Addison County Guide to Local Food and Farms 2012

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Addison County Guide to

Local Food and Farms 2012

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An Addison County Relocalization Network (ACORN) publication, produced in partnership with the Addison Independent.

Page 2 — 2012 Addison County Guide to Local Food and Farms

What’s inside?

Eat  local  —  on  a  budget!

Page  5

Local  group  forges  path  to  food  access Page  5

The  2012  Addison  County  Guide  to  Local  Food  and  Farms

Institutions  buy  local

Publisher: Â ACORN Â Network

Page  8

The  Lay  of  the  Land Page  9

So,  why  should  I  eat  local?

Page  13

Learn, Â buy, Â grow

Project  Editor:  Andrea  Suozzo Contributing  Writers:  Andrea  Suozzo,  Andrew  Stein,  Christian  Woodard  &  Kyle  Finck  Directory  compiled  by:  Susan  Smiley  &  Hannah  Mueller Map  by:  Claire  Tebbs  &  Kevin  Behm

Page  14

Design  by:  Andrea  Suozzo  &  Andrew  Stein

Food  and  Farm  Directory

Cover  adapted  from  a  Charlie  Hohn  illustration

Page  15

Wild  and  wacky  crops  Page  25

3URGXFHU SUR¿OHV Bobcat  Cafe  and  Brewery Page  33

To  make  sure  your  farm  is  included  in  the  next  Addison  County  Guide  to  Local  Food  and  Farms,  call  Susan  Smiley  at  (802)  388-­6601.  For  a  statewide  listing,  register  your  farm  at  vermontgrowersguide.com.

For  more  details  about  ACORN  and  to  receive  our  member  e-­newsletter, Â

Eagle’s  Flight  Farm Page  34

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2012 Addison County Guide to Local Food and Farms — Page 3

Letter from ACORN President Jonathan Corcoran Welcome to the third edition of our prize-­winning Guide!

It’s hard to believe how much has happened in the last 12 months. The local food economy is truly budding and entering an exciting new spring of growth.

Consider the following: ‡ The Addison County Local Food Index reached $2.85 million in 2011. ACORN launched the Local Food Index to track the wholesale value of local foods (Vermont + 30 miles) purchased by Middlebury College, Por-­ ter Medical Center, Middlebury Natural Foods Co-­op, Greg’s Meat Market and Addison Northeast Foodservice. ‡ Green Mountain Organic Creamery to open soon: Cheryl and JD Devos of Kimball Brook Farm in North Ferrisburgh will be bottling their organic milk at their new facility in Hinesburg this spring. ‡ Grass-­fed beef, pastured meats and eggs are on a roll: Local beef producers are organizing to increase processing capacity in the county.

7KH 0DG 5LYHU 9DOOH\ )RRG +XE LQ :DLWVÀHOG just opened and will be processing premium meats. VT Heritage Grazers is growing its wholesale production of pastured pork. The Hannaford Career Center is organizing train-­ ings for meat cutters. Rockville Market Farm and Doolittle Farm are scaling up pastured egg production. ‡ ACORN has been involved in a pilot to evalu-­ ate the functionality of a transactional plat-­ form for wholesaling local foods in the county, in Vermont and beyond in partnership with FoodEx, an information technology and logis-­ tics company from Boston. ‡ Farm-­to-­School is taking root: School gardens and greenhouses, local food feasts, taste-­ testings, iron chef competitions, composting programs and local food ingredients on school menus are popping up across all three of our county’s school districts.

‡ Bristol Bakery is launching its wholesale baking business to supply local institutional accounts with fresh, scratch-­baked goods. ‡ More restaurants are showcasing local: Pio-­ neers like Mary’s Restaurant started featur-­ ing local growers and local foods decades ago. Basin Harbor Club, the Bobcat CafÊ, Bar Antidote, Tourterelle, the Storm CafÊ and the Shoreham Inn have stepped it up in the last few years. Ramunto’s, Green Peppers and A&W now source more fresh and tasty locally-­ grown ingredients for their menus. ‡ HOPE is exploring the feasibility of contracting production of storage crops with local growers to process into frozen winter meals for distribu-­ tion to its clients. ‡ Matchmaking: ACORN and Middlebury Col-­ lege have co-­hosted three matchmakers between local growers and value-­added producers and buyers. ‡ Sunrise Orchards launched a frozen food line: Sunrise partnered with the Neighboring Food Co-­op Association and Fletcher Allen Hospi-­ tal to release a frozen line of organic, locally sourced, frozen broccoli, sweet corn, blue-­ berries, and green beans which can now be found at 20 co-­ops throughout Vermont and New England. :H KDYH ORWV RI JUHDW VWRULHV SURÀOHV DQG UHFLSHV for you in addition to our growing directory of lo-­ cal producers. Write us at info@acornvt.org with your comments and suggestions!

A special thanks to Angelo Lynn, Andrea Suozzo, Andrew Stein, Vicki Nolette and Anna Osborne at the Independent, to Claire Tebbs and Kevin Behm at the Addison County Regional Planning Commission for their help with mapping, and to ACORN stalwarts Susan Smiley and Hannah Muel-­ ler!

And thank YOU for supporting our advertisers: ev-­ ery dollar you spend locally is an investment in our community, our health and our future! — Jonathan Corcoran ACORN Network

Page 4 — 2012 Addison County Guide to Local Food and Farms Photos,  top  to  bottom: Jams,  preserves  and  dried  herbs  all  ready  for  a  long  winter Photo  by  Kate  Gridley Drying  garlic  in  July Photo  by  Barbara  Ganley A  jar  of  Addison  County  pickles  was  among  the  top  contestants  at  the  2012  Vermont  Farm  Show Photo  by  Andrea  Suozzo

Gleason’s Grains Whole Wheat Bread ‡ 3/4 cup honey ‡ 1/4 cup molasses ‡ 3 cups boiling water ‡ 1 cup cold water ‡ 3 packages yeast

‡ 1/4 cup olive oil ‡ FXSV ZKROH ZKHDW à RXU ‡ FXSV ZKLWH à RXU ‡ 1 tsp salt

Place honey and molasses in large bowl. Stir in hot water, and then add cold water.

When liquid is lukewarm (105 to 115 degrees), sprinkle yeast evenly over mixture to activate. Use your hands to help mix it in and dissolve. Then add RLO DQG JUDGXDOO\ VWLU LQ Ă RXU DQG VDOW .QHDG RQ D ZHOO Ă RXUHG EUHDGERDUG IRU PLQXWHV 3ODFH LQ XQJUHDVHG bowl and cover with plastic wrap or damp towel. Set in warm place (80 degrees) to rise until double, about 45 minutes to 1 hour. Gently punch down, and let rise again (about 30 minutes).

Round the dough and shape into three loaves (8� by 4� pan). Let rise at 90 GHJUHHV XQWLO LW LV DUFKHG RYHU WKH WRS RI WKH SDQV DERXW PLQXWHV

Preheat oven to 350 degrees. Put bread in oven and DO NOT OPEN the RYHQ GRRU IRU PLQXWHV Check it at 30 minutes, but it will probably require 40 to 45 minutes.

Recipe courtesy Ben and Theresa Gleason

2012 Addison County Guide to Local Food and Farms — Page 5

On a food budget?

Think simple, local

One  of  the  hesitations  many  have  with  buying  local  food  is  the  price  tag,  which,  DW ¿UVW JODQFH ORRNV WR EH KLJKHU WKDQ WKH IRRG RQ \RXU DYHUDJH VXSHUPDUNHW VKHOI hailing  from  the  midwest,  California,  Florida  or  from  some  more  exotic  locale.

To  Robin  McDermott,  however,  those  prices  can  be  deceiving.  McDermott  brought  the  concept  of  “peasant  food�  to  the  Mad  River  Valley  Localvore  Project,  a  group  she  co-­founded,  and  she’s  written  about  it  in  several  publications  since  then.

As  she  describes  it,  the  “peasant  diet�  is  one  that  was  widespread  before  the  rise  of  the  industrialized  food  system:  local  because  it  was  the  easiest,  cheap  because  the  expensive  options  were  prohibitive,  and  nutritious.  While  some  in  the  world  still  eat  a  similar  diet  today,  we  Americans  no  longer  do.

The  classic  combination  of  rice  and  beans  is  a  cheap,  nutritious  example  of  the  peasant  diet. +HUH LQ WKH &KDPSODLQ 9DOOH\ ZH FDQ WDNH PDQ\ RI 0F'HUPRWWœV UHFRPPHQGDWLRQV to  heart.  She  presents  six  rules  to  eat  locally  on  a  budget:

1.  Let  the  “royaltyâ€?  eat  high  on  the  hog Cuts  “high  on  the  hogâ€?  are  both  more  tender  and  more  expensive.  McDermott  suggests  buying  the  cheaper  cuts  of  meat,  which  are  tougher  but  can  be  more  ÀDYRUIXO &RRN E\ EUDLVLQJ VORZ URDVWLQJ RU PDNLQJ D VRXS RU VWHZ WKHQ PL[ with  other  ingredients  —  vegetables,  beans,  grains  —  to  round  out  the  dish.

2.  Never  throw  food  away

Local group forges a path to food access By  ANDREA  SUOZZO ADDISON  COUNTY  —  Among  the  fertile  ¿HOGV DQG YLEUDQW DJUDULDQ FXOWXUH RI $GGLVRQ County  lives  a  portion  of  the  population  that  cannot  afford  to  buy  food  produced  just  down  the  road. “One  of  the  disconnects  has  been  that  we  have  so  many  farms  in  this  community,  and  we’ve  got  so  much  food  being  produced  here,  but  it’s  not  available  to  the  people  who  need  the  food  the  most,â€?  said  Jeanne  Montross,  executive  director  of  Middlebury-­based  Helping  Overcome  Poverty’s  Effects.

While  federal  and  state  organizations  OLNH :,& DQG 6TXDUHV97 GR SOD\ D SDUW in  addressing  hunger,  providing  food  and  ¿QDQFLDO KHOS WR SHRSOH VWUXJJOLQJ WR DIIRUG meals,  Montross  said  that  there’s  a  growing  understanding  that  local  efforts  must  play  a  role  as  well.

0RQWURVV VDLG D PRYH DW +23( WR VHHN RXW fresh,  unprocessed  foods  and  local  produce  in  the  past  years  has  been  a  struggle,  especially  with  limited  resources  and  high  demand  for Â

WKH RUJDQL]DWLRQœV UHVRXUFHV %XW VKHœV EHHQ ZRUNLQJ ZLWK ORFDO VWRUHV WR DFFHVV WKHLU ROGHU produce,  and  Montoss  has  been  able  to  get  a  supply  of  more  plain  canned  and  dried  foods  that  offer  more  nutritional  value  than  many  processed  foods.

Starting  last  year,  the  organization  also  PDLQWDLQV D FRPPXQLW\ JDUGHQ RXW EDFN RI LWV %RDUGPDQ 6WUHHW KHDGTXDUWHUV $ FRXQW\ gleaning  project  started  several  years  ago  by  a  Middlebury  College  student  allows  +23( WR DUUDQJH ZLWK IDUPV WR FOHDU ¿HOGV RI SURGXFH WKDW ZRXOG QRW VHOO DW WKH PDUNHW From  October  2010  through  September  2011  WKH RUJDQL]DWLRQ FROOHFWHG SRXQGV RI VTXDVK SRWDWRHV DSSOHV DQG RWKHU SURGXFH through  gleaning.

0RQWURVV LV QRW DORQH LQ WDNLQJ VWHSV toward  a  more  inclusive  food  system.  She  LV ZRUNLQJ ZLWK D JURXS WU\LQJ WR GHYLVH new  ways  to  include  all  members  of  the  community  in  the  local  food  system.  Just  this  year,  Rep.  Will  Stevens,  (See  HOPE,  Page  9)

Use  bread  scraps,  cheese  ends  and  scraps  of  meat  in  creative  ways:  McDermott  VXJJHVWV VWXI¿QJ IULHG ULFH EUHDG SXGGLQJ RU D IULWWDWD ZLWK VPDOO DPRXQWV RI leftovers.  Worse  comes  to  worst,  compost  it!

3.  Adapt  recipes  to  what  you  have  seasonally  available Â

and  on  hand

'RQœW EH DIUDLG WR VXEVWLWXWH \RJXUW IRU EXWWHUPLON YLQHJDU IRU OHPRQ MXLFH polenta  for  pasta.  Alternatives,  says  McDermott,  can  be  more  inexpensive  DQG PD\ EH HDVLHU WR ¿QG ORFDOO\ )RU H[DPSOH LI LWœV IDOO DQG \RX FDQœW JHW blueberries,  try  using  apples  instead.

4.  Make  inexpensive  proteins  the  cornerstones  of  your  diet 'ULHG EHDQV WDNH WLPH WR PDNH EXW 0F'HUPRWW VXJJHVWV FRRNLQJ ODUJH batches  at  one  time  and  freezing  small  portions.  Eggs  are  another  protein  bargain:  they  come  by  the  dozen,  and  even  the  more  expensive  local  ones  tend  to  be  cheaper  than  meat.

5.  Grow  some  of  your  own  food ,I \RX GRQœW KDYH D \DUG ¿QG D SORW LQ D FRPPXQLW\ JDUGHQ ² %ULVWRO 9HUJHQQHV and  Middlebury  all  have  these  available.  Raise  a  laying  hen.  Grow  produce,  join  D &6$ FRPPXQLW\ VXSSRUWHG DJULFXOWXUH RU EX\ LQ EXON VHDVRQDOO\ 6WRUH URRW YHJHWDEOHV LQ D FRRO GU\ GDUN VSDFH DQG PDNH VHDVRQDO SURGXFH LQWR VDXFHV SLFNOHV UHOLVKHV MDPV RU FKXWQH\V &DQ IUHH]H RU GHK\GUDWH SURGXFH

6.  Take  advantage  of  modern  day  peasant  conveniences Freezers  are  handy  ways  to  preserve  food  for  long  periods  of  time,  allowing  us  to  continue  eating  locally  throughout  the  winter.  The  Internet  is  full  of  LQIRUPDWLRQ RQ FRRNLQJ WHFKQLTXHV IRRG SUHVHUYDWLRQ DQG JDUGHQLQJ Visit  vermontlocalvore.org  for  McDermott’s  writing  and  recipes.

Sunday, September 16, 2012 Shoreham, VT

Providing design and installation services in VT, NY and NH 802-759-3033 email: lindenlandscaping@gmavt.net www.lindenlandscaping.com

Page 6 — 2012 Addison County Guide to Local Food and Farms

Croutons  you  would  make  yourself, if  you  had  the  time.

Olivia’s  Crouton  Company,  Inc.,  New  Haven,  VT 7ROO IUHH ‡ ZZZ ROLYLDVFURXWRQV FRP

2012 Addison County Guide to Local Food and Farms — Page 7

We grow the corn that‌ Feeds the cows that‌ Makes the milk that‌ Support Addison County farms:

Buy Local!

Blue  Meadow  Farm Blue  Stone  Farm Champlain  Orchards Douglas  Orchards Elmer  Farm Flower  Power Foote  Street  Farm Garden  Art Gildrien  Family  Farm

Golden  Russet  Farm Kingsley’s  Farm  Stand Lalumiere  Farmstand Lewis  Creek  Farm Lower  Notch  Berry  Farm Maple  Wind  Farm Marble  Rose  Farm Mountainyard  Farm New  Leaf  Organics Nola  Kevra’s  Farm Norris  Berry  Farm Orb  Weaver  Farm

Quarry  Hill  Garden Rockville  Market  Farm Scott’s  Greenbush  Gardens Singing  Cedars  Farmstead Stoney  Lonesome  Farm Thanksgiving  Farm The  Last  Resort Vermont  Herb  &  Salad  Co. Vermont  Off-­Season     Organics Weybrige  Gardens Woods  Market  Gardens

We bottle Fresh for you Everyday!

Local Milk at its Best

MONUMENT FARMS DAIRY -$0(6 52$' :(<%5,'*( Â&#x2021;

Page 8 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

*QO NWWL J]aMZ[ NIZUMZ[ Ă&#x2026;VL U]\]IT QV\MZM[\ QV SMMXQVO Q\ TWKIT By  KYLE  FINCK

IRRG SURGXFHUV WR EHQHÂżW RXU FKLOGUHQ ´ Despite  several  years  of  budget-­slashing  said  Alexander.   The  amount  of  local  food  in  ANeSU  and  belt-­tightening,  institutions  in  Addison  County  are  reaching  out  to  local  school  meals  ranges  depending  on  the  farms  small  and  large  in  an  attempt  to  season,  with  upwards  of  25  percent  in  the  buy  closer  to  home  and  support  the  local  fall  and  15  percent  in  the  winter.  Alexander  has  approximately  $400,000  economy.  â&#x20AC;&#x153;We  have  a  growing  commitment  to  a  year  to  spend  on  food  for  the  six  schools,  making  sure  we  have  really  healthy  food  DQG VDLG WKDW LQ WKH ÂżUVW KDOI RI WKH VFKRRO with  as  much  local  product  as  possible,â&#x20AC;?  year,  $25,000  to  $30,000  of  that  went  to  said  Kathy  Alexander,  president  of  the  local  producers.  One  recipient  of  School  Nutrition  Association  Alexanderâ&#x20AC;&#x2122;s  push  for  of  Vermont  and  director  more  local  foods  was  the  of  the  Addison  Northeast  Bristol  Bakery,  who  began  Supervisory  Union  (ANeSU)  â&#x20AC;&#x153;Students  get  bagels  to  the  Food  Cooperative.  to  not  only  see  supplying  cooperative  in  December  The  countyâ&#x20AC;&#x2122;s  largest  institutional  buyers  â&#x20AC;&#x201D;  where  their  food  2011.  â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  different  than  buying  Addison  County  schools,  Porter  Medical  Center  and  comes  from,  but  from  a  farmer,  but  itâ&#x20AC;&#x2122;s  the  Middlebury  College  â&#x20AC;&#x201D;  all  also  take  part  in  same  idea:  â&#x20AC;&#x2DC;Well,  weâ&#x20AC;&#x2122;re  buying  bagels,  and  we  live  pour  big  money  into  local  in  a  town  with  a  store  that  foods. the  growing.â&#x20AC;? produces  bagels,  letâ&#x20AC;&#x2122;s  see  Some,  like  Shorehamâ&#x20AC;&#x2122;s  -­  Chris  Cantlin what  we  can  do,â&#x20AC;&#x2122;â&#x20AC;?  she  said.  Champlain  Orchards,  supply  Fresh  Picks  CafĂŠ Kevin  Harper,  co-­owner  all  three.  In  2011,  the  orchard  of  the  Bristol  Bakery,  called  sold  280  pounds  of  apples  to  the  relationship  â&#x20AC;&#x153;a  big  hit.â&#x20AC;?

Porter  Medical  Center  and  15,480  pounds  â&#x20AC;&#x153;The  whole  idea  of  the  program  is  to  get  to  various  schools  in  Addison  County,  as  well  as  4,630  pounds  of  applesauce  kids  eating  healthier  foods  that  taste  good  and  2,300  pounds  of  sliced  apples  to  and  here  we  are,  right  down  the  street,  able  to  deliver  that.â&#x20AC;?

Middlebury  College.

The  bakery  devised  a  unique  bagel  for  The  power  â&#x20AC;&#x201D;  and  the  potential  â&#x20AC;&#x201D;  that  institutions  have  when  buying  locally  the  cooperative  with  a  particular  balance  prompted  the  Northeast  Organic  Farming  RI ZKROH JUDLQ Ă&#x20AC;RXU DQG D VPDOOHU WZR Association  of  Vermont  (NOFA-­VT),  and-­a-­half  ounce  size  to  accommodate  in  partnership  with  Vermont  Food  school  nutrition  requirements  on  portion  Education  Every  Day  (VT  FEED),  to  size.  Harper  said  that  both  sides  had  to  undertake  a  nine-­month  research  project  starting  in  January  of  this  year  on  the  compromise  when  it  came  to  price.  ³:HÂśUH QRW PDNLQJ TXLWH WKH SURÂżW demand  from  institutions  for  local  foods  and  the  existing  infrastructure  in  the  state  margin  we  would  like  and  theyâ&#x20AC;&#x2122;re  (the  cooperative)  not  getting  it  quite  as  cheap  to  provide  it.  â&#x20AC;&#x153;A  keystone  to  this  increase  in  farm  as  they  might  a  frozen,  lower  quality  production  and  sales  is  the  wholesale  product.  But  they  recognize  that  the  marketplace,  particularly  the  sector  that  raw  materials,  hand  made  aspects  and  includes  large-­volume  purchasers  such  freshness  of  the  product  are  worth  paying  as  institutions,â&#x20AC;?  said  the  organizations  in  a  little  bit  more  for.â&#x20AC;?  Fresh  Picks  CafĂŠ,  a  foodservice  a  letter  sent  to  their  community  partners.

The  Addison  County  Relocalization  company  based  out  of  Londonderry,  N.H.,  Network  (ACORN)  is  also  developing  has  provided  food  for  Middlebury  Union  a  web-­based  platform  for  farm-­to-­ Middle  and  High  Schools,  Mary  Hogan  institution  sales  within  the  county,  with  Elementary  and  Vergennes  Union  High  the  aim  of  enabling  farms  and  institutions  School  for  more  than  ten  years.   Field  Supervisor  Chris  Cantlin  said  that  to  better  connect. up  to  70  percent  of  the  schoolâ&#x20AC;&#x2122;s  produce  Addison  County  Schools is  local  in  the  fall  and  up  to  50  percent  Across  the  county,  elementary,  is  local  in  the  winter.  Fresh  Picks  works  middle  and  high  schools  use  different  with  13  farms  to  help  supply  their  schools  food  providers  â&#x20AC;&#x201D;  some  based  within  with  local  products,  spending  $37,610  in  the  schools,  some  members  of  larger  Addison  County  last  academic  year.  foodservice  companies.  Across  the  board,  â&#x20AC;&#x153;We  try  and  involve  the  educational  piece  however,  growing  emphasis  on  serving  by  bringing  in  grow  carts  to  the  schools,  local  food  is  a  common  thread.  where  a  class  will  have  the  responsibility  The  ANeSU  Food  to  grow  something  like  Cooperative  was  born  basil,â&#x20AC;?  he  said.  â&#x20AC;&#x153;Students  get  18  months  ago  with  â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  great  to  to  not  only  see  where  their  Mount  Abraham,  Bristol  food  comes  from,  but  also  Elementary  and  Monkton  have  those  kids  take  part  in  the  growing.â&#x20AC;?  Central  schools,  but  has  Ben  Gleason,  owner  of  eating  quality  added  Beeman  Elementary,  Gleason  Grains  in  Bridport,  Robinson  Elementary  and  products  that  supplies  13  local  schools  Lincoln  Community  schools  (including  Fresh  Picks  CafĂŠ)  are  grown  right  ZLWK ZKROH ZKHDW Ă&#x20AC;RXU since.  Alexander  said  she  has  set  here  in  Addison  â&#x20AC;&#x153;Five  years  ago,  I  didnâ&#x20AC;&#x2122;t  three  main  priorities  for  the  sell  to  any  schools  other  schools  in  her  cooperative.  County.â&#x20AC;? than  Middlebury  College,â&#x20AC;?  â&#x20AC;&#x153;First  and  foremost,  we  the  30-­year  grain  -­  Bridport  grain  said  have  to  be  smart  about  farmer.  â&#x20AC;&#x153;Now  thereâ&#x20AC;&#x2122;s  quite  farmer  Ben  Gleason a  few  â&#x20AC;Ś  Itâ&#x20AC;&#x2122;s  great  to  have  ¿QDQFHV 6HFRQG LV FKDQJLQJ the  culture  of  food  and  the  those  kids  eating  quality  community.  Third  is  creating  strong  products  that  are  grown  right  here  in  connections  with  the  community  through  Addison  County.â&#x20AC;?  farm-­to-­school  and  purchasing  from  local  Gleason  credited  the  increase  to  a Â

KATHY  ALEXANDER,  COORDINATOR  of  the  Addison  Northeast  Foodservice  Cooperative,  chats  with  Deb  Preston  and  Anne  Coolidge,  cooks  at  Monkton  Central  School.  The  cooperative  seeks  to  incorporate  local  foods  into  school  lunches  and  to  create  community  connections  to  the  farmers.

Independent  photo/Trent  Campbell

greater  demand  for  healthy  school  food  and  the  rise  of  the  local  foods  movement.  â&#x20AC;&#x153;There  are  certain  numbers  of  people  in  food  services  who  are  really  starting  to  question  the  quality  of  the  food  they  are  serving.  The  local  foods  movement  has  also  had  a  impact.  There  are  a  lot  more  people  now  who  are  saying,  â&#x20AC;&#x2DC;Weâ&#x20AC;&#x2122;ve  got  to  support  our  local  businesses,â&#x20AC;&#x2122;â&#x20AC;?  he  said.  While  Gleason  approximated  that  less  than  10  percent  of  his  business  came  from  local  schools  â&#x20AC;&#x201D;  Mary  Hogan  buys  100  pounds  of  grain  a  month  while  the  Red  Hen  Baking  Company  in  Middlesex  buys  one-­and-­a-­half  tons  â&#x20AC;&#x201D;  he  said  his  relationship  with  local  schools  goes  beyond  business. â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;ve  had  students  come  visit  the  farm  and  Iâ&#x20AC;&#x2122;ve  been  to  talk  at  schools,â&#x20AC;?  he  said.  â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  good  that  these  students  get  a  connection  between  where  their  food  is Â

grown  and  the  local  farmer.â&#x20AC;? Â

Porter  Medical  Center

In  2011,  Porter  Medical  Center  spent  10.5  percent  of  its  food  budget  â&#x20AC;&#x201D;  $23,946  â&#x20AC;&#x201D;  on  locally  produced  food.  â&#x20AC;&#x153;I  started  tracking  the  amount  we  spend  on  local  food  last  year  because  I  wanted  to  see  where  we  were  and  how  we  could  improve  the  on  the  number,â&#x20AC;?  said  the  centerâ&#x20AC;&#x2122;s  Director  of  Food  Services,  Laura  Brace.  Brace  doesnâ&#x20AC;&#x2122;t  have  the  budget  to  buy  locally  all  the  time,  but  said  she  tries  to  as  much  as  possible.  â&#x20AC;&#x153;Sometimes  it  boils  down  to  the  fact  that  I  canâ&#x20AC;&#x2122;t  do  this  everyday,  but  at  least  I  can  do  it  on  holidays  to  make  it  special,â&#x20AC;?  said  Brace,  who  has  been  director  since  2002.  â&#x20AC;&#x153;You  can  buy  tomatoes  locally  for  $25  a  (See  Local  business  on  Page  32)

Swiss Chard and Goat Cheese Tart Â&#x2021; Unsweetened tart crust (with pe-­ cans, preferably) Â&#x2021; 1/2 pound swiss chard Â&#x2021; 1 bunch scallions (or wild ramp) Â&#x2021; 1 splash olive/grapeseed oil

Â&#x2021; 1/3 cup milk Â&#x2021; 2 large eggs Â&#x2021; 4 ounces goat cheese Â&#x2021; Nutmeg Â&#x2021; Salt & pepper

Gather the dough into a ball, wrap in waxed paper, and place in fridge for about half an hour. Preheat oven to 375. Gently roll out the crust dough and line your tart pan. Place pie weights on the crust (or use a sheet of foil and place about half a cup of dried beans on top), and bake for about 20 min-­ utes until lightly golden.

Remove from oven, take off the weights and place the tart pan on a cooling UDFN ZKLOH \RX PDNH WKH Ă&#x20AC;OOLQJ 5HGXFH RYHQ WHPSHUDWXUH WR Rinse the chard, drain well, then separate the leaves from the stems. Roughly chop the leaves, cut the stems into 1/2 inch slices. Slice the white and light green parts of the scallions. Heat a skillet for about a minute, add a splash of your oil and, when it shimmers, add the onions and sautee until transparent.

Next add the chard stems and cook over medium heat until they begin to soften. Next add the chopped chard leaves.

Cook, stirring to prevent scorching, until the liquid that will seep from the leaves has run out and the mixture is no longer water. Be sure to press the mixture while you cook it to coax the liquid out. Remove pan from heat.

In a medium sized bowl or using a food processor, beat the eggs very well.

Add the milk, a pinch of salt, pepper, and a small grinding of fresh nutmeg. Add the goat cheese, in small pieces, and mix until smooth. Place the chard mixture in the tart crust, then pour the custard mixture over the top. Bake for about 45 minutes, until a knife inserted comes out clean, and the custard is browned.

Let tart cool slightly on a rack. For a perfect meal, serve immediately with French bread and your favorite salad with a light vinaigrette.

Recipe courtesy Jeanne Montross

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 9

Lay of the land: A closer look at Addison County soil

STUDENTS  FROM  WHITING  Elementary  School  harvested  more  than  250  pounds  of  potatoes  at  Golden  Russet  Farm  in  the  fall  of  2009.  Second-­  and  third-­grade  students  took  the  cartons  of  potatoes  to  the  Whiting  Community  Food  Shelf  to  deliver  their  harvest  and  complete  the  cycle  of  farm  to  school  to  dinner  table.  Thanks  to  Will  and  Judy  Stevens  and  all  Whiting  students,  families  in  need  of  support  of  the  Community  Food  Shelf  got  fresh  vegetables  on  their  table.

HOPE â&#x20AC;&#x153;What  we  really  want  to  do  is  to  change  the  (Continued  from  Page  5) whole  paradigm  of  how  we  feed  people  who  I-­Shoreham  â&#x20AC;&#x201D;  also  a  vegetable  farmer  at  Golden  Russet  Farm  and  a  major  supporter  donâ&#x20AC;&#x2122;t  have  food,â&#x20AC;?  said  Montross.  â&#x20AC;&#x153;Instead  of  the  gleaning  project  â&#x20AC;&#x201D;  convened  a  group  of  saying,  â&#x20AC;&#x2DC;Hereâ&#x20AC;&#x2122;s  a  bag  of  food,  you  donâ&#x20AC;&#x2122;t  to  discuss  ways  that  those  in  agricultural  and  know  whatâ&#x20AC;&#x2122;s  in  it,â&#x20AC;&#x2122;  what  we  want  to  do  is  start  getting  people  involved  in  deciding  what  kind  food  professions  can  address  hunger  issues. â&#x20AC;&#x153;We  wanted  to  see  if  we  could  deal  with  of  food  they  eat  and  making  connections  with  some  of  the  issues  with  hunger  through  the  farmers.â&#x20AC;?

Food  systems  scholar  Jesse  McEntee  taught  the  farm  economy  we  have  now,â&#x20AC;?  said  a  course  at  Middlebury  College  this  winter  Jay  Leshinsky,  who  runs  the  garden  at  examining  local  and  Middlebury  College  and  national  food  systems  serves  as  the  president  Food insecurity by and  emergency  of  of  the   board  at  food  distribution  percent of population: Middlebury  Natural  strategies.  He  said  Foods  Co-­op,  which  inclusive  approaches  pledged  to  help  fund  United  States:  14.5% to  changing  eating  a  project  the  group  habits  tend  to  be  Vermont:   13.8% undertakes. more  effective  than  Though  the  project  is  Addison  County:  12.8% simply  giving  nutrition  still  in  its  nascent  stages,  instructions,  since  HOPE  plans  to  contract  U.S.,  Vermont:  2008-­2010  average,   there  are  more  factors  with  local  farmers  to  United  States  Department  of  Agriculture to  what  people  choose  provide  produce,  then  Addison  County:  2009  data,  Feeding  to  eat  than  knowing  process  the  produce  into  America what  foods  are  soups  and  stews  to  be  â&#x20AC;&#x153;healthy.â&#x20AC;? served  at  the  food  shelf.  â&#x20AC;&#x153;Food  is  a  very  Montross  said  one  goal  of  this  project  will  be  complex  subject  â&#x20AC;&#x201D;  itâ&#x20AC;&#x2122;s  not  just  a  metabolic  involving  food  shelf  users  in  as  many  aspects  need.  Itâ&#x20AC;&#x2122;s  also  a  really  important  symbolic  as  possible,  and  in  delivering  the  soups  and  resource,â&#x20AC;?  h e  s aid. stews  with  recipes  for  learning.  Eventually,  One  of  the  persistent  questions  that  his  she  hopes  to  extend  the  processing  and  students  had,  said  McEntee,  was  how  to  storage  capacity  of  the  food  shelf,  and  to  reconcile  t he  emerging  local  foods  movement  be  able  to  offer  opportunities  for  food  shelf  across  the  state  with  the  persistent  issue  of  users  to  participate  in  the  harvesting  and  hunger  a nd  malnourishment. processing  of  their  own  food.

McEntee  said  this  question  isnâ&#x20AC;&#x2122;t  a  new  Montross  said  these  sorts  of  contracts  are  one,  but  that  many  Vermont  organizations  the  best  way  to  go:  to  get  food  with  local  roots  are  leading  the  nation  in  their  efforts  to  to  the  food  bank  and  to  make  sure  the  grower  incorporate  those  affected  by  food  insecurity  is  compensated  for  it.

issues  into  the  solutions.  The  Vermont  Food  Bank,  for  example,  has  a  working  farm  that  creates  jobs  for  the  organizationâ&#x20AC;&#x2122;s  clients  and  brings  in  fresh  food  during  the  growing  season. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  really  about  reframing  this  as  not  so  much  a  hunger  issue,  but  a  food  justice  issue,â&#x20AC;?  he  said.  â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  the  idea  of  a  grassroots  response  to  hunger  by  the  people  who  are  experiencing  hunger.â&#x20AC;?

This,  said  Montross,  is  what  she  hopes  to  move  toward:  involving  people  in  the  food  system,  and  giving  them  the  skills  and  the  inspiration  they  need  to  make  sure  they  are  eating  a  healthy  diet.  â&#x20AC;&#x153;Our  problem  here  in  Addison  County  is  not  so  much  starvation  as  it  is  malnourishment,â&#x20AC;?  she  said.  â&#x20AC;&#x153;When  you  look  at  whatâ&#x20AC;&#x2122;s  available  for  SHRSOHÂśV IRRG GROODUV WKHUHÂśV D ÂżQDQFLDO incentive  and  a  physical  comfort  to  buying  LQH[SHQVLYH IRRG WKDW ZLOO ÂżOO \RX XS ´ Montross  said.  â&#x20AC;&#x153;Thatâ&#x20AC;&#x2122;s  not  the  food  you  want  to  be  feeding  children  whose  organs  and  brains  are  developing.  Thatâ&#x20AC;&#x2122;s  not  the  kind  of  food  that  you  want  working  people  to  be  eating  so  that  theyâ&#x20AC;&#x2122;re  prepared  to  go  to  work  and  be  productive.â&#x20AC;?

As  HOPE  embarks  on  its  new  journey,  Montross  said  sheâ&#x20AC;&#x2122;s  already  heard  good  feedback  from  food  shelf  users  on  the  wider  range  of  produce  and  gleaning  programs  already  in  place.  And  she  said  she  is  optimistic  that  more  and  more  people  throughout  the  community  will  help  to  make  local  foods  available  to  all. â&#x20AC;&#x153;I  think  as  long  as  we  keep  bringing  attention  to  the  issues  they  will  start  to  change,â&#x20AC;?  she  said.

By  ANDREW  STEIN  ADDISON  COUNTY  â&#x20AC;&#x201D;  From  the  high  ridges  of  the  Green  Mountains  down  to  Lake  Champlain,  Addison  County  sits  on  a  range  of  different  soil  types.  George  Tucker,  a  forester  and  wetlands  reserve  specialist  at  the  Natural  Resources  Conservation  Service,  outlined  the  lay  of  the  land. â&#x20AC;&#x153;The  further  west  you  get,  the  heavier  the  clay  gets.  From  Route  22A  (to  the)  west,  itâ&#x20AC;&#x2122;s  pretty  heavy  clay  with  some  pockets  of  loamy  soil.â&#x20AC;?  Loamy  soil  is  composed  of  a  mix  of  sand,  soil  and  clay.  â&#x20AC;&#x153;In  between  22A  and  Route  7,  you  have  a  lot  of  heavier  clay,  and  the  closer  you  get  to  route  7  the  loamier  it  gets,  with  sand  soil  and  clay,â&#x20AC;?  said  Tucker.  â&#x20AC;&#x153;As  you  get  eastward  you  get  more  into  gravels,  sands  and  other  glacial  till  type  soils.â&#x20AC;?

While  grasses  that  can  be  used  for  hay  grow  well  in  clay,  lighter  soils  are  better  for  growing  higher  value  crops.  Those  lighter  soils,  said  Tucker,  are  concentrated  in  pockets  of  East  Middlebury,  Bristol,  Starksboro,  Monkton  and  New  Haven.  Farms  sitting  on  loamy  soils  near  Lake  Champlain  are  quite  fruitful  too,  take  Shorehamâ&#x20AC;&#x2122;s  Champlain  Orchards,  known  for  its  succulent  fruit  or  Golden  Russet  Farm,  also  of  Shoreham,  known  for  its  wide  range  of  produce.   But  with  help  from  local  businesses  that  specialize  in  organic,  soil  fertility  products,  farmers  and  home  gardeners  can  adapt  most  soil  types  to  match  their  needs.

One  option  for  local  farmers  is  Bridportâ&#x20AC;&#x2122;s  Soil  Builders,  run  by  Thomas  Vanacore.  Soil  Builders  is  dedicated  to  remineralization  of  soil  using  crushed  stone  resources  and  minerals  from  New  England  down  to  New  Jersey  and  Pennsylvania.  Such  resources  include  granites,  basalts,  volcanic  rock  and  glacial  rock  deposits,  said  Vanacore.  â&#x20AC;&#x153;Anything  that  has  a  broad  elemental  spread  is  suitable  for  remineralization  and  you  get  a  well  balanced  material,â&#x20AC;?  said  Vanacore.  â&#x20AC;&#x153;These  broad  spectrum  minerals  do  everything.  They  balance  ph  and  put  back  micro-­  and  macro-­nutrient-­ trace  elements  that  have  been  gone  since  the  ice  age.  So  itâ&#x20AC;&#x2122;s  revitalizing  depleted  soils.â&#x20AC;?

Another  popular  option  for  local  soil  fertility  is  Moo  Doo,  a  line  of  organic  soils  and  composts  produced  by  Vermont  Natural  Ag  Products  in  conjunction  with  the  Foster  Brothers  dairy  farm  in  Middlebury.  The  Moo  line  of  soil  products  is  derived  from  bovine,  poultry  and  horse  manures,  which  are  generated  right  here  in  the  Champlain  Valley.  Vermont  Natural  Ag  also  offers  other  soil  fertility  products,  and  the  organization  swears  that  their  compost  is  â&#x20AC;&#x153;udderly  the  best!â&#x20AC;?  But  even  without  all  of  theses  products,  Addison  County  on  the  whole  is  a  great  place  to  farm,  said  Vanacore. â&#x20AC;&#x153;Addison  County  is  blessed  with  great  reserves  of  clay  and  other  mineral  rich  materials  and  limestone  bedrock,â&#x20AC;?  he  said.  â&#x20AC;&#x153;We  really  have  a  great  reserve  of  fertility  here,  and  it  would  serve  us  well  to  use  more  sustainable  practices,  which  I  think  weâ&#x20AC;&#x2122;re  starting  to  do.â&#x20AC;?  For  more  information  on  Soil  Builders,  head  to  Rockdustlocal.com.  For  more  on  Moo  Doo  and  other  Vermont  Natural  Ag  Products,  check  out  moodoo.com.  Reporter  Andrew  Stein  is  at  andrews@ addisonindependent.com. Â

Page 10 — 2012 Addison County Guide to Local Food and Farms

Sheldon Museum

A Family Farm in Orwell producing delicious turkeys since 1987 Turkey and Turkey products, Ground Turkey and Sausages, Boneless and Boneless Skinless Breast

All our products are available at the Middlebury Natural Food Co-­op

(802) 948-­2277

Garden Tour Sunday June 10 12-5 pm

Reception 4-6 pm

Six Gardens!

Including: Sheldon Museum’s garden Planned, planted and maintained by the Middlebury Garden Club to complement the Museum’s 1829 Judd-Harris House.

One Park Street, Middlebury

Tickets $25

call 388-2117 or www.henrysheldonmuseum.org Proceeds to benefit the Henry Sheldon Museum

2012 Addison County Guide to Local Food and Farms — Page 11

Serving house-brewed beer and homemade food 5 Main Street Bristol, Vermont 453.3311 w Reservations suggested

OPEN 7 NIGHTS A WEEK

Garland Goat Soap of Vermont, LLC Beautiful Handcrafted Goat Milk Soap that Smooths, Soothes, & Softens...Naturally!

Our collection of molds ranges from cute critters to elegant flowers; from lighthouses to pine cones, all scented exclusively with essential oils.

Visit us at www.garlandgoatsoap.com or call 802-247-9249

Try some Goat Milk Soap today!

A third generation family owned company, Champlain Valley Apiaries has been producing and packing high quality naturally crystalized, unheated and unfiltered honey since 1931. With 1200 honey bee colonies in the Champlain Valley we are as local as your back yard.

Charles Mraz 1905-1999

Champlain Valley Apiaries

Washington Street Ext. Middlebury 388-7724 www.champlainvalleyhoney.com

Page 12 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

DOUGLAS ORCHARDS & CIDER MILL Pick-Your-Own Apples thru Mid-October or enjoy ready-picked apples at our Farm Stand 4HJZ Â&#x2039; ,TWPYLZ Â&#x2039; *VY[SHUKZ Â&#x2039; /VUL` *YPZWZ 9LK HUK .VSKLU +LSPJPV\Z Â&#x2039; 4HJV\UZ 5VY[OLYU :W` Â&#x2039; :X\HZO Â&#x2039; *VYU Â&#x2039; 7\TWRPUs Cider Â&#x2039; 4HWSL :`Y\W 9[ :OVYLOHT =; Â&#x2039; TPSL ^LZ[ VM [OL ]PSSHNL

Support the Addison County Emergency Food Shelf at HOPE. Give local so we can buy local.

Helping to overcome povertyâ&#x20AC;&#x2122;s effects in Addison County since 1965. %RDUGPDQ 6WUHHW 0LGGOHEXU\ 97 Â&#x2021; Â&#x2021; ZZZ KRSH YW RUJ

Browse our GIFT SHOP...

Wall Hangings E Table Toppers E Candle Mats E Handmade Baby Gifts Polar Fleece Blankets E Pillows E Outerwear & Many other handmade items!

Bedding & Vegetable Plants E Hanging Baskets E Perennials Pumpkins & other Fall Favorites E Christmas Trees E Wreaths

E E

Fall Mums Kissing Balls

Maple Syrup E Honey E Jams plus, Homemade Ice Cream, Jams, Maple

Syrup, Honey & Quality Vegetables

www.redskyfarm-queenbee.com   at a reasonable price

RED SKY FARM

Ed & Paula Barnes Rte 73, East of Or well V illage Just past the Fire House

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 13

So, why should I buy local foods?

By  VERN  GRUBINGER  (University  of  Vermont  Extension  vegetable  and  berry  specialist)

3)  Local  food  preserves  genetic  diversity.  In  the  modern  agricultural  system,  plant  varieties  are  chosen  for  their  ability  to  ripen  uniformly,  withstand  harvesting,  survive  packing  and  last  a  long  time  on  the  shelf,  so  there  is  limited  genetic  diversity  in  large-­scale  production.  Smaller  local  farms,  in  contrast,  often  grow  many  different  varieties  of  crops  to  provide  a  long  harvest  season,  an  array  of  colors,  and  WKH EHVW Ă&#x20AC;DYRUV /LYHVWRFN GLYHUVLW\ LV DOVR higher  where  there  are  many  small  farms  rather  than  few  large  farms.

8)   Local  food  keeps  taxes  down.  According  to  several  studies  by  the  American  Farmland  Trust,  farms  contribute  more  in  taxes  than  they  require  in  services,  whereas  most  development  contributes  less  in  taxes  than  the  cost  of  required  services.  Cows  donâ&#x20AC;&#x2122;t  go  to  school,  tomatoes  donâ&#x20AC;&#x2122;t  dial  911.

Vermont  has  a  wide  variety  of  farms.  While  known  for  our  dairy  production,  there  also  many  farms  that  raise  fruits  and  YHJHWDEOHV Ă&#x20AC;RZHUV DQG KHUEV DQG DQLPDO products  of  all  kinds.  Our  farmers  are  dedicated  to  stewardship  and  committed  to  quality.  And  while  they  love  what  they  do,  they  arenâ&#x20AC;&#x2122;t  doing  it  for  entertainment.  They  need  to  make  a  living.  Consumers  that  value  fresh  food  and  a  working  landscape  should  support  local  farmers  4)  Local  food  is  safe.  Thereâ&#x20AC;&#x2122;s  a  unique  by  buying  their  products.  Here  are  ten  kind  of  assurance  that  comes  from  looking  reasons  why. a  farmer  in  the  eye  at  farmersâ&#x20AC;&#x2122;  market  or  GULYLQJ E\ WKH ÂżHOGV ZKHUH \RXU IRRG FRPHV IURP /RFDO IDUPHUV DUHQÂśW DQRQ\PRXV and  they  take  their  responsibility  to  the  consumer  seriously.

5)  Local  food  supports  local  families.  The  wholesale  prices  that  farmers  get  for  their  products  are  low,  often  near  the  FRVW RI SURGXFWLRQ /RFDO IDUPHUV ZKR VHOO direct  to  consumers  cut  out  the  middleman  and  get  full  retail  price  for  their  food  -­  which  helps  farm  families  stay  on  the  land.

1)   Locally  grown  food  tastes  and  looks  better.  The  crops  are  picked  at  their  peak,  and  farmstead  products  like  cheeses  and  are  hand-­crafted  for  best  Ă&#x20AC;DYRU /LYHVWRFN SURGXFWV DUH SURFHVVHG LQ nearby  facilities  and  typically  the  farmer  has  direct  relationship  with  processors,  overseeing  quality  -­  unlike  animals  processed  in  large  industrial  facilities.

2)  Local  food  is  better  for  you.  The  shorter  the  time  between  the  farm  and  your  table,  the  less  likely  it  is  that  nutrients  will  be  lost  from  fresh  food.  Food  imported  from  far  away  is  older  and  has  traveled  on  trucks  or  planes,  and  sat  in  warehouses  before  it  gets  to  you.

9)  /RFDO IRRG EHQH¿WV WKH environment  and  wildlife.  Well-­ managed  farms  provide  ecosystem  services:  they  conserve  fertile  soil,  protect  water  sources,  and  sequester  carbon  from  the  atmosphere.  The  farm  environment  is  D SDWFKZRUN RI ¿HOGV PHDGRZV ZRRGV ponds  and  buildings  that  provide  habitat  for  wildlife  in  our  communities.

6)  Local  food  builds  community.  When  you  buy  direct  from  a  farmer,  youâ&#x20AC;&#x2122;re  engaging  in  a  time-­honored  connection  between  eater  and  grower.  Knowing  farmers  gives  you  insight  into  the  seasons,  the  land,  and  your  food.  In  many  cases,  it  gives  you  access  to  a  place  where  your  children  and  grandchildren  can  go  to  learn  about  nature  and  agriculture.

7)  Local  food  preserves  open  space.  When  farmers  get  paid  more  for  their  products  by  marketing  locally,  theyâ&#x20AC;&#x2122;re  less  likely  to  sell  farmland  for  development.  When  you  buy  locally  grown  food,  youâ&#x20AC;&#x2122;re  doing  something  proactive  to  preserve  our  working  landscape.  That  landscape  is  an  essential  ingredient  to  other  economic  activity  in  the  state,  such  as  tourism  and  recreation.

10)  Local  food  is  an  investment  in  WKH IXWXUH By  supporting  local  farmers  today,  you  are  helping  to  ensure  that  there  will  be  farms  in  your  community  tomorrow.  That  is  a  matter  of  importance  for  food  security,  especially  in  light  of  an  uncertain  energy  future  and  our  current  reliance  on  fossil  fuels  to  produce,  package,  distribute  and  store  food.

Adapted  from  â&#x20AC;&#x2DC;Growing  For  Marketâ&#x20AC;&#x2122;  newsletter Photo  credits,  clockwise  from  left:  Trent  Campbell,  Trent  Campbell,  Andrea  Warren,   Eugenie  Doyle,  Trent  Campbell

Vermont Victory Greenhouses

Custom  Built  Polycarbonate  Greenhouses .BLF B RVBMJUZ PG MJGF JOWFTUNFOU UIBU JT QSBDUJDBM BOE BGGPSEBCMF MFU VT IFMQ ZPV TUBSU QMBOOJOH ZPVS 7FSNPOU 7JDUPSZ (SFFOIPVTF UPEBZ +POBUIBO BOE ,JN )FTDPDL r IFTDPDL!TIPSFIBN OFU r XXX WFSNPOUWJDUPSZHSFFOIPVTFT DPN

Page 14 — 2012 Addison County Guide to Local Food and Farms

Eat what’s in season!

Blueberries, Raspberries, Corn, Lettuce, Tomatoes Strawberries

Melons

Asparagus

Beets, Carrots, Turnips Broccoli, Radishes Cabbage Apples, Pears, Onions, Cucumber, Eggplant, Peppers, Winter Squash, Pumpkins

Peas Potatoes, Summer Squash, Beans Rhubarb Spinach Ducklings huddled under a heat lamp at Paris Farmers Union last spring.

May

Jun

Jul

Aug

Sep

Oct

Nov

Data from the Vermont Agency of Agriculture, Food and Markets

Independent photo/Trent Campbell

Connect with your local farmers!

Middlebury Farmers’ Market Marble Works Wednesdays, mid-June - mid-Oct. Saturdays, May - Oct. 9:30 a.m. - 12:30 a.m.

Accepts Farm-to-Family coupons Vergennes Farmers’ Market City Green Thursdays, early May-Sept.

3 p.m. - 6:30 p.m.

Brandon Farmers’ Market Central Park Fridays, end of May- early Oct. 9 a.m. - 2 p.m.

Accepts Farm-to-Family coupons Bristol Farmers’ Market Town Green Saturdays, June - Oct. 11 a.m. - 2 p.m.

Accepts Farm-to-Family coupons

Grow your own fruits and veggies!

Middlebury Area Community Garden info@middleburygarden.org

Find resources online: Northeast Organic Farming Association -­ Vermont Gardening Resources Bristol Community Gardens nofavt.org/programs/gardener-­ lilyhinrichsen@gmail.com education Vergennes Community Garden University of Vermont Master Gardener Program (802) 377-­8693 uvm.edu/mastergardener

Locally grown hops for the Vermont brewer.

Taking orders beginning Sept. 2012. www.addisonhopfarm.com

(802) 897-2737

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 15

Addison County Food and Farm Directory Addison

1. Addison Hop Farm

Kris Anderson | 3250 Townline Road, Addison | 989 4214 addisonhopfarm.com Hops and hop pellets Availability: Farm direct and through website

2. Garden Art

Paul Mahan | 1357 Route 17, Addison 759 2294 Organic vegetable transplants, Ă RZHULQJ SODQWV Availability: Local Retailers

3. Harrisonâ&#x20AC;&#x2122;s Home Grown

Melanie and Patrick Harrison | 8180 Route 22A, Addison | 759 2605 | ptpatrick@gmavt.net Milk fed veal, pork, beef, retail cuts, bulk milk Availiability: Farm direct

4. Harwood Farm

Alden Harwood | 1582 Route 17, Addison | 989 0479 aldenh@gmwireless.net Vegetables, compost, hay Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market, farm direct

10. Foggy Meadow Farm

Sally Beckwith and Paul Horton 2494 Lake Road, Benson | 537 4754 foggymeadowfarm@shoreham.net Vegetables Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market, Rutland Farmersâ&#x20AC;&#x2122; Market

11. Fresh Pickins

Kari Lussier | 5442 Route 22A, Benson 537 2435 Vegetables, bedding plants, eggs, maple syrup, Christmas trees, canned goods, honey Availability: Farmstand

12. Over the Hill Farm

John and Shelbie Wing | 502 Stage Road, Benson | 537 2811 shelbie.wing@yahoo.com Meat processing, organic

13. Vermont Natural Beef Bob and Pati Stannard | 1943 Stage Road, Benson | 537 3711 vermontnaturalbeef.com Beef Custom Cut and Delivered, Retail Cuts Availability: Farm direct, web site

Brandon

pickles Availability: Farmstand, CSA, Rutland Farmersâ&#x20AC;&#x2122; Market and wholesale

Hannah Davidson | 142 Steinberg Road, Brandon | 310 8534 neshobecsa@gmail.com Vegetables, organic, farmstand Availability: Farm Direct, CSA, Middlebury Farmersâ&#x20AC;&#x2122; Market, Rutland Farmersâ&#x20AC;&#x2122; Market, Middlebury A&W, American Flatbread

Bridport

15. Neshobe River Winery

19. Champlain Valley

14. Neshobe Farm

Patrick Foley | 79 Stone Mill Dam Road, Brandon | 247 8002 neshoberiverwinery.com :LQH DQG ZLQH UHODWHG SURGXFWV Availability: Tasting room, winery

16. Otter Valley Winery

Ursula Zahn | 1246 Franklin Street, Route 7, Brandon | 247 6644 ottervalleywinery.com :LQH DQG ZLQH UHODWHG SURGXFWV Availability: Tasting room

17. Woods Market Garden Jon and Courtney Satz | 93 Wood Lane, Brandon | 247 6630 woodsmarketgarden.com Vegetables, CSA, baked goods,

Henry and Donna Lawton | 5235 Lake Street, Bridport | 758 2396 lawtonfamily@gmavt.net 2UJDQLF JUDLQ KD\ VLODJH ZKHDW Availability: Farm direct

Alpacas

Les and Jenny Foshay | 152 Merino Lane, Bridport | 758 3276 alpaca@wcvt.com Grapes, beef, grass fed, alpacas, ZHGGLQJ EDUQ Availability: Farm Direct

20. Gleasonâ&#x20AC;&#x2122;s Grains

Theresa and Ben Gleason | 2076 East Street, Bridport | 758 2476 tgleason@gmavt.net 2UJDQLF ZKHDW VLIWHG DQG ZKROH ZKHDW Ă RXU Availability: Midd Nat Food Coop, Mountain Greens, Rutland Coop, Dirtworks Mail Order, City Market

21. Hemenway Hillbillies of

5. Lakeway Farm

Vermont

Beth and Charlotte Pratt | 3057 Lake Street, Addison | 349 6100 Vegetables, Sweet Potatoes, Popcorn, USDA Inspected Beef; &DJH IUHH FKLFNHQ VKDUHV RI FRZV retail cuts, eggs Availability: Farm direct

Cindy Myrick | Hemenway Hill, Bridport | 758 2436 myrick@middlebury.edu Angus beef, eggs, maple syrup, KRQH\ EUDQG\ZLQH JLQJHU MDP MHOOLHV Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market

6. Mikeâ&#x20AC;&#x2122;s Farm

22. Vermont Heritage

Mike Eastman | 435 Town House Road, Addison | 759 2764 *URXQG EHHI RUJDQLF EXON PLON UDZ milk at farm Availability: Farm direct

Grazers, LLC

Alethea Bahnk | 2175 East Street, Bridport | 758 5040 alethea@gmavt.net 8 Sausage varieties, Ham, bacon, SLJV ZKROH DQG KDOI UHWDLO FXWV HJJV Availability: Middlebury Natural Fods Coop

7. Vermont Green

Meadows

Lisa and Tim Davis | 3051 Route 22A, Addison | 759 3374 vtgreenmeadows@yahoo.com Vegetables, honey Availability: Farm direct, Vergennes Farmersâ&#x20AC;&#x2122; Market

23. Wood Creek Farm

Chip and Kathy Morgan | 560 Lake Street, Bridport | 758 2909 chip@woodcreekfarmbeef.com Beef Availability: Wholesale

Benson

Bristol

8. Falkenberry Farm

Bob and Jacki Ambrozaitis | 1520 Park Hill Road, Benson | 537 2979 jojoerobert@shoreham.net 5DEELWV JRDWV WXUNH\ EHHI UDZ PLON at farm, eggs, farm stays Availability: Farm direct

24. Bristol Community

Gardens

1 South Street, Bristol lilyhinrichsen@gmail.com Community Garden Sites

25. Hillsboro Sugarworks

9. Flew the Coop Farm

Bob and Carol Draper | 5871 Stage Road, Benson | 537 3717 Eggs Availability: Farm direct, Middlebury Natural Foods Coop, Champlain Orchard Farm Store

18. Champlain Acres

&RUQ VWDONV VWDQG WDOO LQ DQ $GGLVRQ &RXQW\ ÂżHOG ,QGHSHQGHQW SKRWR 7UHQW &DPSEHOO

Dave and Sue Folino | 270 Rounds Road, Bristol | 453 5462 hillsborosgarworks.com Organic maple syrup Availability: Middlebury Natural Foods Coop, Mountain Greens

Page 16 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

Addison County Food and Farm Directory 26. Lower Notch Berry Farm Al and Linda Lunna | 1946 Lower Notch Road, Bristol | 453 4220 lowernotchberryfarm@gmail.com Blueberries, raspberries, PYO Availability: Farm Direct, Middlebury Natural Foods Coop, Mountain Greens, Middlebury Farmersâ&#x20AC;&#x2122; Market

27. Mountain Warrior Farm

Galen Helms and Sara-­Paule Koeller 2886 Mountain Road, Bristol | 989 2783 galenhelms@gmail.com Fresh ramps, fall vegetables, garlic, eggs, winter CSA, pickles, wild chaga, medicinal mushrooms, Noahâ&#x20AC;&#x2122;s Arc beehives, top-­bar beehives

Merchants Row, Open farm days

Shawâ&#x20AC;&#x2122;s, Middlebury Farmersâ&#x20AC;&#x2122; Market

35. Mountain Meadows

39. Sunset Hill Garden and

Brian Kemp and Amiel Cooper 2711 Route 30, Cornwall | 989 0514 briankemp@earthlink.net Beef, wholesale and retail cuts Availability: Whole Foods

36. Pine Meadow Farm

David and Sharon Reising | 440 Route 30, Cornwall | 462 3582 Pork, Eggs, Maple Syrup, Farmstand Availability: Farm Direct

37. Rowe Crest Farm

28. South Hardscrabble

Daniel Rowe | 123 Lambert Lane, Cornwall | 462 2609 *UDVV IHG EHHI KD\ VWHHUV IRU Ă&#x20AC;QLVKLQJ Availability: Farm direct

Farm

38. Sunrise Orchards

Joan Cook | 93 Choiniere Road, Bristol | 453 2290 sohardscrabblefm@gmavt.net Vegetables, strawberries, blueberries, baked goods, pickles, farmstand Availability: Farmstand, Middlebury Farmersâ&#x20AC;&#x2122; Market

Barney Hodges | 1287 N. Bingham Street, Cornwall | 462 3500 sunriseorchards@shoreham.net Frozen corn, broccoli, green beans, apples, cider, frozen blueberries Availability: Middlebury Natural Foods Coop, Middlebury and Vergennes

Nursery

Nancy Edson | 2771 Route 74, Cornwall | 462 2497 alsdairy@shoreham.net Vegetable plants, annuals, perennials, baskets, strawberries, blueberries Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market, Farmstand

40. Twig Farm

Michael Lee and Emily Sunderman 2575 South Bingham Street, Cornwall 462 3363 | twigfarm@shoreham.net Goat and mixed raw milk cheeses Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market, Middlebury Natural Foods Coop, Vergennes Laundry

41. West Street Dairy

Randy Quesnel | 2367 West Street, Cornwall | 349 8520 Grass-­fed Beef Availability: Farm direct, mail order

29. Yore Fare Farm

Anthony Myrick | 67 East Street, Bristol 453 6616 yorefarefarm@hotmail.com Pastured chicken, turkey, pork Availability: Bristol Farmersâ&#x20AC;&#x2122; Market, farm direct

Lucille Williams | 5283 Route 30, Cornwall | 462 2470 wmsmaple@shoreham.net Maple Syrup, Maple Products Availability: Farm direct, mail order

43. Windfall Orchard

Bradley Koehler | 1491 Route 30, Cornwall | windfallorchardvt.com Apples, pears, plums, ice cider Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market; Coop, Lincoln Peak Vineyard

44. Robin Falta

231 Bourdeau Road, Cornwall | 462 2331 Eggs, duck and chicken Availability: Middlebury Natural Foods Coop

East Middlebury 45. Elmer Farm

Spencer and Jennifer Blackwell 885 Case Street, East Middlebury 388 3848 | elmer.farm@yahoo.com 9HJHWDEOHV Ă RZHUV ZKHDW EODFN beans Availability: CSA, Middlebury Farmersâ&#x20AC;&#x2122; Market, American Flatbread, Gregâ&#x20AC;&#x2122;s market, Middlebury Natural Foods Coop and Vergennes Laundry

Ferrisburgh

Cornwall

46. Good Companion

30. Hibernia Farm

Bakery

Rene and Donna Audet | 188 Audet Road, Cornwall | 462 2434 Organic hay Availability: Farm direct

Erik and Erica andrus | 276 Burroughs Farm Road, Ferrisburgh | 877 1396 erik@goodcompanionbakery.com Beef, pork, bread, pastries, porridge, rice Availability: Middlebury, Bristol and Vergennes Farmersâ&#x20AC;&#x2122; Markets, Red Clover Market

31. Lemon Fair Honey

Works

Kristin Bolton and Andrew Munkres 2703 West Street, Cornwall | 462 3722 ajmunkres@yahoo.com Raw honey, comb honey from untreated bees, nucleus colonies Availability: Farm direct, Middlebury Natural Foods Coop, Middlebury Farmersâ&#x20AC;&#x2122; Market, City Market

47. Kimball Brook Farm

Cheryl and JD DeVos | 2263 Greenbush Road, Ferrisburgh | 425 3618 kbfVermont@gmail.com Organic milk products Availability: Graze, Middlebury Natural Food Coop, Mountain Greens Market, Lantmanâ&#x20AC;&#x2122;s in Hinesburg, Shelburne Supermarket

32. Lemon Fair West Farm Sean and January Stearns | 2181 Route 30, Cornwall | 462 2341 sjcj@together.net Beef Availability: Farm direct

48. Alâ&#x20AC;&#x2122;s Farm Fresh Eggs

Helen Cobb | 777 Hawkins Road, Ferrisburgh | 877 3797 Eggs Availability: Middlebury Natural Foods Coop, Farm direct

33. Meeting Place Pastures

Cheryl and Marc Cesario | 1368 West Street, Cornwall | 462 3759 marc@meetingplacepastures.com Pork, ham, bacon, sausage, organic beef, meat birds, retail cuts Availability: CSA, farmstand

49. Dakin Farm

Sam Cutting | 5797 Route 7, Ferrisburgh | 425 3971 dakinfarm.com Maple syrup Availability: Retail store, mail order

34. Moonlit Alpacas

Carol and Cass Tillman | 2170 Route 125, Cornwall | 462 3510 moonlitalpacas.com $OSDFD EUHHGLQJ VWRFN DQG Ă&#x20AC;EHU Availability: Retail shop at 32

42. Williams Farm

50. Earth House Farm A  small  amount  of  sap  trickles  out  of  one  of  14,000  taps  at  Hillsboro  Sugar-­ works  in  early  February,  beginning  the  early  â&#x20AC;&#x201D;  and  short  â&#x20AC;&#x201D;  season.

Independent  photo/Trent  Campbell

Finn and Katherine Yarbrough | 4215 Sand Road, Ferrisburgh | 877 6288 Ă&#x20AC;QQ#HDUWKKRXVHSURGXFWLRQV FRP

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 17

Addison County Food and Farm Directory Lamb, organic Availability: Farm Direct

Organic vegetables, herbs, organic eggs, goats Availability: Farmstand, local schools

51. Flowerpower VT

64. Breault Family Farm

-HVVLFD DQG .HYLQ %UHDXOW _ French Settlement Road, Lincoln 453 6792 Greens, potatoes, garlic, lettuce, chickens Availability: Farm direct

Anne Flack Matthews | 991 Middlebrook Road, Ferrisburgh | 877 3476 à RZHUSRZHUYW#FRPFDVW QHW Organic vegetables, hops and herbs, RUJDQLF FXW à RZHUV DQG GLVSOD\V organic blue eggs from Auracana hens, Belgian sheep dogs (Tervuren) Availability 2Q IDUP VHOI VHUYLFH VWRUH and retail greenhouse, Shelburne )DUPHU¡V 0DUNHW YDULRXV %XUOLQJWRQ stores

65. Isham Brook Farm

:LOOLDP %RQQLH DQG 7UHQW 5ROHDX : 5LYHU 5RDG /LQFROQ _ LVKDPEURRNIDUP FRP 9HJHWDEOHV %HHI SRUN UHWDLO FXWV 0DSOH 6\UXS Availability )DUP GLUHFW %ULVWRO Farmersâ&#x20AC;&#x2122; Market, Lincoln Store

52. Garden Goddess

Michele Racine | 399 Quaker Street, Ferrisburgh | 425 4433 VPETXHHQLH#JPDYW QHW 9HJHWDEOH VWDUWV Ă RZHUV DQQXDOV DQG SHUHQQLDOV ZHGGLQJ Ă RZHUV Availability: Farm direct

66. Meetinghouse Farm

5XWK 6KHSKHUG DQG .HQ 3RKOPDQ ,VKDP +ROORZ 5RDG /LQFROQ _ PKIDUP#JPDYW QHW Lamb, beef, retail cuts Availability )DUP GLUHFW %ULVWRO Farmersâ&#x20AC;&#x2122; Market, Middlebury Natural )RRG &RRS

53. LaLumiere Farmstead

and Greenhouse

Karolyn Lalumiere | 3747 Sand Road, Ferrisburgh | 349 7782 Vegetables, bedding plants and seedlings, soups, baked goods Availability: Farmstand Shelburne, %ULVWRO +LQHVEXUJ )DUPHUV¡ 0DUNHWV Wholesale to area schools

67. Twin Maple Sugar Works 'RQ DQG -RGL *DOH _ 5LYHU 5G West, Lincoln | 453 2785 0DSOH V\UXS Availability $W 6XJDUKRXVH 6KLS

68. Weed Farm

54. SMB Cattle Co.

6XH %RUJ DQG 5DVKL 1HVVHQ _ Quaker Street, Lincoln | 453 7395 ZHHGIDUP#JPDYW QHW +HUE SODQWV PHGLFLQDO DQG FXOLQDU\

fresh herbs, eggs, PYO Availability: Mountain Greens, Farm Direct

6FRWW 0LFKHOOH DQG &DUVRQ %DUQHV _ Quaker Street, Ferrisburgh | 425 2862 VPEFDWWOHFR FRP Hereford feeders, breeding stock Availability: Farm Direct

55. VT Livestock Slaughter

Middlebury

and Processing Co.

&DUO &XVKLQJ _ 'HSRW 5RDG Ferrisburgh | 877 3481 USDA inspected meat processing, retail cuts, beef, pork, roaster pigs and cookers

Huntington

56. Maple Wind Farm

%UXFH +HQQHVVH\ DQG %HWK :KLWLQJ _ &DUVH 5RDG +XQWLQJWRQ _ PDSOHZLQGIDUP FRP Grass-­fed beef and lamb, pastured SRUN SRXOWU\ DQG HJJV HHWDLO FXWV HJJV PDSOH V\UXS &6$ Availability: Middlebury Natural )RRGV &RRS 6KHOEXUQH 6XSHUPDUNHW Middlebury and Shelburne Farmersâ&#x20AC;&#x2122; Markets

Leicester

57. Depot Farm Supply

Rick Oberkirch | 2681 Leicester Whiting Road, Leicester | 247 6700 Organic and non-­organic animal feed Availability 'LUHFW VDOHV GHOLYHU\

58. Garland Goat Soap

Greg, Linda and Nathaniel Moore

69. Champlain Valley Apiaries $ GLUW URDG ZLQGV LWV ZD\ DORQJ WKH HGJH RI D GLUW ÂżHOG LQ :DOWKDP

,QGHSHQGHQW SKRWR 7UHQW &DPSEHOO

671 Ferson Road, Leicester | 247-­9249 JDUODQGJRDWVRDS#JPDLO FRP *RDW PLON VRDSV ZLWK HVVHQWLDO RLOV OLS balm Availability: Middlebury Natural Foods &RRS 6KHOEXUQH &RXQWU\ 6WRUH *RXUPHW 3URYHQFH &DUUV )ORULVW 5XWODQG )RRG &RRS

61. Stoney Lonesome Farm

59. Gildrien Farm

62. Taconic End Farm

Caitlin and Jeremy Gildrien | 490 Delorme Road, Leicester | 989 7723 JLOGULHQIDUP#JPDLO FRP 9HJHWDEOHV IUHVK JLQJHU &6$ SLFNOHV Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market, Middlebury Natural Foods &RRS $PHULFDQ )ODWEUHDG &6$

60. Mt. Pleasant Sugar

Works

$QG\ DQG 'RQQD +XWFKLQVRQ _ Shacket Road, Leicester | 247 3117 0DSOH 6\UXS PDSOH HTXLSPHQW Availability )DUP GLUHFW ,QVLGH 6FRRS

James Ellefson and Lesley Wright 588 Fern Lake Road, Leicester _ FHKS#JPDYW QHW 9HJHWDEOHV DVSDUDJXV Ă&#x20AC;QJHUOLQJ potatoes Availability: Farm Direct, Middlebury Farmersâ&#x20AC;&#x2122; Market

Annie Claghorn and Catlin Fox | 1395 Leicester Whiting Road, Leicester | _ IR[FODJ#JPDYW QHW Availability: Farm Direct

Lincoln

63. Blue Meadow Farm Kristin Andrews | 696 Forge +LOO 5RDG /LQFROQ _ EOXHPHDGRZIDUP#JPDYW QHW

&KDUOHV ( 0UD] _ :DVKLQJWRQ 6WUHHW ([W 0LGGOHEXU\ _ FYD#WRJHWKHU QHW +RQH\ EHH SURGXFWV Availability: Retailers including 0LGGOHEXU\ 1DWXUDO )RRGV &RRS Prattâ&#x20AC;&#x2122;s, Gregâ&#x20AC;&#x2122;s Meat Market, Mountain Greens

70. Champlain Valley

Creamery

&DUOHWRQ <RGHU _ 0DLQHOOL 'ULYH Middlebury | 877 2950 FKHHVHJX\#FYFUHDP FRP 2UJDQLF FUHDP FKHHVH &KDPSODLQ 7ULSOH TXHVR IUHVFR Availability: Middlebury Natural )RRGV &RRS $PHULFDQ )ODWEUHDG 6KHOEXUQH 6XSHUPDUNHW 2WWHU &UHHN %UHZLQJ

71. Happy Valley Orchard 217 Quarry Road, Middlebury _ KYR#VRYHU QHW

Map  produced  by  the  Addison  County  Regional  Planning  Commission  (ACRPC),  in  collaboration  with  the  Addison  County  Relocalization  Network  (ACORN).  To  get  a  spot  in  next  yearâ&#x20AC;&#x2122;s  directory,  call  Susan  Smiley  at  (802)  388-­6601

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Page 20 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

Addison County Food and Farm Directory cherries, apricots, seconds for canning Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market, Buxtonâ&#x20AC;&#x2122;s Store

109. Eagleâ&#x20AC;&#x2122;s Flight Farm

Elizabeth Frank | 212 Mt. Independence Road, Orwell | 948 2840 | effarm.com Workshops, events, farm stays, permaculture cultivation center, organic gardens

110. Hall and Breen Farm

Louis and Jennifer Hall | 177 Route 73, Orwell | 989 9247 Bulk organic milk

111. LaDuc Acres

Robby LaDuc | 32 Royce Hill Road, Orwell | 948 2681 sugarman54@live.com Maple syrup, maple products Availability: Farm Direct

112. Lake Home Farm

Gerry and Cheryl Audet | 399 Mt. Independence Road, Orwell 948 2888 | lakehome2@yahoo.com *UDVV IHG EHHI UHWDLO FXWV VXQĂ RZHU seeds for bird feed Availability: Farm Direct

113. Ledge Haven Farm

Tom and Mike Audet | Mt. Independence Road, Orwell 948 2545 | tmaudet@shoreham.net Maple syrup and products

Availability: Farm direct, mail order

114. Red Sky Farm

Ed and Paula Barnes | 613 Route 73, Orwell | 948 2566 pfarmer@shoreham.net Vegetables, dried ornamentals Availability: Farmstand, Buxtonâ&#x20AC;&#x2122;s Store

115. Royce Hill Farm

Brian Orleans | 237 Royce Hill Road, Orwell | 948 2254 cdpbro@shoreham.net 2UJDQLF EXON PLON UDZ PLON DW IDUP eggs Availability: Farm Direct, Middlebury Natural Foods Coop (Eggs)

116. Singing Cedar

Farmstead

Scott Greene | 30 Black Snake Lane, Orwell | 948 2062 singingseeders@gmail.com Vegetables, chicken, turkeys, beef, retail cuts, eggs, prepared foods, VSHFLDO RUGHU ZKROHVDOH OLPLWHG delivery Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market, Middlebury Natuaral Foods Coop, Buxtons Store, Vergennes Laundry

117. Singing Cedars Farm James and Louise Carlotto | 15 Wicker Lane, Orwell | 948 2382 Beef, veal, organic hay Availability: Farm direct

118. Stonewood Farm

Paul Stone | 105 Griswold Lane, Orwell | 948 2277 stone@stonewoodfarm.com Turkeys, Turkey products, retail cuts Availability: MNFC, City Market, Healthy Living, Lantmanâ&#x20AC;&#x2122;s Best Yet Market.

Panton

119. Bebes Table

Beef, grass fed, purebred polled +HUHIRUGV VKRZ SURVSHFWV Availability: Farm direct

Pittsford

123. Groundworks Farm

Kevin Brown and Magaret Evans Pittsford | 310 4951 groundworksfarm.com Vegetables, pastured chicken, pork, retail cuts, cheese, eggs, CSA

Heidi Mahoney | 280 Adams Ferry Road, Panton | 475 2401 bebestable.com Farm to table catering

Ripton

120. Farmhouse Table

Freeman and Mia Allen | 1676 Natural Turnpike Road, Ripton 388 7394 | mtydfm@together.net Organic vegetables, greenhouse tomatoes Availability: Farm Direct, Middlebury Natural Foods Coop, Ripton General Store

Theresa Smith | 21 Fisher Lane, Panton | 345 5360 madhunter@gmavt.net Beef, poultry, retail cuts Availability: Vergennes Farmersâ&#x20AC;&#x2122; Market, Farm Direct

121. Otter Creek Farm

Annie Henderson | 354 Basin Harbor Road, Panton | 475 2940 edhenderson@gmavt.net Organic vegetables, eggs Availability: Vergennes Farmersâ&#x20AC;&#x2122; Market, farm direct

122. Roads End Cattle Co. Richard Jackson | 464 Jackson Road, Panton | 759 2050 | roadsendcattleco.com

124. Mountainyard Farm

125. Nolaâ&#x20AC;&#x2122;s Secret Garden

Nola Kevra | 2936 National Forest Route 49, Ripton | 388 6107 Organic greens, herbs, vegetables, and plants, agriculture education activities Availability: Farm direct, Middlebury Natural Foods Coop

126. North Branch Farm

Sebastian Miska and Kate Corrigan 1652 Lincoln Road, Ripton | 388 2059

Photos  clockwise  from  top  left:  Eggplants,  by  Barbara  Ganley;  One  cow  at  Hall  and  Breen  Farm  in  Orwell  prepares  for  her  close-­up,  by  Andrea  Warren;  Swiss  chard  at  the  Middlebury  Farmersâ&#x20AC;&#x2122;  Market,  by  Andrea  Warren.

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 21

Addison County Food and Farm Directory greenmountaingrown.com Lacto fermented vegetables, chickens, pork, ducks, turkeys, retail cuts, CSA Availability: Middlebury Farmersâ&#x20AC;&#x2122; Market

Grass-­fed beef, retail cuts Availability: Yourfarmstand.com, Champlain Orchard store, Rochester Hardware Store, Farm direct

141. Madison Dairy Farm

George and Joann Madison | 2806 Smith Road, Shoreham | 897 2024 jojoselixir@yahoo.com Bulk milk, eggs, garlic, tincture for livestock Availability: Farm direct

Rochester

127. Sunshine Valley Berry

Farm

142. Millborn Dairy

Rob Meadows and Patricia Rydle | 129 Ranger Road, Rochester | 767 3989 | vermontberries.com Organic blueberries, raspberries, blackberries, PYO Availability: Farm direct

Gert Schut | 322 Shoreham Depot Road, Shoreham | 897-­2737 millborn@shoreham.net Drinkable yogurt Availability: Gregâ&#x20AC;&#x2122;s Meat Market, Middlebury Natural Foods Coop

Salisbury

143. Sentinel Pine Orchard

128. Blue Ledge Farm

Whitney and Roberta Blodgett | P.O. Box 268, Shoreham | 897 7931 Apples, tours Availability: Orchard direct

Hannah Sessions | 2001 Old Jerusalem Road, Salisbury | 247 0095 sales@blueledgefarm.com Goat Cheese, fresh, aged Availability: Middlebury and Rutland Farmersâ&#x20AC;&#x2122; Markets, Middlebury and Rutland Coops, Mountain Greens, Woods Market

144. Shoreham Winery

Pat and Greg Borah | 1460 School Street, Shoreham | 897 7126 Wine, ice cider Availability: Tasting room, Gregâ&#x20AC;&#x2122;s Meat Market

129. Four Family Farm

Alex Wylie | 8 Shard Villa Road, Salisbury | 352 4452 fourfamilyfarm@gmail.com Grass-­fed lamb, beef, pastured pork and poultry, retail cuts

145. Tio Grain Farm

Ken VanHazinga | 32 Doolittle Road, Shoreham | 897 2423 Organic grain Availability: Farm Direct

130. Maple Meadow Farm

146. Vermont Refrigerated

Jackie and George DeVoid | 518 Maple Street, Salisbury | 352 4241 jdevoid@myfairpoint.net Eggs, maple syrup Availability: Farm direct, Shaws, Hannaford, Gregâ&#x20AC;&#x2122;s, Middlebury Natural Foods Coop, Bristol Discount Beverage, Buxtonâ&#x20AC;&#x2122;s Store, Prattâ&#x20AC;&#x2122;s Store, Panton General Store, Addison 4 Corners Store, Ripton Store, Big Wheel Store, Champlain Discount Foods

Hannaford  Career  Center  student  Saddle  Roy  picks  up  a  rooster  inside  a  chick-­ en  hoop  house  built  by  fellow  students  to  house  chickens  that  agri-­business  students  are  raising  for  sale  later  this  summer.

Independent  photo/Trent  Campbell

131. Salisbury Angus

134. Cream Hill Farm

Paul and Chris Heudorfer | 195 Leland Road, Salisbury | 352 4586 Beef, whole animals, wholesale

Shoreham

132. Blue Stone Farm

John Reynolds and Edwina Ho | 869 Watchpoint Road, Shoreham 897 5333 | clayman@shoreham.net Organic vegetables, garlic, grass-­fed beef Availability: Farm direct

133. Champlain Valley

Orchards

Bill Suhr and Julianna White | 2955 Route 74, Shoreham | 897 2777 julianna@champlainorchards.com Fresh apples, cherries, plums, raspberries, PYO, pasteurized and unpasteurized sweet and hard ciders, apple pies, cider donuts, fresh apple

Storage

sauce, jarred apple butter Availability: Markets throughout Vermont, restaurant, groceries, year-­ round farmstand.

Paul Saenger | P.O. Box 205, Shoreham Beef

135. Danzahn Farm

Julie Danyew | 44 Hemenway Hill Road, Shoreham | 948 2852 zahn1@shoreham.net Artisanal Goat Cheese Availability: Farm direct

136. Doolittle Farm

Bay and Hilary Hammond | 1078 Doolittle Road, Shoreham | 897 2121 bkhammond@shoreham.net Blueberries, apples, pastured organic Chicken and turkeys, retail cuts, eggs, hatching eggs, wool products, maple syrup Availability: Middlebury Natural Foods Coop for eggs, Middlebruy Farmersâ&#x20AC;&#x2122; Market, Healthy Living, Yourfarmstand.com, farmstand

137. Douglas Orchard

3442 Route 22A, Shoreham | 897 7400 Refrigerated and frozen storage warehouse primarily for apples

147. Vermont Tradewinds

Farm

Scott Douglas | 1050 Route 74, Shoreham | 897 5043 ssview@shoreham.net Squash, apples, strawberries, raspberries, cherries, PYO Availability: Farmstand

Tim and Loraine Hescock | 1674 Route 74, Shoreham | 897 5447 | vermonttradewinds.com Pumpkins, maple syrup, maple products, Christmas trees and wreaths, self-­guided maple tour Availability: Year-­round farmstand

138. Elysian Fields

148. Wagner Ranch

Kathleen, Joseph and Tirza Hescock 3658 Route 74, Shoreham | 897 7484 Beef and pork by the half or whole, organic milk, bulk Availability: Farm Direct

139. Golden Russet Farm

Will and Judy Stevens | 1329 Lapham Bay Road, Shoreham | 897 7031 wstevens@shoreham.net Organic vegetables, bedding plants: KDQJLQJ EDVNHWV SRWWHG KHUEV Ă&#x20AC;HOG dug perennials, vegetable starts, CSA Availability: Middlebury Natural Foods Co-­op, American Flatbread, Middlebury Farmersâ&#x20AC;&#x2122; Market, Ramuntos, Shoreham Inn, farmstand

140. Harvey Park Farm

Susan Harvey | 372 Lapham Bay Road, Shoreham | 897 5051

Phil Wagner | 314 N. Cream Hill Road, Shoreham | 758 2912 | wagnerranchvt.com Angus beef, pork, chicken, turkey, retail cuts Availability: Farm Direct

149. Wood Notch Farm Gail Wood | 5866 Route 22A, Shoreham | 897 8201 Bulk milk

Starksboro

150. LaFayette Farmstand

Rick and April Lafayette | Starksboro 453 4217 Maple syrup

Page 22 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

Addison County Food and Farm Directory 151. Norris Sugarworks

Kelly Norris | 745 Robert Young Road, Starksboro | 453 4753 norrissw@gmavt.net Maple syrup, maple candy Availability: Jerusalem Store, New Haven Jiffy Mart, Norris Berry Farm

152. #15 Schoolhouse

Maple

David and John Adsit, Kurt Kling | 198 Brown Hill Rd West, Starksboro | 425 3624 david@northernedgeassociates.com Maple syrup Availability: Mail order

153. Bee Happy Vermont

Pedro Salas | 258 Big Hollow Road, Starksboro | 453 7996 beehappy@madriver.com Honey, Christmas mead, honey comb, honey cream, beeswax candles Availability: Direct sales, Bristol, Hinesburg and Burlington Farmersâ&#x20AC;&#x2122; Market

154. Brace Sugarhouse

Mary Brace and Henry Emmons | 160 Sugarhouse Lane, Starksboro | 434 2382 Maple syrup

155. Dunham Family Maple

Jeff and Betsy Dunham | 3702 Ireland Road, Starksboro | 453 4219 Maple syrup Availability: Direct sales

156. Hallock Brook

Farmstand

Robert Lang and Roxanne Smith | 1901 Robert Young Road, Starksboro 453 3378 | hallockbrookfarm@yahoo. com 9HJHWDEOHV Ă RZHUV KHUEV SDVWXUHG poultry, pork, turkeys, retail cuts, eggs, maple syrup Availability: Farmstand, Mountain Greens

Availability: Middlebury Natural Foods Coop

160. Mountain View Farm Erin Buckwalter and Mike Shepard 101 Mountain View Farm Lane, Starksboro | 349 5785 southstarksboro@hotmail.com Pastured pork, chicken, eggs Availability: Farm direct

161. Mountain View Farm

Larry and Sue Shepard | 40 Mountain View Farm Lane, Starksboro | 453 4217 Beef, sides and quarters Availability: Farm direct

162. Rockville Market Farm

Eric and Keenan Rozendaal | 205 Cemetery Road, Starksboro 453 5628 | rockvillemarketfarm@ yahoo.com Organic vegetables, whole and peeled winter squash, Raspberries, Pork, eggs, CSA Availability: Restaurants and stores in Chittenden and Addison counties

163. Rockwell Family

Farmstand

Rick and April Rockwell | 12 Ireland Road, Starksboro | 453 7848 Maple syrup Availability: Farm direct

164. Russell Farm

David Russell | 1248 Route 116, Starksboro | 453 2208 DP\PDQVĂ&#x20AC;HOG#JPDYW QHW Sweet corn, winter squash, bulk milk, maple syrup, christmas trees, horsedrawn carriage rides Availability: Farm direct

Sudbury

165. Ruppâ&#x20AC;&#x2122;s Custom Cutting Rupert Larock | 2015 Willowbrook Road, Sudbury | 247 4570 Meat processing

Vergennes

166. Green Street Gardens Margaret Lowe | 150 Green Street, Vergennes | 877 3783 margaret.lowe150@gmail.com Vegetables, Pickles, Jams, Jellies, Homemade Bread Availability: Vergennes Farmersâ&#x20AC;&#x2122; Market, yourfarmstand.com

167. Vadeboncoeur

Nougat

Didier Murat | 247 Main Street, Vergennes Confectionary nougat Availability: Vergennes Laundry

168. Vergennes Community

Garden

Rhonda Williams | Vergennes | 377 8693 Community Garden Plots

169. Woodman Hill Orchard David Ambrose | 175 Plank Road, Vergennes | 989 2310 davidambrose1@gmail.com Apples, PYO Availability: Orchard Direct

Weybridge

170. Duclos and Thompson

Tom Duclos and Lisa Thompson | 1026 Sheep Farm Road, Weybridge

545 2230 Pork, Lamb, beef and turkeys, retail cuts Availability: Farm store, Gregâ&#x20AC;&#x2122;s Meat Market

171. Ledge Hill Farm

Violet LaFountain | 58 La Fountain Lane, Weybridge | 545 2104 springviolet@gmavt.net 9HJHWDEOHV EHGGLQJ SODQWV Ă RZHUV hanging baskets, fruits, jams, goat, chickens by the piece, retail cuts, raw goats milk, eggs, baked goods Availability: Farm direct, Middlebury Farmersâ&#x20AC;&#x2122; Market

172. Lilaâ&#x20AC;&#x2122;s Milk

Audra Oulette | 5607 Weybridge Road, Weybridge | 989 3807 aoullette@gmavt.net Raw milk from family cow Availability: Farm Direct

173. Monument Farms

Robert James | 2107 James Road, Weybridge | 545 2119 Milk, bottled cream, half and half, chocolate milk, tours Availability: Stores and restaurants in Addison and Chittenden counties

174. Crawford Family Farm

Jim Crawford | 165 Sawyer Needham Road, Whiting | 623 6600 crawfordfamilyfarm@shoreham.net Farmstead Ayrshire cheese Availability: Middlebury Natural Foods Coop, Shelburne Supermarket, City Market

175. Old Wooster Farm

Paul and Doris Seiler | 438 Wooster Road, Whiting | 462 3140 Bulk milk, organic

157. Lewis Creek Farm

Hank Bissell | 3071 Route 116, Starksboro | 453 4591 lcfarm@gmavt.net Vegetables, pickles, Flower and Vegetable Plants, Lamb, Eggs, CSA Availability: Stores and restaurants in Middlebury and Burlington; CSA; at farm; Black River Produce; Burlington Farmersâ&#x20AC;&#x2122; Market, year-­round farmstand

158. Maggie Brook

Sugarworks

John and Rita Elder | Ruby Brace Road, Starksboro | 453 3625 elderita@gmail.com Maple syrup Availability: Direct sales

159. Monarch Gardens Kelly Lathrop | 2197 Route 17, Starksboro | 453 5593 monarch@gmavt.net Flowers

.HYLQ 7KRPSVRQ Ă&#x20AC;LSV DVK UXEEHG VRIW ULSHQHG FKHHVH LQ WKH FKHHVH FDYH DW %OXH /HGJH )DUP LQ 6DOLVEXU\ ,QGHSHQGHQW SKRWR 7UHQW &DPSEHOO

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 23

Visit our new website at rockvillemarketfarm.com Start a membership for as little as $100.

Create an account and choose your amount.

Itâ&#x20AC;&#x2122;s a new way to CSA! X Spring Share (Starts February 22nd) X Summer Share X Fall/Winter Share X Pasture to plate Meat Share X Egg Share

802-­355-­0059

Local, Healthful, and Simply Good Choose what goes into your bodyâ&#x20AC;&#x201C;and into your milk, Kimball Brook Farmâ&#x20AC;&#x2122;s premium milk and cream isnâ&#x20AC;&#x2122;t just certified organic: itâ&#x20AC;&#x2122;s certified delicious.

We LFFQ DMPTF UP UIF MBOE CZ VTJOH QSPDFTTFT UIBU SFTQFDU UIF FOWJSPONFOU BOE PVS IFSE ,*.#"-- #300, '"3. milk is bo!led at Green Mountain Organic Creamery, 10516 Route 116, Hinesburg, Vermont 05461

(SFFOCVTI 3E s / 'FSSJTCVSHI 7U s LCGWFSNPOU!HNBJM DPN s LJNCBMMCSPPLGBSN DPN

AUGUST 7-11

VERMONTâ&#x20AC;&#x2122;S LARGEST AGRICULTURAL FAIR Annual County Fair with amusement park rides, nightly entertainment, livestock competitions, tractor pulls, draft horse shows and demolition derbies!

Tractor Pulls Friday & Saturday

Farm Products â&#x20AC;˘ 4-H Shows Antique Equipment Demos Rides â&#x20AC;˘ Games Demolition Derbies Arts & Crafts â&#x20AC;˘ Livestock Tractor Pulls â&#x20AC;˘ Horse Pulling

Route 17, New Haven (between Rtes. 7 & 22A) www.AddisonCountyFieldDays.com

A FAMILY AFFAIR - JOIN THE FUN!

Come Taste Vermontâ&#x20AC;&#x2122;s Finest:

t $PC 4NPLFE )BN t 1VSF .BQMF 4ZSVQ t"HFE $IFEEBS $IFFTF PUIFS 7FSNPOU 4QFDJBMJUJFT FREE 4BNQMFT &YIJCJUT MPUT UP TFF BOE EP XJUI UIF GBNJMZ 0QFO EBZT B XFFL Route 7 in Ferrisburgh (9.5 miles south of the Shelburne Museum) 100 Dorset St., in S. Burlington (Next to Barnes and Noble, Exit 14E off I89)

FREE CATALOG 800-993-2546

www.dakinfarm.com

Page 24 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

VERMONT LIVESTOCK SLAUGHTER & PROCESSING VLS&P  is  a  family-­owned  business  whose  goal  is  to  provide  our  customers  with  the  best  quality  and  service  possible.  Our  USDA-­inspected  facility  is  equipped  to  butcher  and  process  beef,  ODPE DQG SRUN DFFRUGLQJ WR \RXU VSHFL¿FDWLRQV Whether  you  are  a  private  individual  with  a  few  head  each  year  or  a  commercial  producer  who  requires  multiple  animals  processed  on  a  regular  basis,  our  professional  and  experienced  staff  are  dedicated  to  giving  each  of  you  the  personal  attention  you  deserve.  We  are  conveniently  located  just  off  of  Route  7  in  Ferrisburgh.

Private  labeling  is  now  available  as  part  of  Vermont  Livestock  Slaughter  &  Processing  services  so  let  us  help  you  bring  your  federally  inspected  meat  directly  to  market  with  your  own  custom  label  for  resale.

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2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 25

The wild and exotic side of Addison County agriculture Ginger  root  is  a  tropical  spice,  most  likely  to  be  found  in  steamy  climates  like  Southeast  Asia  or  Hawaii.

As  of  last  year,  however,  the  spicy  root  can  also  be  found  growing  in  the  ¿HOGV DW /HLFHVWHUœV *LOGULHQ )DUPV &XOWLYDWLQJ WKH URRW LQ 9HUPRQWœV WHPSHUDWH FOLPDWH UHTXLUHV VRPH RXW RI WKH ER[ WKLQNLQJ ² RU LQ -HUHP\ DQG &DLWOLQ *LOGULHQœV FDVH LQ WKH ER[ 7KH two  devised  a  special  solar  chamber  used  to  germinate  the  seed  roots  and  heat  the  soil.  ³,WœV JURZQ MXVW OLNH SRWDWRHV :H VSURXW WKH VHHG rhizome  in  the  greenhouse,  then  we  plant  it.  You  hill  it  twice,  and  keep  it  watered,  fertilized,  and  warm.  As  long  as  the  soil  temperature  is  55  degrees  when  you  SODQW LW DQG LW NHHSV ULVLQJ LWœOO EH ¿QH ´ &RPSDUHG WR JLQJHUœV QDWXUDO KDELWDW ZKHUH WKH VRLO WHPSHUDWXUHV FDQ EH DV KLJK DV ¹ GHJUHHV )DKUHQKHLW 9HUPRQW LV D UHIULJHUDWRU %XW ZLWK WKH *LOGULHQœV VSURXWLQJ SURFHVV LWœV RQO\ PRQWKV EHIRUH WKH\œUH UHDG\ WR VHOO ³EDE\ JLQJHU ´ WKH WHQGHU URRW WKDWœV XVHG IRU FU\VWDOOL]HG DQG SLFNOHG JLQJHU 7KH IDPLOLDU ¿EURXV URRW XVHG IRU FRRNLQJ DQG VSLFLQJ WDNHV ORQJHU WR JURZ DERXW PRQWKV ³/DVW \HDUœV FURS HQGHG XS VRPHZKHUH LQ EHWZHHQ EDE\ DQG UHJXODU JLQJHU ´ -HUHP\ VDLG $IWHU D \HDU RI KHXULVWLFV KHœV UHDG\ WR KDUYHVW PRUH DQG EHWWHU JLQJHU WKLV time  around.

7KH *LOGULHQV SODQWHG SRXQGV RI JLQJHU UKL]RPHV ODVW \HDU DQG SRXQGV WKLV \HDU )RU HYHU\ SRXQG SODQWHG WKH\ H[SHFW WR KDUYHVW EHWZHHQ DQG OEV RI JLQJHU 7KHLU JLQJHU DQG RWKHU YHJHWDEOHV DUH IRU VDOH DW WKH 0LGGOHEXU\ )DUPHUÂśV 0DUNHW RU WKURXJK WKHLU &6$

By: CHRISTIAN WOODARD

Ginger

:KDW ORRNV OLNH D VPDOO JQDUOHG KXPDQ EHLQJ DQG LV ZRUWK PRUH SHU SRXQG WKDQ VROLG VLOYHU" +HUHÂśV D KLQW ,W JURZV LQ $GGLVRQ &RXQW\ DQG EHOLHYH LW RU QRW LWÂśV D OHJDO VXEVWDQFH ,WÂśV $PHULFDQ JLQVHQJ SDQD[ TXLQTXHIROLXV 7KH URRW LV QDWLYH WR 9HUPRQWÂśV URFN\ VRLOV DQG VKDGHG KDUGZRRG IRUHVWV ZKHUH LW grows  in  small  colonies.  &KULV .LHO\ ² KHDG LQVWUXFWRU DFXSXQFWXULVW DQG KHUEDOLVW DW )DOOLQJ :DWHU 7DL &KL &KXDQ LQ 0LGGOHEXU\ ² XVHV JLQVHQJ IRU medicinal  treatments  and  sources  most  of  it  locally. Âł*LQVHQJ LQFUHDVHV HQHUJ\ $Q\ WLPH WKHUHÂśV H[KDXVWLRQ RU IDWLJXH LQYROYHG JLQVHQJ KHOSV ,WÂśV EHVW WR JHW LW ORFDOO\ ´ KH said.  â&#x20AC;&#x153;Sometimes  I  buy  from  China,  but  I  SUHIHU 9HUPRQW JLQVHQJ ´ 7KH QDPH ÂłJLQVHQJ´ LV D WUDQVOLWHUDWLRQ RI WKH &KLQHVH ZRUG ÂłMHQVKHQ ´ ZKLFK WUDQVODWHV OLWHUDOO\ DV ÂłKXPDQ URRW ´ /LNH WKH PRUH IDPRXV PDQGUDNH JLQVHQJ URRWV RIWHQ UHVHPEOH D KXPDQ ERG\ ZLWK IRXU OLPE OLNH rootlets.

(YHU\ \HDU PRUH WKDQ SHUPLWWHG FROOHFWRUV GLJ SRXQGV RI WKH UHFOXVLYH URRW LQ 9HUPRQW 0XFK RI WKDW KDUYHVW LV VROG DW DQ DQQXDO DXFWLRQ LQ %HWKHO ZKHUH H[FHSWLRQDO VSHFLPHQV FRPPDQG RYHU SHU SRXQG /DVW \HDU 9HUPRQW ZLOG ginseng  brought  around  $525  per  pound.  $V LWV SULFH LQGLFDWHV ZLOG JLQVHQJ LV D UDUH FRPPRGLW\ WKH URRW FDQ JR GRUPDQW IRU XS WR \HDUV DQG LWœV DOUHDG\ EHHQ KDUYHVWHG WR D QHDU HQGDQJHUHG VWDWXV A  local  ginseng  hunter  said  that  collectors  are  very  secretive  about  their  plots.  State  law  forbids  collecting  on  state  or  federal  land,  and  getting  permission  from  property  owners  can  be  tough.  Indiscriminate  harvesting  can  wipe  out  a  population  of  ginseng.  But,  with  proper  care,  a  wild  spread  can  continue  to  produce  IRU \HDUV 0DQ\ 9HUPRQW JLQVHQJ KXQWHUV GLJ WKHLU URRWV IURP FDUHIXOO\ JXDUGHG DQFHVWUDO SORWV WKDW WKH\œYH PDLQWDLQHG IRU

Chaga

decades.  ³,WœV D EDFNZRRGV ORW 7KH\ OHDUQHG LW IURP WKHLU UHODWLYHV +RZ to  pick  it,  how  to  dry  it,  when  to  look.  Every  year  they  pick  it  and  VRZ LWV VHHGV EDFN ZKHUH WKH\ JRW LW IURP ,WœV ZLOG IDUPLQJ ´ 7KH %HWKHO JLQVHQJ DXFWLRQ ZKLFK VKDUHV WHQW VSDFH ZLWK WKH DQQXDO IXU WUDGHUVœ JDWKHULQJ LV WKH FOHDULQJKRXVH RI 9HUPRQW JLQVHQJ /LFHQVHG EX\HUV DFTXLUH HQRXJK VWRFN WR VHOO LQ EXON WR the  thriving  Asian  wild  ginseng  market.    5RRWV DUH FRQVLGHUHG YLDEOH DV PHGLFLQH DIWHU \HDUV LQ WKH ground,  dated  by  their  crown  scarring,  with  older  roots  fetching  higher  prices.

Kiely  said  that  wild  ginseng  is  so  superior  to  IDUP JURZQ WKDW WKH\ FRXOG EH FRQVLGHUHG WZR separate  medicines.  ³,WÂśV QRW DV SRWHQW ´ .LHO\ VDLG RI WKH IDUP JURZQ YDULHW\ Âł7KH URRWV ORRN IDW DQG WKLFN DQG ELJ DQG WKH ZLOG RQHV DUH VPDOOHU DQG VKULYHOHG ´ Kiely  says  that  Americans  tend  to  think  of  ginseng  as  a  weaker  YHUVLRQ RI FDIIHLQH EXW WKH URRW DFFRUGLQJ WR &KLQHVH WH[WV PD\ boost  immunity,  regulate  metabolism  and  endocrine  systems,  increase  cognitive  functioning  and  treat  stress  and  fatigue. Âł*LQVHQJ IRFXVHV RQ UHSDLULQJ WKH ÂżYH RUJDQV DQG FDOPLQJ WKH PLQG ´ KH WH[W UHDGV LQ WUDQVODWLRQ Âł,W RSHQV WKH KHDUW DQG increases  wisdom.  If  taken  over  a  long  period  of  time  it  will  OLJKWHQ WKH ERG\ DQG OHQJWKHQ RQHÂśV \HDUV ´ 7KRXJK JLQVHQJ GRHVQÂśW ÂżW QHDWO\ LQWR :HVWHUQ PHGLFLQH .LHO\ VDLG LWÂśV D PRGHO IRU D PRUH EDODQFHG DSSURDFK WR KHDOWK Âł,QVWHDG RI SRXQGLQJ D WRQLF XQWLO ZHÂśUH EXUVWLQJ ZLWK KHDOWK JLQVHQJ UHTXLUHV XV WR EH PRGHUDWH 7KH URRW LV SRZHUIXO LQ LWV VSDUHQHVV ,WÂśV D VZLWFK KRZ ZH DSSURDFK PHGLFLQH ´ 7R PDNH JLQVHQJ WHD .LHO\ UHFRPPHQGV VOLFLQJ RU EUHDNLQJ D IHZ SLHFHV RI URRW LQWR ZDWHU DQG ERLOLQJ IRU PLQXWHV 7KH resulting  brew  is  delicate  and  energizing,  with  a  sweet  taste. Â

Ginseng

:KHQ *DOHQ +HOPV RI 0RQNWRQœV 0RXQWDLQ :DUULRU )DUPV GHVFULEHV &KDJD WR WKH OD\ DXGLHQFH KH FDOOV LW D ³PHGLFLQDO PXVKURRP ´ %XW ZLWK D OLWWOH SURYRFDWLRQ KHœOO H[SRXQG RQ WKH PLUDFOH mycelium  he  forages.

7KRXJK LWÂśV RIWHQ UHIHUUHG WR DV D PXVKURRP chaga  looks  more  like  a  hunk  of  charcoal  than  a  portabella.  It  often  grows  at  wounds,  like  frost  VSOLW RU VXUURXQGLQJ EURNHQ OLPEV 7KH IXQJXV LV also  known  by  the  descriptive  names  Cinder  Conk,  %ODFN 0DVV DQG %LUFK &DQNHU Unlike  cooking  mushrooms,  the  edible  portion  RI FKDJD LVQÂśW LWV IUXLWLQJ ERG\ 7HFKQLFDOO\ WKH SDUW WKDW IRUDJHUV KDUYHVW LV DQ ÂłDHULDO VFOHURWLD ´ RU a  hardened  mass  of  mycelium  that  the  fungus  uses  for  food  and  energy  storage. &KDJD JURZV RQ ELUFK WUHHV HVSHFLDOO\ \HOORZ ELUFK 7KRXJK WKH IXQJXV DSSHDUV SDUDVLWLF DQG +HOPV VD\V KHÂśV VHHQ WUHHV NLOOHG E\ KHDY\ infestations,  it  often  grows  symbiotically  with  a  stand  of  birches.  Chaga  may  even  provide  energy  storage  for  the  tree. â&#x20AC;&#x153;You  can  walk  into  a  birch  grove,  and  even  if  WKHUHÂśV QR IUXLWLQJ FKDJD LW FRXOG VWLOO EH WKHUH LQ WKH WUHHV ´ VDLG +HOPV ZKR UDLVHV IUHH UDQJH chickens,  winter  vegetables,  garlic  and  medicinal  herbs  like  echinacea.  Helms  is  also  the  only  raw  chaga  provider  in  Vermont.  /LNH DOO ZLOG PXVKURRPV FKDJD LV IRUDJHG QRW IDUPHG :KHQ +HOPV KDUYHVWV FKDJD KH ORRNV IRU ODUJH JURZWKV WKDW SURMHFW DZD\ IURP WKH WUHH LQ D FRQH VKDSH 7KH ULSHVW VSHFLPHQV FDQ EH EURNHQ off  by  hand,  but  Helms  often  uses  a  hatchet.  Chaga  will  grow  back  on  the  same  host  tree,  slightly  above  the  last  harvest.  ³7KDWÂśV WKH EHDXW\ RI FKDJD DQG DOO PXVKURRPV <RXÂśUH QRW KDUPLQJ LWV DELOLW\ WR UHSURGXFH +DUYHVWLQJ MXVW VWLPXODWHV PRVW PXVKURRPV WR SURGXFH PRUH ´ After  harvesting,  Helms  sells  the  raw  chaga  to  a  supplier  in  Burlington,  where  it  is  ground  and  distributed  to  local  health  and  herb  stores. &KDJD +HOPV VDLG KDV DQWL LQĂ&#x20AC;DPPDWRU\ properties,  and  modulates  the  immune  system  WR UHVSRQG WR LOOQHVV PRUH HIIHFWLYHO\ 0\FRORJLVW 3DXO 6WDPHWV FODLPV WKDW FKDJD KDV DQWL WXPRU properties  owing  to  betulinic  acid,  incorporated  from  the  birch  trees  that  play  host  to  the  plant.  &KDJD ,QRQRWXV REOLTXXV KDV EHHQ D VWDSOH of  Eastern  European  folk  medicine  since  the  5HQDLVVDQFH ,WÂśV RQO\ UHFHQWO\ EHJXQ WR JDLQ DFFHSWDQFH LQ :HVWHUQ PHGLFLQH DV D WUHDWPHQW IRU psoriasis,  diabetes  and  some  types  of  cancer.   Helms  says  he  always  has  a  pot  of  chaga  tea  VLPPHULQJ ² MXVW JULQG LW XS DQG VWHHS LW OLNH WHD Unlike  most  medicine,  Helms  said  chaga  tea  tastes  good. Âł'HSHQGLQJ RQ WKH VRLO LWÂśV JURZQ LQ LW FDQ EH VZHHW ,WÂśV D OLWWOH OLNH UDZ FRFRD EXW ZLWK D ELUFK\ Ă&#x20AC;DYRU ´

Page 26 — 2012 Addison County Guide to Local Food and Farms

An Unexpected, 7i V }] restaurant and cocktail lounge.

ÎxÊ Àii Ê-ÌÀiiÌÊÊUÊÊ Ü Ì Ü Ê6iÀ}i iÃ

Quality, Service, Value We are a locally owned family business, and we take great pride in supporting our community.

3 Elm Street, Middlebury, Vermont 388-2162 Established 1981

GREG’S

Meat Market

Where Qualil ty and Service Co me First!

www.gregsmeatmarket.com

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 27

VFN is proud to celebrate Addison Countyâ&#x20AC;&#x2122;s bounty of Farmer and Chef Partnerships.

Addison Morningside Inn Whitford House Bridport Gleason Grains Vermont Heritage Grazers, LLC Bristol Inn at Baldwin Creek and Mary's Restaurant Mountain Greens Market & Deli Cornwall Meeting Place Pastures Sunrise Orchards, Inc. Twig Farm Windfall Orchards Leicester Blue Ledge Farm Lincoln Songbird Farm Middlebury American Flatbread at Marbleworks Champlain Valley Apiaries Fire & Ice Restaurant Green Peppers Restaurant Happy Valley Orchard Jackson's On the River LedgEnd Farm

Middlebury -â&#x20AC;? conâ&#x20AC;&#x2122;t Middlebury College Dining Service Middlebury Natural Foods Co-â&#x20AC;?op & Cafe Noonie Deli Otter Creek Bakery Otter Creek Brewing & Wolavers Pub Porter Medical Center Swift House Inn The Lodge at Otter Creek Senior Living, LLC The Middlebury Inn The Storm Cafe Two Brothers Tavern Woodchuck Hard Cider N. Ferrisburgh Kimball Brook Farm Lewis Creek Catering New Haven Lincoln Peak Vineyard, LLC Misty Knoll Farms Tourterelle Restaurant & Inn Salisbury Maple Meadow Farm Shoreham Champlain Orchards Inc.

Shoreham -â&#x20AC;? conâ&#x20AC;&#x2122;t Golden Russet Farm Sentinel Pine Orchard Shoreham Inn Works and Days Farm Starksboro Hillsboro Sugarworks Lewis Creek Farm Rockville Market Farm Vergennes 3 Squares Cafe Antidote Basin Harbor Club Graze Weybridge Monument Farms Dairy Whiting Crawford Family Farm

find participating restaurants and farms at www.VermontFresh.net

Organic Stone-Ground Whole Wheat Flour

Producing local wheat and flour since 1982 Try our new products:

Lemon Fair Sifted Pastry Flour Snake Mountain Sifted Bread Flour Gleason Grains Bran

Grown and Milled in Addison County! &BTU 4USFFU #SJEQPSU 7FSNPOU t Vermont Organic Certified

CZ UIF 7FSNPOU 0SHBOJD 'BSNFST 10 #PY #SJEHF 4U 3JDINPOE 75

Page 28 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

Sunrise Orchards isâ&#x20AC;¦ Â&#x2021; *UHDW WDVWLQJ DSSOHV Â&#x2021; &RRO UHIUHVKLQJ DSSOH FLGHU Â&#x2021; 7KLUG JHQHUDWLRQ DSSOH IDUPHUV Â&#x2021; $GYDQFHG LQWHJUDWHG SHVW PDQDJHPHQW

â&#x20AC;¦ Committed to growing quality food for our neighbors in Addison County and Vermont

1RUWK %LQJKDP 6W &RUQZDOO 9HUPRQW

ZZZ VXQULVHRUFKDUGV FRP

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 29

Walk our Maple Trail and take our self-guided Sugarhouse Tour!

Frog Run Granola

Maple Walnuts

Maple Syrup

Syrup On-Tap

* Donâ&#x20AC;&#x2122;t forget to bring your jug to fill up with Syrup-On-Tap!

3PVUF 4IPSFIBN 7FSNPOU t 'BSNTUBOE PQFO .BSDI UP %FDFNCFS EBZT B XFFL BN QN XXX WFSNPOUUSBEFXJOET DPN t 802-897-2448

Experience outdoor fun in our Sugarbush Maze!

Specializing in Heirloom Apple Varieties, Ice Cider & Fresh Pressed Cider.

- Saturdays at Middlebury Farmersâ&#x20AC;&#x2122; Market - Farmstand at the Orchard Sunday Afternoons in October 1491 Route 30, Cornwall, VT www.windfallorchardvt.com

The Beauty of Simplicity in the Vermont Countryside We serve French-inspired cuisine, made with fresh local products in unique preparations Weddings, rehearsal dinners and catering also available.

New Haven, Vermont XXX UPVSUFSFMMFWU DPN t

Page 30 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

30 Supporting local farms for over 30 years.

2012 Addison County Guide to Local Food and Farms — Page 31

93rd

T

he Nutrition Services Department at Porter Hospital is proud to serve locally produced foods on our menus in order to provide the freshest foods for our patients and staff, support our local businesses and honor our commitment to the Healthy Food in Health Care Initiative.

www.portermedical.org

388-­4701 Middlebury, Vermont For your conventional bag or bulk feed needs call Depot Farm Supply in Leicester Junction, Vermont 802-247-6700 For your organic bag and bulk feed needs call Green Mountain Feeds in Bethel, Vermont 802-234-6278 We are proud to support the Addison County Relocalization Network.

Page 32 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

Local business (Continued  from  Page  8) case,  but  through  my  primary  distributor,  they  could  be  $16  a  case  or  $30  a  case  if  thereâ&#x20AC;&#x2122;s  a  frost,  so  if  it  averages  out.  If  the  prices  are  close,  and  itâ&#x20AC;&#x2122;s  fresher  and  better  quality  locally,  why  wouldnâ&#x20AC;&#x2122;t  you?â&#x20AC;?  Maple  Meadow  Farm  in  Salisbury  provides  Porter,  local  schools,  the  college  and  Vermont  correctional  facilities  with  eggs.  â&#x20AC;&#x153;We  try  to  give  them  the  best  possible  price  and  they  get  to  buy  local.  Itâ&#x20AC;&#x2122;s  really  a  win-­win  situation,â&#x20AC;?  said  Jackie  Devoid,  who  has  run  the  farm  with  her  husband  George  for  31  years.  Devoid  estimated  that  the  farmâ&#x20AC;&#x2122;s  clientele  is  split  equally  between  institutions  and  retail  stores,  but  said  that  the  institutional  side  of  the  business  has  grown  during  her  years  in  business.

6KH VDLG LW LV IXOÂżOOLQJ WR EH DEOH WR VHOO eggs  to  the  local  community. â&#x20AC;&#x153;The  local  people  know  us,  they  know  weâ&#x20AC;&#x2122;re  putting  out  a  decent  product.  We  wouldnâ&#x20AC;&#x2122;t  sell  them  anything  we  wonâ&#x20AC;&#x2122;t  eat  ourselves,â&#x20AC;?  she  said.  â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  great  selling  to  your  friends,  family  and  neighbors.â&#x20AC;?  And  Brace  said  that  patients  notice  when  more  local  food  is  served.  â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  Vermont  â&#x20AC;&#x201D;  you  have  to  serve  local  maple  syrup,  and  we  have  gotten  comments  about  it,â&#x20AC;?  she  said.  â&#x20AC;&#x153;We  are  a  small  community  hospital,  we  should  be  making  an  effort.â&#x20AC;? Â

Middlebury  College Â

At  Middlebury  College,  buying  locally  is  ingrained  in  the  institution,  said  Director  of  Dining  Services  Matthew  Biette.  â&#x20AC;&#x153;It  has  a  lot  to  do  with  Vermont  and  the  fact  that  Vermont  supports  its  own  DQG LV ÂżHUFHO\ OR\DO WR KHOSLQJ HDFK RWKHU out,â&#x20AC;?  said  the  Middlebury  resident.  â&#x20AC;&#x153;More  people  are  asking,  â&#x20AC;&#x2DC;Why  are  we  shipping  it  from  so  far  when  I  can  make  it  right  here?â&#x20AC;&#x2122;â&#x20AC;?  The  college  is  one  of  the  largest  institutions  in  Addison  County,  with  a  total  food  budget  of  over  $3.2  million.  In  the  2010-­2011  academic  year,  21  percent  â&#x20AC;&#x201D;   $714,420  â&#x20AC;&#x201D;  of  the  collegeâ&#x20AC;&#x2122;s  food  budget  was  spent  on  food  produced  in  Vermont.  In  Addison  County  alone,  the  college  spent  close  to  $400,000  on  local  products  last  academic  year.  Middleburyâ&#x20AC;&#x2122;s  local  food  budget  makes  it  a  major  client  to  many  local  farms.  Last  academic  year,  Biette  bought  1,800  bushels  of  apples  from  four  different  farms,  1,860  gallons  of  apple  cider  from  Happy  Valley  Orchard,  533,520  eggs Â

from  Maple  Meadow  Farm  and  4,500  gallons  of  ice  cream  from  Wilcox  Dairy  in  Manchester.  â&#x20AC;&#x153;We  are  in  a  great  agricultural  area.  This  is  ground  zero,â&#x20AC;?  he  said.   â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;re  thankful  that  we  have  a  lot  of  the  food  right  here.â&#x20AC;?

Middleburyâ&#x20AC;&#x2122;s  Monument  Farms  provides  the  college  with  milk  and  cream  â&#x20AC;&#x201D;  32,450  gallons  last  academic  year.  â&#x20AC;&#x153;The  college  used  to  have  their  own  farm  behind  Shawâ&#x20AC;&#x2122;s,  but  when  they  lost  that,  our  grandfather  got  the  account,â&#x20AC;?  said  Bob  James,  one  of  the  co-­owners.  â&#x20AC;&#x153;Milk-­ wise,  weâ&#x20AC;&#x2122;ve  always  done  a  lot  of  business  with  them.â&#x20AC;?  James  said  that  Middlebury  College  is  their  largest  single  customer,  which  he  credits  to  convenience  and  the  schoolâ&#x20AC;&#x2122;s  desire  to  buy  local.  â&#x20AC;&#x153;If  theyâ&#x20AC;&#x2122;re  ever  short  of  something  (milk  or  cream),  they  can  have  it  within  20  minutes,â&#x20AC;?  he  said.  â&#x20AC;&#x153;Vermonters  especially  are  really  keen  on  supporting  local  businesses.â&#x20AC;?   Â

Looking  to  the  future

The  Addison  Northeast  supervisory  cooperative  is  still  less  than  two  years  old,  but  Alexander  has  big  plans  for  expanding  the  use  of  local  foods  in  her  schools.  â&#x20AC;&#x153;I  donâ&#x20AC;&#x2122;t  think  the  impact  on  our  local  farmers  has  been  huge  yet  because  I  donâ&#x20AC;&#x2122;t  think  weâ&#x20AC;&#x2122;ve  organized  our  menus  ZHOO HQRXJK EXW ZHÂśUH GHÂżQLWHO\ ZRUNLQJ towards  that,â&#x20AC;?  she  said.  â&#x20AC;&#x153;Last  year  was  ¿QGLQJ RXW ZKDW ZRUNV DQG EXLOGLQJ relationships  and  now  we  are  at  the  point  where  we  can  start  to  make  commitments  to  different  farmers  for  different  produce.â&#x20AC;?  %ULVWRO %DNHU\ ZDV WKH ÂżUVW IXOO UDQJH wholesale  bakery  in  the  state,  and  Harper  said  he  plans  to  have  his  local  bagels  in  all  local  institutions  soon.  â&#x20AC;&#x153;The  new  Bristol  Bakery  wholesale  operation  is  just  getting  started,â&#x20AC;?  he  said.  â&#x20AC;&#x153;But  we  expect  to  be  selling  to  all  of  the  institutions  up  and  down  the  Champlain  Valley,  whether  it  be  hospitals,  schools  or  colleges.â&#x20AC;?  While  the  nascent  cooperative  and  EDNHU\ KRSHV WR VHH VLJQLÂżFDQW H[SDQVLRQ Biette  and  Brace  have  more  modest  growth  expectations.  â&#x20AC;&#x153;(Buying  local)  may  not  always  be  feasible  because  we  have  a  price-­point,â&#x20AC;?  he  said.  â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;re  working  to  process  and  preserve  food  for  later  in  the  year.  This  year  we  did  tomatoes  and  basil.â&#x20AC;?  â&#x20AC;&#x153;I  would  like  to  buy  more  local  produce,â&#x20AC;?  said  Brace.  â&#x20AC;&#x153;Just  trying  to  do  a  little  bit  more  of  a  little  bit  of  everything.â&#x20AC;? Â

6XQĂ&#x20AC;RZHUV VRDN XS WKHLU VXUURXQGLQJV DW WKH 0LGGOHEXU\ )DUPHUVÂś 0DUNHW ,QGHSHQGHQW SKRWR 7UHQW &DPSEHOO

Stand  off 7ZR DGMDFHQW VLORV ULVH IURP IURP EHKLQG DQ $GGLVRQ &RXQW\ EDUQ ,QGHSHQGHQW SKRWR 7UHQW &DPSEHOO

Bobcat CafĂŠ BBQ Braised Misty Knoll Turkey Â&#x2021; 1 Misty Knoll turkey, broken down into 6 pieces Â&#x2021; 4 spanish onions, julienned Â&#x2021; 4 cups whole garlic cloves Â&#x2021; 3 T chili powder Â&#x2021; 2 T ground cumin Â&#x2021; 2 T ground coriander Â&#x2021; 2 T smoked paprika

Â&#x2021; 1 can chipotles in adobo Â&#x2021; 5 cups cider vinaigar Â&#x2021; 1 cup brown sugar Â&#x2021; 4 cups ketchup Â&#x2021; ½ cup worcestishire Â&#x2021; ½ cup molasses Â&#x2021; 6 cups Bobcatâ&#x20AC;&#x2122;s Lincoln Lager Â&#x2021; 1/3 cup kosher salt

Preheat oven to 350 degrees Generously season turkey pieces with salt and pepper. Grill turkey over low heat until evenly browned.

Saute onions and garlic in a large rondeau until soft. Add spices and cook until fragrant.

Add turkey and remaining ingredients. Bring to a boil. Cover with foil and cook in oven for 3-­4 hours or until turkey is falling off the bone.

Remove turkey from liquid. Pull meat off the bone when it is cool enough to handle. Puree braising liquid until smooth and pour over pulled turkey meat.

We serve this turkey on nachos. It would be equally delicious on a sandwich or in a quesadilla!

Enjoy!

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 33

8ZWL]KMZ 8ZWĂ&#x2026;TM" Bobcat Cafe and Brewery

If  youâ&#x20AC;&#x2122;re  searching  for  the  man  behind  the  brews  at  the  Bobcat  Cafe  and  Brewery,  look  no  further  than  the  guy  with  the  biggest  grin.  The  gregarious  Bristol  brewmaster,  Mark  Magiera,  is  often  by  the  bar  telling  jokes,  talking  hops  or  detailing  the  history  of  a  particular  beer  on  tap.  Look  past  the  bar  and  youâ&#x20AC;&#x2122;ll  see  where  the  malty  magic  happens:  there  stand  two  217-­gallon  stainless  steel  fermenting  tanks  behind  glass  doors.  The  Bobcat  is  known  for  its  traditional  ales  and  lagers,  like  its  bold  Baltic  porter  and  smooth  German  Märzen,  and  its  innovative  India  Pale  Ales  featuring  Vermont  hops.  With  a  wide  array  of  house-­brewed  beers  on  tap,  you  might  not  realize  the  Bobcatâ&#x20AC;&#x2122;s  brewery  is  run  by  only  one  man  â&#x20AC;&#x201D;  Magiera.  A  1997  graduate  of  the  oldest  brewing  school  in  the  nation,  Chicagoâ&#x20AC;&#x2122;s  Siebel  Institute  of  Technology,  Magiera  has  been  around  the  block  once  or  twice.  After  starting  a  brewery  in  Bermuda  to  holding  the  lead  brewerâ&#x20AC;&#x2122;s  position  at  Middleburyâ&#x20AC;&#x2122;s  Otter  Creek  Brewery,  heâ&#x20AC;&#x2122;s  settled  in  happily  at  the  Bobcat,  where  he  can  focus  on  making  the  best  brews  that  he  can  imagine.  On  a  recent  Friday  afternoon,  Magiera,  beer  in  hand  â&#x20AC;&#x201D;  after  a  hard  dayâ&#x20AC;&#x2122;s  work  because  he  swears  he  doesnâ&#x20AC;&#x2122;t  drink  on  the  job  â&#x20AC;&#x201D;  opened  up  the  door  to  his  downstairs  brew  den.  Like  a  jolly  scientist,  he  clambered  through  bags  of  barley  and  wheat,  showing  off  D ZLGH UDQJH RI EHHUV DJLQJ LQ YDULRXV FDVNV 1RW EHIRUH VWRSSLQJ WR ÂżOO XS KLV JODVV again,  he  headed  to  the  back  corner  of  the  dark,  cold  room.  â&#x20AC;&#x153;Youâ&#x20AC;&#x2122;re  going  to  like  this,â&#x20AC;?  said  the  brewer  with  an  ear-­to-­ear  grin.  â&#x20AC;&#x153;The  hop  chest.â&#x20AC;?  $V KH RSHQHG WKH LFHER[ GRRU WKH Ă&#x20AC;RUDO FLWUXV VPHOO RI KRSV FDPH SRXULQJ RXW

Many  of  the  green  cone-­shaped  herbs  in  the  chest  come  from  Vermont,  and  some  even  come  from  just  behind  the  Bobcat.

When  former  brewmaster  Ron  Cotti  left  the  Bobcat,  Magiera  acquired  the  rhizomes  from  eight  different  hops.  It  took  the  climbing  perennial  two  years  to  establish  itself,  but  now  these  hop  varieties  grow  on  the  east-­facing  wall  of  the  Bobcatâ&#x20AC;&#x2122;s  red-­brick  building.  Two  of  the  breweryâ&#x20AC;&#x2122;s  most  famous  IPAs  are  appropriately  named  â&#x20AC;&#x2DC;Lil  Brick  and  Brick  Wall  â&#x20AC;&#x201D;  a  tribute  to  the  hops  used  from  that  wall.  â&#x20AC;&#x153;This  year  and  last  year  (the  Lil  Brick  and  Brick  Wall  IPAs)  were  all  Vermont  grown  hops,â&#x20AC;?  said  Magiera.

And  the  Vermont  hops  donâ&#x20AC;&#x2122;t  stop  on  the  east  wall.  Magiera  gets  hops  from  New  Haven,  Bristol  and  Addison  farms.  He  uses  a  hop  from  the  Addison  Hop  Farm  (see  directory)  called  â&#x20AC;&#x153;Brewerâ&#x20AC;&#x2122;s  Goldâ&#x20AC;?  in  his  Belgian-­style  Saison,  and  the  Cascade  hops  that  pump  up  Prayerâ&#x20AC;&#x2122;s  Rock  Pale  Ale  â&#x20AC;&#x201D;  named  after  Bristolâ&#x20AC;&#x2122;s  famous  Lordâ&#x20AC;&#x2122;s  Prayer  Rock  â&#x20AC;&#x201D;  come  from  a  farm  in  New  Haven.

When  asked  about  the  Vermont  climate  for  growing  hops,  Magiera  was  unequivocal. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  perfect.â&#x20AC;? â&#x20AC;&#x201D;  Andrew  Stein Photos:  Eager  patrons  enjoy  a  brew  at  the  Bobcat.  Inset,  Mark  Magiera,  the  brewmaster,  enjoys  a  German  Märzen  beer  atop  barley  and  wheat.

Independent  photos/Angela  Evancie  and  Andrew  Stein

Page 34 â&#x20AC;&#x201D; 2012 Addison County Guide to Local Food and Farms

8ZWL]KMZ XZWĂ&#x2026;TM" Eagleâ&#x20AC;&#x2122;s Flight Farm

Elizabeth  Frank,  at  right,  explains  her  permacul-­ ture  philosophy.  Inset,  Franks  shows  the  master  plan  for  Eagleâ&#x20AC;&#x2122;s  Flight  Farm.

Independent  Photos/Andrew  Stein

Nestled  along  the  edge  of  Lake  Champlain,  Eagleâ&#x20AC;&#x2122;s  Flight  Farm  sits  in  breathtaking  view  of  the  Adirondacks.  With  its  1800â&#x20AC;&#x2122;s  barn  and  house,  the  54-­acre  farmstead  is  a  colorful  patch  in  the  historic  quilt  that  makes  up  Orwellâ&#x20AC;&#x2122;s  rich  agricultural  fabric.

(OL]DEHWK )UDQN D FHUWLÂżHG SHUPDFXOWXUDOLVW HVWDEOLVKHG the  farm  as  a  training  ground  for  permaculture.  At  its  roots,  permaculture  is  a  form  of  organic  agriculture  that  seeks  to  PLPLF SDWWHUQV LQ QDWXUH ,WÂśV RIWHQ FKDUDFWHUL]HG E\ GLYHUVLÂżHG crop  production,  soil  building  and  environmentally-­healthy  ways  of  living. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  not  â&#x20AC;&#x2DC;sustainable,â&#x20AC;&#x2122;â&#x20AC;?  said  Frank  about  the  permaculture  approach  to  agriculture.  â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s  regenerative.  Itâ&#x20AC;&#x2122;s  about  giving  back  more  to  the  land  than  you  take  from  it  ...  permanent  agriculture  that  leads  to  permanent  culture.â&#x20AC;?

Fundamental  to  Frankâ&#x20AC;&#x2122;s  crop  production  is  a  no-­till  method  of  soil  cultivation  that  she  calls  â&#x20AC;&#x153;lasagna  bed  gardening.â&#x20AC;?  The  method  employs  a  layering  of  brown  and  green  organic  matter.  She  starts  with  a  base  layer  of  cardboard  and  uses  alternating  layers  of  manure,  grass  clippings,  aged  sawdust,  dead  leaves  and  other  compostable  waste  on  hand. :KHQ )UDQN ÂżUVW SXUFKDVHG WKH ROG GDLU\ IDUP RQ 0RXQW Independence  Road  12  years  ago,  it  only  had  one  small  garden  growing  out  of  a  lonely  tractor  tire.  Now,  after  years  of  studying  permaculture  practices,  her  homestead  features  12  sizable  gardens  in  different  microclimates,  where  Frank  tests  the  ability  to  grow  a  wide  range  of  fruits,  vegetables  and  herbs.

Her  gardens  are  dense  with  diverse  crops  growing  in  and  around  each  other,  like  the  butternut  squash  and  kale  that  grow Â

up  through  her  rose  bush.  Eventually,  said  Frank,  these  dense  gardens  will  turn  into  little  food  forests.

2Q D WULS WR (DJOHÂśV )OLJKW )DUP RQH FDQ H[SHFW WR ÂżQG KDUG neck  garlic,  blueberries  and  strawberries  growing  alongside  kale,  mustard  greens,  asparagus  and  many  other  vegetables  and  herbs.  Some  of  Frankâ&#x20AC;&#x2122;s  gardens  also  feature  aronia,  a  plant  well  suited  for  the  northeast  climate  that  produces  small  berries  packed  full  of  Vitamin  C  and  antioxidants.  Although  the  berries  arenâ&#x20AC;&#x2122;t  usually  eaten  raw,  due  to  their  astringency,  they  can  be  used  to  make  wine,  juice,  jam  and  syrup,  among  other  value-­ added  concoctions.  â&#x20AC;&#x153;We  canâ&#x20AC;&#x2122;t  grow  oranges  here,â&#x20AC;?  said  Frank.  â&#x20AC;&#x153;But  aronia,  which  has  more  vitamin  C,  can  thrive.â&#x20AC;?

0DQ\ RI WKH YDOXH DGGHG SURGXFWV )UDQN SURGXFHV ² OLNH UHOLVKHV SHVWRV DQG KXPPXV ² DUH DYDLODEOH DW KHU farmstand.  She  also  sells  produce,  much  of  which  ends  up  at  FRPPHUFLDO ORFDWLRQV OLNH 5DPXQWRV 3L]]D LQ 0LGGOHEXU\ This  summer,  Eagleâ&#x20AC;&#x2122;s  Flight  Farm  will  host  a  number  of  workshops:  how-­to  classes  on  the  lasagna  method  of  soil  building,  planting  diverse  nutrient-­dense  gardens,  and  possibly  sustainable  home-­construction  classes.  Sheâ&#x20AC;&#x2122;s  also  planning  to  bring  in  experts  to  teach  classes  in  identifying  and  foraging  for  wild  edibles.  As  a  regional  leader  for  Vermont  Slow  Food,  which  coins  itself  as  the  anti  fast  food  movement,  Frank  said  that  Eagleâ&#x20AC;&#x2122;s  Flight  Farm  will  host  some  slow  food  events  and  offer  farmstays,  where  families,  groups  of  people  or  individuals  can  stay  onsite  and  partake  of  the  many  opportunities  the  farm  offers. â&#x20AC;&#x201D;  Andrew  Stein

Greek Kale Salad Â&#x2021; Kale Â&#x2021; Red onion Â&#x2021; Tomato Â&#x2021; Cucumber Â&#x2021; Kalamata olives Â&#x2021; Feta cheese Â&#x2021; Garlic/garlic

scapes Â&#x2021; Vinaigrette: Red wine vinegar Olive oil Garlic Honey Salt & Pepper

Wash kale and cut into thin strips, then cut into 2-­3 inch pieces.

Steam the kale until light green and just wilted, then chill. Squeeze to remove excess water.

Once kale is chilled, cut remaining produce. Add halved olives and crumbled feta.

Toss with red wine vinaigrette and serve.

This salad should come into season by the end of June or early July through the fall until frost.

Enjoy!

Recipe courtesy Elizabeth Frank

2012 Addison County Guide to Local Food and Farms â&#x20AC;&#x201D; Page 35

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Page 36 — 2012 Addison County Guide to Local Food and Farms

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