Category Archives: NEWS

News, press and writings from the farm.

NEW GRASSFED BEEF COOKBOOK: Free Range Farm Girl by Shannon Hayes

Here at Snug Valley Farm, we love using Shannon’s cook books. You’ll even find some of Shannon’s recipes in the Snug Valley Farm  Online Cookbook.

We’re pleased to announce her new book, Free Range Farm Girl: Cooking Grassfed Beef.

Free Range Farm Girl Cook Book, Grassfed Beef“Healthy Recipes from Nose to Tail”

From America’s leading authority on cooking sustainably raised meats comes this concise nose-to-tail guide for home cooks to prepare grassfed beef. Shannon Hayes has selected the best recipes from each of her three prior grassfed cookbooks, combined them with her signature easy instructions and explanations, and served up a simple, easy-to-use cookbook for the newcomer to the world of grassfed beef. This book offers a wide array of time-tested family-friendly recipes, with chapters dedicated to pan-frying and oven roasting; braises, stews and soups; ground beef; grilling and barbecuing, as well as a complete section on using the bones and fat.

Cooking Grassfed Beef offers clear information on making cut selections, candid explanations about navigating the world of farm-direct purchasing, and up-to-date information about ecologically friendly and humane livestock farming. As with all Hayes’s cookbooks, the culinary concepts are easily learned, and the extensive section covering spice rubs, marinades and sauces will liberate home chefs who long to improvise and invent their own grassfed beef dishes. This little volume is the perfect introduction to Shannon Hayes’s vast writings on the subject of sustainable meat.

Visit Shannon’s Blog
Order the Book
Order the E-Book for $4.99

DOWNSTREET EATS: The Challenges of Sourcing Locally

Please take a minute to read this fantastic article in Vermont’s Local Banquet Magazine by Elena Gustavson of Downstreet Eats!   She talks about the challenges of farm to plate, and how she makes it work with her restaurant in Cabot.   Snug Valley Farm is proud to be her pork supplier and we are huge fans of her food creations.

 

The chalkboard at DownStreet Eats, Cabot

The chalkboard at DownStreet Eats, Cabot, Vermont

The following is excerpted from:  The Challenges of Sourcing Locally/ Banquet Magazine, written By Elena Gustavson of DownStreet Eats, published on August 22 , 2014 http://localbanquet.com/stories/issues/item/the-challenges-of-sourcing-locally”

The sun is up, the kids are stirring, and as I sit at my kitchen counter in Cabot with a cup of strong black coffee in hand, I review my list:  7 a.m., Kids to School;  8 a.m., Craftsbury;  9 a.m., Hardwick;  9:45 a.m., East Hardwick; 10:30 a.m., Kitchen.

“It’s going to be tight.

“You see, I own a small eatery in a small town, and like many other restaurants in Vermont, my menu is heavy with local ingredients. Although I’ve been picking up local meat and root vegetables with little problem over the winter, it is now a beautiful mid-June morning, and a few of our local farms have begun harvesting fresh greens and herbs…

“Back in the car, I point myself in the direction I have just come from and head into Hardwick, stopping first at the Center for an Agricultural Economy’s Vermont Food Venture Center to sneak into a freezer …. As the sun climbs higher, I keep my fingers crossed that I am early enough to snag a parking space on Main Street in Hardwick where, at the Buffalo Mountain Cooperative …

“… I swing toward East Hardwick and Snug Valley Farm, where Ben Notterman will load up a couple of boxes with ground pork, sausages, and shoulder from his chest freezers, while I scratch the ears of the farm dogs and chat with his folks… 

“Like many people, I like the story behind my food. I’ve been fortunate to get to know many of the people who grow the food I eat, and my respect for their work knows no bounds. The food is fresh, beautiful, delicious. By purchasing it, I’m investing my dollars into people and businesses that I respect, and I am convinced that many of those dollars will then stay and benefit the community in which they reside…”

Read the entire article

“So on that note, take good care, eat good food, and don’t forget to hug your farmer (and kiss the cook).” 

ON PASTURE: Sweet Swine Success

On Pasture LOGO

 

Sweet Swine Success

By Jenn Colby  /   June 9, 2014

“As farmers and direct marketers, the Nottermans of Snug Valley Farm have expanded their existing pork production and marketing by 900% in the last three years. They are now marketing pasture-raised heritage pork to customers and restaurants from Hardwick to Burlington, VT. Their expectation is that within the next two years, they will increase their pork production by an additional 40-50%. So how did they get to where they are today? By paying attention to what the market wanted and by doing a good job of feeding and growing their product…

Read the entire article (great photos too)

Jenn is a diversified meat livestock farmer, competitive barbecuer, UVM Extension professional, and self-described Communitarian. She lives and farms in Central Vermont, and delivers education and outreach to grass-based and livestock farmers statewide.

UVM: Vermont Pasture Network Post

VT Pasture Network

Developing Vermont’s Swine Industry

Excerpted from blog.uvm.edu
Entry was posted on Friday, June 27th, 2014
THE UNIVERSITY OF VERMONT – BURLINGTON, VT 05405

Great news to announce! The Pasture Program was a recent recipient of a Working Lands Enterprise Grant focused on support and expansion of profitable, environmentally beneficial and well-managed swine production. This partnership with NOFA-VT will work on creating greater connection between existing experienced and new swine producers at all sizes and stages of growth; offering educational opportunities for producers to learn more about swine nutrition, health, housing, and value-added products; and developing further tools and options to help future expansion be successful…

Some of the farm partners we are very excited to continue working with are the Nottermans. Helm, Nancy, and their son Ben (right) selling grass-fed Holstein beef and pastured pigs. In the past three years, their pork business has grown by 900% and represent a new wave of Vermont farms using a direct-market approach to bring high quality meats to restaurants and farmers’ markets.
Read The Entire Post…

SVF Awarded VT WORKING LANDS GRANT

Snug Valley Farm is proud to have been selected for a 2014 Vermont Working Lands Initiative Grant.

Read all about it in:

VT BIZ

Working Lands Enterprise Board announces $1.1 million in grants to 37 Vermont entrepreneurs and providers

EXCERPT:  The Working Lands Enterprise Board announces this year’s grant recipients… This year, the program further invests in job creation, innovation, sustainability, and increased income.

“We recognize the tremendous economic and environmental impact that our Working Lands businesses have across the state of Vermont,” said Governor Shumlin. “By investing in technical assistance and infrastructure for our ag and forest economies, we are creating jobs and supporting a quality of life that will attract Vermonters and out-of-stater’s for generations to come.”  read more

VT DIGGER

EXCERPT:   The awards ceremony Tuesday, Snyder said, was meant “to celebrate the people who do the work — who make Vermont look and function like Vermont.”

The ceremony was held in a compost and equipment storage barn of Grow Compost in Moretown… The event was informal, but the entrepreneurial efforts that were recognized on Tuesday are significant, organizers said.

“We’re trying to identify places in the economic chain where we can make an impact on behalf of Vermonters,” Ross said.

“Looking at where the money is going, it’s all over the state and it’s in enterprises that are so creative and so full of spirit and hard work,” said Lucy Leriche, deputy secretary of Commerce and Community Development. “You can’t help but be inspired by their work and vision.”  read more

The Hardwick Gazette

by Benji Rosen
EXCERPT: The Nottermann’s of Snug Valley Farms recently faced a peculiar problem. How could they keep pace with their pork sales?

The number of free-range pigs they raise increased about 900 percent since 2012.  The answer was gift wrapped in a $20,000 grant they received this spring.

Read more  in Wed, June 4, 2014 publication
The Hardwick Gazette, 42 South Main St, Hardwick, Vermont
Excerpted  with permission of the editor.

 About the Vermont Working Lands Enterprise Initiative

Over 97 percent of Vermonters value the working landscape. The “working landscape” consists of agriculture, food system, forestry, and forest product based businesses. Approximately 20 percent of Vermont’s land is used for agricultural purposes and 75 percent as forestry. The backbone of Vermont’s heritage and economic viability is the working landscape. The 2012 Legislative session brought with it a renewed commitment to Vermonters’ values by passing the Working Lands Enterprise initiative for the management and investment of $1 million into agricultural and forestry based businesses.  (from http://workinglands.vermont.gov)

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