spring « Vital Communities

Garlic Scape Pesto

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and [...]

4th annual May Day and Spring Celebration

4th Annual May Day/Spring Celebration Sat April 30th from 6 p.m. on

We’ll be starting at 6 p.m with a potluck. Please bring a dish and/or drinks to share. You’re welcome to walk around the farm, we’ll have a fire to warm up by, may pole dance to wake up those fields for [...]

Vermont FEED’s Spring Newsletter Now Available

Struggling to get your kids or students to try new foods.? Dana Hudson, Anupama Joshi and Emily Jackson outline 5 Reasons Kids Will Try New Foods in our Spring 2010 Newsletter. http://www.vtfeed.org/assets/files/Newsletters/FEEDNwsltrSPRING2010Final.pdf

The Newsletter also features highlights from:

-The National Farm to Caferteria Conference in Detroit

- New Professional Development courses

-The USDA tactical team visit in Burlington

- And more!

Local or Organic?

From LocalHarvest.org:

At our house, this is the hardest season to find anything good to eat. The freezer, stuffed to barely closing last October, is almost empty now, as are the canning shelves and the makeshift root cellar. Thankfully, it was a warm and early spring here, so we are eating garden salad greens to our [...]

Greens and Sausage Soup

½ pound bulk sausage
Brown in soup pot and drain all but a spoonful of fat. Remove meat.

1 cup onion, green onion, or chives
Saute in reserved fat until soft. Return sausage to soup pot.

4 cups chicken or vegetable broth
1 cup potatoes, diced
Salt and pepper to taste
Add, bring to a boil, reduce heat, and simmer [...]

Yogurt herb salad dressing for spring greens

1 cup fat-free plain yogurt

1 tablespoon white vinegar

1 tablespoon cider vinegar

1 teaspoon honey

1 tablespoon dried minced onion

1 1/2 teaspoons Dijon mustard

3/4 teaspoon dill weed

3/4 teaspoon Italian seasoning (or fresh herbs to taste)

3/4 teaspoon prepared mustard

1/4 teaspoon seasoned salt

1/8 teaspoon pepper

In a small bowl, whisk the yogurt, vinegars and honey. Stir in the remaining ingredients. Cover [...]

Romaine salad with blue cheese, bacon and radishes

From Local Foods Plymouth:

Blue cheese dressing

1 tablespoon minced onions

2 teaspoons red wine vinegar

1/2 cup mayonnaise or yogurt

3/4 cup crumbled blue cheese

2 to 3 tablespoons heavy cream

Salt and freshly ground black pepper

In a small mixing bowl, macerate the onions in the red wine vinegar until they soften slightly, about 5 minutes. Add the mayonnaise or yogurt [...]

Stewed Rhubarb

From Local foods Plymouth, May 2010:

A fantastic breakfast dish, over pancakes or waffles, or just plain! Top with yogurt or ice cream!

2-1/2 cups diced rhubarb

3/4 cup white sugar

1/4 teaspoon ground cinnamon

2-3 whole cloves

Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then [...]

Local Foods Plymouth update

From Local Foods Plymouth:

Brrrrrr! We’re on the cold end of the weather yo-yo these past few days—but at least the sun is shining. There’s still plenty of fresh food to warm you up; this bodes well for the first outdoor Farmers’ Market in two weeks (!)–on Thursday, May 27th. Amazing, isn’t it? The Market will [...]

Spinach and Corn Quesadilla

Quesadilla Done Light

From American Institute for Cancer Research, AICR’s Weekly Health-e-Recipe email from: www.aicr.org. Tuesday, May 11, 2010, Issue No. 295

A little bit of cheese can go a long way when combined with delicious, filling vegetables. Lightly sautéed spinach, fresh corn kernels and grilled onion are neatly sandwiched between two tortillas makes for a simple quesadilla [...]

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