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Entries in cucumber (5)


Buy Local Market Tomorrow!!

Hi Everyone! 

            As I’m sure many of you know, tomorrow is the 2nd annual VT Buy Local Market at the State House lawn. We’re excited to be there to support other small businesses, and also to introduce more people to our products!

            The Buy Local Market takes place on the State House lawn, tomorrow, August 10th, from 10 in the morning until 2 o’clock in the afternoon. It’s free to attend, and there are going to be over 50 different vendors!

            We’ll be selling pretty much all of our sauces and spreads: Basil Pesto, Maple Chipotle BBQ sauce, Chermoulah, Chimichurri, and Lemon Pepper Hummus. We’ll also be serving fresh cups of one of our favorite summer soups: Cucumber Dill. If you’re in the area, and/or have the time, please stop by! We’d love to see you.

            -Joe & Olivia



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


July 17th CSA Share

Hey Everybody!

            I hope everyone is having a wonderful week! I know we are all loving this weather—it finally really feels like summer (I’m always cold though, so I might have higher standards for what weather feels “summery”). As with every week, we aren’t positive that everything will grow perfectly, and so I can’t give you all a definite list of what you’ll be receiving in next weeks’ share, but we do have a preliminary list. Since we’re really in the middle of the growing season now, it should be fairly close (or hopefully identical) to what you receive.

            Just a few quick reminders:

           It’s getting really warm out, so try to remember to pick up your box as soon as possible, because otherwise your veggies might wilt and/or not look so great once you get there. We keep everything refrigerated for as long as possible—just up until the delivery—but if there are any problems then please let me know! Everything should hold up just fine, but we understand that sometimes things just don’t go as smoothly as we would like.

            Also, don’t forget to order your subs by noon on Monday (the 14th)!! We have to be able to get our orders in to all of our participating producers. If you do forget, though, or there is some problem getting into Farmigo, please just shoot me an e-mail! I am more than happy to go in and change things from my end of things.

            The link to our webstore is here

Remember, if you have credits from putting your share on hold at any point, you can go into the store and order extra goodies to put into your share! Now that things are finally really growing, there are lots of delicious fruits and veggies that you can add.

            Okay, I think that’s everything! Here is the list of what you will be getting:

All Shares (Full Shares and Vegetables Only):

Cucumbers from Screamin’ Ridge Farm

Salad from Screamin’ Ridge Farm

Tomatoes from Wood’s Market Garden

Summer Squash (a.k.a. yellow zucchini) from Screamin’ Ridge Farm

There will be more we just have not confirmed things with the farmers yet. 


Full Shares:


Bread from Red Hen Baking Company

Sausage from Artisan Meats of Vermont

Sunflower Oil from NuSun  a locally made GMO free cooking oil! We are really excited to be offering this.


Substitutions and Extras:

Substitutions for the eggs, bread, and sausage will be available anytime on our webstore until noon on Monday, July 14th.

Egg Substitutions: Choose one of the following:

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

            BBQ Sauce from Joe’s Kitchen at Screamin’ Ridge Farm

Bread Subsitutions: Choose one of the following:

            Cucumbers from Screamin’ Ridge Farm

            Salad from Screamin’ Ridge Farm

Sausage Substitutions: Choose one of the following:

            Goat Cheese from Willow Moon Farm

            BBQ Tempeh from Rhapsody Natural Foods

Please choose just one sub for each of the three items we are offering substitutions for (the eggs, bread, and sausage). For example, if you don’t want sausage, you can choose either No Eggs—Vinaigrette OR No Eggs—BBQ Sauce, but you cannot get both. ): You can, however, choose substitutions for all three items—No Eggs, No Bread, and No Sausage.

            This is kind of confusing, please give me a call or send an email if you have any questions! I am more than happy to help.


Meal Prep Ideas:

            Here are a few quick and easy outlines for dishes that you can make with some of this week’s items.

Fresh Cucumber & Tomato Salad:

            Once it’s far enough into the summer that there are lots of fresh veggies to eat, I like to just have them in elaborate salads a lot of the times. Especially when it’s hot out, it’s nice not to have to cook anything. One of our family favorites is what we call “super-salads”, which would be perfect to make with this week’s share. First, peel one or two cucumbers, and slice them up into bite-sized pieces. If you like the skin on your cucumbers, just skip the peeling step—it’s really just a personal preference thing. Slice up one of the tomatoes, and if you have any almonds or other nuts, those taste really yummy in there too. We usually cut the almonds up too, but if you don’t feel like it, it really won’t make much of a difference (it might just be a little more difficult to pick up with your fork). Once everything is chopped up, put the salad in a bowl and pour all the goodies on top. If you have a full share, we love Willow Moon’s goat cheese on top of our salads as well. I would definitely recommend not mixing everything up—that way all of the extra stuff doesn’t just sink to the bottom of the salad bowl and get lost. Serve the salad, and then pour a little vinaigrette on top—yum! An easy and healthy addition to your meal. 

Squash Medallions:

            I was messing around in the kitchen last week when I stumbled across something that tasted pretty delicious. To begin, slice up the squash into medallions that are about a quarter of an inch thick. Put a bit of olive oil (or sunflower oil, if you’re a full share), in the pan. Sprinkle a little cumin (maybe a teaspoon, at most two) and paprika (probably half of a teaspoon to a whole teaspoon) into the oil, and stir it around a bit with a spatula so the spices are evenly spread. If you don’t have cumin and paprika, a curry powder would work just as well. Give the oil a minute or two to heat up—this lets the oil soak up the flavors. Then, place the slices of zucchini into the pan, and let them cook until slightly browned. Once they seem pretty cooked on one side, use a spatula to flip them all over to the other side. Let them cook until this side is browned as well. I sprinkled a bit of salt on them while they were browning, as well. Once they’re about to be done, sprinkle a little goat cheese on top—however much looks good to you. Let the cheese get a bit melty, and then take them out of the pan and enjoy!

Olivia, Lori, & Joe

Olivia: 802.461.7487,

Joe: 802.461.5371,


July 10th CSA Share

Hey Everyone!

            I hope you all had a great week off from the CSA—and were able to get outside and enjoy the beautiful weather! Things are finally really kicking into gear around here, so we will be able to get more vegetables to all of you. I know there have been some concerns about the amount of food in your boxes. Hopefully there will be a lot of delicious fruit this summer, as well!

            I wanted to please remind you all to return your boxes each week when you pick up your share—most of you seem to be doing a great job, though. Another thing I thought I should mention is that, due to the increasing temperatures outside, the food in your boxes won’t hold up as well. We are trying to figure out a system to eliminate this problem, but it would be a good idea for all of you to bring a small cooler for the more perishable items in your shares when you pick them up. If you have any problems, shoot me an email and we will figure something out. Please remember to get in touch with me if you have any questions or concerns!

Alright, but enough with the repetitive reminders. Here is an approximate list of what you will be receiving in your boxes this week:

All Shares (Full Shares and Vegetables Only):

Cilantro from Screamin’ Ridge Farm

Tomatoes—from Wood’s Market Garden

Cucumbers from Screamin’ Ridge Farm

Summer squash from Screamin’ Ridge Farm

Garlic—from Screamin’ Ridge Farm

Salad-from Bear Roots Farm

Carrots from Bear Roots Farm


Full Shares Only:

Red Hen Bread from Red Hen Baking Company


Enchilada Sauce from Joe’s Kitchen at Screamin’ Ridge Farm

Refried Beans from Joe’s Kitchen at Screamin’ Ridge Farm


Substitutions and Extras:

Substitutions for the eggs will be available anytime on our webstore until noon on Monday, the 7th.

Egg substitutions: Choose one of the following:

            BBQ Tempeh from Rhapsody Natural Foods

            Extra Tomatoes from Wood’s Market Garden


This is the only item we will be subbing out this week. Please choose just one sub for the eggs. For example, if you don’t want them, you can choose either No Eggs—Extra Tomatoes OR No Eggs—BBQ Tempeh, but you cannot get both. ):

This is kind of tricky to explain, please give me a call if it isn’t clear! I am more than happy to help.


Meal Prep Ideas:

            Here are a few easy (and fast) ideas for how to cook with this weeks’ items.


Cucumber Salad:

            This is a seasonal favorite of ours, we make it almost every time we get cucumbers. The great thing about it is that it is very quick, and has hardly any ingredients. First, peel all of your cucumbers (this is really just a preference thing, if you prefer to have the outside for added texture then you should just skip this step). Then slice each cucumber up into fairly thin slices, usually we do about a quarter of an inch. The more thinly that you slice them, the more flavor they will carry. Next, add rice wine vinegar, and salt and pepper to taste. For the rice wine vinegar, add approximately 1-2 tablespoons for each cucumber.

            We find that it really tastes a lot better once it’s been sitting in the fridge for a little bit, so after you’ve mixed it together, I would recommend refrigerating it for a half an hour or so. When you’re ready to eat it, make sure to stir it up really well—then serve and enjoy!


Sautéed Summer Squash with Sauce:

            We’ve found increasingly throughout the years that enchilada sauce tastes good with just about everything. One fairly simple and delicious way to eat it is as the main seasoning in rice with sautéed veggies. First, I would put on a pot of rice to cook while you’re making the vegetables.

            Once the rice is steaming, put a little olive oil (or sunflower oil) into a pan with one or two cloves of the green garlic, minced. It would also taste pretty good to add some carrots, chopped up into thin slices, and summer squash. Wait to add the squash until the carrots have been cooking a little, as they will take longer to be fully cooked. After the carrots and garlic have been cooking for five minutes or so, add the summer squash. Keep stirring all of this up (I would also add some salt & pepper), until all the veggies look nicely cooked. It really depends on how cooked you want them how long it takes—some people prefer a little crunch to be retained, while other people like it better when everything is fairly mushy. Depending upon how saucey you want the dish, add either about half of the container of enchilada sauce, or the whole thing. Stir in the rice, and voila! You have a tasty dinner.


We’ll be in touch! Have a great weekend, and please let me know if you have any questions or concerns.

Olivia, Lori, & Joe

Olivia: 802.461.7487,

Joe: 802.461.5371,


CSA Week #6 Ratatouille share

French Cooking! You Can Do It!

This weeks share get’s us a bit closer to full summer with fennel and eggplant. In between building an ark up here and loading it with 2 of every vegetable we actually do some farming and cook quite a bit of what we grow.Here are the share contents and few tasty simple and quick ideas for the contents of your boxes. The rain continues and so does the drowning of vegetables. I find it amzing the weeds do not drown, instead they seem to thrive in this soggy environment. Sadly I have not found a weed that tastes as good as tomatoes, eggplan, cuke, fennel, and the rest of the wonderful stuff we are growing.

We had a great article about our CSA in today's Times Argus. Marija did a great job describing what we are up to. Thanks!  Now on to the cooking part of this evening's post.

Expected CSA Box Contents

Eggs from Vermont Compost this week.

Bread from Red Hen Baking Company

Tomatoes: 1 lb from Wood’s Market Garden

Spinach from Burnt Rock Farm

Eggplant from Burnt Rock Farm

Swiss Chard or Beet Greens from Kettlesong Farm

Fennel from Screamin Ridge Farm

Cucumbers from Screamin' Ridge Farm

Salad Mix from Screamin' Ridge Farm

Zuchini from Screamin' Ridge Farm


What to do with these ingredients that is not going to require a french master class and heat the kitchen up too much on a hot summer evening? Read below.....

Cooking Ideas

Ratatouille "2 ways"

#1-  The eggplant this week is “traviata” an Italian variety that is really nice sliced and brushed with olive oil and salt then grilled.

Another classic that is pretty easy and really tasty either hot or cold is a French dish called “ratatouille”. Take the zucchini, eggplant, tomato, and one onion and cut them all into squares about the size of a nickel. Keep them in separate piles. In a skillet or sauté pan, sauté each vegetable by itself in some olive oil with a bit of salt and pepper until brown (onions, zucchini, eggplant, you can also use the fennel in this dish). One by one load them into a baking dish. Lastly add the diced tomatoes to the skillet with a bit of garlic, thyme, and basil. Mix it all up and slide it into an oven at 350 and let it bake uncovered for about 20 minutes. Take out and enjoy. We love eating this classic dish cold slathered on some good bread or in a sandwich with a bit of chicken.

#2--The shortcut version of this is just sauté the zucchini and onion together. When they are brown throw in some minced garlic (or scapes) then toss in the diced tomato and a bit of basil. It’s done and very tasty.


Dill left from last week? If not use the fine fennel tops just like you would dill. Chop it up and add it to your cucumbers with salt, pepper, olive oil.  For a great treat get some plain yogurt, peel and dice the cucumber, add the dill or fennel, a bit of lemon and olive oil, salt, pepper and a pinch of ground cumin. This can be eaten plain like a salad, or used in a pita or wrap with some lettuce.

This weeks new veggie

Fennel have you stumped? As mentioned above dice it fairly small (it’s more fibrous than the other veg) and sauté it until brown.

We really enjoy it shaved thin and then add a bit of lemon juice to keep it from oxidizing. It’s great mixed with diced fresh tomatoes and some goat cheese. Makes a great summer salad.


Scallions are really nice with any of these dishes chopped fine (we use the white and the green part) and added into any dish at the last minute. I like raw onions so they go in my salad mix as well. Grilled scallions are great also. Just cook them on the top rack or keep an eye on them, they quick on the lower rack.

Braising Greens

We have beet greens or swiss chard. The simplest way to prepare these is chopped roughly stems and all after washing and then sautéed with olive oil, a touch of garlic, lemon juice or the Vermont classic with cider vinegar, salt and pepper. The vinegar or lemon balances out the bitter of the greens. A bit of extra decadence is to sautee them with some finely chopped bacon. 

What's Coming...

Blueberries are coming!! Knoll Farm  in Waitsfield is almost ready to start picking! We will be getting the first pints, hJoeopefully next week! I will know by the end of the week. So get your favorite pie or crumble recipe out.

We are also trying to get some local cheeses as regular subs for the bread or eggs as well as have them in our store.


Thanks and remember there are very few mistakes in the kitchen that a good glass of wine won't fix.

Joe & Lori