November 16,2009

Food for thought:

Don't forget to order your Thanksgiving pies and breads soon!

A menu for this week:

Two soups: Carrot Ginger & Whole Beet Borscht, both available hot or jarred to go.

Cran-apple Sauce, made with local cranberries, eco-apples from Cornwall, local cider and organic Hawaiian ginger, organic sugar and local honey. Yum.

Carbs this week:
Tues~Multigrain bread, currant scones & coconutty chocolate chip cookies.
Weds~Same scones and cookies as Tues.
Thurs~Ginger scones and chocolate chip cookies.
Fri~Ginger scones, cheese & herb scones, potato bread, flutes & macaroons! No pies except by special order.
Sat~Cheese & herb scones, macaroons & chocolate cupcakes.

We're still picking fresh produce: Cabbage, Nappa, Arugula, Spinach, Brussels' Sprouts...

Menu for Week of 11/09/09:

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!

Menu for Week of 11/02/09:

ORDER YOUR THANKSGIVING PIES TODAY! Lots of local and organic ingredients.

Choose from:

Sky High Apple Pie, Vermont Pumpkin, or Maple Pecan Pie

We are also taking orders for Misty Knoll Turkeys!

Black Bean Soup: Vegetarian, wheat and dairy free.

Curried Butternut Stew: Also wheat and dairy free. Made with red lentils. Thick and hearty for a cool late autumn evening!

Asian Slaw: Good hot or cold.

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.

Autumn

We're still here, contrary to the blog gap! A busy summer and a crashed hard drive slowed down computer progress, but the shelves are full of jams, jellies, pickles, salsa and more. It is a beautiful time of year here, with the gardens still cranking along and the leaves changing color. A fresh delivery of fall mums arrived yesterday in my favorite shades of bronze, pink and yellow. Our hours changed in September, so note that change.

Yesterday we made: Bread pudding, Mac & Cheese and Almond Pesto.
Today I filled the case with carrot cupcakes. The scone schedule is: T/W Currant, Th/F Ginger, F/Sat. Cheese & Herb. Cookie flavors vary every few days. Pies this weekend will be Apple (our double-crust sweetened lightly with maple sugar) and raspberry streusel. When I learn how to post photos (Anjanette was the stellar photographer previously), I'll show you how much Red Russian Kale is growing around here! Happy Autumn.