Battenkill Valley Creamery continues our Local Supports Local project with Yushak’s Market, a Shushan institution since 1941, when Michael and Mary Yushak opened its doors. In its 80th year, we chatted with Denny Yushak, their son and the current owner.
“We’re rooted in the community. We’ve been here for a long time and we try to partner with as many local outfits as we can. Roundhouse Bakery bread, Thomas’ eggs, seasonal produce from local farms, Bentley Seeds, Maplebook cheese, Oscar’s Smokehouse, and of course Battenkill’s milk. We pride ourselves on quality and service. That’s what has kept us here for eighty years. We make a lot of things from scratch and do a lot of our own processing for our smoked bacon, ham, and sausage.
Battenkill milk is outstanding in quality. Talk about a family that’s rooted in the community. Their farm goes back generations, and they certainly have the same values as us; hard working, a focus on quality and service. I grew up with Don, and Seth is my son’s age. They’re just super people. The milk is award winning, the ice cream is phenomenal. Battenkill Valley Creamery is a wonderful success story that could not happen to nicer people. We’re happy to carry their products.”
Battenkill Valley Creamery continues our Local Supports Local project with The Cambridge Food Co-Op and Acting Manager Katie Kerr. The cooperative is a Cambridge institution, in operation since 1976.
“I left my job at a bank in October of 2019, and took some time off for myself,” said Kerr. “I started at the co-op in July of 2020, because I believe it’s important to stay local and be passionate about our community. With everything going on today, I think helping to feed my community is the best thing I could be doing right now. We’re run by community members, and we have strong connections with local farmers and producers. We want to keep it as local as we can, which has been a driving thing for me. I really try to seek out and get the best local products I can for our members.”
Thank you Katie and the co-op for the support! We’re proud to be your local source for award winning milk.
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We stopped by Battenkill Valley Creamery vendor Sherman’s Store in West Rupert, VT yesterday, and talked with new co-owner Carol Connors. She re-opened the store with business partner Pat Garrison in late October of last year.
“It’s home. When we had the chance to buy it, we knew we had to keep it a store. It’s what the community needed, and we’ve been very thankful for the very receptive and supportive nature of the town when we reopened. We love carrying Battenkill Valley Creamery milk because it’s local, and that’s something we really want to focus on. The maple syrup, the honey, the milk, etc. We’re trying to get as many local products as we can, including produce this spring. It’s the right thing to do, supporting your neighbors.”
We think so too. Happy to have another local business back in the area! Thanks for joining the Battenkill family Carol and Pat!
There are some long cold nights left to winter, and what better way is there to spend them than sipping some hot chocolate with homemade whipped cream? We’ll let you in on a secret: our chocolate milk makes a delicious hot chocolate! I like to warm it up on the stove top to my preferred temperature and enjoy. And our heavy cream whips up great! For a little extra New England flair, I use maple syrup instead of sugar to sweeten the whipped cream. Give it a try for your next cup by the fire! Need a recipe for the maple whipped cream? We’ve got you covered.
Recipe for Maple Whipped Cream:
1 Cup Battenkill Valley Creamery Heavy Cream
3 Tablespoons Maple Syrup (or to taste)
1/2 Teaspoon Pure Vanilla Extract (a capful usually works great too!)
Mix all of your ingredients together in a mixing bowl. While a stand mixer is preferred (this can sometimes take a while), an electric hand mixer will do in a pinch. Mix on medium to high speeds. Starting out, this can sometimes get messy, so I like to ramp up the speed as the cream starts to firm up. Once the whipped cream reaches a medium to stiff peak (meaning as you mix the cream, it doesn’t immediately collapse back down on itself), you’re done! I like a medium peak if I’m serving immediately. It’s a little bit softer, so it settles back down from it’s whipped consistency a bit faster than a stiff peak. If you’ll be serving after dinner and just want to have it made up beforehand, I prefer a stiff peak as it holds together for longer. If you’re not serving immediately, make sure to keep it in an air tight bowl and cool in the refrigerator. It’ll be good to use for about 24 hours, but may lose a bit of cohesion the longer you wait. Serve with a dash of cinnamon, nutmeg, cocoa powder, or creme de menthe, your choice! You really can’t go wrong with this delicious treat.
Looking for the chocolate milk, heavy cream, and maple syrup? We have them all for sale at our creamery in Salem, NY. Wild Hill Maple is our source for maple syrup and other maple products at the shop.
Welcome All…to the NEW & IMPROVED Battenkill Valley Creamery Website! We would like to thank Mannix Marketing and their team for working effortlessly on revamping and updating our website (especially Jamie – Many Thanks!)
If you are reading this….than thank you for checking out the new site and supporting BVC! Don’t forget to check out the “Where to Buy” page and see where you can find our products!
The “As Seen In” page and see the buzz around the most delicious milk and the local places that support us!
The “History” page to learn about the BVC family!…….To name a few!!!