At the Farmstand: Nov 10-16

spinachSeems hard to believe we are approaching mid-November!  Fortunately through the hard work of the summer and continuing through the fall, the farmstand is stocked with wholesome food for cozy, comforting meals.  And the greens are still cranking away inside and out!

This week at our Farmstand you can find:

Fresh/Stored Veggies & Herbs

 kale

• Arugula
• Asian Salad Greens
• Beets
• Brussels Sprouts
• Cabbage, Red & Green
• Carrots
• Chard
• Delicata Squash

• Garlic
• Ginger, Baby (frozen)
• Kale*
• Herbs, Pick-Your-Own (Chives, Parsley, Sage, Thyme & Mint)
• Napa Cabbage
• Onions
• Parsley
• Potatoes
• Pumpkins, Pie (Winter Luxury)
• Spinach

• Winter Squash: Butternut, Buttercup & Red Kuri

 

Meats      

Roasted Chicken

• Bacon (Nitrate Free)
• Beer Brats
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo Sausage, Links
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Chops
• Ground Pork
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl*
• Leg of Goat Roasts
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs, Goat
• Ribs, Pork
• Turkey, Whole
• Turkey Breast
• Turkey Drumettes
• Turkey Thighs

 

Pantry & Prepared Foodspickled beets in jars

Pickled Beets 
Beet puree
• Bone Broth, Pork and Turkey
• 
Bread & Butter Pickles, regular & Mus-Tang
• Carrot Sticks, pickled with garlic
 Mexican Pickled Carrots, Taqueria Style
Dilly Beans
• Jalapeños, pickled
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula, Basil & Mizuna
• Roasted Red Pepper Sauce/spread
• Heirloom Tomato Salsa
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    field stone pizza pea pesto shroom our bacon

• Pizza, Field Stone Farm
• Blueberries, Spotted Dog Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Specials

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.
• Kale
• Pork Jowl (can be used like fresh pork belly)

Learning Curve

pullets-and-wagon-ladderOn Monday afternoon as I finished an easy move of our small gaggle of new pullets, I was struck by how much they had learned in the 10 days they had been on the farm.  It may seem strange to talk about chickens learning, after all many consider them not the brightest bulbs in the animal kingdom, but the transformation had been shocking.  Or perhaps what was more shocking to us, was what they didn’t know when they arrived and how much we took for granted with the chickens that we had raised on the farm.

Ok, quick back story.

We didn’t raise new pullets (chickens to be hens & egg layers) this season and were going to be without hens for the first time since we started the farm, but had made peace with that given challenges of making the farm work overall.  Then we saw a message on the Vermont Pasture Network listserve offering 28 pullets.  They were from the 10 year old son of a consultant to farms in Vermont.  His little business is to raise chicks through the summer until they are about to start laying eggs and we had bought some pullets from him several years ago.  With just a village backyard and a drought-stricken summer, the pullets didn’t get “pasture” or even “yard” this year, that was reserved for his brother’s business, the egg layers.  So when we picked up these beautiful pullets they had only been in their simple clean coop, fed organic grain and garden scraps, but not out roaming about.  What we took in as relevant at the time was that there were not yet trained to electric fence, a key piece of our system.

When we got the pullets home, it was well after dark, so we settled them into the high roosts in our hen wagon and closed them in, so they would imprint on the wagon and so we could set a good tall, tight electric fence for them to learn our system.  In the morning, once the fence was set, we opened up the doors on the wagon and set up the ladders.  For our past hens, the result would be a rush to the doors to get out to new pasture.

Hens embracing change

Old Hens embracing change

 

 

 

 

 

 

 

 

 

 

 

 

 

 

But that morning, nothing.

Not only didn’t they come streaming out, they didn’t get off the roosts.  They just stayed put.  It was puzzling at first.  But we figured, ok, this was a big transition.  We gave them some time, did other chores, called them like we did with all our chickens, offered scratch – a real treat.  Nothing. Not a single chicken moved off the roosts.

laura-in-hen-wagon-with-pullets-1

So, into the wagon Laura went to get them off the roosts. That worked and then they just moved around a bit on the floor the hen wagon, having no sense that the 3 open doors meant they could go outside.  Now it all started to fit together.  These chickens had been happily in their clean coop all summer with everything they needed brought to them.  People came in through their door, but they didn’t go out it.  They didn’t know about doors and what might be outside.  So we had to move them to the doors and encourage them out..a few figured out how to get down from the door, others needed a nudge and a push.

 

 

Once outside, they were a bit uncertain but fairly quickly settled into picking at the clover and grass and scratch — things somewhat familiar and didn’t seem to challenge the fence.

new-pullets-to-be-hens

 

 

 

 

 

 

 

 

 

 

 

So we fired up the fence good and hot and hoped for the best, getting on with other work of the day.  But we feared that we’d have to put them back into the wagon one by one at night.  Fortunately, their instincts were strong and half of them figured out how to get through the doors, inside the wagon and up on the roosts, we were thrilled.  The rest wanted to join their flock, but couldn’t figure out how –trying to jump up through the floor from under the wagon, jump up to the side where there was chicken wire, etc. Those got put in one by one.

On morning two Analiese found them all still in the wagon, up on their roosts, just like day 1.  Kindly, she climbed in and started taking them down off the roosts.  But learning had already occurred — once down on the wire floor of the wagon, they made their way to the doors and went out.  They had learned doors and up ladders, but not how to go down a ladder to get off the roosts.

But by day 3 they were all getting in and out of the hen wagon on their own and by day 4 they were getting a sense that we farmers came with food. By Day 6 they clearly had imprinted on the wagon and when we expanded their space and moved the wagon, they moved to the fresh ground.

hens-and-wagon

 

 

 

 

 

 

 

 

 

On day 10 at our farm, watching them move into new pasture I realized that in 10 days these hens had learned:

  • What a door was and that it lead out to pasture and in to roosts
  • How to go up and down a ladder
  • That our call meant good treats and to follow us
  • To respect electric fence
  • To follow the wagon to new pasture
  • And on day 10, at least 2 hens had learned that the egg boxes were for laying their eggs!

pullet-eggs-in-boxes

 

 

 

 

 

Hurrah, we had arrived.

 

Fortunately, John installed solar lights in the hen wagon this summer, so the pullets are getting longer days than the rest of us and should be producing well soon and through the winter!

 

john installing solar on hen wagonhens solar lights

At the Farmstand: October 27- Nov 2

MJ's Roasted BeetsDespite the cold weather, the greens are lush and plentiful along with all of the fall veggies and what great weather for slow cooking and a full oven! The broccoli is coming to an end so enjoy its bounty now and last call for Green Tomatoes.  4 varieties of Field Stone Pizza will be restocked on Thursday!

This week at our Farmstand you can find:

Fresh/Stored Veggies & Herbs

 kale

• Arugula
• Asian Salad Greens
• Beets
• Braising Mix/Cooking Greens*
• Broccoli
• Brussels Sprouts
• Cabbage, Red & Green
• Carrots
• Chard
• Delicata Squash

• Garlic
• Ginger, Baby (frozen)
• Kale*
• Herbs, Pick-Your-Own (Chives, Parsley, Sage, Thyme & Mint)
• Lettuce Salad Greens
• Napa Cabbage
• Onions
• Parsley
• Potatoes
• Pumpkins, Pie (Winter Luxury)
• Salad Turnips  & Storage Radishes
• Spinach

• Green Tomatoes*
• Winter Squash: Butternut, Buttercup & Red Kuri

 

Meats      

Roasted Chicken

• Bacon (Nitrate Free)
• Beer Brats
• Bones, Pork & Goat
• Maple Breakfast Sausage, links
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo Sausage, Links
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Chops
• Ground Pork
• Ham Roasts & Steaks
• Pork Jowl*
• Leg of Goat Roasts
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs, Goat
• Ribs, Pork
• Turkey, Whole
• Turkey Breast
• Turkey Drumettes

Pantry & Prepared Foodspickled beets in jars

• Applesauce – from our organic, heirloom varieties
Pickled Beets 
Beet puree
• Bone Broth, Pork and Turkey
• 
Bread & Butter Pickles, regular & Mus-Tang
• Carrot Sticks, pickled with garlic
 Mexican Pickled Carrots, Taqueria Style
Dilly Beans
• Jalapeños, pickled
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula, Basil & Mizuna
• Roasted Red Pepper Sauce/spread
• Heirloom Tomato Salsa
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    field stone pizza pea pesto shroom our bacon

• Pizza, Field Stone Farm (Garlicky tomato sauce with feta & pine nuts; Pears w/ gorgonzola & walnuts; Garlic scape pesto w/ artichoke hearts & roasted red peppers; Spinach, ricotta, &caramelized onions)
• Blueberries, Spotted Dog Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Specials

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.

• Braising Mix
• Kale
• Green Tomatoes
• Pork Jowl (can be used like fresh pork belly)

At the Farmstand: October 20-26

spinachOk, this week is truly the last with fresh summery veggies and appropriate as there is snow in the forecast for the weekend.  But LOTS of great fall veggies to keep you cozy & warm including pumpkins, butternut, buttercup, red kuri AND delicata squash! And the greens are gorgeous — for salads and cooking.

For those still seeking some of the organic FRESH BABY GINGER  from Last Resort Farm, we have plenty, we have just vacuum sealed it and moved it to the freezer.  So get a bag, put it in your freezer and then take out what you need and grate it frozen or puree it into what you are cooking.   And we are restocked with Field Stone Farm Pizzas!

This week at our Farmstand you can find:

Fresh/Stored Veggies & Herbs

 kale

• Arugula
• Asian Salad Greens*
• Beets
• Baby Braising Mix
• Broccoli
• Brussels Sprouts
• Cabbage, Red & Green
• Carrots
• Chard
• Delicata Squash

• Garlic
• Ginger, Baby (frozen)
• Kale*
• Herbs, Pick-Your-Own (Chives, Parsley, Sage, Thyme & Mint)
• Lettuce Salad Greens
• Napa Cabbage
• Onions
• Parsley
• Potatoes
• Pumpkins, Pie (Winter Luxury)
• Salad Turnips  & Storage Radishes
• Spinach
• Summer Squash (Last ones)
• Tomatillos
• Tomatoes! Cherries, slicers & sauce (last ones)
• Green Tomatoes*
• Winter Squash: Butternut, Buttercup & Red Kuri

 

Meats      

Roasted Chicken

• Bacon (Nitrate Free)
• Beer Brats
• Bones, Pork & Goat
• Maple Breakfast Sausage, links
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo Sausage, Links
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Chops
• Ground Pork
• Ham Roasts & Steaks
• Pork Jowl*
• Leg of Goat Roasts
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs, Goat
• Ribs, Pork
• Turkey, Whole
• Turkey Breast
• Turkey Drumettes

Pantry & Prepared Foodspickled beets in jars

• Applesauce – from our organic, heirloom varieties
Pickled Beets 
Beet puree
• Bone Broth, Pork and Turkey
• 
Bread & Butter Pickles, regular & Mus-Tang
• Carrot Sticks, pickled with garlic
 Mexican Pickled Carrots, Taqueria Style
Dilly Beans
• Jalapeños, pickled
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula, Basil & Mizuna
• Roasted Red Pepper Sauce/spread
• Heirloom Tomato Salsa
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    field stone pizza pea pesto shroom our bacon

• Pizza, Field Stone Farm (Eggplant Caponata & Pea Pesto with Mushrooms & Bacon)
• Blueberries, Spotted Dog Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Specials

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.

• Asian Greens, Mizuna
• Kale
• Green Tomatoes
• Pork Jowl (can be used like fresh pork belly)

Smokey Braised Mexican Pumpkin

Pumpkin isn’t just for pies!  If you want to bridge summer and fall cooking with the last of the fresh tomatoes & peppers but adding some lovely pumpkin to your tacos…here you go.  We made this as a vegetarian option for taco night, but I bet with a little pork, perhaps some pork jowl, it’d be even better!

The Recipe is from Rick Bayless  

there is even a video as he cooks it with Martha Stewart if you are looking for an excuse to procrastinate


Ingredients
Three to six 1/4-to-1/2- ounce stemmed, dried chipotle chiles, or canned chipotle chiles en adobo

3 large cloves garlic

About 8 ounces of pureed Tomatillos

4 to 5 tomatoes (the frozen ones worked like a charm)

1 tablespoon olive oil

1/2 pound pork jowl or pork belly, cut into 1/2-inch pieces (optional)

1 medium white onion, thinly sliced or chopped

1 1/2 cups sliced Swiss chard

1 teaspoon coarse salt

4 cups peeled, seeded, and cut into 3/4-inch cubes fresh pumpkin

Directions 

Make the salsa: If using dried chiles, preheat a large nonstick skillet over medium heat. Add chiles and toast, turning frequently and pressing down with a flat spatula, until very aromatic, about 30 seconds. Transfer chiles to a small bowl and cover with hot water. Let sit until chiles are rehydrated, for 30 minutes, stirring frequently to ensure even soaking. Toast garlic in a skillet until soft and blackened in some spots 5 minutes for the garlic. (if using fresh tomatillos toast them too)

Drain chiles, either from the soaking water or their canning liquid, and discard liquid.  Add chiles, garlic,  and tomatillos to the bowl of a food processor or jar of a blender and process to a fine-textured puree. Set aside.

If using fresh tomatoes, place tomatoes on a baking sheet and place baking sheet 4 inches below the preheated broiler. Roast until blackened on one side, about 6 minutes. Turn tomatoes over and roast on the other side, an additional 6 minutes. Let cool, then peel and roughly chop. Transfer tomatoes and any juices to a small bowl; set aside.

In a large heavy skillet, heat oil over medium-high heat. Add pork, if using, and onions; cook, stirring and scraping up browned bits of meat with a wooden spoon, until pork is nicely golden, about 10 minutes. Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. Add Swiss chard and season with salt.

To make this dish ahead of time, cover and refrigerate sauce for up to 2 days, then continue cooking as follows.

Preheat oven to 350 degrees.

Place pumpkin evenly in a 9-by-9-inch glass baking dish. Pour over sauce/chard mixture. Cover baking dish with foil and bake until pumpkin is tender, 40 to 45 minutes.

Dish can be cooled and refrigerated at this point, if desired, then continue cooking as followed when ready to serve.

To continue cooking, uncover dish and raise the oven temperature to 400 degrees. Continue baking until sauce has reduced slightly and top becomes crusty, about 15 minutes. Serve immediately.

At the Farmstand: October 13-19

fresh-ginger-for-saleMore fresh chicken this week, both stewing hens and some big Roasting Chickens (at 6-7 lbs, we affectionately call them Churkeys).

This may well be the last week for those summer veggies that are holding on in our hoophouse – tomatoes, peppers and summer squash, but maybe there will be some next week, but the Winter Squash are ready!

We also have certified organic FRESH BABY GINGER this week from Last Resort Farm.  What a treat, this young fresh ginger is not fibrous, you can just press it in a garlic press.  You can also freeze it and take it out a bit at a time for use. And it could make a lovely Pumpkin-Ginger Soup!

This week at our Farmstand you can find:

Fresh/Stored Veggies, Herbs & Fruits carrots

• Arugula
• Asian Salad Greens*
• Beets
• Broccoli
• Brussels Sprouts
• Cabbage, Red & Green
• Carrots
• Chard
• Delicata Squash

• Garlic
• Ginger, Fresh Baby
• Kale*
• Herbs, Pick-Your-Own (Chives, Parsley, Sage, Thyme & Mint)
• Lettuce Salad Greens
• Napa Cabbage
• Onions
• Parsley
• Peppers: Sweet, Poblanos & Hot! (Last Week)*
• Potatoes
• Pumpkins, Pie (Winter Luxury)
• Salad Turnips  & Storage Radishes
• Spinach
• Summer Squash
• Tomatillos
• Tomatoes! Cherries & slicers
• Winter Squash: Butternut, Buttercup & Red Kuri

 

Meats      

Roasted Chicken

• Bacon
• Beer Brats
• Bones, Pork & Goat
• Maple Breakfast Sausage, links
• Chicken, Roasting (Fresh & Frozen)
• Chicken, Stewing Hens (Fresh)
• Chorizo Sausage, Links
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Chops
• Ground Pork
• Ham Roasts & Steaks
• Italian Sausage, bulk
• Pork Jowl*
• Leg of Goat Roasts
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs, Goat
• Ribs, Pork
• Turkey, Whole
• Turkey Breast
• Turkey Drumettes

From the Pantry & Prepared Foodspickled beets in jars

• Applesauce – from our organic, heirloom varieties
Pickled Beets 
Beet puree
• Bone Broth, Pork and Turkey
• 
Bread & Butter Pickles, regular & Mus-Tang
• Carrot Sticks, pickled with garlic
 Mexican Pickled Carrots, Taqueria Style
 Curried Green Tomato Pickles
Dilly Beans
• Jalapeños, pickled
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula, Basil & Mizuna
• Roasted Red Pepper Sauce/spread
• Heirloom Tomato Salsa
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Blueberries, Spotted Dog Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Specials

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.

• Asian Greens, Mizuna
• Kale
• Green Peppers
• Pork Jowl (can be used like fresh pork belly)

Ode to Fall Veggies

fall-foliage-red-uno-woods

I must admit, I am such a four season gal.  As each new season shows its colors, scents and weather, my spirits brighten.  There is so much hope at the beginning of each season – hope for things either not achieved or not achievable in the season that is ending.  Fall is no different for me.  I know many, especially in our northern climate, mourn the loss of summer’s warmth and long days.  While I love them, I also long for the crisp coolness and the cozy inside warmth promised by the cool, shorter fall days.  And yes, as a farmer, fall’s shorter days generally mean shorter days!

Potatoes

Then there are the fall foods.  Summer’s bounty is exciting, but Fall’s bounty is comforting.  We rejoiced last week as we simply cooked the first potatoes of the season and just added some good butter and salt. Oh my, what comfort, what deliciousness.

And the winter squash….need we say more.  The delicata is now ready!

delicata-squash-curing Delicata-Squash-macro-640summertomato

As Happy Boy Produce Farm notes, “This winter squash varietal has a cult following.  If you haven’t already joined the secret society of delicata lovers, you are soon to learn that this creamy squash is quick cooking and easy to cut, making it an all-around favorite. Some compare its light flavor to that of sweet corn, and we all agree: it is delicious. Its rich flavor lingers in your mouth after each bite. Another point for the delicata squash is that it has delicate skin that is tasty and edible.”

 

And I so look forward to a few weeks from now when the other squashes and sweet potatoes are done curing.  Fall and its shorter days means more time for cooking, for transforming these delightful roots into a range of tasty meals.

Our Butternut and Buttercup Squash curing in the greenhouse

Our Butternut and Buttercup Squash curing in the greenhouse

 

Sunlight at an angle dancing through colored leaves
Cool nights to snuggle beneath the sheets; warm days of ease
Last of gardens harvest; goodbye to summer's bees
Joyful time to harvest soon days a breeze
Pumpkins, winter squash, turnips, and peas
Food in bounty stored away for many days
     - Sara Kendrick

At the Farmstand: October 6-12

delicata-squash-curingOh October, how we love thee.  Crisp days and it is time for the delightful fall veggies, yet the greens and a few summer veggies linger on to mix together!   We are now stocked with our Delicata Squash, potatoes, broccoli, spinach and other veggies and thanks to Spotted Dog Farm we have a variety of garlic and Last Resort Farm we have gorgeous certified organic onions. This week or next will be the end of the tomatoes and peppers, so enjoy!

This week at our Farmstand you can find:

• Eggs (last week)

Fresh/Stored Veggies, Herbs & Fruits carrots

• Arugula
• Asian Salad Greens
• Beets
• Broccoli*
• Carrots
• Chard
• Delicata Squash

• Garlic
• Kale*
• Herbs, Pick-Your-Own (Chives, Parsley, Sage, Thyme & Mint)
• Napa Cabbage
• Onions
• Parsley
• Peppers: Sweet, Poblanos & Hot!
• Potatoes
• Salad Turnips  & Storage Radishes
• Spinach
• Summer Squash
• Tomatoes! Cherries & slicers

 

Meats      

Roasted Chicken

• Bacon
• Beer Brats
• Bones, Pork & Goat
• Maple Breakfast Sausage, links
• Chicken, Roasting
• Chorizo Sausage, Links
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Chops
• Ground Pork
• Ham Roasts & Steaks
• Italian Sausage, bulk
• Pork Jowl*
• Leg of Goat Roasts
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Pork Chops
• Ribs, Goat
• Ribs, Pork
• Turkey, Whole
• Turkey Breast
• Turkey Drumettes

From the Pantry & Prepared Foodspickled beets in jars

• Applesauce – from our organic, heirloom varieties
Pickled Beets 
Beet puree
• Bone Broth, Pork and Turkey
• 
Bread & Butter Pickles, regular & Mus-Tang
• Carrot Sticks, pickled with garlic
 Mexican Pickled Carrots, Taqueria Style
 Curried Green Tomato Pickles
Dilly Beans
• Hot Sauces -frozen
• Jalapeños, pickled
• Lard (Leaf)
• Lemon Pickles
• Pepperoncini
• Pesto, Arugula, Basil & Mizuna
• Roasted Red Pepper Sauce/spread
• Heirloom Tomato Salsa
• Dried Hot Peppers
Dried Tomatoes

From our Farm Friends    Brookfield bees maple syrup 3

• Blueberries, Frozen from Spotted Dog Farm
• Honey from Brookfield Bees – Restocked
• Maple Syrup from Brookfield Bees – Restocked
• BEANS! – King of the Early from Morningstar Meadows Farm
• Cider Syrup from Brookfield Bees

This Week’s Member Specials

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.

• Broccoli
• Kale
• Pork Jowl (can be used like fresh pork belly)

 

Cabrito (Goat) Tacos

This was super popular at our first Taco Night and with fresh salsa season coming to an end, we have been having ALL sorts of tacos.

Summer version of the Goat Tacos

Below is the recipe for the Cabrito or Goat Tacos, add to that some of our hot sauce, fresh salsa, spinach, onions and/braised chard..yum!  Perhaps make a whole taco bar with some tomatillo chicken and braised pork jowl too!

[Note any mix of dried chiles seem to work well, we used some New Mexico chiles and some of our cayenne peppers]

 

Goat Tacos — from Epicurious

  • 3 dried guajillo or New Mexico chiles or fresh ones

    Cabrito on left with braised pork jowl

  • 2 dried ancho chiles or fresh poblanos
  • 1 pound tomatoes (or about a quart of crushed tomatoes)
  • 3 1/2 to 4 pound bone-in goat such as shoulder, neck, or leg
  • 3 garlic cloves
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon Cider vinegar
  • 5 whole black peppercorns
  • 3 whole cloves
  • 2  bay leaves 
  • 16 to 24 corn tortillas

 

If using dried peppers, slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.  Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.

If using fresh peppers, ideally roast and peel then use instead of dried, soaked peppers.

If using whole tomatoes, cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.  [or skip this step and have some tomato skins in your sauce]

Preheat oven to 350°F with rack in middle.

Cut goat at joints to separate into pieces [we just put the legs in whole] and put in a 3-quart shallow baking dish. Sprinkle all over with 1 1/2 teaspoons salt.

Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, garlic, oregano and vinegar and puree until very smooth, about 1 minute. Add bay leaves, peppercorns and cloves.

Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 4 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.  [It can stay in longer, especially if you turn it to a lower temp.  We ended up with it in for almost 7 hours, due to our schedule]

Preheat oven to 350°F. (If you can let it go for more than 4 hours, drop temp to 325 or so)

Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.

Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.

Goat can be made 3 days ahead and chilled.

NOTE: We found that if it was a really big leg, flipping it over so all was in sauce for part of the cooking would have been a good choice.

Ideas for Accompaniments:  

  • sliced radishes
  • crumbled queso fresco or Chevre
  • salsa verde
  • Mexican Cabbage or Carrot Slaw
  • Braised Smokey Pumpkin
  • chopped cilantro
  • chopped white onion
  • lime wedges
  • Hot Sauce
  • Fresh Salsa (in season)
  • Mexican Pickled Carrots
     

     

Bring on the Fall Colors

Farm in Fall Foliage

 

 

 

 

 

 

 

 

 

 

Fall is officially here as is fall foliage.  Our favorite part of the foliage season is when the vibrant reds, yellows and oranges are amidst a backdrop of deep greens.  We have gotten to experience this beyond the trees this week, the same color schemes are in our farmstand and in the field.

sept-tomato-salad

 

The tomatoes and peppers provide those showstopper rich colors amidst the kale, spinach, chard and salad greens.  Oh what a season for eating. And all that color is not only good for the visual senses, but with their bioflavonoids are good for your health too.

 

 

 

colorful-peppersred anaheim peppers

 

 

 

 

 

 

 

 

 

 

Speaking of color! The flock of Freedom Rangers has been dazzling to watch.

freedom-ranger-chickens-in-field-fall-color

 

 

 

 

 

 

 

 

 

 

 

Their charisma was shown  as they charged up and down the hill pasture when new paddocks were open to them. And who knows if it was the rock dust and micronutrient amendments to the pasture or the Green Mountain Organic’s feed or just all of this summer’s wonderful sunshine but these were the shiniest feathered birds we’ve ever seen.

 

Walking the Freedom Ranger Chickens to new Pasture from Green Mountain Girls Farm on Vimeo.

 

And as for appreciating the green…. our meat goat herd demonstrated their pure grassfed status as the twice daily doses of grain were administered to their feathered neighbors and they obliviously pursued their own pasture bliss!

Feeding chickens with pastured goats adjacent from Green Mountain Girls Farm on Vimeo.

 

Of course, here at the farm the color ratios are moving in the opposite direction as the trees so you do want to enjoy your vibrant colors now.