April 2014

  1. Seeding Beets and Carrots with Success

    Beets and carrots are a weekly selection at most farm stands for good reason. There are varieties to meet the needs of almost any seasonal slot, and they taste amazing regardless of whether they're fresh out of the ground or have spent months in storage. I really love the point in the season when they are around to stay, and...
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  2. City Farmer: Weighing the Benefits and Challenges of Urban Agriculture

    Each morning, I ride my bike less than ten minutes from my home in the densely populated Old North End neighborhood in Burlington, Vermont to my farm, weaving my bike through a break in the stream of morning traffic and down a steep hill. To my right is a Shell gas station, straight ahead is Dunkin Donuts, and to my...
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  3. A Basil For Every Occasion

    Originally native to India, basil has earned itself a seat at many a dinner table around the world. Most commonly found in Italian cuisine and a main ingredient in the popular condiment pesto, basil is also used in many Southeast Asian dishes as well. This delicious aromatic mint-relative has many wonderful properties and a multitude of uses around the world...
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  4. Jumpstarting Spring: How to Greensprout Potatoes

    Spring is getting off to a late start here in Vermont, and in many other parts of the country as well. As a result our customers have been asking us what they should do with their potatoes while they wait for the snow to melt and the ground to thaw. One method you can try is called greensprouting, or “chitting”...
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