The Farmplate Blog

The FarmPlate Young Farmers Series: Brian Stroffolino from Oak Wood Farm
FarmPlate Dec 13, 2012 Young Farmers 0 comments
NAME: Brian Stroffolino FARM: Oak Wood Farm AGE: 26   Can you tell us a bit about your farm and how you got started?Oak Wood Farm is a small, diversified farm located in Hartland, Vermont, focused on producing high quality vegetables for our community. My wife, Melissa, and I started in 2011 on one acre right next to the Connecticut River and have just recently moved to a larger piece of property where we look forward to expanding our food production using permaculture design principles. What did you do before you started farming? Have you found it to be an easy transition from your previous job?  I lived in Burlington, Vermont, where I worked for a non-profit, supporting...
The Art of Fermentation by Sandor Ellix Katz
FarmPlate Dec 10, 2012 Good Reads 0 comments
We at FarmPlate are excited to tell you about this fabulous book from our friends over at Chelsea Green Publishing Co. In this post, you can learn more about the book, enter to win a copy (a $40 value) and even read an excerpt about making sourdough bread. We hope you'll fall in love with this book just as quickly as we have! A New York Times BestsellerWith practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more… The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader...
Brown-Butter Brussels Sprouts
Sean Buchanan Nov 25, 2012 Recipes 0 comments
from the FarmPlate Kitchen4  cups whole brussels sprouts3  tablespoons unsalted butter1  shallot, thinly sliced1  teaspoon kosher salt2  grinds of freshly ground black pepper Place a covered saucepot filled with salted water on medium-high heat. Blanch the brussels sprouts for 5 minutes, then remove them and place in an ice-water bath to cool. Once they’re cooled, quarter the brussels sprouts. Add butter and shallots to a large frying pan; once butter begins to melt, add the brussels sprouts and sauté until they begin to show a caramelized brown color. Season with salt and pepper and serve. If desired, sprinkle with toasted pecans.
Looking Forward To Thanksgiving Leftovers
Susan Stuck Nov 20, 2012 Recipes 0 comments
Thanksgiving is a day to soak up familiar aromas and favorite flavors. There's no need to stick to tradition the day after though, and no one wants to spend too much time in the kitchen. With a fridgeful of leftovers and some hot sauce on hand, you can whip up some very tasty meals in no time at all. Check out four of our favorite day-after picks. BUTTERNUT SQUASH, SAGE & CHEDDAR GRATIN from Julie Rubaud, Red Wagon Plants in Hinesburg, Vermont This is a hearty dish and only needs a green salad to round out the meal. It’s great for potlucks and any other time you want to feed a crowd. 1 tablespoon butter1 medium onion, coarsely chopped¼ cup finely chopped fresh sage1 clove...
Apple Cider Pie
FarmPlate Nov 19, 2012 Recipes 0 comments
Recipe adapted from The Apple Grower by Michael PhillipsOriginally posted by The Washington Post via Chelsea Green Publishing Co.You’ll need enough pie dough, either homemade or store-bought, for a double-crust pie. Serve topped with a slice of sharp cheddar cheese, a dollop of real whipped cream a scoop of vanilla ice cream on the side. The recipe calls for making cider jelly, which is done by boiling fresh apple cider to the jellying stage. The jelly may be made up to five days in advance, then covered and refrigerated. Alternatively, prepared cider jelly may be used. INGREDIENTSFor the cider jelly: ½  gallon fresh apple cider (may substitute 1 cup store-bought cider jelly) For...