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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 Clicking Here

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.

Once the market is closed, Orders will be packed. 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
[email protected]erscenter.org 





RECIPE OF THE WEEK

AUTUMN SQUASH CASSEROLE

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1/4 cup butter
1 tablespoon brown sugar
1/4 teaspoon salt
1 dash white pepper
1 1/2 tablespoons butter
6 cups sliced peeled apples
1/4 cup white sugar
1 1/2 cups cornflakes cereal, coarsely crushed
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons melted butter


DIRECTIONS

Preheat an oven to 350 degrees F (175 degrees C).

Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes.
Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.

Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.

Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.

Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.

Bake in the preheated oven until heated through, about 15 minutes.




LOOK FORWARD TO

FOOD HUB SHARE NEWS HERE

WHEN THINGS CHANGE OR ANNOUNCEMENTS NEED TO BE MADE, THIS IS WHERE IT WILL BE!!!



Farm-to-Table
Weekly Circulator

Why Does Farm-to-Table Exist?

- Fresh Food - Organically Grown -
From Your Local Farmers to your Table!!


Order by Tuesday for Delivery on Wednesday November 7, 2012


Good Morning Farm-to-Table Participants,

I would like to take an opportunity to express a few things that are on my mind, in the wake of elections, hurricanes, the ongoing battle to know whats in our food, and the future of a seemingly unsustainable civilization we live in.

The question is: Why does Farm-to-Table exist?

It began as a way of getting local food, from our farmers, directly to the plates of the elderly; and those most in need. This was in 2003. Since then the FTT Food Hub has evolved into a full distribution program of local foods, having moved over $1 million of food since its inception.

What separates FTT from other distributors, like SYSCO, Black River Produce, Upper Valley Produce, etc. is our commitment to Local, Sustainably Grown foods. over 90% of our products come from within 40 miles of Montpelier. The other 10% (Granola, Flours, Beans, Yogurt, and a few other value-added products) come from other areas of Vermont. Not one product we carry comes from outside of Vermont. This means that our environmental impact is significantly less than a traditional distributor.

Also, we have partnered with other local organizations to fulfill our operational needs, i.e. trucking, and online ordering systems, which not only decreases our impact, but also supports other local businesses.

All this is good information, but it still doesn't answer the question, Why Farm-to-Table? Why now?

Well, to simply put it, we are leading a movement in Vermont, and around the nation, to Take Back Our Food Supply. Currently, the vast majority of our food supply is dominated by 4 large companies, General Mills being at the forefront of that. Our grocery stores are stocked up with Genetically Engineered foods, of which very few are labeled, they travel an average of 1500 miles to reach our plates, and as citizens of a "Democratic Nation" we seem to have very little influence over such a large corporate machine.

So on economic, environmental, and political levels, Farm-to-Table strives to be a leader of sustainability, empowerment, and progress. To do this, we accomplish getting local food to local people, utilizing local resources and keeping your resources local. Every dollar you spend at FTT stays right here in Vermont. Your dollars go to local farmers and producers of food products, local business owners, families who are hungry, and organizations that support Real Change in our food system.

Currently we rely on grant-funding to sustain our operations, while we approach true financial sustainability. As we continue to grow and expand, we will look to You, our customers and participants, to take a stand against the corporate domination of our food supply. We will to You, to support Farm-to-Table and your Regional Food Hub as a true community resource, working towards Real Change. We can not and will not do this alone. This effort is a community effort, born out of the need to feed our neighbors, support our farmers and educate our friends and families on the benefits of and ways to eating locally.

In the weeks and months to come I will be taking this newsletter opportunity to write about, speak about, and spread the message of hope that we CAN and WILL redesign our food system to reflect the values we actually hold in this community!

Thank you all for continuing to support and participate in Farm-to-Table Food Hub!!







Now, in terms of the yummy, delicious food we have this week. We are featuring a new Farmer, who grows Organic Sweet Potatoes in Southern Vermont. Timothy Hughes at Laughing Child Farm distributes his sweet potatoes to Food Co-ops and natural food markets all over Vermont. Take notice of the price: $1.75 for a pound of sweet potatoes, whereas Hunger Mountain Coop is charging $2.29/# for the same product. Why is that? Well, when an institution like Hunger Mountain Co-op purchases and re-sells a product, they have many overhead costs to incorporate into their pricing. Of course living wage for the employees is a great justification for the price; however, not enough to force You, the buyer, into poverty. The model at Hunger Mountain is bigger, better, and more convenient. Our model at Farm-to-Table is Universal Access, Fresh Local Food for All People. To this end, we have limited our need for operational expenses, which ultimately benefits you!!

Other than the sweet potatoes, our inventory is a solid winter harvest menu. Winter Squash, Potatoes, onions, carrots, beets, cabbage, apples, and much much more!!!

Buttercup Squash, a great squash for roasting in half, or scooping into a soup or mashed squash, is on super-sale right now. Organically-grown, locally produced, @ $0.75 / #. I guarantee you will not find that anywhere!!!

If you have questions on how you can support FTT Food Hub more directly, call me (802)595-1325

Otherwise, have a great week!!!!

Thanks,

Dan




A few important notes:

- 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.

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 Honeycrisp
Menu Group: Food
Section: Fruits and Berries
Category: Apples
Description: Honeycrisp
Vendor: Champlain Orchards
Unit: 5# tote
Price: 6.00
Weight:
Champlain Orchards
Shoreham, VT
FEATURE INVENTORY Spirit Hill Farm Back Roads Granola
Menu Group: Food
Section: Grain Products
Category: Grains and Flours
Description: Spirit Hill Farm Back Roads Granola
Vendor: Food Works
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 Laughing Child Farm - Organic
Menu Group: Food
Section: Vegetables
Category: Sweet Potatoes
Description: Laughing Child Farm - Organic
Vendor: Santa Davida Farm
Unit: lb
Price: 1.75
Weight:
FEATURE INVENTORY Mixed Bell Peppers - Assorted Farmers (red, green, yellow, purple)
Menu Group: Food
Section: Vegetables
Category: Peppers
Description: Mixed Bell Peppers - Assorted Farmers (red, green, yellow, purple)
Vendor: Food Works
Unit: 2 lb. bag
Price: 7.00
Weight:
FEATURE INVENTORY Buttercup
Menu Group: Food
Section: Vegetables
Category: Squash Winter
Description: Buttercup
Vendor: Food Works
Unit: lb
Price: 1.50
Weight:
Last of the season... delicious and sweet!!
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