Mustard and Herb Rubbed Rack of Goat

 

This is the quick approach from Bruce Weinstein & Marc Scarborough and their GREAT cookbook, Goat.  Wonderful recipes and fun to read as they have a great sense of humor as well.  Another good option for the racks is the slow roast approach, resulting in meat that falls off the bone.

Adjusted a bit from their recipe.

Ingredients

1 rack of goat (just multiply if doing more)

2 Tablespoons good mustard

1/3 cup breadcrumbs or other crusty substitute

1/3 cup ground nuts (walnuts or hazelnuts are great)

1 teaspoon minced herbs – sage, parsley or thyme

1/4 teaspoon salt

1/4 teaspoon pepper

 

Directions

Preheat oven to 375 degrees.

Rub mustard on the meaty side of the rack, onto the bones on that side but you don’t need to bother with curved bone- only side, but if you have extra coating go ahead.  Mix rest of ingredients in a bowl and then press this mixture onto the mustard coated meat.   Set the coated goat racks coating side up in a heavy roasting pan or oven safe skillet.  Roast until thermometer in the thickest part reads 140-145 degrees.  Probably 20 minutes but with our pasture raised, small racks could be less.  Start checking after 15 minutes.

Then remove pan from oven and transfer goat rack to a cutting board.  Let rest for 5 minutes.  Best explanation as to why that I’ve read in a long while, from authors, “Here’s why: As meat roasts, internal juices are squeezed out by toughening and flattening muscle fibers: when it sits for awhile, the fibers relax and the juices slip back between the fibers , giving you a more flavorful dinner.”

To serve, cut between the bones with a good knife, separating the chops.

At the Farmstand: July 27-31

This wet, wacky weather (and farmers not responding in perfect timing) has us without our regular salad greens this week as some successions bolted quickly…but lots are on the way, so a good week for kale salads! Some of that same weather does have us still having some snap peas, which are lovely in a kale salad or cooked.  And some nice sized beets with greens!

Our friends at Field Stone Farm are not only bringing us more Raspberries but also the freezer will be restocked with a variety of their pizzas! More black currants are coming..perhaps in the farmstand over the weekend, but if not, next week.

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Broccoli, Frozen
• Beets with Greens
• Carrots
• Chard
• Cilantro
• Dill

• Garlic Scapes
• Ginger, Baby (frozen)
• Kale
• Mint

• Oregano
• Snap Peas (ok, perhaps the last week for real)
• Raspberries (Field Stone Farm)
• Salad Turnips (Field Stone Farm)
Scallions (Field Stone Farm)
Stir Fry/Braising Mix

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon
• 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
• Italian Pork Sausage, bulk
• Kielbasa
• Pork Jowl*
• Leg of Goat Roasts*
• Loin Roasts, Goat*(small)
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
• Pork Chops
• Goat Ribs/Rack*
• Ribs, Pork
• Shanks, Goat
• Goat Shoulder Roasts
• Stew Meat, Goat

 

Pantry & Prepared Foodsroasted carrot soup packed in farmstand

• Bone Broth, Chicken and Turkey
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula & Garlicky Kale
• Heirloom Tomato Salsa
• Soup, Roasted 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

• Farmstead Pizzas 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.

• Pork Jowl

• Goat Ribs/Rack

Leg of Goat Roasts, Great for slow roast

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

Corn is getting bigger!

This photo shows both our excitement about this year’s experiment with the Native American Three Sisters companion approach (Corn, Beans & Squash)  and are thankfulness that our sprayer for foliar feeding is finally working.  Nice work on pump replacement Mari.   So the corn is looking good so far, but we’ll see what happens.  Today Mari was able to give the corn, beans and squash some nutritional love as well.

Join us during Open Farm week to make scarecrows to protect the sweet corn & popcorn!

 

 

At the Farmstand: July 20-26

Some lovely fresh garlic and basil this week to enjoy as well as Black Currants and some Field Stone Farm Raspberries!

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

Basil!
• Broccoli, Frozen
• Beet Greens w/ baby beets (Field Stone Farm)
• Black Currants
• Carrots
• Chard
• Cucumbers (Field Stone Farm)
• Garlic Scapes
• Fresh Garlic!
• Ginger, Baby (frozen)
• Kale
• Mint

• Oregano
• Raspberries (Field Stone Farm)
• Rhubarb
• Salad Mixes
• Salad Turnips (Field Stone Farm)
Scallions (Field Stone Farm)
Stir Fry/Braising Mix

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon
• 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)
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
• Pork Chops
• Ribs, Pork
• Shanks, Goat
• Goat Shoulder Roasts
• Stew Meat, Goat

 

Pantry & Prepared Foodsroasted carrot soup packed in farmstand

• Bone Broth, Chicken, Pork and Turkey
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula & Garlicky Kale
• Heirloom Tomato Salsa
• Soup, Roasted 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.

• Pork Jowl

Leg of Goat Roasts, Great for slow roast

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

Creamy Basil Dressing

The basil is gorgeous and prolific and this may be my new favorite dressing.  There are definitely variations possible depending on your mood and ingredients on hand!

We taste tested a few at farmer lunch and settled on a hybrid, which will be part of our Summer Farm Dinner!Basil 43

 

Ingredients

1 cup packed fresh basil

1.5 T onion, shallot or scallion

2 Tablespoons Sherry Vinegar, Balsamic Vinegar, lemon Juice or a combo. (We like the  lemon juice /Sherry vinegar combo)

3/4 teaspoon salt

1/4 teaspoon pepper

3 Tablespoons Yogurt

4-5 Tablespoons Olive Oil

 

Process

Easiest way — put all in a food processor or bowl with immersion blender and process.

Possible tip for keeping it longer.  Blanch the basil for 1 minute, cool and squeeze out some water, then process with rest of ingredients until smooth.

Taste, adjust to your liking (more vinegar, more salt, more yogurt) and enjoy.

 

Blanching should help the dressing stay a nice green for a few days in the fridge!

 

Our recipe is based on one from epicurious with some other influences.

At the Farmstand: July 13-18

Little by little some of the summer veggies are ripening.  The tomatoes and peppers aren’t ready yet, but lots of young fruit on the vine!  We have some new options this week from our fields and from our friends at Field Stone Farm!

This week at our Farmstand you can find:

• Eggs (limited)

 

Fresh/Stored Veggies & Herbs

• Broccoli, Frozen
• Beets & Greens
• Carrots
• Chard
• Cucumbers
• Garlic Scapes
• Ginger, Baby (frozen)
• Kale
• Mint

• Onions (last ones)
• Oregano
• Snap Peas (last week)
• Rhubarb
• Salad Mixes
• Salad Turnips (Field Stone Farm)
Stir Fry/Braising Mix

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon
• 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)
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
• Pork Chops
• Ribs, Pork
• Shanks, Goat
• Goat Shoulder Roasts
• Stew Meat, Goat

 

Pantry & Prepared Foodsroasted carrot soup packed in farmstand

• Bone Broth, Chicken, Pork and Turkey
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula & 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.

• Pork Jowl

Leg of Goat Roasts, Great for slow roast

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

Kale Salad

A few summers ago I really embraced Kale Salad.  I must admit I was a kale salad skeptic at one point, and I like kale.  But now, I am a full convert. Seems it might be time to start my Kale salad binging again.  Crisp, yet tender and it just feels like I must be getting great nutrition and it is SO flexible.

I encourage you to try and perhaps even embrace the kale salad as part of your summer treats!   – Laura

Ingredients:

  • 1 bunch (1/2 lb) of kale for 2-3 people
  • Your favorite vinaigrette (below are 2 that I have been using and in a hurry a jar one will work too, but one with stronger lemon or vinegar does work better)

You can stop with the above ingredients, but if you feel a desire to add more you can add:

  • Dried Tomatoes
  • Feta or Chevre or other cheese
  • Shredded or roasted beets or carrots
  • Radishes or Salad Turnips

Preparation:

Strip kale from the stems if you must, but I just stack up leaves and roll them up.  Cut across the roll, chopping stem end finely for some added crunch to the salad and often if they are bigger leaves I cut a long line down the middle to make them smaller.

Put cut kale in bowl.  Pour 1/4 cup or so of vinaigrette over kale, toss and let sit.

Enjoy.

Really, it is that easy.  If you prep it more than 2 minutes before eating it you can use less dressing and letting it sit will soften the kale.  If, like me, you often are chopping it past when you want to eat, use a bit more vinaigrette.  And if you make a bigger batch of vinaigrette you are all set for some future salads!

 

Vinaigrette Options

 

Cilantro-Lime Dressing

1 cup chopped cilantro

1/2 cup lime juice

1/2 cup olive oil or other vegetable oil

1 small garlic clove

salt to taste

Whirl all of the dressing ingredients in a blender until smooth.

Versatile Vinaigrette from Moosewood Daily Specials

1/3 cup lemon juice

2/3 cup oil oil (or a bit less)

1 garlic clove, minced

1 1/2 teaspoons dijon mustard

1-2 Tablespoons minced fresh herbs (basil, dill, oregano, anise, etc.)

1/2 teaspoon salt

1/2 teaspoon black pepper

Place all vinaigrette ingredients in a jar with a tight fitting lid adn shake vigorously to blend.  Serve immediately or refrigerate.  It will keep in a closed container in the fridge for about a month.

 

Walnut Oil Vinaigrette from Mark Bittman

If you happen to have walnut oil, the nutty flavor of this dressing is really nice with the kale.

1 Tbsp Sherry or Red Wine Vinegar

1/2 teaspoon salt

2 Tbsp Walnut Oil

Fresh Ground pepper

1 teaspoon dijon mustard

2 teaspoon shallots, minced

Briefly mix vinegar, salt, mustard with immersion blender, food processor, blender or whisk. Slowly add oil in a stream until and emulsion forms. Add remaining oil faster, but still in a stream.  Taste and adjust salt and oil as needed.  Add in the shallots and pepper to taste.

 

Or go for the full Kale Cesar Salad.

A Needed Spot of Joy

It has been a hard week for many farmers in Vermont due to the flooding last weekend.  It does pain us to see images of flooded pastures and crop fields, knowing how much work has gone into those areas this spring and early summer.  We feel fortunate to be only dealing with the volume of water that came from the sky, not that washed into our farm.  Our hearts (and probably some of our produce) goes out to those dealing with flooding and we encourage all to keep supporting them and/or the Vermont Farm Fund, which provides 0% interest emergency loans.  Farming is a gratifying but risky business.

And we send out a few joyful images from this week at our farm to distract and warm hearts.

Curious week old piglet, needing a name and waiting for next litter of playmates to arrive!

 

Swallowtail feeding on flowers…

 

Fava Beans with Onion & Mint

Adapted from Gourmet Magazine & Epicurious

INGREDIENTS

    • 3 cups peeled shelled* fresh fava beans (2 1/2 pounds in pod) (fresh ones may not need to be peeled)
    • 1 teaspoon plus 2 tablespoons olive oil, divided
    • 2 medium onions or scallions, chopped
    • Fine sea salt
    • Generous handful of mint, roughly chopped (about 1/2 cup)

from Epicurious

    1. Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
    2. Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

Cooks’ note:

Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.

Tips on how to shell and peel, if needed, your Fava Beans  —

 

Tender, fresh Fava beans don’t need to have their inner skins peeled.  To release the beans, break open each pod by tearing off the end and pulling the string-like seam down. Slide your finger along the seam to open the pod. If that doesn’t work, you can also try twisting the pod and using your thumb to open it.

 

If you need, or want to peel inner skin off bean, after freeing them from the pod, bring a pot of salted water to a boil. Drop beans into pot and blanch 1 minute. then drain and put in cold water to stop the cooking process. Then you can squeeze the beans to pop them out of their outer skin.

 

Martha Stewart has some other ideas about using Favas as well!

At the Farmstand: July 6-12

Welcome to July!  Been some crazy weather, but the farmstand is stocked, this week with a little help from our friends at Field Stone Farm as well! Garlic Scapes…yes summer veggies are coming along!

This week at our Farmstand you can find:

• Eggs (limited)

 

Fresh/Stored Veggies & Herbs

• Broccoli, Frozen
• Carrots
• Chard
• Fava Beans*
• Ginger, Baby (frozen)
• Kale
• Lettuce Heads (Field Stone Farm)
• Mint

• Onions
• Oregano
• Pea Tendrils
• Snap Peas (last week)
• Radishes (Field Stone Farm)
• Rhubarb
• Salad Mix
• Salad Turnips (Field Stone Farm)
• Scallions*
• Spinach

• 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 & 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.

• Fava Beans – open, cook and enjoy

Scallions, (last of them)

• Pork Jowl

Leg of Goat Roasts, Great for slow roast

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