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Welcome! Meet the vendors and find out all about our special events here - we're glad you found us!
We are having trouble updating the links to the application and vendor letter on the right hand side of the screen. Please contact Emily at email@example.com if you would like an application. Please do not use the links on the sidebar, because vendor fees and rules have changed from last year. My apologies, please be patient with our technical ineptitude, we are trying our best to fix this problem...
Applications are due April 15th, and spots are filling fast. Please contact me ASAP if you need a copy of the 2011 application and vendor letter. Thanks!
Eating Locally through Vermont's Winters: Maple Season
More Recipes from the Winter Farmers' Market
At the March winter market, Dave and Julie Lane served up fresh, hot pancakes with maple syrup from Crescent Bay Farm. Naomi King from Lemon Lily Farm made a pot of maple cranberry chicken to share with customers, and Denise Boutin from My Kid's Kitchen shared a yummy maple spread on bagels. As farmers and sugar makers around the area were tapping their trees, we all enjoyed these tastes of maple, and hope you will too!
Maple Cranberry Chicken
18-24 chicken thighs
1 cup maple syrup
1/2 cup soy sauce
12 ounces whole cranberry sauce
instructions: parboil the chicken for 7 minutes. drain and place in crock pot. stir together the remaining ingredients and pour over chicken. cook on high for one hour. cook on low for five hours more.
Maple Cream Cheese Spread
instructions: this is a recipe that calls for all ingredients to be added "to taste." Start with 1/2 a cup of cream cheese at room temperature. Add a few tablespoons of maple syrup and a dash of cinnamon. Stir well. the consistency should remain spreadable rather than pour-able. Adjust amounts to taste. Feel free to experiment with other flavors- add nutmeg, dried cranberries, or vanilla, maybe finely diced orange peel- and enjoy the spread with unusual ingredients. While delicious on bagels, try spreading on pita chips, carrots, or apples. It would also make a great frosting for maple cake, carrot cake, or other sweet treats.
Vendor Applications Now Available for the 2011 Season!
Applications are now available, please see the links on the right side of the screen. I know they are labeled 2010 Vendor Kit, but the links are updated for the 2011 season, please print copies, fill out, and mail to PO Box 65, South Hero, VT 05486. Please note- Applications received by April 15th will receive priority consideration for membership, not applications will be accepted after May 30th.
The summer market season will begin Memorial Day weekend, with a Grand Isle Market on Saturday, May 28th. The first South Hero Market will be June 2nd.
If you have questions, please call Denise or email Emily, contact information is available in the application form.
We are looking forward to great summer season, and hope you will join us!
Local Eggs Make Rich Custard:
Another Recipe from the Winter Farmers' Market
Chocolate Pots-de-Creme with Maple Whipped Cream
2 cups milk, cream, or half-and-half
8 oz. bittersweet chocolate, grated or chopped
6 egg yolks
1 tsp. vanilla
Combine the milk and chocolate in a double boiler over simmering water. Cook and stir until the chocolate is melted and the milk is scalded. Beat the egg yolks lightly. Temper them by adding 1/2 cup of the milk mixture and stirring. Pour into double boiler along with vanilla. Continue to cook and stir until the custard begins to thicken, about 7-10 minutes. Strain if you want. Pour into custard cups or a large bowl. Cool to room temperature, then cover and chill until ready to serve.
Whip 1 cup of heavy cream until it forms soft peaks. Add 2 tablespoons of maple syrup. Whip until stiff peaks form, serve over custard.
Pasta with Butternut Squash and Goat Cheese
This is the great recipe we served at the February Winter Farmers' Market, showcasing local winter vegetables and other local foods. Coming soon, recipes for roasted garlic bread and chocolate custard with maple whipped cream!
For the Squash:
1 butternut squash, peeled and chopped
1 yellow onion, cubed
1 red onion cubed
2 tbsp maple syrup
3 tsp salt
1 tsp black pepper
2 tbsp chopped sage
1/8 cup olive oil
Mix together in roasting pan and bake at 400 degrees for 45-50 minutes, stirring occasionally. Wrap one head of garlic in aluminum foil, and roast with the vegetables.
When they are soft, cook 1 lb of whole wheat pasta in generously salted water until tender.
Mash together the roasted garlic with 6oz chevre and 1/2 cup cream. Add salt and pepper to taste.
Drain the pasta, add the sauce and stir well. Add the vegetables and stir. Serve warm!
recipe adapted from Dixon Kitchen, www.dixonkitchen.com