Women’s (including farmers) History Month

March is Women’s History Month and Vermont’s Agency of Agriculture took the opportunity to recognize all of the large number of women farmers in our state…including us!

vt ag logo

womenshistory month laura mari

 

Almost a quarter of Vermont’s farm owners/managers are women, notably more than the national average. Vermont’s Secretary of Agriculture, Anson Tebbetts said, “Women play a critical role as business owners, vets, Ag service providers, leaders of our statewide ag organizations, and as members of farm families. We are grateful for all they do!”

We too are grateful for all of the women in Vermont’ Agriculture community that have been and continue to be mentors and advisors along the way and of course for the great women who have worked as farmers along with us.

It was great to be featured with one of those mentors, Christa Alexander from Jericho Settlers Farm, in today’s news story in Vermont Business Magazine.  Christa and Mark patiently answered questions and let us work with them on their farm our first season, offering invaluable insight and advice.

 

At the Farmstand: March 23-29

scallions farmstandHappy Spring?!  Well, happy official start to Spring…Vermont Spring which means wintry weather but spring day length.   On these sunny days the hoophouses look like spring – in fact some of the beds are transitioning over to some spring plantings….it has started!

A range of greens are coming in steadily, freezers are stocked with our meats, veggies, broth, pestos and Field Stone Farm pizzas! Plenty of good eating whether you are in Spring or Winter or Sprinter mode.

 

This week at our Farmstand you can find:our-eggs-whole-and-in-fry-pan-with-our-schmaltz

• Eggs

 

Fresh/Stored Veggies & HerbsMarch farmstand greens

• Arugula
• Beets
• Bok Choy, Frozen
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Delicata Squash*

• Garlic, frozen
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh*

• Onions
• Potatoes
• Scallions
• Spring Salad Mixes
• Spinach, Fresh
• Stir Fry/Braising Greens
• Tomatoes, Frozen

 

Meats      roast leg of goat

• Bacon, Maple Smoked
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ground Pork
• Ham Hock Ends
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Kielbasa, unsmoked
• Leg of Goat Roasts
• Loin Roasts, Goat (small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

 

Pantry & Prepared Foodsbone broth

Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• 
Bread & Butter Squash Pickles
 Mexican Pickled Carrots, Taqueria Style
Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    field stone pizza pea pesto our bacon in bag with label

• Pizza from Field Stone Farm:  Maple Balsamic Onion w/ Bacon; Tomato & Feta; Tomato
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• 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.
• Winterbor Kale

• Goat Shoulder Chops, bone-in, really great for goat stews

• Goat Ribs/Breast, good slow cooked

• All Winter Squash, time to enjoy them as they last a long time, but not forever.

Red Velvet Brownies

yummy red velvet brownies

Adapted from Vegetarian Times

This is always a favorite and perhaps this end of winter/beginning of Spring temps and sugaring season make a warm mug of maple milk and a red velvet brownie seem like the perfect treat, here is this farm favorite!   To those of you who haven’t yet sampled these gems at one of our farm events,  try. these. brownies. They’re that good.  They are also a great use for any beets that got lost in the back of the fridge and are perhaps a bit soft – boil them down and puree them.

Ingredients

  • 2 large cooked beets (1 cup beet puree*)
  • ½ cup unsalted butter (1 stick), melted
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour**
  • ¼ cup plus 2 Tbs. unsweetened cocoa powder
  • ½ cup chocolate chips (optional)

Directions

 1. Preheat oven to 350°F, and lightly grease a 9-inch square baking dish.

2. Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside

 

3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.

4. Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.

 

5. Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.

NOTE:  Doubled this recipe is perfect in a 9×13 pan.  And beet puree freezes beautifully!

*To make the Beet Puree:

Wash and cook beets (no need to peel, just trim), either boil for 20-30 minutes until tender or use leftover roasted beets. Drain well and then puree in food processor or with immersion blender until smooth. You can make a large batch ahead and freeze it, taking it out as you need it for brownies, cake…or even pancakes! 

 

**These work well as Gluten-free brownies.  I have used buckwheat flour as well as an all-purpose gluten free flour, but I find that adding a 3rd egg, even a small one, is best when using the gluten free flours.

Snow is Back with Pi Day Storm!

The snow is back, blanketing the farm…

pi day storm uno swimming

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And the farmers took advantage of it…..

Uno on Mari in deep snow march 2017laura conquered by uno sledding march snow

 

 

 

 

 

 

 

 

 

And the farm dog apparently conquered us all in sledding.

Spinach Salad with Hot Bacon Dressing

The overwintered spinach is so meaty and sweet, it is lovely in so many ways, including a bit wilted with a warm dressing.

Hot Bacon Dressing From Jennifer McLagan’s “Fat, an appreciation of a misunderstood ingredient”

  • A few pieces of bacon crumbled
  • 1/4 cup of bacon fat
  • 1 Tablespoon diced shallots
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons dry white wine
  • Salt & pepper

Put the bacon fat in a small pan on the stove. Add the shallot and cook over medium heat until it just begins to color, about 5 minutes. Add the vinegar, bring to a boil, and deglaze the pan, using a wooden spoon to scrape up any browned bits (especially if you are using the same pan you cooked the bacon in).  Add the wine, season with salt and pepper and return to a boil.  Pour the hot dressing over the greens and bacon bits, toss well and serve immediately.

We had saved a few pieces of cooked bacon from the day before and just used saved bacon fat from cooking which made it a quick and easy recipe.

And it goes nicely with pork and roasted roots for a great seasonal meal

Pork Chops with roasted roots and spinach salad with hot bacon dressing

Pork Chops with roasted roots and spinach salad with hot bacon dressing

At the Farmstand: March 16-22

arugula farmstand greens saladThe snowstorm, clouds and cold temps prevented us from harvesting mid-week, but this sun has enabled harvest and the greens are soaking it up. Greens are coming in steadily, freezers are stocked with our meats, veggies, broth, pestos and a new batch of Field Stone Farm pizzas are also in the freezer!

 

This week at our Farmstand you can find:our-eggs-whole-and-in-fry-pan-with-our-schmaltz

• Eggs

 

Fresh/Stored Veggies & HerbsMarch farmstand greens

• Arugula
• Beets
• Bok Choy, Frozen
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Delicata Squash*

• Garlic, frozen
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh*

• Onions
• Pac Choy/Vivid Choi, Cooking Green*
• Potatoes
• Spring Salad Mixes
• Spinach, Fresh
• Stir Fry/Braising Greens
• Tomatoes, Frozen

• Winter Squash: Buttercup & Carnival Acorn*

 

Meats      roast leg of goat

• Bacon, Maple Smoked
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops* (good for stew)
• Ground Pork
• Ham Hock Ends
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Kielbasa, unsmoked
• Leg of Goat Roasts
• Loin Roasts, Goat (small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

 

Pantry & Prepared Foodsbone broth

Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• 
Bread & Butter Squash Pickles
 Mexican Pickled Carrots, Taqueria Style
Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    field stone pizza pea pesto our bacon in bag with label

• Pizza from Field Stone Farm:  Maple Balsamic Onion w/ Bacon; Tomato & Feta; Tomato
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• 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.
• Winterbor Kale

Pac Choy/Vivid Choi, related to Bok Choy, a nice cooking green for steaming or stir fries

• Goat Shoulder Chops, bone-in, really great for goat stews

• Goat Ribs/Breast, good slow cooked

• All Winter Squash, time to enjoy them as they last a long time, but not forever.

Appreciating Carrie, Local Banquet AND Neighbors

localbanquetcover spring2017

 

Pick up the Spring issue of Local Banquet!  Well, always pick up issues of Local Banquet because they continually do a great job of sharing stories about the triumphs and struggles of raising, selling, serving and preparing food raised in Vermont and the region.

This issue marks 10 years of the magazine and also the last for Carrie Abels as editor.  Deep thanks to Carrie as editor and Barb and Meg, the publishers, for chronicling the full texture (body, mind, soul, emotions) of farming over this dynamic decade. All your care, curiosity and wholehearted dedication lives on in these beautiful magazines and the movement they both reflect and fuel.

Many of you may have met Carrie through her engagement in local food issues throughout the state or even at the farm several years ago when she worked with us, keeping her journalism real.  You may have also seen and shared her other project, Humaneitarian.org, helping people achieve their goals of eating humanely raised meat.  All will miss her deft touch at Local Banquet, but we are also thrilled for her to embark upon her own agricultural venture.

We were honored to be the “Last Morsel” in the last issue that Carrie edited, a piece dedicated to all of you who have supported us along the way.

 

our local banquet piece web link image

At the Farmstand: March 9-15

arugula farmstand greens saladThe eating is good and varied here in March, just like the weather.  Greens are coming in steadily, freezers are stocked with our meats, veggies, broth, pestos and a new batch of Field Stone Farm pizzas are also in the freezer and will be regularly again!

 

This week at our Farmstand you can find:our-eggs-whole-and-in-fry-pan-with-our-schmaltz

• Eggs

 

Fresh/Stored Veggies & Herbsmarch spinach farmstand greens

• Arugula
• Beets
• Bok Choy, Frozen & a bit fresh
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Delicata Squash*

• Garlic, frozen
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh

• Onions
• Pac Choy/Vivid Choi, Cooking Green*
• Potatoes
• Spring Salad Mixes
• Scallions
• Spinach, Fresh
• Stir Fry/Braising Greens
• Tatsoi*
• Tomatoes, Frozen

• Winter Squash: Buttercup & Carnival Acorn*

 

Meats      roast leg of goat

• Bacon, Maple Smoked
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops* (good for stew)
• Ground Pork
• Ham Hock Ends
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Kielbasa, unsmoked
• Leg of Goat Roasts
• Loin Roasts, Goat (small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

 

Pantry & Prepared Foodsbone broth

Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• 
Bread & Butter Squash Pickles
 Mexican Pickled Carrots, Taqueria Style
Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    field stone pizza pea pesto our bacon in bag with label

• Pizza from Field Stone Farm:  Beet & Feta; Pesto; Tomato
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• 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.
Tatsoi, heads

Pac Choy/Vivid Choi, related to Bok Choy, a nice cooking green for steaming or stir fries

• Goat Shoulder Chops, bone-in, really great for goat stews

• Goat Ribs/Breast, good slow cooked

• All Winter Squash, time to enjoy them as they last a long time, but not forever.

Mac & Cheese with Squash & Greens

vegetarian_squashmaccheese_7 by EggsonSunday

Mac & Cheese with Squash & Greens -Photo by EggsonSunday

A great option for some comfort food with end of the winter squash from EggsonSunday, adapted from Culinate

1 medium winter squash (or 3 or so cups cooked pureed squash or pumpkin)
2 cloves garlic, minced
1 lb. short dried pasta, such as elbow macaroni or penne
about 1 lb fresh greens (kale, chard, beet…) chopped, blanched and drained or 10 ounces frozen greens, drained and chopped
Olive oil or lard for the pasta and the pan
1 tsp dry mustard
¼ tsp cayenne
½ tsp grated nutmeg
Salt and pepper
⅛ cup flour
2 cups grated sharp Cheddar or other
1 cup grated Gruyère or other cheese
1½ cups milk
2 Tbsp butter, melted
1 cup breadcrumbs
Parmesan, for grating

 

Preheat the oven to 400 degrees. Roast halved squash in the oven on a sheet pan until soft, about 45 minutes to 1 hour depending on the size squash you have. When done cooking, remove squash from oven and set aside until cool enough to handle. Scrape flesh into a bowl (discard seeds and stringy pulp) and mash until smooth.

Meanwhile, cook pasta in a large pot of boiling water; drain and return to cooking pot. Toss with a little olive oil to keep it from sticking while you assemble the remaining ingredients.

Turn oven down to 375 degrees.

Add the chopped greens, mustard, garlic, cayenne, nutmeg, salt, pepper, and flour to the bowl with the mashed squash; mix well. Add the cheese and milk, and mix well.  Add the pasta and toss until evenly coated with the squash, greens and cheese mixture.

Spread mixture into a lightly oiled 9×13 inch baking dish. Toss the breadcrumbs with the melted butter until coated, then sprinkle the buttered breadcrumbs evenly across the top of the pasta. Grate a thin layer of Parmesan on top of the breadcrumbs.

Bake until bubbly and browned on top, about 30 minutes. Let cool briefly before serving. Serves 8

 

Late Winter Greens

Now, we are in Vermont and while it has felt like the end of Winter, there is no telling what March will bring.02262017 winter greens variety

 

 

 

 

 

 

 

 

 

But from a greens perspective, the day length is the governing force supported (and stymied) by the amount of sun and fluctuation in temperatures.  But right now is one of those sweet spots — where the variety of greens we have carefully tended since last fall (covering, uncovering, watering when possible, etc.) are showing off.

hoophouse-greens-tucked-in

 

 

 

 

 

 

 

 

Offering us all succulent nutrition they have packed densely into the leaves in their slow growing period, but not quite yet bolting towards Spring.

winter spinach lovely green

 

Sometime between writing cookbooks, being a tv star and giving birth to several new restaurants, Chef Edward Lee took time to  pay homage to the distinctions of winter spinach in Rodale’s Organic Life.  The thing we keep hearing from folks is how sweet it is. Sometimes folks even say it is “meaty”!  Here’s how he summed things up…

I truly appreciate the dark sturdy color of winter spinach. Absent through summer, spinach returns like a loyal friend, waiting in the crisp autumn air. Compared to baby spinach, with its fragile leaves, crinkly-leaved spinach harvested after frost is so hearty in taste, texture, and color that I think of it as a different vegetable altogether.

Winter spinach is as versatile as it is flavorful. I love it raw in salads; it is hearty enough to withstand big flavors like bacon, butternut squash, roasted beets, and even warm vinaigrettes. Try substituting it for lettuce in your next turkey sandwich. A quick sauté with garlic, butter, and nutmeg is a classic accompaniment to any winter roast.

But my favorite way to use winter spinach is to add it to stews or rice dishes at the last minute. Spinach is mostly water, which is why it wilts down so much when heated. Adding it to warm dishes last minute as a finishing touch preserves its unique texture and color.”

 

02262017winter spinach

 

 

 

 

 

 

 

 

Enjoy this moment, a bit of a balance between deep Winter and Spring.