Posted on

Meet Kate Turcotte, Head Cheesemaker at Shelburne Farms

 

The Big Cheese
In 2007, while attending UVM, Kate Turcotte began working as a milk hauler at Shelburne Farms, a nonprofit educational farm located near the shores of Lake Champlain in Shelburne, VT. She continued on with an internship during which she learned the cheese making process. After a year at Consider Bardwell farm in West Pawlet, VT, she returned to Shelburne Farms as head cheesemaker. In a state with more cheesemakers per capita than any other, Shelburne Farms stands out as a leader because they are an educational facility. Every day people visit from all over the world to watch them make cheese and to learn about farming and food production.
How It Began
A herd of Brown Swiss cows joined the farm in the 1950s and the farmers at Shelburne Farms began to bottle and sell raw milk. Years later, the dairy realized the potential in making a value-added product out of their raw milk. This is when the production of artisan, Vermont Farmhouse Cheddar began at the farm and, as Kate puts it, “Back in the 80s, artisan cheese was this really wild thing.” As wild as the idea may have been at the time, Shelburne Farms now produces over 185,000 pounds of cheese a year.
Farmhouse Cheddar
So what is so unique about Shelburne Farms cheddar? The entire production process takes place on the farm. “If you tried to make this cheese anywhere else, you couldn’t because it’s made from this soil, with this grass, and these cows,” said Kate, “so I think that makes our product really unique.” Milking is done twice a day, morning and night, on the farm. That raw milk is then hauled directly from the dairy to the cheese making facility where it is made into cheese by hand in relatively small batches. Forty-pound blocks of cheddar are sealed, boxed, and placed in coolers at the farm to age from 6 months to 3 years. A small portion of the cheddar is cloth bound and brought to age in cellars at Jasper Hill. However, cave aging is very labor intensive, so the cheesemakers prefer to spend most of their time on making good cheese in the vat. In fact, their Farmhouse Cheddar is not just good cheese; it is excellent cheese that has been winning awards from the American Cheese Society for over two decades.
The Culture of Vermont Cheese
According to Kate, the success of Vermont’s cheese making can be attributed to the collaboration among cheesemakers. “The reason why Vermont cheese is so successful is because there’s so much collaboration going on,” says Kate. “Cheesemakers have such a great open-door policy. It’s like, if you’re a cheesemaker, then come in, see what I do, see my operations.”
Cheesemakers in Vermont are also no strangers to innovation. They are constantly trying to come up with new ways to make consistent, high-quality cheese, while still having it be hand made with raw milk. “It’s an old world tradition with new world technologies,” says Kate, “us evolving happens every single day.”
Shelburne Farms cheese will be featured at the Taste of Vermont Reception at the end of the UVM Food Systems Summit on Wednesday, June 18.
Alyson Barrie and Jonathan Connor wrote this piece for an internship during the spring 2014 semester at UVM.
Photo credits: Kate, Cows, and Cheesemaking by Vera Chang. Clothbound Cheddar by Blake Gardener. All photos courtesy Shelburne Farms and used with permission.

This piece was originally posted on the University of Vermont’s Food Feed blog.  With the Vermont Cheesemakers Festival coming up, it was great to get an inside look at the people behind the cheese at Shelburne Farms.  Vermont is a delicious place to call home…not least because of great cheesemakers like Kate!

The Big Cheese

In 2007, while attending UVM, Kate Turcotte began working as a milk hauler at Shelburne Farms, a nonprofit educational farm located near the shores of Lake Champlain in Shelburne, VT. She continued on with an internship during which she learned the cheese making process. After a year at Consider Bardwell farm in West Pawlet, VT, she returned to Shelburne Farms as head cheesemaker. In a state with more cheesemakers per capita than any other, Shelburne Farms stands out as a leader because they are an educational facility. Every day people visit from all over the world to watch them make cheese and to learn about farming and food production.

How It Began

A herd of Brown Swiss cows joined the farm in the 1950s and the farmers at Shelburne Farms began to bottle and sell raw milk. Years later, the dairy realized the potential in making a value-added product out of their raw milk. This is when the production of artisan, Vermont Farmhouse Cheddar began at the farm and, as Kate puts it, “Back in the 80s, artisan cheese was this really wild thing.” As wild as the idea may have been at the time, Shelburne Farms now produces over 185,000 pounds of cheese a year.

Farmhouse Cheddar

So what is so unique about Shelburne Farms cheddar? The entire production process takes place on the farm. “If you tried to make this cheese anywhere else, you couldn’t because it’s made from this soil, with this grass, and these cows,” said Kate, “so I think that makes our product really unique.” Milking is done twice a day, morning and night, on the farm. That raw milk is then hauled directly from the dairy to the cheese making facility where it is made into cheese by hand in relatively small batches. Forty-pound blocks of cheddar are sealed, boxed, and placed in coolers at the farm to age from 6 months to 3 years. A small portion of the cheddar is cloth bound and brought to age in cellars at Jasper Hill. However, cave aging is very labor intensive, so the cheesemakers prefer to spend most of their time on making good cheese in the vat. In fact, their Farmhouse Cheddar is not just good cheese; it is excellent cheese that has been winning awards from the American Cheese Society for over two decades.

The Culture of Vermont Cheese

According to Kate, the success of Vermont’s cheese making can be attributed to the collaboration among cheesemakers. “The reason why Vermont cheese is so successful is because there’s so much collaboration going on,” says Kate. “Cheesemakers have such a great open-door policy. It’s like, if you’re a cheesemaker, then come in, see what I do, see my operations.”

Cheesemakers in Vermont are also no strangers to innovation. They are constantly trying to come up with new ways to make consistent, high-quality cheese, while still having it be hand made with raw milk. “It’s an old world tradition with new world technologies,” says Kate, “us evolving happens every single day.”

Shelburne Farms cheese will be featured at the Taste of Vermont Reception at the end of the UVM Food Systems Summit on Wednesday, June 18.

Alyson Barrie and Jonathan Connor wrote this piece for an internship during the spring 2014 semester at UVM.

Photo credits: Kate, Cows, and Cheesemaking by Vera Chang. Clothbound Cheddar by Blake Gardener. All photos courtesy Shelburne Farms and used with permission.

Source: Dig in VT Trails

Posted on

Route 100 (Partial) Food Tour

This piece was originally posted on The Vermont Epicure blog at the end of May.  The Vermont Epicure is a site devoted to stories about food, place, and family.  As you find yourself traveling on the roads of Vermont, make sure to check out the great food, drink, and agricultural experiences along the way. This is a great snapshot of some delicious adventures awaiting you.  Check out the culinary and agriculture opportunities in your region!  

Food tours are all the rage these days, but much as I love food I have yet to sign up for one. I prefer to explore an area on my own and discover its food personality based on my own and my companions’ tastes. In Vermont, legendary Route 100, described as one of the most beautiful roads in the world, lends itself well to a self-guided food tour. Extending the length of the state from Canada to Massachusetts, this scenic route skirts the Green Mountain National Forest and runs parallel to the 273 mile Long Trail, a precursor to and inspiration for the Appalachian Trail. Known as the Skiers’ Highway, this two-lane byway connects many of Vermont’s major ski resorts as it meanders across farmland and alongside rivers, past covered bridges and through tiny villages punctuated by white steepled churches. 
Since it’s a long road, I’m going to concentrate in this post on a small stretch that’s located just over the mountain from where I live in Bristol. This segment, in what’s known as the Mad River Valley, also happens to have a lot of foodie appeal. The Valley is home to about 6,000 local residents, but is visited each year by more than a half a million tourists who come to ski, hike, and enjoy what the area has to offer. Good food is part of its appeal, bolstered by its agricultural roots and a thriving local food movement. 
The Valley’s main town of Waitsfield, with a population of just over 1700, was voted the Best Ski Town in the East by Outside Magazine. It’s also the site of one of my favorite farmers markets in the state. Opening day was this past Saturday, so Chris and I drove over to hear some music and get breakfast. But first, at the top of the mountain pass, we paused to take in the view.  Spring is just unfolding high up in the Green Mountains, and we were treated to a stunning vista painted in countless shades of green.
Once we saw a moose standing placidly in that pond. We waited a bit on this morning, but no wildlife appeared. So we rolled down the back side of the mountain into the Valley, past Mad River Glen “Ski it if you can” and Sugarbush, whose lifts are now silent although we could still see some remnants of snow on the highest trails.
The market was just gearing up as we strolled through it, stopping to say hello to some of our neighbors from Bristol, New Leaf Organics and Martin Studios, who sell their produce and pottery here, and to try a cheese sample or two.
After we bought a few items to bring home, we mulled over what to get for breakfast. Well, I mulled it over since Chris didn’t hesitate once he spotted Open Hearth Pizza’s Wood-Fired Oven. 
The thin, perfectly charred crust and quality toppings were tempting, and I am not at all averse to pizza for breakfast, but this morning I wanted something different. I decided to try a yummy bacon and caramelized onion scone from a new bakery in Waitsfield called Sweet Simone’s.
This bakery recently opened up in an historic building located on Bridge Street, which was flooded by the Mad River during Hurricane Irene. The destruction devastated the town and surrounding area, but today, thanks to the hard work and dedication of many Vermonters, it’s been revitalized. Miraculously, the Great Eddy Covered Bridge, which dates back to 1833 and is a stone’s throw from the bakery, survived.
Like many Vermonters, I have a fondness for our covered bridges and for this one in particular since my daughters used to love to run across it when they were little. We often ventured over to Waitsfield when they were younger to hike or ski, or to have dinner at American Flatbread at Lareau Farm—what  I consider to be ground zero for the local food movement in Vermont. 
Back in the mid-80s, founder and visionary George Schenk began creating his philosophically-driven flatbreads over wood in an outdoor oven; today it has expanded to three other locales in Vermont, one in Manhattan, and countless spin-offs. You can even buy frozen American Flatbreads in grocery stores throughout the country, and they’re pretty good for frozen food (although not as good as they used to be since that part of the business moved out of state). Nothing beats the real thing, though, fresh from the wood-fired oven and brimming with local toppings, like house-made maple-fennel sausage, roasted beets, wild ramps, and fresh mozzarella. 
We’ve enjoyed many a meal at the Waitsfield, Middlebury, and Burlington restaurants (and savored the leftovers for breakfast, as in the above photo). 
Warren, the next village over, is a similar size but feels much smaller. It has less commercial activity in its “downtown,” which is dominated by two main businesses: The Warren Store and The Pitcher Inn. The Warren Store is one those extravagant (as opposed to utilitarian) Vermont country stores whose shelves are lined with artisanal products and whose deli/bakery turns out excellent fare. Lunch on the deck overlooking the creek is one of the best kept secrets in the area. 
Across the street sits The Pitcher Inn, a Relais & Chateaux property. A meal here will cost you quite a bit more than a deli lunch, but the dining experience is right up there with the best I’ve had in Vermont. Their elegant menu features local ingredients prepared sumptuously and with great care. 
This pristine village is (in)famous for its annual 4th of July parade, a rollicking, century-old event with highly politicized floats and characters abounding. It is quintessentially Vermont and its motto, “Celebrating independence, Vermont-style,” captures the spirit of the day.
We almost took the back way home, a dirt road that snakes over the mountain from Warren, but it could still be considered “mud season” up at the Lincoln Gap and we didn’t want to risk getting stuck. Besides, it was almost lunchtime and we had a hankering for a Mad Taco back in Waitsfield. 
Although this taqueria is housed in a nondescript shopping center, The Mad Taco itself is far from nondescript. The makeshift smoker out in front is a good indicator of the innovation at the heart of this operation. 
Their smoked meats couldn’t be tastier, especially when topped with interesting ingredients like their house-made kimchi and one of their dozen or so homemade hot sauces (ranked on a scale of 1 to 10 for heat).
As the heavily tattooed server gushed about their kimchi, I was reminded of one of the things I love most about Vermont—our passion for good food runs deep and broad.

Food tours are all the rage these days, but much as I love food I have yet to sign up for one. I prefer to explore an area on my own and discover its food personality based on my own and my companions’ tastes. In Vermont, legendary Route 100, described as one of the most beautiful roads in the world, lends itself well to a self-guided food tour. Extending the length of the state from Canada to Massachusetts, this scenic route skirts the Green Mountain National Forest and runs parallel to the 273 mile Long Trail, a precursor to and inspiration for the Appalachian Trail. Known as the Skiers’ Highway, this two-lane byway connects many of Vermont’s major ski resorts as it meanders across farmland and alongside rivers, past covered bridges

and through tiny villages punctuated by white steepled churches. 

Since it’s a long road, I’m going to concentrate in this post on a small stretch that’s located just over the mountain from where I live in Bristol. This segment, in what’s known as the Mad River Valley, also happens to have a lot of foodie appeal. The Valley is home to about 6,000 local residents, but is visited each year by more than a half a million tourists who come to ski, hike, and enjoy what the area has to offer. Good food is part of its appeal, bolstered by its agricultural roots and a thriving local food movement. 

The Valley’s main town of Waitsfield, with a population of just over 1700, was voted the Best Ski Town in the East by Outside Magazine. It’s also the site of one of my favorite farmers markets in the state. Opening day was this past Saturday, so Chris and I drove over to hear some music and get breakfast. But first, at the top of the mountain pass, we paused to take in the view.  Spring is just unfolding high up in the Green Mountains, and we were treated to a stunning vista painted in countless shades of green.

Once we saw a moose standing placidly in that pond. We waited a bit on this morning, but no wildlife appeared. So we rolled down the back side of the mountain into the Valley, past Mad River Glen “Ski it if you can” and Sugarbush, whose lifts are now silent although we could still see some remnants of snow on the highest trails.

The market was just gearing up as we strolled through it, stopping to say hello to some of our neighbors from Bristol, New Leaf Organics and Martin Studios, who sell their produce and pottery here, and to try a cheese sample or two.

After we bought a few items to bring home, we mulled over what to get for breakfast. Well, I mulled it over since Chris didn’t hesitate once he spotted Open Hearth Pizza’s Wood-Fired Oven. 

The thin, perfectly charred crust and quality toppings were tempting, and I am not at all averse to pizza for breakfast, but this morning I wanted something different. I decided to try a yummy bacon and caramelized onion scone from a new bakery in Waitsfield called Sweet Simone’s.

This bakery recently opened up in an historic building located on Bridge Street, which was flooded by the Mad River during Hurricane Irene. The destruction devastated the town and surrounding area, but today, thanks to the hard work and dedication of many Vermonters, it’s been revitalized. Miraculously, the Great Eddy Covered Bridge, which dates back to 1833 and is a stone’s throw from the bakery, survived.

Like many Vermonters, I have a fondness for our covered bridges and for this one in particular since my daughters used to love to run across it when they were little. We often ventured over to Waitsfield when they were younger to hike or ski, or to have dinner at American Flatbread at Lareau Farm—what  I consider to be ground zero for the local food movement in Vermont. 

Back in the mid-80s, founder and visionary George Schenk began creating his philosophically-driven flatbreads over wood in an outdoor oven; today it has expanded to three other locales in Vermont, one in Manhattan, and countless spin-offs. You can even buy frozen American Flatbreads in grocery stores throughout the country, and they’re pretty good for frozen food (although not as good as they used to be since that part of the business moved out of state). Nothing beats the real thing, though, fresh from the wood-fired oven and brimming with local toppings, like house-made maple-fennel sausage, roasted beets, wild ramps, and fresh mozzarella. 

We’ve enjoyed many a meal at the Waitsfield, Middlebury, and Burlington restaurants (and savored the leftovers for breakfast, as in the above photo). 

Warren, the next village over, is a similar size but feels much smaller. It has less commercial activity in its “downtown,” which is dominated by two main businesses: The Warren Store and The Pitcher Inn.

The Warren Store is one those extravagant (as opposed to utilitarian) Vermont country stores whose shelves are lined with artisanal products and whose deli/bakery turns out excellent fare. Lunch on the deck overlooking the creek is one of the best kept secrets in the area. 

Across the street sits The Pitcher Inn, a Relais & Chateaux property. A meal here will cost you quite a bit more than a deli lunch, but the dining experience is right up there with the best I’ve had in Vermont. Their elegant menu features local ingredients prepared sumptuously and with great care. 

This pristine village is (in)famous for its annual 4th of July parade, a rollicking, century-old event with highly politicized floats and characters abounding. It is quintessentially Vermont and its motto, “Celebrating independence, Vermont-style,” captures the spirit of the day.

We almost took the back way home, a dirt road that snakes over the mountain from Warren, but it could still be considered “mud season” up at the Lincoln Gap and we didn’t want to risk getting stuck. Besides, it was almost lunchtime and we had a hankering for a Mad Taco back in Waitsfield. 

Although this taqueria is housed in a nondescript shopping center, The Mad Taco itself is far from nondescript. The makeshift smoker out in front is a good indicator of the innovation at the heart of this operation. 

Their smoked meats couldn’t be tastier, especially when topped with interesting ingredients like their house-made kimchi and one of their dozen or so homemade hot sauces (ranked on a scale of 1 to 10 for heat).

As the heavily tattooed server gushed about their kimchi, I was reminded of one of the things I love most about Vermont—our passion for good food runs deep and broad.

Source: Dig in VT Trails

Posted on

Fresh off the Farm – Q&A with Dawn Boucher of Green Mountain Blue/Boucher Family Farm

 

Dawn Boucher makes beautiful blue cheeses in Highgate, Vermont on a dairy farm that has been in her husband Daniel’s family for generations. Her Boucher Blue and Gore-Dawn-Zola have become chef favorites, and inspire dishes at many area restaurants. We asked Dawn about why it’s important to have her cheese on the menu.
What was your first experience like selling cheese to a chef/restaurant?
In the beginning (15 years ago) we did all our own deliveries – and would order the cheese plate at Smokejacks Restaurant afterward (dining outside) enjoying a local brew, just to see how our blues held up against all the other delicious cheeses on the menu.  So strange to pay for what we ate nearly every day.., but it gave us the confirmation that they really knew how to store and serve cheese.
How has working with chefs influenced your business or your cheese?
We have always been committed to bringing unique tastes to chefs.  Making commodity cheese is not where we wanted to go with our business.  We make 3 different blue cheeses, including aged versions (up to a year) just to fill that niche.
Has a chef ever taught you something new about your cheese?
I would have never thought of pairing our blue cheese with sweets, but I’ve seen it over and over on menus through the years.
What is the coolest, tastiest, or most interesting way you’ve seen your product used on a menu? Where was it?
I first had my own blue cheese at Shelburne Farms Inn during a memorable birthday dinner with friends–it was paired with honey and bread. Brilliant!

This article was originally posted on the Vermont Fresh Network’s Fresh Feed.  Meet a cheesemaker who makes blue cheese in the green mountains!  Boucher Family Farm will be at the Vermont Cheesemakers Festival in July.  Stop by and say hi!  Check out these other talented cheesemakers who call Vermont home.

Dawn Boucher makes beautiful blue cheeses in Highgate, Vermont on a dairy farm that has been in her husband Daniel’s family for generations. Her Boucher Blue and Gore-Dawn-Zola have become chef favorites, and inspire dishes at many area restaurants. We asked Dawn about why it’s important to have her cheese on the menu.

What was your first experience like selling cheese to a chef/restaurant?

In the beginning (15 years ago) we did all our own deliveries – and would order the cheese plate at Smokejacks Restaurant afterward (dining outside) enjoying a local brew, just to see how our blues held up against all the other delicious cheeses on the menu.  So strange to pay for what we ate nearly every day.., but it gave us the confirmation that they really knew how to store and serve cheese.

How has working with chefs influenced your business or your cheese?

We have always been committed to bringing unique tastes to chefs.  Making commodity cheese is not where we wanted to go with our business.  We make 3 different blue cheeses, including aged versions (up to a year) just to fill that niche.

Has a chef ever taught you something new about your cheese?

I would have never thought of pairing our blue cheese with sweets, but I’ve seen it over and over on menus through the years.

What is the coolest, tastiest, or most interesting way you’ve seen your product used on a menu? Where was it?

I first had my own blue cheese at Shelburne Farms Inn during a memorable birthday dinner with friends–it was paired with honey and bread. Brilliant!

Source: Dig in VT Trails

Posted on

Shoot Thinning (& Cuteness Contest)

 

When I wrote my previous post ten days ago, I could barely find signs of buds swelling in the vineyard.  A few warm sunny days and what do we have?  Young shoots covering the vineyard, reaching for the sun.  In fact, our first big chunk of work in the vineyard begins today– shoot thinning.
Despite our careful pruning, vines almost always pop more buds and produce more shoots than we want in the vineyard.  It’s all about balance– too many shoots means too much fruit, which means lesser quality fruit.  So when the shoots are small and tender, we work through every row flicking off the extras.
We’re aiming for about one shoot every three inches, depending somewhat on varietal.  In this La Crescent vine, the node spacing is almost perfectly three inches.  You can see how the middle two nodes each had four shoots– whoa nelly!– and I removed three from each.  I chose the keepers based on their position and angle– close to the cordon (branch) is good, and aiming down is nice, since we’ll be coming through later this summer to shoot position every one of these.
I know you’re thinking, “Really, Sara, more pictures of leaves?”  But I have to admit I think baby leaves are (almost) as cute as puppies.  Here you go.

This post was originally posted on Lincoln Peak Vineyard’s blog.  The warmer weather is bringing out the buds which means grapes which means wine!  Make sure you check out the great wines (and spirits and ciders!) that call Vermont home.  Grab your Wine Passport for a taste adventure!

When I wrote my previous post ten days ago, I could barely find signs of buds swelling in the vineyard.  A few warm sunny days and what do we have?  Young shoots covering the vineyard, reaching for the sun.  In fact, our first big chunk of work in the vineyard begins today– shoot thinning.

Despite our careful pruning, vines almost always pop more buds and produce more shoots than we want in the vineyard.  It’s all about balance– too many shoots means too much fruit, which means lesser quality fruit.  So when the shoots are small and tender, we work through every row flicking off the extras.

We’re aiming for about one shoot every three inches, depending somewhat on varietal.  In this La Crescent vine, the node spacing is almost perfectly three inches.  You can see how the middle two nodes each had four shoots– whoa nelly!– and I removed three from each. I chose the keepers based on their position and angle– close to the cordon (branch) is good, and aiming down is nice, since we’ll be coming through later this summer to shoot position every one of these.

I know you’re thinking, “Really, Sara, more pictures of leaves?”  But I have to admit I think baby leaves are (almost) as cute as puppies.  Here you go.

Okay, so maybe puppies win. Especially because this one’s name is Sprout.

Frontenac leaves have a reddish tinge

 

Marquette is ready to go

 

Each of these little dots will be come a flower, which will become a grape.

 

We’ve got some shoot thinning to do in this La Crescent

 

Prairie Star buds out just a little later than others

 

Source: Dig in VT Trails

Posted on

Vermonters Create Dinner Specials: Indian & Farm-to-Table Cuisine

 

This June, visit the Golden Stage Inn Bed and Breakfast near Ludlow, VT to enjoy two spectacular dinners specially prepared for you by Vermont cooks!  The first will be authentic, homemade Indian cuisine; the second will be a Vermont farm-to-table dinner sourced with fresh, organic ingredients from local farms and fields.  Our specials page will tell you how to book your dinner reservation along with your room or one of our spring specials and packages.  Read on to find out more…but be warned in advance that your mouth may water!
JUNE 7TH, 2014: AUTHENTIC INDIAN FOOD WITH LINI MAZUMDAR OF ANJALI FARM AND LOTUS MOON MEDICINALS
On June 7th, prepare your taste buds for a trip to India…while spending the evening at our Vermont Inn.  Lini Mazumdar has won the Amateur Chef Competition at the Taste of Vermont’s Stratton Festival in both 2013 and 2014.  She lives and works on Anjali Farm with her husband and is passionate about sourcing organic ingredients and Vermont local foods as the season permits.  Experience her talent firsthand through the Golden Stage Inn’s special Authentic Indian Cuisine Experience.  Arrive around 6:00 pm to enjoy appetizers & beverages, and to meet Lini and watch her cook in the Golden Stage Inn’s open kitchen!  Dinner will be served around 8:00 pm, and recipes will be provided for you to take home with you.
 
Lini Mazumdar also specializes in herbs, as she is a certified Herbalist through the Southwestern School of Botanical Medicine.  She is a certified Ayurvedic Nutrition Consultant and caters Indian food for local Vermonters.  She has created organic Vermont herbal products for sixteen years.  Since moving to Vermont, she has cooked her delicious and healthful Indian cuisine using Vermont local foods and fresh, organic ingredients.  Her passion for plants, organic practices, and medicine translates into the health-inspiring and palate-delighting dinners she creates.  
JUNE 21ST, 2014: VERMONT FARM-TO-TABLE DINNER WITH CHEF NICHOLAS MATUSH
By late June, farmer’s markets in Vermont will be packed with fresh local produce.  The best way to enjoy the bounty?  Kick back for a delectable five-course meal created by one of Vermont’s very best local cooks.  Nicholas Matush creates stunning dinners using Vermont local foods including meat, dairy, vegetables and more. You may even get a taste of Mad Pickler products, grown and pickled at Nick’s homestead in Springfield, VT!
Nicholas Matush graduated from New England Culinary School’s satellite campus in the British Virgin Islands.  His passion for food extends beyond the kitchen to the farm and soil.  He strives to create meals that please not only the palate, but also the artistic and aesthetic senses.
Nicholas Matush has worked at several fine dining and farm-to-table restaurants across the country, including Little Palm Island in the Florida Keys and Joseph’s Table in Taos, New Mexico.  Internationally, he was Sous Chef at Brandywine Bay Restaurant in the British Virgin Islands.  He was honored to be Chef Davide Pugliese’s sous-chef at the James Beard House in 2010.  Recently, he has started getting back in touch with the land, creating a pickling business called The Mad Pickler.  See below to admire some of Nick’s recent homemade meals!
BYOB cocktail hour for both events starts at 6pm.  Tickets are $50 each, and are limited in supply.  Please order in advance to assure your spot!  We hope to do more dinners like this in the future to support local agriculture and the Vermont farm-to-table movement.  Don’t forget to look into our Road Trip Package or Foodies Getaway to make the most of your spring vacation in Vermont!

All year, Vermont chefs are working to create memorable meals from Vermont ingredients. Here are just two upcoming opportunities in southern Vermont to eat local.  This press release was originally posted on the Golden Stage Inn’s blog.  From the tables of India to the tables of Vermont, you will be treated to a taste adventure.   Enjoy!

This June, visit the Golden Stage Inn Bed and Breakfast near Ludlow, VT to enjoy two spectacular dinners specially prepared for you by Vermont cooks!  The first will be authentic, homemade Indian cuisine; the second will be a Vermont farm-to-table dinner sourced with fresh, organic ingredients from local farms and fields.  Our specials page will tell you how to book your dinner reservation along with your room or one of our spring specials and packages.  Read on to find out more…but be warned in advance that your mouth may water!

JUNE 7TH, 2014: AUTHENTIC INDIAN FOOD WITH LINI MAZUMDAR OF ANJALI FARM AND LOTUS MOON MEDICINALS


On June 7th, prepare your taste buds for a trip to India…while spending the evening at our Vermont Inn.  Lini Mazumdar has won the Amateur Chef Competition at the Taste of Vermont’s Stratton Festival in both 2013 and 2014. She lives and works on Anjali Farm with her husband and is passionate about sourcing organic ingredients and Vermont local foods as the season permits.  Experience her talent firsthand through the Golden Stage Inn’s special Authentic Indian Cuisine Experience.  Arrive around 6:00 pm to enjoy appetizers & beverages, and to meet Lini and watch her cook in the Golden Stage Inn’s open kitchen!  Dinner will be served around 8:00 pm and recipes will be provided for you to take home with you.

Fresh Tomatoes From Anjali Farms During Vermont Farm Trail’s 2011 Community Harvest Picnic

Lini Mazumdar also specializes in herbs, as she is a certified Herbalist through the Southwestern School of Botanical Medicine.  She is a certified Ayurvedic Nutrition Consultant and caters Indian food for local Vermonters.  She has created organic Vermont herbal products for sixteen years.  Since moving to Vermont, she has cooked her delicious and healthful Indian cuisine using Vermont local foods and fresh, organic ingredients.  Her passion for plants, organic practices, and medicine translates into the health-inspiring and palate-delighting dinners she creates.  

JUNE 21ST, 2014: VERMONT FARM-TO-TABLE DINNER WITH CHEF NICHOLAS MATUSH

By late June, farmer’s markets in Vermont will be packed with fresh local produce.  The best way to enjoy the bounty? Kick back for a delectable five-course meal created by one of Vermont’s very best local cooks.  Nicholas Matush creates stunning dinners using Vermont local foods including meat, dairy, vegetables and more. You may even get a taste of Mad Pickler products, grown and pickled at Nick’s homestead in Springfield, VT!

Picante Gazpacho With Pesto Crostini

Nicholas Matush graduated from New England Culinary School’s satellite campus in the British Virgin Islands.  His passion for food extends beyond the kitchen to the farm and soil.  He strives to create meals that please not only the palate, but also the artistic and aesthetic senses.

Ramps Ravioli With Brown Butter, Fiddlehead Ferns, And Mad Pickler’s Herbal Beets

Nicholas Matush has worked at several fine dining and farm-to-table restaurants across the country, including Little Palm Island in the Florida Keys and Joseph’s Table in Taos, New Mexico. Internationally, he was Sous Chef at Brandywine Bay Restaurant in the British Virgin Islands.  He was honored to be Chef Davide Pugliese’s sous-chef at the James Beard House in 2010.  Recently, he has started getting back in touch with the land, creating a pickling business called The Mad Pickler. 

Gypsy Mussels With Kalamata Olives, Mad Pickler’s Hot Peppers, Tomato, Garlic And Grilled Orchard Hill Country Loaf

BYOB cocktail hour for both events starts at 6pm.  Tickets are $50 each, and are limited in supply. Please order in advance to assure your spot!  We hope to do more dinners like this in the future to support local agriculture and the Vermont farm-to-table movement.  Don’t forget to look into our Road Trip Package or Foodies Getaway to make the most of your spring vacation in Vermont!

Source: Dig in VT Trails

Posted on

A Heavenly Cheese: St. Em from Spoonwood Cabin Creamery

 

A big welcome to the newest cheesemaker on our wall – Spoonwood Cabin Creamery! Spoonwood is a teeny-tiny 1,000 square foot “nano-creamery” in the town of Jacksonville, Vermont, 25 minutes west of Brattleboro – it is owned by Nancy Bergman and Kyle Frey. The name “Spoonwood” refers to the common name for the Mountain Laurel, which is prevalent in the region.
Nancy and Kyle, originally from New York City, discovered the Brattleboro area as a respite from the hustle and bustle of city life and their careers in the restaurant industry. Eventually, they purchased a home in Jacksonville, and began to establish themselves in the community. Nancy can’t recall the exact “eureka!” moment, but recognizing the access to great milk from nearby Sumner Farm, she began experimenting with cheesemaking, and taking courses at the University of Vermont’s Institute for Artisan Cheese.
Eventually, Nancy and Kyle began taking the cheeses into work. They figured if the cheeses had a positive response from their chefs , then they had a reason to continue. And, so they have continued! Four or so years ago they made the decision to make cheese full-time. Just before Hurricane Irene hit in 2011, they found a home for the creamery in a former restaurant, next to the town’s general store. After the storm, they gutted the building and began to construct their creamery.
Nancy now lives in Vermont full-time, and Kyle – manager and sommelier at Cafe Luxembourg – commutes to New York City. Spoonwood Cabin cheeses are found only at the Brattleboro Farmers’ Market and Co-op, and a handful of restaurants in New York City – among them Casellula, Craft and Cafe Luxembourg. We feel very lucky to work with Nancy and Kyle as their first retail partner.
Nancy tends to produce cheeses that she especially likes – soft, delicate and traditionally made. Primarily she works with cow milk from Sumner Farm – an organic farm with a herd of 25 Jersey cows just outside of town. When available, she also makes small batches of goat milk cheese.
St. Em is one of our favorites made by Nancy. The name of the cheese is an homage to the inspiration for the recipe, Saint Marcellin (the letter “M”), as well as to Malcolm, the owner of Sumner Farm, and also Emily, the fromagier at Casellula – who is also a big fan of this little cheese. St. Em is a lactic set cheese, with just a little rennet added, and a geotrichum yeast rind. Nancy developed this cheese during the winter, when no goat milk was available. Nancy wanted to make something from cow milk that was mild, milky, pretty and charming. She certainly accomplished that goal with St. Em! Young, tangy, with notes of fresh cream and butter – there is also a hint of mushroom from the cheese’s remarkably thin and delicate rind.
Enjoy St. Em warmed in the oven wrapped with a slice of speck, or on a cheese plate with cider jelly. At Casellula, St. Em is served baked atop rabbit ragù – hearty, early spring fare. Nancy and Kyle recommend enjoying St. Em with Champagne and hard cider. Eventually, they hope to open up the front of the creamery and convert it into a small shop that sells bread, wine and cheese – the perfect trifecta!
Sarah Spira is the domestic cheese buyer and a cheesemonger at Formaggio Kitchen South End, Boston.

This piece was originally posted on Formaggio Kitchen’s Cheese Blog.  Formaggio Kitchen specializes in artisan cheese, charcuterie, and specialty foods.  They have three locations in the Boston area and they offer their consumers many amazing Vermont cheeses.  Spoonwood Cabin Creamery is their newest cheesemaker and the newest cheesemaker to join the Vermont Cheese Council.  Welcome indeed!

A big welcome to the newest cheesemaker on our wall – Spoonwood Cabin Creamery! Spoonwood is a teeny-tiny 1,000 square foot “nano-creamery” in the town of Jacksonville, Vermont, 25 minutes west of Brattleboro – it is owned by Nancy Bergman and Kyle Frey. The name “Spoonwood” refers to the common name for the Mountain Laurel, which is prevalent in the region.

Nancy and Kyle, originally from New York City, discovered the Brattleboro area as a respite from the hustle and bustle of city life and their careers in the restaurant industry. Eventually, they purchased a home in Jacksonville, and began to establish themselves in the community. Nancy can’t recall the exact “eureka!” moment, but recognizing the access to great milk from nearby Sumner Farm, she began experimenting with cheesemaking, and taking courses at the University of Vermont’s Institute for Artisan Cheese.

Eventually, Nancy and Kyle began taking the cheeses into work. They figured if the cheeses had a positive response from their chefs , then they had a reason to continue. And, so they have continued! Four or so years ago they made the decision to make cheese full-time. Just before Hurricane Irene hit in 2011, they found a home for the creamery in a former restaurant, next to the town’s general store. After the storm, they gutted the building and began to construct their creamery.

Nancy now lives in Vermont full-time, and Kyle – manager and sommelier at Cafe Luxembourg – commutes to New York City. Spoonwood Cabin cheeses are found only at the Brattleboro Farmers’ Market and Co-op, and a handful of restaurants in New York City – among them Casellula, Craft and Cafe Luxembourg. We feel very lucky to work with Nancy and Kyle as their first retail partner.

Nancy tends to produce cheeses that she especially likes – soft, delicate and traditionally made. Primarily she works with cow milk from Sumner Farm – an organic farm with a herd of 25 Jersey cows just outside of town. When available, she also makes small batches of goat milk cheese.

Spoonwood Cabin Creamery’s St. Em

 

St. Em is one of our favorites made by Nancy. The name of the cheese is an homage to the inspiration for the recipe, Saint Marcellin (the letter “M”), as well as to Malcolm, the owner of Sumner Farm, and also Emily, the fromagier at Casellula – who is also a big fan of this little cheese. St. Em is a lactic set cheese, with just a little rennet added, and a geotrichum yeast rind. Nancy developed this cheese during the winter, when no goat milk was available. Nancy wanted to make something from cow milk that was mild, milky, pretty and charming. She certainly accomplished that goal with St. Em! Young, tangy, with notes of fresh cream and butter – there is also a hint of mushroom from the cheese’s remarkably thin and delicate rind.

Enjoy St. Em warmed in the oven wrapped with a slice of speck, or on a cheese plate with cider jelly. At Casellula, St. Em is served baked atop rabbit ragù – hearty, early spring fare. Nancy and Kyle recommend enjoying St. Em with Champagne and hard cider. Eventually, they hope to open up the front of the creamery and convert it into a small shop that sells bread, wine and cheese – the perfect trifecta!

Sarah Spira is the domestic cheese buyer and a cheesemonger at Formaggio Kitchen South End, Boston.

Source: Dig in VT Trails

Posted on

Craft Beer Vacations: Vermont Beer Trail

In honor of American Craft Beer Week, check out this post about great beers in Vermont originally published on the blog Stouts and Stilettos.  Vermont tops the list of U.S. state breweries per capita.  Check them out and enjoy! Happy American Craft Beer Week!

Vermont is a popular place to visit with its top-rated ski resorts, beautiful forests, fresh maple syrup, Ben & Jerry’s ice cream, Cabot cheese, etc. but for me… it’s the Craft Beer Mecca of the east coast with many top rated breweries. And living only 8 hours away, conquering Vermont’s Beer Trail was a must. This past December, Derek and I made the trek to explore craft beer at its finest and freshest. Direct from the source. Merry Christmas to us!

Here I am at the Reservoir Taproom (Waterbury, VT) with our friends who live on a fab farm in Vermont. They gave us tips on where to go and what to avoid.

 

BRING YOUR GROWLERS
I highly recommend taking several empty growlers with you on your journey. Not only can you bring back a taste of Vermont to all your friends and family when you return but some breweries are so small that many of their beers are only available on draft. We ended up having a nice selection of brew for a beer tasting party when we got home.
TIP: Use only the brown glass variety to keep as much light out as possible so your beer quality doesn’t degrade. Especially if you leave the beer in the car, as we did… after all it was 27 degrees outside. Instant refrigerator!
WHERE TO FIND THE BREWERIES
We used this handy map to form our game plan knowing we couldn’t hit everything in our four day excursion. > Vermont Brewery Map

BRING YOUR GROWLERS I highly recommend taking several empty growlers with you on your journey. Not only can you bring back a taste of Vermont to all your friends and family when you return but some breweries are so small that many of their beers are only available on draft. We ended up having a nice selection of brew for a beer tasting party when we got home.

Growlers are a must

TIP: Use only the brown glass variety to keep as much light out as possible so your beer quality doesn’t degrade. Especially if you leave the beer in the car, as we did… after all it was 27 degrees outside. Instant refrigerator!

WHERE TO FIND THE BREWERIES We used this handy map to form our game plan knowing we couldn’t hit everything in our four day excursion. > Vermont Brewery Map

BRATTLEBORO, VERMONT

Our first stop was Brattleboro, VT. There’s a great brew pub called Whetstone Station Restaurant & Brewery that overlooks the Connecticut River. They’re a nano-brewery that produces “experiment batches” to serve only in their restaurant. While we sipped on these tasty craft beers, we dined on pan fried pierogies for an appetizer, then rabbit stew for our main course. Both hearty and delicious.

Check out the patio to get a great view of the river.

Brattleboro is a quaint historic town that you can explore at your leisure. We opted to stay overnight at the Forty Putney Bed & Breakfast where they have a parlor turned pub with 3 Vermont beers on draft and many other options in bottles. The living room across from the pub featured a large fireplace, comfy couches, a pool table and pub snacks as you downed a few brews. It seemed like a perfect place for us to stay and it was. Delicious beer before we turned in for the night. A fabulous breakfast the next morning crafted from local ingredients. Who could ask for more? Great place.

ON OUR WAY TO STOWE, VERMONT

Harpoon Brewery in Windsor, VT was our first stop as we drove north toward our final destination of Stowe. Although we didn’t get a growler of anything to go, we did hit their gift shop for a 6-pack of Chocolate Stout. Our souvenir of sorts.

Harpoon has a ton of beer varieties on tap that you can sample in flights.

Next up: Long Trail Brewing Co. in Bridgewater Corners, VT. We opted to do lunch here as well. Loaded Nachos paired with Long Trail Blackberry Wheat. Ideally, I would have chosen Limbo IPA but it wasn’t in season when we visited. Insert pouting face here! I was bummed but the blackberry wheat was a tasty alternative.

Or “Take a Tour!”. There’s a lookout area on the second floor of the building to see their brewing setup.

TIP: There aren’t a whole lot of places to make bathroom pit stops. So plan accordingly… as in, use the facilities at the brewery before leaving. Or you might end up having to visit a creepy rest stop in the middle of nowhere that has vintage album covers plastered all over the wall. This is a true story. And this photo is proof.

This lovely wall complements of the Warren Stores’ “bathroom building” at the back of their parking lot.

The convenience store with the unusual bathroom was very rural. Creaky, worn wood floors. Dimly lit. But ironically, a decent little wine and beer selection.

Oh, how I love double IPAs.

STOWE, VERMONT

After checking in to the Brass Lantern Bed & Breakfast, we headed to the trendy Piecasso for amazing handcrafted, NY styled pizza and some Heady Topper by The Alchemist. Why didn’t we go directly to The Alchemist brewery? Good question. As luck would have it, the brewery was forced to close temporarily to the public because of a zoning ordinance violation. But no worries. Heady Topper was available on draft just about everywhere we stopped to eat or drink. And, we already had a case of it sitting at home. It pays to have friends who live in Vermont!

FUN FACT: Stowe, Vermont does not allow fast food restaurants in their town. And many of the restaurants there make it a priority to buy locally grown/farmed ingredients or locally made foods. Needless to say you can taste the fresh difference. Delicious.

LOTS TO DO WITHIN A SHORT DRIVE

Cabot Cheese and fresh maple syrup were our goals the next day. Well. Before we hit more breweries, of course. We went to both the Cabot factory in Cabot, VT and the Cabot Annex in Waterbury, VT during our stay. That’s how much we love good cheese. There are many samples to try before you buy. And believe me… we sampled.

Why is this photo so big? Because I LOVE CHEESE! Lots of varieties that aren’t available in Pennsylvania.

After the cheese fest, we hit 3 breweries on the way back to Stowe.
First up: Hill Farmstead Brewery in Greensboro, VT which is really tricky to find. Even with a GPS, it gets quite difficult to tell which roads you are on. Many are unmarked (no signs with street names). Lots of dirt roads winding through what looks like the middle of the wilderness. But trust me. It’s worth the hassle.

The BEST stop we made.

Be prepared for long lines once you get to the brewery. Hopefully this problem has been resolved now that the expansion is completed. It was under construction when we were there. However, we thought we fared well with only an hour and a half wait. We were warned that it could take 2-3 hours in line. But, we got to do a flight of our choice while we stood in line. That was pretty cool. It helped us decide what we wanted to fill our growlers with once we made it to the taps. They also have a few of their beers in 500ml bomber bottles. We, of course, bought a few of those.
TIPS:
◦ In addition to bringing your growlers, take in an empty box or cooler to put your purchases in so it’s easier to     carry everything back to your car. There are no shopping carts or anything like that available.
◦ Only 3 growler fills per person per trip in line. > Brewery Policy
◦ The brewery is not open to the public Sunday, Monday or Tuesday. So plan accordingly.
Next Stop: Lost Nation Brewing in Morrisville, VT. This was also tricky to find once your GPS declares that you have reached your destination. The building reminds me of an old saw mill and it’s at the back of an industrial parking lot. It definitely doesn’t look like your average brewery building. Thank goodness we finally spied the understated sign.

A small brewery & pub but well worth the stop.

Once inside, we were pleasantly surprised by the large bar to belly up to. There’s also a small kitchen that serves up bold interpretations of sandwiches and soup. We chose a grilled cheese sandwich that included bleu cheese, gruyere, apple slices, red onion and honey mustard. Rustic Red Ale was my selection in beverage. As we ate and drank, we were mesmerized by the glowing, uber cool counter pressure growler filler. Yes. It glowed. > Check out this photo.
Last Stop of the Day: Rock Art Brewery also in Morrisville, VT. Thank goodness, this place was much easier to find! You can’t miss it! It is quite ordinary in appearance inside and out, but don’t let that fool you. There is a wide range of beer types that have bold flavor.
We opted for a flight of the following: Barrel Aged Vermonster (american barleywine), 90 Schilling Scottish Ale, Rich Creamy Bock Lager, Pine Pale Ale, and Amarillo Single Hop IPA.
After we finished, we checked out the upstairs overlook so we could see their brewery setup.

Try one. Try all.

WATERBURY, VERMONT
Only a 15-20 minute drive from Stowe with lots of cool pubs, restaurants, shops and of course, Ben & Jerry’s. That was a must stop for us. We’ve been big fans for years and we decided to do the tour. Afterwards, we got a free small dish of mint chocolate chip ice cream. Then we hit up the gift store and ice cream shop for more creamy, cold goodness.

So many flavors. So hard to chose

While visiting Waterbury, VT, definitely hit up the Cabot Cheese Annex for cheese samples, Lake Champlain chocolate store and Cold Hollow Cider Mill. Green Mountain Coffee is also in town.

Lots of places to pick up interesting souvenirs.

As for food and beer, these three places are a must visit which coincidentally are all within a block of each other.
TOP PICK: Prohibition Pig. Fab food. Tons of local craft brew on draft. This place will definitely blow your diet. Southern comfort food with quality ingredients. Beef Brisket, Slow-roasted Pork, Mac ‘n Cheese, Fried Chicken with Buttermilk Biscuits. Panko coated pimento cheese balls with chili pepper jam for dipping was our favorite selection. We ordered these two nights in a row. It’s THAT good.

Super funky, hip place to be in Waterbury, VT.

FUN FACT: This building was previously The Alchemist Pub & Brewery before the area flooded from Hurricane Irene in 2011.
SECOND CHOICE: The Reservoir Restaurant & Taproom. Although the place is rustic, the food menu is more upscale with filet mignon, scallops and such. Another great place for tons of local craft beer on draft. Since we didn’t get to visit the Trapp Family Lodge Brewery, I ordered the Golden Helles Lager so I could get a taste of what the brewery had to offer. Crisp, malty, sweet and refreshing. At the time, I was on a helles lager kick so I was thrilled with this take on the brew style.

Amazing selection of local craft beer.

FUN FACT: They have a chalk artist that creates several pieces within the establishment. One of them depicts many of the craft brew stops along the Vermont Beer Trail. So neat.

THIRD CHOICE: Blackback Pub. This quaint irish-styled pub has a smaller selection of craft beer but still a nice choice. It also has an amazing selection of top shelf bourbons and whiskeys of which I couldn’t resist. The bartender was very knowledgeable and helped me make my selections… so many choices! 
I’ve also been told that they have killer tacos here. Mad Tacos actually runs the kitchen and makes high end, creative varieties. We stopped by late in the evening so we didn’t get to try them. Maybe next time – and yes there will be a “next time.”

Bourbon & Craft Beer Heaven

All in all, we were so thrilled with our adventure and the many Vermont craft beers discovered. And, we had a car full of bottles, 6 packs, growlers, cheese and even wine. Couldn’t have asked for better hosts at the B&Bs and our friends helped us tremendously. Now you have an insider guide to the Vermont Craft Beer Trail. Go forth and explore!

Source: Dig in VT Trails

Posted on

Farmer Friday: Liberty Hill Farm, Rochester, Vermont

This post appeared in Cabot’s regular Farmer Friday blog post.  What a great glimpse of life on a family farm.  If you’d like to experience life on a farm (instead of just reading about it) visit Liberty Hill for a farm stay experience.  Check out other farm stay opportunities available as well.  

Beth Kennett’s ancestors began farming in Maine in 1641 and have continued the tradition from that day to this.
Her husband Bob’s forebears are relative newcomers; they started farming in New Hampshire in 1742. With this kind of family history, it’s undeniable that farming is not only what the Kennetts do, but an extension of who they are.
Along with their sons Tom and David, Beth and Bob run Liberty Hill Farm in Rochester, Vermont. In addition to milking 270 award-winning Holstein cows, Beth and Bob run Liberty Hill as a Farmstay Inn, where guests can experience life on a working dairy farm in the verdant hills of Vermont as well as enjoying the extraordinary food that Beth creates every day.
 
We dropped by to chat with Beth about life and to ask her our Friday Farm Questions. Here are her answers:
What is your favorite thing about being a dairy farm family?
Bob always says that his favorite thing is seeing the new baby calves being born. The miracle of life is always a gift. David and I agree. How fabulous to be a part of seeing new life – whether it’s new babies, new crops growing in the field, new generations of cow families and the farm families coming along.
What is your family’s favorite meal?
Everyone has a slightly different favorite meal. I think that’s because I cook all the time for guests so my family gets spoiled.  Holiday meals are what I serve on a regular basis:
One favorite is a ham dinner that includes macaroni and cheese, baked beans made with maple syrup, coleslaw, savory bread pudding, homemade cinnamon rolls, and apple pie with Cabot extra sharp cheddar. Around here we have a saying: “Apple Pie without the cheese is like a hug without the squeeze.”
This weekend at Easter we’ll have leg of lamb with spinach tortellini, roasted root veggies. I have a new recipe for a chocolate cake made with Cabot Greek Yogurt. It’s a new favorite.
And sometimes, all you really have the time, energy and taste for is a grilled cheese sandwich. Our family loves this one with cheddar, apples and arugula.
What is your least favorite farm chore?
I really don’t like taking the tires off the bunker silo. It’s a messy, nasty, yucky job! However I am always explaining to guests the purpose of the tires: They hold down the tarp/cover on the feed for the cows to keep out snow, rain, and wind. The weight of the tires is enough to keep the cover on, but can still be managed by one person, moving the cover each day to get fresh feed for the cows. Keeping out rain and snow maintains the quality of the feed, as the difference between fermenting (which is what we want) and rotting (which we do not want) is oxygen! We pack the feed in the fall, cover it, and keep air out to keep quality in.
What is your favorite time of year on the farm?
My favorite is spring! I love seeing all the wildflowers popping up, walking up our hill to see trout lilies, jack-in-the-pulpit, marsh marigolds, Dutchman’s breeches, and lady slippers—which are exquisite! My grandfather would always take me out to find wildflowers for my grandmother each spring. It was a wonderful walk in the woods, hunting for flowers for my grandma, jumping over the spring brooks and rivulets, and looking for four leaf clovers in the field along the way. Great memories!
What is the one thing you would like people who have never experienced farm life to know?
Every single day we care for our cows and our land to provide food for the rest of the world. Being a farmer is who we are – not a what, not a job, or even a career – it defines every moment of our lives.  We care for our families, our animals, and our land – that is what stewardship truly means. Bob holds to the old fashioned term husbandry. Most farm families believe that they are “married” to their cows. Dairy cows demand 24/7/365 attention.  The short answer to the question is – we care.

Beth Kennett’s ancestors began farming in Maine in 1641 and have continued the tradition from that day to this.

Her husband Bob’s forebears are relative newcomers; they started farming in New Hampshire in 1742. With this kind of family history, it’s undeniable that farming is not only what the Kennetts do, but an extension of who they are.

Along with their sons Tom and David, Beth and Bob run Liberty Hill Farm in Rochester, Vermont. In addition to milking 270 award-winning Holstein cows, Beth and Bob run Liberty Hill as a Farmstay Inn, where guests can experience life on a working dairy farm in the verdant hills of Vermont as well as enjoying the extraordinary food that Beth creates every day.

We dropped by to chat with Beth about life and to ask her our Friday Farm Questions. Here are her answers:

What is your favorite thing about being a dairy farm family?

Bob always says that his favorite thing is seeing the new baby calves being born. The miracle of life is always a gift. David and I agree. How fabulous to be a part of seeing new life – whether it’s new babies, new crops growing in the field, new generations of cow families and the farm families coming along.

What is your family’s favorite meal?

Everyone has a slightly different favorite meal. I think that’s because I cook all the time for guests so my family gets spoiled.  Holiday meals are what I serve on a regular basis:

One favorite is a ham dinner that includes macaroni and cheese, baked beans made with maple syrup, coleslaw, savory bread pudding, homemade cinnamon rolls, and apple pie with Cabot extra sharp cheddar. Around here we have a saying: “Apple Pie without the cheese is like a hug without the squeeze.”

This weekend at Easter we’ll have leg of lamb with spinach tortellini, roasted root veggies. I have a new recipe for a chocolate cake made with Cabot Greek Yogurt. It’s a new favorite.

And sometimes, all you really have the time, energy and taste for is a grilled cheese sandwich. Our family loves this one with cheddar, apples and arugula.

What is your least favorite farm chore?

I really don’t like taking the tires off the bunker silo. It’s a messy, nasty, yucky job! However I am always explaining to guests the purpose of the tires: They hold down the tarp/cover on the feed for the cows to keep out snow, rain, and wind. The weight of the tires is enough to keep the cover on, but can still be managed by one person, moving the cover each day to get fresh feed for the cows. Keeping out rain and snow maintains the quality of the feed, as the difference between fermenting (which is what we want) and rotting (which we do not want) is oxygen! We pack the feed in the fall, cover it, and keep air out to keep quality in.

What is your favorite time of year on the farm?

My favorite is spring! I love seeing all the wildflowers popping up, walking up our hill to see trout lilies, jack-in-the-pulpit, marsh marigolds, Dutchman’s breeches, and lady slippers—which are exquisite! My grandfather would always take me out to find wildflowers for my grandmother each spring. It was a wonderful walk in the woods, hunting for flowers for my grandma, jumping over the spring brooks and rivulets, and looking for four leaf clovers in the field along the way. Great memories!

What is the one thing you would like people who have never experienced farm life to know?

Every single day we care for our cows and our land to provide food for the rest of the world. Being a farmer is who we are – not a what, not a job, or even a career – it defines every moment of our lives.  We care for our families, our animals, and our land – that is what stewardship truly means. Bob holds to the old fashioned term husbandry. Most farm families believe that they are “married” to their cows. Dairy cows demand 24/7/365 attention.  The short answer to the question is – we care.

To learn more about Liberty Hill Farm, take the Cabot Virtual Farm Tour.

Reprinted with permission by Cabot Creamery Cooperative.  

Source: Dig in VT Trails

Posted on

A Vermont Roadside Attraction Helps Promote Local Cheese

The green and rusted 1947 Chevy 1 Ton Truck that Jon Wright purchased a dozen years ago sits on the side of Route 11 in Londonderry, across the road from his farm. The truck is something of a Vermont roadside attraction, where people stop to take photos and inquire about its make and model.
When Wright bought the truck, he thought he would restore the classic pickup and try to keep it running. But Wright, who owns Taylor Farm, eventually had a better idea. Hoping to promote his Vermont cheesemaking business, he spray painted “Vermont Cheeses!!” on a piece of wood and propped a makeshift sign across the vehicle’s driver side door.
“People ask about the truck all of the time. I often laugh because people will stop to photograph the truck, but then they won’t stop to buy cheese,” Wright jokes. “What the hell good is that?”
Wright, who makes some of the best cheese in Vermont, has spent nearly 40 years at Taylor Farm. As a teenager, he started working at Taylor Farm – a small working dairy farm – in 1975. He took over the farm in 1989 and began making cheese in 1998. The farm is perhaps best known for its award-winning, signature raw milk Gouda cheese.
Of course, the farm is also well known for the old Chevy truck parked outside, where it has stood on the side of Route 11 for about eight years. People have occasionally asked to buy the truck, but Wright says he intends to keep it.
“It won’t be sold or replaced, but I may build a shed over it to protect it,” Wright says.
For those of us who enjoy offbeat landmarks, we hope the Taylor Farm truck sticks around for many years to come.
**If You Go: Taylor Farm is located at 825 Route 11 in Londonderry.
The Vermont Cheese Trail

This post was originally published on the Happy Vermont blog.  You never know what you’re going to find as you travel on the highways and byways of Vermont.  In this case you’ll find a great landmark and some delicious cheese.  Check out these other cheesemakers that call Vermont home.  If you love cheese, don’t miss the Vermont Cheesemakers Festival in July.  Happy exploring!

The green and rusted 1947 Chevy 1 Ton Truck that Jon Wright purchased a dozen years ago sits on the side of Route 11 in Londonderry, across the road from his farm. The truck is something of a Vermont roadside attraction, where people stop to take photos and inquire about its make and model.

When Wright bought the truck, he thought he would restore the classic pickup and try to keep it running. But Wright, who owns Taylor Farm, eventually had a better idea. Hoping to promote his Vermont cheesemaking business, he spray painted “Vermont Cheeses!!” on a piece of wood and propped a makeshift sign across the vehicle’s driver side door.

“People ask about the truck all of the time. I often laugh because people will stop to photograph the truck, but then they won’t stop to buy cheese,” Wright jokes. “What the hell good is that?”

Wright, who makes some of the best cheese in Vermont, has spent nearly 40 years at Taylor Farm. As a teenager, he started working at Taylor Farm – a small working dairy farm – in 1975. He took over the farm in 1989 and began making cheese in 1998. The farm is perhaps best known for its award-winning, signature raw milk Gouda cheese.

Of course, the farm is also well known for the old Chevy truck parked outside, where it has stood on the side of Route 11 for about eight years. People have occasionally asked to buy the truck, but Wright says he intends to keep it.

“It won’t be sold or replaced, but I may build a shed over it to protect it,” Wright says.

For those of us who enjoy offbeat landmarks, we hope the Taylor Farm truck sticks around for many years to come.

**If You Go: Taylor Farm is located at 825 Route 11 in Londonderry.

The Vermont Cheese Trail

Source: Dig in VT Trails

Posted on

Cycles and Seasons

This article was originally posted on the Cedar Circle Farm blog.  Their farmstand is now open.  As the seasons change it’s refreshing to read this post about cycles, seasons, and working on the farm.  If you want to get onto the farm, check out Cedar Cirlce and these other farms visits.

The concept of cycles or circles are everywhere on a farm. Just look out back of the yellow farmhouse (there really IS a cedar circle). The seasons turn, the crops are rotated, and as I write this, seeds are starting in the greenhouse.
This writing also marks the end of my first season as an employee at the farm and the beginning of my second. I originally came to Cedar Circle as a CSA member years ago when my husband and I first moved to the area. I returned as a volunteer two summers ago, and after a major career change, came to work at the farm last season. At the farm, I found a working environment where I believe strongly in the mission and enjoy the physical work and people I interact with. Plus I have access to delicious organic produce and lattes!
I moved to the Upper Valley nine years ago from a suburb of Boston and over time discovered that I was more of a “back-to-the lander” than I knew. My husband and I started growing some of our own food and are learning how to be more self-sufficient. Helping Cat with classes at the farm increased my knowledge of composting, soil, and the importance of land stewardship (including the impact just one person can have on implementing change). Working in the farmstand has allowed me to continue learning the importance of organic food and farming practices, and I am also able to exchange recipes and cooking ideas (especially with the glut of cucumbers and cabbage!) with customers.
Last month I started on my final freezer bag of strawberries and kale that I harvested last summer. While I love winter, my body is starting the annual craving for fresh produce and I can’t wait to experience the firsts of the year: early lettuce, berries, tomatoes, peppers, brown butter granola scones… Only a couple of short weeks until opening day on April 26!
Looking forward to seeing you in the farmstand! Amy Beston

The concept of cycles or circles are everywhere on a farm. Just look out back of the yellow farmhouse (there really IS a cedar circle). The seasons turn, the crops are rotated, and as I write this, seeds are starting in the greenhouse.

This writing also marks the end of my first season as an employee at the farm and the beginning of my second. I originally came to Cedar Circle as a CSA member years ago when my husband and I first moved to the area. I returned as a volunteer two summers ago, and after a major career change, came to work at the farm last season. At the farm, I found a working environment where I believe strongly in the mission and enjoy the physical work and people I interact with. Plus I have access to delicious organic produce and lattes!

I moved to the Upper Valley nine years ago from a suburb of Boston and over time discovered that I was more of a “back-to-the lander” than I knew. My husband and I started growing some of our own food and are learning how to be more self-sufficient. Helping Cat with classes at the farm increased my knowledge of composting, soil, and the importance of land stewardship (including the impact just one person can have on implementing change). Working in the farmstand has allowed me to continue learning the importance of organic food and farming practices, and I am also able to exchange recipes and cooking ideas (especially with the glut of cucumbers and cabbage!) with customers.

Last month I started on my final freezer bag of strawberries and kale that I harvested last summer. While I love winter, my body is starting the annual craving for fresh produce and I can’t wait to experience the firsts of the year: early lettuce, berries, tomatoes, peppers, brown butter granola scones… Only a couple of short weeks until opening day on April 26!

Looking forward to seeing you in the farmstand! Amy Beston

Source: Dig in VT Trails