This Week’s Harvest: Grass-Fed Beef, Cox Orange Pippin, Butternut Squash Ravioli, Rainbow Chard

recipe.process.chard_leeks_kaleNEWS FROM THE FARMS
This is transition time for many of our vegetable farmers. The cold nights and occasional frosts create an urgency to get certain crops in before they are lost – squash, beans, and cucumbers come to mind. The cold weather came on strong and early this year with a few of our higher altitude farmers reporting hard frosts… in September. The good news is that many of our vegetable farmers also experienced a bumper crops this year. We will have plenty of delicious, sweet root crops and storage vegetables deep into the winter months.

If you haven’t tried Kimball Brook Farm’s milk yet, now is a great time. Learn more about Kimball Brook Farm in our Feature Partner Farmer series.
Kimball Brook Whole Milk – Regularly $5.25 Special Pricing – $4.46
Kimball Brook 2% Milk – Regularly $5.25 Special Pricing – $4.46
Kimball Brook Cream Top Milk – Regularly $5.80 Special Pricing – $4.93

Woodbourne Farms Beef is back this week. Many cuts and steaks available.

Celery is back from Pete’s Greens, along with Gold Potatoes.

We are happy to welcome back farmer Cathy Wells from Unity Farm in Charlotte. She has been growing Rainbow Chard for us in her greenhouses.

Fresh Herbs:
Julie at Red Wagon Plants continues to have a wonderful selection of fresh herbs for us. As long as she does not get a hard frost in Charlotte, she will also have beautiful Edible Flowers for us too.

Zeke at Scott Farm has two spectacular apples (and one of my all time favorites – I know I say this almost every week – but truly the Cox is amazing!)
Cox’s Orange Pippin – The most popular of English apples, it has been awarded the highest honors by the Royal Horticultural Society. It was originally grown from seed (hence the name Pippin) in 1825 by Richard Cox, an amateur horticulturist. Its tart, citrus flavor is exquisitely tempered by a sweet pear flavor. It is excellent for eating and cooking. This apple is small and round with orange skin that occasionally has russeting.
Claygate Pearmain – A fawn-colored, small russeted apple originally found growing in a hedgerow in Surrey England in the 1820s. Claygate is a crisp and juicy apple with an aromatic honey flavor. The best use for this variety would be eaten out of hand or in cider.

Champlain Orchards Apples and Fruit are pouring in!
Cortland Apples – a superior pie apple
Macintosh – the epitome of fresh eating – the taste of Fall
Gingergold – sweet and similar to a Granny Smith
Honeycrisp – juicy, sweet, with a firm snap – a favorite for so many

Santa Rosa Plum – Fall plums! and this one is excellent. It is the standard in flavor and color that all plums are compared against.

Jared at Red’s Best has Scallops again this week along with Flounder and Hake.

Michelle and David are back at their magical flavor combinations!
Butternut Squash Ravioli
Broccoli Fontina Ravioli
Parsley-Garlic Tagliatelle
Conchiglie (Shells, basic semolina dough)
Gluten Free Casarecci

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Featured Farmer Partner: Kimball Brook Farm

Cows at Kimball Brook Farm

Image courtesy of Kimball Brook Farm

J.D. and Cheryl De Vos are the third generation of De Vos’ to run the dairy farm now known as Kimball Brook Farm. They made the choice and began the transition to Organic production in early 2001. This was a bold and costly process, but soon their farm began to thrive again. By 2006, they started to see that even with the increased prices that Organic milk brought from the processors – they were still vulnerable to wild price fluctuations, and at times had to sell milk for cost or below cost. This is a common situation for many dairies in the Northeast, where short growing seasons result in higher costs than Organic milk from farms in the South and West Coast. So, never shy about taking risks, J.D. and Cheryl began the process of opening their own creamery to bottle and sell milk directly to stores and families. When I first met them in 2010, they were nervously waiting for financing to come through so they could begin building the creamery and start production.

In addition to the already full time job of running a farm, they managed to turn the corner and now bottle and sell 90% of the milk from their 200 cows directly to retailers. Cheryl presented her family’s story to the newly formed Slow Money Vermont chapter this past Tuesday evening in Montpelier, to rousing applause. I am so impressed by their persistence, vision, and fortitude in making their dream come true.

In the next few months Kimball Brook will start bottling their wonderful milk in returnable glass bottles, as a further refinement of their product.

This is a great time to try their milk if you haven’t already. We think that with one taste you will agree the De Vos’ are excellent dairy farmers; their cows reward their dairying skill with rich and full-flavored milk.


Kimball Brook Whole Milk – Regularly $5.25 Special Pricing – $4.46
Kimball Brook 2% Milk – Regularly $5.25 Special Pricing – $4.46
Kimball Brook Cream Top Milk – Regularly $5.80 Special Pricing – $4.93

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In Praise of Leftovers

Enchilada Ingredients
Widespread frost warnings for tonight, so the row covers and sheets are ready to tent my garden and blueberry patch. I know our evening will be spent picking the most tender of what’s out there and bringing in armfuls of flowers. It surely is hard to say “farewell” to summer. Our wedding anniversary is tomorrow and I remember that the weather that fall more than 20 years ago was a sweltering 90 degree plus; quite a difference from the temperatures they are predicting for tonight. My neighbors and I are all crossing our fingers that the weather report will be wrong.

Each autumn I co-curate a contemporary art show at the Kent Museum. As the days tick down to the opening, the rest of my life gets compressed to make room for all the details that need to come together. Most of us have the equivalent of this in some realm of their lives at some time or other but somehow it always takes me by surprise by just how all-consuming this particular project is. As such, my love of leftovers was amplified these past weeks. Farmers To You apples, cheese and bread kept us from collapsing at the museum during the long days and leftovers were my staples at home for breakfast and supper. With the bits and pieces of previous meals waiting in the refrigerator, one meal we enjoyed were wonderful enchiladas made easy with the addition of Joe’s Enchilada Sauce.

Chimichurri sauce is another way to enliven leftovers. Add it to a baked potato or steamed vegetables, marinate meat, transform fish or simply scoop it up with your favorite bread.

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Classic Chimichurri Sauce

This Week’s Real Good Basic-  Chimichurri

A staple Argentinian sauce that once you’ve discovered you’ll use to enliven everything from bread to meat, fish or vegetables.
  • ½ cup red wine vinegar
  • 1 teaspoon salt
  • 3 – 4 cloves garlic, minced fine or pressed
  • 1 shallot, finely minced
  • 1 teaspoon chili flakes
  • 1 teaspoon cumin
  • 1 bunch fresh cilantro (approximately 2 cups)
  • half bunch fresh broad leaf parsley (approximately 1 cup)
  • ⅓ cup fresh oregano
  • ½ cup good olive oil
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • red wine vinegar, salt, chili flakes, cumin, olive oil

  1. Finely mince shallot. Finely mince or press garlic.
  2. Combine vinegar, salt, garlic, shallot, chili flakes and cumin in a bowl or large measuring cup. Let sit for 15 minutes.
  3. Remove stems from herbs and wash and dry leaves. Finely mince cilantro, parsley and oregano. Add to vinegar mixture.
  4. Add olive oil. Combine thoroughly.
  5. Wonderful as a condiment or a marinade for beef or lamb.


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Sweet Corn with Shallot Lemon Butter and Cilantro

Sweet Corn with Shallot Butter and Cilantro

Sweet Corn with Shallot Lemon Butter and Cilantro
Simple and delicious. A perfect way to enjoy the season’s corn crop.
  • 4 ears fresh corn (or use leftover roasted or steamed corn)
  • 1 medium to large shallot, finely chopped
  • 2 tablespoons butter
  • 1 handful parsley (or cilantro)
  • zest of half a lemon
  • salt, to taste
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • butter, lemon, salt

  1. Finely chop shallot. Set aside.
  2. Zest half a lemon. Set aside.
  3. Wash and dry parsley. Chop coarsely. Set aside.
  4. Husk corn and remove all remaining silk from ears. Using a shark knife, cut kernels from cob. Set aside.
  5. Melt 1 tablespoon of butter in a heavy skillet over medium heat. Add shallot and cook until wilted, stirring constantly. Add lemon zest. Cook for one minute more.
  6. Add corn and 1 more tablespoon of butter. Cook for approximately 2 minutes.
  7. Add salt, to taste.
  8. Remove from heat and add chopped parsley (or cilantro). Serve hot.

Serves: 4

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