Issues → May/June 2008 → Food →
Butter Right from the Farm
Happy cow, better butter
by Annie B. Copps
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
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