We are finally in the swing of summer. Phew! We made it! Thanks for coming along with us on the ride – now, on to a rather stream-of-consciousness treatment of where my mind goes when asked the question, “How is the season going right now?” Read More
You know you want them. You’ve seen them everywhere. They are as good as they look, and just as addictive as you’ve feared. We are proud to partner with area restaurants in the summer that feature our beautiful blossoms, particularly L’Amante, who has been our longest standing restaurant partner – 11 years and counting! Both Half Pint Farm and L’Amante and us are featured in the new cookbook by Tracey Medeiros called the Vermont Farm Table Cookbook… Read More
Spring has officially sprung, we are marching towards the longest day of the year, and light is everywhere! I love when we turn the corner officially from Winter to Spring, when the seasons wrestle with each other for control – wet snowstorm here, warm sunshiny day there; cool cloudy day here, sprouting green things there… even though we all know that Spring will win this rubberband fight… Read More
I eat a lot of Asian food in the winter. I am not sure what it is – perhaps it’s the promise of lots of veggies in the meal, perhaps it’s the super-satisfying hot, sour, salty and sweet tastes on my palate. Whatever it is, there’s something addictive and nourishing about Asian food. Take silver chicken, for example. It’s also known as foil chicken and it has all… Read More
2013!
Happy New Year! 2012 has the distinction of being our best year to date! Of course, one could load on the significance – it was our tenth season, after 2011 we deserved a great year, etc. The truth is that we had the perfect storm of all the big players: full CSA, best seeds sourced from seed savers, excellent work force, dedicated customers, dry hot summer = delicious… Read More
This recipe was a complete revelation this summer! A farmers’ market customer alerted us to this great recipe, and we made it several times – it would be a great recipe to use up the rest of your cherry tomatoes this season! Enjoy!
CHERRY TOMATO KETCHUP
NYT: By MELISSA CLARK, June 29, 2012
TOTAL TIME
40 minutes
We are there! After an incredible season, we have come to our year-ending hard frost! Friday night, right on time, we got down to 28 degrees at our field. Having the foresight of the forecast, we were able to predict the frost accurately, and do an all-out harvest of all the tender crops – tomatoes and peppers at the top of the list!
It has been an incredible… Read More
Today we have a nice little video that gives you a window into our early morning harvests…
 … Read More
Yes, I know. Lettuce and cooking sound like they should never be in the same sentence. That is… until you try them grilled. Then you wonder how could it be that you have never tried this before? It is crunchy, but toasty, refreshing and satisfying. Try with any head of lettuce that is crunchy: romaine, crisp, iceberg are all great candidates – save the Bostons, bibbs and… Read More
Our farm machine began this year on March 15th when we put the first artichoke seed in the tray of germinating mix that set off our season and our collective energies into a whirlwind of seeding, transplanting, harvesting, washing, packing, selling, seeding, transplanting, harvesting, washing, packing, selling, seeding…. Read More
