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Monday
Feb012016

VT Fresh Network Annual Meeting

Hi Everyone!

Hopefully you were able to get outside to enjoy the spring-like weather this weekend! Our spinach has been LOVING the warm temperatures. 

We started out the morning (and week) making soup in the kitchen today. However, the Annual VT Fresh Network meeting is today, and we will be there! 

The Vermont Fresh Network is celebrating 20 years of existence. At the meeting today, all the members of the VT Fresh Network will be meeting up to talk about where we will be going in the next 20 years! 

Hopefully we'll see some of you there--and I hope everyone enjoys the rest of their Monday!

-Joe & Olivia

Wednesday
Jan272016

Visit Us at the 2016 Buy Local Market in Essex Today!

Hi Everyone--today is the day!

We are excited to announce that we will be attending this year's Buy Local Market at "Consumer Night" tonight at the Annual VT Farm Show. The Buy Local Market is a celebration of all VT-made agricultural products, where visitors will have the chance to see (and sample!) products from all over the state. The market will be held at the Blue Ribbon Pavilion Building, at the Champlain Valley Expo, in Essex, tonight, from 4-7. 

(action shot of our Beef & Black Bean Chili being made)

We'll be serving two of our soups today at the market: our Vegan Chili, and our Beef & Black Bean Chili. Both soups are made with almost entirely Vermont products. We'll also be sampling our Winter Sugar Spinach--if you're not sure why we call it this, you should definitely stop by and taste some. ;) 

Hopefully we'll see you there! Have a great day!
 -Joe & Olivia

Monday
Jan252016

Happy New Years!

            Wow, 2015 was a (wonderful) whirlwind for us. We were able to not only build a new processing facility for our products, but we were able to come out with new soups, sauces, and customers! We’re excited to be able to share new products with our loyal customers, and reach out to new customers through our new outlets!

            Thanks to Farmer’s to You and Harlow’s VT Farm stand, we’ve been able to reach customers as far away as Boston, MA. Through Farmigo, a CSA business based in NYC, and Flatbush Coop (in Brooklyn), we’ve been able to reach customers in New York City. Last but not least, through Sodexo and UVM’s “Real Food Challenge,” we’ve been able to get into the Burlington market!

            Some of the most popular products that we’ve recently released are our bone broths. Don’t worry—we make a delicious vegan one, as well! Made by slowly roasting and then simmering chicken and beef bones, respectively, bone broths contain collagen, calcium, lucosamine, omega-3 fatty acids, and more vitamins and minerals essential to our well being. So not only are they delicious and rich, but they’re really good for you! Look for them and the Hunger Mountain Coop and the Middlebury Coop.

            This week, we’ll be going to the VT Farm Show in Essex, on Wednesday (the 27th) from 4-7 in the afternoon. The farm show is a celebration of all VT products, and we will be sampling both of our Chili’s that we make—Beef & Black Bean, and Vegan (made with VT Rhapsody Tempeh). If you happen to be in the area, or were already planning to attend the market, please stop by our stand! We look forward to seeing you.

            Happy Monday, everyone!!

-Joe & Olivia 

Friday
Aug212015

Big News!

            Well, August is almost over, and we have many new developments to share! First of all, our new customers at the Waterman Café on UVM Campus have loved our soup—so much so that the University Marché is going to start carrying our soups, as well!! This means that we’ll be in not one, but TWO of UVM’s campus dining areas. The Waterman Café is already open, and the University Marche will be opening this Tuesday (the 25th)! 

            We’re excited that our soups will be available to all of the wonderful students at UVM. We’ll also be contributing to the Real Food Challenge—a mission that aligns with ours. The Real Food Challenge is pushing colleges across the country to reach 20% “real” food (defined as locally/community based, ecologically sustainable, and humanely produced) by 2020. One of our company’s biggest values is to support the local economy, as well as contribute to local food systems in a positive way. Bringing our locally made (and locally sourced) soups to UVM campus is certainly making a positive impact on the University's food system!

            In other news, the new facility is looking awesome! We were happy to be able to host a small get-together this week for the Working Lands Enterprise Fund (the organization that made this dream-come-true possible) this past Tuesday—it was great to show the people who made this project possible how good it looks! In terms of equipment, we’ve gotten the hood vent, sinks, fridge, and freezer installed, and we’ve finished coating the floors and installing the floor drains. One of the steam kettles has been installed already, and the other one will be moved in soon. It’s going to be really exciting to be the first people working in the facility.

            Though it’s hard to believe that the summer is almost over, we’ve never been more excited for soup season to start. We're so grateful to the Vermont Working Lands Enterprise Initiative for believing in our vision and helping us achieve it. 

We’ll be sure to keep everyone updated on what’s happening around here over the next few weeks.

            As always, stay in touch!

            Joe & Olivia

Friday
Aug142015

Our 3 Favorite Tomatillo Verde Sauce Recipes

Hi Everyone! 
Hopefully the week went by quickly. ;) It certainly did for us! We've begun to move new equipment into our facility, and it looks like we're right on track to moving in at the end of this month. We're also VERY excited to announce that our soups will be available at the Flatbush Food Coop in Brooklyn, as well as the Marche on UVM's athletic campus. Just because we've been busy doesn't mean we haven't been eating, though! Currently, we're pretty obsessed with the Tomatillo Verde Sauce. Here are three of our favorite (and easy) recipes!

(Did anyone see that double rainbow on Wednesday?? So pretty!)

Verde-Baked Chicken

Chicken

Cheese

Tomatillo Verde Sauce

Cilantro

Salt

Black pepper

            Begin by seasoning the chicken with a little salt and pepper. Then place the chicken into an oven-safe dish, and immerse it in Tomatillo Verde Sauce. Cook at 350 for 25-30 minutes, and then pull it out quickly to sprinkle some Cheddar Cheese on it, and turn the oven up to 400. Put the chicken back in the oven for 5-10 more minutes, or until the cheese is browned and melting into the sauce. For a twist, you could add two layers of cheese—the bottom layer goat cheese, which will melt into the Verde sauce and make it creamier, and a top layer of Cheddar cheese (that will get crispy). When it’s done cooking, garnish with a little bit of fresh cilantro, and some hot sauce or salsa. Yum!

            **To all vegans/vegetarians: This dish is also delicious with Tempeh!

 

Summer Super Salad

 Lettuce

Corn

Edamame  (soy beans)

Avocado

Olive oil

Cilantro

Onion

Salt

Black Pepper

Tomato

Tomatillo Verde Sauce

            One of our favorite things to eat in the summer is what we call “super salads”. This just means a salad with LOTS of vegetables in it other than lettuce. Oftentimes with this recipe, we just drop the lettuce altogether, and use instead a base of edamame and corn.

            Steam the edamame, drain, and put it in a bowl in the fridge. Next, grill the corn (or just take it off the cob, or you could steam it—however you like corn the best!). Chop up some avocado, cilantro, onion, and tomato, and throw everything into a bowl together. Then pour some Tomatillo Verde sauce in there, and a little bit of olive oil, salt, and black pepper. Let it sit in the fridge for a few hours if you can—it lets the flavors soak up.

 

Tomatillo Frittata

Eggs

Potato

Cheese

Salt

Black pepper

Spinach

Potato

Olive oil

Tomatillo Verde Sauce

      Crack several eggs into a bowl (for our family of 4 we generally use 8 or 9, as a point of reference), and whisk them together with some salt and black pepper. In a cast-iron pan on the stove, put a little olive oil and the potatoes (we usually sprinkle a little salt & pepper on these, as well). The best way to prep the potatoes is to dice them—that way they’ll cook fairly quickly. Once they’re browned and fairly soft, put in the spinach, Verde sauce, and any other veggies you want to throw in there (tomatoes are really good). Put the whisked eggs in the pan; sprinkle some cheese on top, and put it in the oven at 350 for 15-20 minutes, or until the eggs are cooked all the way through. We’ll often serve this with a little hot sauce and/or salsa, but it’s also delicious by itself.