Archive for the 'Eat Fresh with RMF' Category

Smorgasburg – Brooklyn, New York

Thursday, May 23rd, 2013

Last weekend I accompanied Eric to Brooklyn to check out Smorgasburg, the über-popular foodie event that happens every Saturday in Williamsburg on the river.

We had a spectacular view of Manhattan and reveled in the vibe of passionate food vendors and the crowds that gather to taste their wares.

Eric and I arrived early and he set up the booth, rolling into the “park” with the coolers and grill for Vermont lemonade, farm fresh egg, sausage and arugula gorditas, and butternut squash donuts.

Tanner was there to help with set-up and beverages, and Jerome arrived a bit later to grill.

The scene was hip and busy, with lots of people arriving to check out what everyone had to offer.

It’s a great opportunity to share what goes on in the food world, be it at a farm in Vermont, or a small commercial kitchen in Brooklyn.

A fun market experience!

~ Natalie

 

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Green Eggs and Ham

Saturday, March 16th, 2013

Serves 2 

We thought we’d kick off the weekend with a fun, kid-friendly recipe to celebrate St. Patty’s Day. Just keep in mind that baking soda and vinegar will work wonders on a food-coloring-stained child and clothing.

INGREDIENTS Screen Shot 2013-03-16 at 9.18.53 AM

4 Eric’s Eggs

1 – 12 oz. ham steak

Cabot butter (for greasing skillets)

Green food coloring

1 small cat wearing a hat (optional)

DIRECTIONS

Grease two skillets. Turn heat on low-medium.  Put ham steak in one skillet and brown both sides. The ham is pre-cooked so there’s no need to really cook it through, browning the sides and heating it up just gives it a better flavor.

Crack eggs into two bowls, separating yolks into one bowl and whites into another. An easy way to separate eggs is to crack the egg with one hand into the other and let the white slip through your fingers while gently keeping the yolk in your palm.

Put 6-8 drops of food coloring and water in with the whites and whisk until fully combined. Pour whites (now green) into second skillet and drop yolks, evenly spaced, on top. Watch for the whites to solidify (usually no more than two minutes). Slide a wide spatula under the eggs and flip gently. Count to 10 and plate the eggs and ham. Salt & pepper to taste.

 

Eric’s Easy 4-Egg Pasta

Sunday, March 10th, 2013

Yesterday was what one of our friends refers to as a “triple-activity day” – an early morning hike while the slopes warm up, skiing or riding in the early afternoon, and collecting sap before the sun goes down. We and the chickens enjoyed the sunshine and warmth also but our “triple-activity day” was focused on egg production and collection so you can continue to enjoy Maple Souffles, Crustless Quiche, and our Easy 4-Egg Pasta. While you can certainly use a pasta machine, we prefer to roll and cut ours by hand. The noodles aren’t quite as pretty but the process is fun and the clean up is easy!

** Recipe adapted from The Joy of Pasta by Joe Famularo & Louise Imperiale

INGREDIENTS
4 Eric’s Eggs

1 1/2 tbs olive oil

3 cups of flour – some people recommend semolina but we find all-purpose works just fine

1 tbs warm water

1 tsp salt

GET COOKING 
Clean your counter – the cat was probably on it while you were at work, searching for the source of bacon scent.

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Put your flour in a mixing bowl with the salt and mix. Form a deep well in the flour and crack the eggs into the well. Add the water and oil. Use a fork to slowly whisk together the the ingredients until the dough begins to form.

The mixing process is easiest when you slowly whisk bits of the flour into the eggs by pulling the flour from the sides of the well into the center insteadof just trying to mix the contents in the bowl together all at once.

When you can no longer mix the dough with your fork – it may be in several chunks – tip it out onto your (clean) floured work space. Knead the dough, adding a bit of flour here or there if it’s too sticky, until it’s smooth and elastic. Typically 11 minutes seems to do it.  We recommend setting a timer so you make sure you get all that kneading done … we tend to feel like our dough is ready after about 5 minutes but that extra time really does help to ensure the pasta isn’t tough.

Divide the dough into two even balls and cover them with a damp dish towel or some plastic wrap and let the dough rest for 15 minutes.  Get a pot of water boiling on the stove.

Flour your work surface again and roll the dough out into a very thin, even sheet. Roll your dough up like a yoga mat and use a sharp knife to cut thin strips. Unroll the  pasta and place it directly into the boiling water – make sure you put all noodles in at once otherwise they’ll cook unevenly. Cook time will vary based on how thick your noodles are but make sure to keep an eye on ’em because fresh pasta cooks much faster than dried.

Drain pasta and serve with pesto made from last seasons’ basil or another delicious sauce!

* Typically we take the second half of the dough, roll it out, cut it up, and place the unrolled noodles into small, freezer-safe, single-serving containers. You can store the uncooked pasta in the freezer for a while and cook it up for a quick, homemade meal, mid-week. Noodles should be placed into the boiling water while still frozen. 

Maple Souffle with Eric’s Eggs

Wednesday, March 6th, 2013

It’s Maple season in Vermont! The sap is running! The sugarhouses are boiling! Here’s a yummy, super easy two ingredient recipe to make with Eric’s Eggs. Enjoy! ~ Natalie

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Maple Soufflé

adapted from a recipe by Katy Atlas

INGREDIENTS
2 eggs
1/3 cup maple syrup (I use Vermont Grade A Medium Amber)

DIRECTIONS
Preheat your oven to 400 degrees F.  Separate egg whites and yolks.

In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.

In a stainless steel bowl, beat egg whites until soft peaks form. Fold the maple syrup mixture into the whipped egg whites.  Pour into 4 ramekins and place ramekins on a baking sheet.

Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up and browned.

Serve immediately. There will be a little pool of syrup in the bottom of the ramekin to spoon over the souffle as you go –  delicious!

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Eat Fresh with RMF

Thursday, January 31st, 2013

RMFonVacation
Recently Keenan, Will, and I took a small vacation from the farm – the first in over five years! The much needed down time gave us a chance to really reflect on some remarkable opportunities that presented themselves throughout the last year. Similar to those of you who planned on going to the gym every day and realized that cross country skiing (if we had the snow) was a better option for getting in shape, we’ve made a few revisions to our resolutions as well.

While we’d sure love to do everything, and have certainly tried in the past, we’re trying to really focus our resources this year to make sure we truly excel in all of our endeavors. With this in mind and although it’s been a really difficult realization, we’ve come to the conclusion that it’s best to suspend our CSA program for the 2013 season. Not to worry though – there’s still plenty of fresh food to go around!

If you live in the Burlington area, we encourage you to consider joining the Intervale Food Hub. If you’re in the Boston area we’d recommend joining either Farmers To You or Graze Delivered. All three organizations run fantastic programs and source a lot of their products from our farm – so you’ll still be able to enjoy a little RFM in your diet!

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The girls look ready to make it happen!

Also there are still some really cool things that you can look forward to:

-We hope to grow Eric’s Eggs into a regional egg brand. This is a super exciting opportunity that only really comes around once a career. We are attempting to develop a multi-farm model, that can be replicated on a neighboring dairy farm. By doing so we will be able to increase supply, diversify on farm incomes, fertilize the land, support our community by creating local jobs and deliver a superior product. Sounds good right?

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Can you believe this can be made into a doughnut?!

-We’ve been cooking up a storm at the markets and recently, received a grant from the state to install a commercial kitchen on the farm. This will allow us to prep for markets, produce value-added products, host on-farm dinners and finally get that doughnut business on solid footing (if you haven’t had a chance to taste Barbara’s butternut doughnuts, you’re in for a treat!)

As always we thank you for your support. Please visit the web site for frequent blog posts and follow the farm on Facebook. It’s going to be a great year and we can’t wait to share it with you!

Lobster B.A.T.’s

Monday, December 7th, 2009

What’s the best sandwich ever? B.L.T right. You can imagine we were quite proud the first time we ever made this sandwich with our bacon, our lettuce, our tomatoes. Later we switched from lettuce to arugula and started calling them B.A.T.S (bacon, arugula, tomato). For reasons to long for this post Eric and Louissa were in Boston this weekend. When we travel we eat, B+G Oysters was recommended to us by our good friend Maura at Penney Cluse Cafe. Great spot, highly recommended and the Lobster B.L.T. was a revelation (why didn’t we think of that). Stay tuned for more on Lobster B.A.T’s.

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