Spring is simple. It is clear. It’s blue skies are crisp and free of haze. It’s gray days of rain fill the air with easy and intoxicating scents unsullied by heat and uninhibited by chill. Its offerings are straightforward and concise. It performs the tight composition and subtle interplay of a quartet unachievable by a symphony. Its complexity lies in the space between remembrance and promise.
So when I walk through the store, I recall the bounty that filled the shelves now bare with promise; just as the fields display signs of last years crops and dreams of this years harvest.
It follows that Spring recipes are fresh and simple. A stir fry of chicken thighs or tofu with ramps, fiddleheads and nettles; Egg soup with chard; Roasted asparagus wrapped in ramp leaves; Rhubarb and wild ginger sabayon.
Spring’s simple pairings make it the the season of the camp cook. Summer’s rich layers are for the saucier.
This Weekend at the Farm:
CSA ONLY Perennial Special: 20% OFF any single perennial plant at the farm ALL WEEKEND (not valid at the farm stand)
20% OFF All Vegetable Starts on SUNDAY ONLY (not valid at the farm stand)
Perennial ‘bargain table’ SUNDAY ONLY (not valid at the farm stand)
FREE Workshops:
- Sunday 10-11 and 2-3: Vegetable Growing with our farmer Jake Guest.
- Sunday 1-3: Container Arrangements with Liz, Jeanne and Michelle – the wizards who compose and plant our beautiful hanging baskets and planters.
- Our Perennial Plant expert Sonia Scwierzinski will be on hand from 10-3 on Sunday providing knowledge, advice and answering your questions.
At the Farm Stand:
Our Own Organic Vegetables: Mesclun Mix, Baby Lettuce Mix, Spinach, Beets Greens, Swiss Chard, Arugula, Rhubarb, Radishes.
Local Vegetables: Asparagus from Alex Mclennan’s farm in Windsor.
Wild Edibles: Ramps (wild leeks), Nettles, Fiddleheads, Wild Ginger
Legumes: Dried Vermont Cranberry Beans
Dairy: Organic Milk, 1/2 & 1/2, Heavy Cream, Ice Cream, Yogurt, Creme Fraiche, Cultured Butter, Sea Salted Cultured Butter
Meat: Organic Pork (Fat Rooster Farm), Natural Chicken (Misty Knoll Farm)
Our Fabulous Artisanal Cheese Selection:
- Cow’s Milk: Winnemere (Lambic washed rind cheese from Jasper Hill), Bayley Hazen Blue (Jasper Hill Farm), Camembrie (Blue Ledge Farm), “Just a Farmer’s Blues” (Bunten Farmhouse), Constant Bliss (Jasper Hill Farm), Clothbound Cheddar (Jasper Hill and Cabot), Weybridge (aged at Jasper Hill Farm), Willoughby (aged at Jasper Hill Farm), La Fluerie (Willow Hill Farm), Mascarpone (Vermont Butter and Cheese Co.)
- Goat’s Milk: Chevre (Blue Ledge Farm), Crottina (Blue Ledge Farm), La Luna (Blue Ledge Farm), Chevre Spreads: Maple, Ginger Cilantro, Sundried Tomato (Fat Toad Farm)
- Sheep’s Milk: Tomme de Brebis (Hope Farm), Magic Mountain Tomme (Woodcock Farm)
Plus… : Fresh Eggs, Maple Syrup, Honey, Preserves, Cider Vinegar, Cookies, Goat’s Milk Dulce de Leche, Organic Tunisian Olive Oil*, White Balsamic Vinegar*, Local Organic Sunflower Oil
Weekend Baked Goods:
- Bunten Farmhouse English Muffins (Made with devon whey and honey)
- David’s Cookies
- Local Breads
Hi, Scott; Beautiful photographs & descriptions! You don’t know me, but Jake does…………..I was in contact briefly with him last year; could you please ask him to send me an email to this address so that we can communicate further?
I know him & Liz from the Wooden Shoe farm…….like to come up in a little while and say hello! Thank you — and I hope you get this! See you. Jan.