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Archive for the ‘Local’ Category

Big Orange Tomatoes - Red Fire Farm

Big Orange Tomatoes – Red Fire Farm

Spring has finally snuck back into town and I am getting excited about the local, organic produce that will soon be gracing our shelves! On one especially stunning Monday morning, I had the chance to chat with Max Jiusto, the Harvest Manager at Red Fire Farm‘s Montague, MA location (they also have land in Granby, MA).

So what about this winter? Max explained that the extension of winter that we have all been bemoaning set Red Fire back about two weeks in their planting schedule. Even when the top layer of soil started to thaw, the lower layers remained frozen, so water couldn’t drain down into the ground and would just pool in the fields, making planting impossible. They started the plants in the greenhouse at the normal time, however, so even though they will be going into the ground about two weeks late, Max is hopeful that with a little cooperation from the weather, the plants will be able to catch up in their growth and end up maturing right on schedule. (more…)

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Cobb Hill Cheese

We’d like to introduce you to Cobb Hill, a co-housing community within the larger community of Hartland, Vermont. The co-housing community is comprised of like-minded folks who aim to live in a socially and ecologically responsible manner – farming and working the land.

The Cobb Hill Cheese team are the makers behind one of our favorite domestic cheeses: Ascutney Mountain. They source milk from another member of their community – Cedar Mountain Farm, a dairy where cows eat only organic grains and grasses. Over the years, the cheesemaking operation has become an integral part of the economic viability of the co-housing community and we are pleased to have worked with them from the very beginning. (more…)

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Apple Caramel Pawlet Cheese Pie

The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing. To celebrate the season, I wanted to bake a non-traditional apple pie using only New England products (and, sneaking in one sweet addition from Brooklyn). The end result was an apple pie with a caramel lavender sauce and cheese crust. And to drink? Mystic Brewery’s Mystic Descendant, a dry stout just bitter enough to offset the sweetness of the pie, with notes of caramel and toffee to complement. (more…)

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Zucchini - Red Fire Farm

This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA. Serve with a favorite marinara sauce or even a sweet and tangy honey mustard. Sean, our beer buyer, suggests pairing it with Backyahd, a not overly hoppy, refreshing and light IPA from Foolproof Brewing Company of Pawtucket, Rhode Island. (more…)

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Vermont Cheesemakers Festival - 2013

It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts, gathered for an afternoon of tasting and talking – and, happily, we did a lot of both! (more…)

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Ruggles Hill Creamery - Cheese Molds

Cheese Molds

Since I began working at Formaggio Kitchen South End, I have been drawn to a selection of small goat milk cheeses made by Tricia Smith at Ruggles Hill Creamery in Hardwick, MA. Shifting from the world of art and museums to cheese, I was at first more attuned to the visual details of the cheeses I encountered than I was able to analyze the incredible flavors and aromas they offered. Tricia’s cheeses, such as the delicate Ada’s Honor and the silvery gray Brother’s Walk struck me as distinctly beautiful for their carefully developed rinds and snowy white interiors. (more…)

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Consider Bardwell Sign

Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this outstanding dairy for some years now – day in, day out, they maintain a standard of excellence and consistency that, if you are familiar with cheesemaking, know is a real challenge and, when executed, is a true achievement. (more…)

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Making Goat Cheese at Rawson Brook Farm

Some of our customers may have noticed a new fresh goat milk cheese in our cases. Carolyn Hillman, our go-to fresh chèvre producer for many years, is taking a hiatus from production for the next year or so. While heartbroken about this absence, I am thrilled to be able to support another grande dame of Massachusetts cheesemaking – Susan Sellew of Rawson Brook Farm. Susan is entering her 30th year of production! (more…)

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Harbison with Iggy's Baguette

This past summer, I had the opportunity to assist with cheesemaking at Jasper Hill Farm. One of my favorite cheeses made by the team in Greensboro, VT is called Harbison, a fairly recent addition to the line-up but no less spectacular than their other cheeses. (more…)

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Thanksgiving Cheese Spread

We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right! (more…)

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