Where to start? Well, we’ve had sun- yeah!!!! Above and beyond that most things seem insignificant….
We’ve had some gorgeous crops of beans, garlic and greens. We have hung onto our tomatoes so far and hope that they will make it. The Sun Gold cherry tomatoes are peaking right now and they are to die for! The tomatoes are in a ‘greenhouse’ so we’re hoping that will give them some layer of protection from the blight. Beyond that the garden has been largely ignored but we are still hoping to get the bulk of our winter food harvested, canned, frozen etc… regardless.
On the cheese and caramel end of things we’ve increased production so that we are making cheese and caramel three times a week. This makes for a busy production room as we cannot make caramel when the cheese is hanging. But luckily with my cousin Chelsea and my sister Josey now working here we have the man hours to do this.
We attended the Vermont Fresh Network Forum on August 9th at the Shelburne Farms Coach Barn. What a whirlwind of food and fun. We sampled blueberries and apples with caramel and our cheese with Castleton Crackers. We got to enjoy all the other amazing creations from Vermont chefs and sample products from other Vermont farmers. It was a beautiful evening! www.vermontfresh.net
We are looking ahead to the First Annual Vermont Cheesemaker’s Event that will also be held at the Shelburne Farms Coach Barn on August 23rd. This is an all day event with 40 cheesemakers, many other fine food producers, seminars, tastings and more. Get tickets soon at www.vtcheesefest.com