0
Shares

Farmers' Kitchen

Farmers' Kitchen—Spilling the Beans

by Jennifer and Spencer Blackwell — Elmer Farm

| March 01, 2009 | Farmers' Kitchen

Jennifer and Spencer Blackwellshovel

A rustic wooden bin filled with black beans sits on our table at the Middlebury Farmers’ Market. Some delighted customers march right up and serve themselves heaping bags full. Others slowly approach our stand to see what’s in the bin. These folks are either disappointed that we’re not selling what appeared to be roasted coffee beans or, more often, they just stand and contemplate the implications of a purchase. Cooking beans is a new and time–consuming activity for most. But people are often excited to learn that dry beans are being grown in Vermont, and many are surprised to know that it’s even possible in our climate.

Farmers' Kitchen—A Fraîche Start

Margaret Osha—Turkey Hill Farm

| December 01, 2008 | Farmers' Kitchen

Margaret and Stuart Osha with Lily and Blossom Photo by Elizabeth Ferry © 2008

As I write this article, I am looking out at our first snowfall of the season. Though insignificant, it’s a hint of what’s to come. I reflect back over the summer and give thanks for the abundance we harvested from our small farm: the root cellar is neatly packed; the freezers are filled with our vegetables, grass-fed meats, and pastured poultry; and the shelves are stocked with canned goods, maple syrup, and homemade wine.

Farmers' Kitchen—Sweet Treasures

Sunrise Farm—Norah Lake and Chuck Wooster

| September 01, 2008 | Farmers' Kitchen

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—Baby Tastes

Deep Meadow Farm—Jon Cohen

| June 01, 2008 | Farmers' Kitchen

Jon Cohen

There’s an old adage that says, “You can’t grow peppers in Vermont.” But then there’s another expression: “Those who say it cannot be done should not interrupt those doing it!” In the heart of dairy country in West Addison, Michael and Lisa Shannon are growing an extensive assortment of hot peppers on approximately one acre. They say these fairly tough plants, many of which originated in Central and South America, can thrive in Vermont’s climate.

Farmers' Kitchen—Try a Little Tenderness

Judy Sopenski—Not Your Ordinary Farm

| March 01, 2008 | Farmers' Kitchen

Judy Sopenski

There are some meals that spell COMFORT to all who eat them. Leave your teeth behind. Savor the smell and the melting texture. Give yourself over to a sensuous repast.

<<  1 2 3 4 5 [67  >>  

What we do

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 ties into larger questions of sustainability and the future of our food supply.