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Other Methods:

Telephone:    518.662.0211

E-mail:    friends@wrenegadesports.com

Snail Mail:

Wrenegade Sports, LLC
431 Pine St, Suite 314
Burlington, VT 05401

241 Pine St, Suite 314
Burlington, VT, 05401
United States

518.662.0211

Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.

Recipes

Drink Maple Mint Chocolate Chia Pudding

Matt Roe

Our good friends over at Drink Maple have a ton of great recipes up on their site and we thought we'd share one of our favorites with you. 

drink maple chia pudding.jpg

MINT CHOCOLATE CHIA PUDDING

Ingredients:

1 12 oz. bottle DRINKmaple original maple water

1 tbsp cocoa or cacao powder

1 tbsp maple syrup

¼ tsp peppermint extract, or more to taste

⅓ cup chia seeds

Directions:

Add maple water, cocoa, syrup, and peppermint to a blender and pulse until smooth. 

Pour into a bowl, then stir in the chia seeds by hand. Place the bowl into the refrigerator, OR divide the mixture up into individual jars then place those in the refrigerator overnight, or for at least 4 hours. 

Remove from the refrigerator and enjoy! 

For more recipes and other great Drink Maple content, click here

Grilled Tomato Caprese Salad

Matt Roe

From our partners at Colavita comes a fresh take on old school caprese that will get your taste buds ready for the food at our Farm to Fork Fondo gourmet aid stations. 

Colavita recipe image.jpg

 

Ingredients

ripe tomatoes on the vine

1 lb fresh mozzarella cheese, sliced

Colavita Extra Virgin Olive Oil

Colavita Balsamic Glace

sea salt

Directions

1. Heat a grill or grill pan to high. Lightly rub the tomatoes with Colavita Olive Oil and place them on the grill. Grill in one position for about 2 minutes, rotate and grill another three minutes. The tomatoes will wilt and release their juices.

2. Remove them from the grill and set aside.

3. Place the sliced mozzarella cheese in the center of a large serving plate. Place the grilled tomatoes around the sides of the sliced cheese.

4. Sprinkle the cheese and tomatoes with sea salt and drizzle with both Colavita Olive Oil and Balsamic Glaze.

5. Serve.

You can find Colavita oil and other great products here: Colavita Store

Overnight Oats: Breakfast on the Go

Matt Roe

Our friends at GU Energy have a great recipe for all of us who are too busy to always make breakfast in the morning. If you're running late this could be a lifesaver. 

GU Energy image.jpg

All you need is a jar with a lid and a few key ingredients!

  • 1 scoop of GU Vanilla Cream Recovery Drink Mix
  • ¾ cup unsweetened almond milk
  • ½ cup plain Greek yogurt (we like full fat from your local farmer)
  • 1 cup old-fashioned rolled oats
  • dash of cinnamon (to taste)
  • 2 tablespoons maple syrup from your local farm
  • optional sprinkles: blueberries, seeds, nuts, or other farm fresh berries (frozen berries work too)

No need to boil your oats. Just put all ingredients in a jar, seal, shake, then store in the refrigerator overnight. When you wake up, the oats will be soft and ready eat!

Find the GU Recovery Drink and other great products here: GU Energy

Tomato, Mozzarella, and Basil Pizza Pockets | Colavita

Audrey Hemlepp

Use your farm fresh ingredients to make these simple yet delicious pizza pockets! Get creative with it, and share your photos with #FarmToForkFondo and #Colavita

Ingredients: 

1 recipe fresh pizza dough or 2 store bought raw pizza dough packages

Colavita Olive Oil

1 carton of Cirio Crushed Tomatoes

1/2 lb fresh mozzarella cheese, drained if needed

a few leaves of fresh basil

1/2 cup grated Parmegiano Reggiano Cheese

pinch of salt

Equipment: Rolling Pin, baking sheet, parchment paper, a fork

Directions:

1 Gather your crushed tomatoes, cheese, basil and salt. You will place these directly on the pizza dough once you have rolled it out.

2 Preheat your oven to 450°F.

3 Next, roll out the pizza dough with a rolling pin onto a lightly floured work surface. It helps if the dough is slightly chilled. Roll it into a rectangular shape, until it is only about ⅛” – ¼” thick. If your dough starts to bounce up too much, allow it to rest for about 5 minutes, and then roll it out again.

4 Using a sharp knife, cut the dough into three or four rectangular pieces.

5 Transfer these pieces onto a baking sheet with parchment paper. On one half of the dough rectangle, apply your topping of choice. Don’t overload the dough, but use about 2-3 tablespoons of the filling.

6 Apply about 2 tbsp of the Cirio Crushed Tomatoes, a slice of mozzarella cheese and a small basil leaf. Season with a pinch of salt.

7 To close the pockets, fold the empty half over the half with filling. Press the edges with a fork to close. You can feel free to trim off any excess dough with a sharp knife, if you like.

8 Drizzle the top of each pocket with a small amount of Colavita Olive Oil (about ½ tsp). Spread the Colavita Olive Oil around the top of the pizza pocket with your fingers or a pastry brush. Sprinkle the top of each pocket with grated Parmegiano Reggiano cheese.

9 Place the pockets in the oven and bake for 8-10 minutes, until they are puffy and golden brown.

10 Allow to cool slightly and then serve! Feel free to store them in the fridge for 2 days or freeze them for up to a month. To defrost, allow to come to room temperature. Then re-bake to heat them at 350°F for about 5-10 minutes. You can also re-heat them in your toaster oven!

Greek Yogurt Whipped Cream | Maple Hill Creamery

Audrey Hemlepp

Try this simple two ingredient Greek Yogurt Whipped Cream recipe! Top it off with your fruit from your favorite local farm! Recipe and photo: Maple Hill Creamery

Ingredients:

3/4 cup heavy cream, chilled

3/4 cup Maple Hill Creamery Vanilla Greek Yogurt, chilled

Directions:

Whip the two ingredients together until soft peaks begin to form. 

Originally published on MapleHillCreamery.com

Maple Hill Creamery Roasted Squash Soup

Tyler Wren

Recipe from Farm to Fork Fondo gourmet cycling event sponsor Maple Hill Creamery

 

Ingredients

  • 5-6 cups butternut squash, peeled and chopped
  • 2 tbsp. olive oil
  • 1 sweet onion, peeled and roughly chopped
  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon ground white pepper
  • 1 cup Whole Milk Drinkable Maple Yogurt, room temperature
  • salt to taste

Preparation

  1. Preheat oven to 425 degrees. Line a large baking sheet with foil and cover with chopped vegetables. Drizzle with olive oil and a few sprinkles of salt. Don’t crowd vegetables; use two sheets if necessary.
  2. Roast in oven until vegetables are tender and browning, about 30-35 minutes depending on the size of your dice and baking sheets. Remove from oven to cool.
  3. Heat stock in large saucepan, add roasted vegetables, and bring to simmer. Puree in batches in blender or with stick blender until smooth (be careful of the hot liquid!). Return to pan over very low heat. Slowly stir in yogurt. Taste and adjust for salt if necessary. Serve immediately.

Originally published on MapleHillCreamery.com

GU Energy Pumpkin-Ginger Recovery Smoothie

Tyler Wren

Recipe from GU Energy

Ingredients

  • ½ cup of canned pumpkin puree (pumpkins are high in both vitamin C and beta-carotene & offer an immunity boost)
  • 1 frozen banana
  • ½ cup of Maple Hill Creamery whole milk Greek yogurt (high in slow digesting protein for long term recovery, calcium for bone strength, and vitamin D for calcium absorption. It also contains probiotics (good-for-you bacteria), which aid digestion and promote gut health)
  • 1 teaspoon of vanilla extract
  • 2 scoops of GU Vanilla Crème Recovery Drink Mix (a combination of carbohydrates and fast digesting whey protein for immediate recovery, along with glutamine to support the compromised immune system and arginine to improve nutrient delivery)
  • 1 tablespoon of shelled hemp seeds (a complete protein that is high in omega-3 fatty acids and magnesium)
  • ½ cup of crystallized ginger (a wonderful spice that contains very potent anti-inflammatory compounds and add amazing flavor to foods)
  • Sprinkle of pumpkin pie spice
  • ½ cup of ice

Instructions

  • Procure one Blender Bike.
  • Turn Iron Maiden volume to 11 (blender bikes can be loud).
  • Add ingredients individually to Blender Bike.  (Remember to stop pedaling as you remove top to add each ingredient unless you consider cleanup a workout too.)
  • Sprint until it looks and sounds smooth.
  • Cool down by walking to get a glass. Fill glass.
  • Flip the record to Skatalites and turn music volume down to 5.
  • Enjoy!

Originally published on GUEnergy.com

 

Soons Orchards Apple Turnovers

Tyler Wren

Featured at Farm to Fork Fondo - Hudson Valley aid station Soons Orchards, these turnovers are a classic guaranteed to fill your kitchen with the homey smells of fall. You can also use this wonderful, flaky dough to make open-faced rustic tarts called galettes.

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