News from the Farm #1

Compost, Someday Farm We’re excited to launch a new newsletter

...where you can follow along with farmers Scout Proft and Maria Reade of Someday Farm, and Misse Axelrod of Drift Farmstead. Every other week, you’ll learn what's happening on the farm (read this week's letter from Scout here), meet animals and plants through videos and photos, cook a seasonal recipe and try out a hands-on farm to school activity. Our small offering to keep agricultural learning strong for all of Vermont’s children, old and young.


Activity: Fist Full of Sounds


  1. Find a quiet spot outside: near a garden, water, forest or on a porch
  2. Sit or stand comfortably
  3. Close your eyes for several minutes
  4. First take a deep breath 
  5. Second, raise your hand and capture a fist full of sounds. Once you have 5 sounds (you can raise a finger for each sound) open your eyes and draw a picture or share with a family member the sounds you heard. 

Variations: do this activity while on a walk or while working in a garden

Cheesy Spring Greens Bake

Recipe from Drift Farmstead


2 cups fresh green dandelion greens
4 cups Vermont spinach
4 wild leeks or scallions
½ teaspoon salt
⅛ teaspoon nutmeg
1 cup fresh ricotta
1 cup shredded Vermont cheddar 
1 tablespoon butter


  1. Preheat oven to 375 degrees
  2. Wash the greens and leeks, roughly chop
  3. Butter a saute pan and lightly saute greens and leeks
  4. Add salt
  5. Transfer greens to an oven safe 8” casserole dish 
  6. Add ricotta and stir
  7. Sprinkle nutmeg
  8. Top with shredded cheddar
  9. Bake for 20 minutes until cheese is melted
  10. Serve with toasted bread or crackers