At the Farmstand: Feb 27 -March 4

February 28, 2020 – 10:09 am

Roasted Turkey  & Squash Soup, Yumm!

Holy Leap Year!

Here we are at the blustery end of February.  The great news as we welcome March and Town Meeting Day is we are restocked with beef from Greenfield Highland Beef and from our own deep freeze and little by little the volume of fresh greens Darienne can harvest is growing.  And a fresh batch of our Roasted Turkey & Squash soup is also available!

Our website is always stocked with lots of fun seasonal recipe ideas.  You can scroll or search!

This week at our Farmstand you can find:

• Eggs*

Fresh/Stored Veggies

• Beets, Chioggia & Red
• Black Currants, frozen
• Braising/Stir Fry Mix
• Cabbage, Red & Green
• Carrots
• Carrots, trimmed
• Chard, frozen
• Delicata Squash
• Garlic
• Ginger, Baby (LRF),  frozen
• Onions: yellow, Red
• Peas, Frozen Snap Peas (last ones)
• Potatoes: Satina, Purple Viking, Caribe
• Pumpkins:  Long Pie Pumpkins*
• Salad Greens
• Spinach, Fresh
• Spinach, Frozen
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash: Butternut, Baby Blue Hubbard

Meats

Pork

• Bacon
• Bacon Ends (Nitrate Free)
• Beer Brats
• Boston Butt Pork Roasts, Skin on*
• Breakfast Sausage Links
• Maple Breakfast Sausage, bulk farmhouse
• Cajun Sausage Links
• Fat
• Italian Sausage Bulk (Hot & Sweet)
• Kielbasa
• Pork Chops
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken, Stewing Hen
• Chicken, Breasts Boneless

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

Greenfield Highland Beef
• Italian Sausage links, hot & Sweet
• Eye of the Round Steaks
• Ground Beef
• Beef Chuck Roasts & boneless steaks
• Short Ribs
• Sirloin Tip Beef Roasts
• Steaks, Strip & Delmonico
• Stew Meat

Honeywilya Fish
Alaskan Coho Salmon, line caught by a Vermont fisherman

• Coho Salmon portions
• Alder Smoked Salmon strips
• King Salmon portions

Pantry & Prepared Foods

• Applesauce, Pure, Dolgo, Plum & Maple Cinnamon
• Bone Broth, Turkey & Chicken
• Maple Bread & Butter Squash Pickles with Artesano Vinegar
• Chimichurri Sauce, Basil & Cilantro
• Dilly Beans with Artesano Cider Vinegar
• Giardinara pickles
• Lard, Leaf
• Marinara, Tomato Basil
• Pâté, Chicken Liver
• Pesto: Basil, Cilantro, Garlic Scape, Sweet Pea
• Heirloom Tomato Salsas
• Salsa Verde
• Mexican Pickled Carrots
• Soup: Roasted Roasted Turkey & Squash, Carrot & Ginger; Creamy Carrot; Borscht, Zesty tomato
• Canned Tomatillos
• Canned Tomatoes

From our Farm Friends 

• Organic Kidney, Pinto & Black Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Cyser (Apple & Honey Mead) vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano
• Farmstead Pizza from Field Stone Farm (4-6 flavors)
• Cider Syrup, Brookfield Bees
• 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

• Pumpkins

• Skin-on Boston Butt Pork Roasts

• Odd Bits (organ meats, pork heads, feet, etc)

• Bones

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged , | Comments Off on At the Farmstand: Feb 27 -March 4

At the Farmstand: Feb 20-26

February 20, 2020 – 9:36 am

It is February and I know many folks start to dream about Spring and spring abundance.  While are not yet at the abundant fresh greens season, we do have other abundance, including fresh eggs!  The hens are laying prolifically, so perhaps dream about the various delicious ways to enjoy those deep orange yolks!

And our website is always stocked with lots of fun seasonal recipe ideas.  You can scroll or search!

Fresh Pizzas this week are: Tomato Cheese, Mediterranean Eggplant and Southwestern with Chorizo, plus more flavors in the freezer.

This week at our Farmstand you can find:

• Eggs*

Fresh/Stored Veggies

• Beets
• Black Currants, frozen
• Cabbage, Red & Green
• Carrots
• Carrots, trimmed
• Celeriac
• Chard, frozen
• Delicata Squash
• Garlic
• Ginger, Baby (LRF),  frozen
• Onions: yellow, Red
• Peas, Frozen Snap Peas
• Potatoes: Satina, Purple Viking, Caribe
• Pumpkins:  Long Pie Pumpkins*
• Spinach, Fresh
• Spinach, Frozen
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash: Butternut, Baby Blue Hubbard

Meats

Pork
• Bacon Ends (Nitrate Free)
• Beer Brats
• Boston Butt Pork Roasts, Skin on*
• Breakfast Sausage Links
• Maple Breakfast Sausage, bulk farmhouse
• Cajun Sausage Links
• Fat
• Italian Sausage Bulk (Hot & Sweet)
• Kielbasa
• Pork Chops
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken, Stewing Hen
• Chicken, Breasts Boneless

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

Greenfield Highland Beef
• Italian Sausage links, hot
• Eye of the Round Steaks
• Ground Beef
• Beef Chuck Roasts & boneless steaks
• Sirloin Tip Beef Roasts
• Steaks, Strip & Delmonico
• Stew Meat

Honeywilya Fish
Alaskan Coho Salmon, line caught by a Vermont fisherman

• Coho Salmon portions
• Alder Smoked Salmon strips
• King Salmon portions

Pantry & Prepared Foods

• Applesauce, Pure, Dolgo, Plum & Maple Cinnamon
• Bone Broth, Turkey
• Chimichurri Sauce, Basil & Cilantro
• Dilly Beans
• Giardinara pickles
• Lard, Leaf
• Marinara, Tomato Basil
• Pâté, Chicken Liver
• Pesto: Basil, Cilantro, Garlic Scape
• Heirloom Tomato Salsas
• Mexican Pickled Carrots
• Soup: Roasted Carrot & Ginger; Creamy Carrot; Borscht, Zesty tomato
• Canned Tomatillos
• Canned Tomatoes

From our Farm Friends 

• Organic Kidney, Pinto & Black Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Cyser (Apple & Honey Mead) vinegar, Artesano
• Maple Balsamic Vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano
• Farmstead Pizza from Field Stone Farm (4-6 flavors)
• Cider Syrup, Brookfield Bees
• 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

• Pumpkins

• Skin-on Boston Butt Pork Roasts

• Odd Bits (organ meats, pork heads, feet, etc)

• Bones

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged , | Comments Off on At the Farmstand: Feb 20-26

Avga me Domates: Eggs on a Bed of Tomatoes

February 20, 2020 – 8:45 am

In Greek: αυγά με ντομάτες, pronounced ahv-GHAH meh doh-MAH-tess.

This is a quick and simple dish to make, and the tastes are fabulous.

Certainly most of the Mediterannean cultures have a version of this dish and many others as well.  In their recent One-Pot Meals focus, NY Times Cooking shared a Shakshuka recipe, which adds more spices and feta, another great route to go.

In this simple Greek inspired verson of eggs & tomatoes, the tomato is cooked in oil until its liquid has cooked off, and a sauce remains; the eggs go on top. Serve with fresh bread to soak up all the delicious sauce.  We love it and with the frozen tomatoes it is like a little taste of summer!

This recipe is for one – just multiply for more.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients: 

2 eggs

2-3 medium tomatoes, coarsely chopped or grated (frozen tomatoes, chopped or grated while still frozen work perfectly and give you that fresh tomato taste!)

3 tablespoons of olive oil

2 teaspoons of sea salt

Preparation: 

In an 8-inch frying pan, heat olive oil over medium heat. Add tomatoes and 1 teaspoon of salt and sauté until the liquid from the tomatoes has cooked off, about 15 minutes. Stir occasionally to keep from sticking.

When the liquid has cooked off and only the tomato-oil sauce remains, add eggs to cook on top of the tomatoes. Spoon the tomato sauce carefully over the egg whites to help them cook, leaving the yolks uncovered. When the eggs have cooked (about 5 minutes), carefully spoon onto plate to serve.

Variation: Add a pinch or two of fresh oregano or parsley to the tomatoes or garnish with chopped chives

The second teaspoon of salt is for seasoning to taste when serving, if needed.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged , | Comments Off on Avga me Domates: Eggs on a Bed of Tomatoes

Sharing Love & Gratitude

February 13, 2020 – 9:39 am

Love, the word of the week given Valentines Day is approaching.

Love figures prominently and broadly around here.  Truly it is a bit foundational to why we do what we do, why we farm how we farm.

  • Our love for great, healthy, clean food
  • Our love for the natural environment
  • Our love for the livestock we raise and the plants too!
  • Our love for all of you, our customers, supporters…our cheerleaders

This motivates us to be unrelenting in our commitment to organic agriculture, rotationally grazed livestock that see the sun and express their nature,  soil health, fungal connections and our other labor intensive practices in pursuit of nutrient dense foods that are delicious and can be food as medicine.

Six years ago (Nearly half-way through this venture!) we tried to write a sonnet, to you, our farm supporters, but it turned into more of a love letter. The message in still holds true as we continue to stumble, soar and appreciate you all.

For this moment we celebrate our reciprocal and ongoing gifts to each other, breathing more life back into Vermont’s hills and our planet, more hope into our mutual quests for peace and more nutrition to bolster us as we love on!

Thanks to Donna and all the farmers, our farmstand is  stocked with gorgeous colors, delightful and healthy farm food and treats for this week, like each week of the year.

Know that we hold you all close in our hearts and are grateful for your support and investment in this farm as we seek to offer healthy, delicious, ethical food.

With love from all the Farmers!

By Laura | Posted in ARCHIVE | Tagged , , , , , | Comments Off on Sharing Love & Gratitude

At the Farmstand: Feb 13-19

February 13, 2020 – 9:01 am

Maple Cinnamon Applesauce

Happy Valentines Day & Presidents Day Weekend!

If you are thinking of staying in for Valentines Day or looking forward to some cooking for the cold holiday weekend, the farmstand is stocked with so many great options. Also works for some nice Valentine’s Day gifts And our website is always stocked with lots of fun seasonal recipe ideas.  You can scroll or search!

Enjoy the snow and some cozy eating!

This week at our Farmstand you can find:

• Eggs*

Fresh/Stored Veggies

• Beets
• Black Currants, frozen
• Cabbage, Red & Green
• Carrots
• Carrots, trimmed
• Celeriac
• Chard, frozen
• Delicata Squash
• Garlic
• Ginger, Baby (LRF),  frozen
• Onions: yellow, Red
• Peas, Frozen Snap Peas
• Potatoes: Satina, Purple Viking, Caribe
• Pumpkins:  Long Pie Pumpkins*
• Salad Mix (limited)
• Spinach, Fresh
• Spinach, Frozen
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash: Butternut, Buttercup

Meats

Pork
• Bacon, Sliced (Nitrate Free)
• Bacon Ends (Nitrate Free)
• Beer Brats
• Boston Butt Pork Roasts, Skin on*
• Breakfast Sausage Links
• Maple Breakfast Sausage, bulk farmhouse
• Cajun Sausage Links
• Fat
• Italian Sausage Bulk (Hot & Sweet)
• Kielbasa
• Pork Chops
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken, Stewing Hen
• Chicken, Breasts Boneless

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

Greenfield Highland Beef
• Italian Sausage links, hot & sweet
• Eye of the Round Steaks
• Ground Beef
• Beef Chuck Roasts & boneless steaks
• Sirloin Tip Beef Roasts
• Steaks, Strip & Delmonico
• Stew Meat

Honeywilya Fish
Alaskan Coho Salmon, line caught by a Vermont fisherman

• Coho Salmon portions
• Alder Smoked Salmon strips
• King Salmon portions

Pantry & Prepared Foods

• Applesauce, Pure, Dolgo, Plum & Maple Cinnamon
• Bone Broth, Farmhouse & Turkey
• Chimichurri Sauce, Basil & Cilantro
• Dilly Beans
• Giardinara pickles
• Lard, Leaf
• Marinara, Tomato Basil
• Pâté, Chicken Liver
• Pesto: Basil, Sweet Pea, Cilantro, Garlic Scape
• Heirloom Tomato Salsas
• Mexican Pickled Carrots
• Soup: Roasted Carrot & Ginger; Creamy Carrot; Borscht, Zesty tomato
• Canned Tomatillos
• Canned Tomatoes

From our Farm Friends 

• Organic Kidney, Pinto & Black Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Cyser (Apple & Honey Mead) vinegar, Artesano
• Maple Balsamic Vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano
• Farmstead Pizza from Field Stone Farm (4-6 flavors)
• Cider Syrup, Brookfield Bees
• 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

• Pumpkins

• Skin-on Boston Butt Pork Roasts

• Odd Bits (organ meats, pork heads, feet, etc)

• Bones

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged , | Comments Off on At the Farmstand: Feb 13-19

Maple Egg Custard

February 13, 2020 – 8:52 am

A few years ago, thanks to our friends at Vermont Network who were here for a meeting, we tested out a new egg based dessert, this Maple Egg Custard.  Safe to say it was a hit, even called addictive by some.  Yet simple and truly a low sugar dessert.  We can’t wait to try it with some fruit inside as well.

It could make a delightful Valentines Dinner dessert or just something cozy for the weekend.  Bonus – looks fun and a bit fancy, especially with some black currant coulis on top, but is quite easy.

Recipe adapted from The Prairie Homestead’s Maple Custard with Duck Eggs

Ingredients

  • 4 large or 5 small-medium eggs
  • 1/3 cup maple syrup
  • 2 cups whole milk (cream top is perfect)
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla
  • Ground nutmeg or other spice of your choice
  • Fruit and/or fruit sauce for topping at serving time

[this volume made 6 good sized ramekins, 3.5 inch diameter]

Directions

Preheat your oven to 325 degrees and heat some water to boiling which will be used to set ramekins into.

Add the milk to a small saucepan, and scald it.  Directions are to “heat it until it’s just about ready to boil, but don’t let it boil all the way”.  As a person prone to distraction, I put the heat to medium and also put in my kitchen thermometer to understand how close to boiling it was.  Milk boils at almost same temp as water (212.3)

In a separate bowl, beat together the eggs, maple syrup, salt, and vanilla.

Once milk is scalded, slowly whisk the egg mixture into the scalded milk.  Then strain the custard through a fine mesh strainer (to remove lumps), and pour into custard cups or oven-safe ramekins two-thirds or so full with the mixture. Key is you want the water to be at or above the custard line.  Ours sometimes fall a bit once cooled so we try to fill them as high as possible but within range of the water bath.

Sprinkle ground nutmeg or cinnamon on the top of each cup. (optional especially if you are going to add a fruit coulis)

Place the ramekins in a oven safe pan, our metal brownie pan worked great, and fill the pan with the hot water to create a water bath for your custard cups. The water should come up to or past the level of the custard in the cups. This helps the custard cook evenly and turn out smooth.

Bake for 30-55 minutes, or until the custards are set but still “loose”.   You can check by touching the top lightly, if it is still liquid keep cooking. Timing really depends on size of cups and if you are using a convection setting.  Ours were fully done in 30 min maybe even a smidge overdone, but they were small ramekins and we used convection bake.  

Remove from the oven and serve immediately if you like warm custard.  Or let cool on a rack and then refrigerate and served a chilled custard later.

When serving, you can top with some frozen berries (or fresh in season) mixed with a little fruit sauce or as we did with a black currant coulis.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged , | Comments Off on Maple Egg Custard

At the Farmstand: Feb 6-12

February 10, 2020 – 4:37 pm

Hello Snowy February!

The farmstand is fully stocked and we generally get the driveway plowed relatively promptly at the end of the storms.

Enjoy the snow and some cozy eating!

This week at our Farmstand you can find:

• Eggs*

Fresh/Stored Veggies

• Beets
• Black Currants, frozen
• Cabbage, Red & Green
• Carrots
• Carrots, Shredded
• Celeriac
• Chard, frozen
• Delicata Squash
• Garlic
• Ginger, Baby (LRF),  frozen
• Onions: yellow, Red
• Peas, Frozen Snap Peas
• Potatoes: Satina, Purple Viking, Caribe
• Pumpkins:  Long Pie Pumpkins*
• Salad Mix (limited)
• Spinach, Fresh
• Spinach, Frozen
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash: Butternut, Buttercup

Meats

Pork
• Bacon, Sliced (Nitrate Free)
• Bacon Ends (Nitrate Free)
• Beer Brats
• Boston Butt Pork Roasts, Skin on*
• Breakfast Sausage Links
• Maple Breakfast Sausage, bulk farmhouse
• Cajun Sausage Links
• Fat
• Italian Sausage Bulk (Hot & Sweet)
• Kielbasa
• Pork Chops
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken, Stewing Hen
• Chicken, Breasts Boneless

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

Greenfield Highland Beef
• Italian Sausage links, hot & sweet
• Eye of the Round Steaks
• Ground Beef
• Beef Chuck Roasts & boneless steaks
• Sirloin Tip Beef Roasts
• Steaks, Strip & Delmonico
• Stew Meat

Honeywilya Fish
Alaskan Coho Salmon, line caught by a Vermont fisherman

• Coho Salmon portions
• Alder Smoked Salmon strips
• King Salmon portions

Pantry & Prepared Foods

• Applesauce, Pure, Dolgo, Plum & Maple Cinnamon
• Bone Broth, Farmhouse & Turkey
• Chimichurri Sauce, Basil & Cilantro
• Dilly Beans
• Giardinara pickles
• Lard, Leaf
• Marinara, Tomato Basil
• Pâté, Chicken Liver
• Pesto: Basil, Sweet Pea, Cilantro, Garlic Scape
• Heirloom Tomato Salsas
• Mexican Pickled Carrots
• Soup: Roasted Carrot & Ginger; Creamy Carrot; Borscht, Zesty tomato
• Canned Tomatillos
• Canned Tomatoes

From our Farm Friends 

• Organic Kidney, Pinto & Black Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Cyser (Apple & Honey Mead) vinegar, Artesano
• Maple Balsamic Vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano
• Farmstead Pizza from Field Stone Farm (4-6 flavors)
• Cider Syrup, Brookfield Bees
• 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

• Pumpkins

• Skin-on Boston Butt Pork Roasts

• Odd Bits (organ meats, pork heads, feet, etc)

• Bones

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged , | Comments Off on At the Farmstand: Feb 6-12

Rocking Seychelles

February 1, 2020 – 8:10 pm

That would be the Seychelles, our hens, are rocking their egg laying despite these short days. We thought they deserved not only a little gratitude and moment of glory but perhaps a proper introduction.

Name: Seychelles
Why? The 2019 naming scheme was Countries. When people were suggesting country names, the Seychelles came forward earlier, and we knew right away that it should be held for the pullet chicks when they arrived, the future egg layers needed that name.

And while our hens lead a decent life through the winter, hanging out in big barn (aka Winter Palace) with the pigs, in truth they may not mind a winter visit to their namesake, an archipelago of 115 islands in the Indian Ocean. Fortunately for all of us, they don’t know how to book that trip.

Breed: Blue Plymouth Rock
The Seychelles are a cross between two heritage breeds: a Plymouth Barred Rock Hen and a native Andalusian Rooster. It is a cross done by the folks at Art’s Hatchery, a small operation that is part of a familial group of hatcheries in Pennsylvania that includes the folks where we get our Freedom Ranger meat birds. They maintain their own breeding flocks and we’ve been consistently impressed with the quality of the chicks we get from them.

There are 2, ok maybe 3, really notable characteristics of this group of hens.

  • They lay big eggs, in fact some of the hens are just over-achievers
  • They have beautiful plumage, all a smidge different, but really lovely
  • They were addicted to our spruce trees as their preferred roosts

And winter hasn’t really phased them much, they steal food and the best bits of hay from the growing pigs, but a few are laying eggs in the pigs shelter in exchange. They hang out inside or out, as suits them depending on the weather and depending on where the treats get distributed.

And as lovers of delicious, vibrant yoked eggs, we are thankful for their vigorous laying throughout these short winter days. We hope you enjoy as well.

By Laura | Posted in ARCHIVE | Tagged , , | Comments Off on Rocking Seychelles

At the Farmstand: Feb 1-5

February 1, 2020 – 10:52 am

Hello February!

Ground hogs, super bowl, valentines, NOFA-VT conference…that is how the month starts and it leads to longer days so that our winter greens can start growing again!

Until then, we have some fresh spinach and lots of frozen greens, which are not only lovely, but super easy for adding to soups, sauteing, mixing into eggs or however you need to bring greens into your life!

This week at our Farmstand you can find:

• Eggs*

Fresh/Stored Veggies

• Beets
• Black Currants, frozen
• Cabbage, Red & Green
• Carrots
• Carrots, Shredded
• Celeriac
• Chard, frozen
• Delicata Squash
• Garlic
• Ginger, Baby (LRF),  frozen
• Onions: yellow, Red & Blush
• Peas, Frozen Snap Peas
• Potatoes: Satina, Purple Viking, Caribe
• Pumpkins:  Long Pie Pumpkins* 
• Spinach, Fresh
• Spinach, Frozen
• Stir Fry/Braising Mix
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash: Butternut, Buttercup

Meats

Pork
• Bacon, Sliced (Nitrate Free)
• Bacon Ends (Nitrate Free)
• Beer Brats
• Boston Butt Pork Roasts, Skin on*
• Breakfast Sausage Links
• Maple Breakfast Sausage, bulk farmhouse
• Cajun Sausage Links
• Fat
• Italian Sausage Bulk (Hot & Sweet)
• Kielbasa
• Pork Chops
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken, Stewing Hen
• Chicken, Breasts Boneless

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

Greenfield Highland Beef
• Italian Sausage links, hot & sweet
• Eye of the Round Steaks
• Ground Beef
• Beef Chuck Roasts & boneless steaks
• Sirloin Tip Beef Roasts
• Steaks, Strip & Delmonico
• Stew Meat

Honeywilya Fish
Alaskan Coho Salmon, line caught by a Vermont fisherman

• Coho Salmon portions
• Alder Smoked Salmon strips
• King Salmon portions

Pantry & Prepared Foods

• Applesauce, Pure, Dolgo, Plum & Maple Cinnamon
• Bone Broth, Farmhouse & Turkey
• Chimichurri Sauce, Basil & Cilantro
• Dilly Beans
• Giardinara pickles
• Lard, Leaf
• Marinara, Tomato Basil
• Pâté, Chicken Liver
• Pesto: Basil, Sweet Pea, Cilantro, Garlic Scape
• Heirloom Tomato Salsas
• Mexican Pickled Carrots
• Soup: Roasted Carrot & Ginger; Creamy Carrot; Borscht, Zesty tomato
• Canned Tomatillos
• Canned Tomatoes

From our Farm Friends 

• Organic Kidney, Pinto & Black Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Cyser (Apple & Honey Mead) vinegar, Artesano
• Maple Balsamic Vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano
• Farmstead Pizza from Field Stone Farm
• Cider Syrup, Brookfield Bees
• 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

• Pumpkins

• Skin-on Boston Butt Pork Roasts

• Odd Bits (organ meats, pork heads, feet, etc)

• Bones

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged , | Comments Off on At the Farmstand: Feb 1-5

Deviled Eggs with Bacon or Ham Mayonnaise

February 1, 2020 – 8:18 am

Bacon Deviled Eggs

Deviled eggs, so good and really has become one of our obsessions, using the ham or bacon fat.  There are a lot of eggs so enjoy! Perfect for a party or  just your own enjoyment.

 

#1 – Hard Boil the eggs

Our favorite tip for successful peeling, comes from Mark Bittman.  With a cake tester or some other small, pointy item like a turkey skewer, lightly poke a hole in the broad end of the egg…just through the shell, not through the membrane.  I believe this allows water to circulate a smidge between the shell and membrane and they peel easily, consistently.

Bring water to a gently boil, add eggs and cook for 10-14 minutes depending on how done you want the yokes.

pricked eggs to hard boil

Eggs with teensy hole poked in shell only

#2 Peel eggs and cut and separate whites from yolks

#3 Make the filling

Ok, this everyone has their favorite recipes and variations.  But use the homemade mayonnaise for your recipe and you will have Fabulous Localvore Deviled Eggs. It will even change mayo skeptic’s mind about the value and taste of mayonnaise.

We like this site’s recipe and tips for your options!  We have found that pickled jalapenos, pepperoncini or some other pickle and their juice are really nice for lightening up the filling.

Bacon or Ham  Mayonnaise From Jenifer McLagen’s Fat: A Misunderstood Ingredient

1 egg yolk

¾ teaspoon Dijon Mustard

1 teaspoon lemon juice

Salt & pepper

½ cup liquid Bacon Fat or Ham Fat

Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt & pepper.

Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin. Taste and adjust the seasoning.

#4 Fill the eggs and decorate.  

Some sort of a pastry bag is best, especially if you are doing many!

And small bits of bacon, ham or pepperoncini make a great topping.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged , , | Comments Off on Deviled Eggs with Bacon or Ham Mayonnaise