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Friday, September 9, 202211:30am -12:30pm Join Seed Library Coordinators Karen Tuininga and Linda Hamilton to talk about late season gardens! We’ll meet up on Zoom this Friday, September 9, to catch up after the busy summer season. Do you have success stories to share from your vegetable garden? Looking for tips on how to avoidContinue reading “Garden Chat”

Peppers are native to Central and South America. They are among the first plants to be cultivated there. Pepper seeds dating back to 5000 B.C. havebeen discovered in Mexico. After explorers from Portugal & Spain made their way to the Americas, they helped spread peppers to other parts of the globe. Because the pepper plantContinue reading “September Harvest of the Month: Sweet Peppers”

Blueberries, raspberries and strawberriesall grow in the wild and are cultivated inVermont.The blue pigment in blueberries comesfrom a group of antioxidants calledanthocyanins. The waxy coating on thesurface of blueberries is called the“bloom”.Raspberry bushes have thorns—be wary!Native Americans called strawberries“heartseed berries” and ground them intocornmeal bread. Inspired by this recipe,colonists created a similar version,referred to todayContinue reading “August Harvest of the Month: Berries”

​​Cucumbers are easy and delicious! Eat them raw as a snack or throw them on top of a salad, but you can also pickle, sautee, bake, or boil cucumbers. There are many varieties and most taste and look different- try them all!  More info here: http://www.vermontharvestofthemonth.org/july-2022–cucumbers.html

​For such a small state, Vermont has around 900 dairy farms milking cows, sheep, and/or goats. While milk can be consumed raw, in the US it is mostly sold pasteurized (heated to kill bacteria) before sale. Milk is amazingly versatile can be made into a variety of products that include cheese, yogurt, kefir, and, ofContinue reading “June Harvest of the Month: Dairy”

​Mixed Greens: There are a wide variety of salad greens available in Vermont, spanning across several plant families, each bearing a unique history and taste. The versatility of greens, in flavor, shape and application, is enormous! They can accompany any type of dish and, many varieties can be eaten raw or cooked. No matter what the season, freshContinue reading “May: Harvest of the Month”

Garden Chat – Getting StartedFriday, May 13, 2022 11:30-12:30 Join Seed Library Coordinators Karen Tuininga and Linda Hamilton to share your garden startup progress. Got questions? Something puzzling you? Want to run some ideas past the experienced gardeners in the community? These garden chats are a great place to share your experiences and learn fromContinue reading “Garden Chat – May 13, 2022”

A grain is the edible seed inside a cereal crop. These grains are comprised of four parts: the husk, the bran, the endosperm and the germ. The husk is inedible and has to be removed before it can be consumed. The bran is a thick inner coveringthat is made up of several layers. The germContinue reading “April: Harvest of the Month”

Vermonters have been harvesting maple for hundreds of year. Syrup is made by boiling sap into a concentrated form. Use it to top pancakes or waffles, mix into a salad dressing, or create a simple glaze for roasted vegetables.  For more info and recipes, visit Harvest of the Month: http://www.vermontharvestofthemonth.org/march-2022–maple-syrup.html

March 11, 11:30-12:30 via Zoom Join Seed Library Coordinators Karen Tuininga and Linda Hamilton to share questions and tips for successfully saving seeds from your vegetable garden this year.  Register here: https://bit.ly/3JG4zJW