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NORTHCOUNTRY NEWS
~ The Second Front Page! ~
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In the paper publishing business, we always wish we could have at least two front pages! That way, we would have room for more stories, more pictures and of course the advertisers who wish to be on THE FRONT PAGE.
Well, we could number the first few right hand pages in the paper as number 1, but that probably wouldn't work either! So I guess we'll have to leave the paper alone. But the advantage of having a website for the newspaper is that it allows the opportunity to have two front pages! So here it is, the Second Front Page Story(s)!
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A Hidden Treasure In Orford, NH
The Bunten Farmhouse Kitchen & the only Milking Devon Dairy Farm In The USA
The Bunten Farmhouse Kitchen on the 195 acre Bunten Farm in Orford, NH is owned and operated by Bruce & Chris Balch.
Bruce, a 1969 graduate of the Culinary Institute of America, has a colorful career as a Sous Chef, Sauté Chef, Banquet Chef and Executive Chef at private clubs, hotels, inns and restaurants in New Hampshire, Alaska, Hawaii, Florida and as Chef Consultant in Hawaii, Restaurant Management Consultant in New Hampshire and co-owner of the regionally renowned Sunny Day Diner in Lincoln, NH.
Acquiring the Bunten Farm in May 2005 from Chris’s father’s estate, began Chris and Bruce’s unique operation- the ONLY Milking Devon dairy farm in the USA. Devon milk has the highest butter fat content of any milk (except Yak-which would be a tough sell). Chris produces unbelievably, flavorful Devon milk products-yogurt, cheese and refreshing fruit drinks based on whey. Bruce wears the cattleman hat and specializes in ice creams.
Forrest Bunten, Chris’s father, was renowned for 50 years for his Bunten “Pumpkin Farm”. Chris & Bruce continue that tradition, offering 35 kinds of pumpkins, gourds and squash, along with Indian corn, popcorn, preserves, pickles and catchup.
The “carriage” wing of the Bunten farmhouse was remodeled to accommodate the “Farmhouse Kitchen”, where unique dinners are served Thursday and Friday and a scrumptious brunch on Sunday. The Farmhouse Kitchen recipes emphasize produce grown on the farm, as well as local products.
The menu changes daily according to the chef’s whim and the availability of appropriate ingredients. An extensive commercial kitchen permits the Balch’s to cater group events for up to 200 attendees on a beautiful 20 acre meadow fronting the Connecticut River.
The Bunten Farmhouse Kitchen serves food “The Old Fashioned Way”, emphasizing taste and freshness, in a casual and leisurely dining environment that is rapidly vanishing in today’s “not time to enjoy food” society.
A Little About Milking Devon Cattle
Devon cattle come from the southwestern peninsula of England, where the breed was developed over several centuries. The name comes from Devonshire, though similar cattle were also raised in the neighboring counties of Cornwall, Somerset and Dorset. Devons were valued for the production of both high quality beef and the rich milk used in the Devonshire cream.
The Pilgrims brought Devon cattle with them to New England beginning in 1623. The hardiness and practicality of the breed, combined with the ready availability of Devon cattle near the ports of departure, made Devons an obvious choice for immigrants to the Americas.
The breed became well established in New England during the 1600’s and spread down the coast as far as Florida during the 1700’s and 1800’s. Cattle also went west, as Devon oxen were the draft animals of choice on the Oregon Trail. Herd books for the breed have been published since 1855.
By the late 1800’s, the Devon had gradually been replaced by the Shorthorn, a more productive, multi-purpose breed. By 1900, Devon were rarely seen outside of New England, where Devons were valued for their hardiness and ability to thrive under rugged conditions; qualities in which it was superior to the Shorthorn.
By the 1950’s, the market for dual-purpose cattle had disappeared, and the Devon breed was nearly extinct. The breeder community split. Some breeders selected their animals intensively for beef to compete with other beef breeds-the Beef Devon breed. Other breeders selected their animals for traditional purposes; milk, meat and draft-the American Milking Devon, closest to the breed’s original type, is unique to the United States.
The Milking Devon breed reached its low point in the 1970’s, when fewer than 100 cattle remained. However, the persistence of a few New England dairy farmers and teamsters, protected the breed from extinction. Today, there are over 400 Milking Devon cattle in existence and the population is increasing. The breed is a favorite exhibition animal at historic sites, because of its attractiveness and well-documented history.
Milking Devon cattle are ruby red with black-tipped horns. Cattle are medium in size, with cows averaging 1,100 pounds and bulls 1,600 pounds. Their appearance is compact, yet fine, with a straight topline, square-set legs and well-formed udders. The lighter Milking Devon bulls are said to make the best oxen.
The Bunten Farmhouse Kitchen is truly a treasure and a treat. If you wish to indulge in some fantastic food, a great atmosphere and some mouth watering Devon milk products, a reservation to the farmhouse is recommended since seating is limited.
They serve dinner on Thursday & Friday evenings between 5:30 and 9pm and Sunday Brunch from 11-2. Saturdays are left open for private parties and functions.
You may call 603-353-9252 for more information and reservations, but make sure while you're there, to take time to look at the magnificant Milking Devon Herd on the premises.
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© The Northcountry News
PO Box 10, Warren, NH 03279
603-764-5807
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