This Weeks Harvest: Magic Sauces, Delightful Raspberries, and Asian Pears

golden.gravyNew Sauces!
By now you know that David and Michelle of Valicenti Organico are making pasta magic each week. Well… they also make sauces!! We now have two of our favorites available for you.

Golden Pasta Gravy – Home grown butternut squash simmered in a rich vegetable stock with our their own caramelized fennel, fresh herbs, a touch of Marsala wine and Parmigiano-Reggiano cheese.

Red Pasta Gravy - Cooked over night in small batches, it combines a developed richness from lots of fine extra virgin olive oil with a brightness from the newly harvested tomatoes and their fresh basil is added just before the sauce is put into jars.

Match these with the pasta selections below!

Apples and Fruit:
Fall Raspberries continue from Adams Berry Farm – such delight in the realm of berries!

Bill and Andrea of Champlain Orchards are introducing their Asian Pears to us.  These will come in a smaller bag – 1.5 pounds with about 4-5 pears in each.  They have a light sweetness with a crisp texture, which makes them a unique addition to any salad or stir fry.

Fresh Caught Fish from Red’s Best:
Red Fish for the Adventuresome
Cod for the Traditionalist!

Pasta from Valicenti Organico: 
Sweet Peas w/Olive Oil Ravioli (final week until next year)
Roasted Pumpkin w/Brie Ravioli
Conchiglie – they look like miniature conch shells
Cracked Pepper Tagliatelle
Gluten Free Spinach Trenne

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An Intentionally Ground Breaking Model for Food

banner.breaking.ground
It’s not a CSA, or Farmer’s Market.

Or Box Scheme…

Farmers To You doesn’t fit into one category – because this model is intentionally ground breaking.

Listen in as Greg Georgaklis, founder and owner of Farmers To You, and Aaron Niederhelman, of Growing Business Radio & Podcast, talk about the details and thinking behind this model for partnership… and be inspired by what we are doing together, one family at a time, one farmer at a time.

CLICK HERE TO LISTEN

Please send and share, far and wide!
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Frost, Foliage, and Fall Vegetables

fall.house.tree

Well, the weather report was right and we did get that frost. Darn. Even with all the blankets, sheets and row covers we had to say goodbye to much of the garden which can be so awfully difficult. Not the end of the world, I know, but I always feel that way when you wake to the first hard frost. Now that I’ve stopped feeling sorry for myself, I’m at last able to enjoy Vermont’s early fall foliage. I’m struck by just how fast the leaves are turning this year. On my morning walk today, it seemed like the maple I passed as I entered the meadow had turned red by the time I’d returned 45 minutes later!

And with the change of season, comes a change of menu — hot soups, and fall vegetables like brussel sprouts, which, for the record, I hated as a child even though I’m not sure I ever ate one; I just was sure that if I did eat one, I would hate it. I did, however, like serving them to my stuffed rabbit on small plates pretending they were cabbages. As an adult, I discovered that I loved brussel sprouts when they were roasted. Somehow it brings out their sweetness and nuttiness in a different way than steaming.  Give it a whirl with this recipe for Brussel Sprouts with Bacon and see what you think.

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Spinach, Blue Cheese and Asian Pear Salad with Toasted Pecans

Spinach, Blue Cheese and Pear Salad with Toasted Pecans

Spinach, Blue Cheese and Pear Salad with Toasted Pecans
 
Tender spinach is a wonderful partner with the salty cheese and sweetness of the season’s pears. Add toasted pecans for crunch.
Ingredients
  • 1 pound spinach
  • ¼ pound Bayley Hazen Blue cheese
  • 1 ripe asian pear
  • 4 ounces pecans
  • vinaigrette dressing
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:

Instructions
  1. Wash and dry spinach. Place in salad bowl. Set aside.
  2. Toast pecans in a cast iron pan for approximately 5 minutes. Do not add butter or oil. Be sure to stir regularly so the nuts do not burn. When done, sprinkle with salt. Set aside.
  3. Crumble blue cheese over spinach.
  4. Wash, cut and core pear. If the peel of the pear is tender, leave it on, otherwise, peel the pear. Slice thinly or chop into large bite sized pieces. Add to spinach.
  5. Top with pecans and dress with a light vinaigrette dressing.

Serves: 6 – 8

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Creamy Leek and Potato Soup

potato leek soup

Creamy Leek and Potato Soup
 
A comforting, flavor packed soup; perfect as the temperatures fall.
Ingredients
  • 1 pound gold potatoes (4 or 5 potatoes depending on size)
  • 1 pound leeks (2 – 3 medium sized leeks)
  • 2 tablespoons canola oil
  • 6 cups vegetable broth or chicken broth
  • 1 cup half and half cream
  • chives for garnish
  • salt and pepper, to taste
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
  • salt and pepper

Instructions
  1. Cut off the dark green tops of the leek a couple of inches above the white bottom. Trim off the root end. Rinse the leeks under running water to remove any visible dirt. Cut the leeks lengthwise and place in a bowl of water. Swish them around so that any dirt stuck inside the layers falls out. Discard water.
  2. Chop leeks into narrow slices. Set aside.
  3. Peel potatoes and chop into a small dice. Set aside.
  4. Heat oil in a heavy soup pot over medium heat. Add the chopped leeks and potatoes. Cook, stirring occasionally, until the vegetables begin to brown slightly, approximately 10 – 15 minutes. Add stock and bring to a boil. Turn down heat to a simmer and cook, covered, for approximately 40 minutes.
  5. Remove from heat and insert an immersion blender into the soup. Blend until completely pureed. (You can substitute a blender or a food processor if you don’t have an immersion blender, being sure to blend soup in small batches.)
  6. Add cream and blend once more.
  7. Pour into serving bowls and garnish with chopped chives.
  8. Variation: Wonderful with the addition of roasted fennel. You may also want to try serving it with a spoonful of crème fraiche.

Serves: 6

 

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