Cosmic Gazpacho

Date: 09.03.2010 | Category: Real Food | Response: 0

Some might call it a gastronomic convergence. All week long we can expect an exceptional alignment of vegetables at produce stands across northern New England. Uber-ripe tomatoes, heavenly melons, red-as-Mars peppers, onions so sweet they don’t bring tears to your eyes . . . they’re all piled high and waiting for the right person to unlock their true potential. Starry-eyed cooks will seize this rare opportunity to make an out-of-this-world gazpacho.

On a more down-to-earth level, a big batch of cold, refreshing gazpacho is the perfect food to have on hand with the long weekend coming up. You can pack it into a thermos for a picnic lunch by the lake or float a few Maine pink shrimp on top for an elegant dinner starter.

The almost sweet, thirst-quenching watermelon gazpacho often served at Mirabelles in Burlington, Vermont,  inspires our recipe below. Red tomatoes and red watermelon give it a fabulous nearly infrared hue. For a lovely lutescent variation, substitute yellow heirloom tomatoes, yellow ‘Baby Doll’ watermelon or a Charentais cantaloupe, and a yellow bell pepper.

WATERMELON GAZPACHO
from the FarmPlate Kitchen

About 6 pounds ripe red tomatoes
1 small watermelon, such as ‘Moon & Stars’ or ‘Sugar Baby’
2 cucumbers
2 small onions, minced
1 red bell pepper, trimmed, seeded and cut into small dice
½ cup minced fresh parsley
¼ cup rice vinegar or other mild vinegar
¼ cup good olive oil
Juice of 1 lemon
2 tablespoons Absolut Citron, optional
Salt and freshly ground black pepper
1 or 2 dashes Spanish smoked paprika

1. Peel and seed the tomatoes. When tomatoes are truly ripe, they’re easy to peel with a sharp paring knife. Or, cut an X on the bottom of the tomatoes, drop into boiling water for no more than 30 seconds. Rinse with cold water, then peel and seed. Put half of the tomatoes into the bowl of a large food processor; slice the other half into tiny dice and place in a large mixing bowl.

2. Slice the watermelon in half. Scoop half of the flesh into a food processor. Cut enough of the remaining watermelon into small dice to give you two cups worth. Add the diced watermelon to the bowl with the tomatoes. (You can blend any remaining watermelon with juice or rum for a refreshing cocktail.)

3. Peel, slice and seed the cucumbers. Chop one cucumber and add to the food processor. Cut the other into tiny dice and add to the bowl with the diced tomatoes and watermelon.

4. Process the vegetables in the food processor until smooth. Pour into the mixing bowl. Stir in the onions, bell peppers, parsley, vinegar, oil, lemon juice and vodka, if desired, salt, pepper and paprika. Chill for at least two hours. Taste and adjust the seasonings before serving.

Serves 10 to 12 (makes about 2½ quarts)

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Outstanding in a Vermont Field

Date: 08.30.2010 | Category: The Beat | Response: 0

Great meals are not out of the ordinary in Orleans County, Vermont’s localvore Mecca. Still, August 17 stands out, even in the minds and palates of Vermont’s hippest foodsters. That was the day the Outstanding in the Field’s red-and-white bus pulled into the driveway at Pete’s Greens at Craftsbury Village Farm to begin assembling one very long table for one unforgettable meal. A touring “restaurant without walls,” Outstanding in the Field brings together local chefs and producers for a special culinary experience in a beautiful outdoor setting. Here, the very two people who made the event possible share their experiences:

Pete Johnson, owner/farmer, entrepreneur, Pete’s Greens, Craftsbury, Vermont
The OITF crew was great to work with. Relaxed, organized, they really made it easy for us to
host them. Dinner was held in our farm field and for a few weeks I had pondered what might be the best location. Most of our field is taken up with ripening crops or is bare, waiting for fall plantings. There were not a lot of open options. Just by luck, we happened to have several acres of three-foot-tall buckwheat in full flower. This is grown as a cover crop, is a bee favorite, has a sweet scent and would make a perfect location for dinner. We mowed a narrow rectangle in the buckwheat for the long table.

Pete Johnson, owner of Pete's Greens

After a reception and leisurely tour, we made our way to the far end of the field and settled into the field of buckwheat. Over the next two hours, the combination of incredible food prepared by Eric Warnstedt of Hen of the Wood, beautiful late summer weather, good company and the fragrant buckwheat made for a magical evening. Dinner featured our pork at every course, including candied bacon for dessert. Eric and his crew can really cook—I’d recommend a trip to his restaurant in Waterbury.

Eric Warnstedt, chef/owner, Hen of the Wood, Waterbury, Vermont
Outstanding in the Field represents everything I focus on and get excited about in the restaurant world—a blend of history and tradition, a casual and relaxed vibe, a focused and motivated crew. Most importantly, OITF is all about the food, the wine and the experience.

Hen of the Wood Chef Eric Warnstedt

Weeks ahead of time, we decided on doing porchetta as a main course. That gave Pete the time he needed to get the pigs ready for the butcher. I knew I probably wouldn’t think about the event again until a few days before. Sure enough, a “few weeks away” rolled into a “few days away” and it was time to start checking out veggie availability and to begin preparations.

Brining and curing were at the top of the list. A huge plastic bin held all of the porchettas in their brine, taking up way too much space in our little walk-in. The pork was eventually taken out of the brine and laid out, rubbed with rosemary, garlic, salt, fennel seed and mustard. The event was on a Tuesday and all the produce was being delivered on the Saturday before. We made room for five flats of heirloom tomatoes, 20 pounds of broccoli, 20 pounds of Pete’s gold potatoes, 15 heads of radicchio, 2 wheels of Jasper Hill blue cheese, 10 cases of wine and copious amounts of herbs, nuts, salt, oil, prosciutto, bacon, cornmeal etc.!

The big day: We’re not really prepared for off-site catering at Hen of the Wood, so it was a bit of an ordeal. Sous chef Jordan had made it clear that his brand-new Subaru was not to carry the pork! Long story short, we rolled into Pete’s Greens at about 1 pm. ready to rock.

The Outstanding crew had already arrived and was setting up the “kitchen.” We were driven down to the dining table, which was about a quarter mile away in a spot more beautiful than any of us could have imagined. A cover crop of buckwheat had been cut out to create a pathway and then a dining area. From a few feet away you would have never guessed there would soon be 80 people dining in the field.

We got our bearings and started loading the two six-foot grills with hardwood charcoal.  The porchettas, a glass of wine each and a host of random things all laid out in their proper places. The night went off without a hitch. Every few minutes a guest would come by to say hello or take pictures. My mother attended the evening and was glowing with pride and enthusiasm for the whole affair.

As the sun was setting, the sky turned shades of blue, orange and purple. We all seemed to be feeling the same vibration—smiling gleefully and peacefully, somewhat overwhelmed with perfect weather and the absolutely gorgeous evening just trying to take it all in before nightfall.

Heirloom Tomatoes with Grilled Prosciutto
from Pete Johnson, Pete’s Greens, Craftsbury, Vermont

5 tablespoons good quality extra virgin olive oil
1 tablespoon sherry vinegar
1 shallot, diced
½ tablespoon kosher salt
½ cup basil
5 pints mixed heirloom tomatoes, coarsely chopped
6 slices of prosciutto (we use domestic prosciutto from La Quercia), sautéed until crispy and chopped
1 tablespoon pine nuts
Pinch of sea salt

In a large bowl, whisk together the oil, vinegar, shallots and salt. Chop the basil and immediately add to the dressing to avoid discoloration. Add the tomatoes and stir gently to mix. Transfer to a decorative platter.

Scatter the prosciutto over the tomatoes, the sprinkle the pine nuts on top. Sprinkle a few flakes of good sea salt on top to finish.

Serves 8

See more great images of Outstanding in the Field on our flickr page!

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Judge Bans Genetically Modified Sugar Beets

Date: 08.17.2010 | Category: News Feed | Response: 0

Federal district court Judge Jeffrey S. White revoked the government’s approval of the planting of genetically modified sugar beets Friday, August 13, in a San Francisco court. The beets, like “Roundup Ready” soybeans, are genetically engineered to resist Monsanto’s Roundup weedkiller. Farmers that plant these varieties can use herbicides to kill weeds without hurting their crops, a process that is quicker than mechanical cultivation. The decision comes in the wake of the ongoing debate and increased concern that Roundup may be producing “super weeds.”

Judge White ruled that the Department of Agriculture did not take into account the environmental consequences before approving the beets for commercial planting, reports the New York Times. The ruling stems from a lawsuit brought against the USDA by activist groups including the Center for Food Safety and the Sierra Club.

The affects of the new ruling won’t be seen for at least a year. The Wall Street Journal reports genetically modified beets that are currently planted will be allowed to be harvested, processed and sold as sugar. Genetically modified sugar beet seed will not be allowed to be planted until the USDA repeats its regulatory review process, which will include a mandatory written Environment Impact Statement.

This is the second challenge of Monsanto’s Roundup ready crops, the first being Roundup Ready Alfalfa, which is currently illegal to sell or plant after a Supreme Court decision last spring. The Supreme Court outlined in the ruling that “environmental harm” now may include genetic contamination.

More National News

Aug. 13: The value of farmland in the Central Plains region of the country has increased, despite lower reported farm incomes. Reuters

Aug. 12: Whole Foods and “Renegade Lunch Lady” Chef Ann Cooper are partnering to install nearly 300 salad bars in school cafeterias. Whole Foods Blog

Aug. 12: U.S. farmers are on track to produce the largest corn and soybeans harvest in history. Corn production is estimated at 13.4 billion bushels and soybeans are estimated at 3.43 billion bushels. USDA

Regional News

Aug. 16: Candidates running for Vermont governor lay out their views on environmental issues and policies. Times Argus

Aug. 16: The need for subsidized summer meal programs for low-income children has increased. Vermont Public Radio

Aug. 13: Maple Grove Farms of St. Johnsbury, Vermont, will no longer allow tourists to observe maple syrup production from the factory floor because of terrorism concerns. Associated Press

Aug.12: Vermont energy companies Green Mountain Power and Central Vermont Public Service have made a contract with HQ Energy Services, a subsidiary of Hydro-Quebec, to provide renewable low-emission energy. Market Watch

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Senate Passes Healthy, Hunger-Free Kids Act

Date: 08.09.2010 | Category: News Feed | Response: 0

The Senate passed the Healthy, Hunger-Free Kids Act on Thursday, a bill that will provide $4.5 billion to make school food more nutritious. The New York Times reports the bill was passed unanimously by the Senate and will now move to the House of Representatives, where it is also expected to pass. The current school nutrition legislation will expire on September 30.

The Healthy, Hunger-Free Kids Act will continue the existing nutrition programs in schools and add the first non-inflationary increase in funding since 1973.

The funding will allow schools to update their menus with healthier choices and set higher health standards that include more fruits and vegetables and less salt and fat. School vending machines will be overhauled to provide nutritious options instead of junk food.

The funding will expand afternoon snack programs into full meal services for needy children and will also provide an increased number of free or reduced-price school lunches.

Michelle Obama has voiced her support for the passage of the bill in conjuction with her Let’s Move campaign, which aims to reduce childhood obesity.

More National News

Aug. 7: Farm Aid announced it will hold its 2010 concert at Miller Park in Milwaukee, Wisconsin. Milwaukee Wisconsin Journal Sentinel

Aug. 6: Valley Meat Company, based in Modesto, California, has recalled one million pounds of ground beef for possible E. coli contamination. USDA

Aug. 6: Crayola LLC has installed 26,000 solar panels at its headquarters in Easton, Pennsylvania. Associated Press

Aug. 3: Heat in the Northeast has pushed up the apple harvest and may affect apple color. The Packer

July 30: New York Governor David Paterson signed a new law that will prohibit the sale of child care products containing bisphenol A. North Country Gazette

July 26: Despite the recession, sale of organic produce has grown by 12.1% for the year. Supermarket News

Regional News

Aug. 8: Late blight has affected gardens and farms in Vermont. Burlington Free Press

Aug. 7: Frank Perretta, the co-owner of the now defunct Vermont slaughterhouse Bushway Packing Inc., was arrested for animal cruelty charges. Associated Press

Aug. 4: Vermont will receive $116 million to increase broadband access in underserved areas. Vermont Business Magazine

Aug. 4: Vermont conservationist Elizabeth Putnam was honored at the White House with a 2010 Citizens Medal. Vermont Business Magazine

Aug. 2: The oldest family farm in the country is up for sale. The Tuttle Farm in Dover, New Hampshire, has been run by the Tuttle family for 378 years. NPR

July 31: Magic Hat Brewing Company may be sold to North American Breweries of Rochester, New York. North American Breweries owns Labatt USA. Boston Globe

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Zucchini Omelet

Date: 08.05.2010 | Category: Recipes | Response: 0

from the FarmPlate Kitchen

1 pound zucchini, cut into ½-inch cubes
Salt and freshly ground black pepper
A handful of fresh parsley leaves
2 cloves garlic
4 tablespoons olive oil
1 large sweet onion, thinly sliced
A big pinch of chopped fresh thyme
4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery)
1 tablespoon unsalted butter

Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic together until it almost forms a paste: set this “persillade” aside as well.

Heat one tablespoon of the olive oil in a heavy saucepan over medium-low heat. Add the onions and cook slowly until meltingly soft but not browned, about 20 minutes. Stir in the thyme and remove from the heat.

Break the eggs into a mixing bowl, season with a generous grinding of pepper and a pinch of salt and whisk to blend.

The zucchini cubes will have given off some moisture by this time, pat them dry. In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Add the zucchini and cook, stirring often, until lightly golden, about 4 minutes. Add the persillade and cook 1 minute longer. Stir in the cooked onions. Transfer the vegetable mixture to the bowl with the eggs.

Return the skillet to the heat and warm the butter and the remaining one tablespoon of olive oil over high heat. Quickly pour in the egg mixture and swirl the pan a little to distribute the eggs. Lower the heat to medium, cover the pan and cook for one minute. Nudge the omelet gently with a spatula to make sure it’s not sticking. Fold the omelet over and cook another minute or so to cook the eggs through.

Slide the omelet onto a serving plate. Serve with sliced tomatoes tossed with basil leaves and a favorite Vermont cheese.

Serves 2 to 3

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Brie Crostini with Raspberry Horseradish Jam

Date: 07.30.2010 | Category: Recipes | Response: 0

from Sean Buchanan

1 French baguette, sliced ¼-inch thick (try Red Hen Baking Co.)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
One 7-ounce wheel Blythedale Farms Brie, cut into ½-inch by 1-inch strips
1 cup raspberry jam (try Side Hill Farm or Sunshine Valley Berry Farm)
¼ cup freshly grated horseradish
1 teaspoon Kosher salt

Preheat the oven to 350ºF.

Set the baguette slices on a baking sheet. Drizzle the olive oil on top and sprinkle lightly with salt and pepper. Toast until golden brown, about 6 minutes.

Top each crostini with a slice of Brie then return to the oven. Bake until the cheese starts to melt, about 3 minutes more. Remove from the oven and let cool.

In a small bowl, mix together the jam, horseradish and salt. Top each crostini with a dollop of the jam mixture and serve.

Serves 8 to 12

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Chocolate’s Good for You, According to Hershey

Date: 07.27.2010 | Category: News Feed | Response: 0

If research statistics like “nine out of ten registered dietitians strongly believe that chocolate can be part of a balanced lifestyle” sound too good to be true, they just may well be–check the source.

That figure, and additional studies that cite the benefits of chocolate, are published by the Hershey Center for Health & Nutrition, the affiliated research branch of the Hershey Company that “promotes the chemistry and health benefits of cocoa, chocolate, nuts and other nutritious ingredients,” according to their website. The mix of science and marketing leaves the consumer to be the judge when determining the risks and benefits of eating chocolate.

Publishing pro-chocolate stats from a research organization bearing the Hershey name is one thing, but last week, The American Dietetic Association announced that Hershey has joined the ADA, the world’s largest organization of food and nutrition professionals, as a corporate sponsor.

The ADA website states they are “committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy.” Hershey isn’t the only name on the corporate sponsor list that might raise eyebrows: soda and snack producers Coca-Cola, PepsiCo and Mars Inc. are also ADA sponsors.

More National News

July 24: Federal government moves to set strict standards for advertising of foods aimed at young children. New York Times

July 21: Perdue Farms has recalled more than 90,000 pounds of frozen chicken nugget products after consumers found blue plastic bits in the chicken. CBS News

July 21: Burger King is now introducing a kids’ meal option for breakfast. New York Times

July 21: Del Monte Foods Company announced its commitment to lowering sodium in broth products by 20 percent by 2015. Market Watch

July 21: Sodexo, the food services provider to 21 school districts in New York State, will pay $20 million as a settlement for overcharging school districts and the SUNY system for food services. WBFO

July 21: California farm workers are rallying to support a state bill that would require overtime pay. Fresno Bee

Regional News

July  21: Vermont Senators Sanders and Leahy introduced legislation that would allow the Marsh-Billings Rockefeller National Historical Park to acquire Woodstock’s King Farm. Vermont Business Magazine

July 21: The last dairy farm in Rockingham, Vermont, has sold its herd. Rockingham once had as many as 50 dairy farms. Vermont Public Radio

July 20: The Vermont Farm Bureau has broken tradition from the American Farm Bureau and announced their support for legislature geared toward ending milk surplus by enforcing a policy of mandatory supply management. Vermont Public Radio

July 20: The Village Grocery in Warren, Vermont, has created a “Giving Gas Station,” which will donate a penny to the Vermont Food Bank for every gallon of gas pumped. WCAX

July 19: In an attempt to prevent invasive species from entering Lake Bomoseen, boats will be screened when entering lake access points. Times Argus

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Sugarsnap Zucchini “Linguini” With Basil Pesto

Date: 07.23.2010 | Category: Recipes | Response: 0

from Sugarsnap, Burlington, Vermont

2 large zucchini
One 8 ounce container of pesto (homemade or purchased)
½ cup pine nuts or nuts of your choice
3+ tablespoons Parmigiano Reggiano or other hard Italian cheese
Juice and zest of 1 lemon
Salt and pepper

Wash and dry the zucchini and using a julienne peeler, make the “linguini“ using the white flesh and skin of the squash, stopping when you get to the seeds. In a bowl large enough to toss the mix, add pesto (to taste), nuts, half of the cheese and the lemon zest. Use lemon juice to thin the pesto as you would use hot pasta water in a hot pesto/pasta dish.

Add salt and pepper and more or less of anything as you wish. Top each serving with some of the remaining cheese. Serve with a green salad and crusty bread.

Serves 4

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Sugarsnap Expands to Tech Park

Date: 07.23.2010 | Category: Market Beat | Response: 0

When you pull into the parking lot at 30 Community Drive, the hub of South Burlington’s Technology Park, you might have to squint to spot the cheery little sign for the new Sugarsnap restaurant. It’s off to the left, sandwiched between TelJet’s and Test America’s no-nonsense logos. It feels far away from Sugarsnap’s friendly home at the edge of the Intervale. But once you step inside, warm aromas from simmering soups and just-baked cookies tell you you’re headed to the right place.

After six years of serving impeccably fresh, ready-to-eat, mostly local foods from its Riverside Avenue location, Sugarsnap has just expanded into a new commissary kitchen and second retail store in South Burlington. The move brings all the food preparation, storage and catering operations for the growing business into one place—and frees up freezer space in founder, owner and co-president Abbey Duke’s garage. It’s all part of Sugarsnap’s mission to put delicious, sustainable food within reach of everyone.

All of Sugarsnap’s sandwiches, salads, soups, baked goods and daily special entrées (like today’s terrific Beet & Sweet Potato Gnocchi with Wild Mushroom Sauce) showcase ingredients from its own three-acre farm in the Intervale as well as from more than 20 regional Food Partners. Co-0wner and co-president Rob Smart estimates that more than half of the ingredients used at Sugarsnap are locally grown. “We aim to move that to 60 or even 70 percent over the next couple of years.”

“Our plan is to make really great, healthy food accessible to all—and to make the regional economy stronger in the process,” says Smart. “We’re building a new regional food business model here.”

Stop by either of the two stores to have coffee and pastries at breakfast, to savor soup, sandwiches and salads at lunch or to grab ready-made entrées to take home for dinner. The Tech Park location includes restaurant seating as well. Sugarsnap Catering offers farm-fresh foods for events of many sizes, from business meetings to private parties.

Sugarsnap Zucchini “Linguini” With Basil Pesto
from Sugarsnap, Burlington, Vermont

2 large zucchini
One 8 ounce container of pesto (homemade or purchased)
½ cup pine nuts or nuts of your choice
3+ tablespoons Parmigiano Reggiano or other hard Italian cheese
Juice and zest of 1 lemon
Salt and pepper

Wash and dry the zucchini and using a julienne peeler, make the “linguini“ using the white flesh and skin of the squash, stopping when you get to the seeds. In a bowl large enough to toss the mix, add pesto (to taste), nuts, half of the cheese and the lemon zest. Use lemon juice to thin the pesto as you would use hot pasta water in a hot pesto/pasta dish.

Add salt and pepper and more or less of anything as you wish. Top each serving with some of the remaining cheese. Serve with a green salad and crusty bread.

Serves 4

Sugarsnap on Riverside • 505 Riverside Avenue, Burlington, VT 05401 • 802.652.5922
Sugarsnap at Technology Park • 30 Community Drive, Suite 9, South Burlington, VT 05403 • 802.861.2718 • contact@sugarsnapvt.com

See more great images of Sugarsnap on our flickr page!

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Blueberry Buckle

Date: 07.21.2010 | Category: Recipes | Response: 0

from the FarmPlate Kitchen

Delicious warm or cold. Perfect for breakfast or dessert.

For the Blueberry Cake Layer
4 tablespoons unsalted Cabot butter, at room temperature
½ cup white sugar
1 large egg (try the eggs at Applecheek Farm)
1 teaspoon pure vanilla extract
1½ cups King Arthur all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk (from McNamara Dairy)
3 cups fresh-picked blueberries plus more for serving (pick your own at Wildwood Farm)

For the Buckle Layer
½ cup King Arthur all-purpose flour
½ cup Demerara sugar
¼ teaspoon grated nutmeg
4 tablespoons cold unsalted Cabot butter, cut into pieces
Whipped cream for serving

Preheat the oven to 375ºF. Butter a 9×9-inch glass baking dish.

To make the cake layer, in a mixing bowl, cream together the butter and sugar. Beat in the egg and vanilla. Combine the flour, baking powder and salt and sift onto a piece of wax paper. Add half of the flour mixture to the creamed butter and beat to combine. Add half of the milk and beat well. Add the remaining flour followed by the remaining milk and beat well again. Gently stir in the blueberries. Scrape the batter into the prepared baking dish.

To make the buckle layer, combine the flour, sugar and nutmeg in a bowl. Using a fork or your fingers, work in the butter until you have a crumb-like texture. Sprinkle over the cake.

Bake the buckle for 35 minutes. The top will be golden. Cool for about 15 minutes. Cut into large pieces and serve with additional fresh blueberries and some whipped cream.

Serves 9 to 12

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