thistle hill farm

Brandade
FarmPlate Feb 24, 2010 Thistle Hill Farm 0 comments
from the FarmPlate Kitchen Here’s one for slow food fans—the salt cod needs soaking for 1 to 2 days. After that, however, the recipe takes only about 20 minutes to prepare. A note on salt cod: Most of the cod fisheries in the Atlantic are too fragile to be considered sustainable, but Pacific cod is a different story. The Marine Stewardship Council (MSC) just last month certified two important Alaskan cod fisheries as sustainable. Some of that harvest makes its way to Brazil and southern Europe to be turned into salt cod. Look for the MSC sustainability label whenever you buy salt cod. 1 pound salt cod or smoked haddock Nonfat and whole milk from your favorite Vermont dairy 2 bay leaves ½...
Sea Fare for Hungry Revelers
FarmPlate Feb 24, 2010 Thistle Hill Farm 0 comments
Mardi Gras v1 took place early last week for most people. Not so for those revelers north of 44 degrees latitude. Mardi Gras v2 comes to downtown Burlington, Vermont, this weekend. The annual pre-Lenten blowout is sponsored by Magic Hat Brewery and includes great music, great food and great beer plus one absolutely awesome parade at 3 pm on Saturday. Long ago in Catholic countries, the period after Mardi Gras meant seven weeks of meat-free meals. Butcher shops closed until Easter Saturday while fishmongers took up the slack, selling boatloads of salt cod to the faithful. It’s that salt cod tradition that inspires today’s recipe for brandade, a rib-sticking cod-and-potato classic from...