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guide 2009-2010
Area farmers bring you their bounty at the Rutland Downtown Farmers’ Market
money in the local economy, supporting your neighbors • Cooking with locally-grown food
makes it easy to eat nutritiously • Buying locally-grown food connects you to farms and
food can reduce energy demands through decreased transportation distances and minimal
packaging • Local farmers carry on our region’s food traditions, including raising heirloom
varieties of produce and livestock not commonly found in the commercial marketplace.
Affordable
& Local
food lessons from a peasant’s perspective
by Robin McDermott
M any people don’t buy into the local food movement because
they say that local food is “elitist.” Yet some of the world’s
greatest cuisines—Chinese, Italian, country French, Indian—
The next time you are ready to cook something and realize you
are missing an ingredient, ask yourself, “What would a peasant
do?” Since the answer to that question would not be “run out
have their roots among people who had the least to work with: to the store,” learn to make do with what you have and what is
peasants. What can we learn from peasant cultures that can locally available.
help us eat both economically and locally at the same time?
Here are six “peasant food principles” to keep in mind as you Make Inexpensive Proteins the Cornerstone of Your Diet
increase the local food in your diet year round. Costing around $2 a pound, locally grown dry beans are a bar-
gain and an excellent protein source. Peasant cultures around
Let the “Royalty” Eat High on the Hog the world make beans and rice the foundation of their diet.
The most tender and most expensive cuts of meat on a pig, or While rice isn’t local, it can be easily localized by replacing it
any animal for that matter, comes from the animal’s least used with wheat berries. Instead of relatively expensive and non-lo-
muscles, which tend to be on the upper parts of the animal or cal canned beans, make your own by cooking up large batches
“high on the hog.” Meat from the active leg portions of animals of locally-grown dried beans and freezing them in two-cup por-
(chicken thighs and legs, pork shoulder and ham, beef brisket tions in zipper bags with some of their cooking liquid; they will
and chuck roasts) is tougher and usually cannot just be thrown be ready to go when needed.
on the grill and served medium rare.
Eggs are another protein bargain. Even farm fresh eggs from
Bought from local farmers, these “peasant cuts” can be less free-range local chickens are a bargain protein at less than $1
than half the cost of the more “desirable” cuts and are actually for a two egg serving.
more flavorful. Cook them low and slow in braises, soups, stews
and slow roasts for affordable meals that are rich, satisfying, Grow Some of Your Own Food
and deliciously filling. These types of dishes also lend them- Peasants grow much of their own food or trade with neighbors
selves to being made in advance and reheated or can be pre- for what they don’t grow themselves. While we all want to sup-
pared in a slow cooker, making them a convenient meal for the port our farmers, you can lower your local food bill by supple-
cook on the go. menting what you purchase from local farms with food that you
grow yourself.
Never Throw Food Away
It’s estimated that Americans waste 25% or more of the food Tomatoes are a great place to start. And, if you can or freeze
that we bring into our homes. Peasants can’t afford to waste tomatoes for the winter, it will save you a lot of money down
food and know tricks for using up every little scrap of food in the road. Growing a mesclun salad mix is another easy home
their kitchen. Localvores can do the same and bring their food crop that can deliver salads throughout the summer for pennies
waste to zero while preparing delicious “free meals” with left- a serving.
over items that would otherwise end up in the garbage. Ends
Take advantage of “modern-day peasant” conveniences
of bread can go into the “leftover bread” bag in the freezer and
Even today, many peasants throughout the world do not have
someday become stuffing, bread pudding, a breakfast strata,
refrigeration or freezers. Luckily, most of us have access to
or bread crumbs. A leftover piece of ham from Sunday’s dinner,
these modern day conveniences. Energy Star rated freezers
barely enough for one sandwich, can become a meal of hash
are surprisingly inexpensive and easily earn their keep in the
by sautéing the diced ham with potatoes, onions, and other
first season. Follow instructions (found on many websites) for
root veggies and serving it topped with fried eggs. Other great
how to properly freeze fruits and vegetables and start putting a
“free food” dishes to make with leftovers are frittatas or quiche,
little produce away each week during the summer. By the end
shepherd’s pie, meat pies, omelets, fried rice, sandwiches and
of November, your freezer will be stuffed full of fruits and veg-
wraps, casseroles and pasta dishes.
gies.
Adapt Recipes to What You Have
This article is based on a longer piece that Robin wrote for the spring
There is no special formula to the ingredients found in most
2009 issue of Vermont’s Local Banquet.
recipes. Recipes are merely a list of ingredients that another
person put together. Don’t become a slave to the ingredient
Robin McDermott lives with her husband, Ray, in Waitsfield, where
list. Peasants know how to work with what they have because
they grow much of their own food. Robin is a co–founder of the Mad
they have no other option. Some common substitutions include
River Valley Localvore Project, serves on the board of the Vermont
using local whole wheat flour in place of white all-purpose flour,
Fresh Network, and is a passionate home cook.
local vinegar in place of lemon juice, substituting yogurt and a
little milk for buttermilk, kale for spinach, or maple sugar for
brown sugar.
This Locally Grown Guide was Listing in Next Year’s Guide Submitting Stories love to include them in next year’s
produced by the Rutland Area The Locally Grown Guide is Are there exciting projects and Guide. Email high resolution
Farm & Food Link. This Guide published annually each June. stories about local agriculture that photographs with captions to
is not an endorsement of any Farms, farmstands, restaurants, should be included in next year’s india@rutlandfarmandfood.org.
of the individual business bakeries, inns, specialty food Guide? Let us know by calling 2009 Photo Credits
listed. processors and other businesses 802-417-7331 or emailing india@ Photos were generously submitted
with a clear connection to rutlandfarmandfood.org. by farmers and those directly
Please accept our apologies agricultural products grown in the
Sharing Photos participating in profiled projects.
for any inadvertent errors in Rutland Region are encouraged to
Do you have photographs depicting Cover photograph taken by Paul
this publication and please list. Call 802-417-7331 or email
local farms and food production Dahm.
alert us so we can make next india@rutlandfarmandfood.org to
in the Rutland Region? We would
year’s edition even better! be included. Thank you!
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CONTENTS
Welcome to the 2009 Locally Grown Guide, your road map to exploring the region’s 2009 Locally Grown Guide
food system. In the Rutland Region of Vermont, we are blessed with an abundance
and diversity of farms and vibrant locally-owned businesses. The Rutland Area
Farm and Food Link (RAFFL) is proud to publish this annual guide for you, our
community.
In rural Vermont, agricultural is the backbone of our communities. Rutland Area Farm & Food Link
Hardworking farmers grow a year-round bounty of delicious food. 4 RAFFL’s Projects and Activities
From five hundred acre dairy farms, to diversified vegetable and fruit
farms, to backyard gardens, the agricultural landscape is tightly woven Local Food Finder
into the identity of OUR Region. 5 What’s in season, where can I find a
specific product?
6 Farmers’ Markets
• Ask for local products when shopping, dining out or meeting with your
child’s school officials
R utland Area Farm and Food Link (R AFFL) is strengthening vibrant, self-reliant communities
by creating economic and environmental sustainability within our regional food system.
Our goal is to increase access to local foods by facilitating new markets, deliver y systems,
and processing infrastructure while seeding the region with new farmers. We are working to
capture more of the food dollars in our region so that farms are economically successful and
our communities are vital and healthy. Our goal is for all area residents to have convenient,
af fordable access to nutritious and fresh locally-grown food.
As a grassroots organization formed in 2004, our programs and services are linked to the diverse range of farmers, residents and organizations
that have been directly involved in our formation and growth. Working at a regional scale allows RAFFL to maintain direct relationships with our
supporters, partners and collaborators, crafting our programs based on the engagement of our communities.
Staff
Tara Kelly, Executive Director Workplace farm-share delivery program is a partnership between the Rutland
India Burnett Farmer, Program Director
Regional Medical Center Wellness Program, the Rutland Area Visiting Nurses and
Board of Directors Hospice and RAFFL. Local farms are now delivering Community Supported Agriculture
Philip Ackerman-Leist, Vice-President (CSA) shares to 65 employees this summer. Employees support local farms in the early
Julie Barber spring by buying a farm “share”, and in return receive on-site delivery of nutritious,
Greg Cox, President fresh-picked local produce weekly throughout the summer and fall. Contact us to start
Dennis Duhaime a CSA delivery program at your workplace!
Lani Duke
Steve Eddy
David Horgan
Mike Horner
Wendy Leffel, Treasurer The Green Mountain Food Hub will provide food processing, storage and distribution
Heather McDermott facilities for farmers and value-added producers in the southwest corner of Vermont.
Jon Place The infrastructure components provided by the Hub will allow locally-grown food to be
Marli Rupe
processed and packaged to meet the demand of local schools and other institutions.
Julie Sperling
Carol Tashie The Hub will provide farmers a fair-trade price for their raw product while making the
Eleanor Tison, Secretary lightly processed product available in the quantity, consistent format and streamlined
procurement system demanded by large food services. In 2008, Rutland City was
Organizational Partners awarded a $18,000 Vermont Community Development Block Grant to pay for business
Green Mountain College planning to support this project. Business plan completion is scheduled for this summer.
Rutland Natural Food Market: The Co-op
Vermont Farmers Market
Rutland Regional Planning Commission
Rutland Redevelopment Authority
UVM Center for Sustainable Agriculture “Grow an Extra Row” this season. Farmers and home gardners in the Rutland
VT Foodbank - Region have pledged to grow a little extra food for community members in need. The
Salvation Farms Gleaning Program produce will be collected at area Farmers’ Markets and distributed to the Rutland County
Vermont Agency of Agriculture Womens’ Shelter, BROC and more. This effort is a partnership between RAFFL, the
VT Food Education Every Day Vermont Foodbank - Salvation Farms Gleaning Program and local farms.
Rutland Regional Medical Center
Rutland Area Visiting Nurses & Hospice
Castleton Community Center
Poultney-Mettowee Natural Resources
Annual Farmers’ Gathering, a partnership with Green Mountain College, serves the
Conservation District
needs of the region’s farmers through a yearly discussion of relevant agricultural issues.
These gatherings guide RAFFL’s work and serve as a networking opportunity among
Locally Grown Guide Contributors
Derek Christianson
farmers, buyers and agricultural service providers in our region.
Bill Clark
Paul Dahm
Lani Duke
Wendy Leffel
Robin McDermott
Jon Place
Julie Sperling
Ron Steffens Keep in To u ch ! Updat es , e v en t in v i t es & vo lu n t eer o pp o r t u ni t ies
Carol Tashie
Eleanor Tison To receive our e-newslet ter em ail us at
Vermont Acheivement Center students
rutlandfarm andfood@gm ail.com
Check out our website, w w w.rutlandfarm andfood.org
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Local Food Finder
Addiso n Co unt y
Middlebury Farmers' Market • 1 Orwell Village Farmers' Market • 2
Wednesdays and Saturdays, 9am to 12:30pm Fridays, 3pm to 6pm
Middlebury Marble Works, south end near falls Village Green on Route 73
Saturday Markets begin May 9th and continue thru Runs June 19th thru October 2nd.
October 31st. Wednesday Markets begin in June. Market Manager: Andrea Ochs, 802-948-2670.
The market accepts EBT and debit cards. Market
Manager: Pam Taylor, 802-388-0178.
Bennington Count y
Dorset Farmers’ Market • 3 afternoon outdoors with local musicians, prepared
( )
Sundays, 10am to 2pm, H.N. Williams Hardware foods and art farm for the kids. Over 25 vendors
Store, Route 30, www.dorsetfarmersmarket.com A bringing the freshest veggies, fruits, eggs, meats,
lively community gathering place to purchase local cheeses, flowers, and preserved goods. Market runs
Use these listings goods, eat local food, enjoy local musicians; all while June 4th thru October 8th.
enjoying summer in Vermont with good friends and Market Manager: Nicole Henry, 518-222-1149.
and the map on the family. Market runs May 24th thru October 11th.
back cover to explore Market Manager: Nicole Henry, 518-222-1149. West River Farmers' Market • 5
the Region’s farmers’ Saturdays, 9am to 1pm
markets Manchester Farmers’ Market • 4 Londerry, at the blinking light
Thursdays, 3pm to 6pm, Market runs May 23rd thru October 10th.
Dana Thompson Rec Center, Route 30 West Market Manager: Nicole Henry, 518-222-1149.
Grocery shopping has never been this fun! Enjoy an
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( ) FARMS &
Use the map on the back cover to explore the Region’s farms.
Many growers sell their bounty directly from the farm.
You may find a simple cardtable piled high with veggies and fruit
or a full-service shop offering a range of produce, jams, preserves, FARMSTANDS
cheeses, meats and products made by area artisans.
Farm #’s correspond to the Product Index (p 5)
Other farms sell through CSA shares, area retailers, their websites or
and the Map on the back cover!
farmers’ markets. Find out more below!
3-D Hill Farm • 19 Brookside Stock Farm • 24 Clark Farm & Maple Country Kitchen • 30
190 Dudley Rd, Middletown Springs • 802-235-9333 183 Rte 22A, Orwell • 802-948-2211 1647 Tadmer Rd, Pawlet • 802-325-3203
3-D Hill Farm is a small multi-dimensional family Meat and veggies. We grow and produce pretty exclusively for our 32
farm. We have milk from our Linebacks and multi- year old farmers’ market business which is primarily
color eggs from our happy hens. Cat and I hope to Brown Boar Farm • 25 in Rutland and Poultney, VT. We try to have early
be adding other fresh products. 55 Lamb Hill Rd, Wells • 802-325-2461 season and extended season crops as well as main
www.brownboarfarm.com season crops. Expect to have more winter crops. A
Apple Hill Farm • 20 Brown Boar Farm is a family-owned and operated wide range of maple syrup, maple sugar, extended
Jct Rte 103 & Rte 7B, N. Clarendon • 802-438-5068 business committed to producing wholesome, maple products and mail order.
We grow a wide variety of quality apples and naturally raised food in an environmentally friendly
vegetables. Harvest of crisp, tasty apples our own way. We have taken a “whole farm” approach by Consider Bardwell Farm • 31
sweet corn, tomatoes and other seasonal vegetables raising heritage pork, beef and heirloom vegetables, 1333 Rte 153, W. Pawlet • 802-645-9928
begins in late July. Delicious apple pies. Highest quality offering consumers and fine restaurants a delicious www.considerbardwellfarm.com
produce at a competitive price. alternative to commercial farm products. Consider Bardwell Farm was the first cheese-making
co-op in Vermont (founded 1864). A century later,
Baird Farm • 21 Bushee Family Maple Farm • 26 the farm and its traditions are being revitalized.
65 West Road, N. Chittenden • 802-483-2963 232 Quarry Hill Rd, Danby • 802-293-5037 We hand-make our raw goats’ milk and cows’ milk
www.bairdfarm.com www.vermontmaplesweets.com cheeses in small batches of only the purest, natural
Maple sugaring has been a family tradition on our We produce a range of maple products including ingredients. Our pasture-raised animals produce the
scenic hillside farm for four generations. We also maple syrup, maple cream, maple candy and Indian sweetest milk and the tastiest cheeses. Consider
raise about one hundred dairy heifers on our 500 sugar. All products are available by stopping by the Bardwell Farm is the only commercial cheesemaking
acre working farm. We welcome you to our gift shop sugar house (please call first) or by mail order over farm in Rutland County. Farmstand open weekends
in our 1840 farmhouse. It is open year round, seven our website. Anyone interested in learning aboutthe from 12pm to 4pm.
days a week, from 8am to 5pm. All grades of maple process of turning sap into syrup is encouraged to
syrup and other maple products are also always stop by. Crawford Family Farm • 32
available by mail order. 165 Sawyer Needham Rd, Whiting • 802-623-6600
Carabeau Family Farmstand • 27 www.crawfordfamilyfarm.com
Blue Ledge Farm • 22 59A East Rd, Tinmouth • 802-446-3123 On the dairy farm where we grew up Sherry, Cindy
2001 Old Jerusalem Rd, Leicester • 802-247-0095 Our farmstand is open August thru October. Our and Jim Crawford milk 50 registered Ayrshire cows
www.blueledgefarm.com blue-ribbon sweet corn is picked daily during the and make raw milk farmstead cheese. Vermont Ayr,
Blue Ledge Farm is a first-generation family farm season. Ask about our freezer specials. In the fall, a natural rind alpine style semi-hard cheese, and
producing award-winning, handmade artisanal goat we offer many varieties of winter squash, pumpkins, Lemon F’Ayr, a waxed mild gouda-type cheese are
cheeses from the milk of 120 goats. We pasture our corn stalks and ornamentals. made in small handmade batches. Sherry and Julie
animals on grass and browse from April to November, Danyew make the cheese while Cindy and Jim tend
producing a cheese which is authentic and delicious. Cerridwen Farm • 28 to the cows. Cheeses are available at local stores,
We produce five types of goat cheese: Fresh Chevre, Green Mountain College, Poultney • 802-287-8277 farmers markets and at the farm (call ahead or by
Crottina, Lake’s Edge (mold-ripened), La Luna and www.greenmtn.edu/farm_food chance).
Riley’s Coat (raw milk, aged over 3 months). Our We educate students and the greater community
farm also produces pork and goat’s meat, as well about ecological design in agricultural systems. We Davis Hogs & Dirt • 33
as eggs. Farmstand open Tues, Fri and Sat, 9am to sell to our CSA members, at the Poultney Farmers’ 280 Sugarbush Ln, W. Rutland • 802-779-5625
3pm. Market and to Chartwells Dining Service at GMC. We raise and sell 100% grain fed, happy, healthy
Students also manage a variety of livestock, including swine. We have chops, roasts, bacon, hams and 10
Boardman Hill Farm • 23 our oxen, Bill and Lou. flavors of sausage in both bulk and links (Sweet, Hot,
399 West Street, Rutland • 802-438-9803 Garlic & Herb, Chirizo, Maple, Breakfast, Chinese,
Bedding plants, vegetable starts and hanging baskets Champlain Orchards • 29 Andoulli, Fresh Polish and our # 1 seller, Smoked
in spring, organically grown fruits and vegetables 3955 Rte 74 W, Shoreham • 802-897-2777 Polish Kielbasa). We have piglets, roaster and freezer
from our farm in the summer and our own pork, www.champlainorchards.com hogs, and turkeys upon request. We also do pig
chickens and turkey throughout the year. Cut- At Champlain Orchards you can enjoy the views of roasts for parties, family reunions and weddings.
your-own flower bouquets from our garden beds. Lake Champlain over a picnic while picking your own Farm stand open by appointment.
Also available are our own jams, jellies, salsas and apples, raspberries and more. You can also visit our
preserves. In addition to our own farm products, Farm Market for apples, apple butter, cider, local Dutchess Farm • 34
Vermont cheeses and other products, christmas products, fresh baked apple pies made from scratch 87 North Rd, Castleton • 802-468-5893
trees, wreaths and garlands available in season. 7 in our bakery, organic vegetables and more. We have been growing fresh vegetables since 1986.
days a week, 9am - 6pm. We market our very diverse, fresh and nutritious
produce primarily through our CSA share program and
the Rutland Farmers’ Market. We have always relied
only on organic inputs and sustainable practices such
as cover cropping to maintain soil and plant health.
Falkenbury Farm • 35
1520 Park Hill Rd, Benson • 802-537-2979
www.falkenburyfarm.com
Falkenbury Farm is a great place to enjoy a peaceful
visit to the country. Get raw milk, fresh eggs, rabbit
or just drop by to say “hi.” Stay a few days in your
own 3 bedroom guest house. Homestead farm
raising beef, dairy, pigs, chickens, turkeys, rabbits
and lots of goats. Stop by or give a call to make sure
we are here.
DAIRY Farms
The Foundation of Vermont Agriculture Even though you won’t see many dairy farms listed in this Guide
(because most do not sell directly to consumers), there are over 100
dairies in Rutland County!
In Vermont, our landscape is defined by agriculture. Rolling meadows, In Vermont, there are approximately 152,000 milk cows on 1,415
expansive corn and hay fields, grazing cows and barns make dairy dairy farms. Roughly 380,000 acres of farmland is managed by dairy
farms some of the most visible farming operations in the state. farmers, 90,000 of which is planted in field corn.
In the Rutland Region, dairy farms range from large operations Vermont produces more than 2.6 billion pounds of milk annually.
producing bulk milk that is sold to a cooperative or private processor
to small milking herds where raw milk is sold directly from the farm Each year this milk makes:
or transformed into farmstead cheeses, yogurt and butter. • 100 million pounds of cheese
• 2,645,000 pounds of butter
Dairy farms often diversify their incomes through maple sugaring • 8,886,000 gallons of ice cream
and forestry, breeding and sales of heifers, the sale of sweet corn
and vegetables, and numerous other farming endeavors. Statewide, sales from milk totaled $418 million in 2007, 75% of the
total cash receipts from Vermont agriculture.
Unique to our area is Thomas Dairy, a local milk processor that
Information from Vermont Department of Agriculture and the National
purchases milk from Rutland County farms and delivers their products
Agricultural Statistics Service
locally.
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scenic tractor hayride around the rural town of
Ira is always a hit. Remember, there’s always
F F
something fun going on at the Milky Way! The
farm is open daily, 10 am to 5 pm
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Value-Added
Use the map on the back cover to explore the Region’s
value-added food processors. The businesses listed here
Food Processors
use many locally grown ingredients in their products. Business #’s correspond to the
Product Index (p 5) and the Map on the back cover!
Big Eyes Bakery Naga Bakehouse - Natural Grain Alchemy • 83 Thomas Dairy • 85
802-259-7005 • www.bigeyesbakery.com Sundog Ln, Middletown Springs • 802-235-1282 2096 US Rte 7N, Rutland • 802-773-6788
Big Eyes Bakery is a home based business that We are a small village bakery perched on a rock ledge Dairy foods, processing and distribution. Milk from
sells fresh baked goods from scratch, including in Middletown Springs. Our savory whole grain artisan Rutland County farms.
our signature Irish soda bread, lemon cheesecake, breads are baked in a wood-fired oven for folks who
assorted fruit pies, scones, tea breads, Rugelach and care about good food. Our rustic loaves are naturally Willie T’s Good Food Bakery, Tylord
our award winning lemon squares. We offer delivery leavened, hand shaped, and made from local grains Farm, Benson Beef Company • 86
to our local customers and can ship some items. and organic ingredients. We use wood fired ovens to 3608 Rte 22A, Benson • 802-537-2613
generate a special blend of radiant heat that creates www.prettyhealthyandtasty.com
Castleton Crackers a rustic, crackly crust, moist honeycombed centers, www.bensonbeef.com
802-468-3013 • www.castletoncrackers.com and savory crumb. Contact Naga Bakehouse at Willie T’s Good Food Bakery was established in
Whitney’s Castleton Crackers are all-natural, hand- nagabake@vermontel.net August of 2005. It is located on Tylord Farm, a
made and hand-cracked in Vermont using only the family farm on route 22A in Benson, Vermont. The
highest quality ingredients. Enjoy Middlebury Maple, Rudi’s Lakeside Garden, LLC • 84 Bakery is the home of Willie T’s “Pretty Healthy and
Rutland Rye and Windham Wheat with Vermont 4005 North Rd, Castleton • 802-273-2735 Tasty” cookies. Willie T’s cookies are made with
artisan cheese! Our Vermont kitchen produces tasty award winning 100% Organic Whole Wheat Flour that comes from
delights. We offer unique Jams, Jellies, and Sauces local Vermont mills. Benson Beef specializes in raw
Leslie & Lori Barker • 82 in a small kitchen overlooking Lake Bomoseen, in dog food. Tylord farm is know internationally for its
6003 Monument Hill Rd, Castleton • 802-273-2241 Central Vermont. Our products are made with organic horse breeding program.
We specialize in homemade jams, jellies, and relishes. vegetables and herbs: many of them heirloom
Our products are made with seasonal produce and varieties. Every bottle and jar is a work of art. 2% of
fruits like tasty apples and homegrown peppers. Our our profits are donated to our local food shelf.
products are sold at the Rutland Natural Food Market
and at the Vermont Farmers’ Market at Depot Park
in Rutland.
It is interesting to note that Vermont was once known for its wheat
production. In the mid-1800s, approximately 40,000 acres of wheat were Julie Sperling is the co-founder and co-owner of Naga Bakehouse a family run,
in production, from the Champlain Valley through Orleans County. In fact, wood-fired bakery in Middletown Springs, Vermont. She and her partner, Doug
at that time, the country’s premier wheat breeder, Dr. Cyrus Pringle, worked Freilich, are deeply committed to the idea of “local”. In addition to growing a
at UVM. Dr. Pringle developed three varieties of wheat, each of which were large percentage of the ingredients they use to bake with (including wheat,
planted this spring at Naga Bakehouse. These heirloom growing trials rye), they also purchase hundreds of pounds of local ingredients each year
will test various wheat seeds to see which varieties grow best in Vermont’s from regional growers, including Vermont grown grains, local Artisan cheeses,
tricky climate. Our hope is to grow out varieties that are hearty enough to maple syrup and honey. Julie serves on the boards of RAFFL, the Northern Grain
Growers Association and the Manchester Farmers’ Market.
thrive in the cold, resist common diseases and produce delicious flour with
the right gluten content for baking.
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Restaurants &
Many area chefs work directly with farms to highlight fresh,
local foods on their menus. You’ll often see chefs shopping
Inns
at a morning farmers’ market in preparation for the evening
dinner rush. Make sure you let them know how much you Business #’s correspond to the Product In-
appreciate the extra effort by dining at their establishments! des (p 5) and the Map on the back cover!
Birdhouse Inn Bed & Breakfast • 90 at the inn. Full breakfasts, four-course dinners. Members of Vermont Fresh
1430 East Main St, Poultney • 802-287-2405 • www.birdhouseinnvt.com Network. Our recipes featured recently by Gourmet and Yankee. Partners with
B&B in historic East Poultney, three cozy rooms, fireplace. Hosts Karen and Brian Crawford Family Farm, Edgeview Farm, Long Hill Sugarmakers, Thomas Dairy.
Festa welcome you. Rooms tastefully appointed with vintage pieces, original
artwork. Wake up to fresh brewed coffee, home baked treats. Gourmet Vermont Hemingway’s Restaurant • 95
breakfasts using local organic and Fair Trade products, eggs from our chickens. 4988 US 4, Killington • 802-422-3886 • www.hemingwaysrestaurant.com
Enjoy nearby museums, colleges, lakes, skiing, hiking. Certified Vermont Support the fore-runner using Vermont products for over 25 years. Hemingway’s
Environmental Partner. has used locally raised rabbits, venison, pheasants, quail, and other meats, as
well as Vermont dairy products, and organic vegetables since it’s inception. Now,
Birdseye Diner • 91 both a la carte and price fixed menus are available including vegetarian and wine
590 Main St, Castleton • 802-468-5817 • www.birdseyediner.com tasting.
A restored 1941 Silk City Diner serving breakfast, lunch and dinner seven days a
week. We use many Vermont made products in preparing our meals including Lilac Inn • 96
local farms such as Tupper Maple Products, Laughing Child Farm eggs and 53 Park St, Brandon • 802-247-5463 • www.lilacinn.com
produce, Stony Point Apiaries, Crawford Family Farm cheese, Blue Ledge Farm The Lilac Inn is a leading romantic luxury Vermont Country Inn Bed and Breakfast
cheese and Brown’s Orchard. known for romantic getaways, Vermont Country Inn Dining, weddings and
wedding receptions, family reunions and special celebrations in any season.
Blue Cat Bistro • 92 Featured in Yankee, Country Living and Vermont magazines, the feel throughout
575 Main St, Castleton • 802-468-2911 is that of a “small luxury hotel with personal service to match”.
The Blue Cat Bistro is a cozy Italian style bistro specializing in different pasta
dishes, including shrimp scampi, lasagna, pasta Mediterranean, veal saltimboca, Red Brick Grill • 97
chicken marsala, penne with vodka sauce, and of course our famous Blue Cat 28 Depot St, Poultney • 802-287-2323 • www.redbrickgrillvt.com
lemon chicken. Local Products used: Vermont Herb & Salad in Benson, Whipple Located in historic downtown Poultney, we offer old-world, artisanal cuisine in
Hollow Hydroponic Tomatoes in West Rutland, and Montcalm vineyard in a warm and friendly atmosphere. Our menu features locally-produced meats,
Benson cheeses, and produce in season. All of our food, including sausages, charcuterie,
fresh pasta, ice creams & sorbets, is made on premise, by hand. Wood-fired
Castleton Pizza Place & Deli • 93 naturally leavened hand-formed breads & pizzas.
575 Main St, Castleton • 802-468-2911
Castleton Pizza make a New York syle thin crust pizza along with all different Table 24 • 98
types of subs and wraps. We have a complete cappuccino bar using Mocha Joe’s 24 Wales Street, Rutland • 802-775-2424 • www.table24.net
Coffee roasted in Brattleboro, VT. Local Products used: Thomas Dairy, Whipple At Table 24 we are commited to using local produce and other products as much
Hollow Hydroponic Tomatoes, Vermont Herb and Salad Company, Johns Cheese as possible.
made in Hinesburg.
The Palms • 99
Churchill House Inn • 94 36 Strongs Ave., Rutland • 802-773-2367 • www.palmsvermont.com
3128 Forest Dale, Brandon • 802-247-3078 • www.churchillhouseinn.com As a family-owned business with five generations of history in the Rutland
A State-designated GREEN HOTEL open since 1872; National Forest trails start community, we understand the importance of supporting our local economy. We
at the door. Vegetables, Berries, and Herbs from our own organic garden here proudly use produce from Boardman Hill Farm, Apple Hill Orchards, and Vermont
Hydroponic Produce. Try our Neapolitan pizza, famous for being the first ever
sold in Vermont!
I t seems like we hear new advice everyday about how to eat well.
After a while, it all gets rather confusing. A basic, simple guideline
for making healthy food choices is to eat foods that are “nutrient-rich.”
Nutrient-rich fruits include: apples, apricots, blueberries, strawberries,
raspberries, cherries, grapes, pears, plums, and watermelon. We also
have access to lean, grass fed meats such as beef, buffalo, chicken,
Nutrient-rich foods are high in the vitamins, minerals, antioxidants, pork, lamb, turkey, and rabbit. Many herbs and spices are rich in min-
fiber, essential fatty acids and phytonutrients we need for optimal erals and phytonutrients such as: thyme, oregano, sage, peppermint,
health. These same foods are also lower in calories. In other words, parsley, cilantro, rosemary, and fennel.
we get a high proportion of health giving nutrients for relatively few
calories. Whole foods such as fresh, vibrantly colored vegetables, Many of the important nutrients in fresh foods start to decrease after
brightly colored fruit, whole grain breads and cereals, low-fat milk harvest. Exposure to heat and light increase the breakdown of nutri-
products and protein sources such as lean meats, poultry, eggs, beans ents. Foods harvested in another country or state are often picked be-
or nuts are nutrient rich foods. fore the peak of ripeness then shipped hundreds or thousands of miles.
Not only does this lead to a decrease in the nutrients, the transporta-
Why should we be so concerned with the nutrient content of our food? tion also adds to the production of green house gases.
Our bodies need many different nutrients in order to grow, repair after
injury, fight illness, and simply to function well and allow us to feel our Foods offered for sale at local farmers’ markets, farm stands and CSAs
best physically, mentally and emotionally. Each individual nutrient sup- are usually picked just hours before being sold. There are even a few
ports a multitude of normal bodily functions as well as interacting with farmers beginning to offer you the opportunity to pick your own pro-
other nutrients in complex ways that enhance their overall beneficial duce. Recent studies suggest that organically raised vegetables and
effects on our health. Additionally, scientists continue to identify new fruits have higher levels of some nutrients such as: Vitamin C, fla-
chemical compounds in foods as well as discover new benefits of the vonoids and antioxidants. Fresh organic produce may be more nutri-
numerous compounds that occur naturally in whole foods. ent-rich than fresh conventionally grown produce.
Whole foods are foods that are in the state nature intended. They There are many ways to feel good about eating well when we choose
are unrefined and do not contain artificial ingredients. While all whole fresh, local foods. We know we are enjoying foods at the peak of their
foods contain many nutrients, the specific nutrients and amount of flavor and nutrient content. We have access to a wide variety of sea-
each varies from one food to another. In order to provide the com- sonal foods. In addition to supporting our own health, we are also sup-
plete range of essential nutrients it is important to eat a wide vari- porting our fellow Vermont farmers and encouraging them to continue
ety of foods and vary the grains, fruits, vegetables, beans, nuts, and to produce delectable, healthy foods. Finally, we are contributing to
meats we eat from day to day. the well being our planet by reducing the production of green house
gases.
When we eat whole foods we can feel good about nourishing our bod-
ies with the combination of nutrients necessary for optimal health. When we eat fresh, local whole foods, we can feel good about eating well
For recipes and more information on nutrient-rich foods check out the
Why can buying locally Grown Food Be healthier? following internet sites: www.whfoods.com, www.NutrientRichFoods.
Here in Vermont we are fortunate to have access to an abundance of org, www.nutrientrich.com
fresh, local, nutrient-rich foods through farmers’ markets, farmstands,
CSAs and food co-ops. Some of the nutrient-rich vegetables we have Wendy Leffel, MD is a Health and Wellness educator and coach who lives in
access to include: asparagus, beets, broccoli, Brussels sprouts, cab- Middletown Springs, Vermont.
bage, carrots, celery, collard greens, eggplant, garlic, green beans,
peas, kale, mushrooms, onions, peppers, potatoes, romaine lettuce,
spinach, summer and winter squash, swiss chard, and tomatoes.
Minerals and nutrients are naturally distributed throughout the globe by three methods: 1) 4. Purchase a refractometer to measure the brix (dis-
volcanism 2) glacial deposits and 3) siltation from erosion and floods. Some nutrients are solved sugar levels in a liquid, a gauge of photosyn-
held in the soil, either in organic matter or attached to soil colloids. Overtime rock and other thetic activity which is often correlated with overall
parent material will degrade to increase nutrient availability in the soil; but this build up will be nutrient density) levels in the plant and fruit.
offset by losses due to crop uptake and leaching due to precipitation. Northeast soils are often 5. Learn More!
acidic; a low pH usually indicates hydrogen has replaced calcium and other nutrients in the
Real Medicine, Real Health” by Dr. Arden Andersen
soil. Understanding the link between the sustainable management of soils and the nutrient
content of the foods grown in them helps you make healthy food choices for your family. Keep Holographic Health Press (2006), “Still No Free Lunch:
in mind the following guidelines when growing your own food. Nutrient Levels in U.S. Food Supply Eroded By Pursuit
of High Yields” by Brian Halweil
Derek Christianson owner of Brix Bounty Farm in Dartmouth, Massachusetts. Brix Bounty
Farm aims to produce and promote the production of nutrient dense foods, using sustainable Worldwatch Institute (2007) at //www.organic-center.
growing methods that focus on improving soil health for long-term agricultural viability. org/science.nutri.php
14 WWW . R U T L A N D F A R M A N D F O O D . O RG
Health and Wellness
in our Communities
2 Draw a simple plan or diagram of your garden. The tallest plants in your garden such as corn should be at the
north end of the garden and permanent vegetables like asparagus should be at the side of the garden. Using
planting techniques like vertical cropping, succession planting and intercropping helps maximize the space you
Judy and Mayor Christopher Louras,
Rutland City students will be growing
a variety of vegetables and herbs
have. Make sure you have the right tools: a hoe, rake, spade, trowel, labels, string, ruler and watering can.
throughout the spring, summer and fall
Prepare the soil or Build raised beds - Mid-Spring (April-May) months.
3 Before you can plant, you must prepare the soil. There are two main approaches. You could dig or machine till
(rototill) the soil to a depth of at least 6-10 inches. Or you could construct raised beds filled with your home-
mixed soil. In both cases, incorporate at least two to four inches of organic matter with your spade. Organic
The garden will be tended during the
school year by students and faculty from
matter will improve your soil structure and will add nutrients to the soil. It is less expensive and healthier to both the Middle and Intermediate School,
grow your vegetables organically; organic fertilizers like peat moss, compost or composted cow, horse, goat, or
and in the summer by staff and students
rabbit manures are a good source of nutrients for your vegetables. Remember, never prepare your soil when it
is too wet. Tilling or digging when the soil is wet will cause it to dry into concrete-like clods. Pick up a handful from the Tapestry Program, the district’s
of soil before digging and squeeze. If it crumbles easily, it is ready to be tilled. If it doesn’t crumble,allow the award-winning after-school and summer
soil to dry for a couple more days and test again before digging. program. The Louras family will tend the
garden during times when neither school
Start your Seeds, Get Your Transplants - Spring (March-May)
4 Grow what your family likes to eat and plenty of what you anticipate wanting to preserve for winter. Seeds
can be purchased at local stores, ordered through catalogs and online, or exchanged with friends or neighbors.
You can start them in early spring indoors or in a greenhouse. It is a good idea to use heirloom or non-hybrid
nor Tapestry is in session.
5 If possible, visit your garden every day over the summer and into the fall. Assess how it is growing while
enjoying the space you have created. A garden needs a lot of care, nurturing, and attention over the summer,
and you want to be able to harvest what is ripe as soon as you can. Pay attention to the weather. Most
expertise, to the students and staff.
16 WWW . R U T L A N D F A R M A N D F O O D . O RG
Involving Kids
in Local Food
Farm & Food in the Curriculum
By Jon Place
With 50 year old Bessie, my rototiller This is what we do in our garden plot
In addition to gardening, the students run their own seed
Me Dad and Me Papa send weeds to Montpelier I'll sing it to you cause we like it a lot
store aptly named, "H.O.B.O. Seeds". Through a program
We plant garlic and potatoes in the Rutland area Class 250, we kick sod everyday
with FEDCO Seeds, the students purchase seeds at a
We do it with our hands because we care for ya Class 250, we do it the easy way
discounted price then repackage the seeds, design labels and
By a classroom student of the Intermedi- write seed descriptions. As part of the fundraiser, students
This is what we do in our garden plot
ate Classroom (a.k.a. "Class 250"), Vermont also start plants from their seeds. Last year, students sold
I'll sing it to you cause we like it a lot
Achievement Center's Sheldon Academy cucumber, yellow zucchini, hot pepper, and tomato plants
to local families and V.A.C. staff. The benefits from this
fundraiser doubled when teachers shared fresh vegetables
from their garden in the fall. Students were pleased to eat
Rutland Reads: Animal, Vegetable, Miracle vegetables grown from the seeds and plants they sold.
By Carol Tashie
When the students are not busy with gardening, they are
When best selling novelist Barbara Kingsolver decided to write a book about her family’s making maple syrup. Averaging 1-2 gallons per year, they
year of eating nothing but locally grown food, Localvores all around the country cheered. tap trees around the school and cook it down over two wood
A compelling personal story told with humor and humility and sprinkled with scientific stoves. The students and teachers gather free firewood
facts and delicious recipes, Animal, Vegetable, Miracle (HarperCollins, 2007) helped bring from the school grounds and throughout Rutland, mostly in
the Localvore movement into mainstream American culture. the form of salvaged hardwood pallets. The students and
teachers refine the art of patience and cooperation, admitting
This summer, thanks to a collaboration of City SEEDs (Socially Engaged Economic Devel- that working together can be difficult sometimes. Tasks like
opment), Sustainable Rutland, RAFFL and the Rutland Area Localvores, Animal, Vegeta- cutting and stacking firewood and hauling buckets of sap
ble, Miracle comes to Rutland as the premier book selection of the newly developed Rut- help them realize that hard work cannot be done alone. By
land Reads project. The brainchild of City SEEDs, Rutland Reads will encourage people the time the sugaring season comes to an end, they are
throughout the Rutland region to read, discuss and hopefully be inspired by Kingsolver’s working like a team to cook a breakfast for the whole school
story. For younger readers, Rutland Reads has chosen Paul Fleischman’s book Seed – pancakes, eggs, sausage, potatoes, toast, and of course,
Folks (HarperTeen, 2004) which tells the story of a vacant urban lot turned into a com- fresh maple syrup!
munity garden. Both selections are also available as audio-books.
When asked what they like best about H.O.B.O Camp, the
In September, Rutland Reads will culminate with a Localvore Community Meal and an students cannot lie. It isn't the hard work. It isn't the hot
opportunity for area residents to meet local farmers and food producers and learn more weather in the summer or the cold rain in March. It's the
about food grown and produced right here in Rutland County. For more information end result they like the best: the syrup they get to take
about Rutland Reads, or to learn more about the ins and outs of the being a Localvore, home, the sweet corn they get to eat in September. And for
please visit Sustainable Rutland’s website www.sustainablerutland.org or RAFFL’s web- the teachers? Well, they just want everybody to know that
gardening, sugaring and making chili outdoors on a wood
site www.rutlandfarmandfood.org.
stove is standards based! So, you too can do this with your
Carol Tashie is actively involved with many social justice, peace and sustainability organiza- students; it just may improve test scores!
tions, and grassroots efforts in the Rutland community. Carol is a founding member of the
Rutland Area Localvores, Central Vermont Peace and Justice, and City SEED (Socially Engaged Jon Place teaches at the Vermont Acheivement Center and
Economic Development), serves on the board of SolarFest, and co-chairs Sustainble Rutland, works with students on maintaining a school garden and
an initiative of the Creative Economy. greenhouse.
"Vermont Framework of Standards" addressed directly in: Healthy Choices, Sustainability, Teamwork,
Interactions, Conflict Resolution, and Agriculture
3.5 Students make informed, healthy choices that positively affect the health, safety, and well- being of themselves and others; students demon
strate how to select a healthy diet that includes the recommended servings from the Food Guide Pyramid.
3.9 Students make decisions that demonstrate understanding of natural and human communities, the ecological, economic, political, or social
systems within them, and awareness of how their personal and collective actions affect the sustainability of these interrelated systems.
3.10 Students perform effectively on teams that set and achieve goals, conduct investigations, solve problems, and create solutions (e.g., by using
consensus-building and cooperation to work toward group decisions).
3.11 Students interact respectfully with others, including those with whom they have differences.
3.12 Students use systematic and collaborative problem-solving processes, including mediation, to negotiate and resolve conflicts.
4.6 Students demonstrate understanding of the relationship between their local environment and community heritage and how each shapes
their lives
7.16 Students demonstrate an understanding of natural resources and agricultural systems and why and how they are managed.
Don’t know how to even freeze the produce you prefer? Purchase or borrow
a “how-to” guide or good cookbook from your local bookstore or library,
visit reputable websites such as the Vermont Extension Service, or view
instructional footage on YouTube. Better yet, invite yourself over to help a
friend or neighbor who knows how to preserve your favorite food. Any of these
experiences can take you through the basics of preservation techniques.
18 WWW . R U T L A N D F A R M A N D F O O D . O RG
thank you!
It is through the generous support of businesses, organizations and community members that this Guide is published.
Let them know how much you appreciate their support of local agriculture!
Fresh Food Philanthropist ($250) Sugar Snap Pea Supporters ($50) Spring Spinach Supporters ($25) Merchants Bank
Tom Johnson & Ina Smith Dean Boggio & Mary Droge 47 Main Old Gates Farm
Dutchess Farm Baba-a-Louis Bakers Pam & Dick Kilburn
Cream of the Crop Supporter ($100) Green Mountain Country Bakery Dennis Duhaime & Carol Tashie Partner Earth Education Center
Barbara Fenhagen Harvey & Ethel Horner Dr. Michael Scovner Paul Colletti
Castleton Health Center Pharmacy Lenny & Elizabeth Gibson East Poultney General Store Paul Jardine
Green's Sugar House Mark & Jane Skakel Eric & Dale Davenport Phyllis Torrey
Paul & Ingrid Gallo Michael Beattie & Leslie Silver Eugenia Cooke Richard & Elaine Nordmeyer
Thomas Dairy Mike Horner & Sandy Fink Gabrielle McDermit & John Hartmann Rick Wilson & Ali Jesser
Vermont Herb and Salad Company Ron Steffens Hampshire Hollow Farm Sandy Cohen
Wayne & Kathleen Krevetski Sheryl Rapee-Adams Jeanne Bouchard Tweed Valley Farm
Steve Eddy Julie Sperling Vermont Bagel Cafe
Silver Queen Corn Supporters ($75) Wehse and Kenny Insurance John Malcolm Walt & Trude Lauf
Castleton Crackers Wendy Leffel Laurie Phillips Williams Hardware
Marion Cleary Wood's Insurance Agency
Mentor Connector David Horgan
•
Lilac Inn • 96
Maple View Farm Alpacas • 53 1
Thelma’s Maple Sugarhouse • 73
Wood’s Market Garden • 79
Castleton
Birdseye Diner • 91
Blue Cat Bistro • 92
Castleton Farmers Market • 7
Castleton Pizza Place & Deli • 93
Castleton Village Store • 87
Dutchess Farm • 34
Laughing Child Farm • 49
Leslie & Lori Barker • 82
Miller’s Meadow Farm • 58
Old Gates Farm • 60
Rudi’s Lakeside Garden, LLC • 84
Wright Choice Alpacas • 80
Center Rutland
Heleba Potato Farm • 41
Danby
Bushee Family Maple Farm • 26
Smokey House Center • 70
Dorset
Dorset Farmers’ Market • 3
Fair Haven
Fair Haven Farmer’s Market • 8
Florence
Vermont Hydroponic Produce Co. • 76
Granville (ny)
Granville Farmers’ Market • 14
Hicks Orchard • 42
Kilpatrick Family Farm • 44
Greenwich (ny)
Greenwich Farmers’ Market • 15
Lewis Waite Farm • 50
Hampton (ny)
Perry’s Potatoes • 63
Riverside Farm • 65
Ira
Milky Way Organic Farm • 57
Killington
Hemingway’s Restaurant • 95
Leicester
Blue Ledge Farm • 22
Londerry
West River Farmers’ Market • 5
Manchester
Manchester Farmers’ Market • 4
Mendon
Mendon MT Orchards • 55
The Red Clover Inn • 100
Middlebury
Middlebury Farmers’ Market • 1
Middletown Springs
3-D Hill Farm • 19
Naga Bakehouse • 83
Mount Holly
Huckleberryhill Farm • 43
Mount Holly Farmers’ Market • 9
Parsells Family Farm • 61
North Chittenden
Baird Farm • 21
Littlebrook Farm • 51
North Clarendon
Apple Hill Farm • 20
Orwell
Brookside Stock Farm • 24
Orwell Village Farmers’ Market • 2
Singing Cedars Farmstead • 68
Pawlet
Clark Farm & Maple Country Kitchen • 30
Consider Bardwell Farm • 31
Northeastern Vine Supply • 59
Roblee Farms • 66
••
Poultney 50
Birdhouse Inn Bed & Breakfast • 90 Legend
15
Cerridwen Farm • 28 The Palms • 99 Wells • Farmers’ Markets
East Poultney General Store • 88 Thomas Dairy • 85 Brown Boar Farm • 25 • Farms and Farmstands
Green’s Sugarhouse • 39 Salem (ny) Larson Farm & Morningside Stables • 48
Poultney Farmers’ Market • 10 Salem Village Farmers’ Market • 16 Second Nature Herbs • 67
• Value-Added Food
Red Brick Grill • 97 Shoreham Wellsmere Farm • 78 Processors
Sunrise Hill Organic Farm • 72 Champlain Orchards • 29 Wells Village Farmers’ Market • 13
Putnam Station (NY) Shrewsbury West Haven
• Retailers
Maple Grove Farm • 52 Krueger-Norton Sugarhouse • 47 Fresh Tracks Farm • 37 • Restaurants & Inns
Rupert Paxton Greens • 62 West Rutland
Merk Forest and Farmland Center • 56 Smith Maple Crest Farm • 69 Davis Hogs & Dirt • 33
Rutland Tinmouth Grabowski Farm • 38
Boardman Hill Farm • 23 Carabeau Family Farmstand • 27 Timberloft Farm Store • 74
Hathaway Farm • 40 Young’s Maple Syrup • 81 Whitehall (ny)
Rutland Farmers’ Market • 11 Wallingford Whitehall Farmers’ Market • 17
Rutland Natural Food Market: The Co-op • 89 Marble Meadows • 54 Whiting
Rutland Winter Farmers’ Market • 12 Victorian Inn at Wallingford • 101 Crawford Family Farm • 32
Table 24 • 98 Popoma Farm • 64