My grandfather loved his cranberry jelly in a can; for me that stuff was the one part of Thanksgiving Dinner that was never touched. It wasn’t until I learned to make my own cranberry relish that I understood why this dish is traditional at all. I call this version of “cranberry sauce” a relish because
Starting an organic sheepskin tannery
When we couldn’t find a non-toxic option for tanning sheepskins from our flock, we decided to go full-scale DIY and start our own organic sheepskin tannery. Vermont Natural Sheepskins is the first commercial, organic tannery in the USA. In this video episode, Sarah shares how she and Rick decided to take the initiative to start
Our flock: a mixed bunch of different breeds
Over the years, we’ve kept different breeds in our flock, as our knowledge of sheep and wool has grown. Starting with a specialty breed, the Navajo-Churro, was fun and informative, but marketing the specialty wool was difficult. After a few years we explored Shetlands, and most recently got a couple of retired show sheep who
Getting started with sheep farming
When we bought our house in 2006, we knew the building was sound, but the land needed improvement. What to do about the ice-slalom of a driveway? How could we plant a vegetable garden if the front yard was full of pine trees that blocked out the sun? The idea of driving a tractor on
1: Jennifer Kortfelt: Weaving with color
Jennifer Kortfelt is a professional weaver and knitter who loves to experiment with color. Her approach combines traditional textures with modern palettes to create fun, and sometimes surprising accessories. Join us for a conversation about inspiration, working with clients, and spur-of-the-moment sock machine purchases.
Cold Oatmeal: Filling and Hearty All Year Round
Ah, winter. Time for hearty, sustaining foods that get us through long dark days. Ironically, it’s the time that I turn to one of my favorite breakfasts, cold oatmeal. I’ve never been a fan of hot cereal – something about the warm, gluey texture just puts me off. But I discovered I do like oatmeal
Vermont Maple Cornbread – A Southern Staple with a Yankee Twist
This Vermont Maple Cornbread is perfect with spicy butternut squash soup, but also compliments any hearty chili or stew. The maple syrup adds richness without making it too sweet.
Butternut Squash Soup is a Warm Spicy Fall Favorite
Our favorite fall soup is based on Jamie Oliver’s roasted butternut squash from The Naked Chef. You can double the first part of the recipe below and use the squash as a side-dish for one meal, then use the leftovers to make the soup.
Moroccan Lamb with Rice – Savory Meat and Fruit
This dish is adapted from several different lamb-with-dried-fruits recipes I’ve found on Food Network. Most of the dishes I came across had a ton of ingredients and so many individual steps that it looked like one would spend an entire day preparing it and dirtying up every implement in the kitchen. Complicated isn’t a way
Swatching: Not just for size – How and Why It Helps
A few days ago my friend and I went to WEBS, the mecca for knitters and weavers in these parts, to stock up on supplies for upcoming projects. Jennifer weaves and knits designer garments, and I have recently volunteered to knit a few things for family members, so taking advantage of the annual sale was a