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Friday
Feb272015

March: Dates to Watch

Hey Everyone!

            Well, March is finally here, and hopefully that means spring is coming soon! We’ve got a lot of stuff planned for this month.

            First off, we’re very excited to be making an appearance at the Local Food Trade Show, at Northeastern University, in Boston, on March 10th. The show lasts from 8:30 in the morning until 1:30 in the afternoon.

This is a big deal for us! And hopefully a big deal for our Boston customers! We’ll have the opportunity to meet with the buyers for multiple large-scale food stores, and hopefully make some connections that will lead us to new accounts. We’ve been able to get our soups down to Boston for the last few years through our partnership with Farmers To You, but many of you have asked us when our product will be available elsewhere in the Boston area. The answer is: hopefully soon! We’re optimistic that this Food Show will allow us to make our soups more available to our customers in the Boston area.

            Later on that same week, (on Friday the 13th), we’ll be at Middlebury Coop to do a demo—if you’re in the area, please stop by and taste our products! We’ll be sampling a couple different soups, as well as our sauces and spreads. If you happen to be busy that Friday, however, we’ll be back on the 27th to hold another demo. Both of these dates are Fridays, and we’ll be holding both of the demos from 3-6 in the afternoon.

            Finally, in between our two Middlebury Coop demos, we’ll be hosting a demo at Healthy Living in Burlington, on the 20th of March. We’ll be there from 3-6 in the afternoon. If you’re in the Burlington area and feel like tasting some delicious soups or sauces, please come by!

            It’s going to be a busy month for us, but we’re looking forward to it. We’re really excited to be able to have our products in all of the coops and food stores that we are working with! It’s going to be great to meet some more of our wonderful customers. Hopefully we’ll see some of your smiling faces this month!

 

Tuesday
Feb242015

Enchiladas! 

Some of you may have seen our Enchilada Sauce for sale at Healthy Living in Burlington, (or through the Farmers to You CSA!). We're a big fan of mexican-inspired food at our house, and enchiladas have to be one of the fastest, most satisfying meals you can bake in the oven. The other night, we decided to branch out from our regular bean-rice-and-cheese enchiladas, and make some tofu enchiladas!

You can find our Refried Beans (vegan and gluten free) at Healthy Living as well, and we just mixed up a bunch of our beans with a little Maple Chipotle BBQ sauce (also available at Healthy Living!), and some diced tofu, with a bit of salt. This made a tasty combination, which we then just mixed with some fresh rice and rolled up into corn tortillas! Make sure that you put a healthy serving of enchilada sauce in the bottom of your oven-safe pan, and then place all of your enchiladas on top. Sprinkle some cheese, pour some more enchilada sauce (and maybe a little more cheese), and then throw them in the oven!

We generally heat our oven up to 350, and let them cook for about 25 minutes. It's easy to tell when they're done, though--the whole house should smell cheesy, and the edges of the dish should be bubbling (and the top golden brown, of course). We often garnish with a little salsa, hot sauce, and sour cream. 

As always, we'd love to hear your favorite versions of this dish, or any other ways you like to cook with out enchilada sauce! Keep in touch (and stay warm!)! Hopefully everyone has a wonderful week.

 

Tuesday
Feb102015

Chimi Churi Dinners

            We’ve recently started selling our Chimi Churi sauce at Healthy Living in Burlington. Chimi Churi is an Argentinian pesto, made from primarily parsley, instead of basil. Ours contains olive oil, garlic, parsley, oregano, cider vinegar, salt, and chili flake, which all make it taste super fresh. It’s great to eat on fish, chicken, or beef, as is traditional, but we’ve found it goes really well with tofu and vegetables, too.


            Here are two quick recipe ideas, one for a Chimi Churi root veg dish, and another for tofu.

            To make Chimi Churi tofu, put a little olive oil in a pan, and then crumble up the tofu with a little cumin and soy sauce to give it some flavor. We like to let the tofu sit in the pan for a while before stirring it around, which lets it get a little bit brown. Once one side of the tofu has gotten to this point, mix some of the Chimi Churi into the pan and let it cook a little longer. Sometimes we’ll add a little paprika or chili flake to the dish—it helps bring out the flavor. This tofu tastes great with some beans and rice in a taco, or by itself with some veggies. And it’s quick to make!

(Chimi-Churi tofu with our refried beans, corn, and a little hot sauce--in a taco, of course!)

            One of our favorite dinners to eat is potatoes and onions, with a little olive oil, baked in the oven. Heat your oven up to 400 degrees, and dice some potatoes and onions. Other root veg tastes really good with our Chimi Churi, too—sometimes we’ll add carrots or sweet potatoes. We usually throw them in our cast iron pan, but you can also use another oven-safe dish. Let them roast for 15-20 minutes, and then pull them out for a moment to mix in the Chimi Churi.  Let the potatoes cook for 10 or 15 more minutes, and then pull them out of the oven.

(Mmm..Potatoes and onions we cooked last week in the oven, with Chimi Churi)

            Hopefully these ideas helped! As always, please be in touch with any questions or comments you may have—we’re always looking for feedback.

Have a wonderful week! 

Monday
Feb022015

Dinner Ideas; Featuring our Maple Chipotle BBQ Sauce!

Our Maple Chipotle BBQ Sauce is one of our favorite seasonings. 

With a hint of sweetness (from the maple syrup) and a lot of spice (from the peppers, of course!) our Maple Chipotle BBQ sauce can be used in many dishes--not just on the grill! I've put together a few of our favorite unconventional uses for it, in case anyone is looking for some quick new dinner (or lunch) ideas. Enjoy!

(we also often use our BBQ sauce on chicken in tacos--here's a picture of one such taco)

Because half of our family is vegetarian, we're always looking for interesting new ways to cook our protein--which is often tofu :). Another one of our favorite things to eat are tacos! They're so easy and fast to make, as well as being delicious. Crumble up some tofu in a pan, with a bit of olive oil, salt, pepper, and BBQ sauce. As the tofu cooks, heat up some beans and/or put a pot of rice on the stove. Mix it all together in a tortilla with some cheddar cheese and salsa--yum! Vegetarian tacos that are full of protein. Another tasty way to incorporate our BBQ sauce into a taco is to put it on some ground beef, or to add it into scrambled eggs. 

You can also use it as a garnish for tempeh! Another really fast, tasty way to eat our BBQ sauce is brushed on top of some tempeh. We generally just buy Rhapsody plain tempeh when we eat it, and if you slice it in half (thickness-wise), and then into little rectangles, it gets nice and crispy in a pan fairly quickly. Once the tempeh is browned to your liking, brush some BBQ sauce onto both sides and let it cook for 5 more minutes or so. We'll often just eat these little tempeh-fingers plain, but they're also tasty on top of some rice! 

Another really good way to use the BBQ sauce as a seasoning is in a vegetable stir fry. One of our favorite vegetable combinations to use the Maple Chipotle BBQ sauce on is onion, potato, and green beans. During this time of year, we'll often add frozen peas or corn, as well. Put the onions and potatoes in the pan first, and cook them on the stovetop until browned on the outside. Then transfer them to an oven-safe dish and mix them together with some BBQ sauce, and any frozen veggies you want to add. Let it cook in the oven at 350 for 15-20 minutes, or until the potatoes are nice and soft. Yum! It really spices up an old favorite dish. Sometimes, we sprinkle a little cheese on top of it to add a little more richness to the dish. :) 

I hope that everyone has a wonderful week! Stay warm! 

 

Monday
Jan122015

This Week's Featured Soup: Farm Pho

Hello Everyone!

Just a quick update on what's happening this week: LOTS of soups being made! 

One of our favorite (and most popular!) soups is our Farm Pho. Based off of a traditional Vietnamese noodle soup, our Farm Pho is vegan, and gluten free. It contains a bunch of different fresh vegetables: carrots, onions, celery, mushrooms, as well as some herbs--to add to the seasoning, of course!

 (here's an action shot of the celery being added to the steam kettle--mmm)

Though the soup is delicious on it's own, we thought we'd give you a few ideas about ways to change it up a little! One thing that supplements the flavors already present in the soup is to add more fresh herbs--we'd suggest adding some basil. On the topic of supplementing flavors in the soup; the other day I added a little bit of spicy peanut sauce to my bowl of Farm Pho. It was delicious! Definitely stir it in very well, but it makes the soup a little bit heavier/creamier. 

(and here's a shot of the Farm Pho in it's final stages of processing)

Another tasty (and fast) way to add a little more substance to this soup would be to make it a little more traditional: Pho is generally made using chicken or beef broth, with chunks of meat in it. Though you can't change the actual broth of the soup, it can make a big difference in the taste by adding a little chicken or beef. 

Have any of you (our wonderful customers) experimented with adding anything extra to their soup? We'd love to hear your ideas and opinions! 

Hopefully every one of you has a wonderful week--stay warm! And stay posted for more updates from the kitchen. :)