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 Monday morning at 8 am for a Wednesday delivery. Any orders received after this time will default to the next week.

When you pick up your food an official invoice will be in the box. 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:

Ariel Pascoe
802.223.7700
[email protected]




Recipe of the Week

Hard to Beet Hummus

If you like beets and you like hummus, try this nutrient dense, easy to make recipe where beets serve as a replacement for the chickpeas. The beets add a nice ruby red color as well as folic acid, a B complex vitamin your body needs to manufacture red blood cells. And they taste so good!


INGREDIENTS

½ pound Beets, scrubbed clean, cooked, peeled and cubbed
2 Tbsp Sesame Seeds

5 Tbsp Lemon Juice

1 clove Garlic, chopped

1 Tbsp Ground Cumin

1 Tbsp Lemon Zest (zest from about 2 lemons)

1 generous pinch of Sea Salt or Kosher salt (optional)

Fresh ground Pepper to taste

(Feel free to get creative with the spices!!)


METHOD
1. ∫Boil or Roast Beets To cook the beets, cut off any tops, scrub the roots clean, and cook until easily penetrated with a knife or fork.

Oven Roasting beets intensifies their flavor and brings out their earthy sweetness. Start by rinsing any dirt or debris from the beets – some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 375. Drizzle the beets with a bit of oil before roasting.

For even roasting of the beets, fold the foil over them and crimp the sides closed. Roast beets until tender. The amount of time this will take can vary greatly depending on the size of the beets. For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour.

Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

2. Blend Beets with Other Ingredients to Puree Remove beets from oven when they are tender. Let sit until cool enough to handle. When beets are cool enough to handle, you may slip their peels off. You can use a paring knife, if you like, but you can also marvel at how easily the peels come off with just a rub of your fingers. Next, place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in a closed container in the refrigerator for up to 3 days or freeze for longer storage. 
Serve with pita chips or sliced fresh veggies. Yum!