Menu for Week of 10/12/09:

Sweet Potato & Asian Pear Puree: Golden Russet Farm organic sweet potatoes oven roasted with NY IPM Asian Pears & pureed with thyme brown butter.

Green Mountain Mushroom Soup: The old standard, using Tom's shiitake mushrooms from Pittsfield, Vt. with our veggie stock, local milk & cream.

Leek Soup: For the many wheat & dairy-free folks in our lives right now, I broke the vegetarian rule and made a leek soup using Misty Knoll Chicken stock. Much like French onion soup.

Almond Pesto: We lost our basil to the frost last night, so this is the last batch!

Menu for Week of 10/01/09:

Fresh this week: Savory Slaw, Fresh Salsa, Bread Pudding & Carrot Ginger Soup (soup sold out today, sorry!).

We're canning salsa, apple & pear sauce and planning to make tomatillo salsa and maple catsup next...
We still have an abundance of garden vegetables, as well as the last of the NY IPM fruit. Local apples are here, with Cortland, Macoun & Empires coming tomorrow to add to our local McIntosh apples from Sunrise Orchards in Cornwall, VT. The cider we sell is from Happy Valley Orchard just up the road. Especially good fruit from the produce case: Our watermelon, Vt. Muskmelon and Norm Booska's fall raspberries (especially good with Strafford Organic Creamery ice-cream - - which we sell in the freezer with the local meats).

Also new this week: Pint-sized Butterworks maple yogurt. I love the package and the yogurt! My first shipment of Thistle Hill Tarentaise cheese just arrived; a raw organic milk cheese.
Pumpkins, mums and gourds, too.