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48 Mt View Ave
Proctorsville, VT 05153
United States

802-226-7231

Recipes

Zucchini - Potato Fritatta

Katie Hamlin



Ingredients

  • 1 medium zucchini or summer squash, sliced
  • Salt
  • 4-5 T Olive Oil, as needed
  • 1 1/2 lbs waxy potatoes, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1/4 lb ham or bacon, diced
  • 6 eggs
  • Black pepper
  • 1 C grated cheese (cheddar recommended)

Preparation

  1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
  2. Heat 3 tablespoons of the oil over the medium-high heat in a large, well-seasoned cast iron skillet. Add the potatoes and onion, reduce the heat to a medium-low and cook, flipping and stirring occasionally until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally until the potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
  3. Transfer the zucchini to a clean kitchen towel and pat dry.  Add the zucchini and bacon/ham to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and bacon/ham with a slotted spoon. Keep the skillet over the heat.
  4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini/ham mixture and cheese.
  5. Preheat the oven to 350 degrees. Add the rest of the oil to the skillet as needed to lightly coat the bottom. pour in the egg mixture, reduce the heat to medium-low and cook without stirring until the bottom is 'set', about 10 minutes.
  6. Transfer the skillet to the oven and bake until the top is set, 10-15 minutes, checking every 5 minutes.
  7. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut and serve.
     

Sauteed Green Beans with Garlic and Tomato

Katie Hamlin


Ingredients

  • 1lb Green or Wax Beans, trimmed
  • 2 Tbl Olive Oil
  • 2 Garlic Cloves
  • 1 tsp Fresh Oregano, finely chopped
  • 2 Tomatoes, diced
  • 2 T fresh lemon juice or balsamic vinegar

Preparation

  1. Bring a medium pot of salted water to a boil. Add the beans and blanch until just barely tender, about 3 minutes. Drain well.
  2. Heat the oil over medium heat in a large skillet. Add the garlic and cook until fragrant, about 1 minute. Add the bean, oregano and tomatoes. Cook until the beans are heated through, about 3 minutes longer.
  3. Season with lemon juice, salt, and pepper. Serve hot.


 

Tzatziki Sauce

Katie Hamlin


Tzatziki sauce is often served on falafels and in Greek-style salads.

Ingredients

  • 6 C quartered and thinly sliced cucumbers (peeled and seeded if desired)
  • 1 tsp salt
  • 2 C Greek yogurt
  • 2 Garlic Cloves
  • Freshly ground black pepper

Preparation

  1. Combine the cucumbers and 1 teaspoon of the salt in a colander and toss to mix. Let drain for 30 - 60 minutes. Transfer the cucumbers to a clean kitchen towel and pat dry.
  2. Combine the cucumbers, yogurt and garlic in a large bowl. Season generously with the pepper and more salt, if desired.
  3. Set aside at room temperature to allow the flavors to develop for at least 30 minutes before serving.

Braised Chard/Kale

Katie Hamlin

Ingredients

  • 12-16 Stems with leaves, cut into 1-inch ribbons with stems diced
  • 1/4 C Olive Oil
  • 1/4 C Vegetable or Chicken Broth or Water
  • 1 Onion
  • 3 Garlic Cloves, minced
  • Salt and Freshly ground pepper

Preparation

  1. Combine the chard and/or kale, oil, broth, onion and garlic in a wide saucepan. Season with salt and pepper. Bring to a boil. Cover.
  2. Reduce heat and cook over medium heat until the greens are completely tender, about 35 minutes.  Taste and adjust the seasonings. Serve hot.

Jeweled Beet Salad

Katie Hamlin

Ingredients

  • 4 Medium size beets with greens
  • 1/4 C Rice vinegar
  • 2 T Fresh Chives, chopped
  • 2T Fresh Mint, chopped
  • 1 T Orange Juice
  • 1/4 C Olive Oil
  • Salt and Freshly Ground Black Pepper
  • 4 oz soft cheese, crumbled (goat recommended)

Preparation

  1. Separate the beet greens from the roots. Discard and bruised or damages leaves. Chop the stems into 1/4 inch ribbons and the leaves into 1/4 inch ribbons. Peel the roots and food process.
  2. Combine the greens and grated roots in a steamer and steam over boiling water for about 5 minutes, until tender. Immediately plunge into cold water to stop the cooking. Drain well.
  3. Whisk together the vinegar, chives, mint and orange juice in a medium bowl. Whisk in the oil and until it is fully incorporated.  Season with salt and pepper. Add the greens and beets and toss to mix. Taste again and add more salt and pepper vinegar if desired.
  4. Crumble three quarters of the goat cheese over the salad and toss to mix. Garnish with the remaining goat cheese and serve.