Community Farm Day: Saturday Oct 21st

October 17, 2023 – 12:03 pm

We hope you can join us at the Farm on October 21st to enjoy the farm ecosystem and community!

What: During our Community Farm Day there will be tours and tastings, demos and dialogue, sensory walks and stimulating talks, recipe cards and conversations while preparing food together, along with art to admire and citizen/farmer science, ancient practices and open spaces to explore and cozy nooks too.
Check out the full schedule!

When: Saturday October 21st 10 am – 2 pm

How: Green Mountain Girls Farm is fortunate and thrilled to be hosting the 3rd in the 4-farm series of events in partnership with New Perennials who secured funding from USDA and Senator Bernie Sanders. The event and its activities are all free to farm visitors. Our farmstand will also be open for shopping. Please leave your dogs at home, Thanks! Carpooling encouraged! (Northfield park & ride is close by)

RSVP here! or Share the Facebook Event

Why: We all want to celebrate Vermont agriculture at neighborhood farms and make sure folks know about the farmstands and how to access our cherished working landscape as well as shopping options available year round from all the farms tucked away in our hills and valleys.

Speakers, Activities & Workshops include:

Regenerative Farm Tours, Recipe Sharing & Tastings, Cider Pressing, Fifth Quarter Exploration, Open Farmstand, BIPOC Affinity Space, Climate Farmer Art Exhibit

The 4 Farm (for Farms) series: We wish we could go to all 4! Maybe you can?  Times and details for the other events in the series Does’ Leap Oct 14th, Larson Farm October 15th and Maple Wind Farm October 22nd. 

Questions….

Is the Event Free?

Yes! Thanks to funding from USDA and Senator Bernie Sanders the event and its activities are all free to farm visitors. Our farmstand will also be open for shopping.

Can I bring my dog?

No. Please leave your dog at home as dogs in a farm environment with livestock can be challenging.

Is it Kid Friendly?

Absolutely — Great activities for ALL ages!

Will there be food?

Yes. There will be various cooking demos & learning opprortunities with samples AND our farmstand will be open for shopping with some ready eat items as well as food to take home.

Is the event rain or shine?

YES! Fortunately, Many of the activies will be undercover in our barns, farmstand, hoophouse or farmhouse Kitchen but bring a raincoat for farm tours.

By Laura | Posted in Farm Events, Stories from the Farm | Comments Off on Community Farm Day: Saturday Oct 21st

Roast Pork in Milk

October 7, 2023 – 1:09 pm

adapted from  Leite’s Culinaria

Donna Farley introduced us to this delicious tradition of slow cooking pork in milk.  There are several variations on this Italian classic, so there seems to be some flexibility.  Key – pork roast, milk, slow cook and then enjoy with the sauce.

A useful tip from the website: “Cooking meat in milk is common throughout north Italy because it results in moist meat and a wonderfully rich and flavorful sauce. The milk transforms during the cooking from liquid to yogurt-like clusters which form a rich brown sauce…if you give it a good whisk over the heat just before you are ready to serve, it helps to break up the sauce slightly, giving it a smoother texture.–Katie Caldesi

Ingredients

  • 3-4 pound pork loin roast, shoulder or butt roast
  • Salt
  • 4 tablespoons butter
  • 3 tablespoons olive oil or other good fat
  • 3 cups whole milk

Directions

Score the fat on the roast and season with salt.

Heat the butter and oil over medium heat in a large, heavy-bottomed saucepan or flameproof casserole. Lower the pork into the pan and sear until the skin is crisp and a rich golden color, turning it every few minutes. It will take about 15 minutes to ensure all the edges are golden.

Reduce the heat slightly and add the milk to the pan or casserole very, very slowly so it doesn’t bubble up too much. Gradually bring it to a gentle simmer and partially cover the pan. Let the pork cook like this for 2 hours, or until the juices run clear when pierced with a skewer. The pork will be tender but not fall-apart tender.

Transfer the pork to a cutting board and let it rest for 5 minutes, loosely covered with foil. Leave the pan with the cooking liquid on the stovetop. Skim most of the fat from the surface of the juices, then whisk the remaining cooking liquid to break up the chunks of coagulated milk a little. It won’t be pretty, but that’s okay.

Carve the meat and place the pork slices on a warm plate. Pour the pan sauce over the pork and serve. (If you find upon slicing the pork that you’ve undercooked it, slip the pork slices and sauce in an oven cranked to 350°F(176°C) and bake for 5 to 10 minutes, or until cooked through.)

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged , | Comments Off on Roast Pork in Milk

Sharing the Farm: In person & Virtually!

October 7, 2023 – 12:51 pm

We hope you can join us on the farm for our Community Farm Day to enjoy the farm ecosystem and community!

RSVPs encouraged. No dogs please.

What: During our Community Farm Day there will be tours and tastings, demos and dialogue, sensory walks and stimulating talks, recipe cards and conversations while preparing food together, along with art to admire and citizen/farmer science, ancient practices and open spaces to explore and cozy nooks too.

When: Saturday October 21st 10 am – 2 pm

Community Farm Day Activities: Regenerative Farm Tours, Recipe Sharing & Tastings, Cider Pressing, Fifth Quarter Exploration, Open Farmstand, BIPOC Affinity Space, Climate Farmer Art Exhibit
Thanks to the following special guests offering hands on workshops. (Timing for each coming soon, see event details!)

Tour guests from New Jersey enjoying edible flowers

How: Green Mountain Girls Farm is fortunate and thrilled to be hosting the 3rd in the 4-farm series of events in partnership with New Perennials. The event and its activities are all free to farm visitors thanks funding from USDA and Senator Bernie Sanders. Our farmstand will also be open for shopping. Please leave your dogs at home, Thanks!

Why: We all want to celebrate Vermont agriculture at neighborhood farms and make sure folks know about the farmstands and how to access our cherished working landscape as well as shopping options available year round from all the farms tucked away in our hills and valleys.

The 4 Farm (for Farms) series: We wish we could go to all 4 Community Farm Days! Maybe you can?  Times and details for the other events in the series Does’ Leap Oct 14th, Larson October 15th and Maple Wind October 22nd. 

5 with a Farmer

Everyone everywhere can enjoy a fresh set of sights, sounds and sentiments from the farm via our “Five with a Farmer” short video.  

Kiss the Ground provides a valuable, deep and delightful collection of resources for all of us, including their new feature film, Common Ground, which is previewing in Vermont following our Community Farm Day as part of the Farm-to-Film Fest. Join us there Too!

Until then, hopefully the “5 with a Farmer” glimpse of our farm ecosystem inspires.  

After all, …

…How farmers farm and how eaters eat matters!

By Laura | Posted in Stories from the Farm, Uncategorized | Tagged , , , , , , , | Comments Off on Sharing the Farm: In person & Virtually!

Pasture Improvement…

June 29, 2023 – 1:56 pm

Sometimes what one thinks is a small(ish) project is really a solid step towards something bigger, which also means it takes many hands, tools, vehicles & …t-i-m-e!

Thanks to all our teammates, partners & contractors who helped us close this chapter of pasture improvement in the past 2 weeks, expanding where great forage can grow for our grazing sheep and allowing the ripsower (more on that later) to influence more parts of our pasture.

It started with the goal of getting a few mature and over-mature evergreens out of two pastures, roots and all. Before they came down on their own and to allow us to send the ripsower to more spots to help our pasture plants develop deep roots.

Click for video of one coming down!

So many shout-outs are needed. Gary Davis & “Ex”, his excavator, removed 4 sizable evergreens & a poplar, roots & all. And when you are pulling out trees in Vermont, you tend to also find some very large rocks, boulders even, so those were also loaded into our dump tractor for better use elsewhere.

Amy, Mari & Tyler took down some poplars & sad grey birch and readied them for the chipping team.

Snapping Turtle manouevered all of those trees into their machines and turned them into incredible chip, which will feed so many other projects (base of every compost pile, winter bedded packs in both barns, mulching for orchard and gardens), finishing the last bits just before another downpour.

Mary, Amy & Sylvia helped heal the wounds created by pulling the trees out with amendments, compost, innoculated seed and mulch.

Diverse Seed mix

Tucking them all in before this last multiday rain affair.

Our Antonio Carraro fleet (and even the gator) supported all along the way. We always love the agility of Snoopy, the dump tractor (yes, it also goes to market!) and little Antonio 1 got new found respect with its abilty to pull some hefty hitches into place for chipping.

The results, nicely covered ground and new sprouts that will feed our livestock into the future.

And renewed connection with talented mates integral to helping us harness sun, rain and our living soils to grow food for you!

By Laura | Posted in Stories from the Farm | Tagged , , | Comments Off on Pasture Improvement…

At the Farmstand: June 28-July 1

June 28, 2023 – 3:12 pm

Fresh Veggies, great meats, jams, milk, pizzas…set yourself up for great summer meals & grilling for the 4th of July!

New on offer, our own grass-fed, organically managed lamb and new pork sausages!

Our Farmstand is open Wed – Sat and you can shop from us via the online Northfield Farmers Market or (most weeks) 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!
The farmstand is stocked with our products and those from our partners and other local regenerative farms. More new products each week!

Stay tuned (including watch for posts on facebook & Instagram) for what veggies we will have each week. We will update as they get harvested!

Meats

Lamb

• Leg of Lamb, bone-in
• Rib Lamb Chops
• Loin Lamb Chops
• Ground Lamb
• Lamb Shanks
• Lamb Shoulder Roasts, bone-in
• Lamb breast/ribs
• Lamb bones

Pork

• Bacon
• Breakfast Sausage Links
• Chorizo links
• Country Style Ribs
• Farmhouse Cumberland Bangers
• Farmhouse Chorizo coils & quick links
• Farmhouse Maple Breakfast quick links
• Farmhouse Toulouse Sausage coils
• Fat
• Ground Pork 
• Garlic & Parmesan Sausage Links
• Fresh ham roasts (not-smoked)
• Ham Steaks (smoked)
• Italian Sausage Bulk (Sweet)
• Pork Chops
• Pork Loin Roast, Bone-in
• Pork Boston Butt Roast, Bone-in
• Pork Shoulder Roast, Bone-in
• Sirloin Boneless Cutlets

Poultry

• Chicken, Roasting Whole
• Chicken, Stewing Whole

Honeywilya Fish
Alaskan Fish, line caught by a Vermont fisherman

• King Salmon
• Smoked Coho Salmon
• Coho Salmon Bellies/Wings
• Halibut
• Lingcod

Other Bits
• Soup & Stock Bones, Pork & Lamb
• Offal & Odd Bits – chicken feet, Trotters, hearts, liver, kidneys, Pig Heads, etc.
• Raw bones for Dogs

Veggies & Fruit

• Arugula (Field Stone Farm)
• Black Currants, frozen
• Bok Choy & Tatsoi (Field Stone Farm)
• Chard, (Field Stone Farm)
• Escarole (Field Stone Farm)
• Fennel (Field Stone Farm)
• Garlic Scapes
• Ginger, Baby frozen
• Herbs: Cilantro (Field Stone Farm)
• Kale (Field Stone Farm)
• Radishes (Field Stone Farm)
• Salad Mix (Field Stone Farm)
• Salad Turnips (Field Stone Farm)
• Scallions (Field Stone Farm)
• Snap Peas (Field Stone Farm)

Pantry & Prepared Foods

• Hot Sauces: Seaberry & Kiwiberry
• Applesauce
• Beet Puree
• Borscht Soup
• Chicken Bone Broth
• Dog & Cat Treats: dehydrated liver, hearts & more!
• Fricandeaux – baked charcuterie
• Heirloom Tomato Bloody Mary Mix
• Maple Bread & Butter Squash Pickles with Artesano Vinegar
• Maple Bread & Butter Cucumber Pickles with Artesano Vinegar
• Mexican Pickled Carrots with Artesano Vinegar
• Dilly Beans with Artesano Cider Vinegar
• Curried Green Tomato Pickles
• Leaf Lard
• Pesto: Garlic Scape
• Red Pepper Sauce
• Ramen Soup Starter – Broth & Pork
• Roasted Turkey & Squash Soup

From our Farm Friends 

• Maple sweetened Jams from Lightfoot Farm
• Organic Black Beans, Morningstar Farm
• Organic Pinto Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Turmeric Honey Wine vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano (2 sizes)
• Farmstead Pizza from Field Stone Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Cider Syrup, Brookfield Bees
• Raw Jersey Milk, Blue Goose Farm

By Laura | Posted in Available at our Farm Stand | Tagged , , | Comments Off on At the Farmstand: June 28-July 1

Available from the Farm: June 7-10

June 7, 2023 – 4:57 pm

Fresh Veggies, great meats, jams, milk….. 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!

Our Farmstand is open Wed – Sat and 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!
The farmstand is stocked with our products and those from our partners and other local regenerative farms. More new products each week!

Stay tuned (including watch for posts on facebook & Instagram) for what veggies we will have each week. We will update as they get harvested!

Meats

Lamb

• Leg of Lamb, bone-in
• Rib Lamb Chops
• Loin Lamb Chops
• Ground Lamb
• Lamb Shanks
• Lamb Shoulder Roasts, bone-in
• Lamb breast/ribs
• Lamb bones

Pork

• Bacon
• Breakfast Sausage Links
• Chorizo links
• Country Style Ribs
• Farmhouse Cumberland Bangers
• Farmhouse Chorizo coils & quick links
• Farmhouse Maple Breakfast quick links
• Farmhouse Toulouse Sausage coils
• Fat
• Ground Pork 
• Garlic & Parmesan Sausage Links
• Fresh ham roasts (not-smoked)
• Ham Steaks (smoked)
• Italian Sausage Bulk (Sweet)
• Pork Chops
• Pork Loin Roast, Bone-in
• Pork Boston Butt Roast, Bone-in
• Pork Shoulder Roast, Bone-in
• Sirloin Boneless Cutlets
• Spare Ribs

Poultry

• Chicken, Roasting Whole
• Chicken, Stewing Whole

Honeywilya Fish
Alaskan Fish, line caught by a Vermont fisherman

• Smoked Coho Salmon

Honeywilya Fish
Alaskan Fish, line caught by a Vermont fisherman

• Coho Salmon Sides & portions
• Halibut
• Lingcod 

Other Bits
• Soup & Stock Bones, Pork & Lamb
• Offal & Odd Bits – chicken feet, Trotters, hearts, liver, kidneys, Pig Heads, etc.
• Raw bones for Dogs

Veggies & Fruit

• Arugula (Field Stone Farm)
• Black Currants, frozen
• Bok Choy (Field Stone Farm)
• Chard, (Field Stone Farm)
• Ginger, Baby frozen
• Herbs: Cilantro (Field Stone Farm)
• Kale (Field Stone Farm)
• Onions
• Radishes (Field Stone Farm)
• Salad Mix (Field Stone Farm)
• Spinach, Fresh (Field Stone Farm)

Pantry & Prepared Foods

• Hot Sauces: Seaberry & Kiwiberry
• Applesauce
• Beet Puree
• Borscht Soup
• Chicken Bone Broth
• Dog & Cat Treats: dehydrated liver, hearts & more!
• Fricandeaux – baked charcuterie
• Heirloom Tomato Bloody Mary Mix
• Maple Bread & Butter Squash Pickles with Artesano Vinegar
• Maple Bread & Butter Cucumber Pickles with Artesano Vinegar
• Mexican Pickled Carrots with Artesano Vinegar
• Dilly Beans with Artesano Cider Vinegar
• Curried Green Tomato Pickles
• Leaf Lard
• Pesto: Garlic Scape
• Red Pepper Sauce
• Ramen Soup Starter – Broth & Pork
• Roasted Turkey & Squash Soup

From our Farm Friends 

• Maple sweetened Jams from Lightfoot Farm
• Organic Black Beans, Morningstar Farm
• Organic Pinto Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Turmeric Honey Wine vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano (2 sizes)
• Farmstead Pizza from Field Stone Farm (coming June 14th)
• Maple Syrup, Brookfield Bees
• Cider Syrup, Brookfield Bees
• Raw Jersey Milk, Blue Goose Farm

By Laura | Posted in Available at our Farm Stand | Tagged , , | Comments Off on Available from the Farm: June 7-10

We Love ❤️ Partnerships

June 7, 2023 – 4:56 pm

It is so great to be back at the Northfield Farmers Market and have our on-farm farmstand open! Why? Because it is so wonderful to see all of our great customers, neighbors, and fellow farmers. AND we love the new ideas that come about when we get together and create great partnerships. Nothing like a few farmers combining ideas to create some magic. So many updates on this front…but for this cool week, we’ll start with one we are super excited about (and yes, we have done some binge eating of it this past month!)

Farm Fresh Regenerative Local Ramen Soup!

We’ve dreamed this up with the help of new friends in France (a winter hardship trip) and Hannah at Field Stone Farm and must thank our key taste testers: Tyler, Donna & Mark. We’re making a rich, lovely pork broth and adding our roasted pulled pork.

Then comes the magic. You warm up the broth and then cook some Trenchers Farmhouse Tonnarelli (or spaghettini if you like thinner noodles) in the broth. Cheers for their organic localvore pasta! They even have a gluten-free option. Add some fresh veg from Field Stone Farm –This season, Bok Choy, Tokyo Bekana, Scallions and Cilantro are lovely. But the bowl is your pallet, be creative.

Savor and enjoy…I’d say the best part is it is all ready in minutes… but really it is that paired with the nourishing, deliciousness that is stellar. #KnowYourFood

Ramen Soup Starter, Trenchers organic pasta & Field Stone Farm veggies all available in our farmstand!

The Farmstand is open for Self-Serve Shopping! 

  • Shop self-serve from the Farmstand Wednesdays, Thursdays, & Fridays 11am -7 pm and Saturdays 9am -6 pm.
  • You can pay via cash, check, venmo or credit card for your shopping convenience
  • Never been to the farmstand? No problem, shopping is easy AND there is always a farmer nearby to help. Directions to the Farmstand.
  • Farm Tours & events June – September. Details to come.
  • You can also shop from us at the Northfield Farmers Market: in-person Tuesdays 3-6 pm or online Wed – Sunday with pick-up at the market on Tuesday.

Details for Shopping from our Farmstand

Hours: Wednesday, Thursdays, Fridays, 11 am – 7 pm & Saturdays 9am – 6 pm

Shop from our full farmstand, frozen items, fresh, canned & dried.  You can preview what is available on our website and there are product details at the Northfield Farmers Market’s online site, then pick and choose & self-checkout. Or just show up and browse & shop!

Our self-checkout is quite simple, you’ll just need to write down what you take, do some math & pay. For those with an account it should be super easy, just write down your items & volume and we can put it on your account and bill you monthly.

Farmstand Memberships

We are simplifying our Memberships! If you commit to shopping at the farm throughout the season, we offer the following discounts. 

If you spend at least $200/month, you’ll get a 10% discount applied as a credit to your account for the next month. 

If you spend $400 or more in a month, you’ll get a 20% discount applied as a credit to your account for the next month. 

The discounts will be calculated for each calendar month and then the credit will be applied directly to your account.

To sign up as a member, fill out the sign-up form.  Existing members, you just need to start shopping and we will apply the appropriate discount each month. 

FAQ & Notes

Will you have everything available throughout the week?

We will have the best selection on Wednesdays. Hannah delivers to us Wednesday morning. While there are no guarantees for particular items we anticipate an abundance of items in their prime season.

What are my payment options?

Cash, check, credit card or Venmo @GMGFarm

Can I pre-order online?

YES, But we are only doing online pre-orders through the Northfield Farmers Market for pick-up Tuesdays at the market. The farmstand is self-serve shopping only.

By Laura | Posted in Stories from the Farm | Tagged , , , , , , , | Comments Off on We Love ❤️ Partnerships

Overnight Pork Roast

June 7, 2023 – 4:35 pm

So this isn’t usually our favorite June recipe…but when the temps are hovering in the 50s (high!) and damp, it is both feasible & a nice way to add a little warmth to the house without feeling ridiculous for starting a fire or turning on the heat.  

This is indeed our go-to slow cooked pork roast recipe. SO, SO easy and always delightful.  Prep time less than 5 min!

Put it in for at least 6 hours, but up to 9 or 10 is fine too! And presto, dinner plus pork ready for so many other meals!  And if it is a particularly big roast, sometimes we just freeze some of the finished meat which makes for a super quick meal later!

This overnight (or all day) roast is great right out of the oven, in fact perhaps my favorite part is the picking so I can enjoy some of the crispy, salty fat edges as well as bites of the tender juicy meat.  But the final product is also fabulous for pulled pork barbecue or tacos!  With some of salsa, tomatillos or Green Chili sauce, you can make fabulous tacos or enchiladas! Or just with some of our new line of Kiwiberry & Seaberry hot sauces!

We are so thankful for Niki posting this on Foodwhirl! 10 years later still a go to! Cook while you sleep! From Foodwhirl.com

Ingredients

Pork Roast (any type, but ideally with a decent layer of fat)

Salt & Pepper

pulled pork from slow roasted

Directions

Begin by preheating your oven to 225F.

Place the roast in a roasting pan and cover it liberally with kosher salt and pepper, all over.

Place it on a rack in the middle of the oven and leave it. Seriously – leave it.  Ours generally need at least 7 hours on convection and we have left it in for 12 or more with no problem. If we know we want it on the shorter end, we have upped the temp to 250.

Take out of oven and pull or cut as fits the dish you are preparing.

We often do it overnight so that we can pull it in the morning.  5 minutes of prep before bed and when you get up in the morning, it is probably done.  But you can also do it as an all day roast. We saved some of the crispy, salty fat for use later and then the rest of the pork easily cut/pulled apart.

Niki has additional ideas about basting in the morning and such that you can check out on the Foodwhirl website.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged , , , , , | Comments Off on Overnight Pork Roast

BBQ Pork Butt Steaks or Country Style Ribs

May 25, 2023 – 1:47 pm

Some tips and info on those mysterious names of meat cuts from Grillin’ Fools.com   Our butcher calls them Country Style Ribs, but same cut.

BBQ Pork Butt Steaks from GrillinFools.com

“The pork steak is cut from a pork shoulder, pork shoulder butt, pork butt or Boston butt which are all the same thing. The reason a cut of meat taken from the shoulder of a pig is called a pork butt is that when meat was shipped back in the day of wooden ships, this cut of meat was salted and packed into large barrels, known as butts, often bound for Boston which was one of our countries main ports at the time. Eventually the container name as well as the destination city were adopted for the name of that cut of meat.

 

A pork steak can be prepared in a multitude of ways. It can be marinated, rubbed, brined, sauced, or left naked. Once on the grill it can be smoked, indirected or grilled directly. It can be made spicy or sweet or salty or any combination there of. One of my favorite ways of cooking these is indirect with nothing more than salt and black pepper. The most common method of grilling pork steaks is to slather them in your favorite BBQ sauce. Another beautiful thing about pork steaks is they hold up well for large groups in that they can be stacked up in a disposable aluminum pan, slathered in sauce and kept warm and tender for hours.”

Grillin Fools.com Recipe for BBQ Pork Butt Steak (check out the link for photos and more details)

The first step is to cover in a rub

Rub Ingredients:

2 tbsp onion powder

2 tbsp garlic powder

1 tbsp kosher salt

2 tbsp ground pepper

1 tbsp raw sugar

1 tsp red pepper

Rub generously onto the steaks and place into ziploc bags and refrigerate three hours to overnight.

Start a fire/heat up your grill.  I like to start with the coals medium-hot to quickly sear the steaks. Then close off the air flow to the grill so that the temp drops to a medium-low heat (approximately 250 degrees).  Then continue to grill the pork steaks, turning occasionally for approximately ninety minutes for steaks 1 1/4 inch thick.

During the last 20 minutes of cooking, brush bar-b-que sauce onto the steaks (10 minutes on each side):

Cooking time will vary from grill to grill as well as based on the thickness of the pork steak.  If pork steaks are cut an inch thick or less they will need much less cooking time. 

You can also check out Grillin’ Fools Reverse Seared Pork Butt 

The photo is them showing off the smokey flavored ring in the pork steak.

Steaks recipe that gives a deeper smoky flavor to the meat.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged , , , | Comments Off on BBQ Pork Butt Steaks or Country Style Ribs

Farmstand Opens May 31st!

May 25, 2023 – 1:36 pm

We are excited to reopen the farmstand for the season with an ongoing committment to growing nutrient dense, regeneratively grown food. We are thrilled to be continuing and deepening our partnership with Hannah at Field Stone Farm to ensure a wide variety of delicious, fresh, regeneratively grown vegetables, meats and fruits.

In addition to our regeneratively grown food, the farmstand will be stocked with items from some of our favorite producers and farmers. The value of these partnerships becomes ever more clear in moments like this past week with the “uncharacteristic” mid-May freeze that triggered challenges (at best) and severe veg & fruit crop losses (at worst).

Together we can help each other and through a broad based, diverse local food system find some reslience. While our fruit trees took a big hit that may mean little to no apples, pears, plums or berries this year [we are still assessing damage, but the dull pollen and lack of pollination as remaining flowers open is discouraging, especially after earlier days of gorgeous blossoms and active pollination] our pasture and lambs hardly noticed the freeze. We just kept them off the frosty grass for a few hours. /

Lambs grazing post freeze – click for video

So please keep shopping from all the local farms, helping each get through this latest hurdle of farming in an era of climate chaos. Consumer choices have an incredible impact on local food and climate resilience. While farms and agroecological farming are only one piece of the climate solution, how farmers farm and how eaters eat matters. So thank you!

The Farmstand will re-open for Self-Serve Shopping May 31st! 

  • Shop self-serve from the Farmstand Wednesdays, Thursdays, & Fridays 11am -7 pm and Saturdays 9am -6 pm.
  • You can pay via cash, check, venmo or credit card for your shopping convenience
  • Never been to the farmstand? No problem, shopping is easy AND there is always a farmer nearby to help. Directions to the Farmstand.
  • Farm Tours & events June – September. Details to come.
  • You can also shop from us at the Northfield Farmers Market: in-person Tuesdays 3-6 pm or online Wed – Sunday with pick-up at the market on Tuesday.

Details for Shopping from our Farmstand

Hours: Wednesday, Thursdays, Fridays, 11 am – 7 pm & Saturdays 9am – 6 pm

Shop from our full farmstand, frozen items, fresh, canned & dried.  You can preview what is available on our website and there are product details at the Northfield Farmers Market’s online site, then pick and choose & self-checkout. Or just show up and browse & shop!

Our self-checkout is quite simple, you’ll just need to write down what you take, do some math & pay. For those with an account it should be super easy, just write down your items & volume and we can put it on your account and bill you monthly.

Farmstand Memberships

We are simplifying our Memberships! If you commit to shopping at the farm throughout the season, we offer the following discounts. 

If you spend at least $200/month, you’ll get a 10% discount applied as a credit to your account for the next month. 

If you spend $400 or more in a month, you’ll get a 20% discount applied as a credit to your account for the next month. 

The discounts will be calculated for each calendar month and then the credit will be applied directly to your account.

To sign up as a member, fill out the sign-up form.  Existing members, you just need to start shopping and we will apply the appropriate discount each month. 

FAQ & Notes

Will you have everything available throughout the week?

We will have the best selection on Wednesdays. Hannah delivers to us Wednesday morning. While there are no guarantees for particular items we anticipate an abundance of items in their prime season.

What are my payment options?

Cash, check, credit card or Venmo @GMGFarm

Can I pre-order online?

YES, But we are only doing online pre-orders through the Northfield Farmers Market for pick-up Tuesdays at the market. The farmstand is self-serve shopping only.

By Laura | Posted in Stories from the Farm | Tagged , , | Comments Off on Farmstand Opens May 31st!