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Food Works at Two Rivers Center

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Food Works at Two Rivers Center Newsletter


Food Works
Farm to Table
Farm and Root Cellar
5 Home Farm Way
Montpelier, VT 05602




RECIPE OF THE WEEK

Creamy Roasted Parsnip Soup

Ingredients

2 pounds parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
1/2 cup heavy cream


Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil.

Toss to coat the vegetables with oil, then season to taste with salt and pepper.

Spread the vegetables evenly over a baking sheet.

Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.

Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery.

Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes.

Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots.

Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.

Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute.

Pour in the chicken stock, and bring to a boil over medium-high heat.

Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full.

Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

Puree in batches until smooth and pour into a clean pot.

Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Stir in the milk and cream. Return to a simmer over medium-low heat.

Season to taste with salt and pepper before serving.






To log on to Harvest to Market and place an order, start by going to http://www.harvesttomarket.com

Once there, enter your e-mail address and password. Then select Vermont and Food Works as your market. Once you have made it into the market you can shop as you would any online store. Add items to your basket and check out when you are done. You can update your orders until Friday at 3pm, when the market closes.

Once the market is closed, fresh produce will be ordered by the farmers and will arrive at the Root Cellar for delivery on Tuesday morning. When orders go out an official invoice will be sent along with the box of food. Invoices are expected to be paid within 30 days of delivery. Invoices not paid within 30 days of delivery will incur a 1% interest charge every month that they are unpaid.



To set up a new account with Farm-to-Table, please contact:

Brian Van Hoy
802.839.9272
brian@tworiverscenter.org
Farm-to-Table
Weekly Circulator

Order for Delivery on December 13
Market is open from Wed. at 7 pm until Friday at 6 pm


Good Evening!

We opened the market late this week because we were learning about how Food Is Medicine at our 8th annual Chef Farmer Retreat. The event was amazing and we hope that more sites will attend in the future!




Some important notes for this week:

We have reconfigured our price structure. This may concern our current Farm-to-Table sites, who will see higher prices on the inventory. However, it is important to note that subsidized sites now have a Higher subsidy. And, sites that were previously Marked Up, are no longer Marked Up.

What this means is that we have made it easier for our bookkeeper to understand what subsidies are costing us. This will help us to better understand the kinds of subsidies we can provide, therefore opening up more access in our community to fresh local foods.

On another note, we have been experiencing issues with the website. Some people have been placing orders which have not been processed by the web server. It is important to click on the COMPLETE ORDER button when done ordering. You should see a page that says your order has been processed. If you do not see this page, and do not receive an E-MAIL with your receipt, there is a problem and you should immediately e-mail farmtotable@tworiverscenter.org




In other news, we are happy to remind you that Farm-to-Table offers the Freshest, most Local Organic produce available. We provide access and education to this food and encourage everyone to tell their friends and family about our program.

We love you very much and appreciate your commitment to fresh, local food!

Blessings to you and all your families.




A few important notes:

- Packing slips that arrive with boxes are now your invoices. These documents are to be saved and used as a current invoice. Each month, sites and buyers will receive a statement of unpaid balances, etc.

- If you have not registered, do not know how to register, or do not know or remember your password, please e-mail dan@tworiverscenter.org to get that resolved.

- Farm-to-Table is growing and evolving and your continued support is absolutely Vital to our program. We always welcome donations, volunteers, and support in any way, shape or form. If you are interested in making a donation, or volunteering your time, please contact dan@tworiverscenter.org or call 802.223.1515

- As always, we work diligently to provide fresh local food products at a fair market value. This is incredible work we are all contributing to. Farm-to-Table is providing access to food for populations who really need it, as well as education for those sites. Lets spread the word. Tell press to get in touch with Farmtotable@tworiverscenter.org, or call 223.1515 or write an editorial to your local press.






A few reminders:

- Your packing slip is your invoice
- If you dont have a user account, set one up or contact dan@tworiverscenter.org
- Deliveries are still being made as usual, and volunteer drivers are always welcome

Thank you and happy ordering!

Daniel Stein & Brian Van Hoy
What is Food Works?
Nestled on the banks of two rivers in Central Vermont, Food Works at Two Rivers Center is a small, non-profit farm-based education center. Food Works is dedicated to cultivating connections between people and their local ecosystems by:

Pursuing community food security, fostering agricultural education, and teaching the art of food from seed to table.
FEATURE INVENTORY Fresh Cow Cheese - Roasted Red Pepper
Menu Group: Food
Section: Dairy
Category: Cheese
Description: Fresh Cow Cheese - Roasted Red Pepper
Vendor: Two Rivers Farm
Unit: 6 oz tub
Price: 6.25
Weight:
Turkey Hill Farm
Randolph Ctr, VT
FEATURE INVENTORY Maple Whole Milk
Menu Group: Food
Section: Dairy
Category: Yogurt
Description: Maple Whole Milk
Vendor: Two Rivers Farm
Unit: 12 - 6oz servings
Price: 17.00
Weight:
Turkey Hill Farm
Randolph Ctr, VT
FEATURE INVENTORY Fresh Cow Cheese - Cranberry Maple
Menu Group: Food
Section: Dairy
Category: Cheese
Description: Fresh Cow Cheese - Cranberry Maple
Vendor: Two Rivers Farm
Unit: 6 oz tub
Price: 6.25
Weight:
Turkey Hill Farm
Randolph Ctr, VT
FEATURE INVENTORY Jonagold
Menu Group: Food
Section: Fruits and Berries
Category: Apples
Description: Jonagold
Vendor: Two Rivers Farm
Unit: Case
Price: 40.80
Weight: 40.00
Champlain Orchards
Shoreham, VT
FEATURE INVENTORY VT Smoke and Cure Hot Italian Sausage
Menu Group: Food
Section: Meat
Category: Pork
Description: VT Smoke and Cure Hot Italian Sausage
Vendor: Two Rivers Farm
Unit: 1 Pound
Price: 5.00
Weight:
VT Smoke and Cure
East Barre, VT
Pork grown without antibiotics and fed no animal byproducts.
FEATURE INVENTORY VT Smoke and Cure Maple Sausage
Menu Group: Food
Section: Meat
Category: Pork
Description: VT Smoke and Cure Maple Sausage
Vendor: Two Rivers Farm
Unit: 12 oz.
Price: 5.00
Weight:
VT Smoke and Cure
East Barre, VT
Great maple flavor with a naturally-raised pork sausage, made without preservatives. Maple flavor so good, you'll think you dipped your sausage in pure Vermont Maple Syrup.

Pork grown without antibiotics and fed no animal byproducts.
FEATURE INVENTORY Tempeh Ready-to-eat, Teriyaki
Menu Group: Food
Section: Prepared Foods
Category: Soy Products
Description: Tempeh Ready-to-eat, Teriyaki
Vendor: Two Rivers Farm
Unit: 8 oz block
Price: 3.00
Weight:
Rhapsody Natural Foods
Cabot, VT
FEATURE INVENTORY Soldier Beans
Menu Group: Food
Section: Vegetables
Category: Beans
Description: Soldier Beans
Vendor: Two Rivers Farm
Unit: lb
Price: 3.00
Weight:
Butterworks Farm
Westfield, VT
long , white beans with "toy soldier" markings in red at the "eye".
Well known in early New England times. Great baker and soup bean.
FEATURE INVENTORY PARSNIPS
A Sweet Fall Rootcrop
Menu Group: Food
Section: Vegetables
Category: Parsnips
Description: Sweet Fall Rootcrop
Vendor: Two Rivers Farm
Unit: lb
Price: 2.50
Weight:
Perfect in salads or baked or in soups!
FEATURE INVENTORY Yellow Banana Fingerlings
Menu Group: Food
Section: Vegetables
Category: Potatoes
Description: Yellow Banana Fingerlings
Vendor: Two Rivers Farm
Unit: lb
Price: 2.25
Weight:
Delicious tender potato
FEATURE INVENTORY Eggrolls (30ct/case)
Item No: 4842
Menu Group: Food
Section: Prepared Foods
Category: Frozen Items
Description: Eggrolls (30ct/case)
Vendor: Two Rivers Farm
Unit: Case
Price: 42.00
Weight:
Rhapsody Natural Foods
Cabot, VT
FEATURE INVENTORY Amazake Rice Shake
Item No: 5001
Menu Group: Food
Section: Beverages
Category: Juice
Description: Amazake Rice Shake
Vendor: Two Rivers Farm
Unit: Case (12 x 16 oz.)
Price: 30.00
Weight:
Rhapsody Natural Foods
Cabot, VT
Amazake is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. The basic recipe for amazake has been used for hundreds of years. Kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. Amazake is believed to be very nutritious, with no additives, preservatives, added sugars or salts.
FEATURE INVENTORY Black Turtle Beans
Item No: 5002
Menu Group: Food
Section: Vegetables
Category: Beans
Description: Black Turtle Beans
Vendor: Two Rivers Farm
Unit: pound
Price: 2.00
Weight:
Butterworks Farm
Westfield, VT
FEATURE INVENTORY Spirit Hill Farm Back Roads Granola
Item No: 5007
Menu Group: Food
Section: Grain Products
Category: Grains and Flours
Description: Spirit Hill Farm Back Roads Granola
Vendor: Two Rivers Farm
Unit: lb
Price: 6.00
Weight:
Spirit Hill Farm
Halifax, VT
Back Roads Granola is southern Vermont's new best selling organic granola. A genuinely healthy snack and delicious breakfast food.

Feed your spirit with these superior 100% Organic ingredients: Rolled oats, almonds, cashews,
sunflower oil, honey, Vermont maple syrup, flame raisins, pumpkin seeds, sunflower seeds, shredded
coconut, coconut chips, sesame seeds, & vanilla.
FEATURE INVENTORY Bagitos Whole Wheat Everything
Item No: 5025
Menu Group: Food
Section: Baked Goods
Category: Bagels
Description: Bagitos Whole Wheat Everything
Vendor: Two Rivers Farm
Unit: dz
Price: 10.00
Weight:
Bagitos Bagel and Burrito Cafe
Montpelier, VT

Baked Fresh Daily
Current Products Available Online