Category Archives: Carding Chronicles

Short stories about Carding, Vermont

Carding in Upper Valley Life Magazine

UVL story-page 1Carding, Vermont is getting around.

This month, Upper Valley Life magazine published a nice piece on our favorite town in the Green Mountain state.

This image is one of two pages about The Road Unsalted. The article was written by Kim Gifford and photographed by Jon Gilbert Fox.

Cool, eh?

I have to admit I wasn’t quite sure what Jon had in mind when he first described his idea for the photograph. But I’ve worked with Jon before and I know he’s got great instincts so I called the folks who are in The Road Unsalted and asked if they could come for a photo shoot.

They were so good, taking time from their busy days, to make this happen.

They are, from left to right, Nancy Graham who made the quilt that’s on the cover of my book; my husband Jay who’s a talented woodworker; Jay is holding our cocker spaniel Goldie who is the inspiration for Nearly Wolfe; Carrie Fradkin who’s a terrific mosaic artist; Joanne Lendaro who’s a long arm quilter among other talents, and Jeff Sass, our metal sculptor friend who lives up the hill.

Just sharing.

The Road Unsalted is the first Carding, Vermont novel
The Road Unsalted is the first Carding, Vermont novel

Roar Y’all

Goldie fits in the kitchen sink
Goldie fits in the kitchen sink
Goldie's fur gets all curly after a bath
Goldie’s fur gets all curly after a bath
The first haircut of spring takes time
The first haircut of spring takes time

Our cocker spaniel, Goldie, is the inspiration for Nearly Wolfe in the Carding, Vermont books.

We usually don’t let her fur (actually, cockers have hair like poodles so they don’t shed it once it gets to a certain length) get this long.

But it’s been such a cold winter, we haven’t wanted to give her a haircut.

In the last few days, the temps have  started crawling on their hands and knees above freezing, and she’s  sleeping further and further away from the wood stove which is a sure sign that her fur is making her too hot.

We begin with the ritual bath which she ritually endures.

Then we let her dry a bit. With her hair this long, she gets REALLY curly, and looks like a golden sheep.

And then Jay gives her a haircut.

Her hair is very fine and its length kept jamming the combs on the cutter. So Jay had to stop frequently to clean them. After an hour, which is about as long as Goldie can stand, her back end was sheared so we called a halt for the day.

We often do this because we find that the shock of losing her whole fur coat is not as intense.

And for a couple of days, she looks like a funny little lion. Jay calls it her “Simba cut.”

We’ll finish up in the next day or two but in the meantime “Roar y’all!”

A Good Hunkering Day

Icicles for web
You’ve heard about the lull before the storm?

Well, around here, we usually get at lull after a winter storm. As in the sky clears and the temperature goes up (which means high 20s), and everyone’s mood elevates with the additional light.

Today, we got one out of two of those. The snow stopped about mid-morning but honey, I want to tell you it it absolutely frigid here at Carding, Vermont’s world headquarters.

Heard from family down on Cape Cod where the wind is whipping up the high tide, and everyone is thankful that the lights and heat are still on.

So you hunker down, don’t go out unless it’s totally necessary, and stay close to the wood stove.

But this too shall pass.

Tomatoes, Pesto, Carrots and Potatoes

Ripening cherry tomatoes for webIf you own a garden of any sort, you know this is a really busy time of year.

We’ve already had one light frost (that shrieking sound you heard was everyone with basil still in the ground), and there’s nothing like a little frozen precipitations for spurring yard cleanup, canning, cooking, and picking.

Here at Crow Town Bakery, we no longer grow the large tomatoes prized by so many. We switched to cherry tomatoes years ago, picking them as they ripen, using them in all sorts of salads, and eating them straight from the vines like candy.

When frost threatened, we picked them all—green and red—washed them then threw them whole into plastic bags and then into the freezer.

We use them all winter long in soups, stews, chili and sauces. Just take a handful out of the bag, put them in a bowl to let them thaw for five minutes or so then cut them in half. They cut easily if they are still a bit frozen. If you this when they’re straight from the freezer, you’ll be struggling more than you need to.

You’ll be amazed at how much flavor the green ones add to sauces and soups.

And it’s much easier than blanching and peeling those big ones.

We’ll be looking for you.
Little Crow’s Mom | September 19 | Categories: Local Food