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Wednesday
Jan112017

New Soups!

Happy New Year, everyone!

It’s been an exciting few weeks for us! The weather has cooled down, and soup season is finally upon us. We’re excited to share with you the arrival of not one, but FOUR new soups!!

They’ll be available at a bunch of locations around the state: Middlebury Natural Foods Coop, Hunger Mountain Coop, Upper Valley Coop, on UVM campus, and at Healthy Living in Burlington. Stay tuned for more locations soon!

You’re probably wondering what the four new soups are. The first one to hit the shelves was our second Chicken soup—Chicken & Stars. A delicious twist on a classic chicken noodle soup, the Chicken & Stars is the perfect way to warm up on a freezing winter day.

(Chicken & Stars Soup)

We came out with a new vegan soup, as well: Four Bean. The Four Bean soup contains lentils, chickpeas, pinto beans, and kidney beans. It’s hearty and delicious—full of roast tomatoes and fresh herbs. This soup is nice and filling—you don’t need to pair it with anything to fill yourself up. However, if you’re ravenous—or just trying to have a smaller bowl of soup—it’s delicious with a grilled cheese, or served over a bed of rice.

 

(Four Bean Soup)

The last two new soups we’ve released are a Portuguese Style Stew, made with VT Chorizo sausage and fresh clams, and a Loaded Baked Potato soup. Both are spins on classic soups—the Portuguese Style Stew is a rich and healthy stew, with a touch of Saffron. And the Loaded Baked Potato has all of the best parts of a baked potato: the toppings! It’s full of VT Cheddar cheese, VT sour cream, fresh scallions, and (of course) VT nitrate-free bacon. This soup is made almost entirely from ingredients produced in the state, which is something we strive for.

(Cheese going into the Loaded Baked Potato Soup)

 

We’re excited to be releasing these new flavors of soup, and we hope you are too! As always, we love to hear feedback on our products—let us know if you’ve tried our new soups, and tell us what you think!

Have a wonderful day!

Thanks,

Joe & Olivia

Thursday
Oct202016

Annual Farm to Plate Network Gathering

Happy Friday!

We're off to Killington this morning to participate in the 6th annual Farm to Plate Network Gathering. The gathering is a two-day series of forums where the entirety of the Farm to Plate Network gets together to examine Vermont's food system in the past year, as well as moving forward. Specifically, the Network is looking at what aspects of the Farm to Plate Strategic Plan--a 10 year plan signed into law in 2009 with three main goals: to increase economic development in VT's farm and food sector, create jobs in the farm and food economy, and to improve access to healthy local food for all Vermonters (if you want to read more about it, here's the article that we just referenced).

The forum that we'll be participating in is a discussion around the viability of using #2 (or seconds) produce in value added production. We're excited to discuss all aspects of it--the pitfalls, upsides, labor costs, and generally how we (and others) make it work. We hope to see you guys there!

(some of our beautiful #2 tomatoes)

Have a wonderful weekend!

Joe & Lori

 

 

Thursday
Oct062016

Tasting Today!

Hi Everyone!

We're off to Upper Valley Food Coop in White River Junction today, to give a demo of a few different soups and sauces. 

We'll be there today from 4-6 in the afternoon, showcasing our Vegan Chili, Beef & Black Bean Chili, Clam Chowder, and Chermoulah sauce. We just recently got our products on shelves in the Upper Valley Coop, and we're very excited about it! If you're in the area, we hope to see you here! 

Have a great week!

Thursday
Sep152016

The Big E 

Hi Everyone!

We're off to Springfield, MA this weekend for the Big E--a huge fair.

We're excited to announce that we'll be serving chili cones! We wanted to be able to share our soups with everyone, but we also knew that everyone woul be walking around while they eat--which could make soup kind of inconvenient. So we brainstormed a little, and decided to create chili cones; a soft, warm tortilla rolled into a cone, and filled with steamy Beef & Black Bean or Vegan Chili (with VT tempeh). On top will be cheese, salsa, and a dollop of sour cream.

The fair opens it's gates at 8 a.m. this morning (September 16th), and we'll be there until 11 o'clock or so every night this weekend (here's a link of how to get there, depending on where you're coming from). We'll ALSO be going down next weekend--the 23rd-25th. There's an entire building on the fairgound that is dedicated to Vermont--and that's where our booth is located. Here's a link to an overview of all the different VT vendors that are going to be attending the Big E this year. We can't wait! We're grateful of this wonderful opportunity, and excited to share our soup with so many new people!

Hope to see you there!!
Joe & the Crew 

 

Tuesday
Aug092016

Buy Local Market Tomorrow!!

Hi Everyone! 

            As I’m sure many of you know, tomorrow is the 2nd annual VT Buy Local Market at the State House lawn. We’re excited to be there to support other small businesses, and also to introduce more people to our products!

            The Buy Local Market takes place on the State House lawn, tomorrow, August 10th, from 10 in the morning until 2 o’clock in the afternoon. It’s free to attend, and there are going to be over 50 different vendors!

            We’ll be selling pretty much all of our sauces and spreads: Basil Pesto, Maple Chipotle BBQ sauce, Chermoulah, Chimichurri, and Lemon Pepper Hummus. We’ll also be serving fresh cups of one of our favorite summer soups: Cucumber Dill. If you’re in the area, and/or have the time, please stop by! We’d love to see you.

            -Joe & Olivia