Liberty Hill Farm
511 Liberty Hill
Rochester, VT 05767

News on the Farm

Apr 072011

CrocusThe 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.

Sep 252010
Delectable Mountains

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!!

Jan 232009
Gerry’s Strawberry Pie
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  1. 1 single-layer pie crust
  2. ½ chocolate chips (6 oz)
  3. 4 cups fresh strawberries, sliced
  1. 1/2 cup water
  2. 1 cup sugar
  3. 3 Tablespoons cornstarch
  4. 1 cup fresh strawberries, mashed
  1. Bake pie crust for 12 minutes at 400 degrees.
  2. When you take it out of the oven, immediately spread 1/2 cup of chocolate chips on the hot crust and then let it cool.
  3. Once cooled, fill with fresh sliced strawberries.
  4. Prepare a glaze of cooked berries.
  1. Mix together water, sugar, and cornstarch.
  2. Boil until clear.
  3. Add mashed strawberries and cook again until clear red.
  4. Remove from heat and let cool until lukewarm.
  5. Pour glaze over top of sliced berries.
  6. Set until cooled.
  1. Serve topped with fresh whipped cream! Yum!!
Liberty Hill Farm
 Posted by at 8:42 am on January 23, 2009
© 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

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