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)
*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)
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
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.
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