Farms & Food 2014

June 2014 Directory of Nearly 100 Local Agriculture Producers,Profiles of Local Producers & Local Farmers’ Markets and Gardens

Northwest Vermont FARMS & FOOD

A Regional Diversified Agriculture Committee publication, produced in collaboration with the St. Albans Messenger

NORTHWEST VT.FARMS & FOOD2 St. Albans MessengerWednesday, June 25, 2014

The second edition

My 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 Northwest Vermont Farms and Food direc-tory gives each of us a similar opportunity to con-nect with the growers and producers of Franklin County. The diverse farms, farm stands and farm-ers’ markets provide abundant access to healthy, tasty, and nutritious food, as well as the farmers that grew it.

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, chick-en, pork, veal, veggies, fruit, honey, milk, maple, cheese and much more, promising that farm to table is alive and well in Franklin County.

Kristen Hughes

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 informa-tion, please contact Kristen at [email protected] or 524-1219.

Northwest Vermont Farms & Food

Why do so many Agribusiness Professionals

choose Farm Family for their

Insurance needs?

Our ExpertiseProven experience and success in protecting businesses like yours: • Growers / Packers / Shippers• Maple Operations • General Farm Operations • Equine Operations Our People • Deep industry knowledge and integrity

Our Reputation • A leading agribusiness insurer in 12 northeastern states • Local support for Agricultural trade associationsOur Service • At your location, at your convenience • Risk management and loss control • Responsive claims service

For more information contact:Dan FiskeVermont General AgentOffice: (802) 527-0350433 Mill River Rd., PO Box 1688 St. Albans, VT 05478E-mail: [email protected]

Back Row, L-R Susan Dutkiewicz, Dan Fiske, Karen Fiske, Tony FiskeFront Row, L-R - Sarah Kane, Renee St. Cyr

Put Our Experience To Work For You!

138 Federal Street • St. Albans, VT www.stalbanscooperative.com • 1-800-559-0343 (all locations) • 802-524-6581 (VT)

ST. ALBANS COOPERATIVECREAMERY, INC.

• VT Based Dairy Cooperative• Returns Profits to Members• Members Representation on the Local, State and National Issues• Competitive Quality Premium Programs

• Monetary Year End Quality Recognition Program• Competitive Service Program• New Co-op Farm Store• Young Cooperator Program

Call us for more information on the benefits of membership at the St. Albans Cooperative Creamery, Inc.

WORKING TO PROVIDE THE BEST RETURN TO DAIRY FARMERS SINCE 1919.

PROUD TO SUPPORT LOCAL AGRICULTURE

A short history ...

Boucher family farmThe 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 ances-tor, Pierre Boucher, saved a besieged Fort Trois-Rivieres by making peace with the Iroquois - a pivotal event in the history of the province. Boucherville was named in his honor, and his stat-ue 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 prop-erties provide significant corridors for wildlife, as

well as recreation and hunting opportunities for residents. The excess feed is sold to other farm-ers. 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 milk-ing parlor. Seventy wheels a week are crafted with-out pasteurization or mechanization, and aged on site. (Green Mountain Blue Cheese)

Fourteen years ago, the couple had the opportu-nity to expand their value-added venture, selling

cheese, veal, beef, poultry, eggs, pork, and sau-sages 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.

A pasteurizer and specialized equipment will arrive soon to manufacture butter.

Dawn is developing cheeses that will utilize the buttermilk and skim milk, and will be re-introduc-ing 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 herd-sperson 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 forefa-thers. They remain hopeful that the many oppor-tunities offered by the farm will attract its next steward.

NorthWEst Vt.FARMS & FOOD 3St. Albans Messenger Wednesday, June 25, 2014St. Albans Messenger

Chasworth Farm Soap StudioArtisan 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

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.

• Cream-Top Milk • Real Buttermilk • Cultured Butter

Boucher Family Farm

Small batch dairy

Highgate, Vermont • 802.355.2653 • [email protected]

Sheila and Mike Trudeau can look out their back win-dow and see the ridge where Sheila’s grandfather’s sugarhouse once stood. The Trudeaus are continuing the tradition of sugaring at Rocky Ridge Sugar mak-ers 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 neigh-bor’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 com-bined 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 tradition-al 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.

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 facto-ry. 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, pan-cake mixes, maple teas and their specialty, maple

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 cof-fee 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 devel-op 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 802-848-8083.


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 VermontEconomic Development Authority (VEDA).

A SHORT HiSTORy ...

Rocky Ridge Sugar Makers

Trudeau Sugarhouse

NORTHWEST VT.FARMS & FOOD 5St. Albans Messenger Wednesday, June 25, 2014St. Albans Messenger

O% FinancingAvailable for upto 84 Months!!!

Bechard Farm Equipment LLC593 Rapids Rd., Champlain, NY 12919

518-298-5381www.bechardfarmequipment.com

Sheila Trudeau’s recipes:Old Fashioned Maple Salad Dressing

1 cup mayonnaise (or salad dressing)1/2 cup maple syrup1/4 cup apple cider vinegar Mix well and set aside for a few days. the longer, the better be-cause as the dressing ages, it gets thicker and thicker. This is a sweet and sour dressing and may be used on fruit salads, es-pecially 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 1/4 cup vegetable oil1 cup maple syrup 2 eggs2 tsp baking powder 2 tsp vanilla1/2 tsp baking soda CRUMBLE SWIRL MIX-TURE1 tsp salt 2 Tbsp maple sugar2 tsp cinnamon 1 tsp cinnamon1 cup buttermilk 2 tsp butter Mix flour, baking powder, baking soda, salt and cin-namon in small mixing bowl. in large bowl, beat ma-ple syrup, buttermilk, oil eggs and vanilla. Blend to-gether but do not overmix. Pour into loaf pan sprayed with vegetable spray. Blend together Crumble Swirl ingredients in small mixing bowl. Sprinkle over bat-ter, then swirl through with knife. Bake at 350 for about 50 minutes. Let cool in pan for about 10 min-utes, then loosen with knife and turn out.

Maple Jello

2 cups maple syrup 1/4 to 1/3 cup walnuts, chopped3 egg yolks, beaten 1 cup whipping cream, whipped or 1 small container of cool whip1 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.

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 own-ers to host our hives. We enjoy hav-ing 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 crea-tures. 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.

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 judg-ing 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 spe-cial 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”

The honey show completion was quite stiff, with over 100 entries represent-ing 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 prod-ucts that its flavor, color and delicate notes are a result of the floral sourc-es 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.greenmountainbeef-arm.com


Wide Arrange of Books For Planting & Gardening Available.

Topics: Flowers & Plant Selections Organizing Your GardenPerennials & Annual Plant Suggestions Professional Gardening Insights & more

The Eloquent PageU S E D & C O L L E C T I B L E B O O K S

70 North Main St. • St. Albans | Tuesday–Saturday 10:00am–5:30pm(802) 527-PAGE (7243) [email protected]

Green Mountain Bee Farm

NORTHWEST VT.FARMS & FOOD 7St. Albans Messenger Wednesday, June 25, 2014

Cold Hollow Career Center Forestry& Natural Resources Program

The Forestry/Natural Resources pro-gram is one of the most popular pro-grams for students from Enosburg and Richford attending the Cold Hollow Career Center. The school, located in Enosburg Falls, currently runs 7 differ-ent 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 cours-es 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 opera-tion, maintenance, surveying, dendrol-ogy, and logging, but the most in-depth topic is the maple sugaring indus-try. 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 high-tech, high production pipeline systems to the newest and most technologically advanced equipment within the sugar-house. 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 stu-dents come in on weekends and dur-ing 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 vaca-tions 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, commu-nicating 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.

FRANKIN COUNTY

BAKERSFIELDDoes’ Leap George van [email protected] Certified Organic Goat Cheese; Kefir; Organically Raised Pork

Farmer Sue Sue [email protected] Organic Vegetables & Eggs; Herbs, Wild Leeks; Tomatillo Salsa; Pickles & Pickled Hot Peppers; Hot Pepper Jelly & Sauces; Heritage, Mulefoot and Red Wattle pigs. Gervais Family MapleGabe [email protected] Maple Syrup

Larry’s Tree Farm Larry and Linda [email protected] Christmas Trees; Wreaths; Greens and Ornaments

Peaked Hill View Farm Rosalie [email protected] Vegetables

Stone Hollow FarmKen Carter and Melissa [email protected] Mixed Vegetables, Garlic, Pesto, Maple Syrup

Witchcat Farm Michael and Danielle [email protected] and Garlic Products

BERKSHIREFleury’s Maple Hill Farm Stephen and Elizabeth [email protected] Syrup

Rocky Ridge Sugarmakers

Michael and Sheila [email protected] Maple Syrup; Maple Sugar, Candy and Chocolates; Maple Mustard; BBQ Sauce; Gift Baskets.

EAST BERKSHIREOx Pasture Maples James, Louise and Pam [email protected] Syrup

EAST FAIRFIELDElm Brook Farm David and Lisa [email protected]

Maple Vodka/Spirits

Stonyhill Sugarhouse & Apiary Nick, Jennifer and Marianna [email protected] Syrup; Maple Candy; Maple Cream; Local Honey; Wedding Favors; Custom Orders.

Trudell Family Farm Gary and Eileen [email protected] Maple Syrup

ENOSBURg FALLSMountain Spirit Herbals, LLC Lauri [email protected]

Medicinal Plants; Culinary Herbs; Seasoning Blends; Teas; Glycerine Soaps; Tinctures; Massage/Healing Oils & Salves; Botanical Body & Baby Care; Spa Products; Health Consultation.

Pigasus MeatsPhelan O’Connor and Kelsey Chandler413-281-6324pigasuspork@gmailcomPork

ENOSBURgHBeaver Meadow Farm Phillup and Barbara Monty933-4116; 933-4073 [email protected] and Annual Flower Plants; Vegetable Plants; Fruit Trees; Shrubs; In Season: Cut Flowers; Vegetables;

Mums; Pumpkins.

Boston Post Dairy Robert and Gisele Gervais, four [email protected] Cow Milk Cheese; Goat Milk Cheese & Soap; Farm Fresh Eggs; Baked Goods; Beef; Maple Products; VT Products

Dalestead FarmWarren, Marie, Matt and Eric Hull933-2557

Sweet Corn; Pumpkins; Maple Products

Flowers By Olga and Raven Ridge Farm Olga Lermontov and Charles [email protected] Flowers; Floral & Wedding Arrangements; Maple Syrup; Tanned Sheepskin, Vegetables

Perley Farm Stephen and Carolyn [email protected] Syrup; Maple Cream; Granulated Maple Sugar.

FAIRFAxClaude & Christine Rainville Claude and Christine Rainville

[email protected] Vegetables

Corey’s Sugarhouse Jeff and Linda Corey849-2963Maple Syrup

Green Mountain Bee Farm Michael [email protected] Honey; VT Farm Raised Queens and Nucleus Colonies.

Hilltop Honey Russ and Penny [email protected] and Queen Bees

Knobby Hill Farm David and Deb [email protected]; Eggs; Firewood

Mountain View Veggies Elka and Gilles Rainville Jr.370-4300Sweet Corn; Veggies; Maple Syrup; Jams; Jellies; Breads

Ovitt Farm Bob Ovitt849-6230Maple Syrup; Wood; Gravel; Top Soil

River Berry Farm David Marchant and Jane [email protected] Plants; Organic Vegetables; Pick-your-own Strawberries & Raspberries; Free-range Eggs

FAIRFIELDBig Barn Grazers, CPG, LLC John [email protected] Water from Maple Sap

Branon Family Maple Orchards Tom and Cecile [email protected] Organic Maple Syrup; Maple Cream; Maple Sugar; BBQ Sauce; Jelly and

Northwest VermontFarms & Food Directory

® Continued on page 9

Seasonal Green House Plants & Gardening SuppliesPrimitive 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

Garden Center & Primitive Barn

BREEZY ACRES

Seasoning

Branon’s West View Maples Daniel and Eugene [email protected] Syrup & Maple Products

B&T Black Creek Farm Thomas, Susan, Matthew, Kerri, Luke, Nicole & Alex [email protected] Syrup

Cluckin A Kelly Christiekelromo@gmailcom Sambal

Collopy Family Farm Bruce and Sally [email protected] Chickens, Eggs; Jams, Christmas Trees.

Corey’s Maple Orchard Gary and Jennifer [email protected] Syrup

Dubie Family Maple Mark and Brian Dubie527-5052Maple Syrup

Flack Family Farm Doug, Barbara and Sarah Flack933-7752Grass-fed Beef; Milk; Fermented Vegetables; Herbal Plants; Kimchi; Saurkraut; Bread; Garlic Tincture

Foggy Brook Farm Christine Kubacz524-6317christinekubacz@hotmailcom Eggs; Assorted Leafy Greens; Pickles; Sauces

Howrigan’s Maple Orchard Ryan, Sam and Ben [email protected] Maple Syrup

Menard Center Farm Michael and Theresa Menard827-4435Maple Syrup; Cow Milk

Nestle Nook Farm Ned and Elizabeth [email protected] Organic Maple Syrup, Cream & Sugar.

Playful Shady Maples, Inc Matthew [email protected] Maple Syrup; Firewood; Apples & Pears

Plymouth Cheese Linda Werner527-7588linwern@hotmailcomCheese

Sara at Black Creek VT Sara Kittell827-3274

[email protected] Vegetables, Rhubarb Shady Maples Farm Damian and Stephanie [email protected] Maple Syrup

Stony Pond Farm Tyler and Melanie [email protected] Grass-fed Beef; Milk-fed Pasture Raised Veal; Pasture raised Chickens & Ducks

Ridgeview Farm, Inc Bruce and Patrick Branon827-3733Maple Syrup

FletcherGilson Mountain Maple Kyle and Laurie [email protected] Maple Syrup

Green Mountain Mainlines JR and Amber Sloan849-9210Maple Syrup

Laughing Wolf Farm Rick Russell and Suzanne [email protected] Beef; Organic Blueberries

R & M Gillilan Sugarworks Matt Gillilan

849-6514Maple Syrup

RC Mayotte Richard Mayotte849-6093Maple Syrup

Sugarhill Sugarworks Entropy and Neal Mauck849-2977Maple Syrup

Vermont Cranberry Company Robert and Elizabeth Lesnikoski849-6358

[email protected] and Cranberry Products

FranklinDue North Vineyard Erich [email protected]

Howmar’s Farm Jonathan and Karen [email protected] Milk; Beef; Turkeys; Chicken; Maple Syrup; Compost; Christmas Trees

King’s Taste Natural Gardens Cecil King and Jacqueline Luce285-2243 or [email protected]

Pick Your Own Vegetables; Vegetable & Flower Plants; Fresh Eggs: Raspberries; Flowers

Rick’s Sugar House Richard and Deborah [email protected] Syrup; Maple products.

Branon’s Barrywilde Maples, LLC Rusty and Cathy [email protected] Seasoning; Maple Cream; Granular Maple Sugar; Maple Caramel Corn Puffs.

GeorGiaBallard Acres Kris Ballard527-1740Sweet Corn; Pumpkins; Gourds; Indian Corn

Chasworth Farm Marcia and Grey [email protected] & Mill Spun Wool & Mohair Yarns; Artisan Soaps and Body Care; Stoneware Pottery; Honey; Eggs

Garvey’s Gardens Gerald and Leslie Garvey527-7839lesliegarvey3@gmailcomVegetable Stand: Fresh Veggies and Fruits; Vegetable, Annual & Perennial Flower Plants; Top Soil; Mulch; Stone

Nye’s Berryland Joan and Eric Nye [email protected] Pick-your-own Strawberries and Raspberries; Vegetables

Our Family Farm, LLC Stephanie [email protected]; Eggs; Ducks; Ducklings & Duck Eggs

Parent Farmhouse B&B Roger and Lucy [email protected] Grass Fed Angus Beef; Fresh Vegetables

northwest VermontFarms & Food Directory


• Carrying Maple Syrup• Wood (Cut to order & sell - deliver or pick-up)• Gravel, Top Soil, Stone (all sizes), & compost.

OVITT Farm & Construction

Construction Services include • Roads •Clear Lots •Excavating • Property Management

849-6230 675 Buck Hollow Rd., Fairfax, VT 05454


Spirit Ledge Farm Gary and Kristin [email protected] Apples; Asparagus; Blueberries; Raspberries; Rhubarb; Fresh Produce; Fresh Eggs; Maple Syrup and Sugar

Winn Farm John and Donna Winn527-7441Spring Lambs; Fall Freezer Lambs; Yarn

HigHgateCarman Brook Maple Farm Karen and Daniel [email protected] Maple Products; Gift Shop; Gift Baskets; Corporate Gifts; Party Favors;

Gagne Maple, LLC Ferdinand, Patricia and Jason [email protected] Syrup; Cream; Candy; Sugar

Redbarn ButterAmber [email protected], Blue Cheese, Sunflower Oil

Rainbow View Dairy Susan and Louis Bernard868-7535Beef; Fresh Vegetables

Rainville Farm Louis and Maggie Rainville782-6509Certified Organic Sunflower Oil

HigHgate CeNterBlue Top Farm Luke and Lori Choiniere868-7673Milk; Beef; Apples; Plums

Boucher Family Farm Daniel and Dawn Morin [email protected] Fresh and Smoked Pork; Sausages; Beef; Veal; Cheeses, Butter; Milk; Sunflower Oil.

H & B Greenhouse & Nursery Heather and Brian Bessette868-3604

[email protected] Herb & Vegatable Transplants; Hanging Baskets, Perennials, Shrubs & Trees; Garden Seeds & Sets; Bagged & Bulk Soil & Mulch; Garden Supplies

Ferland Dairy John and Jane [email protected] Syrup

MoNtgoMeryLongley Bridge FarmStanley and Lucinda Longley326-4151Maple Syrup; Firewood

Marshvale Farm Alan and Pamela Marshall326-4113Grass-fed Beef

Mountain Maples Shane and Dawn [email protected] Maple Syrup & Maple Products

MoNtgoMery CeNterGodfrey’s Sugarhouse Peter, Ruth and Keith [email protected] Maple Syrup

Jay Brook Farm Tamara [email protected] Organic Herbs; Flowers; Vegetables; Pick-Your-Own or Pre-picked Blueberries

riCHfordBlair Farm Maple Products Cleland Blair, Greg Hall and Kevin Archambault848-7700Maple Syrup

Borderview Sugarhouse Maple Products Keith and Cora Mae [email protected] Maple Products: Syrup, Sugar; Cream; Candy; Popcorn; Chocolates; Ice Cream Topping; Nuts; Vinegar; Salad Dressing; BBQ Sauce

Green Heron Farm

Dean and Kate [email protected] Organic Vegetables and Berries

The Parsons’ Farm Chet and Kate [email protected] Grass-fed Scotch Highland Beef, Breeding Stock; Lamb; Lamb skins

SHeldoNBurns Farm Daniel [email protected] Maple Syrup

Diamond Hill Custom Heifer and Compost Facility Terrance and Joanne [email protected] Grass Fed Beef; Firewood; Compost

Fat Rabbit Farm Sam Boutin and Cayla [email protected] Fresh Vegetables; Eggs; Pastured Chickens

Hartman’s Farm Stand Brian Hartman933-2902Farmstand: Corn & All Vegetables; Pick Own Berries

Bergeron’s Produce & Goods Terry and Martha Bergeron933-4232Fresh Produce & Canned Goods

Missisquoi River Gardens John and Betty [email protected] Organic Vegetables

St. albaNSBreezy Acres Garden Center Marilyn Pelletier524-4141Vegetable, Annual & Perennial Flowering Plants; Trees & Shrubs; Fruit Trees & Bushes; Seeds; Gardening Supplies; Pottery; Bagged Soils & Mulch; Gifts

Holyoke Farm John, Brent and Heather Brigham527-0611

[email protected] Fresh Eggs: Maple Syrup

J.K. Markle James [email protected] Potatoes - Number of Varieties

Tajeanhus Herbal Shop Tammy [email protected] Organic Vegetables, Herbs & Spices; Herbal Tinctures, Glycerrites, Salves and Medicinals

SwaNtoNDe La Bruere Dairy Paul DeLaBruere868-7881Cow Milk

Hudak Farm Richard Hudak and Marie Frey527- [email protected] 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 [email protected] Jams; Jellies; Caramel Corn

Rockledge Maple Trust Raymond [email protected] MapleSyrup

West Swanton Orchards Cider Mill & Gift Shop Mike [email protected]; Cider; Fresh Baked Goods; Locally Grown Yellow Eye Beans; Maple Products; Other VT Products; Candles

Winnie’s International Market Winnie [email protected]



Home Blended Seasonings & Spices

GRAND ISLEALbuRGhAurora Farm Ted Boyd796-3798

Darby Farm Heather Darby

Forgues Family Farm Travis and Henry Forgues

Greenwoods Dairy Brendan, Leo and Nancy Henry796-3786

Lakes End Cheeses Joanne, James and Alton James

Lakeside Berry Farm Nancy and Ed Christopher796-3691

Palardy Farm Guy and Susan Palardy

Sprano Farm Joseph ad Claire [email protected]

Boumil Family farm Robert, Geraldine and Donna Boumil796-3211

Claire’s Country Garden Claire Bohannon796-4718

Natasha’s Small Thyme Lanscaping Natasha Rainville752-0121

Starlight Farm Maurice and Karen Fortin796-3509

Grand Isle

Blue Heron Farm Adam, Farris and Christine Bourque372-3420 [email protected]

Canamak Farms Carl and Colleen Cobb372-8258

Destyni’s Garden Patrick and Shevonne Travers

East Shore Vineyard Bob and Linda Livingstone1877ESV-VINO

Grand Isle Organics ® Continued on page 12

Serving Franklin County FarmS SinCe 1926

For your auto,truck, and

farm equipmenttire needs.

ALWAYS THE MOST FOR YOUR TIRE DOLLAR!

Auto Light Truck

FarmCommercial Tires

JUST TIRESWAREHOUSE PRICES

GEO. S. WOOD

GEO. S. WOOD, Inc.— MON.-FRI. 8-5 • SAT. 8-NOON —

A LEADER IN THE TIRE INDUSTRY FOR OVER 80 YEARS!

170 Federal Street • St.Albans, VT • 524-2171

David and Colleen Kestenbaum372-3733

Island Blueberries Steven and Kathleen Vandevord372-5656

Pomykala Vegetable Farm Jane and Robert Pomykala

372-5157

The Sandwich Garden Jennifer and Jon Prince372-9769

The Shell Shack Seth Buermann

372-5379 Isle laMotteHall Home Place, LLC Carol [email protected] Cider; Ice Hard Cider; Apple Wine

Hall’s Orchard Allen Hall928-3226Apples; Pears; Sweet Cider; Honey; Maple Syrup

Meadowview Nursery Dale and John Yaratz928-3126

Mountain Lake Farm Toni and Monte Mass928-3480

Hawks View Organics Robin Martin802-928-3198

North heroBlue House Farm Suzanne and Robert Gagnon372-8618

C.P. Hazen Bean Co. Linn J. Hazen372-4284

Savage Gardens Amanda Gervais372-9789

Vermont Country Meats Rob McKitty238-2846

West Shore Design’s and Services Anne Hamilton372-5481

south heroAllenholm Farm Pam and Ray Allen372-5566

Back Bay Farm Ross Brown372-5127

Ohmer and Pat Corbin372-4396

Crescent Bay Farm Dave and Julie Lane372-4807

Dubuque’s Pheasantry Everett Dubuque372-6648

Farmer Sue Farm Sue [email protected] Flowers In Season Minner and Gwen Hobbs372-5409

Grand Isle Nursery Steven Spier372-8805

Hackett’s Orchard Ron and Celia Hackett372-5555

Island Acres Farm Steven and Kelly Robinson372-4702

Keeler Bay Lillies Don Hard and Ellen Goodrich372-8319

Lemon Lily Farm Naomi King372-4539

Maxham Farm Tim and Jill Maxham372-8200

Paradise Bay Farm Ann and Bob Buermann372-5470

Wells Family Farm Erik and Annette Wells372-5570

Yellow Dog Farm Ellen A. Thompson and James Holzschuh372-4556 Snow Farm Winery, LLC David [email protected] Wine


DAIRY TRANSPORTATION

Enosburg Falls, Vermont Always DRIVE SAFELY

Dairy Capital of the World802-933-2144

McDermotts Inc.

We’re proud to be a part of Vermont &

Franklin County’s Agriculture!


All produce grown in soil nurtured by ecological practices for forty years.

f lowering annuals& artfu l baskets

strawberries(pick your own!)

beautifu l geraniums

mulch, topsoil & compost

vigorous vegetables& herb plants

hardy perennials

our very owntomatoes

We grow a wide assortment of produce, picked fresh daily.

local artisan bread, honey,maple syrup, farmstead

cheeses, vermont apple cider

_FALL HARVEST_

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!

Franklin County Regional Chamber of Commerce 2 North Main Street, Suite 101, St. Albans | www.fcrccvt.com or info@fcrccvt

photo: Lee Krohn

Rusty and Cathy Branon

83 Meadow LaneFranklin, VT 05457email: [email protected]: 802-309-4773 and 802-309-4773

Branon’s Barrywilde Maples, LLC is a new family maple sug-aring 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 fam-ily 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.

NestleNook Farm

Ned and Beth Branon750 Chester Arthur RoadFairfield, Vermont 05455email: [email protected]: 802-827-6641 cell: 802-363-8502

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 sug-arhouse. 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.

Maple Seasoned Salmon

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 alu-minum 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.

Cathy Branon’srecipe:

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 commit-tee to integrate food and farming les-sons 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 reci-pes 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 organ-ic growers like Down in the Nation Veggies, to farms like Stone Hollow Farm that offer CSA shares to mul-tiple 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 stu-dents 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 connec-tion 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

to interview a long time farmer and look at how farming has changed over time. Middle school ecology and water quali-ty students are looking at how composting at school and at local farms miti-gates the environmental impact of food produc-tion 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 pro-gram 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 class-rooms 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 pro-gram “ farm- to- school activity”, pre-paring seasonal food from parsnips with maple syrup, to rutabaga fries and roasted vegetables, to making fresh but-ter and corn bread with local corn flour. Whatever the time of day the tantaliz-ing aromas emanating from the class-room 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 pur-chase 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 fund-ing is temporary it supports our long term work to shift school and commu-nity food culture to one that encour-ages eating more fresh and local foods. Everyone is discovering the challenges and great satisfaction of using mini-mally processed, seasonal foods that come from farmers that are our neigh-bors, friends and role models for our students.


West Swanton

Orchards

Country Gift Shop & Cider Mill

Open Daily: 10am - 5pm Mother’s Day thru mid-November

Route 78W, 752 North River Street West Swanton, VT • 868-9100Just 4 miles from Swanton Village

Harvest FestivalSeptember 13 - 14, 2014

Early Apples-Pick Your Own in late AugustFresh Apple Cider in early September

Bakersfield Elementary and Middle School


Fairfield Center School;Recipes gathered from Mrs. Malbouef’s Second Grade Class

Aunt Neva’s Barbeque Sauce for Spare RibsRecipe From: Loretta PigeonIngredients: 1 ½ cups of maple syrup2 Tablespoons of chili sauce 2 Tablespoons of vinegar1 ½ Tablespoons of onion, chopped1/8 teaspoon of pepper1 Tablespoon of Worcestershire sauce1 teaspoon of salt ½ teaspoon dry mustardSpare RibsDirections:•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.

Bridget’s Maple Teriyaki (for salmon)Recipe From: Loretta PigeonIngredients:1/3 cup of Vermont Maple Syrup1/3 cup dry white wine3 Tablespoons soy sauce1 small onion, minced2 cloves garlic, mincedCoarsely ground pepperDirections:•Combine all ingredients. •Marinade salmon for no longer than 1 ½ hours. Grill and enjoy

Boiled Eggs or Hotdogs in SapRecipe From: Beth Branon Ingredients:Eggs or HotdogsDirections:For Eggs:•Fill a pan with hot sap. Cook egg in shell in hot sap. Peel and enjoyFor 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 beans1 cup of maple syrup1 tsp. of dry mustard1 tablespoon of dark molassesStrips of baconDirections:•Pre-cook beans as directed on package.•Pour pre-cooked beans in a pan. •Add maple syrup, dry mus-tard and molasses. Mix and top with beacon strips. •Bake at 375 degrees for 2 hours

Easy Maple BiscuitsRecipe From: Faith Cassidy - Can be for a dessert or for brunch Ingredients:Refrigerated BiscuitsGenerous helping of Vermont Maple SyrupDirections:• Pre-heat oven to 400 degrees

• Spray a glass baking dish 8x8, 9x9 or 13 x9 (you will need more than 1 can of biscuits)• Place biscuits in baking dish, leav-ing ½ inch between them.• Pour maple syrup over biscuits and bake until biscuits are fluffly and the syrip is bubbling around them.

Maple-Cinnamon Baked French ToastRecipe From: Jillian RollaIngredients:1 pkg (8 oz.) softened cream cheese3 eggs1 cup of milk¼ cup maple syrupTsp. vanilla½ tsp. ground cinnamon1 oaf ltalian bread (16 oz.), cut into 16 slicesTbsp. 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.


At Northwestern Medical Center, we understand the benefits of locally grown foods and have been including these foods in our café 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 community’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.

Fresh & local we do that here

Conveniently located at 133 Fairfield Street St. Albans, Vermont 05478

Kristen Hughes(802) 524-1219 or [email protected]

Farms & Food 2014

Documents

Transcript of Farms & Food 2014