The heavens have aligned for grass-fed meat this week! We will have both Lamb from Tamarack Vermont Sheep Farm, and Beef from Woodbourne Farm. The subtle craft of both these partner farmers is often easy to take for granted; please know that a great deal of work goes into producing superior flavor and tenderness on all grass-fed animals. Enjoy.
Jaiel Pulskamp is a new partner farmer and practically a neighbor. She, her husband, and young family, bought a farm three years ago after being the Vegetable farmer at Vermont Compost Company. She is harvesting Brussel Sprouts for all of us – definitely a taste of fall. While these are difficult (and costly) to grow in Vermont – we think the taste is worth it.
Tony and Joie at Foote Brook Farm will not be harvesting their amazing green beans this week, but delicious Boston Lettuce is back, along with Collard Greens, Lacinata Kale, Slicing Cukes, and new this week, Shallots.
Julie at Red Wagon Herbs continues to have a wonderful selection of herbs for us. Since the Basil succcumbed to mildew, we have added another hybrid, Lemon Basil, that can be used in its place – a standard in Lao cuisine.
Raspberries – Delicious and fragrant, we just had to offer them again. These organic berries are from Adam’s Berry Farm.
Zeke from Scott Farm is starting to harvest heirloom apples now in addition to Plums. This week his selections are as follows:
Baking Heirloom Dolgo Crabapples
These little beauties make a super tart snack, but I think they are best cooked. Last weekend, I turned a few handfuls of crabapples into a simple apple sauce to put on French Toast. Too small to core, I just sliced off each of four sides, put them in a pot with ¼ inch of water, a dash of allspice, and a pad of butter, and simmered till soft – then added maple syrup till they were just sweet enough. Last night, we added them to a traditional apple tart; the color and tang we’re dazzling.
Crabapples are really native apple, and the “large” eating apples of today would have been considered strange just a century ago. When you taste the intensity of the flavor of these crabs, you realize that we gained volume by breeding for bigger size, but definitely diluted the flavor.
Sweet Italian These are, in Zeke’s words, “sweet, luscious plum for eating fresh or baked in tarts. Has a brown sugar flavor.”
Pasta from David and Michele at Valicenti Organico
Multigrain Swiss Chard & Ricotta Ravioli
Grilled Peaches & Basil Ravioli (peaches from Kimball Fruit Farm in Pepperell/Hollis, their basil, Grana Padano [parmesan], soft wheat flour, local eggs)