CANVAS TOTES! Just a few colors left....
$20

All proceeds benefit the Library's BARN RESTORATION FUND

DETAILS 
Height 11 ½”  x Width 17 ½ “  Bottom expansion - 6”

One outside side pocket 9” deep x 4 ½ “ wide (suitable for water bottle)
Inside double pocket 5 ½ “ wide x 7 ½ deep (suitable for cell phone, etc.)

Two Black canvas handles on all colors.

AVAILABLE COLORS
Natural, Black, Brown, Pumpkin

100% Canvas Polyester with waterproof plastic lining

Machine embroidered by Christine Recca for the Friends of the Wardsboro Library

AVAILABLE AT THE LIBRARY 

The Gilfeather®Turnip Cookbook Volume 2

70 pages of recipes (with many NEW recipes not formerly in Volume 1) and stories about the famous Gilfeather® turnip. Soft-cover, hand bound with twig and twine.

$15.00 - plus, shipping; order by phone or Email. Copies also for sale at the Library and at all Friends events.

Pictured, left - Farmer John Gilfeather. Back in the early 1900s, bachelor farmer John Gilfeather grew this special turnip on his family farm, which, by the way, is still there, up a steep side road off VT Route 100 in Wardsboro. Gilfeather might have been the one who hybridized the large, rough-skinned vegetable, or else the variety was a “backyard mongrel” that he astutely realized was unique. Local lore maintains he tried to prevent anyone else from growing it or altering its “personality” with further hybridization by cutting off all the roots and tops before bringing his crop to market each fall. Gilfeather died in 1944, but the legacy of his namesake turnip is three-fold: first, its heirloom status and important trademark; second, the dozens of tasty recipes that local housewives and chefs in area restaurants have created and served over the years using this versatile vegetable; and finally, Wardsboro’s homegrown Gilfeather® Turnip Festival.

Free Recipe!
Fluffy Gilfeather® Turnip Souffle

2 tblsp. butter
1 tblsp. chopped onion
3 cups Gilfeather® Turnip, boiled and mashed
1 tsp. salt
1/8 tsp. pepper
1 tblsp. sugar
pinch of cayenne pepper
2 egg yolks, beaten
2 egg whites, stiffly beaten

Preheat oven to 400 degrees F. Melt butter in a large pan. Add onion and saute until a delicate brown. Remove from heat. Add turnips, salt, sugar, pepper and cayenne pepper. Mix well. Add  the beaten egg yolks. Fold in the stiff egg whites. Put into greased baking dish or souffle dish. Bake for 20 to 25 minutes or until solid in the middle.