Vermont Reindeer Farm | Cabot Creamery
** Santa Spoiler Alert! ** This Cabot family supports Santa beyond milk and cookies At Endless Variety Farm in Barton, John Broe Jr. milks about 65 cows. The herd includes Brown Swiss, Red Swedes, Holsteins and Jerseys - the great variety that has led to the name of the farm he runs with the support […]

** Santa Spoiler Alert! **

This Cabot family supports Santa beyond milk and cookies

At Endless Variety Farm in Barton, John Broe Jr. milks about 65 cows. The herd includes Brown Swiss, Red Swedes, Holsteins and Jerseys - the great variety that has led to the name of the farm he runs with the support of his wife, Deanna, and their two sons, Connor and Tucker. . “He's so proud of the amount of milk and the high fat content his animals produce,” says Deanna. “He takes very good care of the animals. It motivates him every day.

You knew Cabot breeders take good care of their cows, but did you know that some also take care of another very special type of ruminant? Santa's spoiler alert! #CabotFarmers #CabotCheese #FarmLove Click to Tweet

John Jr.'s father, John Sr., also helps out on the dairy farm. In addition, he and his wife Pauline take care of another variety of ruminants. It is not a breed of cow, but distant relatives with a particularly eye-catching headgear and a very busy schedule every winter. Guesses?

Pauline Broe pulling food for her animals in a sled. Photo By: John Tlumacki / Boston Globe

Pauline and John Sr. already had a menagerie of rescue animals. Then, Pauline says: “I had this crazy idea of ​​the reindeer. I thought it would be a cool little doghouse. We have land. We have a barn. What the hell?"

Photo By: John Tlumacki / Boston Globe

The research involved going to a reindeer and Santa Claus convention in Tennessee and finding reindeer to buy in Indiana and New York. Reindeer have the same digestive system as cows, says Pauline, and her husband had helped care for a local elk herd, so they weren't starting from scratch with their Vermont Reindeer Farm.

The best part, says Pauline, is seeing people's faces when they realize the reindeer are real. To the young people, she explains: “These are the reindeer of Santa Claus. It's our job to take care of the reindeer for Santa Claus. We call ourselves the reindeer herders.

Photo by John Tlumacki / Boston Globe

The past year has been a busy one for the reindeer and their reindeer, who are fast becoming stars of the big and small screen!

Last February, they brought one of their reindeer, Prancer, to Chester, Vermont for a shoot on an upcoming Christmas movie called “The Truth About Santa Claus,” which will be released in 2020.

Without sharing any plot secrets, Pauline can only say that the director wanted Prancer to be a coward on the road. To make sure the reindeer was safe, they had it on a long brown lead rope and Jeremy, one of the Broes' sons, was standing there lying in a snowbank by the side of the road. "She kept staring at him," said Pauline, "like, 'Why are you in a snowdrift?'" "

Prancer, photo by: John Tlumacki / Boston Globe

In another scene, Prancer was supposed to pull Santa's sleigh, but this particular Santa wasn't really an expert in reindeer riding, so Jeremy had to coach him on using the reins from behind the scenes.

Then, last November, a commercial film crew came to the farm to shoot a commercial with the reindeer. “They fell in love with the chickens, the goats and Fred the rooster,” says Pauline. "He will have a cameo."

Another member of the Menagerie who has garnered a lot of attention over the past year is Miss Maple Annie. She even made the front page of the Boston Globe! The little brown deer came to Les Broes when she was only one day old. It is not a reindeer but a breed called Sika, which originated in East Asia.

Miss Maple Annie, an orphaned Sika deer, lived in the house during her first winter with the Broe family until she was old enough to join the rest of their deer. Photo by John Tlumacki / Boston Globe

The Vermont Agency of Agriculture, Food & Markets approached the family because they knew they had reindeer and other deer. The baby deer was so young that the Broes had to keep it in the house. “She's become like one of our dogs,” says Pauline, “hanging out with our golden retrievers. Many people came to visit Miss Maple Annie and wanted to bottle feed her, as dairy calves are fed on the farm endless varieties.

Miss Maple Annie wearing Cabot tiles during her "house deer" days.

But once Miss Maple Annie got big enough, it was time to transfer her to the barn with the other deer. “She really was a house deer. She wasn't sure about the snow, ”says Pauline. It took about a month for her to get comfortable outside the house and Pauline admits she misses having him inside. Miss Maple Annie seems utterly happy, however, to be with her animal friends and to receive special attention from her human friends. “She still loves people,” says Pauline. “Reindeer don't really like to be petted but they love it.

Maple Annie (bottom right) and her deer friends Elin (left) and Lucy (behind the fence).

Since the Broes have the only reindeer in Vermont, demand is high for appearances throughout the winter season for Christmas-related events and educational programs. Among the information they share is that reindeer are a distinct subspecies of caribou and that males and females have antlers, which they shed and regrow on an annual cycle.

Pauline says reindeer like to take walks in the woods, in search of dandelion, raspberry and maple leaves. Endless Variety Farm grows the fluffy hay they love to eat. This is just one of the ways that the dairy farm and the reindeer farm are linked. “We kind of all work together,” says Pauline.

John Broe Sr. and Cupid.

John Jr. and his wife, Deanna, are in the process of buying the Barton Farm from Rupert and Muriel Chamberlin. The Chamberlins were inducted into the 2017 Vermont Agricultural Hall of Fame and represents one of the first 94 agricultural cooperative families who are members of Cabot.

The older couple still live on the farm which overlooks the dairy barn and can see the day-to-day operations from their windows. “Their pleasure in life is being able to observe and see the tractors in motion and all the activities on the farm,” says Pauline. “This is such a strong Vermont farming family. Rupert just wants to see this land stay in agriculture.

Learn more about Vermont Reindeer Farm and stay up to date with their latest activities through Facebook or go to their website. Note: There may be special restrictions due to COVID-19. Please contact the farm and check their Facebook for the latest updates.

Learn more about the Broes and their Vermont reindeer farm in The Boston Globe.


Broe Family Christmas Pumpkin Rolls

Makes about 20-30 buns depending on the shape

1 cup of milk
2 tablespoons Cabot butter
1/2 cup of sugar
1 teaspoon of fine salt
2 and a quarter teaspoons (1 sachet) dry yeast
¼ cup lukewarm water
1 cup crushed pumpkin
4 ½ to 5 cups all-purpose flour, plus more for rolling

Heat the milk, butter, sugar and salt in a small saucepan over medium heat until the butter is melted. Cool to lukewarm. Meanwhile, dissolve the yeast in lukewarm water in a large mixing bowl. Add the lukewarm milk mixture and the pumpkin with 2 cups of the yeast flour and mix until smooth. Add the rest of the flour and mix with your hands until you can handle it. (It may still be a bit sticky.) Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

Place the dough in a greased bowl, turn the dough over, cover with a clean cloth and let rise in a warm place until it doubles, about 1 hour and a half. (The dough is ready if a fingerprint remains to the touch.) Prick the dough and divide it into three balls. Roll out each to about ½ inch thick and cut into desired shapes. (Broes cut triangles and roll them into crescents; you can also use a cookie cutter and fold each round in half over a dab of butter.) Arrange the rolls a few inches apart on greased baking sheets. Cover each with a towel and let rise for another 45 minutes.

Preheat the oven to 400 degrees. Bake the rolls for about 15 to 20 minutes until golden, changing the molds from the top to the bottom racks and turning them back and forth halfway. Serve hot with plenty of Cabot Butter.


If you want to know more about Cabot Creamery Co-operative, our sustainability initiatives, or some of our 800 farming families, click here. You can also subscribe to our Bulletins.

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Melissa Pasanen is an award-winning Vermont-based journalist and cookbook author specializing in food, agriculture and sustainability. She was the writer for The Cabot Creamery Cookbook (Oxmoor House, 2015).




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If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( plus de la moitié ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you real in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you live in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you live ), but only if you pas cher the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively effet your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous impact on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficace and offer value for money. While LED lights are far more efficient, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficient than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum alternatives. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are hard to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust fan near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the variétés of passioné you purchase. For instance, you will need at least one large amateur ou amatrice, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of amateur ou amatrice you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an excellent beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your fan system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to force them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an excellent option because you can set the maximum desired temperature and plug it into your exhaust passioné.

Once the temperature hits the pre-set level, your fou switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to démesurée moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a solo main one.

to be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best possibilités money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular possibilités include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.

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