From the farm
The Beautiful Changes of Raw Milk Through the Year
Jul 25, 2024
What is Terroir? Borrowed from the French wine world, terroir is the "taste of place." It is the unique combination of soil, climate, and topography that makes your milk taste like our farm and this season. When you taste a hint of dandelion or a richer winter cream, you aren't just drinking milk you're tasting the Vermont landscape.
How to Make Raw Butter
Jul 18, 2024
Is making raw butter easy? The answer is: sometimes! Dive into the art of skimming, churning, and washing your own butter at home. Discover why "winter cream" behaves differently than "summer cream," how to avoid the heartbreak of rancid butter, and the truth about why store-bought buttermilk is a lie. Whether you use a blender or a jar, these pro-tips will help you achieve perfect, creamy results every time.
Do These 3 Things to Bring Your Raw Milk Home Safely
Jul 11, 2024
Produced with care, handled with heart. As a raw milk producer, I pour my hard work into every jar to ensure low bacteria counts and pristine quality. This series of guides is designed to help you the enthusiast maintain that quality from the farm gate to your fridge. Learn how to protect your investment and enjoy the best-tasting milk possible.
My Health Journey and the Importance of Real Food
Jul 4, 2024
I spent my 30s feeling like I was dying literally. Soft teeth, constant sickness, and a decade-long sore throat were the price I paid for a diet of convenience. Today, I’m sharing my personal health journey and the radical shift that changed everything. Discover why 'if it’s in a box, it’s probably a toxin,' and how I reclaimed my vibrancy by returning to the whole, traditional foods we produce right here on the farm.
You Should be Eating Lard (& How to Make It)
Jun 27, 2024
I spent years eating low-fat and watching the scale go up. It wasn't until I embraced pasture-raised animal fats that I finally found my healthy weight. Today, I’m diving into the science of why lard is a healing, non-inflammatory superfood. Discover why your body craves saturated fats for Vitamin D and brain health, and why 'Snowy White' lard belongs in your skillet not the trash.
Rhubard Compote and Pork Chops
Jun 13, 2024
Rhubarb is the vegetable that thinks it’s a fruit, and according to my son, it’s actually delicious! Today, I’m sharing our family’s favorite way to use this spring garden staple: a sweet and tart rhubarb compote served over juicy, pasture-raised pork chops. It’s an elegant, easy meal that manages to get more veggies on the table while making the most of our heritage-breed pork.
Cider Braised Ham Steaks
Jun 1, 2024
Think ham has to be pink and loaded with nitrates? Think again! A 'fresh' ham steak is a culinary blank canvas just pure, pasture-raised pork waiting for the right flavors. Today, I’m sharing my favorite three-ingredient braise using Vermont cider and maple syrup. It’s a sumptuously tender, chemical-free meal that will make you rethink everything you knew about the back leg of a pig.
3 Signs that Your Dairy Farmer Produces SAFE Raw Milk
May 30, 2024
I’m a raw milk enthusiast, but I’m also a realist: milk is a perfect medium for bacteria both the good and the bad. Today, I’m pulling back the curtain on raw milk safety. From the 'shiny equipment' test to the science of rapid chilling, I’m sharing the three non-negotiable signs that your dairy farmer is producing low-risk, high-quality milk. Don't just take their word for it; learn what to look for to protect your family's health.
Dandelion Fritters
May 21, 2024
When the Vermont hillsides turn yellow, my family knows exactly what’s for dinner. Dandelion fritters are our favorite way to welcome spring crispy, chewy, and perfectly paired with a drizzle of maple syrup. I’m sharing our family recipe, including tips on which ancient grains work best for those of us with gluten sensitivities. Let the kids help you pick the 'ingredients' from the front yard and turn a common weed into a gourmet tradition!
