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September 25 CSA Share Contents

Hello Everyone!

            Well, the summer is wrapping up—this week will be the second to last share. :( Hopefully everyone has enjoyed this summer as much as we have! Here is the final contents list for this week’s box.

All Shares (Full Shares and Vegetables Only):

Haruki Turnips from Screamin’ Ridge Farm

Carrots from Bear Roots Farm

Potato from Bear Roots Farm

Tomatillos from Screamin’ Ridge Farm

Cilantro from Screamin’ Ridge Farm

Iceberg Lettuce from Screamin’ Ridge Farm

Napa Cabbage from Screamin’ Ridge Farm

Peppers from Screamin’ Ridge Farm


Full Shares Only:

Bread from Red Hen Baking Company


Broccoli from Screamin’ Ridge Farm


Dinner Ideas:

            Here are a few quick ideas for what to make with this week’s share. Keep in mind that they’re just ideas—feel free to add or remove ingredients! 

Roasted Root Veg

            Chop up the potatoes and carrots into similarly sized pieces, and put them in an oven-safe pan with a little olive oil, salt, and pepper. We usually add a bit of onion or garlic to just about everything we cook, as well. Throw the pan in the oven at 350 for 15-20 minutes, or until the vegetables are soft.

If you want to give the dish a south-western flare, peel and add a few tomatillos to the pan, too. They’ll get nice and soft, and when you pull the pan out of the oven just stir the dish up. Add a little of your favorite hot sauce, or some cheddar cheese. 

Cabbage and Turnip Stir Fry

            The secret about turnips (and many other root vegetables) is that their greens are delicious and edible. One of the tastiest ways to eat turnip greens is sautéed in a pan. If you grab to base of the greens and twist, you should be able to rip them off of the roots. Slice up the turnip greens and cabbage into thin ribbons, and put them in a pan with a little olive oil. As you’re stirring that up, you could add some carrots or the turnips themselves. Sprinkle a little salt and pepper on it, and maybe throw in some tempeh or chicken. While that’s cooking, put some rice on the stove—once the vegetables are wilted and ready to eat, serve them on top of some rice.

Verde Sauce

            Here is the link to tomatillo verde sauce, which we gave a recipe for a few weeks ago. It’s delicious on rice and beans, or in a vegetable  stir fry.

Egg Rolls

            This recipe is a bit more time-consuming than some of our others, but if you’re feeling up to the work, it’s delicious! Here is the link to the recipe: 

            Hopefully everyone’s share pick-up goes smoothly this week! I’ll be in touch within the next two days to let you all know what the approximate contents of next week’s share will be. Let me know if you have any questions or anything! I want to make sure that the year ends on a good note.


Joe, Lori, and Olivia


Soup Season is Beginning!

Well, the growing season is coming to a close.

As we harvest our last vegetables and plant our winter spinach, the soup season is starting to ramp up. We just harvested our first ginger crop, which will hopefully be enough to supply ginger for all of our soups this winter! 

We're also beginning to put together new recipes for this winter. We've figured out a recipe for a delicious, thick (and filling) tomatillo soup, which will be hitting the Hunger Mountain and Middlebury Coops any day now. That isn't the only new soup we're trying to make, though! We've just made a recipe for a peppered cabbage soup with smoked pork, a kale and white bean soup, and a roasted garlic potato. We're looking into making several new soups: some with meat, some that are vegetarian, and some that are vegan. 

We're also trying to take some classic soups--like tomato bisque, cream of mushroom, and chicken noodle--and turn them into new soups, with as many local ingredients as possible. Let us know if you have any favorite soups that you'd like to see us make! We're open to outside ideas, and want to make sure that we make a soup for everyone. :) 


September 18 CSA Share

Hey Everyone,

            We’ve got a final list for what you will all be receiving in this week’s share. I also wrote out a few quick ideas for what you can make with all your veggies! Please let us know if you have any problems or questions about this weeks share.


All Shares (Full Shares and Vegetables Only):

Salad Mix from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Peppers from Screamin’ Ridge Farm

Cabbage from Littlewood Farm

Potato from Bear Roots Farm

Onion from Bear Roots Farm

Corn from Littlewood Farm

Beets from Bear Roots Farm


Full Shares Only:


Bread from Red Hen Baking Company

Roasted Tomato in Olive Oil from Joe’s Kitchen at Screamin’ Ridge Farm

Dinner Ideas:

            Here are a few quick ideas for what you can make with your share this week. Feel free to add your own ingredients, though. :)


Corn and Beet Salad



            ½ an Onion, chopped very small

            Olive oil


            Balsamic Vinegar




            We love to eat our beets cold! Boil your beets in the morning or afternoon, and when they’re done (they should slide off your knife when you stick it through them), rinse them in cold water, and then put the pot in the fridge to cool. Either boil your corn or grill it, and then slice it off the cob as close as you can. Put the corn in a bowl, along with the peeled and chopped beets. Cut up about half of an onion small (or more if you like onions--we sometimes caramelize and cool them), and mix all the vegetables together. Then in a small bowl make a vinaigrette with the salt, pepper, olive oil, mustard, and balsamic—about two thirds olive oil and one third balsamic, with two or three big spoonfuls of mustard. Pour it over the vegetables, and sprinkle some thyme in as you mix it. Let it sit in the fridge for half an hour to an hour so the flavors can soak in.


Roasted Root Veg





            Olive oil

            Salt & Pepper

            Peel your beets and onion, and slice them up along with the potatoes. Put them in a pan with some olive oil. If you don’t have any oven-safe pans, you can just pour your seasoning cold over your chopped vegetables, and put them in a pan in the oven. Otherwise, just brown the vegetables slightly, and then put the pan in the oven at 350. After 20-25 minutes, they should be soft and ready to take out of the oven. Maybe sprinkle a little cheese on top. Enjoy! 


Cabbage and Pepper Stir Fry




            Sunflower oil

            Salt & Pepper

            Slice up the cabbage into thin ribbons, and cut up the pepper into squares. Put your oil, peppers, and cabbage into the pan and let it cook for 10 minutes or so, depending on how much you like to cook your vegetables. We sometimes add a little soy sauce or hot sauce (or both) at the end. Add the garlic when your vegetables are about half way cooked. We like to serve it on rice, but it’s also yummy by itself, or with a little tofu in it! 

            I hope that everyone’s share delivery goes smoothly this week! Please let us know if you have any problems or questions.

            Have a wonderful week!


           Olivia, Lori, & Joe

Olivia: 802.461.7487,

Joe: 802.461.5371,


Taste of WGBH: Food (& wine) Festival

We're off to Boston!

Or rather, we went off to Boston early this morning for the WGBH Food & Wine Festival. We're happy to be invited! The festival is a celebration of local farmers, producers, restaurants, wineries, and breweries. This is the third year that it has been held, but the first year that the scope of the festival has expanded outside of Boston (and a small area surrounding it). 

We'll have a table here all day, and people can come by and walk around to check out all the different businesses. There's going to be lots of food (and wine/beer), too! We'll be serving our Thai Carrot Ginger soup; a creamy and delicious vegan, gluten-free soup. We wanted to make sure that everyone would be able to try it! 

Hopefully, we'll be making important connections here that will help us expand our business. If you're in or around the Boston area today, please stop by! It's going to be a wonderful time. (And there's tons of delicious food and drink)


September 11 CSA Share Contents

Hey Everybody,

            We have this week’s share contents ready! Things have been getting pretty crazy here on the farm—between harvest season ending and soup season beginning, we definitely have our hands full. Luckily, we were able to harvest one of our houses of tomatoes, so you all will be getting some in this week’s box. As far as dinner ideas with this share, we figured this week would be a perfect pizza week.

            If you don’t have a full share, we also thought of a few things to make using the butternut squash and other veggies. All right, here is your list: 

All Shares (Full Shares and Vegetables Only):

Peppers (both sweet and spicy) from Screamin’ Ridge Farm

Tomatoes (Romas) from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Summer Squash from Screamin’ Ridge Farm

Green Beans (approximately a pound) from Screamin’ Ridge Farm

Bagged Salad Mix from Screamin’ Ridge Farm

Butternut Squash from Screamin’ Ridge Farm

Broccoli from Screamin’ Ridge Farm 

Full Shares Only:

Pizazz pizza shell from Red Hen Baking Company

Tomato Sauce (fresh!) from Joe’s Kitchen at Screamin’ Ridge Farm


Dinner Ideas:

            Here are a few suggestions on how to cook some of this week’s share items. Keep in mind they’re just ideas—if you think the dishes would taste better with slightly different ingredients: go for it! They probably will. :)

Butternut Squash Gratin

3lbs butternut

2lbs potato

2 cups cream

1 medium onion

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon fresh thyme

            Begin by peeling the potatoes and butternut squash, and then cut the into roughly ¼ inch pieces. Preheat the oven to 350 degrees, and then peel and slice the onions into roughly the same size pieces as the squash and potato. Place all the vegetables in a bowl with the salt, pepper, and thyme. Once it’s all mixed together, pack the mixture into a casserole dish, and pour the heavy cream over it. Throw it in the oven and bake it for about 30-40 minutes—you’ll be able to tell when it’s done because the vegetables should pierce easily with a knife (and slide off when you try to pick the knife up). Once it’s cooked, pull it out of the oven and let it cool and “set” for about 20 minutes before serving. Welcome to fall!!

Farm Fresh Curried Veg

            One of our favorite ways to make a fast and easy dinner is to make curry. This week’s share would make a delicious curry—we would recommend cutting up the broccoli, butternut squash, and garlic to cook in a pan with some curry paste, and a bit of coconut milk. If you pour the coconut milk into your pan once all the vegetables are warm, it will soak up some of the flavors of the squash and broccoli, while expediting the cooking process.

            Serve it over some fresh brown rice, and enjoy! Also, feel free to add any (and all) extra veggies you want, the more stuff in a curry the better.

            I hope that everyone has a smooth pick-up tomorrow! Please remember to keep in touch—if you have any questions or problems with your share, let me know. We are happy to help, and want to make sure that the CSA ends on a positive note. :)


Olivia, Lori, & Joe