New Friends and Colleagues

Friends and colleagues really do add so much to everyone’s life, right?  True here on this farm too.  And we wanted to take a moment to celebrate some of our the farm’s newest friends and colleagues, who are making this effort possible.

 

Rose Thackeray – Newest farmer addition

Rose thackeray picking edible flowers

Rose joins us having just graduated from UVM and has worked at Pine Island Community Farm as well as spent a summer at Maple Wind Farm on their poultry team (Talk about friends helping friends by training future staff!).  She brings passion and an incredibly positive can-do attitude to our team, the rest of whom are starting their 3rd field season!  And she already has added a new farm activity, flower crowns…we’ll work on making them edible too.

 

 

 

 

 

 

Wild Roots Restaurant

wild roots farm sign restaurant

Josh & Jayne, the owners, and Peter the chef are all DEEPLY committed to supporting local farms, food, and craft.  They have launched Wild Roots Restaurant in Royalton (just off I-89, in the gorgeous old brick coach stop building.) where they are designing their entire menu around what is locally available.  Jayne noted, ” We really want to use the restaurant as a platform to show off what farmers do best.”

It has been a treat to get to know this ambitious, caring trio and we are thrilled to be boxing up a variety of our veggies, flowers, herbs and meats and putting them in their hands for transformation.  Peter is definitely bringing the Nose-to-Tail approach to veggies as well!

 

wild roots team in farmstand

 

 

 

 

 

 

 

 

 

Peter noted in a conversation recently that everything with the exception of olive oil, some vinegar (but only some thanks to our friends at Artesano) and some spices are produced within 100 miles of the restaurant.  That commitment extends to their cocktails and even dishes, as they are working with our members Two Potters, to created dishes for the restaurant!  Not easy, but we are so deeply grateful and inspired by their focus, care and commitment.

wild roots us visiting

 

 

To top it off…the food and atmosphere are fantastic. But don’t take my word for it — go eat there and don’t miss the Farm Share dish!

wild roots farm share plate may 2017

 

 

 

 

Seven Days review

 

 

 

 

 

 

 

Northfield Farmers Market Shoppersnorthfield farmers market

It has been a few years since we vended at the Northfield Summer market and since it launched for the season in mid-May we have met so many fantastic folks, many new to Northfield. We are super grateful to all of the market shoppers, new ones as well as long-time shoppers.  Without you, we can’t have a market.  So thanks for coming out on Tuesday afternoons, rain or shine!

market shoppers in rain

 

Connie’s Rhubarb Bread

An extended family favorite.  Mari’s mom, Connie, used to make this and then after she died, a local Rutland baker (and institution) Baba à Louis started making it and now Ruth, Erling’s partner, is a reliable source for this early summer quick bread.  Now that Rhubarb is thriving on the farm, I guess it is time for us to starting making it!  And I think a little cinnamon or cardamom might be nice in this….

And for a great primer on Rhubarb including many more recipe ideas, check out Pioneer Woman’s missive, Rhubarb 101.

rhubarb sprout

 

Ingredients

1-1.5 cups brown sugar

2/3 cup liquid shortening (sounds like a great spot for melted lard! or butter..or perhaps some sunflower oil)

1 egg

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2.5 cups flour

1.5 -2 cups raw diced rhubarb

1/2 cups nuts (optional)

 

Topping Ingredients

1/2 cup sugar

1 Tablespoon butter, softened not melted

Rhubarb-bread-500x600

 

 

Directions

“Stir together in order.” (Love the shorthand!)  I believe Connie means:

Combine sugar & fat;  blend in egg, milk and vanilla.  Mix in dry ingredients and then stir in diced rhubarb and nuts if using.

Pour into bread pans (3 medium).

Mix topping ingredients by hand and crumble on top.

Bake at 350 degrees for 40-50 minutes

At the Farmstand: June 22-27

chive blossomsHappy Solstice! Wow, June is marching on with a whole range of weather, keeping us on our toes.  But the farmstand is stocked, this week with a little help from our friends at Field Stone Farm as well!  Bunches of Chive Blossoms are complimentary to all who shop on Thursday during staffed Farmstand hours — 3:30-6:30!

This week at our Farmstand you can find:

• Eggs

 

Fresh/Stored Veggies & Herbsfresh spinach in basket

• Broccoli, Frozen
• Carrots
• Chard
• Chive flowers

• Edible Flowers for salads
• Baby Fennel
• Ginger, Baby (frozen)
• Kale, Frozen
• Lettuce Heads (Field Stone Farm)
• Lovage (celery substitute)
• Mint

• Onions
• Oregano
• Snap Peas (limited)
• Radishes (Field Stone Farm)
• Rhubarb
• Scallions*
• Spinach
• Salad Mix
• Stir Fry/Braising Mix

• Tomatoes, Frozen

 

Meats      Ham

 

• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Cutlets, Pork
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Goat
• Goat Shoulder Chops, bone -in
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Leg of Goat Roasts*
• Loin Roasts, Goat*(small)
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
• Ribs, Pork
• Shanks, Goat
• Goat Shoulder Roasts
• Stew Meat, Goat

 

Pantry & Prepared Foodsroasted carrot soup packed in farmstand

Beet puree
• Bone Broth, Chicken, Pork and Turkey
• 
Bread & Butter Squash Pickles
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, 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

• Pizza from Field Stone Farm
• Blueberries, Frozen from Spotted Dog Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Cider 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.

 Holey Salad Greens, flea beetles have been having a party in this up and down weather in the early field greens, so there is some tasty…but lacey salad greens in good volumes.  Yep, a clear indication of our fully organic status!

 Scallions, flowers are awesome sauteed

Leg of Goat Roasts, Great for slow roast

• Goat Loin Roasts, bone-in & quick (see recipe)

Sautéed Chive or Scallion Flowers

scallion blossoms cooking in skillet
No title will quite give it justice, but these are allium treasures.  Lightly sautéed and they become an amazing topping for meats, salads, burgers, sandwiches, toast….really let your imagination go. Mari has been treating us to these to spice up our lunches!

 

 

 

Ingredients

scallion blossoms

  • Chive or Scallion blossoms – as many as you want to eat
  • Fat of your choice, tastier the fat, tastier the dish (Think roasted chicken fat, lard, remant fat from cooking chorizo or bacon…or butter will do)
  • Salt & Pepper

 

 

 

Directions

Heat/melt fat in your choice of skillet.  Break apart the chive or Scallion blossoms into the hot fat.  Sautée for a few minutes. Season with salt and pepper.  Serve atop meats, eggs, salads or soups or put in a bowl to dress up whatever you are eating.

Scallion blossoms in the pan from Green Mountain Girls Farm on Vimeo.

 

Pics and Gratitude of the Week

Safe to say a week with 50 degrees and raining as well as 90 degrees and blazing takes its toll on farmers and all that we tend.  That said, we have weathered it decently and are thrilled with the change in temps.  We share with you a few moments (in images & videos) that boosted our spirits on the farm this week.  Gratitude and paying attention to the beautiful moments are powerful things.

farm dog learning his new herd of chicks

farm dog studying his new herd of chicks

Carrots!  Thanks Hoophouse!

Carrots! Thanks Hoophouse!

sows enjoying chard on pasture from Green Mountain Girls Farm on Vimeo.

spearmint

Luscious Mint

Tour guests enjoying edible flowers

Tour guests enjoying edible flowers

Fava bean flowers

Fava bean flowers

Darienne conquering the scallions

Darienne conquering the scallions

Walt, his kindness and a little hay rappelling

Walt, his kindness and a little hay rappelling

the sun and its power

the sun and its power

Resourcefulness, Phil & his ice pick -- getting us access to a broken gas cap.

Resourcefulness, Phil & his ice pick — getting us access to a broken gas cap.

 

Gary and Bob being heroes from Green Mountain Girls Farm on Vimeo.

 

Potatoes in the Ground!

Potatoes in the Ground!

A Painted Turtle returning to the pond...

A Painted Turtle returning to the pond…

June Kildeer nest from Green Mountain Girls Farm on Vimeo.

 

 

 

 

 

 

At the Farmstand: June 15-21

baby carrots

The crazy variation in weather in the past week has been a challenge for plants, animals and farmers alike.  But we all persist, even if a bit impacted, and offer a nice mix of late spring/early summer foods for eating!

This week at our Farmstand you can find:

• Eggs

 

Fresh/Stored Veggies & Herbsspring salad mix greens farmstand

• Beet Greens
• Bok Choy
• Broccoli, Frozen
• Baby Carrots
• Chard
• Chives
• Cilantro

• Edible Flowers for salads
• Baby Fennel
• Ginger, Baby (frozen)
• Kale
• Lettuce Heads
• Lovage (celery substitute)
• Mint

• Onions
• Oregano
• Scallions*
• Spinach
• Spring Salad Mix
• Stir Fry/Braising Mix

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Goat
• Goat Shoulder Chops, bone -in
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl*
• Leg of Goat Roasts*
• Loin Roasts, Goat*(small)
• Offals – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
• Ribs, Pork
• Shanks, Goat
• Stew Meat, Goat

 

Pantry & Prepared Foodsroasted carrot soup packed in farmstand

Beet puree
• Bone Broth, Chicken, Pork and Turkey
• 
Bread & Butter Squash Pickles
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, 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

• Pizza from Field Stone Farm (back in farmstand on Friday afternoon)
• Blueberries, Frozen from Spotted Dog Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Cider 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.

 Scallions, flowers are awesome sauteed

Leg of Goat Roasts, Great for slow roast

• Goat Loin Roasts, bone-in & quick (see recipe)

• Pork Jowl

Coming Together

Thanks to all for supporting local farms and musicians who go all out.  It was a treat to host a great crowd and as always an inspiration to have Scrag Mountain Music at the farm.  May you all continue to support this broad range of local efforts.

farm supper in greenhouse scrag music concertfarm supper in farmstand farm supper musicians buffet
farm supper plates

Spinach Roulade

spinach roulade slices with spring roasted beets and greens salad

This was Donna’s gorgeous creation last year when spinach was plentiful.  She adapted it from a BBC Good Food recipe. We had to bring it back out again as we had some requests from last week’s farm supper.   And yes, spinach is plentiful, making way for sweet potatoes to be planted.  We enjoyed it both warm and cold or room temp for the leftovers.   And we believe you could make it with other greens as well.   Donna calls it easy and it is true, she made making enough for 60 look easy.  

Ingredients

5 Eggs, separated

16 Cups washed Spinach (14 oz)

1 Tablespoon Plain Greek Yogurt

3 Tablespoon Self-Raising Flour

Salt & Pepper

Parmesan Cheese

4 oz Goats Cheese

2 oz Pesto

1 oz Plain Greek Yogurt

10-12 sundried tomatoes or roasted tomatoes

 

Heat oven to 325F and line a Jelly roll tin/ Cookie sheet with edges (9 x 13) with parchment paper. Wilt the spinach by placing in a colander or bowl and pouring over boiling water, or you can steam it. When cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp greek yogurt, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.

Whisk the egg whites until stiff, and then fold into the spinach mixture. Spread in the tin and bake for 20-25 minutes until firm to the touch.

Uncooked Spinach Roulade

Meanwhile, place the goats cheese, pesto, 1 oz Greek yogurt and tomatoes into the food processor and blend until creamy.

Put a sheet of parchment paper on the work surface and dust with a little Parmesan. Turn the baked spinach “cake” onto the work surface and carefully strip off the paper used for baking. Place another piece of parchment paper on the “cake” and roll up from the shortest end using the paper to guide you.

Roling Spinach RouladeRoling Spinach Roulade

Allow it to cool for a few minutes then unroll, remove the paper and spread with the cheese mixture, then re-roll. Serve while warm, or chilled.

Spinach Roulade

At the Farmstand: June 8-13

bok choy 43So great to see some sun, we started to wonder if it would ever shine again.  Given the recent weather we are super thankful for all that is in the hoophouses!  And there are big, gorgeous heads of lettuce and bok choy this week making way for peppers!

This week at our Farmstand you can find:

• Eggs (members only as they are very limited – hens are hating the rain)

 

Fresh/Stored Veggies & Herbsspring salad mix greens farmstand

• Beet Greens with some baby beets
• Bok Choy*
• Broccoli, Frozen
• Baby Carrots with Greens (limited)
• Chard
• Chives
• Cilantro

• Edible Flowers for salads
• Ginger, Baby (frozen)
• Kale
• Lettuce Heads*
• Lovage (celery substitute)
• Mint

• Onions
• Oregano
• Scallions*
• Spinach
• Spring Salad Mix
• Stir Fry/Braising Mix

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Goat
• Goat Shoulder Chops, bone -in
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl*
• Leg of Goat Roasts*
• Loin Roasts, Goat*(small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Shanks, Goat
• Stew Meat, Goat

 

Pantry & Prepared Foodsroasted carrot soup packed in farmstand

Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• 
Bread & Butter Squash Pickles
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, 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
• Cider 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.

 Bok Choy

 Lettuce, Heads 

 Scallions

Leg of Goat Roasts, Great for slow roast

• Goat Loin Roasts, bone-in & quick (see recipe)

• Pork Jowl

Radiating Influence

ramona greeting interval board on tourA visit from “retreating” (advancing?) members of the Intervale’s Board of Directors last week gave us a refreshing opportunity to reflect in the middle of an action-packed week. We left the exchange inspired by the conversations.

We were asked “How has the work of the Intervale Center influenced your farm?” First of all, Intervale’s slogan “We believe good food can change the world”, heartens us in our resolve to produce high quality food.  The Center’s website talks about radiating influence…

Our mission is to strengthen community food systems. Founded in 1988, the Intervale Center manages a 360-acre campus of farmland, trails and open space along the Winooski River in Burlington, VT. Our influence radiates out from this beloved place as we work across Vermont to enhance farm viability and land sustainability, and more broadly as we serve as a model for food and farming organizations throughout the world.

As for concrete benefits… the original mega-spreadsheet we use for our crop plan came from Andy Jones and team at the Intervale Farm. Our farm viability coach Mark Cannella was staff at the Center. And what about the less tangible influences? We continually celebrate the collaborative spirit amongst Vermont’s farmers. We  have left many a winter conference with learning and innovations shared from the farms at the Intervale. We left our meal and time with the board with renewed hope as well as gratitude for all the shoulders we stand on and all that will radiate still from the ambitious good work at the Intervale.

intervale board in hoophouse edible flowers