FALLING FOR FALL
The leaves are starting to change, and the cool air is a relief after a summer of hot days. Crops such as cauliflower, endive, celery, and cardoons are making their way into farm stands, to sit near braising greens, potatoes, onions, carrots, and beets.
The weather will be pleasant and slightly breezy, on Saturday. While you're enjoying the market, don't forget to post your favorite photos of vendors, products, and customers. Tag 'em #burlingtonfarmersmarket and #bfmvermont, and one of them might be chosen as the winner of our weekly Instagram contest!
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VENDOR SPOTLIGHT: ROGERS FARMSTEAD
In 2012, Nathan and Jessie Rogers purchased a 133-acre parcel of land in Berlin. There, they grow wheat, and milk a herd of Jersey cows. The majority of their grain is earmarked for Elmore Mountain Bread. The remainder is made into flour and pancake mix, which are sold exclusively at the Rogers Farmstead farm stand, and at the Burlington Farmers' Market. Here's some more about the farm:
Nathan says that the couple decided to get into agriculture because he "grew up farming and desperately wanted to get back into it."
Although grain is one of their major interests, dairying comprises the majority of their business, around 60-percent. "The dairy has grown tremendously in the last year," Nathan explains. "We're very land limited...that's our biggest problem. We'd grow the grain business significantly if we had the land to do it."
The Rogerses like to say that their chocolate milk is the best in the world. Why? "It's nothing fancy: just super high quality milk and super high quality chocolate," Nathan says. "[But] it's cream-top chocolate milk. It's all about the cream." They sell around 3 cases -- 75 pints -- per market. The strawberry milk, flavored with an organic fruit syrup, is equally good, Nathan suggests.
Their other dairy products include regular, vanilla and maple yogurt, and a fresh cheese they call Maggie.
What's Nathan's favorite thing to eat with a glass of Rogers Farmstead chocolate milk? A donut from Miss Weinerz. "There's nothing better than one of Ren's donut's and chocolate milk," he says. "It's absolute heaven."
EGGS SHOULD GET A STANDING OVA-TION
Eggs are a culinary powerhouse. Not only do they taste good on their own, they play many crucial culinary roles. Yolks are an emulsifier and a thickener. Whipped whites are a leavening agent. Below are some ideas for exciting ways to use eggs:
Make mayonnaise, and flavor it with something out of the ordinary. Try: miso; syrup made from boiled-down apple cider; sautéed mushrooms; or dried cranberries.
Combine eggs, milk and cheese into a custard.
Have extra egg whites? Whip them into crisp meringues.
Want to keep things simple, but surprising? Serve shirred eggs.
Want a few more ideas? Here are 83.
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