At the Farmstand: April 19-25

April 18, 2018 – 9:43 pm

We see Spring in the lovely claytonia that is abundant with lush leaves and stems with some crunch making gorgeous salads.

This week at our Farmstand you can find:

• Eggs, plentiful!*

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants, frozen
• Braising/Stir Fry Mix
• Carrots
• Chard, frozen (large bags)
• Cilantro
• Claytonia Heads* – Salad
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Mache, Salad green
• Onions
• Popcorn, loose & on the cob
• Spinach
• Sweet Potatoes
• Tomatoes, Frozen

Meats

Goat
• Goat Loin Chops
• Goat Loin Roasts
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Country Style Ribs
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Italian Sausage, bulk
• Italian Sausage, links
• Jowl*
• Maple Breakfast Sausage
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken Breast, boneless
• Chicken Legs & Thighs
• Chicken Thighs
• Chicken Drumsticks
• Chicken Wings
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Italian Sausage links, hot & sweet
• Eye of the Round & Top Round Steak
• Top Round & Eye of Round Roasts

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Beet Puree
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf
• Marinara Sauce
• Mojo Sauce
• Pepperoncini
• Pesto, Kale, Argula, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Spinach-Broccoli and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomatillo Sauce
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm – several flavors
• 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.

• Claytonia

• Pork Jowl

• Shoulder or Leg of Goat Roasts

• Goat Ribs/Rack

• Eggs

By Laura | Posted in Available at our Farm Stand | Comments Off

At the Farmstand: April 12-18

April 10, 2018 – 11:46 am

Perhaps this will be the last week of mud season? We are hoping based on the forecast. Fresh pizzas will be available this week and fresh greens. Claytonia is the abundant salad green, so order that is you want lots.

This week at our Farmstand you can find:

• Eggs, plentiful!*

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants, frozen
• Braising/Stir Fry Mix
• Carrots
• Chard, frozen (large bags)
• Claytonia Heads – Salad
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn, loose & on the cob
• Salad Mix
• Spinach
• Sweet Potatoes
• Tomatoes, Frozen

Meats

Goat
• Goat Loin Chops
• Goat Loin Roasts
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat
• Shoulder Roast, Goat*

Poultry
• Chicken, Roasting
• Chicken Breast, boneless
• Chicken Legs & Thighs
• Chicken Thighs
• Chicken Drumsticks
• Chicken Wings
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Italian Sausage links, hot & sweet
• Eye of the Round & Top Round Steak
• Top Round & Eye of Round Roasts

Pantry & Prepared Foods

From our Farm Friends

• Farmstead Pizza from Field Stone Farm – several flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Pork Jowl

• Shoulder or Leg of Goat Roasts

• Goat Ribs/Rack

• Eggs

By Laura | Posted in Available at our Farm Stand | Comments Off

Thanks be to the Sugar Makers

April 10, 2018 – 11:46 am

That is to the Maple Sugar Makers. Sugaring season is sometimes short, sometimes long, always weather dependent and such a clear marker of the transition between Winter and Spring. We are both thankful to not have good maples on our property to tap and for all those near us that do!

This year we had the good fortune to spend a small bit of time with Dan & Marda of Brookfield Bees during sugaring season.

We did a few hours of emptying buckets, (re)learning the science and math of turning sap into syrup, and relishing in their delightful woods, neighborhood and sugarhouse.

It seemed appropriate given we not only sell their syrup in our farmstand, but that it is their syrup (and honey & cider syrup) that makes their way into our Maple Breakfast Sausage, Bloody Mary Mix, Pâté and really almost anything else we need (or want) to sweeten a bit for the farm or our own enjoyment, like our new favorite Maple Egg Custard.

May the sugar makers get to rest soon and enjoy the sweets of their labor.

By Laura | Posted in ARCHIVE | Tagged agritourism, farmers, farmstand, gratitude | Comments Off

Red Velvet Brownies

April 10, 2018 – 8:33 am

Adapted from Vegetarian Times

This is always a favorite and a warm mug of maple milk and a red velvet brownie seem like the perfect treat, so here is this farm favorite! To those of you who haven’t yet sampled these gems at one of our farm events, try. these. brownies. They’re that good. They are also a great use for any beets that got lost in the back of the fridge and are perhaps a bit soft – boil them down and puree them.

Ingredients

2 large cooked beets (1 cup beet puree*)
½ cup unsalted butter (1 stick), melted
3/4- 1 cup sugar (I always go light here)
1 tsp. vanilla extract
2 large eggs
½ cup all-purpose flour**
¼ cup plus 2 Tbs. unsweetened cocoa powder
½ cup chocolate chips (optional)

Directions

1. Preheat oven to 350°F, and lightly grease a 9-inch square baking dish.

2. Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside

3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.

4. Whisk together flour, cocoa powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips, if using. Pour into prepared pan.

5. Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.

NOTE: Doubled this recipe is perfect in a 9×13 pan. And beet puree freezes beautifully, as do the brownies.

*To make the Beet Puree:

Wash and cook beets (no need to peel, just trim), either boil for 20-30 minutes until tender or use leftover roasted beets. Drain well and then puree in food processor or with immersion blender until smooth. You can make a large batch ahead and freeze it, taking it out as you need it for brownies, cake…or even pancakes! Or just buy it at the farmstand.

**These work well as Gluten-free brownies. I have used buckwheat flour as well as an all-purpose gluten free flour, but I find that adding a 3rd egg, even a small one, is best when using the gluten free flours. My favorite combo is buckwheat flour (for its great taste & nutrition) with maple syrup as the sweetener. 1/2 cup or a smidge more and still doing 3 eggs. Buckwheat is a thirsty flour which pairs perfectly with the maple syrup. Voila…an even healthier treat.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged beets, dessert, farm supper, Gluten free | Comments Off

At the Farmstand: April 5-11

April 4, 2018 – 2:24 pm

Mâche

April Showers bring better roads? Is that the other end to that phrase? They are bringing a nice mix of cooking and salad greens, that is for certain. Enjoy!

This week at our Farmstand you can find:

• Eggs, plentiful!*

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants, frozen
• Braising/Stir Fry Mix
• Broccoli, Frozen (large bags)
• Carrots
• Chard, frozen (large bags)
• Claytonia Heads – Salad Greens
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Fresh
• Kale, Frozen
• Mâche
• Onions
• Popcorn, loose & on the cob
• Pumpkin
• Salad Mix
• Spinach
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash: Blue Hubbard

Meats

Goat
• Goat Loin Chops
• Goat Loin Roasts
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Country Style Ribs
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Italian Sausage, bulk
• Jowl*
• Maple Breakfast Sausage
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken Breast, boneless
• Chicken Legs & Thighs
• Chicken Thighs
• Chicken Drumsticks
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Italian Sausage links, hot & sweet
• Eye of the Round & Top Round Steak
• Top Round & Eye of Round Roasts

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Beet Puree
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf
• Marinara Sauce
• Pepperoncini
• Pesto, Kale, Argula, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Spinach-Broccoli and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomatillo Sauce
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm – several flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Pork Jowl

• Shoulder or Leg of Goat Roasts

• Goat Ribs/Rack

• Eggs

By Laura | Posted in Available at our Farm Stand | Comments Off

Introducing the Piglets

March 29, 2018 – 2:05 pm

We are a bit behind on naming and introducing the first batch of piglets that were born at the farm on March 1st. Fortunately, a young visiting writer & photographer prepared some profiles of each of Grizabella’s six piglets, her first litter.

The naming scheme this year is Ski Areas, for this first litter the name are purely from Vermont Alpine ski areas. But there are 4 more litters to come as well as chicks and turkeys, so send forth any of your other favorite ski areas as possible names. From the photos you’ll see that while these piglets are a cross between a purebred Large Black sow (Grizabella) and a pure Tamworth boar (Rin Tin Tin), the Large Black genetics are quite dominant.

Soon they will be accepting visitors during Thursday evening farmstand hours!

The sow Grizabella (Group Photo)

Smugglers Notch (Smuggs)

Smugglers or “Smuggs” is a male piglet who is one of the biggest in the litter. He is recognized by his notable red hair that surrounds his eyes and red whiskers. He found hiself to be very photogenic during the photoshoot and kept attempting to “smuggle” himself into all the pictures.

Bromley (Stubbs)

Bromley A.K.A Stubbs, is a male piglet and who is particularly small in size. His tail was stepped on by his mother when his was born and fell off, hence “stubbs.” He is distinguished by his severed tail. He was especially friendly from the beginning and was the second pig to roll over for a belly rub. He frequently scratches himself on hay bales and posts.

Magic

Magic named after the ski mountain located in southern Vermont is a female piglet. She is reconized by her thin coat and ears, one sticking up and one hanging down and flapping about but are both pink at the bottom. She was also particuarlly friendly from the beginning and was one of the first to fall over for a belly rub. She enjoyed trying to eat the camera while having her photo taken. She is medium sized and very sweet and sociable.

Pico

Pico is a female piglet named after the ski mountain visable from interstate 89 and where Mari grew up skiing. She is a small and distinguished by her jet black hair and many skin wrinkles on her sides. Her hobbies are biting at the cuffs of your pants and boots and sprinting laps around the barn. She was very keen to discover the outside world and was the first to venture out of the piglet area.

Sugarbush

Sugarbush is a male piglet who is recognized by his enormous slightly pink ears and his not very big body. His hobbies consist of wrestling with his brothers and sisters specifically Magic and Smuggs, digging his nose into the hay and pushing it around, and pilfering banana and onion peels from his larger aunties. Magic and Sugarbush resemble each other aside from their ears and genders.

Bolton

Bolton is a male piglet named after Bolton Valley ski area located not too far from here, is recognized by his large floppy ears and is one of the biggest in the litter. He has the appearance of a bruiser but not the personality of one. He enjoys belly rubs, getting milk from his mom, cantering around the enclose with his siblings, chilling out on the porch and digging his snout into the ground, and climbing fully into the food bowl to ensure maximum grain consumption.

and Rin Tin Tin

Thanks to Sophie, our visiting writer/photographer, for her piece and for patience with the interviewees, which you can see from the video didn’t always cooperate.

Magic, a bit curious about the camera

By Laura | Posted in Stories from the Farm | Tagged names, pasture-raised pigs, piglets, pigs | Comments Off

At the Farmstand: March 29 – April 4

March 29, 2018 – 10:39 am

Hello April?!!? Wow, I guess early Spring is really here. It is clear from what is coming in and going out into the hoophouse. Greens are becoming much more plentiful.

This week at our Farmstand you can find:

• Eggs, plentiful!*

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants, frozen
• Braising/Stir Fry Mix
• Broccoli, Frozen (large bags)
• Carrots
• Chard, frozen (large bags)
• Claytonia Heads – Salad Greens
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Fresh*
• Kale, Frozen
• Onions
• Popcorn
• Pumpkin
• Salad Mix
• Spinach
• Sweet Potatoes
• Tatsoi
• Tomatoes, Frozen
• Winter Squash: Blue Hubbard

Meats

Goat
• Goat Loin Chops
• Goat Loin Roasts
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat
• Shoulder Roast, Goat*

Poultry
• Chicken, Roasting
• Chicken Breast, boneless
• Chicken Legs & Thighs
• Chicken Thighs
• Chicken Drumsticks
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Italian Sausage links, hot & sweet
• Eye of the Round & Top Round Steak
• Top Round & Eye of Round Roasts

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Beet Puree
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf
• Marinara Sauce
• Pepperoncini
• Pesto, Kale, Argula, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Spinach-Broccoli and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomatillo Sauce
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm – several flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Pork Jowl

• Shoulder or Leg of Goat Roasts

• Goat Ribs/Rack

• Eggs

By Laura | Posted in Available at our Farm Stand | Comments Off

Stirring the Pot

March 22, 2018 – 2:10 pm

Last week Ric Cengeri’s Vermont Edition interview with Lisa Kaiman at Jersey Girls Dairy made us stop multi tasking. Ric’s simple probes and Lisa’s articulate answers made for a stealth piece and a beautiful window into the reality for small farms.

Lisa Kaiman and her cows, photo by Edible East End

We need your honest and vulnerable stories. Jane, Ric, Vermont Edition and Local Banquet teams and journalists more generally — keep documenting not only the resurgence of local food but also the recurring theme of struggle for farmers to earn a living, while otherwise living a deeply satisfying life. Four years ago Laura and I did our best to share an overview of how we experience these themes within our attempt at restoration of one hill farm as our drop in the bucket to sequester carbon and grow local resilience.

As young activists lead the nation and inspire, we also think of those of you who chug up the snowy, muddy roads to shop directly from farms or who don your own activist hats to help others in our communities to wake up and step up to the challenge of supporting local businesses, our optimism returns. Lisa is famous for stirring the pot and we want to give another nod to all of you who do the same… whether it be cheering, leading or simply voting with your forks and spoons.

Thanks for stirring.

By Laura | Posted in Stories from the Farm | Tagged farms, viability | Comments Off

At the Farmstand: March 22-28

March 22, 2018 – 1:52 pm

Hello Spring…you know Vermont Spring. But these longer days have the farmstand stocked with a range of greens again and with these cold nighttime temps our road is quite passable. Still a few frozen ruts but they’ve been beaten down a bit by the plow and filled in a bit by the snow.

This week at our Farmstand you can find:

• Eggs, plentiful!*

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants, frozen
• Braising/Stir Fry Mix
• Broccoli, Frozen (large bags)
• Cabbage (last ones)
• Carrots
• Chard, frozen (large bags)
• Claytonia Heads Salad Greens
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Fresh
• Kale, Frozen
• Onions
• Popcorn
• Pumpkin
• Salad Mix
• Spinach
• Sweet Potatoes
• Tatsoi
• Tomatoes, Frozen
• Winter Squash: Blue Hubbard

Meats

Goat
• Goat Loin Chops
• Goat Loin Roasts
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat
• Shoulder Roast, Goat*

Poultry
• Chicken, Roasting
• Chicken Breast, boneless
• Chicken Legs & Thighs
• Chicken Thighs
• Chicken Drumsticks
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Italian Sausage links, hot & sweet
• Eye of the Round & Top Round Steak
• Top Round & Eye of Round Roasts

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bloody Mary Mix
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Chimichurri Sauce – Sage, Mint & Regular
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf & Regular
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Kale, Argula, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Spinach-Broccoli and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomatillo Sauce
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm – several flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Pork Jowl

• Shoulder or Leg of Goat Roasts

• Goat Ribs/Rack

• Eggs

By Laura | Posted in Available at our Farm Stand | Comments Off

At the Farmstand: March 15-21

March 15, 2018 – 1:05 pm

Hello March snow! But the farmstand is stocked and the road decently passable, still a few frozen ruts but they’ve been beaten down a bit by the plow and filled in a bit by the snow. And we did a good size harvest so there is a range of fresh greens, including some fun heads of Claytonia for salad and plenty of Tatsoi!

This week at our Farmstand you can find:

• Eggs, plentiful!*

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants, frozen
• Bok Choy (limited)
• Broccoli, Frozen (large bags)
• Cabbage (last ones)
• Carrots
• Chard, frozen (large bags)
• Claytonia Heads Salad Greens*
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
• Salad Greens, Winter mix (limited)
• Spinach
• Sweet Potatoes
• Tatsoi*
• Tomatoes, Frozen
• Winter Squash:Butternut & Blue Hubbard

Meats

Goat
• Goat Loin Chops
• Goat Loin Roasts
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Country Style Ribs
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Italian Sausage, bulk
• Jowl*
• Maple Breakfast Sausage
• Pork Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken Breast, boneless
• Chicken Legs & Thighs
• Chicken Thighs
• Chicken Drumsticks
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Italian Sausage links, hot & sweet
• Eye of the Round & Top Round Steak
• Top Round & Eye of Round Roasts

Pantry & Prepared Foods

From our Farm Friends

• Farmstead Pizza from Field Stone Farm – several flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Claytonia Salad Greens

• Tatsoi

• Pork Jowl

• Shoulder or Leg of Goat Roasts

• Goat Ribs/Rack

• Eggs

By Laura | Posted in Available at our Farm Stand | Comments Off

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Smugglers Notch (Smuggs)

Bromley (Stubbs)

Magic

Pico

Sugarbush

Bolton

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

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