THERE’S A CHILL IN THE AIR
Which means that it would be a good idea to seek out our vendors who sell wool, and start knitting yourself a fine scarf. And, it's time to buy apple cider, and heat it with spices to drink out of a thermal cup. Soup suddenly seems like a great idea, too. (See below for our thoughts on soup cookery).
The weather will be chilly in the morning, but will warm up by afternoon. And, it's UVM Family Weekend, so you may see more students than usual shopping with their parents.
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VENDOR SPOTLIGHT: LAST RESORT FARM
Last Resort Farm in Monkton is a multigenerational family business. In 1986, Sam Burr and Eugenie Doyle bought a 272-acre dairy farm in Monkton. In the nineties they made the transition from conventional to organic, and in 2017, their son — Silas Doyle-Burr— began the process of purchasing the farm, and focusing in on some of his favorite crops, including strawberries and garlic. Here are a few more details about Last Resort:
The farm has 15 acres of fruits, veggies and cover crops; 1200 maple taps; and 80-90 acres of hay. Eugenie and Sam create fun value added products, too, such as jams, garlic braids, and corn relish.
Silas believes that it's important for farmers to grow crops they get excited about: "It's way easier and more fun to grow crops you love," he says. "You're better at selling them, too."
Think local ginger is a fantasy? Think again! Last Resort sells delicate young ginger and turmeric. "It's a difficult crop because of the climate," Silas explains. But even thought it doesn't have time to fully mature during Vermont's short growing season, the young rhizomes, which are golden and pink, "look vibrant and beautiful coming out of the ground," he says.
Before he worked in agriculture, Silas worked in agribusiness. After getting a degree from Skidmore, Silas worked in China as a consultant for big ag. He's happy to be on the other side of the equation, now.
Sam is a retired lawyer, and is heavily involved in local politics. Eugenie published a picture book, Sleep Tight Farm, that won the 2017 American Farm Bureau "book of the year" award.
We're so used to admiring tomatoes for their color that @leestirlingimages' black and white shot is a little surprising. They'll be entered into our prize drawing at the end of the season. Wanna get your name in the drawing? Take a picture at this weekend's market, post it to Instagram, and tag it #bfmphotocontest and #burlingtonfarmersmarket. We look forward to seeing the market through your eyes!
In a previous newsletter, we gave you some tips on making amazingly delicious stock. Now, it's time to put that stock to work, by using it as a base for soup. Here are some tips on soup cookery:
Instead of using water as a base for veggie soups, such as squash or potato, use chicken or veggie stock. The resulting soup will be much more flavorful.
Do you have an immersion blender? It's so nice to purée soup right in the pot, rather than transferring it to a blender in batches.
If you are making a puréed soup, you can give it a super silky texture by passing it through a mesh strainer. Once it's strained, taste for seasoning, and tweak the salt and the acidity -- by adding things like lemon juice or vinegar -- until the flavor is balanced and delicious.
If you're making a chunky soup, try adding the ingredients that will need to cook the longest, first, and add the more tender, delicate ingredients towards the end. That way, all of the ingredients in your soup will have just the right texture.
Need some inspiration? Here are some super combos:
white bean, kale, and sausage
roasted tomato soup topped with grated hard cheese
pork & cider with celeriac and parsley
grated root veggies of all kinds, cooked in a rich chicken stock and garnished with herbs and sour cream
puréed roasted winter squash & parsnip
bacon, swiss chard, and potato
puréed mushrooms and cream
caramelized onions and apples
There are some great soup cookbooks out there. One of my favorites is Splendid Soups by James Peterson. You can read more about it, here.
Want more cooking tips? Send us an email, and we can help you out!