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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 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!


Farm-to-Table
Circulator

Get your farm fresh eggs, spinach, carrots, lettuce, cabbage, beets, and more, fresh and Locally Grown!

Order now for Delivery on June 5, 2013


Hello Everybody and Happy Friday!

Sorry for the double email, the last one had the wrong delivery date!

Just a really brief message today reminding you all to get your orders in for next Wednesday! The market will be open all weekend and we’ll be accepting orders for June 5th until Monday morning at 8am, after which the market will remain open but orders will default to the next week. This means this afternoon would be a prime time to submit your order, especially if you are a business and are worried about making the time Monday morning!

This will be the second week of our new ordering system, let’s get the ball rolling! If you haven’t ordered for a while, take another look at our market this week—we have lots of new and exciting offerings!

Have a lovely weekend everyone! Get out there and enjoy this awesome weather, you’ve earned it!


With Love and Kindness and Food Justice for All,
Farm to Table Staff

____________________________________________
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A few important notes:

- Buying clubs are now being asked to meet a $50 minimum to have their orders shipped out on the truck. Don’t fear! If your buying club does not meet this minimum, you are encouraged to still order as an individual, but will need to make time to pick up your order yourself at 5 Home Farm Way in Montpelier. If you have any concerns about picking up on time please don’t hesitate to call 223.7700 or email Ariel at [email protected]. Thank you for your participation!

- 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.

[email protected] is no longer a functioning email. Sorry for any confusion! Please forward any questions/comments/concerns to [email protected] Thank you!
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

[email protected]
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 Black Turtle Beans
Menu Group: Food
Section: Vegetables
Category: Beans
Description: Black Turtle Beans
Vendor: Vermont Bean Crafters
Unit: pound
Price: 2.40
FEATURE INVENTORY Braising Mix
Menu Group: Food
Section: Vegetables
Category: Greens Specialty
Description: Braising Mix
Vendor: Littlewood Farm
Unit: lb
Price: 8.00
Weight:
Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They're really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they're delicious - each bite bursts with flavor and texture.
Braising greens can be steamed, sauteed, stewed, braised ... they can be served on their own, as a side dish, or incorporated in tacos, burritos, pizza, soups, stews.
FEATURE INVENTORY Yellow and Orange Carrots
Menu Group: Food
Section: Vegetables
Category: Carrots
Description: Carrots: Yellow and Orange in color.
Vendor: Gaylord Farm
Unit: By the pound
Price: $4.00
Very limited stock of nutrient dense yellow and orange carrots!
FEATURE INVENTORY Green Leaf Lettuce
Menu Group: Food
Section: Vegetables
Category: Lettuce
Description: Green Leaf
Vendor: Robin Taylor
Unit: bunch
Price: 2.00
Weight:
FEATURE INVENTORY Hydroponic Romaine
Menu Group: Food
Section: Vegetables
Category: Lettuce
Description: Romaine
Vendor: Santa Davida
Unit: bunch
Price: 2.00
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
Menu Group: Food
Section: Vegetables
Category: Radishes
Description:
Vendor: Pebble Brook Farm
Unit: bunch
Price: 1.50
Weight:
FEATURE INVENTORY Littlewood Farm
Menu Group: Food
Section: Vegetables
Category: Rhubarb
Description: Littlewood Farm
Vendor: Food Works
Unit: lb
Price: 2.50
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
Menu Group: Food
Section: Vegetables
Category: Spinach
Description:
Vendor: Two Rivers Farm
Unit: lb
Price: 7.00
Weight:
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: Robin Taylor Eggs
Robin Taylor Eggs
Menu Group: Food
Section: Eggs
Category: Chicken
Description: Locally sourced, sustainably raised, amazing fresh eggs! Yum!
Vendor: Robin Taylor
Unit: dozen
Price: 4.25
Current Products Available Online