25Oct2011

Smother me with…chile!

Well, here we are at the end of farm season 2011, time to wrap it up. It was a rough one, folks. We have been through a lot with this post-flood business, but because of the outstanding support we have received from the amazing people of Vermont, our tears have dried up, and our creative wheels have once again been turning. Thank you so much for the continual validation of our farming venture! I am inspired by all of you, your faith in us, and know that we are itching to get back to farming in the spring!

We are finally posting here on the blog to let you know that we have been very busy, not with farm clean up so much (yeah, we’ll get to that), but with working on our new seasonal venture that we will be bringing to you each winter. We are back at it, albeit in a new capacity, and will be at the Burlington Winter Farmers’ Market starting November 5th! We present to you: Half Pint Farm’s Table, the prepared foods arm of our little farm! We will be preparing and serving breakfast burritos and bean burritos from scratch, veggie and meat versions of both! Yes, we are making the tortillas by hand!

Why burritos? One thing that’s for sure is that when I feel down, stressed out, or am at a loss for something, I always turn to the comfort of cooking. I love the reassuring predictability of the process of combining certain ingredients to create a perfect result.  Flour + oil + baking powder + salt = warm fluffy tortillas.  Soaked new crop pinto beans + salt + water = pot o’ delicious beans.  Pork + green chile + tomatoes + garlic + onions = green chile stew.  Add a handful of cheese, shredded lettuce and onions… smothered burrito, comfort on a plate! Being from Colorado originally, we pine for the smothered burrito, and we will now be bringing this food that is near and dear to our hearts to you!

Truth be told, we’ve been thinking of bringing burritos to Burlington for a long time, but we were waiting for the perfect moment, which, thanks to Irene, has arrived! Due to a little foresight on our part, all of the green chiles, tomatoes, onions, garlic, herbs, and some of the red chile that will be in the burritos are also from the farm or from our home garden. We have sourced all other ingredients from farmers at the farmers’ market including pork, potatoes, eggs and cheese. There are two ingredients that we will not be sourcing locally. The iceberg lettuce for one, because let’s face it; burritos are just not the same without the crispy crunch of iceberg. That, and the pinto beans.  I have never enjoyed other beans in burritos, and (not without begging several farmers to grow them for me), no Vermont farmers grow them. So, I have partnered with a farm that my family has been getting beans and green chiles from for generations, my aunt Kathy and uncle Tom picked them up for me (200#!) and Spencer’s mom and stepdad drove them to Vermont for us! And now we get to share them with you!

We are very grateful for all the donations to us directly, and to the Intervale Farmers’ Recovery Fund in particular.  Humbled by all this generosity, we have been wanting to do something real, far-reaching and build our capacity in our chosen vocation.  And so, we have decided to take the donations and completely re-invest them back into Half Pint Farm and diversify our operation in a delicious way!

So, come join Half Pint Farm’s Table on November 5th at Memorial Auditorium and let us smother a burrito for you or serve you a bowl of comforting green chile made with our produce and some of those fluffy tortillas made by hand with the same amount of love we devote to farming!

Thanks again for all the support, and we can’t wait to see you at market!

  • See us at the Burlington Farmers’ Market starting Saturday, November 5th, 10am – 2 pm at Memorial Auditorium.
  • We are interested in doing limited catering this winter – email us at weltons@halfpintfarm.com if you are interested.
  • All of these photos were beautifully crafted by the übertalented Jessica Bongard, excellent chef and artful food photographer. Check out her website and catering business at: plumpestpeach.com
  • And now, I’m off to sort some beans!

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