Interview with Peter Henry from Consider Bardwell Farm – 11.19.15
Peter Henry is the sales and Marketing Manager for Consider Bardwell Farm, a three hundred acre dairy farm in West Pawlet, Vermont. Peter is responsible for running and staffing nine weekly farmers market stands, as well as the distribution of their artisanal cheeses throughout the country.
Consider Bardwell Farm is committed to sustainability and delicious raw milk, handcrafted cow and goat cheeses. Consider Bardwell was also a man, who founded Vermont's first dairy coop along with a cheesemaking operation on the same spot in 1864. The farm chose to keep the name and continue the tradition!
Peter is also a veteran of Blue Hill in New York City, along with more restaurants than he cares to remember.
Thanksgiving Stuffed Baby Kaboucha Squash
Pre-heat oven to 375 degrees.
1 Block, extra firm Tofu, cut into cubes
4 small kaboucha squash, cut in half, lengthwise and seeds removed
1 onion, chopped
3 carrots, cut into chunks on an angle
3 parsnip, cut into chunks on an angle
3 celery stalks, diced
4 cups of Greens, (swiss chard, collards, kale, etc) cut into thin strips
½ head broccoli, small florets
2 Tbs. minced garlic
1 Tbs. minced ginger
3 Tbs. tamari
2 Tbs. aji mirin
¼ cup nutritional yeast
¾ cup water
2 Tbs. umeboshi vinegar
¼ cup Tahini
¼ cup chopped parsley
1 Tbs. chopped fresh Tarragon
1 cup roasted cashews
It is Free