There’s something about single degree weather that makes exotic recipes and ingredients seem even more appealing than usual. For the past dozen or so years, we have been featuring Southeast Asian foods in February, but this year we wanted to dive right into it. The Produce department gets to feature different cool fruits, vegetables and seasonings than usual, and the Grocery department moves some of their favorite ethnic ingredients to the front and center of the store to get the attention they deserve.
We also post our favorite recipes using all the interesting items we feature, and rediscover how delicious they can be. The Caramel Chicken (Thit ga kho gung) is our staff favorite—incredibly simple to make, and the whole is greater than the sum of its parts. Once you taste it, you will crave it.
Thit ga kho gung
(Chicken in caramel sauce)
1 1/2 LB boneless chicken thighs, cut in quarters
2 TBL vegetable oil
1 TBL chopped garlic
3 TBL finely chopped ginger
2 TBL finely chopped shallot or onion
2 TBL fish sauce
2 TBL palm sugar or brown sugar
1 TBL granulated sugar
½ tsp salt
½ tsp black pepper
1 tsp dried red chili flakes
¼ cup water
3 scallions, cut into 2 inch lengths, and slivered
In a large deep skillet or Dutch oven, heat the oil over medium-high heat until shimmering. Add the chicken pieces and cook for 2 minutes, stirring once or twice. Push meat to the sides of the pan and add the ginger, shallots and garlic. Cook for about a minute, then add the fish sauce, sugars, salt & pepper and chili flakes and toss everything together. Let the juices come to a boil and start to thicken, then add water. Adjust the heat to keep the sauce simmering, and continue to cook the chicken for 10 -15 minutes longer, tossing the ingredients occasionally. When the sauce is deep reddish brown syrup and the chicken is cooked through, add the scallions and toss well. Serve hot or warm.
It’s something about the simple combination of lime juice, chilies, fish sauce and cilantro that tastes so fresh and so refreshing which is always welcomed during a cold New England winter.
Take a peek at our flyer to see what happening at Farmers’ this month:
Dear Amazing Farmers’ Community:
It’s always good to clean the slate once a year, maybe adjust our visions for success and take a deep breath. That’s what I love most about January 1st.
At Farmers’ we have a bunch of great ideas and changes for the new year, including paving the ‘ol Standard lot next door for more convenient parking and safer exiting and other fun and exciting tweaks to how we do things. We’re doing our Asian Celebration in January instead of March too–so look for that next week!!
Our new commissary bakery is finally up and running and having that facility fully functioning will allow all sorts of great ideas to finally hatch.
Finally, we do so appreciate your patronage and if you have not noticed, we make it our credo to be very open to all of your suggestions, which by the way, we rely on for our constant improvement. We have countless stories over the years of new and better systems and ideas that come from your feedback!! Thank You!!!!
So from one food lover to another, here’s to a great 2017. Hmmm…seventeen happens to be my favorite number. And our 25th anniversary is coming up in May. Wowee zowee. PS…WE ARE OPEN NEW YEARS DAY AND WE ARE OFFERING EVERYONE FREE DRIP COFFEE…SO COME ON DOWN AND ENJOY.
–Patrick and your over 65 incredible Food Crazy Staff
December 31st, 2016 in
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It’s snowing here in Vermont which means most of us will be curling up by the fire tonight. You know what else would go perfectly with the snow and fire? Fondue. Whenever I think of fondue images of ski chalets, bear skin rugs, and mid century furniture pop into my head. Below is our recipe for some homemade fondue so roll out the shag carpet and enjoy the snow day.
Emmentaler and Gruyere are the most commonly used cheeses in a classic fondue but other mountain cheeses such as; Reading Raclette or Comte, work fine. Pick your favorites!
- 1 garlic clove, halved crosswise
- 1 ½ cups of dry white wine
- 1 tablespoon of cornstarch
- 2 teaspoons kirsch (optional)
- 1 pound of cheese (use any combination of Gruyere, Swiss Emmental, Reading Raclette, Appenzeller, or Fontina) The most interesting flavor combines two different cheeses.
Rub the inside of a heavy 4-quart pot with the cut sides of the garlic, then discard garlic. Add wine to the pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch (if using, otherwise, use water or wine) in a cup. Gradually add cheese to pot, stirring constantly in a zigzag pattern until cheese is just melted and creamy.
TIP: Do not stir the cheese in a circle, it causes the cheese to ball up and encourages the cheese and wine to separate. Stir cornstarch mixture again and stir into the fondue. Bring the fondue to a simmer and cook, stirring, until thickened, about 5 minutes. Transfer to a fondue pot set over a flame.
What To Dip
- Cubes of bread
- Apple and pear slices
- Roasted potatoes
- Blanched broccoli or cauliflower
December 29th, 2016 in
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In addition to be obsessed with food, we love a good cocktail. (Especially around the holidays.) Check out some of our boozy gift picks for the bartender in your life.
Bittermilk Cocktail Mixers
Bittermilk revived this old classic by smoking honey over bourbon barrel staves. Bitter orange peel and lemon make for a slightly tart and smoky cocktail. Honey adds a nice frothy head when shaken vigorously. Mixes best with bourbon but swap it out for tequila to make a slightly smoky Honey Margarita. Shake equal parts Bittermilk No.3 + Whiskey with heavy amounts of ice. They have some other cool flavors like Charred Grapefruit and Tom Collins with Elderflower.
Shake Cocktail Book
You could easily brush off these books and say “I can make great cocktails without a fancy book”…but honestly, these books are now survival guides for us around cocktail time. Some really cool recipes and thoughts about infusions and cocktails. Might be a fun idea for those who have just turned 21 to help guide them away from the PBR and shots of Fireball.
Underwood Pinot Noir (IN A CAN!)
This Pinot works hard for the working people. Telling a truly Oregon story, the wine draws from vineyards across the state. Each site adds its unique mark to the final Underwood blend, which highlights the rich juicy flavors of Oregon Pinot at an extraordinary price. The perfect wine to enjoy anywhere, any day of the week. Throw a few of these babies in someone’s stocking!
Tasting Notes: Cherry, blackberry and cola
Tippleman’s Cocktail Syrups
Created by a pretty dapper bager, Tippleman’s cocktails syrups man some fun, classic drinks. We think it’s important for you to read about the badger himself:
“Deep inside Tipple Woods, Sir Joseph B. Tippleman found the secret to his own heart. Crafting only the finest syrups for his nightly cocktail, Tippleman became obsessed with foraging the finest ingredients to fill his jars.
Far in his burrow and well past sundown, Tippleman extracted sugars and oils, fanned syrups with smoke and swished and swirled while he teetered and tippled. Slowly a library of syrups had formed and he had far too many to continue hoarding. His parts and parcels can find their way into your own cups to cheers the night to your joys and sorrows.”
December 20th, 2016 in
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It’s no secret that we love food. Check out some of our gift picks for this holiday season. Swing by the market to let us help you pick the perfect gift for your home cook. From olive oils to balsamic and sauces to spices, we’ve got you covered.
Lillie’s Q Barbeque Rubs
Each of Lillie’s rubs pay homage to the deep rooted barbecue traditions of specific southern regions. Carolina Dirt is a slightly sweet, incredible flavor for pulled pork and ribs. Best if applied 12-24 hours before eatin’. Plus, this is delicious on fries! Q-Rub is more of an all-purpose salt based rub for all meat, fish, and veggies. Can be used quickly, only 15 minutes before firing the grill. Perfect stocking stuffers for the BBQ person in your life!
Enzo Olive Oils & Balsamic
From our groves to your table, Ricchiuti Family Farms presents ENZO’S Olio Nuovo, the first milled oil of the season. Just milled this November. Olio Nuovo–or “new oil”–is a treasured seasonal delight with unique color, taste and health benefits all its own. The cloudy appearance represents extra virgin olive oil in its purest form and delivers a freshness that oil enthusiasts savor. We really love Enzo oils, so any oils from their groves get our seal of approval.
Of course you can’t forget the balsamic! Check out their bottle of fig balsamic vinegar. Enjoy with rustic peasant bread and cheese, drizzle over garden fresh salad, grilled fruit or veggies or just enhance your favorite dessert. Can’t go wrong with this pair for a delicious gift.
Award-winning Truffle & Salt, plus “Fennel & Salt”, “Saffron & Salt”, “Fiori & Salt”, “Porcini & Salt”, and new “Herb & Salt”, in an elegant, space-saving container. Excellent introduction to one of the world’s finest lines of artisan salts. The perfect stocking stuffer for food lovers and kitchen enthusiasts alike! Maybe they’ll even make you dinner after receiving these…
December 14th, 2016 in
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We admit, most of us at the market have more than one sweet tooth. There is just too much good, sweet food out there. Check out some of our favorite gifts for the sugar plum in your life.
Dick Taylor Chocolate
These guys only use organic cacao and organic cane sugar in their chocolate. By not cutting corners or taking shortcuts in their process, they are able to leave out vanilla, additional cocoa butter or other emulsifiers, in hopes of capturing and highlighting the subtle flavor nuances in the cacao. These bars are the perfect gift for the choco-holic in your life. Plus, did we mention they have a maple coconut bar? Swoon.
Coop’s Salted Caramel Sauce
Don’t worry about the catchy packaging…definitely judge THIS BOOK by its cover. This dessert topper from Coop’s in Watertown is worth its weight in gold and improves just about anything you put it on. From ice cream to fruit to simply using the spoon-out-of-the-jar method, we would definitely bring this amazing sauce in our backpack for my trip to a desert (not dessert) island. Go for it.
Named one of the top 25 chocolatiers in the world, Austria’s Josef Zotter is a chocolate mad genius. His “Hand Scooped” bars are wrapped in chocolate that surrounds layers of truffle-textured flavors. “Mitzi Blue”, a tribute to a vintage sports car, are “wheels” of chocolate with a contrasting chocolate “hubcap” in the center. The Drinking Chocolate is in the form of bars to melt in your hot milk. All chocolate is organic and Fair Trade, bean-to-bar, and—quite simply—awesome.
Road Trip Fudge Sauce
Road Trip Food Company’s Vermont Fudge Sauce combines the nostalgia of traditional hot fudge with the spirit of fun and adventure. Made with Callebaut chocolate, Vermont Artisan coffee, cream and butter sourced from Vermont dairies. There are two delicious flavors — Classic Style and Hint of Mint. It’s so good you just might eat it straight out of the jar. (we do!)
December 12th, 2016 in
, Staff Picks
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It’s that time of year again! The market is buzzin’ with holiday cheer! Our garden center has transformed into a winter wonderland. From wreaths to garlands and fresh Vermont Christmas trees, we have everything you need. Add a hot chocolate and cookie from the deli and you’re good to go.
We want to make sure you’re prepared to pick out your perfect tree, so here is a list of things you should have in mind when choose your Christmas tree.
Did you measure how much room you have from floor to ceiling? You want to make sure you leave enough room for any tree topper that you use for a decoration.
Make sure you always take the time to look at the freshness of the tree. A good way to test it out is to pull a branch towards you. If only a few needles come off, then the tree should be good to go! Make sure the needles are nice and crisp and keep your eyes open for any discoloration, signs of dryness or loss of needles.
Bring It Home:
Once you find the perfect tree, it’s time to take it home. We can’t stress enough the importance of preparing the base of the tree. Preparing the base of the tree makes sure it is able to absorb water quickly and correctly. It’s a pretty simple to do! With a small handsaw, cut a ½ -1 inch off the bottom of the tree. Tada! Make sure you have your tree stand ready and securely fit the tree into it. Once you have the tree upright and secure, add a good amount fresh water to the stand.
Make sure your tree gets lots of fresh water, especially in the first few hours. You’ll need to add water every day to make sure it stays well hydrated. A well hydrated tree = a safer, less combustible tree. It might be a good idea to check for any sap leaks just in case it starts to drip on the floor. The last thing you want to do is open sticky presents on Christmas morning.
Now comes the best part…decorating! This part is all up to you! Some folks like to go with classic white lights and garland or brightly colored lights with fun, handmade ornaments.
November 29th, 2016 in
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Let’s face it, some of our guest just are wine people. Nothing wrong with that! If you’re a beer drinker or know someone that prefers a cold brew, check out the beers below to pair with your Thanksgiving dinner.
Offering hints of citrus, white pepper, and ginger, Saisons have a firm balance of bitter and sweet. Bright, spicy and crisp, this beer is champagne-like effervescence, will refresh your palate with every sip. Saisons pair nicely with crackers served with strong, funky cheeses, light salad as a first course, and seasonal fall desserts. The herbal qualities of Saisons work in harmony with the traditional Thanksgiving herbs of sage, rosemary, and thyme.
- Saison Renaud from Mystic Brewing
- Hennepin from Brewery Ommegang
Rich and nutty, Brown Ales are hefty enough to stand up to the rich Thanksgiving foods without overpowering any of the flavors. The sweet nuttiness will accentuate the savory flavors in turkey, pair nicely with the cinnamon and nutmeg of pumpkin pies, and contrasts with the slight tartness of green beans or Brussel sprouts. The caramel flavors of the malts also pair well with roast pork or ham.
- The Shed Mountain Ale
- Rogue Hazelnut Brown Ale
- Harvest Barn Ale by Long Trail Brewing
Belgian Style Wheat Beers:
Belgian style wheat beers are spiced with orange peel and coriander seeds which really light up next to cranberry sauces. We recommend pair with our own Cranberry Pear relish, your taste buds will thanks us.
November 21st, 2016 in
Beer and Wine
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Cranberry sauce anyone? Whether you call it relish (we do) or sauce, there are a ton of recipes out there ranging from simple to complex. Whichever you prefer, starting with fresh cranberries is a must. We’re biased of course, but Vermont Cranberry Company grows some of the finest berries on their pristine farmland in northern Vermont. If you are not up for making your own, come on down to Farmers’ where our kitchen is buzzing making our own famous cranberry pear version. Pre-order today or snag a pint from our grab and go cooler.
WFM Cranberry Pear Relish Recipe
- 1 pound of fresh cranberries
- 1 cup of water
- 1 ½ cups of sugar
- Orange zest from 1 orange
- 1 whole orange, seeds removed, chopped
- 1 cup apple, peeled and chopped
- 1 cup pear, peeled and chopped
- 1 cup of golden raisins
- 1 tablespoon fresh lemon juice
In a medium size heavy saucepan combine cranberries and water. Cook over medium heat until cranberries burst, about 15 minutes. Add all other ingredients, stirring frequently, until mixture thickens, about 30 minutes. Pour finished cranberry mixture into a bowl. You can freeze for up to 6 months. Other than directly turkey, try it as a spread for sandwiches, mixed with cream cheese for a quick holiday dip, or spooned over yogurt.
Quick Thanksgiving Info:
- Last day to order Thanksgiving catering is this Sunday, November 21st. Check out our full menu.
- Last day to order fresh Misty Knoll turkeys are this Saturday, November 20th. Only $3.99/lb, for more details take a peek at our Thanksgiving Holiday Page
- We will be open Monday, November 21st 7:30am – 7pm & closed Thanksgiving Day
- Greens on sale Saturday, November 19th & Christmas trees arrive Friday, November 25th
See you at the market!
November 17th, 2016 in
, Staff Picks
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