t.e.l.l. issue 04 | winter

Issue 04 | Winter 2014

The Essence of Living Locally

www.tellnewengland.com

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A NOTE from THE EDITOR...

WINTER in New England can be a trying time. By late February our fellow New Englanders have thoroughly broken in their shovels and paid mightily to keep their homes warm. Frost heaves, pot-holes, and salt have wreaked havoc on their cars. It starts to feel like these months of darkness will never end.

On a recent winter night I was driving from a Boston suburb to my home in the city. The stars were uncharacteristically bright, the air felt especially fresh, and a low fog hung over the Charles River. It was eerie yet beautiful. Temperatures that night rose to a balmy 44 degrees, and I was reminded that Winter in New England is fleeting. Just as in year’s past, the frosty temperatures will come and go, and in Summer we will yearn for the Arctic chill of January. In this issue we invite our readers to be reminded of the reasons why we love winter. Whether it’s the stillness and quiet of the forest, the feeling of your skis or board on corduroy, or the warmth of huddling under a blanket and sipping hot cocoa to stay warm.

At TELL we feel especially thankful for the four seasons that grace New England. And as I moved closer to Boston’s halo of light on that winter night, and the stars faded from sight, I made a mental note to enjoy the last of winter.

Mandi Tompkins Managing Editor

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CONTENTS

6

14

16

METAL ON SNOW

APRĂˆS HOT SPOTS

A WINTER ROAD TRIP

Gravitational experiments in metal versus snow.

Exploring our favorite spots off the slopes.

Exploring Grafton Notch State Park in Maine.

22

30

38

WINTER ON THE HILL

NEW ENGLAND CHOCOLAT CHAUD

BALSAM FIR MARSHMALLOWS

An excerpt from Nadia Dole of La Porte Rouge.

A New England twist on the Parisian classic.

Bring the outdoors inside with this winter favorite.

46 EVERGREEN STYLING Decorating with winter's favorite evergreen; pine.

CONTENTS

56

68

72

A WINTER HIKE

HOMEMADE PRETZELS

FARMHOUSE FONDUE

A winter hike in Blue Hills Reservation.

Homemade recipe for a childhood favorite.

Enjoying fondue with one of our favorite local brews.

78

96

100

MEET THE MAKERS: FARMHOUSE POTTERY

WHEN I THINK OF WINTER

MAMA B'S BUTTERNUT SQUASH SOUP

An interview with the team behind the brand.

An exploration of winter and what it means.

A homemade favorite that is sure to warm you up!

104 POACHED PEARS Elegant poached pear recipe perfect for any winter table.

METAL ON SNOW STORY BY HEATHER CAULFIELD MILLS PHOTOGRAPHS BY ASHLEY HERRIN

IT is difficult to reach this trail, hidden on the mountain’s north face and guarded by cautionary “Expert Only” signs. The slope below is so steep that I can’t see beyond the ledge. Around me, ice-wrapped evergreens huddle together against the wind, perhaps against gravity. Nudging my snowboard forward, I can see that the terrain drops away to a minefield of ice-capped moguls. My heart plummets. I grew up on this mountain, dodged rock-falls in places like Tuckerman Ravine, and I’ve been on my snowboard nearly every day for months. But this trail is a legend, and I have avoided it for years.

My companion, a fellow-instructor, arrives a second after me. He pauses to glance my way before disappearing over the ledge. As panic sets in, pep-talks scroll through my head, things I tell my students every day.

“Speed is your friend, lean into the turn, commit.”

I used to be afraid of this mountain. In a “skiing family” where everyone from Grandpa to my littlest brother was a great skier, I was the shy, acutely cautious eldest child: desperately worried about going too fast, losing control, and falling. Sometime in my teens, I won a free snowboarding lesson. While everyone else in the group seemed to be naturals, I fell constantly that first day and was sore for weeks after. But something had clicked: this was my snow sport. >>>

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New Hampshire's stunning White Mountains as seen from Loon Mountain.

For me, snowboarding is an escape, a kind of meditation. I join my siblings as they straight-line each run (no turning), and race back onto the lift. Miscalculations can be dangerous at such break-neck speeds, but fear even more so. I let that part of my brain shut off and my body takes over, moving instinctively, by feel.

Much about this sport is counterintuitive: facing sideways strapped to a piece of wood and fiberglass, for one thing. For me, practicing techniques like riding “switch” (back foot forward), requires all the concentration of my first lesson. In these moments, my mind guides my body, performing split-second calculations of torque and weight, rotation and momentum: gravitational experiments in metal versus snow.

In New England, snowboarding means skin-melting wind chill, skimming over ice, jumping around bare patches, and slogging through slush.

Powder days are that much more beautiful: an incredible silence and the feeling of weightlessness as your board floats – almost hovers - atop the surface. This must be almost like human flight: the sheer exhilaration of speed, such breathtaking landscapes.

I teach my students how to fall safely. I encourage them to let their bodies and eyes do the work. “Wherever you focus, that’s where you’ll go. Look in the direction you want to move.” These phrases repeat in my head as I hesitate at the top of the trail. Beyond the drop-off, I can hear my friend’s board scraping rhythmically through the ice. Across the valley, the river (familiar by sight rather than name), curves like a sea horse below clouded peaks. Catching my breath, I slide to the edge, visualize my landing, then plunge. ◊◊◊

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WHALEBACK MOUNTAIN 1,800 ft.

POTASH KNOB 2,684 ft.

METAL ON SNOW STORY BY HEATHER-CAULFIELD MILLS PHOTOGRAPHS BY ASHLEY HERRIN

WEST BOND 4,520 ft.

BONDCLIFFS 4,265 ft.

MOUNT BOND 4,698 ft.

“

AND AFTER A LONG DAY ON THE SLOPES, WE ONE-BY-ONE RETREAT TO THE NEAREST FIRE PIT, BATHROOM HAND-DRYER OR BARSIDE HOT TODDY TO THAW, DECOMPRESS, AND BUILD THE COURAGE TO DO IT ALL OVER AGAIN TOMORROW. - Author Unknown -

THE MATTERHORN Newry, Maine Ski Resort: Sunday River If you’ve been to Sunday River, chances are you’ve made a visit to the Matterhorn SKI BAR. With over ten New England brewed beers, deadly mixed drinks, and a vibe that makes you want to stay forever, it’s a no-brainer for your après ski needs. The pub, opened by Roger Beaudoin in1988, welcomes you with its warm, inviting Swiss chalet style. On the inside, vintage skis line the walls (895 to be exact), Warren Miller ski films play on repeat, and local musicians play. A glowing wood-burning artisan pizza oven is every bit as inviting as a hot toddy after a long day on the slopes, and churns out even more delicious pizzas. There’s no question that this bar is a favorite among locals, with a bar ceiling covered in numbered and named mugs, a part of the ski bars’ popular Mug Club.

Open 7 days a week from 12p.m. to 1a.m.

292 Sunday River Road Newry, ME 04261

RIMROCK'S MOUNTAIN TAVERN Stowe, Vermont Ski Resort: Stowe Mountain Resort, Smuggler's Notch Stowe’s Mountain Road is lined with so many quaint inns and welcoming pubs that it was hard to pick a favorite in this Green Mountain ski town. After a lot of deliberation, and more than a few beers, Rimrock’s rose to the top with its live music, pool tables, local vibe, and ample supply of Heady Topper. This isn’t your typical mountainside après ski joint, its where the locals go to enjoy a pint, watch the game, and hang out with friends.

Open from 11:30a.m. to 2a.m.

394 Mountain Road Stowe, VT 05672

APRÈS HOT SPOTS

HORSEFEATHERS North Conway, New Hampshire Ski Resorts: Cranmore, Wildcat, Attitash, Bretton Woods, King Pine This North Conway staple has been reviving skiers with traditional New England fare and local beers since 1976. With its convenient central location on White Mountain Highway, this bar is a favorite amongst skiers and boarders from many local mountains, including Cranmore, Attitash, Wild Cat, and Bretton Woods. And it’s no wonder why, with local beer on tap (Tuckerman Pale Ale is a favorite), made-from-scratch soups, and a warming stone fireplace. If you make it in for lunch or dinner, try the French Onion soup, the Reuben, or the Vegetable – a pita with fresh garden veggies and the restaurants famous poppy seed dressing that has been a favorite for decades and was just added back to the menu.

Open 11:30a.m. to 12:00a.m.

2679 White Mountain Highway North Conway, NH 03860

TRUANT'S TAVERNE Woodstock, New Hampshire Ski Resort: Loon Mountain Truant’s Taverne and restaurant is a family-owned, family-run bar and restaurant with a rustic and warm ambiance that truly matches the vibe if the ski town it neighbors – Lincoln, New Hampshire. In a town where family-owned is a way of life, Truant’s fits right in. Owners, Mike and Pam Hyland, whose family has run the taverne for ten years, bring the friendly demeanor that is missing from so many establishments. And with this friendly vibe comes delicious food and drink – the burgers and home-made soups are not to be missed. Get there early enough and you might be able to snag a table by the wood-burning stove, or a pool table in the Varsity Room Sports Bar. Open 7 days a week from 11:30a.m. to 9p.m.

96 Main Street North Woodstock, NH 03262

A WINTER ROAD TRIP STORY AND PHOTOGRAPHS BY ASHLEY HERRIN

NOT far from Sunday River lies Grafton Notch State Park, a beautiful landscape of waterfalls, gorges and mountain peaks. Cutting through the park is Route 26, a scenic Byway that winds along Bear River to Lake Umbagog and the New Hampshire border. The Grafton Notch Scenic Byway begins in Newry, Maine, just north of Bethel and runs through some of Grafton Notch's 3,000 acres of natural terrain. The route follows the historic path of glaciers and swiftly-flowing rivers as it winds through peaks, gorges and a stunning tree-scape.

In the winter, enjoy cross-country skiing, snowshoeing, hiking and miles of snowmobiling trails. The ITS 82, a popular trail among local snowmobilers, runs through this region from Andover and connects to New Hampshire's Trail 18.

During warmer months, the park is home to hundreds of miles of hiking trails, with popular destinations being Screw Auger Falls and Mother Walker Falls. Backcountry hikers can find expert-level jaunts and are rewarded with spectacular views away from the Byway. The park is also home to twelve of the most challenging hiking miles along the entirety of the Appalachian Trail.

A quick escape from one of the busiest ski resorts in New England, Grafton Notch State Park provides visitors with the opportunity to get off the beaten path and enjoy the unique diversity of Maine's alwaysstunning landscape. ◊◊◊

TAKE A DETOUR If skiing or snowboarding is not your activity of choice, take a joy ride while your friends or family fight the cold on the mountain. Head to Grafton Notch State Park nestled between Newry and Upton, Maine for a scenic drive not far from Bethel. Enjoy a beautiful landscape of snow-covered trees and cliffs above as you wind along this two-lane road.

FROM THE MATTERHORN Turn right out of the parking lot to head southeast on Sunday River Road towards Route 26. Turn left at the intersection to follow Route 26 North. Turn left onto Bear River Road to remain on Route 26 in Newry. Follow Route 26 as it winds along the Bear River and cuts through rural landscapes and climbs into the Notch. Sit back and relax as the magnificent scenery unfolds ahead.

Upon entering Grafton Notch State Park, you are greeted with a large population of White Birch trees. As elevation climbs, the birch trees become less-prevalent, giving way to a forest of pines that line the road. Driving along route 26 during the winter months is a beautiful and serene winter-scape, a must-see if you are in the area.

WINTER ON THE HILL EXCERPT AND PHOTOGRAPHS BY NADIA DOLE

I

dive right into winter, conscious of the cold as it renews me

from the inside out. This winter held some of the coldest days and not much snow but we have snow now and it is white, and deep, and underneath the winter glistening moon shines like a million stars in the sky.

Chores need to be done, and a tiny being keeps me company as I do them, and at times she stares through the large windowpane blowing her mama kisses and having conversation with the cat. Yesterday she curled herself in a sunny spot of the wooden f loor and fell asleep.

The horses are grateful for soft snow under foot and I keep getting my breath taken away at how beautiful they are against it and the landscape that is the hill.

EXCERPT FROM LA PORTE ROUGE HTTP: // LAPORTEROUGE.BLOGSPOT.COM /

THE HILL, VT Nadia lives on a 100-acre mountaintop farm in Vermont that has intimately become known as 'the hill.' She is a writer and photographer who's work has become well known through her blog La Porte Rouge (http://laporterouge.blogspot.com/) and her stunning documentation of life on the hill through her Instagram, @laporterouge. Through her work, she captures a beauty most only dream of. Raw and organic, she connects you to the hill as though you are there with her, caring for the chickens and watching her horse, Tolstoy, play in the fresh dusting of snow. Her connection to the land that she lives on is inspiring, a beautiful documentation of life on the hill in Vermont.

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NEW ENGLAND CHOCOLAT CHAUD RECIPES BY MANDI TOMPKINS PHOTOGRAPHS BY JENN BAKOS

AS a child, homemade hot chocolate consisted of powdered Ovaltine ® and scalding milk next to the wood burning stove.

Today I’m stepping up my game to a decadent chocolat chaud whipped up using organic milk and locally crafted Lake Champlain Chocolates. >>>

CHOCOLAT CHAUD A decadent and rich beverage to warm you up when the winter chill sets in. This local twist on the Parisian classic is deeply-flavorful but not over-powering. We used some of the best locally-produced chocolates in New England which helps create a delicious and amazing flavor. We reccomend that you enjoy this beverage fireside, wrapped up in a warm blanket and a great book. Bon appĂŠtit!

NEW ENGLAND CHOCOLAT CHAUD INGREDIENTS 1 ½ cups local whole milk 4-6 oz. 70% dark chocolate (Lake Champlain or other locally produced chocolate) 1 tsp. Vanilla Extract 1 tsp. raw honey Dash of salt

DIRECTIONS Heat milk on medium heat, careful not to scald. Finely chop 4 to 6 ounces of dark chocolate (depending on how rich you like it) so that it can melt more easily. Add chocolate to the simmering milk. Once melted, add vanilla extract, salt, and raw honey.

Makes 2 generous servings.

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PEPPERMINT HOT CHOCOLATE

Add some fresh flavor with peppermint. While blending and heating your hot chocolate, add 4-6 fresh mint leaves.

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VEGAN CARDAMOM HOT CHOCOLATE

Dairy isn’t a friend to all of us. For our vegan (or dairy-free) readers, try replacing whole milk with unsweetened Almond milk. Kick things up a notch with cardamom, cinnamon’s spicy and citrusy cousin. 6 cardamom pods should be plenty to spice things up.

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BOOZY HOT CHOCOLATE

Add a little extra warmth to your cup with a shot of St. Elder, Elderflower Liqueur, distilled locally in Sommerville, Massachusetts.

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SPICY CAYENNE HOT CHOCOLATE

Replace 70% dark chocolate with Lake Champlain Spicy Aztec chocolate, or kick things up a notch by throwing one dried Cayenne pepper into the pot while heating up your hot chocolate to optimum temperature. Remove before serving.

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BALSAM FIR MARSHMALLOWS RECIPE AND PHOTOGRAPHS BY CAREY NERSHI

Balsam Fir was important to New England 's Native American population for both it's medicinal purposes as well as it's use in food. In some instances, the inner bark was peeled away and made into bread, while others used Balsam Fir to treat wounds, the common cold and alleviate pain and headaches.

BALSAM FIR MARSHMALLOWS AND HOT CHOCOLATE Add balsam fir extract for a taste of the outdoors.

INGREDIENTS EXTRACT ¹∕ cup balsam fir needles, ³ plus a few stems ½ cup grain alcohol or high-proof vodka

MARSHMALLOWS 3 packages unflavored gelatin 1 cup cold water, divided 1 ½ cups granulated sugar 1 cup organic light corn syrup ¼ tsp. kosher salt 1 ¾ tsp. balsam fir extract ¼ cup confectionery sugar ¼ cup cornstarch

DIRECTIONS BALSAM FIR EXTRACT Combine needles, stems, and alcohol in a jar and store in a dark dry place for one week, shaking the contents once every day. Once the week is up, filter out and discard the needles and stems. Store the extract in an air-tight jar. It will keep indefinitely.

BALSAM FIR MARSHMALLOWS Combine the gelatin and ½ cup of the water in the bowl of a stand mixer fitted with the whisk attachment. Combine the granulated sugar, corn syrup, salt, and remaining ½ cup of water in a small heavy bottomed saucepan. Cover and heat on medium high for 3 minutes. Uncover and continue to cook until the mixture reaches 240°F. (During this time you can lightly swirl the mixture, but do not stir.) As soon as the mixture reaches 240°, remove it from the heat.

Turn your mixer on low and slowly pour the hot sugar mixture down the side of the bowl into the gelatin. Once all of the sugar has been added, increase the speed to high. Whip until the mixture has thickened considerably and is slightly warm, approximately 12 to 14 minutes. Add the fir extract during the last minute of whipping.

While the mixture is whipping, coat a 9x13 pan with a light, mild flavored oil (such as canola). Mix together the confectionery sugar and cornstarch, then add it to the pan and spread it around until the pan is coated on all edges.

Transfer the remaining mixture to a bowl. When the mixture has finished whipping, pour it into the pan and use a lightly oiled spatula to spread it around evenly. Lightly cover the top with some of the sugar-cornstarch mixture, and reserve the rest for later use. Let the marshmallow set uncovered for at least 4 hours. Once the marshmallows have set, turn them out onto a cutting board and cut them into 1-inch squares with a large chef’s knife or a pizza wheel. Once cut, toss each marshmallow in the remaining sugar-cornstarch mixture to lightly coat. Store in an airtight container for up to 3 weeks.

BALSAM FIR EXTRACT METHOD Combine ¹∕³ cup of needles and stems, and ¹∕³ cup of grain alcohol or high-proof vodka in a jar and store in a dark, dry place for one week, shaking contents daily. Filter after one week has passed, discarding the needles and stems. Store in an air-tight jar. Contents will keep for an indefinite period.

USES Typically used to provide flavor in baked goods like cookies, pies and cakes.

EVERGREEN ESSENTIAL OIL METHOD With a mortar and pestle, muddle 1-2 cups of needles and stems. In a jar, combine needles and a carrier oil such as Almond Oil. Store in a warm area away from direct sunlight for two weeks. Shake contents daily. Filter after two weeks have passed, discarding the needles and stems. Store in an airtight and dark-coloured bottle. Contents will keep for an indefinite period.

USES Essential oils can be used as a scent in lotion, soaps, candles, aromatherapy and even cleaning products.

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WHITE PINE

FIR

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HEMLOCK

After combining the muddled parts of the evergreens with the carrier oil, store in air-tight bottles in a warm place and away from direct sunlight. Allow two weeks to sit, shaking the contents daily. After two weeks have passed, filter the liquid. The end result will be an essential oil delightfully scented with local evergreens.

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EVERGREEN STYLING FLORAL STYLING BY 1956BLOOMS PHOTOGRAPHS BY SOMERBY JONES

LEATHERLEAF FERN - 48 t.e.l.l. NEW ENGL AND

PINE

LEMON LEAF - 49 t.e.l.l. NEW ENGL AND

MATERIALS Wire Wreath Frame Wire Clippers or Wire Cutters Pine Branches Wax Flower Kangaroo Paw

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INSTRUCTIONS Gather pine branches. Using wire, start securing branches onto wire wreath hanger (can purchase at any craft store).

If you don’t have wire, just bending the branches into a circle and securing them with wire will work just as well; pine branches are sturdy. After you make the base of the wreathe (pine branches), start adding flowers! I trimmed off small branches of the wax flower and kangaroo paw and added them in using wire as needed.

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EVERGREENS Pine Branches Lemon Leaf Leatherleaf Fern

FLOWERS Waxflower Brassica ( flowering cabbage) Kangaroo Paw

PHOTOGRAPH BY LAURIE WHEELER

“

THEN WINTER ARRIVES, AND FOR MANY THIS MARKS THE BEGINNING OF A LONG WAIT UNTIL THE FIRST ROBIN APPEARS OR THE QUIETEST CROCUS PEEKS OUT OF THE SOFTENING GROUND. YET WINTER IS NOT WITHOUT ITS BEAUTY. ON A SUNLESS DAY, THE GRAYS MERGE TO FORM A SOMBER AND PEACEFUL LANDSCAPE. THINK OF THE SILHOUETTE OF A LEAFLESS TREE. ITS LEAFY ABUNDANCE MAY BE MISSING, BUT ITS BEAUTY IS STILL INTACT. FOR ME, WINTER OFTEN SERVES UP A WELLSPRING OF PRECIOUS CHILDHOOD MEMORIES PACKED WITH HOURS OF SLEDDING AND BIG MUGS OF MARSHMALLOW AND WHIPPED-CREAM-TOPPED HOT CHOCOLATE. WHAT CAN YOU REMEMBER? HOW ABOUT A FEW MAGNIFICENT SNOW DAYS SPENT PLAYING OUTDOORS? - Author Unknown -

A WINTER HIKE STORY BY ASHLEY HERRIN PHOTOGRAPHS BY JENN BAKOS & ASHLEY HERRIN

DURING

the winter months, it's easy to forget the beau-

ty of the outdoors. It's natural appeal becomes masked by frigid temperatures and a biting wind chill factor that New Englanders have seemingly become hardened by. As soon as the holidays pass, we are immediately sent into hibernation, our annual exit from the world as winter blankets the woods and icicles form on our rooftops. We begrudgingly emerge from our warm dens only to scurry to work and to scurry home from work. Maybe an occasional ski trip in an attempt to awaken the soul - though this usually ends in a puzzled 'what was I thinking?' The temperatures drop - and drop - and drop even more. A cold sets in that takes your breathe away the moment you step outside. Questions are asked. "Why do I live here? Why don't I live in Florida right now? Is it ever going to get warmer?" We as New Englanders have all been at the doorstep of this revelation. I feel your pain, you feel my pain.

But yet, sometime during our annual hibernation, an unsettled stir-crazy feeling sets in. Our legs itch for activity and movement. We yearn for fresh air, a hearty dose of nature and Vitamin D on our skin. Like bears, we awaken. >>>

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GREAT BLUE HILL Depart from the Blue Hills Reservation Trailside Museum and follow the red trail markers to a stunning view of Boston. You'll be greeted with a steep initial ascent, but the reward at the top is worth it. Climb to the top of the Eliot Tower for sweeping views of the city and beyond, followed by a picnic lunch at the stone structure. (Parking can be found at the Trailside Museum, 1904 Canton Avenue in Milton, Massachusetts).

LUNCH WITH A VIEW At the top of Great Blue Hill sits a small picnic area. Carry in a lunch to be enjoyed with the view. Postclimb, we indulged on trail mix, home-made pretzels and Northeast Kingdom's Sweet Mild Mustard. For the easy, fresh-baked pretzel recipe, turn to page 68.

“

WINTER, A LINGERING SEASON, IS A TIME TO GATHER GOLDEN MOMENTS, EMBARK ON A SENTIMENTAL JOURNEY, AND ENJOY EVERY IDLE HOUR. - John Boswell -

Driven from our dens one afternoon,

At the top, we indulged in homemade

we set out on a winter hike, the need

pretzels, hot cocoa, beverages from

for the outdoors becoming too much to

Trilium Brewery and a few laughs.

ignore. Our adventure took us to Blue

A returning chill reminded us that it

Hills Reservation in Milton, Massachu-

was still only February and forced us

setts. A short car ride from Boston,

to pack up our picnic and begin the

Blue Hills is an expanse of reservation

descent. The temperatures quickly

land nearing 7,000 acres with over 100

dropped with the sun's descent, mak-

miles in hiking trails. With plenty of

ing a return to our warm(er) cars ev-

room to roam, we were free to hike

er-more important. Huddling around

and climb, and stretch our winter legs.

the car's heaters, we thawed our frozen fingers as if it were the wood-burning

Our ascent to Great Blue Hill was steep

stove at home.

and quick...something to get used to having been at rest for a few months.

Returning home was returning to the

The snow crunched underfoot as we

den. A cocoon of warmth wrapped us

weaved in and out of pines, scrambled

in a subtle reminder that 'here' is good

over rocks and tree stumps, but con-

and 'here' is all you need. A mountain

tinued onward and upward.

of warm blankets besides a mug of hot tea and a crackling fire was seem-

Once reaching the top of Great Blue

ingly that much better than the snow

Hill, you have one more climb before

mountain that we had just conquered.

being greeted with an impressive view

Hibernation continued.

of the sprawling metropolis to the north. On a bluebird day, climb Eliot

Our winter adventure awoke the spirit

Tower, a Meteorological Observatory,

and excited the soul for future adven-

and you'll be rewarded with views as

tures to be had in warmer climates. It

far reaching as Mount Monadnock in

was nature's way of saying "your wel-

New Hampshire.

come" for what has yet to come. ◊◊◊

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TRAIL SNACK: HOMEMADE PRETZELS

Make this light and fluffy snack, a favorite that will surely be a crowd-pleaser. Serve with your favorite local condiments such as Northeast Kingdom's allnatural mustard, chutney and jelly varieties.

HOMEMADE PRETZELS INGREDIENTS 2 (.25 ounce) packages active dry yeast 1 cup warm water 2 他 cups all-purpose flour 2 tablespoons white sugar 1 teaspoon salt 1 egg, beaten kosher salt Makes 1-dozen pretzels

DIRECTIONS In a large bowl, combine yeast packets and 1 cup of warm water. Beat in sugar and add a pinch of salt. Next, add flour, gradually turning and kneading into the mixture.

On a floured surface, knead dough for an additional five minutes. Place dough into a greased or floured bowl and set aside in a warm place for approximately one hour to rise.

Preheat oven to 375 degrees.

Once dough has risen, divide into equal-sized pieces. Roll each piece into a rope, approximately 12 inches long. Shape each rope into a pretzel and place on a greased baking sheet.

Beat egg in a small bowl and brush yolk over each pretzel.

Sprinkle pretzels with coarse salt.

Bake for approximately 20 minutes or until golden-brown.

Enjoy with your favorite local mustard or cheese dip.

HOW TO: ROLL A PRETZEL 1.

2.

3.

4.

5.

FARMHOUSE ALE FONDUE RECIPE BY MANDI TOMPKINS PHOTOGRAPHS BY ASHLEY HERRIN

FARMHOUSE ALE FONDUE INGREDIENTS 1 cup Trillium Farmhouse Ale 1 lb Gruyère cheese, shredded 1 tbsp cornstarch 2 tsp Northeast Kingdom Sweet Mild Mustard Dash of Worcestershire sauce Pinch of paprika Sea salt

DIRECTIONS Bring your beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to mediumlow so the beer is gently simmering. Toss the shredded Gruyère with the cornstarch in a bowl. Once thoroughly combined, add the cheese mixture to the beer one handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more.

Once all the cheese is completely melted, stir in 2 teaspoons of Northeast Kingdom Mustard Company’s sweet mild mustard, followed by a dash of Worcestershire sauce, paprika, and salt to taste.

Serve immediately and enjoy with sourdough bread, homemade pretzels (see page 68), or whatever else is in your pantry.

TRILIUM - URBAN FARMHOUSE BREWING

Trillium Brewing Company, a farmhouse style brewery based in the Fort Point neighborhood of Boston, is quickly becoming a favorite among local Bostonians and New Englanders alike. The brewery, whose namesake and logo are inspired by the trillium flower, has been receiving accolades left and right. Their Fort Point Pale Ale was named to the list of the World’s Top 50 New Beer Releases – out of 44,000 beers!

On top of some delicious beers are some even better names, like Treecreeper, Stumpy Duck, and Pocket Pigeon. While available for now, Trillium’s brews tend to disappear quickly, with lines around the block every Tuesday through Saturday when they are open for tastings and growler fills. But they almost always have their tried-and-true regulars on tap – Fort Point Pale Ale, Trillium Farmhouse Ale, Pot & Kettle Oatmeal Porter – as well as a constant rotation of exciting new options.

JC and Esther Tetrault, owners of Trillium, like to keep things local. Local craftsman Brian Smith, of Smith & Plank, designed and hand-carved the taps that are used to pour beer at the brewery, as well as the bars where Trillium’s beer is sold. And a recent limited release, the WakeRobin Farmhouse Red Rye Ale, was barrel-aged using Amandine barrels from GrandTen distillery in South Boston.

Try Trillium in their tasting room, or at one of the many restaurants and bars that now serve their tasty beer. Here are some of our favorites.

The Publick House & Monk’s Cell – Brookline, MA Vee Vee – Jamaica Plain, MA Brendan Behan - Jamaica Plain, MA The Gallows – South End, Boston, MA Hungry Mother – Cambridge, MA Lord Hobo – Cambridge, MA Armsby Abbey – Worcester, MA

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MEET THE MAKERS: FARMHOUSE POTTERY PHOTOGRAPHS BY JENN BAKOS AND ASHLEY HERRIN

"There's something about clay that is so approachable, I think to everyone in the world – there’s some reason that Zoe and I keep going back to clay and sticking with it as our core – because to us, it’s of our heritage."

IN January, we had the opportunity to meet the wonderfully creative duo behind Farmhouse Pottery. Zoe and James Zilian are the creative force behind the brand that has sprouted up in households and kitchens across New England and beyond. For this collaborative couple, the aesthetic they’ve embodied and the products they sell speak of pride and craft.

Walking into the Zilian’s home is like walking into your dream home. A beautiful farm table designed and made by Zoe and James greets you in the kitchen, while two-tone wooden stumps dipped in that similar organic milk paint that their pottery is, provide a wonderful accent to the seating arrangements. A multitude of Farmhouse Pottery pieces decorate the table. A Beehive salt cellar, a few Silo mugs and tumblers, dinner plates, soup bowls and a milk-dipped cutting board. The neutral tones of the organic milk and the exposed raw clay compliment the interior of the house and the exterior landscape of Vermont perfectly.

Some would argue that Farmhouse Pottery has been a brand in the making for 15 years – that the product's research and development phase began on their wedding day, when these two creative souls decided to collaborate in life, in love and shortly thereafter, work. Though they only officially launched Farmhouse Pottery three years ago, their passion for making was consistently demonstrated through previous endeavors like a bake ware line and a high-end lighting line. They moved to Woodstock, Vermont from Boston a number of years ago when James was recruited to design for Simon Pearce.

The move was motivated by the offer, though they admit that it was only a matter a time, as they knew they wanted and needed to build a closer relationship to the land. Finding themselves immersed in the landscape of Woodstock and the rural beauty, they once again found themselves going back to clay. James explained, “there’s something about clay that is so approachable, I think to everyone in the world – there’s some reason that Zoe and I keep going back to clay and sticking with it as our core – because to us, it’s of our heritage.” And so begins the official birth of Farmhouse Pottery, a line inspired by Woodstock, the farm to table movement, and heritage . >>>

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The Zilian's feel as though small imperfections are perfections. It's what builds character amongst each piece and makes them unique.

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A lot of the inspiration for the products they create, like the milk jug and crock, is pulled from locally inspiring sources like Billings Farm.

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A lot of the utility of farmhouse and their brand is based around kitchen. Food is one of their focuses because it's ingrained in our being.

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They create durable, hand-made stoneware pieces. Everything is dishwasher, oven and microwave safe.

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During our interview, James worked at the wheel explaining the pottery making process and their process of creating each piece. Wheel-thrown and hand-made in their studio at their Woodstock home, all pieces are unique in their own way. “With the pottery, we try not to control it too much, celebrating it a bit. We believe in pinholes, we believe in iron spotting. Little imperfections are perfections. We let this stuff happen because it creates character and it’s our craft. Without character you’re just like everyone else.”

We ducked in and around the shelves of pottery as he crafted a bottle with ease, photographing every little detail we could find. And detail is plenty.

Amongst the pottery, vintage farm pieces decorate the shelves. Old tools, bottles, crocks - most objects have been acquired over time at antique stores – but all have something to do with “farm.” All are key elements that inspire them and have a great history and story to tell. This is evident in the items in their shop, the silo crocks, bottles and milk jugs all pull cues from the heritage pieces decorating their studio.

But they also find inspiration in the outdoors and within Woodstock. They frequent Billings Farm, constantly seeking something that speaks to them.

And sometimes it’s the littlest things, the grain in a piece of wood or even the pattern in the bark. They find themselves going for a walk down the street, pulling thistle to hang-dry and display in some of their pieces or antique items. Much like the heritage tools, they feel as though they will be informed in some manner.

Zoe and James find beauty in simple, usable objects, and Farmhouse Pottery pieces humbly embody those traits. Their work speaks to New Englanders because it is so wholly inf luenced by New England and Vermont. Their pieces are made with pride and craft. We left the Zilian’s house that day feeling inspired and refreshed. It’s not often that you find a brand who is so unique, and who fully captures the essence of local.

To learn more about Farmhouse Pottery, visit their website and peruse their store at www.farmhousepottery.com. ◊◊◊

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INSPIRATION The Farmhouse Pottery brand is inspired by the farm-to-table movement, Shaker and Scandinavian design and the modern farmhouse aesthetic. They have fully immersed themselves into the aesthetic that they've adopted, right down to their shipping table that showcases vintage wooden crates. It is very important to maintain the same look and feel throughout everything they do, and to be inspired and find inspiration in every direction.

Organic baker's pins, lathe turned in Vermont and hand-dipped in organic milk paint.

Farmhouse Pottery partners with other New England companies and farms in order to create some of the products brought to market. The gourmet sea salt is harvested from the Gulf of- Maine 90 t.e.l.l. NEW ENGL AND and solar evaporated on Bailey Island.

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Zoe and James Zilian are the talented duo behind Farmhouse Pottery. Their love of local, the outdoors and their surroundings has helped create a brand that - 92 t.e.l.l. NEW ENGL AND encompasses what they love about Woodstock, Vermont.

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JAMES + ZOE'S WOODSTOCK BILLINGS FARM & MUSEUM Zoe and James, along with their two daughters Mia and Ava, visit this idyllic local dairy farm weekly.

The farm hosts many traditional crafts and farming events, making it the perfect option for an educational family outing. And if you’re looking for an inspiring afternoon, take a walk through the farmhouse and the museum. Exhibits housed in 19th century barns depict the annual cycle of rural life and work, as well as the cultural values of Vermont farm families a century ago.

And be sure the keep Billings on your agenda for the summer months. The farm has its very own Dairy Bar serving from-scratch ice cream.

THE WOODSTOCK INN This is the place to stay in Woodstock, and another favorite of Zoe and James. Their pristine spa, which features products from Farmhouse Pottery along with their seasonal treatments, is the perfect place to restore your mind and body after a long, cold winter day. And then let the pampering continue at one of the Inn’s restaurants, Richardson’s Tavern or The Red Rooster, both regular hangouts for Zoe and James.

THE WORTHY KITCHEN This restaurant, with a trendy “Farm Diner” atmosphere, is the best new beer and bite spot in town. It’s always packed with locals, and they use Farmhouse Pottery’s pots to serve up their delicious fare.

THE GREEN While not as busy in the winter, this is a special park located in downtown Woodstock. During the summer months, the Zilians enjoy lounging and picnicking on The Green.

They participated in craft shows here when they were just starting off, so it holds a special place in their hearts.

WHEN I THINK OF WINTER STORY BY ASHLEY HERRIN PHOTOGRAPHS BY LAURIE WHEELER

GROWING up I was always entranced by the winter season. Not necessarily because of the snow days and early releases that would send us home from school, or the fact that Christmas and winter are synonymous in the English dictionary. I found more happiness in the intangibles. The moments shared and memories made. Today, when I think of winter, I am reminded of the happy accidents and heart-warming circumstances experienced as a direct result of a fresh blanket of snow and bitingly cold temperatures.

When I think of winter I think of warmth. Memory brings me right back to the fireplace in my living room. Getting so close to the stove that it becomes too much to handle, and then doing it all over again the second I stepped away to 'cool off.' Winter was a time when the living room became my bedroom. The sound of the wood crackling in the stove was sure to put any restless soul to sleep. When I think of winter I think of comfort. I think of my favorite Pendleton blanket and one of my favorite books, surrounding me in my quiet nook of the house. I find comfort whenever I take a bite out of my grandmother's butternut squash casserole, a dish that invokes a sense of home and nostalgia all in one bite. As a child, I loved watching snow flakes fall gently over the yard.

To me, this white blanket clinging to the pine trees was a winter hug, and something I took comfort in knowing. When I think of winter I think of home. I am reminded of family traditions and gatherings past. I am reminded of the time spent with my mom, dad, and brother, not doing anything in particular except being present in the moment and enjoying each other's company.

When I think of winter I think of how grateful we are to have the opportunity to enjoy such a beautiful season. Three seasons out of the year, we get so wrapped up in 'doing' that we forget the importance of 'being.'

I take comfort in knowing that winter is a time which forces you to slow down, find warmth in the present, and enjoy home. ◊◊◊

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MAMA B'S BUTTERNUT SQUASH SOUP RECIPE BY BRENDA AND TAYLOR SANDS PHOTOGRAPHS BY JENN BAKOS

The most popular variety of Buttnernut Squash is called the Waltham Butternut. It was developed at the Waltham Experiment Station in Waltham, Massachusetts.

MAMA B'S BUTTERNUT SQUASH SOUP INGREDIENTS 1 large butternut squash, peeled, seeded, and chopped 1 clove fresh garlic, minced 1 large onion, coarsely chopped butter or margarine olive oil 1 cup chicken broth

DIRECTIONS In soup pot, sauté onions in butter or margarine and a little olive oil until they start to become translucent. Add minced garlic, and continue to sauté another minute or two. Add about 1 cup chicken broth, chopped squash, 1 to 2 dashes of ground allspice (until it smells fragrant, but not too strong), 1 tablespoon sugar, and a little salt and pepper to pot with sautéed onions and garlic. Bring back to simmer and cover. Let simmer until squash is tender and fork inserts easily.

Remove from heat and let cool a bit.

half & half milk ground allspice 1 dash salt 1 dash pepper 1 tbsp. sugar sour cream (thinned with milk) fresh parsley

Use a hand masher to coarsely mash up squash, leaving plenty of small chunks. Set aside about ¼ to ¹∕³ coarsely mashed squash mixture. Place rest of cooked mixture in a blender and puree in blender until very smooth, adding a combination of some milk and some half & half to facilitate blending. Add pureed mixture back to pot with coarsely mashed squash mixture. Stir together and add any desired combination of more milk, half & half, and chicken broth until soup reaches preferred consistency. Warm up soup on medium low heat, stirring frequently to avoid scorching.

Check for seasoning. If necessary, add seasoning (salt, pepper, sugar) to taste.

Put soup into bowls. With a spoon, drop swirls of thinned sour cream onto soup surface, and add tufts of fresh parsley to each bowl. Serve with a warm crusty loaf of bread and a garden or spinach salad.

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VANILLA GINGER POACHED PEARS RECIPE AND PHOTOGRAPHS BY MICHELLE MARTIN

Poaching fruit — or gently simmering in a lightly sweetened liquid typically made of water or wine — is an easy way to elegantly serve dessert. Playing with spices while creating the liquid bath can create a multitude of unique flavors.

VANILLA GINGER POACHED PEARS INGREDIENTS

DIRECTIONS

2 Bosc Pears

Combine sugar, ginger and vanilla in a pan with 2 ½ cups of water over medium high heat and bring to a boil.

1 ¼ cup sugar 1-inch piece of ginger, cut into matchsticks ½ vanilla bean, split lengthwise

Peel the pears, leaving their stems on. Slice them in half and core them by digging into the blossom end with a spoon or paring knife. Gently lower the pears into the boiling water and adjust the heat so that it simmers gently. Cook, turning the pears every five minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually from 10 to 20 minutes. Turn off the heat and allow to cool in the liquid.

Serve pears with toppings of your choice (ice cream, cinnamon) and a little of the poaching liquid if desired.

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And as I moved closer to Boston’s halo of light on that winter night, and the stars faded from sight, I made a mental note to enjoy the last of winter.

ISSUE CONTRIBUTORS

- 6 METAL ON SNOW Heather Caulfield Mills Written Submission

- 22 WINTER ON THE HILL Nadia Dole Photography Written Submission

- 38 BALSAM FIR MARSHMALLOWS Carey Nershi Photography Recipe Submission

- 46 EVERGREEN STYLING Kaylyn Hewitt, 1956blooms Floral Styling Somerby Jones Photography

- 54 WINTER ARRIVES Laurie Wheeler Photography

ISSUE CONTRIBUTORS

- 56 A WINTER HIKE Trilium Brewing Company Beverages

- 78 MEET THE MAKERS Zoe and James Zilian Farmhouse Pottery

- 96 WHEN I THINK OF WINTER Laurie Wheeler Photography

- 100 MAMA B'S BUTTERNUT SQUASH SOUP Brenda and Taylor Sands Recipe Submission

- 104 POACHED PEARS Michelle Martin Photography Recipe Submission

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--MANDI mandi@tellnewengland.com

JENN jenn@tellnewengland.com

ASHLEY ashley@tellnewengland.com ---

Issue 04 | Winter 2014