Screamin' Ridge Farm, Inc. (a Culinary Supported Agricultural enterprise)
Welcome to the soup page!
You can find our soups at Red Hen Bakery and Cafe in Middlesex, and at all winter and most summer Montpelier Farmer's Markets.
Here are a few of our growers:
Produce sources:Screamin' Ridge Farm, Littlewood Farm, Harvest Hill Farm, Cate Farm, Dog River Farm Other ingredients: Lazy Lady (hamhocks), Gaylord Farm (oxtail), Sparrow Farm (beef), Vermont Smoke & Cure (bacon), Rhapsody Tempeh, Morning Star Meadow Farm (dry beans)
We also purchase from these and other vendors through the Food Works Farm to Table program.
How to take care of your soup:
Freeze it
if you don't eat it all, so that it stays fresh. When you're ready to
eat the rest, put it into a small saucepan to melt and reheat it. Since I
do not use things like stabilizers and thickeners you may need to whisk
the soup so the ingredients blend back together, especially if it is a
puree or cream-based soup. The water in the soup tends to melt before
the rest of the goodies, so don't worry if it seems like there's too
much water in the pan.
Heat cream-based and pureed soups slowly if you're using the stove to prevent scorching.
Certain soups will always be enhanced by adding some garnish. Here are a few of my favorites: