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

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.

Shed

Trillium Hill Farm first captured my attention at the Farmhouse Tap & Grill in downtown Burlington, where they are listed as one of the local suppliers. I was pleasantly surprised to discover the farm is practically in my backyard in Hinesburg! Perusing their farm stand, I marvel at the thoughtful selection of local foods and goods.  It is maintained by a young family: James, his wife Sara, and their five-year-old daughter, Ruby.

Winter Swing

Bronwyn and I had the chance to spend a beautiful spring evening with James and his darling daughter. When we arrived, James is pushing Ruby on a swing hanging off the barn attached to their farm stand.  Although there are chickens and garden beds within view, these belong to his uncle who owns the property with his sister (James’s mom) and four brothers.  The land has been in the family since 1795.  With quiet pride, James shares with us that they are related the fifth family to move to the town of Hinesburg!

Hoop Houses

James and Ruby escort us along a path through the woods to where James and his family have been growing food for 12 years. The soft dusk light filters romantically through the trees with such beauty I want to capture it in a photo, but I know a picture will never do it justice. When the trees clear, we find ourselves in a meadow gridded with hoop houses and garden beds. James is a gentle teacher, informing me that hoop houses differentiate from greenhouses because they are not heated.

FullSizeRender (9)

Ruby has started cherry tomatoes and pie pumpkins to sell at the farm stand later this year. Clearly pleased with her progress, she proudly shows us her young plants. Though she sometimes resents the farm activities and the attention they take away from her, she frolics through rows of growing plants, showing off her farm knowledge by pointing out different crops. Most of the space is devoted to greens: kale, spinach, and salad greens, which are what drive most of their business.  These crops they sell wholesale to the Farmhouse Group and Lantman’s Market.  Also on the farm is garlic, potatoes, herbs, tomatoes, beans, squash, among others.

Downhill

James and his family use sustainable organic farming systems such as rotating crops to keep the land fertile and using composted plant scraps to feed his plants.  Although not certified organic, he assures us they grow organically; becoming certified is a relatively expensive process, and due to their small scale and minimal wholesale business, they have held off becoming certified.

Bronwyn comments on the recent trend of young farmers, moving to/or back to Vermont, to take over family farms.  It is a trend we both embrace; keep the trend strong by supporting families like the Donegans with Trillium Hill Farms.  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: 6-11-2017

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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.

Shed Trillium Hill Farm first captured my attention at the Farmhouse Tap & Grill in downtown Burlington, where they are listed as one of the local suppliers. I was pleasantly surprised to discover the farm is practically in my backyard in Hinesburg! Perusing their farm stand, I marvel at the thoughtful selection of local foods and goods.  It is maintained by a young family: James, his wife Sara, and their five-year-old daughter, Ruby. Winter Swing Bronwyn and I had the chance to spend a beautiful spring evening with James and his darling daughter. When we arrived, James is pushing Ruby on a swing hanging off the barn attached to their farm stand.  Although there are chickens and garden beds within view, these belong to his uncle who owns the property with his sister (James's mom) and four brothers.  The land has been in the family since 1795.  With quiet pride, James shares with us that they are related the fifth family to move to the town of Hinesburg! Hoop Houses James and Ruby escort us along a path through the woods to where James and his family have been growing food for 12 years. The soft dusk light filters romantically through the trees with such beauty I want to capture it in a photo, but I know a picture will never do it justice. When the trees clear, we find ourselves in a meadow gridded with hoop houses and garden beds. James is a gentle teacher, informing me that hoop houses differentiate from greenhouses because they are not heated. FullSizeRender (9) Ruby has started cherry tomatoes and pie pumpkins to sell at the farm stand later this year. Clearly pleased with her progress, she proudly shows us her young plants. Though she sometimes resents the farm activities and the attention they take away from her, she frolics through rows of growing plants, showing off her farm knowledge by pointing out different crops. Most of the space is devoted to greens: kale, spinach, and salad greens, which are what drive most of their business.  These crops they sell wholesale to the Farmhouse Group and Lantman's Market.  Also on the farm is garlic, potatoes, herbs, tomatoes, beans, squash, among others. Downhill

James and his family use sustainable organic farming systems such as rotating crops to keep the land fertile and using composted plant scraps to feed his plants.  Although not certified organic, he assures us they grow organically; becoming certified is a relatively expensive process, and due to their small scale and minimal wholesale business, they have held off becoming certified.

Bronwyn comments on the recent trend of young farmers, moving to/or back to Vermont, to take over family farms.  It is a trend we both embrace; keep the trend strong by supporting families like the Donegans with Trillium Hill Farms.  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

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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.

Shed Trillium Hill Farm first captured my attention at the Farmhouse Tap & Grill in downtown Burlington, where they are listed as one of the local suppliers. I was pleasantly surprised to discover the farm is practically in my backyard in Hinesburg! Perusing their farm stand, I marvel at the thoughtful selection of local foods and goods.  It is maintained by a young family: James, his wife Sara, and their five-year-old daughter, Ruby. Winter Swing Bronwyn and I had the chance to spend a beautiful spring evening with James and his darling daughter. When we arrived, James is pushing Ruby on a swing hanging off the barn attached to their farm stand.  Although there are chickens and garden beds within view, these belong to his uncle who owns the property with his sister (James's mom) and four brothers.  The land has been in the family since 1795.  With quiet pride, James shares with us that they are related the fifth family to move to the town of Hinesburg! Hoop Houses James and Ruby escort us along a path through the woods to where James and his family have been growing food for 12 years. The soft dusk light filters romantically through the trees with such beauty I want to capture it in a photo, but I know a picture will never do it justice. When the trees clear, we find ourselves in a meadow gridded with hoop houses and garden beds. James is a gentle teacher, informing me that hoop houses differentiate from greenhouses because they are not heated. FullSizeRender (9) Ruby has started cherry tomatoes and pie pumpkins to sell at the farm stand later this year. Clearly pleased with her progress, she proudly shows us her young plants. Though she sometimes resents the farm activities and the attention they take away from her, she frolics through rows of growing plants, showing off her farm knowledge by pointing out different crops. Most of the space is devoted to greens: kale, spinach, and salad greens, which are what drive most of their business.  These crops they sell wholesale to the Farmhouse Group and Lantman's Market.  Also on the farm is garlic, potatoes, herbs, tomatoes, beans, squash, among others. Downhill

James and his family use sustainable organic farming systems such as rotating crops to keep the land fertile and using composted plant scraps to feed his plants.  Although not certified organic, he assures us they grow organically; becoming certified is a relatively expensive process, and due to their small scale and minimal wholesale business, they have held off becoming certified.

Bronwyn comments on the recent trend of young farmers, moving to/or back to Vermont, to take over family farms.  It is a trend we both embrace; keep the trend strong by supporting families like the Donegans with Trillium Hill Farms.  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

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Shed Trillium Hill Farm first captured my attention at the Farmhouse Tap & Grill in downtown Burlington, where they are listed as one of the local suppliers. I was pleasantly surprised to discover the farm is practically in my backyard in Hinesburg! Perusing their farm stand, I marvel at the thoughtful selection of local foods and goods.  It is maintained by a young family: James, his wife Sara, and their five-year-old daughter, Ruby. Winter Swing Bronwyn and I had the chance to spend a beautiful spring evening with James and his darling daughter. When we arrived, James is pushing Ruby on a swing hanging off the barn attached to their farm stand.  Although there are chickens and garden beds within view, these belong to his uncle who owns the property with his sister (James's mom) and four brothers.  The land has been in the family since 1795.  With quiet pride, James shares with us that they are related the fifth family to move to the town of Hinesburg! Hoop Houses James and Ruby escort us along a path through the woods to where James and his family have been growing food for 12 years. The soft dusk light filters romantically through the trees with such beauty I want to capture it in a photo, but I know a picture will never do it justice. When the trees clear, we find ourselves in a meadow gridded with hoop houses and garden beds. James is a gentle teacher, informing me that hoop houses differentiate from greenhouses because they are not heated. FullSizeRender (9) Ruby has started cherry tomatoes and pie pumpkins to sell at the farm stand later this year. Clearly pleased with her progress, she proudly shows us her young plants. Though she sometimes resents the farm activities and the attention they take away from her, she frolics through rows of growing plants, showing off her farm knowledge by pointing out different crops. Most of the space is devoted to greens: kale, spinach, and salad greens, which are what drive most of their business.  These crops they sell wholesale to the Farmhouse Group and Lantman's Market.  Also on the farm is garlic, potatoes, herbs, tomatoes, beans, squash, among others. Downhill

James and his family use sustainable organic farming systems such as rotating crops to keep the land fertile and using composted plant scraps to feed his plants.  Although not certified organic, he assures us they grow organically; becoming certified is a relatively expensive process, and due to their small scale and minimal wholesale business, they have held off becoming certified.

Bronwyn comments on the recent trend of young farmers, moving to/or back to Vermont, to take over family farms.  It is a trend we both embrace; keep the trend strong by supporting families like the Donegans with Trillium Hill Farms.  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

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