A Very Green/Verde Day

 

Kale Pesto, Spicy Pesto, Mojo Verde, Tomatillos & Salsa Verde….yep all in 1 day and they weren’t small batches.

Over 30 lbs of greens and around 150 lbs of tomatillos.

All in the effort to transform the fresh abundance of this season into bright, tasty options for the next season.   And it is such a wonderful feeling to tuck cases into the freezer and pantry for future meals for us, the farm and all of you.   This week, we tucked some really tasty treats and get-out-of-dodge shortcuts into the pantry/freezer, including a few new treats:

Mojo Verde, summer edition— is like a blast of summer in a sauce.  Many countries have their own take on it and Mari took their good basis and matched what we had in abundance:  Cilantro, parsley, green peppers and garlic…see how can you go wrong.   A few weeks ago she had made a batch and it was a the best go-to for:  making a quick fresh salsa, spreading on meats…any of them, though it was REALLY lovely on a Greenfield Highland Beef Steak, with potatoes and any roasted veggies or to brighten up a bone broth.  I like to call it Mari’s Mojo (but she doesn’t).

 

Spicy Pesto — made with our Purple Mustard.  Wow — this one is a treat and different.  Who needs that yellow mustard as a sandwich spread?  This is vibrant, mustardy and green!

 

Beet Greens with Roasted Beets, Yogurt & Lemon

beets and greens

Last chance for beet greens with your beets for this season! 

Adapted from a recipe in NY Times. 

1-2 lbs beets with greens

2-3 tablespoons extra virgin olive oil, lard, bacon fat or other good fat

Salt and freshly ground pepper

1-2 Tablespoons Lemon Juice

1 to 2 garlic cloves (roasted or fresh)

1 cup drained yogurt

3 tablespoons chopped walnuts (optional)

1. Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and chop into chunks. Toss with the fat of your choice, salt and pepper and place in a baking dish, skillet or other ovenproof casserole.  Place in the oven and roast beets 30 to 45 minutes, until easily penetrated with the tip of a knife. You can stir once or twice during roasting to ensure better browning and even cooking, but not necessary. Remove from the oven and allow to cool in the covered baking dish.  Keep an eye, the smaller you chunks the quicker they will cook.

2. While the beets are in the oven, wash beet greens and roughly chop.  You can chop the stems into smaller pieces. Place in a bowl.

3. Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1-2 tablespoons olive oil or your fat of choice, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don’t add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).

You can transfer the greens to a platter or serve the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

(also great if you roast the garlic in with the beets!)

At the Farmstand: October 19-25

Wow…It is hard to believe it is mid-October, often we’ve had a first snow by now.  We’ve had a processing bonanza and the greens are growing like mad so enjoy.   New batches of pestos including garlicky kale and a new spicy pesto made with Purple Mustard — really great taste.  And Mari’s Mojo Verde sauce….amazing with meats, veggies or as just what a sauce or canned salsa needs.  Cilantro based with some other greens, garlic and lime juice…yum!  And the salad greens have been so delightful.

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants  (frozen)
• Broccoli
• Carrots
• Chard
• Cilantro
• Delicata Squash
• Garlic

• Ginger, Baby (frozen)
• Kale
• Onions
• Parsley
• Potatoes
Salad Mix
Scallions
Spinach
Stir Fry/Braising Mix
• Tomatillos* (last week)
• Tomatoes: cherries, saladettes & slicers
• Green Tomatoes

 

Meats   

Goat
• Goat Chops
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat

Pork
• Bacon
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Italian Link sausage, Sweet
• Kielbasa
• Pork Jowl
• Pork Chops
• Pork Ribs

Poultry
• Chicken, Roasting
• Chicken, Stewing
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Eye of the Round Steak
• Sirloin Roasts
• Rib & NY Strip Steaks
• Stew Meat

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
 Bone Broth – Roasted Chicken & Turkey
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Arugula, Kale & Spicy
• Heirloom Tomato Salsa
• Soup: Creamy Spinach, Broccoli-Spinach & Cream of Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• 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.

• Tomatillos

• Leg of Goat Roasts

• Goat Ribs & Racks

 

Last Blast of Summer

Ok, perhaps this is the week where summer is truly coming to an end.  The ash trees have lost their leaves, colors flood the hillsides, rain finally came to refresh our dry soils and I think the temperature might also finally bring us some crisp days and nights.

 

 

 

 

 

 

 

 

So enjoy this little last blast of summer veggies.

 

 

 

 

 

 

 

 

Peppers, sweet and crisp and colorful.

 

 

 

 

 

 

 

 

 

Tomatoes — meaty and begging to be a fresh pasta sauce or perhaps fill the need of one last BLT.

 

Tomatillos – the fresh citrusy flavor of a Fresh Salsa Verde, so different that it’s canned companion.

 

 

 

 

 

 

 

 

 

 

Abundant fresh herbs — crushed into meals, drinks and for the sheer fragrance.

 

 

 

 

 

 

 

Don’t get me wrong.  Fall is lovely.  Crisp days & nights, no sweating and an abundance of cozy, satisfying meals.

But for now, one last bit of Vermont Summer!

At the Farmstand: October 12-18

The Salad Greens in the field have been loving this mild weather, as have the fall cooking greens in the hoophouse, so enjoy! And you can pair it nicely with some fall roots, yes and even a bit of Delicata squash…living on the edge of summer & fall. And last chance for Fresh Tomatillos & fresh Salsa Verde before we process them all!

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Black Currants  (frozen)
• Broccoli
• Beets
• Carrots
• Chard
• Cilantro
• Delicata Squash
• Garlic

• Ginger, Baby (frozen)
• Kale
• Onions
• Parsley
• Peppers: Sweet (last week)
• Potatoes!
Salad Mix*
Scallions
Spinach
Stir Fry/Braising Mix
• Tomatillos* (last week)
• Tomatoes: cherries, saladettes & slicers
• Green Tomatoes

 

Meats   

Goat
• Goat Chops
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat

Pork
• Bacon
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Kielbasa
• Pork Jowl
• Pork Chops
• Pork Ribs

Poultry
• Chicken, Roasting
• Chicken, Stewing
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Bratwurst
• Italian Sausage, Links
• Eye of the Round Steak
• Sirloin Roasts
• Rib & NY Strip Steaks

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
 Bone Broth – Roasted Chicken & Turkey
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula
• Heirloom Tomato Salsa
• Soup: Creamy Spinach, Broccoli-Spinach & Cream of Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Blueberries, Frozen from Spotted Dog Farm
• 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.

• Salad Greens

• Green Peppers

• Tomatillos

• Leg of Goat Roasts

• Goat Ribs & Racks

 

Chicken Stew with Ricotta-Herb Dumplings

Recipe by Diane Fish as published in the Kitsap Sun Farm to Fork blog

chicken stew with herbed dumplingsPlace a large (or two small) stewing hen in a pot with 1 onion, 3 stalks celery, 3 large carrots, two bay leaves, sage, thyme, parsley and 1 Tbsp peppercorns.  Cover with water. Simmer 2-3 hours on low. This can also be done in a crock pot on high for 4-5 hours or 8-10 hours on low. Strain stock, discard vegetables (our dog finds them delicious), shred chick off the bones and reserve. To capture the lovely schmaltz you will want to cool either the whole pot or strain and then chill the stock to skim off the lovely schmaltz fat!

For the Stew:

2 Tbsp chicken fat or olive oil

2 small onions, diced

1 pound carrots, diced

3-4 garlic cloves thinly sliced

4 c stock

4 c shredded chicken

2 Tbsp fresh thyme (1 Tbsp dry)

Salt &  Ground black pepper

Saute veggies in oil or fat until onions are tender, add stock, bring to simmer and cook until vegetables are tender.  Add shredded chicken and thyme.  Season with salt and pepper to taste.

Dumplings:

2 cups ricotta (or homemade chevre) cheese (make your own)

1/2 c fresh chives, sage, thyme or other herbs, chopped

1 egg

1 c corn meal

1/2 c flour

3 tsp salt

Mix all ingredients together, do not over mix.  Drop by spoonfuls into the simmering stew.  (Tip: use an ice cream scoop for nice round dumplings.  Cookie-sized for small ones, regular-sized for big ones).  Simmer small dumplings 4 minutes or until tender, larger dumplings will take 7-9 minutes.  Turn them over and simmer for 2-3 minutes longer.  Serve hot.  You will be tempted to lick the bowl.

Winter Variation:  Add Potatoes to the stew, sage in the dumplings instead of chives is also good.

 

Invitation

 

Excerpt from Invitation by Mary Oliver

Oh do you have time
to linger
for just a little while
out of your busy

and very important day
for the goldfinches
that have gathered

as they strive
melodiously
not for your sake
and not for mine

and not for the sake of winning
but for sheer delight and gratitude-
believe us, they say,
it is a serious thing

just to be alive
on this fresh morning
in this broken world.
I beg of you,

do not walk by
without pausing
to attend to this
rather ridiculous performance

It could mean something.
It could mean everything.
It could be what Rilke meant, when he wrote:
You must change your life. 

— Mary Oliver

Carrot Steaks

Donna introduced us to these and they are simple and delicious!  There is a lot of flexibility on the spices and herbs you choose what is surprising is how well the spice mix does come through in the finished carrot steak.  Our current massive carrots are perfect this way!

There are many variations – we like this approach inspired by a recipe from Epicurious. 

 

Ingredients

  • 1 pound extra-large carrots (about 2–3), sliced in half lengthwise, or if really fat, into thirds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon  each ground coriander & cumin (or instead could use sage & rosemary)
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fat (poultry fat is fabulous, but other oils work too)
  • 1 tablespoon parsley leaves, coarsely chopped
  • Flaky sea salt (for serving)

 

Directions

  • Preheat oven to 425°F.
  • Cut carrots in half or thirds lengthwise.  You can also cut them shorter if that works better in your pan and for your group.
  • Combine salt, pepper, spices or herbs and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
  • Heat fat in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5–6 minutes.

 

  • Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20–25 minutes. (You can also flip and leave on stove for a bit longer – which we needed to do to let the turkey finish cooking, and then put in oven for less time 10-15 min)
  • We just served at this point and they were great.  Epicurious suggests you transfer skillet back to stovetop over medium heat. Add 2 T butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes, then serve.
  • Optional – Sprinkle with parsley and sea salt for serving.

At the Farmstand: October 5-11

Despite the warm sunny weather, the day length (and calendar) make it clear that it is October.

That means a transition from summer veggies to fall veggies — so enjoy the last of the tomatoes, sweet red & yellow peppers and summer squash.  They will pair well with the potatoes being dug this week, as well as plentiful salad greens. And bone broth is back in stock!

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Arugula*
• Black Currants  (frozen)
Bok Choy, Tatsoi & other Asian cooking greens (Field Stone Farm)
• Broccoli
• Fresh Beets, Chioggia, Red & Golden
• Carrots
• Chard
• Cilantro
• Garlic

• Ginger, Baby (frozen)
• Kale
• Sweet Onions
• Parsley
• Peppers: Sweet
• Potatoes
Salad Mix*
Scallions
Shallots, Fresh
Spinach
Stir Fry/Braising Mix
• Tomatillos
• Tomatoes: cherries, saladettes & slicers
• Green Tomatoes
• Zucchini & Patty Pan Summer Squash (last ones)

 

Meats   

Goat
• Goat Shoulder Chops, bone -in
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat

Pork
• Bacon
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Kielbasa
• Pork Jowl
• Pork Chops
• Pork Ribs

Poultry
• Chicken, Roasting

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

Greenfield Highland Beef
• Ground Beef
• Bratwurst
• Italian Sausage, Links
• Eye of the Round Steak
• Sirloin Roasts

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
 Bone Broth – Roasted Chicken
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula
• Heirloom Tomato Salsa
• Soup: Creamy Spinach, Broccoli-Spinach & Cream of Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Blueberries, Frozen from Spotted Dog Farm
• 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.

• Salad Greens, including Arugula

• Leg of Goat Roasts

• Goat Ribs & Racks

 

What it takes…

The side of organic, sustainably raised farming you don’t always see.

 

Darienne harvesting broccoli under our protect-net — keeping out those cabbage moths without spraying!

Thanks to our team for going all out from vegetable care to on-site turkey processing.