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Entries in vegetarian soup (12)

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   

 

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 

 

Monday
Jan252016

Happy New Years!

            Wow, 2015 was a (wonderful) whirlwind for us. We were able to not only build a new processing facility for our products, but we were able to come out with new soups, sauces, and customers! We’re excited to be able to share new products with our loyal customers, and reach out to new customers through our new outlets!

            Thanks to Farmer’s to You and Harlow’s VT Farm stand, we’ve been able to reach customers as far away as Boston, MA. Through Farmigo, a CSA business based in NYC, and Flatbush Coop (in Brooklyn), we’ve been able to reach customers in New York City. Last but not least, through Sodexo and UVM’s “Real Food Challenge,” we’ve been able to get into the Burlington market!

            Some of the most popular products that we’ve recently released are our bone broths. Don’t worry—we make a delicious vegan one, as well! Made by slowly roasting and then simmering chicken and beef bones, respectively, bone broths contain collagen, calcium, lucosamine, omega-3 fatty acids, and more vitamins and minerals essential to our well being. So not only are they delicious and rich, but they’re really good for you! Look for them and the Hunger Mountain Coop and the Middlebury Coop.

            This week, we’ll be going to the VT Farm Show in Essex, on Wednesday (the 27th) from 4-7 in the afternoon. The farm show is a celebration of all VT products, and we will be sampling both of our Chili’s that we make—Beef & Black Bean, and Vegan (made with VT Rhapsody Tempeh). If you happen to be in the area, or were already planning to attend the market, please stop by our stand! We look forward to seeing you.

            Happy Monday, everyone!!

-Joe & Olivia 

Thursday
Jun042015

Gazpacho!

Tomorrow afternoon from 3-6, stop by the Hunger Mountain Coop in Montpelier to taste soup fresh Gazpacho. This is the first batch of the year--and it's always worth the wait.

Gazpacho isn't the only thing we'll be sampling, though! We're also debuting our Soffrito Sauce, as well as sampling our Maple Chipotle BBQ Sauce, and our Tomatillo Verde Sauce. As the soup season winds down, we're able to make some awesome summer dips and sauces. After all, who wants to cook when it's warm enough to be outside?! 

If you're in downtown Montpelier tomorrow around 3-6, please stop by!! We'd love to see you, and have you taste some of our newest products :)

As always, stay in touch! We appreciate any and all feedback we recieve. 

See you tomorrow!

Olivia & Joe

Friday
May292015

Summer Products are Here!!

Summer is officially here! And with all of the sunshine and warm weather that brings, come fresh soups and sauces.

            This week, we’re going to be rolling out our first batch of Gazpacho for the year, along with our chilled Cucumber Dill soup! Yum! They are two of our most popular soups—the Gazpacho is perfectly crunchy, with just a tiny bite thanks to the fresh peppers we’ll be putting in there. And the Cucumber Dill soup is just the thing to eat on these hot and humid days: with a little bit of yogurt in there to thicken it, it’s cool and refreshing—not to mention ready to eat! I know around our house, no one wants to stand in front of the hot stove during the summer.

            We’re also releasing a new line of sauces and spreads that haven’t previously been available through many of our customers. Soon, Hunger Mountain Coop will be carrying our Maple Chipotle BBQ sauce, Maple Balsamic Vinaigrette, Chimichurri (an Argentinian spread, used for cooking meats or veggies, that is parsley based—super fresh!), Enchilada Sauce, as well as our Cannellini Bean Dip, and Tomatillo Verde sauce. The Verde sauce was originally meant to be used hot, (for things like enchiladas), but we discovered that it actually tastes really good cold, as a salsa.

            Finally, our newest product is going to be hitting the shelves in the next few weeks! It’s a tomato-based sauce, called “Soffrito”. The sauce comes from Cuba, and can be used on pasta like a regular tomato sauce, but it’s also great for adding flavor to any meal. We’ll often put it in a pan full of zucchini, peppers, mushrooms, and other vegetables, or cook it into an egg frittata or tofu dish. It’s commonly cooked into rice, as well, and it also tastes great with meat!

            We’re excited that it’s finally warm outside, and plan to take advantage of all of the beautiful produce that’s starting to come in. And we can’t wait to share our new products with everyone!

            As always, stay in touch! We appreciate any and all feedback that we receive.

Have a wonderful weekend!
Thanks,

Joe & Olivia