Roy's Calais Flint corn
Roy's Calais flint corn is an open-pollinated flint corn originally cultivated by the western Abenaki (Sokoki) people in Vermont, and subsequently grown and maintained by pioneer farmers, including Roy and Ruth Fair of North Calais, Vermont. Roy's Calais is slightly sticky and can be eaten as a sweet corn, but is mostly used for posole or hominy. It has a buttery aroma and a rich, creamy flavor, and a protein content significantly higher than most flint corns. Its brief time to harvest (90-95 days to dry field corn) makes Roy's Calais a reliable cultivar for short-season growing areas.
Stony Brook Valley Farm raises hens and meat poultry on pasture in the Stony Brook Valley of Granby and Ludlow, Massachusetts. We produce our own feed from freshly-milled organic grains. Our chickens live in mobile coops during the spring, summer, and fall, and we move them twice a week though our pastures and woodlands. (more...)
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Open Sundays from May to October, the Putney Farmers' Market is a producers-only market selling locally raised organic and conventional produce, bedding plants, meats, cheeses, eggs, honey and maple syrup. We also feature artisan crafts and handmade goods that are purposeful, practical and beautiful. (more...)
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