farmplate

Recipe by Shannon Hayes From the Chelsea Green kitchen1  whole baguette, chopped into ½ inch cubes and allowed to sit out overnight2  tablespoons fennel seeds1  cup walnuts, mildly crushed2  tablespoons olive oil1  pound sweet Italian, hot Italian or breakfast sausage4  tablespoons butter4  onions, chopped2  carrots, peeled and diced½ cup dried cranberries (or use one cup fresh)½ cup raisins2  tablespoons rubbed sage3  cloves garlic, minced2  tablespoons brandy6  eggs3  cups chicken broth1  teaspoons salt1  teaspoon black pepper Preheat the oven to 350 degrees. 
Bring a mid-sized skillet up to a medium-hot...

from the FarmPlate Kitchen1½   pounds broccoli rabe2      tablespoons olive oil½     pound ground breakfast sausage ½     bulb of fennel, julienned¼     cup raw pine nuts2     sliced garlic cloves½     teaspoon red chili flake¼     cup dry white wine½     cup chicken stockZest and juice of one lemon1     teaspoon kosher salt2     grinds of freshly ground black pepper¼     cup alpine cow's or sheep’s milk cheese Add broccoli rabe to a pot of salted boiling water and blanch for 2 minutes. Strain the...

In honor of Fall's changing leaves, this is the first in a three-part series celebrating New York Cider Week. In this post, we highlight a number of the great hard cider producers, including our friends at Farnum Hill Ciders in Lebanon, NH. Next, we’ll highlight some of the great restaurants participating in Cider Week events and activities. And finally, we’ll excerpt David Buchanan’s new book Taste, Memory that details the effort to preserve and promote heirloom cider apple trees. New York Cider Week is now in its second year and encompasses a wide variety of New York City and Hudson Valley events between October 12 through 21. The goal? To help build greater appreciation for hard...

Afield is not your average cookbook. Then again, Jesse Griffiths is not your average cook. He is the chef and co-owner of Dai Due, an Austin supper club/roving butcher shop/hunting school that is known for its dedication to local, seasonal ingredients. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish follows Griffiths on his hunting and fishing trips where he explains how to field dress and butcher game, following it up with delicious and simple seasonal recipes--many best cooked over a campfire. Beautiful photography by Jody Horton accompanies every how-to and meal. The foreword was written by Andrew Zimmern, host of the Travel Channel's "Bizarre Foods." But maybe these...

In collaboration with UVM and Imagine That Productions, FarmPlate is organizing a video shoot scheduled for this September. All FarmPlate customers will be eligible to schedule time with a professional videographer at a to-be-determined location in Burlington, Vermont. The videographer will shoot and edit a 3-minute HD video to help you promote your business. (Your edited video will be available approximately 2 to 4 weeks after the event.)  Please email Jeff Gangemi at jgangemi@farmplate.com if you are interested in participating, and we will send you details. The shoot is scheduled for Monday, September 24 and will take place in downtown Burlington, Vermont at the...

Hello! My name is Anna Villarruel and I will be interning at Farmplate for the next few months. I’m a senior at Dartmouth College in Hanover, New Hampshire, but originally hail from Santa Barbara, California. My love affair with food started when I was suddenly separated from my mother’s cooking the summer before freshmen year of college. Suddenly, avocados, mangos, and oranges weren’t in season year-round and sunlight was completely out of the question for six or seven months. As I became more acquainted with the Northeast, words like “local food,” “sustainable agriculture,” and “CSA’s” quickly became a part of my vocabulary. My constant trips back and forth across the country have...