At the Farmstand: May 10-16

May 9, 2017 – 9:33 am

spring hoophouse lettuce greens Plentiful, gorgeous lettuce as we make room to transplant the tomatoes. And lovely soups as well given these cold days.

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula
• Broccoli, Frozen
• Carrots
• Chard, Fresh & Frozen
• Chives
• Cilantro
• Claytonia/Miner’s Lettuce heads*
• Edible Flowers for salads*
• Ginger, Baby (frozen)
• Kale, Fresh & Frozen
• Leaf Lettuce*
• Lovage (celery substitute)
• Mint
• Onions
• Parsley
• Scallions*
• Spicy Salad Mix
• Spring Salad Mix
• Tomatoes, Frozen

Meats

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ham Hock Ends
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Kielbasa, unsmoked
• Leg of Goat Roasts*
• Loin Roasts, Goat (small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Ribs/Rack, Goat*
• Shanks, Goat
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula & Garlicky Kale
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, Creamy Spinach, Broccoli-Spinach & Cream of Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Blueberries, Frozen from Spotted Dog Farm
• Pizza from Field Stone Farm: Fresh San Marzano with Mushrooms; Garlic Lovers with Sweet Rowen Cheese; Arugula Pesto with Prosciutto and Peas plus a few other frozen varieties.
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – Black Beans from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members. To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Edible Flowers

• Claytonia/Miner’s Lettuce, Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

• Lettuce

• Scallions

• Leg of Goat Roasts, not holiday lamb, but delicious!

• Goat Shoulder Chops, bone-in, really great for goat stews

By Laura | Posted in Available at our Farm Stand | Comments Off

At the Farmstand: May 4-10

May 3, 2017 – 3:45 pm

spring radishes Some new additions to our Spring Salad mixes this week and they are PLENTIFUL! Plus radishes and fresh chard. And we have discovered that the Claytonia stems are a bit like bean sprouts and delightfully crisp and juicy chopped into a salad.

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Broccoli, Frozen
• Carrots
• Chard, Fresh & Frozen
• Cilantro
• Claytonia/Miner’s Lettuce heads*
• Edible Flowers for salads*
• Ginger, Baby (frozen)
• Kale, Fresh & Frozen
• Leaf Lettuce*
• Onions
• Parsley
• Potatoes
• Radishes
• Scallions*
• Spicy Salad Mix*
• Spring Salad Mix*
• Tomatoes, Frozen

Meats

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, Creamy Spinach, Broccoli-Spinach & Cream of Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Blueberries, Frozen from Spotted Dog Farm
• Pizza from Field Stone Farm: Rustic Potato Gorgonzola & Spinach bechamel with artichoke & Roasted Red Peppers
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – Black Beans from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Special

• Edible Flowers

• Claytonia/Miner’s Lettuce, Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

• Salad Mixes

• Scallions

• Leg of Goat Roasts, not holiday lamb, but delicious!

• Goat Shoulder Chops, bone-in, really great for goat stews

By Laura | Posted in Available at our Farm Stand | Comments Off

Peas, Louise and her vole relatives

May 3, 2017 – 2:09 pm

Six years ago, before we had given up growing snap peas for sale, vole activity (read eating of pea seeds) triggered the creation of one of our favorite farm Limericks by Liva Coe.

There once was a vole named Louise

Who had quite a penchant for peas

I planted them thrice

Louise said, “How nice!”

As she gobbled them up with great ease

Louise gobbling up peas – art by Liva Coe

Well after a few years of no peas, Mari and Darienne decided perhaps we could try a small batch of early season peas in our hoophouse….

Yep, there is a good story here. (Full disclosure, some plants and rodents meet their end in this story)

One early March day Darienne planted some rows of peas and fava beans where spinach had just come out. In just days, we suspected those seeds weren’t turning into pea plants, at least not in that location for us as there were holes matching the planting location. Mari wondered if it was from Darienne’s seeding, but no, it became clear when only a few sprouts came up that indeed some vole or a whole pack of them had come in and taken all the seeds.

Liva, in her limerick, had assumed the voles gobbled them right up. But last fall when we were harvesting sweet potatoes, we found a huge stash of pea and oat seeds in the hoophouse. The voles had been taking seeds from the pea cover crop that we let go to seed behind the hoophouse and they carved out an underground bunker for more than a gallon’s worth of pea seeds…storing for a winter market? sprouting and fermenting them? preparing for armegeddon? who knows.

pea and oat seeds stashed underground by voles seed and bunker

We suspect this Spring’s seeds are similarly stashed in some bunker, we just don’t know where.

Knowing peas aren’t that easy for us, especially in the transition season, Darienne also seeded several trays in the greenhouse. They’d get transplanted into the hoophouse and get to even provide a bit of cover when we plant the sweet potatoes. And then, there’d be no seeds for the voles to steal…right?

Apparently in Maslow’s hierarchy of vole needs, Peas…the seeds and the plants, top the list.

2nd pile of peas harvested by voles B pea tendrils harvested and stacked by voles

One morning as Mari was checking on things, she found two fairly tidy piles of 8-10 inch pea tendrils. And then looking down the row where the pea seedlings had been growing, they were gone. Systematically clearcut from the base, every plant for about a 1/3 of the way down the row.

clearcut pea shoots by voles

Apparently either the perpetrator was overly zealous in the cutting and didn’t have the time or energy left to transport all the plants to the bunker, vole market, nest or wherever they were headed or perhaps the harvest team showed up for work that Saturday night, but not the hauling team.

row of peas growing and harvested by voles

Ok, seeds are one thing, but the plants too? Didn’t they want some of the abundant lettuce? Nope.

We have always been diligent about keeping on top of our little rodent population/pests around the farm and hoophouse zone in particular. But clearly we needed to up our game. Darienne had tried to lure and trap with pea seeds. Seeds kept disappearing with none of the traps tripped. We even employed a game camera, but couldn’t get the action on film. After the clear cut, we tried lights, camera and a mass of traps around the remaining plants. 1st night nothing, except some of the pea tendrils that had already been harvested were taken.

But now it seems we may have caught the ringleader. A big, fat vole mysteriously dead next to a nicely chewed to the ground pea vine, some traps tripped but not a mark on the vole. And so far, no others seem to have taken over the mission, but I suspect it is just a matter of time.

Farming is a humbling affair. And we have learned not to underestimate the persistence, cleverness, and abilities of the various plants and animals in our orbit.

We may get some peas yet, but safe to say, seems they won’t be a crop we add back to our main list. So pea lovers, message is the same as six years ago, “enjoy when you have them and plan to plant some at home as well because we may not be able to fulfill your desire. That, and have a chat with Louise.”

vole caught taking peas

By Laura | Posted in Stories from the Farm | Tagged farming, pests, vole | Comments Off

Parents.com on Farmstays for Families

May 3, 2017 – 8:51 am

Parents Magazine chose to profile us in their piece on great Farm Stays in each state.

parents farmstay blurb

In truth, we are a great farmstay whether you have kids or not, though we love the multi-generational farmstays.

Check out info on our Barn Guesthouse and Farmhouse Inn and consider a farmstay in any season.

4 generation farmstay

FOUR generations of this family worked in a 3 day farmstay while they were in Vermont for a Norwich Graduation!

By Laura | Posted in In the News | Tagged agritourism, farmstay, guests, media, tourism | Comments Off

At the Farmstand: April 27 – May 3

April 27, 2017 – 6:51 am

Eat Your Greens by Anna Spring Salad Greens are still PLENTIFUL! The lettuce, cress and claytonia and rocking with more young greens following! And special this week….Kale-sparagus & flowers for your salad not to mention fresh Field Stone Farm Pizzas and another new soup – Cream of Spinach, yep another way to get your greens!

Mud season is waning! Grader came through so the ruts are gone, but due to the rain the last few days there are a handlful of soft, slippery spots but we hope that with today’s drying that will ease as well. Quite passable for most any vehicle, but if you are hesitant we can deliver to the end of the road Thursday evenings and Saturday morning. Order Sheets are here & you can email us your order using the sheet or just a list!

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Beets (last ones for a bit)
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Cilantro
• Claytonia/Miner’s Lettuce heads*
• Edible Flowers for salads*
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh
• Kale-sparagus
• Baby Lettuce heads*
• Leaf Lettuce*
• Onions
• Parsley
• Potatoes
• Scallions
• Spicy Salad Mix*
• Spring Salad Mix*
• Spinach, Cooking
• Stir Fry/Braising Greens
• Tomatoes, Frozen

Meats

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ground Pork
• Ham Hock Ends
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Kielbasa, unsmoked
• Leg of Goat Roasts*
• Loin Roasts, Goat (small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, Creamy Spinach, Broccoli-Spinach & Cream of Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

This Week’s Member Special

• Edible Flowers

• Claytonia/Miner’s Lettuce, Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

• All Salad Greens

• Leg of Goat Roasts, not holiday lamb, but delicious!

• Goat Shoulder Chops, bone-in, really great for goat stews

By Laura | Posted in Available at our Farm Stand | Comments Off

At the Farmstand: April 20-26

April 20, 2017 – 1:11 pm

spring salad with flowers 2 Spring Salad Greens are PLENTIFUL! Salads at every meal, don’t underestimate the potential for a breakfast salad. Our favorite new salad topping…frozen blueberries and we are restocked from Spotted Dog Farm.

Our road has more rutted spots. Not bad if you have clearance, challenging if you don’t so feel free to place an order and we can deliver to the end of the road Thursday evenings and Saturday and Sunday mornings. Order Sheets are here & you can email us your order using the sheet or just a list!

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula*
• Beets (last ones for a bit)
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Cilantro
• Claytonia/Miner’s Lettuce heads*
• Delicata Squash*
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh
• Baby Lettuce heads*
• Onions
• Parsley
• Potatoes
• Scallions
• Spicy Salad Mix*
• Spring Salad Mix*
• Spinach, Cooking*
• Stir Fry/Braising Greens
• Tomatoes, Frozen

Meats

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ground Pork
• Ham Hock Ends
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Kielbasa, unsmoked
• Leg of Goat Roasts*
• Loin Roasts, Goat (small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

• Beet puree
• Heirloom Tomato Bloody Mary Mix
• Bone Broth, Chicken, Pork and Turkey
• Bread & Butter Squash Pickles
• Dilly Beans
• Lard (Leaf & Regular)
• Lemon Pickles
• Pâté, Chicken & Turkey Sage
• Pepperoncini
• Pesto, Arugula, Basil & Garlicky Kale
• Asian Style Plum Sauce
• Heirloom Tomato Salsa
• Soup, Roasted Carrot Ginger, Creamy Spinach & Broccoli-Spinach
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Blueberries, Frozen from Spotted Dog Farm
• Pizza from Field Stone Farm:Spinach, Olive, Feta & Herbed Ricotta w/ Mushrooms
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• BEANS! – Black Beans from Morningstar Meadows Farm
• Cider Syrup, Brookfield Bees

This Week’s Member Special

• Claytonia/Miner’s Lettuce, Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

• All Salad Greens

• Leg of Goat Roasts, not holiday lamb, but delicious!

• Goat Shoulder Chops, bone-in, really great for goat stews

By Laura | Posted in Available at our Farm Stand | Comments Off

Turkey & Spinach Curry: Mark Bittman

April 20, 2017 – 8:52 am

: Photo by Evan Sung for The New York Times

Curry…what a nice way to celebrate these longer, yet still crisp days. And if you have leftover turkey or chicken, what an easy meal!

You can cook turkey just for this meal or roast a turkey breast or thighs and use the leftovers. Would also work as a chicken & spinach curry. This recipe is adapted from Mark Bittman’s Minimalist Column in the New York Times. See his notes and a video tutorial.

2 tablespoons lard or other oil, could be leftover from roasting your poultry!
1 small onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 to 1/2 teaspoon turmeric

1/8 teaspoon cayenne, or to taste

1 cup tomatoes, chopped (canned or frozen are fine; include their juice)

1 cup coconut milk

Salt and freshly ground pepper

1/2 pound (or more) fresh spinach, washed and roughly chopped

2 cups leftover turkey, white or dark meat or a combination, roughly chopped

Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.

Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.

Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged Bittman, spinach, turkey | Comments Off

Chicken Soup with Matzo Balls

April 13, 2017 – 8:13 am

Stew Hen on its way towards Chicken & Dumplings liz brent cooking friends cohen

Several years ago Passover and Easter also overlapped while our dear farm friends (and fantastic cooks) the Bailey-Cohens were visiting. We hit lots of holiday highlights including Liz chiefing this great soup — whether you are celebrating Passover or just seeking some delicious comfort food, this will hit the spot.

Soup Ingredients

1 4-pound chicken, stewing is best

1 large onion, unpeeled, washed

10 sprigs of dill

4 stalks of celery, chopped

3 cloves of garlic, unpeeled

3 tablespoons chopped ginger

1 turnip, cubed into 1/2-inch pieces

4 medium carrots, peeled and cut into 3-inch pieces

Juice of 1 lemon

2 tablespoons salt, plus more to taste

2 potatoes, cubed into 1 inch pieces

matzo balls cooking in stewing hen broth

Matzo Ball Ingredients (or try the colored ones)

1/2 cup matzo meal

2 large eggs room temperature, lightly beaten

2 tablespoons vegetable oil or schmaltz

2 tablespoons seltzer water

1 teaspoon salt

1/2 teaspoon white pepper

1 teaspoons finely chopped fresh dill

To make the soup:

Thoroughly wash the chicken and place it in the pot. Add the water (enough to submerge everything with 2 inches of water on top), the onion, the bunch of dill (tied with a string), celery and salt.

Bring to a boil and skim off the foam that will form on top. Discard the foam, continue to cook on medium-high heat until the foam stops appearing.

Lower the heat to medium-low and add ginger, the turnip, carrots and the lemon juice. Cover and cook over very low heat for 2 hours.

After 2 hours, taste the broth and see if you want more salt, or other seasonings in it. Pull the chicken out. It should be falling apart and falling off the bone. Pull the bones out and discard, and cut up the chicken in pieces. Place half of the chicken back in the soup and half put aside for chicken salad the next day.

Ever-so-slightly increase the heat and add the potatoes. While the potatoes cook, start on the matzo balls.

To make matzo balls:

In a large bowl, mix together the matzo meal, eggs, vegetable oil, seltzer, salt and pepper. Cover and refrigerate for 30 minutes.

Take the matzo ball mix out of the refrigerator and place by the stove where your soup is simmering. Place a bowl of cold water next to your matzo ball mix—you will need to dip your hands in it so that the matzo meal won’t stick to your palms. Grab a bit of the mix and roll it in your palms to a ball about 1 inch in diameter. Drop the matzo balls in the soup one at a time. When out of the mix, cover the soup and simmer for 30 minutes. Remove the soup from heat. Serve in bowls immediately with freshly cut dill sprinkled on top.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged chicken, holiday, soup, stewing hen | Comments Off

At the Farmstand: April 13-19

April 13, 2017 – 7:56 am

spicy salad greens Happy Easter and Passover for all those celebrating and Happy Mud season to all! Beautiful Stewing Hens, leg of goat roasts and delicious pasture-raised hams of all sizes.

And of course LOTS of lovely salad mixes for the traditional Spring holiday salad or to go with the fresh batch of Field Stone Farm Pizzas that just arrived! Frozen Blueberries from Spotted Dog Farm are also back!

This week at our Farmstand you can find:

• Eggs

Fresh/Stored Veggies & Herbs

• Arugula
• Beets
• Bok Choy
• Broccoli, Frozen
• Carrots
• Chard, Frozen
• Cilantro
• Claytonia/Miner’s Lettuce heads*
• Delicata Squash*
• Ginger, Baby (frozen)
• Kale, Frozen & Fresh
• Onions
• Parsley
• Potatoes
• Scallions
• Spicy Salad Mix
• Spring Salad Mix
• Spinach, Cooking*
• Stir Fry/Braising Greens
• Tomatoes, Frozen

Meats

• Bacon, Maple Smoked
• Maple Breakfast Sausage, Farmhouse bulk
• Bones, Pork & Goat
• Chicken, Roasting
• Chicken, Stewing Hens
• Chorizo
• Country Style Ribs (Sliced Shoulder Roasts)
• Fat, Pork Leaf
• Fat, Pork Back
• Goat Shoulder Chops, bone -in* (good for stew)
• Ground Pork
• Ham Hock Ends
• Ham Roasts & Steaks
• Italian Pork Sausage, bulk
• Pork Jowl
• Kielbasa, unsmoked
• Leg of Goat Roasts
• Loin Roasts, Goat (small)
• Offals – Trotters, hearts, liver, kidneys, necks, etc.
• Ribs/Rack, Goat*
• Ribs, Pork
• Shanks, Goat
• Stew meat, Goat boneless
• Turkey, Whole
• Turkey Drumettes & Drumsticks
• Turkey Thighs
• Turkey Wings

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

• Claytonia/Miner’s Lettuce, Beautiful, tasty and very cold-hardy salad green with succulent texture and fresh flavor

• Leg of Goat Roasts, not holiday lamb, but delicious!

• Goat Shoulder Chops, bone-in, really great for goat stews

By Laura | Posted in Available at our Farm Stand | Comments Off

Dreaming of Summer Fruit

April 5, 2017 – 7:11 pm

This has been a week to get further inspired about our maturing orchard. Yes, we do have a small orchard. Our farmstand offerings have been modest thus far, a few offerings of fresh apples, plums & currants, applesauce, plum sauce, black currant coulis, elderflower tea and a few other specialized items. But our (and the orchard’s) aspirations are bigger.

yellow farm apples Elderflowers

As both our plants mature and as we bring the overall biological health of all of our soils up, the potential for an increased amount of fruit and fruit products is beautiful!

our plums plum crabapple sauce

We traveled this week for a workshop with Michael Phillips, a well known ecological orchardist from New Hampshire, focused on ensuring healthy soils and plants such that the trees can defend themselves from the various fruit pests and pestilence. As part of it, we toured High Hill Orchard, (Conn.), currently tended by the 4th generation. It moved to ecological orcharding in the early 70s after Wayne’s grandfather died due to exposure to pesticides. A sad reclarification for one of the many reasons we farm organically with the health of all in mind.

michael phillips orchard workshop ct

And today, we did our annual pruning of the orchard trees with Nicko Rubin of East Hill Tree Farm.

Nicko pruning apple orchard

Nicko pruning orchard plum

Nicko is an amazing resource for ecologically grown trees as well as orchard consulting. We always learn so much on the days we work with him. We have more young trees coming from him this Spring! You can too, his farm nursery in Plainfield will be open weekends starting in May and his bounty and expertise is also available at the Montpelier Farmers Market. Last year’s catalog will give you a sense of what he offers.

Michael Phillips will be in Vergennes this Saturday and his live teaching as well as his new book Mycorrhizal Planet are both worth chasing down. With Nicko, Michael, and many other mentors’ coaching we are attending to fungal connectivity and micronutrient availability in our soil, improving the immune functioning of our orchards, gardens and pastures, thus enhancing the nutrition and quality of the food we grow.

By Laura | Posted in Stories from the Farm | Tagged orchard | Comments Off

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

There once was a vole named Louise

Who had quite a penchant for peas

I planted them thrice

Louise said, “How nice!”

As she gobbled them up with great ease

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

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