At the Farmstand: June 1-6

ChardWelcome to June?!>!  Now if we could dry out a little!  But still good eats coming your way.

This week at our Farmstand you can find:


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

• Eggs (limited – hens are hiding them)

 

Fresh/Stored Veggies & Herbsspring salad mix greens farmstand

• Arugula
• Bok Choy
• Broccoli, Frozen
• Chard
• Chives
• Cilantro

• Edible Flowers for salads*
• Ginger, Baby (frozen)
• Kale
• Lettuce Heads*
• Lovage (celery substitute)
• Mint

• Onions
• Oregano
• Scallions*
• Spinach
• Spring Salad Mix
• Stir Fry/Braising Mix

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Goat
• Goat Shoulder Chops, bone -in
• 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.
• Shanks, Goat
• 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)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & 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.

 Lettuce, Heads 

 Scallions

Leg of Goat Roasts, Great for slow roast

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

• Pork Jowl

Red-Wine Braised Shanks (Goat or Lamb)

red wine braised lamb shanks from food and wineContributed by Jeremy Silansky, chef and currently General Manager of Skinny Pancake to Food and Wine Magazine for their How to Eat like a Localvore article a few years ago.  Another good shank recipe (adpated to use lard or other fat and frozen or canned tomatoes) is Forageddish’s  Harissa Goat Shanks with Carrots, Tomatoes & squash puree!  

He did them with lamb, but we think goat shanks work well too!

His serving suggestions for the rest of the meal are also wonderful:

Maple Glazed Root Vegetables  and Braised Red Cabbage, but for warmer upcoming days they’d be great with spinach or a nice green salad as well.

 

Ingredients

2 tablespoons extra-virgin olive oil

Four 1-pound Goat shanks

Salt and freshly ground pepper

5 garlic cloves, peeled

4 medium carrots, sliced 1/4 thick

4 medium celery ribs, sliced 1/4 inch thick (optional)

1 large onion, coarsely chopped

One 750-milliliter bottle dry red wine

1 cup water or stock

3 bay leaves

12 peppercorns

 

Directions

Preheat the oven to 325°.

In a large enameled cast-iron casserole, heat the olive oil. Season the shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole.

Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes.

Season the sauce with salt and pepper and pour about 1/2 cup over the shanks; keep the remaining sauce warm.

Cover the shanks with foil and reheat in the oven for about 10 minutes. Serve the shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.

MAKE AHEAD The braised shanks can be refrigerated in their sauce overnight. Cover and reheat in a 350° oven for 30 minutes, or until warm.

Eating Well on Farmstays

march 2017 Eating well farmstay We were profiled as the Farm, Farmstay in Eating Well Magazine’s Travel Issue this year.

“See the operation behind the Farmer’s Market stand.  Laura Olsen and Mari Omland grow organic vegetables and raise pastured poultry, pigs and goats on their 40 acre farm in Northfield, VT.  Collect eggs, feed sows Ramona Quimby and Amelia Bedelia and harvest fresh veggies. At day’s end retreat to the rustic barn guesthouse or farmhouse inn.”

Spring Abundance

abundant farmstand greens

Yes, it is that time.  Late Spring Abundance.  Now, it isn’t the late summer abundance with colors across the rainbow, but the diversity is great, the colors are magnificent and yes, it is time to “Eat Your Greens.”  We hope you enjoy them..the campaign is on!

And yes, we are forever grateful for the inspiring art of Anna Svagzdys.

Eat Your Greens by Anna

 

Caesar Salad Substitute

tokyo bekana cesar salad greens

So…many of us love that crunch and creaminess of a Caesar Salad, so we love to shift around some ingredients to what we have in season.  This week – you can do it with either the versatile Tokyo Bekana or with some small Romaine heads.  And you can go for the true Caesar dressing, or this quick, tangy lovely Feta Buttermilk dressing — it fits the bill.

 

Salad

Plenty of Tokyo Bekana: it is truly in the cabbage family, but mild, crisp and lovely.  It can also be stir fried or makes a good substitute for Napa Cabbage.

Edible flowers (optional)

Croutons, technically optional, but what a treat!

 

Dressing:  Zesty Feta Buttermilk (inspired by Moosewood Daily Specials)

3/4 cup crumbled Feta

2/3 cup Buttermilk (Mountain Home’s Buttermilk is local, grass fed and so good!)

2 Garlic cloves

2-3 Tablespoons Apple Cider or Artesano’s Honey Mead Vinegar

1/2 cup Olive or sunflower oil

Salt & Pepper to taste

2 teaspoons dill or other herb of choice (optional)

In a blender, immersion blender or food processor combine all ingredients except buttermilk, salt & pepper and puree until smooth.  Gradually pour in buttermilk and process until creamy.  Add salt and pepper to taste.

Dressing keeps well for a week or more in the fridge.  We often double the recipe and make this dressing of choice for the week!

 

At the Farmstand: May 16-22

tokyo-bekana-tatsoi-greens-hoophouseBig harvest before the pending heat wave…and to make room for Tomatoes to be transplanted.  Fun new options for salad and cooking greens.  LOTS of lettuce for salad!

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

• Arugula
• Bok Choy
• Broccoli, Frozen
• Carrots
• Chard, Fresh & Frozen
• Chives
• Cilantro
Claytonia/Miner’s Lettuce heads* (last week)

• Edible Flowers for salads*
• Ginger, Baby (frozen)
• Kale, Fresh & Frozen
• Lovage (celery substitute)
• Mint

• Onions
• Romaine Small Lettuce heads*
• Scallions*
• Spicy Salad Mix*
• Spinach
• Spring Salad Mix*
• Stir Fry/Braising Mix
• Tatsoi
• Tokyo Bekana* (great for Cesar Salads)

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in
• 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.
• Shanks, Goat
• Turkey, Whole
• 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)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & 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 field stone pizza pea pesto our bacon in bag with label   

• Blueberries, Frozen from Spotted Dog Farm
• Pizza from Field Stone Farm: Fresh San Marzano with Mushrooms; Garlic Lovers with Sweet Rowen Cheese; Arugula Pesto with Prosciutto and Peas, Spinach & Artichoke
• 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.

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

 Lettuce, Romaine Heads & Salad Mixes

 Scallions

Leg of Goat Roasts, Great for slow roast

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

Dancing with Nature

kildeer dance display

 

Our ecological approach to farming has its benefits and its drawbacks.  This week we found some of both.  Happily our farm seems to be great habitat for birds and with Spring migration, we are seeing the return of many.

Unfortunately, one of the pairs of kildeer chose a nesting spot right where the onions want to be transplanted, in almost the same spot as our first production year. (Note a lot has changed, no more tractoring at dusk at solstice and much less soil disturbance overall!)

kildeer eggs 4

Not even in the path where we’ll have to dance around them, but smack in the middle of a row that would like to have its biochar incorporated (to feed & house our friendly soil microbes) and where we’d like to run the paper pot transplanter with the onions & shallot seedlings if the rain and snow will ever stop.

Perhaps if we’d had some drier weather earlier, they would have chosen a different spot as we’d have been in those fields.  But alas, the eggs are gorgeous, their distraction displays quite amazing, the chicks will be adorable running around and we just have to dance with them.

2017 kildeer dance video image link to vimeo

image for killdeer video

At the Farmstand: May 10-16

spring hoophouse lettuce greensPlentiful, gorgeous lettuce as we make room to transplant the tomatoes. And lovely soups as well given these cold days.

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

• Arugula
• Broccoli, Frozen
• Carrots
• Chard, Fresh & Frozen
• Chives
• Cilantro
Claytonia/Miner’s Lettuce heads*

• Edible Flowers for salads*
• Ginger, Baby (frozen)
• Kale, Fresh & Frozen
• Leaf Lettuce*
• Lovage (celery substitute)
• Mint

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

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• 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*
• 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 & 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 field stone pizza pea pesto our bacon in bag with label   

• Blueberries, Frozen from Spotted Dog Farm
• Pizza from Field Stone Farm: Fresh San Marzano with Mushrooms; Garlic Lovers with Sweet Rowen Cheese; Arugula Pesto with Prosciutto and Peas plus a few other frozen varieties.
• 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

 Lettuce

 Scallions

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

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

French Roasted Onion Soup

These grey, wet, cold May days have us turning back to some cold weather soups.  There are lots of onions that want to get sliced up and caramelized….perhaps into soup? And don’t those French know how to do it right!

And I bet some fresh scallions on top would be lovely though distinctly not traditional!

Adapted from Moosewood Daily Specials

We love the warmth of French Onion Soup.  We have definitely used red or yellow onions and enjoyed this simply delicious treat.

4 or 5 large onions, cut lengthwise into thin slices (about 8 cups)

4-5 garlic cloves, minced or pressed

1 teaspoon salt

2 Tablespoons oil – olive, poultry fat or lard

4 bay leaves

1 teaspoon dried thyme

3/4 to 1 cup dry white wine (or whatever you have)

8 cups dark stock (any will do, but this is key to the tasty soup – goat, chicken, turkey,  pork,  beef or dark veggie)

salt & pepper to taste

Croutons or crisp bread

grated Gruyere, Swiss or Parmesan

Preheat oven to 375

In two shallow, non reactive baking pans large enough to accommodate all of the onions in a single layer, combine the onions, garlic, salt, oil, bay leaves and thyme.  Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned.  Remove from the oven, add the wine to the baking pans and stir well with a wooden spoon to deglaze.

Transfer the roasted mixture to a soup pot.  Add the stock, cover and bring to a boil; then lower the heat and gently simmer for 30 minutes.  Find and discard the bay leaves; add salt and pepper to taste.

Serve with croutons and grated cheese, and maybe some fresh scallions.  [We can’t miss putting it in a crock and back into the oven to melt and brown the cheese a bit]

At the Farmstand: May 4-10

spring radishesSome new additions to our Spring Salad mixes this week and they are PLENTIFUL!  Plus radishes and fresh chard.  And we have discovered that the Claytonia stems are a bit like bean sprouts and delightfully crisp and juicy chopped into a salad.

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

 

• Broccoli, Frozen
• Carrots
• Chard, Fresh & Frozen
• Cilantro
Claytonia/Miner’s Lettuce heads*

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

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

• Tomatoes, Frozen

 

Meats      Ham

 

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• 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*
• 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

 Salad Mixes

 Scallions

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

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