I love this time of year: March Madness basketball games take front and center cause it’s usually too muddy to do anything else but watch hoops. But this year suddenly with one big puff, there is plenty of snow AND there is basketball. So this year we favor watching the games and doing all the Maple Madness activities this weekend.
1. Eat Great Food While your Brackets get Busted: Here at the Market, it’s March Madness Basketball Food 101. We will have our wings, salsas, guacamole, dips and other great TV sports-watching food at the ready. We have a ton of popcorn, peanuts and pretzels and other epic snack foods too from our Grocery crew.
2. Buck Off! Our own Maple Syrup, made up the road at Maplecrest Farm, is on sale all month! Find it online too!
3. DRINK GREEN! Drink Green is our March tribute to local beer and this week it’s Von Trapp! Take 10% off all weekend on all six packs of Von Trapp! Plus our cheese monger Lisa B will be sampling Von Trapp cheese all weekend to celebrate!
4. Sugar on Snow: The Woodstock Green Saturday March 25, 11-1pm. Free Sugar on Snow with Vermont’s famous slice of pickle AND FREE Maple Popcorn! Our own Amelia Rappaport will be dishing out the goods. Who said there’s nothing for free in life!!
5. 3rd Maple Taste Around, sponsored by the Woodstock Inn and the Woodstock Chamber of Commerce: It’s Saturday March 25, from 6-8pm, Suicide Six Ski Lodge. Local chefs prepare maple themed savory and sweet dishes…and a new twist this year—vote for your favorites from different maple categories! Your WFM chefs Gil and Josh are rockin’ maple inspired sushi!! Whoa!! Tickets at the door $25.00, or on the Chamber website, live music and live and silent auction of painted maple sap buckets. Cool event for kids and adults!
5. Vermont Overland Maple Adventure Ride: Start time, Sunday March 26th, 10 AM. Start-finish location is Suicide Six Ski Area, 247 Stage Road, Pomfret. VOMAR is an epic gravel road bicycle ride featuring a different destination working Vermont sugarhouses every year. One of BICYCLE MAGAZINE’S 7 RAD SPRING CLASSIC RIDES! Check out Vermont Overland for more details!
We thought you’d want to know our top picks for your St. Patty’s Day Boiled Dinner!
–Green Mountain Smokehouse Corned Beef: Local smokehouse, locally cured…our top choice for corned beef by far. We use it in our own kitchen for our boiled dinner and St. Patty’s sandwich specials!!
–Our Own Shredded Cabbage: Effortless and easy, we hand shred organic cabbage for you and put in large plastic bags. Easy breezy.
–North Country Irish style Bangers: Traditional bangers that rock–from Claremont.
–Local Carrots: We love Pete’s Green’s local carrots!
–Our hot case Boiled Dinner: Josh puts a ton of effort into our Boiled Dinner every year. A la cart, choose from mashed potatoes, to carrots to our wonderful corned beef.
And the beer!! From our Beer Geek:
Murphy’s Irish Stout – we’ve always preferred Murphy’s over Guinness. I think it has more of the roasted barley, coffee, caramel flavors that I’m looking for in a stout. A lighter body and smoother finish than Guinness means you can drink more than one while having a hearty meal like corned beef and cabbage.
Going local, I’d recommend Otter Creek’s Couch Surfer, a nice oatmeal stout. Brewed with oats to give the stout more body and smoothness (plus a touch of sweetness from the oats.) Lots of roasted grain flavor and a strong coffee aroma this stout is silky smooth and highly drinkable.
14th Star Maple Breakfast Stout: Using maple syrup in the brew, this local stout has a bit less body but a touch more sweetness with a lingering hint of maple. More drinkable due to the lighter body, this stout is really sessionable.
Hop n’Moose Maple Porter: Not a stout but close enough, this porter is lighter in body than the stouts, with a nice dry coffee finish and lingering maple.
And if you are not a fan of stouts or just looking for something lighter, I’d recommend Harpoon Brewing’s Craic. A hybrid of two classic styles – an IPA and an Irish Red Ale, this beer has the toasted malty flavor of a Red ale that balances out the citrusy, bitterness hop profile of an IPA.
In the early 80’s, Ireland’s cheese production was primarly comprised of cheddar cheese. Since farmstead cheesemaking had not been a major part of the country’s argricultural history, there wasn’t a whole lot happening in the small production cheese world. It was during this time that cheese makers began to band together to produce historic, small farmstead cheeses that revolutionzed cheese making in the country. Ever since this new movement, Irish cheese has been delighting chefs, cheese mongers, and our very own customers.
This Saturday from 12-3pm we will be sampling some Irish classics as well as “new” original cheeses from farmstead cheesemakers. We are fortunate to offer these for St. Patrick’s Day celebrations as most lines have a limited production. These cheeses represent the wide range of Irish cheese. From soft runny cow’s milk cheese to a firm Gouda style and a balanced cheddar to a an exceptional blue cheese.
Check out our lineup for this weekend:
- Cashel Blue
- Glenair Oie
- Hummingbird Bark
- Cahill Porter
- Kerrygold Cheddar
So break out that cheese board and create a small taste of Ireland to go with with your pint of stout. Cheers!
March 9th, 2017 in
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OK. So the weather is now turned completely to spring and yes we are in the midst of our latest campaign called EAT CHILI! Great timing!!
But realistically, it’s still cold at night and in the 40’s during the day so eating chili for lunch or dinner is not completely ridiculous. Besides, one of the great things about chili is that you can make it any time, use up a ton of leftover stuff in your refrigerator and have dinner covered for several nights. What’s not to love about solving the what-to-have-for-dinner nightmare!
That’s where Zia comes in. We’ve partnered with Nate Cotanch of Zia to offer $1 off his amazing hot, medium and red chilies. These incredible jarred chilies are some of the best we’ve ever come across. We discovered them at the Good Foods Mercantile food show last year. They are now an easy and key component of any chili I make.
Nate whose roots are from a family of 17 children from north of Santa Fe, started Zia Green Chile Company in the Fall of 2014 as one of the companies at Brooklyn’s renowned outdoor food market, Smorgasburg. He is a 2012 graduate of Syracuse University and was featured in Forbes as “One of 10 Innovators Under 30 Shaking Up The New York Food Scene.”
What’s really cool about Zia Chile Co is that Nate focuses on the Hatch Green Chile, a crop harvested once per year in the fall, and is famously only able to be grown in the Hatch Valley of Southern New Mexico due to it’s high altitude, dry climate, and rich soil. Known for its flame roasted and smoke-kissed qualities, the Hatch Green Chile is mainly used for culinary purposes to bring a spicy and addicting flavor to virtually anything. It is deeply rooted in the history, culture, economy, and cuisine of New Mexico, but rarely known (or heard of) outside of the Southwest.
Zia has become one of the most notable brands in introducing the seasonal crop to the East Coast, having their 2016 Harvest featured in the New York Times, working with CHOPT Creative Salad Company on a round of New Mexico Destination Salads, and more. As Zia quickly gained press in Gothamist, attracted a loyal following of New Mexican / Southwestern transplants and New Yorkers, and even partnered with the State of New Mexico’s Tourism Department.
We love spicy here at Farmers’. In fact, starting right after Easter we’re launching a major traditional Mexican food campaign where our entire store will be getting in act of celebrating traditional Mexican foods. But until then, besides throwing several tablespoons into your favorite chili recipe (I use at least half the jar!), use Zia on virtually anything you want to have that southwest zip: burgers, eggs and Kitchen Sink Burritos!
February 27th, 2017 in
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Concerned about where your fish is coming from these days? I know I am.
So how cool is this? We’ve started carrying Honeywilya Fresh Frozen Coho Salmon from our new connection up in Waterbury. Lynn Steyaart has been salmon fishing for 10 years, spending 6 months a year on the ocean and 6 months in Vermont with his wife.
All of Honeywilya Fish’s salmon are wild, sustainably caught by hook-and-line, individually landed, immediately cleaned and gently handled by Lynn and his deckhand. Without the use of nets (that can be detrimental to other species), this small quantity catch method ensures an attention to detail and superior quality with each fish.
I think this type of connection is exactly what we’re all about. Both Farmers’ and our patrons are supporting a local food artisan, knowing and understanding the sourcing and supply.
Check out Honeywilya in our small standup meat and seafood freezer in the rear of the Market over by the ice cream. You won’t be disappointed.
February 16th, 2017 in
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Valentine’s Day is Tuesday, February 14th and we’re here to help you make that special person in your life swoon. Check out our Valentine’s Day flyer below and our bakery menu for everything you’ll need to make this Valentine’s Day the best ever.
February 7th, 2017 in
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We’re getting psyched for the big game this Sunday! Our kitchen crew is buzzin’ about marinating wings, ribs, and everything else we can slather. Have you peeked at our Super Bowl menu? Order today to guarantee your game day favorites. This year we’ll be putting together take & bake pizzas from 12-6pm, so check out our menu or try one of our Super Bowl Specials:
Our hot case will be stacked with an A-team lineup: chili, mac & cheese, wings, ribs and more. Don’t forget to grab our famous guacamole, salsas, and dips. Farmers’ resident beer geek will have stacks of delicious suds and the grocery team will be putting out their favorite munchies. Yes, I know this sounds like a lot of food, but we truly believe eating Farmers’ food brings good luck. Good Food = Good Luck!
Last but not least, check out one of our favorite game day recipes. We could literally eat this every weekend.
This classic Mexican dip is Super Bowl party starter. You can reheat this ooey-gooey quesofundido dip in a skillet, or keep it warm in a fondue pot or crock pot.
6 to 8 Servings
1 small tomato, chopped
1 serrano chile, seeded, chopped
2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
8 ounces coarsely grated mild y cheddar
8 ounces coarsely grated Monterey Jack
1 tablespoon all-purpose flour
1 4-ounce link fresh chorizo , casing removed
1/2 cup minced onion
1/2 cup lager
Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.
Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD Queso can be made 30 minutes ahead. Let stand at room temperature.
To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
Recipe by The Bon Appétit Test Kitchen
Oh, and GO PATS!
February 3rd, 2017 in
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For the past few years we have been extremely fortunate to visit San Fransisco in January getting fired up and ready to go sharing ideas with our partners at the Good Food Retailers Collaborative and celebrating all the amazing artisan food producers at the Good Food Awards. The Good Food Foundation is the non profit umbrella overseeing an amazing group of over 500 small food producers and retailers country wide.
Our very own Amelia Rappaport, Lead Buyer and Minister of Culture presented the Confection Award and celebrated several Vermont winners: Big Picture Farm won for their Farmstead Chocolate Covered Caramels; Fat Toad Farm won for their Vanilla Bean Goat’s Milk Caramel Sauce and Vermont Amber Organic Toffee won for their Fennel Seed Toffee.
Other Vermont food artisans won too–Green Man Jam, Vermont Creamery, Grafton Village Cheese Co, and
Sumptuous Syrups of Vermont among others.
It was pretty cool to see Amelia up on stage with the likes of Alice Waters, Nell Newman and Winona Laduke. And it was very humbling yet invigorating that our little store in Woodstock stands on it’s own amongst the likes of the Di Bruno Brothers in Phillie, Bi-Rite in San Fransisco, Pastoral Wine and Cheese in Chicago and the Green Grape in Brooklyn. All these guys (and the other 16 Good Food Collaborative members) are nationally renowned and they have become great friends and partners, sharing ideas and motivations about feeding our communities and bringing food to the people. More than ever, we are jazzed to be the beacon of great food here in Vermont, testing the boundaries of taste and inviting everyone of all walks of life to the dinner table.
Here’s to an exciting 2017.
January 27th, 2017 in
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We have a lot of Patriots fans here, so we’re pretty excited for the big game this weekend. We’re also looking forward to all of the game day food that will be eaten! Wings, chili, chips, beer…say goodbye to your New Year’s resolution. To be fair, we’re pretty certain that eating these foods will be a good luck charm for you team. You don’t want to risk bad vibes, do you?
On Saturday and Sunday our hot case will be filled with your game day favorites:
- Mac & Cheese
- BBQ Pork Ribs
- Teriyaki Wings
- Cowboy Cajun Wings
- Curry Wings
- Beef Stew
- Chili Cheese Dip
Check out our other game day specials:
- 15% Off Tom Knows Salsa
- 10% Off Founders Brewing 15 Packs
Our grab & go case will be stocked with our famous guacamole, salsa, hummus, and our homemade blue cheese dressing. If you’re looking to venture into making your own guacamole, check out one of our favorite recipes. Fair trade avocados are now only $1.49ea (reg $1.99 ea)
3 medium ripe Hass avocados, halved and pitted
1 medium lime
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 medium onion, diced
2 small Roma tomatoes, seeded and diced
1 large clove garlic, minced
1 tablespoon fresh cilantro, chopped
1 tablespoon jalapeno, minced
Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine.
By Good Eats: The Early Years and images © Alton Brown, 2015
January 19th, 2017 in
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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.
January 17th, 2017 in
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