Entwood Farm

     Hinesburg, Vermont


Organics Board to Review GMO Vaccines for Animals, Pesticides Allowed in Food. More…

How’s Our (yours) Food Supply Doing?

Taking smart and practical steps to ease the impact of our changing climate on our food supplies is vital.

Who is going to work together to make all this happen ? Read more here…

Sustainable Farmer site is filled with information and has excellent link page.

A study from WWF UK, produced with the Food Ethics Council, said businesses want to see government helping to create a food system that serves citizens, the economy and the planet.
Read more, click here

Growing potatoes with mulch

Traditionally home gardeners have planted potatoes in mounds of soil or in trenches, then hilled over with soil from the trenches. As the plants grow up they are covered with more soil.  To avoid mounding the soil in advance, or digging a trench, or doing more digging, I have found potato production to be just as good using a mulch method.

I place the seed potato firmly in the top layer of soil and cover it with 4” to 6” of mulch. This can be grass clippings, old animal bedding, straw, leaves or compost. Anything to keep sunlight from the developing potatoes (a must, so they don’t turn green), helps to retain moisture, keeps down weeds and helps support the plant.

I frequently use this mulch method, planting the seed potatoes 6 to 8 inches apart in all directions in 4’ X 8’ raised beds. This method is especially successful if using raised beds and you have clay or very wet soil .

Page under construction
Articles, tips and links, updated frequently , so keep checking back

Endive - We started very early in flats in the house, then some were thinned and  transplanted to the greenhouse and eventually to a raised bed. We do not have a heated greenhouse so had to wait for warmer nights here in VT as we can’t move to greenhouse until it’s temp is always above freezing.

This is a great way to get very early greens and other hot climate vegetables started and in Sept. we were still harvesting the endive and the endive took the transplanting ok.

Links & Tips

Ideas & Articles

Northeast Organic Farming Association of Vermont

NOFA Vermont, working for local farms, healthy food, and strong communities, since 1971.

Support local farmers

Hot Peppers

Hang drying -  A standard sewing needle and thread is required. Start by threading the needle and making a loop in the thread. This will be the loop you hang from. Begin stringing the peppers by poking the needle and thread sideways through the green stem or cap of the pepper. Leave an inch or so between each pepper. You can make knots between each pepper to prevent the peppers from sliding on a vertical garland. If you hang them in horizontal garlands, tie a loop on the finished end as well. Hang the peppers in the kitchen or another dry and warm place. When they feel crispy they are done, usually 3 to 4 weeks. Remove from the string and store in a glass jar and keep them with your spices.

Suggestion thanks to Cedar Circle Farm, an organic farm in VT.

Freeze Limes when you have too many-Use when needed (doesn’t work with lemons)

Comets - These laying hens have adapted well to our colder climate. Easy keepers and terrific layers, sex linked and do well with a rooster. Need tight house but no extra heat here in VT.  There are many sources for chicks and pullets.

Visit Dunreathfarm.com

More farm links coming …

Read more on Starting Your Plants Early in Colder Environments  (article in progress)

Root vegetable storage -
Without a root cellar - more info, click here

News on Our Food Supply

As we focus attention on Climate Change the threat to the global food supply also demands our attention. Links to news on the Food Supply will be posted here.  We encourage everyone to grow what you can with whatever resources you have, work together with your neighbors, take care of others.

From Farming Life

“I believe that the retailers need to look beyond their balance sheets and look at where they are going to get their food supply of the future.
Sustainable food prices a priority