Many of Casually Gourmet's recipes were developed right in our own farm kitchen. We don't grow enough anymore to be a primary ingredient supplier for our products, but we do establish the ingredient quality and freshness standards. Our family likes keeping this blog about Vermont farming, growing techniques, and rural living. These traditions are reflected in our food business.
The little old David Bradley farm wagon was in rough shape, but after a whole lot of cleanup, paint, new lumber, and a bit of new hardware it restored nicely. What a creampuff it is now. Perfect for the farmstand.
A creep is a special lambs-only area. It's a clean, comfortable refuge from the main pens, and a place where they can eat a high protein grain. Our children love hanging out in the creep with the lambs.
I’ve found asparagus to be relatively low-maintenance, and a true garden favorite. There are a couple key practices to remember though when you put your bed to bed for the winter.
Four sheep by the barn door. It's only December and I miss summer already. Seems like an eternity ago the pastures were green, frogs croaked away in the little pond,
The whole family helps out with the butternut squash harvest. We got around 30 bushels this year from our trial gardens. We're still working on a couple new products featuring winter squash as an ingredient. For now, most of these will be sold on our farmstand.
Our own 2nd cut hay got rained on this year. Not to worry. It'll make good pumpkin field mulch next year. Fortunately our neighbor makes much better hay! Last night we took off a few hundred bales from one of his big fields. See my "hay-cam" baling action video!
It showered this morning, but cleared out by afternoon. The forecast is sunny and dry for the next couple days. It's go time for the first cut. Make hay when the sum shines as the saying goes. The grass is about peak on nutrition too. Should be good.
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