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April 2013

Nellie Leaves Us Today

April 24, 2013

Today we said goodbye to our cow dairy Nellie, many of you have known for many years. She has been with us for one of the longest, she was Adam's third cow and she was brought to Bread & Butter Farm from Westford when Adam and I joined together at Bread & Butter. She has been one of the main-stay milking cows and a close friend of Adam's. We have all developed a relationship with her, she had an extremely unique personality.

Over the past year or so, Nellie developed a hip problem. After she calved that year, her slightly awkward gait became problematic. There was not much we could do about it besides observe and see how it continued to progress. The vet didn't know what it meant for her, but clearly saw that her hips, especially the left one, was causing some problems. Over the past 6 months, and then especially the past 1-2 months, it became quickly worse. We knew we didn't want to breed her back, as we feared her weak hip couldn't support a pregnancy. But, then in the past month especially, it became challenging for Nellie to comfortably come into the barn for milking, with the uneven walking surface and some relatively tight turns the cows need to be able to make in the barn.

In the last 2 weeks, we quickly came to realize that things were getting worse relatively quickly and we needed to put her down. So, today we brought a friend to slaughter her on the farm, she did get to graze before, we had hoped she would graze all summer, but alas, it wasn't meant to be. So, Nellie's spritely, bossy, spunky life force left us today. It was sad to say goodbye, but also a relief for her to not have any more pain and to stay here on the farm til the end. Days like today remind us of the importance of knowing our food, thanking the animals who give us so much - milk, meat, eggs - and honoring their enourmous role in our food web and how thankful we are to them.

When Adam and I talked about the amount of milk Nellie has given to us over the past 6-7 years (she was about 9 years old), and now how much meat she will give us, it is humbling to think about how many humans she has sustained and given the most nutritious, delicious food to. It is pretty amazing. So, thank you Nellie. We will always remember your keen, intense stare. The rest of the herd has some adjusting to do, as the leader has left them today!

April 24, 2013

Dinner and a show with Luke Winslow-King

April 21, 2013

Saturday, May 25th
Bread & Butter Farm

Speaking of Luke and his band, American Songwriter says.....

"They’re one of the most professional, staunchly original, and true-to-their-core bands working today."

What do you say? Listen to Luke right now by clicking the song titles below.

“The Coming Tide”
“You Don’t Know Better Than Me”

Luke Winslow-King is a guitarist, singer, composer, and lyricist known for his slide guitar work, and interest in pre-war blues and traditional jazz. Winslow-King’s work consists of an eclectic mix, taking in delta-folk music, classical composition, ragtime, and rock and roll; juxtaposing original songs with those from a bygone era.

Whether solo, or with a band, Winslow-King offers an original sound that is both rustic and elegant. He delivers energetic and dynamic performances, with his burgundy voice and versatile guitar playing.

LWK, originally from Cadillac, Michigan, moved to New Orleans by chance in 2001. During a decade in New Orleans, he has collaborated with a revered list of local musicians, including: John Boutte, “Washboard” Chaz Leary, and Paul Sanchez.


Please make your reservations for 5:45 or 6pm by emailing breadandbutterfarm@gmail.com after you purchase your tickets.

On the menu will be:
Your choice of our grass-fed Cheeseburger
Vermont Bean Crafters Black Bean Burger (made with our own Kale)
plus Flack Family Farm Sauerkraut and the fixings,

a delicious salad from our own greens grown here on the farm, and a cookie for something sweet.

Tickets are $24 (Note there is a $1 online processing fee and sales tax does apply)

Choose number of tickets


Doors open at 7pm. Show at 7:30

Tickets are $12. (Note there is a $1 online processing fee and sales tax does apply)

Choose number of tickets

You can also buy tickets by sending a check (made out to SILO MUSIC) to:

Silo Music
500 Cheesefactory Road
South Burlington, VT 05403

Visit Luke Winslow King's official Website!

Watch Luke and Esther Rose in their new VIDEO!

Spring Is Here!

April 17, 2013

Update on the farm....
Well, despite the incredibly slow start (or repeated hurky jerky fits and starts) to the spring, there is a lot of spring-like activities happening at the farm!

For one, in the last 20 days, we have either birthed or brought in from Donegan Family Farm (organic dairy in Charlotte), 16 baby calves! They are all beef animals and they are being raised by either their mother or a nurse cow mother on milk and in pasture. They will be raised here on grass for their whole life until we process them. So, it is springing with baby cow life! My son Henry was able to be a part of 5 of the births, first time he has actually seen so many actual births, and then be around with the baby and mother for the immediate after birth time and he has been fascinated! It is wonderful. Luckily, all the "bonding" has gone relatively smoothly. Most cows have good motherly instincts, but sometimes the bonding doesn't go as well, like the mother doesn't allow the baby to nurse, or she rejects one of the calves by kicking at it when it tries to nurse. So, we have had good luck this year as most of our nurse cows have been nurse cows before and are proven to accept the babies even when they are not their own.

The greenhouses are springing too. In February things woke up and the mature kale and spinach and cilantro started growing again, albeit slowly, but March things started to take off, and now finally in April things are really moving!

We have Kale Raab - or kale tops! They are the most special, delicious veggie! They are super uncommon, because most farms do not overwinter mature kale, so when you do, this time of year they start to bolt, but because of the cold temps, they are tender and sweet and such a fun spring crop, akin to asparagus or fiddleheads, they are quick and unique! We will have them for about 4 weeks and then have to wait until next year! Try them at Healthy Living or in our Farm Store on Fridays!

We are gearing up for Burger Night!
We are aiming to begin May 17th, 24th or 31st, whichever date collides with nice weather, dry parking lot, and all hands on deck and supplies in place! So, please stay tuned on our website and voice mail for updates as we progress!

Let's hope these more normal average temps continue so things all around the farm can really take hold....like growing grass!! The cows are READY for the delicious, tender grass....

Happy Spring!

Mon-Fri 8am-6pm
Saturday 8am-1pm


Please read this letter to give more clarity to a recent press release issued by FSIS and the USDA.

Click Here to Read Letter