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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: 

Daniel Stein
802.595.1325
[email protected] 


Farm-to-Table
Weekly Circulator

Spring Parsnips just dug out of the ground last week!

Order for Delivery on April 3, 2012


Good Afternoon Farm-to-Table Participants,

Fresh out of the garden this week, 50# of Spring Parsnips from Robin Taylor in Marshfield.

We also are selling local EGGS! $3.75 /dozen.

We are now offering 5# bags of Yellow Onions for $6.50 and 25# bags of yellow onions for $30. buy em up!

Also, we are initiating our Montpelier Buyers Club. If you are interested in participating, please e-mail me: [email protected] to find out how!!

And again, I will be contacting everyone in the next month to set up 1 on 1 appointments to meet you all and to complete a short assessment survey of our program and some other details. I look forward to meeting everyone before our season really takes off.

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 [email protected] 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 [email protected] 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 [email protected], 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 [email protected]
- Deliveries are still being made as usual, and volunteer drivers are always welcome

Thank you and happy ordering!

Daniel Stein
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
Menu Group: Food
Section: Eggs
Category: Chicken
Description:
Vendor: Two Rivers Farm
Unit: dozen
Price: 4.25
Weight:
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 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 Bean Crafters 3.2oz patties/4″ diameter
Menu Group: Food
Section: Prepared Foods
Category: Bean Burgers
Description: VT Bean Crafters 3.2oz patties/4″ diameter
Vendor: Two Rivers Farm
Unit: 4 pack
Price: 6.00
Weight:
Everything that we craft is at least 99% locally grown and organic by weight. Outside of cumin and curry, the furthest we go for any ingredient is Maine for solar evaporated sea salt.
INGREDIENTS: ORGANIC BLACK BEANS, ORGANIC CARROTS, ORGANIC ONION, ORGANIC RYE FLOUR, ORGANIC KALE, ORGANIC SPELT FLOUR, ORGANIC SUNFLOWER OIL, APPLE CIDER VINEGAR,ORGANIC PEPPER , ORGANIC GARLIC, SEA SALT, ORGANIC ROSEMARY, ORGANIC SPICES (INCLUDING TURMERIC).
FEATURE INVENTORY Eggrolls (30ct/case)
Menu Group: Food
Section: Prepared Foods
Category: Frozen Items
Description: Eggrolls (30ct/case)
Vendor: Two Rivers Farm
Unit: Case
Price: 50.00
Weight:
Rhapsody Natural Foods
Cabot, VT
FEATURE INVENTORY VT Bean Crafters Black Bean Chipotle Humm-ish
Menu Group: Food
Section: Prepared Foods
Category: Hummus
Description: VT Bean Crafters Black Bean Chipotle Humm-ish
Vendor: Two Rivers Farm
Unit: 8 oz. tub
Price: 2.50
Weight:
A localized take on an age-old recipe. Since chickpeas don’t grow well in our neck of the woods, but hummus is a food that was so dear to me, I took some time to develop a surrogate bean spread that lends the same savoriness and texture to all the cuisines hummus is at home in.
INGREDIENTS: WHITE BEANS (CANELINNI, GREAT NORTHERN, SOLDIER, AND/OR JACOB’S CATTLE), ORGANIC SUNFLOWER OIL, ORGANIC GARLIC, ORGANIC APPLE CIDER VINEGAR, ORGANIC PARSLEY, SOLAR EVAPORATED SEA SALT, ORGANIC DRIED PEPPERS
FEATURE INVENTORY Yellow
Menu Group: Food
Section: Vegetables
Category: Onions
Description: Yellow
Vendor: Two Rivers Farm
Unit: 25 lb
Price: 30.00
Weight: 25.00
FEATURE INVENTORY Red
Menu Group: Food
Section: Vegetables
Category: Onions
Description: Red
Vendor: Two Rivers Farm
Unit: lb
Price: 1.50
Weight:
FEATURE INVENTORY Yellow
Menu Group: Food
Section: Vegetables
Category: Onions
Description: Yellow
Vendor: Two Rivers Farm
Unit: 5 lb
Price: 6.50
Weight: 5.00
FEATURE INVENTORY Red Norland
Menu Group: Food
Section: Vegetables
Category: Potatoes
Description: Red Norland
Vendor: Two Rivers Farm
Unit: lb
Price: 1.25
Weight:
FEATURE INVENTORY
Menu Group: Food
Section: Vegetables
Category: Shallots
Description:
Vendor: Two Rivers Farm
Unit: lb
Price: 4.75
Weight:
FEATURE INVENTORY Parsnips - Sweet Fall Rootcrop
Menu Group: Food
Section: Vegetables
Category: Parsnips
Description: Parsnips - Sweet Fall Rootcrop
Vendor: Two Rivers Farm
Unit: lb
Price: 3.00
Weight:
Perfect in salads or baked or in soups!
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.
Current Products Available Online