Foote Street Farmstand Menu Week of 1/25:

Parsnip Puree~a recipe stolen from my friend sean, this soup tastes smooth & clean and is really just local milk & parsnips, seasoned.

Carrot Ginger Soup~still with local organic carrots!

Roasted Roots & Wheat Berries~It has been a while, but with chef Chris working tomorrow, we’ll be making lots of food!

Chard & Chevre roll-ups~By request of Fran, another one from the archives, made with local chevre, homemade pasta & organic chard in an organic tomato sauce.

from late last week: spinach & three-cheese quiche, bacon & thyme quiche, and Misty Knoll turkey soup.

Sweets & other baked goods this week: double-chocolate pecan cookies (gluten & dairy-free), Macaroons (also by request - - gluten & dairy-free), gingerbread hearts to freeze for Valentine’s Day, the usual scone & bread schedules & apple pie for the weekend.

remember that I’ll be closed for the month of February, so come in and stock up. All of our soups and quiche freeze well. We will also have a sale on all dairy and cut cheeses, as well as some produce, during the last week of January. The grain room will be open self-service as usual during February. Expect our seedling pre-order form soon! Thank you.

Open Tuesday - Saturday!

Foote Street Farmstand Menu Week of 1/18:

Black Bean Soup~Butterworks Farm organic black beans, with lots of local and organic veggies - - mildly spicy.

Curried Butternut & red lentil stew~my favorite soup, made with fresh ginger, local apples, onions, garlic...also mildly spicy.

Fresh Salsa! Yes! I had a batch of quickly ripening hothouse tomatoes from Maine, combined them with our garlic, organic onions & cilantro & added fresh lemon juice and local organic cider vinegar, salt and olive oil. a little taste of summer (see the January rainbow on our blog!).

More wheat-crust quiche this week. We have a surplus of beautiful, local, eggs, so I’m making quiche. Buy extras to freeze.

Speaking of freezing, remember that I’ll be gone for the month of February, so come in and stock up. All of our soups and quiche freeze well. We will also have a sale on all dairy and cut cheeses, as well as some produce, during the last week of January.

For a schedule of baked goods, see our blog at www.footestreetfarmstand.blogspot.com)

Open Tuesday - Saturday!

Foote Street Farmstand Menu Week of 1/11/10:

Green Mountain Mushroom Soup: local shiitake mushrooms, organic onions & fresh herbs in a mushroom broth & organic milk base.

Potato/spinach soup: Local potatoes, three allium and lots of organic spinach with a little vinegar.

Black Bean & Corn Salad: Butterworks farm organic black beans, roasted local organic corn, scallions & cilantro in a lime vinaigrette.

see last week’s menu for the baked goods schedule.

Open Tuesday - Saturday!

Mid-week food update:

Having run out of the Carrot Ginger Soup and the Pasta Salad, I've made two varieties of potato-crusted quiche: Broccoli/Cheddar and Shiitake, Caramelized Allium & Tarentaise Cheese.

Our second soup is now Sweet Potato Puree, a combination of Golden Russet Farm organic Sweet Potatoes and local Yukon Gold Potatoes pureed with thyme brown butter.

I also made turtle brownies...

On this first sunny day in a week, I made room in the greenhouse for the first two yards of potting soil. We'll also be selling bagged Vermont Compost Company Potting Soil.

Look for our seedling pre-order form to be available soon!

Shortly after that, our order of seeds from Seed Savers Exchange will arrive. The seeds are for sale in our retail shop, along with organic seed potatoes & more. Until then, enjoy the snow!

Happy New Year!

We're back after a week off and a real snowstorm.

This week, available hot or packed to go:

Adzuki Bean & Tofu Chili

Carrot Ginger Soup

Also in the cooler today: Mexican Pasta Salad with local organic black beans, local organic roasted corn, scallions & cilantro in a lime vinaigrette.

January hours: Tuesday 9:30-5:30, Wednesday-Saturday 10-5