George Harvey As we all know, “An apple a day keeps the doctor away.” And though that proverb apparently did not come from Benjamin Franklin, as I had thought, it has been shown by medical researchers that apples have significant … Continue reading →
By George Harvey There are lots of ways to preserve food. In ancient times, meats and fish were smoked, and vegetables and cheese were lacto-fermented. In the Middle Ages, freshly caught ocean fish was packed in salt and sold weeks … Continue reading →
By N. R. Mallery For those of us that tap our trees in late winter to early spring, the sweet taste of that first flowing sap is a long awaited treat. If you have ever sipped or sucked on the … Continue reading →
By George Harvey The thoughts that come up when we consider Vermont agriculture include dairy products, maple syrup, apple cider, and vegetables from small farms. One thing that does not come readily to mind is grape wine. Perhaps that will … Continue reading →
Use any winter squash that you may have grown — such as Delicata, Butternut, Acorn… or this one that was our ‘Mystery Squash’, that appears to be a cross between Delicata and a Pumpkin. … We are calling them Pumpinatas. Cut in slices, tossed with … Continue reading →