March 17 Update: Our Current Plan of Action

Hi everyone.

We’ve been paying close attention as news related to COVID-19 in Vermont continues to develop. And we remain committed to staying nimble and responsive in our decision-making around this public health crisis. Our goal is to do whatever we can to protect the health of our employees, customers, and greater community, while continuing to provide groceries in a safe way.

It has become increasingly clear that reducing human contact and limiting opportunities for the virus to spread is the most important step any of us can do to slow the outbreak.

In our Woodstock store, we’re currently formulating a plan to provide curbside pickup in lieu of regular shopping hours. On Tuesday, March 17, we will begin taking orders for curbside pickup only. Effective immediately, our Woodstock store will be closed for regular shopping as we determine the best course of action moving forward. At this point our prepared foods options will be limited, if available at all.

We’re in the process of assessing the needs of our Waterbury location and will be closed for the next two days while we determine next steps.

Please bear with us tomorrow while we get together a few rules and procedures around the pickup program. We will announce all details on our website by Tuesday afternoon and expect to have curbside pickup available beginning Wednesday, mid-morning through mid-afternoon.

Our community has a history of rallying together in support and friendship during tough times. And we expect no less in the days and weeks ahead. We’ll get through this together.

We will have more information on Facebook and on our website shortly.

Warmly,
Patrick and the Farmers’ Market team

Nick’s Picks: Three Beers To Enjoy on St. Patrick’s Day

Wondering what to drink this St. Patrick’s Day? We recommend beer.

But which style is the best fit for your taste buds? Nick, our cashier leader and beer buyer, has a few ideas for you. And two of them are $1 off through St. Patrick’s Day!

Whiplash by Red Barn Brewery

This Bavarian Wheat beer (Hefeweizen) is wonderfully complex, yet light and drinkable; it won’t fill you up before you’ve dug into your corned beef mash. Fresh grassy hops coupled with roasted wheat flavors (cloves with a touch of banana) makes Whiplash an excellent accompaniment to any meal or occasion. The brewery is based in Danville, Vermont. Check out their website to learn more.

Craic by Harpoon

If you’re an IPA lover, this may be the beer for you. Craic blends the toasted malt of an Irish Red with the fruity hops of an IPA. Here’s more about it. Harpoon is based in Windsor, Vermont. Get it at the Market for $1 off through March 17.

This employee-owned brewery has been in business since 1986, which makes it one of the oldest breweries in the state. You may remember the Harpoon Winter Warmer and Oktoberfest in the early 1990s, followed by the Harpoon IPA, way before anyone else on the East Coast was even thinking about IPAs. Those “firsts” have been followed by many more … If you haven’t tried  this particular flavor, now’s the time!

Guinness

The definitive Irish beer, Guinness is your typical go-to for St. Patrick’s Day. Rich and creamy, it’s truly a meal unto itself. Up until a few years ago, when the craft beer revolution hit Ireland, Guinness was one of three Irish beers on the market. Today this brew remains the most historical. The brewery was founded in 1759 in Dublin, Ireland, and is now brewed in about 50 countries. We’re offering Guinness for $1 off through March 17. Learn more about this legendary Irish beer.

A Note to Our Farmers’ Family about COVID-19

Hey folks,

Boy, have we faced some interesting times over the past 29 years. Fires, floods, tough economies, power outages—you name it, we’ve seen it all. We appreciate you hanging in there with us and truly making Farmers’ what it has become today.

Now we are all faced with a new twist, and it raises all sorts of feelings, from concern and uncertainty to outright panic. And during times like these we are always amazed at how our Farmers’ family rallies together in a spirit of optimism and goodwill. We feel so fortunate to live and work in such caring and supportive communities—both in Woodstock and in our new home in Waterbury.

We take our responsibility of being good stewards in our communities very seriously. And with the ongoing coronavirus news, we are firmly committed to being here for you—being the community place to come take a break, smile and laugh with your neighbors, have a coffee, eat great food, listen to the tunes, and feel safe. Honestly, it’s the least we can do during tough times.

Most importantly, although we’ve always prided ourselves in our high cleanliness standards, we’re taking extra precautions to maintain a safe place for you and our staff to shop and spend time. You can expect to see and experience our deep concern around health and food safety at both of our store locations. We’ve increased the frequency of our cleanings, have added hand sanitizers throughout our stores, and are taking a break from sampling for the time being. And while we appreciate your efforts to be more environmentally conscious, for now we’re no longer using customer cups and dishes for hot and cold items. We’re also keeping our staff informed on best practices and encouraging anyone who is feeling unwell to stay home.

We’ll continue to stay abreast of the situation and follow guidance from the CDC and Vermont Department of Health. If you have questions or concerns, please email us at mail@woodstockfarmersmarket.com or speak with one of our department leaders. Thank you for being part of our Farmers’ family.

Warmest regards,

Patrick

Corned Beef and Cabbage

Corned beef and cabbage is a St. Patrick’s Day staple. But there’s no one way to do it. Some people marinate their meat for up to 10 days before throwing it in the oven. Others toss it in the slow cooker for 8 hours, and presto!, dinner is served.

Our go-to recipe here at the Market is fairly straightforward and can be prepared in an afternoon (see below).

What You’ll Need

  • 5 pounds corned beef
  • 1 tablespoon pickling spices (optional)
  • 4 carrots, peeled and cut into 2-inch pieces
  • 12 small white boiling onions (or large yellow onion quartered)
  • 3 purple-top turnips, peeled and quartered
  • 3 parsnips, peeled and cut into 2-inch pieces
  • 1 small cabbage, cut in wedges, with some core on each wedge

Instructions

  • Rinse beef in cold water and place in deep pot and add cold water to cover beef by about 2 inches.
  • Add pickling spices.
  • Bring to a boil and boil for 5 minutes.
  • Skim off gray foam (this is important). The cooking broth will be clear and more flavorful.
  • Cover the pot, reduce the heat, and simmer the meat 4 to 5 hours, until tender.
  • Remove meat from the broth to an ovenproof platter, tent with foil, and place in a warm oven.
  • Bring broth to a boil and add all the vegetables except the cabbage.
  • Cook the onions, carrots, turnips, and parsnips until just tender.
  • Add the cabbage to the pot and cook 15 minutes until tender.

Corned beef is available beginning today, March 10, in our Woodstock and Waterbury locations. And we’ve got all of your St. Patrick’s Day sides, like potatoes, soda bread, and Irish beer! So stop by!

If you simply don’t have the time or energy to prepare a meal, visit the hot case in Woodstock on March 17th for St. Patrick’s Day dishes to-go.

Meet Tom, Our Internationally Trained Pastry Chef

If you’ve ever marveled at the stunning cakes and specialty desserts in the bakery case, you already know a little about Tom, our in-house pastry chef. He’s extraordinarily talented and creative.

But Tom’s a pretty quiet guy. So here are a few things you (and most of our staff) might not know about him:

Q. Why did you decide to become a chef?

A. Born in Drogheda, County Louth, Ireland, I was first introduced to the idea of being a chef when asked in technical school, “Who wants to travel?” My hand went up, and many decades later, I am still at it.

Q. Where did you attend school?

A. Educated in Maynooth College Catering School, followed by working stints in Ireland, Bermuda, England and the U.S.

Q. Where did you receive your pastry training?

A. After many years working as a chef, I decided to try my hand as a pastry chef. Albert Cumin, an international pastry guru, was my greatest teacher and influence. I continued my education at the Chocolate Academy in Quebec and many courses throughout my career.

Editors note: If you’re not familiar with Albert Cumin, he was a renowned pastry chef who passed away in 2016. His work experience included creating signature desserts for the Four Seasons and Windows on the World in New York City; serving as Pastry Chef at the White House during the Clinton era; and training many up-and-coming chefs, including our beloved Tom. Here’s an interesting article about his life.

Q. Where did you work prior to joining the Farmers’ Market?

A. From 1990 to 2010 I owned and operated Morning Star Bakery in Cavendish, VT. Woodstock Farmers’ Market was a great customer then, and a great place to keep doing what I love doing now.

We’re so lucky to have you on our bakery team, Tom! Thanks for sharing your story with us!

If you’d like Tom to create a cake for your special occasion, you can reach the bakery at 802-457-3658, ext. 245.

 

Stay posted on what's happening at the Market. Things are changing day by day as we navigate the COVID-19 crisis and adjust to this "new normal."  We'll be sending out regular communications to keep you informed. Thank you for your support and friendship.

And don't worry, we'll never share your personal information with anyone.


By submitting this form, you are consenting to receive marketing emails from: Woodstock Farmers' Market, 979 West Woodstock Rd., Woodstock, VT, 05091, http://www.woodstockfarmersmarket.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Twelve Healthy Snack Ideas for Your Ski Day

Heading to the slopes? We’ve put together a list of nutritious, filling, and portable snacks that are great for the car ride or can easily fit in a jacket pocket for a quick pick-me-up on the lift.

Here they are:

Banana Bites

Made with just a few simple, organic ingredients. The bananas used to make this delicious product are upcycled (put to use instead of thrown away) from farms in Latin America.

 

 

 

 

 

 

 

 

Cauliflower Tortilla Chips

You’ll fall in love with the taste and the ingredient list. Made with real veggies!

 

Brami Lupini Beans

Lupinis have been part of the Mediterranean diet for centuries. They’re naturally high in plant protein (50% more protein than chickpeas), fiber, and minerals, and low in calories, fat, carbs, and sugar.

Ziba Figs and Almonds

These yummy artisanal dried fruits and nuts by Ziba are packed with nutrients. And you can feel good about where they come from. All ingredients are sustainably grown and responsibly sourced.

Mulberries and Pistachio Kernals 

Ziba (see above) also creates another line of snacks made from wild foraged nuts and berries.

Owl Energy Bars

Super easy to slide in your pocket! These delicious, handcrafted energy bars are made in Vermont using all-natural ingredients that you’d have in your own kitchen. Gluten free, soy free, dairy free, non-GMO.

Meat Sticks

The perfect on-the-go protein snack. Made with meats raised without antibiotics or hormones.

Inka Corn

Gluten free, made in a nut-free environment, and just plain delicious!

Chickpea Snacks by Biena

Winner of Clean Eating Magazine’s “Clean Choice” award. With 8 grams of plant protein (gluten and grain-free).

Peanut-Butter Filled Pretzels (good health)

Peanut-butter filled pretzels. Need we saw more?

Nuts (Bobbi Sues)

Hand-roasted, all-natural nuts, seasoned just right. Plus, the company donates a portion of every $1 sold to animals in need.

Jerky 

Like jerky? We’ve got vegan, vegetarian, and regular-ol’ meat-based jerky. All varieties are salty, chewy, and easy to tote around.

 

 

 

Stay posted on what's happening at the Market. Things are changing day by day as we navigate the COVID-19 crisis and adjust to this "new normal."  We'll be sending out regular communications to keep you informed. Thank you for your support and friendship.

And don't worry, we'll never share your personal information with anyone.


By submitting this form, you are consenting to receive marketing emails from: Woodstock Farmers' Market, 979 West Woodstock Rd., Woodstock, VT, 05091, http://www.woodstockfarmersmarket.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Four Ways to Celebrate the Week of Love

This is the week of love. First we have Galentine’s Day on Thursday, Feb. 13th…. an unofficial holiday to celebrate your female friends (it’s been around for about 10 years). And then there’s Valentine’s Day on Friday, Feb. 14th. Yes, it’s about romance. But, in a broader sense, Valentine’s Day is a chance to show your love for the people who make your life a little sweeter. 

Here are a few ways to celebrate this love-filled week, whether you’re raising a toast to the gals in your life, that special someone, or your entire book club ….

Sweets for Your Sweetie(s)

“All you need is love. But a little chocolate now and then doesn’t hurt.” ~Charles M. Shulz

Of course, chocolate tops the list of ways to express your feelings during the week of love. And the good news is: chocolates come in all shapes and sizes. Grab a large box of assorted chocolates for your significant other and individual candies for friends and family. We’ve got lots of chocolate gifts (large and small), including the prettiest chocolate bars you ever saw (check them out on Instagram).

Decadent Foods

“Food is symbolic of love when words are inadequate.” ~Alan D. Wolfelt

This is the week to indulge.  We all have favorite foods we don’t allow ourselves to enjoy often enough. Well, the week of love is the perfect excuse. Make a special dinner featuring your favorite food and drink. Or host a Valentine’s potluck or cheese tasting. We’ve got some amazing Valentine’s Day cheeses that would make a beautiful cheeseboard.

Wondering what to serve for dessert? Our bakehouse has been busy pumping out all kinds of love-ly treats. Check out our Valentine’s Day bakery menu. Or grab a few ingredients (located alongside the Valentine’s candy…near the registers) to make your own chocolate fondue.

Pink Bubbly

“I only drink Champagne on two occasions, when I am in love and when I am not.” ~Coco Chanel

These may be our favorite bottles on the shelf right now. Leave it to the French to turn wine into art. We’ve got sparkling wines from Italy, Spain, Austria, and France. Along with lots of mini Champagne bottles, perfect for gifts or dinner for two (if you’re planning on an early ski day!).

Surf & Turf

“Sharing food with another human being is an intimate act that should not be indulged in lightly.” ~M.F.K. Fisher

You could go out. But then you’d have to brave the cold, find a parking spot, and be social. We prefer dining in. Check out our weekend Surf & Turf specials, available in Woodstock only, (Thursday to Sunday, 2/13-16): 10% off tenderloin, rack of lamb, and hot & sweet Italian sausage; 15% off scallops, tuna, and mussels; and oysters are buy 9 get 3 free.

Happy Love Week!

Chocolate Fondue Recipe

Chocolate fondue is the perfect Valentine’s Day dessert. It’s simple to make, involves lots of chocolate, and can be shared with one (or a few) other people. Here’s our go-to recipe. Just double it if you’re serving 4. 

 

Serves 2

What You Need:

  • ½ pound of Callebaut semi-sweet chocolate (or another favorite)
  • ½ cup evaporated milk
  • Cut fresh fruit, such as raspberries, strawberries, pears, apples, pineapples, orange segments, bananas, or shortbread cookie pieces.

What to Do:

  • Melt chocolate and milk together in a heavy saucepan or in the microwave, stirring frequently, until smooth.
  • Pour into a fondue pot. Dip fruit and cookies into the chocolate with a fork and enjoy!

 

 

How to Live to Be 100

Every day during the summer and fall, we look forward to seeing Harvey and Lois in our Woodstock store. And come November, when they head down to sunny Florida for the winter months, we miss their smiling faces.

In December Harvey celebrated his 100th birthday. And since we haven’t had a chance to wish him a happy birthday in person, we asked if he’d help us celebrate his 100 years by sharing via email a little bit about his personal history.

Thank you, Harvey, for saying “yes.” We’ve so enjoyed learning more about your life adventures and are excited to share your story with our Farmers’ family. Happy birthday!

Q. When and where were you born?

A. Dec. 18, 1919, in Meriden , NH

Q. Where did you live during your childhood years?

A. We moved to Taftsville, Vt. when I was five. My father bought a 200-acre farm and what is now Apple Butter Inn was my home.

 

Q. What did you do for fun growing up?

A. Worked in the hay field. Got a new a Yankee rake at 11 years old and raked all summer. Mowed the Taftsville cemetery for 25 cents an hour. Milked the Jerseys. Worked on the farm and hayfield.

Q. Can you describe the types of food you grew up eating? How do they differ from the foods you enjoy today?

A. I ate oatmeal, fried potatoes and bacon for breakfast, and peanut butter and jelly sandwiches for lunch every day in high school. Today I eat juice, yogurt and cold cereal with fresh fruit. For dinner, we had lots of potatoes, homemade bread and butter. We ate the meat we had dressed off ourselves: pork, beef or chicken. Today I eat more vegetables and less meat. Always frozen yogurt for dessert.

Q. What are your earliest memories of Woodstock that might surprise someone new to town?

A. There was an A&P and First National store. We had two meat markets. The undertaker was where Bentley’s is now. The firehouse was where Mont Verte is. The jail (sheriff) is where the post office is now.

Q. What did your parents do for work?

A. We had a big dairy farm. Thirty cows and 40 head young stock. My mother was the lecturer in the Grange and my father was the master. My father did all the butchering for three miles around Taftsville.

Q. Where did you attend school in Woodstock? College?

A. I attended a one-room schoolhouse in Taftsville. The Mennonite church is there today. Then Woodstock High School (the elementary school is there today). I studied math and astronomy at the University of Miami. After the war, I went two years to Tucks School at Dartmouth.

Q. What was your profession?

A. First job : I worked on US 4 in the summer when I was 16. I was a class A downhill skier and raced in Sun Valley in the nationals at 18 years old.  I flew for Pan American Airlines before WW2 out of Miami (flying boats).

I entered the Air Force as a first lieutenant on Dec. 8, 1941, after the attack on Pearl Harbor. I was conscripted by the Air Corps to fly anti-submarine patrol. After the war I taught fighter jet F94 pilots out of Grenier Field, NH. Then I flew B52s for eight years in the Cold War.  I retired from the Air Force as a lieutenant colonel after 26 years.

In 1956, I became postmaster in Taftsville and owned the country store until 1982, then retired.

Q. What comes to mind when you think about how Woodstock has changed over the years?

A. The police force only had one man who was the night watchman for the village. All the farms are now large home properties. The way of life has changed drastically.

Q. And, of course, we have to ask this final question: Can you share your secret to living a long, happy life?

A. Never smoked or drank coffee. I’ve always been active in some sport. Played golf all over the world representing the United States. In 1987 I was the Vermont  state senior amateur golf champion and qualified in 1988 to play in the USGA senior amateur championship.

I’ve always been active in some sport until I had my hip operated on in 2015. So it’s keeping your mind and body awake everyday and ready for new experiences.

Stay posted on what's happening at the Market. Things are changing day by day as we navigate the COVID-19 crisis and adjust to this "new normal."  We'll be sending out regular communications to keep you informed. Thank you for your support and friendship.

And don't worry, we'll never share your personal information with anyone.


By submitting this form, you are consenting to receive marketing emails from: Woodstock Farmers' Market, 979 West Woodstock Rd., Woodstock, VT, 05091, http://www.woodstockfarmersmarket.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Falling in Love with Valentine’s Day Cheeses

Here’s an idea for an extra special Valentine’s Day: a Valentine’s Cheese Tasting. Check out our cheese case for a variety of gooey, decadent cheeses made by local cheesemakers in honor of the day of love. Which one will you fall for?

Oh My Heart
Lazy Lady Farm in Westfield, Vt.

 

Chapel Lane
Mt. Mansfield Creamery in Morrisville, Vt.

 

Red Velvet
Lazy Lady Farm in Westfield, Vt.

 

Anne’s Heart
Boston Post Dairy in Enosburg Falls, Vt.

 

Champlain Triple Cream Heart
Champlain Valley Creamery in Middlebury, Vt.

 

Chocolate Chevre
Westfield Farm in Hubbardston, Mass.

 

Two Red Lines
Lazy Lady Farm in Westfield, Vt.