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Farmers' Kitchen

Farmers' Kitchen—Turkey Broth

Erin Bickford—Abenaki Springs Farm

| September 01, 2007

Turkey

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.

Farmers' Kitchen—Zucchini Gone Wild

Written by Oliver Levis | August 22, 2014

Bonnie and Kate and the zucchini

Not many people would say zucchini is their favorite vegetable, but it’s an easy one to grow and it probably puts out more pounds of edible matter than any other plant in the garden.

Farmers' Kitchen—Rabbit Revival

Written by David Robb and Lila Bennett | September 01, 2010

David Robb and Lila Bennett and family

Rabbits, they say, are the new chicken. They’re small, fast growing, feed efficiently, and are lower in fat and higher in protein than any other meat, yet you don’t see them much on Vermont farms. Why is that? The few rabbits raised in Vermont are literally out of sight, as in raised indoors, tightly caged and strictly dieted. That method didn’t suit our style of farming, so when we started with rabbits we raised them in chicken tractors, moving them to fresh grass twice daily. (Pasturing rabbits increases the omega fats in their meat.) But even though they were outdoors and on pasture, we still weren’t satisfied.

Farmers' Kitchen—Green Mountain Ducks

North Branch Farm

| December 01, 2009

Kate Corrigan and Sebastian Miska

North Branch Farm, in the mountains of Ripton, is an unlikely place for ducks, but we’ve been raising them on a very small scale each summer for the last four years. Pekins are our favorite meat ducks to raise—they’re fast growing and white and beautiful. And they have lots of fat.

“Lots of fat?” you might ask. “Why would we want that?” Or maybe you already know. Local duck fat is a localvore’s dream. Any food lover’s dream, actually. It is delicious to cook with as a replacement for oil or butter, and it keeps beautifully in a glass jar in the fridge.

Farmers' Kitchen—Vermont Vinegar

Written by Megan J. Humphrey | November 28, 2013

Nick Cowles

Shelburne Orchards is located along the shores of Lake Champlain. The orchard has been in Nick Cowles’s family since the 1950s and he took it over in the 1970s.

Farmers' Kitchen—Jam with Character

Written by David Fried | November 17, 2014

David Fried

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.

Farmers' Kitchen—Porcine Preparation

| February 13, 2015

David Hull and family

At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

Farmers' Kitchen—Indian Summer

| August 25, 2015

Lini Mazumdar and Emmett Dunbar, photo by Celia Kelly

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.

Farmers' Kitchen—Andean Agriculture

| November 25, 2015

Alpaca Steaks

Located on the southern slope of Mt. Ascutney in Weathersfield, Cas-Cad-Nac Farm (CCNF) has been our home since 1995. A true labor of love, we originally purchased the property specifically for starting an alpaca-breeding operation.

Farmer's Kitchen—Strawberry Fields

| June 01, 2010

Needham Family Farm

There’s something exciting happening at the Intervale. “So what else is new?” you might say. “There’s always something interesting happening at the Intervale.” But not every day do you see families from more than four different countries, speaking a mix of different languages, planting lenga-lenga, molukhia, or Asian mustards side by side in a lush valley in Vermont. This summer that will be the scene at the gardens at Ethan Allen Homestead, a field at the Intervale Center in Burlington, and on farmland in Shelburne.

Farmers' Kitchen—Sweet Treasures

Sunrise Farm—Norah Lake and Chuck Wooster

| September 01, 2008

Norah Lake and Chuck Wooster

I’ve always had a certain fascination with root vegetables, grown secretly and mysteriously beneath the cool, dark ground. Root crops weather the changes of the growing season in private, developing steadily out of sight all summer. This makes the harvest of these subterranean crops somewhat like the unveiling of a new work of art: the earth is opened with shovels and forks, and hands reach in. The clinging dirt is swept away and the shape and color of the root is finally revealed after months of secret creation.

Farmers' Kitchen—Bella Basil

Written by Rachel Schattman | June 01, 2011

Rachel Schattman

Pesto is summer. It is the bright flavor of fresh basil, the bite of raw garlic, and the smoothness of olive oil. Tasting pesto can bring the visceral sensations of warmth and sunlight to us, even in the darkest days of winter. At Bella Farm, my small crew and I grow eight varieties of basil, as well as seven varieties of garlic and many culinary herbs. We process the basil and garlic into our signature dairy-and nut-free pesto, called Bella Farm Organic Pesto.

Farmers' Kitchen—No Kid Left Behind

Written by Shirley Richardson | April 05, 2013

Shirley Richardson Tannery Farm Cashmeres & Vermont Chevon

Tannery Farm Cashmeres is a small goat farm located in the Northeast Kingdom. My husband and I breed and raise Spanish goats that produce high-quality cashmere fiber and have healthy, robust bodies. Our focus is breeding for quality cashmere on quality meat goats, with the farm’s primary products being cashmere-producing breeding stock and chevon (goat meat), which is handled through my other company, Vermont Chevon.

Farmers' Kitchen—Sprouting Up

Written by Rebbeca Beidler | May 23, 2014

Rebbeca Beidler and Jeffery Ellis

When visitors come through the door of our grow room, they often inhale deeply and exclaim how nice it is to see and smell green growing things bursting from trays, especially in the heart of winter. At Peace of Earth Farm in Albany, we grow a variety of vegetables and fruits, but we also grow harder-to-find shoots and sprouts.

Farmers' Kitchen—Caprine Cake

| February 10, 2016

Rachael Ware

AlpineGlo Farm, tucked on a hillside in Westminster, has been the site of our homestead since 2001. We originally intended the property to be a place to raise and train horses, as my husband and I both have a strong equine background, but we soon found many more uses for the land.

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A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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