Last night’s sunset from the Farmers To You Hub
The colors of the landscape are changing and so are the flavors of our food – they’re connected. This seasons colors are primary and sharp – Red, Blue and Yellow – and the flavors of fall foods are clean and crisp and their sweetness is almost always accompanied by a bit of tartness or savoriness that bring them into sharp focus. The temperature swings wring out the last goodness from the soil, and the ripening process of the fruits has been described in Biodynamic Agriculture as a compressive and fiery process that captures the chaos of the spring and summer growth all into the tiny seed.
As you are tasting these delicious foods of the fall harvest – see if you can’t taste the colors and crispness of the season in each bite.
The harvest continues and we have lots of new and welcome additions.
We have Bagels again – but I am afraid they are only available on Wednesdays at this point. If all goes well, we hope to include Thursdays in the future. Whizzo Bagels are made by Anne Labrusciano. She bakes these delicious bagels in small batches in Marshfield, VT. They are the perfect balance of chew, with a tender crumb and are subtly sweet and salty. They come in a pack of 4 bagels – 2 seeded with salt and 2 plain.
We now have Lard! We have always carried the pork fat from Snug Valley Farm that you could render yourselves, but there were only a few of you intrepid enough to give it a try.
Lard was vilified along with other animal fats, but now as we understand the health benefits of clean, and minimally processed animal fats in our diet – Lard is making a comeback. Use it for frying, and baking – better than butter!! It comes in 8 oz tubs priced at $4.90 and is odorless, creamy white, and a pleasure to cook with.
We are getting fresh shipments of Beef Steaks and Pork Cuts this week. They are now turned on and are limited stock so don’t delay.
Our fruit selections this week are from Champlain Orchards – and they have fresh harvested Macintosh, Gingergold, Cortlands, and Honeycrisp. They also will have their delicious Asian Pears and Apple Pies, Cider and Applesauce. We had one of their pies for dessert at our staff dinner the other night. Wow!
Scott Farm has two new Heirloom Varieties of apples. Here is what Zeke has to say about them:
Orleans Reinette – “Orleans is one of my favorite apples for eating out of hand, crisp, juicy, tart, has a citrus flavor with maybe a little nuttiness in there. It is also very good as a baking apple or in tarts. Edward Bunyard, the English food writer wrote that this was, despite it being French, his favorite apple and especially enjoyed eating them with a glass of port. A very handsome apple.”
Sheep’s Nose – or Black Gilliflower is not everyone’s favorite apple, for fresh eating some love it and some are more than indifferent. As a baked apple, it is a transcendent taste experience. The skin and flesh are almost buttery, the flavor somewhat like caramel with maybe a hint of nutmeg or cloves. Skip coring them and filling with sweeteners, just put them in the oven as is.”
Zeke (Ezekial Goodband) and another local friend and apple expert were both interviewed this week on Vermont Edition on VPR – and he talks about both Sheep’s Nose and Orleans Reinette! Terry Bradshaw is now a professor of Pomology at UVM – a true apple doctor – and lives in our home town of Calais, VT. We usually get together with him, press cider and tell apple tales.
It is coming on soup season again and Joe Buley of Screamin’ Ridge Farm has moved into his nice new facility and is cooking up a storm.
His two soup selections are Broccoli Cheddar and Carrot Ginger. He also has been perfecting his bone and soup broths – Chicken, Beef and Vegetable. These are such a great pantry staple for us as they take so much of the work out of making a fantastic soup.
The vegetables are flooding in as all our partner farmers clear their fields of their bounty before the first hard frost – coming soon!
We have some new items:
Daikon Radishes from Dog River Farm
Green and Red Cabbage from Jericho Settlers Farm
Celeriac from Foote Brook Farm – a must have for soup and stew fixins.
Red Kabocha Squash from River Berry Farm
Cathy at Unity Farm is harvesting her splendid Salad Mix.
Next week we will be introducing an exciting new and easy way to place your weekly order – Farmers To You Weekly Share. These are preselected baskets – by our own crew member Kuenzi Wiswall – tailored to Omnivore, Vegetarian and Paleo diet preferences. We select items that combine well and also offer great value, so if you are watching your food budget, these will be a great choice.
Thank you for your enduring and committed partnership.