This past farm season, our employee, Silvia, who helped us launch a website back when we truly considered ourselves Luddites, started experimenting with posting Wildstone Farm pictures on Instagram. In searching for the best searchable tags to convey the message of our farm and our location and key markets, she stumbled across a new hashtag, #RootedinVermont. She wanted to find the most direct hashtags that someone in our customer region (Southwestern Vermont, neighboring NY, which is tricky to find a hashtag for, or the Northern Berkshires) would find. Though she didn't expect to expand our customer market, but she is really about sharing stories and experiences, and Instagram is a great medium to do that. However, she also wanted something that maybe others around Vermont that are into local food and organic farms may find. It can be enjoyable to check in briefly on social media and see via a hashtag, what others involved in local agriculture are involved in (Example: We love seeing the photos and reading the wonderful words of Jen at Woven Roots Farm, a farm which also has a 'no-till' ethic. If you haven't watched Jen's TedX Berkshires talk, see our former Blog Post).
Here is an article from the Times Argus titled, "Vermonters Create Movement from Roots", by one of Silvia's good friends who is rooted in Marshfield, VT. It explains what the Rooted in Vermont social media campaign is all about. We hope it may provoke you to think about how you define your Foodshed and ability to purchase regionally, and perhaps share how you are "rooted in Vermont" and of your connection to Wildstone Farm. Galbraith also wrote a great article in Vermont's Local Banquet titled "Neighbors to the North- a Plethora of Produce", that got us thinking about defining our Foodshed with more of a regional perspective.
As small, organic farmers we also try to support our other local farmers and producers. Sometimes it is hard to be able to afford to keep your purchases local, but we believe it can be possible with a bit of creativity. We are very thankful for some programs like Hoosac Harvest, which help to subsidize a few of our Community Supported Agriculture (CSA) shares in the Northern Berkshires to make them more affordable to some families.
We ask you to keep your food purchases regional and consider joining one of our CSA shares in Southern Vermont or the Northern Berkshires (Williamstown and North Adams area). Perhaps go over the amount of money you may spend on produce at your grocer and figure out what that cost breakdown is. Do you overbuy produce and it goes to waste? Read our CSA page and offerings and see what may work for you. Maybe split a share with a friend if you're away some of summer or think a share is too large for you. Those joining the Northern Berkshires CSA Shares will have more ability, like our Farmers' Market CSA Shareholders, to customize a bit more of what you want in your Sharebox! A win-win!
Still on the fence? Read this article, "How to Eat Organic Veggies for Less than $10 a Week: Join a CSA", by The Penny Hoarder. We do hope you'll join our Wildstone Farm CSA this season!
Find Wildstone Farm on Instagram: Wildstone_farm_vt
"Local has become a buzzword around food these days, as consumers strive to purchase ever-increasing portions of their shopping list from local food sources...They’re [consumers] also driven to know the person who grew their food and keep their food dollars circulating among neighbors.
Anytime I walk by the high tunnel, a red or orange-yellow glint catches the corner of my eye. I stop and look. What could it be? Sungold tomatoes. This recipe though it does not include them, would be delicious with the addition of some chopped sungold tomatoes added to the Peachy Chili Bean mix. I bookmarked this recipe when a group of friends and I were doing Meatless Mondays.
This time I made them I was missing a lot of what I had when I first tried the recipe, so I figured I'd just make a variation. The original version is much more photogenic, and tastier when grilled.
- Pinto Beans-> subbed black beans
- Mushrooms-> subbed sweet Italian peppers
- Cilantro -> subbed flat leafed parsley)
- I never have epazote
-Spices. I toned it down because I was cooking for two fairly bland favoring people, and we all agreed to just use thef full amount of seasoning on this one.
-Grill-> too lazy to start it up. Used a frying pan or two instead. Boiled the corn.. Grill is superior, but a stovetop can make this happen.
My favorite variations involve using or adding:
- flesh toned peaches for color boost- in this recipe I used white peaches. Not as exciting looking.
-Sweet Italian Peppers from Wildstone Farm
-Sungold Tomatoes, diced
-Mushrooms, really add flavor
-Grilled corn and fresh corn really are key
Gently pull back the husks of the corn cobs, but don’t remove them entirely. Remove the silk and cut off the other end. Soak the cobs of corn in cold water for about 30 minutes. Bring a grill to medium-high heat.
Dry the corn and drizzle with oil of your choice. Fold the husks back down and tie or twist the ends. Place the corn cobs on grill over medium-high heat for about 5 to 7 minutes, rotating frequently, or until the corn is grilled and tender. Set aside to cool.
When the corn has cooled, place a cob over a large bowl and remove the grilled kernels with your knife cutting in a downward motion towards the bowl. Repeat process until all grilled kernels have been cut from all 3 corn cobs. Set aside.
To make the peachy chili beans:
Place the peaches and mushrooms in a grill pan. Drizzle the mushrooms with a dash of canola or olive oil. Grill the peaches for about 3 minutes, or until they have caramelized grill marks. Flip and repeat on the other side of the peach slices. Grill the mushrooms for 4-5 minutes, stirring occasionally. Set aside the mushrooms and the peaches in separate bowls.
In a medium pot over medium-high heat, sauté the onion in a drizzle of coconut oil for 3-5 minutes, or until softened. Add the garlic and tomato paste and cook for 2-3 minutes more, stirring occasionally, until the onion tomato and garlic is well mixed and bubbling.
Season the onion garlic tomato mixture with chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote if using.
Cut the grilled peaches into a large dice and add them to the bowl of beans along with their grilling juices that have collected in the pan. Bring the beans to a slow simmer and cook for 5-7 minutes, or until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper to taste.
To complete the peachy chili bean tacos:
Sprinkle some water over the cold corn tortillas. Warm the corn tortillas on the grill for 2-4 minutes, or until the corn tortillas have softened and warmed.
Fill each corn tortilla with a portion of peachy beans topped with grilled corn and mushrooms. Garnish the top of the tacos with chopped cilantro and enjoy,
The recipe was found on Meatless Monday's website, and credited to Danica of Soundly Vegan.
Find the Recipe at: