2023 Winter Ridgeline

Winter 2023

Celebrating 73 years of connecting people to the land

MFFC BOARD OF TRUSTEES

Jill Perry Balzano

Merrill Bent

Dinah Buechner-Vischer

Jim Hand

Greg Hopper, Treasurer

Mark Lourie

John Stasny, Vice President

Sue Van Hook, President

Brian Vargo

ADVISORS

Keld Alstrup

Donald Campbell

Jean Ceglowski

Austin Chinn

George Hatch

Peter Hicks

Jock Irons

Karen Kellogg

Jon Mathewson

Sam Schneski

STAFF

Stephanie Breed, VC Coordinator

Cara Davenport, Education Manager

Dylan Durkee, Fleet & Facilities Manager

Chris Ferris-Hubbard, Education Director

Marybeth Leu, Business & Systems Manager

Amy Pim-Capman, Advancement Coordinator

Liz Ruffa, Advancement Director

Elena Santos, Education Coordinator

Hadley Stock , Farm Manager

Mike Stock, Resource Management

Rob Terry, Executive Director

Welcome Note

By Rob Terry, Executive Director

A new year has dawned and with it all the promises of the season to come. Before long, we’ll be tapping trees in the sugarbush and spending evenings boiling away in the Sap House. We’ll bundle up and buzz around the farm ensuring that the animals have everything they need to comfortably make it through the winter. We’ll prepare the orchards for the growing season. Presuming that cold temps keep the ground frozen, we’ll also be in the woods conducting timber stand improvement and harvesting trees in places too sensitive to manage after the thaw. It’s safe to say that we won’t have to worry too much about idle time.

While there is plenty to keep our staff and volunteers busy year-round up on the mountain, the relative lull of deep winter does afford us the opportunity to slow down, take stock of the year that has passed, and finalize our plans for the upcoming season. In this issue, we’ll shed light on that process by sharing our preparations for some subtle (and not-so-subtle) enhancements around the farm. Our on-farm goal for 2023 is to improve ecological outcomes and provide better on-farm space for teaching, learning, and gathering.

In addition, you’ll find all the information you need to fall in love with winter at Merck Forest, including details about upcoming events, some recipes to help keep you warm and well-fed during these long, dark days, and a host of recommendations about ways to enjoy the farm, forest, trails, and cabins. Whether your New Year’s resolutions include spending more time outdoors, or you’re already an outdoor enthusiast, there’s no place like Merck Forest to explore the majesty of Vermont’s winter. We hope to see you up on the mountain soon!

Welcome from Board President

By Sue Van Hook, Board President

I have hiked the trails at MFFC in every season for the past 33 years. It never gets old. I was certain I’d covered every inch of extant trails multiple times over, until five years ago. On that particular day I found a new trail I’d never explored. The Wildlife Trail led me down a drainage toward Rupert for a long stretch before I crossed a wooden bridge over a creek and began the ascent up the opposite side. I was amazed by the age of the white ash trees in this north-facing grove. There are large red oaks and white pines, shagbark hickories and a few black and gray birch trees in the mixed forest. I wondered if these old ash trees could withstand discovery by the Emerald Ash Borer and survive an infestation. I spent time hugging as many of the old sentinels as I could that day. I reassured these giants that they were hidden and safe for a while longer.

A few days before the Christmas weekend, I decided to visit the ash trees on the Wildlife Trail again. I donned my snowshoes in the parking lot and set off down the Discovery Trail, past the yurt and across the meadow to catch the trail down the hill. As soon as I left the Discovery Trail, I was breaking trail in 12-18 inches of snow. It was glorious on the way down - virgin snow, lots of deer and coyote tracks to ponder, the sound of Mike and Dylan felling spruce trees near the barn cabins and the sun fading behind Mt. Antone. By the time I reached the McCormick Ski Trail and circled back to Old Town Road I was spent, but unfettered. Familiar friends were a constant companion - trees I recognized as having had an intimate conversation with in previous springs.

Hiking the trails never gets old, but there are always new opportunities and new ways of being in old familiar places. We invite you to visit, sense and explore what’s new on the farm and in the forest as our wonderful team shares what they are up to in this Winter issue.

What to do this winter at Merck Forest & Farmland Center

Compiled by MFFC Educational Team

• Stop by and enjoy the wood-fired masonry stove in the Visitor Center.

• Don’t forget to check the weather before you come up for your visit; bring layers for a 10 degree temperature difference from the forecast.

• Walk to the Chestnut Plantation and back for a 360° view of the mountains.

• Join us for a blustery or calm full moon hike with friends.

• Go for a snowshoe, hike, or cross-country ski on our many trails.

• Make a snowman on the lawn in front of the Harwood Barn.

• Pick up a new book from the Visitor Center for some cozy winter reading.

• Enjoy the winter sky through the bare branches all over Merck Forest.

• Appreciate all the subtle winter shades and hues - reds, oranges, purples, blues- that go unnoticed in the forests and fields the rest of the year.

• Take a short hike to the farm to visit the chickens, sheep, cow, and draft horses, and watch them bale-grazing out in the fields.

• If the sky is clear, wait on the deck of the Sap House for a beautiful sunset.

• Look for antler sheds from deer in the woods.

• Look for jelly fungi on logs, stumps, fallen branches and twigs.

• Do some animal tracking in the snow, or bring a friend to our upcoming Animal Winter Tracking workshop.

• Cross-country ski Old Town Road and back.

• Try a new recipe with a Merck Made product- maple syrup, or a cut of lamb, pork, or chicken.

• Explore the different snowflake crystals that can be found during winter.

• Make some cut-out paper snowflakes to decorate your windows, after you explore the shapes snowflakes can take on.

• Pick up a jigsaw puzzle from the Visitor Center for an evening of entertainment with a friend.

• Learn to identify some trees by their bark, rather than their leaves.

• Check out our new kiosk display and learn what makes our region special!

Education & Program Updates

by Cara Davenport, Education Manager; Chris Ferris-Hubbard, Education Director; and Elena Santos, Education Coordinator

• Working on a new Master Plan for the Education Department, systems and processes improvements and continuing to create interpretive signage.

• Preparing for and running our Field and Forest program, a JISPAlternative (Junior Instructional Sports Program - a Vermont tradition where students spend ½ day a week each winter enjoying the outdoors) program at Mettawee Community School.

• Planning and preparation for the 2023 camp season and other upcoming seasonal programs.

• Customizing our Sap to Syrup program for families and school groups as spring approaches and the maple sap begins running.

• Writing lesson plans and running Kits and Cubs pre-k (ages 2-5) programming through the winter months with an eye towards reaching more parents with kids that age to get them engaged.

• Leading Four Winds nature-based curriculum programming for MCS classes and attending monthly trainings to learn new Four Winds material.

• Launching a series of self guided programs for kids of all ages that can be started or finished by participants at any time - those who complete will be rewarded with a prize (patch or a sticker).

• Developing content and organizing the structure for summer drop-in pop-up tables and workshops.

• Visiting the Upper Valley to tour peer organizations and work on MFFC master plan.

In the Visitor Center

by Stephanie Breed, VC Coordinator and Amy PimCapman, Advancement Coordinator

• Booking cabins into 2024.

• Shipping syrup nationwide.

• Welcoming new members and donors.

• Fireside chats with folks perusing the store.

• Keeping VC collateral helpful for hikers and visitors.

• Helping visitors explore the wonder of Merck Forest!

Mike Stock Joins Land Management Team

Mike joins MFFC’s team with extensive experience in tree care, regenerative farming, animal husbandry and butchering and facility operations. He loves everything outdoors. If you see Mike out and about, please say hellohe’s always happy to answer questions and share what he’s up to!

Administrative Updates

by Marybeth Leu, Business & Systems Manager; Liz Ruffa, Advancement Director; and Rob Terry, Executive Director

• Producing Q1 collateral: 2023 Winter Ridgeline and 2022 Annual Report.

• Retooling membership program to improve member services and messaging.

• Beginning to access merckforest.org to improve efficiencies and ease of use.

• Organizing regional farmer forums and consumer focus groups to explore next steps for Southern Vermont’s food system.

• Onboarding a new coordinator to expand advancement systems and opportunities.

• Program design with Long Trail School, Maple Street School, Southern Vermont Arts Center.

• Prepping for the field season with the land management team.

• Planning and coordinating annual plan for staff (role and PD review, handbook and policy review, mission/vision/strategic plan review, master planning update, goal setting).

Up on the Farm and in the Forest

by Dylan Durkee, Fleet & Facilities; Hadley Stock, Farm Manager; and Mike Stock, Resource Management Coordinator

• Getting farm nutrient management plan underway, starting with bale grazing the sheepdog trial field.

• Prepping for annual sugaring season in MFFC’s 3,000 tap sugarbush - clearing lines, fixing tubing, cutting firewood and constantly checking the system once the season is underway.

• Planning a summer farm to table supper series with the Advancement Office.

• Constructing a new timber shop that will house equipment and provide a space for timber framing.

• Finishing up an apple tree release (cutting trees and brush to open them up to more full sunlight).

• Winter pruning of blueberry patch and apple trees - volunteers welcome!

• Checking and clearing the trail system as necessary, especially given winter storms and wind.

Game of Logging Certification Courses

Game of Logging classes must be taken in sequential order. Levels 1 & 2 are bundled together.

Women’s Basic Chainsaw Use and Safety, Saturday, May 6, 8a - 4p, $220. An introductory course for those with little to no experience with chainsaws.

Co-ed Basic Chainsaw Use and Safety, Sunday, May 7, 8a - 4p, $220. An introductory course for those with little to no experience with chainsaws.

Women’s Game of Logging Level 1 & 2, Saturday & Sunday, May 13 & 14, 8a - 4p, $440. Precision felling techniques and maximizing saw performance.

Co-ed Game of Logging Level 1 & 2, Saturday & Sunday, May 20 & 21, 8a - 4p, $440. Precision felling techniques and maximizing saw performance. (Class is currently full.)

Game of Logging Level 3, Saturday, June 6, 8a - 4p, $220. Limbing, bucking, and difficult trees.

Game of Logging Level 4, Sunday, June 7, 8a - 4p, $220. Storm Damage Clean-up Full details on website! merckforest.org

Annual Goals for 2023

Launch new educational partnerships.

Develop more interpretive resources for day and overnight visitors.

Begin design the “Big Trail” project at the Mettawee Community School.

Create on-site signage that is engaging and resonates with visitors.

Secure the resources to allow SCA’s Community Crew (NYC) to return for a second summer residency.

Watch the re-envisioned, redesigned farm come to life.

Cut close to 500 fence posts for new pasture fencing.

Offer engaging field learning opportunities and experiences to visitors and groups.

Developing new systems for environmentally friendly, tree safe sugaring practices.

Work on forestry projects and maintain the road so mud season is manageable for staff and visitors. Learn the mountain better.

Finish timber shop and start the next timber frame build (new animal barn).

Systematize and document programmatic processes.

Increase awareness and participation in programs, workshops, hikes and volunteerism.

Start to plan 75th Anniversary celebration of MFFC in 2025.

Work on projects that meld different MFFC teams’ talents and objectives together.

Develop fundraising efforts to upgrade and improve site facilities.

Educational

Farming

Administrative Forest

Summer Camp Preview

We’re excited to announce that registration for summer camp will be opening on February 1st, 2023 Don’t miss the opportunity to sign your child or grandchild up for a week of adventure and exploration this coming summer, and be sure to let your friends and family know about our summer camp opportunities. Our 2023 suite of summer camps are available to rising 1 - 8 graders. Find registration and more details on our website: merckforest.org

Field & Forest Camp- Our “Highlights of Merck Forest” Camp; Explore and experience a little bit of everything that makes up Merck Forest: from ponds and streams, to pastures and berry patches, to trails and woods. We’ll spend time on creative crafting projects, daily hikes and excursions, hands-on experiences, cooperative games and play, and activities focused on observing and investigating Merck’s many habitats and inhabitants. Campers will get their hands dirty constructing fairy houses, get up close and personal with trees, pick berries from bushes, dip nets in Page Pond, and visit the pastures where our farm animals live. This camp is available to rising 1-3 and 4-6 graders.

Farm Camp- This camp focuses on the 62-acre farm at Merck Forest; join us as we dive headfirst into learning what a farm is, who lives on our farm, and how the farm works. We’ll visit, care for, and experience the farm animals, participate in hands-on farm-related projects and crafts, see and use tools and equipment used on the farm, play games, and explore the landscape at and around the farm. This camp is available to rising 1-3 and 4-6 graders.

Trail Crew Camp- Trail crew members will trek through field and forest, learning how to steward working lands. Through hands-on explorations and projects, they’ll develop practical backcountry and primitive skills, engage in citizen science and participate in service learning projects. Crew members will navigate with map and compass, construct shelters, lop invasives, and tackle trail work as they explore the front and backcountry of Merck Forest. This camp is available to rising 7-8 graders.

Farm Crew Camp- Farm Crew members will experience the farm’s inhabitants and processes, learn about all the moving parts of a farm while participating in team building activities, develop practical skills using tools, engage in service learning projects and farm activities, and learn about the daily care and stewardship of a farm through hands-on experiences. Crew members will do animal chores, harvest and use farm products, and create and construct farm structures as they learn, work, and explore at Merck’s working farm. This camp is available to rising 7-8 graders.

Introducing: Explorer’s Program

Introducing the Explorer’s Program! The Pathfinder Quest is the first installment in our two part Explorer’s Program. Designed for ages 5-12, the Pathfinder Quest will take participants on a hike around Merck Forest, following clues to hidden boxes. Each box has a stamp in it, artfully designed by our farm manager, Hadley Stock. When all of the stamps have been found and stamped into the book, participants can take the booklet to the Visitor Center to earn a sticker as a completion prize. The Pathfinder Quest is designed to be completed during one visit. Stay tuned for updates on the launch of part two: the Trailblazer booklet, which will require several visits to MFFC to complete.

www.merckforest.org/school-programs/day-camp-information

Our Camp Philosophy: We believe that children thrive when given the freedom to immerse themselves in nature through exploration and guided discovery. By slowing down, and using their senses to fully experience the world around them, campers develop a sense of curiosity, love and responsibility. Through this, they emerge with deeper empathy, a better sense of their place in the world, and the knowledge that they can make a difference.

Twilight Recap

Last October, over 100 members, donors, staff and volunteers gathered on the Sap House deck to celebrate community at Merck Forest. Farm Manager Hadley Stock oversaw the creation of an amazing locally sourced meal which featured Merck-Made lamb and pork. We were thrilled to hold the event again in 2022 (after a 2 year hiatus due to Covid) and are already thinking about just how long a table we can make happen in 2023.

A tax-exempt, 501(C)(3) corporation in Vermont that has, for over 70 years, inspired curiosity, love and responsibiliy for natural and working lands through land stewardshipand conservation education.

Did you Know?

This year and next, MFFC staff will dig into the extensive archival materials tucked into cabinets and storage areas throughout the Visitor Center to highlight fun facts about Vermont’s first environmentally focused nonprofit’s various farm, public and dwelling structures, which are constantly cited in historical documents and anecdotal accounts from visitors, members and friends. George Merck founded MFFC (incorporated in 1950 as the Vermont Farm and Forest Foundation) to encourage quality time spent in the natural world, to allow for shared partnership between the region’s working and natural lands practitioners and to conserve land and value land as an essential ecological asset.

MFFC’s nine cabins all have long, storied histories and continue to be used season to season by hundreds of people annually as a unique and simple getaway that offers opportunities for friends and families to spend quality time together. Cabins and huts also act as a basecamp for outdoor enthusiasts, school groups and internship cohorts.

This season, we feature Clark’s Clearing cabin.

MFFC’s first cabin is named after the Clark family who settled in Rupert in the early 1800’s. Augustus Clark, who relocated from Granville, NY accumulated 1100 acres in Rupert between 1815 and 1825. His main agricultural activity was raising sheep. In order to do so, he cleared forest land for grazing and grew field crops - hay, wheat, corn, oats and potatoes. In 1842, Clark moved to Manchester and sold his land in Clark Hollow to Susan Raymond. This land transferred to the Clemons and Young families (at its height, the farm had over 70 barn buildings) and was then sold in 1907 to the West Rupert Timber Company. After a few subsequent timberbased transfers, George Merck bought the property in the 1940s. Augustus’ brother Myron Clark ran a tannery in West Rupert that manufactured harnesses, boots and shoes.

Clarks Clearing was built by one of two all-women’s Student Conservation Association (SCA) crews in 1972. The other crew worked out at Mount Rainier in the Pacific Northwest and both were organized by SCA founder and visionary (and friend to MFFC) Liz Cushman Titus Putnam. These two crews blazed the trail for leading young women into land conservation.

All woman’s SCA crew in Clark’s clearing in 1972

The structure was originally built as a lean-to, with an open door and window frames and was then converted into a cabin. Our oldest cabin is now our newest! Renovated in 2016, Clarks is now insulated and fitted with a skylight, making it super cozy on cold winter nights. It sleeps three comfortably, is 1.3 miles from the Visitor Center and rents for $55 per night May 1-September 30 and for $70 from October 1-April 30.

References: Raymond Fisher Document, 1989; VT Life Magazine, Autumn, 1988; MFFC Photo & Document Archive.

Change is the Only Constant: A Walk Down Memory Lane

by Rob Terry, Exective Director

In his seminal work The Republic, the Greek philosopher Plato famously wrote “Our need will be the creator.” In modern parlance, this idiom has evolved to the oft-quipped “Necessity is the mother of invention.”

While Vermont may lack the stately Doric or ornate Corinthian columns that dominated Ancient Greek architecture, its aging barns are a testament to ingenuity—veritable temples of pragmatism. On-farm resourcefulness is a thing of beauty, and to the careful observer, old barns offer insight into the practical genius of generations.

An example of the type of simple innovations born out of need that abound on the farm can be found on the gable end of the Harwood Barn. There, just under the crown of the roof sits a heart-shaped hole that was carefully cut into the siding. At first glance it strikes the viewer as nothing more than a charming bit of ornamentation. However, in addition to adding a touch of character to the barn’s otherwise unadorned face, this often overlooked feature, called a Martin Hole, serves an important purpose. The hole provides easy access for predatory birds, such as small owls and (surprise) purple martins. Sited directly over the hay loft, the martin hole is a subtle, sustainable, and ecologically sound means of pest control that uses native predators to help manage rodent populations in the hay.

While the martin hole has served the same purpose since it was first cut out of the barn’s siding in the early 19th century, the Harwood Barn has been repurposed countless times since it was first built nearly 200 years ago. When it was raised, global demand for wool was high and “sheep fever” swept the Vermont hills. By the middle of the 1800s, two-thirds of the land that is now Merck Forest and Farmland Center had been cleared for pasture and nearly 1,000 sheep grazed the mountainsides. Around 1850, global markets shifted, and demand for Vermont wool declined precipitously. In response, hilltop farms diversified production to butter, cheese, and potatoes. In the Harwood Barn, lambs made way for calves and potatoes were stacked in crates in newly framed and vented root cellars. Over time, these systemic changes to farming in Vermont signaled the end to the hilltop farms as medium and later large-scale valley-based dairy farms began to dominate Vermont’s agricultural landscape.

It was around this time that George Merck purchased the three major properties that form what is now the heart of Merck Forest & Farmland Center: Masters Mountain, The Gallop, and lastly the Harwood Farm. Since this transition, the Harwood Barn has dutifully served MFFC in a variety of ways, including (but not limited to):

• storing hay

• housing the Executive Director’s office

• providing space for educational programs and informational exhibits

• storing vegetables for MFFC’s CSA

• sheltering sheep during lambing and shearing

• growing a year-round poultry flock instead of housing springtime chick incubation program

• storing decades of items too valuable to let go, but too obscure to be of use

• keeping Fern and Arch, our Suffolk Punch draft horses, safe when the weather turns

Unfortunately, all of this activity has come at a cost, and the Harwood barn is beginning to show its age. The weight of the slate is too much for the barn to bear, and the rafters are showing through the roof like the ribs on an aging horse. Meanwhile, gravity is slowly pulling the entire structure downslope, inching it southwestward towards the Sap House. As if that weren’t enough for the stalwart old sentinel to bear, centuries of freezing and thawing have created fissures in the stacked stones and cracked and heaved the concrete that has been added over the years to shore up the foundation.

Thankfully, there is hope. Through the institutional master planning process, MFFC has affirmed the Harwood Barn as a critical cultural asset. Tentative plans involve raising a new barn to serve the agricultural needs of the farm, while fully restoring the Harwood Barn to its original double English form, and in the process creating spaces suitable for four season permanent and temporary exposition, banquet, educational and workshop space. Be on the lookout for updates on these projects in upcoming Ridgelines as MFFC trustees and staff dig into what is possible and what is feasible as we finalize the plan to save this treasured barn and, in so doing, convert it into an asset that will better serve our members and visitors for decades to come.

After

Dark at Merck Forest & Farmland Center

While during the day there is plenty to do at Merck Forest, after dark is when Merck Forest comes alive with the sound of barred owls chatting to each other, nocturnal moths fluttering around, bats silently searching for their breakfast, and in the spring toads and frogs singing to each other across the ponds edge. Be sure to join us on a Full Moon Hike this winter to see what is up and about at nights calling.

Winter Full Moon Hikes

2/4/23 (Saturday) 5:30pm-7:00pm & 3/7/23 (Tuesday) 5:30pm-7:00pm

The moon will be rising in the east these nights, and hopefully skies will be clear! Join us for a guided moon-lit hike on our trails on these wintery evenings. Meet up at the Visitor Center. Bring a headlamp and dress warmly, with proper footwear, including Microspikes or snowshoes, depending on ground conditions. Please arrive 15 minutes prior to the program. Reservations are required. $10.00/person

Wild Nights Out by Chris Salisbury is a fantastic book on exploring the outdoors after dark with kids. Included with a $75 membership purchase. Inquiry online or at the VC.

-ZEN PROVERB

“YOU SHOULD SIT IN NATURE FOR 20 MINUTES A DAY... UNLESS YOU ARE BUSY, THEN YOU SHOULD SIT FOR AN HOUR.”

Book Review: Farming in the Woods

by Ken Mudge & Steve Gabriel

Review By Chris Hubbard, Education Director

When we think of farming, we often envision open fields of crops or animals, with those fields devoid of trees of any sort. The vision may be bucolic, of cows grazing on lush grass on rolling hills, or it may be industrial, with vast, flat stretches of monoculture: corn or wheat often comes to mind. Rarely do we envision farming in the woods. Clearing the land for agriculture is deeply embedded in our history, as early colonists arriving in North America strove to clear the land of trees for cultivation so they could survive. We can see echoes of those efforts here at Merck Forest: in the stone walls that crisscross through the landscape, snaking their way through the woodlands, remnants of old farmsteads long abandoned.

In Farming in the Woods: An Integrated Permacultural Approach to Growing Food and Medicinals in Temperate Forests, authors Ken Mudge and Steve Gabriel offer another way to farm, amidst the woods that surround us here in the temperate Northeast, a way to work in harmony with the environment rather than confining farming to open fields. By integrating a variety of practices – for example, growing mushrooms while raising ducks – they lay out ecologically sustainable practices that preserve our woodlands while providing for food, medicinals, and wood products that are complementary to traditional agriculture. Whether there is access to acres of woodland or a small wooded corner on an urban lot, Farming in the Woods is a great resource for farmers and gardeners interested in exploring agriculture in a different light. Mudge and Gabriel offer up case studies and practices that can be applied to one’s own resources and abilities.

It’s a book you’ll want to curl up with and explore what possibilities may hold for your woods, and then it will inspire you to head outside to see how to put those ideas into play. The book also includes tidbits along the way, such as how to make clothespins from striped maple, an activity easily accessed by children with basic knife skills and adult supervision, or how to make birch twig tea, which might be welcomed after that walk through the woods.

Ken Mudge is an associate professor at Cornell University who focuses on agroforestry, and has been involved in agroforestry for over 20 years. He is director of the MacDonald’s Nut Grove, the foremost center for forest-farming education in the United States. Steve Gabriel, a former student of Mudge, is cofounder of the Finger Lakes Permaculture Institute and is with the Cooperative Extension program in Horticulture at Cornell, where he focuses on permaculture and agroforestry.

Farming in the Woods: An Integrated Permaculture Approach to Growing Food and Medicincals in Temperate Forests and its companion book Silvopasture: A Guide to Managing Grazing Animals, Forage Crops, and Trees in a Temperate Farm Ecosystems are both available for sale in the Visitor Center.

News From the Visitor Center

by Stephanie Breed, VC Coordinator

Winter camping is currently all the rage at Merck Forest. On a daily basis we observe happy campers arriving on snowshoes/skis/spikes while pulling sleds filled with gear. One party recently arrived on skis pulling their young one in a trailer. Similar to the extension of a bike, these trailers are designed for winter and built on skis. Young families are introducing their children to winter camping…we love it!

There are visitors who make it a tradition to winter camp with their friends and families. Upon departure, many folks come into the VC to book the same cabin for the same weekend for the following year! Traditions that invoke the love of nature is what Merck Forest is all about.

If you are interested in a day hike, we have recommendations. Visit the farmsay hello to the chickens, sheep, horses, cow and of course, Ellie the cat (who lives in the VC but cruises around the property) always appreciates a pat. In the Visitor Center, you will find fresh frozen Merck-Made pasture raised lamb, pork and chicken. Of course, you can’t leave without a bottle of our organic, Vermont Audubon certified Bird Friendly maple syrup, which is available in a variety of sizes and grades. Stop by!

The Visitor Center is open everyday from 9am - 4pm. Come in, say hello and then go for a hike.

Share your Merck Forest Memories

In our Visitor Education Room, there are several informational assets to make your visit special. In addition to current MFFC collateral, display maps and field guides, the centerpiece is an elevation model of Merck Forest’s topography, a fascinating birdseye view of the property. If anyone has any information as to when this model was created or who created it, please let us know!

Along the walls are Merck Forest trail maps dating back to the early 60’s. We are looking for more Merck Forest trail maps from before the 1990s. While organizing your back rooms and attics, keep us in mind! Archival Merck Forest memorabilia is always welcome. We are grateful preservers of the past and hopeful ambassadors for the future.

Please be in touch at stephanie@merckforest.org if you have questions or content to share.

Recipes from Merck Forest & Farmland Center

Spicy Chorizo Patty Melt

Ingredients:

1 lb. Merck Made fresh chorizo or other spicy sausage, casings removed

2 Tbsp. vegetable oil

1 medium red onion, thinly sliced

Kosher salt

2 poblano chiles, ribs and seeds removed, thinly sliced

1 cup coarsely chopped sliced pickled jalapeños

8 slices sourdough bread, divided

1 lb. Oaxaca cheese or fresh mozzarella, torn, divided

By Cara Davenport Education Manager and Hadley Stock, Farm Manager

Complied

Mayonnaise (for spreading)

1. Divide 1 lb. fresh chorizo or other spicy sausage, casings removed, into 4 equal portions, then flatten into thin patties (roughly the size and shape of your bread slices). Separate patties with parchment or wax paper if stacking.

2. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Working in 2 batches if needed, cook patties, pressing down with the back of a sturdy metal spatula to ensure good contact with the pan, until lightly browned, about 2 minutes per side. Transfer to a plate, leaving fat behind.

3. Add 1 medium red onion, thinly sliced, to the same skillet; season with kosher salt. Cook, stirring occasionally, until slightly softened, about 2 minutes. Add 2 poblano chiles, ribs and seeds removed, thinly sliced, and 1 cup coarsely chopped sliced pickled jalapeños and cook, stirring occasionally, until poblanos are softened but still retain some bite, 6–8 minutes. Transfer to another plate. Wipe out the skillet and reduce heat to medium.

4. Top 4 slices sourdough bread with 8 oz. Oaxaca cheese or fresh mozzarella, torn, dividing evenly, then top with patties, onion mixture, and remaining 8 oz. Oaxaca cheese or fresh mozzarella, torn. Close up sandwiches with remaining 4 slices of sourdough bread and spread top of each with a little mayonnaise.

5. Working in 2 batches if needed, place sandwiches in skillet, mayonnaise side down, cover with a sheet of foil, and weight with another heavy pan (the foil keeps the pan clean while it presses the sandwiches). Cook until the exterior of the bottom slice is golden brown, about 3 minutes. Remove the top pan and foil and spread the top of each sandwich with a little mayonnaise. Turn sandwiches over, re-cover with foil, and weight with a pan. Cook until the other side is golden brown and the cheese is melted, about 3 minutes.

Adpated from Epicurious

Lamb Chili with Butternut Squash and Kale

Ingredients:

olive oil, as needed

1 (2 lb) butternut squash, peeled + seeded + diced ½”

kosher salt, as needed

2 lbs Merck Made ground lamb

1 onion, thinly sliced

2 red bell peppers, thinly sliced

1 tbsp chili powder

1 tbsp crushed chipotle pepper

1 tsp ground cumin

1 tsp ground coriander

¼ tsp ground cloves

1 (28 oz) can fire-roasted crushed tomatoes

1 qt vegetable stock

½ cup water

3 cups shredded kale

1 (15 oz) can butter beans

2 limes, juiced

toppings: greek yogurt, white cheddar cheese, green onions, cilantro

1. Heat a large (7.25 qt) Dutch oven or heavybottomed pot over medium-high heat. Add enough olive oil to coat the bottom. Add the butternut squash and season with a pinch of salt. Cook for about 8 minutes, stirring often until caramelized and almost tender. Transfer the squash to a plate.

2. Break the ground lamb into pieces and add it to the pot. Season with a pinch of salt. Cook for about 5 minutes until browned on all sides, breaking it up more as it cooks. Drain the lamb in a colander set over a bowl. Discard the fat.

3. Add the onion and red peppers to the pot. Sauté for about 10 minutes, stirring often, until deeply caramelized. Stir in the chili powder, crushed chipotle pepper, cumin, coriander, and cloves. Cook for another 30 seconds or so.

4. Stir in the crushed tomatoes, vegetable stock, and water. Add the lamb back to the pot. Bring the liquid to a simmer. Reduce the heat to mediumlow and simmer for 1 hour until thickened, stirring occasionally (see note).

5. Stir in the kale, butter beans, and butternut squash. Continue to cook for a few minutes until the kale has slightly wilted and the squash is tender. Lastly, stir in the lime juice. Season with salt to taste.

6. Ladle the chili into bowls and top with a dollop of greek yogurt, a generous sprinkle of white cheddar cheese, sliced green onions, and cilantro.

Upcoming Events

Please reserve your spot in one of our workshops by registering online at merckforest.org/shop/ Most of the listed activities have an outdoor component – all members of your party should be dressed appropriately for conditions, including water, snacks, sturdy footgear. Due to the low cost of our programs, refunds are not available unless an event is canceled by MFFC. Reservations are required for all events at merckforest.org. All events meet up at the Visitor Center.

Kits & Cubs

Monday & Wednesday Mornings 10:00am - 11:30pm

A new preschool/toddler and parent meet-up group. Themed outdoor nature exploration, songs, story time, and take-home craft or project. Warm, water-proof or water-resistant clothing is strongly recommended. Drop in or register ahead of time online. We hope to see you up on the mountain! $10 for a parent/child team, $5 each additional child

Animal Tracking Workshop

1/28/23 (Saturday) 10:00am - 12:00pm

We’ll hike out into the snowfields and woods in search of … whatever has come before us! We’ll look for signs of wildlife that are active in our fields and woods during the winter. Be sure to dress in layers, with warm footwear, and bring a snack and warm drink, if desired. $10/person, space is limited, and reservations are required.

Volunteer Days

Sundays from 1:00pm - 3:00pm starting January 22 - February 12

Help us with Apple Tree and Blueberry Pruning. Join MFFC’s Farm Manager for essential winter pruning and learn how to tend to bushes and trees.

Free

Winter Full Moon Hikes

2/4/23 (Saturday) 5:30pm-7:00pm & 3/7/23 (Tuesday) 5:30pm-7:00pm

Join us for a guided moon-lit hike on our trails on a wintery evening. Bring a headlamp and dress warmly, with proper footwear, including Microspikes or snowshoes, depending on ground conditions. Hope for clear skies!

$10.00/person

Educational Farm Event Forest Event

Kids Owl Workshop

2/11/23 (Saturday) 10:30am - 12:00pm

Kids will learn about owls and their special adaptations through hands-on exploration. Starting with a short story, we’ll take a hike through our woods to see if we can hear one calling. Then, we’ll warm up inside as we explore what they eat as we dissect owl pellets and explore what makes an owl an owl.

$10/person Space is limited (to 10 children), and parents must be present. Ages 5 and up.

Owl Hike for Adults

2/25/23 (Saturday) 5:00pm - 6:30pm

Get a brief primer on the owls in our area, and then head out for a hike to consider the haunts and habits of these feathered creatures. We’ll see if we can see or hear any owls that may be out and about at Merck Forest.

$10/person

Winter School Break: February Fun

February 22-24

Whether its a bonfire with s’mores, games and activities on Wednesday 2/22 from 10am - 12 noon or two afternoons of “pop up”winter fun and fresh air on Thursday and Friday 2/23 and 2/24 from 1:30 - 3pm, your President’s Day vacation gang will have a super time up at Merck Forest.

$5/person

Check merckforest.org for info about our April Spring Break camps and events.

Maple Meet-Up

2/26/23 - 4/2/23 (Sundays) 1:00pm - 3:00pm

Join us on Sunday afternoons for a 2 hour sugaring tour from 1:00p -3:00p. You’ll get a chance to see and experience our maple sugaring operations, from the trees in the sugarbush to the evaporator, where we draw off the finished syrup.

$5/person

Maple Open House is on Saturday 3/25 at Frank

Hatch Saphouse. See page 5 for details.

2023 Signature Events

March: Maple Open House (see page 5 for details)

May: Meet the Lambs

July: Ecology Open House

September: Harvest Festival

October: Twilight on the Mountain

merckforest.org•802-394-7836

Advancement News

by Liz Ruffa, Advancement Director

Advancement Office Welcomes Amy Pim-Capman

Amy Pim-Capman joins Merck Forest and Farmland Center as Advancement Coordinator after wrapping up a fulfilling summer as a field educator for MFFC’s Summer Camp programs. Amy’s energy, motivation and love of nature will be put to use to engage new members, college graduates and young families as well as businesses starting up in Vermont and surrounding areas to share the importance of our mission, the work and dedication we put into every inch of this land and to be proud to be a part of it.

Amy, originally from Cleveland, has three sons - Caden, Taite and Tegan - who she raised in Poultney. Merck Forest has been one of her family’s favorite back yards for the last 20 years.

Community Service

Merck Forest staff volunteers for community service projects twice a year - on 9/11 and on Martin Luther King Day. This month we elected to make turkey soup (with MFFC-grown birds) for the Rupert Food Pantry and Mettawee Community School to distribute to families in need of extra nourishment and food support. Over 60 quarts were made on 1/16 to nourish the Rupert community. Many thanks to Rupert Fire Station, Kelly Lewis and Yoder Farm for their help!

NG:D Forum and Focus Group planning under way

Thanks to grant funding, Merck Forest is organizing a series of food shed forums and consumer focus groups this winter and spring to assess the strengths and opportunities that direct to consumer food sales offer to communities. Northshire Grown: Direct’s business model will help inform recommendations for both supply and demand sides. With an eye towards how to best benefit regional farms and food businesses, MFFC will organize several community conversations around these topics. Information can be found at northshiregrown.com

Thanks to Sam Stubbs, Bennington College, for his work on this project as part of his “Field Work Term”.