We’re all in this together

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Our connection to local area farms has taken on a new dimension recently.

While we feel the pandemic has brought us much closer to our amazing patrons in our weekly connections, we’ve also grown closer to our fellow farmers and food producers.

We’ve all been through a lot and so have our fellow vendors.

It feels like the relationships have shifted into something more meaningful than the usual “hellos” and greetings at the farmers market.

Our hugs are tighter. Our conversations are deeper this season.

I can’t put a finger on it exactly, but perhaps it’s an overwhelming sense that we’re all in this together right now for the long haul?

It felt as though all of us food folks were like one entity serving the nutrient needs of multiple swirling, radiant beings.

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We all have a role to play

From our side of the booth, we’re all essentially food workers that are part of an engaged local food movement.

The greater the parts, the better the outcome for all.

Farmers markets provide the backdrop for these connections as needs and niches are filled.

It was likely due to a lack of sleep, but it all felt even more Utopian for a spell last week.

The lines and borders between our individual farm businesses were blurred.

It felt as though all of us food folks were like one entity serving the nutrient needs of multiple swirling, radiant beings.

Last week’s tomato basil focaccia was a light bulb moment as folks demonstrated for us how these connections can be special.

As simple as it seems, when two entities can collaborate it seemed to bring even more joy to an already joyful market.

Ian @ Fledging Crow Vegetables talked with us a bunch that day about the nice feedback he received and it brought our two farms closer together.

Again, a simple thing, but perhaps the potential exists for more exponential happiness?

It started with quiche

This idea didn’t start with tomatoes and basil, our supporters just brought it to a warm and fuzzy home.

The momentum may have been growing however as we’ve been doing these types of collabs for a good portion of 2021 already.

When we first stone milled Frederick, a soft white winter wheat from Adirondack Hay & Organic Grains, we knew we had something special and had to find recipes suited for this flavorful, gentler, lower protein whole grain flour.

The North Country Quiche (pictured at the top) was created based on this wheat and a webinar workshop on using whole grain flours for pie crusts during the pandemic from Party Bus Bakeshop.

Courtney @ Mace Chasm Farm carries our pizza dough and brioche buns in her butcher shop. We barter & trade for her smoked ham & bacon in our Quiche and we dine weekly on their many sausages and ground pork chorizo.

We also use North Country Creamery cheeses in our Quiche.

We routinely have Asgaard Farm and Sugarhouse Creamery cheeses with our breads and homemade wine for our own late lunches and dinners.

By sharing our local area farms in our menus and recipes, we’re also helping to promote their products to new folks.

More collaborations, more connections

What we’re trying to do more of in our commercial kitchen is to take it further and also have fun.

With a foundation of our eggs, milk and flours – there are many creative pathways to take.

There are lots of foods that we would love to produce (whole grain pasta and ravioli comes to mind) but the real question is, based on available local ingredients, what can we make and make well to continue the collaborations and connections?

What else can we make based on the raw ingredients that are available to us seasonally in the Champlain Valley and Adirondacks?

The simple answer is… more than I can mention here.

The trick is finding the time to craft a good recipe and logistically making sure what you need is in season and available in the quantities necessary to make it all worthwhile.

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Potato, Onion & Rosemary Flatbread

Farmers Market Flatbreads

The heat and humidity really took it’s toll on us last week and unfortunately we did not get to unveil the grand flatbread plans we had scheduled.

Flatbread pizzas are good entry way into eating seasonally and creatively with the many fresh and delicious vegetables, herbs, fruits and dairy available at the farmers market.

Pictured above is a fingerling potato and onion flatbread which has a base of ricotta cheese and fresh rosemary on our whole grain sourdough pizza crust.

Veggies and herbs are from Fledging Crow and Juniper Hill Farms.

Taste testing is so much fun and we look forward to sharing this one with you very soon.

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