December already?! Remember when it was May and we were all savoring the tender little greens of spring and anticipating a summer of strawberries and tomatoes? Now, here we are eating hearty soups and getting ready for a new year. It all goes by so quickly.
We have two more Fall Weekends before we close up for the winter. Come on in to the farmstand on Saturday and Sunday from 10am-3pm to stock up on locally grown food for the winter months.
We’ve still got a good selection of produce, including a variety of root vegetables, potatoes, sweet potatoes, cabbages, and Kale. And this year’s crop of dry beans is ready and available in the farmstand. Once they are all cleaned and sorted we will have 10 varieties for sale, including some classics like kidney and black beans, and some more colorful varieties like calypso and tiger eye.
Just in time for holiday baking, we have our own whole wheat flour and corn flour. Both flours are 100% organic and 100% local – grown on the farm and ground on Green Mountain Flour’s stone mills in nearby Windsor, VT. Our wheat is selected for its superior flavor and high protein content, making excellent flour for bread baking. Milling with stone crushes the entire grain for more nutritious, truly whole grain flour with minimal nutritional loss. After milling, the flour is lightly sifted to give the consistency of an all-purpose flour. For our heirloom corn flour, we mill our organic field corn, which is selected for its softness and flour-like consistency, into a light, fine meal with just a hint of sweetness. This flour is perfect for pancakes, muffins, or gluten-free baking. Both flours are available in 2 lb bags and make terrific holiday gifts for your favorite baker! We also have 25 lb bags of wheat flour and 30 lb bags of corn flour available. Read more about Green Mountain Flour here, or get tips on storing flour here.
[ 2013 December 5 ]
Happy Thanksgiving! We hope that you are all having a wonderful day full of friends, family, and delicious, locally grown, organic food.
It has been a bit quiet around the farm this week, but we continue to work on fall projects, plan for next season, and tie up loose ends. Today though, we are all home, spending the holiday with friends and family.
We know that Thanksgiving leftovers can last for days, but don’t forget to stop by the farmstand this weekend to pick up your CSA and replenish after the holiday. We will be open Saturday and Sunday from 10am-3pm, and will have a farmstand full of delicious produce, pickles, jams, hot sauces and more from our kitchen, and local and organic grocery items. After a holiday full of rich foods, you might want to pick up some fresh greens and try out a recipe for braised greens or crispy kale, or put some of our delicious dried beans and frozen broccoli to use with this hutterite and broccoli soup! Soups like this are perfect for cold wintery days.
And remember to special order your baked good for next weekend. We only have a few weeks left before we close for the winter, so make sure to stock up on your favorite sweets before then!
A lot of you are probably traveling this weekend, so remember, if you are not able to come in to pick up your CSA, you can always send a friend to pick it up for you, or pick up double of the storage crops next weekend.
[ 2013 November 26 ]
With Thanksgiving only one week away, now is the time to stock up on all of your holiday goodies. Our farmstand may be a bit chilly right now, but on our Fall Weekends it is overflowing with goodness: from sweet fall storage veggies, to crisp greens, to fresh and local cheeses, meats, and eggs. We have a great variety of apples - perfect for apple pies - and ice cream from Strafford Organic Creamery just in case you like your pie a la mode.
And, want to bring something new to your Thanksgiving table this year? We have a recipe section on our website which is dedicated to helping you figure out how to cook with the veggies we grow. This Autumn Kale Salad is one of our favorites, and is a delicious, light compliment to a traditional Thanksgiving meal.
And check out our freezers! We have our farm-grown frozen peas, corn, green beans, broccoli, and blueberries this year. We know how hard it can be to put food by during the summer and fall, so our great kitchen staff has done the work for you. We have limited quantities of all of these things, so come stock up while they last.
[ 2013 November 21 ]
As the weather gets colder, we continue to shut things down for winter. Things may have slowed down in the fields and greenhouses, but there is still so much that needs to get done during this time of year. Finally, we have time to work on some of those projects that have been on the to-do lists for months: building shelves, cleaning, improving our storage areas, planning, the list goes on.
Our crew braved the cold this week in order to mulch all of next year’s strawberries and garlic. Crops like these, which are planted in the field in the fall, need to be mulched so that they survive the winter weather and produce the following year. If you planted garlic or strawberries in your own garden, make sure you mulch them well. Plan to protect them with about 6 inches of straw or leaves.
We have also been busy this week sorting and bagging our 2013 crop of dry beans. We had a good harvest this year, and as the beans are cleaned, new varieties make their way to the farmstand and farmers markets. Look for black coco, tiger eye, king of the early, calypso, Vermont cranberry, and more. Our dry beans are so fresh and have great flavor compared to regular store-bought beans. Try out this recipe for spicy southwestern pumpkin soup with black beans.
[ 2013 November 14 ]
As November continues, we are busy preparing for the colder months - filling the walk-in coolers with storage crops, harvesting the last of the dry beans and the parsnips, cleaning and packing up our kitchen and cafe, and putting farm equipment away for the winter. Kale and brussels sprouts are the only crops left in the fields, and our hoop houses are either being shut down for the winter, or planted with greens that need to be protected from the cold. Today we planted spinach that will be overwintered for next year’s Summer CSA!
Our farmstand is now open from 10am-3pm on Saturdays and Sundays only. Winter may be approaching, but we still have a great selection of veggies, products from our kitchen, and local and organic groceries. There is still so much locally grown goodness!
[ 2013 November 7 ]
It really is starting to feel wintery around here. We have had a few flurries of snow and cold frosty mornings are starting to be a regular occurrence. Even on sunny days, the air is crisp and the ground is crunchy. We are finishing up bulk harvests of carrots, turnips, and beets and continuing to get crops ready for winter storage.
And, though winter is approaching, we still have a full farmstand, with all sorts of fresh veggies, jams, pickles, and krauts from our kitchen, our own apple juice, fresh local apples, meats, and local and organic grocery items.
We had a great potato harvest this year, and we will have bulk prices available, while supplies last. We are selling cases (average weight is 45 pounds) for $55 each, and $80 for fingerling potatoes. Come in on our Fall Weekends to stock up for winter! And put those potatoes to good use with this recipe for apple celeriac potato soup.
Our regular 2013 season comes to an end tomorrow. The Hello Cafe will close for the season and our Farmstand will switch over to its late season hours: Saturdays and Sundays only, from 10am-3pm. These hours continue through December 15th.
Don’t forget, Daylight Savings Time ends on Sunday. We will get to sleep for an extra hour in the morning, but we will also need to adjust to darkness falling an hour earlier in the evenings. Keep the time change in mind if you plan to come in to shop or to pick up your CSA on Sunday morning!
Remember, you are welcome to pick up your Fall CSA on either Saturday or Sunday, but since we are now closed during the week, we won’t be able to accommodate weekday pickups anymore. If you can’t make it on the weekend, please plan to send a friend to pick up for you, or pick up double of the storage crops the following weekend. Please note that we are not able to double up on greens.
[ 2013 October 31 ]
We have finally had a few frosty mornings this week and things are really starting to wind down. The last of October marks the end the season for many members of our farm crew, so we are finishing up a few final projects in the field and kitchen before they take off for the winter. We had a great crew this fall, and we are sad to say goodbye!
The arrival of consistently chilly nights also means that it is now officially time to plant garlic. Check out this tip to learn more.
Potatoes, potatoes, potatoes! This week our crew has been digging, washing, grading, and boxing up storage potatoes. We have eight delicious varieties, so come by the farmstand to stock up for winter and take advantage of our bulk prices, while supplies last. We are selling cases (average weight is 45 pounds) for $55 each, and $80 for fingerling potatoes. We had a great harvest this year, and we are happy to report that we have enough of a surplus to donate several thousand pounds of potatoes to Salvation Farms.
[ 2013 October 24 ]
The leaves are crunchy under our feet, and as the sun rises later and sets earlier, things start to wind down on the farm. Our production crew is busy bringing in the bulk harvests of fall crops, boxing and bagging up veggies for storage. This is the second week of our Fall CSA. And while all of our summer crops are gone for the season, we are enjoying the fresh broccoli, cauliflower, kale, and beautiful red and green radicchio of October.
Last week we harvested our oilseed sunflowers and so far it looks like we got a great crop, with over 1500 pounds of seed. Once the seeds are cleaned and dried we will press them, and then filter and bottle the oil. Look for it later on this fall in our farmstand and at the winter farmer’s markets. Check out this Farm Voices entry to learn more about growing sunflowers for culinary oil.
[ 2013 October 17 ]
Fall is officially here! Our summer CSA has come to an end, and this weekend marks the beginning of our ten week Fall Share. Our pumpkin patch is now open, so come on in to pick out your jack-o-lanterns!
This weekend, please plan to pick up your share on Saturday, since Pumpkin Festival is Sunday. If you can’t make it then, feel free to come in Tuesday-Friday next week to pick up your missed share. Don’t forget, the farmstand is closed Mondays in the fall.
[ 2013 October 10 ]
With summer now behind us, we are starting to get excited about fall. We are drinking hot cider, roasting root vegetables, getting the most that we can out of the last summer veggies, and admiring all of the jars of pickles and preserves that we put up for winter.
Our winter squash has all been harvested and is curing in the greenhouse. This coming week we will be harvesting the first of our storage carrots and sweet potatoes. Celeriac, parsnips, and turnips are all close behind. There are so many ways to enjoy these delicious fall veggies. Try this recipe of Alison’s for creamy celeriac soup, and check out the recipe section of our website for more suggestions for putting fall veggies to use. And we have a bunch of really helpful gardening tips for this time of year, so make sure to take a look at the tips section of our website as well.
[ 2013 September 27 ]