The Farmstand is abundant with autumn veggies and treats. We just started picking Brussels' Sprouts and Nappa Cabbage. We're also practice baking the three Thanksgiving pies we offer: Sky High Apple Pie (Maple-sugar sweetened), Maple Pecan Pie (mostly local after the pecans), and Vermont Pumpkin Pie. We also offer potato rolls for Thanksgiving, made with local: potatoes, milk, butter, honey & flour. Call and order ahead!
OUR OWN PRODUCE: Garlic, onions, potatoes, and string beans to name a few.
Also available fresh from Vermont: Corn on the cob and local blueberries!
OUR OWN PRODUCE: Rhubarb, spinach, kale, both loose-leaf & head lettuce & herbs.
Bread Pudding: Challah soaked in light honey & organic sugar-sweetened custard flavored with orange blossom water.
Herb Chevre Dressing: Made with local chevre & local organic buttermilk.
Weekend Pies: Apple, rhubarb or cherry - call ahead to place your orders!
Bread: My multigrain Tuesday, Otter Creek Bakery bread Friday.
OUR OWN PRODUCE: Rhubarb, spinach, collards, kale, swiss chard, escarole, both loose-leaf & head lettuce, radish & herbs & strawberries, yum!
Fresh Salsa: Soon to be made with our garlic scapes.
Herb-Chevre Dressing: Made with local chevre & local organic buttermilk.
Weekend Pies: Strawberry-rhubarb! My favorite. Also shortcakes.
Bread: Tues: my multigrain & Otter Creek Bakery Wood-Fired Sourdough! Fri: Otter Creek Bakery bread.
New Scone Schedule: Currant - Mon. & Tues., Ginger - Weds. & Thurs., Cheese & Herb - Fri. & Sat.
Cookies: Macaroons, then Peanut Butter.
As planned, I am not preparing much to-go food for the summer. Instead, I hope to keep you inspired with our produce and recipe ideas.
Menu Ideas: Last week, we had an amazing local steak, quickly seared in butter & olive oil with salt & lots of pepper, served with a crunchy Romaine & radish salad with chevre dressing and wood-fired sourdough bread. All available here except the steak.
For lunch the other day, I sautéed some Elmer Farm zucchini, then added escarole briefly, chopped tomatoes, bits of local bacon and feta (or blue cheese) & sprinkled some oil & vinegar on top.
BLTs!
Vegetarian, or not: via my friend Lauren W., from Madhur Jaffrey’s “World of the East: Vegetarian Cooking”, here is a delicious lentil & spinach dish:
1 ¼ lbs. Fresh spinach, well washed
1 medium onion
5T olive oil
2 cloves minced garlic (or scapes!)
1 cup dried lentils, washed & drained
1 ½ tsp. Salt
1 tsp. Ground cumin
1/8 tsp. Freshly ground black pepper
Cut spinach into strips. Cut onion into fine rings. Heat oil in a large pot on med. Add onions & garlic. Stir and saute 2 minutes. Add lentils & 3 cups water. Bring to a boil, cover, lower heat & simmer 25 mins., until lentils are tender. Add spinach, salt & cumin. Stir to mix, simmer covered 10-15 mins., stirring occasionally. Remove from heat & add black pepper and optionally parsley or cilantro and/or tomatoes. Enjoy!
OUR OWN PRODUCE: Rhubarb, spinach, collards, kale, both loose-leaf & head lettuce, radish & herbs
Asparagus & Vt. Ayr Frittata: Thin layers of organic potatoes layered with asparagus, roasted red onions & Vt. Ayr cheese with eggs & fresh herbs.
9” $12~
Gazpacho: Zippy. Made with local tomatoes, & cukes & organic onions in a zesty dill vinaigrette.
Green Mountain Mushroom Soup: The “usual” made with local shiitakes. lightly creamy.
Herb Chevre Dressing: with local chevre & local organic buttermilk.
Weekend Pies: Strawberry-rhubarb! My favorite.
Bread: Tues: my multigrain. Fri: Otter Creek Bakery bread.
New Scone Schedule: Currant Mon. & Tues., Ginger Wed. & Thurs., Cheese & Herb Fri. & Sat.
Cookies: Coconutty Chocolate Chip, then Gingersnaps.
OUR OWN PRODUCE: Rhubarb, spinach, kale, both loose-leaf & head lettuce, radish & herbs.
Asparagus & Vt. Ayr Frittata: Thin layers of organic potatoes layered with asparagus, local organic zucchini & Vt. Ayr cheese with eggs & fresh herbs.
Carrot Soup with Chives: Light & summery soup with yogurt in an onion broth.
Fresh Salsa: Local tomatoes & Nola’s cilantro, organic onions & garlic.
Herb-Chevre Dressing: Made with local chevre & local organic buttermilk.
Weekend Pies: Rhubarb streusel!
Bread: Tues: ***Otter Creek’s wood-fired bread (if you like Red Hen bread, you’ll love this)*** and my multigrain. Fri: Otter Creek Bakery bread.
OUR OWN PRODUCE!: Rhubarb, spinach, kale, both loose-leaf & head lettuce & herbs.
Spanakopita Nests: Local organic spinach, local feta, organic red onions & local organic shallots in Katafi (shredded phyllo). Minis $3~, 6” $8~ (serves 2)
Mexican Bean Pie: Cornbread made with local organic cornmeal, layered with pinto beans, oven-roasted tomatoes & salsa with lots of local cheese.
Bread Pudding: Challah soaked in light honey & organic sugar-sweetened custard, flavored with orange blossom water.
Herb Chevre Dressing: with local chevre & local organic buttermilk.
Weekend Pies: Apple, rhubarb and maybe both.
Bread: My multigrain Tuesday, Otter Creek Bakery bread Friday.
In the garden! The weather has been beautiful and everything is growing. The sugar snap peas are just starting to twine themselves around their rope supports. The garlic is dancing in neat rows out front. Come by and visit for a tour of the gardens or to lounge in one of our adirondack chairs with a cup of iced coffee or tea and take in the sun!
Broccoli & Cheddar Potato-Crusted Quiche: $15~/9” $4.50/6”
Fresh Salsa! Local tomatoes & cilantro, with organic onions & garlic.
Herb-Chevre Dressing: with local chevre & local organic buttermilk.
Thursday Flatbread: Plain cheese.
Weekend Pies: Apple, Rhubarb and maybe both
Bread: My multigrain Tuesday, Pizza & Pitas Thursday, Otter Creek Bakery bread Friday.
Roasted Roots & Wheat Berries: Mostly local & organic ingredients, tossed with herb vinaigrette.
Curried Veggies & Tofu: with Sean’s spinach noodles.
Broccoli & Cheddar Potato-Crusted Quiche: A farmstand specialty! - these sell out quickly, so please call ahead to reserve one for yourself.
Sean’s Pasta: Knives & flames pasta made right here and available at the end of the week. Flavor TBA. Always available frozen.
Thursday Flatbread: Plain cheese, yum!
Weekend Pies: Apple.
Bread: My multigrain Tuesday, pizza & pitas Thursday, potato bread & flutes Friday.
