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Entries in cheese (2)

Thursday
Jul142016

Cheesemakers Festival 2016

Hi Everyone!

            Wow, the summer is flying by. Between things on the farm and in the kitchen, we’ve been keeping ourselves very busy. Things on the farm are going really well-it’s been kind of a dry year, but our tomatoes are JUST barely starting to ripen, along with our peppers (sweet bell and chili). Tomatillos, zucchini, and broccoli are all growing quickly out in the fields, as well. It’s looking like we’re going to (finally) be able to produce enough tomatoes and broccoli that we don’t have to buy them in all winter long. We’re keeping our fingers crossed that everything continues to go well!

 

(Gazpacho)

In other news, we’re excited to say that we’ll be attending the 2016 VT Cheesemakers Festival this Sunday, July 17th. The Festival takes place from 10-4, at the Coach Barn, in Shelburne Farms.

 The Cheese Fest is a celebration of VT artisan foods, cheese, beer, wine, and spirits. It’s a big event—over 40 different cheesemakers, along with 80 other producers from the state, will be tabling at the event. It should be a really fun day, with lots of delicious, unique foods and beverages to sample and purchase from local producers.

Along with TONS of different producers to meet and sample from, there will be cheesemaking and cooking demos happening throughout the day, as well. Tickets are available online at Eventbrite.com (scroll to the bottom, and click the link for “Tickets”.  We’re going to be bringing two chilled summer soups: Gazpacho, and Cucumber Dill. We’ll also be bringing our most popular sauces: Maple Chipotle BBQ, Chimichurri, Chermoulah, and Basil Pesto. We hope to see you all there!!

            Have a wonderful week,

Olivia & Joe   

 

Wednesday
Dec032014

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.