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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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.
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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.