Rachel Nevitt and David Zuckerman farm with a passion, growing great food in a responsible way. Their farm, Full Moon Farm, is a stunning 155-acre diversified farm located in Hinesburg. Nevitt and Zuckerman grow 40 to 45 fruits and vegetables, ranging from beautiful heirloom tomatoes to fragrant muskmelons, sweet corn to daikon radishes, all VOF-certified. The husband-and-wife team also raises certified organic pastured pork and certified organic pastured chickens, which they sell to their CSA members, as well as at the Burlington Farmers’ Market, and, occasionally, wholesale. Occasionally, they offer their meat for wholesale, giving the lucky consumer a rare opportunity to enjoy their products. Nevitt and Zuckerman strongly feel that it is important for people to meet the farmers who use the best organic practices to grow their food. As they say, “We are absolutely committed to connecting consumers to their local food sources and producers.”
At Full Moon Farm this sandwich is made with bread from Good Companion Bakery (in nearby Vergennes), extra-sharp cheddar cheese from Cabot Creamery, and heirloom tomatoes and basil from the farm. This sandwich is also called “Rachel’s Summer Joy.” It makes a delicious luncheon dish and is ideal for a hearty snack.
4 slices 1/2-inch-thick rustic farm bread
4 ounces extra-sharp cheddar cheese, thinly sliced
2–3 large heirloom tomatoes, cut into 1/3-inch-thick slices
8–16 large basil leaves, torn into pieces
Olive oil
Salt and freshly ground black pepper
1. Adjust an oven rack to the top position and heat the broiler. Lightly toast the bread slices. Layer the tomato slices, basil leaves, and cheddar cheese on each slice. Drizzle with olive oil and season with salt and pepper to taste.
2. Place the sandwiches on a baking sheet and broil them until the cheese melts. Serve.
David Zuckerman and Rachel Nevitt of Full Moon Farm Inc.
Consider Bardwell Farm, located in West Pawlet, is a 300-acre goat and cow dairy farm, as well as an artisan cheesemaking operation. Consider Stebbins Bardwell founded the farm in 1864; it was the first cheesemaking co-op in Vermont. During the 1860s, local farmers would bring all their morning milk to the farm where it was made into cheese, which was later shipped to Albany, New York, and the Boston area.
In 2000, Angela Miller and her husband, Russell Glover, purchased the farm. They had a plan to revitalize the tradition of helping small, local farmers process their milk into cheese. The couple bought goats in 2002, and with the help of cheesemaker Peter Dixon, started experimenting with goat’s milk cheese. The farm was officially licensed to sell cheese in 2004.
Today, the farm makes three kinds of goat’s milk cheese from their own herd of 90 Oberhaslis goats—a Swiss Alpine breed. They also make three kinds of cow’s milk cheese from the 20 Jersey cows that they co-own with their next-door neighbor. In addition, the farm uses the milk from two cow dairy farms located nearby.
All of their cheeses are made from raw milk, except for their fresh goat cheese. This cheese is sold within one week of being made; therefore, it needs to be pasteurized. The farm has five aging caves where cheeses are aged for three months. There are also some cheeses that may take as long as two years to age.
The Animal Welfare Approved Program certifies the farm. This certification ensures that all the farm animals live as closely as possible to their natural habitat, eating grass on pasture, rotationally grazing and foraging, and breeding only in their appropriate season. All of the farm’s cheeses are made by hand, in small batches, from milk that is antibiotic- and hormone-free. The cheeses have all been named after places located around Consider Bardwell Farm. Currently, the farm has five cheesemakers and produces 80,000 pounds of cheese a year.
At the Consider Bardwell Farm Café, the star attraction is a grilled cheese sandwich; one weekend, the café served 350 of them! The key to the success of this dish is high-quality ingredients. This mouthwatering sandwich is prepared with local Rupert Rising Pain au Levain, by Jed Mayer, and the farm’s very own prize-winning raw Jersey cow’s milk cheese, called Pawlet. It’s their version of a panini. They offer it with organic bread-and-butter pickles and sliced apple, or with thin slices of onion, tomato, and prosciutto. Mustard is served on the side, of course.
1 1/2 teaspoons unsalted butter, softened
2 slices rustic peasant bread
3 thin slices sweet onion
3 thin slices tomato
1–2 thin slices prosciutto
Freshly ground black pepper
1 (3-ounce) slice Pawlet cheese or any other mild raw cow’s milk cheese
Coarse-grain or Dijon mustard
1. Preheat a grill pan over medium-high heat or preheat a panini press. Spread one side of each slice of bread with butter and place buttered side down on a cutting board. Layer one side of the bread with the onion, tomato, and prosciutto. Season with pepper to taste. Top with the cheese and the second slice of bread.
2. Place the sandwich on the grill pan or panini press. If using a pan, weigh down with a heavy skillet and cook until golden brown and the cheese has melted, 3 to 4 minutes per side. If using a panini press, grill according to the manufacturer’s directions. Cut the sandwich in half and serve immediately, with mustard on the side.
Angela Miller of Consider Bardwell Farm
In 1985, George Schenk constructed an outdoor stone oven and tried making flatbread. The experiment was a success and a new business was born. Five years later, he built American Flatbread’s first bakery at Lareau Farm, a late 18th-century farm in Waitsfield, in the Mad River Valley. Since then, the franchise has expanded to include restaurants in Middlebury, Burlington, and New York City, as well as a frozen flatbread business. In 2006, the company purchased the Inn at Lareau Farm, which is once again a working farm.
Through its years of growth, American Flatbread has kept the same goals: to create simple, wholesome flatbreads baked in a primitive, wood-fired earthen oven, and to feature organic ingredients raised and harvested by local farmers. By focusing on a simple menu, the restaurants can explore the boundaries of artisinal pizza making while maintaining the quality and integrity of what they serve. And by partnering with neighboring farmers, the company has been able to establish a sustainable, community-based farm-to-plate network.
This pizza is inspired by ingredients that are common in Vermont, such as new potatoes, tender spinach, smoked bacon, sweet maple syrup, and sharp cheddar cheese. If you don’t own a pizza stone, you can use a flat (or upside down rimmed) baking sheet. A baking sheet or cutting board can also stand in for a pizza peel.
2 tablespoons unsalted butter
1 large sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
1 1/4 pounds new potatoes (red or gold), thinly sliced
2 tablespoons olive oil
5 slices uncured bacon
Coarse cornmeal, as needed
1 pound prepared pizza dough, preferably organic
Garlic-Infused Olive Oil (recipe follows)
2 cups packed fresh baby spinach
2 cups shredded roasted or grilled chicken breast (about 3 chicken breasts)
8 ounces sharp or extra-sharp Vermont cheddar cheese, shredded (2 cups)
1 ounce Parmesan cheese, grated (1/2 cup)
Pure Vermont maple syrup
1. Position the oven racks in the upper third and lower third of the oven and place a baking stone on the rack. Preheat the oven to 450 degrees. (The stone should preheat for 45 minutes.)
2. Melt the butter in a large skillet over medium heat. Add the onion and stir to coat. Spread into an even layer and cook, stirring occasionally, for 10 minutes. Sprinkle with salt to taste, reduce the heat to medium-low, and cook until the onion is nicely browned, about 30 minutes.
3. Meanwhile, place the potatoes in a medium bowl and drizzle with oil; toss to coat well. Season with salt and pepper. Spread the potatoes onto a baking sheet and roast on the lower oven rack, stirring halfway through, until the potatoes are fork-tender, 20 to 25 minutes.
4. Cook the bacon in a medium skillet over medium-high heat until lightly cooked, about 3 minutes. Transfer to paper towels to drain. Coarsely chop the bacon.
5. Sprinkle cornmeal onto a pizza peel and place the dough on the peel. Using your hands, stretch the dough into a 14 x 16-inch rectangle, and brush with garlic-infused oil to taste. Season lightly with salt. Arrange the potatoes evenly over the dough, leaving a 1-inch border, then layer the spinach and onions over the potatoes. Sprinkle evenly with the chicken and bacon, then sprinkle the cheddar and Parmesan over the top. Drizzle the entire pizza with maple syrup.
6. Slide the pizza onto the baking stone and bake until the edge of the crust is lightly crisp and the cheese is lightly browned, 20 to 25 minutes.
American Flatbread Company
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
Heat the oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, but not browned, 2 to 3 minutes. Let the oil cool, then cover and let steep for 1 hour. Strain the oil into a sterilized jar or bottle; discard the garlic. Use within 24 hours.
American Flatbread Company
Knoll Farm is an organic family-run farm owned by Helen Whybrow and her husband, Peter Forbes. They grow highbush organic blueberries and raise purebred Icelandic sheep for breedstock, wool, and grass-fed meat. The couple also runs a nonprofit organization called the Center for Whole Communities, which they founded in 2003. The Center for Whole Communities offers leadership development retreats that focus on the environmental and social justice movements. Through these programs, Whybrow and Forbes help leaders from diverse fields, such as community development and urban conservation, find ways to work together to foster a strong relationship between people and the environment.
One of Knoll Farm’s signature dishes is a wood-fired blueberry, goat cheese, rosemary pizza, which is made in their outdoor mud oven. The pizza has a nice combination of sweet and savory. It has a creamy tang from the goat cheese (Knoll Farm uses Vermont Butter and Cheese Creamery brand) and a sweet earthiness from caramelized onions coupled with blueberries. All of these ingredients, combined with the woody pine flavor from the fresh rosemary, make this pizza a real treat. If you don’t own a pizza stone, you can use a flat (or upside-down rimmed) baking sheet. A baking sheet or cutting board can also stand in for a pizza peel.
3 tablespoons (1 1/2 ounces) unsalted butter
2 large sweet onions, sliced thin
Kosher salt
Coarse cornmeal, as needed
1 pound pizza dough, preferably whole-wheat
2 tablespoons olive oil, or as needed
8 ounces fresh goat cheese, crumbled, at room temperature (2 cups)
1 1/2 pints blueberries
3 tablespoons chopped fresh rosemary
Vermont honey
1. Place a baking stone in the oven and preheat the oven to 450 degrees. (The stone should preheat for 45 minutes.)
2. Melt the butter in a large skillet over medium heat. Add the onions and stir to coat. Spread the onions into an even layer and cook, stirring occasionally, for 10 minutes. Sprinkle with salt to taste, reduce the heat to medium-low, and cook until the onions are nicely browned, about 30 minutes.
3. Sprinkle coarse cornmeal onto a pizza peel and place the dough on the peel. Using your hands, stretch the dough into a 14 x 16-inch rectangle, and brush with the oil. Season lightly with salt. Sprinkle the goat cheese, then the blueberries and onions, on the crust. Top with the rosemary, leaving a 1-inch border, and drizzle with honey.
4. Slide the pizza onto the baking stone and bake until the edge of the crust is slightly crisp and lightly browned, 20 to 25 minutes.
Knoll Farm
In 1854, Samuel Conant purchased Conant’s Riverside Farm. At that time the farm consisted of about 500 acres of cropland, forest, and pasture bordering the Winooski River. Today, the primary focus of the farm continues to be dairy. The sixth generation of Conant farmers now works on about 1,000 acres, which includes a combination of croplands and woodlands. They milk about 400 Holstein cows, and grow and sell sweet corn and other produce at their farmstand. They also market their own USDA-inspected ground beef during the produce season. The Conants are committed to continuing a tradition of sustainable environmental practices. Conant’s Riverside Farm is a proud member of the Agri-Mark Dairy Cooperative, which supplies milk for such food producers such as Cabot Creamery.
This light and creamy quiche is a nice departure from the traditional quiche with cheese.
3 large eggs, lightly beaten
1/2 small onion, coarsely chopped
1 tablespoon all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/3 cups half-and-half
3 tablespoons (1 1/2 ounces) unsalted butter, melted
2 cups fresh corn kernels (cut from 2 to 3 ears corn) or frozen, thawed
1 tablespoon chopped fresh thyme or basil
1 (9-inch) prepared whole-wheat piecrust
1. Preheat the oven to 375 degrees.
2. Process the eggs, onion, flour, salt and pepper in a food processor until the onion is finely chopped. Add the half-and-half and butter and process until just blended. Pour into a large bowl and stir in the corn and thyme. Pour the filling into the prepared crust.
3. Bake until the filling is slightly puffed and the top is golden brown, about 50 minutes. Remove from the oven and let cool slightly before serving.
Conant’s Riverside Farm/Riverside Produce
Brothers Andy and Mateo Kehler grew up summering on the edge of secluded Caspian Lake in the sleepy village of Greensboro. Their great grandfather had been a visitor to that area in the early 1900’s. The brothers’ long, emotional connection to the Northeast Kingdom made them decide to try to make a life there. When the opportunity arose in 1998, the two impulsively decided to buy a farm in Greensboro. They used the next three years to work on a business plan, gain the necessary experience to succeed as cheesemakers, and decide how best to use their farm’s land.
Mateo spent two years in Europe working with farmstead cheesemakers in England, France, and Italy. After leaving Europe, he returned home. During the years, 2002 to 2003, the brothers built a small cheese plant and began making cheese. Since then, they have begun raising a herd of 45 Ayrshire cows, which they milk. Andy and Mateo have also started ripening cheeses for other cheesemakers. This is actually another one of their businesses, known as the Cellars at Jasper Hill.
The Cellars at Jasper Hill is the first business of its kind in the United States. To achieve their goal, the brothers needed to blast out a hillside and pour monolithic concrete to create a structure that consists of seven vaulted tunnels, which are 22,000 square feet in size. These tunnels are nestled beneath the pastures where cows graze. In that space, the Kehler’s mature cheese for other cheesemakers.
Andy and Mateo are trying to assist dairy farmers who would like to transition from making commodity milk to the production of cheesemaking. By not having to make the investment in cheesemaking for their aging facilities, the dairy farmers increase the values of their farms. The Cellars at Jasper Hill offers the dairy farmer the labor to actually ripen the cheese. The brothers have a sales and marketing team to help the farm move their product. This frees the farmer from having to deal with the logistics necessary for getting the cheese to market and receiving payment. The Cellars at Jasper Hill basically take these tasks off the farmer’s plate. This allows the producers to focus on the most important aspects of their trade—the quality milk production and cheesemaking techniques.
Part of the idea and inspiration for the Cellars at Jasper Hill evolved from Mateo’s exposure to the cheese industry in England and France. What they are doing is an adaptation of what already exists in Europe although, their business is pretty different in some respects from anything that might exist in England or France.
What the brothers are really looking at doing is creating a revival on their landscape in Greensboro. They are the latest crop of optimists. The two of them believe that there is a market out there for high quality products and they are essentially in the business of putting their high value products into that pipeline. Andy and Mateo can see that this is an agricultural and economic development project—cheese is just a vehicle to achieve these goals.
This free-form tart is meant to have a rustic look, so don’t worry if it is not perfect. The dough can be made up to one day ahead; just wrap and refrigerate. Bring the dough to room temperature before proceeding.
1 1/4 cups all-purpose flour
8 tablespoons (4 ounces) salted butter, cut into pieces and chilled
1/4 cup crème fraiche
1/4 cup ice water, plus extra as needed
2 tablespoons olive oil or bacon fat
4 medium yellow onions, peeled and thinly sliced
Pinch granulated sugar
2 garlic cloves, minced
1/2 teaspoon finely chopped fresh rosemary or thyme
5 ounces blue cheese, preferably Bayley Hazen Blue Cheese, crumbled (1 1/4 cups)
1 large egg yolk, lightly beaten
1. Place the flour in a large bowl. Cut in the butter with a pastry cutter, two butter knives, or with your fingers, until the mixture begins to form pea-sized pieces. Combine the crème fraiche and ice water and add in a steady stream while mixing the dough with your fingertips. If necessary, add a bit more water until the dough holds together, but do not overmix. Turn the dough out onto a clean, floured work surface and form into a ball. Wrap in plastic wrap or waxed paper and refrigerate for at least 20 minutes.
2. Meanwhile, preheat the oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and sugar and cook for 2 minutes. Reduce the heat to medium-low and continue to cook, stirring frequently, until the onions are soft and golden, 35 to 40 minutes. Add the garlic and rosemary and cook for 1 minute.
3. On a floured work surface, roll the dough out into a 13-inch round. Transfer the dough to an ungreased baking sheet. Evenly spread the onion mixture over the dough, leaving a 1 1/2-inch border. Evenly sprinkle the cheese over the top. Fold the border over the filling, pleating the edges as you go around. The center will be open. Brush the crust with the beaten egg yolk.
4. Bake the galette until the crust is golden brown and the cheese is sizzling, about 30 minutes. Remove from the oven and let cool for 5 minutes before cutting and serving.
Jasper Hill Farm
Anne Flack-Matthews’ passion for farming began as a child. Her grandmother, an immigrant from Prussia, taught her how to garden and became her inspiration. Flack-Matthews grew up helping out in her family’s vegetable garden and raising a lot of her own food. For her, the satisfaction of being outside and seeing things grow was magical.
The love of gardening was in her blood and continues to be a strong presence in her life. Throughout her younger years Flack-Matthews somehow always managed to have a garden, beginning with 4H Club and continuing with a college community plot.
When she moved to a rural area in Pennsylvania, she bought 20 Araucana chickens at an Amish auction. This breed, native to Chile, lays eggs with light blue shells. Her three young children very much enjoyed taking care of the pear-shaped chickens with tufted “ears.”
Ten years ago Flack-Matthews and her family moved to Vermont, where they bought a defunct llama farm, on a south-facing slope in Ferrisburgh. Flack-Matthews named the farm FlowerPower VT because it symbolized what the 1960s meant to her: peace, love, and understanding. Soon she bought a tiller and began planting flowering perennials, herbs and vegetables. The farm’s main focus was growing organic flowers, which were sold at various farmers’ markets. Creating flower arrangements for weddings and local events also kept Flack-Matthews very busy. Still, she felt that something was missing: her beloved Araucana chickens.
Following her dream, she purchased 100 Araucana chicks. Using chicken wire, she sectioned off part of the farm to create a large area for the chicks to eat grass, bugs and worms. Eventually, certified organic blue eggs were added to her onsite, year-round milk house farm stand and farmers market offerings. Loyal customers couldn’t get enough of the delicious dark golden yolks. FlowerPower VT has also added Americana chickens to their happy group. This American breed is mixed in to add intelligence, health, and laying power to the flock.
The farm’s organic certification reflects that the hens are fed organic grains, which are free of genetically modified grains, toxic insecticides and lake-polluting fertilizers. Presently, the farm has 450 laying hens, which range in the fields during the summer.
Flack-Matthews says, “Never give up, follow your dreams and believe in yourself—that’s me! My community is becoming what I envisioned. The interaction has been the most rewarding part, by far. I have muscles, sunburn, sore shoulders, and a smile.”
This quiche recipe showcases the farm’s fresh, delicious Araucana eggs. The rich, creamy filling is studded with baby spinach, cherry tomatoes, and Gruyère cheese.
1 1/2 tablespoons butter
2/3 cup chopped shallots (about 3 medium)
1 1/2 cups packed chopped fresh baby spinach
Coarse salt and freshly ground white pepper
6 large eggs, beaten
1 cup whole milk
1/2 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme
1/8 teaspoon grated nutmeg
1 (9-inch) whole-wheat pie crust, chilled
6 ounces Gruyère cheese, shredded (1 1/2 cups)
8 cherry tomatoes, halved
1. Preheat the oven to 375 degrees.
2. Melt the butter in a large skillet over medium-low heat. Add the shallots and sauté until tender, 3 to 4 minutes. Add the spinach and cook until just wilted, 2 to 3 minutes. Season with salt and pepper to taste. When cool enough to handle, transfer the spinach mixture to a paper towel and squeeze out any excess water. Set aside.
3. Whisk together the eggs, milk, cream, thyme, nutmeg, and salt and pepper to taste.
4. Spread the spinach mixture evenly over the bottom of the pie crust. Sprinkle 1 cup of the Gruyère on top of the spinach and carefully pour the egg mixture over the cheese. Sprinkle with the remaining cheese and arrange the tomatoes over filling. Bake until the egg mixture is still slightly wiggly in center, about 40 minutes. Let cool for 15 minutes, then cut into wedges and serve.
FlowerPower VT Farm
Thistle Hill Farm’s philosophy evolved as a result of its owners’ sense of responsibility for the working landscape of Vermont. Owner John Putnam grew up in Vermont but was on the periphery of farming. His grandfather pastured Jersey heifers and had an amazing wood lot, where Putnam worked during the summer when he was younger. He also threw a ton of hay bales for a neighbor and took care of horses for him at the Green Mountain Horse Association.
When John and his wife, Janine, got their own place, it was a run-down farm. They cleaned up the property, building the barns themselves. The farm is now fully functional and has been producing organic milk for 17 years and making organic cheese for 11 of those years.
Janine was one of the first certified organic milk producers in the state of Vermont. The Putnam family has never used chemicals, hormones, or antibiotics on the farm. The husband and wife team have no employees, except for incidental help. They want to include their family, neighbors, and local consumers in their endeavors. The two believe that living in Vermont means they are obligated to help protect the state’s unique environment, which includes preserving its working landscape and quality of life, as well the integrity of the cheese and milk that they work so hard to create. John and Janine hope that they are doing their small part.
Tarentaise cheese is smooth and dense, with a slightly nutty flavor and a natural rind.
4 tablespoons (2 ounces) unsalted butter
1/2 cup minced onion
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
4 cups fresh whole-wheat bread crumbs
4 cups chicken stock
3 ounces Tarentaise cheese, shredded (3/4 cup)
1 large egg plus 2 large egg yolks, lightly beaten
Kosher salt and freshly ground black pepper
1. Preheat the oven to 350 degrees. Coat twelve 6-ounce ramekins with nonstick cooking spray; set aside.
2. Melt the butter in a small skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring often for 1 minute. Stir in the thyme and set aside.
3. In a large bowl, stir together the onion mixture, bread crumbs, stock, cheese, egg and yolks, and salt and pepper to taste until fully combined.
4. Divide the mixture into the prepared ramekins. Place in a roasting pan, add enough hot water to come halfway up the sides of the ramekins and cover the pan with foil. Poke small holes in the foil to allow steam to release.
5. Bake 15 minutes, then carefully rotate the pan and bake an additional 15 minutes. Carefully remove the foil and bake until the puddings are golden brown, 10 minutes. Serve immediately.
Carpenter and Main Restaurant for Thistle Hill Farm