some spinach this week (Yeah!) and we can start to sense the days when greens will be plentiful again.  Until then eggs & roots veggies are plentiful and there is the last of the winter squash and we are headed to freezer storage on Friday and will update the list, but hope to have some frozen tomatoes and more.

 

This week at our Farmstand you can find:

• Eggs, plentiful!

 

Fresh/Stored Veggies & Herbs

• Beets
• Broccoli, Frozen (large bags)
• Cabbage, Red & Green
• Carrots
• Garlic

• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
Shallots
Spinach (Members Only)
• Sweet Potatoes
• Winter Squash:Butternut & Blue Hubbard

 

Meats   

Goat
• Goat Loin Chops
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat*
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Beef Bratwurst
• Ground Beef
• Italian Sausage links
• Eye of the Round Steak
• Top Round & Eye of Round Roasts
• Rib & NY Strip Steaks
• Delmonico Steak

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
 Bloody Mary Mix
 Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
 Chimichurri Sauce – Sage, Mint & Regular
 Curried Green Tomato Pickles
Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto,  Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
 Salsa Verde
• Soup: Creamy Spinach and Tomato & Roasted Veggies(V)
 Canned Tomatillos
 Tomatillo Sauce
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Spinach

• Shoulder or Leg of Goat Roasts

• Goat Shanks

• Goat Ribs/Rack

 

 

 

Chicken Tomatillo Soup

We have been so enjoying cooking with our canned tomatillos, including the tomatillo sauce that already has some onions and garlic in it, that we flashed back on this soup, which we haven’t made in ages.

Recipe adapted from A Communal Table.com

Author noted, “This soup makes a great change from the usual tomato based chicken soups I make”

 

Ingredients

6 cups chicken stock

3 cups cooked and shredded chicken

1-2 cups tomatillo puree or tomatillo sauce

Photo from A Communal Table.com

1/4 cup roasted chiles (roasted anaheims are perfect (frozen in this season), but anything will do and could use a mix of spices if needed)

1 onion, chopped

3 cloves garlic, minced

1 tsp. minced jalapeno (fresh, frozen or pickled)

1 cup corn or other chopped veg

juice of 1 lime

1 tsp. chile powder

1 tsp. ground cumin

1 Tbsp. oil or fat (If you roast or stew the chicken first there will be lovcely chicken fat you can use)

Avocado and cilantro for garnish, if so inclined


Instructions

In a large soup pot heat the oil or fat over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Saute the onion and garlic for about 5 minutes or until the onion is soft. Add the chile powder and the cumin. Stir.  If using tomatillo sauce with onion & garlic already in, you can heat a smaller amount of oil and go straight to spices or still add more onions & garlic, it never hurts.

Add the chicken stock, tomatillos, chiles and jalapeno. (can also substitute pepperoncini in winter) Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes. Add the corn and other veggies and stir – cook for about 2 – 3 more minutes.  If a small batch you can put some chicken chicken in each soup bowl and ladle brother over  or just stir the chicken into broth. Ladle soup over chicken and garnish with whatever is available!

Ode to the Beet

We often sing praises of our beets and certainly believe they are deserving of their own ode.  Which is saying a lot as beets are the only vegetable I (Laura) had a negative run-in with as a child. Long story, but suffice to say went to bed with them in my mouth and I didn’t eat them again until I was near 40.

But the color, taste, flexibility are so fantastic.  From roasted to pink pancakes, in any meal of the day, how can you go wrong.  We’ve been eating a lot of beets lately, so grateful for the ability to store them well into this cold, long Vermont winter.  As we launch into February, which seems it should be beets month, red and all, why not an Ode to the Beet.  Thanks to Swarn Gill, a Canadian atmospheric scientist, (and the internet) for bringing it to us.

 

                Ode to the Beet

Let this poem sing the praise of the beet,

A finer vegetable you will not meet,

Not bland, not mushy, but delicate treat,

Displaying the best of savory and sweet.

 

The ways to make it are vast and wide,

Pickled, steamed, stewed and deep fried,

Its color is bright, a fun purplish-red,

So I don’t recommend eating beets in bed,

Though, I’m not Keats, nor Shelley or Byron,

I can tell you beets are a good source of iron.

 

To find lovers of beets just go to Ukraine,

Did you know that beets are good for the brain?

By increasing blood flow and rates of decay,

Things like dementia will long stay away.

 

And research shows, yes science, not rumor,

Stuff found in beets slows the growth of a tumor,

It’s got folates, fiber, phosphorous, magnesium,

Full of Vitamin C, B6, a great source of potassium,

And if the beetroot just isn’t your scene,

Then I ask you to turn your gaze to the greens,

If you thought they were trash, I’ve got a surprise,

Their delicious soup and great for your eyes,

 

If a good accompaniment is something you seek,

Try a fellow overlooked flavorful leek,

So get you some beets wherever they’re servin’,

At least so you can pee some reddish urine.

Swarn Gill 

 

We complement the poem with our images of how we love to eat beets! (See full slideshow on our website)

 

Schwarma Goat

One of our favorites from Weinstein & Scarbrough’s cookboook, Goat (so clear)!  It meets some of the criteria we love — easy, simple and delicious.  We do some simple adaptations as we aren’t purists…but love the spice on this, tasty but not too hot. And we have found you can skip and/or sub a spice ingredient as needed and it is still tasty. 

Ingredients

  • 1 leg of goat, spicing volume is for about 4 lbs
  • 6 cloves garlic mashed or minced
  • 2 T Fat of choice (poultry or lard for us, but olive oil works)
  • 2 t salt (make sure non-iodized)
  • 1.5 t ground mace
  • 1.5 t ground cardamom
  • 1.5 t mild or smoked paprika
  • 1 t ground cinnamon
  • 1 t ground cumin
  • .5 t ground hot pepper (cayenne, ancho or other)

 

Directions

Let leg of goat come to room temperature.  Mix herbs, mashed garlic & fat of your choice in a small bowl and then smear it all over the leg of goat and put meat in a heavy roasting pan.  (can smear leg at any point during time coming to room temp)

 

Preheat oven to 350 or just under if using convection.  Roast leg of goat at least until meat thermometer registers 160 in thickest part, about 1.5-2 hours.  At that point you will be able to slice it.  Or you can keep roasting it until the meat is falling off the bone (another 1-2 hours), coming apart into chunks and shreds.  If going for the falling of the bone timing, I often turn down the temp a little bit and just keep an eye that your spread is keeping it moist.

Regardless, let it sit for at least 10 minutes after coming out of the oven before slicing or pulling apart. Mark & Bruce offer some nice tips on how to slice it somewhat elegantly, if you are going for that approach, with the best advice being, “If someone makes a comment, seek new friends. Or a marriage counselor.”

We have served it sliced with other veggies, with rice and as a fun taco filing (often as the leftovers).

Once you have finished enjoying the meat, the bone makes a wonderful stock with all of the spices.  We love it both as a tasty bone broth and as a background for flavorful soup.

At the Farmstand: Feb 1-7

Welcome to February!  May it bring more sun & snow and longer days(that is at least a guarantee!).

 

This week at our Farmstand you can find:

• Eggs*, plentiful!

 

Fresh/Stored Veggies & Herbs

• Beets:Red, Golden & Chioggia
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Garlic

• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
Shallots
• Sweet Potatoes
• Winter Squash:Butternut, Red Kuri, Blue Hubbard

 

Meats   

Goat
• Goat Loin Chops
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat*
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Beef Bratwurst
• Ground Beef
• Italian Sausage links
• Eye of the Round Steak
• Top Round & Eye of Round Roasts
• Rib & NY Strip Steaks
• Delmonico Steaks
• Stew Meat

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
 Bloody Mary Mix
 Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
 Chimichurri Sauce – Sage, Mint & Regular
 Curried Green Tomato Pickles
Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto,  Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
 Salsa Verde
• Soup: Creamy Spinach and Tomato & Roasted Veggies(V)
 Canned Tomatillos
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Eggs

• Shoulder or Leg of Goat Roasts

• Goat Shanks

 

 

At the Farmstand: January 25-31

Beets all colors

‘Tis the season for colorful root veggies and treats that have been canned and frozen and the farmstand is abundant with them!

 

This week at our Farmstand you can find:

• Eggs*, plentiful!

 

Fresh/Stored Veggies & Herbs

• Beets:Red, Golden & Chioggia
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Garlic

• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
Shallots
• Sweet Potatoes
• Winter Squash:Butternut, Red Kuri, Blue Hubbard

 

Meats   

Goat
• Goat Loin Chops
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat*
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Beef Bratwurst
• Ground Beef
• Italian Sausage links
• Eye of the Round Steak
• Top Round & Eye of Round Roasts
• Rib & NY Strip Steaks
• Delmonico Steaks
• Stew Meat

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
 Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
 Chimichurri Sauce – Sage, Mint & Regular
 Curried Green Tomato Pickles
Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto,  Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
 Salsa Verde
• Soup: Creamy Spinach and Tomato & Roasted Veggies(V)
 Canned Tomatillos
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Eggs

• Shoulder or Leg of Goat Roasts

• Goat Shanks

 

 

Who’s Living in our Barn?

Our dry lumber resides in a corner edge of our South barn, resources for future projects. Plenty of open space is left for this winter’s mixed group of gilts (future sows) and “market” pigs.

 

But this particular sounder of swine or passel of hogs appears to have neighbors who have channeled some good-sized tunnels in the sand beneath the lumber pile.

The inhabitants appear to have no interest in the grain stored in bags and we’ve neither seen nor heard any sign of them. Clearly we need to converse with Mari’s brothers (both ecologists) and neighbors Theresa and Rodney (Mountain Deer Taxidermy website has a link to their smoking hot U-tube channel!). Send us your ideas of who’s in the barn or enjoy the mystery and we will keep you posted on leads and updates.

In the meantime, we’ve been reflecting in general on three lovely Januarys past when we hosted vibrant groups of Williams College students.

While we are glad to be catching some rest instead of being part of another class this year, two of their lovely contributions seem especially relevant given the flow of this blog…  First is Siobhan’s poem. Second is a link to Mike’s song, inspired by time with Rodney and Theresa at Mountain Deer Taxidermy!

 

The best we can ask for

is a daily layer of new snow.

All footprints are covered

and the land looks peaceful

under unbroken white.

But when the days get too warm

and the clean veneer melts away,

frantic mouse tunnels criss-cross

the fields, from fallen fir cone

to forgotten grain.

Their industriousness impresses,

but the fierceness of their need repels,

so we turn our eyes back skyward

and wish for a fresh fall

of beautiful ignorance.

           –  Siobhan Harrity

Listen here to:  We’ll Always Have the Land  written and sung by  Mike Vercillo

At the Farmstand: January 18-24

‘Tis the season for colorful root veggies and treats that have been canned and frozen and the farmstand is abundant with them!

The long siege of sub-zero weather took a toll on our hoophouse greens so this will not be the most abundant January for fresh greens. But as the days get longer and sunnier, those plants will put out some new leaves for all to enjoy.

This week at our Farmstand you can find:

• Eggs*, plentiful!

 

Fresh/Stored Veggies & Herbs

• Beets:Red, Golden & Chioggia
• Cabbage, Red & Green
• Carrots
• Chard, Frozen
• Garlic

• Ginger, Baby (LRF), Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
Shallots
• Sweet Potatoes
• Winter Squash:Butternut, Red Kuri, Blue Hubbard

 

Meats   

Goat
• Goat Loin Chops
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat*
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Beef Bratwurst
• Ground Beef
• Italian Sausage links
• Eye of the Round Steak
• Top Round & Eye of Round Roasts
• Rib & NY Strip Steaks
• Delmonico Steaks
• Stew Meat

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
 Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
 Chimichurri Sauce – Sage, Mint & Regular
 Curried Green Tomato Pickles
Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto,  Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
 Salsa Verde
• Soup: Creamy Spinach, Broccoli-Spinach & Tomato & Roasted Veggies(V)
 Canned Tomatillos
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Eggs

• Shoulder or Leg of Goat Roasts

• Goat Shanks

 

 

Pumpkin Soufflé

Pumpkin souffle

 

Fancy appearance, yet really easy.  And a fun, light treat.  They are pitched as dessert, but they are so light they could be anytime.  Or you could go purely savory with a carrot soufflé. (And use the entire egg!)

 

1.5 cups pumpkin purée (or squash purée)

1/4 cup maple syrup

1 tsp each of cinnamon & ground ginger

1/2 tsp ground cloves & pinch of nutmeg

Mix above together, the add 2 tsp lemon juice & 1/3 cup sugar and beat together.

 

1 T sugar

4 large egg whites

1/2 t baking powder

Heat oven to 375°F.  Grease 4 (or more) 8 oz ramekins or soufflé dishes.

Beat egg whites until they are foamy.  Sprinkle the baking powder and 1 Tbsp sugar on top. Resume beating until the whites are stiff but not dry (like shaving foam.)  Fold about 1/3 of the eggwhites into the pumpkin puree until the mixture becomes lighter and you can’t see any whites.  Fold in another 1/3, and then the last 1/3, just until incorporated.

Using a rubber spatula, carefully distribute the soufflé mixture evenly among the prepared dishes.  Place the dishes inside a larger, deep baking dish.  Add enough hot water to the larger dish to come halfway up the sides of the custard cups.  Bake until the soufflés are puffed and golden brown, about 25 minutes.  Serve right away.

 

Bubblicious

Nope, not the gum.  But our hoophouses are once again quite bubblicious, meaning that enough snow, ice and grapple have been freed from the outer plastic to allow the air to flow once again between the 2 layers of plastic and create a protective bubble of air that helps snow slide and not build up.

Serious gratitude to those that got their cardio, balance and weight training workouts helping push the snow off the plastic roof.  Yes, Mark & Hannah were laying on their back on planks strapped to the cross bars of the Hoophouse about 14 feet from the ground and pushing with their feet. Darienne and Mari were up there using head & shoulders as they weren’t quite tall enough to use the strength of their legs.   All took turns jumping up and down with mops, plastic trays and other tools to push as well.  Did we mention the Farm Cross Fit idea already…..

 

Sometimes farming year-round in Vermont takes your whole team, other awesome farmers (especially taller ones! Yes, that’d be you Hannah!) and your neighbors.  Thanks for giving it your all.

 

For more on this year’s winter challenges in the hoophouse, including a video, see Resolutions.