Youth Workers

The Wish List

Stay Connected

News

FARM AND GARDEN CAMP 2012!--Weeks of July 9th and July 23rd
Join us for the second year of camp at the Inn at Mountain View Farm.  Children ages 5-10 are welcome.  We will learn hands-on organic gardening skills, play nature games, take hikes on the beautiful Kingdom Trails, pick berries, harvest healthy snacks, sing songs and meet the rescued farm animals at the Animal Sanctuary.  Please download the brochure for more info, and sign up soon!  Slots are going filling up!


NEW: Tuesday Preschool Playgroup

posted Jun 11, 2012, 7:44 PM by Jessica Simpson

Join us at the Inn at Mountain View for a playgroup in the garden.  Children ages 2-5 (with an accompanying adult) can explore, plant seeds, observe bugs, taste herbs and generally have fun getting dirty.  They can also meet the rescued farm animals at the Animal Sanctuary.  The first playgroup will meet Tuesday, June 27th from 2pm to 4pm at the clock barn (past the brick creamery).  Contact us for more information.

Farmstand Every Wednesday from 4:30-6:30 at the Inn at Mountain View!

posted Apr 17, 2012, 8:13 PM by John Waterman   [ updated Jul 4, 2012, 1:05 PM ]

Vermont Youth Garden Project is pleased to offer a farmstand this summer.  The farmstand will take place at the Inn at Mountain View Farm at the top of East Darling Hill Road in East Burke.  We will run the stand on the same day as our CSA pick-up--Wednesdays from 4:30--6:30.  The stand will be in the clock barn next to the animal sanctuary.  Our first day is June 27th.  We also have FARMDOLLARS this year!  Farmdollars allow you to invest in our farm for a smaller amount than the CSA, but still receive a 10% discount on farmstand prices.  Farmdollars in the amount of $100 will be sold (and can be redeemed) throughout the season.  Hope to see you there!

posted May 31, 2011, 5:55 PM by Jessica Simpson   [ updated Apr 17, 2012, 7:21 PM by John Waterman ]


CSA 2012

posted Mar 31, 2011, 1:35 PM by John Waterman   [ updated Apr 17, 2012, 5:38 AM ]

Thank you for a great first year!

posted Dec 17, 2010, 7:34 PM by John Waterman   [ updated Dec 17, 2010, 7:45 PM ]

Thanks to many, many hands, we had a great first year growing food for our community with the Vermont Youth Garden Project.  We started off with many “transplanters” from the east Burke school, who helped to:  hang our pea fence, transplant cabbages and cauliflower starts, seed in lettuce, radishes, spinach and peas, and transplant hundreds of onion whips…. All of which grew successfully to feed many mouths this summer and now into the winter.   The Burke Town School was able to bus several groups of kids out to plant potatoes and do a variety of garden jobs for both the afterschool program and the Kingdom Sense of Place days.  The Lyndon Town School CNSU Summer Program at the Lyndon Town School spent a day sampling veggies, learning about the garden, weeding and laying out mulch.   Our garden camp in august spend two days in august reveling in the abundance of the august garden, picking potato bugs, digging early potatoes, and planting starts for fall crops.  The Modern Woodman club came and cleaned out the tomato/tomatillo beds, squash beds and pulled over 100 lbs of carrots.  It is truly amazing what our children can do when put to task.  Much was accomplished in the garden and I think I am safe to say they had fun doing it.  Throughout the spring and summer we hosted at least 130 kids in the garden up at the Inn at Mountain View Farm this summer.  Our first year, thanks to the kids was a success.

We truly believe that healthy and sustainable eating habits begin in the garden and for many of these children, we could not cut the cabbages to reveal their tightly woven centers and past them around fast enough to satisfy the hunger to eat food directly from the garden.   With the diversity of jobs to be done at any given time in the garden, we found that there was always something for everyone.  One young girl, upon learning about potato bugs,  simply refused to come out of the potato patch until all offending bugs had been removed potato patch… so we left her there picking for almost an hour!! Meanwhile, another child didn’t want to stop digging potatoes, fortunately there were many to dig….. Another day, an entire group harvested all of our garlic, over 200 heads in just under 10 minutes…  Another child who swore she didn’t really like vegetables, wouldn’t stop filling her pockets with green beans, once we told her she was welcome to take as many home as she wanted to eat.…  the stories are endless.. but they are reminders to us as we plan for next year that this truly is good work for our kids and our community. 

Winter has come in fast now, I’ve begun to blow snow from around the greenhouse and the seed catalogs are filling our mailboxes.  I can hardly wait to make lists and planting schedules for all the food we will grow next year! The thought is exciting and allows me to appreciate this quieter time to make plans for the coming season. We will keep you posted on Vermont Youth Gardening opportunities and CSA plans for next summer stay tuned and thanks again for a terrific season.

Sincerely,

Jessica Simpson and Alyssa Doolittle

Burke Fall Foliage Festival Raffle!

posted Sep 23, 2010, 6:36 AM by John Waterman

Show your support for the Vermont Youth Garden Project at the Burke Fall Festival this Saturday, Sept. 25, 2010.  
 
The VYGP will be holding an exciting festival raffle!
 
Tickets will be $2 or 6 for $10.
 
GRAND PRIZE:     Winter Storage Food Basket, $50 value.
 
2nd PRIZE:           Winter Storage Food Basket, $20 value.
 
3rd PRIZE:            Galeux D'eysines Squash.
 
PURCHASE TICKETS
at the festival or by calling Jessica at (802) 626-5394.

Two Days Summer Camp: Kids Fun in the Garden Days

posted Aug 2, 2010, 10:41 AM by John Waterman   [ updated Aug 2, 2010, 10:44 AM ]

Two Days Summer Camp: Kids Fun in the Garden Days

9-12pm Tuesday and Wednesday August 3rd and 4th


The Vermont Youth Garden Project is offering two days of Fun in the Garden (weather permitting)
Tuesday and Wednesday, August 3rd and 4th from 9-12.
Activities are open to all ages K-8th and will include fun garden projects, harvesting and tasting food out of the garden, weeding, picking potato bugs, singing, stories, nature walks, visiting with the animals in the Sanctuary and more.


Come with water bottle and sunscreen applied.  Snacks will be provided.
Cost is by donation ($25 suggestion donation per child for both days).  All are welcome, regardless of ability to pay.


We will cap the classes at 20 kids so email us or call to save your spot.

Classes are at the Inn at Mountain View Farm on Darling Hill Rd in East Burke.  We will be outside in the fields and garden all morning.  Parking is by the clock barn, take the Inn entrance back to the animal barn and you will see us there!


 

Inn Gardens Help Food Shelf, Senior Meal Site

posted Jul 31, 2010, 8:26 AM by John Waterman   [ updated Jul 31, 2010, 1:26 PM ]

Inn Gardens Help Food Shelf, Senior Meal Site

From the Caledonia Record, July 22nd, 2010.

"EAST BURKE – About 70 school children, taking part in the summer program through Caledonia North Supervisory Union’s Safe Schools-Healthy Students grant, visited the Inn at the Mountain View Farm Friday.  They also visited The Vermont Youth Garden Project at the farm."

East Burke Cooperative Farm Stand on Saturday

posted Jun 25, 2010, 7:46 PM by John Waterman   [ updated Jun 26, 2010, 10:18 AM ]

See us this Saturday at the East Burke Cooperative Farm Stand on the clubhouse lawn in East Burke, 10am-1pm. 
It's not too late to sign up for a weekly basket of produce from the Vermont Youth Garden Project this summer.  We prorate new CSA members as the summer progresses. 

Lots of great veggies for sale: broccoli, garlic scapes, radishes, beet greens, kale, peas, fresh homemade bread and more.  Check us out!

CSA Share Basket June 25, 2010

posted Jun 25, 2010, 7:41 PM by John Waterman

CSA Share Basket June 25, 2010

o   Garlic scapes, 20

o   Kale bunch, 2

o   Head lettuce, bibb (2) romaine (2)

o   Broccoli, 6 med heads (1 lb)

o   Spinach, bag

o   Snow Peas, 3/4  lb

o   Radishes, 2 bunches

o   Parsley, 1 bunch

o   Strawberries, 1 quart

Snow Peas

These first peas were planted way back in early April, the very first seeds we sow directly in the ground in the spring, they have survived hale, early heat waves, (peas like it cold) and the long dry spell in late may, most recently they have enjoyed the recent wet weather to plump out and be just delicious.  I enjoy snow peas raw chopped in salads or stir fried, lightly and tossed with anything.

To cook, toss 1 pint snow peas chopped in ½ or 1/3 with 1T olive oil, 1T rice vinegar and soy sauce or salt to taste.  To add more savory flavor, cook 1 clove garlic, minced and 1 tsp grated ginger in the olive oil before adding the peas.  Cook on med heat until they have softened lightly or to desired texture. These then can be tossed with feta and pasta, or rice and eaten as a standalone dish.  Snow peas freeze well. Best to blanch peas before freezing, bring a pot of water to boil, pinch stem tops off the peas, toss peas in the boiling water and cook for 30-45 seconds (best no more than 2 minutes pull before they begin to lose color and brown)  strain and then drop in a bowl of iced water, or cold water for a minute to cool, then strain again and blot dry on towel, now fill whole peas in freezer bag, squeeze out air, label with date and freeze. These peas make the BEST stir fry when there is snow on the ground, say in January… if they last that long in your freezer, even in October I’m glad to have them.

Garlic Scapes

Garlic is planted in the fall, around here garlic that means mid-October, with the intention that each clove will have a chance to send out roots before the ground freezes. Then it rests under the snow all winter and perhaps a layer of mulch, and then by April when the ground thaws, the garlic is already coming up… garlic is the most inspiring thing in my garden in April…. Garlic scapes are the garlic flowers, which need to be removed from the plant in order to encourage larger bulb sizes. Luckily garlic scapes are delicious, an early summer delicacy, filled with a delicious garlic flavor. The garlic bulbs are usually harvested in early august and eaten green, dried for storage and planting in October when the garlic cycle begins again.

What to do with garlic scapes:  I use the portion of the scape below the flowery part, the stem so to speak.  The part of the scape where the flower bulb actually develops is is entirely edible, just slightly chewier, esp as the flowers develop more.  The flower part can be used too and is best chopped and covered with warm apple cider vinegar to make a delicious garlic flavored vinegar, excellent in cooking and for salads.  With the stem of the scape I like to use them both cooked and raw: chop and cook lightly to toss with rice, pasta or scrambled eggs.  Or to use them raw, simply chop and toss in any salad or blend with oil, salt, nuts and lemon juice to make garlic scape pesto.  Scapes get woodier as the flower becomes more developed. These early scapes are the best for stir-fry's and garlic pesto. Enjoy!

To stir-fry garlic scapes and prepare them for any cooked dish:

Chop them into ~1 inch pieces and toss in a skillet with olive oil, salt and dash vinegar or lemon juice… sauté them just lightly, add other veggies like, broccoli and snow peas, then  toss with cooked rice or pasta, or add to your fresh scrambled eggs.

 

Make garlic scape pesto:  recipe from Washington Post, with my notes added in parenthesis

. Garlic Scape Pesto

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices (or bigger if using a food processor), just add in some of the olive oil/lemon juice at the beginning)
1/3 cup walnuts  (slivered almonds or sliced almonds work well too)
¾ cup olive oil (I like slightly less olive oil, with 1-3 tsp of lemon juice added to taste)
¼-1/2 cup grated parmigiano (can be made without the cheese, or blend with ¼ cup feta instead)*
½ teaspoon salt
black pepper to taste

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

* Also garlic scape pesto freezes well, I like to prepare without the cheese and stir in cheese if desired upon thawing

 

1-10 of 16