• Move materials away from the furnace, especially flammable materials.
• Check your pilot light. If it isn’t burning, follow the instructions for relighting which are typically printed on access doors. You can also find information on the manufacturer’s website—that’s where you should go to learn about maintenance requirements for your equipment. If you have difficulty, call a qualified heating contractor for advice.
• Vacuum out any dust or debris in and around the unit, especially the blower. Replace the filter if needed.
• We recommend that you have your furnace professionally inspected each year by a qualified professional. These are some things they might do:
  • Lubricate the blower motor with a non-detergent motor oil.
  • Remove the flame shield and check the burner for corrosion.
  • Check the flue for gaps or dents and make sure it is venting properly to the outdoors.

• Set your programmable thermostat for winter! Click here to see recommended settings from ENERGY STAR.
• Create a clear area around the heat registers by moving furniture, rugs, drapes, etc. Vacuum out dust in registers.
• Test smoke and carbon monoxide detectors. Be sure to keep extra batteries on hand.
• Check that your fire extinguisher is fully charged; replace if needed.
• Check windows and doors for drafts, and install weather stripping where it’s needed. A qualified contractor can also help you test for leaks and seal them, and can also add insulation to your attic and walls if needed.
• Check your fireplace for soot or creosote build-up. Schedule a visit from a reputable chimney sweep if needed.

• Make sure furnace intakes and outputs are clear (nothing is crowding them) and keep snow away from them.
• Take advantage of the sun’s warmth; trim back bushes and trees around your windows.
• Clear downspouts and gutters, and visually inspect the roof (if you’re comfortable doing this yourself). This is also something that a qualified company can help you do. If you do it yourself, remember to always keep yourself and any tool or equipment you may be using at least 10-feet away from overhead lines, and not to use ladders or get on your roof if it’s wet or icy.

COVID-19 Mortgage Assistance is Available
 

The Vermont COVID Emergency Mortgage Assistance Program is being administrated by the Vermont Housing Finance Authority.
 
There are program updates that open up this opportunity for assistance to more homeowners!

Visit https://www.vhfa.org/map/ to learn more.

Are you in need of assistance?
Are you unsure if you are eligible for mortgage relief programs? Need help completing the application? Want to talk through your options with someone? Give us a call! We would be more than happy to help you navigate these opportunities.
 
Please direct all inquiries to Pattie Dupuis, Downstreet's Director of Homeownership Services.
Email: pdupuis@downstreet.org
Phone: 802-477-1343
 
Please direct all inquiries to Pattie Dupuis, Downstreet's Director of Homeownership Services: pdupuis@downstreet.org or (802) 477-1343

ATTENTION
Green Mountain Power Customers

 

• 1 Tbsp. butter
• 1 tsp. olive oil
• 1 clove garlic, minced fine or grated
• 1 whole onion, finely diced
• 3 whole large carrots, peeled and finely diced
• 2 Tbsp. tomato paste
• 3 cans (28 ounces each) whole tomatoes
• 32 oz. fluid vegetable or chicken broth
• 1 c. water
• 1/2 c. heavy cream
• salt and pepper, to taste
• 2 Tbsp. minced fresh parsley
• 2 Tbsp. chopped fresh basil

• 1/2 whole baguette, sliced into rounds
• Olive oil for drizzling
• 1/2 c. freshly shredded Parmesan cheese
• Fresh basil for garnish

1. In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes.
2. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time.
3. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
4. To make the croutons: drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.