FARMS & FOOD A Regional Diversified Agriculture Committee publication, produced in collaboration with the St. Albans Messenger
June 2014 Director y of Nearly 100 Local Agriculture Producers, Profiles of Local Producers & Local Farmersâ€™ Markets and Gardens
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NORTHWEST VT. FARMS & FOOD
St. Albans Messenger
The second edition
Northwest Vermont Farms & Food M
y kids had an epiphany this month: They love salad turnips. Well, two out of three of them love salad turnips – pretty good odds for the 10 and under crowd. I thought they loved these white gems simply because they taste great – crisp and creamy, raw and unadulterated. However, while I learned they love turnips, I learned they love the farmer even more. They will eat anything that Farmer Ken grows.
The Regional Diversified Agriculture Committee and the St. Albans Messenger are proud to present the second issue of Northwest Vermont Farms and Food directory. This directory highlights the producers and products of Franklin County. Truly diverse, our community produces eggs, beef, chicken, pork, veal, veggies, fruit, honey, milk, maple, cheese and much more, promising that farm to table is alive and well in Franklin County.
The Northwest Vermont Farms and Food directory gives each of us a similar opportunity to connect with the growers and producers of Franklin County. The diverse farms, farm stands and farmers’ markets provide abundant access to healthy, tasty, and nutritious food, as well as the farmers that grew it.
Kristen Hughes is the new Healthy Roots Coordinator for Franklin and Grand Isle Counties. This new position was created thanks to a Sustainable Communities grant awarded to Northwestern Medical Center and Franklin County Industrial Corporation through Northwest Regional Planning Commission. Kristen is working with Northwest Vermont growers and producers to examine distribution for their products as well as educate consumers about the health and economic benefits of buying local. Kristen reports to an advisory committee that consists of Franklin County Industrial Corporation, Northwestern Medical Center, Franklin Grand Isle Workforce Investment Board, NW Vermont Regional Farm to School, Franklin County Chamber of Commerce, Farm Service Agency, Northwest Regional Planning Commission, South Hero Land Trust and the Lake Champlain Islands Agricultural Network. For more information, please contact Kristen at firstname.lastname@example.org or 524-1219.
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A short history ...
Boucher family farm cheese, veal, beef, poultry, eggs, pork, and sausages at Burlington Farmers’ Market. They added cold-pressed sunflower oil to that list last year. (Vermont Sunflower Oil) The brothers’ youngest sibling, Patrick, returned to the farm to work at the fertilizer plant, and is currently renovating the 100+ years old farmhouse where they grew up.
The history of the Lake Champlain and St. Lawrence River valleys is the history of the French farmers who settled the region. Nearly 400 years ago, the Boucher’s received several allotments (seigniories) in New France, which would become Quebec, Canada. Wealth, respect, and additional land were the reward for supporting a fledgling community, but the risk was very high. During the French and Indian Wars, one ancestor, Pierre Boucher, saved a besieged Fort TroisRivieres by making peace with the Iroquois a pivotal event in the history of the province. Boucherville was named in his honor, and his statue stands on the grounds of the National Assembly Building in Quebec City. For 14 generations the Boucher family has passed the farm from father to son, culturing an extensive legacy of agricultural knowledge and entrepreneurial spirit. During the 1940’s Rene Boucher moved to Northern Vermont; his youngest son, Gilbert, took over farm operations at age 14, increasing the milk herd from 16 to 180 cows. Gilbert later began a custom seed, feed, and fertilizer operation. It currently serves both organic and conventional clients. (G. Boucher Fertilizer) Two of his four sons, Daniel and Denis, now operate the dairy – milking 120 cows and managing 1,400 acres of cropland and forests. (Boucher Family Farm) In addition to growing cattle feed, the farm’s properties provide significant corridors for wildlife, as
Small batch dairy
• Cream-Top Milk • Real Buttermilk • Cultured Butter Boucher Family Farm
A pasteurizer and specialized equipment will arrive soon to manufacture butter.
well as recreation and hunting opportunities for residents. The excess feed is sold to other farmers. Denis coordinates hunters throughout every season in specific spots so that they stay as safe as possible. The Highgate Fire Department holds an annual bonfire/sledding party on the farm’s Carter Hill property, and snowmobile club trails wind through the lands. In 1999, there wasn’t a position on the farm for Dan’s wife, Dawn, so she created one. She began turning fresh milk - still warm from the cows - into cheese, in a small building located next to the milking parlor. Seventy wheels a week are crafted without pasteurization or mechanization, and aged on site. (Green Mountain Blue Cheese) Fourteen years ago, the couple had the opportunity to expand their value-added venture, selling
Each week we pasteurize small batches of our highest quality milk from a select group of our favorite cows. Every step of the process is done by hand to bring you only the best and freshest single-sourced cream-top milk, cultured butter and old fashioned buttermilk. We hope you enjoy our products as much as we enjoy sharing them with you. Thank you for supporting local dairy.
Highgate, Vermont • 802.355.2653 • firstname.lastname@example.org
Dawn is developing cheeses that will utilize the buttermilk and skim milk, and will be re-introducing updated versions of her previously “retired” cheeses. The farm is adding new grain bins and a dryer, and will begin selling grain corn in the fall. Northwest Farmer’s Market in St. Albans has accepted Boucher Farm as a vendor. Our herdsperson Amber Blodgett will be in charge of the booth. Lastly, the Bouchers are in negotiations to lease two parcels of land to a company that will install and maintain 40 acres of solar panels. Without any heirs schooled in the life - this will be the last generation of Bouchers to receive and impart the agricultural skillset of their forefathers. They remain hopeful that the many opportunities offered by the farm will attract its next steward.
Chasworth Farm Soap Studio Artisan soaps, shaving, and body care sundries. Open for retail Thursdays & Fridays, 10 - 5, and by appointment or chance. Visit us online at www.chasworthfarm.com.
118 North Main Street, Saint Albans 802.309.3778
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NORTHWEST VT. FARMS & FOOD
St. Albans Messenger
A short history ...
Rocky Ridge Sugar Makers Sheila and Mike Trudeau can look out their back window and see the ridge where Sheila’s grandfather’s sugarhouse once stood. The Trudeaus are continuing the tradition of sugaring at Rocky Ridge Sugar makers which they formed in 1993. Mike has loved sugaring since he was in elementary school where, on many occasions, he would watch out the window until he saw the steam from his neighbor’s sugar house and then run home to help. Sheila, a former hairdresser, who has owned several shops, has always loved running her own business. Another love of hers is cooking from her mother’s old cookbooks and developing new recipes. Their interests have combined to make a successful home business. The name Rocky Ridge is a sentimental one for Sheila, “My father Caleb Gross and my grandfather Ervin, owned and operated Rocky Ridge Fox Ranch
when I was growing up,” she said “ We lived just down the road from here, plus there are a lot of rocks.” The Trudeaus began sugaring in 1985 when the couple lived in their original home in East Berkshire where they had 200 taps in buckets and their sons, Shan and Aaron would come home from school to help out. “In 1993, we bought the sugar woods in North Berkshire where I grew up,” she said, “then we decided to build a log home here and moved in 2005 we can hike up right behind the house and see where my grandfather’s sugar house once stood.” Grandfather Ervin was boiling one afternoon and decided to go home for lunch and when he returned the sugar house had burned to the ground. The business has grown over the years and the Trudeaus now have 6000 taps in their hundred acre woods located on the Lost Nation Road. Although they still produce the traditional maple products, such as syrup and maple cream, they have branched out and added to the product line each year. This year the addition was maple sugar based meat rubs and maple glaze/fruit dip.
Vermont Agricultural Credit Corporation
To learn more about VACC financing, visit www.veda.org, or call toll-free 1-866-828-FARM (3276). VACC is a program of the Vermont Economic Development Authority (VEDA).
Sheila and her sister Carole Lucia, spend many hours before big events making maple cream filled chocolates and other maple products in Sheila’s country kitchen. They wear T– shirts with pictures of Lucy Ricardo and Ethel Mertz in honor of the TV show episode where Lucy and Ethel work at the chocolate factory. Other products include: a line of maple mustards, Wasabi, Chipotle and regular maple mustard and a maple BBQ sauce. They also offer maple jelly, maple gingersnaps, pancake mixes, maple teas and their specialty, maple
Trudeau Sugarhouse gift baskets. “Maple is the true Vermont traditional gift,” she said, “basically people can custom design their own baskets including baskets with Teddy bears and sugarhouse coloring books for children.” The most popular one sold is the Vermont Breakfast Basket which includes a quart of syrup, a 16 ounce Rocky Ridge pancake mix, a half pound of maple cream, maple tea, two country mugs, Vermont coffee and a jar of maple jelly. This joins other baskets entitled, Let Me Call You Sweetheart, The Hunter, Inspirations and The Maple Chef. “Mike makes the syrup and I stay out of his way,” Sheila said, “he stays out of the kitchen while I develop and test original Rocky Ridge recipes.” Sheila’s next project is to develop a cookbook of recipes using her products. If there is one product that is their favorite it is the maple cream. “Cream is such a delicacy, ”she said, “Mike bought me a maple cream machine several years ago and I love it. When I was a kid we were just backyard sugar makers and made enough syrup for pancakes, so I love this business.” The Trudeaus do several craft shows and farmers’ markets and orders are available throughout the year. Their daughter in law, Pam developed their website purevermontmapleproducts.com and orders may be placed there using a PayPal account or by calling 802848-8083.
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Sheila Trudeauâ€™s recipes: Old Fashioned Maple Salad Dressing 1 cup mayonnaise (or salad dressing) 1/2 cup maple syrup 1/4 cup apple cider vinegar Mix well and set aside for a few days. the longer, the better because as the dressing ages, it gets thicker and thicker. This is a sweet and sour dressing and may be used on fruit salads, especially waldorf, cabbage slaw, carrots and raisins, or even poured over a head of lettuce. I add fresh minced garlic and dill weed on occasion, or celery seed, minced onion and basil. Be creative! This is a great base for so many combinations or great by itself.
Maple Loaf 2 cups flour 1 cup maple syrup 2 tsp baking powder 1/2 tsp baking soda TURE 1 tsp salt 2 tsp cinnamon 1 cup buttermilk
1/4 cup vegetable oil 2 eggs 2 tsp vanilla CRUMBLE SWIRL MIX2 Tbsp maple sugar 1 tsp cinnamon 2 tsp butter
Mix flour, baking powder, baking soda, salt and cinnamon in small mixing bowl. in large bowl, beat maple syrup, buttermilk, oil eggs and vanilla. Blend together but do not overmix. Pour into loaf pan sprayed with vegetable spray. Blend together Crumble Swirl ingredients in small mixing bowl. Sprinkle over batter, then swirl through with knife. Bake at 350 for about 50 minutes. Let cool in pan for about 10 minutes, then loosen with knife and turn out. O% Financing Available for up to 84 Months!!!
Maple Jello 2 cups maple syrup 1/4 to 1/3 cup walnuts, chopped 3 egg yolks, beaten 1 cup whipping cream, whipped or 1 small container of cool whip 1 pkg knox gelatin, dissolved 1/4 cup water (to dissolve gelatin) Cook syrup and egg yolks in double boiler. Add softened gelatin and stir well. Cool for 5 to 8 minutes, until like thick syrup. Fold in whipped cream and nutmeats. Pour into jello mold. Serve with a light cookie or wafer.
Bechard Farm Equipment LLC 593 Rapids Rd., Champlain, NY 12919 518-298-5381 www.bechardfarmequipment.com
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NORTHWEST VT. FARMS & FOOD
St. Albans Messenger
Green Mountain Bee Farm Nestled in the foothills of Fairfax, Green Mountain Bee Farm (GMBF) is owned and operated by Michael and Nicole Willard. We are proud to be included in the local agricultural scene in Franklin County, working with farmers and local property owners to host our hives. We enjoy having a connection with the local foods and produce being grown in our area. From our hives, we produce a variety of honey bee related goods including queens, honey, and all natural skincare products. Michael is a Vermont Certified Beekeeper and currently serves on the Board of Directors for the Vermont Beekeepers Association. We are also members of the Eastern Apicultural Society. We are both passionate about beekeeping and love to meet and talk with other individuals who share our
passion for these magnificent creatures. Our goal is to help educate and serve the needs of local beekeepers; paying it forward. Based on recent awards we’ve received for our honey, we are proud to say that Franklin County produces some of the finest honey in Vermont and arguably the country. We truly are in the land of milk and honey. Over the past several months we’ve entered our honey into a few honey show contests. Happily to report, we were blessed with several first place finishes. As much as we would like to take credit for these nice awards, the credit truly belongs to the bees and the wonderful natural forage we have around us in the upper Champlain Valley. The bees do all the work and we just collect the sweet rewards at the end of the season.
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The two most notable awards we received were from the Eastern Apicultural Society (EAS). Each year EAS holds a competitive honey show at their annual meeting. Their honey show’s judging criteria is quite strict; all jars are handled with white gloves, no finger prints, no air bubbles, there is a tasting criteria, honey is viewed through a polariscope, there are special filling requirements for head room, no honey can be on the underside of the lids, glass jars can’t have any imperfections, covers, etc. Quite nerdy in a way, to the point of ridiculous one might say. After some deliberation, we decided to join in the nerdy fun and try our hand at this highly competitive level. We’ve entered our honey into the Vermont Farm Show before, but nothing quite like this honey show. We knew that in order to place in this honey contest, we would need to step up our game and put some Vermont pride behind it. Needless to say, we were quite shocked to find out our good fortunes from the judges: 1st Place - Silver Plate and Blue Ribbon for “Best Tasting Honey” 1st Place - Blue Ribbon for the “Extracted Light Honey Category”
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The honey show completion was quite stiff, with over 100 entries representing attendees from more than 26 states and several countries. Of these awards, we were most excited to win the “Best Tasting Honey” category. In our minds, this is what’s it’s all about, taste! We were also proud to say this award went to a Vermonter; just one more reminder of how great our state
truly is. Honey is one of those wonderful products that its flavor, color and delicate notes are a result of the floral sources the bees are gathering nectar and pollen from. Similar to Snowflake Bentley’s discovery about snowflakes, no two honeys will ever taste the same. To a beekeeper, no honey tastes better than their own. Now that the honey shows are done and we’ve floated back down from cloud nine, we’ve been gearing up for what hopes to be a bountiful 2013 honey season. We now wait with anticipation for the nectar flow to begin; dandelion bloom is the true kick-off to Vermont’s honey season. “Long live the nectar flow.” To learn more about GMBF, or to get updated information on local and state beekeeping workshops, please visit our website at www.greenmountainbeefarm.com
St. Albans Messenger
NORTHWEST VT. FARMS & FOOD
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Cold Hollow Career Center Forestry & Natural Resources Program The Forestry/Natural Resources program is one of the most popular programs for students from Enosburg and Richford attending the Cold Hollow Career Center. The school, located in Enosburg Falls, currently runs 7 different programs for students. Programs at the center include; Medical Careers, Design and Visual Communication, Cosmetology, Business Leadership Studies, Automotive and Construction. Programs run two sessions a day for a two hour block in the morning for juniors, followed by another two hour block in the afternoon for seniors. But one of the more popular courses continues to be Forestry/Natural Resources. “We have a lot of students who have been working in this field their entire life, this helps students connect school to their interest” said second year teacher Josh Goss. The students study a variety of topics ranging from heavy equipment operation, maintenance, surveying, dendrology, and logging, but the most in-depth topic is the maple sugaring industry. The program boast one of the largest school/student run sugaring operation in the country with around 1800+ taps. The program leases the sugarbush from long time supporters of education and of CHCC, Ward & Cheryl Henevald. The experience is all about learning, everything from the cost of starting up a sugaring operation all the way to how to sell and market the final product. Students have the luxury of experts from local sugaring businesses (CDL and Leader) who come in and teach the students the most effective and up-to-date ways of producing maple syrup. This is from installation of the most hightech, high production pipeline systems to the newest and most technologically advanced equipment within the sugarhouse. Students try different setups, taps, and equipment and use that data to see which system is most effective.
Student use a reverse osmosis and a 3’X10’ oil burning rig. We have also had successful sugar-makers as guest speakers talking about best way to sell and maximize their bottom line. Students have learned that you can sell syrup anywhere from a 55 gallon barrel all the way down to an half ounce jar. It’s a labor intensive business as evidenced by the fact that some students come in on weekends and during school vacations to help out the school. “That is one of the great things about our school, students are willing to come in on their own time during vacations and on weekends to work, how many schools can boast that seniors volunteer during vacations to come to school,” said Director Nate Demar. However not all students can come in because they are usually working on their own sugar woods. About half of our students work on a family owned farm or sugaring operation and even a couple of our students run their own operation. During sugaring season, all of CHCC is aware of the work the Forestry/ Natural Resources students put into this operation. In the future our Business students will be involved in the marketing and selling of the syrup. We even had a student in our computer class (DVC) design an app for the Ipad and Iphone that calculates how much syrup you will produce from a set amount of sap using the Rule of 86. Students in all of the programs at CHCC realize very quickly that you need more than just the technical know-how to be successful in life. Students learn and understand the value of working together, communicating effectively, and developing a strong work ethic. Couple those
skills with the technical and academic (math, reading and writing) skills and that is what ultimately is going to help
make students become as successful as possible.
Farms & Food Directory FRANKIN COUNTY BAKERSFIELD Does’ Leap George van Vlanderen 827-3046 email@example.com Certified Organic Goat Cheese; Kefir; Organically Raised Pork Farmer Sue Sue Wells 827-3815 firstname.lastname@example.org Organic Vegetables & Eggs; Herbs, Wild Leeks; Tomatillo Salsa; Pickles & Pickled Hot Peppers; Hot Pepper Jelly & Sauces; Heritage, Mulefoot and Red Wattle pigs. Gervais Family Maple Gabe Gervais 827-3045 email@example.com Maple Syrup Larry’s Tree Farm Larry and Linda Krygier 827-6123 firstname.lastname@example.org Christmas Trees; Wreaths; Greens and Ornaments
Michael and Sheila Trudeau 848-8083 sheila@purevermontmapleproducts. com Maple Syrup; Maple Sugar, Candy and Chocolates; Maple Mustard; BBQ Sauce; Gift Baskets.
East Berkshire Ox Pasture Maples James, Louise and Pam Greene 933-6282 email@example.com Maple Syrup
East Fairfield Elm Brook Farm David and Lisa Howe 827-0100 firstname.lastname@example.org
Witchcat Farm Michael and Danielle Lopes 933-4380 email@example.com Garlic and Garlic Products
BERKSHIRE Fleury’s Maple Hill Farm Stephen and Elizabeth Fleury 848-3885 firstname.lastname@example.org Maple Syrup Rocky Ridge Sugarmakers
Pigasus Meats Phelan O’Connor and Kelsey Chandler 413-281-6324 pigasuspork@gmailcom Pork
Enosburgh Beaver Meadow Farm Phillup and Barbara Monty 933-4116; 933-4073 email@example.com Perennial and Annual Flower Plants; Vegetable Plants; Fruit Trees; Shrubs; In Season: Cut Flowers; Vegetables; Mums; Pumpkins.
BREEZY ACRES Garden Center & Primitive Barn
Seasonal Green House Plants & Gardening Supplies Primitive Country Home Decor Seasonal Local Produce and More! Open Year ‘Round. Call For Seasonal Hours www.breezyacresvt.com Like Us On Facebook 1904 Sheldon Rd., Swanton NOW OPEN 7 DAYS 1/2 Mile North of Jct. 104/105 5 minutes from Exit 19•524.4141
Peaked Hill View Farm Rosalie Williams 933-4201 firstname.lastname@example.org Fresh Vegetables Stone Hollow Farm Ken Carter and Melissa Dion 933-8325 email@example.com Mixed Vegetables, Garlic, Pesto, Maple Syrup
Medicinal Plants; Culinary Herbs; Seasoning Blends; Teas; Glycerine Soaps; Tinctures; Massage/Healing Oils & Salves; Botanical Body & Baby Care; Spa Products; Health Consultation.
Maple Vodka/Spirits Stonyhill Sugarhouse & Apiary Nick, Jennifer and Marianna Merritt 238-3884 firstname.lastname@example.org Maple Syrup; Maple Candy; Maple Cream; Local Honey; Wedding Favors; Custom Orders. Trudell Family Farm Gary and Eileen Trudell 827-3213 Trudellfamilyfarm@yahoo.com Maple Syrup
Enosburg Falls Mountain Spirit Herbals, LLC Lauri Ellis 782-6779 Unique1@fairpoint.net
Boston Post Dairy Robert and Gisele Gervais, four daughters 933-2749 email@example.com Cow Milk Cheese; Goat Milk Cheese & Soap; Farm Fresh Eggs; Baked Goods; Beef; Maple Products; VT Products
Dalestead Farm Warren, Marie, Matt and Eric Hull 933-2557 Sweet Corn; Pumpkins; Maple Products Flowers By Olga and Raven Ridge Farm Olga Lermontov and Charles Salmon 933-4616 firstname.lastname@example.org Cut Flowers; Floral & Wedding Arrangements; Maple Syrup; Tanned Sheepskin, Vegetables Perley Farm Stephen and Carolyn Perley 933-8932 email@example.com Maple Syrup; Maple Cream; Granulated Maple Sugar.
Fairfax Claude & Christine Rainville Claude and Christine Rainville
849-6920 firstname.lastname@example.org Fresh Vegetables Corey’s Sugarhouse Jeff and Linda Corey 849-2963 Maple Syrup Green Mountain Bee Farm Michael Willard 849-9884 email@example.com Local Honey; VT Farm Raised Queens and Nucleus Colonies. Hilltop Honey Russ and Penny Aceto 849-9967 firstname.lastname@example.org Honey and Queen Bees Knobby Hill Farm David and Deb Gardell 849-2181 email@example.com Blueberries; Eggs; Firewood Mountain View Veggies Elka and Gilles Rainville Jr. 370-4300 Sweet Corn; Veggies; Maple Syrup; Jams; Jellies; Breads Ovitt Farm Bob Ovitt 849-6230 Maple Syrup; Wood; Gravel; Top Soil River Berry Farm David Marchant and Jane Sorenson 849-6853 firstname.lastname@example.org Bedding Plants; Organic Vegetables; Pick-your-own Strawberries & Raspberries; Free-range Eggs
FAIRFIELD Big Barn Grazers, CPG, LLC John Landry 782-7277 email@example.com Enhanced Water from Maple Sap Branon Family Maple Orchards Tom and Cecile Branon 827-3914 firstname.lastname@example.org Organic Maple Syrup; Maple Cream; Maple Sugar; BBQ Sauce; Jelly and ® Continued on page 9
Farms & Food Directory Seasoning Branon’s West View Maples Daniel and Eugene Branon 527-2430 email@example.com Maple Syrup & Maple Products B&T Black Creek Farm Thomas, Susan, Matthew, Kerri, Luke, Nicole & Alex Howrigan 827-3858 firstname.lastname@example.org Maple Syrup Cluckin A Kelly Christie kelromo@gmailcom Sambal Collopy Family Farm Bruce and Sally Collopy 233-4805 Collopyfamilyfarm@gmail.com Meat Chickens, Eggs; Jams, Christmas Trees. Corey’s Maple Orchard Gary and Jennifer Corey 827-3138 email@example.com Maple Syrup Dubie Family Maple Mark and Brian Dubie 527-5052 Maple Syrup Flack Family Farm Doug, Barbara and Sarah Flack 933-7752 Grass-fed Beef; Milk; Fermented Vegetables; Herbal Plants; Kimchi; Saurkraut; Bread; Garlic Tincture Foggy Brook Farm Christine Kubacz 524-6317 christinekubacz@hotmailcom Eggs; Assorted Leafy Greens; Pickles; Sauces Howrigan’s Maple Orchard Ryan, Sam and Ben Howrigan 827-9988 firstname.lastname@example.org Maple Syrup Menard Center Farm Michael and Theresa Menard 827-4435 Maple Syrup; Cow Milk
Nestle Nook Farm Ned and Elizabeth Branon 827-6641 email@example.com Organic Maple Syrup, Cream & Sugar. Playful Shady Maples, Inc Matthew Playful 355-0890 firstname.lastname@example.org Maple Syrup; Firewood; Apples & Pears Plymouth Cheese Linda Werner 527-7588 linwern@hotmailcom Cheese
Fletcher Gilson Mountain Maple Kyle and Laurie Toof 849-2493 email@example.com Maple Syrup Green Mountain Mainlines JR and Amber Sloan 849-9210 Maple Syrup Laughing Wolf Farm Rick Russell and Suzanne Stritzler 849-6875 firstname.lastname@example.org Beef; Organic Blueberries
Sara at Black Creek VT Sara Kittell 827-3274
R & M Gillilan Sugarworks Matt Gillilan 849-6514 Maple Syrup
Farm & Construction
• Carrying Maple Syrup • Wood (Cut to order & sell - deliver or pick-up)
• Gravel, Top Soil, Stone (all sizes), & compost. Construction Services include
RC Mayotte Richard Mayotte 849-6093 Maple Syrup Sugarhill Sugarworks Entropy and Neal Mauck 849-2977 Maple Syrup
• Roads •Clear Lots •Excavating • Property Management
Vermont Cranberry Company 849-6230 Robert and Elizabeth 675 Buck Hollow Rd., Fairfax, VT 05454 Lesnikoski 849-6358 email@example.com firstname.lastname@example.org Vegetables, Rhubarb Cranberries and Cranberry Products Shady Maples Farm Damian and Stephanie Branon 827-6605 Due North Vineyard email@example.com Erich Marn Maple Syrup 285-2053 firstname.lastname@example.org Stony Pond Farm Wine Tyler and Melanie Webb 827-3693 Howmar’s Farm Stonypondfarm@surfglobal.net Jonathan and Karen Gates Organic Grass-fed Beef; Milk-fed 285-2272 Pasture Raised Veal; Pasture raised email@example.com Chickens & Ducks Organic Milk; Beef; Turkeys; Chicken; Maple Syrup; Compost; Christmas Ridgeview Farm, Inc Trees Bruce and Patrick Branon 827-3733 King’s Taste Natural Gardens Maple Syrup Cecil King and Jacqueline Luce 285-2243 or 1-800-831-9281 firstname.lastname@example.org
Pick Your Own Vegetables; Vegetable & Flower Plants; Fresh Eggs: Raspberries; Flowers Rick’s Sugar House Richard and Deborah Hoburn 285-6502 email@example.com Maple Syrup; Maple products. Branon’s Barrywilde Maples, LLC Rusty and Cathy Branon 309-4773 firstname.lastname@example.org Maple Seasoning; Maple Cream; Granular Maple Sugar; Maple Caramel Corn Puffs.
Georgia Ballard Acres Kris Ballard 527-1740 Sweet Corn; Pumpkins; Gourds; Indian Corn Chasworth Farm Marcia and Grey Hagwood 524-5678 email@example.com Hand & Mill Spun Wool & Mohair Yarns; Artisan Soaps and Body Care; Stoneware Pottery; Honey; Eggs Garvey’s Gardens Gerald and Leslie Garvey 527-7839 lesliegarvey3@gmailcom Vegetable Stand: Fresh Veggies and Fruits; Vegetable, Annual & Perennial Flower Plants; Top Soil; Mulch; Stone Nye’s Berryland Joan and Eric Nye II 524-4705 firstname.lastname@example.org Pick-your-own Strawberries and Raspberries; Vegetables Our Family Farm, LLC Stephanie Munson 524-2243 email@example.com Chickens; Eggs; Ducks; Ducklings & Duck Eggs Parent Farmhouse B&B Roger and Lucy Parent 524-4201 firstname.lastname@example.org Grass Fed Angus Beef; Fresh Vegetables ® Continued on page 10
Farms & Food Directory Spirit Ledge Farm Gary and Kristin Trivento 527-1119 email@example.com Apples; Asparagus; Blueberries; Raspberries; Rhubarb; Fresh Produce; Fresh Eggs; Maple Syrup and Sugar Winn Farm John and Donna Winn 527-7441 Spring Lambs; Fall Freezer Lambs; Yarn
Highgate Carman Brook Maple Farm Karen and Daniel Fortin 868-2347 firstname.lastname@example.org Maple Products; Gift Shop; Gift Baskets; Corporate Gifts; Party Favors; Gagne Maple, LLC Ferdinand, Patricia and Jason Gagne 868-9829 email@example.com Maple Syrup; Cream; Candy; Sugar Redbarn Butter Amber Blodgett 355-2653 firstname.lastname@example.org Butter, Blue Cheese, Sunflower Oil Rainbow View Dairy Susan and Louis Bernard 868-7535 Beef; Fresh Vegetables Rainville Farm Louis and Maggie Rainville 782-6509 Certified Organic Sunflower Oil
Highgate Center Blue Top Farm Luke and Lori Choiniere 868-7673 Milk; Beef; Apples; Plums Boucher Family Farm Daniel and Dawn Morin Boucher 868-4193 email@example.com Fresh and Smoked Pork; Sausages; Beef; Veal; Cheeses, Butter; Milk; Sunflower Oil. H & B Greenhouse & Nursery Heather and Brian Bessette 868-3604
firstname.lastname@example.org Annual Herb & Vegatable Transplants; Hanging Baskets, Perennials, Shrubs & Trees; Garden Seeds & Sets; Bagged & Bulk Soil & Mulch; Garden Supplies
Dean and Kate Stockman 848-3178 email@example.com Organic Vegetables and Berries
Ferland Dairy John and Jane Ferland 868-7650 firstname.lastname@example.org Maple Syrup
The Parsons’ Farm Chet and Kate Parsons 848-3771 email@example.com Grass-fed Scotch Highland Beef, Breeding Stock; Lamb; Lamb skins
Longley Bridge Farm Stanley and Lucinda Longley 326-4151 Maple Syrup; Firewood
Burns Farm Daniel Burns 933-9670 firstname.lastname@example.org Maple Syrup
Marshvale Farm Alan and Pamela Marshall 326-4113 Grass-fed Beef Mountain Maples Shane and Dawn Reed 326-3092 email@example.com Maple Syrup & Maple Products
Montgomery Center Godfrey’s Sugarhouse Peter, Ruth and Keith Godfrey 326-4775 firstname.lastname@example.org Organic Maple Syrup Jay Brook Farm Tamara Flohr 326-2207 email@example.com Organic Herbs; Flowers; Vegetables; Pick-Your-Own or Pre-picked Blueberries
Richford Blair Farm Maple Products Cleland Blair, Greg Hall and Kevin Archambault 848-7700 Maple Syrup Borderview Sugarhouse Maple Products Keith and Cora Mae Smith 848-7412 firstname.lastname@example.org Maple Products: Syrup, Sugar; Cream; Candy; Popcorn; Chocolates; Ice Cream Topping; Nuts; Vinegar; Salad Dressing; BBQ Sauce Green Heron Farm
Diamond Hill Custom Heifer and Compost Facility Terrance and Joanne Magnan 933-2071 email@example.com Grass Fed Beef; Firewood; Compost Fat Rabbit Farm Sam Boutin and Cayla Tepper 393-1439 firstname.lastname@example.org Fresh Vegetables; Eggs; Pastured Chickens Hartman’s Farm Stand Brian Hartman 933-2902 Farmstand: Corn & All Vegetables; Pick Own Berries Bergeron’s Produce & Goods Terry and Martha Bergeron 933-4232 Fresh Produce & Canned Goods Missisquoi River Gardens John and Betty Severance 933-4605 email@example.com Organic Vegetables
St. Albans Breezy Acres Garden Center Marilyn Pelletier 524-4141 Vegetable, Annual & Perennial Flowering Plants; Trees & Shrubs; Fruit Trees & Bushes; Seeds; Gardening Supplies; Pottery; Bagged Soils & Mulch; Gifts Holyoke Farm John, Brent and Heather Brigham 527-0611
firstname.lastname@example.org Fresh Eggs: Maple Syrup J.K. Markle James Markle 238-0300 JKMarkle2003@yahoo.com Potatoes - Number of Varieties Tajeanhus Herbal Shop Tammy Hudson 527-1212 tajeanhusherbalshop@gmail. com Organic Vegetables, Herbs & Spices; Herbal Tinctures, Glycerrites, Salves and Medicinals
Swanton De La Bruere Dairy Paul DeLaBruere 868-7881 Cow Milk Hudak Farm Richard Hudak and Marie Frey 527- 1147 email@example.com Pick-your-own Strawberries & Raspberries; Annual/Perennial Flowers; Hanging Plants; Vegetable & Herb Plants; Biologically-grown Vegetables & Small Fruit; Cider; Maple Syrup; Honey Jams; Pickles; Bread; Local Cheese; Compost & Mulch. J.B. Ventures Joan Luce 868-7144 firstname.lastname@example.org Jams; Jellies; Caramel Corn Rockledge Maple Trust Raymond Tardif 309-9152 email@example.com MapleSyrup West Swanton Orchards Cider Mill & Gift Shop Mike Bourgeois 868-9100 firstname.lastname@example.org Apples; Cider; Fresh Baked Goods; Locally Grown Yellow Eye Beans; Maple Products; Other VT Products; Candles Winnie’s International Market Winnie Wilkinson 310-9716 email@example.com ® Continued on page 11
Farms & Food Directory Home Blended Seasonings & Spices
GRAND ISLE Alburgh Aurora Farm Ted Boyd 796-3798
Palardy Farm Guy and Susan Palardy Sprano Farm Joseph ad Claire Sprano firstname.lastname@example.org Boumil Family farm Robert, Geraldine and Donna Boumil 796-3211
Darby Farm Heather Darby Forgues Family Farm Travis and Henry Forgues
Claire’s Country Garden Claire Bohannon 796-4718
Greenwoods Dairy Brendan, Leo and Nancy Henry 796-3786
Natasha’s Small Thyme Lanscaping Natasha Rainville 752-0121
Lakes End Cheeses Joanne, James and Alton James Lakeside Berry Farm Nancy and Ed Christopher 796-3691
Starlight Farm Maurice and Karen Fortin 796-3509 Grand Isle
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Blue Heron Farm Adam, Farris and Christine Bourque 372-3420 email@example.com Canamak Farms Carl and Colleen Cobb 372-8258
Destyni’s Garden Patrick and Shevonne Travers East Shore Vineyard Bob and Linda Livingstone 1877ESV-VINO Grand Isle Organics
® Continued on page 12
Farms & Food Directory David and Colleen Kestenbaum 372-3733 Island Blueberries Steven and Kathleen Vandevord 372-5656 Pomykala Vegetable Farm Jane and Robert Pomykala
The Sandwich Garden Jennifer and Jon Prince 372-9769
Hall Home Place, LLC Carol Stata 928-3377 firstname.lastname@example.org Ice Cider; Ice Hard Cider; Apple Wine
The Shell Shack Seth Buermann
We’re proud to be a part of Vermont & Franklin County’s Agriculture!
Hall’s Orchard Allen Hall 928-3226 Apples; Pears; Sweet Cider; Honey; Maple Syrup Meadowview Nursery Dale and John Yaratz 928-3126 Mountain Lake Farm Toni and Monte Mass 928-3480 Hawks View Organics Robin Martin 802-928-3198
McDermotts DAIRY TRANSPORTATION Always DRIVE SAFELY
Enosburg Falls, Vermont Dairy Capital of the World
Ohmer and Pat Corbin 372-4396 Crescent Bay Farm Dave and Julie Lane 372-4807 Dubuque’s Pheasantry Everett Dubuque 372-6648 Farmer Sue Farm Sue Wells email@example.com
Flowers In Season Minner and Gwen Hobbs 372-5409 Grand Isle Nursery Steven Spier 372-8805 Hackett’s Orchard Ron and Celia Hackett 372-5555
Island Acres Farm Steven and Kelly Robinson 372-4702
Blue House Farm Suzanne and Robert Gagnon 372-8618
Keeler Bay Lillies Don Hard and Ellen Goodrich 372-8319
C.P. Hazen Bean Co. Linn J. Hazen 372-4284
Lemon Lily Farm Naomi King 372-4539
Savage Gardens Amanda Gervais 372-9789
Maxham Farm Tim and Jill Maxham 372-8200
Vermont Country Meats Rob McKitty 238-2846
Paradise Bay Farm Ann and Bob Buermann 372-5470
West Shore Design’s and Services Anne Hamilton 372-5481
Wells Family Farm Erik and Annette Wells 372-5570
South Hero Allenholm Farm Pam and Ray Allen 372-5566 Back Bay Farm Ross Brown 372-5127
Yellow Dog Farm Ellen A. Thompson and James Holzschuh 372-4556 Snow Farm Winery, LLC David Lane 372-9463 firstname.lastname@example.org Wine
St. Albans Messenger
NORTHWEST VT. FARMS & FOOD
Rusty and Cathy Branon
Cathy Branon’s recipe:
83 Meadow Lane Franklin, VT 05457 email: barrywildemaples@gmail. com cell: 802-309-4773 and 802-309-4773 Branon’s Barrywilde Maples, LLC is a new family maple sugaring business owned by Rusty and Cathy Branon in Fairfield, Vermont. With the help of his family at NestleNook Farm, Rusty taps the maple trees, collects the sap and boils it down in the family sugarhouse at the home farm to make pure Vermont maple syrup. Cathy uses this syrup to make granular maple sugar, maple cream, maple seasoning and maple caramel corn puffs - a maple snack that melts in your mouth! Our products are sold at local stores and restaurants and we ship anywhere in the United States.
Ned and Beth Branon 750 Chester Arthur Road Fairfield, Vermont 05455 email: email@example.com phone: 802-827-6641 cell: 802-363-8502
Maple Seasoned Salmon
The Ned and Beth Branon family of Fairfield, with its Irish Heritage, has been carrying on farming and sugaring traditions in Vermont for over a century. NestleNook Farm is known as Fairfield Station because it was once the hub of Fairfield and the site of the H.P. Hood Creamery where farmers from across the region would bring their milk to be shipped on the railroad. The creamery building was converted into a sugarhouse by Ned’s grandfather E.Frank Branon in the 1960’s and continues to be the family’s sugarhouse. In 2009, the farm’s dairy and maple production became part of the Northeast Organic Farming Association of Vermont. The family continues to be an operational organic dairy and maple business producing the highest quality dairy and maple products rooted in history and the tradition of family farming.
All produce grown in soil nurtured by ecological practices for forty years.
Wednesday, June 25, 2014 13
Preheat oven to 425 degrees. Take a large piece of fresh salmon and cut it into portion size pieces. (If it has the skin on it keep it whole if you wish.) Prepare a baking sheet lined with aluminum foil sprayed with Pam. Shake Maple Seasoning all over the pieces and place on baking sheet. Bake in oven at 425 degrees for 20 minutes.
What you put on the INSIDE is what you wear on the OUTSIDE! Fuel your body with clean and locally grown fruits and vegetables to grow a strong and healthy community!
flowering annuals & artful baskets strawberries (pick your own!)
beautiful geraniu ms mulch, topsoil & compost vigorous vegetables
& herb plants
hardy perennials our very own
We grow a wide assortment of produce, picked fresh daily. local artisan bread, honey, maple syrup, farmstead cheeses, vermont apple cider
photo: Lee Krohn
Franklin County Regional Chamber of Commerce 2 North Main Street, Suite 101, St. Albans | www.fcrccvt.com or info@fcrccvt
14 Wednesday, June 25, 2014
NORTHWEST VT. FARMS & FOOD
St. Albans Messenger
Bakersfield Elementary and Middle School Bakersfield Elementary and Middle School students find themselves out on farms more and more these days, learning about where and how food is produced in Franklin County. Frequent field trips and food related activities at school are helping our students connect to fresh, healthy food as well to our town’s farming community. Teachers work with our Farm to School committee to integrate food and farming lessons into their curricula and they make time for their students to visit and work in the school garden. Our school food service explores ways to incorporate local food into the breakfast and lunch programs, while students explore recipes and cook up tasty local foods in our afterschool program. Bakersfield has a rich diversity of farms and our students are getting
to know them all, from small organic growers like Down in the Nation Veggies, to farms like Stone Hollow Farm that offer CSA shares to multiple families. With support from a VT Agency of Agriculture Farm to School Grant students get to visit these farms as well as traditional and modern sugar makers, large and small cow and goat dairies, and grass fed beef. Taking students out to farms has been an exciting way to introduce local foods and engage students in experiential learning that complements work teachers are doing in the classroom. Seventh graders made math the focus of their visit to Paul-Lin Dairy and have maintained a connection to that farm through the NOFA farmer correspondence program. Fifth grade made a writing project out of their visit to the Boston Post Dairy while 3rd grade used the opportunity
Harvest Festival September 13 - 14, 2014
West Swanton Orchards Country Gift Shop & Cider Mill Early Apples-Pick Your Own in late August Fresh Apple Cider in early September
Open Daily: 10am - 5pm Mother’s Day thru mid-November Route 78W, 752 North River Street West Swanton, VT • 868-9100 Just 4 miles from Swanton Village
to interview a long time farmer and look at how farming has changed over time. Middle school ecology and water quality students are looking at how composting at school and at local farms mitigates the environmental impact of food production and consumption on our local ecosystems. Just as important as bringing the students out to local farms has been the effort made to bring local food into the school in the meal program and in taste tests and cooking activities throughout the school year. Students enjoy and annual apple pressing and local popcorn day every fall on the Historic Brigham Academy green. Taste tests in the classrooms and cafeteria give students the chance to sample local foods in an educational and supportive context, encouraging students to try new foods and broaden their nutritional palate. Cooking with students has been a real highlight of the farm to school effort at Bakersfield. Older students spent many Friday mornings in the winter preparing local foods from rolled oats and granola bars to beet brownies. Younger students had the chance to learn about and cook local foods during the afterschool program “ farm- to- school activity”, preparing seasonal food from parsnips with maple syrup, to rutabaga fries and roasted vegetables, to making fresh butter and corn bread with local corn flour. Whatever the time of day the tantalizing aromas emanating from the classroom kitchen often drew in curious (and hungry!) staff members even as student cooks offered samples around the school educating and enticing even the most skeptical.
The Farm to School grant helps purchase local foods for our taste tests and food activities as well as subsidizes local food purchases by our school meal program. Our school cooks steadily serve local eggs for breakfast while they liven up tossed salads with local greens, carrots and cabbage at lunch. The grant purchased a salad bar unit for the cafeteria in order to incorporate local foods from veggies to cheeses on a weekly basis. While the grant funding is temporary it supports our long term work to shift school and community food culture to one that encourages eating more fresh and local foods. Everyone is discovering the challenges and great satisfaction of using minimally processed, seasonal foods that come from farmers that are our neighbors, friends and role models for our students.
St. Albans Messenger
NORTHWEST VT. FARMS & FOOD
Wednesday, June 25, 2014 15
Fairfield Center School; Recipes gathered from Mrs. Malbouef’s Second Grade Class Aunt Neva’s Barbeque Sauce for Spare Ribs Recipe From: Loretta Pigeon Ingredients: 1 ½ cups of maple syrup 2 Tablespoons of chili sauce 2 Tablespoons of vinegar 1 ½ Tablespoons of onion, chopped 1/8 teaspoon of pepper 1 Tablespoon of Worcestershire sauce 1 teaspoon of salt ½ teaspoon dry mustard Spare Ribs Directions: •Add all ingredients together. •Sides are needed on baking dish. •Bake for 1 ½ hours to 2 hours at 350 degrees. •Brush over meat every 15 minutes.
Maple-Cinnamon Baked French Toast Recipe From: Jillian Rolla Ingredients: 1 pkg (8 oz.) softened cream cheese 3 eggs 1 cup of milk ¼ cup maple syrup Tsp. vanilla ½ tsp. ground cinnamon 1 oaf ltalian bread (16 oz.), cut into 16 slices Tbsp. powdered sugar Directions: • Beat cream cheese in medium bowl with mixer until creamy. Add next 5 ingredients and mix well. • Dip bread in egg mixture, turning to evenly moisten each slice. Place in large shallow casserole or bowl. Add remaining egg mixture to casserole. Refrigerate 1 hour or up to 24 hours. • Heat oven to 425 degrees. Place bread in single layer on baking sheet sprayed with cooking spray. Bake 15 to 20 minutes or until golden brown, turning after 8 minutes. Sprinkle with sugar.
Boiled Eggs or Hotdogs in Sap Recipe From: Beth Branon Ingredients: Eggs or Hotdogs Directions: For Eggs: •Fill a pan with hot sap. Cook egg in shell in hot sap. Peel and enjoy For Hotdogs: •Boil in hot sap OR wrap hot dog in bread dough after cooking it in sap or syrup.
Maple Baked Beans Recipe From: Beth Branon Ingredients: 2 bags of yellow eye beans 1 cup of maple syrup 1 tsp. of dry mustard 1 tablespoon of dark molasses Strips of bacon Directions: •Pre-cook beans as directed on package. •Pour pre-cooked beans in a pan. •Add maple syrup, dry mustard and molasses. Mix and top with beacon strips. •Bake at 375 degrees for 2 hours
Easy Maple Biscuits Recipe From: Faith Cassidy - Can be for a dessert or for brunch Ingredients: Refrigerated Biscuits Generous helping of Vermont Maple Syrup Directions: • Pre-heat oven to 400 degrees
Bridget’s Maple Teriyaki (for salmon) Recipe From: Loretta Pigeon Ingredients: 1/3 cup of Vermont Maple Syrup 1/3 cup dry white wine 3 Tablespoons soy sauce 1 small onion, minced 2 cloves garlic, minced Coarsely ground pepper Directions: •Combine all ingredients. •Marinade salmon for no longer than 1 ½ hours. Grill and enjoy
• Spray a glass baking dish 8x8, 9x9 or 13 x9 (you will need more than 1 can of biscuits) • Place biscuits in baking dish, leaving ½ inch between them. • Pour maple syrup over biscuits and bake until biscuits are fluffly and the syrip is bubbling around them.
16 Wednesday, June 25, 2014
NORTHWEST VT. FARMS & FOOD
Fresh & local
St. Albans Messenger
we do that here
At Northwestern Medical Center, we understand the benefits of locally grown foods and have been including these foods in our cafĂŠ menu for several years. Now, through the newly-established Healthy Roots Initiative, we are part of a team working to keep more locally produced foods available for our communityâ€™s families, schools, businesses and events. Contact Kristen Hughes, Healthy Roots Coordinator, to find out more about where to find local produce or, if you are a local food producer, how to connect to the Healthy Roots network.
Kristen Hughes (802) 524-1219 or firstname.lastname@example.org Northwestern.org
Conveniently located at 133 Fairfield Street St. Albans, Vermont 05478