“Vermont” Salmon

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.

 

Eat Local. Love Local.

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.

Valentines Day Flyer 2017

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Super Bowl Sunday

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:

TBP SB

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.

Queso Fundido 

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

Ingredients

1 small tomato, chopped
1 serrano chile, seeded, chopped
2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
Kosher salt
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
Tortilla chips

 

Preparation

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!

Good Food=Great Energy

 

good food.2For 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.

good food.1It 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.good food.5  good food.4

Game Day Grub

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?

Wings WORDS

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
  • Chili
  • 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)

Guacamole

Ingredients:

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

Instructions:

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

 

Celebrate Flavors of Asia

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.

Asian-Slide-Web
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 Specials

Take a peek at our flyer to see what happening at Farmers’ this month:

january-specials

Happy Food Year!

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

yoda

Fondue or Fondue Not

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.

yoda

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!

Ingredients:

  • 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.

Preparation:

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

 

Gifts for the Bartender

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

img_4572

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!)

can-wine

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

tipplemans

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.”

 

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