Beans. The humble bean – mighty nitrogen fixer and meaty green vegetable. They truly round out any meal the summer decides to dish up. Time and time again, I can remember a blah dish made WOW! with simply blanched beans, sauteed with garlic & herbs. Read More
We have officially been on the right side of Winter now for a bit, and as I was diligently potting up my tiny tomatoes into larger pots, destined for the ground in a couple of weeks, it occurred to me that – we completely missed Mud Season this year! Ah, mud season – that oh so Vermonty time of year when it seems that Mother Nature hasn’t laughed enough at us… Read More
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
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
I know, I know. By the end of the summer we are all a little zucchini-d out, and can hardly think of anything else we’d like to do with it. The usual repertoire of zucchini breads and all manner of grilled or roasted zucchinis have become tired and you are more than ready to call it a season where zucchini is concerned. But wait! Don’t let summer pass you by without one last one-skillet dish that will have you wishing you had done this all summer long. Let this be the dish that leaves you wanting more zucchini, and wishing your tired old squash plants have one more squash left in them. Read More
Humidity, crazy storms, huge weed growth… and finally… wait for it… we are: all. systems. go!! Everything is rolling in the best possible of ways! It’s hot, every few days we get rain, fear of flooding is a faint memory, and we are waking up at 5am everyday and farming until 6 or 7pm, and life could not be more grand! Even when the humidity feels oppressive, and the weeds seem like they will not quit, and sweat constantly rolls out of every pore, carrying sunscreen into my eyes, I am constantly remembering that a mere 6 weeks ago I was sure that farming wouldn’t even be part of my reality this year… Read More
There is only one drink that I can say I truly feel giddy about. It is the classic Spanish cocktail/punch called Tinto de Verano, literally the “red wine of summer”. This is the drink that I always look forward to as my first out-on-the-deck-after-market cocktail, signaling so many things… Read More
