Archive for the 'Your CSA Is On It’s Way' Category

Crustless Quiche w/ Eric’s Eggs

Sunday, January 13th, 2013

Makes (1) 8-9″ quiche or 5-6 mini-quiches

Good morning and Happy Sunday! Wondering what to do with this grey day? Weekend mornings like this one are perfect for prepping meals that will last all week. One of our favorites is guest-blogger, Megan’s, crustless quiche.

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My essentials for Sunday morning quiche-prep include a ruffled apron with hens on it (seems fitting), some Susan Tedeschi tunes, and a curious fat-cat called Finn. Although you’ll only put 2/3 of the ham steak in your quiche, if you have a fuzzy sous-chef like me, you’ll need the other third to keep your companion busy while you cook.


  • 1/2 dozen Eric’s Eggs, beatenLocalIngredients
  • 1 cup Cabot shredded, extra sharp, cheddar cheese
  • 1 1/2 broccoli crowns, chopped
  • 2/3 12 oz. ham steak, cubed
  • 8-10 Crimini mushroom, sliced
  • 1 cup 2% milk
  • Fine-ground black pepper

Get Cooking
Preheat your oven to 350 degrees F. Grease 5 small pie tins or (1) 8-9″ pie tin and set aside.

Crack six Eric’s Eggs into a large mixing bowl and beat until yolks and whites are fully combined. Add one cup of milk and give the mixture another quick stir. Feed the cat.

Add cheese, broccoli, mushrooms, and ham to the eggs and milk. Sprinkle in a pinch (or three) of pepper. Stir until all ingredients are coated in egg.

Pour mixture into greased pie tins. Pop in the oven for 40ish minutes. Serve immediately or let cool completely, cover, and refrigerate. Quiche is delicious reheated throughout the week for a healthy, on-the-run breakfast!


Awesome food subsidies, Photos and a recipe from Natalie

Monday, August 1st, 2011

Awesome food subsidies:

It’s a well known fact that really bad food is heavily subsidized in this country. Corn, the building block for bad food, is subsidized to a point that would make Cuban farmer’s blush. Recently, Mark Bittman has been writing some excellent articles in the New York Times about taxing bad food and reducing corn subsidies. The saving in reduced health care cost to the nation, would go a long way toward deficit reduction. On a different angle, the Awesome Foundation recently announced that it will be handing out $1000 grants to companies that produce awesome food. It’s peanuts compared to the gazillions the U.S. government dolls out to corn farmer’s, but it’s a great idea and definitely a step in the right direction.

A recipe from Natlie (zucchini sticks and sweet onion dip):

Today’s recipe was recommended by our good friend and farm photographer Natalie Stultz. It is posted on the King Arthur web site, to view it you can click here.

Photos by Natalie Stultz:

The boys new career: male modeling!!

Eric and Justin working on the pump

Keenann at South Village Farm

It's tomato season!!

Last spring share, Weather report, Eric’s Eggs t-shirts coming soon

Saturday, May 28th, 2011

Last spring share:

This year for the first time we offered  a “spring locavore share”. Forty members signed up for bread, eggs, Does Leap goat cheese and fresh veggies from the farm. Like all things new there’s a learning curve, but overall we are happy with the way it panned out. The hope had been to overwinter spinach and supplement with root crops for the first three or so pick-ups. These shares would be followed by radish, arugula, mesclun, bok choy, etc. produced in our greenhouses and the last shares would include produce from the field. We have a long track record of producing crops in these time frames. It just didn’t work out that way this year. We’re still weeks away from harvesting from the fields, so it was a slow, sluggish spring growing season. We are always looking for feedback; the good, the bad and the ugly. Constructive criticism can be a very good thing. We do not send out questionnaires because we’re not fans of receiving them. If you have something you want to share with us please do not hesitate.

Keenann watering in the greenhouse

CSA member Natalie Stultz shot this picture of Keenann watering the greenhouse

Weather update:

We have sustained some major weather events here on the farm. The third snowiest winter on record was followed by the wettest spring on record, and  the sun refuses to shine. We are very optimistic about the 2011 growing season, and we’re working from sun up to sun down in effort to ensure that the CSA boxes are full. However, we’ve decided to postpone the first pick-up from the week of June 6th to the week of June 13th. If we cannot make up the value of the share in the nineteen weeks, we will add a twentieth pick-up at the end of the season. We appreciate your patience, and ensure you we are doing everything imaginable to deliver as promised.

Eric’s Eggs t-shirts:

We get lots of positive feedback on our Eric’s Eggs labels, designed by our friend and super talented artist, Sarah Ryan. We are thrilled to offer Eric’s Eggs t-shirts for sale this year. They are at the print shop right now and we will add them to the on-line store in a couple of weeks. The men’s shirts will be available in brown, and the women’s in brown and blue. The art work is stunning, supply is limited so order early (e-mail us if you are interested).

some of the 1500 girls currently roaming the farm

Peach guarding the barn

Don't panic, Walter's in control!

Our new livestock guard dog Emmett, with his mom Tallini. See the fire in his eyes??

Farm update in pictures, Farmarazzi, Member Websites, Arugula Pesto

Sunday, May 15th, 2011

Greenhouse construction 101; never build in the spring, oops!

The girls roosting in their new digs!

1000 laying hens, total production to date 1 egg; priceless

Our newest, toughest livestock guard dog yet. Emmett resting up for a life of guarding livestock


We’ve had a lot of fun branching out to the Boston area. In addition to drumming up lots of business and eating some amazing meals, we’ve also met some really interesting people. CSA member Rachel Greenberger is the Boston Sustainable Agriculture Examiner for the Last week she contacted us and encouraged us to partake in the Farmarazzi campaign, which is being spearheaded by Slow Food USA. Three states, Florida, Minnesota and Iowa are voting on a bill that would make it illegal to take pictures or videos on farms. The campaign is intended to highlight the beauty of sustainable ag farms with nothing to hide. We were transfixed by the 400+ images uploaded so far to the Slow Food Facebook page. Check it out. As a side note the Florida bill was just voted on and did not pass.
Member Websites:

We are interested in building a page on our web site which will be called “Member Websites”. If you are interested in adding you’re web site to this page, please send the link.
Arugula Pesto:

We’ve got lots and lots of greens for everyone this week.  The arugula is so beautiful and delicious that we are sending out a whole pound for members this week.  If you are an arugula lover like I am, then you know what to do. Just eat it right out of the bag!  If you’re a newbie or just not sure how much you like it, you should definitely try arugula pesto.  Dinner doesn’t get much easier or much faster.  First put some water on to boil for your pasta.  Any kind will do, but I like something big like fettuccine or bowties.  Get our your food processor and put in the following:
4 cups of arugula
1/2 cup walnuts
1/2 cup parmesan cheese
1/2 cup olive oil
3 cloves of garlic
Pulse several times. Season with salt and fresh ground pepper to taste. Toss with your pasta and enjoy!

One Step Closer to Our Goal of 20 Sites for 2011

Tuesday, January 4th, 2011

This week we added Shelburne to our expanding list of neighborhood drops. We have set a goal of 20 sites to be delivered on Weds., Thurs., Friday with a Saturday pick-up at the Burlington Farmer’s Market. If  anybody has a potential neighborhood drop location we’d love to hear about it.

So much food, so little time

Saturday, September 25th, 2010

It’s been about seventeen years since I returned from a stint as a Peace Corps volunteer in Guatemala. At the time I knew almost nothing about farming and had little idea that it would become my one career. The only thing I knew for certain was that I was really, really hungry. As luck would have it, my hometown of Burlington, VT was experiencing a food revolution that has exploded into something very special. Early standouts were Penny Cluse Cafe, Smokejacks and Gerard’s Bread. Today our farm is partnered with almost too many amazing restaurants to mention. It gives us great pride to go out for a meal and experience all of the bounty of this growing season prepared to such a high level. Bobcat Cafe, Bistro Sauce, Almost Home, American Flatbread (Burlington and Middelbury), Stone Soup, Blue Bird Cafe, Penny Cluse Cafe, City Market, Healthy Living, Fletcher Allen Hospital, Middelbury Coop, Hunger Mountain Coop, and Hen of the Woods all serve our food. We couldn’t be more proud, enjoy!!



August is fresh chicken month!

Monday, July 12th, 2010

We will be slaughtering 2500 chickens throughout the month of August. The birds weigh out between 4.5# to 6.5#, are Vermont State Inspected and cryovaced for optimal storage. We often feel that this is the single best item we produce on our farm. The flavor is outstanding. If you’ve never tasted pasture raised chickens before you are in for a huge treat. The birds can be ordered through the web site and picked up here at the farm or at the Burlington Farmer’s Market. Contact us to make arrangements.

CSA is up and going, join us if you haven’t already!!

Saturday, June 12th, 2010

Our first CSA pick-up was last night. We have five locations in South Burlington, one in Bristol and a Thursday pick-up here at the farm. We accept new members throughout the season, using a pro-rated formula. Feel free to contact us if you have questions and are thinking of joining. We can put you in touch with some of our membership if you are looking for feedback. We are very proud of our CSA and our connection to the community. “Vote with your fork!”.

Poultry in Motion, Greenhouse Open and a Moment in Time

Thursday, May 6th, 2010

Congrats to Ann Kowalaski for winning our “Name the Eggmobile” contest! We liked the name “poultry in motion” so much that we decided to use it as the tag line for our new egg labels. Just as exciting (to us at least), the birds arrived this week. Five-hundred layers are happily running around, out on pasture, living as good a life as a chicken can live.

Our greenhouse will be open for retail sales this Friday, Saturday and Sunday, as well as for the following four weekends. Buy direct from the farm at considerable savings. Good starts make good gardens, it’s that simple.

This last Sunday CSA member and professional photographer Natalie Stultz came to the farm and snapped some photos for the New York Times project “a moment in time”. Click here to be directed to her blog and check out the photo she submitted. Thanks Natalie!!

Slow money and Stone Leaf Teas

Sunday, April 18th, 2010

Four or five years ago we employed John Wetzel for the summer. Smart and motivated he proved to be a great addition to the farm. Farm laboring paid the bills, but John’s real passion was teas. He had traveled the world as an employee of the Dobra Tea House, and every day during lunch he broke out his stash and introduced us to the world of teas. We were hooked, and to this day drink tea all day everyday. John went on to start Stone Leaf Teas in the Marble Works in Middelbury. You can check him out on the net at, but we recommend that you visit his store next time you’re in Middlebury.

We find inspration in all aspects of our work, it’s not a stetch to say that learning about teas has changed our lives. On a seperate but combined note, last year while attending the Vermont Fresh Network annual event we listened to Woody Tirsh, founder of Slow Money, give the keynote address. We’d never heard of him before, but we liked what he had to say. Somebody in the audience asked “what is slow money?”. Woody responded by explaining that slow money is an investment where the return is so small that you can actually understand it. That’s how and why we lent John $500 to buy teas for his shop during his recent travels to China. It’s a simple concept, lend a small amount of money, get paid back in a year and collect a little interest in the form of world class teas. Nobody’s getting rich, but then again micro loans have never been blamed for world wide economic meltdowns.

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