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

This Week's Featured Soup: Farm Pho

Hello Everyone!

Just a quick update on what's happening this week: LOTS of soups being made! 

One of our favorite (and most popular!) soups is our Farm Pho. Based off of a traditional Vietnamese noodle soup, our Farm Pho is vegan, and gluten free. It contains a bunch of different fresh vegetables: carrots, onions, celery, mushrooms, as well as some herbs--to add to the seasoning, of course!

 (here's an action shot of the celery being added to the steam kettle--mmm)

Though the soup is delicious on it's own, we thought we'd give you a few ideas about ways to change it up a little! One thing that supplements the flavors already present in the soup is to add more fresh herbs--we'd suggest adding some basil. On the topic of supplementing flavors in the soup; the other day I added a little bit of spicy peanut sauce to my bowl of Farm Pho. It was delicious! Definitely stir it in very well, but it makes the soup a little bit heavier/creamier. 

(and here's a shot of the Farm Pho in it's final stages of processing)

Another tasty (and fast) way to add a little more substance to this soup would be to make it a little more traditional: Pho is generally made using chicken or beef broth, with chunks of meat in it. Though you can't change the actual broth of the soup, it can make a big difference in the taste by adding a little chicken or beef. 

Have any of you (our wonderful customers) experimented with adding anything extra to their soup? We'd love to hear your ideas and opinions! 

Hopefully every one of you has a wonderful week--stay warm! And stay posted for more updates from the kitchen. :)



New Labels Coming!

Hello Everyone!

We've been crazy busy these past few weeks! Hopefully all of you are having a wonderful holiday season...maybe even with a little hot soup by the fire. :) 

While Joe has been in the kitchen (and the office!) working on new soup recipes, Olivia (his daughter) and Lori (his wife/Olivia's mother) have been creating new labels. We're pretty excited about it!! Though we haven't changed our soup formulations, we've added a LOT to the labels. They're now going to have more information about where the veggies in our soup come from, as well as nutrition information, and a little bit about us. 

Happy New Years, everyone!!


Bringing back old favorites for the heart of winter

Hi Everyone!

As the snow begins to stick around, and temperatures settle in the freezing range, we've been ramping up our soup production! Thanks to the Vermont Working Lands Enterprise Fund, we've been able to purchase a new 40 gallon steam kettle. This has allowed us to double our soup production. 

Today, we made our first 35 gallon batch of Cheddar Ale in three years! It will be hitting the shelves at the Hunger Mountain Coop, Middlebury Natural Foods Coop, and Healthy Living in Burlington. We also made a big batch of Clam Chowder (pictured below, with our Roasted Chicken Stock), and some of our most favorite soups; Broccoli Cheddar, Roast Chicken Stock, Ginger Chicken Vegetable, and Tomato. 

More updates coming soon! We'll be introducing new spreads and dips just in time for holiday festivities. 


Happy Thanksgiving to all!!

Happy Thanksgiving, everyone!!

I know we're definitely feeling very thankful for all of our wonderful customers, employees, and business partners. 

This time last year, our business was half the size! Now, thanks to the Healthy Living market and Hilton hotel in Burlington, we've finally gotten into the Burlington market! We've also gotten into Middlebury, thanks to the Middlebury Natural Foods Coop, and, into New York City (thanks Farmigo!!). Soon, we're going to be in Stowe Village, with a new market called Commodities that is set to open at the end of next month. 

Not only have we expanded our customer base throughout this past year, but we've continued to grow the diversity of products that we create. New soups, sauces, and spreads have all hit the sale floors this year, and we hope to continue to develop new products! Check out our Chimi-Churi, Cannellini Bean Dip, and more at the Healthy Living Market in burlington (and soon, in Saratoga Springs, NY)!  


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


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: 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!


Joe, Lori, and Olivia