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Entries in Beets (6)


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:


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



            ½ an Onion, chopped very small

            Olive oil


            Balsamic Vinegar




            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





            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




            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!


           Olivia, Lori, & Joe

Olivia: 802.461.7487,

Joe: 802.461.5371,


Dinner Ideas

I wanted to write up a couple of fairly quick and easy dishes that you can make with some of your items from this weeks share. We’ve been eating a lot of salads full of different vegetables, as well as sautéed veggies.


Coleslaw with Cucumbers & Tomatoes

One of our favorite ways to eat cabbage is in coleslaw. We generally prefer it without mayo in it, but if you prefer creamy coleslaw, you should just add it into the recipe with the olive oil.

Begin by chopping up cabbage into thin slices, along with any other vegetables you want to put in it. We usually put some carrots, cucumber, and scallions or chives in it. If you’d rather use garlic (or really like the taste) in your slaw, that would taste good in there either in the place of scallions/chives or in addition to them. When adding the tomatoes, we usually cut them into slightly bigger chunks—but that’s completely a preference thing; you should add them however you think tastes best.

If you got golden beets in your share this week, they would taste really yummy in this coleslaw as well.

            Once you’ve chopped up your vegetables and mixed them together in a bowl, take a small bowl and pour two or three tablespoons of olive oil (we often use sesame or sunflower oil instead, though, for a nuttier flavor) with roughly one tablespoon of Dijon mustard, approximately one teaspoon of balsamic vinegar, and some salt and pepper. Wisk all of this together—using either a fork or a whisk—and pour it on top of the vegetables, mixing it together.

Two slight variations we make sometimes are to add a little bit of fresh goat cheese at the end (in place of mayonnaise) to make it a little bit creamier. Also, if you like things with a little bit of spice, adding some chili oil or spicy peppers can really compliment the taste of the dish.

Let the coleslaw sit for a little bit in the fridge if you have time—it lets the vegetables soak up the flavors more. Enjoy!


Summer Vegetable Stir-Fry

            We may or may not have mentioned already how much we love simple stir-fry combinations using fresh vegetables. This is a simple recipe that is very flexible—it can really be made with almost any veggies, depending upon which ones you like. With this in mind, for this particular one, I would recommend using some fresh garlic, summer squash, Swiss chard, and tomatoes. We also add onions to almost everything we cook.

            Begin by putting some olive oil in a pan with onions and garlic, and a little salt and pepper. As the onions begin to caramelize (turning slightly brown), slice up the summer squash and Swiss chard. I like my squash really cooked, so I put that into the pan next, waiting for it to be about halfway cooked before adding the Swiss chard. Once I put the summer squash in the pan, I sprinkled a little Cumin (maybe a teaspoon or so) onto the simmering vegetables, as well as some Paprika (about a half teaspoon). Stir it all together, cooking until you think the vegetables are their best consistency. I kind of like the tomatoes to be added at the very end—but my dad thinks they taste better if you put them in closer to the beginning.

            We usually put on a pot of rice, too—to eat with the veggies once they’re cooked. If you prefer pasta, they taste really yummy on that, too. This one can be eaten right out of the pan—but it also tastes really good the next day as leftovers J.


Roasted Tomatoes and Swiss Chard

            This one takes a little bit longer to cook than a stir-fry or slaw, but it’s worth it. It also shouldn’t take too much longer to make. Begin by slicing tomatoes into thirds or fourths, all in one direction (make slices, not chunks), and laying them down in a shallow oven-friendly dish. Pour a bit of olive oil over the top, followed by some balsamic vinegar and salt & pepper. We didn’t have any mushrooms in the house when I was making this, but I think the recipe would taste really good with a few mushrooms sprinkled in with the tomatoes.

            Put the tomatoes in the oven at 350 degrees for about 20 minutes, in the meantime slicing up the Swiss chard. I also added some crumbled Cheddar Cheese, because I can’t resist adding it to all sorts of dishes—I would definitely recommend it. After the tomatoes had been cooking for a bit, I opened the oven and added a layer of Swiss chard followed by a layer of cheese (if you can eat gluten, bread crumbs would taste really good in there, too!).  Let the dish cook for another half hour or so; until the cheese is thoroughly melted and the Swiss chard has a soft texture.

            Let it cool and enjoy it plain or with some rice!


Salad Full of Veggies

            We love to eat salads that are mash-ups of a bunch of different vegetables. One that would taste really great (using vegetables from this week’s share) would be to slice up the cucumbers and tomatoes, and sprinkle them on top of some salad. If you have time, boiled and sliced beets would taste really yummy in there, along with lightly sautéed and cooled summer squash.

            Making a simple light vinaigrette is easy, too: just mix together 2 parts olive oil (if you received sunflower oil, it would be yummy in vinaigrette), one part balsamic vinegar, and one part Dijon mustard with a little garlic and some salt & pepper. Voila! Fresh, light, and delicious salad made at home.  

*sidenote: if you like cheese, sprinkling some sharp cheddar on top of the salad would be a tasty touch.


Please be in touch if you have any questions, comments, or concerns!

Have a great end-of-the-week,

Olivia, Lori, & Joe

Olivia:, 802-461-7487

Joe:, 802-461-7487


Joe’s CSA is starting next week

Whoop! I hope you’re all ready for a long, warm summer, with lots of great food. Thank you for joining our farming and eating journey for Summer 2014.

The first CSA share is coming up this Thursday June 12.

Here is what we’re planning. But please realize that it is still early in the season so we may have to substitute a few things until the farms really get going. We will send out an email if we have to make changes.

All shares (Vegetables Only and Full Shares)

Asparagus from Screamin’ Ridge Farm

Baby Leeks from Screamin’ Ridge Farm

Baby Bunched Beets from the Farm at VYCC

Radishes from the Farm at VYCC

Broccoli Raab—Bear Roots Farm

Spinach—Bear Roots Farm

Full shares

Full share members also receive (substitutions available for items marked with an asterisk):

Maple Cider Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

* Farm Fresh Eggs

* Bread from Red Hen Baking Company

Substitutions and Extras

Substitutions for the eggs and bread are available on our web store any time until noon on Monday June 9.

Egg Substitutions—Choose one of the following:

Refried Beans (vegan, gluten-free) from Joe’s Kitchen at Screamin’ Ridge Farm  

Extra spinach from Screamin’ Ridge Farm

Bread substitutions—Choose one of the following:

Tempeh from Rhapsody Natural Foods

Kale from the Farm at VYCC

Please choose just one sub for each category. For example, if you don’t want eggs, you can choose either No Eggs—Refried Beans OR No Eggs—Fresh spinach, but you cannot get both : (

You can, however, choose a substitution for both categories (No Eggs and No Bread).

This is a little confusing, please get in touch if you have any questions!

Meal Prep Ideas

Here are a few simple suggestions for some of the more interesting items in this weeks share.

Broccoli Raab

Broccoli Raab is an early Italian spring green. Loaded with vitamin C it is great washed, chopped and sautéed with some garlic, olive oil or butter, and fresh lemon. Cook it quickly on high heat and serve hot as a side dish.


A classic way to prepare asparagus is to clean and then steam it. You’ll know it’s ready when you can easily pierce it with a knife; you will also notice that its smell becomes stronger as cooking approaches completion. I like to cook it until it still has some texture. Toss with a little butter and lemon, then season with salt and pepper to taste.

A nice change of pace is to toss cooked asparagus with a bit of the Maple Herb Vinaigrette. Alternatively, you can chill it in an ice bath right (or yeah, in the fridge) after steaming, then serve it cold in a salad or by itself with vinaigrette and grated hard boiled egg on top.

Baby Beets

The greens on these early beets are sweet and tender. Cook them using the same method described for the Broccoli Raab above—you can even cook and serve them together.

The tiny beets can be roasted, poached, or even sliced, then sautéed with olive oil, salt and pepper. Whichever way you cook them, you’ll know they’re ready when they are tender.

Introducing Olivia

Olivia Buley–Our new CSA managerLori is handing over the bulk of our customer service to our daughter Olivia. With Lori’s new off-farm job as a scientific writer at the UVM College of Medicine, we needed help! Olivia is home from college for the summer and will be helping out with farm and CSA management. We’re so lucky to have her.

Stay in Touch!

Also as we get going this season please feel free to call or email me with any questions or concerns be they culinary, produce or just curiosity.

Joe, Lori, and Olivia


Stew Share (#9)

Well nothing like a “classic” March snow storm to get us back into the kitchen. Next week we are featuring Gaylord Farm Chuck Roast. We will marinate it with fresh herbs, red wine and garlic. This is a great chance to use up your root veg and make a big batch of hearty beef stew. Our vegetarian members can do a similar stew with a slightly different technique using plain tempeh from Rhapsody Natural Foods.

Summer CSA shares are up and running on our website. Check out the schedule and what we are planning for contents for this summer. Joey Klein at Littlewood farm in Plainfield will be growing sweet corn for us and we are sourcing strawberries and blueberries already. I have some nice cantaloupe varieties picked out and we are happy to to start supporting a couple of new young farm operations on the area.  A few of our delivery sites are in flux but we will still offer very convenient locations and workplaces around Montpelier. If you’re ready to sign up, that would be great! As you know, the concept of a CSA is to help the farmer with early season expenses to get the farm off to a strong start—then the farm helps you out later in the season with big boxes of food that was just pulled out of the field, and tastes like it. Items on the Screamin’ Ridge Farm wish list are seeds, compost, potting soil, biological controls (lacewing larvae and nematodes), oh and more seeds! 

Next pickup in Thursday March 20, Order subs until noon Monday, March 17.

Here is what you can expect in next week’s share—subs available for items with an asterisk. 

*Eggs from Moretown

*Bread from Red Hen Baking Company

*Chicken Stock from Joe’s Kitchen at Screamin’ Ridge Farm

*Red Wine Marinated Beef from Gaylord Farm

Potatoes from Blackwell Roots Farm

Onions from Kettlesong Farm

Shallots from Blackwell Roots Farm

Carrots from Kingsbury Market Garden

Beets from Kingsbury Market Garden

Parsnips from Littlewood Farm

Rutabagas from Blackwell Roots Farm

Garlic from Highland Gardens

Fresh Spinach from Screamin’ Ridge Farm

Fresh Kale from from Green Mountain Harvest Hydroponics

Substitutions Available this Week

Substitutions are available on our web store any time until noon on Monday March 17.

If you miss the window, call and we’ll do our best to accommodate you.

Please note that we offer you a choice of substitutions whenever we can, so you may see two options—please choose just one.

No Eggs: Choose fresh goat cheese from Willow Moon Farm or Tofu from Rhapsody Natural Foods

No Bread: Choose an extra bag of fresh spinach from Screamin’ Ridge Farm or Maple Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

No Chicken Stock: We’re offering Roast Vegetable Broth from Joe’s Kitchen at Screamin’ Ridge Farm

No Beef: Choose plain tempeh from Rhapsody Natural Foods or 8 oz. of Alaskan salmon filet from Seafood Producers Cooperative


Preparation Suggestions

Winter Stew

Stew in our house is a fairly easy process. We have a large cast iron Dutch Oven and like to get it started on the stove top and then. If you don’t have an oven-proof pot, then you use a thick-bottomed pot if possible.

Peel and prep all your root veg Onions, carrots, parsnips, rutabaga by cutting it into fairly large pieces (about 1 inch by 2 inches). Quarter the potatoes (but they will go in a little later, so you can prep them once you get all the rest started). Chop your garlic and have it ready to add to right after you have browned the beef.

In a really hot pot (just starting to smoke) pour in a little olive oil and then add the drained beef (keep the marinade you will add it a little later). Sprinkle about 2 tablespoons of flour onto the beef and let it sizzle on high heat for about 2 minutes before you stir the beef. You are trying to brown it a bit and it is a common mistake to stir things too much. Next add the the onions and let them brown a bit as well. Then throw the garlic in and wait about a minute, then pour in the marinade from the beef and about 1 cup red wine. Stir, then add the rest of your root vegetables, except the potatoes. At this point I like to add about ¼ cup of tomato paste. Stir well to coat everything, then add enough water to just cover. Bring to a boil and add the quartered potatoes (by adding them last, they hold up and do not disintegrate into the stew). Now either turn down the heat and let the stew simmer until everything is tender or, if you have an oven proof pot, put the lid on and and let it finish in the oven at about 325 degrees. I like to wait and add salt and pepper at the end. That way as the liquid reduces the stew does not become over seasoned.  Season to taste with ground black pepper and salt.

Serve with bread and spinach salad.


Just put your beets in a pot with enough water to cover them and let them simmer until they slip off your knife point. Let them cool, then the skin should just slide off. These are great diced really small and tossed with the fresh spinach and some thinly sliced fresh shallots. Use our Maple vinaigrette and plenty of fresh ground black pepper. Slices of toasted red hen bread and you have a great lunch! You can always add a bit of hard boiled egg as well.

Alternatively, slow roast them in the oven instead. Either way, they’re delicious and full of iron.


CSA Week 8: Stir Fry (mostly)

It finally feels like summer! And the CSA shares this week definitely look like summer. We thought we would have blueberries for you again this week, but they did not come through. We will probably have them in another couple of weeks though. On the bright side, eggplant is starting to come in and we have fresh garden peas as well.

Expected CSA Box Contents for next week

Here is what we are planning for next week; substitutions available for items marked with an asterisk.

* Classic Basil Pesto from Joe’s Soups (gluten-free and nut-free, but does contain some cheese. Ingredients: Basil, Garlic, Olive Oil, Parmesan, Parsley, Lemon, Salt, Pepper, Chili Pepper)

* Eggs from multiple farms

Beets from Kingsbury Market Garden

Tomato from Screamin’ Ridge Farm

Cucumber from Screamin’ Ridge Farm

Zucchini from Screamin’ Ridge Farm

Japanese eggplant from Screamin’ Ridge Farm

Green Peppers from Screamin’ Ridge Farm

Peas from Kettlesong Farm

Green Garlic from Screamin’ Ridge Farm

Scallions from Screamin’ Ridge Farm

Cilantro from Screamin’ Ridge Farm



Pesto—choose Bean burgers from Vermont Bean Crafters, BBQ Sauce from Joe’s Soups, or Maple Vinaigrette from Joe’s Soups

Eggs—choose BBQ Tempeh from Rhapsody Natural Foods, Salad Mix from Screamin’ Ridge Farm, or Feta cheese with olive oil from Willow Moon Farm

Cooking Suggestions


We usually eat Stir-fried vegetable with rice, but it is also good with noodles: rice or wheat. Cook your rice or noodles and set aside.

Cook one-half to one scrambled egg per person in vegetable oil with a splash of sesame oil and set aside.

Wash and chop the zucchini, eggplant, and green peppers to small dice size. Discard the seeds from the peppers.

Mix up 4-5 tablespoons of soy sauce with ginger grated into it. Add the diced garic and a couple of teaspoons of sesame oil, plus a tablespoon or two of rice wine vinegar. Set aside for later.

Wash the peas and herbs. Chop 2-3 cloves green garlic, several scallions, and cilantro to taste.

Heat up a large skillet and add a couple of tablespoons of vegetable oil. When hot, add the green peppers, cook for a minute or two (stirring pretty furiously), then add the eggplant and cook for 2-3 minutes more. Next add the zucchini and peas, and (you guessed it) stir.

When the vegetables are tender, add the soy sauce mixture, cooked eggs, chopped herbs, and rice. Stir until everything is hot. Check the seasoning, adding more soy sauce or rice wine vinegar to achieve balanced flavor. You may also want to add a little bit of chili sauce.

If you want to add meat, such as diced chicken or shrimp, start them in the hot oil just before you add the broccoli.


Grilled Veg with Pesto

An alternative way to prepare the eggplant, zucchini, and green peppers is to grill them and season with the pesto. Rinse and dry the vegetables. Cut the green pepper into 2-3 sections, cutting from top to bottom. Remove the tops, seeds, and the white membrane that holds the seeds. Cut the tops and bottoms off the zucchini and eggplant and discard. Then slice the vegetables from top to bottom to make long slabs, a generous quarter-inch thick.

Grill on a hot grill, brsh with a small amount of olive oil if necessary to keep the vegetables from sticking. Close the lid to thoroughly cook the vegetables and flip to get nice grill-lines on both sides. About 2-3 minutes before the vegetables are finished cooking, brush on some pesto—a little goes a long way, so brush on pesto to taste.


Green Garlic

What’s green garlic? It is freshly harvested head-garlic. It’s ready to use, but hasn’t been cured and dried like garlic we are all used to using. You will need to refrigerate it.

It’s a little bit of an adventure peeling the skin off green garlic. Keep peeling until you get to the clove, there should be 2-3 layers of skin that need to come off.

The New York Times recently published an article about green garlic. If you haven’t seen it, here is the link.



These beets are beautiful mix of golden, red, and candy striped Chiogga. Our preferred method of preparation is to simmer on the stove with plenty of water until tender. Let them cool and then peel and dice them up. Makes for a great chilled summer salad with a vinaigrette or some fresh goat cheese or feta.