NEWSLETTER : July 2015 Online Edition
Green Inn In The Green Mountain State
Since opening the inn more than 25 years ago, living and working in the Green Mountain state has made us continually more conscious of and responsive to the needs of the environment. Consequently we have steadily sought out ways to maintain a high level of cleanliness in a beautiful environment, while also becoming “green” whenever reasonably possible. A few examples !
Many our cleaning products are home made with non-toxic, environmentally safe products. These include general cleaning products, soaps, laundry detergents and even weed killers. Much of what we use is purchased from the
Vermont Soap Company.
The laundry detergent is made by
We have reduced our use of paper towels considerably by more frequent use of micro towels and sponges. Rather than fabric softener in the dryer we use
an all natural fabric softener. They are pure handmade New Zealand wool dryer balls that soften your laundry naturally without any of the chemicals of conventional fabric softeners. Unlike the plastic dryer balls, they are PVC free,
won’t fall apart or melt on you and save time and energy by cutting down on drying time by an average of 25% per load.
Other products we use are purchased from
Because we frequently hear an approval from our guests for this approach, we will, starting with the next issue, begin a new column , entitled
“Cheri’s Green Living”
, by Cheri Audet, our longtime manager . Cheri has been a constant force (as much as someone 5 feet tall and weighing maybe 100 pounds can be a force) in steering us towards a more green and environmentally friendly way of doing business. We hope you will find her column interesting and will of course welcome your comments, questions and opinions.
We have changed our newsletter format so please scroll down for news from our pets and the recipe of the month. Thanks so much for reading!
Thanks for reading,
Brad & Jacquie
Never buy Round-up again!! Vinegar has proven itself an effective weed killer. Like most commercial herbicides, it’s nonselective, not caring whether it kills weeds or your petunias. Unlike commercial weed killers, vinegar is eco-friendly and won’t harm people, pets or the environment. Vinegar’s only real drawback in certain cases is that it has no residual action, so new weeds soon arrive. Permanent removal is occasionally desirable for stubborn weeds in gravel drives and paths as well as cracks and crevices in walkways and sidewalks. Add common table salt to vinegar to destroy weeds for good in these trouble spots. Just make sure to never pour the salt mixture on soil, as the solution will make sure that nothing grows in that spot again.
'd love to hear your comments,
suggestions or questions on this and other ways to use non toxic
environmentally safe ways to clean.
Magazine's Editor's Choice
Best Pet Friendly B & B 2015"
Editors note:: For many years we allowed one of our dogs to write a monthly column. First there was “Isham’s Corner” and then “Gizmo’s Gossip”. Jealousies with the other pets convinced us to give everyone a chance on a rotating basis. Thus,
This is Elmo, pen in hand and paw on keys, ready for another vent.
The Inn at Buck Hollow Farm is honored to be awarded
Yankee Magazine's Editor's Choice Award 2015 for Best Pet Friendly Bed and
Breakfast in New England.
Congratulations Mom & Dad. NOT!!
Grover and I (Elmo) are really the ones who
deserve the award. After all we're the ones who entertain and play with all the
pets who pass through these doors. We share our toys, entertain and and lead
What....no recognition for us?
We might even share our treats. We
especially like the girl dogs but Grover and I can become a bit overbearing
fighting for her attention.
Girls like me best because I'm the shy sensitive
Grover on the other hand gets too excited, smiles too much and becomes
like a bad boyfriend, stalking her endlessly.
Grover falls hard when
they leave. I on the
other hand can love them
and leave them.
Thanks anyway Yankee Magazine for
the accolades even though Grover and I were never mentioned we will continue to
enjoy and entertain 2 legged and 4 legged alike.
(Become a Fan of Elmo & Grover On Facebook)
High Protein Vegan Breakfast Burrito
This burrito is a great way to change up your normal breakfast routine. Best of all, it makes 4 servings so you can store the leftover scramble in the fridge and simply heat and go for a quick breakfast all week long. Feel free to play around with the ingredients and seasonings depending on what you have in your fridge. Don’t like tofu? Try swapping it out for black beans or chickpeas!
1 package extra-firm tofu, rinsed and pressed
1 tsp extra virgin olive oil
3 garlic cloves
2 cups diced sweet onion (about 1 medium)
1 cup diced potato (~115 grams or half a medium potato)
1.5 cups sliced crimini mushrooms (150 grams or about 9 mushrooms)
1/4 cup nutritional yeast
3-4 tbsp minced fresh basil
2 tbsp minced fresh parsley
1-1.5 tbsp fresh lemon juice
3/4 tsp kosher salt (or to taste) + black pepper
For garnish: chopped pineapple, salsa, Daiya cheese, green onion, Herbamare…or whatever you like!
Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally place several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water. Alternatively, you can use a tofu press if you have one.
Meanwhile, heat a large skillet with 1 tsp oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.
Remove tofu from towels and dice on chopping board. You want the tofu very small (see picture below). Now, reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste. Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.
Add 3/4 cup of the mixture on a large tortilla wrap, spoon on salsa, and top with Daiya cheese and chopped green onion if desired.
( Recipe from
Oh She Glows!)