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Saturday
Aug012015

5 Delicious, Fast Summer Dinners

Hi Everyone!

            We’ve recently released a new (to most) line of different sauces and spreads that we make. Most of them are pretty well known sauces, but a few of them we thought you guys might appreciate some ideas for. So we thought we should post a few recipes! We’ll also try to keep everyone posted on any new recipes/dinner ideas that we get for ALL of our products.

 

Soffrito-Grilled Veggies

            Ingredients:

            Zucchini

            Onion

            Tofu (or Chicken, for meat-eaters)

            Eggplant

          Soffrito

            Any other vegetables that you have, and like to grill!

This one is super easy, but really tasty. For the veggies, just throw them on the grill (sliced), and for the protein, I would recommend letting it marinate in the Soffrito a bit before putting it on the grill.

Once one side is browned, flip everything over and spread a bit of Soffrito over the top to let the other side cook. A good tip to not get Soffrito all over you grill is to place the veggies on a bit of tin foil. Once they’re cooked—voila! A delicious, and healthy, dinner.

 

Soffrito Tofu or Chicken

            Ingredients:

            Tofu (or Chicken, if you’re a meat eater)

            Cumin

            Salt (or Tamari)

            Soffrito

            Olive oil

            Vegetables (if you feel like putting some in there—maybe onions, peppers, and tomatoes—but it’s also tasty by itself)

            If you’re going to be making chicken, ignore the cumin and salt—tofu is just so bland by itself that we like to give it a bit of a base flavor. Take the tofu out of the container, and slice it in half width-wise. Lay it in a shallow dish, and pour some tamari (or sprinkle salt) over it, and add a little cumin. Let it sit for 15-20** minutes, and then pour some olive oil into a pan and add your protein! Once it’s about halfway cooked, add in some Soffrito—however much you like.

**Note: If you don’t have the time to let the tofu soak, just crumble it up in your pan, and season it while it cooks. We call this scrambled tofu!

 

Tomatillo Verde Sauce Broiled Fish Filet

            Ingredients:

            Fish—Joe recommends Cod, Salmon, Tuna, or really any fish

            Verde Sauce

            Set your oven to “broil” and slice your fish into several large chunks. Set your fish in a pan, and put it into the oven for about 10 minutes. Because an oven set to “broil” is so hot, it shouldn’t take very long at all for your fish to cook. Once it’s almost done, take the pan out of the oven and pour Tomatillo Verde sauce onto it. Throw the pan back into the oven for about 2 more minutes, and then pull it out. We generally will eat this with just a simple salad on the side. It’s super fast, and tastes delicious!

 

Creamy Tomatillo Verde Sauce

            Tomatillo Verde Sauce

            Goat Cheese (or, in a pinch, sour cream)

            This one is super fast, and really easy. Sometimes we just like to add a little bit of fat to our sauces, and the Tomatillo Verde Sauce carries the goat cheese beautifully. Just heat up the sauce in a pot on the stove, and add a bit of goat cheese to it. While it heats, stir the mixture to allow it to combine. We’ll eat this decadent sauce on practically anything—roasted veggies, sautéed veggies, grilled fish, pork, chicken, or really any other base.

 

Pesto Veggies

            Zucchini

            Onion

            Tomato

            Pesto

            Olive oil

            Salt

            One of our favorite dinners in the summertime is simply sautéed veggies, with a little bit of pesto. It’s easy to make, tastes great, and is healthy! Begin by rinsing your vegetables, and slicing them into their desired size. Put the onions and olive oil into the pan first, and let them start to cook. About 5 minutes in, add the zucchini. Let them cook for another 10-15 minutes, stirring occasionally. Right before you remove your pan from the heat, add in a big spoonful of pesto, and the tomatoes. Stir the mixture a bit, then remove from the heat and serve. We often just eat this by itself, as a light dinner, but it also tastes delicious on top of rice, chicken, or Soffrito Tofu. 

Sunday
Jul192015

Two New Outlets to Find Joe's Kitchen!

We haven’t posted recently because we have been so busy! There is a lot to tell you about, so here goes.

Summer Squash, A.K.A. Zucchini--used in many of our soups! 

The new facility is coming along really well!! We can’t WAIT to move in. And it’s looking like things are right on schedule for us to move in next month (Woohoo!). On the farm, things are starting to ripen left and right! We’ve already harvested the first of our broccoli, cilantro, summer squash, and garlic. The tomatoes are ramping up, we have great fruit set and we’ve harvested a few. They should begin to really come in over the next week or so. Our corn is also looking great!

But back to why we’ve been extra busy this summer: our soups will now be available through two new outlets!! The first one we’ve already mentioned: Harlow's Vermont Farmstand at the Boston Public Market—which opens at the end of this month (July 30th)! Among many other wonderful VT-made products, they’ll offer our soups and sauces to everyone in the Boston area. The Boston Public Market is a pretty cool idea: it’s a year-round, permanent market that ONLY sells locally sourced products (New England based). It will be the first market of its kind in the US. It hopes to become a new kind of civic institution, one that brings the diverse people of Boston closer to their food and the farmers who grow it. We hope that all of our wonderful fans in the Boston area stop by and check it out. :-) 

Our second piece of news is that we are now partnering with University of Vermont’s dining services provider, Sodexo, to help meet UVM’s “Real Food Challenge”. It dictates that at least 20% of food served in University dining halls be “Real Food” by the year 2020. (Real food is defined as locally/community based, ecologically sustainable, and humanely produced). Not surprisingly, soups from Joe’s Kitchen fit the bill!

We are so excited to announce that, beginning this week, UVM’s Waterman café! (in the Waterman building on UVM’s central campus) will serve our soups hot—with the exception of our cold soups, that is. If you’re in the Burlington area and you get a chance, you should stop by and grab a cup!

Garlic! Freshly harvested today

As things move forward, we’ll keep you posted on what’s going on! As always, please let us know if you have any questions, comments, or anything else. We love to hear from you.

Enjoy the rest of this beautiful day!

Joe & Olivia

 

Thursday
Jun182015

First Harvest of the Zucchini!

As the first day of summer creeps nearer, the vegetables are growing bigger and bigger. We were able to harvest our first round of zucchini today, and hopefully we'll be harvesting more on Monday. 


Our demo the week before last at the Hunger Mountain Coop went really well--it was great to see so many familiar faces! Since we stopped working the Farmer's Market, we have lost touch with some of our oldest customers.  There were many factors that led to our decision to stop attending the Farmer's Market, but seeing all of our wonderful customers was most definitely not one of them! Not only was it lovely to catch up with all of you (that we got a chance to see, that is), but also it was exciting to hear the feedback on our newest products. 

In case you missed the news; we brought our new sauces to the Hunger Mountain Coop last week. Our Maple Chipotle BBQ Sauce, Soffrito, Chimichurri, Tomatillo Verde Sauce, and Enchilada Sauce are all available in downtown Montpelier!! ALSO, we just delivered our first batch of Basil Pesto to the Hunger Mountain Coop.


If you're familiar with the Basil Pesto that we used to distribute to our CSA members, or that we sold at the Farmer's Market--get excited!! It's back!! If you haven’t ever had it before, you may want to know that it is not only made from locally sourced ingredients, but it is nut free. We want as many people as possible to be able to eat it, and adding nuts makes it unavailable to too many of you. Also, you don’t even notice they’re gone!

         Hopefully all of you have a wonderful weekend, and if you get a chance, let us know what your favorite things to make with our sauces are! We’ll also post a few quick dinner ideas that we’ve tested (and enjoyed!) with our sauces.

More updates coming soon!

Olivia & Joe

Saturday
Jun132015

Farm Update

Things are really getting busy around here! We’ve gotten almost everything planted by now—broccoli, peppers, tomatoes, squash, herbs, garlic, and more! Now we just have to wait a little bit longer until we can eat fresh veggies straight from our gardens!

Peppers, chilis, and canning tomatoes!

            With all of the wonderful produce we can get our hands on now that it’s summer, we’re rolling out some of our favorite (and most popular) products. Our basil pesto goes into production this week, and our chimichurri and soffrito sauces will be on the shelves at Hunger Mountain Coop! We’ve already started making gazpacho (yum), and soon we’ll be making our chilled cucumber dill soup, as well as our summer minestrone (one of my personal favorites).

(tiny tomatoes! Can't wait to watch them ripen--and to eat them, of course)

            Speaking of soups and sauces, the new facility is coming along quickly! We’ve gotten all the floor drains and sprinklers set up, and if all goes as planned, the hood vents, cooler, and freezer are going to be installed by this time next week. Wohoo! We really can’t wait to be able to move into our own facility, and we plan to do so before the winter starts. As some of the big, initial projects get finished (like pouring the concrete for our floor), things are really picking up speed.

(the wall where our stoves, kettles, and ovens will be!!)

            We’ll try our best to keep you updated as things progress! And, as always, please stay in touch! We love any and all feedback that we receive.

 

Have a wonderful weekend (get out there and soak up some of this lovely sunshine)!

Olivia & Joe

Thursday
Jun042015

Gazpacho!

Tomorrow afternoon from 3-6, stop by the Hunger Mountain Coop in Montpelier to taste soup fresh Gazpacho. This is the first batch of the year--and it's always worth the wait.

Gazpacho isn't the only thing we'll be sampling, though! We're also debuting our Soffrito Sauce, as well as sampling our Maple Chipotle BBQ Sauce, and our Tomatillo Verde Sauce. As the soup season winds down, we're able to make some awesome summer dips and sauces. After all, who wants to cook when it's warm enough to be outside?! 

If you're in downtown Montpelier tomorrow around 3-6, please stop by!! We'd love to see you, and have you taste some of our newest products :)

As always, stay in touch! We appreciate any and all feedback we recieve. 

See you tomorrow!

Olivia & Joe