NEWSLETTER : July 2015 Online Edition 83

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 Charlie's Soap.

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 “Woolzies”, 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 Seventh Generation.

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.

 

NOTE: 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

Cheri's Green LivingCheri Audet

Cheri Audet

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.

Cheri Audet

I 'd love to hear your comments, suggestions or questions on this and    other ways to use non toxic environmentally safe ways to clean.

             Thanks, Cheri

 

Contact Us

Inn at Buck Hollow Farm

2150 Buck Hollow Road

Fairfax, Vermont 05454

www.buckhollow.com

inn@buckhollow.com

(802) 849-2400 (tel.)

Toll Free- (800) 849-7985


"Yankee 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 playtimes.
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 type.
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.

Love  ELMO, :)

(Become a Fan of Elmo & Grover On Facebook)

High Protein Vegan Breakfast Burrito

High Protein 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!

  1. 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.
  2.  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.
  3. 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!)

VERMONT TOURISM

Burlington Edible History Tour
Burlington7/2/15 - 10/10/15
Price:$48.00
Time:Thursdays, Fridays, and Saturdays from 1 - 4PM,
Part food. Part history. Get a taste of Burlington with the Burlington Edible History Tour. This 2-mile leisurely walking tour takes you back in time to connect the history of Burlington's early immigrant groups to their food traditions when farm to table was a way of life. Sample dishes at 5 restaurants committed to serving farm-fresh foods. Through stories from original research, discover the various cultural groups that built the Queen City. Tours are scheduled for Thursdays, Fridays, and Saturdays from 1 - 4PM, through October 10. Tickets must be purchased by 1PM the day before at the FlynnTix Regional Box Office or the Tour's website  Burlington Edible History donates 10% of profits to the New Farms for New Americans project helping new refugee groups stay tied to their culinary traditions. History never tasted so good!

Burlington Vermont Brewers Festivall-7/17/15 - 7/18/15
Waterfront Park
Price: Tasting Tickets $37
A Festival celebrating Artisan Craft Beer and the Brewers who brew them. The third weekend in July at Burlington Waterfront Park with scenic views of Lake Champlain framed by the Adirondack Mountain Range. Only 21 and over allowed. Photo ID required

 Vermont Cheese Festival-7/19/15 - 7/19/15 in Shelburne
COACH BARN, SHELBURNE FARMS
Price:$50
Time:10:00 am - 4:00 pm
Phone:(866) 261 8595
Join us in 2015 as we celebrate the 6th Annual Vermont Cheesemakers Festival. Vermont is a world class cheese state with the highest number of cheese makers per capita: over 40 of them. You are invited to share their passion for making exceptional cheeses, taste great local foods, wines, craft beers and spirits, and meet the artisans who make them. Spend a high summer day on the shores of Lake Champlain at historic Shelburne Farms Coach Barn sampling, buying, learning and making new friends. Over 40 Award Winning Cheesemakers VT Artisan Food Producers Local Wine, Craft Beer and Spirits Producers Cheesemaker Demonstrations Cooking Demonstrations featuring Vermont products and cheeses Three “Meet the Cheesemakers” workshops Over 200 Cheeses, Wines & Food Products to Sample & Purchase  PURCHASES: Cheese will be for sale at the event along with specialty food, wine, beer, cooler bags, and ice packs.

8th Annual Festival of Foolss-7/31/15 - 8/2/15

TThe Festival of Fools is a curated festival of street theater devoted to community engagement through the celebration of circus arts, music and comedy for family audiences. In accord with Burlington City Arts’ mission to make the arts accessible in greater Burlington, the Festival of Fools offers free events, open to the public and appropriate for all age groups. The Festival of Fools features the best international street performers from around the globe. Four main stage locations surrounding the Church Street Marketplace and City Hall Park will feature continuous street theater, performing to over 10,000 visitors to Church Street each day. The Festival wraps up on Sunday, August 2nd with a grand finale featuring all the performers of the festival.