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Posted 2/3/2015 1:54pm by Kerry Gawalt.

We will host a potluck dinner at the common house at Cobb Hill 6pm on Tues Feb.10th.

We will have the pleasure of a visit from Ed Hamer--a horse powered market gardener from Great Britain. Ed runs Chagfood farms which is a CSA market garden in Chagford, England. Ed and company farm with Dartmoor ponies---the hardy draft ponies indigenous to the region. After the potluck Ed has offered to share with us about his farm, his work with horses, and the agriculture scene in the UK. Please join us!

Posted 2/3/2015 10:36am by Kerry Gawalt.

Dear CSA members and farm friends,

Thank you to everyone who filled out our 2014 survey. We have reviewed all the ideas and feedback. We would like to gather a little more data on how the shares can loo for the upcoming year. Please take a few minutes to fill out the following survey. We will compile the data by next week.

Thank you for your time,

Kerry,for the farm crew

Posted 1/13/2015 4:10pm by Kerry Gawalt.

Hi all. This past week, being a farmer was not awesome. One of our best heifers, Charlotte (number 111) died. It's always sad when an animal dies, but it is especially so when it is a young animal who had a bright future in the herd. Charlotte had just turned one year old and was pregnant with her first calf. She was a first-place winner at the Cornish fair and her 4H kids absolutely adored her. Charlotte died because she ingested a small piece of metal that had been inside of her body for quite some time. When a cow swallows metal it is called hardware disease. What typically happens is that the metal object will go into the reticulum, the second, honeycomb-like stomach that serves as a sort of filter for partially digested food. Once there the object can do serious damage to the reticulum and cause death. Most cows are given magnets to ingest at one year of age, which settles in the reticulum, hopefully to catch any metal that goes by. Farms that feed total mixed rations (TMR) have a big magnet on the mixer too. Charlotte's case was a bit different, the piece of metal wire never made it to her reticulum. It had perforated her esophagus, This caused a massive abscess, adhesions to surrounding organs and a hole leaking fluid and feed into the tissue outside of the esophagus. Even with a surgical referral to Cornell, the location and extent of the injury was beyond repair. It's really amazing that she was able to enjoy a healthy, normal life for as long as she did, and behave so vibrantly until the very end. We did everything we could to figure out what was bothering Charlotte. Two vets came to work on her for 8 days, performing two surgeries and using everything modern animal medicine has to offer, but it wasn't until our farm vet performed an autopsy that the true cause of Charlotte's ailment was made clear. She has never encountered a case like this in all her years as vet and a dairy farmer. When tragedies like this happen on the farm, it's always very hard on the farmers. We are charged with the lives of all of our animals and we are supposed to keep them safe and comfortable. Even with do diligence it is impossible to protect them entirely. We will all miss Charlotte. As the circle turns on, we must look forward to the new life coming in to the barn and with solemn respect for the life that is passed, work towards making a better future for our farm ecosystem. We welcomed a new heifer on Friday night. Angelina-P, gave birth to Cedar Mtn Farm Axis Agnes-P. More on how cows are named another week.

If you have yet to fill it out, here is the 2014 CSA Survey, Thanks for your participation.

FIESTA NIGHT! Same deal as Pizza Night only with with more salsa. Fridays at 6:15PM


“Neeps and Tatties”

Don't get too excited, this dish of turnips and potatoes is a Scottish classic.

2 lbs turnip (1 big one) peeled and cut into 2” cubes

2 lbs potatoes peeled and cut into 2” cubes

salt and pepper to taste

1-2 Tablespoons butter

In a large pot of water, boil the potatoes for ten minutes, then add the turnip and boil for another 15 minutes or until everything is nice an soft. Drain this well and mash it up good. Add the butter, salt and pepper and eat it up with haggis if you're adventurous!

What's cooking? Send us your recipes:, or OR bring a print copy by the farm!

Posted 1/9/2015 3:28pm by Kerry Gawalt.

CSA members, welcome back for the next phase in our shared effort in creating a resilient local food economy. A recent speech by Alice Bennett Groh of Temple Wilton Community Farm in NH discussed the birth of the CSA farm in America and what this structure strove to achieve. Today there are more CSAs than ever, but still, a great number of consumers are confused about what these three letters mean. It's a good question because the definition has expanded to mean a lot of different things, arguable something different at each farm that operates a CSA. Groh's work as a pioneer of this type of farm in the States was based in three fundamental pillars:             -“Free-will association of households with the farm.” in other words, a community of individuals that are committed to the success of “their” farm, and willing to give their support to enable the farmers to just go about farming.             -Portions of the harvest are divided among the membership weekly in a “box” to ensure that the variety of seasonal crops are all equally distributed and utilized.             -Up-front agreements that allow the farmer to focus on growing the best products possible, not just the biggest volume to earn the biggest dollar amount. By amassing capitol ahead of the growing season, farmers can use this “seed money” to buy, in addition to seeds, all the other equipment they will need for a good growing season.             For us, some of these principles apply but we have deviated from this original vision, as have many other CSA farms. We value the support of our members – you're truly and integral part of our mission! We are working to create more opportunities for interaction between you, us, and the farm where our food comes from. We're all in this together! We provide a swath of what's growing each week, but believe that giving a greater choice of what you can take sustains satisfaction more than a pre-boxed share. Since we have year-round shares available we do not get one lump sum of sign-up checks, though it is still important to have that seed money when it's time to order seeds. The CSA model is as farm-specific and any other choice a small farmer makes, and this may be the source of its strength and customer confusion. For some farmers, allowing an incremental payment plan can mean that lower-income households will be able to afford and participate in the farm, but it might only be able to work if there are other members that can and do pay for their share on time. Or maybe a farm relies on its members to help with a harvest or planting in order to get it done. Most important, for us at Cedar Mountain is the notion that we are creating something together. You are here and we are here and we are making something happen. You can read more about Alice Bennett Groh, and the other farmers who pioneered CSAs in this article:  

**Recipes** This one comes from member Jeff Bell

Dijon Roasted Cabbage -

1 medium head of green cabbage cut into wedges

-1 Tablespoons olive oil

-1 Tablespoon dijon mustard

-1 clove garlic, crushed

-1/2 teaspoon ground black pepper

-salt to taste

-1 teaspoon caraway seeds  

Preheat oven to 400 degrees  

In a small bowl, whisk oil, mustard, garlic, pepper, salt, and ½ of the caraway. Brush all sides of cabbage with the oil mixture and place on rimmed baking sheet.. Sprinkle the cabbage with the rest of the caraway seeds. Cover cabbage with foil and roast for 45 minutes. Remove the foil and roast 10 more minutes or until golden. Serve immediately.

This can be done on the grill in the summertime!   What's cooking? Send us your recipes:, or OR bring a print copy by the farm!  

Finally, here is our 2014 CSA Survey, please fill this out, it will help us make next year even better!

Posted 1/4/2015 4:33pm by Kerry Gawalt.


Dear CSA members and farm friends,

Tomorrow at noon is the deadline for signing up for the winter CSA season.

Thanks to those who have already signed up or let me know.


Posted 12/29/2014 4:53pm by Kerry Gawalt.


Dear CSA members,

Wednesday is the last pick-up for the localvore and fall CSA session.Thank you for supporting our farm this growing season. The new season starts on January 7th. Choose from: You can sign-up online or by writing a check to the farm.

Winter Omnivore

Omnivore  share for pick-up at our farm on Wednesdays 1-8PM

Seasonal vegetables, plus weekly choice our own beef, local meat, honey, local eggs

17 weeks from January to April for $510

Vermont Roots Share

Vermont Roots share for pick-up from our farm Wednesdays from 1-8PM

root crops, onions, cabbage, squashes, leeks, sweet potatoes, garlic, early spring greenhouse greens

17 weeks January to April

Vermont Roots-full ($340.00)

Vermont Roots-small ($255.00)

Lebanon-fall and Winter share

 Fall and Winter CSA in Lebanon at the Upper Valley Senior Center, located at  10 Campbell St.,Lebanon.

Saturday, November 15, 10am-1pm 

Saturday, December 20, 10am-1pm 

Saturday, January 17, 10am-1pm  

Saturday, February 21, 10am-1pm 

Saturday, March 21, 10am-1pm 

Saturday, April 18, 10am-1pm

This is a bulk share of storage vegetables and seasonal greenhouse greens. It will be a month's week supply of onions, carrots, potatoes, beets, cabbage, garlic, turnips, winter squashes plus option to make it an Omnivore share and have it include meat.

vegetables only ($528.00)

Omnivore ($768.00)


Winter Fruit share

Fruit share for pick-up at our farm Wednesdays from 1-8PM

Local, in-season and California/Florida organic fruit.

17 Weeks from January to April

Winter fruit share ($272.00)

California share

California share for pick-up at our farm Wednesdays from 1-8PM

From our farm and organic California /Florida farms

leafy greens, avocados, mushrooms, tomatoes,etc.

17 weeks January to April


California share ($340.00)

Posted 12/3/2014 11:04am by Kerry Gawalt.

Greetings, members! The news this week is that the cows have had their winter pedicure. Twice a year we trim their hooves and make sure their feet are in top shape. Lameness can cost up to $300 per cow per incidence. See video link of a professional trimmer like we use. “Timely hoof trimming can reduce lameness, elevate pregnancy rates and lower culling rates. California work suggests that cows with a locomotion score 3 (arched backed and shorter walking gate) using the 1 to 5 scoring system produce 5 percent less milk, have a 3 percent lower dry matter intake, four times higher risk of becoming a score 4 cow (favoring one or more hooves) and are at an eight times greater risk to be culled.”-Hoards Dairyman Some farmers don't do this, some farmers sneak up on their (apparently very calm) cows and nip their overgrown feet in the field. We hire this job out to someone who does it professionally and has the equipment to make quick work of it. My personal opinion is that hoof care is major for overall health and should get serious attention even if there's not the risk of hoof disease (which there almost always is, especially if animals are mostly on grass). Overgrown hooves have the look of elf shoes and in extreme cases, the toes can cross over each other- making it difficult for the cow to walk. Every good dairy farm knows that cow comfort is top priority, so it pays off in happy, healthy animals to spend a little time and attention on details.             Tasks like this always remind me of an internal argument I used to have a lot in my vegetarian years (it's true, fifteen of them!): wouldn't farm animals be better off free? The conclusion I've come to is not only “no”, but that it would be irresponsible to abandon the animals we have created to serve us. The modern cow is a far cry from her ancient ancestors, including the wild Auroch that roamed the forests of Europe. All modern livestock, with the exception of swine (pigs can adapt to feral life impressively well) are incapable of surviving the habitats of their ancient and wild relatives. Since humans developed these creatures into their current form, it is our responsibility to provide for them and care for them. We are charged with ensuring that our animals have good life and a comfortable death. In the barn there is a small poster with pictures of the different breeds of cows, and it says “Foster mothers of humanity”. It is important that we do not forget the close bond we share with our animals. We rely on each other for survival and we owe it to our foster mothers to treat them with compassion, give 'em a pedicure every now and then.  

NO PIZZA NIGHT THIS WEEK! We will have our next night’s Friday, December 12th, and 19th  

**Recipes**                                                                         Skillet Potatoes 2 large russet potatoes, cut into 1" cubes...... 14 oz. smoked sausage, thinly sliced (try our Andouille!) 1 small onion, chopped 1/2 c. chopped bell pepper (red or green, bonus points if you remembered to freeze some this summer!) 1 clove garlic, minced 1/4 c. chicken stock 1 1/2 tsp. paprika 1/4 tsp. each salt and pepper 1/4 tsp. dried parsley 2 tbsps. veg. Oil In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.   What's cooking? Send us your recipes:, or OR bring a print copy by the farm!

Posted 11/26/2014 2:28am by Kerry Gawalt.

A happy holiday to you all, dear members. There is a great book in the Hartland library entitled A Long, Deep Furrow, and while it's not exactly about Thanksgiving, it is about New England's first settlers. Newsflash: they were really bad at farming. Also, they were used to an entirely different climate that allowed for very different foods. With the exception of portions of the Connecticut River Valley, New England is not great for growing wheat – a favored staple of early New Englanders. Conveniently, this region was already populated with people who had a well developed food system and were gracious with their corn and their knowledge. Cornmeal, from “Indian corn” became a new staple and is now ubiquitous in Yankee cuisine. Many of the traditions we imagine as so iconically American are a convergence of tribal and settler customs. I find holiday traditions fascinating. The weight of the foods and traditions that we carry on is so immense. Memories evoked by the simple scent of pumpkin pie, stories, family folklore – all of these things warm us from the inside. This is a time to be grateful. We have worked hard through the year and now we can feast on the fruits of our labors. We can relish our loved ones and be thankful for their presence and their love or the love of friends old and new. We can turn ourselves to the fire and prepare our bodies for a hard New England winter. **Recipes** This one comes from neighbor Helen Prussian – thanks, Helen! Roasted Brussels Sprouts and Grapes Servings: 4 Prep Time: 5 minutes Cook Time: 20 minutes Tip: The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfect. Ingredients: 1 pound Brussels sprouts, halved 1/2 pound seedless red grapes, halved 3 tablespoons olive oil, divided 2 tablespoons soy sauce 1 tablespoon balsamic vinegar freshly ground black pepper Directions: Heat the oven to 400F. On a baking sheet, toss the Brussels sprouts and grapes in just 2 tablespoons of the olive oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Pierce a Brussels sprout to make sure they are cooked through. Remove baking sheet from oven. In a small bowl, whisk the remaining olive oil, soy sauce and balsamic vinegar. Toss this sauce over the roasted Brussels sprouts and grapes that are still on the baking sheet. Return to oven, place on top shelf. Turn oven to broil and cook for 3 minutes or until the sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately. What's cooking? Send us your recipes:, or OR bring a print copy by the farm!

Posted 11/13/2014 3:41am by Kerry Gawalt.

November 10, 2014 Hello,

CSA members! Welcome to the newsletter: now with 100% more newsletter! We hope that in this way, we will be able to better connect with you and keep you up-to-date on comings-and-goings here at the farm, events, etc. For starters: I'm Jada. I'm gaining on one whole year working here at Cedar Mountain Farm! For those I haven't managed to meet, I'm the blonde blur orbited by a big white dog named Gus. I've farmed throughout the Northeast for a while and I've shoveled every kind of manure you can imagine (elephant was by far the most exotic). I'm over the moon to start a second year working with Kerry and Stephen, learning more about managing a diverse farm system. I can't wait to tell you all about it! The past few weeks, we've been in full-bore squirrels getting the farm ready for winter. Harvest will be finished soon, and all this year's bounty will be stowed away in our coolers to feed us all winter long. Fieldwork doesn't end there, though. Spreading compost and tilling to break up the organic “trash” allows us to work in the spring right away. When it finally freezes, we can turn our attention to all the inside projects that fall by the wayside in the warm months. You can look forward to a whole lot of sprucing up before the leaves are green! Thanks, all for your support and I look forward to meeting you soon!

Don't forget to RSVP for next Friday's PIZZA NIGHT! Bring a topping, side, beverage, or dessert. 6:30-8:30

Cedar Mountain Farm 25A Linden Rd., Hartland, VT 05048 802-436-1448


Brussel Sprout Gratin Adapted from Martha Stewart Living

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups whole milk • salt and pepper

• 2/3 cup grated cheese (Martha used smoked gouda, but use what you have)

• 1 1/2 pounds brussels sprouts

• 2/3 cup finely grated cheese (again, Martha used gouda)

Preheat oven to 375 To make white sauce, melt the butter in a pan over medium heat, then add the flour and stir in thoroughly until the mixture bubbles. Slowly add the milk, stirring constantly and continue heating until the sauce thickens up. Remove from heat and add the first 2/3 cup grated cheese, salt and pepper. While this sauce is thickening, blanch your sprouts by bringing a medium pot of water to boil and cook the sprouts until they're tender, about three minutes. Drain the sprouts and put them into a 8x12” baking dish. Pour the sauce over the sprouts and top with the rest of the cheese. Bake until it's bubbling and delicious-looking, about 25 minutes

What's cooking? Send us your recipes:, or OR bring a print copy by the farm!

Posted 11/5/2014 3:37am by Kerry Gawalt.
We are taking orders for turkeys.
WHOLE Thanksgiving turkeys from Misty Knoll Farm . Cost $4.39 per pound

specify size requested:

Bone-in turkey breast, average weight 9lbs. Cost $6.50 per pound
Boneless breast, 5lbs. Cost $7.50 per pound.

Pre-order by November 7th.

Sign-up by email and leave a $25 deposit check at the farm stand.
Pick-up is Tuesday before Thanksgiving.

Kerry for the farm crew.