Parents.com on Farmstays for Families

 

Parents Magazine chose to profile us in their piece on great Farm Stays in each state.

parents farmstay blurb

 

 

 

 

 

 

 

 

 

 

 

 

 

In truth, we are a great farmstay whether you have kids or not, though we love the multi-generational farmstays.

Check out info on our Barn Guesthouse and Farmhouse Inn and consider a farmstay in any season.

 

4 generation farmstay

 

FOUR generations of this family worked in a 3 day farmstay while they were in Vermont for a Norwich Graduation!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eat Your Greens…and Flowers!

flowering claytonia salad green

 

This week you can jazz up your salads with some beautiful, colorful and fragrant flowers.

 

 

 

 

 

 

 

 

We had a great time harvesting some with Chef Lee Duberman for Ariel’s Restaurant Week Menu (Yep they are back from Mexico and OPEN!).  You can get them there as well as some for your home enjoyment at our farmstand.

 

lee and staff picking flowers for salad mizuna lee picking mizuna salad flowers

 

 

 

 

 

 

 

 

 

 

What edible flowers you will find this week:

Mizuna: Yep, you’ve been enjoying the leaves in salads all winter and now it offers incredibly fragrant yellow flowers.  The buds and flowers are all edible. That is them in the photo with Lee.

cress flower bud salad green

Cress: The cress has been a staple of our spicy salad mix and some is just starting to flower, so we have little florettes this week for fun texture and look in your salad

Scallion:  The scallions have been a fresh treat and also overwintered, so some are starting to set off their own flower, think chive flowers, but not purple.  They are bulbs now and have a strong flavor with a gentle bitter note at the end.  Test them out for your salads or when doing a stir fry. More ideas here.

Sautéed Kale-sparagus

kale asparagus sauteed on plateSometimes Mari’s ideation gets us in trouble, sometimes it opens great doors.  This week was the latter.

We introduce a Spring ephemeral on the farm – Kale-sparagus.   Tender, succulent, delicious fast growing shoots of the Kale plant heading to flower.  This is no ordinary kale stalk, and Mari knew it when she saw it.  This is the Kale plant trying to grab some of the attention from that popular Spring asparagus, and for us, it worked.

Only available in this short season when our overwintered Kale has decided that it is time to flower and with these longer, warmer days, it has grown fast!  Best part, it is a super easy treat!

Ingredients

  • Tender, Spring Kale shoots
  • Lard, poultry fat or other nice fat
  • Salt & Pepper

kale asparagus flower end spring

 

 

 

 

 

 

Directions

kalsparagus sautee kale

Heat a tablespoon or so of lard or other fat in a skillet, we used our cast iron.  Toss in the Kale-sparagus shoots and sauté 3-4 minutes, stiring and tossing a few times.  Add a bit of salt and pepper while cooking or when finished.  Serve.  Easy as that.

kalsparagus greens kale

 

 

 

 

 

 

Note:  If you really want it to look more like asparagus, you could remove the tender baby leaves from the shoots, but they are delicious so no need.

At the Farmstand: April 27 – May 3

Eat Your Greens by AnnaSpring Salad Greens are still PLENTIFUL!  The lettuce, cress and claytonia and rocking with more young greens following! And special this week….Kale-sparagus & flowers for your salad not to mention fresh Field Stone Farm Pizzas and another new soup – Cream of Spinach, yep another way to get your greens!

Mud season is waning!  Grader came through so the ruts are gone, but due to the rain the last few days there are a handlful of soft, slippery spots but we hope that with today’s drying that will ease as well.    Quite passable for most any vehicle, but if you are hesitant we can deliver to the end of the road Thursday evenings and Saturday morning.  Order Sheets are here & you can email us your order using the sheet or just a list!

 

This week at our Farmstand you can find:


our-eggs-whole-and-in-fry-pan-with-our-schmaltz

• Eggs

 

Fresh/Stored Veggies & Herbsspring salad mix greens farmstand

 

• Beets (last ones for a bit)
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Cilantro
Claytonia/Miner’s Lettuce heads*

• Edible Flowers for salads*
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh
• Kale-sparagus
• Baby Lettuce heads*
• Leaf Lettuce*

• Onions
• Parsley
• Potatoes
• Scallions
• Spicy Salad Mix*
• Spring Salad Mix*

• Spinach, Cooking
• Stir Fry/Braising Greens
• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• 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.
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

 

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 & Regular)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• 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 field stone pizza pea pesto our bacon in bag with label   

• Blueberries, Frozen from Spotted Dog Farm
• Pizza from Field Stone Farm: Rustic Potato Gorgonzola & Spinach bechamel with artichoke & Roasted Red Peppers
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – Black Beans 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.

Edible Flowers

• Claytonia/Miner’s Lettuce,  Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

All Salad Greens

 

Leg of Goat Roasts, not holiday lamb, but delicious!

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

Photo of the Week

enthusiastic young shoppersSome of our more enthusiastic young shoppers getting their veggies at the farmstand!

We love sending our healthy, fresh veggies home with everyone, but it does warm our heart an extra bit to be feeding lots of young growing kids.

Thanks Zoe, Graham and Becca & Nathan too!

 

At the Farmstand: April 20-26

spring salad with flowers 2Spring Salad Greens are PLENTIFUL!  Salads at every meal, don’t underestimate the potential for a breakfast salad.   Our favorite new salad topping…frozen blueberries and we are restocked from Spotted Dog Farm.

Our road has more rutted spots.  Not bad if you have clearance, challenging if you don’t so feel free to place an order and we can deliver to the end of the road Thursday evenings and Saturday and Sunday mornings.  Order Sheets are here & you can email us your order using the sheet or just a list!

 

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 (last ones for a bit)
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Cilantro
Claytonia/Miner’s Lettuce heads*
• Delicata Squash*

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

• Onions
• Parsley
• Potatoes
• Scallions
• Spicy Salad Mix*
• Spring Salad Mix*

• Spinach, Cooking*
• Stir Fry/Braising Greens
• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• 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.
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

 

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 & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, Creamy Spinach & Broccoli-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
• Pizza from Field Stone Farm:Spinach, Olive, Feta & Herbed Ricotta w/ Mushrooms
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – Black Beans 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.
• Spinach, cooking/processing

• Claytonia/Miner’s Lettuce,  Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

All Salad Greens

Leg of Goat Roasts, not holiday lamb, but delicious!

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

Turkey & Spinach Curry: Mark Bittman

Photo by Evan Sung for The New York Times
Photo by Evan Sung for The New York Times

Curry…what a nice way to celebrate these longer, yet still crisp days.  And if you have leftover turkey or chicken, what an easy meal!

You can cook turkey just for this meal or roast a turkey breast or thighs and use the leftovers.  Would also work as a chicken & spinach curry.  This recipe is adapted from Mark Bittman’s Minimalist Column in the New York Times.  See his notes and a video tutorial.

2 tablespoons lard or other oil, could be leftover from roasting your poultry!
1 small onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 to 1/2 teaspoon turmeric

1/8 teaspoon cayenne, or to taste

1 cup tomatoes, chopped (canned or frozen are fine; include their juice)

1 cup coconut milk

Salt and freshly ground pepper

1/2 pound (or more) fresh spinach, washed and roughly chopped

2 cups leftover turkey, white or dark meat or a combination, roughly chopped

Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.

Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.

Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.

Green, a popular color

Arugula bed

This week, farm life, is brought to you by the color green.

Granted we can’t really see any green in our outside fields yet…just the very first hint where the snow has melted.  And of course where the first chervil plants are poking up..it is that time of year!

But we are flush with green in the hoophouses, farm room and even in the barn…oh and of course in the farmstand!   All beings are LOVING it. Green is by far the most popular color of the week, in all is shades.

 

 

 

 

 

 

Pureeing deep green spinach and our frozen broccoli for a delightful Spinach -Broccoli soup. 

pureeing spinach Spinach broccoli soup

 

 

 

 

 

Salads, Salads, Salads…..

spicy salad greens spring salad mix greens farmstand

 

 

 

 

 

 

 

 

 

 

And the Sows and hens got in on the green.  

Seemingly delighted in the everything that has been cleared from the hoophouses from kale stems to this nice batch of Arugula stems and marred leaves. The hens even started pooping green….(perhaps too much information?)

video image sows eating greens

 

 

 

 

 

 

 

 

 

 

And soon… our hills will start to green up too.  Until then this vibrance comes to us in a few other ways.  Enjoy!

 

 

Chicken Soup with Matzo Balls

Stew Hen on its way towards Chicken & Dumplingsliz brent cooking friends cohen

 

 

 

 

 

 

 

 

Several years ago Passover and Easter also overlapped while our dear farm friends (and fantastic cooks) the Bailey-Cohens were visiting.  We hit lots of holiday highlights including Liz chiefing this great soup — whether you are celebrating Passover or just seeking some delicious comfort food, this will hit the spot.

 

Soup Ingredients 

1 4-pound chicken, stewing is best

1 large onion, unpeeled, washed

10 sprigs of dill

4 stalks of celery, chopped

3 cloves of garlic, unpeeled

3 tablespoons chopped ginger

1 turnip, cubed into 1/2-inch pieces

4 medium carrots, peeled and cut into 3-inch pieces

Juice of 1 lemon

2 tablespoons salt, plus more to taste

2 potatoes, cubed into 1 inch pieces

matzo balls cooking in stewing hen broth

matzo balls cooking in stewing hen broth

 

 

 

 

 

 

 

 

Matzo Ball Ingredients (or try the colored ones)

1/2 cup matzo meal

2 large eggs room temperature, lightly beaten

2 tablespoons vegetable oil or schmaltz

2 tablespoons seltzer water

1 teaspoon salt

1/2 teaspoon white pepper

1 teaspoons finely chopped fresh dill

 

To make the soup:

Thoroughly wash the chicken and place it in the pot. Add the water (enough to submerge everything with 2 inches of water on top), the onion, the bunch of dill (tied with a string), celery and salt.

Bring to a boil and skim off the foam that will form on top. Discard the foam, continue to cook on medium-high heat until the foam stops appearing.

Lower the heat to medium-low and add ginger, the turnip, carrots and the lemon juice. Cover and cook over very low heat for 2 hours.

After 2 hours, taste the broth and see if you want more salt, or other seasonings in it. Pull the chicken out. It should be falling apart and falling off the bone. Pull the bones out and discard, and cut up the chicken in pieces. Place half of the chicken back in the soup and half put aside for chicken salad the next day.

Ever-so-slightly increase the heat and add the potatoes. While the potatoes cook, start on the matzo balls.

 

To make matzo balls: 

In a large bowl, mix together the matzo meal, eggs, vegetable oil, seltzer, salt and pepper. Cover and refrigerate for 30 minutes.

Take the matzo ball mix out of the refrigerator and place by the stove where your soup is simmering. Place a bowl of cold water next to your matzo ball mix—you will need to dip your hands in it so that the matzo meal won’t stick to your palms.  Grab a bit of the mix and roll it in your palms to a ball about 1 inch in diameter. Drop the matzo balls in the soup one at a time. When out of the mix, cover the soup and simmer for 30 minutes.  Remove the soup from heat. Serve in bowls immediately with freshly cut dill sprinkled on top.

At the Farmstand: April 13-19

spicy salad greensHappy Easter and Passover for all those celebrating and Happy Mud season to all!  Beautiful Stewing Hens, leg of goat roasts and delicious pasture-raised hams of all sizes.

And of course LOTS of lovely salad mixes for the traditional Spring holiday salad or to go with the fresh batch of Field Stone Farm Pizzas that just arrived!   Frozen Blueberries from Spotted Dog Farm are also back!

 

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
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Cilantro
Claytonia/Miner’s Lettuce heads*
• Delicata Squash*

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

• Onions
• Parsley
• Potatoes
• Scallions
• Spicy Salad Mix
• Spring Salad Mix

• Spinach, Cooking*
• Stir Fry/Braising Greens
• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• 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.
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

 

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 & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, Creamy Spinach & Broccoli-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
• Pizza from Field Stone Farm:Spinach, Olive, Feta & Herbed Ricotta w/ Mushrooms
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – Black Beans 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.
• Spinach, cooking/processing

• Claytonia/Miner’s Lettuce,  Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

Leg of Goat Roasts, not holiday lamb, but delicious!

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