The Farmplate Blog

The shutters are off the camp windows, the lightning bugs will soon be out in full force and the lake temperature is already 58 degrees. The long days of summer are here. This is no time to be fussing with tricky or sticky pie dough. Yet there's a whole progression of summer fruits and berries to be picked, each one begging to be baked into pie. Right now there's rhubarb in the garden, and once that gets too woody the strawberries and cherries will be ripe and ready. Then raspberries, blueberries, blackberries and gooseberries come into play before the plums show up. A free-form tart, sometimes called crostata or galette, is the perfect way to show off summer's best, and it's quick to mix...
From all of us at FarmPlate.
Combine exercise with healthy, locally grown food and you have a good start on a healthy lifestyle. Everyone can join in learning what this means in practice by visiting Woodstock, Vermont, on Saturday, June 5, for "Trek to Taste," an event that combines outdoor exercise with enjoying a variety of seasonal, local foods. According to Peter Allison, Trek to Taste's coordinator, the event has grown from its origins several years ago as a series of walks designed to showcase the network of 30-some miles of hiking trails around Woodstock to one that showcases a host of local farmers, food producers and food products. Last year, some 400 people participated in various treks and tastes. This year...
from the FarmPlate Kitchen Vermont has some of the tastiest, chewiest, crustiest, all-around best sandwich breads in the world. But a quality soft bun for your sliders is hard to find. We suggest baking your own buns and freezing them. This recipe is easy to double for a crowd. 3 cups King Arthur white whole-wheat flour 1½ cups King Arthur unbleached all-purpose flour 1 packet quick-rising yeast 1½ teaspoons salt 1½ cups whole milk 1/3 cup vegetable oil 2 large eggs 3 tablespoons brown sugar Egg wash made with 1 beaten egg white, 1 tablespoon water and a pinch of salt In a mixing bowl, whisk together the white whole-wheat flour, 1 cup of the all-purpose flour, the yeast and salt. Heat the...
from the FarmPlate Kitchen Consider making slightly over-sized sliders so they can't slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington. 1 tablespoon olive oil, plus more for brushing 2 large sweet onions, thinly sliced 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste Pinch of dried thyme 1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op) 2 tablespoons chopped Kalamata olives ¼ cup crumbled blue cheese (we love Jasper Hill's Bayley Hazen Blue) 8 to 12 fresh-baked slider buns, split A handful or two of arugula leaves Heat the...