Farmers' Markets

Hello !

I apologize for the lack of posts recently, we have been incredibly busy recently. It is a good problem, but we are having a difficult time keeping production up with the demand from markets! We've been really enjoying the markets and the feedback that we've been getting is truly exciting, inspiring and motivating. Once the website (www.folkfoods.com) is up and running, we're hoping to have a section for food stories and recipes. We'd love to hear what you are cooking and what kind of meals and traditions you share with your friends and loved ones. With that in mind, we would like to share some of the recipes that we use every week at the farmers' markets. But first, some pictures:

More pictures to come.

Below, I've copied a portion of the weekly newsletter that goes out to the Richmond community about their farmers' market. We were highlighted in the newsletter and we included two of our recipes. These recipes were designed and created over many nights of eating laughing and testing with our friends. Thanks everyone! Anytime you use Our Master Sauce, Veggie Crumbles, or Veggie Breakfast Patties in an interesting way with friends and family, we'd love to hear about it. (Even non-FolkFoods product meals, actually, we just like to hear about gatherings and festive meals!)

Come and Meet Shana and Jason, who are new vendors at the Richmond Farmers' Market....
FolkFoods is a small, Burlington-based company owned by Shana Witkin and Jason Frishman. Inspired by cooking and eating together with friends and family, they created FolkFoods to promote healthy fare that tastes great! FolkFoods products include:
* Veggie Crumble: A high protein alternative to ground meat, Veggie Crumble can be used in wide range of dishes. You can try samples of Veggie Crumble in tomato sauce and with taco seasoning at the Richmond Farmers' Market. A 12 oz. bag of Veggie Crumble replaces approximately 1 lb of ground meat.
* Veggie Breakfast Patties: FolkFoods Veggie Breakfast Patties are a healthy addition to breakfast, and make a great sandwich anytime of day. Each ingredient was selected to add both nutrition and flavor.
* Master Sauce: This spicy cooking and condiment sauce adds a unique blend of heat and sweet to any meal. Use it in sauces, wet rubs and marinades, stir-frys, soups, and dressings. It also makes a fabulous hot sauce.



Recipe for the FolkFoods Ruby, Vermont's answer to the traditional Reuben:
2 slices good hearty bread (We use Klinger's Whole Wheat sourdough)
French dressing (We make our own using mayonnaise, ketchup, Dijon mustard, garlic and a dash of FolkFoods Master Sauce) - spread on each bread slice
Thinly sliced local Vermont MacIntosh apples - layered on one slice of bread
Vermont Sharp Cheddar Cheese, shredded - layered thickly over the apples
2 FolkFoods Veggie Breakfast Patties, pan fried until browned on both sides - placed on top of the cheese
A generous portion of traditionally made, lacto-fermented sauerkraut (We use Flack Family Farm's)
Put the sandwich together, and place on a heated and lightly oiled frying pan. Use another frying pan or sandwich press to weight the sandwich down, and heat until nicely browned. Flip and repeat. Cut and eat!



Recipe for FolkFoods Taco Seasoned Veggie Crumble:
First, make the taco seasoning:
2 tablespoons Chili powder
2 tablespoons Onion powder
1 teaspoon ground cumin
2 (or more) teaspoons garlic powder
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon cornstarch
2 tablespoons flour (we use oat flour because it is healthier than wheat flour)
Mix dry ingredients together and stir into:
2 teaspoons Vermont maple syrup
1/4-1/2 cup of your favorite flavored liquid (we've used veggie stock, dark beer, tomato soup, and blended salsa)
Slowly mix taco seasoning into a package of FolkFoods Veggie Crumble until it reaches your desired level of spiciness.


Thanks!
-Jason and Shana


Eat Well. Eat Together.