• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Farmers' Kitchen—Indian Summer

Lini Mazumdar and Emmett Dunbar, photo by Celia Kelly
Lini Mazumdar and Emmett Dunbar, photo by Celia Kelly

Written on

August 25 , 2015

We chose “Anjali”—a Sanskrit word meaning “offerings to the deities”—as the name of our farm to honor Lini’s Indian heritage. And since moving to our South Londonderry farm on the winter solstice of 2000, we have grown mixed vegetables, medicinal herbs, blueberries, raspberries, and hops in harmony with our ecosystem and the cosmos. Our greenhouse production extends the season and our fields are planted mostly with winter storage crops. These crops, such as Samarkand heirloom garlic, are used to create tasty dishes until the next anticipated harvest. A flock of heritage-breed chickens, typically Rhode Island Reds, Barred Rocks, and Black Wyandottes, help work the land and provide essential fertility.

Thanks to our seed saving for nearly two decades, a great depth of varietal types within certain families of plants make up 80 percent of the crops we raise on Anjali Farm. By selectively choosing the right seed to produce well on this hill-side farm, Emmett has encouraged the best cherry tomato in Vermont to evolve! Of course, no fresh meal would be complete without Italian basil from Genoa or heat-tolerant Hindustani cilantro, which has now been trialed and saved for several years in our cold northern climate of Zone 3.

Lini is a certified herbalist and Ayurvedic nutritional counselor, and her herbal products business, Lotus Moon Medicinals, has been a vital part of the community for nearly 18 years. Fostering healing with plants and dietary suggestions is only a part of her business, however. Recently, she started cooking Indian ”tiffin” meals for local families. These are Indian meals packed in a tiffin carrier—a small stainless steel container that keeps food fresh and consists of five stacked containers that carry rice, lentil, vegetable, meat, and raita (yogurt condiment). The menu varies each week according to what is growing on the farm and is available in local markets.

Lini also teaches Ayurvedic nutrition and Indian cooking classes, and offers Indian food catering for small events and weddings. Catering can be arranged year-round, but Lini absolutely lives for Vermont living in the summertime!

Anjali Farm in South Londonderry is open by appointment or by chance and can be found anytime at www.anjalifarm.com or on Facebook. Call 802-824-4658 for more information.

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