Return to Content

Butter Right from the Farm

Butter Right from the Farm
0 votes, 0.00 avg. rating (0% score)

Happy CowPhoto/Art by Corey HendricksonIt’s been said that “everything’s better with a little bit of butter.” And a little bit of great butter was all Boston chef and restaurateur Barbara Lynch really needed and couldn’t quite find commercially. Enter Diane St. Clair — who operates a 30-acre organic farm in Orwell, Vermont — and Hopi, one of her small herd of Jersey cows.

Barbara fell for Hopi’s cream, which Diane churns into butter especially for two of Barbara’s four establishments: No. 9 Park and The Butcher Shop. “I love this butter for a bunch of reasons,” Barbara explains. “It’s made by an incredible woman who is passionate about butter and has chosen to focus on making one thing and perfecting that thing. It’s creamy, sweet, rich, and grassy, and its flavor changes with the seasons.”

Read more about Diane St. Clair and the art of farmstead butter making at:

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.