A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Right in My Backyard: Trillium Hill Farm Part II

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Entry

A mile or so from the Trillium Hill Farm stand, on the other side of Hinesburg Road, the Donegans keep a mixed-breed herd of 33 cows.  James kindly offers to lend Bronwyn boots to trek through the muddy field to visit his cows.  It’s calving season, and a young calf named Bridget dances around, her body language pure excitement as she bounds over to greet us. It’s self-serving to think she is actually excited to see us.  Instead, Bridget’s mother passed, and she expects we are there to bottle feed her.  The rest of the herd is mellow, mildly curious, but mostly undisturbed by our presence.  I love the smell of cows, but none of them allow me to get close enough to touch them.  Except Bridget, of course, but she is so high energy there is no way I can get my nose close enough to smell her.  If you think this is weird, maybe it is, but don’t knock it til you’ve tried it.  If you happen to get close enough to a cow, get your nose right into their neck and breathe.  It’s glorious.

in the truck

Ruby has a unique attachment to the cows.  She names them, usually by theme.  Last year was space themed with names like Orbit and Star; but my favorite is Sir Taco.  However, she knows perfectly well they get butchered.  She talks about them both lovingly and with a detachment I associate with an understanding that the cows are not pets.

Cows

James’s herd is happy and healthy. He describes to us the competitive nature of setting a slaughter date.  I had no idea it was such a process; there are butchers with an 18-month wait list!  He hopes that as he gets more efficient at scheduling butcher appointments, they will begin to see a profitable margin.  They have been tending cattle for five years now, beginning with 19 cows.  They sell a variety of grass-fed beef options; you can pick up a pound of grass-fed ground beef at their stand for only $7.50, or upgrade to a premium-cut filet for $20/lb! I am saddened to hear it is not a profitable part of their business, and I hope they will see growth more growth soon.

Winter Entry

James was generous with his time, and Ruby’s!  We kept her up well past bedtime, which leaves me feeling a little guilty.  You can tell she is tired, much less social and willing to interact with us strangers at the end of our visit.  I am grateful for the gift of time he has given us.  Bronwyn and I poke into the farm stand for some last minute shopping.  Among other things, Bronwyn chooses a $2 piece of art Ruby painted.  For each piece sold, all proceeds go to the local Food Shelf.

I love knowing people’s stories, any way I can digest them: books, podcasts, live storytelling events, I love them.  Knowing what I know now about James and his family, I am proud to be a part of their story: by sharing it here and shopping at their farm stand.  I hope you, too, will become a part of their story.  Visit the farm in Hinesburg at 10643 Rte 116.  The farm stand is open during daylight hours from mid-March through Thanksgiving and is self-serve.

Until next time,

Corrie Austin

map

Posted: 6-25-2017

object(WP_Query)#615 (49) {
  ["query_vars"]=>
  array(62) {
    ["page"]=>
    int(0)
    ["name"]=>
    string(47) "right-in-my-backyard-trillium-hill-farm-part-ii"
    ["category_name"]=>
    string(4) "blog"
    ["error"]=>
    string(0) ""
    ["m"]=>
    string(0) ""
    ["p"]=>
    int(0)
    ["post_parent"]=>
    string(0) ""
    ["subpost"]=>
    string(0) ""
    ["subpost_id"]=>
    string(0) ""
    ["attachment"]=>
    string(0) ""
    ["attachment_id"]=>
    int(0)
    ["static"]=>
    string(0) ""
    ["pagename"]=>
    string(0) ""
    ["page_id"]=>
    int(0)
    ["second"]=>
    string(0) ""
    ["minute"]=>
    string(0) ""
    ["hour"]=>
    string(0) ""
    ["day"]=>
    int(0)
    ["monthnum"]=>
    int(0)
    ["year"]=>
    int(0)
    ["w"]=>
    int(0)
    ["tag"]=>
    string(0) ""
    ["cat"]=>
    string(0) ""
    ["tag_id"]=>
    string(0) ""
    ["author"]=>
    string(0) ""
    ["author_name"]=>
    string(0) ""
    ["feed"]=>
    string(0) ""
    ["tb"]=>
    string(0) ""
    ["paged"]=>
    int(0)
    ["comments_popup"]=>
    string(0) ""
    ["meta_key"]=>
    string(0) ""
    ["meta_value"]=>
    string(0) ""
    ["preview"]=>
    string(0) ""
    ["s"]=>
    string(0) ""
    ["sentence"]=>
    string(0) ""
    ["fields"]=>
    string(0) ""
    ["menu_order"]=>
    string(0) ""
    ["category__in"]=>
    array(0) {
    }
    ["category__not_in"]=>
    array(0) {
    }
    ["category__and"]=>
    array(0) {
    }
    ["post__in"]=>
    array(0) {
    }
    ["post__not_in"]=>
    array(0) {
    }
    ["tag__in"]=>
    array(0) {
    }
    ["tag__not_in"]=>
    array(0) {
    }
    ["tag__and"]=>
    array(0) {
    }
    ["tag_slug__in"]=>
    array(0) {
    }
    ["tag_slug__and"]=>
    array(0) {
    }
    ["post_parent__in"]=>
    array(0) {
    }
    ["post_parent__not_in"]=>
    array(0) {
    }
    ["author__in"]=>
    array(0) {
    }
    ["author__not_in"]=>
    array(0) {
    }
    ["ignore_sticky_posts"]=>
    bool(false)
    ["suppress_filters"]=>
    bool(false)
    ["cache_results"]=>
    bool(true)
    ["update_post_term_cache"]=>
    bool(true)
    ["update_post_meta_cache"]=>
    bool(true)
    ["post_type"]=>
    string(0) ""
    ["posts_per_page"]=>
    int(5)
    ["nopaging"]=>
    bool(false)
    ["comments_per_page"]=>
    string(2) "50"
    ["no_found_rows"]=>
    bool(false)
    ["order"]=>
    string(4) "DESC"
  }
  ["tax_query"]=>
  NULL
  ["meta_query"]=>
  object(WP_Meta_Query)#247 (7) {
    ["queries"]=>
    array(0) {
    }
    ["relation"]=>
    NULL
    ["meta_table"]=>
    NULL
    ["meta_id_column"]=>
    NULL
    ["primary_table"]=>
    NULL
    ["primary_id_column"]=>
    NULL
    ["table_aliases:protected"]=>
    array(0) {
    }
  }
  ["date_query"]=>
  bool(false)
  ["post_count"]=>
  int(1)
  ["current_post"]=>
  int(0)
  ["in_the_loop"]=>
  bool(true)
  ["comment_count"]=>
  int(0)
  ["current_comment"]=>
  int(-1)
  ["found_posts"]=>
  int(1)
  ["max_num_pages"]=>
  int(0)
  ["max_num_comment_pages"]=>
  int(0)
  ["is_single"]=>
  bool(true)
  ["is_preview"]=>
  bool(false)
  ["is_page"]=>
  bool(false)
  ["is_archive"]=>
  bool(false)
  ["is_date"]=>
  bool(false)
  ["is_year"]=>
  bool(false)
  ["is_month"]=>
  bool(false)
  ["is_day"]=>
  bool(false)
  ["is_time"]=>
  bool(false)
  ["is_author"]=>
  bool(false)
  ["is_category"]=>
  bool(false)
  ["is_tag"]=>
  bool(false)
  ["is_tax"]=>
  bool(false)
  ["is_search"]=>
  bool(false)
  ["is_feed"]=>
  bool(false)
  ["is_comment_feed"]=>
  bool(false)
  ["is_trackback"]=>
  bool(false)
  ["is_home"]=>
  bool(false)
  ["is_404"]=>
  bool(false)
  ["is_comments_popup"]=>
  bool(false)
  ["is_paged"]=>
  bool(false)
  ["is_admin"]=>
  bool(false)
  ["is_attachment"]=>
  bool(false)
  ["is_singular"]=>
  bool(true)
  ["is_robots"]=>
  bool(false)
  ["is_posts_page"]=>
  bool(false)
  ["is_post_type_archive"]=>
  bool(false)
  ["query_vars_hash:private"]=>
  string(32) "32c4a412e7f2c4781b89ccb3b9825331"
  ["query_vars_changed:private"]=>
  bool(false)
  ["thumbnails_cached"]=>
  bool(false)
  ["stopwords:private"]=>
  NULL
  ["query"]=>
  array(3) {
    ["page"]=>
    string(0) ""
    ["name"]=>
    string(47) "right-in-my-backyard-trillium-hill-farm-part-ii"
    ["category_name"]=>
    string(4) "blog"
  }
  ["request"]=>
  string(187) "SELECT   wp_posts.* FROM wp_posts  WHERE 1=1  AND wp_posts.post_name = 'right-in-my-backyard-trillium-hill-farm-part-ii' AND wp_posts.post_type = 'post'  ORDER BY wp_posts.post_date DESC "
  ["posts"]=>
  &array(1) {
    [0]=>
    object(WP_Post)#245 (24) {
      ["ID"]=>
      int(4332)
      ["post_author"]=>
      string(1) "8"
      ["post_date"]=>
      string(19) "2017-06-25 08:00:33"
      ["post_date_gmt"]=>
      string(19) "2017-06-25 08:00:33"
      ["post_content"]=>
      string(5154) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Entry A mile or so from the Trillium Hill Farm stand, on the other side of Hinesburg Road, the Donegans keep a mixed-breed herd of 33 cows.  James kindly offers to lend Bronwyn boots to trek through the muddy field to visit his cows.  It's calving season, and a young calf named Bridget dances around, her body language pure excitement as she bounds over to greet us. It's self-serving to think she is actually excited to see us.  Instead, Bridget's mother passed, and she expects we are there to bottle feed her.  The rest of the herd is mellow, mildly curious, but mostly undisturbed by our presence.  I love the smell of cows, but none of them allow me to get close enough to touch them.  Except Bridget, of course, but she is so high energy there is no way I can get my nose close enough to smell her.  If you think this is weird, maybe it is, but don't knock it til you've tried it.  If you happen to get close enough to a cow, get your nose right into their neck and breathe.  It's glorious. in the truck Ruby has a unique attachment to the cows.  She names them, usually by theme.  Last year was space themed with names like Orbit and Star; but my favorite is Sir Taco.  However, she knows perfectly well they get butchered.  She talks about them both lovingly and with a detachment I associate with an understanding that the cows are not pets. Cows James's herd is happy and healthy. He describes to us the competitive nature of setting a slaughter date.  I had no idea it was such a process; there are butchers with an 18-month wait list!  He hopes that as he gets more efficient at scheduling butcher appointments, they will begin to see a profitable margin.  They have been tending cattle for five years now, beginning with 19 cows.  They sell a variety of grass-fed beef options; you can pick up a pound of grass-fed ground beef at their stand for only $7.50, or upgrade to a premium-cut filet for $20/lb! I am saddened to hear it is not a profitable part of their business, and I hope they will see growth more growth soon. Winter Entry James was generous with his time, and Ruby's!  We kept her up well past bedtime, which leaves me feeling a little guilty.  You can tell she is tired, much less social and willing to interact with us strangers at the end of our visit.  I am grateful for the gift of time he has given us.  Bronwyn and I poke into the farm stand for some last minute shopping.  Among other things, Bronwyn chooses a $2 piece of art Ruby painted.  For each piece sold, all proceeds go to the local Food Shelf. I love knowing people's stories, any way I can digest them: books, podcasts, live storytelling events, I love them.  Knowing what I know now about James and his family, I am proud to be a part of their story: by sharing it here and shopping at their farm stand.  I hope you, too, will become a part of their story.  Visit the farm in Hinesburg at 10643 Rte 116.  The farm stand is open during daylight hours from mid-March through Thanksgiving and is self-serve.

Until next time,

Corrie Austin

map" ["post_title"]=> string(48) "Right in My Backyard: Trillium Hill Farm Part II" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(47) "right-in-my-backyard-trillium-hill-farm-part-ii" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-06-25 18:56:45" ["post_modified_gmt"]=> string(19) "2017-06-25 18:56:45" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4332" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#245 (24) { ["ID"]=> int(4332) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-06-25 08:00:33" ["post_date_gmt"]=> string(19) "2017-06-25 08:00:33" ["post_content"]=> string(5154) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Entry A mile or so from the Trillium Hill Farm stand, on the other side of Hinesburg Road, the Donegans keep a mixed-breed herd of 33 cows.  James kindly offers to lend Bronwyn boots to trek through the muddy field to visit his cows.  It's calving season, and a young calf named Bridget dances around, her body language pure excitement as she bounds over to greet us. It's self-serving to think she is actually excited to see us.  Instead, Bridget's mother passed, and she expects we are there to bottle feed her.  The rest of the herd is mellow, mildly curious, but mostly undisturbed by our presence.  I love the smell of cows, but none of them allow me to get close enough to touch them.  Except Bridget, of course, but she is so high energy there is no way I can get my nose close enough to smell her.  If you think this is weird, maybe it is, but don't knock it til you've tried it.  If you happen to get close enough to a cow, get your nose right into their neck and breathe.  It's glorious. in the truck Ruby has a unique attachment to the cows.  She names them, usually by theme.  Last year was space themed with names like Orbit and Star; but my favorite is Sir Taco.  However, she knows perfectly well they get butchered.  She talks about them both lovingly and with a detachment I associate with an understanding that the cows are not pets. Cows James's herd is happy and healthy. He describes to us the competitive nature of setting a slaughter date.  I had no idea it was such a process; there are butchers with an 18-month wait list!  He hopes that as he gets more efficient at scheduling butcher appointments, they will begin to see a profitable margin.  They have been tending cattle for five years now, beginning with 19 cows.  They sell a variety of grass-fed beef options; you can pick up a pound of grass-fed ground beef at their stand for only $7.50, or upgrade to a premium-cut filet for $20/lb! I am saddened to hear it is not a profitable part of their business, and I hope they will see growth more growth soon. Winter Entry James was generous with his time, and Ruby's!  We kept her up well past bedtime, which leaves me feeling a little guilty.  You can tell she is tired, much less social and willing to interact with us strangers at the end of our visit.  I am grateful for the gift of time he has given us.  Bronwyn and I poke into the farm stand for some last minute shopping.  Among other things, Bronwyn chooses a $2 piece of art Ruby painted.  For each piece sold, all proceeds go to the local Food Shelf. I love knowing people's stories, any way I can digest them: books, podcasts, live storytelling events, I love them.  Knowing what I know now about James and his family, I am proud to be a part of their story: by sharing it here and shopping at their farm stand.  I hope you, too, will become a part of their story.  Visit the farm in Hinesburg at 10643 Rte 116.  The farm stand is open during daylight hours from mid-March through Thanksgiving and is self-serve.

Until next time,

Corrie Austin

map" ["post_title"]=> string(48) "Right in My Backyard: Trillium Hill Farm Part II" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(47) "right-in-my-backyard-trillium-hill-farm-part-ii" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-06-25 18:56:45" ["post_modified_gmt"]=> string(19) "2017-06-25 18:56:45" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4332" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Post)#245 (24) { ["ID"]=> int(4332) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-06-25 08:00:33" ["post_date_gmt"]=> string(19) "2017-06-25 08:00:33" ["post_content"]=> string(5154) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Entry A mile or so from the Trillium Hill Farm stand, on the other side of Hinesburg Road, the Donegans keep a mixed-breed herd of 33 cows.  James kindly offers to lend Bronwyn boots to trek through the muddy field to visit his cows.  It's calving season, and a young calf named Bridget dances around, her body language pure excitement as she bounds over to greet us. It's self-serving to think she is actually excited to see us.  Instead, Bridget's mother passed, and she expects we are there to bottle feed her.  The rest of the herd is mellow, mildly curious, but mostly undisturbed by our presence.  I love the smell of cows, but none of them allow me to get close enough to touch them.  Except Bridget, of course, but she is so high energy there is no way I can get my nose close enough to smell her.  If you think this is weird, maybe it is, but don't knock it til you've tried it.  If you happen to get close enough to a cow, get your nose right into their neck and breathe.  It's glorious. in the truck Ruby has a unique attachment to the cows.  She names them, usually by theme.  Last year was space themed with names like Orbit and Star; but my favorite is Sir Taco.  However, she knows perfectly well they get butchered.  She talks about them both lovingly and with a detachment I associate with an understanding that the cows are not pets. Cows James's herd is happy and healthy. He describes to us the competitive nature of setting a slaughter date.  I had no idea it was such a process; there are butchers with an 18-month wait list!  He hopes that as he gets more efficient at scheduling butcher appointments, they will begin to see a profitable margin.  They have been tending cattle for five years now, beginning with 19 cows.  They sell a variety of grass-fed beef options; you can pick up a pound of grass-fed ground beef at their stand for only $7.50, or upgrade to a premium-cut filet for $20/lb! I am saddened to hear it is not a profitable part of their business, and I hope they will see growth more growth soon. Winter Entry James was generous with his time, and Ruby's!  We kept her up well past bedtime, which leaves me feeling a little guilty.  You can tell she is tired, much less social and willing to interact with us strangers at the end of our visit.  I am grateful for the gift of time he has given us.  Bronwyn and I poke into the farm stand for some last minute shopping.  Among other things, Bronwyn chooses a $2 piece of art Ruby painted.  For each piece sold, all proceeds go to the local Food Shelf. I love knowing people's stories, any way I can digest them: books, podcasts, live storytelling events, I love them.  Knowing what I know now about James and his family, I am proud to be a part of their story: by sharing it here and shopping at their farm stand.  I hope you, too, will become a part of their story.  Visit the farm in Hinesburg at 10643 Rte 116.  The farm stand is open during daylight hours from mid-March through Thanksgiving and is self-serve.

Until next time,

Corrie Austin

map" ["post_title"]=> string(48) "Right in My Backyard: Trillium Hill Farm Part II" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(47) "right-in-my-backyard-trillium-hill-farm-part-ii" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-06-25 18:56:45" ["post_modified_gmt"]=> string(19) "2017-06-25 18:56:45" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4332" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(4332) }
SUBSCRIBE TO THIS BLOG’S FEED

Leave a Reply


 

flickrinejoin

featured events

Food events that have caught my eye.

ArtsRiot Truck Stop!

ArtsRiot Truck Stop!


Dinner Club at Agricola Farm

Dinner Club at Agricola Farm


TASTY PICKS

Good Food & Noteworthy Businesses

Hardwick Beef Ad #2

 


a La Carte Videos

Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes


Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen



Blog Archives