• Set the Table with Switchel

    Set the Table with Switchel

    Long a staple in Northeast hayfields as a thirst quencher and restorative, switchel—alternatively called “haymaker’s punch” —was a colonial era proto-Gatorade, a source of both hydration and electrolyte replenishment. Recipes vary, but the most common ingredients were molasses, cider vinegar, and ginger, mixed to taste in a jug of very cold well water. While the concoction could have provided benefit to all manner of laborers and sporting folks, its use was particularly common among the workers of the hayfield and the children who carried the switchel jug to them.

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  • Bartered, Smuggled, and Bought

    Bartered, Smuggled, and Bought

    When the Upper Valley Localvores took their first 100–mile diet challenge in August 2005, we came upon a serious stumbling block. No local salt! Tomatoes and corn–on–the–cob were abundant, but oh, we needed salt. Fortunately, one of our members had vacationed in Maine and brought back a precious supply of sea salt. It made us wonder what our Upper Valley ancestors had done for salt.

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  • Eat it on the Radio

    Eat it on the Radio

    In his book Deep Economy: The Wealth of Communities and the Durable Future, Vermont author and environmentalist Bill McKibben focuses on the importance of strong communities for the health and well-being of the planet and its people. He suggests that we can strengthen our home regions by producing more of our own food, generating more of our own energy, and even creating more of our own culture and entertainment. To achieve these goals, McKibben advises, we need to build or rebuild local institutions that draw people together, and one such institution that he cites in his book is a low-power radio station in the Mad River Valley: WMRW-LP Warren, 95.1 FM.

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  • A Passion for Artisan Soap

    A Passion for Artisan Soap

    My soap-making journey started a decade or so ago, when I was becoming more and more sensitized (allergic) to mainstream, detergent-type soaps. Eventually I just couldn’t use them anymore. As I researched the subject, I became alarmed at what was being used in cosmetic products on the market, not to mention all the harmful chemicals leaching into our waterways as a result of those products. I decided to start making my own soap, and the enthusiasm I had back then for soap making has now turned into a passion and a business for me. My only regret is that I didn’t start making them sooner!

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  • Halal in the Hills

    Halal in the Hills

    Art Meade is a 59-year-old livestock and poultry farmer with a thick Maine accent and a farm on Route 100 in Morrisville. He also happens to run the only state-licensed slaughter facility in Vermont that caters to Muslims who practice halal slaughter. This is the Muslim tradition of swiftly slitting the throat of a domesticated meat animal with a sharp knife; the animal is believed to be killed instantly and painlessly (though there is some debate about that). Muslims, who are directed by their religion to eat halal meat, can purchase such meat in Vermont stores, but some prefer to do the slaughter themselves.

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  • How to Start a Community Garden

    How to Start a Community Garden

    Back in January, as my husband and I searched for a place to live in Middlebury, we had big plans to create a summer vegetable garden. But it quickly became clear that housing in town with gardening space wouldn’t be easy to find. Apartments that advertised a “big yard” always seemed to have a “scruffy lawn,” and few landlords reacted well to my desire to dig out a portion of that lawn to plant vegetables.

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  • The Story of Bread

    The Story of Bread

    Green Mountain Flour, a new artisan bakery in Windsor owned and operated by Zachary Stremlau and Daniella Malin, takes a unique approach to its craft: it uses local wheat, local milling, and local fuel to create its flours, breads, and pizzas. Here, woodcuts that comprise the bakery’s logo tell “the story of bread,” echoing a time in early New England when, according to Zachary and Daniella, “the farmers knew the miller, the miller milled with stone, and the baker baked with fire.”

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  • How to Get Grounded

    How to Get Grounded

    On a road in Cabot, not far from the land that Laura Dale and Cyrus Pond bought this past March, you can look out to the west at a horizon dominated by the undulating spine of the Green Mountains. For many young farmers in Vermont, the cost of land can seem as daunting and insurmountable as the largest of those mountains in the dead of winter.

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  • Tapping for Taste

    Tapping for Taste

    There are people in Vermont who prefer fake maple syrup—not just people who are looking for something cheaper but who actually prefer the stuff made of corn syrup. There are other people in Vermont who don’t talk to those fake syrup types. And there are Vermonters who stand by Grade B for all occasions and others who keep a little Fancy on hand.

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  • Farming & Feasting with the Robinsons: Winter

    Farming & Feasting with the Robinsons: Winter

    In the not-so-distant past, eating locally was a way of life and a matter of necessity. For four generations, the Robinson family farmed in Ferrisburgh, at the place known today as the Rokeby Museum. The museum’s collection includes correspondence and household records detailing the family’s ways of farming, preserving, and eating. In the last of this four-part series, we take a look at how the Robinsons cooked, ate, and farmed in the late 1800s.

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  • Classy Wheat

    Classy Wheat

    Last year, I arrived at The Putney School as their new gardener and was tasked with getting the high school students at this Putney boarding and day school excited about gardening. Early on, the farm manager told me he had planted some wheat on the edge of one of the farm’s hayfields. I was intrigued.

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  • Farm Camp—Planting Confidence, Harvesting Strength

    Farm Camp—Planting Confidence, Harvesting Strength

    As I downshift off the Putney exit of I-91, my husband, Jerry, is roused from his dozing by the hollow sound of several hundred jostling maple syrup jugs. It’s April, time to buy containers for our maple syrup at Bascom’s 10% container sale, and time to post Farm Camp flyers.

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  • The First Localvores

    The First Localvores

    I have always been fascinated by wild foods. When I was a kid growing up in Indiana we had a copy of Euell Gibbons’ book Stalking the Wild Asparagus, and I remember how exciting it was to read about eating cattails, making acorn flour, and brewing sassafras tea. As I recall, the cattail stalks tasted a bit like mild turnips, the acorn flour was tannic and needed a lot of processing before being edible, and the tea tasted like something just this side of root beer. Little did I know as a kid that wild edibles such as cattails and acorns were just a couple of the foods historically gathered and consumed by the first people to inhabit the state I would one day call home.

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  • Restoring Vermont’s Heritage

    Restoring Vermont’s Heritage

    “The farming of our fathers was exceedingly simple, content to draw from a virgin soil the supplies of simple wants, instead of aiming itself for their increase. With the impoverishment of the soil, with the forests almost swept off the face of the country and the consequent climate change, with the multiplied wants of society and development of so many new industries, the highest intelligence and energies are required to remodel our system of agriculture so that it may fully meet the demands made upon it.

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How to Start a Community Garden

Jim Flint, executive director of Friends of Burlington Gardens
Jim Flint, executive director of Friends of Burlington Gardens

Written By

Caitlin Gildrien

Written on

September 01 , 2009

Back in January, as my husband and I searched for a place to live in Middlebury, we had big plans to create a summer vegetable garden. But it quickly became clear that housing in town with gardening space wouldn’t be easy to find. Apartments that advertised a “big yard” always seemed to have a “scruffy lawn,” and few landlords reacted well to my desire to dig out a portion of that lawn to plant vegetables.

That’s why I got involved with the Middlebury Area Community Gardens. I saw a sign posted at the Middlebury Natural Foods Co-op for an initial meeting of people interested in starting a community garden in the town. Having given up hope of finding gardening space of my own, it seemed like the perfect opportunity.

The meeting took place in the conference room of Middlebury’s Ilsley Library on a cold, late-January evening that made spring seem very, very far away. The group consisted of about 25 people, many in a similar situation to my own. Some came from neighboring hill towns like Ripton, with poor soil and very shady trees, looking for a place that would be more hospitable to a garden. There were a few students from Middlebury College, hoping to become involved in the community. Some people who had graduated from the University of Vermont Master Gardener program wanted to help. And Morgan Wolaver of Otter Creek Brewing came offering land.

From that large initial meeting, we created a steering committee of 11 people, of which I volunteered to be a member. We determined that the garden would be located behind Otter Creek Brewing and would be known as the Otter Creek Organic Community Garden. We hoped that in time, Middlebury Area Community Gardens would expand to more sites throughout the town.

Just after the first steering committee meeting, my husband and I found a house outside of town with both a big yard and an accommodating landlady: we would have a garden of our own. Nonetheless, I decided to remain on the committee and stay a part of the new community garden, even though I wouldn’t need a plot, because my short involvement had convinced me of the project’s value, even necessity.


In this time of uncertainty over the economy, food safety, and national health, growing some portion of one’s own food is a pro-active and effective measure to take. Growing vegetables saves money over purchasing them, increases the likelihood of their consumption, and assures their quality. According to the National Gardening Association, home vegetable gardening has increased 19 percent over last year.

As I learned, however, housing with space to garden can be hard to find, and often costs more. Additionally, the process of starting a new garden—breaking sod, amending the soil, laying out beds—can be overwhelming to a new gardener, and is a lot of investment for a renter. Community gardens provide a solution: a place where anyone can have a garden. A community garden can also be a gathering place, where neighbors can meet and share gardening tips, and perhaps cultivate a new friendship or two in the process. From a certain perspective, community gardening is as old as agriculture; the first fields were almost certainly tended by family or tribal groups and the produce shared. Archeological evidence also suggests communal gardening space in ancient cities. More recently, the Victory Garden movement during the Second World War launched some community gardens still in use today. In Vermont, Tommy Thompson and the nonprofit Gardens for All championed community gardens starting in the early 1970s in Burlington.

The number and vitality of community gardens in the Burlington area increased throughout the ’70s, declined in the ’80s, and began a slow revival again in the ’90s. In 1992, Friends of Starr Farm Community Garden was formed to initiate and support a garden in Burlington’s New North End. Under the leadership of Jim Flint, that organization evolved into the nonprofit Friends of Burlington Gardens (FBG) in 2003. FBG initially focused on supporting community, neighborhood, and school gardens in Burlington, but in 2005 it widened its mission by creating the Vermont Community Garden Network (VCGN), which now provides technical and financial support to community, neighborhood, and school gardens throughout the state. Roughly 40 Vermont towns now have community gardens.

As part of its mission, FBG administers a mini-grant program, awarding up to $500 to community gardens to use for soil amendments, fencing, signage, and other operating costs. One of these mini-grants provided critical start-up funding for the Otter Creek garden, and FBG provided critical support all along the way. In 2008, FBG provided financial support to 62 garden sites in Vermont, of which 20 were new gardens. Although a few hundred dollars may not seem like much, it all adds up: FBG has awarded more than $40,000 since 2006.


As I write this at the end of July, the Otter Creek Organic Community Garden is bursting with life. Sprawling beans and tomatoes fill some beds, while others are edged carefully with marigolds and planted in neat rows. No two plots are the same, and the whole area sings of diversity and community. Although I have my own garden at home now, I find myself wishing that I had a plot here as well, to be part of this vibrant and colorful whole.

For those interested in joining a community garden, FBG maintains a directory of community gardens statewide at www.burlingtongardens.org. For those with no established garden nearby, VCGN (at the same website) can provide support for starting a new one. A detailed guide to starting a community garden can also be found at www.communitygarden.org. Information on the Middlebury Area Community Gardens can be found at www.middleburygarden.org.

Photo by Caitlin Gildrien

How to Start a Community Garden in Six Pretty Easy Steps

1. Form a Group – Find other interested and committed people. Finding one very committed and organized person to take the lead can make the rest of the process much easier.

2. Choose a Site – Make sure it has sunlight and access to water! It should also have a place for people to park their cars and bikes nearby without creating problems for the neighborhood. A walkable site is likely to receive more attention than one far away from where members live.

3. Organize – Who will be making the decisions – a steering committee, a single person, or some other arrangement? How will the plots be laid out? How will they be allotted? Will there be a fee, and if so, how much? What happens if someone abandons a plot? Will the garden be affiliated with the town? Will it be organic? Good planning at this stage saves a lot of headaches later on.

4. Make the Organization Official – Write bylaws and stick to them. Some groups incorporate with the state as a nonprofit; having at least a checking account and a PO Box goes a long way toward creating a sense of permanence. Jim Flint and FBG recommend acquiring at least a two-year lease agreement for use of the land.

5. Publicize – Make sure the community knows about the community garden! Put up fliers, issue a press release, make a website, hold a seed-swap, have a barbeque. Get the word out.

6. Get Gardening – Take advantage of resources near you; new gardeners will find this especially helpful. Is there a local garden center, college, or farmer who might be willing to donate seedlings or give a short workshop on basic gardening? UVM Master Gardeners are required to do some community service as part of their program; maybe they can help. Regular work days throughout the summer can keep morale up and build a sense of community (or maybe a tool shed).

About the Author

Caitlin Gildrien

Caitlin Gildrien

Caitlin Gildrien is a writer and graphic designer in the Champlain Valley of Vermont. With her husband and two small children, she also grows several acres of organic vegetables and medicinal herbs on their 200-year-old farmstead.

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