October 19, 2017 – 6:43 am
Kale Pesto, Spicy Pesto, Mojo Verde, Tomatillos & Salsa Verde….yep all in 1 day and they weren’t small batches.
Over 30 lbs of greens and around 150 lbs of tomatillos.
All in the effort to transform the fresh abundance of this season into bright, tasty options for the next season. And it is such a wonderful feeling to tuck cases into the freezer and pantry for future meals for us, the farm and all of you. This week, we tucked some really tasty treats and get-out-of-dodge shortcuts into the pantry/freezer, including a few new treats:
Mojo Verde, summer edition— is like a blast of summer in a sauce. Many countries have their own take on it and Mari took their good basis and matched what we had in abundance: Cilantro, parsley, green peppers and garlic…see how can you go wrong. A few weeks ago she had made a batch and it was a the best go-to for: making a quick fresh salsa, spreading on meats…any of them, though it was REALLY lovely on a Greenfield Highland Beef Steak, with potatoes and any roasted veggies or to brighten up a bone broth. I like to call it Mari’s Mojo (but she doesn’t).
Spicy Pesto — made with our Purple Mustard. Wow — this one is a treat and different. Who needs that yellow mustard as a sandwich spread? This is vibrant, mustardy and green!
October 18, 2017 – 8:26 pm
Wow…It is hard to believe it is mid-October, often we’ve had a first snow by now. We’ve had a processing bonanza and the greens are growing like mad so enjoy. New batches of pestos including garlicky kale and a new spicy pesto made with Purple Mustard — really great taste. And Mari’s Mojo Verde sauce….amazing with meats, veggies or as just what a sauce or canned salsa needs. Cilantro based with some other greens, garlic and lime juice…yum! And the salad greens have been so delightful.
This week at our Farmstand you can find:
• Eggs (limited to members)
Fresh/Stored Veggies & Herbs
• Beets
• Black Currants (frozen)
• Broccoli
• Carrots
• Chard
• Cilantro
• Delicata Squash
• Garlic
• Ginger, Baby (frozen)
• Kale
• Onions
• Parsley
• Potatoes
• Salad Mix
• Scallions
• Spinach
• Stir Fry/Braising Mix
• Tomatillos* (last week)
• Tomatoes: cherries, saladettes & slicers
• Green Tomatoes
Meats 
Goat
• Goat Chops
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat
Pork
• Bacon
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Italian Link sausage, Sweet
• Kielbasa
• Pork Jowl
• Pork Chops
• Pork Ribs
Poultry
• Chicken, Roasting
• Chicken, Stewing
• Turkey, Whole
• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
Greenfield Highland Beef
• Ground Beef
• Eye of the Round Steak
• Sirloin Roasts
• Rib & NY Strip Steaks
• Stew Meat
Pantry & Prepared Foods
• Applesauce – Maple Cinnamon & Pure
• Bone Broth – Roasted Chicken & Turkey
• Dilly Beans
• Lard (Leaf)
• Lemon Pickles
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Arugula, Kale & Spicy
• 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 
• 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.
• Tomatillos
• Leg of Goat Roasts
• Goat Ribs & Racks
October 11, 2017 – 10:17 am
The Salad Greens in the field have been loving this mild weather, as have the fall cooking greens in the hoophouse, so enjoy! And you can pair it nicely with some fall roots, yes and even a bit of Delicata squash…living on the edge of summer & fall. And last chance for Fresh Tomatillos & fresh Salsa Verde before we process them all!
This week at our Farmstand you can find:
• Eggs (limited to members)
Fresh/Stored Veggies & Herbs
• Black Currants (frozen)
• Broccoli
• Beets
• Carrots
• Chard
• Cilantro
• Delicata Squash
• Garlic
• Ginger, Baby (frozen)
• Kale
• Onions
• Parsley
• Peppers: Sweet (last week)
• Potatoes!
• Salad Mix*
• Scallions
• Spinach
• Stir Fry/Braising Mix
• Tomatillos* (last week)
• Tomatoes: cherries, saladettes & slicers
• Green Tomatoes
Meats
Goat
• Goat Chops
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat
Pork
• Bacon
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Kielbasa
• Pork Jowl
• Pork Chops
• Pork Ribs
Poultry
• Chicken, Roasting
• Chicken, Stewing
• Turkey, Whole
• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
Greenfield Highland Beef
• Ground Beef
• Bratwurst
• Italian Sausage, Links
• Eye of the Round Steak
• Sirloin Roasts
• Rib & NY Strip Steaks
Pantry & Prepared Foods
• Applesauce – Maple Cinnamon & Pure
• Bone Broth – Roasted Chicken & Turkey
• 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
• 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.
• Salad Greens
• Green Peppers
• Tomatillos
• Leg of Goat Roasts
• Goat Ribs & Racks
October 5, 2017 – 9:30 am
Despite the warm sunny weather, the day length (and calendar) make it clear that it is October.
That means a transition from summer veggies to fall veggies — so enjoy the last of the tomatoes, sweet red & yellow peppers and summer squash. They will pair well with the potatoes being dug this week, as well as plentiful salad greens. And bone broth is back in stock!
This week at our Farmstand you can find:
• Eggs (limited to members)
Fresh/Stored Veggies & Herbs
• Arugula*
• Black Currants (frozen)
• Bok Choy, Tatsoi & other Asian cooking greens (Field Stone Farm)
• Broccoli
• Fresh Beets, Chioggia, Red & Golden
• Carrots
• Chard
• Cilantro
• Garlic
• Ginger, Baby (frozen)
• Kale
• Sweet Onions
• Parsley
• Peppers: Sweet
• Potatoes
• Salad Mix*
• Scallions
• Shallots, Fresh
• Spinach
• Stir Fry/Braising Mix
• Tomatillos
• Tomatoes: cherries, saladettes & slicers
• Green Tomatoes
• Zucchini & Patty Pan Summer Squash (last ones)
Meats
Goat
• Goat Shoulder Chops, bone -in
• Leg of Goat Roasts*
• Loin Roasts, Goat(small)
• Goat Ribs/Rack*
• Shanks, Goat
Pork
• Bacon
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Kielbasa
• Pork Jowl
• Pork Chops
• Pork Ribs
Poultry
• Chicken, Roasting
• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.
Greenfield Highland Beef
• Ground Beef
• Bratwurst
• Italian Sausage, Links
• Eye of the Round Steak
• Sirloin Roasts
Pantry & Prepared Foods
• Applesauce – Maple Cinnamon & Pure
• Bone Broth – Roasted Chicken
• 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
• 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.
• Salad Greens, including Arugula
• Leg of Goat Roasts
• Goat Ribs & Racks
September 28, 2017 – 8:08 am
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
• 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
September 28, 2017 – 8:05 am
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.
September 21, 2017 – 1:21 pm
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.
September 20, 2017 – 7:20 pm
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 
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
• 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
September 14, 2017 – 10:38 am
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.
September 14, 2017 – 9:39 am
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
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
• 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
