Blog

Week of January 15, 2017

Beth Whiting and her heritage breed pigs at Maple Wind Farm

Featured Farm

Maple Wind Farm, Huntington and Richmond, VT

Maple Wind Farm is a 150-acre farm owned by the husband and wife team of Bruce Hennessey and Beth Whiting. Bruce and Beth began their careers in farming after they fell in love with an old, inactive dairy farm with beautiful views on the road where they lived. They focus on a management-intensive grazing strategy for clearing and maintaining pastures and raising livestock. They raise Angus cows, sheep, pigs, broiler chickens, laying hens, and turkeys, and use draft horses to maintain the farm. Animals are rotated throughout the farm’s pastures and primarily feed on grass, which benefits the health of the animals, as well as the health of the land and water surrounding the farm. Two 10kW wind turbines supply about 30% of the farm's energy, earning the "wind" in Maple Wind Farm. 

“The quality of life produced from a grass-based operation is excellent. We've learned that a successful operation comes primarily from knowing how to mesh your ruminants with the natural environment. Let the animals do what nature intended them to do!” 

 

In Our Baskets This Week

* Certified Organic **Vermont Ecologically Grown | Meet Our Producers

Vermont Vegetable Package

  • Napa Cabbage*  |  Intervale Community Farm, Burlington, VT
  • Gold Potatoes*  Burnt Rock Farm, Huntington, VT
  • Carrots*  |  River Berry Farm, Fairfax, VT
  • "Chioggia" Beets*  |  Pitchfork Farm, Burlington, VT (when you slice these open you'll find red and white stripes!)
  • Shiitake Mushrooms*  |  Mousam Valley Mushrooms, Maine (Our Vermont producer, Amir, has had some issues with frozen pipes, production, and growing enough mushrooms for all of our members in these cold winter months. Looking ahead for the long term, we're hoping to bring on some additional, smaller Vermont mushroom growers to help their businesses grow, and to have enough Vermont mushrooms for all! In the meantime, we love working with Mousam Valley Mushrooms, a small family operation that's certified organic, in our "regional" foodshed.)

Omnivore Package

The Omnivore Package includes the Vermont Vegetable Package above, plus...

  • Grass Fed Beef - "Minute Steak"  |  Maple Wind Farm, Huntington & Richmond, VT
  • Chevre Goat Cheese*  |  Does' Leap Farm, Bakersfield, VT
  • Kimchi*  |  Flack Family Farm, Enosburg Falls, VT

Localvore Package

The Localvore Package includes the Vermont Vegetable Package above, plus...

  • Grass Fed Beef - "Minute Steak"  |  Maple Wind Farm, Huntington & Richmond, VT
  • Chevre Goat Cheese*  |  Does' Leap Farm, Bakersfield, VT
  • Kimchi*  |  Flack Family Farm, Enosburg Falls, VT
  • Bread: Seeded Baguette* | Red Hen Baking Co., Middlesex, VT ((Seeded baguette makes for delicious breadcrumb toppings or croutons!)
  • Pasture-Raised Eggs | Besteyfield Farm, HInesburg, VT
 

Bread: Seeded Baguette*

Red Hen Baking Co., Middlesex, VT
(Seeded baguette makes for delicious breadcrumb toppings or croutons!)

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Hinesburg, VT

 

Monthly Subscriptions Delivered This Week!

Pasture Raised Chicken  |  Maple Wind Farm

Pasture Raised Pork Sausage  |  Maple Wind Farm

Grass Fed Ground Beef  |  Health Hero Farm and Maple Wind Farm

Tortilla & Bean  |  White Corn Tortillas – All Souls Tortilleria  |  Black Beans – Vermont Bean Crafters

Bean Burgers  |  Black Bean & Maple Chipotle  |  Vermont Bean Crafters

Wild Alaskan Salmon  |  Coho Salmon Fillet  |  Starbird Fish

Wild Fish  |  Coho Salmon Fillet and Rockfish Fillet  |  Starbird Fish

 

Recipes and Cooking Tips

Eat This First: Napa Cabbage and Shiitake Mushrooms

  • Napa Cabbage can be a little intimidating. Our advice: Check out our favorite Napa Cabbage recipes below. Also: Try cutting it in half, the long way. Use one half for a yummy new recipe ASAP. Wrap the other half tightly with saran wrap, and keep until you're ready for your next recipe. 
  • Shiitake Mushrooms - you don't want these to dry out, so we recommend using these right away. They happen to pair very well with Napa cabbage!

Storage: We recommend storing everything this week in the refrigerator to prevent rotting. 

Recipes

Below are some recipes that we collected from food and recipe blogs, to help spark some inspiration for this week:

Omnivore and Localvore Packages:

  • Burnt Carrots with Goat Cheese and Spices - the smoky char on sweet and tender carrots, paired with cool and creamy goat cheese is one of our favorite recipes! It works very well if you use a cast iron skillet, but any pan should work. Use plenty of oil and butter to give a good crust!
     
  • Cabbage and Mushroom Galette - You can use goat cheese in place of the sour cream and yogurt in this recipe. It's simple, but makes for a very impressive presentation! From Smitten Kitchen, one of our favorite food blogs.
     
  • The Best Ways to Make Minute Steak - Read up on a few different cooking techniques and recipe ideas for this cut of beef.
     
  • Steak and Cabbage Stir Fry - This is our recommended meal for the Omnivore and Localvore Package because it's quick and easy, and incorporates lots of this week's veggies! One tip - marinate your steak the the morning or overnight before dinner for the best flavor!

Vermont Vegetable:

  • Candy Stripe Beet and Carrot Slaw - show off those colorful striped beets! This would be terrific made with goat cheese in place of the yogurt, too. 
     
  • Stir Fried Cabbage and Carrots with Creamy Peanut Sauce - This is one of our favorite Napa Cabbage dishes. It's delicious served with chicken or tofu, but hearty and filling enough to be an entree served with rice or noodles.
     
  • Napa Cabbage Spring Rolls - easy to improvise the filling, and a nice fresh dish if you're looking for something light. 
     
  • Stuffed Napa Cabbage Rolls braised in Tomato Sauce - this is a great hearty casserole, which is a good crowd pleaser. You can make the filling with turkey, beef, pork, or try making a vegetarian version with tofu, or simply skipping the meat altogether! 
     
  • Colcannon - Potatoes with Cabbage - This Irish/Scottish dish combines cabbage with mashed potatoes. The recipe calls for bacon, but that's definitely optional in this rich, hearty dish.
  • ATAKILT WAT – Ethiopian Cabbage, Potato, and Carrots - if you're feeling adventurous, this recipe has a long list of spices to add tons of flavor. Some you might have (cinnamon, turmeric, pepper, ginger, chili)... but some you might not (cardamom, fenugreek, cloves). If you don't have them all, use what you have and skip the rest - it will still be delicious! Or, use the excuse to stock up your spice drawer and try something new!