Renewing Our Traditions Tentative Schedule
Second Plant Lover’s Journey to the Green Mountain State
August 4 ~ 8, 2010
Please note; this is a tentative schedule only. There will always be a few changes as we go with the flow, weather and whims of each day….
Day 1, Wednesday, August 4th
- 3 ~ 5 An Introduction to Sage Mountain Herbal Retreat Center & Botanical Sanctuary.
Founded in 1987, Sage Mountain has grown to be one of New England’s Premier Herbal Educational Centers. Our programs focus on medicinal plant education, earth awareness and native medicinal plant conservation and restoration. Though not a farm, we have lovely gardens and over 500 acres of wilderness. We’ve helped replenish many of our native woodland plants, manage over 8 miles of hiking trails that are open to the public and have fen/wetlands with rare native plants. Along with the being the land steward of Sage MT, Robert is also a bee keeper and kept bees here for many years. Rosemary is always happy to share her love and knowledge of medicinal and edible plants with others and Robert will share his work as the earth steward of Sage MT, information on bees, and any of the other myriad of things he knows about. - 6:30 Welcoming Feast:
the majority of food we’re eating will be from local sources and most is organic and/or biologically grown/raised. Tonight’s dinner features: oven baked Misty Knolls (naturally raised free range) VT chicken with rosemary and olive oil, Nettle spanokipita w/local eggs, VT cheese, fresh nettles from our Sage garden, and local greens, green salad made from local greens with locally made Vermont Dressings, and fresh baked bread from our favorite bakeries served with garlic butter (VT grown garlic and VT Cabot butter) and Nesto (rosemary’s own favorite fresh nettle pesto). Please note; everyone helps clean up after meals. - 7:30 After Dinner;
Informal Discussion about farming issues, trends, and restoring farm traditions with two renowned local farmers ~ Anne Burke of Harvest Hope Farm and Joey Kline of Littlewood Farms - Followed by time to enjoy a relaxing soak and star gazing in the Jacuzzi
Day II Thursday, August 5th;
- Area: Brookfield, Randolph, the covered bridges of Northfield, and Montpelier, the sweetest, cutest and littlest state capitol in the nation. A loop approx. 66 miles.
- 7-8 Farm Breakfast
with eggs from 7 Gables Gardens, hearty homefries with potatoes and local veggies, fresh local bread from Red Hen bakery served with a variety of local made jams, Vermont’s own organic oatmeal served with VT organic yogurt and Sage MT blueberries. Please note; everyone helps clean up after meals. - On the Road by 8:30
- 9:30 Quick Stop in Brookfield
to enjoy ambiance of a small New England town and the nations only existing Floating Bridge. This is a favorite Vermont swimming spot on a hot summer day. . - 10:30 -12:30 Fat Toad Farm, Brookfield, VT.
Fat Toad Farm is a small family run goat dairy run by Judith and Steve and their daughters Josey and Calley. Their herd of twenty five does is rotationally grazed during the pasture months and is fed local hay and grain to supplement their diet. They also raise free range chickens. Their specialties are award winning goat cheeses, a unique goat milk caramel, and farm fresh goat milk. We’ll get to meet the goats, see a caramel demonstration and learn about the cheese making process. fattoadfarm@gmail.com. - We’ll enjoy a Localvore Picnic lunch at the farm:
Tempeh of the Sea w/Vermont Soybeans Tempeh, Fresh baked bread, goat cheese from Fat Toad Farm and other VT cheeses, local organic Vermont turkey & ham, Garden at 7 Gables Hard Boiled Eggs, Fresh local greens, Tomatoes and onions. Iced herbal Tea and fresh goat milk. - 1 – 3 Neighborly Farms, an Organic Family Farmstead.
This farm has been in operation since the 1800’s and was established as an organic dairy farm more than 30 years ago. Rob and Linda Dimmick along with their three children are continuing the tradition of their family farm. The farm operates on 168 acres with cropland and grazing fields to support the organic dairy herd of 48 Holsteins and a sugarhouse for producing Vermont maple syrup. This is a completely organic farm and is run in harmony with the land and the animals; no antibiotics, no hormones, and no commercial feed or fertilizers. Just pure and natural techniques that keep the cows and land healthy and happy. Neighborly Farms specialties include; award winning organic cheeses, maple syrup, honey products, and a farm stand full of local products http://www.neighborlyfarms.com/ - Leave at 3 and head down a beautiful country road towards Northfield’s famous Covered bridges. Along the way we’ll stop at a ‘real’ Vermont Country store, the Snowville Country Store, where rather than shop for groceries, you hunt for them.
- 4 – 6:30 Free Thyme in Montpelier.
Montpelier is our lovely little state capital, the smallest state capital in the country with just over 8,000 residents. You’ll have a little time to explore on your own. Enjoy a coffee or tea at Capital Grounds or La Brioche (owned by the VT Culinary Institute), visit the VT Historical Museum; see examples of Vermont’s fine artisans at the Artisan’s Hand; visit the towns two independent bookstores, Bear Pond and Rivendell; also, the architect of the town library is awesome, be sure to step inside. Lots of cute little shops for fun shopping and/or benches to just relax on. - 7 – 8:30: Dinner LACE in Barre (Local Agricultural Community Exchange).
Ariel Zevon, the visionary behind Lace, will fix an all local dinner featuring VT organic chicken and beef with local veggies, bread, green salad, etc. She’ll share some of the exciting programs they are offering to the community to help connect local agricultural and the community. Lace also features a Community Herbal Apothecary that Sandy Lory, Sage MT chef and local herbalist, inspired to create.
Day III Friday August 6
- Route 100 Through Stowe, up the MT through Smuggler’s Notch and down the scenic Lamoille River Valley. Approx 125 miles
- 7-8 Farm breakfast at Sage MT Featuring:
Pancakes made (with VT organic flour, eggs and milk) served w/VT yogurt, local maple syrup, Sage MT blue berries and eggs and/or Rhapsody Tempeh (VT soy beans) on the side. Please note; everyone helps clean up after meals - 8:30 On the Road.
We’ll drive through one of Vermont’s most scenic passes, Smuggler’s Notch, and stop on the top to take in the scenery, hike and stretch a bit. - 11:30 – 1:30; Boyden Valley Winery and Farm Tour.
Boyden Valley Winery and Farm is a fourth-generation farm in the pastoral Lamoille River Valley. Just eight years ago the farm was at a perilous crossroads after almost a century of diary farming. In order to survive, it met change head on and switched from dairying to naturally raised beef, started a winery, and continued with its sugaring operation (i.e. maple syrup). Today the farm is successfully operating again with several generations of Boyden's living on the farm. The wine features Vermont apples and other fruit and grapes from the Boyden vineyards. We’ll have an opportunity to taste a variety of wines and tour the farmstand, scoop shop, and have a short tour of the farm. - Picnic lunch here
featuring VT organic turkey and/or ham and vegetarian wraps w/’rosemary made humus’, potato salad, Vermont chips and locally made salsa, and fresh fruit. Iced tea will be served and/or we can buy some wine to enjoy with our picnic. - 2:30 – 5 Zack Woods Herb Farm & Research Center.
Zack Woods is a ten acre certified organic medicinal herb farm and botanical sanctuary. In 1999, Jeff and Melanie Carpenter began their dream of living and farming sustainably while providing people with the highest quality medicinal herbs. All of the herbs they provide are organically grown or ethically wild harvested and exhibit the incredible life force that flows through their land. ZWHF is a true family endeavor. Jeff has his roots in farming and descends from a long line of Vermont farmers. Melanie began learning about plants at a young age at Sage Mountain. Little Miss Lily, the newest addition to the farm, raises the chickens and pigs and already knows how to drive a tractor! They bring their passion and love affair with plants (and each other) to all they do ~ and it shows! We’ll have the opportunity to visit the growing fields, drying room, green house and ask questions about herb farming, getting started, and what’s involved. Jeff is also happy to share medicinal uses of plants. He’ll have his high quality dried herbs for sale as well as live plants. - 5:30 Localvore Dinner at Bee’s Knees, Morrisville.
Tonight we’ll be eating out at a unique restaurant, the well known and beloved Bee’s Knees. This community owned and operated eatery features delicious local foods and is renowned for its creative fare. Tonight our dinner will feature food from the farms we have and will be visiting.
On the Drive back to Sage, van(s) can stop in either Stowe or Montpelier for a little night life (we actually do mean ‘a little’ since night life in Vermont usually means going to bed shortly after the sun goes down). Or van(s) may select to go directly back ‘home’ to Sage MT for a soak in the Jacuzzi.
Day IV Saturday August 7
- Scenic drives around Montpelier and surrounding countryside. Approx 50 miles
- 7-8 Breakfast at Sage MT
Featuring local organic Red Hen granola, VT yogurt, fresh berries from Sage MT, Vermont grown Oatmeal w/Maple Syrup from Harvest Hope Farm, breads from the Red Hen Bakery served with homemade jams and jelly and Cabot butter. Please note; Everyone helps with clean up. - 8 a.m. On the Road to Montpelier
- 9 – 11 Farmers Market in Montpelier.
The Montpelier Farmer’s Market is a wonderful occasion. There are often musicians and magicians and once this summer a parade of llama’s and alpaca’s walked through the market. One never knows quite what one will see there, but always one can expect the best locally grown organic vegetables, fruits and organically or naturally raised meat, eggs, and cheeses and interesting crafts. You’ll have a little time to shop on your own and/or if you’d like to meet some of the farmers and herbalists there, hang around with Rosemary and Robert and they’ll introduce you to their friends. We’ll also visit the Herb Gardens and Herbal Kids Camp at Two Rivers w/Founder Amy Goodman Kiefer. - 11:30 – 12:30 Morse Sugar House, the regions oldest Maple Place.
The Morse ancestors who helped settled central Vermont 200 years ago were taught how to tap maple trees by Native Americans. Since that time, seven generations of Morse’s have ‘sugared’ at the Morse Sugar House. Burr Morse, one of Vermont’s fabulous characters, will meet us at the Sugar House and share with us the sugaring process. Did you know it takes on the average 40 gallons of maple sap to make 1 gallon of pure maple syrup. The Morse’s drill one tap hole in each of their maple trees, which gives 10 gallons of sap in an average year. So, it takes 4 mature maple trees to make one gallon of pure maple syrup. You’ll learn lots more about this wonderfully sweet and nutritious product. We’ll see a short video that’s narrated by Burr’s father, Henry Morse, have the opportunity to taste several grades of maple syrup and buy maples products if you wish. - 1-3:30 Grand View Winery for view, wine tasting and picnic lunch.
Grandview Winery (and its name really is fitting) produces red and white grape wines and wines made from fruits that grow easily in Vermont including pear, cherry, raspberry, apple, elderberry and rhubarb. They even make a delicious dandelion wine. In 1996 Phil Tonks, owner of Grand View, began producing a hard cider in his barn and today the family winery produces around 30,000 bottles of award winning fruit and grape wines. Tonks learned early that growing grapes in Vermont is a challenge, an unnecessary one given the abundance of available fruit in the state. “My feeling is to specialize in things that grow easily in Vermont. By buying pears from local farmers I’m doing more to help agriculture because I’m not competing with it’. We’ll visit the winery, have a wine tasting and picnic lunch with a grandview….
Picnic will feature foods from Montpelier’s natural food café, Rhapsody’s and from food we bought at the Farmer’s Market. - 4 - 6 Cate Farm; organic family owned herb & vegetable farm.
In the 1790’s, Suzanna and Enoch Cate settled what is now known as the Cate Farm. Their descendants owned the farm until 1901. It was sold after that, but continued as a working dairy and sheep farm. In the early 70’s, the renowned Bread and Puppet Theater was housed in the farm. The current owners, Richard Wiswall and Sally Coleman bought Cate Farm in 1981 and have been growing organic herbs, vegetables and flowers since. They cultivate 22 acres and seven 100 foot long greenhouses. They make their own biodiesel and have an electric tractor. Richard and Sally will give us a tour of the farm, greenhouses and herb crops. They’re very open to your questions. They’ll have high quality dried Echinacea and burdock for sale! - 6:30 Dinner at Sage Mountain.
A wonderfully delicious feast featuring local Vermont food, of course!, will be ready for us when we arrive back on the Mountain. Anyone for an after dinner movie? We’ll be showing The Real Dirt on Farmer John this evening as our late night feature (this is one of Rosemary’s favorite films! You’ll love it….)
Day V Sunday, August 8th
- A 40 mile loop that takes us through Groton State Forest, scenic farm country and little villages.
- 8-9 Farm Breakfast at Sage featuring:
VT farm fresh egg frittata w/ veggies, Home fries, toast w/variety of jams, VT grown oatmeal w/maple syrup and fresh blue berries. Please note; everyone’s expected to help with clean up. - 9 a.m. On the road;
Up over East Hill Road, one of my favorite drives, to Plainfield (home of Goddard College), and a stop at one of the best used book stores in Vermont. - 11-1 Owl’s Head, hike & Picnic.
This is one of Rosemary’s favorite sites. Though only a short hike to the top of the mountain (10 minutes at the most), the views are spectacular once you reach the top. This is an old ceremonial site and the feeling up there is amazing. Picnic lunch on Owl’s head: fresh baked bagels with Cabot Cream cheese, Cate Farm tomatoes, and fresh basil, VT egg salad, baby carrots and other veggie slices with a variety of Cabot dips and Vermont baked chips. - 2 – 4 LePage Herb & Vegetable Farm w/ farmer/herbalist Alan LePage.
Alan’s renowned around here. A quintessential ‘old thyme Vermonter’, he grows vegetables and herbs, hunts wild mushrooms for the local market, and makes the best sauerkraut and kimchee you’ll ever taste. This will be our last stop of the trip… a small local organic farmstead on the edge of town that’s been around for years. - 4:30-5:30: back home to Sage for Closing Circle
What to bring with you each day:
- Camera
- Water bottle (please recycle and reuse water bottles; fill your water bottles up with Sage Mountain water. It’s delicious!)
- Rain gear and light jacket or sweater
- Umbrella might prove handy
- Good walking shoes
- Ginger and/or other remedies if you tend to get car sick. Please sit up front with window slightly open if you get car sick.
- Cloth bag for shopping (if you need one, let me know; I’ve got lots of extra’s I’m happy to lend out)