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.


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Thanksgiving Stuffed Baby Kaboucha Squash

Pre-heat oven to 375 degrees.

Serves 8


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

Olive oil

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

  1. Cut kaboucha squash in half lengthwise. Remove seeds. Cut bottom so squash can stand up even
  2. Place squash in pyrex pan and pour a little water around the squash to help it cook, and roast in 400 degree oven for 20 minutes. When soft, remove from oven and let cool.
  3. Meanwhile, sauté tofu in Olive oil with half of the garlic and ginger. When golden brown, turn over and continue cooking until the cube of tofu is golden brown on other side. Add the onions and cook until translucent. Add carrots, celery and parsnips and cook another 5 minutes. Add the remaining garlic and ginger. Then add the greens and broccoli. Cook for 5 more minutes.
  4. Add the Tamari and Aji Mirin
  5. Add the nutritional yeast, water and umeboshi vinegar
  6. Add tahini, cashews, parsley and tarragon and mix well. Let cook for a few minutes to allow flavors to meld.
  7. Fill squash with vegetable mixture.
  8. Bake at 375 for 10 minutes.
  9. Serve with Stuffing for the Holidays