Local Vendor Profile: Arethusa Farm

If you were reincarnated as a cow, you could scarcely do better than to be one of the Jerseys or Holsteins of Arethusa Farm. At the Litchfield dairy farm, the cows are treated to daily tail washing, conditioning and brushing, frequent bedding changes, wide-open pastures, and all-around pristine conditions. These high standards of care have created exquisitely clean, rich milk.

Arethusa has a rich history in Connecticut.  The farm was first established by the Webster family in 1868, but it fell into disuse. In 1999, George Malkemus and Tony Yurgaitis took a leap of faith and bought the historic Arethusa Farm with the goal of saving open farmland.

Their first foray into dairying was simple enough, just five cows roaming the hilly pastures. But one thing led to another and soon the old barns were renovated and new ones added. 

Arethusa began bottling milk exclusively from their herd in 2009—and along the way, added yogurt, cheese, butter, and ice cream. The combined farm and dairy operation employs about 40 people in Bantam and Litchfield (and more at the offshoot restaurant and cafe)….and over 350 happy cows.

To preserve the natural goodness and rich taste, pasteurization takes place in smaller batches and at lower temperatures than most commercial dairies., to preserve as much of the raw milk flavor as possible, while killing harmful bacteria. 

“Arethusa Farm is everything you could hope for from a local business,” says Hanna Pimenta, assistant manager of Elm City Market. “High-quality, award-winning, humane and humble. From cheese to ice cream and everything in between, nothing can beat the combination of rich, creamy flavors plus the comfort of knowing exactly what you’re getting and where it’s coming from.”

Elm City Market is a locally-owned grocery committed to offering the natural and organic items that contribute to sustainable economic development in our region. We encourage our customers to join us on this mission. Shopping local means creating more jobs, investing in the development of our community, and enjoying better quality products. 

You can order Arethusa Farm’s milk, butter, yogurt, sour cream, and many flavors of ice cream from Elm City Market’s online delivery service, or find them in the dairy, freezer and cheese departments of the store. 

photo courtesy Arethusa Farm

Mirepoix: A Great Base for Plant-Based Cooking

Mirepoix is a fancy French term for what many good cooks have been doing for centuries: beginning their dish by sautéeing a mix of aromatic vegetables to create a “backbone” of flavor. It’s an especially important technique for plant-based cooking that doesn’t use bone or meat-based broths for flavor.

The classic French mirepoix consists of onions, celery, carrots, and leeks. But this quick video demonstrates how you can tailor your mirepoix to suit any cuisine: use garlic, ginger, and lemongrass for Asian cooking, for instance, or add tomatoes and garlic for a Mediterranean profile.

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.

How to Test Salmon for Doneness

Salmon gives us a good visual cue when its overcooked: white protein seeping out between the flakes of fish. But how can you make sure you cook it perfectly, before it gets to that stage? This video demonstrates a clever way to test salmon for doneness, without leaving the fillet looking like it’s been cut open. If it’s undercooked, you can simply continue cooking it until it reaches the perfect stage. The method works beautifully whether you’re using farmed or wild salmon. 

 

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Properly Heat a Pan

Even if you don’t know the culprit, you’ve probably seen the effects of a pan that hasn’t been properly heated: too cold, and the food sticks to the pan, no matter how much oil you add. Too hot and the oil starts to smoke, or the food burns almost immediately (think finely chopped onions or garlic).

But with this simple trick, you’ll always be able to heat your pan to the perfect temperature. And it requires nothing more than a little water. Once you’ve learned the technique, try it out before searing your rack of lamb or sautéeing the mushrooms in Pasta Carbonara with Wild Mushrooms and Peas.

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.

How to Segment Citrus Fruit

Ever notice how gorgeous citrus segments look at restaurants, with no pith or membrane? Learn how to segment citrus fruit like a chef and you’ll never go back. You can use this technique on oranges, grapefruits, tangerines, even lemons. It makes the fruit more tender and shows off its pretty colors in a salad, tart, or garnish.

Pro tip: even if you’re slicing the citrus into wheels, you can still use the first part of this method to remove the skin with no membrane or pith.

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.

How to Prepare Kale for Cooking or Salads

Kale is the darling of anyone looking to eat healthily. And for good reason: it’s a nutrient-packed superfood and it’s delicious too—as long as you prepare it the right way. The leaves get tender quickly with a quick saute or a massage with salad dressing, while the stems remain tough. 

This video demonstrates an easy method for quickly separating kale leaves from the stems.  It doesn’t require any special tools…not even a knife! 

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Make a Balsamic Reduction

Simmering balsamic vinegar until it reduces to a syrupy consistency makes an incredibly versatile condiment: Use it to glaze roasted vegetables or meats, add a sweet and fruity note to salads, or even drizzle over ice cream or fresh fruit. Balsamic reduction keeps well, so you can make a large batch and store it in the fridge until needed.

It’s also super-simple to make a balsamic reduction. The only trick is to keep a close eye on the vinegar as it reduces, to ensure it doesn’t scorch. This quick video shows a handy way to judge how far the vinegar has reduced. 

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Make a Gluten-Free Sauce Thickener

Following a gluten-free lifestyle doesn’t have to mean giving up thick, rich gravy, stews, or sauces. In this 1-minute video, learn how you can make a gluten-free slurry to thicken any sauce or gravy that seems thin.

Once you’ve made your gluten-free gravy, pair it with our gluten-free stuffing and mashed potatoes

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Pit and Dice an Avocado

We all love avocado for its creamy, velvety texture, but that texture can make it a challenge to cut into dice for a guacamole, salad, or avocado toast.

Learn how to pit and dice an avocado like a chef. This one-minute video will help you quickly and neatly dice your next avocado. To practice your new skills, try our recipe for guacamole with corn and queso.

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

Wellness Weekend

Saturday, February 22 and Sunday, February 23rd.

Get 25% off our wellness section when you shop on these designated days.

Rack up on your daily supplements, like Omega 3, and Vitamin D  or try new skin products from Acure, and Dr.Bonners, the options are endless.

Enjoy live demos and free samples from some of our local vendors.

Available Online, and In-Store.