This Week’s Harvest: Holiday Roasts & Turkey, Special Pricing, Frozen Sweet Corn


Special Items for the Holidays:
We have a great supply of specially cut Beef Roasts and Lamb to grace your Holiday Table.
Rib Beef Roast
Chuck Beef Roast
Eye Round Beef Roast
Sirloin Butt Beef Roast
Top Round Beef Roast

Our usual Lamb Cuts including Butterflied Half Legs, Rack, Loin Chops and more…

Misty Knoll has 21-23 pound Fresh Turkeys available for your Holiday Dinner – must be ordered by Sunday at midnight for delivery next week.

Special Pricing for the Holidays:
Perfect for gifts or as condiments for your family table.
Goat Milk Caramel – was $9.90 now $8.90
Chocolate Covered Almonds – was $7.60 now $6.90
Dried Date Coconut Rolls – was $8.25 now $7.50
Dried Mango – was $8.25 now $7.50
Salted Almonds – was $9.95  now $8.50
Unsalted Cashews – was $7.90 now $ 6.90
Salted Pistachios – was $8.70 now $6.90
Raw Walnuts – was $7.80 now $6.90
Maple Syrup in Pints – was $13.00 now $11.50

Thank you to Tierra Farm, Fat Toad Farm, and Square Deal Farm for making these specials possible!

Our partner magician/farmers are producing wonderful greenhouse greens for us, even when there’s hardly any natural light for growing!
David Miskell has his Baby Pak Choi and Baby Romaine Lettuce for us again, and Cathy Wells of Unity Farm has her incredible Salad Mix as well as her delicious Green Kale. It is amazing what their skill makes possible this time of year.

Frozen Vegetables are here!
Frozen Sweet Corn from our new Partner Farm – Harlow Organic Farm in Westminster Vermont. I tried this corn this weekend – just sauted in butter, right out of the freezer, and it is fantastically sweet.
Frozen Peppers and Sliced Zucchini from Pete’s Greens – the sweet memory of summer!

Roots and Squashes
Pete’s Greens has Rutabagas and Red Kabocha Squash for your holiday table.
David at River Berry Farm has Carnival Squash that will replace his Buttercup Squash.

Apples and Fruit:
Champlain Orchards continues to have a wonderful selection of apples each week, along with their Pies, Apple Sauce and Cider.
Northern Spy

Adams Berry Farm has his sweet and frozen Blueberries and Raspberries.

Pasta & Ravioli:
David and Michelle have some very colorful pasta available for you.
Grilled Corn & Fennel w/Vella Dry Jack Cheese
Roasted Beets w/Pecorino Toscano
Blonde Rigatoni
Sriracha Spaghettini
Gluten Free Spinach Trenne

Soups and Sauces:
Joe at Screamin Ridge Farm has a couple of wonderful soups for this week along with his usual selection of stocks and sauces.
Miso Vegetable and Tofu Soup
Indian Dal Soup – Split Yellow Lentils with mild spices

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This Week’s Harvest: Jasper Hill Cheese Specials, Holiday Cheer, Cannelinni Bean Dip

cabot.clothboundSpecials This Week:
Cheese – The Cellars at Jasper Hill is offering a holiday special on some of their most popular (and amazing ) cheeses for this week and next:

Bailey Hazen Blue – was $19.50/lb and is now $15.80/lb
Alpha Tolman – was $18.80/lb and is now $15.80/lb
Cabot Clothbound Cheddar – was $19.00/lb and is now $15.80/lb

Bread – Just for the next two weeks, Red Hen will be baking their Holiday Bread – Panettone. This is not like the nightmarish green and red fruitcakes that are passed along from year to year! This is light, sweet, and naturally leavened. Oh my.

Drink - If you have not tried Strafford Organic Creamery Egg Nog yet – then you are really missing out on a special treat. So simple and so very delicious.

Each week, we settle deeper into our winter mix of wonderful comforting vegetables, and still there is so much bounty!

In addition to the plethora of root crops, we have fresh Spinach. David Miskell also has Baby Pak Choi and Baby Romaine lettuce. These are grown Organically in soil in his amazing glass greenhouses. Local lettuce in December is such a gift!

Julie Rubaud at Red Wagon Plants has finished growing her fresh herbs in the greenhouses, but is plotting how to dry them for you next year so we have her amazing quality all through the year – both fresh during the extended growing season, and dried in deep winter.

I’m eternally grateful for the willingness and skill that these partner farmers bring to bear when it comes to feeding us.

Apples abound from Champlain Orchards
Macintosh (excellent for sauce and soups)
Northern Spy (outstanding for crisp or pie)
Keepsake (crunchy and sweet/tart)

Frozen Blueberries and Raspberries from Adam’s Berry Farm,

Cranberry Juice and Cranberry Sauce from Vermont Cranberry Company.

So you can plan your Holiday dinners – we will have plenty of Beef Roasts and Half Boneless Legs of Lamb available for purchase the week before Christmas and during Hanukkah. They will be available starting next Thursday (although some Half Legs of Lamb are already available this week). Start planning your menu and get on early to order, as they are always in limited supply.

Pasta from David and Michelle of Valicenti Organico
Roasted Cauliflower with Golden Raisins and Grana Padano Ravioli
Roasted Eggplant & Tomato with Mozzerella di Buffala and Basil Ravioli
Cracked Pepper and Rosemary Tagliatelle
Blonde Cassarecci
Gluten Free Carrot and Ginger Trenne

Joe at Screamin Ridge Farm has his usual sauces and broths. In addition he has Tomatillo Soup this week, as well as a new Cannellini Bean Dip. This is a smooth subtly rosemary-flavored dip that will be popular with the whole family.

Ice Cream:
We apologize for the missing Ice Cream flavors the past two weeks. Strafford Organic Creamery had a bit of a run on their delicious ice cream, but now they are saving stock for us.
This weeks flavors:
Sweet Cream
Egg Nog

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10 Holiday Gift Recipes

nut bars

When I moved to Vermont 35 years ago, Montpelier’s holiday lights included what I fondly referred to as “the octopus.”   I never could figure out exactly what the wiggly cluster of lights spanning the intersection of State and Main were supposed to be. Perhaps it was a free-form snowflake but it seemed to me to share a close resemblance to an octopus.  Accompanying it were balsam garlands with tiny white lights spiraling up the light posts. They were simple, lovely, and always exciting to see when they miraculously appeared the day after Thanksgiving.

Well now the octopus has been replaced by something new and more recognizable and this year for the first time decorations went up BEFORE Thanksgiving. That, combined with the hype of Black Friday and Cyber Monday, seemed to put me over the edge.  Typically I love this time of year, at least I do after I reconcile myself to shorter days and long, cold nights.  In order to kick myself back into my more usual even keel, I set about making food gifts for friends and family.  Now our house is filled with the delicious smell of cinnamon and toasting nuts and I have a leg up on the holidays ahead.

I love the specialty food items friends traditionally give us each year:  jams, pickles, vanilla, cookies, breads, cordials, even dog biscuits and catnip toys.  There’s something wonderful about a present that someone has taken the time to make.  With that in mind, my family and I make and distribute a host of goodies.

Here are some recipes that you might like to make for folks on your list.  Have some mason jars, parchment paper, clear cellophane bags and ribbon or twine on hand and you’ll be ready to go!

10 Holiday Gift Recipes

No Measure Nut Bars
nut bars in pan

Anytime Granola
Anytime Granola

Seedy Corn and Whole Wheat Crackers

Mexican Moon Cookies
Mexican Moon Cookies

Apricot Pecan Scones
Apricot-Pecan Scones

Parsnip Hummus

Gingery Ginger Snaps
gingery gingersnaps

Apple Tart
Delectable Apple Tart

Maple Glazed Nuts

Candied Garlic

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Seedy Corn and Whole Wheat Crackers


Seedy Corn and Whole Wheat Crackers
Crunchy and flavorful, these crackers are wonderful to serve when you have company or to give as a gift with a chunk of your favorite cheese.
  • ½ cup cornmeal
  • 1 cup whole wheat flour
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon baking powder
  • 1 teaspoon ground pepper
  • ½ cup sunflower seeds (or a combination of your favorite seeds — sunflower, pumpkin, sesame, flax, poppy)
  • ½ cup very finely chopped walnuts
  • 2 tablespoons oil (olive, walnut, sunflower, canola)
  • 2 tablespoons butter, cut into smaller pieces
  • 1 cup +/- cool water
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • salt, baking powder, black pepper, butter

  1. Chop walnuts meats into tiny bits.
  2. Combine cornmeal, flours, salt, baking powder, pepper, seeds and walnuts in a bowl. Stir to combine.
  3. Drizzle on oil and add cold butter. Work in with fingertips.
  4. Add water, a bit at a time, until dough just comes together. The dough should not be sticky. Do not overwork as this will toughen the dough.
  5. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 4 small chunks and let “rest” under a clean dishtowel for 15 minutes.
  6. Meanwhile, preheat your oven to 450 degrees.
  7. Roll out one ball of dough at a time on a piece of parchment paper sprinkled with either a tiny bit of cornmeal or some seeds. Roll out as thinly as possible, ideally 1/16 of an inch. Use a fork to prick the dough all over. (Do not worry about the shape of the rolled out dough. Once baked, you will break it into pieces.)
  8. Place the parchment paper and cracker dough on a pizza stone or a cookie sheet. Bake for 4 – 6 minutes, flip over and bake for a couple more minutes. The crackers can easily burn, so stay nearby and don’t get distracted. I speak from experience!
  9. Remove from pan and let cool and then break into pieces.
  10. Serve with your favorite cheese of some parsnip hummus.

Serves: 4 gifts

seedy crackers

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Anytime Granola

Anytime Granola

Anytime Granola
Quick and easy, and most importantly, totally delicious, this granola makes up in a flash and is fabulously versatile. Substitute different nuts, seeds or dried fruit depending on your preferences. You’ll never buy granola again.
  • 3 cups rolled oats
  • 1 cup whole, unsalted almonds (roasted or raw), sliced in half
  • ½ cup whole almonds (roasted or raw)
  • ½ cup unsalted sunflower seeds (roasted or raw)
  • ¼ cup maple sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon Kosher salt
  • ½ cup real maple syrup
  • 2 tablespoons canola or other neutral oil
  • 1 cup dried currants
  • ½ cup chopped dried apricots
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • kosher salt, cinnamon

  1. Preheat oven to 350 degrees. Place baking racks in the center of the oven.
  2. Lightly oil 2 cookie sheets. It is best to use pans with sides so that the granola doesn’t slide off the edge!
  3. Measure out one cup of almonds. Using a sharp knife and cutting board, cut almonds in half lengthwise.
  4. Combine oats, almonds, sunflower seeds, maple sugar, cinnamon and salt in a bowl.
  5. Pour maple syrup and oil over top of the mixture and combine using either a large spoon or spatula.
  6. Divide the mixture in half and spread in the two prepared pans.
  7. Place in oven and cook for approximately 10 minutes. Stir and return to oven for another 5 or more minutes. Oats should be browning slightly but not get overly dark.
  8. Remove from oven and stir granola once again. Let cool completely before adding dried fruit.

Serves: 4 gifts


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