This lovely roast goose recipe from New York Times is fairly straight forward using only three ingredients. Be sure to save the fat that is rendered from cooking- use it to roast potatoes and serve with your meal!

We have a new look!

 Keith and I have been farming over 10 years!! Wow, where has the time gone? While I still love our old logo, I felt that we needed a new and refreshed look. While i was designing our new logo, I envisioned it relaying what we "specialize" in and I wanted it to portray some of our farming values; everything and everyone is connected. The actions we make on our small farm have effects on everyone around us. By rotationally grazing animals, they get access to the most nutritious feed, and their movement across the land helps regenerate the soil. This process increases soil fertility and leads to healthier animals. Ultimately, rotational grazing is better for the soil, our animals, and you!
The Fibonacci sequence seemed to embody these values. While our new logo is not a true Fibonacci sequence, I was inspired by the definition and the aesthetic of it. 

Oh deer! Josie’s Patch is closed and covered in snow. The unsold pumpkins are now deer, goat, and chicken food.

The seasons are changing, (happy autumnal equinox!) schedules are shifting, and everyone is slowly moving back inside. The rain has thoroughly soaked our pastures and the ducks seem to be satisfied with their new puddles. This weather makes me crave roast chicken and apple crisp; my grandmother always included a wedge of cheddar cheese to compliment her apple desserts.

Break out your cast iron pan and the make a German Pancake. It's simple and makes a stunning center piece. Top it with a savory or sweet preserve, alongside a cheese board and a cool jar of water infused with fruit and herbs. 

The most delicious pickled duck egg recipe. Do you have a surplus of eggs? Pickle them! They make a great snack for busy folks who are on the go and trying to eat well!

How do you cook duck? Most people ask with great curiosity and trepidation. Not to fear! We have a very easy to follow and basic duck recipe just for you.

Our first farmers’ market was 8 years ago in West Pawlet with 5 other vendors. We had not discovered our shrink wrap bags and froze our chickens in ziplock freezer bags.

We then moved to my parents home and farmed their land in Monkton. I had a new job at the hospital in Burlington and the commute from Poultney to Burlington was too much. We started attending markets in Middlebury with the hope of also getting into the @bfmvermont. We were vendors in Burlington for 3 years while also starting at the @shelburnefarmersmarket . Keith would set up in Burlington for the day and I would go to Shelburne and set up there. I was 8 months pregnant with Josie and setting up and breaking down was a lot to do solo. Vending at farmers’ markets is so time intensive and physically exhausting. The days are long!

After giving birth to Josie and healing from her death, we started to re-evaluate our work/life balance.

When we started the farm we made a conscious decision to scale up slowly, as not to accrue large amounts of debt. We’ve had to be scrappy and creative. I’m so proud of all that we’ve created, grown, and built.

Bartlett & Lake are on the move! Bartlett has mastered his crawl and twist, to sit, to stand. He is fast and always scanning his area for new things to explore. Lake is crawling and not as sure on his feet. He loves to bounce on our laps and has recently discovered how fast he can move. He is very observant and loves music. They will be one on June 12. I'm stunned at how fast this year has moved along.