Ingredients:
1 1/3 cups oats — I use old-fashioned, steel cut, never use quick oats
1/4 cup brown sugar or maple syrup
1 apple peeled and diced
1/3 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
2 cups milk — for best flavor and nutrition, I use whole milk
Stir all ingredients together in an oven proof bowl. Bake at 375 degrees for 45 minutes. Enjoy a hearty breakfast to get your day off to a great start!!
Ingredients:
1 unbaked pie shell
4 cups apples, peeled and sliced thin — I use Cortlands or a mix of apple varieties.
Place apple slices in pie shell; do not over fill
1/2 cup sugar and 1 teaspoon cinnamon; sprinkle over apples
Batter Crust:
1/2 cup Cabot butter, melted
1 egg
1 cup flour
1/2 cup chopped nuts
Pinch of salt
Beat together ingredients for batter crust and pour over top of apples. Bake at 375 degrees for 45 minutes. Serve with ice cream and Cabot cheddar cheese. Vermont lore states that “Apple pie without Cheddar Cheese is like a Hug without a Squeeze!”
Carrot Soufflé
3 lbs carrots, diced
½ cup Cabot butter
¼ cup sugar
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
¼ cup flour
4 eggs
Cook carrots and mash well. Beat together the carrots, butter, sugar, and dry ingredients. Beat in eggs for 3-4 minutes. Grease a 4-cup (1 quart) soufflé dish. Pour in carrot mixture. Bake at 400 degrees for 50 minutes until golden on top.
This is a great way to get kids (young and old alike) to eat their vegetables!!
The cows still get milked, baby calves are born throughout the year. Farm work never stops, we just add a gorgeous view of winter from the tractor seat! Chores have their own sparkle in the winter sun.
Bob and Tom with cow in winter snow
A winter’s day here on the farm. Snow is falling, Dave is plowing, the kids will go out sledding soon. Bob and Tom lead Penny in for the night.
Forget about the beach for your next vacation. Why not try a farm? More are welcoming guests for what Country Living magazine calls “haycations.” Visitors come to help with chores and to see firsthand how food is raised and harvested. The magazine’s senior associate editor, Jourdan Crouch, shares some of her favorites with Larry Bleiberg for USA TODAY.
The time is flying by and even though there is still a bit of snow, the crocus are peeking out the back and there is mud. A sure sign of spring and summer and the busy season. The “slow season” is the time for rejuvenation, new ideas and new energies. People are thinking about traveling again and we are busy taking .reservations for this summer. And so looking forward to it.
I was so psyched to see that Peter Greenberg wrote about farmstays and agritourism this week!! I remember meeting him at the VT Travel conference years ago, when he talked about Vermont as the perfect travel destination to Experience Life, and here I am “doing it”!! Next week I am going to the VT travel conference with a spring in my step because our new Commissioner of Tourism, Megan Smith loves agritourism and understands the value of agriculture and its draw for people.
I have met her and she wants to come visit the farm, and I hope that when I see her we nail down a date for her farm visit. And for yours too. I am starting to think about rhubarb and all of those springs things we get to eat.
Stay tuned for some spring recipes.
If you feed them, they will come!!! The Bed and Breakfast website asked, “What food do you serve besides breakfast?” What a hoot when I realized from other innkeepers that I am “unique”!! I have served dinner on the farm since February1984.
Breakfast on the Farm
Lena, my mentor, insisted that guests should be served farm fresh food with lots of Cabot butter and Sharp Cheddar Cheese!! She figured they were coming to a farm and would expect Vermont Farm Food. Who knew that 27 years later “farm fresh” would be part of a Food Revolution!! I knew I was sharing recipes from my grandmother and Lena. I never realized I was in the forefront of a new wave of culinary tourism. Tons of butter and Cabot cheddar cheese in 27 years have infused my meals with Vermont flavor. “Julia” and I and the cows just knew Butter is Better !! So check back for Dinner photos……. Got to go Cook Up a Storm!! Skiers are coming!!
It’s the Oatmeal!! Rev your engine for the Day–whether you are debating in Congress, milking cows, or hitting the ski slopes Oatmeal will fuel you up for Life’s adventures! Try Oatmeal recipes from Liberty Hill Farm with Cabot butter and VT maple syrup, the secret ingredients for a yummy start to the day.
Last week Bernie Sanders ate a bowl of oatmeal before his marathon 9 hour speech in Congress. This week McDonalds introduced oatmeal in their menu. Oatmeal is HOT!! But we always knew that. Our guests love my baked oatmeal as part of their hearty farm breakfast. David and Lois compete to scrape the bowl as a morning snack. Oatmeal: energy for barn chores, Congress, or having fun with friends. It is the “stick to your ribs” breakfast.
Recipe #1:
1 1/3 cup oats, 2 cups milk, 1/4 cup VT maple syrup, 2 Tbsp Cabot butter, 1 apple peeled and diced, 1/2 cup Ocean Spray Craisins, 1 tsp cinnamon.
Stir together in lightly buttered bowl. Bake in oven for 40 minutes at 350.
Recipe #2: For more protein in your day try David’s favorite treat. The secret is that you mix it together and then throw it the oven while you are getting dressed for the day, but be careful not to Burn it……not to long, not too much. Keep your oatmeal just right!
2 cups oats, 4 cups milk, 2 eggs, 1/2 cup VT maple syrup, 1 Tbsp Cabot butter, 1 tsp cinnamon, 1/2 tsp nutmeg.
Stir together put in buttered casserole dish or individual ramekins, Bake in oven 30 minutes at 350. Add Ocean Spray Craisins, or other fruit as desired. Serve with a pat of Cabot butter on top, maple syrup, and milk! Delish!
Delectable Mountains
Bob has been harvesting the hay up on the hill this week. I love this time of year when everything changes, the weather, the food!! Tom is harvesting winter squash from his garden, Bob’s brother is busy picking apples, Lesley brought me tomatoes, Tony has pumpkins, Lois is making pickles!! I just add VT maple syrup, Cabot Cheddar cheese, a little King Arthur flour and some love and it all turns delectable!! Just like the mountains!! The rule in Vermont is: “Apple pie without cheddar cheese is like a Hug without the squeeze!! ” Go pick some apples, get your Cheddar and enjoy the gorgeous day out there!!
| © 2012 Liberty Hill Farm Liberty Hill Farm Inn LLC is part of the Cabot farm-family cooperative. |
Liberty Hill Farm 511 Liberty Hill Rochester, VT 05767 802.767.3926 beth@libertyhillfarm.com |
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