Use local sweet corn and zucchini to create a savory sandwich and add a bowl of 'Lighter New England Clam Chowder' for a complete New England meal.

Goose Pond Farm in West Kingston takes pride in its organic fruits, vegetables, local honey and maple syrup, and fresh eggs, as well as baked goods such as cookies and muffins, and annual flowers.

Owner Nancy Moultrop Barusso believes in organic, local produce to protect future generations, save energy and reduce human dependence on fossil fuels, and build soil fertility. Barusso grew up on a farm and returned to her roots in 2009 to establish Goose Pond Farm.

All of Barussos vegetable gardens show her commitment to growing healthy produce. Her husband, George Barusso, tills the soil and maintains the farms infrastructure to assist Nancy in her determination to produce organic food.

Goose Pond Farm is especially known for its large variety of vegetables, which are harvested from late April to November and include corn, lettuce, spinach, Swiss chard, Chinese broccoli, arugula, pac choi (also called bok choy), kale, carrots, beets, green beans, radishes, green onions, garlic, snap peas, snow peas, parsnips, potatoes, sweet potatoes, peppers, broccoli, eggplant and cabbage.

The farms mascots are the Barussos two female chocolate Labrador retrievers, Ms. Charley and Ms. Bailey. The two make sure to greet each visitor to the farm and provide security for the fruits and vegetables.

Open 10 a.m. to 6 p.m. Tuesdays through Sundays, the small farm is located next to a small pond, which is home to a family of geese after which it was named. Find it at 545 Waites Corner Rd., West Kingston, (401) 783-4946.

For a true New England meal, enjoy these two recipes, one made with local sweet corn.

Anessa Petteruti blogs about food and shares recipes atfoodfinessa.com. She lives in East Greenwich.

Oven-Fried Zucchini and Oregano Corn Sandwich

Oven-Fried Zucchini:

medium zucchini, sliced -inch thick lengthwise

1 large egg, beaten

cup Italian breadcrumbs

1 teaspoon olive oil

Oregano Corn:

1 corn cob, kernels removed

cup fresh oregano

Sandwich:

cup cherry tomatoes, halved

1 tablespoon olive oil

2 teaspoon balsamic vinegar

teaspoon dried parsley

teaspoon dried tarragon

teaspoon dried basil

avocado, mashed

1 ciabatta or French roll

cucumber, julienned

carrot, julienned

fresh basil (optional)

Preheat oven to 400 degrees. Line baking sheet with parchment paper. Dip each zucchini slice into beaten egg and then into Italian breadcrumbs. Place on baking sheet, and drizzle with 1 teaspoon of olive oil. Bake for 10-15 minutes, or until zucchini is crispy. Set aside.

In a small saucepan over low heat, saut corn kernels with fresh oregano. Set aside once corn is lightly cooked but still has a slight crunch.

In a small bowl, toss halved cherry tomatoes with tablespoon of olive oil, balsamic vinegar, parsley, tarragon and basil. Set aside.

To assemble sandwich, spread mashed avocado on both side of roll. Place oven-fried zucchini on roll, and top with oregano corn, marinated cherry tomatoes, julienned cucumbers and carrots, and fresh basil. Drizzle with tablespoon of olive oil. Close sandwich.

Lighter New England Clam Chowder

2 tablespoons olive oil

1 medium white onion, chopped

2 tablespoons all-purpose flour

4 cups 2% milk

1 teaspoon salt

1 teaspoon ground black pepper

8 ounces clam juice

1 pounds russet potatoes, chopped into cubes

1 bay leaf

16 ounces shelled clams, chopped

3 tablespoons chives, chopped

cup oyster crackers

Add olive oil and white onion to a large pot over medium heat. Saut onion for 2 minutes, until fragrant and translucent. Add flour and stir well until onions are coated. Add milk, salt, pepper, clam juice, potatoes and bay leaf. Allow mixture to simmer for 10-15 minutes, until potatoes are almost cooked. Add clams, and cook for another 7-10 minutes until clams and potatoes are fully cooked.

Serve chowder warm with chopped chives and oyster crackers.

Visit link:

Organic produce abounds at West Kingston farm - The Providence Journal