At the Farmstand: April 4-10

April 4, 2019 – 9:12 am

Hello April! These longer, sunny days are great news for greens! Yep we are at the beginning of that prolific, Spring greens season, so get ready for salads, cooking greens and more!

And the weather/mud road gods have been kind thus far, the road is still travelable for vehicles with more generous clearance, but we keep expecting mud season might be about to hit in full force so we will have drop off times at the end of the road on Thursday PM and then at the Farmers Market on Sunday for anyone not equipped to run the mud season rodeo. Email or call us for details.

This week at our Farmstand you can find:

• Eggs!*

Fresh/Stored Veggies

• Arugula Bunches
• Beets: Red & Chioggia
• Black Currants, frozen
• Broccoli, Frozen
• Cabbage, Red
• Garlic
• Ginger, Baby (LRF), Frozen
• Green Beans, Frozen
• Kale & Chard, frozen balls
• Onions, Red & Yellow
• Potatoes (us & Pebble Brook Farm)
• Salad Mix
• Shallots
• Spinach, fresh
• Spinach, frozen balls
• Sweet Potatoes

Meats

Goat*
• Goat Loin & Rib Chops*
• Shoulder Roast, Goat*
• Goat Shanks*

Pork
• Bacon
• Beer Brats
• Breakfast Sausage Sage, bulk
• Breakfast Sausage, links
• Farmhouse Maple Breakfast Sausage
• Chorizo
• Country Style Ribs
• Fat
• Ham Roasts
• Jowl
• Kielbasa
• Pork Chops
• Pork Shoulder Roasts
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey Whole

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

Greenfield Highland Beef
• Italian Sausage links, hot & sweet
• Beef Bratwurst sausage
• Eye of the Round Steaks
• Flat Iron Steaks
• Skirt Steaks
• Ground Beef
• Beef Sirloin Roast
• Steaks, Strip & Delmonico
• Stew Meat

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock, including Beet Love Broth
• Chimichurri Sauce
• Curried Green Tomato Pickles
• Dilly Beans
• Giardinara pickles
• Pesto, Basil, Rocket Sauce/Arugula & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Broccoli-Potato, Roasted Tomato, Borscht, Carrot-Ginger, Roasted Turkey & Squash
• Canned Tomatillos
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)

From our Farm Friends

• Farmstead Pizza from Field Stone Farm (many flavors)
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Liberty Chocolates, organic honey sweetened Chocolate bars

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.

• Eggs

• Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged farmstand, winter | Comments Off

Coming Full Circle

March 28, 2019 – 9:29 am

Hannah & Darienne giving the 4 very pregnant sows belly rubs. Perhaps Hannah’s good belly rubs this day for Tabitha & Grizabella encouraged them to delivery under her watch. (click for video)

This is the fifth winter than Hannah of Field Stone Farm has been working with us in the winter. It has been a great way to explore collaboration, bring in some fresh perspective and extra hands in the winter and offer Hannah, a fab vegetable grower, some experience and time with livestock. It has seemed that our pigs especially, but even our goats, were conspiring over the years to not give birth on her farm days, but that ended this year, when Grizabella & Tabitha delivered simultaneously, during the day and perhaps most importantly during Hannah’s day.

Below is Hannah’s reflection on that day. She eloquently and beautifully captured the magic and circle of life. It wasn’t an easy day, but shared with compassionate, dedicated farmers eases so many of the challenges and worries. Our deep gratitude to Hannah, Christina, Donna & Darienne.

Photos are: Calcium injection to help Tabitha during farrowing & Helping 1st piglet nurse to inspire next delivery b/c (too) long gap

They were magical days at @green_mountain_girls_farm this week. I was finally able to witness the farrowing process in its entirety, from nest building to delivery of placenta. Words cannot describe the beauty, nor can they capture my profound admiration and love for these animals. Sows, so sturdy and methodical in their instincts, become delicate. With two farrowing simultaneously and two recovering from delivery the previous day, the barn was meditating in quiet and became more than itself. Farmers turned to midwifery in the cold, standing smaller than ourselves, humble in front of a deep, deep ritual.

Hannah drying piglet on a very cold farrowing day after some complications

•
I will never forget this day, for the opportunity to be part of something so undeniably real. Vegetables don’t really give birth with the same impact. Thankful for the opportunities to learn, to respect, to connect, to reflect. Thankful for these squirmy little bundles of squeaking joy. Thankful to share this farming community with so many incredible humans, but especially thankful for the women I am surrounded by!
.
#womenwhofarm #farmhers #femalefoodheros #regenerativefarming #workwithdignity #foodwithdignity #pasturedpigs #vermontfarms #rootedinvermont

And if you don’t already follow Hannah on Instagram, you should! She is FieldStoneFarmer.

Piglet update: 29 are doing well, growing and scrambling in Main Barn. Countries is the naming scheme and many are named, but we are of course accepting other nominations for this batch and the rest of the crew for the year. See more photos and videos on Facebook, Instagram and Vimeo. And piglets are accepting views when you shop at the farmstand.

By Laura | Posted in Stories from the Farm | Tagged birth, circle of life, piglets | Comments Off

At the Farmstand: March 28 – April 3

March 28, 2019 – 8:16 am

The end of March means the beauty of the deliciously sweet, flavorful, meaty spinach. Enjoy, it is a special item, a gift from our long cold winter. We expect mud season might be about to hit in full force so will have drop off times at the end of the road for anyone not equipped to run the mud season rodeo. Email or call us for details. Farmstand is well stocked.

This week at our Farmstand you can find:

• Eggs!*

Fresh/Stored Veggies

• Arugula Bunches
• Beets: Red & Chioggia
• Black Currants, frozen
• Broccoli, Frozen
• Cabbage, Red
• Garlic
• Ginger, Baby (LRF), Frozen
• Green Beans, Frozen
• Kale & Chard, frozen balls
• Napa Cabbage
• Onions, Red & Yellow
• Potatoes (us & Pebble Brook Farm)
• Salad Mix
• Shallots
• Spinach, fresh
• Spinach, frozen balls
• Sweet Potatoes

Meats

Goat*
• Goat Loin & Rib Chops*
• Shoulder Roast, Goat*
• Goat Shanks*

Poultry
• Chicken, Roasting
• Turkey Whole

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

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock, including Beet Love Broth
• Chimichurri Sauce
• Curried Green Tomato Pickles
• Dilly Beans
• Giardinara pickles
• Pesto, Basil, Rocket Sauce/Arugula & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Broccoli-Potato, Roasted Tomato, Borscht, Carrot-Ginger, & Roasted Turkey & Squash
• Canned Tomatillos
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)

From our Farm Friends

• Farmstead Pizza from Field Stone Farm (many flavors)
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Liberty Chocolates, organic honey sweetened Chocolate bars

This Week’s Member Special

• Eggs

• Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged farmstand, winter | Comments Off

At the Farmstand: March 21-27

March 21, 2019 – 2:41 pm

Welcome to the official start of Spring, of course, it is Vermont Spring, which still has some cold snowy days, but they are longer! Farmstand is well stocked and road is holding up ok for the moment.

This week at our Farmstand you can find:

• Eggs!*

Fresh/Stored Veggies

• Arugula Bunches
• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Broccoli, Frozen
• Cabbage, Red
• Garlic
• Ginger, Baby (LRF), Frozen
• Green Beans, Frozen
• Kale & Chard, frozen balls
• Napa Cabbage
• Onions, Red & Yellow
• Potatoes (us & Pebble Brook Farm)
• Salad Mix
• Shallots
• Spinach, fresh
• Spinach, frozen balls
• Sweet Potatoes

Meats

Goat*
• Goat Loin & Rib Chops*
• Shoulder Roast, Goat*
• Goat Shanks*

Poultry
• Chicken, Roasting
• Turkey Whole

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

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock, including Beet Love Broth
• Chimichurri Sauce
• Curried Green Tomato Pickles
• Dilly Beans
• Giardinara pickles
• Pesto, Basil, Rocket Sauce/Arugula & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Broccoli-Potato, Roasted Tomato, Borscht, Carrot-Ginger, & Roasted Turkey & Squash
• Canned Tomatillos
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)

From our Farm Friends

• Farmstead Pizza from Field Stone Farm (many flavors)
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Liberty Chocolates, organic honey sweetened Chocolate bars

This Week’s Member Special

• Eggs

• Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged farmstand, winter | Comments Off

Carbon Farming!

February 28, 2019 – 2:46 pm

National CSA Day celebrated last week how important the Community Supported Agriculture model is for many farms, ours included. Our farmstand and retail shoppers are important. Our committed year-round members are real, live symbiotes! (check out our Free-Choice Farmshares)

It turns out the relationships we cultivate within our human farm community mimic the relational magic of our plants and land. Thanks to Melissa Passanen & Seven Days for taking on the topic of farming and climate change this week and including our take on carbon farming.

To grow well plants actually feed the soil. Plants use sunlight and water to carry out photosynthesis, pulling carbon from the air and turn it into carbohydrates. And they pump a lot of those sugars into to soil. Plants feed the microorganisms because “the zillions” (our term of endearment for soil life), in turn break down the minerals and elemental goodness of soil, making nutrients available in plant digestible forms.

The plants feed the soil so that the soil biology can in turn feed the plants. Remineralized soils enable us to grow healthy plants that are capable of resisting pests and disease and can better tolerate frosts, extreme heat, excess moisture and drought. And food from these plants is more nutritious. All this is splendid and compelling. But it gets better!

Vibrant biologically active soils high in organic matter in turn are capable of storing more carbon and they can absorb water so that even big rain events can hold water on our farm instead of it running off. Thus we store water instead of seeing problems with runoff impacting water quality in our streams, rivers and lakes. AND the positive feedback loops and symbiosis do not end here!

spraying hay mulch

Our regenerative farming techniques are not only trying to maximize photosynthesis to improve yield, nutrition and soil remediation. We are purposefully assembling carbon in the soil. We mulch heavily with hay, straw and “ramial” wood chip from the tip ends of trees. We pay close attention to plant nutrition.

Our number one goal is to maximize photosynthesis so the plants can achieve their full potential pumping carbon from the atmosphere and transforming our soils AND sequestering carbon.

It is labor intensive but we not only hold the environmental costs of the food we grow, we also enable and enhance significant ecosystem services. We are rapidly increasing the depth of our topsoil and organic matter. Deep soil tests show increases in carbon and air down to a 12 inch depth in our soils. You don’t see this in large tillage systems.

Regenerative farming is carbon farming. Sure it is labor intensive but in reality labor is available all around the world. And it is a win-win-win for human health, soil health and it is a bite by bite, meal by meal way to rebalance carbon.

If all food was grown this way climate change would be reversed.

Beyond that, we work hard to limit or avoid nutrient run-off supporting a clean watershed and we hire local talent. Some say food from local, regenerative farms is more expensive. Is it?

Might regenerative agriculture bring us closer to reversing climate change? Farming to protect watersheds? And legitimate conversations about food as medicine?

Questions to ponder as you choose your food and support small farms.

By Laura | Posted in Stories from the Farm | Tagged carbon farming, climate change, CSA, no-till | Comments Off

Sausage Hash with Poached Eggs

February 28, 2019 – 7:46 am

Sausage Hash with Poached Eggs served at Farmer Lunch! Photo by Rose Wall

We’ve been thinking back to our years of Farmer meals (lunch most often with the team!) and of course remember this delightful meal that Alexa made. So here is some inspiration for the plentiful fresh eggs that are now in the farmstand.

And what a nice time for a cozy hash and it would be lovely served with some hot sauce or Roasted Red Pepper sauce. Made a few changes to take advantage of what is now on offer at the farmstsand! Thanks Alexa for the delightful meal and Rose for the gorgeous photos!
Recipe from Alexa Norstad

Ingredients

6 Small or 4 Medium Potatoes or Sweet Potatoes

1 lb. Sausage, any flavor

½ lb. frozen greens, drained or fresh Braising Mix, Cleaned and Shredded

5 Garlic Cloves, Minced

6-8 Eggs

Chives, hot sauce or Roasted Red Pepper Sauce (optional)

Your choice of spices

Bake potatoes in a 400° F oven for 30 minutes or until tender when poked with a fork. While the potatoes are baking, place a large sauté pan over medium high heat and brown sausage. Remove sausage from the pan, slice into thick pieces, and set aside.

With the pan still hot, add the braising mix, stirring to get all pieces coated with the residual oil in the pan. Continue to add more braising mix as it starts to cook down. Add more oil to the pan, if necessary.

Cook, stirring occasionally, for about five minutes. Add the minced garlic and cook another two minutes until greens are wilted and cooked through (quicker with blanched, frozen greens). Remove from pan.

When the potatoes are cooked, remove from oven and smash coarsely with a fork. Add a little fat to the pan, if necessary, and then the potatoes, stirring to coat. Season liberally with salt, pepper, and a combination of favorite spices: curry and cumin, chili and cayenne, etc. Remove the pan from the heat and add the greens in a layer on top of the potatoes, then the sausage in a layer on top of that.

Using the back of a spoon, start to make divots in the mixture for the eggs. Crack the eggs into the pockets you’ve created in the pan.

Sprinkle the top with a little more salt and pepper, to taste, as well as a generous handful of chopped chives, if you have them. Put in the oven until the eggs have set up and the whites have turned opaque, about 10 minutes.

Serve with crusty bread!

Quantity: 6 servings, Time: 45 minutes

Farmer Lunch Photo by Rose Wall

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged eggs, farmer lunch, greens, potatoes, sausage | Comments Off

At the Farmstand: Feb 28 – March 6

February 26, 2019 – 7:10 am

Welcome to the end of February! The days are getting longer and while still very cold and snowy, there is a turn towards spring in these wintry days. So we best enjoy all the cozy winter meals you haven’t gotten to yet! And the greens are just starting to grow a bit again in the hoophouses, if we can just get some days to get in and harvest! Some fresh greens, but mostly spinach! And we are restocked with various cuts of Greenfield Highland Beef!

This week at our Farmstand you can find:

• Eggs!*

Fresh/Stored Veggies

• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Broccoli, Frozen
• Brussels Sprouts
• Cabbage, Green & Red
• Carrots
• Garlic
• Ginger, Baby (LRF), Frozen
• Green Beans, Frozen
• Kale & Chard, frozen balls
• Napa Cabbage*
• Onions, Red & Yellow
• Potatoes (us & Pebble Brook Farm)
• Salad Mix & Arugula (limited)
• Shallots
• Spinach, fresh
• Spinach, frozen balls
• Stir Fry/Braising Mix (limited)
• Sweet Potatoes

Meats

Goat*
• Goat Loin & Rib Chops*
• Goat Breast/Ribs*
• Shoulder Roast, Goat*
• Goat Shanks*

Poultry
• Chicken, Roasting
• Turkey Whole

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

Greenfield Highland Beef
• Italian Sausage links, hot & sweet
• Beef Bratwurst sausage
• Eye of the Round Steaks
• Flat Iron Steaks
• Skirt Steaks
• Ground Beef
• Beef Roast, Chuck
• Steaks, Strip & Delmonico
• Stew Meat

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock, including Beet Love Broth
• Bread & Butter Squash Pickles
• Chimichurri Sauce
• Curried Green Tomato Pickles
• Dilly Beans
• Giardinara pickles
• Pesto, Basil, Rocket Sauce/Arugula & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Broccoli-Potato, Roasted Tomato, Borscht, Carrot-Ginger
• Canned Tomatillos
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)

From our Farm Friends

• Farmstead Pizza from Field Stone Farm (many flavors)
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Liberty Chocolates, organic honey sweetened Chocolate bars

This Week’s Member Special

• Eggs

• Napa Cabbage

• Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged farmstand, winter | Comments Off

At the Farmstand: Feb 14-20

February 12, 2019 – 2:07 pm

Happy Valentines Day! We have loads of farm love (ok and some local chocolate too!) for you and for you to share. Both in deep reds (oh Beets, how we love thee) and other colors of the rainbow. Who needs to eat out on Valentines Day, when you can cook a love-filled, local feast?! Red Velvet Brownies for dessert…of course!

This week at our Farmstand you can find:

• Eggs!

Fresh/Stored Veggies

• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Broccoli, Frozen
• Brussels Sprouts
• Cabbage, Green & Red
• Carrots
• Garlic
• Ginger, Baby (LRF), Frozen
• Green Beans, Frozen
• Kale & Chard, frozen balls
• Napa Cabbage*
• Onions, Red & Yellow
• Potatoes (us & Pebble Brook Farm)
• Salad Mix
• Shallots
• Spinach, fresh
• Spinach, frozen balls
• Stir Fry/Braising Mix (limited)
• Sweet Potatoes
• Winter Squash – Acorn & Butternut (Field Stone & Pebble Brook)

Meats

Goat*
• Goat Loin & Rib Chops*
• Goat Breast/Ribs*
• Shoulder Roast, Goat*
• Goat Shanks*

Pork
• Bacon
• Beer Brats
• Breakfast Sausage Sage, bulk
• Breakfast Sausage, links
• Farmhouse Maple Breakfast Sausage
• Farmhouse Alsatian Sausage
• Chorizo
• Country Style Ribs
• Fat
• Ham Roasts
• Jowl
• Kielbasa
• Pork Chops
• Pork Shoulder Roasts
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey Whole

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

Greenfield Highland Beef
• Italian Sausage links, hot
• Eye of the Round Steaks
• Flat Iron Steaks
• Skirt Steaks
• Ground Beef

Pantry & Prepared Foods

From our Farm Friends

• Farmstead Pizza from Field Stone Farm (many flavors)
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Liberty Chocolates, organic honey sweetened Chocolate bars

This Week’s Member Special

• Brussels Sprouts

• Napa Cabbage

• Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged farmstand, Valentines, winter | Comments Off

At the Farmstand: Feb 7 -13

February 7, 2019 – 2:54 pm

Photo by Rose Wall

Potatoes, how we do love thee. We have many varieties this year, a few of our own, including the gorgeous Purple Viking plus a few from Chip at Pebble Brook Farm in Randolph, like his French Fingerlings. Potatoes, delicious in every form!

This week at our Farmstand you can find:

• Eggs!

Fresh/Stored Veggies

• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Broccoli, Frozen
• Brussels Sprouts*
• Cabbage, Green & Red
• Carrots
• Garlic
• Ginger, Baby (LRF), Frozen
• Green Beans, Frozen
• Kale & Chard, frozen balls
• Napa Cabbage*
• Onions, Red & Yellow
• Popcorn
• Potatoes (us & Pebble Brook Farm)
• Salad Mix
• Shallots
• Spinach, fresh
• Spinach, frozen balls
• Sweet Potatoes
• Winter Squash – Acorn & Butternut (Field Stone & Pebble Brook)

Meats

Goat*
• Goat Loin & Rib Chops*
• Goat Ribs/Rack*
• Shoulder Roast, Goat*
• Goat Shanks*

Pork
• Bacon
• Beer Brats
• Breakfast Sausage Sage, bulk
• Breakfast Sausage, links
• Farmhouse Maple Breakfast Sausage
• Farmhouse Alsatian Sausage
• Chorizo
• Country Style Ribs
• Ham Steaks & roasts
• Jowl
• Kielbasa
• Pork Chops
• Pork Butt Roasts
• Pork Loin Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey Whole

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

Greenfield Highland Beef
• Italian Sausage links, hot
• Eye of the Round Steaks
• Flat Iron Steaks
• Skirt Steaks
• Ground Beef

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock
• Bread & Butter Squash Pickles
• Chimichurri Sauce
• Curried Green Tomato Pickles
• Dilly Beans
• Giardinara pickles
• Pesto, Basil, Rocket Sauce/Arugula & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Creamy Broccoli, Broccoli-Potato, Roasted Tomato, Borscht, Carrot-Ginger
• Canned Tomatillos
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)

From our Farm Friends

• Farmstead Pizza from Field Stone Farm (many flavors)
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Liberty Chocolates, organic honey sweetened Chocolate bars

This Week’s Member Special

• Brussels Sprouts

• Napa Cabbage

• Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

By Laura | Posted in Available at our Farm Stand | Tagged farmstand, winter | Comments Off

Bone Broth Love

January 31, 2019 – 10:50 am

Image result for brodo book

We embraced the joy and benefits of good bone broth several years ago. Through a combination of experiences of our members seeking their own healing through bone broth; Sally Fallon; the bone broth craze hitting urban areas, Brodo and our own hearty volume of bones, we worked with our friend and colleague Chef Lee to craft a broth with our unique mix of bones.

And it was love…perhaps love at first taste. As Marco Canora author of Brodo (and owner of the broth window of same name in NYC) says, “What I love most about bone broth is that even if you put all the thoughts of nutrition aside, you’ll still want to make it a regular part of your diet simply because it’s so delicious and satisfying.”

Absolutely. My favorite is skimming a mug off a pot we have simmering on the stove, but heating up finished broth is also fabulous (and easy!) When I am in the pattern of drinking it regularly, I am always thankful.

A toast with our favorite mugs for bone broth! (Thanks @Two Potters!)

Starting a batch of bone broth with our mountain well water at the top of this watershed is a great privilege. But perhaps equally rare is our next ingredient – bones from animals who browsed, grazed, pecked, scratched and drank that lovely water, in the life-giving glow of sunlight. Yes, outside on our pastures. Bone broth is amazing and the nutrition is a direct relation to the quality of how those animals were raised – ours, rotated on pasture, grazing and managed organically. Mari loves to call it sun stock as well, noting the power of those animals being outside grazing.

Jennifer McGurther at Nourished Kitchen (great cookbook too!) has some great synthesis of the health benefits of good bone broth, as does Brodo, which is in our Farmstand Library.

In addition to the urban hype of bone broth, we have been seeing it show up more and more in stores, even in Vermont. All a good thing for everyone’s health.

While the hype takes hold, know that our bones, fat and Farmhouse Broth are in the farmstand freezer, ready to bring you all that goodness and nutrition. Made by us or raw ingredients to get a pot going this winter on your stove. Sip and enjoy! Or use it to bolster and enhance a favorite recipe.

Side note: Broth, Stock, Bone Broth…what is the difference?

Mari & Laura have an ongoing debate here…and based on some new writing seems they are both right! (Always love that!)

Bon Appetit had the same question, see their article with interview with Marco Canora.

Marco Canora & Jennifer McGruther agree that Bone Broth differs from stock and broth on cooking length primarily (and some marketing choice of words).

“Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid.

As NY Times cooking notes, “cooks have known its wonderful qualities for centuries. It [broth] can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.”

Our Farmhouse Bone Broth simmering away

By Laura | Posted in Stories from the Farm | Tagged bone broth, broth, pasture-raised | Comments Off

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