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Entries in broccoli (3)


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




            Tofu (or Chicken, for meat-eaters)



            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


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


            Salt (or Tamari)


            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


            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





            Olive oil


            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. 


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



CSA Week 11: Summer Pizza

Well it’s the tomato time of year. We are working hard to preserve the harvest, Joe and I processed about 700 lbs of tomatoes last Saturday. We roasted tray after tray of plum tomatoes in the oven. We’ll pack them in olive oil with herbs, and freeze most of them to use this winter. We also made almost 60 gallons of Tomato Sauce—some of which you’ll get in your CSA boxes this week!

Here is the week 11 CSA chare:

Pizazz from Red Hen Baking Company

Tomato Sauce from Screamin’ Ridge Farm


Arugala from Screamin’ Ridge Farm

Basil from Screamin’ Ridge Farm

Green Beans from Screamin’ Ridge Farm

Sweet Pepper from Screamin’ Ridge Farm

Tomatoes from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Onion from Kingsbury Market Garden

Kale from Littlewood Farm


Pizzaz subs: Maple Vinaigrette, Eggplant (Rosa Bianca), or Tofu

Eggs subs: Broccoli, Terryaki Tempeh or Pesto

Cooking Suggestions


It’s pizzaz night! Here are the general baking instructions for Pizzaz: Pre-heat oven to 400, add your favorite toppings and bake for 5-8 minutes or until the cheese is melted.  Then finish with a few minutes on the broiler– just enough to brown the cheese.  It’s actually best not to use a pizza stone because it will make the crust too crispy.  You’re really just trying to heat the toppings when you make pizza with pizzaz, so minimizing heating from the bottom will produce better results.

Check the Red Hen Baking Company Pizzaz page for topping ideas, and here are a few ideas that use items you can pull from your CSA box:

Try tomato sauce, thinly sliced onions, and cheese and bake. Then when the pizza has just one or two minutes left to cook add a little chopped arugula and finish baking. You could use chopped basil instead.

Thin slices of tomato on top of traditional sauce and mozzarrella is another delicious idea, put them on top of the cheese. This way they roast a bit and do not get the pizza all soggy.


Basil won’t last long in the fridge, a few days only. It really does not like any temp below 52 degrees. Pick the leaves off and puree them with about ¼ cup of olive oil, just enough to make your food processor or immersion blender chop the basil. You can keep the puree in the fridge for a few weeks or just freeze it in an ice cube tray. Store the frozen “basil cubes” in a ziplock bag in the freezer and thaw them as you need them.

Kale chip recipe

Mmmm. Love kale chips.

Cooking Green Beans and Broccoli

We suggest you steam the broccoli and then toss it with a bit of butter, salt, pepper. Right at the end add touch of rice wine vinegar, maybe a ½ teaspoon. Do the same with the green beans as well.

Getting Ready for the Winter CSA

As we approach mid-August we are already planning the winter CSA. We have been sauteéing and freezing spinach, broccoli, swiss chard, and bell peppers for this winter. We will also have lots of hearty soups and sauces to make winter meals easy, and extra tasty this winter. We hope you will consider giving us a try this winter if you have not already been a past member.