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. Continue Reading »
A big welcome to the newest cheesemaker on our wall – Spoonwood Cabin Creamery! Spoonwood is a teeny-tiny 1,000 square foot “nano-creamery” in the town of Jacksonville, Vermont, 25 minutes west of Brattleboro.
Ihsan and I knew that salty licorice was peculiar to Scandinavia and we were eager to try it – once we did, we were hooked. Our favorite licorice was that made by Lakritsfabriken, which literally translates to mean “licorice factory.”
Two of my favorite bars that Xavi makes are the olive oil bar (the olive oil makes it slightly smoother in texture than the other bars) and the bitter orange bar – chunks of candied bitter orange stud this beautiful bar.
The primary goal of our trip to Jasper Hill was to taste Cabot Clothbound Cheddar and select the wheels we thought would best suit our customers. This led us to taste over ten batches ranging from seven to eleven months old.
Clos Centeilles’ Côtes du Brian Blanc is a white wine made from 4 antique varietals – Araignan Blanc, Riveirenc Blanc and Gris, and Carignan Gris – from vines that Patricia rescued from a local nursery, planted, and fostered.