ORGANIC AND HEIRLOOM VEGETABLES FROM FIELD TO FORK
Roasted Beets Candied and Pickled With Multicolored Pickled Green Beans and Micro Herbs
Serves 8–10
The pickled green beans are tangy and crunchy while the candied beets are sweet and tender. This recipe makes more pickled green beans than needed for the recipe. The extra pickled green beans are delicious as a garnish, or as a substitute for a pickle when eating a sandwich, or added to a tossed green salad.
Roasted Beets
Note: The roasted beets will be used and divided equally in both the candied beets and pickled beets recipes.
4 pounds red beets, scrubbed and divided
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Candied Beets
Note: You will need to marinate the beets at least 2 days before you intend to serve them.
2 pounds roasted beets
2½ cups unfiltered apple cider vinegar
1 cup organic brown sugar
1 cinnamon stick
¾ tablespoon salt
½ tablespoon whole cloves
½ dried chili pepper or ¾ teaspoon chili flakes
1½ cups ice
Pickled Beets
Note: You will need to pickle the beets at least 2 days before you intend to serve them.
2 pounds roasted beets
2½ cups unfiltered apple cider vinegar
2 tablespoons organic brown sugar
½ cinnamon stick
1 tablespoon salt
3 whole cloves
1 large garlic clove, peeled and crushed
1 tablespoon mustard seeds
1 tablespoon coriander seeds
½ dried chili pepper or ¾ teaspoon chili flakes
2 bay leaves
1½ cups ice
Note: You will need to pickle the beans at least 1 day before you intend to serve them.
1 pound multicolored green beans, trimmed and cleaned
2 tablespoons olive oil
2 cups apple cider vinegar
1 tablespoon salt
2 tablespoons minced fresh dill
1 tablespoon organic cane sugar
Brown Butter
¼ pound (4 ounces) unsalted butter
Sour Cream
1 cup (½ pint) sour cream
¾ teaspoon lemon juice or white wine
Salt and freshly ground black pepper
Garnishes
1 cup shaved fresh fennel
⅓ cup micro herbs
⅓ cup basil leaves, thinly sliced
Extra virgin olive oil, for drizzling
To make the roasted beets: Preheat the oven to 400 degrees Fahrenheit. Remove the beet greens, reserving them for another purpose. Transfer the beets to a large bowl and toss with the olive oil. Season with salt and pepper. Wrap the beets loosely in foil, then transfer to a baking sheet. Roast until fork tender, about 50–60 minutes, depending on the size of the beets. When the beets are cool enough to handle, wrap one beet at a time in paper towels and rub the skin away. Continue until the skin has been removed from all the beets. Divide the roasted beets equally for the candied beets and pickled beets recipes.
To make the candied beets: Place 2 pounds of the roasted beets in a medium glass or nonreactive bowl and set aside. Combine the vinegar, brown sugar, cinnamon stick, salt, cloves, and chili pepper in a saucepan and bring to a boil, stirring often, over medium-high heat. Pour this marinade over the beets, then cover with the ice. Let cool to room temperature, cover with plastic wrap, then refrigerate for at least 48 hours.
To make the pickled beets: Place the remaining 2 pounds of roasted beets in a medium bowl and set aside. Combine the vinegar, brown sugar, cinnamon stick, salt, cloves, garlic, mustard seeds, coriander seeds, dried chili pepper, and bay leaves in a saucepan and bring to a boil, stirring often, over medium-high heat. Pour the brine over the beets, then cover with the ice. Let cool to room temperature, cover with plastic wrap, then refrigerate for at least 48 hours.
To make the pickled green beans: Toss the beans with the olive oil and place the beans in a 1-quart jar with a tight lid. Combine the vinegar, water, salt, dill, and sugar in a saucepan and bring to a boil, stirring often, over medium-high heat. Pour the brine over the green beans and seal the jar. Let cool to room temperature, then refrigerate overnight.
To make the brown butter: In a small saucepan, melt the butter over medium heat. Stirring occasionally, cook until the butter turns a toasty brown color, about 11 minutes. Remove from the heat and allow to cool until just warm. Strain the butter through a fine-mesh strainer or cheesecloth to remove all the solids. Transfer to a small saucepan and keep warm until ready to use in the sour cream.
To make the brown butter sour cream: Whisk together the reserved brown butter, sour cream, lemon juice, and salt and pepper to taste. Set aside until ready to use.
To assemble: Slice the beets ⅛-inch thick. Transfer the beets to individual plates. Divide evenly half of the pickled beans (about 2 cups) and a scattering of shaved fennel. Top the beets and green beans with dollops of the brown butter sour cream and season with salt and pepper to taste. Top with micro herbs (mini herbs that are harvested when they are quite young) and basil leaves. Drizzle with olive oil, if desired. Serve at room temperature.
Note: Enjoy the reserved beet greens as a pizza topping. Wash them, remove the stems, then slice them crosswise into thin ribbons, and scatter on top of pizza.
Recipes from Kismet, LLC
Photograph (page 92) by Oliver Parini
Grilled Bread Salad with Broccoli Rabe, Cherry Tomatoes, and Parmigiano-Reggiano Cheese
Serves 4
This easy-to-prepare salad has lots of flavors, from the slightly bitter tasting broccoli rabe to the mildly sweet tomatoes, as well as bright citrus notes from the lemon juice. The assortment of colored tomatoes makes a striking contrast with the green broccoli rabe.
1 pint multicolored heirloom cherry tomatoes
2 bunches broccoli rabe, thick ends trimmed
4 tablespoons extra virgin olive oil, or as needed, divided, plus extra for the grill grate
Sea salt and freshly ground black pepper
2 whole lemons, tops and bottoms trimmed, cut lengthwise in half, seeds removed
½ tablespoon organic cane sugar
4 bread slices (½ inch thick), such as country-style
1 tablespoon thinly sliced fresh purple or green basil leaves
2 medium garlic cloves, peeled and mashed into a paste
4 tablespoons freshly grated Parmigiano-Reggiano cheese
Skewers
Presoak the bamboo skewers for 30 minutes or have metal skewers ready. Slide the tomatoes onto the skewers. Set aside.
Heat a gas or electric grill to medium heat and generously brush the cooking grate with oil.
Place the broccoli rabe in a colander and wash well under cold running water. Run a knife down the center of any thick stalks, more than ½ inch thick, leaving the stems intact at the top. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Set aside.
Brush the lemons with ½ tablespoon olive oil and season with salt and pepper to taste. Place the sugar on a small plate and dip each of the lemon halves, cut side down, into the sugar. Grill the lemons, cut side down, until golden brown at the edges, about 5 minutes. Using tongs, carefully flip the lemons over and grill for 2 more minutes. Remove from the grill and set aside. When cool enough to handle, squeeze the lemon juice into a small bowl.
Generously brush both sides of the bread slices with 1 tablespoon olive oil and season with salt and pepper to taste. Grill the bread, flipping once until crisp and golden brown on both sides, about 2 minutes per side. Transfer to a plate and allow to cool.
Meanwhile, arrange the broccoli rabe in a single layer across the grill grate. Grill, turning often, for about 4 minutes. Transfer to a large bowl.
Brush the tomatoes with the remaining ½ tablespoon of olive oil and season with salt and pepper to taste. Arrange the tomato skewers evenly across the grill grate. Grill until nicely blistered in spots, about 5 minutes. When cool enough to handle, carefully remove the tomatoes from the skewers into the bowl with the broccoli rabe.
Cut the bread slices into ½-inch cubes and add to the bowl with the vegetables. Add the basil, garlic, and 3 tablespoons of lemon juice and toss until well combined. Arrange on a decorative platter. Drizzle with additional olive oil and lemon juice, if desired. Top with cheese. Adjust seasonings with salt and pepper to taste. Serve at room temperature.
Recipe from Tracey Medeiros
Photograph by Brent Harrewyn
Broccoli Rabe
This green cruciferous vegetable is known by a variety of names, just a few of which are rapini, rapa, rapine, Chinese broccoli, and turnip broccoli. Here in the United States it is commonly known as broccoli raab, or broccoli rabe, which is pronounced “rob.” Do not be misled by the fact that broccoli is part of its name; this vegetable is closely related to the turnip, not broccoli, and is thought to have originated in China or the Mediterranean. Part of this confusion may lay in the fact that the top of the plant consists of clusters of broccoli-like buds, which have a softer look than those of the broccoli plant.
When making your selection at the store or farmers’ market, be sure that the florets are tightly closed and dark green in color. Look for stems that are small, firm, and green; avoid plants that have wilted, yellowing leaves. Plants with smaller leaves are younger, more tender, and milder in taste. If your selection smells like cabbage, it has been around too long, so choose another. Since broccoli rabe can have a strong rather bitter flavor, which is similar to mustard greens, the above advice will hold you in good stead. Remember, it may take a while to acquire a taste for broccoli rabe, but once you do you will sing its praises for life.
You can happily feel guilt-free when you sit down for a serving of broccoli rabe. One cup has only 9 calories, and a 3½-ounce portion provides more than half the daily requirements for vitamins A and C. It is a good source of folate (a B vitamin), vitamin K, potassium, calcium, and iron. Broccoli rabe is fat-free and cholesterol-free, as well as low in sodium. Seconds anyone?
This vegetable must be stored in the refrigerator. When doing so be sure to remove the twist tie and store in a plastic bag, washing when ready to use. Broccoli rabe will keep in the refrigerator for 4–5 days.
When preparing your broccoli rabe, clean it as you would other greens, removing ¼ inch from the bottom of the stems. Blanch before cooking to make it less bitter. To blanch, give the broccoli rabe a brief dunk in salted (optional) boiling water and follow with a dip in ice water. This will reduce the vegetable’s bite. You can broil, stir-fry, steam, or sauté the leaves, stems, and florets. It is often steamed with lemon and garlic. When you sauté, use a little olive oil with as much garlic as suits your taste. You can remove the stems up to where the leaves begin, sautéing them first before adding the leaves. Sauté for 3–5 minutes, or until tender. Broccoli rabe can be used in salads, on pizza, or in sandwiches and soups. It makes a nice addition when combined with pasta, rice, or Italian and Asian dishes. Unleash your creativity, the sky’s the limit!
Bear Roots Farm
Jon Wagner and Karin Bellemare met in 2006 when they were both students at Green Mountain College in Poultney, Vermont. Jon took courses in agriculture, while Karin was motivated to work with food and soil by a friend who worked at the on-campus farm. They both agree that farming just crept up on them. After graduation, the couple started farming on the east end of Long Island, but found that the soil and pace of life was not what they were looking for. Their love for Vermont gave them a desire to return to the Green Mountain State, so they began the search for a place there they could call home. When the Watt Farm in South Barre, Vermont, came up for sale, the couple was overjoyed to find out that their proposal had been accepted. With the assistance of the Vermont Land Trust’s Farm Access Program, the 87-acre former dairy farm was now theirs. They decided to name their new home Bear Roots Farm.
The hardworking team knew they had their work cut out for them, but they were committed to becoming organic farmers. This interest really happened by accident—they explain, “We started by growing our own organic food, and it slowly turned into a small business.” The property is a mix of pasture, tillable land, and woods. Seven of the farm’s 87 acres are utilized to grow diversified vegetables. Bear Roots is a year-round, certified organic vegetable farm that grows everything from earthy root vegetables to sweet fruit, all of which are distributed locally. Chickens and ducks are raised for eggs, and there are no plans to get into meat production. Jon and Karin tell their customers, “It is our mission to nurture our soil to produce a highly nutritious vegetable, ensuring that you, our customers, are happy and healthy, too!”
The barn that the cows previously called home now houses several walk-in coolers, a wash shed and farm stand. Karin is office manager, harvester, and CSA coordinator. When not working, she loves exploring the woods with her dog, riding horses, playing soccer, and just enjoying the mountain air. Jon, on the other hand, is a jack-of-all-trades—a vegetable grower who is passionate about soil, plant health, and poultry. If he is not farming, you can find him on the soccer field, in the kitchen cooking, or brainstorming some new invention.
The couple has set out to connect the community to their food, produce high-quality vegetables, and maintain the beauty of the landscape. They are doing this through a year-round CSA that sells vegetables to various restaurants in the surrounding area, as well as the Burlington Summer and Winter Farmers’ Markets, and the Capital City Winter Market. By following strict guidelines for food production, without the use of pesticides and herbicides, the farm has been certified by NOFA-VT. Both Jon and Karin are in agreement, they have indeed found their dream farm!
Roasted Rainbow Potatoes with Mixed Herb Pesto
Serves 6
This versatile pesto is the perfect way to use leftover herbs. It is delicious added to egg dishes or tossed into bread dough for a subtle herbal note. Himalayan salt, known for its rose color, is a premium salt, widely touted for its mineral content.
Pesto
Makes about ½ cup
1 cup tightly packed fresh flat-leafed parsley leaves
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh rosemary leaves
1 tablespoon coarsely chopped fresh sage leaves
1 tablespoon coarsely chopped fresh basil leaves
2 medium cloves garlic, peeled and cut in half
¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese, plus extra for serving
2 teaspoons freshly grated lemon zest, plus extra for serving (preferably from unwaxed lemon)
½ cup extra virgin olive oil
Salt
Potatoes
2 pounds potatoes, assorted colors, such as purple, red bliss, and sweet, cut into 1-inch cubes
Himalayan pink salt
Freshly ground black pepper
Preheat the broiler to the highest temperature. Lightly oil a 9-by-13-inch baking dish and set aside.
To make the pesto: Process the parsley, thyme, rosemary, sage, basil, garlic, cheese, and lemon zest in a food processor. While the motor is running, slowly add the olive oil, scraping down the sides of the bowl as needed, until well combined. Season with salt to taste. Set aside.
To make the potatoes: Place the potatoes in a medium stockpot and cover with water. Bring to a simmer over medium-high heat and cook until the potatoes are just tender, about 5 minutes. Drain. Transfer the potatoes to the prepared baking dish. Add ¼ cup of the pesto to the vegetables and toss to combine, making sure to coat all the vegetables well. Season with salt and pepper to taste.
Broil, stirring every 5 minutes, until the potatoes are fork tender and golden brown, about 10 minutes.
Toss with additional pesto, if desired. Season with salt and pepper to taste. Adjust seasonings with additional cheese and lemon zest, if desired. Serve the potatoes with roasted chicken or fish and a fresh green vegetable.
Recipe from Bear Roots Farm
Charred Corn Salad with Cherry Tomatoes, Cilantro, and Cotija Cheese
Serves 4–6 as a side dish
“During the height of summer, this is one of Woodbelly Pizza’s most popular side salads. The simple combination of sweet corn and cherry tomatoes, laced with fresh herbs and lime juice, is a great side dish for braised or roasted meats. Woodbelly buys fresh corn by the bushel from local farms.” –Suzanne Podhaizer for Woodbelly Pizza
4 tablespoons butter
3 cups fresh corn kernels (cut from 4 medium ears of corn)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh lime juice from 1 large lime
1 pint cherry tomatoes, halved
½ cup finely sliced scallions, white and green parts
½ cup (loosely packed) fresh cilantro leaves, minced
2 ounces cotija cheese, finely crumbled, plus more for sprinkling
Melt the butter in a large skillet over medium heat. Just as the butter begins to brown, add the corn, salt, and pepper, stirring often, until char marks appear all over, about 6 minutes. When the corn kernels start to jump around in the skillet, that is a good indication that the corn is done.
Transfer to a large bowl. Add the lime juice, tomatoes, scallions, cilantro, and cheese, tossing until well combined. Adjust seasonings with additional lime juice, if desired, and salt and pepper to taste. Garnish with additional cheese. Serve at once.
Recipe from Suzanne Podhaizer for Woodbelly Pizza
Photograph by Oliver Parini
Note: Cotija cheese is crumbly and salty, similar to feta cheese. It is also delicious when crumbled or grated over pizza and pasta dishes.
Variation: Add minced jalapeño, fresh basil, or mint to the mixture.
Tonewood Maple
Growing up on a farm in Canada, Dori Ross discovered early on the importance of maple trees and the products derived from them. As she explains, “Maple is iconic to Canadians, it’s on our flag and in our blood!” This maple lover worked in Canada for the Gillette Company for five years before being transferred to the Boston area. That’s when her family purchased a ski condo in Vermont’s Mad River Valley. Dori worked in marketing for fifteen years before the decision was made to move the family to a farm in the Mad River Valley. It seemed like the perfect place to raise three children—lots of open space peppered with a mix of maple trees that could be tapped for personal use.
Tonewood Maple became a reality in March of 2012. Dori collaborates and works with two of the Mad River Valley’s longstanding sugar bush maple farms, and their sugar makers, who supply her with rich maple syrup. Other producers around the state furnish the company with the solid forms of maple it needs. Solid forms of maple are created by the naturally occurring crystallization process that occurs when maple syrup is heated and stirred. Tonewood’s solid forms include: maple cubes, maple flakes, maple cream, maple granules, and maple wafers. These forms of maple are made from just one ingredient—100 percent pure maple syrup. Her business is committed to preserving the maple farming industry and its multigenerational, sugar making families. She emphasizes, “My company is part food, part mission. Its goal is to share the culture and history of Vermont’s maple industry.”
The packaging and shipping of Tonewood’s products are done in a garage on her property. This is where Dori and her small team—which increases during the busy holiday season—package maple syrup in the company’s signature bottles, which feature a modern design. Solid maple cubes, delicate wafer candies, plus maple cream, flakes, and seasoning are packed in Tonewood’s unique containers, which mirror the square shape of its maple cube—clean and sleek. The company logo, which depicts a mosaic droplet, represents the maple syrup grades and color tones: Golden Delicate, Amber Rich, and Dark Robust.
Dori Ross is most proud of Tonewood Maple’s innovative tree adoption program, one of the first of its kind. Participants who adopt a maple tree receive a picture of their tree, an adoption certificate, and three bottles of its bounty, along with other maple goodies, during the course of the year. Roughly 300 maple trees have been adopted since the program has been in effect.
The company also seeks to protect maple production by limiting the effects of climate change by donating to the Proctor Maple Research Center at the University of Vermont. The center’s focus is on climate change research, improving harvesting technology, and understanding maple tree physiology and health. Dori hopes that with her support, maple production in New England will be ensured for future generations. She says, “Our local Mad River Valley sugar makers are incredible forest stewards, working to ensure that their trees grow for hundreds of years.”
As an active member of the Mad River Valley Network, Dori works with sugar makers, farmers, and chefs to create exceptional maple-inspired recipes. She clarifies, “Everything we do works within the boundaries of our local food movement to promote our terroir, or taste of place.” Through the funding of climate change research, local farming efforts, and sustainable forest stewardship Dori is doing her part to preserve maple farming and production in Vermont—after all, maple is in her blood!
Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons
Serves 8
This simple salad is light, with subtle layers of flavors. The delicate sweetness from the maple syrup and maple shavings collaborates with the slight citrus notes from the lemon juice, as well as hints of nuttiness from the almonds and Parmigiano-Reggiano cheese. The croutons can be made ahead and stored in an airtight container for up to two days.
Croutons
1 tablespoon extra virgin olive oil
1 cup ¼-inch pieces country bread
Kosher salt and freshly ground black pepper
Toasted Almonds
1 cup sliced almonds
Maple Dijon Vinaigrette
Makes scant ½ cup dressing
4 tablespoons sunflower oil
2 tablespoons organic unfiltered apple cider vinegar
2 teaspoons Dijon mustard
4 teaspoons pure Vermont maple syrup
1 teaspoon minced garlic
Salt and freshly ground black pepper
Salad
14 ounces kale leaves, large stems removed, sliced into thin ribbons (about 8 cups)
¾ cup freshly shaved Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice, optional
Freshly shaved maple cube or maple flakes for garnish
To make the croutons: In a large skillet, heat the olive oil over medium heat until hot but not smoking. Add the bread pieces and cook, stirring often, until golden brown and crisp, about 4 minutes. Drain on a paper towel-lined plate. Season with salt and pepper to taste.
To make the toasted almonds: Place the almonds in a dry medium nonstick skillet and toast over medium heat, stirring often, until light golden brown, about 4 minutes. Remove from the skillet and set aside.
To make the vinaigrette: In a small bowl, whisk together the oil, vinegar, mustard, maple syrup, and garlic. Season with salt and pepper to taste. Set aside.
To make the salad: In a large bowl, combine the kale with 4½ tablespoons of the dressing. Using a pair of tongs, toss the kale until it slightly softens, about 4 minutes, adding more dressing to taste. Season with salt and pepper to taste. Top with almonds and cheese, tossing until well combined. Drizzle with fresh lemon juice, if desired. Garnish with maple shavings. Serve.
Recipe from Tonewood Maple
Photograph by Brent Harrewyn
Marigold Kitchen Pizza
Making truly delicious, yet healthy pizza is a culinary art form that many have attempted, but few have successfully mastered. Not so for Marigold Kitchen, a small pizzeria tucked away in the village of North Bennington, in southwest Vermont. This treasure opened in 2008 as a venture between friends who wanted a great pizza shop in their neighborhood. To guarantee satisfaction, Marigold has made a promise to those who come through its doors: “If you do not enjoy your meal, the next one is on us.” They really enjoy and are proud of what they do.
The restaurant has also pledged to use only the finest local organic produce, honoring the promise by partnering with many nearby farmers. This strong farm-to-restaurant connection enables Marigold Kitchen to use the freshest seasonal vegetables that are grown and harvested right there in southern Vermont.
Customers can choose from two original hand-tossed crust options, mixed wheat or whole wheat, both of which are prepared daily from dough using Vermont-grown organic flour. They also provide a made-in-Vermont gluten-free crust, thus being able to cater to all pizza lovers. Knowing that the pizza-making process must be perfect from start to finish, Marigold always begins with organic virgin olive oil and ends with locally sourced farm fresh cheeses. Marigold Kitchen has at least a dozen different types of cheeses in the shop, and most of them come from small Vermont farms.
This artisan pizzeria offers dietary options for those who require a vegetarian or vegan meal, including a vegan cheese. Marigold Kitchen Pizza is a member of the Vermont Fresh Network, an organization that supports the farmers and chefs who partner with each other to bring the freshest locally grown food to Vermonters and those who visit the Green Mountain State.
Marigold Kitchen is a BYOB pizzeria, but unlike many other restaurants, does not charge a corking fee, encouraging regulars to bring their favorite beer and wine.
With simply delicious pizzas, brick oven baked breads, and great salads, Marigold Kitchen Pizza is one of southern Vermont’s best dining experiences. While they are open every day for dinner and open weekends for lunch and dinner, be sure to remember that this friendly neighborhood eatery does close during the winter, leaving its loyal patrons counting down the days until spring!
Serves 4; 2 pieces each
“One of our local and staff favorites is our Rosie pizza. Our pizza dough uses a mixture of two organic flours: organic white flour from Champlain Valley Milling and organic whole wheat flour from Gleason Grains. It should be noted that our exact pizza dough recipe is a secret.” —Marigold Kitchen Pizza
Caramelized Onions
2 tablespoons unsalted butter
1 large white or yellow onion, halved and sliced into ⅛-inch-thick half rounds
Kosher salt and pepper to taste
Pizza Dough
Coarse cornmeal
1 pound pizza dough, homemade or store-bought
1 tablespoon extra virgin olive oil, plus extra for drizzling
⅓ cup freshly shredded Parmigiano-Reggiano cheese, plus extra for sprinkling
Pizza Topping
⅔ cup organic crushed tomato pizza sauce
⅔ cup thinly sliced button or cremini mushrooms
4 ounces fresh mozzarella cheese, sliced ¼ inch thick, preferably Maplebrook Farm
4 ounces smoked mozzarella cheese, sliced ¼ inch thick, preferably Maplebrook Farm
8 very thin slices Prosciutto di Parma, coarsely chopped
½ teaspoon dried oregano
For Assembly
Extra virgin olive oil, for drizzling
1 cup packed baby arugula
At least 45 minutes before baking, set a pizza stone on the lowest rack of a cold oven and preheat to 450 degrees Fahrenheit.
To make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently. Reduce the heat to low, cover, and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 50 minutes. Remove the onions from the heat and set aside.
To assemble: Sprinkle the cornmeal onto a pizza peel and place the dough on the peel. Gently deflate the dough. Using your hands, stretch out the dough into a 14-inch round pizza or 14-by-16-inch rectangle. Lightly brush the dough with olive oil. Sprinkle the Parmigiano-Reggiano cheese evenly over the crust. Slide the pizza crust onto the baking stone and bake for 5 minutes.
Leaving the crust on the baking stone, carefully spread the pizza sauce evenly over the dough, leaving a 1-inch border. Scatter the onions and mushrooms evenly over the dough, leaving a 1-inch border. Lay the mozzarella slices evenly over the dough, leaving a 1-inch border. Arrange the prosciutto evenly over the dough, leaving a 1-inch border. Sprinkle with oregano.
Bake until the edge of the crust is lightly crisp and the cheese is lightly browned, about 15 minutes.
Using the pizza peel, transfer the pizza to a large platter. Arrange the arugula in the center of the pizza. Sprinkle the top with Parmigiano-Reggiano cheese and drizzles of olive oil, if desired. Cut and serve.
Recipe from Marigold Kitchen Pizza
Note: If you don’t own a pizza stone, you can use a flat (or upside down rimmed) baking sheet or a pizza pan.
Golden Well Farm & Apiaries
Ryan Miller and Nicole Burke first met in New Mexico, where a mutual love of honeybees brought them together. They moved back east to Vermont to be closer to Nicole’s family, pursue their love of bees, start a farm, and start a family.
In 2012, the couple cofounded Golden Well Farm & Apiaries, a diversified vegetable farm located in New Haven, Vermont, along the New Haven River. The farm’s vegetables are certified organic, its owners doing their part to ensure healthy soils, waterways, and ecosystems. The farm’s CSA shares offer produce that is harvested and distributed to members within hours—fresh from farm to table.
Golden Well Farm & Apiaries offers “Bed and Breakfast Farm Stays” and also hosts retreats and community events. Their new “Farm to Pizza” night, featuring wood-fired pies and salads made with vegetables fresh from the fields and their farm-made APIS Honey Kombucha, is growing in popularity. Also located on the farm is 2 Wolves Center, which offers wellness classes, such as yoga and martial arts, along with community workshops and agricultural education events. Ryan and Nicole feel a strong sense of community involvement, which is demonstrated by their ever-growing relationships with local restaurants and their chefs, who buy the farm’s produce and honey. They also sell at nearby farmers’ markets and donate to the local food shelf.
The couple readily acknowledges, “The bees are our first love. They are amazing and intelligent beings that color our earth and give us so much of what we eat.”
Photograph by Brian Crumley
Moroccan Spiced Rainbow Carrot Salad
Serves 4; 1 cup each
“This salad was inspired by an old Moroccan recipe that was passed down by my family and taught to me by my mother. This salad can be made the day before, just be sure to toss the salad a few times a day to meld the flavors.” —Nicole Burke, owner, Golden Well Farm & Apiaries
4 cups (about 1½ pounds without tops) rainbow organic carrots, peeled and sliced into ⅛-inch rounds
5 tablespoons olive oil
3 tablespoons lemon juice, from 1 lemon
2 medium garlic cloves, crushed garlic
1½ teaspoons ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cinnamon
⅛ teaspoon cayenne pepper
2 teaspoons raw honey
1 cup coarsely chopped cilantro leaves
Bring a pot of water, big enough to hold a steamer basket, to a boil over medium-high heat. Place the carrots in a steamer basket and steam over medium-high heat just until fork tender, about 5 minutes.
While the carrots are steaming, fill a large bowl with ice water. Set aside.
Drain the carrots, transfer to the bowl with ice water, and let cool completely, about 10 minutes. Drain and set aside.
In a large bowl, whisk together the oil, lemon juice, garlic, cumin, paprika, salt, pepper, cinnamon, cayenne pepper, and honey until well combined. Add the carrots and cilantro, tossing until well combined. Allow salad to cool in the refrigerator for at least 1 hour. Adjust seasonings with salt and pepper to taste. Serve.
Recipe from Golden Well Farm & Apiaries
Note: Plunging the cooked carrots in ice water stops the cooking process and helps to keep the carrots crisp and tender.
1000 Stone Farm
Kyle Doda moved to Vermont in 2012 to be closer to his extended family. His love of backpacking, skiing, and mountain biking drew him to the rocky, rolling hills of Brookfield, Vermont. After working on various farms for more than six years, he wanted to be part of a community that believed in, and supported, sustainability and clean water.
In 2012, after leasing land from family members, Kyle started a small four-season homestead farm on 3 acres of farmland. It was named after its location at 1000 Stone Road and the fact that folks jokingly say that the farm has the uncanny ability to grow beautiful rocks on its boulder-laden slopes.
The produce grown is certified organic, with a focus on companion planting, mechanical barriers, and crop rotation. This is done with the help of a greenhouse and five new hoop houses. The hoop houses are unheated, but allow for a large amount of greens to be produced during the colder months. The farm offers CSA shares, which include a delicious variety of produce, 45 weeks of the year. Offerings include: salad greens, kale, broccoli, cauliflower, Brussels sprouts, bok choi, tatsoi, chard, beets, carrots, onions, garlic, scallions, ramps, cherry and heirloom tomatoes, hot and sweet peppers, eggplant, and husk cherries, as well as other flavor-filled seasonal offerings. Kyle can be found at the Burlington Farmers’ Market and Uncommon Market in Montpelier. His produce is also featured on the menus of a few local restaurants, where he has created relationships that not only work for the farmer, but the restaurant as well.
The farm’s newest venture is oyster mushroom cultivation. The mushrooms are grown in reusable buckets on shredded straw that is inoculated with the proper mushroom spawn, which is determined by the time of year. Those involved with this project are excitedly waiting for the first harvest. Kyle readily admits that great things cannot be done alone and is extremely grateful to the wonderful folks who have offered to lend a hand.
Photographs by Tristan Von Duntz
Beet Salad with Red Onions and Baby Spinach
Serves 4
This colorful salad offers a balance of tangy, earthy, and mildly sweet!
3 cups (about 1 pound 5 ounces) assorted colored beets, washed, trimmed, peeled, and cut into 1-inch chunks
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup (half of a large onion) thinly sliced red onion
1 4-ounce log fresh goat cheese, crumbled
2 tablespoons fresh lemon juice
4 cups packed baby spinach
Fresh thyme leaves, for garnish
Preheat the oven to 400 degrees Fahrenheit. Lightly oil a quarter-sheet pan and set aside.
Place the beets in a large bowl. Drizzle the oil over the beets, season with salt and pepper to taste, and toss to combine, making sure to coat the beets well.
Spread the beets on the prepared sheet pan. Roast, stirring every 15 minutes, until the beets are fork tender, about 45 minutes. Allow the beets to slightly cool, about 20 minutes, reserving any leftover oil.
In a large bowl, combine the beets, reserved oil, onions, goat cheese, lemon juice, and spinach, tossing until well combined. Adjust seasonings with salt and pepper to taste. Garnish with fresh thyme and serve at once.
Recipe from 1000 Stone Farm
Photograph by Oliver Parini
Pingala Café & Eatery
Pingala Café and Eatery can be found on the first floor of the Chace Mill building, located alongside the winding Winooski River. In Sanskrit, the word Pingala means “sun energy and life force,” which is the feeling the café hopes to convey with its large, sunny windows overlooking the river and downtown Winooski. The eatery’s weathered wood floors, brick walls, and high ceilings exude a rustic charm. The mural on the walls reflects the Vermont landscape, complete with mountains, gardens, trees, and a food truck. Unlike outdoor food trucks however, guests are guaranteed a cozy, bright, and comfortable place to sit and enjoy their food.
The moment Trevor Sullivan set foot in Vermont, he knew he was home. Since he opened his eatery, he’s cultivated relationships with a number of local organic farmers who support and follow the tenets of the non-GMO movement.
Inspired by his mother’s cooking, Trevor strives to make food fun, delicious, and approachable. The menu at Pingala is 100 percent plant-based, with the ingredients coming from local farms, and many of the menu options are gluten-free.
Trevor admits that his café is a labor of love. He hopes to put vegan fare on the map in Burlington and beyond by letting the fresh organic produce speak for itself. Simplicity and diversity are the core values around which this dedicated chef has built his business, supported by a commitment to the well-being of our planet and its inhabitants.
Photograph by Oliver Parini
Charred Broccolini with Cashew Alfredo Sauce
Serves 6 as a main dish
For a smooth and creamy Alfredo sauce, it is important to presoak the cashews so they become tender and softened. If you don’t have time to soak the cashews overnight, place them in a heat-resistant bowl, then fill the bowl with boiling water until the nuts are completely submerged and allow to soak for 30–40 minutes.
Cashew Alfredo Sauce
Makes 3¼ cups
2 cups raw cashew pieces
1½ cups water
1 tablespoon nutritional yeast
2 teaspoons fine sea salt
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
Pasta
1 pound fettuccine noodles
Brocolini
3 tablespoons extra virgin olive oil, plus extra for the grill
1 tablespoon tamari
1 tablespoon Dijon mustard
1 tablespoon tomato paste
2 medium garlic cloves, peeled and finely grated
1 teaspoon freshly ground black pepper
1–2 bunches broccolini, trimmed and cut into 3-inch-long pieces
Finely grated lemon zest, for garnish (preferably from unwaxed lemon)
½ cup homemade or high-quality store-bought croutons, lightly crushed, for garnish
Micro greens, for garnish
To make the cashew alfredo sauce: Place the cashews in a medium bowl. Fill the bowl with water, making sure the cashews are completely submerged. Soak the cashews overnight. Drain and rinse. Place the soaked cashews and the remaining ingredients for the Alfredo Sauce in a blender or food processor and process until smooth and creamy. Adjust seasonings with salt to taste.
Preheat a gas or electric grill to medium-high and generously brush the cooking grate with oil.
To make the fettuccine noodles: Bring a large pot of salted water to a boil, add the pasta, then cook until al dente. Drain and transfer to a large bowl.
While the pasta is boiling, make the broccolini. In a large bowl, whisk together the olive oil, tamari, mustard, tomato paste, garlic, and pepper. Adjust seasonings with salt to taste. Add the broccolini and toss until well combined. Remove the broccolini from the oil mixture and grill, covered, without flipping, until charred, about 8–12 minutes. Using tongs, transfer the broccolini to a platter and set aside.
To assemble: Add 2 cups of the sauce to the pasta and toss to coat well, adding more sauce as desired. Top each mound of pasta with a few stalks of broccolini. Adjust seasonings with salt and pepper to taste. Garnish with lemon zest, if desired, croutons, and micro greens. Serve at once.
Recipe from Pingala Café & Eatery
Photograph by Oliver Parini
Note: The Alfredo sauce makes more than you will need for this recipe. Serve the extra sauce over meatballs.
Serves 4–5 as a side dish
“People are often intrigued with the smoked maple syrup but don’t always know how to use it. This is a beautiful beet recipe that highlights how perfectly the maple with a hint of smoke can go with vegetables. Orange juice complements the sweetness, while a dose of cider vinegar gives a little edge. Chopped chives balance the dish with a bit of onion and gorgeous green contrast.” —Laura Sorkin, owner, Runamok Maple
Beets
3 large beets (about 1 pound 6 ounces), peeled and sliced ¼ inch thick
Sweet and Sour Sauce
½ cup orange juice
2 medium garlic cloves, peeled and minced
3 tablespoons smoked maple syrup, plus more for drizzling
2 tablespoons organic, unfiltered apple cider vinegar
1 whole star anise
Salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons fresh chopped chives
Place the beets, orange juice, garlic, maple syrup, vinegar, and star anise in a large skillet. Season with salt and pepper to taste. Bring to a boil over medium-high heat; then reduce to a simmer, cover, and cook until fork tender, about 50 minutes, turning the beets every so often to coat with the liquid. Using a slotted spoon, transfer the beets to a serving plate.
Bring the sauce to a simmer over medium heat. Whisk in the butter and continue to cook until the sauce thickens and coats the back of a spoon, about 4 minutes. Season with salt and pepper to taste. Drizzle the sauce over the beets. Garnish the beets with chives and drizzles of smoked maple syrup, if desired.
Recipe from Runamok Maple
Photograph by Oliver Parini
Mighty Food Farm
Mighty Food Farm is a certified organic mixed vegetable, strawberry, herb, bedding plant, and flower operation. Lisa MacDougall is the proud owner of the farm’s 154 charming acres, 20 of which are used to grow a diverse assortment of vegetables and fruit. In July 2016, she purchased the beautiful property in Shaftsbury, Vermont, which offers prime loam, good water, and a spectacular view—the perfect place to call home.
This dedicated farmer takes no time off from May thru October, working 17-hour days. Lisa readily admits that during peak season she sees her customers more often than her family. She grows more than 40 different kinds of vegetables, “in quantities that could feed a village for a very long time,” she says. Her patrons know that they might pay less for produce at the supermarket, but have found that locally grown food tastes better and offers them an opportunity to eat different varieties of fruits and vegetables. A good example being the farm’s delicious Lillian’s Heirloom Tomatoes and Magic Molly Purple Fingerling Potatoes, which are rarely found in grocery stores.
Lisa explains why she chose certified organic farming: “I have a deep belief in producing healthy food and know that if people eat better they will feel better, improving both our health and the environment. Farming organically and being certified is one way to help our country’s food system.”
The farm’s CSA runs from June through March of the following year, offering subscribers ten months of pickups. Unlike other CSA programs, it is a free choice CSA, so members are able to pick and choose from a wide variety of produce.
Growing high-quality produce with respect for the environment is what Mighty Food Farm is all about!
Photograph by Tristan Von Duntz
Serves 8
This vibrant, festive slaw is fresh and aromatic, with a nice earthy and nutty flavor from the cumin seeds. The golden turmeric powder gives it a subtle warm color and a mild peppery flavor.
Vinaigrette
Makes about 1 cup
⅓ cup organic unfiltered apple cider vinegar
2 tablespoons sesame seed oil
2 tablespoons pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon cumin seeds
1 teaspoon turmeric powder
Salt and freshly ground black pepper
Carrot and Spinach Slaw
2 pounds carrots, peeled and shredded
1 cup packed fresh large-leafed spinach leaves, cut crosswise into ¼-inch-thick strips
1 medium shallot bulb, peeled and minced (about ¼ cup)
¼ cup toasted almond slivers, optional
To make the vinaigrette: Whisk together the vinegar, oil, maple syrup, soy sauce, cumin seeds, and turmeric in a small bowl. Season with salt and pepper to taste.
To make the carrot and spinach slaw: Combine the carrots, spinach, and shallots in a medium bowl. Add half of the vinaigrette, tossing until evenly coated, then add more to taste. Season with salt and pepper to taste. Cover and refrigerate for 2–3 hours before serving. Garnish with toasted almond slivers.
Recipe from Mighty Food Farm
Kettle Song Farm
Kettle Song Farm is situated on 65 sprawling acres nestled at the foot of Worcester Mountain in a tiny Vermont town of the same name. Although countrified, it is approximately 15 minutes from Montpelier, the state’s capitol. Owner Jaiel Pulskamp grows organic vegetables on 4 acres of land, concentrating on soil health and microbes to produce robust plants. Her goal is to bring nutrient-dense foods to the surrounding community, believing that there is a direct correlation between the condition of the soil and the well-being of the people who share its bounty.
Jaiel does not like to use any type of pesticide, trusting that focusing on the integrity of the soil will enable crops to build a natural immunity along with an ability to defend themselves from pests. She understands that the healthier the soil is, the more nutrients crops will have to sustain and nourish our bodies.
She fell in love with organic practices, believing that we desperately need to change the way that food is grown. Since Kettle Song’s owner feels strongly that chemical agriculture is harming our health and environment, the farm is doing everything possible to produce wholesome greens, squash, herbs, potatoes, garlic, and salad mix. The plan is to diversify into medicinal herbs and berries over the next few years. Dedicated to changing how and what people eat, Jaiel is working to educate chefs and customers about holistic food systems, stressing the hazards of products with genetically engineered ingredients.
Jaiel and her husband are both musicians. Because of their love of music, they often hear melody in life’s most simple tasks. Each morning, the kettle’s whistling tune brings a comforting predictability to the beginning of their busy day. This connecting of music to food helped the couple to create the perfect name for their farm, Kettle Song. Hopefully through Jaiel’s unwavering commitment to organic practices and responsible land stewardship, Kettle Song’s message will play on and on.
Brussels Sprouts with a Creamy Sriracha Dipping Sauce
Serves 4 as a side dish
This dipping sauce is smooth and creamy with a tangy heat and a hint of sweetness that pairs perfectly with the earthy Brussels sprouts.
Brussels Sprouts
1 pound Brussel sprouts, trimmed and halved lengthwise
3 medium garlic cloves, minced
2 tablespoons virgin coconut oil, melted
Salt and freshly ground black pepper
Creamy Sriracha Dipping Sauce
Makes about ½ cup
¼ cup sour cream
¼ cup mayonnaise
½ teaspoon prepared horseradish
½ teaspoon sriracha sauce
½ teaspoon garlic powder
¼ teaspoon cayenne pepper or chili powder
To make the Brussels sprouts: Preheat the oven to 400 degrees Fahrenheit. Lightly oil a rimmed baking sheet and set aside.
In a medium bowl, combine the Brussels sprouts, garlic, and oil until well combined. Place the Brussels sprouts on the prepared baking sheet in a single layer, cut side down. Season with salt and pepper to taste. Bake in the oven, stirring occasionally, until crispy and golden brown, about 20 minutes. Adjust seasonings with salt and pepper to taste.
While the Brussels sprouts are roasting, make the dipping sauce: In a small bowl, stir together the sour cream, mayonnaise, horseradish, sriracha sauce, garlic powder, and cayenne pepper, until well combined. Season with salt and pepper to taste.
Serve the Brussels sprouts at once with the creamy sriracha dipping sauce on the side.
Recipe from Kettle Song Farm
Photograph by Oliver Parini
Serves 4–5
This recipe has a wide variation of textures and flavors—the crispy, bitter Belgian endive leaves, mild sweetness from the delicata squash and Honeycrisp apple, and the tangy flavor and creamy texture of the blue cheese—that make this dish a nice departure from traditional salads.
Roast Squash
1 (about 1½ pounds) delicata squash
3 tablespoons organic brown sugar
2 tablespoons extra virgin olive oil
2 teaspoons fresh minced thyme
1 teaspoon Aleppo pepper
Salt and freshly ground black pepper
Dressing
Makes about 1 cup
2½ tablespoons rendered pancetta fat, divided (about one 4-ounce piece of pancetta)
3 tablespoons smooth Dijon mustard
3 tablespoons sherry vinegar
1 tablespoon pure maple syrup
½ cup extra virgin olive oil
Kosher salt and pepper
Salad
1 pound Belgian endive, trimmed, sliced crosswise into ribbons, about ½ inch thick
½ cup packed baby arugula
¼ cup assorted fresh herbs, such as chervil, tarragon, parsley, or chives, coarsely chopped
½ of a medium apple, such Honeycrisp, cored and cut into ⅛-inch-thick slices
½ cup walnuts, coarsely chopped
½ cup crumbled blue cheese, plus more for garnish
Preheat the oven to 450 degrees Fahrenheit. Lightly grease a baking sheet and set aside.
To make the squash: Cut the squash in half lengthwise and scoop out the seeds and strings. Cut the squash into half-moon slices, about ½ inch thick. In a medium bowl, combine the brown sugar, olive oil, thyme, and Aleppo pepper. Add the squash and toss until well combined. Season with salt and pepper to taste. Place the squash in a single layer on the prepared baking sheet. Roast until the squash is fork tender, tossing occasionally in the glaze, about 20 minutes. Set aside to cool to room temperature. Discard the skins, if desired.
While the squash is roasting, render the pancetta. Cut the pancetta into 1-inch pieces. Cook the pancetta in a medium skillet over low heat, turning the pieces occasionally, until the fat has melted away and the pancetta is crispy, about 35 minutes. Using a slotted spoon, remove the pancetta bits and reserve for garnish. Skim the rendered fat with a spoon and set aside.
To make the dressing: In a small bowl, whisk together 1½ tablespoons of the rendered fat, mustard, vinegar, and maple syrup. Slowly add the oil until well combined. Adjust seasonings with additional rendered fat, if desired, and salt and pepper to taste.
To assemble the salad: In a large bowl, combine the squash, endive, arugula, herbs, apple, walnuts, and blue cheese, tossing until well combined. Add ⅓ cup of the dressing, tossing until evenly coated, adding more to taste. Season with salt and pepper to taste. Garnish with reserved pancetta bits and cheese. Serve at once.
Recipe from JJ Hapgood General Store and Eatery
Baked Delicata Squash Seeds
To bake delicata squash seeds: Wash the seeds well and pat dry, then place on a cookie sheet in a single layer to dry. If you let the seeds dry completely, they will crisp up nicely when baked. Using 1 teaspoon of olive oil per squash, toss the dried seeds until coated with the oil, then place them on a cookie sheet. Season with sea salt and bake in an oven that’s been preheated to 325 degrees Fahrenheit. Turn every 10 minutes until the seeds are golden brown. In about 20 minutes you have a healthy, delicious snack.
Elmer Farm
It was love that brought Jennifer and Spencer Blackwell together, a love of farming that is! The couple first met at the Intervale Center in Burlington, Vermont, a 350-acre complex comprised of a farmstead, greenhouse, barn, and various other enterprises and programs. Spencer was employed by the center, fixing equipment, working on building infrastructure, and managing the fields that were not being used by the farm program. Jennifer toiled on a large organic farm with a 450-member CSA program.
As a very young girl, Jennifer had spent many summers on her grandmother’s farm learning about the art of growing food and its valuable connection to the community. Spencer started farming in college as a summer job, continuing to work at various farms after graduation, always dreaming of owning a place of his own. These experiences influenced the direction each of their lives would take, shaping their future together.
Thanks to the help and support of the Vermont Land Trust, the young couple was able to purchase Elmer Farm in 2006. The land access program provides qualified diversified farmers with access to good agricultural land and assists with the start-up. The farm had belonged to the Elmer family since the early 1800s; the Blackwells were the first non-Elmer family members to live there. The conserved 90-acre farm is located at the eastern edge of Vermont’s Champlain Valley, just outside the village of East Middlebury. Receding glaciers have gifted the land with a mix of fertile soils that are excellent for growing vegetables. The couple explains, “We see the soil not as a medium to stand crops in, but as a living, breathing ecosystem.”
With a combined 20 years of experience in growing vegetables, Jennifer and Spencer decided to plant a mix of organic vegetables and flowers. Elmer Farm is now a conserved and certified organic vegetable farm that serves the folks of Addison County, selling high-quality produce at farmers’ markets, retail outlets, and through a CSA.
They grow 35 different vegetables, a beautiful assortment of flowers, and culinary herbs on 35 fertile acres. Many delicious heirloom varieties are included in these offerings. The owners are grateful for their five-member farm crew, knowing that they couldn’t possibly do what they do without their hard work and dedication.
CSA members pick up their vegetables at the farm each week, selecting and creating their own weekly share from the available produce. This community-farm connection establishes a vital bond between local consumers and the hardworking folks who grow their food. Members can also harvest their own herbs and cut flowers once a week. Elmer Farm offers small, medium, and large shares to meet each customer’s needs, striving to make farm shares affordable for all members of the community.
The Blackwell family, which now includes 10-year-old Angus, 7-year-old Ida, and 3-year-old Mabel, is involved with a number of farm-to-school efforts that give students an opportunity to learn about food production and good nutrition. It is their mission to assist local food agencies so that all members of the community can have access to nutritious produce. For this dedicated couple, farming is not a job, it is a lifestyle—one that they both truly love.
Elmer Farm’s Napa and Red Cabbage Slaw
Makes about 4 quarts
This bright and lively slaw can be enjoyed on its own or served as a delicious topping for tacos or pulled pork sandwiches. This dish also makes a great side dish to bring to a barbecue, potluck, or picnic.
Dressing
Makes 1½ cups
½ cup extra virgin olive oil
¼ cup organic unfiltered apple cider vinegar
4 tablespoons freshly squeezed lime juice
¼ cup Dijon mustard
2 tablespoons honey or pure maple syrup
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Cabbage Slaw
1 medium (2 pounds) head Napa cabbage, shredded
½ head (about 1 pound) red cabbage, shredded
1 bunch scallions, white and green parts trimmed and sliced thin (about 1 cup loosely packed)
3 medium carrots, peeled and grated
1 medium red pepper, cored, seeded, and minced
1 medium radish, trimmed and finely grated
½ cup fresh chopped cilantro leaves
In a small bowl, whisk together the olive oil, vinegar, lime juice, mustard, honey, salt, and pepper.
Place the cabbages, scallions, carrots, red pepper, and radishes in a large bowl and toss with the dressing until well coated. Adjust seasonings with salt and pepper to taste. Cover and refrigerate for at least 1 hour. Fold in cilantro and season with salt and pepper to taste right before serving.
Recipe from Elmer Farm
Photograph by Oliver Parini
The Inn at Round Barn Farm
The number of round barns in Vermont has decreased over the years, but one of these unique buildings is prominently featured at The Inn at Round Barn Farm. It has been said that the unusual design originated with the Shakers, who constructed their barns in this peculiar fashion “to prevent the devil from catching you in the corners.” The round barn is constructed with twelve exterior walls, creating an intriguing venue for weddings, art exhibits, cultural, and other community events. The barn was registered in the National Registry of Historic Places in 1988.
The picturesque inn, which operates as a bed and breakfast, is located in Waitsfield, Vermont. It is situated on 240 acres of grassy meadowlands that are sprinkled with sparkling ponds and breathtaking mountain vistas. Each of the inn’s twelve rooms offers beautiful views of the surrounding countryside and charming gardens. The ambience is one of peaceful solitude.
Kim and Jim Donahue are the proud owners of the charming bed and breakfast. Executive Chef Charlie Menard, a native Vermonter, oversees the culinary side of the business, which includes breakfast, snacks, and afternoon treats, as well as the food served for special events. A graduate of the New England Culinary Institute, he has traveled the world, always knowing that he would one day return to Vermont. His culinary philosophy does not center on creating a specific food style, but rather on serving the “most responsibly sourced, wholesome food possible.”
The grounds at the inn host a 5-acre organic garden located not far from the round barn. In charge of this area is David Hartshorn, a local organic farmer whose own farm is located a short distance down the road. David has worked with Chef Charlie for many years and was instrumental in gaining the garden’s organic certification. He decides which fruits, vegetables, and herbs are best suited for planting. He confers daily with Chef Charlie about the needs and expectations for each day’s menu. After years of working together, the two have developed a system that works well. When the busy chef requests a particular food item, David always seems to know the amount that’s needed. At day’s end, Chef Charlie often drops by the Hartshorn farm stand to place an order for the next day and visit for a while.
Before his day begins, the enthusiastic chef may stop by the garden to see what’s ready to harvest. Master Gardener Carol Charles oversees the many herb and edible flower beds scattered throughout the grounds. The products from these gardens also find their way to the busy kitchen.
Guests are treated to a two- or three-course breakfast each morning. The day’s offerings could be blueberries and lemon curd, sweet breads, scones, or cheddar chive biscuits followed by buttermilk pancakes or croque madame, with braised greens and heirloom potatoes. The menu changes daily, always featuring fresh, organic options, some of which are supplied by David and other local organic farmers.
Chef Charlie occasionally offers private cooking classes for the inn’s guests. Whether making tantalizing hors d’ oeuvres, comfort food, or hand-rolled pasta, the chef’s creativity makes each class a memorable, fun-filled experience. A man of many talents, his latest project is “The Canteen Creemee Company,” a farm-to-counter snack bar and creemee (soft-serve ice cream) stand located in the Waitsfield village square.
Buttercup Squash and Feta Cheese Soufflé
Makes seven 8-ounce ramekins or a 2-quart soufflé
“This recipe uses the buttercup squash—the underappreciated sibling of the butternut squash. After being persuaded by both my father and my mother to try this squash, I was immediately smitten, and my butternut soup is now buttercup soup. I also began to seek new uses for the squash, such as this soufflé. Don’t be afraid; this recipe is really very easy and unique. It makes a wonderful, unexpected side dish to any meal.” —Chef Charlie Menard, The Inn at Round Barn Farm
1 medium buttercup squash (about 2 pounds)
4 tablespoons unsalted butter, plus more for greasing
¼ cup all-purpose flour, plus more for dusting
1½ cups milk, warmed
¼ cup freshly grated Parmigiano-Reggiano cheese
¼ cup crumbled feta cheese
6 large eggs, separated
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ teaspoon hot sauce
Fresh minced rosemary or thyme for garnish
Cranberry relish or pickled cranberries, for accompaniment
Crackers
Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Coat seven 8-ounce ramekins with butter. Lightly flour each ramekin, discarding any excess flour, and set aside. Lightly grease a 9-by-13-inch baking dish for the squash. Set aside.
Cut the squash in half lengthwise, then remove and discard the seeds and strings. Place the squash, cut-side down, in the prepared baking dish. Roast until fork tender, about 1 hour. Set aside to cool. When the squash is cool enough to handle, scoop out the flesh, transfer to a food processor, and process until smooth. You should have approximately 1½ cups of pureed squash.
Melt the butter in a 2-quart saucepan over medium heat. Whisk in the flour and cook, whisking often, until light golden brown, about 4 minutes. Slowly add the milk and cook, whisking often, until the sauce is thick and bubbling. Add the cheeses and mix until the they have melted. Remove from the heat and let cool to warm temperature.
In the meantime, using a stand mixer, beat the egg whites until stiff peaks form.
In a large bowl, whisk together the egg yolks, salt, pepper, and hot sauce. Whisking continuously, slowly add half of the cheese mixture into the egg yolks. Then add the egg mixture back into the remaining cheese mixture in saucepan. Add the squash and stir until well combined. Using a rubber spatula, gently fold half of the egg whites into the cheese mixture until just blended. Fold in the remaining egg whites until just blended.
Ladle the mixture into the prepared ramekins right under the rim. Place on a baking sheet. Bake the soufflés, uncovered, until puffed, lightly browned, and firm to the touch, approximately 30 minutes.
Garnish with rosemary. Serve at once with cranberry relish or pickled cranberries and crackers.
Recipe from Chef Charlie Menard, The Inn at Round Barn Farm
Valentine Farm
In 2001, Mark Cannella followed a friend, who would later become his wife, to the beautiful state of Vermont. Looking for a chance to become involved with agriculture, he apprenticed with a certified organic market gardener and found the job to be a perfect fit. Organic production met his goals for land stewardship and his desire to grow high-quality produce from a small-scale operation.
After farming on various rental properties for several years, he and his wife, Megan, broke ground for a new farm in East Montpelier, Vermont, in 2013. The farm’s name stems from Mark’s grandfather, Willis Valentine Miller, a man who had a lifelong love for growing things. On this small farm they grow specialty potatoes on ½ acre, with plans to expand the potato business and add a few more crops in the future.
Mark is focused on plant health and field dynamics, which made the resolution to grow organic produce a pretty simple decision. Because Valentine Farm is a part-time operation, its owners can be patient when it comes to crop rotation. As heavy cultivation would be too time consuming, fields and crops are rotated to suppress weeds. A variety of organic crop protectants are used to prevent disease and ensure a quality product, with minerals and amendments applied to balance the soil.
The farm’s Vermont Certified Organic potatoes are cured and stored to maintain quality through the following spring. By targeting a few varieties, the farm can offer chefs a consistent product that they can count on through the winter months. Valentine Farm is a team effort, with Mark and Megan, along with their daughters, all helping with the planting and harvesting and of their delicious potatoes.
Cheesy Baked Potatoes with Broccoli, Caramelized Onions, and Bacon
Serves 6
These stuffed spuds are delicious as a main dish all on their own. Serve the potatoes with a green salad and a crusty bread.
Baked Potatoes
6 large (10 to 12 ounces each) baking potatoes, such as russet, scrubbed and dried
Extra virgin olive oil
Salt and freshly ground black pepper
Caramelized Onions
1 tablespoon unsalted butter
1 pound yellow or white onion, halved and sliced into ⅛-inch-thick half-rounds
Salt and freshly ground black pepper
Topping
4 bacon slices, diced
1½ cups broccoli florets, steamed until tender and chopped into bite-size pieces
Cheddar Cheese Sauce
Makes about 3 cups
2 cups whole milk
¼ cup butter
¼ cup all-purpose flour
2 cups coarsely grated sharp cheddar cheese
1 teaspoon ground mustard
Salt and freshly ground black pepper to taste
1¼ tablespoons thinly sliced fresh chives
To bake the potatoes: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil. Set aside. Rub the potatoes with oil. Place the potatoes on the prepared baking sheet. Season with salt and pepper to taste. Using the tines of a fork, pierce the potatoes 6–8 times. Bake until the potatoes are fork tender, about 50 minutes, depending on the size of the potatoes. Let the potatoes rest for 10 minutes.
While the potatoes are baking, caramelize the onions. Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 55 minutes. Season with salt and pepper to taste. Remove the onions from the heat and set aside.
While the onions are caramelizing, start cooking the bacon. Sauté the bacon in a medium sauté pan over medium heat, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and set aside.
While the potatoes are resting, start the cheese sauce. Heat the milk in a saucepan over medium heat until it just begins to simmer.
In a separate medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking often, until light golden brown, about 3 minutes. Whisking continuously, slowly add the milk, until the sauce is thick and bubbling. Add the cheese and mustard and continue to whisk until the cheese has completely melted. Adjust seasonings with salt and pepper.
To assemble: Slice the potatoes down the middle. Top with broccoli and caramelized onions. Drizzle with the cheese sauce. Garnish with bacon and chives. Serve at once.
Recipe from Valentine Farm
Photograph by Tristan Von Duntz
Benito’s Hot Sauce
Back in 2004, Benito Maniscalco worked as a waiter in a Mexican restaurant in New Jersey. He loved their hot sauce, but always felt that there was one very important element missing from the product: heat. At that time, the backyard vegetable garden he tended behind his rented house was full of organic cayenne, habanero, and jalapeño peppers that he planned to preserve. Thinking that hot sauce would be the perfect means of preserving the peppers, Ben set out to make a sauce that had extra fresh flavor and the heat he so desired.
A friend allowed him to use his restaurant’s kitchen, so Ben went to work making hot sauce. Over the next few years, he learned a lot about the specialty food business and enjoyed some amount of success selling his sauce at summer fairs and fall festivals. Realizing that it was time to spread his wings, he moved to Vermont in July 2008. He was drawn to the Green Mountain State, with its emphasis on locally made products that support the local economy, nurtured by a strong commitment to sustainable agriculture. Ben knew that he had found the perfect setting to start his new business.
Over the years, Ben has developed strong relationships with farmers throughout Vermont. Since 2009, he has been using 100 percent Vermont-grown chiles in all of his sauces. Benito’s Hot Sauce now sources over 2,000 pounds of Vermont-grown chiles and other vegetables, as well as approximately 250 gallons of maple syrup, all of which are obtained from six local farms. People often tell him that his hot sauce tastes like fresh vegetables, which is music to his ears. He wants folks to recognize that flavor is just as important as heat level.
Ben is constantly testing and creating products in a commercial kitchen in Morrisville, Vermont, where he prepares, bottles, and warehouses his product. With constant experimentation, he has developed a few new hot sauces and two certified organic chile pepper–infused Vermont maple syrups to add to his line. His goal is to incorporate a range of heat levels, along with various flavor profiles. He has been committed to the non-GMO movement since 2013, when the company obtained Non-GMO Project Verification. The project’s objective is to safeguard the non-GMO food supply, thereby providing consumers with an option.
All sauces are made with non-GMO and organic ingredients. He does not use filler ingredients, artificial flavors, preservatives, gums, or starches.
The busy entrepreneur still prepares, cooks, and bottles every batch of his pure vegetable hot sauce by hand. Ben readily acknowledges that his business is not about big name recognition, but rather about producing a fresh and unique product that is always made with organic and non-GMO ingredients. The company’s products are sold year-round at Vermont’s Burlington Farmers’ Market, organic and natural food stores, specialty and gift shops, festivals, and a number of restaurants and eateries.
Roasted Brussels Sprouts with Infused Vermont Maple Syrup
Serves 4 as a side dish
The chipotle-infused maple syrup has a medium, smoky sweet heat. It is made with pure Vermont Grade A Dark Amber maple syrup harvested in Jeffersonville, Vermont. It is then combined with organic chipotle peppers that are grown at Foote Brook Farm in Johnson, Vermont.
1 pound Brussels sprouts, trimmed and halved lengthwise
1 tablespoon extra virgin olive oil, plus extra for baking sheet
Sea salt and freshly ground black pepper
2 tablespoons organic chipotle-infused Vermont maple syrup, such as the one from Benito’s Hot Sauce
Preheat the oven to 400 degrees Fahrenheit. Lightly oil a quarter size rimmed baking sheet.
In a medium bowl, combine the Brussels sprouts, oil, salt, and pepper to taste. Place the Brussels sprouts on the prepared baking sheet in a single layer, cut side down. Season with salt and pepper to taste. Bake in the oven, shaking the pan every 5–7 minutes until crispy and golden brown, about 20 minutes,
Transfer the Brussels sprouts to a metal or porcelain bowl. Add the syrup and gently toss until well combined. Adjust seasonings with salt and pepper to taste. Serve at once.
Recipe from Benito’s Hot Sauce
Sweet and Savory Kale Salad with Apple Cider Vinaigrette
Serves 4
The red color from the apple skins and cranberries create a beautiful contrast with the green kale and white feta cheese. The kale must be started 1 day before it is served.
Dressing
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon organic unfiltered apple cider vinegar, preferably Vermont Village
2 teaspoons Vermont honey
Salt
Salad
5–6 cups kale, stems removed, chopped into bite-size pieces
½ apple, such as Gala or Golden Delicious, unpeeled, cored, and diced
½ cup dried cranberries
½ cup crumbled feta cheese
1 ripe avocado, peeled, pitted, and cubed
2 tablespoons minced red onion
¼ cup toasted sliced almonds
Salt
To make the dressing: In a small bowl, whisk together the oil, lemon juice, vinegar, and honey until well combined. Adjust seasonings with salt to taste.
To make the salad: In a large bowl, combine the kale and the salad dressing. Using a pair of tongs or your hands, massage the kale for 3 minutes. Cover with plastic wrap and let chill in the refrigerator overnight.
To assemble: Just before serving, add the apple, dried cranberries, feta cheese, avocado, onion, and almonds, tossing until well combined. Season with salt to taste and serve.
Recipe from Village Cannery of Vermont
Someday Farm Kale and Feta Cheese Salad
Serves 2 as a main dish or 4 as a side dish
This super easy prep lets nutritious kale steal the show. It’s delicious on its own or as a side—even for breakfast with a farm fresh fried egg or soft scramble.
3 tablespoons extra virgin olive oil
3 medium garlic cloves, peeled and finely chopped
1 quart coarsely chopped kale, stems removed (about 1 pound, 3 ounces before stemming and chopping)
1 cup grated carrots
½ cup sunflower seeds, lightly toasted
¾ cup crumbled feta cheese or farm cheese curds, plus extra for garnish
Sea salt and freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the kale in batches and stir until the greens are evenly coated with oil. Continue to sauté until bright green but not wilted, about 2 minutes. Stir in the grated carrots, sunflower seeds, and cheese, tossing until well combined. Adjust seasoning with salt and pepper to taste. Garnish with additional cheese if desired.
Recipe from Someday Farm
Executive Chef Rhys Lewis & Master Gardener Benjamin Pauly
Woodstock Inn & Resort
The Woodstock Inn & Resort Executive Chef Rhys Lewis and Master Gardener Benjamin Pauly work hand in hand to bring guests farm-fresh cuisine using regional recipes that showcase Vermont’s bounty. In 2013, the Woodstock Inn & Resort created the 2½-acre Kelly Way Gardens as a means of supplying the resort’s two restaurants with food produced on-site. Ben manages the kitchen garden, working with Chef Rhys and the resort’s culinary team to produce a unique variety of vegetables and fruit that reflect the essence of Vermont and its seasons.
Chef Rhys has worked in restaurants for most of his life. He loves the challenge of bringing out the natural flavor of the foods that he is crafting. Each is a product of nature’s canvas from which this skilled chef creates a culinary work of art. Chef Rhys considers the resort’s AAA Four Diamond Award-winning Red Rooster Restaurant to be “a celebration of the ingredients found in the Northeast, with respect to the gardeners, farmers, fishermen, and foragers—all presented with country elegance.” Cozy Richardson’s Tavern is the resort’s more casual dining option, offering cuisine that exemplifies the landscape of American food.
A mile down the road, at Kelly Way Gardens, Master Gardener Ben Pauly grows more than 200 varieties of vegetables, 50 types of herbs and edible flowers, 75 kinds of berries and fruit, a mushroom glen, and a collection of 200 types of cut flowers—all of which are grown exclusively for use at the Woodstock Inn & Resort. The small acreage specializes in unique and heirloom produce. Ben hand-cultivates using elements of permaculture and nutrient-dense farming to create certified organic produce. Crops are picked daily and delivered, often still warm from the sun, to Chef Rhys and his culinary team.
Every January Ben meets with Chef Rhys and his team to go through the upcoming season’s production plan. Plants are discussed from A-Z, and a strategy is prepared for ordering seeds. The chefs are given a graph that designates when each produce item will be available throughout the growing season. This strategy gives Chef Rhys and his staff time to plan their menus in advance.
This farm-to-table approach has made the Woodstock Inn & Resort a favorite among locals and out-of-town visitors. Drawing from the best purveyors in New England and the freshest homegrown produce, Chef Rhys and Master Gardener Ben Pauly have created an epicurean’s paradise with gourmet dishes that capture the very nature of Vermont. It is a certainty that with this dynamic duo at the helm, each year promises to be a new and exciting culinary odyssey.
Roasted Kelly Way Gardens Beet Salad with Herbed Chèvre, Arugula, and Pesto
Serves 4
“I really enjoy using the organic beets, skinny beans, and arugula that are hand grown in our Kelly Way Gardens by Benjamin Pauly, our Master Gardener. The incredible flavors of the vegetables are paired with Garden Herbed Vermont Goat Cheese, truly a delight” —Executive Chef Rhys Lewis, Woodstock Inn & Resort
Roasted Beets
5 medium red beets, scrubbed (about 1 pound, 3 ounces)
1½ tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Parsnip Curls
2 cups vegetable oil for frying
1 medium parsnip, trimmed and peeled
French Green Beans (haricot vert)
6 ounces French green beans (haricot vert), trimmed
Fresh Goat Cheese
1 4-ounce log fresh goat cheese, or chèvre
2 tablespoons heavy cream
1 teaspoon fresh coarsely chopped rosemary
1 teaspoon fresh coarsely chopped thyme
Kosher salt and freshly ground black pepper
Basil Pesto
½ cup packed basil leaves
2 medium garlic cloves, peeled
2 tablespoons extra virgin olive oil, or as needed
Kosher salt and freshly ground black pepper
Salad
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
½ pound arugula, stems removed, washed and dried
To make the roasted beets: Preheat the oven to 400 degrees Fahrenheit. Remove the beet greens, reserving them for another purpose. Transfer the beets to a large bowl and toss with the olive oil. Season with salt and pepper. Wrap the beets loosely in foil, then transfer to a baking sheet. Roast until fork tender, about 60 minutes, depending on the size of the beets. When the beets are cool enough to handle, wrap one beet at a time in paper towels and rub the skins away. Slice the beets into ¼-inch-thick slices and chill in the refrigerator.
While the beets are cooling, make the parsnip curls: In a large skillet, heat the vegetable oil to 350 degrees Fahrenheit over medium-high heat. While the oil is heating, bring a medium saucepan of water to a boil. Using a peeler, peel the parsnips into fine curls. Add the curls to the boiling water and cook for 30 seconds. Using a slotted spoon, remove the parsnip curls and transfer to a paper towel-lined plate. Carefully blot dry the parsnip curls, making sure they are completely dry. Set aside. Working in batches, carefully add the parsnip curls to the hot oil and fry for about 1 minute. Using a slotted spoon, carefully remove the parsnip curls and drain on a paper towel-lined plate. Repeat with the remaining parsnip curls.
While the parsnips are draining, blanch the green beans. Using the same saucepan and water for the parsnips, bring the water back to a boil over medium-high heat. Add the beans and cook for 30 seconds. Drain well. Transfer the beans to a small bowl of ice water and chill in the refrigerator.
To make the goat cheese: In a small bowl, combine the cheese, cream, rosemary, and thyme until smooth. Season with salt and pepper to taste. Transfer to the refrigerator until ready to use.
To make the pesto: Process the basil and garlic in a food processor until well combined. While the processor is running, slowly add the oil in a steady stream until well blended, scraping down the sides as needed. Season with salt and pepper to taste.
To make the salad: In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper to taste. Transfer the arugula and beans to a medium bowl and toss with the lemon juice mixture. Season with salt and pepper to taste.
To assemble: Using a spoon, portion the goat cheese into the center of 4 serving plates. Arrange the roasted beet slices on top of the goat cheese. Top the beets with salad. Garnish with parsnip curls and dot the pesto around the salad. Serve at once.
Recipe from Executive Chef Rhys Lewis of the Woodstock Inn & Resort
Photograph by Oliver Parini
Executive Chef Scot Emerson
Coleman Brook Tavern at Okemo Mountain Resort
Visitors to Okemo Mountain Resort in Ludlow, Vermont, have an exciting variety of outdoor activities to choose from and a diverse collection of dining options as well. One such restaurant is the Coleman Brook Tavern, located in the Jackson Gore Hotel. Executive Chef Scot Emerson is in charge of all that is food at this upscale, comfortable eating establishment.
The talented chef is a graduate of the Culinary Institute of New York. His love for cooking started at a young age, working in the kitchen alongside his grandfather. A restaurant job at age 16 helped to seal the deal, paving the way to the executive chef position he holds today.
Everything at the tavern’s restaurant is carefully sourced, with the majority coming from local farms and food producers. Chef Scot works with dozens of these hardworking folks, bringing a farm-to-table approach to the eatery and his culinary creations. Before agreeing to partner with a farm, the chef will visit to see firsthand the farmer’s commitment to sustainability, land stewardship, and organic and non-GMO methods of food production. In turn, the farmer must stop by the restaurant to meet the team that will be using his products, viewing the heart of the kitchen’s culinary practices, and getting a feel for what the restaurant’s mission is all about: “providing guests with an exceptional meal and great service.”
Since Chef Scot’s arrival, Coleman Brook Tavern has become a member of the Vermont Fresh Network and the American Culinary Federation. The chef himself is a Vermont Fresh Network Gold Barn Honoree. To qualify, a nominee must source ingredients from fifteen or more Vermont Fresh Network farmers. Thirty-five percent of their restaurant’s annual food expenditures need to be purchased from Vermont farmers and producers, or an annual monetary amount of $200,000 spent on Vermont-grown food products.
Celebrating Vermont’s bounty, the tavern serves food that is sure to please every palate and lifestyle. It is Chef Scot’s personal mission to help America change the way it looks at food and how it is produced, encouraging consumers to interact more with their local food community.
Photograph courtesy of Chef Scot Emerson
Serves 4
The arrangement of the lettuce leaves to resemble flower petals makes this refreshing salad an elegant presentation. The honey wine vinegar is the perfect complement to the delicate buttery flavor of the hydroponic butter lettuce and the toasted nut sweetness of the Bayley Hazen Blue cheese. The tavern uses a local honey wine vinegar in the marinade that has bold peppery yet floral flavors produced by Artesano LLC, located in Grafton, Vermont.
Marinade
1 cup honey wine vinegar (mead vinegar), such as Artesano
2 tablespoons organic cane sugar
1¾ tablespoons kosher salt
1 pound (about 3½ cups) heirloom tomatoes, cored and cut into 1-inch chunks
1 pound cucumbers (about 3 cups), such as Holland Hothouse, peeled and cut into 1-inch chunks
½ pound (1 medium-large) red onion, peeled and thinly sliced
Salad
1 head lettuce, such as Vermont Hydroponic butter, divided 4 ways
2 ounces (about ¾ cup) crumbled blue cheese, such as Bayley Hazen, divided 4 ways
1 ounce (½ cup) carrot curls, divided 4 ways
½ teaspoon freshly ground black pepper, divided 4 ways
2 tablespoons extra virgin olive oil, such as Arbequina, divided 4 ways
Salt
In a medium bowl, whisk together the vinegar, sugar, and salt until well combined. Add the tomatoes, cucumbers, and onion, tossing until well combined. Cover with plastic wrap and let the vegetables marinate in the refrigerator for at least 1 hour.
To assemble: On 4 individual salad plates, arrange the lettuce leaves equally in a circle to resemble flower petals. Using a slotted spoon, pile 1½ cups of the vegetable mixture onto each plate in the center of the lettuce leaves. Sprinkle with ⅛ cup of cheese and a few grinds of pepper around each salad. Top each salad with ⅛ cup of carrot curls. Drizzle each salad with ½ tablespoon of olive oil. Adjust seasonings with salt and pepper to taste.
Recipe from Coleman Brook Tavern for Okemo Mountain Resort
Photograph courtesy of Wood’s Market Garden
Kohlrabi Chips with Sherpa Pink Himalayan Salt
Peeling a kohlrabi bulb may present a challenge to the novice. Some folks like to use a vegetable peeler, but find trying to maneuver around the plant’s knobby areas, where the leaves were once connected, can be quite a trying task. Others prefer using their favorite paring knife to do the job. See what works best for you. Begin by trimming off the stem end, then removing the skin and any inner areas that may be woody.
2½ pounds kohlrabi, peeled and halved
3 tablespoons extra virgin olive oil, or as needed
Sherpa Pink Himalayan salt fine grain, as needed
Preheat the oven to 375 degrees Fahrenheit. Lightly grease 2 baking sheets with cooking spray; set aside.
Using a mandoline or handheld slicer, slice the kohlrabi into 1/16- to ⅛-inch-thick rounds. Place the rounds in a large bowl and lightly drizzle with olive oil, tossing to coat well.
Working in batches, arrange the kohlrabi rounds in a single layer on the prepared baking sheets. Bake until golden brown and crispy, turning once, about 30 minutes. Transfer to a paper towel-lined plate. Sprinkle with salt to taste. Repeat with the remaining rounds.
Serve immediately with the Creamy Sriracha Dipping Sauce (see recipe on page 127) or your favorite dip of choice.
Recipe from Tracey Medeiros
Note: It is highly recommended to check the chips at 5-minute intervals, removing chips that cook faster than others.
Kohlrabi
While kohlrabi has a following in the United States, it’s more popular in Germany, India, and Eastern Europe. The name comes from the German “kohl,” meaning cabbage, and “rabi,” meaning turnip, due to the fact that the plant’s swollen stem looks like a turnip. However, this vegetable is neither and stands on its own merits with a hint of broccoli flavor. Kohlrabi, a member of the Brassicaceae family, is also known as German turnip, stem turnip, and cabbage turnip.
There are two main varieties of kohlrabi—white and purple—but the interiors of both are a creamy yellowish color. The kohlrabi family is made up of the white and purple Vienna, white and purple Danube, Grand Duke, and Gigante. The Gigante is the only variety that grows to a large size without becoming woody in texture. A good rule of thumb when purchasing kohlrabi is to remember that the bigger it is, the woodier the texture will be.
If you find bulbs with their leaves still attached, don’t pass them by; the greens are edible, making them an excellent dietary choice. The greens are delicious sautéed, steamed, or eaten raw. Haakh kohlrabi does not have a swollen stem; it consists of only leaves and a thin stem.
When shopping for kohlrabi try to find medium bulbs with a sphere-like shape that feel heavy for their size. Avoid bulbs with cracks, cuts, soft spots, or brown areas. If the leaves are attached, check to see that they appear fresh and green and show no signs of wilting or mold. Younger kohlrabi is usually 2–3 inches in diameter. These plants tend to be more tender.
Kohlrabi is similar in texture to cabbage hearts or broccoli stems, but with a milder, sweeter flavor. When eaten raw, the vegetable has a bit of a kick. This versatile vegetable can be prepared in a variety of ways; try it steamed, boiled, pureed, or baked. Cut it into quarters then give a toss or two in olive oil, salt, and pepper and roast like potatoes. It’s also a delicious addition to vegetable soup or perhaps potato or broccoli cream soups.
The growing season stretches from late spring through late fall. The bulbs will keep in your refrigerator’s vegetable bin for several weeks, or freeze it for later use. Remove any attached leaves before storing.
Peeling a kohlrabi bulb may present a challenge for the novice. Using a vegetable peeler or paring knife, begin by trimming off the stem end, then removing the skin and any woody inner areas. Remember, to peel thoroughly - first, the hard outer skin, then the fibrous layer that lies beneath. A good rule to follow when peeling kohlrabi is to peel once, then peel again. The goal is to reach the fleshy part of the vegetable.
Kohlrabi is a great source of vitamin C and contains good amounts of many B complex vitamins such as niacin, B6, thiamin, and pantothenic acid. There are also healthy levels of minerals such as copper, calcium, potassium, manganese, iron, and phosphorus. This knobby little vegetable has soared to the top of my list of healthy eating choices because it contains zero cholesterol, little fat, and few calories. Count me as the newest member of the Kohlrabi Fan Club!
Roasted Peppers with Salsa Taquera, Queso Fresco, and Charred Sweet Corn Crema
Serves 6
This recipe is warm and inviting with a very soft texture. The smoky and tangy flavors of the Salsa Taquera is the perfect complement to the roasted peppers, mild queso fresco, and sweet corn crema!
Peppers
6 large poblano or Carmen peppers
1 tablespoon extra virgin olive oil
8 ounces queso fresco, finely shredded
Salsa Taquera
Makes about 2 cups
1 pound tomatillos, papery husks removed, rinsed, and patted dry
1 medium tomato, diced (about 1 cup)
¼ cup diced onion
1 tablespoon minced garlic
1 teaspoon ancho chile powder
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon agave
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
Charred Sweet Corn Crema
2 medium ears sweet corn, husks and silks removed, kernels cut from cobs, or about 1½ cups frozen corn
1 tablespoon extra virgin olive oil
½ cup crème fraiche
½ cup ripe mashed avocado (1 medium)
Zest and juice from 1 organic lime
1 teaspoon ground coriander
1 tablespoon chopped fresh cilantro leaves
½ teaspoon salt
Fresh minced cilantro leaves for garnish
Tortilla chips
Move your oven rack to the highest possible position in the oven. Preheat the oven broiler to high. Line a baking sheet with aluminum foil. Set aside.
Place the peppers in a medium bowl and rub with oil, then arrange in a single layer on the prepared baking sheet. Broil until the skins are charred and bubbly on all sides, turning occasionally with tongs, about 15 minutes. Transfer to a bowl, cover with plastic wrap, and let sit at room temperature for 20 minutes. Carefully peel the skins off. Using a sharp knife, carefully cut a slit in the peppers lengthwise, being careful not to go all the way through, and keeping the stems intact, ribs and seeds completely removed. Set aside. Note: The roasted peppers are very fragile and should be handled very gently.
While the peppers are broiling, start the salsa taquera. Heat a skillet over medium-high heat. Add the tomatillos and char on all sides, turning frequently with tongs, about 12 minutes, depending on the size of the tomatillos. Transfer the tomatillos, tomatoes, onions, garlic, ancho chile powder, lemon and lime juices, agave, cilantro, and salt in a blender and pulse to a coarse puree. Adjust seasonings with salt to taste.
Reposition your rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil. Arrange the peppers in a single layer on the prepared baking sheet. Using a spoon, stuff each pepper using a scant ⅓ cup of cheese. Bake in the oven until the cheese is melted and the center is hot, about 10 minutes.
While the peppers are baking, make the charred sweet corn crema. Heat the oil in a medium cast-iron skillet over medium-high heat. Add the kernels and cook, shaking the skillet often, until light golden brown, about 8–10 minutes. Set aside and allow the corn to rest to room temperature. While the corn is cooling, in a medium bowl, stir together the crème fraiche, avocado, lime zest and juice, coriander, cilantro, and salt until well combined. Fold in the corn until well combined. Adjust seasonings with salt.
To assemble: While the corn is charring, heat the salsa taquera in a small saucepan over medium heat until heated through. Spoon some of the salsa taquera over the peppers. Top each pepper with a dollop of the crema and garnish with cilantro. Serve warm with tortilla chips on the side.
Recipe from El Cortijo Taqueria Y Cantina for The Farmhouse Group
Photograph by Oliver Parini
Roasting variation: Stem, seed, and rib the peppers before they are roasted, leaving a fragile sort of vessel that the cheese could carefully be stuffed into.
Heirloom Tomato and Mixed Green Salad
Serves 4 as a side
This salad is a great way to showcase ripe summer heirloom tomatoes and cucumbers! Serve this salad as a side dish alongside the Oven-Baked Burgers found on page 213.
Balsamic Vinaigrette
1 tablespoon organic balsamic vinegar
¼ cup organic extra virgin olive oil
2 tablespoons coarsely chopped fresh basil leaves
Salt and freshly ground black pepper to taste
Salad
1 cup baby arugula, tightly packed
2 cups assorted mixed greens, such as baby kale, tatsoi, mizunas, mustards, or Asian greens, tightly packed
1 heirloom cucumber, such as Bella, cut into cubes
½ pound assorted heirloom tomatoes, such beefsteak, Pruden’s Purple, Cherokee Purple, Brandywine, or Valencia, cut into wedges
Salt and freshly ground black pepper
In a small bowl, whisk together the balsamic vinegar, oil, and basil. Season with salt and pepper to taste. In a large bowl, combine the arugula, mixed greens, cucumber, and half of the vinaigrette. Toss well and add more vinaigrette if desired. Top with tomatoes. Season with salt and pepper to taste.
Recipe from Naked Acre Farm
Roasted Gilfeather Turnips, Beets, and Farro Salad with Goat Cheese
Serves 6
“The Gilfeather turnip, one of many Vermont jewels, makes a perfect warm appetizer. In this recipe, paired with equally delicious roasted beets, it is enhanced with farro to create a delicious, healthy salad. A few shavings of a local goat milk tomme-style cheese from the Big Picture Farm will make it all come together.” —Executive Chef Frederic Kieffer, Artisan Restaurant Tavern & Garden at Four Columns Inn
Farro
Makes 6 cups
2 cups of farro, preferably Anson Mills
2 quarts vegetable stock
¼ teaspoon salt
Roasted Gilfeather Turnips and Beets
6 medium golden beets, scrubbed
6 medium red beets, scrubbed
2 tablespoons extra virgin olive oil, plus extra for drizzling
6 medium Gilfeather turnips, ends trimmed, peeled and cut into ½-inch wedges
2 tablespoons local raw honey, plus extra for drizzling
Cider Reduction
Makes about 1 cup
½ cup organic unfiltered apple cider vinegar
2 cups fresh apple cider
3 ounces organic light brown sugar
3 cups packed organic arugula, washed
8-ounce hard aged raw goat tomme, such as Big Picture Farm’s Sonnet, rind removed and shaved
Fleur de sel or Maldon sea salt flakes
Preheat the oven to 400 degrees Fahrenheit.
To make the farro: Place the farro in a medium bowl and pour enough hot water to cover it by 1 inch. Set aside for 20 minutes. Drain in a fine-mesh strainer. Transfer the farro to a 3½-quart saucepan. Add the vegetable stock and ¼ teaspoon salt. Bring to a simmer, cover, and cook until tender but still chewy, about 45 minutes.
While the farro is soaking, start making the roasted beets and turnips. Remove the beet greens, reserving them for another purpose. Transfer the beets to a large bowl and toss with 1 tablespoon olive oil. Season with salt and pepper. Wrap the beets loosely in foil, then transfer to a baking sheet. Roast until fork tender, about 65 minutes, depending on the size of the beets. When the beets are cool enough to handle, remove the skins with a paring knife. Cut into ¾-inch pieces.
Start the Gilfeather turnips during the last 30 minutes of the cooking time for the beets. Place the turnips, remaining 1 tablespoon olive oil, and honey in a large bowl. Season with salt and pepper to taste. Toss to combine, making sure to coat well. Spread the turnips on a lightly greased baking sheet. Roast, stirring occasionally, until turnips are fork tender, about 25 minutes.
While the beets and turnips are roasting, start the cider reduction. Combine the vinegar, cider, and brown sugar in a saucepan and bring to a boil over medium heat, whisking often. Reduce the heat to a simmer and cook, whisking often, until cider mixture reduces to a syrup, about 35 minutes. Keep at room temperature.
To assemble: Place 1 cup of farro in the center of each plate. Evenly arrange the beets and turnips over the farro. Drizzle with olive oil, honey, and 1 tablespoon of the cider reduction on top and around each plate. Sprinkle the beets and turnips with sea salt to taste. Scatter the arugula leaves and shaved goat cheese on top and around the dish. Serve at once.
Recipe from Artisan Restaurant Tavern & Garden at Four Columns Inn
Tip: Slice your reserved beet greens into thin ribbons and toss into pasta or soup dishes.
