• Publishers' Note Fall 2007

    Publishers' Note Fall 2007

    Congratulations to all the new and seasoned “Localvores” who took part in this year’s challenge and enjoyed every bite, knowing that you were supporting your farmer neighbors in their efforts to provide the fresh, delicious, and nutritious food we’re so fortunate to have in this state! Some friends from Williston commented, “How can you go back to eating anything else that isn’t locally grown or raised after you’ve spent an entire week of tasting the difference?” We couldn’t agree more!

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  • Experimenting with Diversity

    Experimenting with Diversity

    Ever since I was in grade school and heard about Gregor Mendel and his famous hybrid sweet peas, I’ve been fascinated with the notion of conducting experiments with plants in a garden. Of course Mendel really was a scientist, while I’m something between an enthusiastic gardener and a tiny-scale farmer. I don’t expect my own experiments will yield anything as ground-breaking as the laws of heredity, but I always hope they will prove valuable in guiding my work the following year. And besides, they’re really fun!

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  • Cheese Culture

    Cheese Culture

    In 1882, Emil Frey, a Swiss immigrant working at a deli-owner’s cheese factory in Monroe, N.Y., supplied his boss’s deli with a spreadable cheese called Bismarck schlossekase. Inspired by this cheese, Frey went on to create a bewitching cultural and food revolution with a processed cheese that would be called Velveeta. Along with Cheez Whiz, Philadelphia Cream Cheese and La Vache Qui Rit, Velveeta and its industrial counterparts have obscured the legacy of thousands of years of traditional cheesemaking.

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  • Local Agricultural Community Exchange

    Local Agricultural Community Exchange

    When the Farmers Diner left Barre for Quechee last fall, it left a “local food gap” downtown that is being filled by a new nonprofit initiative called LACE. The name stands for Local Agricultural Community Exchange. It’s a local-oriented grocery store, cafe, and educational center located in the former Homer Fitts Co. department store in downtown Barre. LACE’s founder, Ariel Zevon, has made it her mission to help the Barre community reconnect with local farmers and provide healthy food to the people of central Vermont. 

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  • Farmers' Kitchen—Turkey Broth

    Farmers' Kitchen—Turkey Broth

    Most people who eat the turkeys from our farm say they’re the best they’ve ever had. It must be all the sunshine and fresh air our birds get. Or perhaps it’s the buckwheat, oats, and clover we grow for them to forage in. Maybe it’s the grasshoppers they chase around. Whatever the case, something makes these turkeys really healthy and good.  Every hawk, eagle, fox, coyote, and owl in the area seems to want to jump every hurdle to get to them.

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  • Green Mountains and Amber Waves

    Green Mountains and Amber Waves

    Over the past few years, many Vermonters have embraced the local foods movement. Farmers’ markets are thriving, community supported agriculture shares are growing, and local grass-fed meat, pastured poultry, farm fresh eggs, and other products have become more widely available. But one of the challenges the local eater finds is the limited availability of some staple foods not widely grown in Vermont, such as nuts and seeds (which are pressed into cooking oil) and grains and flour. The eater may ask, ‘Why doesn’t my local bread have more local flour?’

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  • Sub Rosa

    Sub Rosa

    If you walk along the back roads and country lanes of rural Vermont this fall, you’re likely to encounter wild roses. Sometimes you’ll find them near old cellar holes and abandoned roads. You can easily distinguish the wild rose because, unlike its hybrid relative, it has only five petals.

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  • Land of Plenty

    Land of Plenty

    Rutland is important to me. After leaving Vermont for several years, trying out such places as North Carolina, southern California, and South Dakota, I chose to return here in 2000 with my own children to live where my grandparents, my parents, and my husband and I all grew up. Although many of my childhood peers had settled elsewhere, I was determined to use my education to help make Rutland a better place. I now do this in part through my work at the Community College of Vermont, where I advise students, hire instructors, and teach in various disciplines.

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Farmers' Kitchen—Turkey Broth

Erin Bickford—Abenaki Springs Farm

Turkey

Written on

September 01 , 2007

Most people who eat the turkeys from our farm say they’re the best they’ve ever had. It must be all the sunshine and fresh air our birds get. Or perhaps it’s the buckwheat, oats, and clover we grow for them to forage in. Maybe it’s the grasshoppers they chase around. Whatever the case, something makes these turkeys really healthy and good.  Every hawk, eagle, fox, coyote, and owl in the area seems to want to jump every hurdle to get to them.

The best thing about turkeys, though, is not Thanksgiving dinner. It’s turkey soup! There’s nothing in the world more warming and health-giving than a nice steaming bowl of turkey soup on a cold winter day. And homemade turkey broth is the key to this soup’s success (see recipe below).

I usually dry sage myself and throw some leaves in the pot while the broth is simmering. I also throw in whatever vegetables are in good quantity – potatoes, onions, and carrots are lovely – and put in squash towards the end (any kind, but I like butternut the best). Sautéing onions on low in olive oil and butter until they’re translucent and then adding them to the soup is also fantastic but not entirely necessary. Sea salt and pepper (to taste) give the soup a pleasing finishing touch. 

Erin and Bruce Bickford run Abenaki Springs Farm in Walpole, N.H. They offer CSA shares and sell at the Bellows Falls,VT and Keene, NH  farmers’ markets. They grow certified organic vegetables, herbs,greenhouse greens, and plants, and raise pastured chickens, turkeys, pigs, and lamb.In addition they have eggs and honey.

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Home Stories Issues 2007 Fall 2007 | Issue 2 Farmers' Kitchen—Turkey Broth