Farewell to Soymilk from Vermont Soy

banner.soymilkWe are sad to say farewell to soymilk from Vermont Soy. After seven years of working very hard to introduce fresh locally sourced soymilk, Vermont Soy is discontinuing soymilk production; they were unable to reach a sustainable scale.

(Vermont Soy will, however, continue to produce Tofu for Farmers To You families)

What happened?
Marketing mostly through supermarkets, companies like Vermont Soy are forced to compete on price alone with mass produced ultra pasteurized soymilk at very low pricing. The truth about their milk’s superior quality and more sustainable production practices is lost in the shuffle. Unfortunately, this discontinued soymilk production also has a negative impact on many of the local organic soybean producers who had invested in expanded production.

We feel a great urgency at Farmers To You … to continue to successfully partner innovative farmers and producers, like Vermont Soy, with appreciative families. The current immense supermarket system is beyond broken.

Together, with your committed partnership and the committed partnership of our farmers, we are building a new (just and sane) regional food system, one farmer at the time, one family at a time.

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This Week’s Harvest: Sweet Corn, Walla Walla Onions, Fresh Mint Ice Cream, and Whole Mackerel


The Sheep at Bonneview Farm

New Items from our Partner Farmers – At Special Pricing

Jacob at Artisan Meats of Vermont has a new recipe for Bratwurst for the summertime. He is calling them “Sunshine Brats” and we are running an introductory special. Get the grill going.
Seasonal Bratwurst – regularly $10.90 / special $9.50 per lb

We hesitated adding another Feta to the selection, but when Neil of Bonneview Farm sent us a sample for our staff dinner – there were too many oooh and aaahs at the table to ignore.
This is authentic sheep feta very much like what you would find in Greece. It is harder and more pungent than Willow Moon Feta. If you like sheep cheeses, you will love this feta.
Bonneview Farm Ewe Feta – regularly $8.25 / special $7.50

Pasta Special – A new Gluten Free Pasta this week
Gemelli –  regularly $8.60 / special $7.50

Other New Items:
Fresh Mint Ice Cream is back! Freshly picked mint and Strafford cream is an exquisite combination. Just goes to show less is more.

New Vegetables and Fruit
Burnt Rock – Walla Walla Onions – with tops – single large bulbs.

River Berry Farm has some more amazing Carrots this week. This is a limited stock item, and will come bagged without the tops.

The best news is… Sweet Corn has arrived! Must be almost August.

Don’t forget your Fresh Herbs – Julie at Red Wagon Plants has a wonderful variety of the finest.

Blueberries from two farms:
Organic Blueberries from Adams Berry Farm in Charlotte, Vermont
No Spray Blueberries from Scott Farm in Dummerston, Vermont

Catch of the Week
Traditional Share – Haddock
Adventuresome Share – Mackerel – Two whole cleaned fish 1 pound each.

In our quest to offer fish that are lower on the food chain (read more sustainable) and abundant in the ocean – we are offering whole mackerel as our Adventuresome Share. These fish are not filet, but are whole, gutted and scaled. Whole Mackerel is best grilled or roasted over high heat and then paired with strongly flavored Mediterranean sauces, such as garlic aioli. If you grill them – the smoke adds something special to this robustly flavored fish, and you will quickly understand why mackerel is becoming popular in many high end restaurants. Cooking with the bones, skin and head still on helps retain moisture and flavor. When the eyes turn white, and the flesh flakes and is opaque, it is done.

My Greek grandparents in Lynn would often receive mackerel freshly caught by Uncle Lou, who was an avid fisherman. They would simply gut them, descale them (all done for us at Red’s Best), and then grill them on a hot skillet with a skim of olive oil to keep them from sticking. A strong lemon-oregano sauce, or just lemon, olives and some of their spiced brine would make the meal. Add some crusty bread, a bold white wine, and a fresh salad of cucumbers, tomatoes, olives, feta, and oregano, and you will be transported to the Mediterranean. Enjoy!

Pasta Selections from Valicenti Organico
Zucchini alla Parmigiana Ravioli
Grilled Native Corn & Fennel w/ Vella Dry Jack Cheese Ravioli
Casarecci Tri-Colore
Traditional Spaghetti - The Standard!
Basic Gluten Free Gemelli (Michelle finally has the new pasta machine for Gluten Free!) This short shape looks like two cords of rope twisted together – beautiful and delicious.

Pork is Back – Butt Roast, Rib Chops, Center Loin Chops, St. Louis Ribs, and Leaf Fat.

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Cocktails on the Farm


Waltham Fields Community Farm (WFCF) graciously hosts a Farmers To You Pick Up Site on Thursdays. This Pick Up Site is unique in that it allows Farmers To You and WFCF to support each other. Farmers To You – with its wide range of products year-round – provides more local food options to families who are already devoted members of the WFCF organic CSA. WFCF provides a beautiful location for Farmers To You families in Waltham to have a local community pickup site. All of our families benefit!
Thank you Waltham Fields for hosting our Pick Up site at your farm location!
We are so appreciative of this partnership. In our effort to nurture our relationship, we are happy to support the farm by announcing an upcoming benefit.

Cocktails on the Farm is in celebration of the summer harvest and to honor our dear friend and their long time Farm Manager – Amanda Cather.

Amanda is moving south at the end of this month to caretake and farm on a piece of land just northwest of Washington DC.

We wish her all the best on her new adventures!

Cocktails on the Farm
Thursday, July 31st | 6-8pm

240 Beaver St., Waltham, MA

Join Waltham Fields Community Farm and Mass Farmers Markets for a summer evening of Cocktails (and Mocktails) on the Farm! Celebrate the bounty of farm fresh food with cocktails and mocktails studded with straight from the farm ingredients and delicious food from Moody’s Delicatessen & Provisions.

Plus, enjoy the family friendly evening with live music and a tour of Waltham Fields. Ticket price includes 2 drink tickets and tasty bites.

Event proceeds will jointly benefit the work of Mass Farmers Markets and Waltham Fields Community Farm. Additionally, $5 of every ticket will be given as a parting gift to Waltham Fields’ longtime Farm Manager, Amanda Cather, to buy the first piece of equipment for her new farm in Maryland.



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This Week’s Harvest: New Grains, Yellowfin Tuna, Summer Carrots, and Blueberries!

amber.and.michael.at.the.millWe have some exciting new arrivals this week!

Grains from Maine
Maine Grains is our newest partner producer. Amber and her partners are providing needed resources for many Northern Maine farmers to diversify their crop selection. Maine Grains is supporting these farmers’ conversion to organic production as well processing their grains for the growing and hungry regional market. Welcome!
Rolled Oats
Cracked Oats (like a steel cut oat)
Rye Berries
Rye Flour
Wheat Berries

Fresh Lamb Cuts
Grace and Ben of Tamarack Vermont Sheep Farm have Fresh Lamb for us this week. It has been a while, so don’t delay as it will go quickly this week.

Vegetable Abundance From the Farms
Foote Brook Farm has Boston Lettuce again and also this week Green Beans.
River Berry Farm Carrots are back!
Plenty of Cherry Tomatoes this week as well.
Nice big Radishes are coming in from Gaylord Farms.
As usual, we have a great selection of fresh herbs and edible flowers from Red Wagon Plants.

Fruit this Week
Apples are all done this week – but Blueberries from Scott Farm have arrived just in time. These are grown with great care and no spray by Zeke whom you may remember from his heirloom apples last fall.

Catch of the Week
Hake – Adventuresome Share
Yellowfin Tuna – Traditional Share – This abundant and delicious fish is available again this week. See Nel’s recipe in the Meal Basket section for a wonderful preparation – or simply grill it with a light marinade.

Pasta Selections from Valicenti Organico
Broccoli & Fontina Ravioli (Their own broccoli, fontina cheese from Lombardy, a hint of lemon and garlic — very accessible)
Moroccan Braised Carrots & Chick Peas Ravioli (Their own carrots & oven-dried tomatoes, caramelized w/onions, garlic and toasted cumin, coriander & fennel then braised for 2 1/2 hours in a tomato based vegetable stock and finished with lots of their fresh herbs — super good, one of their original flavors).
Tricolored Casarecci in the colors of the Italian flag! (Their own basil and tomatoes to color/flavor the red & green pasta along with unadulterated basic semolina for the “white” contrast to the red & green)
Spinach Fettuccine (the old standard with their own spinach to color/flavor the dough)
Gluten Free Trenne

New Soups and Sauces
Roasted Poblano Quinoa
Lemon Ginger Chicken
Roasted Tomato Sauce

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Apricot Pecan Scones

This Week’s Real Good Basic: Apricot-Pecan Scones

Apricot-Pecan Scones
Everyone should know how to make a great scone. These are rich and flavorful and freeze well. I love them with apricots and pecans, but you can substitute other dried fruit and nuts. Makes about 15, depending on size. Double the recipe and freeze a dozen for when you have unexpected company for breakfast.
  • 2 cups of all purpose flour plus more for rolling out dough
  • 5 tablespoons of granulated sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 ¼ sticks unsalted butter
  • ½ pint heavy cream
  • ½ cup chopped apricots (you can substitute currants, cherries, cranberries or other dried fruit)
  • ½ cup chopped toasted pecans (you can substitute walnuts, almonds, hazelnuts or other nuts)
  • 1 egg yolk beaten with a bit of water for glaze
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • sugar, baking powder, salt, butter

  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients. Work in the butter with your fingertips until it is distributed throughout.
  3. Add the heavy cream and mix well.
  4. Chop the nuts and dried fruit and add to mixture. Use your fingertips to mix thoroughly. (Note: If the dough is too damp, add a bit more flour. The dough should be moist but not wet.)
  5. Roll out on a lightly floured surface to a thickness of about ¾ of an inch.
  6. Cut scones out using either a biscuit cutter or by simply making triangle of diamond shapes with a knife.
  7. Place scones on a cookie sheet lined with parchment paper, near each other but not touching.
  8. Lightly brush with a small bit of egg wash.
  9. Bake in preheated oven until lightly browned and a tester comes out clean, approximately 15 – 20 minutes. Try not to eat them all in one

Serves: 15 scones


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