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Entries in zucchini (11)


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. 


Two New Outlets to Find Joe's Kitchen!

We haven’t posted recently because we have been so busy! There is a lot to tell you about, so here goes.

Summer Squash, A.K.A. Zucchini--used in many of our soups! 

The new facility is coming along really well!! We can’t WAIT to move in. And it’s looking like things are right on schedule for us to move in next month (Woohoo!). On the farm, things are starting to ripen left and right! We’ve already harvested the first of our broccoli, cilantro, summer squash, and garlic. The tomatoes are ramping up, we have great fruit set and we’ve harvested a few. They should begin to really come in over the next week or so. Our corn is also looking great!

But back to why we’ve been extra busy this summer: our soups will now be available through two new outlets!! The first one we’ve already mentioned: Harlow's Vermont Farmstand at the Boston Public Market—which opens at the end of this month (July 30th)! Among many other wonderful VT-made products, they’ll offer our soups and sauces to everyone in the Boston area. The Boston Public Market is a pretty cool idea: it’s a year-round, permanent market that ONLY sells locally sourced products (New England based). It will be the first market of its kind in the US. It hopes to become a new kind of civic institution, one that brings the diverse people of Boston closer to their food and the farmers who grow it. We hope that all of our wonderful fans in the Boston area stop by and check it out. :-) 

Our second piece of news is that we are now partnering with University of Vermont’s dining services provider, Sodexo, to help meet UVM’s “Real Food Challenge”. It dictates that at least 20% of food served in University dining halls be “Real Food” by the year 2020. (Real food is defined as locally/community based, ecologically sustainable, and humanely produced). Not surprisingly, soups from Joe’s Kitchen fit the bill!

We are so excited to announce that, beginning this week, UVM’s Waterman café! (in the Waterman building on UVM’s central campus) will serve our soups hot—with the exception of our cold soups, that is. If you’re in the Burlington area and you get a chance, you should stop by and grab a cup!

Garlic! Freshly harvested today

As things move forward, we’ll keep you posted on what’s going on! As always, please let us know if you have any questions, comments, or anything else. We love to hear from you.

Enjoy the rest of this beautiful day!

Joe & Olivia



First Harvest of the Zucchini!

As the first day of summer creeps nearer, the vegetables are growing bigger and bigger. We were able to harvest our first round of zucchini today, and hopefully we'll be harvesting more on Monday. 

Our demo the week before last at the Hunger Mountain Coop went really well--it was great to see so many familiar faces! Since we stopped working the Farmer's Market, we have lost touch with some of our oldest customers.  There were many factors that led to our decision to stop attending the Farmer's Market, but seeing all of our wonderful customers was most definitely not one of them! Not only was it lovely to catch up with all of you (that we got a chance to see, that is), but also it was exciting to hear the feedback on our newest products. 

In case you missed the news; we brought our new sauces to the Hunger Mountain Coop last week. Our Maple Chipotle BBQ Sauce, Soffrito, Chimichurri, Tomatillo Verde Sauce, and Enchilada Sauce are all available in downtown Montpelier!! ALSO, we just delivered our first batch of Basil Pesto to the Hunger Mountain Coop.

If you're familiar with the Basil Pesto that we used to distribute to our CSA members, or that we sold at the Farmer's Market--get excited!! It's back!! If you haven’t ever had it before, you may want to know that it is not only made from locally sourced ingredients, but it is nut free. We want as many people as possible to be able to eat it, and adding nuts makes it unavailable to too many of you. Also, you don’t even notice they’re gone!

         Hopefully all of you have a wonderful weekend, and if you get a chance, let us know what your favorite things to make with our sauces are! We’ll also post a few quick dinner ideas that we’ve tested (and enjoyed!) with our sauces.

More updates coming soon!

Olivia & Joe


New soups on the way!

            Well, we spent our day off yesterday working on some new soups! We’re developing some new recipes for the winter.

            Right now, we’re in the peak of the season, and we’ve begun to process vegetables and package them up to save for winter soups. A new cabbage and white bean soup is in the works, as well as a tortilla soup and a tomatillo based soup. Yesterday’s experiment turned out delicious—we’re going to be making a much bigger batch today in the kitchen! We’ll keep you posted on when it will be hitting the co-op. :)


            Here is a picture of the tomatillo soup cooking. We were able to get almost all of the ingredients fresh from the farm; the tomatillos, garlic, zucchini, tomatoes, and cilantro are all from our back yard. The pinto beans are from Vermont Bean Crafters, and the onions and carrots are from other small farms in the area. The only ingredients that we weren’t able to get from Vermont are the cumin and the salt! So not only is this soup going to be really delicious, but it’s going to be really close to home. :)


Dinner Ideas! (and CSA box #6)

Hey everybody!

We have the finalized list for your CSA boxes this week. I also thought I would send out a couple ideas for meals to make from this weeks' CSA share—they’re included below.

Please also remember to use your credits! They can be seen once you log in to your Farmigo account and go to the store. Until noon on the Monday before your delivery, you can add as many extra things into your box as you want. Let me know if you have any questions or problems adding items, it’s easy for me to fix things from my end of things.

All Shares (Vegetables Only and Full Shares)

Kale from Screamin’ Ridge Farm

Cucumbers from Screamin’ Ridge Farm

Summer Squash from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Sweet Peppers from Screamin’ Ridge Farm

Spinach from Screamin’ Ridge Farm

New Potatoes from Bear Roots Farm

Carrots from Bear Roots Farm

Tomatoes from Screamin’ Ridge Farm

Full Shares Only:

Pesto from Joe’s Kitchen at Screamin’ Ridge Farm

Bread from Red Hen Baking Company



Dinner Ideas

If you have any questions about making things according to your dietary restrictions, or even just how to go about any of the details, please give me a call or send an email! I am more than happy to help, and our family definitely has gotten good at getting around different food allergies.


Farmhand’s Potato Salad

            The first step with this recipe is the same as with all potato salad—put some potatoes in water, and boil them until they’re soft enough that they will fall off a fork once you stab it into them. We like the skin of potatoes—it adds a little texture, and a lot of nutrients. If you don’t like the skin, though, it’s definitely easier to peel them once they’re boiled (pour cold water over them once they’re in a strainer—this will cool them off enough for you to touch).

            While the potatoes are boiling, chop up some peppers, tomatoes, and garlic. We prefer potato salad that isn’t creamy, but if you like it creamy, just add some sour cream or mayonnaise in addition to the sauce we make.

            -Approximately 1 clove of garlic, chopped

            -2 Tablespoons or so of olive oil

            -1 Tablespoon of balsamic vinegar

            -1 Tablespoon of Dijon mustard

And, of course; salt & pepper to taste. Once the potatoes are boiled, cut them into fourths (or smaller, depending upon your preference). Mix them together with the other vegetables you’re adding, and the sauce that you made. We suggest putting it in the fridge for a couple of hours before you eat it—it lets the flavors soak in. If you have some thyme or oregano, that would also taste really yummy in here! Also, if you like garlic (and basil), adding some pesto would taste pretty delicious too.


Summer Squash “Lasagna”

            To start this one, put some olive oil (maybe a tablespoon), into a saucepan and begin to heat it up, adding the garlic as soon as you chop it up. Next, slice up you summer squash into rounds about ¼ of an inch thick.

            Place down a solid layer of squash (slightly overlap the rounds in a spiral going towards the center of your pan—it’s better to let them overlap slightly more, especially as you get towards the middle).

            Once you have finished the first layer of the squash, put down a thin (or thick) layer of pesto—or tomato sauce—and sprinkle some fresh goat cheese down. Then add a thin layer of sliced up tomato over it all, and cover it with a second layer of squash. Add another thin layer of pesto (or tomato sauce) and goat cheese. If you have more vegetables left over, add them on the top! Or cover it with some breadcrumbs.

            Put the pan in the oven at 350 degrees, and cook for about a half an hour, or until everything is bubbling and looks cooked.

*sidenote: if you don’t want/don’t eat cheese, this recipe would taste just as good without any! The vegetables have all of the flavor anyways. (:


Kale and Carrot Salad

            Begin by slicing up the kale into thin ribbons, and the carrots into little circles. Put some olive oil in a pan, and about a clove of garlic. Once the oil is hot, put all the vegetables in at once (if you want to add some tomatoes or peppers, they’d taste good in there too). Add a little salt and pepper to taste, and turn the stove off once the vegetables are a consistency you like.

            This would taste good on rice, toast, or just by itself. Enjoy!


I hope that these recipes are helpful! Please keep in touch—we appreciate any comments or questions. I hope everyone has a great week!