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Tuesday, June 30, 2015
Farmers Market Kitchen Farmers Market Kitchen: Eggs Vermontine
Posted
By Hannah Palmer Egan
on Tue, Jun 30, 2015 at 1:53 PM
Here's a fancy little something-from-nothing recipe. I spent the weekend moving so I didn't make it to any farmers markets, and I'm also working with a serious case of empty-fridge syndrome. But I've got the basics: eggs, cheeses, milk, butter and a few leftover bacon ends from Vermont Whey Fed Pigs, which I scored at the Winooski farmers market a few weeks ago. The nice part is that it's all local. The cheeses — Tarentaise from Spring Brook Farm, eggs from Savage Gardens, milk from Kimball Brook Farm... It's nice knowing all my staples come from nearby.
And while I could have assembled a simple bacon, egg and cheese sandwich, I'm a huge advocate of greens for breakfast. And my new house is basically overgrowing with edible flora. I've been wanting to work with stinging nettles for a while now, and lacking other greens, today seemed like as good a day as any.
And while I could have assembled a simple bacon, egg and cheese sandwich, I'm a huge advocate of greens for breakfast. And my new house is basically overgrowing with edible flora. I've been wanting to work with stinging nettles for a while now, and lacking other greens, today seemed like as good a day as any.
Tuesday, June 23, 2015
Farmers Market Kitchen Farmers Market Kitchen: Strawberry-Sorrel Frappe
Posted
By Hannah Palmer Egan
on Tue, Jun 23, 2015 at 8:37 AM
In parts of New England, "frappes" and "milkshakes" are more or less synonymous. At Brigham's, the Boston-based ice cream chain that closed its last parlors in 2013 after 99 years in business, a frappe was a milkshake, plain and simple. But in many homes, it's a blended, milk-based froth — usually thinner than a milkshake — with some combination of ice, ice cream, fruit or coffee. To me, it's thin enough to sip and has a head of big bubbles.
Tuesday, June 16, 2015
Farmers Market Kitchen Farmers Market Kitchen: Spiced Rhubarb Compote
Posted
By Hannah Palmer Egan
on Tue, Jun 16, 2015 at 2:19 PM
When I was little, my grandmother would make this tart rhubarb (no strawberries) compote and give it to me as a treat with ice cream. I believe she canned it, and she'd leave the excess in a bowl in the fridge. I would sneak in there, standing in the fridge with the door open (the light never worked), and suck down spoons full of the stuff.
I had kind of forgotten about it until recently, but today I made something similar, with some stems I grabbed from River Berry Farm in Fairfax. Guess what? It's super easy — takes less than 15 minutes to make, from start to finish...
I ate it for lunch, parfait style, and it was as lovely as I remember it — quite tart and a little sweet, and perfect with super-smooth vanilla bean ice cream from Strafford Organic Creamery and a few strawberries from Adam's Berry Farm.
I had kind of forgotten about it until recently, but today I made something similar, with some stems I grabbed from River Berry Farm in Fairfax. Guess what? It's super easy — takes less than 15 minutes to make, from start to finish...
I ate it for lunch, parfait style, and it was as lovely as I remember it — quite tart and a little sweet, and perfect with super-smooth vanilla bean ice cream from Strafford Organic Creamery and a few strawberries from Adam's Berry Farm.
Seconds of Summer Seconds of Summer: Clover Mead Café & Farm Store
Posted
By Stacey Brandt
on Tue, Jun 16, 2015 at 10:23 AM
When my colleague Hannah Palmer Egan told me about North Country Creamery, a dairy farm in Keeseville, N.Y., I couldn’t have been more excited. Popping across the lake for an afternoon and biking three miles to the creamery’s little café seemed like the ideal Seconds of Summer getaway.
I invited numerous friends on this little excursion, all of whom had elaborate excuses, such as “I’m working,” or last-minute mishaps such as “I can’t find my cat,” which prevented their participation. So I, the lone traveler, awaited my maiden voyage across Champlain. With my sights set on North Country Creamery and its homemade frozen yogurt, I couldn’t imagine what else was in store for me as I pulled my bike up to King Street Dock and bought my $9 pass to board the ferry.
I invited numerous friends on this little excursion, all of whom had elaborate excuses, such as “I’m working,” or last-minute mishaps such as “I can’t find my cat,” which prevented their participation. So I, the lone traveler, awaited my maiden voyage across Champlain. With my sights set on North Country Creamery and its homemade frozen yogurt, I couldn’t imagine what else was in store for me as I pulled my bike up to King Street Dock and bought my $9 pass to board the ferry.
Tuesday, June 9, 2015
Farmers Market Kitchen Farmers Market Kitchen: Green Garlic and Radish Crudité
Posted
By Hannah Palmer Egan
on Tue, Jun 9, 2015 at 12:00 PM
Green garlic — usually sold when farmers thin their garlic patches to make room for growing bulbs — is a somewhat rare early-summer treat. Milder than its full-grown counterpart, green garlic packs a nice punch without overwhelming everything else on the plate.
At Winooski Farmers Market on Sunday, I found gorgeous green garlic at Monkton's Last Resort Farm stand, and some bodacious radishes from Lalumiere Farm, in Ferrisburgh. Paired with radish sticks, the garlic and greens made for a beautiful (and light) veggies-and-dip snack.
At Winooski Farmers Market on Sunday, I found gorgeous green garlic at Monkton's Last Resort Farm stand, and some bodacious radishes from Lalumiere Farm, in Ferrisburgh. Paired with radish sticks, the garlic and greens made for a beautiful (and light) veggies-and-dip snack.
Seconds of Summer Seconds of Summer: A Tasty Tour of Jazz Fest
Posted
By Stacey Brandt
on Tue, Jun 9, 2015 at 11:24 AM
Burlington Discover Jazz Festival had a dampened opening with Friday night's downpour. With the skies much less ominous on Saturday, a friend and I mapped out a rough score for the night. It sounded pretty good: three venues that would satisfy our appetites for food, drink and music. First up was the Daily Planet to sample its new summer cocktail menu, then down to the American Flatbread outdoor patio for pizza. To cap it off, we planned for some late-night dessert at the Light Club Lamp Shop.
At about 8, my friend and I waded into the candle-lit lounge at the Planet and seated ourselves at a low table among a small crowd. Hot Pickin’ Party, a bluegrass trio and DP regular, crammed onto a tiny platform raised against the back wall and played powerfully from the shadows. We were happy to be sitting by the big, open bar front and thanked the rain gods that had graciously taken the night off.
At about 8, my friend and I waded into the candle-lit lounge at the Planet and seated ourselves at a low table among a small crowd. Hot Pickin’ Party, a bluegrass trio and DP regular, crammed onto a tiny platform raised against the back wall and played powerfully from the shadows. We were happy to be sitting by the big, open bar front and thanked the rain gods that had graciously taken the night off.
Tuesday, June 2, 2015
Farmers Market Kitchen Farmers Market Kitchen: Fire-Roasted Radishes
Posted
By Hannah Palmer Egan
on Tue, Jun 2, 2015 at 11:24 AM
If Farmers Market Kitchen was a cookbook, I'd devote a whole chapter to grilling. While most grill-masters focus on meats — and I'll never demur a lightly charred burger, sausage or rack of ribs — prime grilling season is also prime vegetable season, and I can't help but throw all manner of greenery over the fire. Last weekend, my husband and I hosted a post-market barbecue; we served jerk-slathered ribs from Agricola Farm alongside drumettes from Maple Wind Farm and various sausages, burgers and dogs.
But we also offered lots of grilled Pomykala Farm asparagus, whole dandelions (roots and all!) and Lewis Creek Farm radish greens and radishes — well salted and steeped in lemon and pepper — which were gone as fast as those glorious ribs were. They're super easy to make but need to marinate for an hour or two before grilling, so require a little planning. I prepped them first and let them sit while I readied the rest.
But we also offered lots of grilled Pomykala Farm asparagus, whole dandelions (roots and all!) and Lewis Creek Farm radish greens and radishes — well salted and steeped in lemon and pepper — which were gone as fast as those glorious ribs were. They're super easy to make but need to marinate for an hour or two before grilling, so require a little planning. I prepped them first and let them sit while I readied the rest.
Monday, June 1, 2015
Seconds of Summer Seconds of Summer: Burgers & Babes at Bread & Butter Farm
Posted
By Stacey Brandt
on Mon, Jun 1, 2015 at 5:42 PM
"When the weather's nice like this, it gets a little intense!" spirited farmhand Bekah Gordon told me. She was quite unfazed by the line of least 50 that filed down the dirt driveway at Bread & Butter Farm in Shelburne. It was Friday at B&B Farm, and in the summer that means Burger Night.
At about 5:15, my pal and I pulled into an overgrown, grassy parking lot. A woman wearing an incredibly large sunhat seemed to be the harbinger of the warm weather we'd all been waiting for. We strolled behind a group of families toward a gleaming silo under a cloudless sky and a slight haze. The smell of freshly cut grass and a tinge of manure reminded us of cow country. A sweet twang of country music drifted out from behind the hill. The night was young, but we did not yet realize how young.
At about 5:15, my pal and I pulled into an overgrown, grassy parking lot. A woman wearing an incredibly large sunhat seemed to be the harbinger of the warm weather we'd all been waiting for. We strolled behind a group of families toward a gleaming silo under a cloudless sky and a slight haze. The smell of freshly cut grass and a tinge of manure reminded us of cow country. A sweet twang of country music drifted out from behind the hill. The night was young, but we did not yet realize how young.
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