It’s that season between winter and spring - usually March…and April. And it usually coincides with sugaring.
Like stick season follows foliage season in the fall, when the leaves have fallen and the trees are bare, but before skiing season (i.e. before any snow has fallen) - generally November. There are many seasons in Vermont :)
Project on January 16, 2021
by Bill, photos by Sarah
During work day last month, four folks built a wildlife habitat structure. They started by getting the material – felling and bucking up a weevilled-pine tree in pasture to give more light to shaded-out apple trees (above).
Operating the skidder to get the material to the construction site. Design engineer starts building the habitat. Log crib begins to form interior. Brush pile is tied into existing fallen tree, which adds diversity to this habitat.
After the crib was built, other features were added to enhance habitat complexity, reinforce stability & increase “live-ability” (e.g., logs piled on side at angles and old wool for nesting, insulation, flooring).
We stock piled branches during the tree felling process, which were added for the habitat roof – wind/rain protection weather, insulation, and hiding cover.
The completed wildlife brush pile is about 6-7 ft tall & 15-18 ft in diameter. Located along edge of field, forest, and wetland/stream to provide opportunities for food, water & foraging. Now open for business! Plus, three happy apple trees have more light and we’ve increased the field area.
More info on brush piles for wildlife habitat here (Natural Resources Conservation District).
It’s Vermont Hot Chocolate Week! Perfect for a snow day at Cobb Hill.
Meet “Whipped Cream” and “Coco” with Maeve!
Is there a way to have your cake and eat it too? How do we bring people together for three fun days during a pandemic? Can you bake over Zoom? While dancing and singing?
From January 16-18, 2021, Cobb Hill took inspiration from The Great British Baking Show and ran a baking contest for adults and families. We followed the format of the Great British Baking Show: Day One, The Signature Bake (pies - sweet or savory); Day Two, The Technical Challenge (Paul Hollywood's Fruit Turnovers); and Day Three, The Showstopper (a layer cake with a social justice theme in honor of MLK Day and current events).
Nine households baked and two judges ("Rollin Pein" and "Stella Rose") carefully sampled their creations and declared the winners of the Star Baker Awards. We met over Zoom at 8:45 AM for the kickoff (jokes, instructions, advice) and bakers had from 9 - noon to complete each bake. Baking happened in individual kitchens. We had a grand time while the bakers were hard at work, with three MC's asking questions and encouraging contestants to sing, dance, and share stories.
The Technical Challenge recipe was tested and adapted for U.S. cooks by judge Rollin Pein and the contestants were provided with the recipe (abbreviated for all adult teams) and all ingredients. It was the first time most households had made a rough puff pastry, and all were successful. The bakers surprised themselves and impressed the judges!
The finished baked goods were brought to an outdoor table where the judges examined and cut into them. Observations were made, taste samples taken and prizes awarded. The contestants produced the most delicious, beautiful and creative result all three days – quite worthy of the TV show! They really outdid themselves on the third day, however. Showstoppers featured a tempered chocolate bridge, a stash of hidden treasure, up to seven different layers, and hand carved decorations. Exhausted and sweet tooth satisfied, everyone hung up their aprons and dreamed of ... perhaps an annual bake show?
“My cake is rainbow, and imperfect - like people!” -Kai
"My heart shines and my face smiles when I think of all the incredible joy and connection that emerged from this event! I am filled with immense gratitude for Lorie, who created this activity and all the other community members who joined the effort. Loved cooking with my 19 year old son and his girlfriend! First bake, pure fun and excitement! Second bake for us was tense and down to the wire, as we had to temper chocolate for our chocolate bridge." -Karyn
Stay tuned for the film of the whole event!
Some Cedar Mountain Farm favorites below. Follow them on Facebook and Instagram for farm highlights.
At the most recent Land Use Committee meeting, we had a report on the community chicken enterprise. A few highlights:
Taken from the full article written for DigInVT.com by ZL.
Cedar Mountain Farm is a working family farm in Hartland, Vermont. Located at Cobb Hill Cohousing, owners Stephen Leslie and Kerry Gawalt (with their daughter, Maeve) have been farming for decades.
We caught up with Maeve Leslie-Gawalt to learn about her involvement in 4-H and showing cows. At the time of writing, Maeve is 13 years old and has grown up on the farm. She is a core part of the Hartland 4-H Cattle Club, a local group of students that generally meets after school on Wednesdays at the farm.
The club was started 5 years ago, when Maeve was 8 years old. It’s an official club, comprised of a handful of students (the numbers have fluctuated). The members do fundraisers and go to fairs. In a normal year, the club would attend 5 area fairs, staying in a camper for 4-5 days. This year (2020), the club has been meeting by Zoom once per month and doing quiz bowl. Maeve only attended one show, the New England Holstein Show, this year.
Maeve on the far left and showing through the years.
To prepare for fairs and shows, Maeve walks the cows she is working with 2-3 times a week; they practice show walking. She also washes them once a week to get them used to it, as the cows can find it stressful. Then, there’s the grooming! Maeve explained how clipping works, that it enhances and accentuates various aspects of a cow’s body: some fluff is left on the topline, fading is done on the stomach, and the legs, head, and ears are clipped neatly. Every component of the body is judged in showing. Maeve says it takes hours to do, 1.5 to 5 hours per cow...5 for “Whipped Cream.”
The farm has 60 Jersey cows, and standing out in the crowd are two Holsteins. Maeve really liked the idea of owning a Holstein and working with a larger cow. So, in 2016 when she was in 3rd grade, having saved up her money, she bought the Holstein that she named Whipped Cream. Maeve says Whipped Cream has quite the personality and is a spicy gal!
The first letter of the mother’s name is used. The strongest lines right now are C, B, and D names. Some letter lines have died out or been sold, but each family line is known for their own personality and beauty. D’s have a loving, go-lucky vibe and B’s have more attitude!
“For instance, last year I took Chanel to the World Dairy Expo in Wisconsin. Her mom is Coco and she has a daughter, Champaign, that I hope to take next year.”
. . . at least it was until it was 57 and raining on Christmas!
We are part of the Hartland Winter Trails. Many of us love skiing right out our doors, so to speak.
Bill had us puzzling over 20 images taken on the property. Here are some snapshots. There were rules, tips, and boundaries. And prizes? Of course. For all those that get them all correct. A fun activity while covid-homebound on the Hill.
Thank you, all, for making this Thanksgiving special. Side dishes, beverages, and/or notes of gratitude were safely swapped. Just because we can’t gather doesn’t mean we can’t cook for each other, show some cheer, and be thankful up and down the hill.
