Oh Spring: the smell of warming soil in garden beds, plum blossoms on wind, wet grass in morning’s first light…. all of it is somehow not complete without a heap of our Sunchoke-laden new spreads:
“Sunshine Spread” and “Smokey Artichokey“.
Carol and a bundle of her Sunchokes.
Simmered in water, scant sea salt, and Louis Rainville’s sunflower oil, the Sunchokes (aka Jerusalem Artichokes) we get from Carol Collins of Singing Spindle in Waterbury all but melt into the seasoned body of Yellow Eye Beans we got from Jack Lazor at Butterworks Farm. The recipe is rounded out by chives from our farm’s gardens in Moretown, our own thyme-oil, and subtle notes of organic spices.
As a variation on the theme, and to give a shout-out to a time of the year when the air is tinged with the last hints of wood stoves’ smoke fading into the ensuing smells of ubiquitous grilling, we’ve introduced cracked organic smoked peppercorns into our recipe for a limited run batch that balances the buttery lightness of the sunchokes and yellow eyes with some subtle, earthy, smokey heat.
(Keep your taste buds around for this fall when we’ll be putting up local peppers in the new smoker at the Mad River Food Hub!)
While it’s perfectly acceptable to eat this by the spoonful, as you’ll be want to do, we recommend trying it wrapped up alongside your favorite early greens in a light and rewarding garden wrap. 
Spread on a freshly-toasted slice of your favorite bread, drizzled with honey works for a light and satiating breakfast; a loose interpretation of beans and toast to keep a mug of Earl Grey company.
We’ve also taken to making a meal out of over-wintered carrots and the little piles of sunshine.
Now available at select co-ops in 8oz tubs. Soon to debut at the New Amsterdam Market in NYC and via Farmers To You in the Boston Area.
We also sell by the quart and gallon. Contact us for availability. Special orders are certainly possible. Call or email for a quote.
