Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.
Navigation
Thursday
Oct022014

Final CSA Share!

Wow, where has the summer gone?

It was a great one!

We all sincerely hope that you enjoyed the bounty of this summer in your CSA shares each week. We are busy shifting gears here at the farm. This means flipping all the greenhouses and resetting the beds. We’ve begun to plant them with spinach before it gets cold so that we can harvest it all winter. There is a bit of clean up and maintenance going on as well. While all this has been going on at the farm, the early cool weather has kept us busy in the soup kitchen. We’re trying to roast tomatillos, butternut, peppers, and tomatoes for the freezer (and our winter soups).

While on the topic of our soups, it is time to let all of you know that we have discontinued our CSA after the October 2nd delivery. It has been a great--and interesting—run the last five years. After an enormous amount of reflection and consideration, we decided to change gears a bit and put our full efforts into the soup business. The farm will now grow ingredients exclusively for our soups. Currently, we’re selling soup to the Hunger Mountain Coop, Middlebury Coop, North Branch Café, and the Hilton in Burlington. It’s an exciting time for us; things are really starting to grow!

We want to send out a heartfelt "thank you!" to all of you who have supported us over the last few years. It is because of your support that we were able to get our small business to this stage. It has been fun getting to know some of you and seeing you around town or at the farmer’s market each week. Here is the final CSA share list.

 

All Shares (Full Shares and Vegetables Only):

Ginger (the ginger is freshly harvested! Use less than you would dry ginger, it’s got a much stronger bite. Also, don’t worry about peeling it! Just grate it with your cheese grater) from Screamin’ Ridge Farm

Peppers from Screamin’ Ridge Farm

Spinach from Screamin’ Ridge Farm

Cabbage from Littlewood Farm

Kale from Littlewood Farm

Rutabaga from Kettle Song Farm

Potato from Kettle Song Farm

Carrots from Kettle Song Farm

 

Full Shares Only:

Broccoli from Screamin’ Ridge Farm

Brussel Sprouts from Screamin’ Ridge Farm

Eggs

Bread from Red Hen Baking Company

Chimi-Churi (this is an Argentinian “pesto” made with parsley and cilantro) –can be used on grilled or roasted meats like steak or chicken. Tastes great on salmon, tofu, or tempeh. Brush it onto your ingredients after they are cooked and use fresh—from Joe’s Kitchen at Screamin’ Ridge Farm

 

Dinner Ideas:

Here are a few quick ideas for what to make with this last share. 

Cabbage & Rutabaga

            Slice up the cabbage into thin ribbons, and put it into a tall pot (maybe the one you usually use for pasta). Pour some white wine, a little olive oil, and salt & pepper onto the cabbage, and then put a lid on it to simmer for about ten minutes. While you’re letting the cabbage cook down, slice up the potatoes and rutabagas into small cubes, and put them in the pot as well. Turn the heat down, to a small-sized flame (or the electric equivalent), and let it stew for ten to twenty minutes, or until the vegetables are all tender and ready to be eaten. Take it off the stove, and serve with a little Dijon mustard or sour cream. If you’d like, add a little tempeh or beef to the mixture as well. Enjoy!

Root Vegetable Gratin

            Gratin is a classic French dish made using root vegetables, cheese, and cream. It’s very rich, but also delicious!! Here is a link we posted earlier in the season for how to make it: http://screaminridgefarm.squarespace.com/imported-20120225173630/2014/9/10/september-11-csa-share-contents.html. This time around, we suggest using rutabagas, potatoes, and carrots. If you want the top of the dish to be a little bit crunchy, add some breadcrumbs right before you put it in the oven. 

Sautéed Kale and Carrots

            An easy way to offset the slight bitterness of kale is to add a touch of something sweet to the dish. Carrots are the perfect combination! Slice up your kale, and your carrots (along with some garlic or an onion), and put them in a skillet with a little olive oil. Another yummy trick is to add some balsamic vinegar to the pan right before taking it off the heat—it will thicken and help bring out some of the flavors in the dish. Eat it plain, or serve it on some rice! A deliciously healthy dinner. If you’re looking to add some protein to the dish, add some tempeh, tofu, or a bit of beef. 

            Well, that’s all. Hopefully all of you have been able to get outside and enjoy this lovely weather—it’s rare for it to be so beautiful out with this much color on the trees. I hope that everyone has had a positive experience with us this summer; I know we’ve enjoyed it! But it’s time to move on to bigger things, and we’re ready for the change. Have a wonderful weekend, and keep an eye out for our soups!

Thank you all again for a wonderful summer! We’ll miss being able to share the summer with all of you—but keep an eye out for our soups! Please be in touch if you have any questions or issues about this last share. Have a wonderful weekend!

Thanks,

Joe, Lori, and Olivia

Thursday
Sep252014

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

Eggs

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. http://screaminridgefarm.squarespace.com/imported-20120225173630/2014/8/25/tomatillo-verde-sauce.html

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: http://screaminridgefarm.squarespace.com/imported-20120225173630/2013/1/27/stir-fry-share-6-on-thurs-jan-31.html 

            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.

            Thanks! 

Joe, Lori, and Olivia

Monday
Sep222014

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. :) 

Tuesday
Sep162014

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:

Eggs

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

            Corn

            Beets

            ½ an Onion, chopped very small

            Olive oil

            Mustard

            Balsamic Vinegar

            Thyme

            Salt

            Pepper

            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

            Onion

            Beets

            Potatoes

            Garlic

            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

            Cabbage

            Pepper

            Garlic

            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!

Thanks,

           Olivia, Lori, & Joe

Olivia: 802.461.7487, olivia@screaminridgefarm.com

Joe: 802.461.5371, joe@screaminridgefarm.com

Saturday
Sep132014

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)