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.

Menu for week of 07/27/09:

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!

Menu for week of 07/20/09:

OUR OWN PRODUCE:  Beautiful Radishes! 

Come by and have a cup of tea and stay dry out of the rain with friends!

Menu for week of 07/13/09:

In the garden.  Please stop by for some fresh produce today!

Menu for week of 07/06/09:

OUR OWN PRODUCE: Garlic scapes, sugar snap peas, red and black raspberries, strawberries, lettuce, fresh herbs.

Shortcake: Simple biscuit batter recipe with light sugar dusting on top. Perfect with either our local Marble Rose Farm strawberries or some of our own hand picked variety from the farmstand.  Pick up some Butterworks Farm cream and Field Farm pure maple sugar and mix up some homemade whipped cream. Delicious!

Strawberry Jam: Made with both local and organic strawberries.  Try with our currant and ginger scones hot out of the oven!

Also available: Fresh cut flower arrangements.  Call ahead for special orders.