

Designing Rennsli Farm - initial thoughts cont.....
Next, we need a cash crop. It seems like everyone in Vermont raises heirloom vegetables and the market is saturated from July through October. I've explored the idea of raising specialty items for restaurants, but the truth is, without being grid-tied and having established greenhouses, the expense of getting it all started is more that I want to commit to. My next thought guides me to fermentation and specialty mushrooms. Sean has been experimenting with pickle fermentation