Dear Morrill Mountain Fruit Farm Employees,
I am sending you this quick note to let you know how much we are enjoying a gift basket of your products that we received. My husband and I live in Florida, far away from my brother & his family who live in South Strafford. He recently sent us a basket filled with your products! What a delightful and special treat!
So far we have tried the preserves and coulis and fallen in love with them! We can't wait to try the Blueberry syrup!
We've read all about your farm and appreciate your many contributions to making the world a healthier and more delicious place to live! We think that it is important to let those, who create things that we value, know how much their work means to us. Thank you!
White currants picked, ready to process.
White currant juice, ready for making jelly and pate de fruit
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Red White Black
Ripening Currants
Competition with the birds begins in earnest as the currants ripen. Organically grown Red gems for Jelly on your scones or cinnamon raisin toast; White champagne currants for ambrosia-like jelly best on your fresh buttery croissant; and Black for that robust preserve and coulis. Black currants are good sweet and savory on everything from crusty fresh bread to pork glaze to your drink mix.
]]>Berries vs Bird Battlers
MMFFVT currants are getting big enough to attract the birds. We like them Red, White and Black. Green is good enough for the birds.
Scary balloons and farm bird dogs to the fore. Wish us luck so there will be plenty of preserves for all of you to indulge yourselves in the taste of summer and give as those always welcome special gifts from Vermont.
]]>Here at the foot of Morrill Mountain in South Strafford, Vermont the month of May was cool and very wet. For the good, everything is lush green and slightly overgrown. Morrill Mountain Fruit Farm berry bushes are loaded with tender young leaves, blossoms and forming berries. Pollinators are working overtime. If the dandelions are a predictor, we'll have a bumper crop to harvest for our yummy small batch organic preserves.
For the not so good, the winds and rains may have knocked blossoms to the ground before the pollinators got to them. We can't tell yet, and it is completely beyond control. Driving rain and hail in June keeps us hopefully humble. Life on a berry farm in Vermont
]]>Checking the bushes on May 1st to see how they came through the winter and that things were perking along with the season. The late snow cover helped insulate the small branches from the warming sun and freezing nights of early Spring. Looking good! The blueberry buds that set last Fall are starting to swell. Currants and raspberries are leafing out
]]>Last fall we met Mimi at their facility in Quechee to sample several test batches of her blackcurrant vodka. There were six variations with differing levels alcohol and sugar content. Here are some pictures from our visit.
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