The Idyllic Vision in a Mason jar

The Vermont Switchel Company

South Burlington Farmer's Market, Summer 2012

I sit to write this post, sipping on the last of this week's Switchel (mixed with sun brewed iced tea & fresh juiced pineapple lemonade).  I have wondered all week how to truly compose this piece, and my epiphany came through this morning @ the usual hour: early and without warning. So are the lives of writers and authors; the muse comes to whisper in my ear what I needed to sing all this time.

I met Susan Alexander, Switchel's founder, at the South Burlington Farmer's Market, last month.  As my eyes swept the numerous tents for who was there and what to take home to savor, I stopped in for a sample. I had my two boys in tow, which is the typical vision when you see me. I fell in love with the sample, looked over the sizes available for purchase, and the Mason jar captured my heart. Just about everything and anything I can put into a Mason jar goes there, so it was easy for me to make the decision to snap it up. I've also discovered, it lasts a week for me, so it's the obvious choice for this busy mom on the go.  I engaged in a conversation with Susan, and after mentioning my own business ventures, on hold pit stop, I walked away with this: enjoy being a mom at this time. My kids would grow, creating room along the way for me to get back to my passion, and the journey along the way would be the greatest. I've not looked back since. Thank you, Susan.

By this time, you are all (my readers) wondering, what is switchel? Switchel is a blend of honey, apple cider vinegar, ginger & water; historically, its origins go back to colonial times here in New England. More noteably, referred to as "Haymakers Punch," it was used as a thirst quencher during haying season. The ingredients in switchel are high in potassium, a much needed electrolyte for replenshing what is lost during labor intensive activities. Which is why I purchase mine for use as a pick-me-up in the afternoons after a busy morning (about 2 oz or the size of your average shot glass), and most importantly, as a boost before my trip to the gym (roughly 6 oz), as I've begun triathlon training to keep up with my boys (another story on another blog outlet).

Susan's passion for creating the current formula has historical family roots, as her husband  recounts his grandparents making batches for consumption during haying season; as well, she was introduced to its taste about 25 years ago; falling in love with this tangy beverage set the gears to move towards bottling and selling. Of course, as we moms can attest, life's ingredients of work and children can send us on the detour we need to take and, if we are still passionate about something as wonderful as switchel, when the time is right, it will happen. For Susan, it did.  In the early part of June (this year), after years of refining and perfecting the formula, The Vermont Switchel Company launched during a tasting at Dealer.com. 

Now, just where can one find switchel?  The Vermont Switchel Company can be found at the following farmer's markets:

-Richmond Farmer's Market (Richmond, VT [Fri 3:30-7 pm])

-South Burlington Farmer's Market (South Burlington, VT [Sun 10 am-1 pm])

-Stowe Mountain Resort Farmer's Market (Stowe, VT [Fri 11 am-3 pm])

As a note, switchel is not only a straight up beverage. You can mix, as I noted in my opening paragraph.  Now, I do have to tell you, I have tried another mix, and it was pretty good for an afternoon after a crazy morning; I tried this on a weekend when I didn't have to be anywhere or do anything that required use of heavy equipment.

Switchel Toddy

2 oz BeefEater's Gin

4 oz fresh juiced lemonade

6 oz Vermont Switchel

8 oz sun brewed iced tea (with lemon, of course)

Combine the above ingredients in a 20 oz straw cup, ice if you prefer. Sip and enjoy!

Testimonial

"SO GLAD I had a bottle of Vermont Switchel in my fridge after mowing the lawn---....refreshing & hydrating---...makes me feel renewed...."  -KC W.

For more information on The Vermont Switchel Company:

http://www.7dvt.com/2012vermont-switchel (great article!)

http://m.facebook.com/TheVermontSwitchelCompany (please Like their page and show your support for local business!)

My beverage runs dry, and my post is complete. Looking forward to going to market today to get my next Mason jar and enjoy some shopping.

                                                    And it started over a passion for pickles...

  Hey folks!  Pull up a chair, take a seat with your smart phone, whatever way you are reading this blog and come into something new for this mom.  I am venturing into writing about market vendors, their products, where you can find them, and a little background on each vendor.  The person who fueled the fire for me to write about vendors is my first feature, Michele Carson of Vermont Pickle.  I have known Michele for almost five years, and have seen some of the great changes that have brought Vermont Pickle to where it is today.  What gravitated my interest in her products is the garlic, which is the catalyst for her success today.

                                       Michele @ South Burlington Farmer's Market, July 1st

  Vermont Pickle started its journey in 1994, at the Rutland County Farmer's Market in Rutland, VT.  Michele began with Rhubarb Jam, Pickled Green Tomatoes (still a product available to consumers), and food related craft items; offering consumers something different seemed to peak her interest and its a food love affair she's perfected over time.  After discovering pickled garlic, through a vendor (no longer in business) @ a fair, she found the signature item that would take center stage for her small, made in Vermont, specialty food company.

From left to right: Hot Carrots, Carrots, Fiddleheads (limited time only), Snap Peas, Dill Beans, Maple Sweet Pickles, Dill Pickles, Hot Dills, and Garlic.

Michele recalls the memorable milestones for Vermont Pickle, from obtaining a distributor for her products, qualifying for a small business loan, and growing beyond her small kitchen she started in.  Other great moments have been placing first @ Farm & Food Fest 2000, and taking second place @ the International Pickle Fest, both for garlic.  She enjoys going to various markets and festivals, meeting new consumers and indulging their quest for specialty food items.

I asked Michele for a moment that wasn't in her favor, which turned out to be a batch of garlic that didn't turn out well; this far from deters her from pushing forward to succeed at what she does best, providing quality products for consumers.

As a small business owner, Michele offers this advice to anyone wanting to start their own business or looking to expand on an already existing small business: start small and do your homework first, most importantly, love what you do.

I close this post with a recipe, one of many that can be found on Vermont Pickle's website; as a garlic lover and an omnivore, listed below is a yummy pasta dish to try (can be vegan, non-vegan, & gluten free, if needed).

Garlic Angel Hair Pasta

2 Tbsp Olive oil

6-8 cloves, Vermont Pickle Garlic, chopped

1 14 oz jar Artichoke Hearts (not marinated)

1 6 oz package of sliced Baby Portabella mushrooms

1/2 lb Angel Hair pasta

Start water  to boil for the pasta, and follow package directions (angel hair is so fine, it really only needs 5 mins to cook pasta).  Heat oil, in a skillet.  Drain artichoke hearts, and coursely chop.  Add garlic to skillet, along with mushrooms, to saute for about 1 min.  Add artichoke hearts, season with salt & pepper, saute for about 1 min.  Place prepared pasta into a shallow serving platter, pouring vegetable mixture over pasta.  Serve while hot.  Serves 4-6.

Visit Vermont Pickle today!

www.vermontpickle.com

Updates and Changes

Wow! Its been busy here for the last couple of weeks; I've been away from blogging for what feels like forever. I spent almost everyday of last week troubleshooting my formula for my new soapmaking process; the first batch didn't set up the way I had hoped, sending me back to research and cross referencing to solve the mystery I found myself faced with. After a couple of resources found, articles combed over, and the motivation to try again cropped up-24 hr. turnover-I was at it again.
The open air Farmer's Market season 2010 is upon us, and I'm so not ready at this time. Its about two weeks or a little less to be ready for the first days, beginning at Shelburne. I have to double check my schedule and coordinating calendar for dates, so I can post here as to where I'll be and when.
I'm two days away from my new batch of soap being set enough to take out of the mold box, cut and lay out to continue curing (drying). My new process starts with a week of setting up and then 2-6 weeks to cure to the desired firmness. My patience is being tested for this new method but I feel confident now, with the bugs worked out and moving forward to produce a new line of product. I am also considering to take recipes for my handcut soaps I've been producing and move them over into this new process method; I hand cut the new processed soap into bars, so it would primarily be the same, just moving from one processing method to another.
So, here's to another wonderful spring day and a good day to be had for all. Enjoy!
~Momma G

Vermont Potash Soapmaking in the 21st Century, Part One

"Ashes on Branches Filter"

"Nature's Filter-branches from my backyard"

"Two Gallons Water, 16 oz. Ash"

"Necessary Equipment for Ash Based Lye Water Processing"

I love it when setting up images on blogger seem to go their own way as opposed to how you originally want them set. No use getting upset over the situation, as with reflecting on the process, I had to do it twice to get the right consistency and potency. Lessons learned along the way, and more to come as each step of the process comes into view.

I chose ash based lye processing as opposed to using sodium hydroxide crystals; yes, the lye water produced using the ash is the same as the sodium hydroxide but to me, I feel that using the ash is a more natural process; it also puts me more in touch with what I'm producing, why I choose to make soap and who my consumers are, and I feel I'm picking up and carrying on with a process that is a part of my state's history, especially the industrial/homesteading element.

Necessary Equipment for Lye Water Making:

-1 gallon bucket, galvanized steel

-1 7 oz. stainless steel coliander (pasta strainer)

-1 pair industrial rubber gloves*

-1 pair safety glasses*

-1 4 cup glass measuring cup (Anchor Hocking or Pyrex, your choice)

-1 handful of branches (birch or maple work best) for filter purposes

-2 gallons non-tap water

-16 oz. potash (I used a 12 oz. container to measure out what I needed)

-1 set of kitchen scales

I worked this process in the garage, as this is my first time making soap from "scratch." Taking appropriate safety measures with lye water making should be as the same as necessary safety measures needed for working with sodium hydroxide crystals; lye is caustic and can burn the skin if it comes into contact with exposed skin. This is something I don't need to be worrying about, especially being pregnant. Also, working outside gives an open air environment to work in as opposed to being inside and perhaps having to move outside just long enough to combine lye and water (ash and water with this process).

My first time through this process, I felt confident but when I went back later to cross reference my process with two resources that I implement in my new processing method, I realized I may not have produced lye water that would be of the correct potency. Therefore, after some thought, I went back, remembering my original measurements, recalculating and reworking my lye water production. Working through the process once again, I felt a surge of even more confidence and felt satisfied when closing the garage door.

Because of the attention to detail process necessary to temperatures and when ingredients need to be added to the base, I will be processing after my son goes to bed tonight; more at ease with a little one NOT underfoot? You better believe it. I will be documenting and photographing while processing, resulting in additional posts as I move deeper into this project. I'm excited and hope all who read stay tuned; here's to soapmaking! ~Momma G

The Night Before

It's May, and time to work. I've been freelance writing, which I'm continuing, and now its time to make soap again. I have all the materials and ingredients I need, and as of tomorrow, my adventures into the world of cold processing will begin. The best part is, that I'm using wood ashes to make my lye water. After discovering this "ancient" processing method tied into Vermont's history, I began to brainstorm how it can be broken down from gallons and pounds of ingredients, larger than life equipment to process, to a more modern, kitchen countertop method. After some research through Vermont historical accounts of "the potash industry," notetaking, more brainstorming, and extensive thought, I decided to give it a try. I will be writing about this method to post here, as well as taking pictures to give visual confirmation, as I move through the process.
Market season is upon us, and I'm really hoping to be where I planned to be this year; I know my season will be "as it goes" in the beginning, having to fill the absence in the middle, and coming back as strong as I can towards the end. So, here's to soap making, sun filled days to come, and endless possibilities. ~Momma G

Green Man Cakes, Season 2

Back in the swing of listings, along with a new project of creativity for 2010. Looking forward to sharing with everyone and the mantra for today is, "BUY LOCAL."

Green Man Cakes, Season 2 (Summer)

I love playing with the colors of the season. Pictured today is what I call season 2 of this eye-catching bar of soap. Each season, I formulate three different bars, each a different color. When I originally started making this line of soap, I only made a dozen of each, so three dozen bars were available for three months. Needless to say, when it came to my second open air market season, continuing to do so didn't keep people interested in my product, so I decided that during the three months of that particular season, I would produce up to three dozen of each soap, resulting in nine dozen bars total. That doesn't include the small leaf shaped sample size soaps, which I've only created a dozen total of each soap; so each soap would have one dozen sample sizes. I continue the statement of seasonal; what is available that season is what I have. I don't create the other seasons until they each get here; otherwise, would it really be considered seasonal? Whew! Onward.....

From left to right on the large bars: Elder, Willow, and Hazel. Ok, you're probably asking why I've named each soap after a tree in this line. If you look closely at the bars on the left and middle, you will see a maple shaped leaf with a face in the center. I found this mold on one of the sites that I order supplies from-most soap mold trays-and fell in love with it. I tossed around the name of the soap for at least a year before having a conversation with one of the shoppers I met at one of the markets who bought my soap. "It looks like the Green Man." I nodded in agreement, as I know my Celtic mythology, folklore, etc...The Green Man is considered a Nature spirit, according to the Celts. It fit perfectly, so labels were drafted and finalized within a six month period of time. I have a wholesale source who is interested in this line of soap but preferring packaging so as not to damage the soap should it be dropped or fall off the shelf in the store. I researched many companies online for a recycled paper box, found two which I've trialed, and now have an offer from a small company in Shelburne, VT (wow, right down the road!) to make boxes that will be printed with my label info so I don't have to produce more paper waste. I love this idea. Fingers crossed, this will come into fruition for the summer markets. Now, to give you the important ingredients of each soap you see here today; stay tuned with this line, as I will be posting season 3 (Fall) next week. Season 4 (Winter) is curing in the basement for this weekend's Winter Farmer's Market in Shelburne, VT.

Elder

-Shea Butter, Lavender & Patchouli essential oil blend, crushed rose petals & lavender flowers, and Beet Root Powder for coloring (is a cool burgundy color when first poured, turning a brown as it cures).

Willow

-Shea Butter, Cedarwood essential oil, and Spirilina powder for color.

Hazel

-Shea Butter, Sage & Lemon essential oil blend, and Yarrow flowers for color.

Ahhh......feels good to be able to sit and write. Snow is falling as I write this passage, my little one will not nap again today, dinner is cooking, and life is good. Why stress? Just go with the flow.

~Momma G