Vermont Quince is grateful for the financial support of the USDA Agricultural Marketing Service's Specialty Crop Block Grant Program (SCBGP) through the Vermont Agency of Agriculture, Food & Markets to benefit Vermont fruit, vegetable, and value-added producers and increase consumer access to locally produced food.
]]>- convened the first Quince Propagation Roundtable, Scion Exchange & Grafting Demo in March 2020. This was kicked off by a presentation on "Growing Quince in New England" by local horticulturalist Zeke Goodband, which subsequently was edited, produced & podcasted in two parts by Cider Chat's amazing Ria Windcaller.
- produced educational displays for use by orchards, farm museums & camps, and anyone really. An interesting infographic was researched by Reed Arahood, organized by Seth Fox, and created by Leslie Malouin, and is available in two digital formats - one for sharing online and the other for printing a large display. Reed also created two beautiful cardboard quince featuring fun facts for us to use at local events.
- developed an annotated bibliography of the notebook compiled by Harvey Lisle in his role as point person of North American Fruit Explorers (NAFEX). Harvey was a fascinating man.
- organized the 2021 New England Quince Taste Test to add to what is known about the advantages and disadvantages of different varieties of Cydonia oblonga in New England. This effort produced two more Cider Chat podcasts - a very amusing account by tasters Ria and The Nose and an interview with yours truly about the taste test results, #GrowQuince and Vermont Quince. Plus we are making available the methodology, observations, tasting notes, and rankings. All are accessible on the #GrowQuince page.
- partnered with local and regional growers on Cydonia oblonga propagation trials to see what we can learn about seed viability, rootstock compatibility, and grafting potential. A summary of those efforts is available here as well.
Vermont Quince is grateful for the financial support of the USDA Agricultural Marketing Service's Specialty Crop Block Grant Program (SCBGP) through the Vermont Agency of Agriculture, Food & Markets to benefit Vermont fruit, vegetable, and value-added producers and increase consumer access to locally produced food.
]]>
And you know what? Here she is in an interview with Vermont Quince owner/product developer sharing some tips for "cooking with quince" via audio! Enjoy!!
]]>While true that "membrillo" can take forever and actually be painful to cook, many many other recipes exist that allow you to showcase and enjoy quince with a lot less hassle.
Did you know that there is actually a cookbook featuring recipes with quince only?
Simply Quince author Barbara Ghazarian is known as the Queen of Quince and for sure, she knows what she's talking about when it comes to working with quince in the kitchen.
And you know what? Here she is in an interview with Vermont Quince owner/product developer Nan Stefanik sharing some tips for "cooking with quince" via audio! Enjoy!!
]]>
Over the last 18 months, we made the following production-related decisions:
1) at least temporarily to stop production of seasonal and tiny batch products at community & farm kitchens at which VTQ had been permitted for several years - this means that faves like our quince-rhubarb & quince-crabapple-ginger conserves and our quince-ginger salsa have been unavailable in 2021 but hopefully will be back in 2022;
2) to rely even more on wonderful co-pack partner for production of products sold through distributors and directly to wholesale accounts. Fox Meadow is a two-person family business that we chose for their fastidiousness back in 2014 so we knew that all necessary precautions would be taken;
3) to process the 2020 and the local quince harvest at the Western Massachusetts Food Processing Center run by FCCDC. Fortunately, the necessary equipment testing began before the kitchen was closed in March 2020; and
4) to make progress toward a new product line of shelf-stable quince paste. Vermont Quince was fortunate to receive a small grant from the Sole Proprietor Stabilization program toward the purchase of two machines needed for production and packaging with an eye toward introducing the new product line in early 2022.
Please let us know if you have any questions! Contact Nan at info@vermontquince.com.
]]> Like the idea of something featuring the ancient fruit of happiness, good fortune & love? Our unique favors work for both rustic and more elegant events.
Contact Nan at nan@vermontquince.com or 802-365-1056 to see what is uniquely possible!
]]>
Are you looking for unique wedding favors or corporate gifts?
Like the idea of something featuring the ancient fruit of happiness, good fortune & love?
Our unique favors work for both rustic and more elegant events.
Our relationships with the finest Vermont cheesemakers put us in a position to design and provide custom cheeseplates for special events, appetizer and dining tables, or wherever the combination of our unique quince paste and the best cheeses made in the USA would be the perfect treat for your guests.
Please note that we are a very small but growing business and would appreciate as much lead time as possible.
We look forward to adding something special to your event or gift basket!
Contact Nan at nan@vermontquince.com or 802-365-1056 to see what is uniquely possible!
We'll say more about this over time. Meanwhile, we welcome learning about YOUR sustainability-related efforts!
]]>
In addition to our commitment to sourcing quince from within New England, we have done our best to buy other local ingredients including maple syrup, ginger, sour cherries, crabapples, rhubarb, cabbage, and habaneros.
In 2020, a team of business students studying sustainability leadership at Landmark College in Putney VT took on the project of identifying metrics that Vermont Quince might use to ensure that future growth continues to be as gentle as possible on the planet. We already are changing our sourcing of key ingredients based on this effort and the interesting concept of "food miles" as developed and shared by the Hawthorne Valley Farmscape Ecology Program.
We'll say more about this over time. Meanwhile, we welcome learning about YOUR sustainability-related efforts!]]>
...Anyway, you probably get the idea about how much we value each and every "partner" in this effort. We'll no doubt be sharing more about this in the future. These relationships truly represent Vermont Quince's lifeblood.
]]>We fortunately are based in a state that is hugely supportive of its food sector so there always are splendid opportunities for business advice, technical support, and financing opportunities. For many years, Vermont Quince has benefited from an ongoing relationship with terrific business advisors at VT-SBDC and Vermont Community Loan Fund, both of whom took the initiative to reach out to offer support very early after the pandemic emerged. Working as a solopreneur, sometimes the weight of exclusive decision-making can feel oppressive. I consider having two such competent, compassionate, and clever women on the Vermont Quince team among the most valuable assets.
On the production side, Vermont Quince has been blessed with two critical kitchen partners for over six years. Harlow Farm (pictured here at sunset from the Westminster farm kitchen) has made it possible for us to process nearly 16 tons of locally grown quince since 2013 into the puree and sliced fruit we feature in our product line. Their kitchen also was equipped such that all our product development and scaling could happen there affordably. In short, Vermont Quince would not exist today without the generosity of so many at Harlow Farm - the kitchen and farm managers, the forklift & tractor operators, the produce washers, and even the other kitchen users. Every day that we cooked in their kitchen, I marveled at the self-organizing marvel of the local food system.
Unfortunately, the COVID-19 pandemic firmed up our decision to cut back on our product line and at least temporarily, only produce those products co-packed by our other critical kitchen partner, the husband-and-wife team at Fox Meadow in Mount Holly. Since 2014, Steve and Joann have taken the time to learn all involved with the cooking and packaging of Vermont Quince's quince paste, Marmelada (quince preserves), Quince Mustard, Quince-Ginger-Lime Chutney, and Quince-Infused Vinegar, the products currently sold through food distributors. So, for the time being, Vermont Quince is no longer relying on the shared farm and community kitchens at Harlow Farm and West River Community Project as we have in the past.
In terms of sourcing, Alyson's Orchard, just across the Connecticut River in Walpole, New Hampshire - less than 15 miles from Harlow Farm, genuinely is our godsend. The formation of Vermont Quince coincided with the maturity of the orchard's 50 or so trees and the rest is history. Since 2013, orchard manager Homer Dunn has served as a champion for local distribution of locally grown quince and an unsung hero of Vermont Quince.
On the sales side of things, once again we are honored to be represented by several organizations committed to the distribution of locally grown quince. Since 2014, specialty food and Vermont cheese purveyor extraordinaire Provisions International has carried our quince paste, quince mustard, and quince-infused vinegar. More recently, Specialty Foods Boston has made our fresh lemony membrillo available to discriminating Boston chefs and Farmers To You has offered and trucked several Vermont Quince products to Boston-area families weekly. Brattleboro-based non-profit distributor Food Connects ensures that locals enjoy locally grown quince by selling three products to schools, hospitals, nursing homes, co-ops, and other institutions. We consider all four distributors to be enormously important partners.
Our long-time sales partner extraordinaire is Grafton Village Cheese Company. We could sing their praises all day long! In addition to introducing so many area visitors and locals to the ancient fruit of happiness, good fortune & love at their fabulous Brattleboro cheese shop for over five years, Grafton assists with our storage, shipping, and event sales. Another shining example of our local food system at work to hopefully mutual and community benefit!
And as of autumn 2021, we are honored to be partnering with mighty Vermont cheesemaker Jasper Hill which selected first, our quince mustard and now, our quince paste to complement their various cheese collections. This development has given our tiny company a welcome boost after a trying time.
Anyway, you probably get the idea about how much we value each and every "partner" in this effort. We'll no doubt be sharing more about this in the future. These relationships truly represent Vermont Quince's lifeblood.
]]>