Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


The Franklin Farm is a certified organic family farm located in the southern Vermont town of Guilford.

Blog about VT Maple Syrup and our family farm.

Blog about making VT Maple Syrup and our family farm.

The stillness of winter days on the Franklin Farm

Mary Ellen Franklin

Here on the Franklin Farm the stillness of winter days is interrupted by the twice daily rhythm of chores. Our alarm clocks announce the arrival of 4:30 am. And the day starts for whoever is milking. Out to the barn by 5, the cows are roused from their beds and brought in to the barn for milking. It doesn’t take long for the cows to take the chill off the barn.

Read More

Hello and Welcome.

Mary Ellen Franklin

For quite some time I have contemplated writing a Franklin Farm blog. As winter sets in, it seems as though this may be as good a time as any to begin. Few people make their living farming anymore. If you have never lived this way, or known relatives that did, you might find this blog interesting.

In these entries I will shed light on my family's work and our commitment to the animals we partner with here on the Franklin Farm, as well as the diverse, beautiful and productive land that supports us all.  

I encourage you to comment and ask questions. I will do my best to respond.

Till next time, Mary Ellen Franklin

Franklin Farm Whole Grain Pancakes

Jesse Fox


Back when David’s father Bill Franklin was growing up here in Guilford, pancakes were served every morning at breakfast. Most of the time with maple syrup, but also with left over gravy from supper the night before. They were wholesome and filled everybody up till dinner was served at noon. Here on the farm we still eat them two or three times a week instead of boxed cereal.

Franklin Farm Whole Grain Pancakes

  • 1 Cup whole milk*

  • 1 Tbsp. vinegar or lemon juice

  • 1 Tbsp. mild oil (such as sunflower, canola, vegetable)

  • 1 large fresh egg

  • 1/2 Cup white flour**

  • 1/2 Cup whole wheat flour**

  • 1/2 Cup whole oats

  • 1/4 Cup corn meal

  • 1/2 tsp. each: baking powder, baking soda, and sea salt


*You can use low fat or skim milk but you will have to add another Tbsp. of oil.

** These pancakes work really well with Bob’s Red Mill 1:1 Gluten Free flour.

1. Mix wet ingredients in a medium sized bowl. 

2. Mix dry ingredients together well.

3. Combine wet and dry. Stir well. If too thick, thin with a little milk or water. 

Add fruit if you like. We like blueberries and/or raspberries. Another favorite is apples and cinnamon.

Generously oil a griddle or heavy fry pan. Drop batter by the spoonful into hot oil. Cook on first side till bubbles appear and edges look a little dry. Flip and cook a minute or so more. Pile on a plate and serve with plenty of Franklin Farm Maple Syrup.