HOME GROWN HARVEST SUMMER 2015
The Essex Reporter’s and The Colchester Sun’s summer celebration of all things local
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The Essex Reporter & The Colchester Sun
HOME GROWN HARVEST SUMMER 2015
Find everything on your grocery list with us! Fruits & Veggies
Find fresh produce grown as close to Essex as possible. Our biggest Vermont suppliers are Jericho Settlers’ Farm, Windstone Farm in Williston, Paul Mazza’s in Colchester & Hazendale Farm in Hardwick. Fine Fine produce from USA and abroad is also available.
Good Food To Go
Meat & Seafood Our old school butcher buys beef, pork & lamb from Vermont farms such as Boyden Farm in Cambridge, Cedar Acres Farm in West Haven & North Hollow Farms in Rochester. We break down all meats from whole carcass & grind all of our beef fresh daily. .
Find a delicious meal ready to go anytime of day! Our selection of carefully prepared foods includes hot soups and stews and sandwiches made-to-order everyday. We make our own roast beef and pastrami from local beef and use Applegate all natural cold cuts.
Milk & Cheese Supporting local dairy farms is easy when we have Vermont’s finest milk & cream from Strafford Farm, Kimball Brook, Sweet Rowan & Monument Dairy. Our local artisan cheeses are wrapped in fancy paper to preserve their freshness as long as possible.
Open Daily 8 to 8 (802) 872-8288 at the Essex Outlets www.sweetclovermarket.com
Creamees & Shaved Ice Taste the delights of summer all year long. Our creamee mix is from Kingdom Creamery in East Hardwick, Vermont. We have natural syrups made by It’s Aurthur’s Fault for shaved ice in addition to the 30 traditional syrups we offer.
local organic natural
Beer & Wine
Surprise yourself or a friend with hard-to-find micro brews. We have a unique selection of beer and affordable wines. You can find local wines, beers and ciders as well as nitrate free and vegan wines.
Enjoy shopping our other departments as well
grocery, bulk, gluten free, household, personal care, frozen, vitamins, gifts.
Have fun shopping for good food!
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HOME GROWN HARVEST SUMMER 2015
The Essex Reporter & The Colchester Sun
LOCAL AUTHOR PENS NEW FARM TABLE COOKBOOK A Q&A with Essex resident and food writer Tracey Medeiros Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. She writes “The Farmhouse Kitchen: A Guide To Eating Local” column for Edible Green Mountains Magazine. Medeiros is also the author of The Vermont Farm Table Cookbook (The Countryman Press) and Dishing Up Vermont (Storey Publishing ) honored as 2010 National Indie Excellence Awards Finalist and 2009 Best Books Award Finalist (USA Book News). She travels regionally as a guest cooking instructor sharing her commitment to the sustainable food movement while providing skillful cooking demonstrations. Her newest book is The Connecticut Farm Table Cookbook. Incorporating fresh, local ingredients — from Copps Island oysters to Hamden burrata — these recipes showcase the best in regional fare. Recipes include: Connecticut River shad with sorrel sauce (Union League Cafe, New Haven), spicy rabbit ragu with pappardelle (Artisan, Southport), the deviled eggs with cornmeal fried oysters and pickled red onion (the Whelk, Westport) that were rated #1 on GQ’s list of “The 50 Best Things to Eat and Drink Right Now,” and, finally, a decadent Caramel-Apple Tart from SoNo Baking Company & Café (Darien, Westport, South Norwalk). Readers will also enjoy the fascinating profiles of local chefs, restaurants, cheesemongers, and purveyors of sustainable meats and seafood. This celebration of Connecticut’s local farm-to-table food scene is a collection to savor and return to again and again. Home Grown Harvest caught up with Medeiros in the midst of her new book tour. Q. What inspired you — a Vermont resident and writer — to expand your sights to Connecticut? A. My coauthor is from Connecticut. I did some extensive research of the state’s food community before agreeing to spearhead the project and Essex resident and food writer Tracey Medeiros’ new book, The Connecticut Farm Table Cookbook, features recipes and profiles of food purveyors from the Nutmeg State.
liked what I saw. Good food grown in a responsible way, and my desire to help promote community wellness through healthy eating, has always been important to me, a lifelong purpose. Every person featured in the cookbook has deeply inspired me, both by the work that they do and their accomplishments. Their passion, hard work, and strong commitment to preserving Connecticut’s agricultural way of life through the support of the local food community is truly amazing! Q. How did The Connecticut Farm Table Cookbook come together? A. Before I embarked on The Connecticut Farm Table Cookbook collaboration, I met Christy Colasurdo, my coauthor, at Simon Pearce’s retail stores in Connecticut during a day of promotional touring. Simon Pearce was hosting a book-signing event for my first cookbook, Dishing Up Vermont. Christy was also at the event promoting her business. She had contributed a recipe for my second cookbook, The Vermont Farm Table Cookbook and thought it would be great to collaborate on a cookbook celebrating Connecticut. If not for Simon Pearce, The Connecticut Farm Table Cookbook may not have been created. Thank you, Simon! See more on page 5
THE ESSENCE OF SUMMER Picking fresh fruit at a local orchard. Dining on locally caught fish. Making a salad with ingredients grown in your backyard or by a local farmer. That’s what summer in Vermont is all about. Each year at the height of the growing season we celebrate all things local with Home Grown Harvest — a tribute to all the local farmers, producers, chefs and merchants who make it possible for us to savor all the best of the season. In this year’s edition, get to know Chittenden County farms, a local cookbook author and one of her recipes, what goodies you can find at the Five Corners Farmers Market and more! We hope you enjoy all this year’s harvest season has to offer. — The Essex Reporter/The Colchester Sun
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HOME GROWN HARVEST SUMMER 2015
The Essex Reporter & The Colchester Sun
HOMEMADE ICE CREAM MAKES FOR THE PERFECT TREAT Ice cream is synonymous with summer, when rising temperatures and vacations from school and work call for some refreshing celebration. Those who want to experiment with homemade ice cream may want to consider the following recipe for “Dulce de Leche Ice Cream” from Lou Seibert Pappas’ “Ice Creams and Sorbets” (Chronicle Books). Dulce de Leche Ice Cream Makes about 1 quart 2 4 1/2 12 1 1
cups half-and-half or milk large egg yolks cup sugar ounces butterscotch chips, divided cup heavy whipping cream teaspoon vanilla extract
Prepare a large bowl or pan of ice water. In the top of a double boiler, heat the half-and-half
Poulin Grain is a fourth generation, Vermont family owned and operated company specializing in high quality dairy, equine, pet, and livestock feeds
over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-andhalf and pour the yolk mixture into the pan of halfand-half. Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes. Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more. Transfer to a container, cover and freeze until firm, about 2 hours.
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21 Zephyr Rd., Williston • 878-5112 • www.guysfarmandyard.com
The Essex Reporter & The Colchester Sun
continued from page 3
Q. Why should Vermont readers be interested in this book? A. I think Vermont readers will not only enjoy the book’s mouthwatering recipes, interesting profiles, and beautiful photographs, but also reading about those who toil long and hard to give the state of Connecticut products that benefit both the land and the consumer. The goals and dreams of those in the Nutmeg State’s food community very much mirror those found in my Vermont cookbooks, the comparison is fascinating.
Now Available… Fresh Vermont Sweet
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Q. Are there similarities between The Vermont Farm Table Cookbook and The Connecticut Farm Table Cookbook? A. Yes, there are similarities between the two books. The Vermont Farm Table Cookbook and The Connecticut Farm Table Cookbook are colorful snapshots of some of the wonderful things that are happening in both Vermont and Connecticut’s food community. Both states take great pride in being the very best that they can be, each hoping to set a lasting example for generations to come. Q. What are your favorite dishes to cook during the summer in New England? A. Some of my favorite summer dishes are: Blueberry Sour Cream Coffee Cake found in The Connecticut Farm Table Cookbook. Fresh Corn Quiche found in The Vermont Farm Table Cookbook. Warm Berry Compote found in Dishing Up Vermont. Q. What/who are your culinary inspirations? A. I am constantly inspired by the hardworking folks featured in all three of my cookbooks. Their strong sense of community, combined with an unshakeable love for the land and its bounty, never ceases to amaze me. The passion these people bring to their craft is truly awe-inspiring! Another source of inspiration is Jacques Pepin, a revered figure in our country’s food community. Chef Pepin took time from his very busy schedule to contribute a recipe for the project. It is an honor to have his Peas a la Francaise recipe in The Connecticut Farm Table Cookbook. This delicious dish features fresh peas, small young lettuce, and tiny pearl onions. It is a favorite at my house. Q. How are you promoting the new book? A. I have an extensive tour covering the states of Connecticut, New York, and Vermont which includes book-signing events, television appearances, cooking classes, food demonstrations, and farm-to-table dinner partnerships. For tour information, please go to: www.traceymedeiros.com or to view some of the recipes featured in the cookbook go to The Connecticut Farm Table Cookbook’s YouTube channel: www.youtube.com/channel/UC4qsVyhZqGkXcqzBlT4xhfQ
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HOME GROWN HARVEST SUMMER 2015
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The Essex Reporter & The Colchester Sun
HOME GROWN HARVEST SUMMER 2015
CHITTENDEN COUNTY FARMS BURLINGTON Adam’s Berry Farm 326 Intervale Road, Burlington (802) 578-9093 adam@adamsberryfarm.com Contact: Adam Hausmann Products: berries, grapes, preserves, fruit smoothies and popsicles. Arethusa Collective Farm P.O. Box 8082, Intervale Road, Burlington (802) 578-6429 arethusafarm@gmail.com Contact: Thomas Case Products: vegetables and herbs City Chicks The Intervale, Burlington (802) 864-3271 nicdehne@hotmail.com Contact: Nicole Dehne Product: chickens Diggers’ Mirth Collective Farm The Intervale, Burlington (802) 324-5962 Contact: Dylan Zeitlyn Products: vegetables
Fat Mitchell’s Pumpkin Patch Burlington (802) 578-7455 fatmitchellspumpkinpatch@live.com Contact: David Mitchell Products: pumpkins, gourds, winter squash, flowers and garlic
info@intervalecommunityfarm.com Contact: Andy Jones and Becky Maden Products: vegetables, berries, breads, chicken, eggs, herbs and flowers New Farms for New Americans Association of Africans, 20 Allen Street, 3rd Floor, Burlington (802) 343-7007 info@aalv-vt.org Products: vegetables
Half Pint Farm The Intervale, Burlington (802) 316-6073 info@halfpintfarm.com Contact: Mara Welton and Spencer Welton Products: gourmet and specialty vegetables Ismael Imports/Boswellness P.O. Box 1704, Burlington (802) 863-8005 info@boswellness.com Contact: Jamie Garvey and Mahdi Ibrahim Products: organic frankincense and myrrh essential oils, hydrosols and resins Intervale Community Farm 128 Intervale Road, Burlington (802) 658- 2919
Open Heart Farm The Intervale, Burlington (802) 881-8125 openheartfarm@yahoo.com Contact: Josh May Products: vegetables, bread, eggs, chicken, cheese and flowers Pitchfork Farm P.O. Box 783, Burlington (802) 233-5465 ionawoolmington@gmail.com Contact: Rob Rock & Iona Woolmington Products: vegetables, pork and flowers
Stray Cat Flower Farm The Intervale, Burlington (802) 865-0068 straycat@burlingtontelecom.net Contact: Diana Doll Products: organic bulbs, cut flowers, decorative arrangements, perennials, annuals and shrubs Tamarack Hollow Farm 519 Ethan Allen Pkwy, Burlington (802) 535-1515 tamarackhollowfarm@gmail.com Contact: Mike Betit and Amanda Andrews Products: certified organic vegetables, livestock and poultry Urban Moonshine Natural Products 255 S. Champlain Street, Suite 3, Burlington (802) 428-4707 customerservice@urbanmoonshine.com Contact: Jovial King Products: organic bitters and herbal tonics List continues on page 10
Blue Seal Feeds available at these retail locations: Made FRESH in Vermont! Essex Agway
364 Essex Rd.; Williston 878-3301
JeriHill Home Center
249 Route 15; Jericho 899-1277
$7
MFR COUPON EXPIRES - 9/30/2015
Richmond Home Supply
99 Railroad St.; Richmond 434-2887
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ANY ONE BAG OF BLUE SEAL FEED 2O LB. OR MORE Consumer: Redeemable at your local Blue Seal retailer. Consumer pays sales tax. CANNOT BE COMBINED WITH ANY OTHER OFFER. LIMIT ONE COUPON PER PERSON. Retailer: We will reimburse you the face value of this coupon plus 8¢ handling provided it is redeemed by a consumer at the time of purchase on the brand specified. Coupons not properly redeemed will be void and held. Reproduction of this coupon is expressly prohibited [ANY OTHER USE CONSTITUTES FRAUD.] Cash Value .001¢ Void where taxed or restricted. Mail to: Kent Feeds, Inmar Dept. 08631, 1 Fawcett Drive, Del Rio, TX 78840.
The Essex Reporter & The Colchester Sun
HOME GROWN HARVEST SUMMER 2015
Hannaford has a long history of working with local farmers and producers – in fact, we got our start in 1883 selling vegetables from a pushcart on the waterfront in Portland, Maine. Over the years we’ve built great relationships with these small producers, and in 2008 we began our “Close to Home” program as a way to help customers easily spot locally made and locally grown products when they shop.
Hannaford appreciates Paul Mazza’s Fruit and Vegetables, Sam Mazza’s Farm, Chappell’s Florist, Allenholm Farm and all of our local vendors. Essex Hannaford 21 Essex Way, Essex, VT 05452 Phone:(802) 878-0274
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HOME GROWN HARVEST SUMMER 2015
Elegant, fresh dining in Essex, Vermont
The Essex Reporter & The Colchester Sun
JUNCTION Foodies, rejoice: the resort’s signature restaurant, Junction, will make all your culinary senses sing. Why? Besides the quirky décor – a feast for the eyes – you’ll enjoy the scents and sounds of the open kitchen, the flavors and textures of the creative tasting menus, and above all: you and the Chef will enjoy the culinary experience together. At Junction, you’ll feel like you’re dining in the Chef’s own home…and in a way, you are. This is our home, and at Junction, you’re always welcome.
An interactive experience A warm, intimate setting provides the backdrop for Junction’s memorable experience. Dishes are prepared in full view of guests from the open kitchen, and further delicious energy is brought straight into the dining room by our extraordinary team of Chefs. Each night, one of our Chefs is your host and maestro, and you will receive personal attention from the Chef at your own table… from menu guidance and wine suggestions to recipe tips and culinary secrets. A handful of dishes are even prepared tableside by the Chef himself.
Hours of Operation: Dinner Seating from 5:30 to 8:30, Thursday- Monday (closed Tuesdays & Wednesdays) Reservations are suggested at 802-764-1489 Dress is casual. Gluten-free options are available Located at The Essex at 70 Essex Way Essex Junction, VT 05452
Nightly Menus The menu at Junction is evolved nightly, blending locally-sourced ingredients with some of the world’s most coveted delicacies. The menu’s inspired versatility is anchored by selections that appeal to a wide range of palates. Seafood, beef, chicken, pasta, lamb – all present and accounted for…yet with perhaps an unusual twist or unexpected side dish to transform it from a meal into an experience. Guests can put themselves in the Chef’s hands with a fulltable five-course tasting menu, or create their own three-course tasting menu from the small plate, large plate, and cheese/dessert offerings.
The Essex Reporter & The Colchester Sun
HOME GROWN HARVEST SUMMER 2015
Enjoy the best of pub fare served in a casual setting
T
he Tavern at The Essex features an expanded bar area along with seasonal patio seating adjacent to the East Lawn and the Resort’s vegetable and herb gardens, providing diners with a more secluded al fresco experience. The menu is inspired by the finest local ingredients, sourced from Burlington and nearby areas. Enjoy your meal with a selection from our award-winning wine list, our extensive list of VT microbrews, or a specialty cocktail. A children’s menu is available. Seating is first-come, first-served. Dress is casual. Gluten-free options are available. HOURS OF OPERATION: TAVERN BREAKFAST MENU • Monday through Saturday: 7:00 am to 11:00 pm TAVERN LUNCH MENU • Monday through Saturday: 11:30 pm to 3:30pm TAVERN LIGHT FARE MENU • Monday through Saturday: 3:30 pm to 5:00 pm • Sunday 3:00 pm to 5:00 pm TAVERN DINNER MENU • Sunday through Thursday: 5:00 pm to 10:00 pm • Nightly Specials, Sunday through Thursday • Friday and Saturday 5:00 pm to 11:00 pm Located at The Essex at 70 Essex Way Essex Junction, VT 05452
SUNDAY BRUNCH MENU, 7 a.m. - 2 p.m.
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HOME GROWN HARVEST SUMMER 2015
Continued from page 6 Well Dressed Greens PO Box 3359, Burlington (802) 316-7715 info@welldressedgreens.com Contact: Nathalie Feldman & Jessie Kaplan Products: four varieties of our family’s vinaigrettes CAMBRIDGE Valley Dream Farm 5901 Pleasant Valley Rd, Cambridge and Underhill (802) 644-6598 valleydream@myfairpoint.net Contact: Anne and Joe Tisbert or Jay and Jon Tisbert Products: organic vegetables, herbs and flowers CHARLOTTE Ceres Garden P.O. Box 3, Charlotte (802) 425-3770, (802) 863-3880 Contact: W L Shriner Products: herbs and vegetables, and bees for honey and nucs (bee starter colonies)
Champlain Valley Compost Co. 245 Ten Stones Circle, Charlotte (802) 363-3930 swisbaum@gmavt.net Contact: Steven Wisbaum Product: Organic compost Donegan Family Dairy 1506 Carpenter Rd, Charlotte (802) 425-4528 Contact: Joe and Emily Donegan Products: hay, pasture and milk Mount Philo Farm and Vineyard 5507 Ethan Allen Highway, Charlotte (802) 488-4293 numondo@gmail.com Contact: Josh Kowalski Product: sunflower oil and balsamic vinegar Nitty Gritty Grains of Vermont 4458 Lake Road / P.O. Box 235, Charlotte (802)425-4544 ckenyon@nittygrittygrain.com Contact: Tom and Catherine Kenyon Products: organic dried corn, flour, soy and wheat Philo Woodland Farm 517 White Birch Lane, Charlotte (802) 425 3758
You can’t beat the
blueberry picking at Owl’s Head Farm in Richmond.
Join us for a Vermont summertime experience... Open fOr Harvest! tOns Of ripe berries!
The Essex Reporter & The Colchester Sun
mjwalker@gmavt.net Contact: Mike Walker Products: organic lamb, pork, retail cuts (frozen meat), sausage, sides/quarters (meat) and wool/fiber Old Carriage Sugarwoods 93 N. Olde Carriage Road, Charlotte (802) 425-4928 info@oldecarriagesugarwoods.com Contact: James Wells Products: organic maple syrup and sweets
MacAuley Products: floral arrangements and other flowering and foliage plants Hillis’ Sugarbush Farm and Vineyard, LLC 206 Sugarbush Farm Road, Colchester (802) 893-2928 hillisfarm@gmail.com Contact: Jim Hillis Products: maple products, vineyard, wines and spirits Paul Mazza’s Fruit & Vegetable Stand 182 River Road, Essex / 135 Poor Farm Road, Colchester (802) 879-3760, Essex / (802) 879-0102, Colchester paulmazzas@gmail.com Contact: Shawn Lavigne Products: vegetables and berries
Stony Loam Farm 2755 Hinesburg Rd / P.O. Box 282, Charlotte (802) 238-0255 stonyloamfarm@hotmail.com Contact: David Quickel and Emma Burrous Products: organic vegetables and flowers COLCHESTER Claussen’s Florist and Greenhouse 187 Main Street, Colchester (802) 878-2361 cconant@claussens.com (802) 879-6816 james@claussens.com Contact: Chris Conant or James
Sam Mazza’s Farm Market 277 Lavigne Road, Colchester Summer location: Route 2A in Essex (802) 655-3440 smazzafarms@comcast.net Contact: The Mazza Family Products: vegetables, berries, annual and perennial plants, bakery and wine
We’re your home, garden, farm and pet supply center Whether you have a tomato plant on your patio, a few hens in your backyard, a vegetable garden or a large farm, you know the satisfaction of producing your own food. Not only does everything taste better but you know exactly what went into it.
263 Blueberry Farm Rd, Richmond, VT (802)434-3387 www.owlsheadfarm.com
Hours: Closed Mondays Tuesday & Thursday: 9:00am - Noon and 5:00pm - Sunset Wednesday & Friday - Sunday: 9:00am- 4:00pm
At Agway we have everything you need for home grown food production plus petfood, wild bird feeders & feed, gardening supplies and friendly advice. Let us know what favorite products you want us to stock for you. We’re locally owned and here to stay! Just over the bridge at 364 Essex Rd., Williston (802) 878-3301 www.essexagway.com Monday-Friday 8 – 6 Saturday 8 – 5 Sunday 9 – 5
Shadow Cross Farm 1348 Blakely Rd., PO Box 143, Colchester (802) 655-0444 Contact: Dick Paquette Products: eggs ESSEX Amber Ridge Maple 152 Weed Road, Essex Junction (802) 899-2393 amberridgemaple@gmail.com Contact: Ben and Richard Wilcox Products: maple syrup Bixby Hill Sugarhouse 52 Bixby Hill Road / 259 River Road, Essex Junction (802) 343-0259 jjordan263@aol.com Contact: Joseph Jordan Products: maple products Chapin Orchard 150 Chapin Road / P.O. Box 8524, Essex Junction (802) 879-6210 jbovevt@comcast.net Contact: James Bove Products: apples, cider (sweet), gourds, squash, pumpkins,
honey/bee products, preserves and pears Full Circle Gardens 68 Brigham Hill Road, Essex (802) 897-1919 info@ fullcirclegardens.com Contact: Sarah Salatino Products: perennials, annuals and herbs HINESBURG Family Cow Farmstand Lindsay Harris 2386 Shelburne Falls Road, Hinesburg (802) 482-4440 familycows@gmail.com Contact: Evan Reiss Products: bottled raw milk, pastured pork, grass-fed beef and eggs Farmstand at the Cobble 570 Charlotte Road / P.O. Box 14, Hinesburg (802) 482-3848 Products: fruit, vegetables, herbs, pumpkins, pickles, pesto and jam
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HOME GROWN HARVEST SUMMER 2015
The Essex Reporter & The Colchester Sun
Full Moon Farm 2083 Gilman Road, Hinesburg (802) 482-2199 davidz@together.net info@fullmoonfarminc.com Contact: David Zuckerman and Rachel Nevitt Products: organic vegetables and poultry Green Mountain Winery and Vineyard 554 Lavigne Hill Road, Hinesburg (802) 989-6209 Contact: Sara and Mike Products: vineyard and wines Jubilee Farm Sarah Jane Williamson 4582 Main Rd Huntington, VT 05462 802 434-5667 jubileefarm@gmavt.net Products: Vegetables, eggs, berries and flowers Norris Berry Farm 686 Davis Road, Hinesburg (802) 453-3793 norrisberryfarm@gmavt.net Contact: Norma Norris
150 Chapin Road, Essex Center, VT Follow signs from Junction of Rte. 15 & 128
Products: vegetables, pickles, squash and pumpkins Needham Family Farm Dan, Kristen, Evelyn & Eileen Needham 186 Boutin Road Hinesburg, VT 05461 802-482-2047 needhamfamilyfarm@ gmavt.net Products: vegetables, eggs, poultry, berries, flowers, canned goods, baked goods Red Wagon Plants 2408 Shelburne Falls Road, Hinesburg (802) 482-4060 julie@redwagonplants.com Contact: Julie Rubaud Products: culinary and medicinal herbs, perennials, annuals and nursery crops Trillium Hill Farm 10643 Route 116, Hinesburg (802) 482-4139 trilliumhills@gmail.com Contact: James & Sara Armstrong Donegan Products: organic vegetables, eggs and raw goat’s milk
HUNTINGTON Burnt Rock Farm 7052 Main Rd, Huntington (802) 434-7170 justin@burntrockfarm.com Contact: Justin Rich and Lindsay Lyman-Clarke Products: greens and storage crops Dragonfly Sugarworks 52 Bridge Street, Huntington (802) 434-6502 info@dragonflysugarworks. com Contact: Paul Limberty Products: organic maple syrup Maple Wind Farm 1340 Carse Road, Huntington (802) 434-7257 goodfood@maplewindfarm. com Contact: Beth Whiting & Bruce Hennessey Products: organic vegetables, cut flowers, maple syrup, pumpkins, chicken, beef and pork List continues on page 12
We’re open 7 days a week, 9:30-5:30. 879-6210 • www.ChapinOrchard.com
WE OPEN ON AUGUST 26! COMMUNITY OUTREACH • We provide apples to the Essex School Systems. • We are coordinating with Essex Free Library and will be hosting apple tastings later this season. • Field Trips at Chapin orchards have been a great community resource for over 30 years!
F
or well over 100 years Chapin Farm and Orchard has been a landmark in Essex, VT. Our first apple trees were planted in 1929 and some of them are still producing fruit for you and your family. We offer pick-your-own apples, a fully stocked retail and visitor center, gift certificates, field trips, and more. Come enjoy a hayride on a weekend afternoon or stroll through the orchard on your own. Enjoy great cider, cider doughnuts on weekends, farm animals for the kids and much more!
James Bove has been managing Chapin orchards since 2001.
Phil Murdock and his wife Helen are long time Essex residents. They purchased Chapin Orchards in 2001.
At Chapin Orchard our mission is to produce high quality fruit and farm products using management practices that encourage a sustainable orchard environment. Our goal is to provide customers with healthy and good tasting fruit and cider made right here in Essex, Vermont.
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The Essex Reporter & The Colchester Sun
HOME GROWN HARVEST SUMMER 2015
Continued from page 11 Pleasant Mount Farm 4501 Main Road, Huntington (802) 434-2690 pleasantmtfarm@gmail.com Contact: Heidi Racht and Alan Campbell Products: organic retail greenhouse selling flowers, vegetables, herbs, shrubs and trees Runnin’ Sap Maple Sugar Works 53 Ski Lodge Drive, Huntington (802) 238-3567 Contact: Eli and Kasie Enman Products: organic maple syrup JEFFERSONVILLE Beet Box Farm 3727 Route 15, Jeffersonville (973) 303-8525 dabruzzini@gmail.com Products: specialty salad vegetables Knee Deep Farm 284 Edwards Rd, Jeffersonville (802) 644-6407 kneedeepfarm@gmail.com Contact: Eliza and Shane Steffens Products: certified organic vegetables, herbs, garlic and flowers
Why Choose the Edge Kids & Fitness? Fresh Meals Daily with Vermont Works for Women
The Farm Between 3727 Route 15, Jeffersonville (802) 644-8332 thefarmbetween@gmail.com Contact: John and Nancy Hayden Products: bottled syrups, organic fruit, fruit nursery plants, jams, pickles and organic veggies JERICHO Arcana Gardens and Greenhouses 175 Schillhammer Road, Jericho (802) 899-5123 farm@arcana.ws Contact: Anne Mueller & Patrick Cogan Products: veggie and vine crop starts, culinary and medicinal herb plants, annual flowers and perennials Clay Brook Farm 91 Old Pump Rd, Jericho (802) 899-3743 boblaury@aol.com Contact: Bob Hill and Laury Shea Products: organic and heirloom tomatoes Jericho Settlers Farm 22 Barber Farm Road, Jericho Center (802) 899-4000 farmers@jerichosettlersfarm.com We offer more than just childcare and pre-school. Your children will enjoy daily dance/creative movement, music, swim instruction, tennis instruction, gym sports, foreign language, climbing wall, racquetball, and fieldhouse games and sports.
Vermont Works for Women deliver fresh food daily to the children of The Edge Kids and Fitness programs. The meals are hot, healthy, feature local food and help support local agriculture!
Contact: Christa Alexander and Mark Fasching Products: organic vegetables, garlic, pork, chicken, eggs, lamb, wool/fiber, handmade chairs and herbs Millbrook Beef 69 Fields Lane, Jericho (802) 922-8159 joew747@gmail.com Contact: Joe W Products: locally raised beef fed and finished on Jericho grass. The beef is all-natural without the need for vaccinations, artificial hormones or routine antibiotics MILTON Willow Hill Farm 313 Hardscrabble Road, Milton (802) 893-2963 info@willowhillfarm.us Contact: Willow Smart and Dave Phinney Products: handcrafted farmstead cheeses made from cow and sheep’s milk Cadreact Farm 249 Cadreact Road, Milton (802) 893-6302
kcadreact@gmail.com Contact: David Cadreact Products: organic beef, hay and straw RICHMOND Giroux Family Sugarhouse 1324 Kenyon Road, Richmond (802) 434-5198 jim@vermontframes.com Contact: Jim Giroux and Cori Giroux Products: maple syrup Owl’s Head Berry Farm 263 Blueberry Farm Road, Richmond (802) 434-3387 contactus@owlsheadfarm.com; patricia. weaver43@gmail.com Contact: Pat Weaver Products: pick your own blueberries; maple syrup SHELBURNE Bread & Butter Farm 200 Leduc Farm Drive, Shelburne (802) 985-9200 Contact: Corie Pierce and Adam Wilson Products: grass fed beef, whole grain, naturally leavened breads, greens and other veggies and maple syrup
Visit Sam Mazza’s Farm Market in Colchester Year Round for: Home Grown & Seasonal Fruits & Vegetables
Events & Activities
Pick Your Own Blueberries Daily
CORN MAZE OPENS Sat. Aug. 29th thru Oct. 31st PICK YOUR OWN PUMPKINS with Hayrides to the Pumpkin Patch! Weekends starting Sat. Sept. 26th GIANT PUMPKIN WEIGH IN Sat. Sept. 26th 1-3 p.m.
In store Bakery featuring Fresh Breads, Rolls, Cookies, Pastries, Pies & More Seasonal Plants and Garden Supplies Wide Selection of Vermont & Specialty Foods Unique Gifts for Home & Garden
HARVEST FESTIVAL Sat. & Sun. Oct. 3rd & 4th Visit our Seasonal location on Rt 2A Essex for Home Grown & Seasonal Fruits & Veggies Jake & Amos Amish Style Pickled Vegetables Breads, Rolls, Fruit Pies, Cookies and Donuts FARM MARKET • BAKERY • GREENHOUSES Open daily thru Labor Day
For More Information Contact MJ at MaryJoS@edgevt.com or (802) 658-0080 x 1446 www.edgevt.com/kids/kids-fitness
802 • 655 • 3440 | 277 Lavigne Road, Colchester Store Hours: Mon-Sat 7 a.m. - 8 p.m. | Sun. 7 a.m. - 6:00 p.m.
HOME GROWN HARVEST SUMMER 2015
The Essex Reporter & The Colchester Sun O Bread Bakery 352 Farm Barn Lane, Shelburne (802) 985-8771 info@obread.com Contact: Josh Carter Products: breads, cookies and pastries Teeny Tiny Spice Co. PO Box 1113, Shelburne (802) 598-6800 info@teenytinyspice.com Contact: Thora and Ed Pomicter Products: spice blends, individual spices and herbs Guillemette Farm 6802 VT 116, Shelburne (802) 862-0915 sewbiz57@gmail.com Contact: Bernie Guillemette Products: beef, bulk milk, compost and vegetables Laplatte River Angus Farm 8074 Spear Street, Shelburne (802) 985-3295 judykleptz@aol.com Contact: James Kleptz Products: beef
New Village Farm 700 Harbor Road / P.O. Box 876, Shelburne (802) 338-0116 rebeccapincus@gmail.com Contact: Becca Pincus and Michaela Ryan Products: organic pork, beef, chicken, goat, milk, eggs and preserves
Products: apples, sweet cider, bakery goods, berries, cherries and pumpkins
Palmer’s Sugarhouse 332 Shelburne and Hinesburg Road, Shelburne (802) 985-5054 davidpalmer@palmerinsurancevt.com Contact: David Palmer Products: maple syrup
WILLISTON Adams Apple Orchard 986 Old Stage Road / 1168 Old Stage Road, Williston (802) 879-5226 vtapple@upickvermont.com Contact: Scott Adams Products: apples, sweet cider, berries, vegetables, cut flowers and hay/straw
Shelburne Farms 1611 Harbor Road, Shelburne (802) 985-8686 info@shelburnefarms.org Contact: Sam Smith Products: organic vegetables, cheese, beef and lamb Shelburne Orchards 216 Orchard Road, Shelburne (802) 985-2753 apple100@together.net Contact: Nick Cowles
Join Us for
Sunday Brunch 10 a.m. – 2 p.m.
860-0144 471 CHURCH ROAD COLCHESTER
Dinner 20 Sunday 5 p.m. – 8 p.m. %
OFF
Shelburne Vineyard 6308 Shelburne Road, Shelburne (802) 985-8222 kalbert@shelburnevineyard.com Contact: Ken Albert or Ethan Joseph Products: vineyards and wine
Boutin Family Farm 2495 South Road / 240 Christmas Lane, Williston (802) 363-0630 boutinfamilyfarm@aol.com Contact: Lisa Boutin Products: PYO Berries, berries, preserves, pickles and melons
scratchnearthfarm@hotmail.com Contact: Jon O’Connor and Becca Bergeron Products: vegetables, melons and squash. Sugartree Maple Farm 313 Bradley Lane, P.O. Box 909, Williston (802) 872-2664 sugartree@myfairpoint.net Contact: Amy or Mark Yandow Products: maple products Whitcomb’s Land of Pumpkins 347 Fay Lane, Williston (802) 879-5239 L4M4W@aol.com Contact: Mary Whitcomb Products: corn stalks, pumpkins, gourds and squash Windstone Farm 637 Christmas Lane, Williston (802) 878-3953 tgmarron@comcast.net Contact: Terry Marron and Sally Fellows Products: organic pesto, culinary herbs and cut flowers
Scratch N’ Earth Farm 3267 Oak Hill Road, Williston (802) 578-0191
Our food is made from scratch with fresh products We offer Burgers, Ribs, Chicken Sandwiches, Salads, Hand-Cut Fries, Falafels, Milkshakes, Wings of course and much, much more.
SIT-IN SERVICE OR TAKE-OUT
food if you come on your Daily drink specials motorcycle Dinner specials nightly Expires 10/1/2015
Eat at a booth, at a table or in one of our 30 seats at the bar.
We Cater! FIND US ON FACEBOOK
O‘BRIENS CLOVER HOUSE
We can host at Clover House or we can bring the party to you!
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wickedwingsvermont.com Open everyday except Christmas and Thanksgiving Hours 10:30 am to midnight 879-7111 118 Pearl St. Essex Jct
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HOME GROWN HARVEST SUMMER 2015
The Essex Reporter & The Colchester Sun
SEASONAL QUINOA SALAD From The Connecticut Farm Table Cookbook by authors Tracey Medeiros and Christy Colasurdo (The Countryman Press, June 2015). SERVES 4 AS A MAIN DISH OR 6 TO 8 AS A SIDE Students at the farm created this quinoa recipe during a summer camp program teaching entrepreneurship. The challenge was for the students to create their own small business that sold a value-added product at a farmers’ market. Ingredients 1 1/2 cups quinoa, rinsed and drained 2 1/4 cups water or vegetable broth 1 pound green beans, trimmed, cut crosswise into 1-inch pieces 1 tablespoon unsalted butter 2 cups chopped fresh spinach, stems removed 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup plus 1 1/2 teaspoons white wine vinegar 1/4 cup plus 2 tablespoons raw hulled sunflower seeds 1/2 cup chopped green onions 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh parsley leaves Method of Preparation 1. Fill a large bowl with ice water and set aside. 2. Combine the quinoa and water in a medium-size saucepan and bring to a boil over high heat. Cover, lower the heat, and simmer until the quinoa is
tender and the little tails are visible, about 15 minutes. Uncover, fluff with a fork, and set aside. 3. Meanwhile, bring a medium-size pot of salted water to a boil. Add the green beans and cook until bright green and crisp-tender, about 4 minutes. Drain the beans in a colander, transfer to the bowl of ice water and immerse, stirring occasionally, until completely cooled, about 4 minutes. Drain in a colander, then pat dry with paper towels; set aside. 4. Melt the butter in a medium-sized skillet over medium heat. Add the spinach and cook, stirring occasionally, until just wilted, 2 to 3 minutes. When cool enough to handle, transfer the spinach to a paper towel and squeeze out any excess water. Set aside. 5. Whisk together the oil and vinegar until well combined. Season with salt and pepper to taste. Set aside. 6. Toast the sunflower seeds in a small, nonstick skillet over medium-high heat, stirring frequently, until the seeds are dry and fragrant, about 30 seconds. 7. Transfer the quinoa to a large bowl and add the green beans, spinach, sunflower seeds, green onion, cilantro and parsley. Stir in the oil mixture and toss to coat. Season with salt and pepper to taste. Serve at once. Note: This dish can be made ahead; just combine ingredients, then cover and refrigerate for up to 6 hours. Drizzle with the oil mixture just before serving. From Community Farm of Simsbury
OLIVER PARINI PHOTOGRAPHY
The Essex Reporter & The Colchester Sun
HOME GROWN HARVEST SUMMER 2015
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FIVE CORNERS FARMERS’ MARKET VENDORS SEASONAL VENDORS Cold Brewtus 802-458-BREW Fork in the Road Food Truck burlingtonschoolfoodproject.org The Frozen Butcher Helm Nottermann 802-472-6185 helmut.notterman@uvm.edu Open Hearth Pizza Chris Jones 727-412-4844 info@openhearthpizza.com by Nana Donna Rae Menard 508-397-1416 / 508-397-1416 dorame_1@comcast.net Mtn. Creek Apiary Paul Yanus 802-899-1216 beeman1369@yahoo.com Mediterranean Mix Dudija Karic & Penny Peachy-Kountz 802-878-9299 / 802-233-9810 ppk1royer@hotmail.com Humble Rain Farm “Katie Powers, Jacob Keszey” 802-644-1518/ 802-734-1007 humblerainfarm@gmail.com
Eleventh Hour Bakery Danielle Tkach 802.363.4908 EleventhHourVT@gmail.com Farmhouse Truffles Eliza LaRocca & Erle LaBounty 802-349-6228 info@farmhousetruffles.com Gratitude Farms- Biodynamic Farm Laura & Alex 802-595-0593 Green Mountain Kettle Corn 802-872-9683 Fairy Tale Farm fairytalefarm.net Jericho Ridge Alpacas Terry Miller 802-899-1019/ 802-318-3205 tessm474@gmail.com Pangea Farm 802-377-1297 whatup@pangea.farm Parker Family Farm 802-878-2898 Tala, Taste of Persia Rey Garofano 802-922-3311 reynori@hotmail.com Sugartree Maple Farm Mark & Amy Yandow 802-872-2664 / 802-922-2870 sugartree@myfairpoint.net
Sweet Tooth Cupcakes kimssweettooth.com Windstone Farm Terry Marron 802-878-3953 / 802-999-1403 tymarron@comcast.net Covert Essentials Kimberly Covert 802-766-1391 / 802-673-3738 covertessentials@yahoo.com Green Mtn. Potstickers Carey & Erik Kolomaznik 802-825-8855 gmpotstickers@gmail.com The Squeezed Lemon Justin Boutin 802-879-2896 justinboutin@cvuhs.org Boutin Family Farm Lisa Boutin 802-734-8406 boutinfamilyfarm@aol.com Beck Ferguson Glass Beck Ferguson 802-585-5465 beckferguson@gmail.com Blue Moon Designs 802-827-6514 Over the Moon Natural Living overthemoonllc.com
FARMERS’ MARKET INFO Visit the Farmers’ Market each Friday through October Hours: Fridays 3:30-7:30 p.m. (rain or shine) Location: Lincoln Place (off Railroad Ave.) Essex Junction
Vermont Jewelry Creations Michelle@VermontJewelryCreations. com
DAY & SUB VENDORS Samosaman Natural Foods Fuad & Fatu Ndibalema 802-861-3663/ 802-233-7783 samosaman@gmail.com Sun Common Clary Franko 802-371-7948 clary@suncommon.com Gracie’s Tamales Grace Holte 802-496-5446 / 802-793-9441 graciestamales@madriver.com Brewski Biscuits Michael Wright 802-893-2989 michael@wrightholm.com
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HOME GROWN HARVEST SUMMER 2015
The Essex Reporter & The Colchester Sun
TASTE VERMONT We've been proudly supporting local farms and producers since we opened our doors almost 30 years ago. Now we have more local food than you can fit in a shopping cart! Our great state tastes amazing- so stop in today.
Clockwise from top: Rockville Market Farm, Savage Garden Farm, Digger’s Mirth, Jericho Settler’s Farm, Four Pillars Farm, Stony Loam Farm, Puritan Gardens and Bread & Butter Farm. DORSET STREET, SOUTH BURLINGTON × . . × HEALTHYLIVINGMARKET.COM