Time to refresh your fridge and freezer with our regenerative, pasture-raised meats and so much more!
New on offer, our own grass-fed, organically managed lamb and new pork sausages!
The farmstand doesn’t open until the end of May, but you can shop from us via the online Northfield Farmers Market or in person on Tuesdays 3-6 pm at the Northfield Farmers Market.
Our website is always stocked with lots of recipe ideas. You can scroll or search! When the farmstand opens, it will be stocked with our products and those from our partners and other local regenerative farms. Stay tuned for some fun new collaborations and offers.
Place a large (or two small) stewing hen in a pot with 1 onion, 3 stalks celery or some celeriac, 3 large carrots, two bay leaves, sage, thyme, parsley and 1 Tbsp peppercorns. Cover with water. Simmer 2-3 hours on low. This can also be done in a crock pot on high for 4-5 hours or 8-10 hours on low. Strain stock, discard vegetables (our dog finds them delicious), shred chicken off the bones and reserve. To capture the lovely schmaltz you will want to cool either the whole pot or strain and then chill the stock to skim off the lovely schmaltz fat!
For the Stew:
2 Tbsp chicken fat or olive oil
2 small onions, diced
1 pound carrots, diced
3-4 garlic cloves thinly sliced
4 c stock
4 c shredded chicken
2 Tbsp fresh thyme (1 Tbsp dry)
Salt & Ground black pepper
Saute veggies in oil or fat until onions are tender, add stock, bring to simmer and cook until vegetables are tender. Add shredded chicken and thyme. Season with salt and pepper to taste.
Dumplings:
2 cups ricotta (or homemade chevre) cheese (make your own)
1/2 c fresh chives, sage, thyme or other herbs, chopped
1 egg
1 c corn meal
1/2 c flour
3 tsp salt
Mix all ingredients together, do not over mix. Drop by spoonfuls into the simmering stew. (Tip: use an ice cream scoop for nice round dumplings. Cookie-sized for small ones, regular-sized for big ones). Simmer small dumplings 4 minutes or until tender, larger dumplings will take 7-9 minutes. Turn them over and simmer for 2-3 minutes longer. Serve hot. You will be tempted to lick the bowl.
Winter Variation: Add Potatoes to the stew, sage in the dumplings instead of chives is also good.
Stock up for joyous winter eating with our range of pasture-raised meats and more.
New on offer, our own grass-fed, organically managed lamb!
Through December 3rd, Pre-order through our online farmstand, or stop into the Farmstand Thursdays, Fridays or Saturdays from 9am to 6 pm for Self-Serve Shopping.
This remains our go-to recipe for roasting chickens. Years ago, we tried several different recipes, but ALWAYS come back to this one because it is easy and reliably great. And our chickens are reliable done in about an hour (in our convection oven). Just make sure your chicken is fully defrosted and best if it comes to room temperature before cooking. In his updated cookbook he does a version heating the pan first..we haven’t tried that yet, but sounds intriguing, but this has worked so well, why mess with success.
And yes, we always roast 2 at a time…same work/time and it makes for plentiful leftovers for the fridge or freezer for those days when cooking time is short!
1 or 2 whole chicken, rinsed & patted dry
3 Tbsp Fat (If we don’t have lard, poultry fat or bacon fat on hand, we use olive oil)
2 tsp chopped herbs (any mix or just thyme)
Salt & ground pepper to taste
Preheat oven to 450-500°F. Place Chicken, breast side down, on a rack in a roasting pan. Begin roasting. Mix together the oil, herbs, salt & pepper.
After the chicken has roasted for about 20 minutes, spoon some of the oil mixture over it, then turn the bird breast side up and baste that side. Put back in hot oven for 7-8 minutes; at this point the breast should be beginning to brown (if it hasn’t, roast a few more minutes). Turn heat down to 325°F, baste again (on side that is up) and roast until a meat thermometer inserted into the thickest part of the thigh reads 160-165°F. Total roasting time will be about an hour. We use convection, and recommend it if you have the option.
Before removing chicken from pan, tip the pan to the let the juices from the bird’s cavity flow into the pan (if they are red, cook another 5 minutes unless you are confident in your meat thermometer). Remove the bird to a platter and let it rest for about 5 minutes. While it is resting, pour the pan juices into a clear measuring cup, and pour or spoon off some of the fat. Reheat the juice, carve the bird and serve with pan juices. And save that amazing roasted chicken fat for starting the next bird, veggies, potatoes or whatever requires delicious pasture-raised fat.
We have had a blast supporting conference planning efforts (through multi-year COVID delays) to host the 2nd global gathering of agritourism experts and practitioners and welcome the world to Vermont.
And whether you will be with us in Burlington August 29 – September 1st or not, anyone interested can learn from colleagues from more than 45 countries via the hybrid online option, which will also enable this wealth of content to be accessed over time.
We are especially excited to welcome dear friends from the Design Studio for Social Innovation to the farm and the conference where we together present Radical Welcoming! Sensing, questioning and reimagining agritourism’s existing arrangements. We will ask What makes guests feel welcome…or unwelcome? How do we stay true to our roots while also tending to those with very different ones? This interactive workshop begins with the premise of their book, that “ideas are embedded in social arrangements, which in turn produce effects.” Together we will explore the physical and social arrangements of agritourism as a rich terrain for inspection and meaningful change. AND leading up to this workshop WE ARE KEEN TO HEAR FROM ANY AND ALL OF YOU ANY REFLECTIONS YOU MAY HAVE ON THESE THEMES!
PERHAPS MOST IMPORTANTLY!… There are several pre and post conference tours which are now being opened to the public. Our dynamic friends, Origins of Food have organized to welcome fellow agritourism colleagues from around the world to the Green Mountain State and showcase a wide variety of Vermont farms and food producers and we are excited they are able to share open slots with a wider audience.
Origins of Food is hosting a series of day trips departing from Burlington with a variety of themes, including Wild Foods, Regenerative Agritourism and Fruits of the Champlain Valley the last week of August and first week of September. These tours showcase some of the best of agritourism in Vermont with a variety of farms, food and fiber producers. With a focus on small and medium scale working farms, these tours offer a behind the scenes peek into producers you may know and love, or don’t know but will soon love! Tours have limited space; registration closes August 12th.
Oxford says August = adjective “respected and impressive”. Meriam-Webster says, “marked by majestic dignity or grandeur”.
We think Governor Scott’s message captures the augustness of
Agritourism and we know the global spotlight on agritourism can help not only
Vermont and small farms but all of us at this moment in time. Food brings us
together. Farms ground and nourish us.
Whew….there have been lots of ups and downs, comings and goings at the farm already in 2022. Some anticipated, others not. Here is a quick run-down for those interested and it’ll explain a bit about why we have been out of touch & didn’t hit our original goal of re-opening the Farmstand in May.
Working (and playing) Farm Dogs
January was quiet and bookended by some expected and unexpected losses and sadness for the farm and farmers. Some of you already know that we said our goodbyes to Uno, our first farm dog, at the end of January. As you all know, the elder farm statesman had been declining and while goodbyes are never easy, it was a gift to ease him out of his pain. We adopted Uno in the farm’s first summer, and we all grew quickly into being farmers together. He left a beautiful impact on this farm, which many stories, memories and pictures capture. We made a Farm Uno card game that honors so many memories with him, you can check it out in the farmstand.
Photo by Alexandra Ting
Shockingly, Dosa died 4 weeks prior. Our beloved little farm terrier Dosa likely had a rare negative reaction to the anesthesia at the completion of her spaying surgery. She packed so much joy, love, curiosity, and energy into that little body and shared it all so generously. In a year and a half she made a deep mark on our lives and this farm and we miss her deeply.
Mari’s hip replacement surgery went smoothly and she is healing well, the healing was a bit slower than anticipated, but she made steady progress through the Winter & early Spring due to her diligent work. Now she is better than ever in some ways, but still noting there is rebuilding work to do. But she’s been doing amazing bed prep for plants, transplanting and equipment work with much less pain, so all is good there!
Donna got Covid in late January as part of the Omicron wave, and while her initial symptoms were notable, but not worrisome, she had quite debilitating fatigue, brain fog and headaches for more than 3 months, that really put her out of commission for not only the farm, but much. Thanks to some probiotics & studies out of the UK she is now on the road to recovery. Hopefully, permanently, but jury is still out. It is so nice to see some brightness back in her.
Continuing on that positive note, we have ruminants back at the farm! A mixed age flock of Katahdin sheep joined the farm in late April and we look forward to welcoming some additional lambs from our friends at Willow Pond Sheep Farm in June! Many of you may remember Carrie Abels, former editor of Local Banquet and a farm volunteer, who now owns/runs Willow Pond with her husband Brent Wasser. These will be primarily for meat and it is lovely to watch them turn plants (grown by the sun!) into meat already as they graze and grow.
Shortly after the arrival of the sheep, we welcomed a pup to the farm. Risør , is a Maremma, a livestock guardian breed, who will ultimately live in the pastures and protect the various flocks and herds from land and aerial predators. We anticipate bringing a terrier and probably a herding dog back in the mix as well at some point but after we lost 10 hens to a fox during the day in April, we decided that perhaps a Livestock Guardian Dog was the first new working dog we needed. For now she is learning her manners and the farm. You may meet her when you shop, but we will ask for calm greetings and at times no greeting as that is not to be her ultimate job and we need her to learn that folks at the farmstand are not her responsibility.
Risør? It is a small town in Norway, where Mari’s grandparents both grew up on farms. She had an opportunity this Spring to visit her cousins who still live on her grandmother’s farm, celebrating the “young” cousin’s 80th birthday.
So Small Towns is the 2022 naming scheme, so send in your name suggestions as there are sheep, and piglets to name already.
The first batch of piglets were born this week. Poppy and the crew are doing well.
We’ve been tending the orchard and getting annual crops in the ground as well. One hoophouse is recovered and filled with peppers & tomatoes, the other got covered this weekend to be ready for sweet potato planting next week. The garlic is looking great, brassicas are in the ground and potatoes will follow shortly. May is an exhausting month for farmers, especially in these Northern short growing season locations.
Tacking down plastic for the Ridge Vent
On the collaboration front, we joined the new Land Care Cooperative and received a grant from Vermont for a ripsower, which will be a key piece of our effort to rebuild our land, deepen our topsoil and cycle carbon. We will be sharing it with other farms in the region and learning together with farms throughout the state. (more on this soon!) Mari has been helping prepare Vermont to host the International Workshop on Agritourism at the end of August and we look forward to being part of the mobile workshops. Check out the invitation video for more information.
We are thrilled to be continuing and deepening our partnership with Hannah at Field Stone Farm, but like many (perhaps most) business & organizations both farms are understaffed. We are adapting to still deliver a great and diverse mix of healthy food. Due to this, there will be some changes and limitations, so like many entities are asking, please be patient and work with what we can offer. We’ve added one teammate each, both of whom are really amazing! But after a long recruitment process, others resigned before even starting. While the 3 Farm Owners (Mari, Laura & Hannah) are digging deep to fill in all sorts of gaps, there is a limit to how much we can do.
So much more was packed into the last several months as well, and we hope you have managed through this time with generally good health. We look forward to seeing you back at the farm and providing nourishing local food.
Spring has Sprung and the Farmstand is re-opening June 15th for pre-orders AND June 16th for Self-Serve Shopping. So many options for great local eating, including our new Hot Sauce – another great collaboration with Field Stone Farm!
Pre-order through our online farmstand, or stop into the Farmstand Thursdays, Fridays or Saturdays from 9am to 6 pm for Self-Serve Shopping.
Starting June 15th at our Farmstand you can find: (Fresh Veg offers may change depending on weather & readiness) Check the online Farmstand for more up to date availability)
Veggies & Fruit
• Apple Cider, canned • Black Currants, frozen • Bok Choy (Field Stone Farm) • Cauliflower, Frozen • Chard, Frozen • Ginger, Baby (Last Resort Farm) • Herbs • Kale, Frozen • Lovage • Onions • Potatoes, Red & Yellow • Radishes (Field Stone Farm) • Rhubarb • Salad Mix (Field Stone Farm) • Salad Turnips (Field Stone Farm) • Shallots • Spinach, Fresh (Field Stone Farm) • Spinach, Frozen • Sweet Potatoes • Swiss Chard (Field Stone Farm) • Tatsoi (Field Stone Farm) • Tokyo Bekana (Field Stone Farm)
Gratitude is a piece of our Regenerative Farming and there is SO much to be grateful for despite the challenges the world faces. A blessing of seasonal shifts, holiday seasons and winter breaks is they pull us back to those basics and the awe provided by nature.
As we finish packing Thanksgiving and stock-up orders with the folks they’ll feed, and finish getting the farm ready for a winter rest, we take a few moments to highlight some of our gratefuls.
We feel so fortunate to be have the opportunity to grow food regeneratively.
In growing food, we are making our farm better able to grow food;
In laboring to provide good food to help our consumers eat a healthy diet, we are making our own bodies well;
In connecting with our customers and visitors, we are strengthening community bonds, including through their encounters with our livestock, orchard, gardens and pastures and the natural communities therein: frogs, wildflowers, pollinators and so on.
Regeneration.
Sophie giving tour during Open Farm Week (see video too!)
Farming in a way that prioritizes wellness and ecological health feels like both a luxury and a necessity.
Our supportive and patient customers, I hope you know the difference you make. How you choose to spend your food dollars can determine whether local, regenerative farms exist in your community or don’t. By choosing to purchase directly from farms you are making it all possible. And these farmers can attest to the value of the emotional support that also gets delivered with those consistent, regular purchases. It is the renewable resource of gratitude in action.
So thank you. You and your shopping and your stories of enjoying the food do matter.
Being part of an amazing community of farmers: Can’t even name them all, but Hannah Blackmer at Field Stone Farm remains a special treasure as we continue to deepen that partnership.
Sure, grateful for the gorgeous and tasty produce she has provided for our farmstand, but even more for being a strong and supportive partner with style, consistency and always space to share the joys and challenges of farming.
Nicko from East Hill Tree Farm was so present in our minds this year as we watched our apples and pears fill with abundant, gorgeous fruit. His kind and steady tutelage and collaboration as we’ve planted, pruned and shepherded our young orchard is paying off. In fact, we crushed, pressed and canned the last batch of cider and applesauce just this week! And there is a gorgeous crate of apples headed for celebratory pies.
And certainly Donna and the Farley clan have lifted our spirits and made this farm whole time and again since the day we opened, deep gratitude to them, always.
Mark & Donna helping us remove hail from base of plants the first week of our Farmshare, 2009
12 years of farming, learning and sharing together Our commitment to growing clean, nutrient dense food is strong and harvesting from our silvopastures, fields and orchard this year inspires us for the future.
As we sit down to each meal with friends and family, we are blessed to intimately know most of the food on the table and the care and grit with which it was grown. For that, we are deeply grateful.
May you too experience the joy of knowing where your food comes from, how it lived, and how your purchases contribute towards your dreams for the world.
Have a wonderful, restful winter, we look forward to being in touch about the farm’s plans for 2022 and beyond! Good Winter to all, Laura & Mari
And what message of gratitude is complete with a thanks to our first faithful farm dog Uno. Even in his twilight moments he is part of the livestock herding team as he will forever be.
So many options for your pantry & freezer or even to give as holiday gifts that provide healthy, local & delicious eating this winter from us, Field Stone Farm, Greenfield Highland Beef, Honeywilya Fish, Lightfoot Farm, Artesano & More.
Don’t miss our farmhouse sausages – fresh batch of Maple Breakfast & Alsatian Christmas plus our signature Heirloom Bloody Mary Mix (aka spicy heirloom tomato juice) and so much more.
And we have a few more organically managed Turkeys for the holidays or just your fall or winter enjoyment!
All orders are through our online farmstand, and deadline for orders is TODAY, Tuesday November 16th!
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