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Entries in nitrate free soup (10)

Wednesday
Jan112017

New Soups!

Happy New Year, everyone!

It’s been an exciting few weeks for us! The weather has cooled down, and soup season is finally upon us. We’re excited to share with you the arrival of not one, but FOUR new soups!!

They’ll be available at a bunch of locations around the state: Middlebury Natural Foods Coop, Hunger Mountain Coop, Upper Valley Coop, on UVM campus, and at Healthy Living in Burlington. Stay tuned for more locations soon!

You’re probably wondering what the four new soups are. The first one to hit the shelves was our second Chicken soup—Chicken & Stars. A delicious twist on a classic chicken noodle soup, the Chicken & Stars is the perfect way to warm up on a freezing winter day.

(Chicken & Stars Soup)

We came out with a new vegan soup, as well: Four Bean. The Four Bean soup contains lentils, chickpeas, pinto beans, and kidney beans. It’s hearty and delicious—full of roast tomatoes and fresh herbs. This soup is nice and filling—you don’t need to pair it with anything to fill yourself up. However, if you’re ravenous—or just trying to have a smaller bowl of soup—it’s delicious with a grilled cheese, or served over a bed of rice.

 

(Four Bean Soup)

The last two new soups we’ve released are a Portuguese Style Stew, made with VT Chorizo sausage and fresh clams, and a Loaded Baked Potato soup. Both are spins on classic soups—the Portuguese Style Stew is a rich and healthy stew, with a touch of Saffron. And the Loaded Baked Potato has all of the best parts of a baked potato: the toppings! It’s full of VT Cheddar cheese, VT sour cream, fresh scallions, and (of course) VT nitrate-free bacon. This soup is made almost entirely from ingredients produced in the state, which is something we strive for.

(Cheese going into the Loaded Baked Potato Soup)

 

We’re excited to be releasing these new flavors of soup, and we hope you are too! As always, we love to hear feedback on our products—let us know if you’ve tried our new soups, and tell us what you think!

Have a wonderful day!

Thanks,

Joe & Olivia

Thursday
Oct062016

Tasting Today!

Hi Everyone!

We're off to Upper Valley Food Coop in White River Junction today, to give a demo of a few different soups and sauces. 

We'll be there today from 4-6 in the afternoon, showcasing our Vegan Chili, Beef & Black Bean Chili, Clam Chowder, and Chermoulah sauce. We just recently got our products on shelves in the Upper Valley Coop, and we're very excited about it! If you're in the area, we hope to see you here! 

Have a great week!

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
May072016

Who Knew? "Souping" is the New Thing!

Finally, a diet we can get behind

Apparently, people are now eating only soup for a day--a "soup cleanse", because it's "an excellent way to hit the reset button on your body, especially after a period of overeating or imbibing. You can recalibrate your digestion and get back on track, without sacrificing food."

We stumbled across this article on PopSugar today, and thought it was pretty interesting. Not that we would probably participate in a "soup cleanse", but it's cool to find out we were a little bit ahead of the curve on this health trend! Apparently, it's a great way to lose weight because you're "decreas[ing] calories while maintaining (if not increasing) satiety (full feeling)." 

Who knew?! We're thinking it's just another reason to eat soup year round. ;)

If you want to read the full article, just click here

As always, stay in touch!

Have a wonderful weekend!

-Joe & Olivia

Friday
Apr152016

Made in Vermont Marketplace

Hi Everyone!

We're excited to announce that we'll be up in Essex this weekend, participating in the Made in Vermont Marketplace. The market is opening tomorrow morning at 9 tomorrow morning (it's open until 6), and it'll be open Sunday from 10 am--4 pm. The whole marketplace is indoors (though it's looking like the weather this weekend wouldn't have been prohibitive--summer's almost here!!), in the Blue Pavillion building at the Champlain Valley Expo. 

(Our Soffrito--one of the sauces we're bringing to the Marketplace!)

What exactly IS the Made in Vermont Marketplace? It's a celebration of all things made in our wonderful state! Last year there were over 4,300 attendees, and this year there are going to be over 60 different vendors, offering samples and retail containers of products. In addition to a wide array of different meats, veggies, and value-added products, different participants at the Marketplace will be giving demonstrations. 

(action shot of our Chimichurri being made)

We're planning to bring LOTS of different products--our Maple Chipotle BBQ sauce, Maple Vinaigrette, Soffrito (spicy tomato sauce), Beans (one of our newer products--so yummy), Chimichurri sauce, Pesto, bone broths, and--of course--SOUP!

We hope to see you there!! It's going to be an exciting weekend, full of delicious and interesting things. 

As always, stay in touch! We're here to answer any questions or inquiries you may have.

Thanks!

-Joe & Olivia

joe@screaminridgefarm.com 802.461.5371

olivia@screaminridgefarm.com 802.461.7487