Return to Content

Butter Right from the Farm

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

Happy Cow
Photo/Art by Corey Hendrickson
 
It’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: animalfarmvt.com

Updated Friday, April 25th, 2008
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111