At the Farmstand: April 6 -12

April 5, 2017 – 1:51 pm

kale in farmstand April brings plentiful greens, time to enjoy despite the snow outside. LOTS of kale this week, clearing some of the overwintered kale to make room for other plants and a new Spicy Salad Mix!

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula
• Beets
• Bok Choy, Frozen
• Carrots
• Chard, Frozen
• Cilantro
• Delicata Squash*
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh
• Onions
• Parsley
• Potatoes
• Radishes
• Scallions
• Spicy Salad Mix
• Spring Salad Mix
• Spinach, Fresh*
• Stir Fry/Braising Greens
• Tomatoes, Frozen

Meats

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ground Pork
• 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*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• 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, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger & Creamy Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Pizza from Field Stone Farm – only a few left till next week
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early 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.
• Spinach, cooking

• Kale

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

• Goat Ribs/Breast, good slow cooked

• Delicata Squash, Last ones

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

Saag Gosht

April 5, 2017 – 1:40 pm

We had heard the description of this recipe for a several years from one of our Farm Share members and it always sounds so good. Last year, Molly typed it up during spring greens season, but it is also great for this fall cozy season! Thanks to Molly for the recipe and photos!

This is a recipe I’ve adapted from a traditional Indian curry using lamb or goat. Generally, I prefer to thaw out a 3-4 pound leg of goat, trim it of fat and sinew and cube it into small chunks. This is a great recipe for spring time when leafy greens are in abundance! It can be made with spinach, mustard greens, kale, or a combination of all three.

Most recipes for saag gosht call for heavy cream instead of yogurt, but I like the taste of yogurt better. Adapt to your preferences.

Ingredients

2 pounds mustard greens, spinach and/or kale, trimmed of spines

Water: to cover bottom of pan

2-3 pounds cubed goat meat

Splash of olive oil or lard

2-3 chopped onions

5-6 large carrots, finely chopped

Finely chopped hot pepper—whatever your pepper of choice. I used scotch bonnets when I can get them, and jalapenos when I can’t. If you don’t like much spice, a bell pepper will do nicely as well.

1 ginger root, peeled—size according to taste. I prefer a good, firm root, medium to large in size

1 bunch cilantro

1 bulb garlic

1 quart of plain yogurt. I use Greek yogurt myself, but any variety of plain yogurt will do.

Coriander powder: 1 Tablespoon
Cumin Powder: 1 Tablespoon
Clove powder: ¼ teaspoon
Cinnamon powder: ½ teaspoon
Cardamom powder: 1 teaspoon
Fenugreek seed powder: ½ teaspoon (optional)

Water: approximately 1½ Cup

Butter: ¼ cup

Method

Pre- cook spinach/mustard greens/kale

In a large saucepan with a lid, boil a small amount of water. Turn the water down to a simmer, and gradually wilt the greens in batches until just tender. Drain them in a colander, and puree them in batches until smooth. If you haven’t got a blender, you can also chop them finely with a knife. Set aside.

In a blender, puree together the peeled ginger root, garlic cloves and cilantro. Set aside.

In a 4 quart stockpot, sauté chopped onions in olive oil until tender. Add the chopped hot peppers and sauté for several minutes. Once onions and peppers are looking tender and translucent, add the garlic/ginger/cilantro paste, and sauté for 2 minutes, stirring regularly.

Add the dry spices, and stir for about a minute, being careful not to let the mixture burn.

Add the yogurt, and stir thoroughly. It’s important not to have the pan too hot at this point, or the yogurt may separate. Stir in the yogurt slowly and raise the temperature very gradually, stirring regularly until the mixture comes to a simmer.

Once the yogurt mixture is at a gentle simmer, add the goat and the carrots. Add enough water to just cover them, but not too much. At the end of cooking, we want to have most of the liquid cooked off, so if you add too much water, you will end up with either a long cooking time or a thin curry (neither of which is terribly tragic.)

Make sure that you watch this carefully until it starts to bubble, then turn the heat down so that it maintains a gentle simmer. Allow it to simmer slowly for one hour, stirring occasionally.

At the end of the hour, add the pureed greens, and stir thoroughly. Continue to maintain a gentle simmer, and cook down until most of the moisture has been reduced—1-2 hours.

Add the ¼ cup of butter and remove from heat. Stir until butter has melted.

Serve hot over rice. Enjoy!

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged goat, greens, kale, spinach | Comments Off

Back to the Farm Room

March 30, 2017 – 8:47 am

soups in farmstand

This week included some time back in our farm processing room. The results are tasty and satisfying. We have let the room be quiet for some time this winter to allow farmers time to rest, reflect and get to some other projects.

But it has been calling, promising more sausage, soups, pickles….and we answered the first rounds of that call this week with a few days producing sausage, lard, beet puree, and two new soups!

roasted carrot soup packed in farmstand spinach soup pint and quart packed in farmstand

It felt appropriate to be working Brookfield Bees lovely dark maple syrup into our sausage during this sugaring season.

Maple Breakfast sausage ingredients mixing meat maple and spices for sausage donna grinding sausage staff sausage packed

Enjoy! And soon there will be new batches of pickled beets, Mexican pickled carrots, Tomato Marinara and Bloody Mary Mix.

By Laura | Posted in Stories from the Farm | Tagged processing, sausage | Comments Off

At the Farmstand: March 30 -April 5

March 30, 2017 – 7:40 am

Well looks like March is going out like a Lion tomorrow….Fortunately the greens in the hoophouses should be nice and snug and benefiting from today’s sun!

Lots of Spinach this week as well as other greens AND some favorites from our farm processing room are back in stock! Our farmhouse Maple Breakfast Sausage and 2 new soups — and yep, a fresh batch of Field Stone Farm Pizzas! Stock up and enjoy this last(?) snow of the season.

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula
• Beets
• Bok Choy, Frozen
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Cilantro
• Delicata Squash*
• Garlic, frozen
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh
• Onions
• Parsley
• Potatoes
• Radishes
• Scallions
• Spring Salad Mixes
• Spinach, Fresh*
• Stir Fry/Braising Greens
• Tomatoes, Frozen

Meats

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ground Pork
• 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.
• Pork Chops
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Mexican Pickled Carrots, Taqueria Style
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger & Creamy Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Pizza from Field Stone Farm: Garlic Scape Pesto with sun-dried tomatoes; Southwestern w/ Black Beans; Tomato with & w/out Sausage
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Special

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

• Goat Ribs/Breast, good slow cooked

• All Winter Squash, time to enjoy them as they last a long time, but not forever.

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

Women’s (including farmers) History Month

March 23, 2017 – 9:28 am

March is Women’s History Month and Vermont’s Agency of Agriculture took the opportunity to recognize all of the large number of women farmers in our state…including us!

Almost a quarter of Vermont’s farm owners/managers are women, notably more than the national average. Vermont’s Secretary of Agriculture, Anson Tebbetts said, “Women play a critical role as business owners, vets, Ag service providers, leaders of our statewide ag organizations, and as members of farm families. We are grateful for all they do!”

We too are grateful for all of the women in Vermont’ Agriculture community that have been and continue to be mentors and advisors along the way and of course for the great women who have worked as farmers along with us.

It was great to be featured with one of those mentors, Christa Alexander from Jericho Settlers Farm, in today’s news story in Vermont Business Magazine. Christa and Mark patiently answered questions and let us work with them on their farm our first season, offering invaluable insight and advice.

By mari | Posted in Stories from the Farm | Tagged farmers, gratitude, media, news | Comments Off

At the Farmstand: March 23-29

March 23, 2017 – 8:48 am

Happy Spring?! Well, happy official start to Spring…Vermont Spring which means wintry weather but spring day length. On these sunny days the hoophouses look like spring – in fact some of the beds are transitioning over to some spring plantings….it has started!

A range of greens are coming in steadily, freezers are stocked with our meats, veggies, broth, pestos and Field Stone Farm pizzas! Plenty of good eating whether you are in Spring or Winter or Sprinter mode.

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula
• Beets
• Bok Choy, Frozen
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Delicata Squash*
• Garlic, frozen
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh*
• Onions
• Potatoes
• Scallions
• Spring Salad Mixes
• Spinach, Fresh
• Stir Fry/Braising Greens
• Tomatoes, Frozen

Meats

• Bacon, Maple Smoked
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ground Pork
• 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.
• Pork Chops
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Mexican Pickled Carrots, Taqueria Style
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Pizza from Field Stone Farm: Maple Balsamic Onion w/ Bacon; Tomato & Feta; Tomato
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Special

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

• Goat Ribs/Breast, good slow cooked

• All Winter Squash, time to enjoy them as they last a long time, but not forever.

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

Spinach Salad with Hot Bacon Dressing

March 17, 2017 – 10:50 am

The overwintered spinach is so meaty and sweet, it is lovely in so many ways, including a bit wilted with a warm dressing.

Hot Bacon Dressing From Jennifer McLagan’s “Fat, an appreciation of a misunderstood ingredient”

A few pieces of bacon crumbled
1/4 cup of bacon fat
1 Tablespoon diced shallots
2 Tablespoons sherry vinegar
2 Tablespoons dry white wine
Salt & pepper

Put the bacon fat in a small pan on the stove. Add the shallot and cook over medium heat until it just begins to color, about 5 minutes. Add the vinegar, bring to a boil, and deglaze the pan, using a wooden spoon to scrape up any browned bits (especially if you are using the same pan you cooked the bacon in). Add the wine, season with salt and pepper and return to a boil. Pour the hot dressing over the greens and bacon bits, toss well and serve immediately.

We had saved a few pieces of cooked bacon from the day before and just used saved bacon fat from cooking which made it a quick and easy recipe.

And it goes nicely with pork and roasted roots for a great seasonal meal

Pork Chops with roasted roots and spinach salad with hot bacon dressing

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged bacon, spinach | Comments Off

At the Farmstand: March 16-22

March 16, 2017 – 10:17 am

arugula farmstand greens salad The snowstorm, clouds and cold temps prevented us from harvesting mid-week, but this sun has enabled harvest and the greens are soaking it up. Greens are coming in steadily, freezers are stocked with our meats, veggies, broth, pestos and a new batch of Field Stone Farm pizzas are also in the freezer!

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula
• Beets
• Bok Choy, Frozen
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Delicata Squash*
• Garlic, frozen
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh*
• Onions
• Pac Choy/Vivid Choi, Cooking Green*
• Potatoes
• Spring Salad Mixes
• Spinach, Fresh
• Stir Fry/Braising Greens
• Tomatoes, Frozen
• Winter Squash: Buttercup & Carnival Acorn*

Meats

• Bacon, Maple Smoked
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops* (good for stew)
• Ground Pork
• 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.
• Pork Chops
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Mexican Pickled Carrots, Taqueria Style
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

This Week’s Member Special

• Pac Choy/Vivid Choi, related to Bok Choy, a nice cooking green for steaming or stir fries

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

• Goat Ribs/Breast, good slow cooked

• All Winter Squash, time to enjoy them as they last a long time, but not forever.

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

Appreciating Carrie, Local Banquet AND Neighbors

March 9, 2017 – 9:33 am

Pick up the Spring issue of Local Banquet! Well, always pick up issues of Local Banquet because they continually do a great job of sharing stories about the triumphs and struggles of raising, selling, serving and preparing food raised in Vermont and the region.

This issue marks 10 years of the magazine and also the last for Carrie Abels as editor. Deep thanks to Carrie as editor and Barb and Meg, the publishers, for chronicling the full texture (body, mind, soul, emotions) of farming over this dynamic decade. All your care, curiosity and wholehearted dedication lives on in these beautiful magazines and the movement they both reflect and fuel.

Many of you may have met Carrie through her engagement in local food issues throughout the state or even at the farm several years ago when she worked with us, keeping her journalism real. You may have also seen and shared her other project, Humaneitarian.org, helping people achieve their goals of eating humanely raised meat. All will miss her deft touch at Local Banquet, but we are also thrilled for her to embark upon her own agricultural venture.

We were honored to be the “Last Morsel” in the last issue that Carrie edited, a piece dedicated to all of you who have supported us along the way.

By Laura | Posted in Stories from the Farm | Tagged appreciataion, local banquet, media, neighbors | Comments Off

At the Farmstand: March 9-15

March 9, 2017 – 8:25 am

arugula farmstand greens salad The eating is good and varied here in March, just like the weather. Greens are coming in steadily, freezers are stocked with our meats, veggies, broth, pestos and a new batch of Field Stone Farm pizzas are also in the freezer and will be regularly again!

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula
• Beets
• Bok Choy, Frozen & a bit fresh
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Delicata Squash*
• Garlic, frozen
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh
• Onions
• Pac Choy/Vivid Choi, Cooking Green*
• Potatoes
• Spring Salad Mixes
• Scallions
• Spinach, Fresh
• Stir Fry/Braising Greens
• Tatsoi*
• Tomatoes, Frozen
• Winter Squash: Buttercup & Carnival Acorn*

Meats

• Bacon, Maple Smoked
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops* (good for stew)
• Ground Pork
• 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.
• Pork Chops
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Mexican Pickled Carrots, Taqueria Style
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Pizza from Field Stone Farm: Beet & Feta; Pesto; Tomato
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Special

• Pac Choy/Vivid Choi, related to Bok Choy, a nice cooking green for steaming or stir fries

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

• Goat Ribs/Breast, good slow cooked

• All Winter Squash, time to enjoy them as they last a long time, but not forever.

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

This week at our Farmstand you can find:

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

This week at our Farmstand you can find:

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

This week at our Farmstand you can find:

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

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