Viewing entries in category ‘Member Stories’
Sugar Mountain Farm's Whole Hog Philosophy
June 28, 2017
Meet Walter Jeffries, farmer - and now butcher - at Sugar Mountain Farm in West Topsham.
Tell us about Sugar Mountain Farm. . .
Chef Gardens - Growing for the Kitchen
June 28, 2017 VFN member chefs and restaurant staff have an appreciation for - and often an obsession with - fresh, local, unique ingredients. Vermont farmers provide the bulk of their needs, but a natural curiosity drives many chefs to the garden as well.
Whiskey - a Forgotten Farm Product
June 14, 2017 If you are looking to visit Hooker Mountain Farm Distillery, don’t look for an industrial complex or warehouse – instead, keep your eyes peeled for the (possibly pants-less) 5-year-old running down the farm road to greet you.
The Farm to Fork Experience - Sandiwood Farm
June 14, 2017 29 years ago Bob and Sara were married on the land that is now Sandiwood Farm. Boasting incredible 360 views, breathtaking sunsets and beautiful moonrises they knew this was the place they would build their home-farm and raise their family.
Meet New VFN Member Fat Sheep Farm & Cabins!
May 24, 2017 Introducing new member Fat Sheep Farm and Cabins! Todd Heyman and Suzy Kaplan manage a diversified farm featuring brand new visitor rental cabins in Windsor, Vermont. We caught up with them last week for a little Q&A about who they are and what they do.
Member Spotlight - Susanna's Catering
May 24, 2017 Susanna Keefer runs Susanna's Catering in Morrisville, but you might be familiar with her culinary flair from her wildly popular Mama Hoo-Ra dip available in specialty groceries and markets across the state.
Hot Topics - Wild Ramps
May 10, 2017 Last Monday brought lively discourse to the meeting room at Hotel Vermont where Vermont chefs, farmers, distributors and wildcrafters gathered for a roundtable discussion about ramps – Vermont’s favorite spring harvest.
Beyond Ramps and Fiddleheads...
May 10, 2017 Spring ushers in the season of wild edibles - starting with ramps, fiddleheads, and the hunt for the elusive morel. While it's a treat to see these delicious gifts of nature on menus each spring, they are certainly not the only wild edibles worth celebrating.
Fresh off the Farm - Spring-Dug Parsnips
April 26, 2017 Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter.
On the Menu - Spring-Dug Parsnips
April 26, 2017 Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter.
