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Monadnock Menus Newsletter


As the cold weather creeps into our houses farmers blanket their fields with cover crops. A grassy green comforter nestled over the hard working soil. Cover crops protect the soil from erosion and feed it in the spring with organic matter. But don't be fooled- cold weather crops are still available!
Many root crops are still being harvested and are easily held at a cool temperature to lengthen our season. Others just prefer the cooler air and thrive- like Broccoli, Kale and Chard!
Little trees- Broccoli is an excellent green veggie to tempt you into eating smart. Available now from local farms in your community. Check out our inventory! And try this recipe in your cafeteria and kitchen.
Roasted Broccoli with Parmesan
Ingredients
4 to 5 pounds Broccoli
4 Garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Feature Vendor
Tracie's Community Farm, LLC
Welcome to Tracie's Community Farm, LLC.  In the fall of 2007 we moved the entire farm to it's permanent home in Fitzwilliam after growing vegetables for 9 years in Sullivan.  In 2008, we fed 210 families through our Community Supported Agriculture program where members receive a basket of produce each week from mid June through October.  Some pick up at the farm and some get thier basket delivered to their door. 
In 2012 we fed 30 families through our Spring CSA, 320 families through our Summer CSA, and 132 families through our fall CSA, our farmstore open sunup to sundown and to East Hill Farm, Fitzwilliam Inn, Fritz's, and Elm City Brew Pub in Keene.  For more information visit our website www.traciesfarm.com, sign up for our farm newsletter and like us on facebook.
Tracie Smith, 72 Jaffrey Rd., Fitzwilliam NH 03447(603) 209-1851

 
Our Offerings
Spring, Summer and Fall Shares, Farmstore, Farmstand with veggie starts,Bulk sales to restaurants, schools and businesses, CSA Farms of the Monadnock Region Cookbook, Orchard Hill Bread, Honey, Jam, Maple Syrup, Eggs, Smith Country Cheese, Walpole Creamery Ice Cream
For more Information
www.traciesfarm.com, [email protected]
FEATURE INVENTORY Organic Crowns
Item No: 1232
Menu Group: Food
Section: Vegetables
Category: Broccoli
Description: Organic Crowns
Vendor: Westminster Organics & Harlow Farm
Unit: 20 lbs
Price: 35.00
Weight: 20.00
FEATURE INVENTORY
Item No: 491
Menu Group: Food
Section: Vegetables
Category: Garlic
Description:
Vendor: Tracie's Community Farm, LLC
Unit: bunch (10)
Price: 10.00
Weight:
Stores through June