Here on the Franklin Farm the stillness of winter days is interrupted by the twice daily rhythm of chores. Our alarm clocks announce the arrival of 4:30 am. And the day starts for whoever is milking. Out to the barn by 5, the cows are roused from their beds and brought in to the barn for milking. It doesn’t take long for the cows to take the chill off the barn.Read More
Blog about VT Maple Syrup and our family farm.
Blog about making VT Maple Syrup and our family farm.
Winter has come early to New England. Just the other day I heard a weatherman say that this has been the third snowiest November in Vermont since records have been kept. That said, there is still plenty of fall work left to do here on the Franklin Farm.Read More
Before and during the sugaring season, people always ask what we think the season will be like. One thing sugarmakers can count on is that the current season will be different than last year's, no two ever being exactly the same.Read More
For quite some time I have contemplated writing a Franklin Farm blog. As winter sets in, it seems as though this may be as good a time as any to begin. Few people make their living farming anymore. If you have never lived this way, or known relatives that did, you might find this blog interesting.
In these entries I will shed light on my family's work and our commitment to the animals we partner with here on the Franklin Farm, as well as the diverse, beautiful and productive land that supports us all.
I encourage you to comment and ask questions. I will do my best to respond.
Till next time, Mary Ellen Franklin
Back when David’s father Bill Franklin was growing up here in Guilford, pancakes were served every morning at breakfast. Most of the time with maple syrup, but also with left over gravy from supper the night before. They were wholesome and filled everybody up till dinner was served at noon. Here on the farm we still eat them two or three times a week instead of boxed cereal.
Franklin Farm Whole Grain Pancakes
1 Cup whole milk*
1 Tbsp. vinegar or lemon juice
1 Tbsp. mild oil (such as sunflower, canola, vegetable)
1 large fresh egg
1/2 Cup white flour**
1/2 Cup whole wheat flour**
1/2 Cup whole oats
1/4 Cup corn meal
1/2 tsp. each: baking powder, baking soda, and sea salt
*You can use low fat or skim milk but you will have to add another Tbsp. of oil.
** These pancakes work really well with Bob’s Red Mill 1:1 Gluten Free flour.
1. Mix wet ingredients in a medium sized bowl.
2. Mix dry ingredients together well.
3. Combine wet and dry. Stir well. If too thick, thin with a little milk or water.
Add fruit if you like. We like blueberries and/or raspberries. Another favorite is apples and cinnamon.
Generously oil a griddle or heavy fry pan. Drop batter by the spoonful into hot oil. Cook on first side till bubbles appear and edges look a little dry. Flip and cook a minute or so more. Pile on a plate and serve with plenty of Franklin Farm Maple Syrup.