Little Lamb Primitives - Hand poured soy candles, cutting boards, small reproduction woodworking items, as well as other primitive goods - Saturday Only Seeking a way to combine her passion for cheese and for lifelong learning with a more sustainable lifestyle, she attended the Vermont Institute of Artisan Cheese in Burlington to become a cheesemaker. Nobscot Artisan Cheese is the inspiration of owner and cheesemaker, Sue Rübel, who after 30+ years in the field of education turned her attention to a field of dairy cows. Contact us for more information! 77 Berlin, MA Selling: A selection of Beef, Pork, Lamb, Eggs, Whole Chickens and Sheep Pelts. We run a 6 or 12 month meat CSA (please email for more information) and also offer eggs and lamb pelts. Our beef and lambs are grass fed, and our poultry and pigs are raised on pasture. We focus on sustainably raised practices, with no added growth hormones or steroids. Lilac Hedge Farm is run by two young farmers who raise beef cows, heritage breed sheep, pigs, and poultry. Lynch’s Doggie Cuisine I love my dogs and did not want to feed them with mystery ingredients. Selling: Mixed Berry Pies, Peanut Butter Brownies, Raspberry Crumb Bars and Cookies. All of the baking is done by Robin in her certified home kitchen and each creation is taste tested by her husband and three children. Franklin Honey owns and manages the hives at Nashoba Valley Orchard. Lauren and Ryan joined the process shortly after it began, also intrigued by the amazing little creatures. He began by taking a class with the Worcester County Beekeepers Association. The idea of being able to pollinate these with his very own bees was exciting. Roger read an article about keeping honeybees and was immediately intrigued! Roger has always been the “outdoors type” and had a small apple orchard and both vegetable and flower gardens throughout the yard. Sunday Onlyįranklin Honey - Franklin Honey Company, Inc. As a Specialty Tea Institute member, Danielle receives regular industry reports, and has access to a number of the tea industry’s information sources. She is continually doing research on tea in an effort to stay up to date with the current demands. Danielle has a special interest in the history of tea and its ceremonies, and considers herself a “student” in her quest for knowledge on tea. She has researched the history of tea and tea wares for over a decade. To find out more about upcoming episodes of “Weekends with Yankee,” visit /weekends-with-yankee/.The Cozy Tea Cart,Danielle Beaudette, proprietor of The Cozy Tea Cart, has been selling high quality teas for a number of years. Traverso said she enjoys cooked scallops as well, “but there’s something really wonderful about popping them in your mouth, not quite like Lucy and Ethel in the candy factory, but something like that.” It was really nice to have something with a little bit of heat from the chili pepper.” “I juiced my oranges and grated my ginger it was delicious. Traverso said, enhancing the dish with flavor accents but letting the original ingredient shine. A crudo is a very simple preparation that adds a little acid, a little spice, Ms. Traverso prepared scallop crudo with citrus-ginger sauce onboard the fishing boat. Her specialty is cooking, and she wasted no time with fresh-from-the-ocean scallops. Bagnall said, “so it was like shooting fish in a barrel.”Īll those on board, except the boat’s captain, tried the scallops raw, Ms. The group went out a few days before the scallop season began to accommodate the television crew’s schedule. Bagnall said the magazine reached out to his office, and he had originally planned to take them out on a smaller boat, but it was too windy so they took the larger Payback. Traverso applauded the Vineyard’s efforts to keep the shellfishing industry alive. Edgartown shellfish constable and biologist Paul Bagnall and Martha’s Vineyard Shellfish Group retired president Rick Karney both went out with the Yankee Magazine crew.
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