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Posts Tagged ‘Vermont’

Milking the goats at Big Picture Farm

Milking the goats at Big Picture Farm

Big Picture Farm has caught the attention of many a candy-eater, gift-giver, artisanal-food junkie and Tumblr user, and the farm’s award-winning goat’s milk caramels are fully deserving of hype and high praise. We proudly stock their precious packages in the bakery window, and hold onto their idyllic postcards behind the bakery to cheer us up. Behind their stunning pictures and doodles of goats, dogs, and garden harvests, however, is a working farm and growing business driven by passionate people.

Louisa Conrad and Lucas Farrell own Big Picture Farm on more than 150 acres of southern Vermont hillside, in the tiny town of Townshend. There, along with two dozen goats and a small staff, they oversee every step of making their caramels, from field to gift box. (They also make small batches of a tomme-style cheese, a winner at this year’s American Cheese Society Awards!) Their goats spend as much of the year as possible rotating through the lush pastures and woods, gobbling up the seasonal buffet. Louisa and Lucas first fell in love with goats after working at Blue Ledge Farm, another farmstead creamery in Vermont, then came to Townshend to work at the former Peaked Mountain Farm, milking sheep and making a variety of cheeses, all while starting their own small goat herd. Over the next five years, the creation of their caramel recipes, their adorable packaging, and the expansion of their wholesale and mail order business has put Big Picture Farm on the fancy food map.

I spent the past spring and summer at Big Picture Farm, mostly focused on caring for their Saanen, Alpine and Nubian goats, and making and aging cheese. It was hard work that asked a lot of my body and mind each day, but the rewards were endless.

Future goat milk caramel and cheese makers

Future caramel and cheese makers!

A typical day at Big Picture Farm begins with milking and chores at 5:30am (don’t skip out on the coffee), and the goats are always waiting to be fetched for their morning massage and snack. About three hours later, the goats are back out on pasture, napping or browsing, and their fresh, creamy, floral milk is in the tank, ready to be transformed. When most people are starting their workdays, I would be heading in for a second cup of coffee and a farmer’s breakfast, happy to have been up with (or before) the sun and to be in such a beautiful place.

The rest of the day fills up with various work projects, between mucking out the barn, changing the goats’ pasture, caring for dogs, cats, and chickens, and the garden, as well as helping out with packaging and shipping. On cheese making days, one person milks while two others spend all morning around the comforting smells of warming milk in the vat and ripening cheeses in the cave. In what seems like the blink of an eye, it’s 3:30pm and time to prepare for the evening milking. If the confectioner has been at work, the milking parlor has a great mixture of earthy and sugary aromas. Walking out of the big red barn in front of the setting sun, I can pick up ingredients from our garden on my way in for dinner; then, it’s to bed, to do it all over again the next day.

Since moving back to Massachusetts and joining the team at Formaggio Kitchen in Cambridge, I now see the hard work that goes not just into those caramels, but all of our products.

Big Picture Farm Caramels

Big Picture Farm Caramels
(photo courtesy of Big Picture Farm)

We rotate through all four of Big Picture Farm’s glorious goat milk caramel varieties, and currently have three flavors at the Cambridge shop: the original Sea Salt and Bourbon Vanilla, winner of a gold SOFI award in 2012, the Chai, winner of a Good Food Award in 2013, and the Maple Cream. Visit bigpicturefarm.com to find more information about the farm, farmers, and the most adorable and tastiest gift ever. We <3 our small producers!

 

Leah Wang is still a farmer in Vermont and Maine (in her heart and mind), but loves being a cheesemonger at Formaggio Kitchen Cambridge.

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Dizzy feasts on buttercups

Dizzy feasts on buttercups

A cow named Dizzy munches on buttercups, a goat named Isabelle ruminates under the shade of an old oak tree; in Vermont, the rolling green pastures are shadowed only by the cheeses that its distinct flora promotes.

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Spoonwood Cabin Creamery

A big welcome to the newest cheesemaker on our wall – Spoonwood Cabin Creamery! Spoonwood is a teeny-tiny 1,000 square foot “nano-creamery” in the town of Jacksonville, Vermont, 25 minutes west of Brattleboro – it is owned by Nancy Bergman and Kyle Frey. The name “Spoonwood” refers to the common name for the Mountain Laurel, which is prevalent in the region. (more…)

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Inside One of the Jasper Hill Vaults

Inside a Jasper Hill Vault

Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather than repeat this much-deserved praise, I hope to share a reflection on my brief time at Jasper Hill as a whirlwind of sights, smells, and of course tastes. The tag line of Jasper Hill is, “A Taste of Place” and thus I will try my best to give you a little taste of my experience in this very unique place. (more…)

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Vermont Cheesemakers Festival - 2013

It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts, gathered for an afternoon of tasting and talking – and, happily, we did a lot of both! (more…)

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Julie’s freshly linked Italian sauasges.

I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like. For Julie, small, local farms are a natural and non-negotiable part of her work. (more…)

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The call time was 6 a.m., but our first guests — just as excited as we were — were standing outside our door at 5:40.

Gradually, the rest of our sleepy customers arrived, picked up their coffee and croissants, and by 6:30, all 32 of us were on the road, headed for high adventure in the Green Mountain State. Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.

The Shelburne Farms estate sits on Lake Champlain.

The Shelburne Farms estate sits on Lake Champlain.

We personally knew many of the cheesemakers at the festival and were excited not only to see them, but also to introduce them to our customers. (more…)

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