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Entries in chimichurri (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   

 

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