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Entries in chimi churi (2)

Saturday
Jun132015

Farm Update

Things are really getting busy around here! We’ve gotten almost everything planted by now—broccoli, peppers, tomatoes, squash, herbs, garlic, and more! Now we just have to wait a little bit longer until we can eat fresh veggies straight from our gardens!

Peppers, chilis, and canning tomatoes!

            With all of the wonderful produce we can get our hands on now that it’s summer, we’re rolling out some of our favorite (and most popular) products. Our basil pesto goes into production this week, and our chimichurri and soffrito sauces will be on the shelves at Hunger Mountain Coop! We’ve already started making gazpacho (yum), and soon we’ll be making our chilled cucumber dill soup, as well as our summer minestrone (one of my personal favorites).

(tiny tomatoes! Can't wait to watch them ripen--and to eat them, of course)

            Speaking of soups and sauces, the new facility is coming along quickly! We’ve gotten all the floor drains and sprinklers set up, and if all goes as planned, the hood vents, cooler, and freezer are going to be installed by this time next week. Wohoo! We really can’t wait to be able to move into our own facility, and we plan to do so before the winter starts. As some of the big, initial projects get finished (like pouring the concrete for our floor), things are really picking up speed.

(the wall where our stoves, kettles, and ovens will be!!)

            We’ll try our best to keep you updated as things progress! And, as always, please stay in touch! We love any and all feedback that we receive.

 

Have a wonderful weekend (get out there and soak up some of this lovely sunshine)!

Olivia & Joe

Tuesday
Feb102015

Chimi Churi Dinners

            We’ve recently started selling our Chimi Churi sauce at Healthy Living in Burlington. Chimi Churi is an Argentinian pesto, made from primarily parsley, instead of basil. Ours contains olive oil, garlic, parsley, oregano, cider vinegar, salt, and chili flake, which all make it taste super fresh. It’s great to eat on fish, chicken, or beef, as is traditional, but we’ve found it goes really well with tofu and vegetables, too.


            Here are two quick recipe ideas, one for a Chimi Churi root veg dish, and another for tofu.

            To make Chimi Churi tofu, put a little olive oil in a pan, and then crumble up the tofu with a little cumin and soy sauce to give it some flavor. We like to let the tofu sit in the pan for a while before stirring it around, which lets it get a little bit brown. Once one side of the tofu has gotten to this point, mix some of the Chimi Churi into the pan and let it cook a little longer. Sometimes we’ll add a little paprika or chili flake to the dish—it helps bring out the flavor. This tofu tastes great with some beans and rice in a taco, or by itself with some veggies. And it’s quick to make!

(Chimi-Churi tofu with our refried beans, corn, and a little hot sauce--in a taco, of course!)

            One of our favorite dinners to eat is potatoes and onions, with a little olive oil, baked in the oven. Heat your oven up to 400 degrees, and dice some potatoes and onions. Other root veg tastes really good with our Chimi Churi, too—sometimes we’ll add carrots or sweet potatoes. We usually throw them in our cast iron pan, but you can also use another oven-safe dish. Let them roast for 15-20 minutes, and then pull them out for a moment to mix in the Chimi Churi.  Let the potatoes cook for 10 or 15 more minutes, and then pull them out of the oven.

(Mmm..Potatoes and onions we cooked last week in the oven, with Chimi Churi)

            Hopefully these ideas helped! As always, please be in touch with any questions or comments you may have—we’re always looking for feedback.

Have a wonderful week!