Simple Farm Take-Along Toy

I had a bit of red and white wool felt leftover from the fold up kitchen set I made last week, which worked out perfectly to make this sweet travel farm set! It was an easy, quick and very frugal sewing project that gave the girls hours of imaginative play!

The animals are the free figurines that come with boxes of Red Rose Tea, and now they finally have a home. The girls loved this set so much, I couldn't keep them away from it!

The felt play mat folds up to fit inside the barn too. I added a handle to the barn so they can carry it with them wherever they go -- picnics, Grandma's house, the garden. The poor dog kept knocking on the barn door, but no one would let him in.

Stonyfield Tour

The final stop on the Stonyfield Barnstorming Tour was a tour of the plant where Stonyfield makes all of that delicious yogurt!! We went to the Visitor's Center for breakfast, and it is like yogurt heaven!

My girls would have loved this play area, and then they would be fighting over all that yummy yogurt!

Deciding which flavor to have was not easy! I ended up having both the Oikos with caramel and a new berry flavor -- both of which are divine!!

After breakfast, we geared up for our tour. We needed to wear hard hats, hair nets, lab coats, ear plugs, goggles, and even cover our shoes -- not so much to protect us, but rather to protect the yogurt! 

We are sooooo totally ROCKIN' this sexy lunch lady look!!

When we went on the tour, I was impressed with how efficiently the plant is run. Stonyfield strives to re-use as much energy and recycle as many materials as possible to have the least amount of impact on the planet. Here's a great video from Stonyfield that shows the process:

How we make our yogurt from Stonyfield on Vimeo.

The Yo Baby yogurt whizzed by so fast, my camera had trouble keeping up!

It was so neat to see how the cups are filled, labels are put on, boxes are filled, and then all that milk magically turns into yogurt!! Amazing!!

Here's where the yogurt is kept until it is ready to ship out to the grocery stores. It's an incredible amount of yogurt, but it doesn't stay here for long thanks to such high demand.

A BIG thank you to everyone at Stonyfield for organizing this trip as well as donating $5,000 to the charity of my choice (Pancreatic Cancer Action Network). I learned so much, and now I'll think of the farmers the next time I go grocery shopping. And a BIG thank you to all of YOU for voting for me!! This was an ahhhh-mazing trip and I could not have done it without you! THANK YOU!!!!

On to New Hampshire!

The last farm we visited on the Stonyfield Barnstorming Tour was Middle Branch Farm located in New Boston, NH and owned by Roger and Lori Noonan. Just when I thought it wasn't possible to meet another friendly farming family, the Noonan's proved me wrong again! Middle Branch Farm is a vegetable CSA that provides food for about 600 families as well as employs of Stonyfield. We were warmly welcomed by Roger, Lori, and their intern Florence. Roger showed us around, and we got to sample some veggies straight from the farm!! So exciting!!!

Have you ever had kohlrabi? I hadn't until now, and I'm inspired to try growing some in our garden next year. I hear it is great with a buffalo wing sauce!

We also saw rainbow swiss chard, and many other great looking veggies! I asked Roger what he does to control all the weeds. His answer - "Hoe, hoe, hoe!" Let me tell you, that is a LOT of work!!!

This is just ONE of the fields, and we saw several plus there are several greenhouses, chickens, and even ducks!

I love how beautiful this beet looks! Yummm!!

We also got to sample some Tuscan Kale -- it was so tasty! Again, another vegetable I'd like to try growing in our garden. According to Kristina (one of the other bloggers), this variety of kale would make fantastic kale chips!

Lori had just returned from work while we were touring the fields. She works off of the farm so their family can have health care. As we were munching on veggies out in the field, Roger commented, "We don't have much money, but we eat well. What else is there in life?"

Florence whipped up some delicious sandwiches for us, all made with ingredients from the farm: fresh homemade bread, hard-boiled egg, lettuce, tomato, and bacon. Roger and Lori graciously welcomed us into their home to eat, and the smell of fresh bread in the kitchen was sooooo inviting!

Next up, a tour of the Stonyfield plant where they make all that delicious yogurt!!

Meet the Beidlers

We arrived at Beidler Family Farm just in time for lunch where we were greeted warmly by Brent, Regina, and their daughter Erin! 

Check out this view -- it was incredible!!

We had a great lunch and fantastic conversation! Regina and Brett started the farm when Erin was just a few months old. It's so difficult to care for a newborn -- I can't imagine running a farm on top of that!! 

Brett took us around the fields. The bright yellow flowers are mustard, and it is bee-paradise! They also grow turnips for the cows to graze on. Turnips can grow a little later into the grazing season, so they are hoping to extend the grazing season a little longer this way.

The wheat fields are so beautiful! Brett told us it takes a space about the size of a kitchen table to produce the wheat needed for a loaf of bread. Incredible!

Brett and Regina's cows are almost exclusively grass fed. They have very shiny coats!!

Katrina came over to say hello to me... Hee hee!

The day before we arrived, the Biedlers spent almost the entire day filling out paperwork for organic certification -- a process that must be done every year! For their particular farm, it costs about $1,000 to be certified USDA organic. Each cow must be accounted for with extremely detailed records.

What an amazing family, and I feel so fortunate to have had the opportunity to tour their farm! I especially love Regina's "I'm your farmer" shirt in the photo below!

Next, we're off to New Hampshire!!!

On the Road Again!

After getting up so early for morning milking at The Fournier Farm, we went back to Tabor House Inn for an amazing breakfast on the covered porch overlooking Lake Champlain. So awesome!!

We were joined by Carolyn Bright (aka Miss Vermont 2010!!) She is the Inn Keeper's daughter, and was in town to celebrate her recent birthday. Carolyn explained to us that she is working to promote Rock the World, Run for Office as her personal  platform. She is so friendly, outgoing, and very inspiring!!

Did you know Miss Vermont has never made the top 15 in the Miss America pageant? I think that is about to change, don't you?

We had to leave the inn soon after breakfast to make our way to the next farm, but we managed to take a quick detour to Ben & Jerry's! So much fun!!! Kristina and I couldn't resist this photo op! 

And I got to see the Flavor Graveyard, where all of the discontinued Ben & Jerry flavors come to die. So funny!!

Up next, an organic dairy farm that also grows grains, an organic CSA veggie farm, and a tour of the Stonyfield plant where they make all that delicious yogurt!!!

Bloggers + Farmers = Beginning of a Beautiful Friendship

Next up on the Stonyfield Barnstorming Tour was a special dinner with some of the farmers! We had a fantastic dinner at Tabor House Inn, and we had the opportunity to ask the farmers lots of questions. Here are some of your questions, and if you have any follow up questions to ask, feel free to leave a comment on this post!

The farmers were very friendly and helpful in answering our questions!

What does the term "organic" mean?

Organic refers to the way agricultural products, both foods and fibers, are grown and processed. The focus is on cultivating healthy soil to produce strong plants which are able to resist diseases and pests. Organic farming prohibits the use of toxic chemicals, and instead works to find strategies that work in harmony with nature and preserve biodiversity.

What are the standards for organic dairy?

Organic dairy prohibits the use of antibiotics and growth hormones. Cows must be fed 100% organic feed, and the land on which the cows are raised and fed must not have prohibited substances applied during the past 3 years. There is a 12 month transition period for cows to be certified organic.

How do organic farmers treat sick cows?

Organic farming prohibits the use of antibiotics. If a cow needs to be treated with antibiotics, her milk can no longer be sold as organic, and she must leave the herd. One of the big challenges organic dairy farmers face is finding ways to recognize the signs of disease during early stages, and find other natural ways to boost their cows' own immune systems. One farmer told us he uses a combination of cayenne paper, garlic powder, and echinacea for both his cows and his family! There is a wide variety of alternative medicines used such as homeopathics, probiotics, and even acupuncture!

What do organic dairy farmers do to prevent their cows from getting sick? The focus here is on good nutrition, a grass-based diet, and plenty of exercise. Organic dairy farms are permitted to use vaccines to prevent disease as well. Many of the farmers we met know their cows by name, and also knew the temperment of each cow. Working so closely with such a small herd means they are able to recognize when a cow is starting to get sick.

Is "natural" the same as "organic"? NO!! For food to be certified USDA Organic means it must meet many standards, such as: No pesticides/herbicides/growth hormones, No artificial flavors/coloring/preservatives, No genetically modified foods, and a certification process that involves inspections. There is NO government standard for the term "natural"!

I hope this helped answer some of the questions you had about organics, and if you have any other follow up questions, feel free to leave a comment on this post! 

The other bloggers and I had a great time getting to know the farmers and their families! This could be the beginning of a beautiful friendship!!

Meet the Parents

Our next stop on the Stonyfield Barnstorming Tour was Parent Family Farm, which is located in Highgate, Vermont. It is a non-organic, two-generation family dairy farm which supports three families. Rachel Parent, and her adorable five-year old daughter Grace took us on a tour of their farm, and we were lucky enough to catch a milking in-action! 

The milking room (also known as the parlor) has room for 14 cows at a time. There are almost 600 cows on the farm who are milked three times a day. Once the group of 14 cows is done milking, a gate opens up for them to go back to the barn, and the new group of cows comes in.

At this particular farm, the cows are kept free-roaming in a well-ventilated, clean barn. (Although little Grace told us about an incident involving a broken gate, and the cows got out, but were easily returned to the barn soon after.) The Parents use clean sand, and recycled tires for bedding, which the cows seem to like. The cows are fed corn silage, which is sometimes mixed with grain and haylage. 

There are many non-organic dairy farms which allow the cows to graze on pasture. The Parents' farm does not have the pasture to allow 600 cows to graze. Much like parenting, there are many different farming philosophies and styles.

Rachel's little girl Grace showed us where the calves and cows who are about to give birth are kept. Grace said she loves to help out with chores on the farm like feeding the cows and making hay! I'm going to have to ask Rachel what her secret is, because sometimes I have trouble getting Emily to make her own bed in the morning! 

Next up, a FANTASTIC dinner with some of the farmers, and later I get to milk a cow!!!! Plus, breakfast with Miss Vermont!!! 

Healthy Soil -- I Heart You!

The next stop on the Stonyfield Barnstorming Tour was a visit to Guy and Beth Choinere's organic dairy farm! Guy and Beth have two amazing kids (Hi, Matt and Hannah!), who also help out a great deal on their family farm. We received a very warm welcome!!

Guy explained to us that he views his cows as athletes, and himself as their trainer. A large component of their "training" is made up in the cows diet, and they are grass-fed as much as possible during grazing season.

The minerals found in the soil are taken up by the grass, which the cows then eat, and it helps strengthen their immune systems. In organic farming, the focus is on finding ways to prevent disease, so the health of the soil is vital to the success of the farm. Guy is known for being passionate about soil, and now I can understand why!

One of the major challenges organic farmers face is the treatment of disease without antibiotics. In the rare event that a cow does become sick, Guy is able to recognize the signs of disease in the very early stages because he knows each cow's temperament -- Amazing! He told us that his medicine cabinet for the cows looks exactly like the medicine cabinet he uses to treat his family. Using a blend of cayenne pepper, garlic powder, and echinacea, he has had great success in strengthening the cow's own immune system to fight infection without the use of antibiotics. 

We were treated to a very tasty lunch -- chicken salad sandwiches made with freshly baked organic wheat bread, and potato salad with dill. Seriously, the food on this tour was incredible!!

There is a definite cuteness factor to life on a farm! This kitten made me smile -- adorable!! No matter how cute the animals, they all have to earn their keep. I have no doubt this little guy will make a great mouse hunter.

Along with dairy cows, Guy and Beth's farm has some chickens, pigs, and even a bull named Stanley! I think Emily would have loved to meet this chicken! 

Guy showed us a diagram to help explain how healthy soil is needed for healthy crops. Healthy crops are necessary for healthy animals. At the top of the pyramid is human health because we rely so much on the health of everything else. 

I wish all of you could have come with me to meet Guy, Beth, and their two kids -- what a fantastic, sweet, wonderful family!!

Up next, a visit to a conventional family farm, and then.... I get to milk a cow!! Woo hoo!!!!

Cows with Personality!

This morning, I woke up to this.....

...and had to remind myself that I was at the fabulous Tabor House Inn enjoying the Stonyfield Barnstorming Tour! Seriously, how lucky am I???

Then it was time for breakfast. An omelet made with local, organic eggs, goat cheese, and basil? AND.... BACON!!!! Umm... yes, please!!!  

Breakfast always tastes so much better when someone else makes it for you, and this was no exception! Thank you, Jennifer!

Then, we had a "Cows 101" session with Nancy from Stonyfield, which helped to answer many of your questions. You can read more on my Twitter page, which I've been updating throughout the tour!

And then it was time to meet some cows!!! The first farm we visited today was Howmars Farm, which is owned by Jon and Karen Gates. What a super-friendly family!

Jon gave us a great tour of the farm, and explained the importance of rotational grazing, which gives the pasture time to recover and replenish the soil with nutrients. These are some VERY happy cows!

I even saw a cow named Emily!! Doesn't the one next to her look like she's smiling?

Jon let the cows out to new pasture, and they ran and leaped like a bunch of little kids!

We visited two more farms, but I'm saving that for another post -- you won't want to miss it! What a fantastic day!! And tomorrow morning - get this - I get to milk a cow!! I KNOW!!

Virtual Postcards from Vermont -- Part I

Today I took my sweet ol' time driving up to Burlington, Vermont for the Stonyfield Blogger Barnstorming Tour! A big thank you to Stonyfield and everyone who voted for me... I still cannot believe I'm really here!!

I stopped several times along the way to admire the views and take lots of photos. It is beautiful here!

I even got to take a ferry across Lake Champlain -- The first time our car has been on a ferry!

I met up with the other bloggers -- Tina, Anne, and Kristina, along with Nancy and Amy from Stonyfield at American Flatbread in downtown Burlington. We were treated to a great dinner! American Flatbread includes lots of local and organic ingredients in the food, and this Evolution salad was so tasty!

We ordered several different kinds of pizzas, but the New Vermont Sausage was the winner hands-down.

And now we're settling down at an Inn (which is amazingly beautiful -- more pics of that tomorrow). What a super-fun day... I'm still pinching myself! I cannot wait to go on the farm tours starting early tomorrow morning and share what I learn about organics with you! Mooooooooooo!!!