Apple cider syrup is available from Brookfield Bees and apples are available from ... Maple Syrup is made from sap from
Great Ways to Enjoy Greens You know greens are good for you, so here are 2 great ways to get everyone to eat and enjoy them more often! Chard, Kale or Spinach Fritters 2 lbs frozen chopped chard or any leafy green, defrosted & pressed to drain water If using fresh greens, wash, chop, blanch and press/spin out extra water 1 c. parmesan cheese 1.5 cups breadcrumbs 4 eggs 2-3 small onions, minced ½ cup melted butter salt, pepper, and herbs to taste (cilantro, peppers...) Preheat oven to 350, and lightly grease a cookie sheet. Mix all ingredients and shape into golf ball size rounds. Bake for 15-20 minutes on one side, roll and bake for another 15-20 minutes, or until golden and cooked through center. One of the many great things about these fritters, is that the freeze really well. Just freeze after forming them into their shape and you can bake them from frozen.
Thanks to Terry from Spotted Dog Farm for this recipe, one of her many legacies.
Chard Gratin 2 large bunches chard with thick stalks, cut and blanched or use frozen 1 to 2 garlic cloves, minced Salt & Pepper 2 cups béchamel sauce 1/3 cup freshly grated Parmesan 1 medium onion, chopped and sautéed until soft Preheat the oven to 425 degrees. Oil a 2-quart dish. Combine the cooked chard stems and greens in a large bowl. Add the garlic, onions, béchamel, half the parmesan, and ground pepper. Gently stir together, and scrape into the gratin dish. Sprinkle the remaining Parmesan over the top. Place in the oven for 15 to 20 minutes until the top begins to brown. Béchamel Sauce: Melt two tablespoons butter (or Olive Oil). When its melted, add two tablespoons flour and whisk quickly. Whisk for a couple of minutes, it should turn tan. Then slowly pour in 2 cups of milk, whisk while adding it a bit at a time. Keep stirring and let it cook until the sauce thickens.
Greens are available fresh or frozen from Green Mountain Girls Farm & fresh from Spruce Lane Farm, members of the Floating Bridge Food and Farms Cooperative. Find more information about their offerings at: FloatingBridgeFoodandFarms.com
Christmas Tree Species A large number of conifers are used for Christmas trees. Many of them grow well in Central Vermont. At LH Stowell & Son Christmas Tree Farm, our goal is to provide our customers with many choices about color, fragrance, size and density to make choosing your “perfect” tree fun. Stowell’s Christmas Tree Species
Balsam Fir*
Red Spruce*
Colorado Blue Spruce
Scotch Pine
Fraser Fir
White Pine*
Norway Spruce
White Spruce*
* = Native Vermont Species
Lew’s family has been in the Christmas tree business since the 1920s but he is still experimenting, including with some “exotic species” such as Korean Fir, Meyer Spruce and Nordmann Fir on which the “jury is still out”. LH Stowell & Son Christmas Tree Farm offers “choose and cut” for eight species of Christmas trees from 4 to 20 feet tall. Choose your tree and experience the farm, its warm Christmas Barn, replete with whistling G scale electric trains, fresh baked treats and local maple products. Christmas Trees and Greens are available from LH Stowell & Son Christmas Tree Farm, a member of the Floating Bridge Food and Farms Cooperative. Find more information about their offerings on the Coop’s website at: FloatingBridgeFoodandFarms.com
Brookfield Bees Cider Syrup Once a Vermont pantry staple, cider syrup is versatile in sweets and with meats. Cider syrup pairs well with chicken, pork, squash and pumpkin. Try it on pancakes, waffles and ice cream! Favorite Cider Syrup uses
Chicken breasts with apples and cider cream sauce Roasted butternut squash with cider syrup Roast loin of pork with cider syrup glaze Tapas: chorizo in cider syrup Apple cider syrup pie Cider syrup salad dressing (1T Dijon, 3T each cider & maple syrup, 1/2 cup oil)
Marda’s Apple Cider Syrup Marinade Recommended for marinating pork spareribs & poultry, to both flavor and tenderize meat prior to cooking. 1 Cup sweet cider 2 Tablespoons soy sauce 2 Tablespoons cider syrup (or maple syrup) 1/2 teaspoon dried mustard, salt and pepper to taste Mix together all ingredients in a bowl large enough to accommodate meat. Marinate the meat for at least 1 hour before roasting or grilling, or refrigerate over night. Be sure to wipe off any excess marinade before grilling the meat, since substances like soy sauce will burn readily at temperatures needed for grilling.
Apple cider syrup is available from Brookfield Bees and apples are available from Liberty Orchards, both members of the Floating Bridge Food and Farms Cooperative. Find more information about their offerings on the Coop’s website at: FloatingBridgeFoodandFarms.com
Natural Dyeing with Plants Did you know you can make beautiful natural dyes from edible and ornamental plants grown in Vermont? Some possible plants for dyeing wool
Marigold flowers for gold and greenish-golds Dyers chamomile for bright yellows Madder root for reds Dyers coreopsis for brilliant oranges Weld for yellow Fresh Japanese Indigo for blue but the recipe for indigo is more complex!
General Recipe for using Natural Dye Plants Fill dye bath with water and the appropriate quantity of plant matter for your amount of fiber. 3oz of dried plant matter for 4oz of wool is a starting point, but it varies on what color saturation you desire. Experiment but be sure to do all the yarn you will need for one project in the same bath as it's very hard to replicate colors exactly, and this is the beauty of plant dyes, every batch is unique. Boil the plant matter for 60-90 minutes. Let the bath sit overnight if you want to get more saturation. Reboil the dye pot for 60-90 minutes, at this point the dye should be extracted. Remove the plant matter by pouring through a strainer. Place fibers (pre-mordanted with alum and pre-soaked in water) into the strained dye pot and heat to a simmer for 60-90 minutes. You can optionally leave in bath overnight. Remove fibers and let them cool to room temperature before rinsing gently in warm water. Hang to dry out of sunlight. Natural dye plants are available from Twin Ponds Medicinal Herb Farm, a member of the Floating Bridge Food and Farms Cooperative. Find more information about their offerings on the Coop’s website at: FloatingBridgeFoodandFarms.com
Maple Syrup Starting in 2014 Vermont began using a new system for grading syrup to make it easier to understand: Golden with Delicate Taste; Amber with Rich Taste; Dark with Robust Taste & Very Dark with Strong Taste. All are delicious, and can be used in many wonderful ways. Maple syrup is not only for pouring on pancakes & waffles, you can also mix with sparkling water to create maple soda, pour over ice cream, baked apples or squash, use as a glaze for meats and vegetables or make delicious salad dressings or even maple milk.
Maple Syrup is made from sap from the Maple Tree from which much of the water has been evaporated. By continuing the process these delicious treats can be made: Maple Cream Sugar on Snow Maple Sugar Candy Granulated Maple Sugar
Instructions for making these maple treats can be found on our website, www.FloatingBridgeFoodandFarms.com Maple Syrup is available from Brookfield Bees & Spotted Dog Farm, members of the Floating Bridge Food & Farms Cooperative. Learn more about their offerings on the Coop’s website at: FloatingBridgeFoodandFarms.com
Our Cooperative offers
Farm Products
Markets
Dining
Farm Tours
Food Classes & Workshops
Lodging & Farmstays
Events and Celebrations
Learn More & Plan your visit at FloatingBridgeFoodandFarms.com
Pagoda Pond Gardens Daylilies Daylilies come in thousands of varieties from the simple to the more ornate, in colors to suit almost every landscaping need. Eyed; watermarked; ruffled; bicolor; various shaped flowers; very short to over six feet tall; from two inch to nine inch flowers and every size in between. This huge variety is a result of 120 years of backyard hybridizing. Pagoda Pond Gardens grows over 1200 varieties of daylilies, from the earliest to the most recent hybrids, as well as, the original species from Asia. Come and visit our Heritage Daylily Garden tracing the chronological evolution of the daylily over the past 120 years. We only sell varieties that are clump-forming, that have proven themselves through a couple of winters in our zone 4 garden. We are happy to share growing tips, show you how to hybridize and collect your own seeds. Pagoda Pond Gardens A member of Floating Bridge Food & Farms Cooperative 228 Blanchard Rd, East Braintree, VT 05060 Open Thursday, Friday & Saturday in June, July, & August Appointments 802-728-6652
[email protected] Find more information on the Coop’s website at: FloatingBridgeFoodandFarms.com
Herbal Salve Did you know you can choose any herbs you like to make medicinal oil and medicinal salve? A great all purpose salve for treating wounds, cuts, skin rashes, and diaper rash is: calendula flowers, comfrey leaf and root, and plantain leaves. How to Make Solar Infused Oil and Medicinal Salve First, make a medicinal oil: 1. Place herbs (dried) in a wide mouthed glass jar, cover with 1-2 inches of high-quality vegetable oil, preferably olive oil, cover tightly. 2. Place jar in a warm sunny spot and let steep for two weeks. 3. Strain out the herbs, using cheesecloth or muslin cloth. (For a double strength infusion, add a fresh batch of herbs and infuse again for two weeks, strain.) With this oil make a medicinal salve: 1. For each cup of finished medicinal oil add 1/4 cup of beeswax. Heat the oil and beeswax together over very low heat, stirring occasionally, until the beeswax has melted. 2. Do a quick consistency test. Place one tablespoon of mixture on a plate, then let sit in freezer for a minute or two & check the firmness. For a harder salve, add more beeswax. For a softer salve, add more oil. 3.Remove from heat & pour immediately into small glass jars or tins. Caution! Mixture is very hot! Herbs are available from Twin Ponds Medicinal Herb Farm, member of the Floating Bridge Food & Farms Cooperative. Find more information about their offerings on the Coop’s website at: FloatingBridgeFoodandFarms.com
Red Velvet Brownies Red Velvet Cake originally utilized beets to keep it moist and give it that gorgeous color. Forgo the food coloring and bring back the beets. Ingredients 1 cup Beet Puree* 2 large eggs 1 tsp. vanilla extract ½ cup unsalted butter (1 stick), melted 3/4 -1 cup sugar or maple syrup ½ cup flour (any works well) ¼ cup plus 2 Tbs. unsweetened cocoa powder ½ cup chocolate chips (optional)
Directions Preheat oven to 350°F, and lightly grease a 9-inch square baking dish. Whisk butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beet puree. Whisk together flour and cocoa powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips if using. Pour into prepared pan. Bake 25-30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into squares or triangles.
*To make the Beet Puree: Wash and cook beets (no need to peel, just trim), either boil for 20-30 minutes until tender or use leftover roasted beets. Puree in food processor until smooth. You can make a large batch ahead and freeze it, taking it out as you need it for brownies, cake...or even pancakes! Beets are available from Green Mountain Girls Farm & Spruce Lane Farm, members of the Floating Bridge Food and Farms Cooperative. Find more information about their offerings on the Coop’s website at: FloatingBridgeFoodandFarms.com
Floating Bridge Food and Farms Cooperative Press Release Brookfield, Vermont Nov 15, 2014 Prepare for the Holidays with Slice of Life Food & Farms Workshops The Floating Bridge Food and Farms Cooperative is offering a holiday series of workshops and demonstrations. This holiday portion of the Slice of Life series offers something for everyone. There are basic demonstrations to engage kids and adults alike and classes targeted for individuals and families who want to bring more local ingredients to their daily table and to include special farm-fresh touches in their holiday preparations and gifts. The holiday Slice of Life series of learning events include: • • • • • • • • •
Seasonal Sides Cooking Class & Dinner - Thursday, November 20th Festive Drinks & Farm Tours - Saturday, November 29th Behind the Scenes Christmas Tree Tours Seasonal Sides Cooking Class & Dinner, Part 2 - Thursday, December 11th Holiday Table Arrangements - Saturday, Dec 13th Growing Winter Greens - Saturday, Dec 13th Know Your Farmer, Know Your Pizza - Saturday, Dec 13th Make Holiday Wrapping with Vegetable Stamps - Saturday, Dec 13th Cold Season Herbal Teas - Sunday, Dec 14th
Several hands-on experiences will be during the Coop's 4th annual holiday market December 13th and 14th, at Green Mountain Girls Farm in Northfield. One stop for farm-fresh gifts, produce, prepared foods, lunch or snacks!
Slice of Life classes focus on Vermont’s vegetables, herbs, fruits, flowers and other specialty crops and is supported by grants from the Vermont Agency of Agriculture and Hunger Mountain Cooperative. Information about the full series of Slice of Life classes, workshops and demonstrations can be accessed via www.floatingbridgefoodandfarms.com
“We have grown distant from farms” acknowledges Chuck Ross, Secretary of the Vermont Agency of Agriculture. “This series enables Vermonters and visitors to deepen their appreciation of our fruits, vegetables, herbs and flowers and encourage them to fill their pantries and suitcases. The connection between the food on our tables, the economy, the ecology and the farmers who produce it is fundamental.” “The Floating Bridge Food and Farms Cooperative offers more than a scenic detour,” said Megan Smith, Commissioner of Tourism and Marketing. "As we work to support agritourism growth in this state, this partnership is a prime example of Vermont business collaborations that welcome guests to explore, dine and stay where the back-road pace creates memorable experiences for visitors.” A full list of offerings can be found at the Coop’s website www.floatingbridgefoodandfarms.com and www.DigInVT.com, where you can also find similar offerings from other parts of the state. www.FloatingBridgeFoodandFarms.com
[email protected]
The Floating Bridge Food and Farms Cooperative is made up of a group of farm, food and lodging businesses owned by families who are dedicated to locally grown food and sustainable agriculture. The co-op is working to build a strong community of like-minded businesses within the areas of Brookfield, Randolph Center, Braintree and Northfield, Vermont.
Floating Bridge Food and Farms Cooperative Press Release Brookfield, Vermont June 11,2014 Slice of Life Workshops Dish Up Farm-Fresh Learning The Floating Bridge Food and Farms Cooperative is launching a new website and a series of workshops and classes. This Slice of Life series is designed to offer something for everyone. There are basic demonstrations for people wanting to add adventure to their summer and classes targeted for individuals and families who want to bring more local ingredients to their table. More in depth workshops will feed the interests of aspiring homesteaders and modern farmers. The summer Slice of Life series of learning events will open in conjunction with the Cooperative’s June 22nd Market Day. At 1pm, Lee Duberman, Chef at Ariel’s Restaurant, will demonstrate Cooking with Local Herbs and, at 2pm, Pagoda Ponds Gardens will demonstrate Making Salves and Balms with Local Herbs. These learning events are set within the Market Day’s festive abundance and beauty , at Brookfield’s Old Town Hall, where guests can also enjoy a local meal or snack.
Slice of Life classes will focus on Vermont’s vegetables, herbs, fruits, flowers and other specialty crops and is supported by grants from the Vermont Agency of Agriculture and Hunger Mountain Cooperative. Slice of Life
classes will enable folks to explore fundamental skills, pruning trees, preparing vegetable and ornamental gardens, harvesting and preparing delicious, nutritious dishes from backyard gardens and farmstands, along with creating crafts and decorations. Information about the full series of Slice of Life classes, workshops and demonstrations can be accessed via www.floatingbridgefoodandfarms.com “We have grown distant from farms” acknowledges Chuck Ross, Secretary of the Vermont Agency of Agriculture. “This series will enable Vermonters and visitors to deepen their appreciation of our fruits, vegetables, herbs and flowers and encourage them to fill their pantries and suitcases. The connection between the food on our tables, the economy, the ecology and the farmers who produce it is fundamental.” “The Floating Bridge Food and Farms Cooperative offers more than a scenic detour,” said Megan Smith, Commissioner of Tourism and Marketing. "As we work to support agritourism growth in this state, this partnership is a prime example of Vermont business collaborations that welcome guests to explore, dine and stay where the back-road pace creates memorable experiences for visitors.” “As Vermonters we look for ways to enjoy and share the satisfaction of life in a rural, agricultural community. Increasingly people hunger for authentic experiences –ways to relax , recreate and create in more grounded circumstance, ways for young and old to learn hands-on,” says Judith Irving, co-owner of Fat Toad Farm. “We formed the Floating Bridge Food and Farms Cooperative so people can access a slice of this life –experience small farm living, locally raised products, and the seasonal beauty of Vermont’s working agricultural landscape.” A full list of offerings can be found at the Coop’s website www.floatingbridgefoodandfarms.com and www.DigInVT.com, where you can also find similar offerings from other parts of the state. www.FloatingBridgeFoodandFarms.com
[email protected]
The Floating Bridge Food and Farms Cooperative is made up of a group of farm, food and lodging businesses owned by families who are dedicated to locally grown food and sustainable agriculture. The co-op is working to build a strong community of like-minded businesses within the areas of Brookfield, Randolph Center, Braintree and Northfield, Vermont.
A SLICE OF LIFE Dig in to a slice of Vermont life with a series of workshops, classes, and authentic experiences on Vermont farms See our website for upcoming events including: • Basic demonstrations of practical skills and the how’s and why’s of local agriculture
Up Next: Honey Tasting From Around the World Sun. August 10, 3-5:30PM
• Classes and tastings for individuals and families who want to bring more local ingredients to the table • In depth workshops to feed the interests of aspiring homesteaders and modern farmers.
FloatingBridgeFoodandFarms.com (802) 276-0787 - facebook.com/floatingbridgefoodandfarms
Give yourself or a loved one a unique gift for the holidays. Our Vermont Farmers are offering
Slice of Life Workshops, Classes,
Workshops, Classes, and Authentic Experiences Seasonal Sides Cooking Classes Growing Winter Greens Creating Holiday Table Arrangements Preparing Festive Holiday Drinks & Cold Season Teas and much more!
Go to floatingbridgefoodandfarms.com for more details Don’t forget to join us 10am-4pm Saturday Dec. 13 & 11am-3pm Sunday Dec. 14 for our
Holiday Market & Tree Cutting Choose your tree at LH Stowell & Son Christmas Tree Farm then head to our Holiday Market at the Green Mountain Girls Farm, to enjoy some festive, local holiday shopping.
Support for Slice of Life workshops is provided by & Hunger Mountain Coop
HOLIDAY MARKET and Christmas Tree Cutting
Saturday, Dec. 13th 10-4 | Sunday, Dec. 14th 11-3 at Green Mountain Girls Farm 923 Loop Rd, Northfield, VT
Slice of Life Demos Growing Winter Greens • Know Your Farmer, Know Your Pizza Festive Holiday Drinks • Cold Season Teas Class: Holiday Table Arrangements
Local food and gifts • Farm Tours Tree Cutting 9-4 both days at nearby LH Stowell & Son Christmas Trees 1591 Twin Pond Rd, Brookfield, VT
floatingbridgefoodandfarms.com facebook.com/floatingbridgefoodandfarms • 802-276-0787 Support for Slice of Life workshops is provided by:
the Vermont Agency of Agriculture, Food & Markets, USDA & Hunger Mountain Coop
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Prepare for your holidays with our
Vermont Farmers
SLICE OF LIFE
Workshops, Classes, and Authentic Experiences
For more details
www.floatingbridgefoodandfarms.com SUPPORT FOR SLICE OF LIFE WORKSHOPS IS PROVIDED BY USDA,VT AGENCY OF AGRICULTURE, FOOD & MARKETS AND HUNGER MOUNTAIN COOP
HARVEST MARKET and Apple Pie Contest
Sunday, October 12 12PM-3PM at the Brookfield Old Town Hall 32 Stone Road, Brookfield VT In historic Pond Village on Sunset Lake A Slice of Life: Demos
At 12:30PM: Pie Contest Judging with Susan Reid of King Arthur Flour and Lee Duberman of Ariel’s Restaurant
At 1:30PM: Cider Pressing
At 2:15PM: Preserving the Bounty of the Harvest
Local Foods, Plants, & Gifts Lunch & Snacks See website for contest details
floatingbridgefoodandfarms.com facebook.com/floatingbridgefoodandfarms (802) 276-0787
HOLIDAY MARKET AND CHRISTMAS TREE CUTTING
Saturday Dec. 13 10-4, Sunday Dec. 14 11-3 at Green Mountain Girls Farm 923 Loop Rd, Northfield VT
Slice of Life Demos
Growing Winter Greens
Know Your Farmer, Know Your Pizza
Festive Holiday Drinks
Cold Season Teas
Class: Holiday Table Arrangements
Local food and gifts Farm Tours Tree Cutting 9-4 both days at nearby LH Stowell & Son Christmas Trees 1591 Twin Pond Rd, Brookfield VT
floatingbridgefoodandfarms.com facebook.com/floatingbridgefoodandfarms (802) 276-0787
FARMER’S MARKET
Sunday, June 22 12PM-3PM at the Brookfield Old Town Hall 32 Stone Road, Brookfield VT In historic Pond Village on Sunset Lake A Slice of Life: Demos
At 1PM: Cooking with Summer Herbs by Chef Lee Duberman of Ariel’s Restaurant
At 2PM: Making Salves and Balms with Local Herbs by Pagoda Pond Gardens
Highlight on Summer Herbs Local Foods, Plants, & Gifts Local Lunch & Snacks
floatingbridgefoodandfarms.com facebook.com/floatingbridgefoodandfarms (802) 276-0787
