A Vermont Summer Getaway

I have to tell you... I think I have found the place where I would like to spend the rest of my summer days. I am in love... with Vermont.

I have been thinking about going to Vermont for years. "It is the closest scenery to home that you will find in this country" I had heard. They were not lying. Rolling green hills, lush forests, wild berries, apple orchards, crisp mornings, sheep... I found it all there.



Another thing that I should tell you is that I have a great friend. A friend who I met in my first months of blogging and has remained close ever since. I even wrote about her a few years ago.

Nadia lives in southern Vermont on top of a hill with breathtaking views, surrounded by blueberry bushes, apple trees, a pond, and what could be an enchanted forest. When we arrived last week, I couldn't believe my eyes. I thought about the Basque Country and my family back home. All so familiar.



My plan was to relax, cook, and have long conversations with Nadia about life and art. I needed to getaway from my kitchen and computer. Her nephew and niece, Dylan and Elle, were visiting from Montreal and I knew Jon and Miren would find the perfect playmates in them. They fed the chickens and ducks, played with the dogs and cats, and admired the horses. Activities that I grew up doing and seem so foreign to so many children these days. I was excited to watch them in nature and just be.



On our first day there, we took a drive to a farm-stand in Shaftsbury. It was such a beautiful morning with clear skies and cool breeze. We stopped to get some vegetables, berries, and cheese. Elle and I walked around with our cameras in silence. She is quite the photographer herself.

We started driving back and on the side of the road was this sign for fresh farm eggs. We made a quick stop at Red Comb Farm without realizing that it was the home of a fellow blogger. Abi and her husband were generous enough to show us around their property. Their chickens, ducks, and even alpaca. Abi who knits, uses their wool for these vintage inspired baby caps.

It was so inspiring to see her three beautiful children run around with the animals. It left me longing for a life in the country.



Once home, I made a zucchini risotto with fresh herbs from Nadia's garden and local Vermont cheese. It was sunny and quiet.

Abi had talked to us about a berry farm in Massachusetts, so after a little rest, we packed up the car and drove south. It was a warm afternoon, but the kids had fun picking raspberries. Miren couldn't stop eating them right off the bush. Then it was time for ice cream in Williamstown.



Friday we woke up early to drive to Boston. It was a long drive, but the kids managed well. We had a great lunch at the bustling Flour Bakery where to my surprise, had a few gluten-free desserts and wonderful soups and salads. I have to say, I have never been so tempted by a grilled cheese sandwich in my entire life.

We played duck, duck, goose with the kids at the park. Had more ice cream and then back home.



I was excited for Saturday morning because Nadia promised me a trip to the Brattleboro farmers' market. She began the day by making us a delicious breakfast, a berry crisp from the berries we had picked days before, and an apricot and raspberry galette. The house smelled heavenly.



I was again so inspired by all the young farmers with young children. The market is located under a forest of maple trees. The produce was abundant and so were the dairy and meat stands. I talked to every single one of them about raising children on a farm, what keeps them going through the hard labor and commitment. Truly inspiring.

Miren and I had gluten-free pizza topped with kale as we listened to the local band. She played in the sand box with other children and we sampled homemade apricot kamboucha.



After the market, we drove around the countryside some more. Nadia talked to me about the area's history as we stopped along the way to photograph the surroundings.

Breathtaking.



Once home, we enjoyed the galette and crisp that Nadia had baked in the morning. The kids were ready for some outdoor activities so we drove to a near-by lake. It was sunset and the water was chilly. The kids jumped in the water without hesitation. They laughed, played tricks, and threw rocks as I watched with a smile on my face.

That night, we had a campfire with Nadia's comforting lentil soup and s'mores.



I took time early Sunday morning to take a walk alone around the property. The blueberries were popping up and we even ate apples right off the trees. The kids played with the baby chickens that were born just a couple of days before.

I took it all in for one last time, but I must be back soon. Autumn perhaps? I must visit soon.

This place stole my heart.



Thank you Nadia for having us over. I will never forget it.

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A Vermont Summer Getaway

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https://mercymadame.blogspot.com/2011/07/vermont-summer-getaway.html

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Pumpkin, Quinoa and Hazelnut Gnocchi and Some Chocolate Pot de Creme

Our farmers market finally started again. I cannot believe it has been six months already since we enjoyed our last farmers' market tomatoes, berries and more. Even after all these years, I still find it fascinating how when the rest of the country is going into almost hibernation, we are now enjoying being outside and our growing season begins once again.



It was about 6:30 on Sunday morning when J. came rushing in our room. "Can we go to the farmers' market park and get some doughnuts with the sprinkles on them?" It is one of the things we look forward to the most. Walk around, get fresh produce and eggs for the week, something to eat and then head across the street to the park.

We played hard indeed.



C. took the kids to a friend's house to give me some time to work and unwind. Sometimes, there is nothing better than an empty house and silence.

I put all my farmers' market goodies away, sat down and then felt a sudden urge to make gnocchi. It had been a long time.



I remembered my years in the pastry kitchen when our head chef would arrive early in the morning, before any of his cooks did, so he could make pasta in peace and quiet. Kneading, rolling, filling, folding... Not a word, just music and his pasta.

Perhaps the silence I found at home was really what inspired me to make these gnocchi. Little dumplings of roasted red kuri squash from the market with Robert and Paula's eggs, quinoa flour and hazelnuts. They were delicious and rich tossed in brown butter, fresh sage and toasted hazelnuts.



For dessert, these little pots of chocolate and hazelnut butter custard made with coconut milk and vanilla bean.

The perfect ending.

Red Kuri Squash, Quinoa and Hazelnut Gnocchi with Brown Butter, Sage and Toasted Hazelnuts

makes enough for 2 large or 4 small servings

1 lb (454 grams) roasted red kuri squash puree (1 medium red kuri squash)
olive oil and salt to roast the squash
1 egg yolk
1/2 cup (60 grams) quinoa flour
1/4 cup (30 grams) hazelnut flour
2 Tbs (20 grams) tapioca starch
1/2 tsp salt
pinch of freshly grated nutmeg
Dusting gluten free flour mix
3 Tbs butter, browned
2 Tbs frsh sage, finely chopped
2 Tbs toasted hazelnuts, chopped
Parmesan cheese, optional

Cut the squash in half and remove the seeds. Cut each half into strips and place them on a baking sheet. Toss them with a little olive oil and salt. Roast them at 400F for about 30 minutes or until tender. Let them cool for a few minutes until cool enough to handle.

Puree the squash into a large bowl with a food mill or a potato ricer. This allows the puree to be light and fluffy and the dry ingredients are incorporated quickly without having to overwork the dough. Weigh 1 lb of puree.

Add the egg yolk, quinoa flour, hazelnut meal, tapioca starch, salt and nutmeg. Mix with a fork. It will be a sticky dough.

Dust a wooden board or your work surface with flour. Coat your hands with flour. Take a medium ball and roll it into a long log that is about 1/2" thick in diameter. Cut this log into 1- 1 1/2" pieces. Roll each piece on your fork to create indentations and drop it on a baking sheet lined with lightly floured parchment. Repeat until you have cut all the dough.

You can cook them on freeze them at this point. To freeze them, stick the baking sheet in the freezer and when the gnocchi are hard, put them in a freezer bag. If you decide to freeze them, do not thaw them out before cooking.

To cook them bring a large pot of salted water to a boil. Drop the gnocchi in it. They are done when they float to the surface.

In the meantime, heat the butter in a large saute pan. Let the butter brown. Add the sage and toss the cooked gnocchi in it. Serve with toasted hazelnuts and parmesan.

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Pumpkin, Quinoa and Hazelnut Gnocchi and Some Chocolate Pot de Creme

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https://mercymadame.blogspot.com/2010/10/pumpkin-quinoa-and-hazelnut-gnocchi-and.html

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A Trip To The Farriss Family Farm

I came back from Seattle revitalized and inspired as ever. Pike Place Market in July was like a dream for me with all the beautiful produce and bounty of summer. Stand after stand of gorgeous cherries, all sorts of berries, dairy farmers... Endless. I even tasted my first tayberries this weekend.

All of this reminded me of the trip we took to Farriss Family Farm a few weeks ago. Not much really grows in Florida in the summer, but their chickens are still laying beautiful eggs and you know how much I love eggs.



"We are going to go see the pregnant goat", I told J. I don't really know that he understood where we were going that morning. We arrived early, but the heat and humidity were already in full bloom. None of the animals seemed to be too bothered as the turkeys, chickens, roosters and goats were roaming around the property very content.

J. was quite taken by the turkeys and their loud sounds. Fascinated and frightened at the same time, he kept chasing them trying to finding out what all that skin hanging from their necks was. "It changes color", he kept shouting.



We saw the pregnant goat who since then, has had her babies. We also watched a chicken lay an egg. Even got to hold it in our hands right afterwards, still warm. These are some of the things that were so normal to us when we were growing up and nowadays seem like such a luxury. What happened, I wonder. How did we get to this place where finding neighborhood eggs is so elusive.



The farm is best known for their amazing eggs. Making tortilla de patatas with those beautiful orange yolks puts me right back in my grandmother's kitchen. But they also have gorgeous tomatoes, avocados, pineapples, large assortment of herbs and many fruit trees.

First thing I did when we got home was to slice a tomato, drizzle it with olive oil and some sea salt and serve it with a fried egg. That's luxury. The perfect snack.



All these eggs had to go into a beautiful custard tart that I made with goat's milk and local raw clover honey. I used some of the frozen leftover quinoa pate brisee for the crust. Always make sure you have extra tart dough in the freezer. Will make your life so much easier.

I served the tart at room temperature with some raspberries. I love watching my little boy just dig his finger in the baked custard. Skipped the crust and raspberries, but loved his custard.



Instead of the traditional tortilla, which I always make when I have lots of fresh eggs, I made a quick lunch snack of zucchini and potato pancakes. Grated zucchini and potatoes with some eggs, rice flour and chives served with aioli and a simple salad. My kind of lunch.



The Farriss' new website is live now! If you live in the area, you should stop by and purchase some of their eggs, herbs and beautiful produce.

I will be working with them on a fun story soon and will keep you posted. Can't wait to share it.

Goat's Milk and Honey Tart

Quinoa pate brisee
120 grams goat's milk
60 grams heavy cream
1 vanilla bean, split and seeded
Zest of 1/2 lemon
80 grams raw honey (I used clover)
30 grams cornstarch
3 eggs

Roll out the quinoa pastry to about 1/8" thickness and fill the tart molds. Refrigerate for about 1 hour, then blind bake them at 350F.

In a small saucepan, heat the goat's milk, heavy cream, vanilla bean and lemon zest. In a separate bowl, whisk together the eggs, cornstarch and honey. Temper the warm liquid into the egg mixture. Strain it through a fine sieve.

Fill the partly baked tart shells with the custard. Bake at 325F for about 20 minutes or until set. Let them cool slightly and serve warm or at room temperature.

Zucchini and Potato Pancakes

1 small zucchini, grated
1 small potato, grated
1 egg, beaten
1/4 cup rice flour
pinch salt
pinch of pink peppercorn
chives
olive oil

Squeeze out most of the moisture from the grated zucchini. Pat dry if necessary. In a bowl combine grated zucchini, potato, egg, rice flour, salt, pink pepper and chives. Heat some olive oil in a pan. Add about a tablespoon of mixture and flatten it. Cook till golden brown, flip and finish cooking. Serve with aioli.

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A Trip To The Farriss Family Farm

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https://mercymadame.blogspot.com/2010/07/trip-to-farriss-family-farm.html

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