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Entries in Pesto (6)


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



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!



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 (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   



5 Delicious, Fast Summer Dinners

Hi Everyone!

            We’ve recently released a new (to most) line of different sauces and spreads that we make. Most of them are pretty well known sauces, but a few of them we thought you guys might appreciate some ideas for. So we thought we should post a few recipes! We’ll also try to keep everyone posted on any new recipes/dinner ideas that we get for ALL of our products.


Soffrito-Grilled Veggies




            Tofu (or Chicken, for meat-eaters)



            Any other vegetables that you have, and like to grill!

This one is super easy, but really tasty. For the veggies, just throw them on the grill (sliced), and for the protein, I would recommend letting it marinate in the Soffrito a bit before putting it on the grill.

Once one side is browned, flip everything over and spread a bit of Soffrito over the top to let the other side cook. A good tip to not get Soffrito all over you grill is to place the veggies on a bit of tin foil. Once they’re cooked—voila! A delicious, and healthy, dinner.


Soffrito Tofu or Chicken


            Tofu (or Chicken, if you’re a meat eater)


            Salt (or Tamari)


            Olive oil

            Vegetables (if you feel like putting some in there—maybe onions, peppers, and tomatoes—but it’s also tasty by itself)

            If you’re going to be making chicken, ignore the cumin and salt—tofu is just so bland by itself that we like to give it a bit of a base flavor. Take the tofu out of the container, and slice it in half width-wise. Lay it in a shallow dish, and pour some tamari (or sprinkle salt) over it, and add a little cumin. Let it sit for 15-20** minutes, and then pour some olive oil into a pan and add your protein! Once it’s about halfway cooked, add in some Soffrito—however much you like.

**Note: If you don’t have the time to let the tofu soak, just crumble it up in your pan, and season it while it cooks. We call this scrambled tofu!


Tomatillo Verde Sauce Broiled Fish Filet


            Fish—Joe recommends Cod, Salmon, Tuna, or really any fish

            Verde Sauce

            Set your oven to “broil” and slice your fish into several large chunks. Set your fish in a pan, and put it into the oven for about 10 minutes. Because an oven set to “broil” is so hot, it shouldn’t take very long at all for your fish to cook. Once it’s almost done, take the pan out of the oven and pour Tomatillo Verde sauce onto it. Throw the pan back into the oven for about 2 more minutes, and then pull it out. We generally will eat this with just a simple salad on the side. It’s super fast, and tastes delicious!


Creamy Tomatillo Verde Sauce

            Tomatillo Verde Sauce

            Goat Cheese (or, in a pinch, sour cream)

            This one is super fast, and really easy. Sometimes we just like to add a little bit of fat to our sauces, and the Tomatillo Verde Sauce carries the goat cheese beautifully. Just heat up the sauce in a pot on the stove, and add a bit of goat cheese to it. While it heats, stir the mixture to allow it to combine. We’ll eat this decadent sauce on practically anything—roasted veggies, sautéed veggies, grilled fish, pork, chicken, or really any other base.


Pesto Veggies





            Olive oil


            One of our favorite dinners in the summertime is simply sautéed veggies, with a little bit of pesto. It’s easy to make, tastes great, and is healthy! Begin by rinsing your vegetables, and slicing them into their desired size. Put the onions and olive oil into the pan first, and let them start to cook. About 5 minutes in, add the zucchini. Let them cook for another 10-15 minutes, stirring occasionally. Right before you remove your pan from the heat, add in a big spoonful of pesto, and the tomatoes. Stir the mixture a bit, then remove from the heat and serve. We often just eat this by itself, as a light dinner, but it also tastes delicious on top of rice, chicken, or Soffrito Tofu. 


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


CSA Week 8: Stir Fry (mostly)

It finally feels like summer! And the CSA shares this week definitely look like summer. We thought we would have blueberries for you again this week, but they did not come through. We will probably have them in another couple of weeks though. On the bright side, eggplant is starting to come in and we have fresh garden peas as well.

Expected CSA Box Contents for next week

Here is what we are planning for next week; substitutions available for items marked with an asterisk.

* Classic Basil Pesto from Joe’s Soups (gluten-free and nut-free, but does contain some cheese. Ingredients: Basil, Garlic, Olive Oil, Parmesan, Parsley, Lemon, Salt, Pepper, Chili Pepper)

* Eggs from multiple farms

Beets from Kingsbury Market Garden

Tomato from Screamin’ Ridge Farm

Cucumber from Screamin’ Ridge Farm

Zucchini from Screamin’ Ridge Farm

Japanese eggplant from Screamin’ Ridge Farm

Green Peppers from Screamin’ Ridge Farm

Peas from Kettlesong Farm

Green Garlic from Screamin’ Ridge Farm

Scallions from Screamin’ Ridge Farm

Cilantro from Screamin’ Ridge Farm



Pesto—choose Bean burgers from Vermont Bean Crafters, BBQ Sauce from Joe’s Soups, or Maple Vinaigrette from Joe’s Soups

Eggs—choose BBQ Tempeh from Rhapsody Natural Foods, Salad Mix from Screamin’ Ridge Farm, or Feta cheese with olive oil from Willow Moon Farm

Cooking Suggestions


We usually eat Stir-fried vegetable with rice, but it is also good with noodles: rice or wheat. Cook your rice or noodles and set aside.

Cook one-half to one scrambled egg per person in vegetable oil with a splash of sesame oil and set aside.

Wash and chop the zucchini, eggplant, and green peppers to small dice size. Discard the seeds from the peppers.

Mix up 4-5 tablespoons of soy sauce with ginger grated into it. Add the diced garic and a couple of teaspoons of sesame oil, plus a tablespoon or two of rice wine vinegar. Set aside for later.

Wash the peas and herbs. Chop 2-3 cloves green garlic, several scallions, and cilantro to taste.

Heat up a large skillet and add a couple of tablespoons of vegetable oil. When hot, add the green peppers, cook for a minute or two (stirring pretty furiously), then add the eggplant and cook for 2-3 minutes more. Next add the zucchini and peas, and (you guessed it) stir.

When the vegetables are tender, add the soy sauce mixture, cooked eggs, chopped herbs, and rice. Stir until everything is hot. Check the seasoning, adding more soy sauce or rice wine vinegar to achieve balanced flavor. You may also want to add a little bit of chili sauce.

If you want to add meat, such as diced chicken or shrimp, start them in the hot oil just before you add the broccoli.


Grilled Veg with Pesto

An alternative way to prepare the eggplant, zucchini, and green peppers is to grill them and season with the pesto. Rinse and dry the vegetables. Cut the green pepper into 2-3 sections, cutting from top to bottom. Remove the tops, seeds, and the white membrane that holds the seeds. Cut the tops and bottoms off the zucchini and eggplant and discard. Then slice the vegetables from top to bottom to make long slabs, a generous quarter-inch thick.

Grill on a hot grill, brsh with a small amount of olive oil if necessary to keep the vegetables from sticking. Close the lid to thoroughly cook the vegetables and flip to get nice grill-lines on both sides. About 2-3 minutes before the vegetables are finished cooking, brush on some pesto—a little goes a long way, so brush on pesto to taste.


Green Garlic

What’s green garlic? It is freshly harvested head-garlic. It’s ready to use, but hasn’t been cured and dried like garlic we are all used to using. You will need to refrigerate it.

It’s a little bit of an adventure peeling the skin off green garlic. Keep peeling until you get to the clove, there should be 2-3 layers of skin that need to come off.

The New York Times recently published an article about green garlic. If you haven’t seen it, here is the link.



These beets are beautiful mix of golden, red, and candy striped Chiogga. Our preferred method of preparation is to simmer on the stove with plenty of water until tender. Let them cool and then peel and dice them up. Makes for a great chilled summer salad with a vinaigrette or some fresh goat cheese or feta.