Wednesday, July 18, 2018

Good Eats Weekly Newsletter - July 18, 2018

This week in your share:

Everyday Large (Orange bags)

Spinach, Romaine, Pac Choi, Basil, Fava Beans, Gold Beet Bunches, Lacinato Kale, Cucumber, Mixed Sweet Pepper, and
OUT OF THE BAG
1 Bag of Tomatoes

Everyday Standard (Yellow bags)

Spinach, Romaine, Basil, Gold Beet Bunch, Kale, Beans or Peas,
OUT OF THE BAG
1 Bag of Tomatoes

Fancy/ Localvore

(Purple bags)

Spinach, Romaine, Cilantro, Zucchini, Fennel, Mizuna, Beans, Pac Choi,
OUT OF THE BAG
1 Bag of Tomatoes

Lean & Green

(Green bags)

Mesclun, Basil, Kale, Cucumber, Carrot bunch, and
OUT OF THE BAG
1 Bag of Tomatoes


Bread Share

Mansfield Breadworks

Pete's Pantry

All Souls Tortilleria Tortillas, Sweet Rowen Farmstead Cheddar, Peaceful Harvest Mushrooms, Pete's Greens Tomatillo Salsa
+ Apples

Cheese Share

Sweet Rowen Farmstead
Mountain Chaga

Around the Farm

We're in the middle of it now! Hot dry weather is great for NE Kingdom vegetable farms - great productivity. We do need rain though, looking like the inch we were counting on today might not come to fruition. Our big project this week is seeding 21 acres of storage carrots. They are the sweet goodness we enjoy until next June. We've been irrigating to get the soil moist before seeding. Garlic harvest starts tomorrow. It's a little early but we have a lot this year and need to get started so it doesn't get over mature. It's a nice crop - you'll be receiving all you want in your shares this fall and winter.
Got to go get on a tractor, we got enough rain this am to settle the dust a bit.
~Pete
Hector, Alejandra, and Socorro with the tomatoes, above. Alejandra and me -- tomato selfie!
Going out of town?
Need to skip a delivery? We can donate your share to the food shelf, send it the next week, or credit your account for a future share. Please notify us by Monday, 8 am, at the latest for any changes to that week's delivery.
Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Spinach: Most shares are receiving a bag of our baby spinach. Tender and versatile, always delicious! For eating fresh or cooked.
Basil: Packed separately this week. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Laotian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process so it will retain its maximum essence and flavor. Basil should be kept in a plastic bag or kept stem-down in a glass of water with plastic over the leaves, for about a week with regular water changing. Keep your basil out of extreme cold as it could damage the fragile leaves.
Sweet Peppers: Starting to trickle in... these are multi-colored sweet peppers that add a nice variety and color to your plate. Great for snacking and cooking.
Beet Bunches:  These bunched gold beets were freshly harvested and have their tops on. You can eat beet greens as well as the roots. The tops are great in salads or sauteed. Gold beets are great because you can toss them in your salads without turning everything a uniform pink. Beets are great this time of year grilled in a foil pouch with other veggies, or shaved thinly over salads.
Tomatoes: We're in a tomato boom! This week you're receiving 2 pounds of red, yellow, pink, or a combination of tomatoes. Please take one bag of tomatoes with your veggie share - please be careful at pickup as mushrooms are also packed in paper bags (but labeled with a sticker).
Fava Beans: The fact that they came up so nicely this year was a neat surprise. They're a good source of protein, fiber, vitamins A and C, potassium and iron. Once you get them home keep them cool and eat them quick. The pale green skins can be left on or removed according to preference - to remove the skins, blanch in boiling water for one minute and then rinse in cold water. Slip off the skins before finishing by boiling or steaming until tender (approx. 2 - 5 minutes). These beans are great thrown onto a salad or just eaten plain.
Romaine: This lettuce makes a great salad or adds some crunch to a sandwich. Store it in the fridge in a large plastic tub with a piece of paper towel to absorb excess moisture and condensation. If you store wet lettuce in a produce bag, it will likely only last a couple days.
Mizuna: Mizuna is a Japanese mustard green with tender, pointy-lobed leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.

Featured Recipes

Moroccan Style Fava Bean Salad with Yogurt and Crunchy Bits
This recipe was recommended by Amy Skelton, from Jamie Oliver's cookbook Jamie's Dinners. It sounds refreshing and delightful on a hot day!
4 large handfuls of shelled fava beans
2 lemons
a handful of fresh mint, leaves picked
1 small red onion, peeled and finely chopped
1 tsp cumin seeds, bashed
a pinch of dried chilli
a handful of stale breadcrumbs
1 1/4 cup creamy live plain yogurt (or sour cream)
Shell the beans! Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (you can do this in two batches) - contrary to typical boiling rules, don't add salt as it toughens the skins. Drain them then lay them flat on a tray to cool down slightly. The salad works best when the beans are eaten slightly warm. If you're making it in advance, give the beans a quick flash in the microwave just before serving.
Remove the skins from the larger beans if necessary. Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and black pepper to taste. Add more lemon juice if needed - adjust to taste. Finely slice half the mint and add it to the beans while they sit and marinate for a little while.
In a shallow pan, on medium heat, fry the chopped onion, cumin seeds, and chili in a little olive oil. Stir and cook until softened. As the onions start to color, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yogurt or sour cream between four plates or bowls. Give the fava beans a final toss, ad the rest of the mint, and divide between the plates on top of the yogurt. Finally, sprinkle over the warm "spiced crunchy bits". Add lemon zest for a little extra zing. Serve with grilled chicken or as an antipasto.
Basil Puree
This is a great way to use your basil. The puree is very similar to pesto without the cheese and nuts. It's thinner and lighter and a great addition to grilled zucchini, roasted pepper, or green beans.
1 small clove garlic
Sea salt
1 bunch basil
1/3 cup olive oil
Pound the garlic in a mortar with 1/4 tsp salt until smooth. Set aside.
Bring a pot of water to a boil, add the basil leaves, and leave them for just a few seconds until they're bright green, then drain immediately. In a food processor or blender, puree the drained leaves, garlic mixture, and olive oil until smooth. Season to tast. The sauce is best used immediately, but can be stored in an airtight container for 1-2 days.
Beet and Mizuna Salad
This is a simple yummy salad. It calls for steaming beets, but you could boil til tender, or (my favorite), cut into 1/2 to 1" pieces and broil them. And way you make it, it will be delicious. Adapted from Epicurious.com.
1 small bunch mizuna
1 tablespoon white wine vinegar (or cider vinegar)
1/4 cup olive oil
Salt and freshly ground pepper to taste
1/4 cup toasted walnuts, chopped
1/4 cup goat cheese, crumbled (optional)
Discard course stems from mizuna, then wash greens well and dry.
Whisk together vinegar, salt, and pepper to taste, and whisk in oil until emulsified. Pour half of the vinaigrette over the beets and toss well. With the remaining vinaigrette, drizzle enough over mizuna to lightly coat, and toss well. Arrange mizuna and beets on two plates. Sprinkle walnuts on top and, if desired, add goat cheese and serve.

Fava Bean Salad with Roast Garlic Vinaigrette
For the Vinaigrette
1 head garlic, 1/2 inch cut off top to reveal cloves
1 tablespoon extra-virgin olive oil
3 tablespoons red-wine vinegar
3/4 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
3/4 cup (2 ounces) walnuts, toasted and chopped
Freshly ground pepper, to taste
For the Salad
1 pound shucked fresh fava beans
2 cups fresh corn kernels (from 2 ears of corn)
1 medium cucumber, quartered lengthwise and thinly sliced
1/2 red onion, thinly sliced (1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled 
Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.
Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.
Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.
Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.
Beet Caprese
beets
tomatoes
fresh mozzarella
fresh basil
olive oil
salt & pepper
Preheat the oven to 400. Wash the beets, trim the ends and wrap them individually in foil. Bake for about an hour, or until the beets are tender (a knife should face no resistance).
Cool, peel and slice the beets.
Slice the fresh mozzarella.
Combine beets with mozzarella, basil, olive oil, salt & pepper.

 

Pantry Lore 

Tortillas from All Souls Tortilleria Tortillas are made from organic VT grown heirloom corn called Flint's Flint from Borderview Farm in Alburg. Nixtamalized, ground, and cooked in Warren, VT. These are coming to you fresh and should be used within 14 days, otherwise please refrigerate them!
Shiitake mushrooms from Peaceful Harvest are a nice treat! These mushrooms are delicious to enjoy in any number of summer meals. You can try seasoning them with garlic, cumin, and chili for a lovely Mexican spice. Mushrooms are in a paper bag and labeled with a sticker. Please be careful when picking up this week that you do not mistake tomatoes for mushrooms.
Cheddar this week is from Sweet Rowen Farmstead in West Glover. Sweet Rowen is a small but growing dairy - an unique trend in an era of declining dairy farms! There are two types of cheddar available - please take one. The mild cheddar is in fact mild! The hot cheddar has a little bit of a kick to it, but not much, and mostly at the very end. It is made with jalapeños and habaneros. Both are excellent melting cheeses, perfect for quesadillas, nachos, pizzas, or grilled cheeses.
Pete's Greens Tomatillo Salsa was made on our farm last summer using our own farm-grown tomatillos, jalapeños, and onions! It was frozen and when thawed is ready to enjoy. It has a little bit of heat at the end. If you're not planning to use it within a week, please keep in the freezer.
**Don't forget your bag of replacement apples! Last week's apples from Champlain Orchards were a little funky and sent in error. They've sent a different variety.**
The cheese share offering this week comes from Sweet Rowen Farmstead. This is calledMountain Chaga, a bloomy rind cheese with a dusting of dried chaga, a wild mushroom that grows on dead birch trees. It's a little bit bitter and drier than some bloomy rinds, but is very delightful on the palate and is a nice treat as it is a limited-time, small batch cheese! Enjoy!

Wednesday, July 11, 2018

Good Eats Weekly Newsletter - July 11, 2018

This week in your share:

Everyday Large (Orange bags)

Mesclun, Scapes, Carrots, Cabbage, Cauliflower, Beans, Broccoli, Onion Bunch, Potatoes,
OUT OF THE BAG
2 Bags of Tomatoes
Cucumber

Everyday Standard (Yellow bags)

Mesclun, Scapes, Broccoli, Carrot Bunch, Onion Bunch, Potatoes,
OUT OF THE BAG
2 Bags of Tomatoes
Cucumber

Fancy/ Localvore

(Purple bags)

 Mesclun, Basil (in your mesclun), Sorrel, Eggplant, Peas, Onion Bunch, Potatoes,
OUT OF THE BAG
2 Bags of Tomatoes
Cucumber

Lean & Green

(Green bags)

Mesclun, Scapes, Red Peppers, Spinach Bunch,
OUT OF THE BAG
2 Bags of Tomatoes
Cucumber

Bread Share

Slowfire Bakery

Pete's Pantry

Slowfire Bakery Bread, Champlain Orchards apples, and Eggs

Cheese Share

Cellars at Jasper Hill
Landaff

CUCUMBERS!!!

We are also in a little bit of a cucumber glut... at your site, you'll find cukes - please take one!! (Waitsfield - Cabot Creamery, you'll get yours next week!!)
Thanks for being a part of our CSA!

Around the Farm

Yesterday I got to help harvest tomatoes! We harvest tomatoes three days a week and I tagged along to help our crew with the haul - we are full on in tomato season! I don't complain because I love tomatoes and eat them three meals a day this time of year, storing up for the winter. Speaking of storing up, we have tomatoes available on our bulk site for order - now's a great time to buy in bulk and process them for those long winter months ahead when fresh tomatoes greet us in our dreams!
Back to harvest! I learned how to check when the tomatoes are ready and how we remove them from the plan and pack them into crates. I've grown my own tomatoes before but that's a little different from here! Enjoy some of the photos below from my morning of harvest. I spent a little over an hour; we had about 7 people harvesting for three to four hours!
You're again receiving two pounds of tomatoes this week; this is a bonus since we have them, so I do hope you enjoy them! Please take two bags of tomatoes along with your veggie bag.
~Taylar.
Hector, Alejandra, and Socorro with the tomatoes, above. Alejandra and me -- tomato selfie!
Going out of town?
Need to skip a delivery? We can donate your share to the food shelf, send it the next week, or credit your account for a future share. Please notify us by Monday, 8 am, at the latest for any changes to that week's delivery.
Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Mesclun: A lovely fresh summer mix of baby greens! We rinse them but I suggest you wash them before eating. PURPLE BAGS: Your basil is in your greens!!! Please take it out when you get home.
Basil: Packed in your mesclun bags! Be sure to pull out the basil and store out of the fridge with the stems in a glass of water to keep as fresh as possible.
Sweet Peppers - these are a fun treat for you this week. These peppers are large, hollow, and can be stuffed or fried. Their flesh is crisp and juicy. Enjoy raw in salads, sandwiches, or in a stir fry. They also roast beautifully and are really tasty this way.  To roast, simply core and seed, quarter them, brush them with olive oil (or not), and then roast them in the oven, skin side up at n oven temp of anywhere from 45o to broiling. The hotter the oven, the quicker they will roast. With a very hot oven, you may want to turn them a time or two for even roasting. Roast until the skins blister and brown or char a bit. Then remove from oven to cool. Most cooks like to remove the charred skins from the peppers before using in a dish. This is done easily if you cover the cooling peppers with a cloth for 10 minutes. The steam loosens the skin and peeling is easier. 
Tomatoes: Store tomatoes at room temperature. We had planned on members getting 1 pound of tomatoes, but then we entered the heat wave and our tomatoes exploded! So each member is receiving two pounds - TWO BAGS! Please take two bags of tomatoes with your veggie share!
Broccoli: The best way to store broccoli? Eat it as soon as possible! If you can't, raw broccoli requires circulation so wrap it loosely in a damp paper towel and refrigerate. Try to use it within 2 - 3 days. Try raw broccoli in a broccoli raisin salad (see below), steamed, or sautéed with garlic. The stems are full of rich nutrients so you can eat the whole thing. 
Bunches: Two new bunches this week - red onions and carrots! Store both in your crisper drawer. These onions are not cured, so keep them cold and fresh! And these freshly harvested carrots. They are the perfect size, tenderness, and flavor for snacking. The orange ones are the Romance variety and the mixed color bunches include Romance, Purple Haze, and Deep Purple.
Sorrel: Sorrel is a green leaf vegetable native to Europe. It is also called common sorrel or spinach dock. In appearance sorrel greatly resembles spinach and in taste sorrel can range from comparable to the kiwifruit (or lemons or a combo) to a more acidic tasting older leaf (due to the presence of oxalic acid which increases as the leaves gets older). Young sorrel may be harvested to use in salads, soups or stews. Young sorrel leaves are also excellent when lightly cooked, similar to the taste of cooked chard or spinach. Older sorrel is best for soups and stews where it adds tang and flavor to the dish. 

Featured Recipes

Spring Vegetables with Pasta
I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.
3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
½ pint cherry tomatoes, split in half
½ cup freshly grated Reggiano
Preheat the oven to 450 degrees.
In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Scallion & Garlic Scape Tortilla
1 bunch garlic scapes, roughly chopped
1 bunch scallions, biased cut
¼ cup water
4 eggs, lightly beaten
Salt & pepper
2 tbsp. olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set.
Caponata
This recipe comes from Smitten Kitchen. Here are the author’s notes: I am a heathen (!) who rarely salts my eggplant, which generations of eggplant-cookers swear improves its texture and fry-ability. I don’t find it necessary to get a good flavor (less bitter, is the argument) or texture and laziness wins. But, should you wish to, simply toss your eggplant cubes with a teaspoon or two of coarse salt in a colander and let it sit/drain for 30 minutes and up to 2 hours. Press out as much extra liquid as you can, then spread the eggplant out on a paper towels to dry it as well as possible before continuing with the frying step. Then feel free to tell me what I’m missing.
If you cannot bear to use canned crushed tomatoes when fresh ones are so good, feel free to chop your own plum tomatoes very well until you reach 1 cup. I peeled mine first (I use this when I just have one or two and don’t want the extra step of blanching) and squeezed out most of the seeds for a more canned-like texture.
Enough olive oil to deep fry
2 pound eggplant, cut into 1″ cubes
1 large yellow or sweet-variety onion, chopped medium-small
1 to 2 celery ribs, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tablespoons tomato paste
1⁄4 cup water
1 cup crushed canned tomatoes (or use fresh, see directions up top)
6 ounces (about 1 cup) green olives, pitted and roughly chopped
1⁄2 cup white wine vinegar
1⁄2 cup golden raisins (I used half for a less sweet caponata)
1⁄4 cup salt-packed capers, rinsed and drained
1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)
1⁄2 cup finely slivered basil
2 tablespoons pine nuts, toasted until golden and cooled
In a large skillet (12 inches is ideal), heat oil over medium-high heat. Once very hot, working in batches, fry eggplant cubes in one layer at a time, stirring and turning occasionally until golden brown, about 3 to 5 minutes. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining eggplant. Transfer drained and mostly cooled eggplant to a large bowl.
Pour off all but 3 tablespoons olive oil, and reserve the rest for another use. Cook onions and and celery with salt and pepper over medium-high heat until beginning to brown, about 10 minutes. Reduce heat to medium, add tomato paste and water and cook, stirring, until caramelized and almost evaporated, 2 minutes. Reduce heat to medium and add crushed tomatoes; cook for 10 minutes. Stir in olives, vinegar, raisins, capers, and sugar and cook, stirring occasionally, until thickened, about 15 minutes more. Transfer to bowl with eggplant, along with basil and pine nuts, and stir to combine. Season with salt and pepper to taste, and let cool to room temperature before serving.
Eggplant Parmesan 
My absolute favorite dish! I requested my mom make big pans of eggplant parm for my high school graduation many years ago. Delicious! For a quicker version, use your tomato sauce from your pantry share. Sometimes I lightly sauté the eggplant without breading it if I’m low on eggs. Your choice – you really can’t go wrong with eggplant, tomatoes, garlic, and cheese!
1 eggplant
sea salt
2 cups whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup fine dry breadcrumbs
2 large eggs, beaten
12 oz of fresh mozzarella cheese, sliced into 1/4 inch rounds
1/2 cup grated high quality Parmesan cheese
1/2 packed cup fresh basil leaves or several TB of pesto
Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.
When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves (or a tb of pesto dabbed around). Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil (or pesto). Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. 
 

Pantry Lore 

Fresh eggs from Tangletown Farm, Maple Wind Farm, or Besteyfield Farm!
Bread from Slowfire Bakery in Jeffersonville
and
Apples from Champlain Orchards! This is an old variety of apple and great for fresh eating! I had hoped for some seasonally fresh fruit but unfortunately, Champlain lost much of their crop of stone fruits this year when we had a warm-up in February. The trees started to bud, then we fell into a cold snap and they all died! But apples are always delicious and versatile.
Cheese share:
Made from thier own high quality Holstein raw cow's milk, Landaff Creamery's Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors. Its complexity balances a bright buttermilk tang and savory brown butter notes. The buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate. Remove cheese from the refrigerator about an hour before you plan to eat it. This will allow the full flavors to be enjoyed. Keep your cheese surfaces protected so they won't dry out. If mold does develop, just trim it off. The natural cave-aged rind is safe to eat.
Doug and Deb Erb craft Landaff on their second-generation dairy farm in the White Mountains. Declining milk prices drove the Erbs’ determined pursuit of cheesemaking as a way to revnitalize their farm. Doug developed Landaff after study with the Vermont Institute for Artisan Cheese and time spent making Caerphilly with the Duckett family of Somerset, England. The cheese is made there and then brought to the Cellars at Jasper Hill to age.