• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more


Farmers' Kitchen—King Kale

Fertile Fields Farm—Lori Schreier and James Warren

Lori Schreier and James Warren

Written on

June 01 , 2007

At Fertile Fields Farm, kale is king. We love to grow it and it loves to grow here. Red Russian kale, a Siberian heirloom, is our favorite variety. The reddish-green leaves with purple veins often glimmer in the late afternoon sun.

Although it is known as a fall crop, we use kale all season long.  We plant the seedlings in early March and add the small tasty leaves to our mesclun salad mix. We put the mid-sized leaves in our special cooking greens mix and sell the larger leaves as bunched kale through November or December. The delicate flavor and tenderness of kale is actually enhanced by fall frost.   

We usually steam kale lightly, adding dried spices to the cooking water. Then we might add a touch of ghee (clarified butter).  You can also try drizzling olive oil and lemon juice on top.  Or try the recipe below.

Lori Schreier and James Warren have been running Fertile Fields Farm, their organic CSA and vegetable farm,  for the past three years. It is located in Westmoreland, N.H., near the banks of the Connecticut River. Lori and Jim have a booth at the Brattleboro Farmers’ Market.

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