Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.
Navigation
Large Point of Sale Signs

Entries in spinach (3)

Wednesday
Jan272016

Visit Us at the 2016 Buy Local Market in Essex Today!

Hi Everyone--today is the day!

We are excited to announce that we will be attending this year's Buy Local Market at "Consumer Night" tonight at the Annual VT Farm Show. The Buy Local Market is a celebration of all VT-made agricultural products, where visitors will have the chance to see (and sample!) products from all over the state. The market will be held at the Blue Ribbon Pavilion Building, at the Champlain Valley Expo, in Essex, tonight, from 4-7. 

(action shot of our Beef & Black Bean Chili being made)

We'll be serving two of our soups today at the market: our Vegan Chili, and our Beef & Black Bean Chili. Both soups are made with almost entirely Vermont products. We'll also be sampling our Winter Sugar Spinach--if you're not sure why we call it this, you should definitely stop by and taste some. ;) 

Hopefully we'll see you there! Have a great day!
 -Joe & Olivia

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

Friday
Jan312014

Enchilada Share (#6)

Enchiladas! Or Tacos!  Yes it is that time of the winter when we send you south of the border with an enchilada/taco share. This week’s delivery contains my almost world famous Enchilada sauce and Refried Beans, and Willow Moon Farm’s jalapeno fresh goat cheese.

Instead of potatoes in this week’s share, you’ll receive a nice, super-healthy bag of sweet potatoes.  As usual we have subs for the cheese, eggs, and bread. If you’re a bread fan, however, you’ll find 4 potato rolls from our friends at Red Hen Baking Company. If you like their potato bread, you will enjoy these. They make a great sandwich, plus they stay fresh longer than some of their other rolls.

Green Mountain Harvest Hydroponics is once again supplying some beautiful and awesome-tasting head lettuce and baby kale from their sustainably-heated greenhouse in Waitsfield, Vermont. You may know Dave; he has been running Hartshorn Farm on Rt 100B in Waitsfield for many years.

Here is what you can expect in next week’s share—subs available for items with an asterisk.

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

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

*Jalapeno Goat Cheese (mild) from Willow Moon Farm

*Rustic Rolls from Red Hen Baking Company

*Eggs from a farmer in Moretown

Carrots from Kingsbury Market Garden

Parsnip from Kingsbury Market Garden

Fresh Spinach from Screamin’ Ridge Farm

Garlic from Highland Gardens

Head Lettuce from Green Mountain Harvest Hydroponics

Kale from Green Mountain Harvest Hydroponics

Shallots from Blackwell Roots Farm

Sweet Potatoes from Burnt Rock Farm

Frozen Peppers from Joe’s Kitchen at Screamin’ Ridge Farm

Next delivery is Thursday February 6th.

Substitutions Available this Week

Substitutions are available on our web store any time until noon on Monday February 3.

If you miss the window, call and we’ll do our best to accommodate you. Weplace orders withour suppliers Monday afternoon. They need some time to get their product together in order to have it at the Mad River Food Hub Thursday morning when we pack the CSA boxes. That said, however, we can often make lat minute changes, and if we have the product, we will!

Please note that we offer your choice of substitutions whenever we can, so you will see two options, but you can choose just one.

No Cheese: Choose Jam from Elmore Roots Nursery or Black Bean Burgers from Vermont Bean Crafters

No Bread: Get Carolla Potatoes from Blackwell Roots Farm or Maple Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

No Eggs: Choose extra spinach from Screamin’ Ridge Farm or frozen Swiss chard from Joe’s Kitchen at Screamin’ Ridge Farm

Preparation Suggestions

Winter sugar spinach

We call it winter sugar spinach because all the cold weather makes the spinach in our own passive solar (i.e., unheated) greenhouses thick, chewy, and sweet. It tastes fantastic. And totally different than spinach grown in warmer weather.

We strongly recommend eating it raw—it’s just too good to cook. This week, we suggestion stuffing a few leaves of spinach into warm corn tortillas with refried beans and warm enchilada sauce. Oh and  don’t forget the cheese!

Parsnips

Parsnips are a new root vegetable for this week. They are sweet and tasty when peeled and cut into ¼ inch thick rounds. Toss with a bit of olive oil, season with salt, and roast in the oven at 350 until tender and brown.  Great together with sweet potatoes.

Making Enchiladas

If you’ve been with us for a while, hopefully you know what to do! If not here is a link to some enchilada-making ideas

Joe is on VPR! And a Photo from the Farm Show

Maybe you heard Joe on VPR today. In case you missed it, here is a link

We were at the Vermont Buy Local Market on Wednesday. It’s put on by the VT Agency of Agriculture Food and Markets in conjunction with the Vermont Farm Show as part of "Consumer Night". We snapped a cute, but blurry photo of some Agency of Ag staffers and a NOFA-VT employee enjoying our new soup: Thai Carrot Ginger.

Too blurry? Sorry about that! This was at the end of the evening and everyone was pretty tired and happy to be winding down and having something good and warm to eat.