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Spring has Sprung!

This year is flying by—I can’t believe we’re already halfway through March! We’ve had a busy month so far.


The spinach is growing, and the soil is warming up in the greenhouses—as well as the air, of course! Yesterday it hit 88 degrees by 1:30 in the afternoon. Summer will be here before we know it.

We also went to Boston this week, for the Sustainable Business Network’s Local Food Tradeshow at Northeastern University. The event was well worth the drive. We met some of our Farmers to You customers, which was awesome, and we had the chance to new ways for our fans to buy our product in the Boston area. Look for us to pop up in some new spots soon. 

One of our many Farmers to You customers introduced himself, and told us he’s made he had made all Vermont Hamburgers the previous evening, using Jasper Hill cheese, Red Hen Bread, Vt Grass Fed Beef, and our chimichurri sauce.  It was great to hear about how people have been using our products; another customer said he liked our new Tomatillo Verde Sauce so much, he’s been using it as a dip! 

As always, keep in touch! And we’ll keep all of you posted on what’s new around here—get ready for some new summer dips, soups, and sauces.

Happy Friday!

Olivia & Joe


Olivia:, 802.461.7487

Joe:, 802.461.5371



March on the Farm

            Hey Everyone,

Wow! I can’t believe it’s already March. This year is flying by. Soon the snow will be melted, and we can all go outside without piling on five extra layers of clothes (even though the weather today makes that hard to believe).

(our greenhouse, with the last of the winter spinach)

            What does that mean for us? Seedlings, that’s what! We’ve got big plans for the farm this year, and now that we only have the farm and our soup business to focus on, we can give a lot more attention to our vegetables, as well as churn out a few new products! We’ll be starting all of our peppers, tomatoes, lettuce, and tomatillos—as well as a few other vegetables I might’ve missed.

            The tomatoes we grow are stored in the freezer for the winter, ready to be thawed out and cooked into soups and sauces. On top of growing tomatoes for all of our roast tomato products (we use canning tomatoes for this, as they have the sturdy structure required), we’ll be growing some new varieties of slicing tomatoes, as well!

            In addition to growing the ingredients we have been for our soups, this year we’re trying to grow all our own peppers, as well! This means Anaheim chilies (for roasting), jalapenos, as well as LOTS of sweet bell peppers. We’re planning to use the jalapenos to make our own chipotle this year (by smoking and drying them), as well as fresh in some of our soups and sauces that have a little bit of a kick.

(ugh, yum--who else can't WAIT for gazpacho??)

            With all of the bell peppers that we grow, we’re hoping to develop a recipe for our own Chioppino—a roasted red pepper seafood stew. We’ll have our own garlic, onions, tomatoes, peppers, as well as herbs to use in the stew, which should give it our signature super-fresh taste.

            We’ve certainly got our work cut out for us, but we can’t wait to get back out into the gardens. As always, please stay in touch! We appreciate any and all feedback that we can get.

            Have a wonderful weekend, everyone! And happy Friday!

-Olivia & Joe


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!




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.



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!