Chard Gratin

chard gratinWe debuted this dish at a farm supper and concert five years ago, and it turned out to be quite a hit and remains one of our event standards.  Creamy chard steaming with sweet onions under a layer of bubbling, browning cheese…need I say more?

I have been craving this lately, so made a household size batch (what a concept) and even with the fresh greens becoming more plentiful, it is such a treat to have some of this ready to go with some meals.  Note — it is excellent left over and you can freeze it as well – just freeze before putting in oven for the melding.

Check out the recipe (adapted from the New York Times’s Recipes for Health column), and convert any remaining chard-naysayers you may know with this new favorite of ours:

 

Ingredients

2 large bunches chard with thick stalks or other cooking greens (Choy, Mustard, Kale, or a mix)

Salt to taste

1 to 2 garlic cloves, minced

1 medium onion, chopped and sauteed until soft

1 recipe olive oil béchamel or any other bechamel

Freshly ground pepper

1/3 cup freshly grated Parmesan

Directions

1. Bring a large pot of water to a boil while you stem the chard. Fill a bowl with ice water. Wash the greens in two changes of water, and set aside. Wash the stems thoroughly, trim away the ends and slice crosswise about 1/2 inch thick. When the water in the pot comes to a boil, salt generously and add the chard stalks. Turn the heat down to medium, and boil gently for five to seven minutes until the stalks are just cooked through. Remove from the pot with a skimmer or a slotted spoon, and drain on paper towels.

2. Bring the water in the pot back to a boil, and add the greens. Blanch for one to two minutes until tender, and transfer to the ice water. Allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop.

2. Preheat the oven to 425 degrees. Oil a 2-quart dish. Combine the cooked chard stems and greens in a large bowl. Add the garlic, onions, béchamel, half the parmesan, and freshly ground pepper to taste. Gently stir together, and scrape into the gratin dish. Sprinkle the remaining Parmesan over the top. Place in the oven for 15 to 20 minutes until the top begins to brown. Remove from the heat, and allow to cool until the bubbling has subsided, then serve.

Per the recipe’s “advanced preparation” suggestion, we made our chard gratin the day before serving it, stashed it in the fridge, and on the day of, sprinkled it with some parmesan and popped it in the oven.

At the Farmstand: March 2-8

mizuna and vivid choi greensHere we are at March and uncertain if it is still winter or the beginning of Spring…but we’ll roll with it.  We do know that there are LOTS of greens this week, the warm, sunny days did bring that.  Enjoy the range of tender greens as well as all of the great frozen and stored treats!

 

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

• Eggs

 

Fresh/Stored Veggies & Herbscolorful-chard

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

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

• Onions
• Potatoes
• Radishes, limited
• Salad Mixes
• Scallions (limited)
• Spinach, Fresh
• Stir Fry/Braising Greens
• Tomatoes, Frozen

• Winter Squash: Buttercup & Carnival Acorn*

 

Meats      roast leg of goat

• Bacon, Maple Smoked
• Beer Brats
• 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:  Eggplant Caponata (v); Southwestern (v) & Southwestern with Chorizo
• 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.
• 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.

Health per Acre – Dr. Vandana Shiva

Last weekend Vermont’s Northeast Organic Farmers (NOFA-VT) conference delivered dynamic keynote speakers. We traveled to UVM excited to hear the lauded Dr. Vandana Shiva.  What a treat, in this time of global uncertainty and contention, to listen to her wisdom about our shared future.

shiva health per acre with photo

She focused on the true purpose of farming, which in her mind is providing nutrition and health.  She takes serious issue with industrial agriculture’s obsession with yield (volume) per acre, noting,

“If food is nourishment, then health and nutrition per acre, is what we should be measuring.”  With passion for the power of small farms she said, “Small, organic farms grow health.”

Asia Week has called Dr. Shiva one of the five most effective communicators in Asia, and Forbes named her one of the most 7 influential women in the world.  After listening to her concise, yet powerful talk, I understand why. It was inspiring, just what farmers, eaters and residents of this planet need this February.  It is truly worth a listen.

 

 

https://livestream.com/mmctv/DrShivaKeynote/videos/149881148

At the Farmstand: Feb 23-28

Frozen Juliette Tomatoes in the Saute Pan

Frozen Juliette Tomatoes in the Saute Pan

Whoa…February is coming to a close, when did that happen.  The hoophouse greens are certainly noticing these longer days and the sun in the past week has been positive.  Fresh greens lovers, you have made it through the heart of the limited greens season and we are at the beginning of the plentiful season.  Not full, crazy abundance yet, but things are growing again and our harvests are getting larger!

Meanwhile, we also dug out some treats from freezer storage — Frozen Tomatoes are back, as well as frozen kale in smaller sizes including the round balls, more pestos and Field Stone Farm pizzas!   We’ll only have winter squashes for another week or two, enjoy while you can.

 

 

 

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

• Eggs

 

Fresh/Stored Veggies & HerbsMJ's Roasted Beets

• Arugula, spicy
• Beets
• Bok Choy, Frozen
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Chard, Frozen
• Delicata Squash*

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

• Onions
• Potatoes
• Pumpkins, Pie (Winter Luxury)*
• Salad Mix
• Spinach, Fresh
• Tomatoes, Frozen

• Winter Squash: Buttercup & Carnival Acorn

 

Meats      roast leg of goat

• Bacon, Maple Smoked
• Beer Brats
• 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:  Eggplant Caponata (v); Southwestern (v) & Southwestern with Chorizo
• 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.
• Goat Shoulder Chops, bone-in, really great for goat stews

• Goat Ribs/Breast, good slow cooked

Pumpkins, Winter Luxury pie pumpkins – great for soups, baking, or just roasting like squash.

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

Seven Hour Leg of Goat

The Leg of Goat nearly done!

The Leg of Goat nearly done!

Ok, it sounds like a big commitment, but really the oven does most of the work and makes for a delightful holiday or just special weekend meal.

The recipe below was shared by NPR and it is quite similar to the one in Weinstein & Scarborough’s Book, Goat.  Though they have much more fun commentary on the process.  We found this easy and super delicious and tender.  Still unsure about goat…here are a few ruminations….

 

The Seven Hour Leg

2 garlic cloves plus 1 whole head garlic, cloves peeled and halved

4-pound leg of goat

Olive oil

Salt and pepper to taste

3 medium onions, quartered

4 carrots, peeled and quartered

1 tablespoon minced fresh rosemary leaves

1 bunch fresh thyme

1 tablespoon minced fresh sage leaves

3 bay leaves

1 cup dry white wine

1 cup chicken broth

2 pounds boiling potatoes, quartered

Preheat oven to 425 degrees.

With a paring knife, make small incisions in leg and insert slivers of garlic. Rub meat with olive oil. Salt and pepper to taste.

Layer the herbs and vegetables (except potatoes) in bottom of heavy roasting pan with tight-fitting lid. Lay goat on top and pour in wine and broth. Place on stove and bring liquid to a boil.

Cover and place in oven. After 30 minutes, turn heat down to 300 degrees. Braise until meat is so tender it’s almost falling off the bone. This will take 5 to 7 hours, depending on size of leg, roasting pan and oven. Check from time to time, basting with liquid and adding more if liquid evaporates too much. With about an hour to go before the goat is done, bury potatoes around meat.

At the Farmstand: Feb 16-22

Roasted Chicken

Roasted Chicken

February is starting out wintry but the days are getting longer and next week’s forecast is looking good for getting our winter greens some sun!  But it makes it a great time to enjoy the lovely mix of winter squash we have, roasted, in soups, even pureed for pancakes!  Perfect with a roasted chicken or slow cooked leg of goat.   Check out some of our favorite squash recipes. 

 

 

 

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

• Eggs

 

Fresh/Stored Veggies & HerbsMJ's Roasted Beets

• Arugula
• Beets
• Bok Choy, Fresh and Frozen
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Chard, Frozen
• Delicata Squash*

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

• Onions
• Potatoes
• Pumpkins, Pie (Winter Luxury)*
• Salad Mix 

• Winter Squash: Butternut, Buttercup, Carnival Acorn & Spaghetti Squash*

 

Meats      roast leg of goat

• Bacon, Maple Smoked
• Beer Brats
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• 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
• 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
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

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

• Goat Ribs/Breast, good slow cooked

Pumpkins, Winter Luxury pie pumpkins – great for soups, baking, or just roasting like squash.

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

At the Farmstand: Feb 9-15

Winter SquashFebruary is starting out wintry!  Great time to enjoy the lovely mix of winter squash we have, roasted, in soups, even pureed for pancakes!  Perfect with a roasted chicken.   Check out some of our favorite squash recipes. 

 

 

 

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

• Eggs

 

Fresh/Stored Veggies & HerbsMJ's Roasted Beets

• Arugula(limited)
• Beets
• Bok Choy, Fresh and Frozen
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Chard, Frozen
• Delicata Squash*

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

• Onions
• Potatoes
• Pumpkins, Pie (Winter Luxury)*
• Salad Mix (limited)
• Spinach (limited)

• Winter Squash: Butternut, Buttercup, Carnival Acorn & Spaghetti Squash*

 

Meats      goat loin roast rubbed ready for oven

• Bacon, Maple Smoked
• Beer Brats
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• 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
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

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

• Goat Ribs/Breast, good slow cooked

Pumpkins, Winter Luxury pie pumpkins – great for soups, baking, or just roasting like squash.

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

Roasted Chicken or Turkey & Squash Soup

Adapted from:  SeriousEats.com 

Roasted Chicken & Squash Soup

This continues to be one of our most favorite and most requested soups. We discovered it several years ago and it was the tastiest soup we had made in ages. Bonus is that it is really simple and can easily follow a yummy roasted chicken or roasted turkey meal (yes, perfect for holiday leftovers!) and you can easily scale it up – we know because we served it to 15 people the first time we made it.

The original recipe called for skinning and cutting up the squash before roasting, but that seemed much harder than roasting separately. Plus then you can have a nice roasted dinner first!  But the soup is also good enough to justify roasting some poultry just to make it.

 

1 large or 2 medium squash – butternut, buttercup, pumpkin.. your choice

1 medium onion, diced

Roasted Turkey or chicken (about 1-1.5 lbs per quart of stock)

Olive oil or poultry fat or bacon fat – to basted chicken and squash

Salt and pepper to taste

4 cups poultry stock

1/2-1 teaspoon ground cumin

1/2-1 teaspoon ground coriander

1 tablespoon lemon juice

Fresh cilanto, for garnish

 

Directions:  

If making soup from raw ingredients (instead of leftovers)

Roast Chicken or Turkey – Using Mark Bittman’s Simple Roast Chicken recipe or Brine & Roasted Turkey. Use fat from previous roast chicken, olive oil or bacon fat to basted chicken.

Roast Squash: slice in half, remove seeds, spread with your choice of oil and herbs and roast around 400 degrees till done.

Roast/Saute onion – either with chicken or squash or just in the soup pot with some oil.

When Chicken is done.  Cut/pull meat from the bones and cut into chunks and set aside.

When squash is done, scoop from skins and put in soup pot with onions, chicken/turkey stock, cumin and coriander and bring to a simmer.  With a potato masher or wooden spoon, mash up the soup (really the squash in the soup), it will remain somewhat chunky.  Then add lemon juice and chicken pieces.  Stir and add salt and pepper to taste (it will depend a lot on how much salt and pepper you used in roasting the chicken and squash. ) Add a bit of the pan roasting juices from the chicken/turkey, this is the key to the best version of the soup.

Top with cilantro in your bowls and enjoy!

 

Leftover version:  Enjoy your roast chicken or turkey with squash dinner(s).  Saute some onions in a soup pot with some yummy fat (poultry would be ideal), then add your leftover squash, some stock, and spices.  Heat to a simmer, add a bit of lemon juice and some leftover chicken or turkey. If you haven’t turned it all into gravy, add some of the pan roasting juices to the soup. Voila – soup.

 

 

At the Farmstand: Feb 2-8

spinachThe Hoophouse greens are doing well, but this weather is giving us limited harvesting options. So we will harvest when we can, this week that may mean Friday and again on Monday, but we should have some gorgeous salad mix throughout and Spinach is back — already harvested. Don’t forget the frozen greens!

And of course all of the other delightful treats from beets to squash to pastured meats!

 

 

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

• Eggs

 

Fresh/Stored Veggies & HerbsMJ's Roasted Beets

• Arugula(limited)
• Beets
• Bok Choy, Fresh and Frozen
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Chard, Frozen
• Delicata Squash

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

• Onions
• Potatoes
• Pumpkins, Pie (Winter Luxury)
• Salad Mix

• Winter Squash: Butternut, Buttercup, Carnival Acorn & Spaghetti Squash

 

Meats      goat loin roast rubbed ready for oven

• Bacon, Maple Smoked
• Beer Brats
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• 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

 

Pantry & Prepared Foodsbone broth

Pickled Beets 
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
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

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

Pumpkins, Winter Luxury pie pumpkins – great for soups, baking, or just roasting like squash.

At the Farmstand: Jan 26-31

bok choy 43We have some gorgeous salad mix and Bok Choy fresh from the hoophouses as well as frozen greens!  We have frozen chard, kale, broccoli, and bok choy in the farmstand this week in various sizes and shapes.  This year we froze some of the greens into easy to use balls as well as the typically vacuum sealed quart and gallon size bags. You can take them out in volume needed, through them whole into soups or chop them up while still partially frozen to put into the sauté pan.

 

 

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

• Eggs

 

Fresh/Stored Veggies & HerbsMJ's Roasted Beets

• Arugula(limited)
• Beets
• Bok Choy, Fresh and Frozen
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Chard, Frozen
• Delicata Squash

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

• Onions
• Potatoes
• Pumpkins, Pie (Winter Luxury)
• Salad Mix

• Winter Squash: Butternut, Buttercup, Carnival Acorn & Spaghetti Squash

 

Meats      goat loin roast rubbed ready for oven

• Bacon, Maple Smoked
• Beer Brats
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• 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

 

Pantry & Prepared Foodsbone broth

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

From our Farm Friends    Brookfield bees maple syrup 3

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