Archive for the 'Eating Well in VT' Category

One doesn’t normally associate vineyards and grape growing with Vermont, but Chris Granstrom, owner of Lincoln Peak Vineyard in Middlebury, Vermont is changing that. Starting out as an apple and then strawberry grower, Granstrom turned to grape growing about five years ago, inspired by an Internet chat group. He learned that no one in Vermont had tried growing wine grapes yet, so with few grape plants sent by a generous Minnesotan, Granstrom started what is now 12 acres of grapes. Originally, Granstrom and his wife Michaela were only in the nursery business, selling about 21,000 vines last year to customers all over the country. When they were just breaking even selling and growing grapes, they decided to start making wine, since they had the vineyard anyway. They now produce several varities of red, white and ice wines, all of which have received praise from members of the “local pour” movement.

To read more about Lincoln Peak Vineyard and growing wine grapes in Vermont, read the full, cover story in the Spring 2009 issue of the Middlebury College Magazine.

You can also visit the Vineyard’s website to learn more about buying wine and grapes, or to get information about tours and tastings.

Springtime in Vermont, for me, means heading out into the woods to find dinner. Or at least a component of dinner. For a week or so, wild leeks, or ramps, have been filing my plate. These absolutely luscious plants grow in large clusters in the woods and can easily be picked with the help of a trowel, or with a gloved hand (I prefer to use a latex glove, which allows me to still feel for the roots and accurately procure the entire leek). The entire plant is edible; the white bottom portion can be sauteed with butter or olive oil and fresh asparagus (if you are so lucky to have some) and the garlicky leaves make an amazingly fresh tasting pesto (my recipe is to mix as many leaves as you would like in a food processor with olive oil, fresh Parmesan, a touch of salt and a tablespoon or so of cashew butter, adjust amounts to your liking and serve over warm pasta.

Another great way to enjoy the new season would be to have a fresh, locally grown meal or to take a cooking class with Chef Doug Mack at Mary’s Restaurant at the Inn at Baldwin Creek in Bristol, VT. Their fabulous spring menu can be viewed here. You may also be interested in participating in one of their monthly ‘Table Talks’ which includes a specially created dinner and lively discussions on food trends, food politics, the environment, and local history. The discussions are free and a three-course meal is $25. Click here to learn more.  

The last Tuesday of each month brings together environmentally-minded community members for a time where they can meet new people, share ideas and, of course, share some drinks. Green Drinks, an international movement created as a sort of social time for workers in environmental fields, is hosted by the Skinny Pancake, located on the corner of College and Lake Streets in Burlington, VT from 5:30 – 7:30 the last Tuesday of each month (that means it’s happening tomorrow, 4/28!).

So what makes this different from any other night in downtown Burlington? Well, a few things. First, there is a different sponsor each month. This month it is the Vermont Earth Institute, an organization that engages and supports Vermonters in reducing consumption and adopting environmentally sustainable practices in all areas of their lives. VEI will be talking about some of the classes they are offering, as well as local initiatives. Second, there are free drinks. Sponsors provide the first $200 of drinks, which give you all the more reason to show up at 5:30 ready to mingle.

This event has been drawing more and more people each time it happens, so plans are being made for a bigger venue and more sponsors. Keep an eye out for more info in the future. To receive mailings about Green Drinks, visit the Skinny Pancake’s site, and sign up for their email list located on the right hand side with “green news” demarcated.

Image by LollyKnit via Flickr

The ground is almost (….almost….) ready for planting; are you ready to dig in??
If you are feeling less than confident as a gardener this year, or if you are new to gardening (quite common considering our environmental and economic status) perhaps you’d be interested in participating in a gardening workshop.

One nursery (of many) offering gardening workshops this year is Red Wagon Plants in Hinesburg, Vermont. Red Wagon Plants is an organic nursery which provides several locations with plants, as well as runs it’s own retail store, where the workshops will take place. This is their first year hosting a workshop series and it is geared toward the beginning gardener, as well as those looking to brush up on their skills and pick up some new tips. All classes are $10, though some have an additional materials fee. With class topics ranging from lawn conversion to planting for honey bees to container gardening, Red Wagon Plants ensures there is a class for a wide variety of interests. Click here for their complete schedule. The rest of their site is lovely and informative as well. I particularly enjoy the practical Garden Journal section.

I learned about this workshop series from an article run by Seven Days – “Plots Afoot” by Suzanne Podhaizer.

Image by jimmywayne22 via Flickr

I’m sure you’ve heard about the organic garden planned for the White House, but have you heard any talk about a similar garden right here in Vermont? I had not until earlier today when reading Carl Etnier’s blog for Vermont Commons, Relocalizing Vermont. In his post today, he mentions that “a group formed as part of Transition Town Montpelier is now in advanced discussions with state officials about planting a food garden on the State House lawn this year.”
This is so wonderful! Especially considering another new fact I learned in a recent Times Argus article – that, according to Lee Blackwell, owner of Blackwell Roots Farm in Cabot, Vermont imports 90 percent of it’s food. If state officials agree to use the lawn for garden space, Vermont would be the first state to use their State House lawn for growing produce. Let’s hope in a few weeks I can post pictures of our new state garden!! Until then, enjoy this wonderful, almost-Spring weather!

Image by deCadmus via Flickr

It’s sugaring time here in Vermont and there’s no better time to fully immerse yourself in this rich Vermont tradition than during the Vermont Maple Open House Weekend coming up on March 27, 28 and 29 (Fri-Sun). This event, put on by the Vermont Maple Sugar Makers’ Association and the Vermont Maple Foundation, is hosted by 70 sugar houses around Vermont. Take this opportunity to learn and observe both old and new processes of making maple syrup, from tree to table! While each location hosts different events, many provide tours of both their sugar house and sugarbush, as well as samples, delicious goodies (think sugar on snow, maple cream donuts and pancake breakfasts!!), syrup for sale and good cheer all around!

We have five sugar houses participating from in Addison County:

• Hillsboro Sugarworks in Bristol – Sat & Sun
• Bread Loaf View Farm in Cornwall – first time hosts! – Fri, Sat & Sun
• Vermont Trade Winds Farm in Shoreham – Sat & Sun
• Dakin Farm in Ferrisburgh – Fri, Sat & Sun
• Two Old Sap Sugar Works in Bristol – Fri, Sat & Sun

For a complete listing of participating sugar houses, as well as directions, contact information and details of events, visit the Annual Maple Open House page on vermontmaple.org. We hope you’ll come out, meet some neighbors and enjoy a true taste of Vermont!

Last month, our good friend, Chef Doug Mack, attended the Inaugural Symposium for the Spannocchia Symposia Series on the Sustainable Future of Rural Places in Tuscany, Italy. There he joined a wonderful group of participants from New England and Italy, brought together by the Spannocchia Foundation to address the question “How do we eat locally and preserve the rural, distinctive cultures and landscapes that are threatened by development, commodity farming and loss of food traditions?”. Read more about the Symposia Series here.

The annual series will be held alternately in New England (in 2010!) and in Tuscany and is working closely with members of the Farm-Based Education Association.

Doug is the founder of The Vermont Fresh Network and is an organic farmer and chef for Mary’s Restaurant at the Inn at Baldwin Creek in Bristol, VT. Here are some pictures he sent from the trip!

Carlo Petrini, founder of the Slow Food movement, would be pleased with Vermont. In a recent interview with the Guardian’s Leo Hickman, “Slow food: Have we lost our appetite?”, Petrini, or Carlin to friends and fans, reveals that he is worried. He is worried about the economy and believes “if agriculture returns to a local economy this could be enrmously helpful.” So how does Vermont fit into this global movement? Let me count the ways…

First, we have the Vermont Fresh Network which creates partnerships between farmers and chefs, as well as promotes awareness about the economic and health benefits of eating locally grown and produced foods.

Second, there are the multiple farmers’ markets that occur year round (yes! even during our looong winters!). Here is a list of farmers’ markets for the winter season – if you haven’t consumed any local products lately, this may be a great way to experience something new, meet the people who actually grew or produced what you are buying, and to support our local economy.

Third, if you can’t make it to a farmers’ market, you can try a local co-op or grocery store. Many stores throughout Vermont highlight produce and products that are produced in state (a Hannaford’s store near me even has a “Vermont” section among the international foods sections!). Two of my favorite stores in the Burlington area are City Market/Onion River Co-op downtown and Healthy Living Natural Foods in South Burlington.

Fourth, if you have some time, search online for more great resources that encourage Vermont’s local food economy. Here are some suggestions to get you started; Local Harvest and Eat Local VT.

Chef-owner Douglas Mack of Mary’s Restaurant is offering year round cooking classes at the Inn at Baldwin Creek in Bristol, Vermont. During the growing season, participants pick the vegetables and herbs to be used during class while touring the gardens at the Inn, and then spend 3 1/2 hours cooking before enjoying a class-prepared meal with a wine pairing. What could be better than that! This would be an incredible experience for seasoned home-chefs looking to add new techniques and recipes to their repertoire or to those interested in how the farm-to-table process works. Read about, and sign up for, classes here.

Here’s a preview of what you can expect! Recipes courtesy of Chef Doug Mack.

Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala

Serves 4

1 1/2 pounds large U-12 shrimp
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery rib with the leaves, cut in paper thin slices
1 medium red onion, cut in paper thin slices
4 medium plum tomatoes, roughly chopped
1 tablespoon dried cranberries
2 tablespoons small capers, rinsed and dried
1 tablespoon pine nuts
1 glass (6-ounces) Marsala
1 teaspoon red pepper flakes
Fennel fronds
2 tablespoons torn basil leaves
2 tablespoons torn mint leaves
Lemon wedges

Peel and de-vein the shrimp.

In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala.

Divide among 4 plates, sprinkle with red pepper flakes, fennel fronds, basil and mint. Serve with lemon wedges.

Barbeque Duck and Mushroom Quesadilla

Ingredients:

1/2 Cup Barbecued duck legs
1 Cup BBQ sauce
1/2 Cup Chicken stock
1/2 Cup Grilled shiitake mushrooms
3 Flour (6-inch) tortillas
1/4 Cup Grated monterey jack
1/4 Cup Grated white cheddar
1/2 Cup Spicy mango salsa

Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat. Prepare a wood or charcoal fire and let it burn down to embers. Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chilie powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the salsa.

One of our favorite restaurants was given high marks in last Sunday’s New York Times Travel Section. Mark Bittman, food critic and author of the best-selling How To Cook Everything, says of Hen of the Wood in Waterbury, VT, that “it’s difficult to think of a restaurant here in the city that can generate such feelings of satisfaction, fulfillment, culinary pleasure and near-joy”. Also mentioned is the Kitchen Table Bistro, located in Richmond, VT, which features “large portions of sophisticated versions of down-home cooking”, the Green Cup, located in Waitsfield, VT,  the Red Hen Baking Company in Duxbury, VT and the Alchemist in Waterbury, VT.  Here is the full article.