At the Farmstand: September 28-Oct 4

Holy Moly, here comes October?!!  The heat wave in the past week has kept the summer veggies cranking even if it might have confused the fall and winter plantings a bit.  Some come and enjoy the tomatoes and gorgeous red peppers, they won’t last much longer with the temps dropping and day length shortening!  And salad greens are PLENTIFUL!

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Arugula
• Black Currants  (frozen)
• Broccoli
• Fresh Beets, Chioggia, Red & Golden*
• Carrots
• Chard
• Cilantro
• Garlic

• Ginger, Baby (frozen)
• Kale
• Mint
• Sweet Onions
• Parsley
• Peppers*: Sweet Colored pepeprs, Anaheims, Hungarian Hot Wax & Jalapenos
Salad Mix*
Shallots, Fresh
Stir Fry/Braising Mix
• Tomatillos
• Tomatoes: cherries, saladettes & slicers
• Zucchini & Patty Pan Summer Squash

 

Meats   

Goat
• Ground Goat
• Goat Shoulder Chops, bone -in
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat
• Goat Shoulder Roasts

Pork
• Bacon Ends
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts
• Kielbasa
• Pork Jowl
• Pork Chops
• Pork Ribs

Poultry
• Chicken, Roasting – Frozen
• Chicken, Stewing Hens
• Turkey, Fresh whole turkeys Through Sat 9/30* (limited fresh still available)

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

Greenfield Highland Beef
• Ground Beef
• Bratwurst
• Italian Sausage, Links
• Sirloin Steak
• Eye of the Round Steak
• Sirloin or Chuck Roasts

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula
• Heirloom Tomato Salsa
• Soup: 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

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.

 Whole Turkeys, Fresh -through Saturday

• Salad Greens 

• Peppers

Charred Pepper Steak Sauce

Or…around here… charred pepper goat shank sauce or pork roast sauce or even roasted chicken sauce, but now with Greenfield Highland Beef on hand, it would be lovely on one of their steaks! With some feta crumbled on top? Mmmm, I can see it now.  We also want to try this with some of the other peppers…perhaps a roasted green chili version…yum!

Recipe adapted from Smitten Kitchen

Ingredients

Based on 1 pepper…but easy to do this in larger quantities.  Also easy to drop and/or add ingredients based on what you have available.

1 large red bell pepper
2/3 cup canned or fresh tomato purée
1 Tablespoon chopped shallot or onion
1/4 cup orange juice
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon molasses or maple syrup
3/4 teaspoon salt or more to taste
1 teaspoon ground mustard
1/2 teaspoon ground or fresh ginger
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice

Directions

Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed (5 to 15 minutes). Let pepper cool until you’re able to handle it, about 15 minutes.

Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife. Add the pepper (with its skin) to the blender or saucepan if using immersion blender along with the remaining ingredients. Puree mixture  until as smooth as possible. Transfer mixture to a small saucepan (if used a blender). Simmer it gently over low heat for 15 minutes, stirring from time to time.

Store in an airtight jar in the fridge for one week, though I suspect it will keep for two.

Transitions

Freedom Rangers on Pasture – Photo by Rose Wall

Fall is arriving and with it some seasonal transitions of crops in from the fields and poultry ready to be processed.  Today we took this year’s batch of 300+ Freedom Ranger chickens to Maple Wind Farm‘s inspected processing facility  and this weekend we will process our turkeys on farm with a great crew of staff, former staff, family & friends.

These days are hectic, yet, we always find a moment for reflection and gratitude for being able to raise these animals humanely, sustainably and outside on pasture.

Penelope, a former staff member who will also be joining us this weekend for turkey processing, articulated the whole package so well a few years ago,  in this post, aptly capturing what so many of us experience.

Yesterday morning I had a lovely moment with the Freedom Rangers as they waited for me to open the fence into their last spot on pasture, under the trees (key during these hot days) north of the big barn.

 

I thanked them for their good work on our pastures and for all the nutritious meals they will provide to our community.

As Penelope wrote, “There’s something about them and the life they lived that translates from the field to the plate and I’m thankful for that, all of it.”  I agree.

 

 

 

How to Part a Chicken

Several years ago, two of our teammates teamed up to not only offer a live demo of how to cut up a chicken, but to document it so folks could continue to learn from it.  We often offer thanks to our former staff, today we thank Guy & Penelope for this great piece of kitchen advice.  So if you’d like to cut some of our fresh chickens up for your own freezer, here is a tutorial or refresher!

Back in the summer of 2014  our farmer/Chef-in-residence Guy Scheibner gave a demonstration for our members on how to cut a chicken into parts, all the better to take advantage of our fresh whole chickens. For anyone who needs a refresher or is learning for the first time: it’s easier than you think and after a few chickens, you’ll also find yourself a master at carving roasted birds.

At the Farmstand: September 21-26

Fresh Chicken this weekend – Starting Friday evening.   Not that our frozen birds aren’t also delightful, but fresh chicken is exciting and offers opportunities for you to cut them up so you have some parts in your freezer.  Unpacking some additional beef cuts from our friends at Greenfield Highland Beef and the fields and hoophouses are still cranking out yummy veggies. And new batches of Applesauce from the farm’s apples!

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Arugula
• Black Currants  (frozen)
• Broccoli
• Fresh Beets, Chioggia, Red & Golden*
• Carrots
• Chard
• Cilantro
• Garlic

• Ginger, Baby (frozen)
• Kale
• Mint
• Sweet Onions
• Parsley
• Peppers: Sweet & Poblanos, Anaheims, Hungarian Hot Wax & Jalapenos
Salad Mix
Shallots, Fresh
• Sweet Potato Greens
• Tomatillos
• Tomatoes: cherries, saladettes & slicers
• Zucchini & Patty Pan Summer Squash

 

Meats      Ham

Goat
• Ground Goat
• Goat Shoulder Chops, bone -in
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat
• Goat Shoulder Roasts

Pork
• Bacon Ends
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts
• Kielbasa
• Pork Jowl*
• Pork Chops
• Pork Ribs

Poultry
• Chicken, Roasting – Fresh & Frozen
• Chicken, Stewing Hens
• Turkey, Fresh whole turkeys starting Monday 9/25*

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

Greenfield Highland Beef
• Ground Beef
• Bratwurst
• Italian Sausage, Links
• Sirloin Steak
• Eye of the Round Steak
• Sirloin or Chuck Roasts

 

Pantry & Prepared Foods

 Applesauce – Maple Cinnamon & Pure
Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula
• Heirloom Tomato Salsa
• Soup: 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

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

• Whole Turkeys, Fresh – starting Monday

Leg of Goat Roasts, Great for slow roast

• Goat Ribs

New Products

Lists of superfoods often include the sweet potato. But the leave are ignored in this part of the world. Recently an article published by the University of Arkansas Extension grabbed our attention claiming “studies have shown that sweetpotato leaves contain as many vitamins, minerals and other nutrients as spinach”.

The comparison to spinach is apt as preparation is similar. Note that with spinach as well as sweet potato leaves and all greens for that matter we recommend trimming up the stems and tossing them in the pan first to cook a bit longer, or set aside to use in a separate dish… but don’t just toss them as there is too much goodness there!

The article goes on to say “Sweet potato leaves represent at least 15 anthocyanin and 6 polyphenolic compounds. These biologically active compounds possess multifaceted action, including antioxidation, antimutagenicity, anti-inflammation and anticarcinogenesis. Sweet ­ potato leaves contain more total polyphenols than any other commercial vegetables, including sweet potato roots and potato tubers… Sweet potato leaves are a physiologically functional food that offers protection from diseases linked to oxidation such as cancer, allergies, aging, HIV and cardiovascular problems. ”

We will have sweet potato leaves available for the next couple of weeks and possibly longer.

 

Ray & Janet’s beef grazing high pastures in Greensboro Bend.

 

The second, and HUGE news addition to the farmstand, is Greenfield Highland Beef!

We have been inspired by Ray Shatney’s stories and wisdom since we met him and by Janet Steward’s photos and passion. Together they own Greenfield Highland Beef, a 100% Grass-fed pasture-raised beef and heritage breeding stock operation which was awarded the Small Business Administration’s family owned business of the year in 2016.  The accolades and remarks that catch our attention include a remark by Dr. Temple Grandin, author, advocate and professor of animal science that Ray “really knows how to work cattle”. Carrie Abels piece in Local Banquet further demonstrates that care and connection.

Photos included in this Across the Fence video show Ray as a kid as well as contemporary images of these beautiful heritage breed animals.

We are deliberate about products we include in our farmstand and insist that our “Sustainatarian”/quintruple bottom line criteria are matched. Rotational grazing is key to everything from animal welfare to water quality and soil building. Critical also is our standard for high quality and delicious food. Jim Garish, who’s website states “Envision creating a better world one pasture at a time”, points out that meat achieves flavor if an animal eats a diverse, plant-based diet.

 

 

We are eager to hear all your impressions of both the sweet potato leaves and the variety of cuts of beef. And we hope, as the Greenfield Highland Beef video concludes that all this food not only nourishes your bodies but also our souls. Let’s all keep eating like food is medicine and as if agriculture can be a sustaining force, locking up carbon, slowing down water, building up soil for future food. Come get ecologically grown food here or elsewhere and reject the factory farmed food-like substances that come all boxed up with ingredients none of us can pronounce or digest.

Cooking Sweet Potato Leaves

Yes indeed, as those of you who have seen us recently at the farmstand or market know, you can indeed eat Sweet Potato leaves!  And per the notes in this week’s Stories from the Farm, they are also super nutritious.  Here are some tips for cooking them!

Prepare sweet potato leaves by boiling, steaming or stir­ frying to preserve nutrients. While cooking vegetables leads to slight nutrient losses, heat also helps activate some plant enzymes, vitamins and antioxidants. Get the most from your sweet potato leaves by storing them properly and cooking them for short periods of time while reserving cooking liquids for later use.

Storage: Use a plastic bag with holes for ventilation, and refrigerate in the crisper drawer.  But use them as soon as possible for best results as the leaves also lose vitamins to air.

 

Cooking Options

Sauteeing

Rinse and chop sweet potato leaves into chunks before cooking.  You can chop stems separately and in general if sauteing we put the stems in a few moments before the leaves.

Heat oil in a saucepan over medium­ high heat.  Add some onion or garlic if you like and cook for a few minutes then add the stems and tehn the greens and stir to coat with oil to prevent sticking. Add a small amount of water or stock if necessary to fully steam the greens.  Cook just until the leaves wilt, just a few minutes.  Then serve as a side dish, mix into pasta, add to eggs.  You can use them just like you would spinach with the benefit that they don’t shrink quite as much and without oxalic acid they don’t leave an aftertaste in your mouth.

Soups 

Our other main use of the sweet potato leaves has been chopping them and adding them to a soup.  Like with other tender green we add them to the soup at the end of the cooking process or when reheating it.

Salads

The stems are particularly nice and crunchy raw in salads.

 

At the Farmstand: September 13-20

Some new treats from our friends at Greenfield Highland Beef are now in the farmstand, and the fields and hoophouses are still cranking out yummy veggies.

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Arugula
• Black Currants  (frozen)
• Broccoli
• Fresh Beets, Chioggia, Red & Golden*
• Carrots
• Chard
• Cilantro
• Garlic

• Ginger, Baby (frozen)
• Kale
• Mint
• Sweet Onions
• Parsley
• Peppers: Sweet & Poblanos, Anaheims, Hungarian Hot Wax & Jalapenos
Salad Mix
• Sweet Potato Greens
• Tomatillos
• Tomatoes: cherries, saladettes & slicers
• Zucchini & Patty Pan Summer Squash

 

Meats      Ham

Goat
• Ground Goat
• Goat Shoulder Chops, bone -in
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat
• Goat Shoulder Roasts

Pork
• Bacon Ends
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts
• Kielbasa
• Pork Jowl*
• Pork Chops
• Pork Ribs

Poultry
• Chicken, Roasting
• Chicken, Stewing Hens

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

Greenfield Highland Beef
• Ground Beef
• Bratwurst
• Italian Sausage, Links
• Sirloin Steak
• Stew Meat

 

Pantry & Prepared Foods

Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula & Garlicky Kale
• Heirloom Tomato Salsa
• Soup: 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

• Pizza from Field Stone Farm (Herbed Mushroom including local mushrooms, Garlic loves with Broccoli, and a few beet!)
• 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.

• Beets

• Corn (some unevenly pollinated ears)

Pork Jowl

• Whole Turkeys, large, but lovely

Leg of Goat Roasts, Great for slow roast

• Goat Ribs

All in a (Labor) Day’s Work

Thanks to all our Market colleagues and supporters for joining in the parade fun as we continue to build community and excitement for local food.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And a special nod (complete with videos) to a key farm asset – Snoopy a.k.a Clifford the Big Red Tractor, for its quick transformation (keeping with the parade’s superhero theme) from Winter Bedded Pack transport

 

 

 

 

 

 

 

 

 

 

to Farmers Market Parade Lead

Labor Day parade #rootedinvermont

A post shared by Green Mountain Girls Farm (@green_mountain_girls_farm) on

 

and just a few hours later back to field work moving chicken shelters.

 

 

 

 

 

 

 

 

 

 

We hope all who attended the Northfield Labor Day Parade enjoyed the Market’s presence.  I know we all enjoyed the festive atmosphere and LOVED seeing market and farm shoppers cheering us on.  Check out more photos on our Facebook page!

 

 

 

 

 

 

 

 

We hope to see you at the market or the farm for some delicious food!

At the Farmstand: September 6-12

Ah, early September..oh how we love your abundance of fresh veggies.

 

This week at our Farmstand you can find:

• Eggs (limited to members)

 

Fresh/Stored Veggies & Herbs

• Beans, Green & other colors!
• Black Currants  (frozen)
• Broccoli
• Fresh Beets, Chioggia, Red & Golden*
• Carrots
• Chard
• Corn!*
• Garlic

• Ginger, Baby (frozen)
• Kale
• Mint
• Sweet Onions
• Peppers: Sweet & Poblanos, Anaheims, Hungarian Hot Wax & Jalapenos
Salad Mix
• Sweet Potato Greens
• Tomatillos
• Tomatoes: cherries, saladettes & slicers
• Zucchini & Patty Pan Summer Squash

 

Meats      Ham

 

• Bacon
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Goat
• Goat Shoulder Chops, bone -in
• Ham Roasts
• Kielbasa
• Pork Jowl*
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
• Pork Chops
• Pork Ribs
• Goat Ribs/Rack*
• Shanks, Goat
• Goat Shoulder Roasts
• Stew Meat, Goat
• Turkey Breast
• Turkey Drumsticks
• Whole Turkeys*

 

Pantry & Prepared Foods

Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula & Garlicky Kale
• Heirloom Tomato Salsa
• Soup: 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

• Pizza from Field Stone Farm (Herbed Mushroom including local mushrooms, Garlic loves with Broccoli, and a few beet!)
• 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.

• Beets

• Corn (some unevenly pollinated ears)

Pork Jowl

• Whole Turkeys, large, but lovely

Leg of Goat Roasts, Great for slow roast

• Goat Ribs