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Food Works at Two Rivers Center

Know Your Farmer • Buy Local • Make the Connection
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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


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 register on harvest to market or contact: 

Daniel Stein
802.595.1325
dan@tworiverscenter.org 





Recipe of the Week

Roasted Beets and Sauteed Beet Greens

INGREDIENTS

2 bunches beets with greens
1/2 cup olive oil, divided
4 cloves garlic, minced
1/4 cup chopped onion (optional)
salt and pepper to taste
2 tablespoons red wine vinegar (optional)

METHOD
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.
Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

(SERVES 8)


Farm-to-Table
Weekly Circulator

Get your fresh Greens delivered in style on our new refrigerated truck!!!

Order for Delivery on May 15, 2012


Good Afternoon Farm-to-Table Participants,

As the days roll on, more and more seeds are planted, both in a material and non-material way. The seeds we plant today yield amazing fruits before we even realize it. As we currently share in the joy of the present moment, what seeds are we reaping? Who planted these seeds and when? The moon reminds us that life happens in cycles. Cycles of fertility and cycles of hibernation. I am proud to say that Farm to Table and the local food movement here in Central Vermont is ripe with amazing fertility right now.

Amazing men and women, young and old, are risking their stability, livelihood, and financial security on the cycles of Mother Earth, so that we may feast upon the bounty of their hard labor. We are immensely fortunate to have some incredible, hard-working friends in our community, willing to do what they do so we may eat healthy. It is with great honor that I acknowledge these men and women and their time well spent for Us!

Additionally, and what we dont see on a daily basis is the tremendously hard work done behind the scenes, at a local, state, regional, and even national level. More individuals committing themselves to developing more sovereign and secured food systems so that the next seven generations of children may experience less and less of the devastation we witness on a daily basis. We are truly blessed to be a part of something amazing; not only in central vermont, but happening everywhere in this transformative time: 2012.

With all of this heartfelt gratitude for the work being done, its important to mention and for us all to recognize that the final link in this whole process is YOU! For in reality, we are all putting our hearts and souls into this local food system, from the farm to your table in hopes that we will shift our choices to those that benefit the whole. Buying local food from farmers you know does just that. Not only do you feel safe and secured in the food you are eating and serving to your children, but more than that, you are a part of a revolution, whose true impact will not be seen or felt for decades to come, but which can already be felt as I write and as you read these words.

For Farm to Table, this moment of ripe fertility has presented us with a refrigerated delivery truck, a new office in our central distribution facility, an opportunity to pre-buy a large percentage of food from one of our farmers, so that they may be successful this year, and on top of all of that, the pride and joy of knowing that Farm-to-Table will continue to grow and expand our market for many more years to come. It is with great joy and thanks that I write this and I hope you all feel the love pouring forth from all of us. Each employee, each farmer, every pig, cow, and chicken, all the children... we will all be healthier and happier because of all of this.



Ok... if you've made it this far, you get to hear what we have growin' on this week!!

From Chip Natvig, Pebble Brook Farm, a limited supply of baby green chard and spinach.

From Robin Taylor in Marshfield, a healthy portion of Romaine Lettuce. Get on it quick though, it goes fast! and EGGS EGGS EGGS!!!!

From Littlewood Farm in Plainfield, we have Spinach and Braising Mix (spicy braising mix actually) great for a quick sautee!

And Finally, the most important thing to add. We LOVE having you as customers. Keep buying this fresh local food from us. This next growing season is going to be an amazing one!

In gratitude

Daniel Stein




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.
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 Vendor
Pebble Brook Farm
Pebble Brook Farm is a certified organic vegetable, herb and cut flower farm located in the little village of West Brookfield, half way between Northfield and Randolph. Owned and operated by Chip Allen Natvig. Pebble Brook Farm offers CSA shares as well as a wide variety of veggies and culinary herbs.
www.pebblebrookfarmvt.blogspot.com

chip@pebblebrookfarmvt.com
Coming Soon ...
Loose beet greens are on their way!!!
Coming Soon ...
Young Arugula and Easter Egg Radishes to spice up your life.....stayed tuned
FEATURE INVENTORY Champlain Orchard's Fresh Apple Pie, Double Crust
Menu Group: Food
Section: Baked Goods
Category: Pies
Description: Champlain Orchard's Fresh Apple Pie, Double Crust
Vendor: Two Rivers Farm
Unit: 9" Pie
Price: 10.00
Weight:
Champlain Orchards
Shoreham, VT
Baked from scratch at the Orchard with fresh Champlain Orchards apples, organic flour, organic sugar, brown sugar, cabot butter, organic spices, egg, salt
FEATURE INVENTORY
Menu Group: Food
Section: Eggs
Category: Chicken
Description:
Vendor: Two Rivers Farm
Unit: dozen
Price: 4.25
Weight:
FEATURE INVENTORY
Menu Group: Food
Section: Vegetables
Category: Spinach
Description:
Vendor: Two Rivers Farm
Unit: lb
Price: 7.00
Weight:
FEATURE INVENTORY Loose Baby Beet Greens
Menu Group: Food
Section: Vegetables
Category: Greens Beet
Description: Loose Baby Beet Greens
Vendor: Pebble Brook Farm
Unit: lbs
Price: 4.25
Weight:
Very tender and full of flavor. These beet greens are cut young and packaged loose not bunched.
FEATURE INVENTORY Romaine
Menu Group: Food
Section: Vegetables
Category: Lettuce
Description: Romaine
Vendor: Robin Taylor
Unit: bunch
Price: 1.60
Weight:
FEATURE INVENTORY Loose baby green chard
Menu Group: Food
Section: Vegetables
Category: Greens Chard
Description: Loose baby green chard
Vendor: Pebble Brook Farm
Unit: lbs
Price: 4.50
Weight:
FEATURE INVENTORY Red Leaf
Menu Group: Food
Section: Vegetables
Category: Lettuce
Description: Red Leaf
Vendor: Robin Taylor
Unit: bunch
Price: 1.60
Weight:
FEATURE INVENTORY Green Leaf
Menu Group: Food
Section: Vegetables
Category: Lettuce
Description: Green Leaf
Vendor: Robin Taylor
Unit: bunch
Price: 1.60
Weight:
FEATURE INVENTORY
Menu Group: Food
Section: Vegetables
Category: Mesclun
Description:
Vendor: Food Works
Unit: 1 lb
Price: 9.00
Weight:
FEATURE INVENTORY Premium Greens Mix
Menu Group: Food
Section: Vegetables
Category: Mesclun
Description: Premium Greens Mix
Vendor: Pebble Brook Farm
Unit: lb
Price: 9.00
Weight:
An amazing palette of greens and reds in an array of leaf shapes and textures. The flavors are equally diverse: spicy to mild to slightly sweet. This mix includes Red Mustard, Green Mustard, Chinese Cabbage, Pac Choi, and Tatsoi. Baby beet greens are added for additional color and flavor.
FEATURE INVENTORY Black Turtle Beans
Menu Group: Food
Section: Vegetables
Category: Beans
Description: Black Turtle Beans
Vendor: Two Rivers Farm
Unit: pound
Price: 2.40
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.