• 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—Jam with Character

David Fried
David Fried of Elmore Roots

Written By

David Fried

Written on

November 17 , 2014

Do you ever wonder why fruit grown in Vermont—on your own trees, vines, and shrubs—tastes so amazing? The king and queen of Atlantis didn’t get anything close to this. Well, maybe.

There is something about homegrown. In Vermont, the plants have to make it through a long and cold winter. Because they don’t have the easiest soils or the most accommodating climate, they have to work harder, and they end up coming out with more flavor. Like the people who live here. Vermonters have character.

A wise man told me that sometime in February, a fruit tree is about to give up, because it’s so cold. But then an angel whispers to it: ”Hold on, spring is coming.” The tree soon feels its sap, its life juices starting to flow again. Some trees start praying, not only to make it through the winter, but also to make the sweetest fruit. That’s why some apples taste so good and some just okay. I guess in Vermont our trees do a lot of praying.

At our certified organic farm and nursery, we’ve been testing what we can grow and harvest for 35 years. Since we’re up in Elmore, we are setting an example of what the possibilities are. The ones that make it, we learn how to make more of, so that everyone can have them in their yards. You might be surprised that pears, plums, grapes, and northern kiwis are some of the easiest fruits to grow—you just have to have the right selections. We also plant and harvest hazelnuts, black walnuts, and pine nuts. I have seen 43 below zero on the thermometer at our farm and all of these fruits and nuts thrive here anyway.

When I hiked the Long Trail in 1979, I lived off fruits along the way. I thought it would be awesome to surround myself with them at my own place, so over the years the Elmore Roots crew and I have followed the dream. Are you wondering which fruit I like best? It’s whichever one that is northern-Vermont-sun-ripened and in my hand right now.

In addition to selling fruit trees, berry plants, and flowering shrubs, we make jam from our fruit. A couple of years ago we grew ginger outdoors and combined it with our pears and apples. It came out as a really tasty jam. Here is our recipe.

About the Author

David Fried

David Fried

David Fried is the dreamer-poet and founder of Elmore Roots Nursery in Elmore. He has a wife and two daughters, and roughly 50,000 young fruit and nut trees that he raised are now growing throughout Vermont.

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