#FarmLove: Famed Family Recipes from New England Farmers
A little known fact about the Cabot Creamery Co-operative is that the company is owned by farmers. The cooperative, formed in 1919, is comprised of 1,100 farm families throughout New England and New York. For nearly a century, the families have provided farm-fresh milk to Cabot’s creameries which go to market in the form of cheddar cheese, greek yogurt, sour cream, and cottage cheese.
Now, the farm families of Cabot are sharing not only their stories but their famed family recipes! Here’s a taste of the wholesome creations from the Cabot Creamery cookbook we simply can’t get enough of, and a look at the dedicated people who’ve fed healthy communities like ours for years.
Lentil-Veggie Soup with Cheddar Croutons
What could possibly warm our soul faster than this hearty, meatless soup? Maybe the fact that the Barstow family’s Barstow’s Longview Farm in Hadley, Massachusetts was nationally-recognized in 2016 when they received a major award from the Innovation Center for US Dairy for exemplary sustainability practices.
And while there’s tons more to learn about the Barstow’s and other Cabot families on the addictive and oh-so-fresh #FarmLove blog which features weekly stories and recipes, we’d say a big bowl of this lentil-veggie soup could sustain us for some time!
Ingredients (makes 8 servings)
2 (15-ounce) cans lentils*, drained
1 (14.5-ounce) can chicken or vegetable stock or broth (1 3/4 cups)
About 1 1/2 cups leftover roasted vegetables
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme leaves, crumbled
Salt and ground black pepper to taste
8 thin slices narrow loaf French bread (or 4 slices of larger loaf)
2 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 1/2 cup)
- Pour lentils into saucepan; partially mash potato masher or wooden spoon to break up some of lentils, which will thicken the soup.
- Add stock or broth, vegetables, oregano and thyme; bring to simmer and let cook, stirring often, for 5 minutes.
- Meanwhile, preheat broiler. Arrange bread slices on baking sheet and top each with mound of cheese. Place under broiler until cheese is browned in spots.
- Season soup with salt and pepper and serve with croutons floated on top.
*If you don’t find canned lentils with the beans, look for them in the natural foods section of the supermarket. Or substitute canned small white beans, or 1 1/2 cups dried lentils, simmered in 3 cups water for about 25 minutes or until very tender, then drained.
Breakfast Sausage Casserole
The Wheeler Farm in Wilmington, Vermont that’s home to 115 cattle today has been home for the Wheeler family since they started working the land in 1930. Through thick and thin, they’ve kept the farming tradition alive and well—not only on their sprawling 335-acre grounds—but at their popular maple syrup roadside stand . Whatever your taste, when you support Cabot families like the Wheeler’s by purchasing their farm-fresh products from your local grocer, you’re also doing your part to sustain the region’s farms and favorite foods.
Ingredients (makes 8 servings)
Nonstick cooking spray
4 slices whole-grain or white bread
1 pound bulk sausage, browned and drained
6 large eggs
2 cups milk
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
- Preheat oven to 350°F. Coat 8-by-10-inch or similar-sized baking dish with nonstick cooking spray.
- Tear bread into small pieces and scatter over bottom of dish. Top with sausage.
- In medium bowl, whisk eggs until combined; whisk in milk, mustard, salt and pepper. Pour over bread and sausage. Sprinkle cheese over top.
- Bake uncovered for 35 to 45 minutes or until set all the way to center (knife inserted in center comes out clean)
A stay at the Couture family’s charming inn located on their family-run Missisquoi Valley Farm in Vermont doesn’t just offer its visitors an escape from the city; it presents them with a crave-worthy dining experience where dessert is no exception. Having raised six children, bred thousands of cattle, and become a staple in their community since purchasing their land in 1970 and winning Vermont’s “Outstanding Farm of the Year” award in 2004, this impeccable maple indulgence will leave you wondering—what can’t Jacques and Pauline Couture do?
Ingredients (makes 12 servings)
1 sleeve graham crackers (9 whole crackers)
4 tablespoons Cabot Salted Butter, melted
1/4 cup granulated maple sugar (or substitute white sugar)
3 (8-ounce) packages Cabot Premium Cream Cheese at room temperature or softened in microwave
4 large eggs
1 cup Vermont Grade A Dark Amber maple syrup
- Preheat oven to 350ºF. Wrap bottom and sides of 9- or 10-inch springform pan with aluminum foil (to prevent leakage while baking).
- Place graham crackers in 1-gallon zip-close bag; crush into fine crumbs with rolling pin or heavy pan (you will have about 1 1/3 cups). Combine in bowl with butter and sugar, stirring until well blended.
- Press crumb mixture over bottom and partly up sides of pan.
- In food processor, combine cream cheese and eggs and process until smooth Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)
- Bake for 45 to 55 minutes or until set nearly all the way to center. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.
What will you whip up this holiday? Perhaps the farm-fresh inspiration of these families or a trip to the the Cabot blog for recipe ideas will have you serving up a true New England style holiday feast. To learn more about Cabot’s farmers visit the #farmlove blog follow the hashtag #FarmLove on Twitter and Instagram.
This is a paid partnership between Vermont Department of Tourism and Boston Magazine's City/Studio