Burlington's Intervale Farms

I photographed at the Intervale Community Farm in Burlington last week when it was 96 degrees.  They were picking  green salad bowl lettuce, a baby lettuce variety, and weeding squash. Despite the high heat and humidity, the farmers, interns and volunteers were working determinedly and with good spirit!

 

Silas Branson

Kim Ward and crew pick baby lettuce: Glenna and Rod Copeland, Katie Richards and Warren Lee

Farm Manager Andy Jones

Katie Horner, an intern with the UVM Farmer Training program, and Alex Dugas, volunteer

Erik Rehman weeding squash

Emily Irwin, and Erik Rehman both work for ICF

Graham Waugh, a native of New Brunswick,Canada, and part of the UVM Farmer Training program

Assistant Farm Manager Becky Maden plowing the fields

Yael Rhodes and Chris Hessey making bouquets at the nearby Stray Cat Flower Farm

Below: The field's bounty today, during the CSA pick-up: tomatoes, zucchini and baby lettuces

Member Robyn Schenck picking her own flowers

Weighing a lettuce share

Nina DeLeone Mazuzan is really happy about the new tomatoes!

 

 

 

New Mexico

I was in New Mexico recently for my sister-in-law's wedding. We stayed in a wonderful B&B in Albuquerque, Los Poblanos, which is a working lavender farm replete with peacocks.

Impressions of Santa Fe: red-oranges, deep blues and bright light.

The Dunwells performed on the Santa Fe Plaza bandstand. My nephew Gabriel surrounded by burnt orange below.

Siri Chand and her mother Ann.  Ann and Steve Roberts, Kevin Stultz

The bride and groom during the traditional Sikh ceremony high on a mountaintop near Española. A beautiful weekend full of ceremony, family and friends!

Congratulations Siri Chand and Amar Atma!   June 23, 2013

Boston Globe Sunday Magazine Farm To Table Feature

The Boston Globe Sunday Magazine "Food Issue" features my photos of an Outstanding In The Field dinner I photographed last September at Pete's Greens in Crafstbury, VT.  The chef was Eric Warnstedt of Hen of the Wood restaurant in Waterbury. We were in a lovely field of  buckwheat  dining on  locally sourced produce, meats, wine and spirits.

Check out more photos in my blogpost from September.

Ecco Clothing for Best of Burlington

My photographs are featured in the spring issue of Best of Burlington magazine in a story on the Ecco Clothing store.  Ecco is celebrating 20 years in business in downtown Burlington!  The store is wonderfully full of color and light and hip fashion. I had fun photographing  owner Lara Heath Allen, manager Marissa Stokes, and sales associate Shelby Gillespie modeling their store's spring designs.  Check out the full story here.

 

Stone Leaf Teahouse

I took part in the Winter Tea Tasting at Stone Leaf Teahouse in Middlebury recently.

They have an exceptional variety of tea from Taiwan, India, Japan and China.

One of the owners, John, took us through a tasting of Oolongs from Taiwan and a black tea from Nepal. John has a wealth of knowledge not only in the varieties, but the ritual of tea.

I am a fan of green tea and black tea, but the Oolong variety holds another world of taste!

Enjoying one of these exotic brews is a great way to warm up a cold Vermont winter's day!

 

Heavenly Holiday Gifts

The holidays are a great time to share treats. I love to bake and recently prepared two delicious goodies for friends and family to celebrate the season - Malted Milk Ball Brownies and Madeleines.

The brownie ingredients include malted milk powder, which brings back fond memories of visiting my Dad at his office.  He’d have a few treats stashed in a drawer, including malted milk powder.  We’d mix it up in a glass of milk for a yummy afternoon snack. I still remember the taste! And not to mention, I’ve always liked malted milk balls. The recipe is rich and fudgy, with the satisfying crunch of crushed malted milk balls.

Madeleines are a light, sophisticated vanilla-lemon tea cake, made in holiday shapes.

Malted Milk Ball Brownies

1 1/2 cups all-purpose flour 1/3 cup malted milk powder (available from King Arthur) 1/2 teaspoon salt 1 cup butter 4 ounces unsweetened chocolate, cut up 2 cups sugar 4 eggs 1 teaspoon vanilla 1 cup chopped walnuts, toasted 4 ounces malted milk balls, coarsely crushed (about 1 cup)

Directions

1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, malted milk powder, and salt; set aside.

2. In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat; stir in sugar. Using a wooden spoon, beat in eggs, one at a time.

Add vanilla. Stir in flour mixture, walnuts, and half of the crushed malted milk balls. Spread in prepared pan.

3. Bake in preheated oven for 35 minutes.

4.  After 20 minutes, add the rest of your crushed malted milk balls, pressing gently into the top of the brownies.

Cool in pan on a wire rack. Cut into bars.

Madeleines

2 egg yolks 1/2 cup sugar 1/2 cup butter, melted and cooled 1/2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1/2 teaspoon vanilla 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 2 egg whites, lightly beaten

Directions

1. Preheat oven to 375 degrees F. Grease and flour twenty-four 3-inch madeleine molds; set aside.

2. In a medium bowl, combine egg yolks and sugar. Beat with an electric mixer on medium to high speed for 30 seconds. Add melted butter, lemon peel, lemon juice, and vanilla. Beat on low speed until combined.

3. In a small bowl, stir together flour, baking powder, baking soda, and salt. Sprinkle flour mixture over egg yolk mixture; stir in gently. Gently stir in egg whites. Spoon batter into the prepared molds, filling each about half full.

4. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Let stand for 1 minute in molds. Using the tip of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds; cool cookies on wire rack.

Both recipes adapted from bhg.com/recipes

Vermont Foliage

It was one of those cool, rainy, gray fall days that make you want to curl up inside and read a book, and yet we ventured out to view the emerging foliage with a day trip to Vermont's Northeast Kingdom. Dave, Rosalita and I drove back roads visiting ponds and hilltop lookouts.  We were delighted by the abundant red and orange hues, and white birches that peaked out behind their vibrant maple neighbors.

It was a lovely day with vibrancy and calmness: so quiet and beautiful, so comfortable and energizing.

A perfect day in Vermont to enjoy the colors and smells and light and faint mist, then rain. Our cozy home awaited us, with a beer and snacks and the first fire of the season.

Ah, Fall!

Outstanding in the Field Dinner

I photographed a farm dinner at Pete's Greens in Craftsbury recently.  This was an Outstanding in the Field dinner - they are a wonderful group from Santa Cruz, California who organize al fresco events across the United States showcasing local farms, chefs and foods.  I was there to capture the set-up and preparation, and enjoyed the camaraderie and festive atmosphere of a great dinner prepared by chef Eric Warnstedt and others from Hen of the Wood, in Waterbury.  Fine dining in a field of buckwheat on a beautiful evening in Vermont!

 

Rockville Market Farm Friday Dinners

This is my second summer documenting Rockville Market Farm, in Starksboro, VT for their website. I photograph all that they do to produce beautiful vegetables, eggs, and meats for CSA shares, farmer’s markets and food purveyors. This summer they have started hosting First Friday dinners, too!

Last Friday night Rockville had their first clam boil, and it was fantastic! Great food, great festive atmosphere!

Jim Elias from Mattapoisett, Massachusetts brought up fresh steamers and littlenecks that he prepared in a big pot with vegetables and sausage and beer. Jim also made an amazing quahog chowder with Rockville’s potatoes and onions.

Jim's daughter Kaitlyn and her boyfriend Ben of Gadabout Farm are renting field space at Rockville this year, and they energetically helped prepare the feast.  The dinner included corn, tomato salad, arugula, beets, onions, potatoes, and andouille and chorizo sausage all from the farm.

Keenann wowed the crowd with her amazing chocolate zucchini cake. Everybody had a wonderful and fun food experience at the Farm!

Check out the Rockville Market Farm website and my 2012 gallery for more dinners and farming photos.

Celebrate Summer Solstice: Abundance and the Beauty of Nature

Marjorie Susman

In the past week I photographed at Orb Weaver Farm in New Haven, Vermont, owned and run by Marjorie Susman and Marian Pollack, the lovely ladies of Orb Weaver.

In addition to the wonderful cheese they make in the winter months, they raise vegetables for market in the summer.

I captured them in the gardens, and I was also there for the delivery of 800 bales of hay for the cows’ feed in the colder months.

They had help off-loading the bales into their stunning barn from Eben and Heidi Markowski, Elias Baldwin and Dean Rheaume.

Eben Markowski

 

 

Rick Norcross at the Rambler Ranch

 

I had a wonderful time touring several historic Burlington, Vermont homes last weekend as part of the Preservation Burlington annual historic homes tour.  I was happily surprised to discover Rick Norcross' home/museum full of wonderful memorabilia and musical treasures including his amazing black and white rock and roll photos from the 70's when he was journalist and photographer for the Tampa Tribune.  I bought his CD called "I Rode the Ti" all about the steamship Ticonderoga now permanently installed at the Shelburne Museum.  I'd definitely recommend checking out his band Rick & the Ramblers!

Farm to Table TV

Last week I was featured on WCAX, one of Burlington's local television newscasts.  They ran a series about Vermont photographers called "Capturing a Moment". My spot showcased my Farm to Table work and included my good friends at Rockville Market Farm in Starksboro.  We started by photographing egg collecting in the free range chicken coop and then we moved on to the kitchen where Keenann prepared an omelet.  I set up a small studio space in their kitchen to create the final image of the plated omelet.

I really enjoyed the experience with Gina Bullard and Joe Carroll of WCAX and the opportunity to share my work!