Pachapapa Vermont Gourmet

07/09/2017

We miss all our loyal customers this summer, but WOW, did we pick a good summer to take off?? Buckets and buckets of rain every Saturday.
If you get desperate for pesto or aioli, hit us up at [email protected]

04/17/2017

Hello Everyone,

The proprietors of Pachapapa are planning to take the summer of 2017 off.
No health issues, don't worry. Just other things to take care of and we don't want to be undependable.
We still have all the materials to make pesto and aioli, so if your need for our products gets too desperate, please email your concern to [email protected] and we'll fix ya up.

Have a happy and healthy summer.

Chris & E.V.

04/13/2017

PACHAPAPA  COMES FROM THE  QUECHUA  (KETCH-wah) "Pachamama"; a goddess revered by the indigenous people of the Andes. She is also known as the earth/time mother and is a fertility goddess, who...

02/07/2017

Pachapapa is hibernating for the winter. We look forward to seeing everyone come spring at the Shelburne Farmers markets as well as a couple others.
Best Pesto Ever!

08/07/2016

EV Hamilton selling the best pesto ever. It's almost as good as her Garlic Mustard Aioli.

07/09/2016

Minutes before a deluge on the order of Noah's Ark struck the Shelburne Farmers Market. Our tent nearly collapsed under the weight of puddled water. EV and I escaped, though soaked thoroughly.
Maybe this is why some people sell their wares indoors, huh?

05/29/2016

Opening day at the Shelburne Farmers Market.
Pachapapa offers both 'old guy' and 'lovely young woman' sales options. Both must have been adequate as sales were brisk.
Great to see our regular customers and make new friends.
Garlic Mustard Aioli was THE hot item of the day.
Some spectacular flavors lie ahead in June.
Please stop by and taste some fun.

01/10/2016

Made a batch of yellow mustard yesterday for a specialty store in the Adirondacks. Normally we don't make products in the winter. (Hibernation for dad, travel and jewelry for E.V.)
Still it was fun to get part way back into the foodie groove.
This mustard is made basically the exact same way as it was done in France in the 1600s. Nothing fancy, but really zingy and more flavorful than anything that comes in a yellow plastic container.

We miss all of our customers and can't wait to see you in late Spring.

09/14/2015

So you think it's September and basil ain't doin' so good, eh? This mass of sweet Itlalian basil greeted me at Mark Torrey's greenhouse in Addison, VT, today. I picked until dark and didn't get through a quarter of it.
Another warm week ahead means fresh organic basil will continue to be plentiful for our varieties of Pachapapa Vermont Gourmet pesto products.
Many thanks to Mark Torrey for treating these plants like his own babies. They are magnificent.

08/14/2015

EV Hamilton, CEO and Workaholic, has committed to return to the Winooski Farmers Market as a weekly vendor on Sundays.
Dad is going to provide food but leave the active commerce to the Pesto Queen.
We are thrilled to be in Winooski and want to thank Lotty the market manager for allowing us back in her domain.
https://www.facebook.com/winooskifarmersmarket?fref=ts

A sweet little market bringing food & fun to the Onion City. 🍅🥘🍯🫑🫐🍠

Find us 10am-2pm every Sunday from May 18 - October 26, 2025 at 20 Winooski Falls Way!

07/16/2015

Pesto & Bacon Wrapped Chicken

07/16/2015

FOODIES WANTED!
Pesto and Bacon Wrapped Chicken
In this recipe we used chicken breast but thighs and legs will work well.
Ingredients
Skinless chicken breast, thighs or legs
Pachapapa Vermont Gourmet Pesto*
Thick cut Applewood Smoked Bacon
Toothpicks
Directions
Wash chicken and pat dry. Lay out bacon on a cutting board side by side and butting.
Lay out one piece of chicken on to the bacon near to the edge. Use ½ of a jar of pesto for four breasts. (Use less for smaller pieces, thighs or legs.) Spread the pesto on both sides of the chicken and pick up the end piece of bacon, wrapping it up to the front, then “pin” it down with a toothpick at an angle. Working from one end of the chicken to the other, continue wrapping the bacon and pin with toothpicks. Replace the bacon strips as you go so no pesto is wasted on to the cutting board. Let the chicken rest and marinade.
Heat a skillet on medium. Preheat the oven to 275 degrees. Sear the chicken on all sides and place in to a baking dish. Cover with aluminum foil. Bake for 20-30 minutes until you can pierce the chicken and the juice is clear NOT pink.
Create a delicious sauce by using the left over Pachapapa Pesto, heated through with equal parts of chicken broth, dry white wine and thicken with a little heavy cream. Serve with fresh green beans braised in the searing skillet!