Seasonal highlight of the week: Green Garlic. Tender shoots of garlic planted in the hoophouse so you can all enjoy not only the bulb but right up the stem, chopped, raw, sauteed, however you’d like. And yes, still a chance for processing spinach.
• Farmstead Pizza from Field Stone Farm
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• 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.
Green Mountain Girls Farm was once again thrilled to host our farmshare members Mary and Evan with their Scrag Mountain Music concert series. One of the ways they attract and reward the artists who travel to Vermont is with homemade farm fresh meals and the opportunity to play in intimate spaces. Conversation with these globetrotting, urban based musicians confirms that they truly value plugging into the working landscape and refilling their wells.
What we know is that this refreshment and replenishment is reciprocal. The talented artists convened by Scrag Mountain Music always go all out. For a quick glimpse and your own hit of inspiration click here to see Owen and James performing in our barn last Friday night!
Seasonal highlight of the week: Spinach, no doubt. This is the moment of all things spinach, spinach roulade, salads, soups and even blanching and freezing some. Let us know if you want some processing spinach. Ok, joining the spinach are delightful baby romaine lettuce heads, Flashy Troutback is the variety (for those salad & fishing fans).
This week at our Farmstand you can find:
• Eggs
Fresh/Stored Veggies
• Arugula
• Beets
• Baby Beet Cooking Greens
• Black Currants, frozen
• Bok Choy (Field Stone Farm) • Chard
• Garlic
• Green Garlic • Ginger, Baby (LRF), Frozen • Kale, Fresh (baby & bunches)
• Kale-Sparagus* • Kale, Frozen
• Lettuce, baby romaine heads* • Onions
• Popcorn, loose & on the cob
• Salad Mixes
• Salad Turnips* (ohno variety)
• Scallions
• Shallots • Spinach*
• Stir Fry/Braising Mix
• Tatsoi & Red Komutsuna (Field Stone Farm)
• Tomatoes, Frozen
• Farmstead Pizza from Field Stone Farm
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• 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.
Then cut up the chicken into chunks to your liking for chicken salad. Pour some of the pan juices from roasting the chicken over the cut up meat. You can refrigerate it easily at this point and make the rest of the salad later.
2. Chop onions and saute in poultry fat from the roast chicken until browned and soft. Turn off, add chopped dried tomatoes and dried currants and a bit of the roasting juices and chopped fennel if using it. Stir into the chopped chicken.
3. Make the Cilantro-Lime Yogurt Dressing
1 cup yogurt
1/4 cup Cilantro Mojo Sauce (You can make your own, or snag our frozen mojo sauce)
2-3 teaspoons Maple Syrup
2-3 Tablespoons Lime juice
salt & pepper
Mix all dressing ingredients together and then mix with chicken.
• Farmstead Pizza from Field Stone Farm
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• 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.
It is the inspiration of our name, certainly. The new commercial and video (also above) about the farm from Guy’s Farm & Yard (produced by Mt. Mansfield Media) explains our name quite nicely and we love that. We know it is sometimes confusing. Does our name refer to the owners, the leaders in the pasture (hens, does, sows) or….? Yes, a bit of all, and a nod to the famed Revolutionaries of Vermont’s past, the Green Mountain Boys.
Partnerships are a lovely thing and we were happy to help out the team at Guy’s, who are quite good to us, and thrilled that in return they produced a video about us. So check it out and thanks for being part of the Food Revolution.
And stay tuned for exciting news about another expanding partnership!
Seasonal highlight of the week: Kale-sparagus, truly one of the Spring ephemerals and this hot, summery day may advance it quickly. So delightful quickly sauteed (see last week’s recipe).
• Farmstead Pizza from Field Stone Farm (Fresh on Friday or Sat AM) Potato Gorgonzola, Pea Pesto with mushrooms & bacon & Tomato sauce with Fresh mozzarella & basil)
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• 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.
Seasonal highlight of the week: oh, a tie between Claytonia, as it is prolific, succulent and enabling delightfully large salads and Kale-sparagus, truly one of the Spring ephemerals.
• Farmstead Pizza from Field Stone Farm (Fresh on Friday or Sat AM) Potato Gorgonzola, Pea Pesto with mushrooms & bacon & Tomato sauce with Fresh mozzarella & basil)
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• 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.
Sometimes Mari’s ideation gets us in trouble, sometimes it opens great doors. One year ago, it was the latter and we are excited that the moment in time for Kale-sparagus has arrived.
We introduce a Spring ephemeral on the farm – Kale-sparagus. Tender, succulent, delicious fast growing shoots of the Kale plant heading to flower. This is no ordinary kale stalk, and Mari knew it when she saw it. This is the Kale plant trying to grab some of the attention from that popular Spring asparagus, and for us, it worked.
Only available in this short season when our overwintered Kale has decided that it is time to flower and with these longer, warmer days, it has grown fast! Best part, it is a super easy treat!
Ingredients
Tender, Spring Kale shoots
Lard, poultry fat or other nice fat
Salt & Pepper
Directions
Heat a tablespoon or so of lard or other fat in a skillet, we used our cast iron. Toss in the Kale-sparagus shoots and sauté 3-4 minutes, stiring and tossing a few times. Add a bit of salt and pepper while cooking or when finished. Serve. Easy as that.
Note: If you really want it to look more like asparagus, you could remove the tender baby leaves from the shoots, but they are delicious so no need.
A little flashback of a recipe Penelope made for us years ago that somehow never got published. This grey, snowy, icy Spring when many are dreaming of summer seemed like just the moment. A touch of summer flavors while we are waiting for Spring and Summer.
Whipped this up the other day for farmer lunch (with our frozen tomatoes, though it would be equally delicious with fresh!)….very tasty and quick to boot! Recipe from Martha.
Ingredients
8 large eggs
1/3 cup pesto (any flavor)
salt and pepper
1 cup shredded mozzarella (4 oz), divided (I didn’t have mozz. on hand, so I subbed in parmesan and it worked out great)
1 tsp. olive oil
2 small tomatoes, sliced (or whole frozen cherry tomatoes!)
Directions
Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella or other cheese. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining cheese. If using frozen tomatoes, let them thaw a smidge if you need to cut them.
Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.
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Seasonal highlight of the week: Spinach, no doubt. This is the moment of all things spinach, 
Seasonal highlight of the week: Salad Greens…or is it plentiful spinach? Greens, yes, Greens!
Seasonal highlight of the week: 
Sometimes Mari’s 
