Category Archives: Uncategorized

​​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

Join Slow Food USA and FAO in North America to celebrate the power of beans, pulses and legumes in a Slow Food Live experience on Thursday at 2 p.m. ET! The folks at Slow Food will be giving away some 2022 Plant a Seed kits at this event to US residents; be in the roomContinue reading “World Pulses Day: February 10”

February 17th – March 5th Each year, we look forward to attending the NOFA-VT Winter Conference, and this year is no exception.  The folks at Northeast Organic Farming Association of Vermont bring together a marvelous collection of workshops, speakers, and events on such a variety of topics that there really is something for everyone.  From theContinue reading “2022 NOFA-VT Winter Conference:  Dream Into Being”

Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace. This wild ancestor is also a taproot crop but has a white root. For thousands of years, the carrot was not a popular vegetable because it had a woody texture and was difficult to eat. A subspecies of this plant has been selectivelyContinue reading “February Harvest of the Month: Carrots”