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News and blog

Welcome to the blog.
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.

Posted 10/17/2014 3:36am by Kerry Gawalt.


Dear CSA members,

We are taking orders for bulk beef shares available for pick-up in October. Ready for immediate pick-up. Order while in stock.

25lb box

50 lb box

1/4 steer by hanging weight

1/2 steer by hanging weight

whole animal by hanging weight


Posted 9/24/2014 4:41am by Kerry Gawalt.

We are inviting farm friends to help us plant our garlic on Saturday October 18 at 2PM Come help the farm for a few hours and join us for a potluck dinner following planting.

Posted 9/23/2014 4:49am by Kerry Gawalt.

We are inviting farm friends to help us plant our garlic. Come help the farm for a few hours and join us for a potluck dinner following planting.

Posted 9/17/2014 5:12am by Kerry Gawalt.


We have bulk tomatoes available for canning. Email or call the farm.


Posted 9/17/2014 4:50am by Kerry Gawalt.


Dear CSA members,

We are taking orders for bulk beef shares available for pick-up in October.

25lb box

50 lb box

1/4 steer by hanging weight

1/2 steer by hanging weight

whole animal by hanging weight


Posted 8/28/2014 4:38am by Kerry Gawalt.

Upper Valley Farm to School is having a pizza party/potluck at the farm on Wednesday Sep. 10th. See the link below if you want to attend.

Kerry for the farm crew