This week's recipes by Lisa Masé

Lammas Recipes
Lammas, or "Loaf Mass" - also known as Lughdnasah by Gaelic people - is the first harvest time, when agrarian people of the northern hemisphere prepare fermented foods and enjoy the gifts of wheat, corn, beans, and summer squash.
Try these recipes to include first harvest foods in your meals.

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We've been flooded: The Story and our Gofundme Campaign

On the last day of the rainiest June we've seen since farming in Vermont, we experienced a major flood at our farm. The river jumped the bank and swallowed over 80% of our fields, leaving behind crops that are deemed inedible by FDA flood guidelines. We lost our potatoes, root vegetables, many greens, tomatoes, onions, strawberries and much more.
With a 50 member CSA and counting on selling at farmers market, we've been devastated by this loss of produce. 
We're asking for the help of our community to bring us out of the rough spot and onto higher ground. Our hope is to use the funding to keep going this year. The funds will go towards seeds, refunding or supplementing our CSA shares by buying in produce from other local farms, towards earthworks to try to prevent damage from future rain events, and if we go over our goal, we'll  use the funds towards other farm ventures that will help us be more diversified and resilient.

Please check out our gofundme campaign here:

While we've been growing here for 5 years, we only purchased our farm just under 2 years ago. This is a make or break year for us and we're hoping to make a full recovery from this major set back. It is our sincere hope to be able to continue to serve the community and provide our beautiful organic vegetables for years to come.
We're so very grateful for the support of our community to help us keep going! Thank you from the bottom of our hearts for any amount you're able to give!
With much gratitude,
Nicole, Ryan and Miela

New Moon Summer Recipes:

by Lisa Masé,

The new moon brings new possibilities. Summer will also bring a heightened pace of life. With so many daylight hours, the temptation can be to stay busy for the majority of the day! Now is the time to prepare the body, mind and spirit for this brilliant, abundant, and sometimes tiring time of year.

Honor this abundant growing season with a weekly meal plan, which allows you and your loved ones to keep eating whole, simple foods that are nourishing and delicious.

You can try creating a meal plan with friends or family. Sit down together, perhaps after a shared meal, and talk about your favorite dishes. Savor your meals with inspiring spice blends, sauces and spreads to bring forward tons of flavor. Allow each person to mix and match the components of a meal so that everyone enjoys it.

Basmati Brown Rice with Peas, Radishes, Mint and Basil

  1. Rinse 1⁄2 cup basmati brown rice.
  2. Pour into a cooking pot with 1 1⁄2 cups water.
  3. Bring to a boil; then reduce to simmer.
  4. Add 1 teaspoon salt and 2 tablespoons olive oil.
  5. Simmer, covered, on low heat for 45 minutes.
  6. Meanwhile, thinly slice radishes and place into a bowl.
  7. Sprinkle with salt and 1 teaspoon lemon juice. Set aside.
  8. Mince 2 large handfuls fresh basil and 1 small handful fresh mint.
  9. When the rice is 5 minutes or less from completion, add:
  • minced herbs
  • 1⁄2 cup peas (either shelled ones or whole snap peas)

    When rice is cooked, add radishes, peas, and herbs. Mix everything together, taste for salt, and enjoy!

White Bean Soup with Spinach, Kale and Garlic Scapes

  1. Choose cannellini (white kidney) or Vermont yellow-eye beans.
  2. To soak dry beans, place 1⁄2 cup in a large bowl and cover with 1 inch water. Soak for 8 hours or
  3. overnight.
  4. Pour beans through strainer and allow to drain.
  5. Rinse with water until liquid runs clear through strainer.
  6. Pour into a stock pot with 3 cups water.
  7. Cover pot and turn heat on high.
  8. Bring to a boil, watching carefully to make sure that beans do not boil over.
  9. Once the pot has come to a boil, remove lid and reduce to medium heat.
  10. Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender. Strain and rinse once more.
  11. If using canned beans, choose ones with no salt added (I like Eden Organics). Strain and rinse before proceeding.
  12. While beans are cooking, heat olive oil in a skillet add:
  • 2 cups fresh garlic scapes, chopped
  • 1 teaspoon each: salt and black pepper
  • Pour 1/3 cup white wine over the vegetables and sear them on high heat.

    Then cover and cook on medium heat for 15 minutes, or until scapes are tender.


  • 1 packed cup spinach
  • 1 cup kale, chopped

If you have fresh culinary herbs, mince and add any or all of the following:

  • 6 sprigs thyme
  • 2 sprigs lavender flowers
  • 6 sprigs marjoram
  • 6 sprigs rosemary
  • 5 sprigs savory

(If using dried herbs, add 2 teaspoons each except lavender, which only required 1/2 teaspoon.)

  • Add 4 cups water or chicken/vegetable stock, bring to a boil, reduce to simmer, and cook for 5 more minutes.
  • When beans are tender, drain them and add them to the soup pot.
  • Mix well and serve with your favorite bread.

Lisa Masé

Healthy Seasonal Eating with Lisa Mase

We're excited to work with Lisa Mase this year for a season of Fresh Seasonal Healthy Recipes! Here's a bit about her work and the first recipes of the season! Be sure to visit her website to learn more about her work.

My name is Lisa Mase'. I am an Italian immigrant, homesteader, food as medicine educator, and food justice activist living in Central Vermont. I create food-based healing programs to help individuals and families achieve their health goals. I work with those who need support in healing from chronic conditions such as parasites, digestive issues and auto-immune disorders. I am certified in Sustainable Food Systems through UVM. I draw from the wisdom traditions of European Herbalism, Ayurveda, Macrobiotics, Mindful Eating, and Chinese Five Element Theory to offer a comprehensive, universal view of food as medicine.

For details and more recipes, visit:

This week's recipes:

Green Summer Solstice Recipes

Summer is here! It’s time to eat lighter meals with green, cooling foods. These sustain us and also help us feel refreshed after a hot day. As we approach the summer solstice on Wednesday, consider ways slow down and reflect on what this summer has in store for you. As a CSA member, you have the opportunity to bring more vegetables into your life. This choice offers a host of benefits, from improved digestion and immunity to healthier skin and balanced weight.

Try these green recipes to inspire you.

Green Vegetarian (or Vegan) Lasagna

You will need:

  • 2 packages gluten-free lasagna noodles, oven ready (I like De Bole's brand)
  • 1 stick butter (or 6 tablespoons coconut oil for a vegan version)
  • 2 cups grated Parmigiano Reggiano cheese (use 2 cups almond flour for a vegan version)
  • 1/2 cup milk (cow or almond)
  • 2 large yellow onions
  • 3 tablespoons olive oil
  • 1 teaspoon each: thyme and oregano
  • 3 cups cremini mushrooms
  • 2 medium zucchini
  • 2 cups broccoli stalks and florets, chopped
  • 1 cup spinach
  • 3 cloves garlic
  • Two 15 ounce cans (canellini white kidney) beans (I like Eden Organics) or 3 cups cooked dry beans

I like this recipe because you can prepare the two sauces on a day off, assemble the lasagna whenever you have time, and refrigerate it for up to a day before baking it.

  • Chop the onions and sauté them in olive oil for 15 minutes on medium heat, stirring often.
  • Add salt and pepper to taste.
  • Add thyme and oregano.
  • Chop and add zucchini and broccoli.
  • Sauté for 5 more minutes and then add the spinach. Turn off the heat.
  • Blend with immersion blender or transfer to an upright blender and blend until you get a smooth sauce.
  • Then, prepare the second sauce.
  • Melt the butter in a deep skillet.
  • Chop the mushrooms into bite-sized pieces and add them to the butter.
  • Cover and cook on low heat for 15 minutes, stirring occasionally.
  • Add salt and black pepper to taste.
  • Mince garlic and add that to the mushrooms.
  • Add cooked beans and milk.
  • Stir well sauté for 3 or 4 more minutes, then and turn off heat.
  • Preheat the oven to 350 degrees.
  • Oil a 9 x 13 glass baking dish with olive oil.
  • Assemble the lasagna by first spreading a thin layer of the mushroom bean sauce on the bottom.
  • Place noodles on top and make sure that they do not overlap for even baking.
  • Spread the zucchini broccoli sauce over the noodles.
  • Cover with a generous helping of grated Parmigiano or almond flour.
  • Add another layer of the mushroom bean sauce, more noodles, zucchini sauce, and cheese.
  • Repeat until you get to the top of the dish. I usually make 4 layers.
  • After you lay down your last layer of noodles, do not add more zucchini and broccoli. Just cover them with cheese (or almond flour) and then wrap the dish tightly with aluminum foil. It's ok if it mounds over. It will settle as it bakes.
  • Bake for 50 minutes.
  • Remove foil, turn broiler on high, and broil for 3 to 4 minutes or until cheese is bubbling (or almond flour is browned).
  • Serve immediately with a side salad of lettuce and spinach. If you like, make this quick dressing for your salad.

Cilantro Scallion Dressing

You will need:

1 cup olive oil
1⁄4 cup lemon juice
1 teaspoon salt
2 tablespoons water
1 tablespoon tahini (roasted sesame seed butter) or almond butter
1 bunch scallions, chopped
1 bunch cilantro, chopped

Place all ingredients in a blender and blend well. Enjoy over salad or soba noodles.

For details and more recipes, visit:

Happy National CSA Week!!

To celebrate National CSA Week, we'll be listing a reason each day on why we think it's a good idea to join a CSA! 

Reason #1: HEALTH!
We all know it's all about eating your vegetables! But, not all vegetables are created equal. Produce grown in nutrient rich soil without chemical inputs are not only healthier for you, but way better for the environment. A double win. Sign up for your CSA share for your health and the health of the planet!


Why We March

The World Marched today... and we joined in the crowds of men, women, children of all ages, creeds, religions, backgrounds. We stand together. We rise to protect this beautiful place we call home. To protect peace, unity, dignity, freedom. 
As Obama said, "this is just the warm up", we continue to march on every day in each choice we make to liberate ourselves, to care for one another, to care for the earth and ALL of our relations.
We are full of HOPE and we are with each of you in our work every day to care for what is worth saving and nurturing. 
Planting seeds of peace.
Inviting you to join...
Together WE ARE!!

Pizza Nights at the Farm!!

Our first Pizza Night will be Sunday, July 10th 4-7pm! With musical guests Hannah Fair and Nate Gusakov! Check our calendar for upcoming events, or better yet, join our email list to receive detailed information!! See you there!

Summer is going to be DELICIOUS!! Wednesday CSA pick up at Middlebury Chocolate!

We can't wait to see our friends at Middlebury Chocolates every week during our CSA season! We've just added their chocolate shop as a pick up location for our Middlebury CSA shares!
What could be better than picking up a box of fresh vegetables and staying for a bite of delicious artisan chocolate or a chocolate milkshake?! Yum!!!
We're even working on a collaboration AND might be adding a Chocolate CSA soon too! We'll keep you posted, for sure!!

NEW: Midsummer Half Season Share! Now Available for purchase by 8/19

Midseason Half Share
from 200.00
size share:
Add To Cart

Been jealous of your neighbor's CSA share with us? It's not too late to get in on the bounty!! 

Join us through the rest of our growing season with a midsummer share!

Please purchase by 8/19 for first pick up on 8/20. Shares are small size only and last for 11 weeks of pick up!


Open Farm Week! August 3rd-9th

We're participating in Open Farm Week! Here's a link to more info about the week long, statewide event:

We're open for visitors 9am-noon Monday, Tuesday, Wednesday, Friday and Sunday to show folks around and there will be opportunity to do some U-Pick with our everbearing strawberries. Stay tuned via our facebook page for info on an ice cream social, likely on Saturday!

Come see us or visit another VT farm. There are over 90 participating!

CSA Shares now Available!!

CSA SHARES are now available with Golden Well Farm and Apiaries!!!

This will be our first season offering CSA shares to 20 families. All first year CSA members will be eligible for 10% discount for the next 2 years. Summer shares run from June 22nd-October 25th. 

Stay tuned for more info. "Like" our facebook page to be kept up to date!

Golden Well Farm & Apiaries... Now, at a Farmers' Market near you!

We've started vending our Honey Caramels, Honey Jams along with our farm-fresh veggies at local farmers' markets. Come find us in Vergennes, VT most Thursdays, or Rutland on Saturdays. We're also hoping to hit a couple of markets up in Burlington. We have tons of new products including  Raspberry-Rosehip-Rose Honey Jam and our Jar-o-Mel Salted Caramel Dip and Drizzle. Follow us on facebook for the latest on our whereabouts. 

Honey Caramels now at Clementine Store in Middlebury, VT

We're happy to announce that our favorite store in Middlebury, VT is now carrying Golden Well Apiaries' line of Honey Caramels!


About Clementine:

Clementine, is a store nestled in the village of Middlebury Vermont. It is a place to gather inspiration and find your new favorite things. Shop online:

Clementine is run by Emily, a Vermonter who loves selvage, bias & knowing that her sewing machine has a birth date. Emily has been a lawyer, a lobbyist and an advocate for women and families. She began this blog to chronicle things sewn, typed & images she finds unavoidably fetching. In November of 2010 she quit her day job and opened Clementine.