Woodstock Magazine - Spring 2014

SPRING 2014

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Vo l u m e 1 4 , N o . 1

Enjoy a Sunny-Side-Up

Spring

Barnard General Store Strong House Spa

CONTENTS

Features

30

30 Strong House Spa

by Bridget Wiedl

Self-care is health care.

36

It’s a Cow! It’s a Horse! It’s a Sheep!

by Meg Brazill Junior Farm Vet Camp at Billings Farm & Museum.

44 The Barnard General Store

by Amanda Yates

Revitalizing a community staple.

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44 On the cover: One-Skillet Egg Supper by Cindy Hill. Photographed by Jack Rowell at the White River Craft Center, Randolph, Vermont.

61

CONTENTS

67

55 In Every Issue

Departments

11 Editor’s Note 12 Contributors 14 Online Exclusives 72 Happenings 75 Advertisers Index 76 Last Glance

16 Around & About

51

by Cassie Horner

22 Vermont Living

by Cindy Hill

Turning over a new egg.

51

Community

by Meg Brazill Piecing together a little love.

55 Bright Ideas

by Lauren Seidman Charles Silva Building and Design.

61 Local Flavors

by Laura Harris-Hirsch Bentleys Restaurant and River Stones Tavern.

67 Seasonal Foods

by Susan Nye

Asparagus: A delicious sign that spring has sprung.

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Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 643-1830

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Bob Frisch Cheryl Frisch Executive Editor

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Bob Frisch KEEP US POSTED. Woodstock Magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing. com. Advertising inquiries may be made by email to rcfrisch1@comcast. net. Woodstock Magazine is published quarterly by Mountain View Publishing, LLC Š2014. All rights reserved.

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E D I TO R ’ S N OT E

IAN RAYMOND

Spring Breezes After a brutal winter, it’s almost unbelievable that trees, shrubs, and flowers will soon be bursting forth in all their glory. I am more than ready to welcome all of them! I haven’t yet seen the first robin, but I have seen the neighborhood kids riding down the street on bikes and skateboards, a sure sign of the warmer season.

The egg is another sign of new life and nature’s theme of renewal, and we’re sure you’ll enjoy Cindy Hill’s article and delicious recipes beginning on page 22. I’m already looking forward to the deviled eggs we’ll have with Easter dinner, a tradition in my family.

While you’re out and about, stop in to meet Jillian and Joe, the new owners of the Barnard General Store (page 44). They have all the groceries you’ll need, and while you’re there, you can meet with friends and neighbors and enjoy a cup of coffee or a delicious fresh breakfast or lunch.

If you’re in need of some therapeutic healing after the long winter, revitalize yourself at the Strong House Spa (page 30). Owners Sheila and Shelly and their staff will welcome you to a tranquil and healing environment. In other articles we’re visiting with Charles and Jenney Silva, builders and designers of custom homes (page 55). If you’re in the market for a new home, a renovation, or a beautiful barn, the Silvas and their team have the skills and knowledge to make your dream project a reality.

We’re also dropping in on the folks at Bentleys in Woodstock and River Stones in Quechee (page 61), and we’re checking in on the good work Billings Farm is doing with students who may be our future veterinarians (page 36). There’s so much going on!

Whatever spring activities you’re looking forward to, rely on Woodstock Magazine in print or online at www.mountainviewpublishing.com to keep you informed about news, activities, and events in the community.

Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

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C O N T R I B U TO R S

Lynn Bohannon is a photographer with a studio in Woodstock, where she loves to photograph and create. Her specialties are people and products, but her current passion is flowers.

Among her favorite things to do are kayaking, cross-country skiing, and being the number-one groupie for her daughter’s band.

Lynn Bohannon

Meg Brazill is a regular contributor to regional New England magazines and teaches at the Writer’s Center in White River Junction, Vermont. A recovering punk rocker and performance artist, she lives with her daughter in South Woodstock. She is currently working on a book of short fiction when she’s not too busy living it.

Meg Brazill

Cassie is a writer, editor, and publisher, and the author of an historical novel, Lucy E.—Road to Victory. Her roots in Vermont go back almost 200 years and inspire her love of the natural world and history. She lives in Plymouth, Vermont, with her husband and two dogs—an English Shepherd and a minidachshund.

Cassie Horner

Lauren is the author of the children’s book What Makes Someone a Jew? (Jewish Lights Publishing), and her narrative nonfiction has appeared in Litro magazine. When she’s not writing or editing, Lauren enjoys birding, hiking Mt. Tom, people watching on the Woodstock Green, and supporting local eateries. She is a New Yorker by birth but a Vermonter at heart.

Lauren Seidman

Bridget is a grant writer and freelance writer who lives in central Vermont with her family. She moved to Vermont 13 years ago and since that time has been an editor and writer for several publications, including Outdoors Magazine in Burlington. When she isn’t at the computer, she enjoys hiking, gardening, live music, and, most of all, spending time with her partner Daniel and their son Wilder.

Bridget Wiedl

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A former Woodstock Union High School English teacher, Amanda is now a Technology Integration Specialist for the Hartford School District. She grew up in the area and enjoys spending time continuing to explore small-town Vermont life through travel, road races, and other community events.

Amanda lives in Brownsville with her family on their small farm.

Amanda Yates

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A RO U N D & A B O U T

By Cassie Horner Spectators line the course to cheer on the runners.

l a u n n A 8 th

e u g o P e h t o t d Roa

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The increasingly popular trail run through the wooded landscape of Mount Tom and vicinity will take place for the eighth time this year.

The Road to the Pogue, a 6.1-mile course described as “beautiful but challenging,” is set for Saturday, May 10 at 8:30am.

The race is produced by a group under the umbrella of CBHM, Inc., the nonprofit responsible for the hugely successful Covered Bridges Half Marathon. The Road to the Pogue is “a running race that has long been contemplated by running enthusiasts in the Woodstock, Vermont, area.” The elevation gain is 445 feet over the 6.1-mile course.

Located on the Marsh-Billings-Rockefeller National Historical Park grounds in Woodstock, the course of the Road to the Pogue takes runners along carriage trails past scenic vistas that include views of Mount Ascutney, a loop around the 14-acre Pogue (a pond), and the south peak of Mount Tom with its views of historic Woodstock Village. The race finish is a meadow near the park’s mansion that is easily accessed by friends and families of runners.

Registration for the event closes once 500 runners have registered. The race sold out in 2013, so it is likely there will be no registrations the day of the race. For more information about the race and to see if registration is still open, visit www. roadtothepogue.com. The entry fee is $25.

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A RO U N D & A B O U T

NWPL

Ex Libris

Gala Benefit Mark your calendars for the 13th annual Norman Williams Public Library Ex Libris Gala Benefit in Woodstock on Sunday, April 27.

Not only is it the library’s biggest yearly fundraiser, it is also an opportunity to socialize with friends and to meet New York Times best-selling author Andre Dubus III. He is the author of The House of Sand and Fog, which was made into a movie starring Ben Kingsley. His latest book is Dirty Love.

The evening begins with a cocktail hour upstairs at the library at 5:30pm. People will then walk across the street to the Woodstock Inn for dinner at 6:30pm.

The event showcases the library’s wish list, which invites attendees to contribute toward specific items not in the budget, such as a new software program, outdoor lighting, furniture, and computers.

“This is a premier spring social event in Woodstock, providing the perfect warm-up opportunity to get reacquainted with neighbors after the long winter,” says Karen Shea, chair of the event. “We are dependent on individuals and businesses to support it.”

President of the board Jack McGuire touts the event not only as a fundraiser but also as a time “when people in the community can talk about the library, and we can share what it is doing and get people’s input in a relaxed atmosphere over dinner.”

Townsend Belisle, vice president of the board, says, “The gala is one of many long-standing, key milestones in the year that allow the library to connect to the community in a deeper, wonderful exchange. It affirms the twoway relationship. And as the library is not fully publicly funded, the gala is also one of very few channels by which the library secures funds needed to sustain its plans and growth. This is an exciting time. We have the ideal visionary and connector in an executive director. We have services that are wonderfully catered to the community we serve. And we have the most beautiful library in the state in which to make it all happen.”

Tickets for Ex Libris are $125 per person. Reservations are required since the event sells out. Call (802) 457-2295 for more information.

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Andre Dubus III.

Interesting graphics decorate gala postcards.

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A RO U N D & A B O U T

Reach Out and Read Dr. Michael Kilcullen and Dr. Clare Drebitko present a book to a child.

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Every Well Child visit for six-month-olds to five-year-olds with pediatricians Clare Drebitko and Michael Kilcullen at Ottauquechee Health Center in Woodstock ends with the doctor giving them a book.

The Boston-based program, Reach Out and Read, is grounded in the belief that reading books to children from early in their lives increases their literacy by the time they reach school. Evidence shows that the most effective strategy is not just for children to have books but to have books read to them.

“The program is based on the recommendation of the American Academy of Pediatricians and the Centers for Disease Control,” says pediatrician Dr. Michael Kilcullen.

“It is an incredibly important part of developing an interest in books and developing language skills. The program also emphasizes interaction between parents or caregivers and children. Reading aloud helps children develop skills such as phonological awareness of connecting sounds to words.

The kids who struggle with that are the ones we want to identify early.”

The books provide markers of skill development and also build awareness among parents that books are not something you wait to introduce until the children have developed higher-level learning skills. The content and format of the books given out are targeted to the child’s age; the youngest receive cardboard books with simple, colorful images, and the older kids receive storybooks. “Content can reflect even the experience of infants,” Kilcullen says. “For example, sleeping and eating and other daily activities they can identify with.”

“The program is tough to argue with when you can see the evidence,” Kilcullen says, adding with a smile, “Plus it is always nice to cap off the shots with a book. It’s fun at the end of a visit to say, ‘This is for you, and your mom or dad is going to read to you.’” For more information, visit www. reachoutandread.org.

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VERMONT LIVING

By Cindy Hill Photos by Jack Rowell

Turning Over a New Egg

Not just for breakfast anymore

Recipe, page 28.

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E

ggs are breaking out of their shells and turning up in savory, sunny dishes all through the day. Starring front and center of the plate as a reasonably priced source of protein, eggs are also losing their uniform commodity status: An egg is no longer just an egg. It’s an egg with a name from a locally sourced farm, featuring a unique color and texture arising from the chicken breed and farmer’s chicken-feed choices.

“There are more and more really good eggs out there,” says New England Culinary Institute chef and instructor Ryan O’Malley.

With the rise in single-source named-farm eggs, “people are getting into the individual egg on a whole new level.” Fresh eggs from healthy chickens have thicker shells, brighter yolks, and a thicker, “meatier” feel.

O’Malley showcases eggs from Pete and Gerry’s organic eggs of Monroe, New Hampshire, in his specialty Scotch eggs— soft-boiled eggs wrapped in sausage and pastry then deep fried—or in a lunchtime pasta topped with an egg poached in tomato sauce.

Another of O’Malley’s showstoppers is an array of fun takes on deviled eggs, like smoked trout and horseradish. He favors the eggs raised by Karl Hammer at Vermont Compost Company, where the chickens scratch through food scraps, helping to create the compost while turning out beautiful eggs. “Varied feed in the egg makes the yolk darker,” O’Malley says. His trick to perfect deviled eggs? “Peel them hot,” he advises.

Happy Chickens Happy chickens lay better eggs—and they add authenticity and security to local food networks. “We want to know where our food comes from,” says Spencer Powers.

He and his wife Sabrina raise 850 Golden Comet hens as well as pasture-raised meat

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VERMONT LIVING

birds at Bear Knoll Farm in Canaan, New Hampshire. Unlike large commercial farms that keep their birds in tiny cages, Bear Knoll and other local egg farms give their birds healthy food and plenty of room to roam. In a comfortable environment, chickens are sociable creatures, seem to enjoy human company, and make a full range of “chitchat” sounds that are downright conversational. “People can come and see how the birds are being raised,” Powers says. “It’s better all around.”

Chickens were domesticated more than 8,000 years ago, and chicken eggs are a ubiquitous element of human culture. In small, white-stuccoed towns high in Spain’s Andalusian Mountains, chickens are kept under tiny residential stairwells, and in Karachi, New Delhi, and Islamabad, they are stashed on basement window ledges of modern urban buildings. In the Middle East and India, hard-boiled eggs are sold by street vendors the way pretzels or nuts are sold in New York City. The egg comes wrapped in a newspaper cone, with your choice of spice mixture at the bottom to dip it in, from herbed salt to fiery hot-pepper mélange. »

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Cheddar-Onion Pie This take on the New England staple, Cheddar-Onion Pie, aims for a dense, rich texture and an intense flavor, rather than the light, mild custard of the usual quiche, making it a substantial addition to the lunchbox or dinner table.

Serves 9–12 9-inch single pie crust 4 Tbsp butter 3 medium onions, peeled and thickly sliced 1 Tbsp granulated sugar 1 cup chopped sun-dried tomatoes 3½ cups shredded sharp cheddar cheese 8 eggs 3 Tbsp Worcestershire sauce 1 Tbsp Dijon mustard Salt and pepper

1

Prepare your favorite 9-inch savory piecrust. Place in a pie plate and prick with a fork. Prebake for 9 minutes at 400º.

2

Melt 4 tablespoons butter in a sauté pan. Layer in the sliced onions and sprinkle with sugar. Cook over medium heat until well caramelized. This may take up to 30 minutes.

3 4

Spread the caramelized onions over the bottom of the prebaked pie shell.

Sprinkle chopped sun-dried tomatoes over the onions. Top with shredded sharp cheddar.

5

Beat the 8 eggs in a bowl, and then beat in the Worcestershire sauce and Dijon mustard. Pour the beaten egg mixture evenly over the shredded cheddar. Bake at 325º for 25 minutes, or until the top of the pie is bubbling and just beginning to brown.

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VERMONT LIVING

Warm German Potato Salad This sweet-and-sour, rich German potato salad is a far cry from the usual eggolive-mayo mix found on most deli trays.

The combination of potatoes and eggs is so filling that this small batch makes a satisfying lunch for six when served on a bed of bitter spring greens.

Serves 2–6 6 (2-inch) red potatoes, boiled just until tender, then quartered (this can be done ahead; refrigerate cooked, cut potatoes) 4 hard-boiled eggs, peeled and cut into large pieces 3 Tbsp oil for frying 4 strips bacon or smoked tempeh ½ medium onion, peeled and diced For sauce: 2 fresh eggs, beaten ¼ cup white vinegar ¼ cup white sugar 1 Tbsp Dijon mustard 1 tsp celery seed Sea salt and black pepper, to taste

1

Prepare potatoes and hard-boiled eggs; place in a serving bowl and stir gently to mix. Set aside.

2

Fry bacon or heat oil in a heavy frying pan and fry smoked tempeh until crisp. Add diced onion and fry another two minutes. Reduce heat to low.

3

For the sauce, beat 2 eggs with vinegar, sugar, mustard, and celery seed in a small bowl. Slowly whisk the beaten egg mixture into the frying pan with the bacon and onion. Keep whisking as the mixture blends and thickens.

4

Pour thickened sauce over the prepared potatoes and hard-boiled eggs. Turn gently to coat. Add sea salt and black pepper to taste. Serve warm.

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Hundreds of different varieties of chickens have been developed, some with exotic feathers just for show, others for meat production, and still others—like Leghorns and Golden Comets—for superior egg production. Most small-flock, local egg producers choose varieties with mixed characteristics, including Plymouth Barred Rocks and Wyandottes that are consistent layers but also look pretty. Araucana chickens are also popular with market egg producers, as they lay those crowd-pleasing blue to olive-green eggs. Contrary to legend, it is not necessary to have a rooster in order for chickens to lay eggs, but many small egg producers keep a rooster nearby anyway, believing that it gives the hens “encouragement.” »

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VERMONT LIVING

One-Skillet Egg Supper This one-skillet egg supper combines the comfort of New England farm food with the international flare and nutritional benefits of eggs and greens.

Serves 2–6 1 medium rutabaga, peeled and cubed ½ cup buttermilk 2 Tbsp butter 1 onion, peeled and diced Piece of ginger about 1-inch long, peeled and minced 2 cloves or more of garlic, peeled and minced 1 bunch of beet greens, spring kale, or collards, rinsed and roughly chopped 6 Tbsp olive oil Soy sauce or tamari Sesame oil Hot sauce, to taste Salt and pepper 2 eggs per person

1

Boil the rutabaga in salted water until soft. Drain, return to the pot, and mash with buttermilk and butter.

2

Heat olive oil in a 10-inch cast-iron skillet. Press mashed rutabaga into one half of the skillet. Sauté diced onion in the other half until transparent. Add ginger, garlic, and greens to the onion.

When greens start to wilt, drizzle with olive oil and soy sauce or tamari.

3

When mashed rutabaga begins to brown on the bottom, flip the rutabaga over with a spatula—it won’t all flip in one piece. Press it back into the pan to brown the other side. Use spatula to make a small well in between the greens and rutabaga. Crack two eggs per person into the well and allow them to poach in the juices from the greens until the yolks begin to set. Top with salt, pepper, and hot sauce to taste. Serve each person a portion of the greens and mashed rutabaga with the poached eggs perched on top.

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Nutritional Treasure Like meat, eggs contain complete protein. At only 70 calories per single large egg, they also pack a nutritional wallop, including 15 percent of the RDA for riboflavin and folate, and 30 percent of the RDA for vitamin B12, and significant amounts of vitamins A, D, and E. For many years, nutritionists advised limited egg intake because of eggs’ high cholesterol content.

But according to the Harvard Medical School, only a tiny amount of the cholesterol in eggs makes its way into the bloodstream. A 1999 Harvard study found no difference in the rate of heart attacks between those who ate less than one egg a week and those who ate more than one egg a day.

Other recent studies demonstrate that eating eggs has a wealth of nutritional advantages. Eggs for breakfast provide such a nice, filled-up feeling that dieters tend to eat significantly fewer calories later in the day. And egg yolks are great sources of lutein and zeaxanthin, two substances that reduce the risk of cataracts and macular degeneration. These nutrients are also present in green leafy vegetables but may be more easily absorbed into the bloodstream when consumed in eggs. Best yet, combine leafy greens and eggs in a one-skillet supper with an international flare, and double your nutritional punch.

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Clockwise from top left: Sign directs clients to the spa. View to Dewey's Mills Pond. Natural nail bar. One of three side-by-side rooms, which feature two beds for couples. Entrance to Movement Studio, where classes are held. Nail bar with vegan polish, good for all ages.

Spa entrance. European wet sauna.

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Strong House Spa Self-care is health care

Story by Bridget Wiedl Photos by Jay Beaudoin at Createcorps.com unless otherwise noted

J

ust one drive through Quechee, Vermont, will tell you that the people who choose to visit or reside there are not content to sit and admire its aesthetic beauty from the sidelines. Even in the frosty chill of early January, as I turned

right off Route 4 and drove down Main Street, joggers ran briskly along the snowcovered roadside, and a number of outdoor enthusiasts dotted the frozen Dewey’s Mills Pond. The setting is simultaneously invigorating and tranquil—a perfect location for the Strong House Spa, which is located just yards from the pond’s shore and works with the beauty of its surroundings to create an authentic spa experience. »

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“Clients will often do yoga outside before they come in the building,” says Sheila Armen, co-owner and director of the Strong House Spa. The building is the historic Jedediah Strong House, which Sheila and coowner Shelly Yusko purchased in 1994, knowing that it would be the perfect new home for their fourseason community spa. “This place is meant for healing energy,” says Sheila.

A Wide Range of Wellness Following their vision, the two embraced the house’s impressive 1815 architecture and added several renovations and additions of their own to create a warm, relaxing environment while keeping clients’ privacy and personal experience an utmost priority. “We’ve had 20 people in here at the same time, and you wouldn’t know it,” says Shelly. The house, which was built in the high-Federal style, has two separate staircases that lead to rooms on three different floors, so a client receiving water body therapy in the wet room downstairs will most likely never cross paths with the couples receiving a massage or facial on the second floor.

The services offered at Strong House Spa range from helping with relaxation to detoxification and injury rehabilitation, and they include

massage, facials, water body therapies, manicures and pedicures, and a salon. They also offer a wide range of wellness-related clinics and classes, as well as customized nutrition and fitness programs and massage trainings.

“All of our staff are highly trained in advanced techniques,” says Shelly.

Sheila and Shelly recognize and appreciate the community’s active spirit, and through their work they aim to provide clients with the knowledge and resources they need to build and maintain healthy lifestyles. “We are very invested in the long-term health of our clients,” adds Sheila. “We believe self-care is health care.”

Sheila and Shelly’s commitment to natural healing and healthy living also applies to the environment and is reflected in every aspect of their business. They are one of the founding members of the Green Spa Network, an organization whose mission is to help the spa industry to be more efficient, sustainable, and earth friendly. “We started sustainable practices as soon as we began our practice,” says Sheila.

One of the distinguishing features of the Strong House Spa is its wet room, which is used for water body therapies. “Healing through water is what spa means,” says Sheila. “If you don’t have a wet room, you’re not

Counterclockwise from top left: The barn houses Movement Studio and Advanced Body Work Institute of Vermont. Movement Studio.

Therapeutic massage room.

Full line of organic skin and body care. The Nationally Registered historic Jedediah Strong House. Co-owners Shelly Yusko and Sheila Armen.

Relax in the spa's soothing lounge before or after your treatment.

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Photo by Lynn Bohannon.

“We are very invested in the long-term health of our clients,” adds Sheila.

“We believe self-care is health care.”

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a spa.” While visiting Strong House Spa, I had the privilege of receiving the Bindi water body treatment, and—speaking from experience—the combination of the water’s warmth and sound, along with the acoustics playing softly in the background and the calming aromatherapy creates an experience that can only be described as revitalizing and, yes, healing. Strong House also offers healing alternatives such as an infrared sauna and has a prenatal massage table, which is specially designed to help ease the discomforts of expectant mothers.

A Focus on Healing The aromatherapies used are Shelly’s own signature blends, which she develops using organic essential oils. “[Aromatherapy] really does enhance the client’s experience,” she says, “and they can take it home.”

She also works with clients to create their own custom blends, which can be used to help alleviate pain such as headaches and menstrual cramps.

Shelly, a licensed massage therapist, established this business in 1992 with an initial focus on muscular therapy, and while Strong House Spa offers a variety of health treatments, Shelly’s main focus continues to be on healing injuries and other physical ailments through massage.

“Hands-on massage is kind of like physical therapy, but it’s massage therapy,” she explains. In addition to sports injuries, Shelly uses massage to treat pain associated with cancer, Parkinson’s disease, multiple sclerosis, and other chronic pain symptoms. “Shelly is a really gifted therapist,” says Sheila. “She has clients that fly in from Europe and all over to see her.”

In 1999 Shelly and Sheila expanded Strong House Spa and built the barn, a separate building that was designed specifically to hold massage clinics as well as other workshops centered on wellness education. The barn, which was carefully designed to appear as though it was part of the original homestead, is located just a few feet from the main building. This twostory building, which is handicap accessible and has shower and massage amenities on the first floor, draws therapists and specialized instructors from within a two-hour radius to present classes and workshops on topics such as yoga, oncology, nutritional cleansing, and overall strength and fitness. The studio upstairs has heated wooden floors, vaulted ceilings, and plenty of natural light. The space is warm and uplifting and, as Sheila says, “has fantastic energy.” It is used to hold a variety of stress reduction classes involving yoga, medi-

Counterclockwise from top left: Authentic wet room for water body therapies. Stop by and discover what the Strong House has to offer. Cupola on top of barn was flown to the roof by a hot-air balloon.

Detoxing FAR infrared sauna.

Organic hair salon.

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tation, strength and stretching, and even modern dance.

The spa also has amenities specifically for men, who make up 35 percent of their clientele and can include construction workers and landscapers. “They spend a little time, sit in the lounge, and enjoy the sauna,” says Shelly. The effectiveness of Strong House Spa’s services on all of their clients can be seen in the number of people who return year after year.

“Young, healthy people find us and grow with us,” says Shelly. “I can’t tell you how many people walk through the doors that have been coming here for over 20 years,” adds Sheila. “It’s unbelievable.”

Strong House Spa 694 Main Street Quechee, VT (802) 295-1718 www.stronghousespa.com

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Students get up close and comfortable by brushing one of Billings Farm’s draft horses while learning about the anatomy of a horse.

It’s a Cow! It’s a Horse!

It’s a Sheep!

Junior Farm Vet Camp at Billings Farm & Museum

By Meg Brazill Photos courtesy of Billings Farm & Museum

O

n a hot June morning, all is quiet inside the barn at Billings Farm & Museum (BF&M). Behind the barn, it’s a different story.

The thermometer is already pushing 85º at 9am, but that hasn’t dampened the enthusiasm of the 15 kids gathered around a table outside, trying to decode the bowls of animal feed arranged there. To the uninitiated, the feed all looks the same, but the kids are in the know, naming the various types of grains and learning which ones will provide the right combination of protein, energy, and fiber. What’s inspired these kids to get up on a summer morning to talk about feed and learn about milking, birthing calves, trimming hooves, grooming coats, and purging parasites? »

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Top: Dr. Heather Johnson, large animal veterinarian, teaches a student where to listen for the rumen rolls on a Jersey cow using a stethoscope. Each student is given his or her own stethoscope to use during the camp and to take home.

Far left: Students learn how to hold a chicken after learning about the anatomy of a chicken and an egg, along with the structure and function of the chicken's feathers.

Above: Teamster Phil Warren takes the students on a horse-drawn wagon ride to show how to handle draft horses with commands.

Left: After visiting the Southdown sheep and learning about their wool, students make felted wool balls.

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It’s Junior Vet Camp, offered by Billings Farm & Museum and led by Heather Johnson, MS, DVM, a large-animal veterinarian and educator at the farm.

For the second consecutive year, BF&M will hold two weeklong Junior Vet Camps geared for kids 10 to 15, where campers will have a chance to get up close and personal with the chickens, cows, horses, and sheep there.

Painting a Cow and Taking Her Temperature The first part of day one is actually spent painting Jersey cows—not pictures of them, but painting on the cows. It’s a chance for the kids to get comfortable being close to a large animal—a really large animal—and to identify its internal organs. They’re working calmly, touching the cows gently, and painting a different color for each location where, internally, an organ would be. When they’re done, the kids can see the locations for the heart, lungs, liver, stomach, uterus, and so on. “We look at their anatomy and how their bodies work,” Heather explains. “We spend time making comparisons between species, like cows and sheep, which are both ruminants.”

The idea for a camp first gained traction when Heather put together the three things she loves the most: kids, animals, and veterinary medicine.

She thought she might have a winning combination for a summer camp. Billings Farm & Museum, where Heather wears a variety of hats (including on-call emergency veterinarian and part-time educator), was eager to try it. BF&M already offered a variety of one-day education programs, like meeting the farm’s Southdown sheep and working with their wool or learning how horses and oxen were the tractors of the 19th century. Heather and Megan Campbell, coordinator of interpretation and education, were excited to find out if kids would be interested in delving deeper into animal programs.

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During an activity called “Inside-Out Cow,” students use different colors of washable paint to learn the internal organ anatomy of a Jersey cow.

horse’s leg, and where to listen for the pulse of a cow, this is the right camp for you. If you want to get up close with large farm animals and learn all about them, inside and out, this is the place to do it. Be prepared to give the animals a lot of love and get plenty of affection in return.

The Animal Whisperers “Any time you have a large animal, you have to have respect for it,” says Heather. “It requires a certain level of maturity, so we thought this age group would be a good fit for a veterinary program.”

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a career. She’s also a firm believer that if you give children the opportunity and tools to succeed, they will. “That might mean something small to start, like grooming a horse where they were afraid to be around a horse before.”

The kids move indoors to escape the heat and have a snack. Whenever there’s a break in the action, the kids are full of questions: “How do you know if the cow is having twins?” “Do horses really sleep standing up?” “Can horses throw up?” Being a veterinarian isn’t pretty, but these kids seem to relish the messy side of animal life. They learn about a different species each day and, within that framework, they look at what makes a horse a horse—their

Farm Manager Jason Johnson holds one of the Southdown ewes as Dr. Heather Johnson instructs a student on the best way to listen to a sheep’s heart.

anatomy, their physiology, what they eat—and the same goes for the chickens, cows, and sheep.

Quirky Questions A large-animal vet is the doctor but also usually acts as the assistant, the anesthesiologist, and the vet tech. It’s a very physical, time-consuming job, and it’s very rewarding. “We wanted to include things in the vet camp that occur commonly in my veterinarian practice,” Heather says. “Little quirky things that make it come alive for the campers.” For example, cows and sheep don’t have upper teeth—how do they eat? What happens if a calf is backwards in the womb—can the cow give birth?

At least 25 percent of Heather’s calls are for difficult calving, so the kids “glove up” with very long gloves used for that purpose. The gloves limit tactile sensation, but the kids still have to figure out where the legs of the calf are (working with models). “They loved that!” Heather says.

Besides just having fun, they’re learning about the food chain, where our food comes from, and how the veterinarian, alongside the farmer, contributes to making our food safe.

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Although rope-making methods have changed, its usefulness to veterinary medicine has not changed. Every large animal vet has rope as part of his or her veterinary equipment.

like wool, cheese, and ice cream, so the camp also consists of doing something related, like churning butter or making a rope halter. And, of course, making and eating ice cream!

And just in case you don’t make it to camp this year, the answer is no, horses can’t throw up. Their physiology and anatomy are a one-way system, so it’s not possible. And, no, they don’t really sleep standing up, but they can rest completely in that position.

The 2014 Junior Farm Vet Camp will hold one session in June and one in July this year.

2014 Junior Farm Vet Camp Billings Farm & Museum Choose a one-week session: June 23–27 or July 21–25 9am–3pm The fee for Junior Farm Vet Camp is $300 for Billings Farm & Museum members and $325 for non-members.

The fee includes a stethoscope and a workbook to take home.

To register or for additional information, call the museum (weekdays) at (802) 457-2355 or email reservations @billingsfarm.org. The program has limited enrollment, and advance registration is required.

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A customer enjoys a snack in the deli section of the store, which offers soup, sandwiches, Boar's Head meats, seafood, and more. Inset: Barnard General Store, one of Vermont's oldest general stores still in existence, was established in 1832.

The Barnard

General Store

By Amanda Yates Photos by Lynn Bohannon

Revitalizing a community staple

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t didn’t take long for Jillian Bradley and Joe Minerva to be lured into the charm of Vermont’s general store business.

While the new owners of the Barnard General Store may still laugh at the turn of events that led them to become the proprietors of the cozy store that sits on the quiet shores of Silver Lake, make no mistake—they are enthusiastic and committed to providing the residents of Barnard with a general store they can once again call their own. »

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New owners Jillian and Joe.

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Above: Employee Teo Zagar rings up a customer.

Left: The bulk section of the store, a new edition since the reopening in May. Below: Local Vermont maple syrup.

Jillian and Joe relocated to Burlington, Vermont, from Long Island so Jillian could attend Champlain College to study event planning. Joe, a film student, had no further plans than to see what Vermont might have to offer. Opportunity struck when they started working at Richmond Market and Beverage and established a relationship with storeowner Mike Cuomo. Jillian and Joe describe this time in their lives as a “crash course in store ownership.”

After six years working at Richmond Market and Beverage, Mike was presented with an opportunity to acquire another small store in Richford, Vermont. Richford proved to be too far away from Mike’s other stores located in Richmond, so he thought of Jillian and Joe and convinced them to take a look.

It was through Mike’s encouragement that Jillian and Joe first started to dream of running their own store.

A True General Store In operation since 1832, the Barnard General Store is one of Vermont’s oldest general stores. Through the course of its history, it has always served the local community, and this is the continued intent and focus of its new owners. Their goal is for locals to be able to use the store as their own grocery store rather than just a place to pick up gifts or specialty items, which can sometimes be a trap for small Vermont stores.

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Top: Fully stocked shelves in the store. Private-label mushrooms.

Center: Dean Jillson and Shelley Wood converse with other locals at the round table, a popular daily activity at the store.

Bottom: The extensive wine section, all handpicked by owner Joe Minerva, a beef and wine enthusiast. A collection of BGS artwork and news articles throughout the years.

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The deli section of the store.

variety of wares on their shelves and the local meats in their coolers.

What sets the Barnard General Store apart is that many small general stores are unable to offer competitive food prices because of their size. Fortunately, Joe was able to establish a relationship with a large food vendor, the Associated Grocers of New England, which also services bigger grocery stores in the area. This relationship allows the Barnard General Store to offer competitive prices on everyday food items that customers previously had to travel to other towns to purchase. Now the residents of Barnard have a true general store that they can count on for everything from a hot breakfast to the ingredients to make dinner.

Part of the Community While it is important for locals to have access to good quality, affordable food, it is also a priority for Jillian and Joe to feature products from local vendors, like organic grass-fed Bowman Farm Beef, local produce from the Doton Farm (which Jillian testifies has 48

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Jillian cooks breakfast in the kitchen, where you can find her seven days a week.

the best corn that “sells like crazy”), Vermont’s Wilcox Ice Cream, and of course local syrup from the Ward family’s Twin Brook Farm. And like most small Vermont communities where neighbors help each other any way they can, the Ward family also does all the plowing and provides the wood for the stove that heats the store in the cold winter months. Relationships like this one have convinced Jillian and Joe they made the right choice in investS P R I N G 2014

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ing their future in Barnard. Growing up in Long Island, they might not have known their neighbors, but as Jillian can attest, they now know everyone in Barnard.

The relationship with the community of Barnard continues to grow and change as Jillian and Joe become more comfortable in their new roles, like Jillian’s new talent as a breakfast cook.

If you’ve had breakfast at the Barnard General Store, you’ll find it hard to believe that before July, Jillian had never cooked an egg and the thought of waking up to cook breakfast terrified her. The community asked for more restaurant services and—not one to shy away from a challenge—Jillian put on her apron and took lessons from a chef, and now says, “Cooking breakfast is my favorite part of the day.” Stop by and you’ll be treated to any number of delicious and perfectly cooked breakfast options.

The Next Chapter When asked how the new proprietors will measure the success of their venture, Joe and Jillian agree that as long as their customers are happy and keep coming out to support their store, they will continue working to provide the community with the food and services their neighbors want. Jillian and Joe enjoy continuing to find new products—they try to add at least five new ones each week—and community events to keep their customers coming back.

Jillian Bradley and Joe Minerva might be the new proprietors of the Barnard General Store, but they would agree that the store really belongs to the community. The residents of Barnard have worked tirelessly to revitalize this community staple, and it looks as though they have found new owners who have the energy and vision to carry the store into the next chapter of history.

Barnard General Store 6231 Vermont Route 12 Barnard, VT (802) 234-9688 50

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COMMUNITY

Log Cabin LeMoyne Star and Double Irish Chain quilt by Sandy Palmer.

Is Woodstock really the sleepy village we think it is? When the Norman Williams Public Library opens its doors, adventure, romance, knowledge, poetry, and art rush to greet us. Our library is far more than a showpiece of Romanesque Revival style in a historic landmark. Sure, it’s still your great-grandfather’s library, with its exquisite architectural details, as well as a beacon for visitors to our town. But it’s also a cultural center for the community, a computer-learning lab, a haven for reading, a launching pad for new and young readers, and a place to connect with portals to jobs, classes, and services. For Jennifer Belton, the library’s executive director, the possibilities are rich and endless—and expanding under her direction. »

Piecing Together a Little Love

Sandy Palmer’s quilt will benefit Norman Williams Public Library

By Meg Brazill Photos by Lynn Bohannon

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COMMUNITY

If current trends continue, she anticipates that more than 100,000 people will walk through the library’s doors this year, up from 70,000 last year. Of their holdings, the circulation staff loaned 48,000 books, e-books, audio books, DVDs, and magazines last year.

The children’s library alone accounts for almost half of that!

Belton notes the library is fast becoming a center for the community—“the third place” we go to. After home and school or work, people frequently go to the library. “We’re a democracy. We want to promote an engaged, informed citizenry,” she says. Take one reading room, add easy chairs, and stock it with current newspapers and periodicals. It’s an easy prescription for keeping abreast.

There’s even coffee to help fire up the neurons and librarians ready to answer your questions. And we get to enjoy it all for free.

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The library is open 10am to 6pm, six days a week. It takes about $70,000 just to keep the lights on and the building warm or cool. The town provides about 42 percent of a $451,000 budget, but that leaves a sizable gap. To be sure, Belton and the board have a clear fundraising plan of appeals, events, and planned giving, but even so, they will need about $145,000 this year to keep the library open with its current schedule. And aren’t they doing that for us? So, is there something each of us could do to help?

Here’s one woman’s brilliant idea—and generous handmade solution.

Right now, a queen-size quilt called “Log Cabin LeMoyne Star & Double Irish Chain” is hanging across from the circulation desk in the library. The blue and white quilt, created by awardwinning quilter Sandy Palmer, won’t be there for long. Palmer donated it so the library could raffle it off to raise funds.

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Detail of the quilt.

“I’m so impressed with her generosity,” Belton says. “It’s a stunning quilt of the highest quality.” The quilt took well over 100 hours to make. While it’s not really possible to put a price on it, the quilt has been appraised at $3,000. It’s not just stunning, it’s magnificent!

In 2012, Sandy Palmer won the Curator’s Choice Award at Billings Farm & Museum’s Quilt Exhibition, as well as First Place in the People’s Choice Award. About 2,000 ballots were cast for the People’s Choice favorite quilts.

The drawing for the quilt will be held on April 1. Until then, tickets can be purchased at the library for $5 each or six tickets for $25. It’s a great, affordable fundraiser everyone can participate in— and maybe even win a quilt. But you’ve gotta be in it to win it!

According to a 2013 Pew Research Center study, 94 percent of Americans say that having a public library improves the quality of life in a community. Whatever would we do without ours?

Log Cabin LeMoyne Star & Double Irish Chain A queen-size (98x104-inch) quilt made

by Sandy Palmer

The details: The star is done in a log cabin pieced design with the Irish chain surrounding the star. The quilting is done in a rich yellow-gold bursting out from the star. The chain has a laurel leaf design running along on each chain block.

The outer border has a quilting design that follows the vine and outline of the pansies. Fifteen star blocks (3¼inch square) are set with 15 Irish chain blocks set on the diagonal. The star blocks have 36 pieces in each square and the chain blocks have 40 pieces for a total of 1,140 pieces. The first blue border is 4¼ inches, with the outer border of pansies 10 inches wide and bound with ¼-inch binding. The quilt (made of cotton fabrics with cotton/ polyester 80/20 batting) is washable. It took more than 104 hours to piece the quilt and 18 hours of custom quilting with a long-arm quilter.

The Raffle Tickets: $5 each or six tickets for $25 Raffle date: April 1, 2014 Buy your tickets at the library or call: Norman Williams Public Library 10 The Green Woodstock, VT (802) 457-2295

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BRIGHT IDEAS

Charles Silva

Building and Design Making sure it’s all done right

By Lauren Seidman Photos by Lynn Bohannon unless otherwise noted

It’s 2005. In their bustling hometown of Carver, Massachusetts, Charles and Jenney Silva’s business, Charles Silva Building and Design, is booming. They have a devoted client base of repeat customers.

They couldn’t be busier. But Charles and Jenney are ready for a change. They’ve resided on the often-hectic South Shore, a popular tourist destination, all their lives, and they yearn for a little peace and quiet, some breathing space, and a driveway they can back out of in under 10 minutes.

People think they’re crazy when Charles and Jenney start spreading the news that they’re moving to Barnard, Vermont. » Left: Charles Silva Building and Design converted a workshop space into a tavern room.

Below: Custom-designed home built in Barnard. (Photo courtesy of Charles Silva Building and Design)

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BRIGHT IDEAS

Above: Custom-designed kitchen with AGA cooker. Cabinets are by Evertree of Bethel, Vermont.

Below left: Dining room features a Rumford-style fireplace and wide-plank pine flooring.

Below right: Tavern room bar (room shown on page 55).

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Today, from her kitchen overlooking a winter wonderland of wavy white hills and snow-dusted trees whistling with black-capped chickadees, Jenney says that friends come to visit and exclaim, “Oh, now we know why you left!”

Taking Care of Clients It’s been worth it, even though the move did mean restarting their nearly 25-year-old business basically from scratch. Charles Silva Building and Design opened in 1982, when Charles, the son—and grandson—of builders, ventured out on his own. Raised in the industry, Charles knew from a young age that he enjoyed getting into the nitty-gritty of building. With wife Jenney serving as bookkeeper, business manager, and customer liaison from the very beginning, Charles quickly progressed from working mostly on decks and outbuildings to designing and constructing custom homes. Now, with a four-person crew that includes their son Lucky, Charles takes on “anything and everything”—from architectural design, new-home building, and room remodeling to excavations, reroofing, and property maintenance.

“I’ll do any kind of construction because once you have a client, you don’t want to lose them,” Charles says. “You take care of them.”

That focus on customer service is the foundation of their business, and it earned the Silvas a warm welcome in Vermont. Setting up shop as the economy spiraled downward—“during the worst time possible,” Charles admits—intensified the difficulties of starting fresh, but Jenney credits the people of Barnard for embracing them and keeping them busy. The Silvas never undertake too many jobs at once because Charles is adamant about being on site every day, from project start to finish, always available to his clients to discuss their concerns and answer their questions as they arise. “I’m very hands on, that’s for sure. From the design to the excavation to completion,” Charles says. » S P R I N G 2014

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BRIGHT IDEAS

Front elevation of pole barn in Barnard. (Photo courtesy of Charles Silva Building and Design)

Constructing the roof system on the pole barn. (Photo courtesy of Charles Silva Building and Design) 58

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Watching his plans advance from conception to reality and seeing his drawings come to life is Charles’s favorite part of the business. When new clients, often unsure of exactly what they want, hire him for a custom home or renovation, he asks them for a wish list of their 10 must-have items and their budget.

Then he evaluates the work site, noting its features and potential problems.

Finally, he sifts through all this information like pieces of a jigsaw puzzle and determines the best way to fit it together.

Vermonters, the Silvas have discovered, have diverse and imaginative wishes that keep the work interesting for Charles and Jenney. Their projects in Massachusetts had grown somewhat repetitive, but here their clients seem to feel freer to do what they want—especially now, with the economy slowly recovering, people are beginning to move forward on the remodeling, renovations, and additions they had been putting off.

Recently, Charles Silva Building and

Finished balustrade. (Photo courtesy of Charles Silva Building and Design)

Design converted a workshop space in Barnard into a tavern room, complete with timber frame beams, floorto-ceiling fieldstone fireplace, and a bar. In Woodstock, they transformed a three-car garage into a full-service hair salon. And last summer, their picturesque pole barn—built per customer request in a front yard—was the talk of the town in Barnard. They’ve also wrapped up three old-home rehabs in Taftsville, and this spring will be starting construction on a custom cape-style house in Barnard.

A Holistic Approach The land and history of Vermont themselves present unique challenges that also help ensure Charles and Jenney’s work will never get dull. Jenney, who also works as a landscaper and gardener, says, “Nothing’s flat! The topography poses quite a challlenge.”

Charles concurs that soil conditions, geology, and topography all play a part in coming up with construction plans that best suit the site and have as little environmental impact as possible.

And he takes the same holistic approach when renovating or rehabbing one of the older homes in the area. » S P R I N G 2014

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BRIGHT IDEAS “You have to get real creative to solve the problems of old houses. Things shift and move over the years. You never know what you’re going to find behind a wall.”

But with 32 years of experience as a licensed builder, Charles is well equipped to tackle anything Vermont wants to throw at him. His team partners with an outside electrician and plumber, but handles all other aspects of their work, from septic and landscaping to flooring and windows, on their own. This saves his customers time and money, and gives Charles the opportunity to see that everything is done right.

Based on their numerous repeat clients, Charles Silva Building and Design must indeed be doing everything right. After completing four projects for a customer from Massachusetts, Charles was hired again to design a house for this man—this time in the Virgin Islands. He readily accepted the assignment but had to decline when asked to fly south for the construction. After more than three decades in the business, Jenney still gets excited about her job because of relationships like that one.

“People will just keep calling you back,” she says. She loves “getting letters from people, six months after a job is done, telling you how happy they are, that the workmanship is spectacular, that they can’t wait to start a new project. Positive feedback makes you want to keep going.” Jenney adds with a smile, “Or when you build someone a nice kitchen, then they invite you over to dine in it.”

Like this summer, when the owners of the pole barn in Barnard invited the Silvas to their wedding. The reception was held in the barn, and Charles and Jenney were so honored to be included in their special day.

Charles Silva Building and Design 1537 VT Route 12 Woodstock, VT (802) 457-9000 www.silvacustombuilders.com 60

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L O C A L F L AVO R S

Bentleys Restaurant in Woodstock is easy to find.

Located on the corner of Central and Elm Streets in the main shopping area, it’s only a short walk from the Woodstock Inn and an electric trolley ride from Billings Farm Museum. With this prime location in one of the most popular tourist towns in Vermont, it’s no surprise that Bentleys has been a large part of the community since its 1976 opening.

“Bentleys has always been a corner pub of sorts,” says John Ruggieri-Lam, co-owner of Stonewall Companies, which acquired Bentleys and the former Fire Stones Restaurant—now River Stones Tavern and Lucia’s Café—in Quechee last spring. “It’s been here so long, the community dictates the business plan.”

Longtime customers are looking for comfort food and excellent drinks, reasonably priced, with the same décor they’ve enjoyed for years. Half bar, half restaurant, Bentleys' signature wood floors, old-fashioned lights, heavy tables with bentwood bistro chairs, and black-and-white photos of historic Woodstock on the walls create a warm, comfortable atmosphere for lunch and dinner.

Bentleys Restaurant

and River Stones Tavern Making locals and visitors very happy

By Laura Harris-Hirsch Photos by Jordan Jennings

Local residents mingle with people driving up from Boston for the weekend, perhaps on their way to Killington or to enjoy the sites and shops.

On a recent evening, the crowd at the round bar was clearly having fun, as others in the restaurant area—here a family, there a young couple on a date, over there a pair of old friends—enjoyed a fine meal.

Bentleys Restaurant is where locals come for a speAbove: Bentleys’ well-stocked bar.

Left: At the corner of Central and Elm, Bentleys has been the heart and soul of Woodstock Village since 1976.

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“Coming into Bentleys is like seeing an old friend,” says RuggieriLam. “We ’re neighbor s, as opposed to being just another business.”

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cial occasion, to celebrate a birthday, to mourn a death. “We are a large part of this community,” says Ruggieri-Lam.

Great Food, and More Late-night Fridays and Saturdays, Bentleys' bar is still open, but with a difference. At 10pm, tables and chairs are pulled out, a live band sets up, and the crowd, ranging from college kids to 50-somethings, comes in for Dancing

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After Dark. VJ Tom Yaz, known in Boston for his skills in lighting, sound, and video production, is “a master at getting the party started!” A party that often doesn’t stop until 2am. And, of course, guests can enjoy warm bar food and mixed drinks.

On Monday evenings, look for Harpoon Open Mic Night, starting at 8:30 with host Brian Warren on guitar, harmonica, and vocals, plus talented local

Opposite: The main bar and dining room of Bentleys. Note the “Winged Warrior,” the logo of Bentleys, atop the half wall overlooking the dining area.

Below left: Besides mixed drinks, the bar offers a multitude of draft choices, including local favorites.

Below right and above: A variety of vintage and new lamps and decorations adorn the crisply set tabletops at Bentleys.

musicians taking the stage. Ready for more music? Come back on Thursday, when musicians like Jim Yeager, Rick Redington, and Clay Canfield are live at Bentleys from 8 to 11:30pm. Canfield also plays at River Stones Tavern weekly.

“We have some of the best bartenders in the Upper Valley,” says Ruggieri-Lam. With more than 25 years of experience mixing drinks, Bentleys' bartenders know regular customers and what drinks they prefer. “Coming into Bentleys is like seeing an old friend,” says Ruggieri-Lam. “We’re neighbors, as opposed to being just another business.”

That’s important to new owners Ruggieri-Lam and Maria L. Freddura, who really are neighbors. RuggieriLam, an attorney, is a part-time resident of Barnard, where he and Freddura are partners in a vacation home, Stonewall Lodge. Freddura, who with her husband owns the Daily Catch S P R I N G 2014

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Chef Michael Ehlenfeldt and one of his signature dishes.

River Stones Taver n and Lucia’s Café

A

t River Stones Tavern and Lucia’s Café, located in Waterman Place in Quechee, executive chef and part-owner Michael Ehlenfeldt lights the hardwood-fired oven in the center of the restaurant by 9am. It takes two to three hours, he says, to reach the 600 to 800° temperature he wants for pizza and calzones. A “hands-on” chef, he pitches in with whatever needs to be done, from cleaning grease to scrubbing floors. “That’s the only way to build a team,” he notes, even though it means he may not leave for home until 1am.

Ehlenfeldt credits his strong work ethic to his experience growing up on a farm in Wisconsin. There were cows and other livestock to take care of and fruits and vegetables to tend, and his parents expected him to work with them. He learned cooking from his mother and butchering from his father. As a high school runner, sports were not allowed to interfere with chores; when a new herd of cattle arrived, Ehlenfeldt had to tell the coach he’d have to miss practice that day.

At age 18, Ehlenfeldt got his first cooking job as a kitchen helper on a ranch in Montana. When the cook didn’t show up one morning, Ehlenfeldt set to work with the owner, preparing eggs, pancakes, and muffins for the men coming to work. The next day, she hired him as the new cook. He spent the next 25 years gaining experience in all aspects of restaurant work, cutting carrots to an eighth of an inch width in a formal kitchen with a French chef, managing nine Stone Hearth Pizza Company stores in the greater Boston area, working at L’Etoile on Martha’s Vineyard, and serving as sous chef at Hamersley’s Bistro, a respected fine-dining restaurant in downtown Boston.

Ehlenfeldt began working at River Stones in December. He spent the first month observing and learning how everything was done. Changes need to be made slowly, he notes, and carefully. Recipes must be consistent, so that when customers return, they know that a dish they liked on a previous visit will be prepared the same way.

Décor may change over time, and menu items may be adjusted for availability of seasonal ingredients, but popular choices remain. Jimmy, a cook at the tavern for 29 years, makes wings seasoned with buffalo or plum ginger sauce that are “insanely” popular.

“Folks love them,” says Ehlenfeldt.

“Real cooking takes time,” says Ehlenfeldt. He buys prime cuts of meat, perhaps entire loins or shoulders, or even whole lambs or pigs. He cuts the meats to suit his menu plans.

Recently, Ehlenfeldt spent two days making his own bratwurst to be served with green peppers. The River Stones charcuterie, which may be duck or pork, is served with mustard, pickles, bread, and chutneys made in-house. He bakes the restaurant’s panini loaves, baguettes, and when possible, whole-grain bread and peasant bread, which may be used for croutons.

It’s important to him to start each recipe with unprocessed ingredients. He’s removed the containers of Hershey’s syrup from the kitchen shelves; when a child orders chocolate milk or hot chocolate, it’s made especially for him or her, from cocoa powder, sugar, and vanilla, the old-fashioned way.

At River Stones, Ehlenfeldt tries to use local products “as much as humanly possible.”

Dairy products, for example, may come from Vermont Butter and Cheese Company, or Consider Bardwell Farm in Pawlet, and Cobb Hill Farm. Heaven Sent Bakery in Claremont supplies hamburger buns; he orders spices and herbs from Claremont Spice and Dry Goods. He looks for local beef, pork, potatoes, and other vegetables in season.

One of Ehlenfeldt’s goals is for River Stones to be a farm-to-table operation. He never eats food if he doesn’t know where it comes from, and he hasn’t eaten fast food in 17 years. And he’s passionate about giving locals and visitors from afar the same choice.

River Stones Tavern & Lucia’s Café 6931 Woodstock Road, Suite 1A, Quechee, VT (802) 295-1600 • www.riverstonestavern.com

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Top: River Stones’ Lucia’s Café dining area is set for family-style dining. The paintings on the wall are of actual ancestors of owner Maria Freddura’s family from Sicily.

Above: River Stones Tavern diners can enjoy the comfortable Lucia’s Café area.

Restaurants in Boston, brings more than 40 years of experience in the restaurant business to the venture. Under the Stonewall Company name, Ruggieri-Lam and Freddura bought both Bentleys and River Stones in Quechee last spring. They view their investment not only in terms of employees and guests, but as part of an effort to bring more businesses and people to an area they love.

Active in the Chamber of Commerce, they are proud to be working with local groups such as Pentangle to keep the arts active in Woodstock.

Bentleys is also a committed sponsor of the Vermont Overland Grand Prix, S P R I N G 2014

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a 500-rider, 53-mile bike race that will start and end in historic Woodstock Village. Although the race date is late August, Ruggieri-Lam has already started planning for the outside beer tent and high-protein and high-carb foods for racers, plus food for friends and spectators.

Building a Team Changes to the restaurants are coming slowly but smoothly, with a goal of keeping established customers happy.

As part of a concerted effort to raise the quality of service and food to a higher standard of excellence, key employees at both restaurants have taken ServSafe training. Offered by the National Restaurant Association, this course teaches best practices in food handling safety.

In addition, automatic door openers have been added to the huge, heavy wooden doors at River Stones.

New chefs have come on board at both restaurants. David Spagnuolo, chef at Bentleys, began his career as a baker, making rustic breads for restaurants around the Boston area. Working in a variety of culinary positions on Cape Cod and at Boston’s Forum Restaurant, his on-the-job training began with learning the basics of cooking and progressed to understanding the intricacies of running a kitchen for fine dining.

A highly trained, experienced chef, says Ruggieri-Lam, makes a huge difference in the quality of service and the food. Chef Spagnuolo understands how to cut meat for best use and how to combine ingredients to produce unique flavors, creating his own stock for soups and sautĂŠs. In the busy restaurant, which can serve several hundred meals a night, as many dishes as possible are made from scratch, including pasta, breads, and desserts.

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SEASONAL FOODS

Asparagus A delicious sign that spring has sprung

By Susan Nye

The Menu Asparagus & Goat Cheese Tart Grilled Asparagus & Avocado Salad Ah, springtime! Warm breezes carry the scent of lilacs. Sunny hillsides are a tangle of wild lupine and poppies. We give Mom a day of her own and bring her breakfast in bed. We give Dad a day too and a free pass to the golf course. Nervous brides and grooms put jitters aside and say, “I do.” Students of all ages cram and cram some more for final exams, and then celebrate joyous graduations. And cooks?

Perhaps we are the most joyful of all. Fresh, local asparagus is in the market! »

SPRING 2014

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SEASONAL FOODS

Asparagus & Goat Cheese Tart This versatile dish is great for Mother’s Day brunch, a bridal luncheon, or a light spring supper.

While asparagus is available year-round, there is nothing like fresh, local asparagus.

The vibrant green spears are bursting with flavor. With such a short season, they seem all the more delicious. Why not pledge to indulge at least a couple of days a week while this magical vegetable is in season? Should you need any help with how to prepare it, read on.

1. Steam it until spears are just tender-crisp. Whatever you do, don’t overcook—no one likes soggy, gray asparagus. Finish the bright-green stalks with a drizzle of lemon butter. If you want to get a little fancy, dress it up with hollandaise.

2. Roast it. Before you slide spears into the oven, lightly coat with walnut oil and champagne vinegar, and sprinkle with chopped walnuts.

3. Grill spears after tossing lightly in extra-virgin olive oil. Hot off the grill, add a squirt of lemon, a sprinkle of salt and pepper, and serve.

4. Put spears cut into short pieces in the blender for a smooth, creamy soup. Serve hot or cold.

5. Wrap spears for a wonderfully simple appetizer.

Blanch or grill asparagus, and then wrap individual spears in salty-sweet prosciutto.

6. Throw bite-sized sections in a salad. Raw, steamed, or grilled, asparagus is a great addition to a spring salad.

7. Toss with pasta. A splash of extra-virgin olive oil, a touch of shallot and garlic, a squeeze of fresh lemon, and crumbled feta will turn asparagus and pasta into a heavenly feast.

8. Stir bite-sized pieces into risotto. Who doesn’t love risotto? Add asparagus five to ten minutes before the risotto is al dente. A definite winner!

9. Stir-fry it. Start with a little minced garlic, a little freshly minced ginger, and a touch of spicy hot pepper flakes. Add the asparagus and toss until it’s tender-crisp. Top it off with a splash of soy sauce and lime juice.

10. Add fresh asparagus to a savory tart or fluffy frittata for a brunch fit for a king or queen.

For big celebrations, simple family gatherings, and festive cookouts, now is the time to enjoy local asparagus— lots and lots of asparagus.

Writer and chef, Susan Nye lives in New Hampshire. She writes for magazines throughout New England and shares stories and recipes on her award-winning blog, Around the Table, at www.susannye.word

Serves 6–8 Savory Flaky Pastry (recipe follows) Olive oil About 1 lb asparagus, trimmed and cut into bite-sized pieces 1 small shallot, finely chopped Kosher salt and freshly ground black pepper, to taste 1 Tbsp all-purpose flour 4 oz goat cheese, crumbled 2 oz Parmigiano-Reggiano cheese, grated 4 large eggs ¾ cup milk ¾ cup half & half 1 tsp Dijon mustard Pinch nutmeg

1 2 3

Make and chill the Savory Flaky Pastry dough (recipe follows).

Preheat the oven to 450° and place the rack in the middle of the oven.

Roll out the pastry dough on a lightly floured surface. Leaving about 1/4 inch for shrinkage, line a 9- or 10-inch pie or tart pan with the pastry and crimp the edges. Store in the refrigerator until ready to use.

4

Heat a little olive oil in a large skillet over medium heat. Add the asparagus and shallot, season with salt and pepper, and sauté for 2 minutes. Cool the veggies, sprinkle with flour, and toss to coat. Put the vegetables in the pie shell and sprinkle with the cheeses.

5

Put the eggs, milk, half & half, and mustard in a bowl. Season with nutmeg and salt and pepper, and whisk to combine. Pour the custard into the pie shell, adding just enough to come to within 1/4 inch of the top of the shell.

6

Transfer the tart to the oven. Cook for 5 minutes and lower the oven temperature to 375°. Bake for 30 to 40 minutes or until custard is set and tart is golden brown. Cool for 5 to 10 minutes before serving.

Savory Flaky Pastry 1 cup all-purpose flour ½ tsp salt 4 Tbsp (½ stick) cold butter, cut into small pieces 3 Tbsp solid vegetable shortening, cold, cut into small pieces 2–4 Tbsp ice water

1

Put the flour and salt in a food processor and pulse to combine. Add the butter and shortening, and process until the mixture resembles coarse meal.

press.com.

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Mountain View Publishing

ONLINE

VISIT US at mountainviewpublishing.com

2

Sprinkle with ice water, 1 or 2 tablespoons at a time, and pulse until dough comes together in a ball.

3

Remove dough from the food processor and flatten into a disk. Wrap in plastic and chill until firm, at least 30 minutes.

»

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SEASONAL FOODS

Grilled Asparagus & Avocado Salad This delicious salad is the perfect addition to your Easter feast or Memorial Day cookout.

Serves 8 About 2 lb asparagus, trimmed Olive oil Juice of ½ lemon Sea salt and freshly ground pepper, to taste About 4 oz arugula

1 2 3

About 4 oz mixed baby greens 2 avocados, halved, pitted, peeled, and chopped About half of a European cucumber, peeled, seeded, and chopped 2–3 scallions, thinly sliced

Make the vinaigrette (recipe follows).

Preheat a charcoal or gas grill to medium-high. Put the asparagus in a large dish, drizzle with olive oil, and toss to coat evenly.

Arrange the asparagus on the grill and cook for 1 to 2 minutes. Do not overcook; the asparagus should be lightly caramelized and tender-crisp. Remove from the grill, drizzle with lemon juice, and sprinkle with salt and pepper. Cool to room temperature and chop into bite-sized pieces.

4

Combine the arugula and baby greens in a bowl, add vinaigrette to lightly coat, and toss to combine. Transfer the greens to a platter. Put the avocado, cucumber, and scallions in the bowl. Add vinaigrette to lightly coat, and toss to combine.

Arrange the asparagus, avocado, cucumber, and scallions on top of the greens and serve.

Sherry-Citrus Vinaigrette 3 Tbsp sherry vinegar 3 Tbsp freshly squeezed orange juice

1 clove garlic, minced

1 Tbsp freshly squeezed lemon juice

Sea salt and freshly ground pepper, to taste

1 Tbsp Dijon mustard

Extra-virgin olive oil

½ shallot, minced

1

Put the vinegar, citrus juices, mustard, shallot, and garlic in a blender. Season with salt and pepper and pulse to combine. With the motor running, slowly add olive oil to taste, and continue processing until well combined.

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Let sit for 30 minutes or more at room temperature before serving.

F I N D WO O D S TO C K M AGA Z I N E AT W W W. M O U N TA I N V I E W P U B L I S H I N G . C O M

GET CONNECTED Get listed on the mountainviewpublishing.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of WOODSTOCK MAGAZINE. (See page 14.)

GET CONNECTED NOW! Email Bob Frisch at rcfrisch1@comcast.net, or call Bob at (603) 643-1830.

Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affluent and educated audience.

SUBSCRIBE Share the wonder of our beautiful area and the latest news all year long with a gift subscription.

Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too!

Send a check for $19.95 for one year (4 issues) to Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.mountainviewpublishing.com.

HAPPENINGS: SPRING 2014 MARCH | APRIL | MAY

April 10

National Theatre Live: War Horse Info: (802) 457-3981, www.pentanglearts.org Town Hall Theatre, 7:30pm

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Pentangle Council on the Arts 31 The Green Woodstock, VT (802) 457-3981 www.pentanglearts.org MARCH 27 | Classic Film Presentation: Apocalypse Now Town Hall Theatre, 7:30pm

30 | Carolina Chocolate Drops Town Hall Theatre, 7:30pm

APRIL 24 | Classic Film Presentation: Singin’ in the Rain Town Hall Theatre, 7:30pm

26 | Source to Sea with Robin & Linda Williams Town Hall Theatre, 7:30pm

MAY 3 | 17th Annual Community Showcase Town Hall Theatre, 7:30pm

15 | Arts in Education: Project Trio Town Hall Theatre, 9:30am & 12:30pm

15 | Studio 31 Concert: Project Trio Blue Horse Inn, 7:30pm

May 3–4 | Sheep Shearing & Herding with Border Collies Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum, 10am–5pm

29 | Woodstock Vermont Film Series: Searching for Sugar Man Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum, 3pm

APRIL April 2–May 4 | The Spitfire Grill Info: www.northernstage.org Briggs Opera House

5 | Silver Clay Pendants Workshop Info: (802) 457-3500, www.artistreevt.org Artistree, 1–3pm

MARCH

April 5 & May 39 | Family Clay!

Through April 6 Maple Sugaring Season at Sugarbush Farm

Info: (802) 457-3500, www.artistreevt.org Artistree, 10am–12pm

Info: (802) 457-1757, www.sugarbushfarm.com Sugarbush Farm, 9am–5pm

5 | Yoga Workshop: Opening the Heart Info: (802) 457-3500, www.artistreevt.org Artistree, 10:30am–1pm

March 28, April 25 & May 23 Paint Your Own Pottery Workshop

April 8 & May 13 | What Is on Your Nightstand?

Info: (802) 457-3500, www.artistreevt.org Artistree, 6–8pm

Info: (802) 457-2295, normanwilliams.org Norman Williams Public Library, 10:15am

12 | Pinhole Camera Workshop Info: (802) 457-3500, www.artistreevt.org Artistree, 1–3pm

14 | Stark Decency: German Prisoners of War in a New England Village Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7–8pm

15 | The History of Toys & Teddy Bears: Craft Workshop Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 10am–12pm

April 19 & May 17 Art with Jennie!

Info: (802) 457-3500, www.artistreevt.org Artistree, 10am–12pm

19 | Baby Animal Day Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum, 10am–3pm S P R I N G 2014

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HAPPENINGS

May 24 | Cheese & Dairy Celebration Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum, 10am–5pm

26 | Botanical Drawing Workshop Info: (802) 457-3500, www.artistreevt.org Artistree, 10am–1pm

6 | Special Mother’s Day Heirloom Craft Project Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 3–4pm

27 | Gala Spring Library Benefit Cocktails at 5:30pm at the library.

Dinner at 6:30pm at the Woodstock Inn. Reservations required, $125 per person.

Info: (802) 457-2295, Samantha@normanwilliams.org Norman Williams Public Library & the Woodstock Inn

MAY 1 | Opening Day at Billings Farm & Museum Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum, 10am–5pm

10 | Scribble Scarf Workshop Info: (802) 457-3500, www.artistreevt.org Artistree, 10am–12pm

12 | Maintaining Your Old House Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7–8pm

17 | DIY: Hypertufa Planters Workshop Info: (802) 457-3500, www.artistreevt.org Artistree, 10am–1pm

1 | Painting in Acrylics Workshop Info: (802) 457-3500, www.artistreevt.org Artistree, 10am–12pm

3 | Spring Floral Arrangements Workshop Info: (802) 457-3500, www.artistreevt.org Artistree, 10am–12pm 74

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24 | Woodstock Garden Club Annual Plant and Flower Sale & Food Tent Info: www.woodstockgardenclub.org Front lawn of the Norman Williams Public Library, 8am–1pm

ADVERTISERS INDEX Amber Arpaia’s Bakery .................................... 50

Perry’s Oil Co..................................................... 48

Ambrose Custom Builders................................ 21

Procopio Interior Design .................................. 25

Ameriprise Financial......................................... 53 Audsley Plumbing & Heating .......................... 50

Purple Crayon Productions/Artistree............... 25 Quechee Mobil ................................................. 65

Bentleys............................................................. 28 Blood’s Catering & Party Rentals ..................... 41 Braeside Motel ................................................. 64

Revered Painting .............................................. 59 Robert Wallace Real Estate.....Inside front cover

Brown’s Floormasters ....................................... 54

Shepard Interior Selections.............................. 59

Carpet King & Tile ............................................ 19

Sleep Woodstock Motel ................................... 74

Charles Silva Jr. Builder/Designer..................... 29 Co-Operative Insurance Companies .................. 5

Snyder Bassette Real Estate Group ..................Inside back cover

Crown Point Cabinetry....................................... 4

Stone Dental ..................................................... 35

David Anderson Hill ......................................... 60

Systems Plus Computers ................................... 26

Davis Alterations & Building............................ 49 Dead River Company........................................ 15 Engel & Voelkers .............................................. 39 Ennis Construction ........................................... 41

Terrace Communities ....................................... 29 Terrigenous Landscape Architecture............... 19 The Hanover Inn ............................................... 27

Excel Plumbing & Heating ............................... 10

The Quechee Club ............................................ 53

Favreau Design ................................... Back cover

The Quechee Inn at Marshland Farm.............. 42

First Impressions Salon & Spa .......................... 27

The Quechee Lakes Company.......................... 13

Five Olde Tavern & Grille ................................. 59 506 On the River Inn .......................................... 3

The Taylor-Palmer Agency ............................... 66 The Vermont Spot ............................................ 26

G.R. Porter & Sons ............................................ 63 Gilberte Interiors .............................................. 39 Gillingham’s ...................................................... 10

The Vermont Standard..................................... 24 The Williamson Group ....................................... 1

Henderson’s Tree & Garden Services .......28 & 54

The Woodlands ................................................ 42

Hull Maynard Hersey Insurance....................... 11

The Yankee Bookshop ..................................... 75

Jake’s Market & Deli......................................... 57

Trap Door Bakehouse & Café .......................... 53

Jancewicz & Son ................................................. 7 Jeff Wilmot Painting ........................................ 69 Junction Frame ................................................. 65 Kedron Valley Inn ............................................. 50

Twin State Door................................................ 63 Upland Construction ........................................ 71 Upper Valley Haven.......................................... 40

Keepers, A Country Café.................................. 69

Upper Valley Ride ............................................. 57

Mascoma Savings Bank .................................... 43

Vermont Facial Aesthetics................................ 66

MB Pro Landscape Design................................ 49

Visiting Nurse & Hospice of VT & NH .............. 66

Mertens House ................................................. 24 MoRae Jewelers................................................ 70

Vitt, Brannen, Loftus ........................................ 74 Woodstock Beverage ....................................... 35

Mountain Meadow Golf Lounge .................... 60 Mt. Ascutney Hospital ...................................... 63 N.T. Ferro .......................................................... 48

Woodstock Chamber of Commerce ................ 64 Woodstock Farmers Market ............................ 75

Newhall Farm ................................................... 70

Woodstock Home & Hardware .......................... 9

Ottauquechee Well Drilling ............................. 35

Zayas Jewelers .................................................... 2

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.

S P R I N G 2014

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LAST GLANCE

Break open a cherry tree and there are no flowers, but the spring breeze brings forth myriad blossoms. —Ikkyu Sojun

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