Wednesday, January 25, 2012

CSA FARM SHARES Available NOW!


Radical Roots Farm is pleased to announce the availability of 2012 CSA Farm Shares! Please click here for a registration form.

In order to better meet the needs of our community, we are once again offering two kinds of Farm Shares: 1) Pre-Pay Farm Shares and 2) Market-Basket Farm Shares.

PRE-PAY FARM SHARE
A “Pre-Pay Farm Share” means you will receive a credit to purchase whatever vegetables, herbs or flowers you want every Saturday at Rutland’s Farmers Market. By making this upfront investment in our farm, we are able to offer you an additional 10-15% value on your money.

--- Pre-Pay $200 and receive a season's credit of $220
--- Pre-Pay $300 and receive a season's credit of $340
--- Pre-Pay $400 and receive a season's credit of $460

A Pre-Pay Farm Share gives you the advantage of being able to choose whatever you want, whenever you want it. On vacation? No problem - your pre-pay credit is good all season long!  Having company one weekend? You can get as many veggies as you need to feed a full house!  Not a fan of zucchini? With a pre-pay farm share you only take what you like!


MARKET BASKET FARM SHARE:
A “Market-Basket Farm Share” means you receive a “basket” of mixed vegetables (and even some herbs and flowers) every week for 22 weeks (Monday, June 4th through Monday, October 29th). Each week, this “basket” will contain a generous mix of the crops we harvested that week including some "member choices" as the harvest permits. By making this upfront investment in our farm, you receive 20% more value for your money.

Market-Basket Shares are picked up at the farm on Creek Road in Rutland (1.8 miles south of the College of St. Joseph) on Mondays (between 4-7pm) or as prearranged. (NEW THIS YEAR: We are offering delivery to a small number of Rutland City workplaces, with a minimum of 3 shares per site and a $25 fee for the entire season's delivery. If you are interested in finding out how your workplace could become a delivery location, please let us know by calling Carol or Dennis at 802-775-4994.)

--- Large Market Basket Share
The Large Share costs only $450 and provides over $550 worth of vegetables (and even some herbs and flowers). It feeds a family of 4 (or 2 big veggie eaters) and runs for 22 weeks (June 4th - October 29th).
--- Small Market Basket Share 
The Small Share costs only $250 and provides over $300 worth of vegetables (and even some herbs and flowers). It feeds a family of 2 (or 1 big veggie eater) and runs for 22 weeks (from June 4th through October 29th).

Registration for all Farm Shares ends May 1, 2012, All registrations must include a $50 deposit. Upon receipt of your registration form, you will receive a confirmation email and an invoice for your deposit. All Farm Shares must be paid in full by May 1, 2012.

You can download and complete this registration form and email it to RadicalRootsFarm@gmail.com or you can print it out and mail it, along with your $50 deposit, to Radical Roots Farm, 74 Baxter Street, Rutland, VT 05701. If you have any trouble downloading the form, please let us know.

Thank you so much for considering becoming a Farm Share Member of Radical Roots Farm.  If you have any questions at all - or if you want to speak with us about how your Rutland City workplace can be a delivery location - please contact us via email (RadicalRootsFarm@gmail.com) or by phone (802-775-4994).
Carol Tashie and Dennis Duhaime

WHAT DO SHARES RECEIVE?
While every season is different, Radical Roots Farm Share Members received more than 40 different vegetables (including some herbs and flowers) over the course of the 2011 season.

Most of these veggies were the Vermont standards (tomatoes, carrots, lettuce, spinach, basil, potatoes, peas, green beans, etc.) but our share members also received a sprinkling of the more “exotic” veggies we grow on our land (artichokes, escarole, collards, etc.).

Here is a list of what shares received last year. For a complete listing, click here.








Thursday, January 19, 2012

Radical Roots Farm in Local Banquet


The winter issue of Vermont's Local Banquet included a nice article about Radical Roots Farm and parsnips! Click here to read the article!

Friday, December 9, 2011

Radical Roots Farm is pleased to offer GIFT CERTIFICATES for the coming season.

Gift Certificates can be purchased in any amount and can be used towards the purchase of a 2012 CSA Farm Share or at the Rutland Summer and Winter Markets throughout 2012.

If you are interested, please contact us at radicalrootsfarm@gmail.com.

HAPPY HOLIDAYS!
Carol and Dennis

Sunday, November 6, 2011

Skinning the New Hoop House

Dennis, Tim, Sam, Kris, Harold, Jim, Stephanie, Rob, Kevin, Jonathan, Steve

With the sun shining and beautifully calm winds, 10 friends came and helped us put the plastic (skin) on our new 96 foot hoop house. Everything went incredibly well - no surprise - when you have that much positive energy in one place, anything is possible!






While it is too late to get anything planted in the hoop house this year, we hope to see it filled with greens in early March and to keep it going through next winter. A hoop house is a magical thing - with no other heat source than the sun, it allows Vermonters to harvest fresh greens even in the coldest of winter months. It will take us a few years to understand the full power of this season-extension technique, but we are looking forward to learning and growing!

Thursday, October 27, 2011

What A List!

We just tallied up the variety of vegetables our CSA Farm Share members received this year - and what a list it is! This year we offered full and half shares (as well as PrePay Farm Shares - but that's another story...) and this is what we discovered.......


  • Full Shares received 48 DIFFERENT veggies (and some herbs and flowers) over the course of the 22 week season.
  • Half Shares received 39 DIFFERENT veggies (and some herbs and flowers) over the course of the 22 week season.
Most of these are the more common Vermont-grown veggies (carrots, lettuce, potatoes, peas, tomatoes, etc...) but folks also received a sprinkling of more unusual fare (artichokes, escarole, collards, etc...). We are proud of our land's ability to produce such a variety!

Below is the complete breakdown of exactly what produce our share members received and how often they received each variety over the course of the season. We offer this to you only as an indication of what we offered this season. Each year is different, based on weather, soil, and circumstance.

If you are interested in learning more about Radical Roots Farm Shares for next season, please contact us at radicalrootsfarm@gmail.com.

THANKS!

Full Shares Received:

  1. Salad Greens: 5 times this season
  2. Spinach: 2 times this season
  3. Kale: 9 times this season
  4. Lettuce:13 times this season
  5. Radicchio: 1 time this season
  6. Zucchini/Summer Squash/Patty Pan Squash: 14 times this season
  7. Garlic Scapes: 3 times this season
  8. Frissee: 2 times this season
  9. Dill: 1 time this season
  10. Chard: 2 times this season
  11. Escarole: 3 times this season
  12. Scallions: 8 times this season
  13. Peas: 4 times this season
  14. Beet Greens: 2 times this season
  15. Carrots: 11 times this season
  16. Kohlrabi: 7 times this season
  17. Cabbage (White, Red, Napa) : 7 times this season
  18. Potatoes: 11 times this season
  19. Tomatillo: 2 times this season
  20. Daikon Radish: 1 time this season
  21. Shallots: 2 times this season
  22. Beets: 3 times this season
  23. Cucumbers: 7 times this season
  24. Garlic: 8 times this season
  25. Green/Yellow Beans: 5 times this season
  26. Cilantro: 1 time this season
  27. Fennel: 3 times this season
  28. Artichokes: 2 times this season
  29. Flowers: 2 times this season
  30. Tomatoes: 9 times this season
  31. Onions: 10 times this season
  32. Leeks: 3 times this season
  33. Cippolini Onions: 2 time this season
  34. Purple Onions: 1 times this season
  35. Basil: 2 times this season
  36. hot Peppers: 3 times this season
  37. Sweet Peppers: 9 times this season
  38. Bok Choy: 2 times this season
  39. Cantaloupe:1 time this season
  40. Watermelon: 1 time times this season this season
  41. Celery/Celeriac: 7 times this season
  42. Delicata Squash: 2 times this season
  43. Broccoli Rabe: 2 times this season
  44. Winter Squash (Acorn, Red Kuri, Sunshine, Butternut): 4 times this season
  45. Turnip: 1 time this season
  46. Broccoli: 2 times this season
  47. Brussels sprouts: 2 times this season
  48. Parsnips: 2 times this season

Half Shares Received:

  1. Salad greens: 4 times this season
  2. Spinach: 1 time this season
  3. Kale: 5 times this season
  4. Lettuce: 11 times this season
  5. Zucchini/Summer Squash/Patty Pan Squash: 8 times this season
  6. Garlic Scapes: 4 times this season
  7. Chard: 2 times this season
  8. Escarole: 1 times this season
  9. Scallions: 7 times :this season
  10. Peas: 3 times this season
  11. Beet greens: 2 times this season
  12. Carrots: 7 times this season
  13. Kohlrabi: 3 times this season
  14. Cabbage (white, red and, Napa) : 4 times this season
  15. Potatoes: 8 times this season
  16. Shallot: 1 time this season
  17. Beets: 2 times this season
  18. Cucumbers: 5 times this season
  19. Garlic: 7 times this season
  20. Green/Yellow Beans: 3 times this season
  21. Artichokes: 2 times this season
  22. Flowers: 2 times this season
  23. Tomatoes: 7 times this season
  24. Collard/Dandelion: 1 time this season
  25. Onions: 7 times this season
  26. Leeks: 2 times this season
  27. Cippolini Onions: 2 times this season
  28. Purple Onions: 1 time this season
  29. Basil: 1 times this season
  30. Hot Peppers: 2 times this season
  31. Sweet Peppers 8 times this season
  32. Cantaloupe: 1 times this season
  33. Celery: 3 times this season
  34. Delicata Squash: 2 times this season
  35. Broccoli Rabe: 2 times this season
  36. Winter Squash (Acorn, Red Kuri, Sunshine, Butternut): 4 times this season
  37. Broccoli: 1 time this season
  38. Brussels sprouts: 2 times this season
  39. Parsnips: 1 time this season



Thursday, September 22, 2011

DELICATA SQUASH


Last night we made the most amazing Delicata Squash. Thought you all would like this easy and delicious recipe! Unfortunately we ate it all before we could take a photo!!!

Cut in half lengthwise a Delicata Squash. Scoop out the seeds. Place peel side down on a baking sheet.
Lightly sautee some chopped sweet onions and garlic in olive oil until translucent.
Fill the squash cavity with the onion/garlic mixture.
Bake at 350 degrees for about 25 minutes - or until the squash (including the peel) is tender. Remember - you can eat the peel of this wonderful winter squash!

Meanwhile.....

In a frying pan, sautee some more chopped sweet onions in olive oil and then add chopped tomatoes, olives, and shredded kale. Let simmer until you have a chunky sauce and all of the ingredients are thoroughly cooked. (You could add lots of other veggies to this sauce - your preference.)

When the squash is done, place each half on a plate and top with the sauce.

EAT AND ENJOY!

Tuesday, September 20, 2011

Benefit at Roots the Restaurant



Make your reservations now - 747-7414 - for lunch or dinner at Roots, the Restaurant, Thursday, September 22nd. ALL TIPS and 15% of the proceeds go to support VT Farmers damaged by Irene.

Carol will once again be a guest server for dinner. Having "honed my skills" the first night, hopefully I will be a bit more confident and competent this Thursday.

I think you can call and "request"me as your server - so why not eat a great meal, help a great cause, and have fun seeing if I can get your order straight!!! (Only kidding - I will be paired with a professional server so you will get what you ordered - promise!).

See you on Thursday!







And check out the photo from last Thursday. Do I look tired or what?

Saturday, September 17, 2011

WINTER SQUASH

There is a nip in the air which signals that the time is ripe for WINTER SQUASH! We have harvested and are starting to cure almost a ton (yes almost 2000 pounds) of squash and are excited to start sharing them with you! This year we have Delicata, Butternut, Acorn, Red Kuri, Sunshine (a red Kabocha) and Blue Ballet (a nice sized Hubbard). Here is a bit of information about each of these amazing varieties!





Everyone knows -and loves - BUTTERNUT SQUASH! Probably one of the most popular varieties and one that perfect baked, steamed, or in soups!






ACORN SQUASH is another familiar favorite. Commonly baked in halves or quarters, with a drizzle of maple syrup, butter and cinnamon (or ginger).








BLUE BALLET is a smaller variety of Hubbard Squash - with a beautiful gray-blue outside and a luscious creamy yellow center. Blue Ballet can be cooked as any other winter squash, but it is also delicious stuffed with wild rice and veggies.








Johnny's Seeds says this about SUNSHINE SQUASH, "Tender flesh is smooth, sweet, and bright orange for baking, mashing, and pies. Beautifully colored, deep scarlet fruits are slightly flat-round, avg. 3-5 lbs. Vigorous, short vine. Sunshine is destined to become a recognized, one-variety squash genre in the market. Its fruit appearance and eating quality are superior to other varieties of this type." and so far we think they are right on! This is our first year growing this beautiful scarlet Kabocha variety and we are hooked!






RED KURI is a baby Hubbard that is brilliant orange on the outside and tender yellow on the inside. Roasted with sweet onions, garlic and maybe a hint of maple syrup is a taste treat for the whole family!





What is there to say about DELICATA SQUASH? A tender winter squash that can be eaten peel and all! Super sweet and easy to bake, steam, sautee, caramelize, stuff and so much more!



CHECK BACK FOR SOME GREAT RECIPES!!!

Sunday, September 4, 2011

THANK YOU

Thanks to everyone who showed up at Farmers Market on Saturday. It was so wonderful to see you all - and to know you are safe and dry. Thank you for your words of support and your relief to hear that Radical Roots Farm was relatively undamaged in the storm. We are overwhelmed by the love of our community.

It was especially amazing to see so many of you who WALKED in from Killington - what a demonstration of the power and strength of the people in our state!

We are VERMONT STRONG!

Wednesday, August 31, 2011

First the good news. Radical Roots Farm weathered the storm with only minimal damage - no flooding at all. Thank you all for your thoughts and concerns.

The bad news is that so many others were not so fortunate. We are overwhelmed with sadness and grief over the loss of lives, homes, farms, roads, bridges, connections. Our heart especially goes out to Evening Song in Cuttingsville and Right Mind in Wallingford who lost so very much.

But no matter the devastation - the power and love and strength of Vermonters comes shining through. People are coming together to help neighbors, friends, and strangers. We are heartened to see the National Guard helicopters airlifting food and water to isolated towns and FEMA entering communities with water, food and promises to help help help. CVPS has been amazing - as have the power companies who have come into our state to do what they can. Grassroots efforts such as Restoring Rutland demonstrate the power of the people to make good things happen fast. Local radio stations VPR, WJJR, and WSYB have been invaluable offering information and support - showing how vital local radio really is.

This is the way it's supposed to work!

Our hearts go out to everyone who is experiencing loss. We will get through this and come out the other end stronger.

Remember these wise words: Barn burned down - now I can see the moon.

The moon is definitely the power of our loving communities.

Tuesday, August 23, 2011

CANNING AND FREEZING - Tomatoes and Basil

We have available quantities of tomatoes and basil for sale - perfect for canning and freezing (yes you really can freeze tomatoes and basil - read below for the simple how to!) The tomatoes are NOT seconds - they are first quality and ready to go.

Tomatoes
normal price: $3.50/pound
5 pounds or more: $2.00/pound
25 pounds or more: $1.50/pound

Basil
normal price: $2.50/bunch
10 bunches or more: $1.00/bunch
25 bunches or more: $0.75/bunch

Send us an email if you are interested - as supplies are not endless. Let us know what you want and we will let you know when you can pick them up at the farm (Creek Road in Rutland - 1.8 miles south of the College of St Joseph).

radicalrootsfarm@gmail.com


FREEZING TOMATOES
While tomatoes can be frozen whole, sliced, chopped, juiced, or in paste or sauce, we love to freeze them whole - with the skins on - in freezer bags. Simply wash and dry (make sure they are dry) whole tomatoes and then place them in freezer bags. Try to remove as much of the air in the bag as possible - some people use a straw to suck out the air, but we don't find that is really necessary. Also, some people like to freeze them first on a baking sheet - and then place them in the bags. That's fine, but in our opinion, the extra step is not really necessary.

That's all it takes. We don't take off the stem or cut away the stem scar. You can - but, again, it is one more step that is not really necessary. Plus, we like to keep the tomatoes fully intact for freezing.

When you are ready to use the tomatoes, take the amount you need from the freezer bag, run them under warm water and slip off the skins. So simple. You can then use them in any recipe that involves cooking tomatoes.

FREEZING BASIL
Chop basil in a food processor (or by hand if desired) adding just enough olive oil to make it moist. Spoon processed basil into ice cube trays (or muffin tins), cover and freeze. After 1-2 days, pop out of the trays and put into zip lock freezer bags. Use all winter long!

Monday, August 22, 2011

MELONS

Harvesting lots and lots of Watermelon and Cantaloupe!

Delicious!
Sweet!
Juicy!

Need we say more?

Come to the farm stand to get some. They may be all gone by this Saturday's Farmers Market!

Friday, August 12, 2011

TOMATO SEASON

You know its really August when the tomatoes are in full color! This year we are so excited about our tomatoes - the variety we are growing and the quality of the harvest.

We are most excited about the Mountain Magic tomatoes we are picking every day. We chose this variety for many reasons - taste, texture, versatility - but especially size! You see, these tomatoes are only about 3 oz each - quite small for a salad/sandwich/slicing tomato! So why are we excited about such a small-sized tomato? If you are like us, you hate hate hate having to place the unused portion of a tomato in the refrigerator, where it gets mushy and tasteless (tomatoes should never ever be refrigerated!!). But what can you do - you only need half of the tomato for your salad or just a slice or two for your sandwich. Enter the beauty of the Mountain Magic tomato. Because it is small, you never have an unused portion to store! And the taste and texture - excellent!

Please check out these amazing tomatoes - we think you will be as excited as we are!


We are also quite excited about the variety of plum tomatoes we are growing this year. They are called Monica and they are large, round and firm paste tomatoes - perfect for salsa, sauces, stews, etc. They are also coming in fast and furious and so we are selling them in larger quantities for folks who are interested in canning or freezing for winter. DID YOU KNOW - you can freeze tomatoes whole? Simply place clean dry tomatoes (plum are best) in freezer bags and pop them in your freezer for use all winter long! When you are ready to use them, take them out of the bags, run under warm water to remove the skin, and use in your favorite recipe!


Heirloom tomatoes are amazing to look at and eat. They are not your conventionally beautiful tomato - they are often oddly shaped with cracks and blemishes. But the taste? AMAZING. Do not be fooled by appearances - heirlooms bring us back to the way tomatoes used to taste. This year we are growing Prudens Purple, an heirloom Brandywine that we think you will flip over just as we did! Contrary to its name - it is not actually purple - it's a pinkish tomato with green or yellow shoulders. Not the most beautiful to look at - but what a taste!




Sungolds and Red Cherries round out the tomatoes we are growing this year. Sweet, perfect for popping in your salad or in your mouth. A burst of flavor with every cherry tomato.

Please visit us at the Rutland Farmers Market every Tuesday from 9am - 2pm or at our Farm Stand on Creek Road in Rutland (1.8 miles south of the College of St Joseph). We would love to show you all of our wonderful tomatoes!



Thursday, July 28, 2011

Thought you might be interested in my latest Weekly Planet column which ran in Sunday's Rutland Herald and Times Argus.


Messages from the universe


Carol Tashie
July 24, 2011
Rutland Herald/Times Argus

Buddhists believe that the universe does not give us what we want; it gives us what we need. In theory I get it, but I am — by nature — a skeptic who finds it hard to believe that the universe would take such an interest in the comings and goings of little ole me. However, recent personal circumstances have me reconsidering my skepticism.

About a month ago, right in the heart of the growing season, I fell off a ladder and broke my ankle. My friends were convinced the fall was the universe’s way of sending me the impossible-to-ignore message of “slow down,” although I attributed it to the laws of physics (gravity, to be exact) coupled with a little bit of Carol-klutziness. Even if the universe was trying to tell me something, surely it would realize that slowing down would require my partner Dennis to speed up, taking on the work of two farmers. No one, let alone the universe, would consider that fair or possible.

But no matter the root cause of my broken ankle, the consequences are the same: two acres of vegetables, prime growing season, plenty of weeding, planting and harvesting to be done — and one farmer on the DL. In addition to cursing the universe, gravity and myself, what else is there to do?

Enter the power of community.

As the word spread of my broken ankle, the offers of support came pouring in. Busy farmers, home gardeners, friends, family and even strangers heard the news and responded readily. We were, and continue to be, overwhelmed with gratitude.

To manage everyone’s offers, we held a daylong weeding party, where people came and helped us manage the weeds that continue to thrive no matter a farmer’s ability to walk. In one busy day, many of the ill effects of five days off my feet were alleviated.

The Rutland Volunteer Garden Service group is now coming to the farm each Tuesday, bringing campers from Camp Betsy Cox to help with the chores. These young women embody service to community as they joyfully lend their time and strong bodies to help people they don’t even know.

I will always be convinced that gravity and klutziness broke my ankle, but I am ready to concede the universe might be paying attention to my needs after all. As someone who is pretty well versed at giving help (“Need someone to volunteer/organize/donate? I’ll do it!”), being on the other side of asking is not something I do very well. I believe the universe is telling me I need to learn to get better.

A whole and healthy community is one that gives and accepts help freely, lovingly and without barriers. It does not idolize the giver or cast dispersions on the recipient; instead it celebrates our interdependence and the delicate balance of everyone’s gifts and needs. A whole community does not categorize its members as givers and takers, it respects everyone equally and provides natural opportunities for each one of us to contribute and receive in our own unique ways. A healthy community knows that giving and receiving are two sides of the same coin, and it teaches us to value both sides within ourselves and others.

While this broken ankle is a pain — in, oh, so many ways — it is also a lesson I will ponder for years. Message received, Universe.


Carol Tashie, co-owner of Radical Roots Farm, lives in Rutland City and tries hard to find a balance between what is possible and what is impossible to ignore. She can be reached at carolweeklyplanet@yahoo.com.