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Sausage Hash with Poached Eggs
Recipe from Alexa Norstad Ingredients Sausage Hash with Poached Eggs served at Farmer Lunch! 6 Small or 4 Medium Potatoes 1 lb. Italian Sweet or Breakfast Sausage ½ lb. Braising Mix, Cleaned and...
View ArticleGarden Chicken Tortilla Soup from CSAGourmet
From CSAgourmet.blogspot.com written by a former chef and happy CSA member in Maryland “I made this soup start to finish, we ate it and I cleaned up – all within the span of 90 minutes.” For the...
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Starts, Stops & Living the Life
How can you live for more than four decades and still be shocked at the range of shades of green? Goats are grazing and browsing them, they festoon the farmstand, fields and surrounding hills. These...
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Greens on the Green and Milk on the Screen
It is easy to take things for granted. This week as Mari’s Dad turned 95, our farm was privileged to be part of a positive WCAX series on the new face of farming in Vermont. (Part 1, Part 2 ) We feel...
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Greens and Valore Galore
Déjà vu. The radar showed purple, Northfield Farmers Market was cancelled and the radio alerts brought us back to a year ago when we retreated to the basement during tornado warnings. No hail this time...
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Horta from Mark Bittman
From Mark Bittman’s How to Cook Everything Vegetarian Chard in the field by Rose Wall This is a standard Mediterranean preparation for greens. They can be almost any green you like, from chard and...
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Seasons and Slow Food: It’s a Blur!
Summery winds and harvest of 55 pounds of beans and 48 pounds of cucumbers make it even more unbelievable that it is October! While we sweat, mess around with irrigating amidst this dry spell and worry...
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Easy Cheesy Bake
From BBC’s Good Food – Translated into American and adapted for Green Mountain Girls Farm ingredients by Donna Farley Donna made this for farmer lunch today, paired with simple shredded carrot salad...
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Simple Braised Greens
This super simple, lovely version of Braised Greens is from Elena’s Pantry. Another great one, if you want to use a bit of bacon or ham is Michael Symon’s Braised Greens with Smokey Bacon or a...
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Beet Greens with Roasted Beets, Yogurt & Lemon
Adapted from a recipe in NY Times. 1-2 lbs beets with greens 2-3 tablespoons extra virgin olive oil, lard, bacon fat or other good fat Salt and freshly ground pepper 1-2 Tablespoons Lemon Juice 1 to 2...
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Celebrating Spring Greens!
I do love all of our seasonal vegetables and the roots do hold a special place in my heart for their longlasting, practical nature, loyally keeping us fed through the (usually) long Vermont winters....
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Broccoli Raab with Garlic
Adapted from Ina Garten’s Recipe This recipe works well in the early spring when the braising greens are young and tender as well as when we get the delightful, but firmer Choy and Raab stalks, just...
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Thanks to the Teachers
The tatsoi, vivid and Bok choy, mustard greens, broccoli raab, kale, chard, spinach and lettuces are so lush and colorful… whether you get a chance to pop your heads into the hoop houses or...
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Saag Gosht
We’ve been hearing the description of this recipe for a few years from one of our Farm Share members and it always sounds so good. Now here it is, just in time for the ongoing abundance of greens!...
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Hot and Fueled by Greens
This week was hot, so hot that we’d find the sows starting their day in their mud baths. I must say, there were moments I was a bit jealous and it was clear they were thinking, “Didn’t we just have...
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Chard Gratin
We debuted this dish at a farm supper and concert five years ago, and it turned out to be quite a hit and remains one of our event standards. Creamy chard steaming with sweet onions under a layer of...
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Green, a popular color
This week, farm life, is brought to you by the color green. Granted we can’t really see any green in our outside fields yet…just the very first hint where the snow has melted. And of course where the...
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Photo of the Week
Some of our more enthusiastic young shoppers getting their veggies at the farmstand! We love sending our healthy, fresh veggies home with everyone, but it does warm our heart an extra bit to be feeding...
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Caesar Salad Substitute
So…many of us love that crunch and creaminess of a Caesar Salad, so we love to shift around some ingredients to what we have in season. This week – you can do it with either the versatile Tokyo...
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Spring Abundance
Yes, it is that time. Late Spring Abundance. Now, it isn’t the late summer abundance with colors across the rainbow, but the diversity is great, the colors are magnificent and yes, it is time to...
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