Farm Blog
Where we share recipes, food for thought, and farmy stories.
Garlic Scape Pesto
Garlic, or rather hard neck garlic - the kind we grow here, gifts us with two harvests. The predictable and hopeful bulbs pulled from the soil in July, and about a month earlier with garlic scapes. Scapes are those whimsical curly wands that stretch their way to the sky in June, in Vermont anyway. Scapes signal to the grower that its time to stop watering the bulbs below decks, and get ready for harvest, typically about 3 weeks out from the time the scapes are long and curled. What to do with this bonus harvest? There are several ways we use them here, including grilling them for pizza or eggs, slicing them up for soups, or pickling them for zingy cocktails, etc. But the most prolific way is probably to make pesto. After all, it IS garlic. Just whiz the scapes up in place of garlic in regular ol' pesto recipe. HOT TIPS: Be sure to taste your scapes before making the recipe - some are more potent than others. Substitute any kind of nut you prefer. Pine nuts are traditional, but they can be pricy. Garlic Scape Pesto 1 cup garlic scapes, sliced crosswise (about 10 to [...]
Zippy Dandelion Pesto
You can make a tasty pesto out of just about any leafy green, and dandelion leaves are no exception. But they aren't a typical cultivated home garden cultivated crop like herbs that can be used for other luscious pestos.
How to Tell if Joining a CSA is the Right Fit for You
You will discover new veggies you love, and you’ll discover new veggies you hate. Along with the usual suspects. We put veggies in your box that you may have never seen before, and we teach you how to create meals with them.
Beet Pickled Eggs
These beet pickled eggs are tangy, beautiful, and taste amazing. Deviled, plain, however you like a hard-boiled egg, you’re going to go over the moon for beet pickled eggs.
CSA Shares SOLD OUT for 2021
Ready to get a weekly veggie box from a local small farm? Imagine picking up a box of fresh local veggies every week, grown, nurtured, and harvested here in Middlebury, and taking it home for your family’s table—food that was picked that day—that you’ve already paid for. Is that you?
In light of so many people seeking a healthier, less crowded way to get fresh veggies on the table, we’re broadening our market gardens to support a small CSA. Limited CSA shares are available for 18 weeks this summer, beginning June 26 through October 31.
Get all the details and sign on today!
Winter Squash Soup with Sage Pesto
We had a bonanza crop of pumpkins and heirloom squashes in 2020, and months later we're using up the last of whatever we had leftover from the [...]
How Much Pork to Expect from a Whole Hog, and the Cost
One of the most popular inquiries before one of our customer commits to a whole or half hog, is "how much pork will be delivered?" The following [...]
Indulgent Bacon Jam
Bacon Jam: Excellent dribbled on pizza, cheeseburgers, crackers with a stinky blue cheese, or even a 2x4.
How to Freeze Eggs
Have too many eggs in the fridge? Two ways to freeze eggs by using an immersion blender and Mason jars or ice cube trays.
Kale Pesto
Remember when kale was all the rage? It still is here at the farm. Its still dumbfounding to watch tiny little seedlings hang on for dear life [...]
Bacon & Brussels Sprouts Frittata
This frittata is super easy, and is awesome for breakfast, lunch, or dinner. Or all three in the same day if you're in the house alone...
Kohlrabi Fritters
Not familiar with kohlrabi? Its a member of the brassica family (cabbage, kale, etc) and also related to turnip. In some parts of the world kohlrabi goes by the name 'German turnip'.
Carrot Top Pesto
A Carrot's frilly greens are so pretty, but not too pretty to eat... You can easily transform them into a bangin' pesto to mixing back into roasted carrots, pasta, soups, or smeared on a toasted bagel.
