Featured Local Cheese: Arethusa Farm Tapping Reeve

TAPPING REEVE by Arethusa Farm in Litchfield, CT

Local lawyer Tapping Reeve formed the Litchfield Law School in the late 18th century, educating scores of politicians and justices who would go on to shape a fledgling nation. What better way to honor that legacy than with a cheese? We hit the history books and developed a savory Colonial-style cheese to please the most discerning connoisseur – past or present. Our Tapping Reeve is both sharp and refined, not unlike its namesake.
AGE: 16-24 months

Healing Homes Gluten Free Vegan Biscotti, Crackers, and Granola

New to Walter Stewart’s, Gluten Free, Vegan snacks from local Healing Home Foods (Pound Ridge)! Shop Stewart’s for a delicious selection of Healing Home Raw Crackers, Granola, and Biscotti Bites! All of their products are gluten free, and produced in dedicated gluten free facilities. Many of their products are considered raw in their finished form because their moisture has been removed gradually over time at very low temperatures. They also make sure to use only organic nuts and seeds and wholesome produce that is available seasonally.

Hot Red Chili Lime Chicken Tacos with Caramelized Butternut Squash

recipes-Chicken-TacosNeed a recipe to spice up your typical tacos? This recipe from Little’s Specialty Foods adds just the right combination of spice and veggies to keep your dinners tasty and healthy. This is perfect for a ‘make your own taco night’. The Little’s Red Chili is right in our spice area at the store. Enjoy!
Hot Red Chili Lime Chicken Tacos with Caramelized Butternut Squash
2 organic chicken breasts (about 1 pound)
1/5 tsp salt (divided)
1/5 tsp pepper (divided)
4 tbsp extra virgin olive oil (divided)
1 large organic Vidalia onion, sliced
2 cloves garlic, minced
4 tsp. Little’s Red Chili Lime hot seasoning blend
1/2 tsp. cumin
2 chipotle chilies in adobo sauce, minced
1/2 cup water
4 cups organic butternut squash, diced
3 tbsp. brown sugar (divided)
10 Corn tortillas, warmed
Lime wedges
Sour Cream
Avocado, sliced
Cilantro leaves, chopped
Toasted Pumpkin Seeds
Preheat oven to 325. Place chicken breasts in a baking dish, drizzle with olive oil and season with salt and pepper. Bake for 35 minutes, or until cooked through. Shred chicken and set aside. Increase oven heat to 425. In a bowl toss squash with 2 tbsp. oil, 1 tbsp. brown sugar, salt and pepper. Arrange in a single layer on a baking sheet lined with foil and bake for 40 minutes, turning halfway through, until squash is tender the sugar begins to caramelize.
Meanwhile, heat 1 tbsp. olive oil in a skillet and sauté onion over medium heat until soft and golden brown, about 15 minutes. Add garlic and cook for 3 minutes. Then add Little’s Red Chili Lime hot seasoning blend, cumin, brown sugar, and chipotle chilies and sauté about 30 seconds. Reduce heat to medium-low, add the shredded chicken and water and stir until it is coated. Cook and let bubble until the sauce is thick and evenly coats the chicken. Warm the corn tortillas by wrapping the stack in a damp paper towel and then a dry kitchen towel and microwave for 45 seconds. Fill with chicken and squash and top with sour cream, sliced avocado, pumpkin seeds, cilantro and a squeeze of lime juice.

Your Local Farmstand

localctapples-gingergoldOur local summer has transitioned to our local fall and the new season is off to a great start! We have a great crossover of seasons with Local CT Winter Squashes, Local CT Apples (Gala, Macoun, Ginger Gold, Paula Red, Cortland, McIntosh, HoneyCrisp, and more), as well as an extended season for Local CT Corn, Local CT Tomatoes, and even Local CT Strawberries!