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Sounds like a great mystery book or a movie title, but it’s not. This week in Vermont is Open Farm Week. It gives those of us who love to wander through farmers’ markets and eat fresh from the farm produce a chance to see what actually goes on at your favorite farm and learn more about agriculture and farming in our lovely state. This opportunity gives a whole new meaning to “learning where your food came from” as you have the opportunity to not only see where it came from, but meet the folks behind your favorite fare in their own environment — and even lend a hand and see what it’s like to be a farmer for a few hours. A great opportunity to gain even greater appreciation for the men and women who are behind the farmers’ market tables each and every week.
There are farms all over the state of Vermont that are opening their barn doors for you! Of course, Vermont farmers are so friendly and welcoming that you don’t need a special week to visit your favorite farmer. But, I digress.
Here is a sampling of some of the things you can do this week at a farm near you. You could even schedule a whole week of farm fun and take a tour of Vermont farms, taking in their uniqueness as each of these places puts their own special twist on farming and for that, we are very grateful.
Merck Forest and Farmland Center will teach you all about draft horses and maybe even get the opportunity to help drive them around the farm.
Health Hero Farm is having cooking classes demonstrating how to cook their fresh beef.
Have a Farm to Table Dinner by the gardens at Boyd Family Farm in Wilmington. The proceeds for this dinner go to charity.
Take a nature photography course at the Smokey House in Danby.
You can also visit an alpaca farm, visit a vineyard or visit a mushroom farm. There are lots of choices and really something for everyone. Take advantage of really learning where your food comes from this week. You’ll be glad that you did.
Here’s the recipe for bracciole, let me say up front that I cannot take any credit for the recipe, it is my mom’s and my grandma’s recipe. I am merely proud that I am able to continue the tradition.
- 6 pieces of bracciole meat (for those of you that are local to me Wallingford Locker has great bracciole meat)
- 12 slices of bacon
- 1 cup raisins divided into six portions
- 6 pieces of garlic finely chopped
- grated cheese of your choice (I use asiago or romano)
- salt and pepper to taste
- butcher’s twine cut into six pieces each cut about 2 feet in length
- Take meat and season with salt and pepper.
- Place two slices of bacon on each piece of bracciole
- Sprinkle with grated cheese of your choice
- Add one portion of raisins sprinkled on top
- Add one chopped clove of garlic to each piece of meat.
- Roll each piece up. I find that it is easiest to roll up starting from the smaller or thinner end. If any of the raisins or cheese fall out as you are rolling, just stick them back inside.
- When meat is rolled, tie each with a piece of butcher’s twine.
- Place in tomato sauce of your choice and cook on low heat for 3-4 hours. You could probably put them into a slow cooker with your sauce and cook for 6-8 hours although I have not tried this myself.
- When ready to serve, remove each bracciole packet from sauce, cut the twine off (this is important, no one likes string in their dinner!), slice each with a sharp knife into four pieces and serve.
Makes me so proud my heart feels like it will burst.
Made me a mom for the third time when he was born into our family.
Is funny and talented and handsome and smart.
Knows more history facts than most people I know combined.
Has a heavenly voice that I can listen to forever and ever.
Is going to do amazing things in the future.
Turns 19 today.
Happy Birthday Tim,
Love Mom (a/k/a your first and biggest fan)