Fall Reading List

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As you may recall, we put together a summer reading list with our greatest hits and recommendations. Now that we’re heading into the Fall we wanted to revisit and share anew.

Did you read any from the summer list? What did you think?

If you haven’t already, now is the perfect time to pick up Vicki Robin’s Blessing the Hands That Feed Us: Lessons From A 10-Mile Diet. In October, she is organizing a nation-wide “10-Day Challenge” where participants commit to eating only food grown within 100 (give or take a few) miles of home. We’re up for the challenge, aren’t we?

Partner Susan in Newton recommends:

Rain, by Cynthia Barnett

“With Rain, Cynthia Barnett will make a rain fanatic out of anyone, not just self-described weather aficionados…Through her approachable and engaging writing, Barnett tells this eclectic story by combining science and history with humor, anecdotes, poetry, and personal travel adventures…Barnett captivates the reader through her unique way of finding a human face to describe historical climate and weather events…In a particularly memorable chapter, ‘Writers on the Storm,’ Barnett explores the role that rain has played in the creation of art, including the works of Charles Dickens, Emily Dickinson, Frédéric Chopin, The Smiths, Nirvana, and Woody Allen.”
—SCIENCE

The Triumph of Seeds: How Grains, Nuts, Kernels, Pulses, and Pips Conquered the Plant Kingdom and Shaped Human History, by Thor Hanson

Hanson, the author of “Feathers” and “The Impenetrable Forest,” takes one of the least-impressive-looking natural objects and reveals a life of elegance and wonder. These little pods can fly, spin, bury themselves, float across oceans, sleep for a thousand years, poison or seduce — a nearly infinite variety of poetic solutions to the hard and gritty question of survival. This is, in fact, the natural order at its most thrilling — seeds taking on the same issues of evolution and survival as a tiger, a whale or, let’s not forget, a human.”
—NEW YORK TIMES

Joan at the FTY Hub recommends:

Essential Nourishment, by Marika Blossfeldt

What sort of formula can fall under the rubric of “recipe”? We typically think of a list of foodstuff ingredients, followed by directions for combining, then cooking them to prepare some sort of “food.” But the commonly used phrase “recipe for success” suggests that we can cook up a lot more than a meal, and it is perfectly true. Marika Blossfeldt’s Essential Nourishment: Recipes from My Estonian Farm offers up a lot of the sort of recipes you can cook up in your kitchen, all of them quite easy and delicious. But the book itself is a sort of recipe for nothing less than a better life.”
—NPR, CA
Greg, Joan, and I recently read Marie Kondo’s The Life Changing Magic Of Tidying Up: The Japanese Art of Decluttering and Organizing and found it interesting, somewhat useful, with some downright amusing approaches to tidying. I’ve followed a few of her tips and found them helpful. A garbage bag of clothes that no longer spark joy was one result! A quick, fun read.
We’d love to hear from you, partner! As August comes to a close, what is on your bedside table?

 

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This Week’s Bounty: Beef Bonanza, Fruits Galore & Vegetable Cornucopia

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Many of you have been gone for all or part of the summer – and boy has the selection changed.

Please take a moment to explore and delve into the selections.

This week we are experiencing our usual vegetable abundance and an unusual fruit abundance. We also got a last minute delivery of Beef from Tilldale Farm.

Beef Bonanza!

Dan and Joanne Tilley of Tilldale Organic Beef have another shipment of beef for us this week. This is the time of year when their beautiful Devon Cattle really begin to gain weight to take them through the lean winter months. There are Steaks, Stew Meat, Kabobs, and plenty of Ground Beef. And they are Certified Organic.

Fruits Galore!

Bill and Andrea at Champlain Orchards are outdoing themselves this week.

Their selection of apples includes:

  • Ginger Gold – green and snappy – like a Granny Smith only better and local
  • Paula Red – an early Macintosh – the ultimate New England Apple
  • Zestar! – an early Honeycrisp – one of your favorites

Then as a special surprise – Shinsui Aisan Pears and … yes Contender Peaches!

They are also baking Apples Pies again and pressing Cider.

Zeke at Scott Farm has his Heirloom Gravenstein Apples again this week – if you did not get a chance to try them please don’t miss out. Each week he usually switches to a new variety and they are all very different.

He will also have the Sweet Italian Plums again. I have been eating them constantly since they came in.

Vegetable Cornucopia

Jaiel at Kettle Song Farm will have more Brussel Sprouts for us this week – they were delicious – we had them for staff dinner. She is also working on the Persian Cucumbers – it is a new crop for her and last week she harvested them a bit too big. This coming week she will do better. Give them another try!

Justin at Burnt Rock Farm has a new crop of Baby Spinach for us. He had to take a break last week and we sourced spinach from another partner farm, and while it was good we realized just how spoiled we are with Justin’s magic. He will also have his sweet and filling Delicata Squash this week.

Joseph Ferris of Farmers To You is one of our staff and he is also a new farmer. He will have his sweet and crisp Filet Beans (Haricot Vert) for us this week again.

David and Jane at River Berry Farm are one of our stellar founding partner farmers and their selection and quality explain everything.

The Sweet Corn has been utter perfection, their Green Leaf, Red Leaf, and Romaine Lettuce has been cool, crisp and so tasty as only soil grown food can be; their Carrots of course are a bit of an obsession with most partner families; Mixed Peppers, and Poblano Peppers, their Dandelion Greens, and Cherry Tomatoes. This week we also turn to them for Summer Squash and Zucchini.

Enjoy the bounty and join us in expressing our gratitude for all the skill and craft it takes to produce this wonderful food each week of the year. Aren’t we all lucky to know them and welcome them to our table each week.

Thank you for your partnership,

fty.greg_email_signature

 

 

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This Week’s Bounty: Heirloom Apples, Swordfish, and Brussel Sprouts

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We are having a rather welcome hot spell up here in Central Vermont. Usually this time of year the evenings begin to cool and we are constantly donning and shedding layers through the day. So there has been much discussion about favorite swimming and dipping holes and which ones are colder, deeper more hidden and secluded (which means they don’t really give you functional directions to them). All of our appetites too have shifted to cold dishes and light salads – but not to worry as the harvest abounds at each farm.

Your partner farms are very busy places right now as the harvest transitions into full swing. Jaiel of Kettle Song Farm is giving us an unusually early crop of Brussel Sprouts – she thinks the cool early summer really accelerated their growth – aren’t we lucky! She also has a special crop in limited quantity that we asked her to grow. Persian Cucumbers are small lightly seeded sweet eating cucumbers that are so delicious.

David and Jane at River Berry Farm in addition to their famous Carrots, Sweet Corn, Lettuce, Cherry Tomatoes, and Green and Purple Peppers – have Poblano Peppers for us. These are slightly hot, and are fantastic roasted and stuffed.

Zeke of Scott Orchards has his first Heirloom Variety of the season – Gravensteins. Each week through the fall we will offer one or two heirloom varieties in 2 pound bags. If you are an apple lover – you really owe it to yourself to taste these. The flavors are quite incredible. So much was lost in flavor when the breeders focused so heavily on storage and disease resistant traits. Now you get to have these thanks to Zeke’s incredible growing skills.

Zeke also has Sweet Italian Plums. Last weeks Santa Rosa Plums were sensational. These are different but their equal in so many ways – check out the description and order away!

Champlain Orchards will have Ginger Gold, Paula Reds and Spartans again this week – but the real news is that Cider is back.

Red’s Best has a special treat for us – I am personally very excited. Swordfish is now available.

For years Swordfish stocks have been in trouble, but due to a massive effort and lots of publicity the fishery has become sustainable again. See the description to read all about it.

We will also have Blue Fish, Tuna, and Scallops this week.

Michelle and David of Valicenti Organico have done it again!

Ravioli
Cherry, Prosciutto & Gorgonzola -Local Sweet cherries, roasted w/ Olive Oil, rosemary & black pepper mixed with creamy gorgonzola & prosciutto. Blonde dough
Ratatouille & Chevre – Our own grown Roasted eggplant, zucchini, summer squash, onions, garlic & oven dried tomatoes in our herbed chèvre w/ honey base. Blonde dough

Pasta
Rosemary Cracked Pepper Tagliatelle
Blonde Conchiglie

Gluten Free
Natural Casarecci
Tomato Basil Spaghetti

We still have Lamb and Pork and some Beef cuts available.

Have a wonderful last week or two before the fall schedules all kick back in.

With Gratitude,

fty.greg_email_signature

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Our Food Community: Recipe Sharing in Product Reviews

Kale, Lemon and Cranberry Salad

As you know, we’re working on an update to our web site. It’s a complex process, and takes time. We’re all eager for it to be done!

One thing that we’ll be adding to the new design is a way to showcase recipes using specific ingredients. For example: On the red Russian kale page, you will soon find this Kale, Lemon and Cranberry Salad Recipe, and this Orechetti, Sausage and Kale dish. Fabulous suggestions for your own kitchen adventures. We’ll get there… soon!

What is really neat, is that several partner families have found a way to share their recipes in the mean time – in the product reviews!

Kale reviews

Leaving reviews is such a wonderful way of contributing to the partnership. Sharing your experiences and expertise with the community – like Victoria, Tina, Susanna, Carmit, Maureen and more have done in the product reviews – is such a generous gesture. Thank you! Please check out some reviews while you’re ordering this week — and add your own to the mix!

 

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This Week’s Bounty: Less Popular Veggies, New Beef Partner Farmer, Apple Harvest begins!

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More Steaks and Burger this week!

This week we are getting Beef from a new Partner Farm – Harrier Fields Farm just over the border of Vermont in New York State.  They join our other partners, Tilldale Farm – they are practically neighbors and have supported each other for years raising Devon Cattle.  While Harrier Fields is not certified organic – I believe they have outstanding animal and farming practices.  Here is a wonderful article that was written about their family farm and the breed of cattle Farmers To You has always favored for beef – Red Devon.  Harrier Fields Farm article 

New Apples Are Here …

Champlain Orchards has two early varieties for us this week – Ginger Gold and Paula Red.  Nice and crisp and tart! 

Zeke at Scott Farm is giving us his prized and coveted Santa Rosa Plums this week.  He considers this varieties to be one of the best.  “These are the plums I wait all year for. Bred by Luther Burbank in 1908 from plums of Japanese origin. These are our largest plums; deep blue/purple skin, reddish-yellow flesh, very juicy, rich flavor that combines sugars and acidity beautifully, aromatic, picked tree ripe.


We are featuring some less appreciated vegetables this week with suggestions for preparation.

Fennel – these smell like licorice and have the texture of celery.  Slice the bulb thinly and mix into a spinach salad with a balsamic vinegar dressing.  They can also be grilled or sautéed or eaten raw in a dip of your choice.  The flavor is refreshing and very light.Less 

Hakurei Salad Turnip – this is a turnip for people (like me) who do not like turnips.  Their flavor and texture is more like a very mild radish.  They can be sliced thin and sautéed lightly or just sliced thin and dipped.  Great for mixing into a salad for their wonderful crunchy texture.

Red Russian Kale – is tender, and flavorful.  Much easier to eat and cook than regular green kale.  Red Russian works wonderfully chopped thinly and mixed with lemon and olive oil as a salad.  If you let this stand in the fridge for about 30 minutes the lemon cooks the kale and it is delicious.  If you ever find regular kale a bit tough and chewy – this is the kale for you!

Spaghetti Squash – If you are gluten intolerant and crave the texture of pasta – this is the vegetable for you!  Bake these cut side down in the oven then scoop out the insides.  You will see why it is called spaghetti squash when you see all the stringy flesh come out.  Mix with plenty of salted butter and parmesan cheese and voila la!  The flavor and texture is just slightly sweet and slightly crunchy.  Light and delicious.

Red’s Best has Black Sea Bass in addition to some of his other weekly favorite Fish.  This is a wonderful local fish that is delicately flavored and a favorite among people who really know fish.

We’re thrilled to see David and Michelle of Valicenti Organico featured in the Food Section of the Boston Globe this week! As always, we have a weekly assortment of their amazing pasta:

RAVIOLI
Grilled Peaches & Basil in a Blonde Dough –Has local organic grilled peaches, Grana Padano Cheese, Our fresh basil.
Multigrain Portobello w/ Spinach & Chevre–Our 100% whole grain dough (Farro, Kamut, Whole Durum Wheat, Rye, Pasteurized egg, sea salt), Vermont Chèvre, our oven dried tomato, spinach, onion.

PASTA
Basil Garganelli
Blonde Spaghettini (Thin Spaghetti)

GLUTEN FREE
Lemon Parsley Casarecci
Natural Spaghetti

Carrier Coffee has their Ethiopian Guji again.  Ethiopian coffees are highly sought after for their huge fruit flavors and sweetness. This Ethiopian Guji features bold sugar notes, raw sugar sweetness and a floral mouthful. Ross and Scott roast this coffee a touch lighter to let these flavors shine through.

If you like the new Third Wave Coffee Movement – with lighter more delicate and complex flavors – then give this a try.

Enjoy these precious summer days,

~  Greg and the crew

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