Activities – Page 13

November 14, 2017November 15, 2017

Have a Local Thanksgiving – find ingredients at a Farmers’ Market!

It’s the time of year to celebrate all that we’re thankful for… and that includes local food! Treat your family to a locavore feast this Thanksgiving – thankfully, you can find nearly every ingredient you’ll need at a Vermont farmers’ market. <h3>Find a market near you!</h3> <h4>BENNINGTON – <a href=”http://www.benningtonfarmersmarket.org/”>Bennington Farmers Market</a> – 601 Main Street, Bennington </h4>Saturday, November 18th | 10 am – 1 pm<h4>BELLOWS FALLS – <a href=”https://www.facebook.com/Greater-Falls-Farmers-Market-1869666409953701/” target=”_blank”>Greater Falls Farmers’ Market</a> – 33 Bridge Street, Bellows Falls</h4>Friday, November 17th | 4pm – 7pm <h4>BURLINGTON – <a href=”http://www.burlingtonfarmersmarket.org/about/”>Burlington Farmers Market</a> – UVM Davis Center, 590 Main St, Burlington</h4>Saturday, November 18th | 10 am – 2 pm<h4>BRATTLEBORO – <a href=”https://www.facebook.com/BrattleboroWinterFarmersMarket/”>Brattleboro Winter Market</a> – 157 Main Street, Brattleboro</h4>Saturday, November 18th | 10 am – 2 pm <h4>ST. JOHNSBURY – <a href=”https://sites.google.com/site/caledoniafarmersmarket/”>Caledonia Farmers’ Market</a>, 51 Depot Square, St. Johnsbury</h4>Saturday, November 18th | 9 am – 1 pm <h4>MONTPELIER – <a href=”http://www.capitalcityfarmersmarket.com/”>Capital City Farmers Market</a> – Montpelier High School, 5 High School Drive, Montpelier</h4>Saturday, November 18th | 10 am – 2 pm<h4>SOUTH HERO – <a href=”http://www.champlainislandsfarmersmarket.com/”>Champlain Islands Farmers Market</a> – Congregational Church on South Street, South Hero </h4>Saturday, November 18th | 10 am – 2 pm<h4>DORSET – <a href=”https://www.dorsetfarmersmarket.com/”>Dorset Winter Farmers Market</a> – JK Adams Kitchen Store 1430 Vt. Rt 30, Dorset</h4>Sunday, November 19th | 10 am – 2 pm <h4>HARTLAND – <a href=”http://hartlandfarmersmarket.blogspot.com/”>Hartland Farmers’ Market</a> – 1 Quechee Rd., Hartland</h4>Friday, November 17th | 4 pm – 7 pm <h4>MIDDLEBURY – <a href=”http://www.middleburyfarmersmarket.org/”>Middlebury Winter Market</a> – 530 Exchange St, Middlebury</h4>Saturday, November 18th | 9 am – 12:30 pm <h4>NORTHFIELD – <a href=”http://northfieldfarmersmarketvt.org/about-us”>Northfield Farmers Market</a> – 24 ID White Ave, Northfield</h4>Sunday, November 19th | 11 am – 2 pm <h4>NORWICH – <a href=”http://www.norwichfarmersmarket.org/winter-market.html”>Norwich Famers Market</a> – Tracy Hall, 300 Main Street, Norwich </h4>Saturday, November 18th | 9 am – 1 pm <h4>PUTNEY – <a href=”https://putneyfarmersmarket.org/application/winter-market-vendor-application/”>The Putney Farmers Market</a> – Green Mountain Orchard, 130 West Hill Road, Putney </h4>Sunday, November 19th | 11 am – 2 pm <h4>RUTLAND – <a href=”https://vtfarmersmarket.org/”>Rutland Farmers’ Market</a> – 251 West Street, Downtown Rutland</h4>Wednesday, November 15th + 22nd | 3 pm – 6 pm Saturday, November 18th | 10 am – 2 pm <h4>WAITSFIELD – <a href=”https://www.facebook.com/events/1113101982101342/”>Thanksgiving Market at Inn at the Round Barn Farm</a> – 1661 E Warren Rd, Waitsfield</h4>Sunday, November 19th | 10 am – 2 pm

Source: Dig in VT Trails

November 8, 2017November 8, 2017

2017 Local Turkey Finder

Don’t wait! Deadlines are fast approaching to reserve a local bird. Find your Vermont-raised turkey today using our handy guide.What’s the best thing about Thanksgiving? Gathering with friends and family to enjoy a feast prepared with love? Sure, that’s great too. But the BEST part is that you can source nearly every ingredient from local, Vermont farmers and we’re here to help you do just that. It’s time to order your Thanksgiving bird, and no matter where you are — we have options! Find a market or farm near you and order your turkey today. <h3>Northern Vermont</h3>Featured Farm Pick-upAdam’s Turkey Farm, Westford – Fresh, hormone and antibiotic-free turkeys – choose your size! Order Now → Call 802.878.4726 for detailsBreezy Acres Farm, Montgomery - Fresh holiday turkeys available in limited quantities. Order now to check availability and reserve yours today! Order Now → Call 802.326-2197 or email <a href=”mailto:breezyacresfarmvt@gmail.com”>breezyacresfarmvt@gmail.com</a>Maple Wind Farm, Richmond – fresh and frozen – certified organic. Pick-up at the Burlington Farmer’s Market on the 18th or at the Richmond farm on the 19th. Raised on fresh green pasture and processed on the farm in Richmond! Order Now → email Beth at <a href=”mailto:goodfood@maplewindfarm.com”>goodfood@maplewindfarm.com</a> Markets and Co-opsCity Market, Burlington – Get your fresh, local turkey from City Market featuring a variety of options from Stonewood Farm in Orwell, Misty Knoll Farm in New Haven, Adams Turkey Farm in Westford, & Maple Wind Farm in Huntington.<a href=”http://www.citymarket.coop/files/Turkey_Brochure.pdf”> </a>Order Now → <a href=”https://www.citymarket.coop/thanksgiving-turkeys-co-op”>https://www.citymarket.coop/thanksgiving-turkeys-co-op</a>Craftsbury General Store, Craftsbury – Order your Misty Knoll Turkey by November 9th! Order Now → Call 802.586.2440 or email <a href=”mailto:emily@craftsburygeneralstore.com”>emily@craftsburygeneralstore.com</a>Harvest Market, Stowe – Fresh turkeys from Adams Turkey Farm in Westford where humane growing practices are a top priority. Vermont farm fresh turkeys – basic or oven ready with preserved Meyer lemon & herbs.Order Now → call 802.253.3800 to order Natural Provisions, Williston – Sign up now for your holiday turkeys! Featuring local, all-natural whole turkeys from Stonewood Farm or from Misty Knoll Farm.Order Now → Error! Hyperlink reference not valid.<h3>Central Vermont</h3>Featured Farm Pick-upGreen Mountain Girls Farm, Northfield – Turkeys available in the farm stand (open 7am – 7pm) while supplies last! Order Now → Call or email 802.505.9840 | <a href=”mailto:Farmers@EatStayFarm.com”>Farmers@EatStayFarm.com</a> Misty Knoll Farm, New Haven – Available fresh straight from the farm September to December, ranging from 14-30 pounds.Order Now → 802.453.4748Markets and Co-opsMiddlebury Natural Foods Co-op, Middlebury – Place an order for fresh, local Stonewood Farm Turkeys! Come into the store and sign up at the registers, or just call and they’ll reserve one for you! Order Now → <a href=”http://vermontfresh.net/%5Bsitetree_link,id=%5D#http:/middlebury.coop/2016/10/31/reserve-thanksgiving-turkey-today/”>http://middlebury.coop/2016/10/31/reserve-thanksgiving-turkey-today/</a>Woodstock Farmers’ Market, Woodstock - Featuring Misty Knoll and Stonewood Farm. Order Now → <a href=”http://www.woodstockfarmersmarket.com/holiday_thanksgiving.aspx”>http://www.woodstockfarmersmarket.com/holiday_thanksgiving.aspx</a><h3>Southern Vermont</h3>Featured Farm Pick-upAdams Family Farm, Wilmington – Adams Farm is a true working farm, and refer to themselves as a “circle of life farm”. Adam’s Farm animals are humanely raised without antibiotics or hormones for their meat on 130 acres. Their turkeys are farm raised and will be fresh.Order Now → <a href=”http://shop.adamsfamilyfarm.com/product-p/400.htm”>http://shop.adamsfamilyfarm.com/product-p/400.htm</a>Allen Brothers Farms, Westminster – Reserve a farm-raised with love Thanksgiving Turkey from Allen Brothers! Order Now → Call <a href=”file://localhost/tel/(802)%20722-3395″>802 722-3395</a>, or stop by <a href=”http://allenbrothersfarms.com/”>allenbrothersfarms.com</a>Markets and Co-opsMKT: Grafton, Grafton – Choose a delicious prepared turkey, ready for reheating or get a basic bird to DIY! Order Now → <a href=”http://vermontfresh.net/%5Bfile_link,id=1521%5D”>View MKT’s order form here</a> or email <a href=”mailto:goodness@mktgrafton.com”>GOODNESS@MKTGRAFTON.COM</a>Putney Natural Food Coop, Putney – Pre-order your holiday turkey from Stonewood Farm at the Deli Counter or Registers before November 13th and you’ll be entered into a raffle to win a FREE Pie!Order Now → <a href=”http://www.putneycoop.com/”>http://www.putneycoop.com/</a>

Source: Dig in VT Trails

October 20, 2017October 20, 2017

Eat the Invaders Dinner

Invasive species present real problems for the native plants and animals we rely on for our ecosystem to thrive. Wild boars are ravaging Texas. Alliaria petiolata (garlic mustard) is choking out native plants in Vermont. Northeastern coastlines are plagued with invasive green crabs that eat up our native clams and mussels. But there’s good news – they’re all delicious! That’s a solution Joe Roman, conservation biologist, author, and researcher at the Gund Institute for Ecological Economics at the University of Vermont wants everyone to explore. Not only will eating invasives help alleviate some of their negative effects, but the way to the mind (as well as the heart) is often through the stomach and he’s hoping that finding invasives on the plate will help spark conversation and awareness. Check out Joe’s website <a href=”http://eattheinvaders.org” target=”_blank”>http://eattheinvaders.org/</a> – for more information and recipes on tasty invasive species.To practice some hands-on invasive dining, Joe Roman organized a class at Hotel Vermont last year with executive Chef Doug Paine, a local leader in sustainable sourcing. Students tried periwinkle snails – delicious but dangerous for native snail populations – and a bisque made of green crab, tomato and sherry. The class was so popular, they are bringing it back this year in the form of a full dinner in partnership with UVM Dining at Sodexo. UVM’s Harris-Millis Dining Hall, focused on sustainability, will host the dinner and the feast of invaders is open to both students and the public. Red’s Seafood of Boston is co-hosting the event. Red’s has been leading the charge on getting lesser-known seafood into the market, including both sustainably sourced and invasive species options, according to Emily Portman, Sustainability Manager for UVM Dining. Red’s will be sourcing the periwinkles and green crab and Black River Produce will provide greens like lamb’s quarter, garlic mustard and watercress as well as white perch – all species that are invasive and abundant here in Vermont. What’s on the menu? For just $11 for the general public, Harris Millis Executive Chef Eric Caravan will be transforming these destructive species into a mouth-watering feast. A buffet of pulled wild boar pork shoulder and pickled greens, white perch tostadas with maple-garlic mustard, whole fried green crabs and periwinkle linguini, and wild green salad with lamb’s quarter and watercress are among the dishes Chef Eric is crafting. Students from Professor Kimberly Wallin’s Invasion Ecology and Management class will be present during the dinner to discuss the species featured in the meal. UVM’s <a href=”https://www.uvm.edu/realfood/real_food_working_group”>Real Food Working Group</a> will also be at the dinner and available to discuss their programs. Dinner DetailsWHERE: Harris Millis Dining Hall WHEN: Tuesday, October 24TIME: 4:30 – 8 p.m.COST: $11 for the General Public | Free for Students with Unlimited Meal Plan <a href=”https://www.facebook.com/events/1469239746530681/”>More Information Here</a>

Source: Dig in VT Trails

October 10, 2017October 6, 2017

Tis’ the APPLE season!

No apple tastes better than the one you pick yourself on a crisp autumn day. Get out and enjoy the apple season – it’s one of Vermont’s finest! Here are some apple-tastic events to get you started.October 7th – <a href=”http://events/detail/ciderfest-at-happy-valley-orchard?mc_cid=aa818647fa&mc_eid=%5BUNIQID%5D” target=”_blank”>Happy Valley Orchard and Citizen Cider present Ciderfest</a>, Middlebury. Apple picking, cider tasting, cider donuts, food trucks, Drop-In Brewing Company beer, and music from Steady Betty!October 8th – <a href=”https://www.diginvt.com/events/detail/cider-pressing-and-syrup-boiling-open-house-brookfield-bees” target=”_blank”>Cider Pressing and Syrup Boiling Open House</a>, Brookfield. Join Brookfield Bees for an open house on Sunday, October 8th from 11-3pm to press apples collected in the Kibbee Rd neighborhood!October 8th – <a href=”https://www.diginvt.com/events/detail/19th-annual-harvest-fest” target=”_blank”>Champlain Orchard Harvest Festival</a>, Shoreham. Rollicking bluegrass tunes from the Bondville Boys, fresh local food, apple picking, wagon tours, fresh pies, hot cider, arts & crafts, and hard cider tastings!October 8th – <a href=”http://events/detail/15th-annual-heirloom-apple-day?mc_cid=aa818647fa&mc_eid=%5BUNIQID%5D” target=”_blank”>Scott Farm’s 15th Annual Heirloom Apple Day</a>, Dummerston. Celebrate heirloom apples, fresh, baked, and squeezed. October 13th – <a href=”http://events/detail/autumn-in-addison-county-apple-and-cheese-farm-tour?mc_cid=aa818647fa&mc_eid=%5BUNIQID%5D” target=”_blank”>Autumn in Addison County: Apple & Cheese Farm Tour</a>. Get to know the farmers at Champlain Orchards, the cheesemakers at Twig Farm, and visit the tasting room of Shacksbury Cider to finish up the tour.October 14th – <a href=”http://events/detail/14th-annual-heirloom-apple-dinner-kitchen-table-bistro?mc_cid=aa818647fa&mc_eid=%5BUNIQID%5D” target=”_blank”>Heirloom Apple Dinner at Kitchen Table Bistro</a>, Richmond. 14th Annual Heirloom Apple Dinner at the Kitchen Table Bistro in Richmond featuring apples from Windfall Orchard of Cornwall, Vermont.

Source: Dig in VT Trails

October 8, 2017September 28, 2017

Celebrate Heirloom Apple Day at Scott Farm Orchard

The 15th Annual Heirloom Apple Day at Scott Farm Orchard on Kipling Road in Dummerston, VT beckons apple lovers of all ages to celebrate this iconic fall fruit. Come visit the 571-acre historic farm and orchard that border Rudyard Kipling’s former Vermont home, Naulakha, and other historic rental properties owned and renovated by Landmark Trust USA. On Sunday, October 8 at 10 AM, Noon and 2 PM, Scott Farm’s Orchardist Zeke Goodband entertains guests with the enlightening history of the orchard and its ecologically-grown fruits, accompanied by a free tasting of some of the more than 120 varieties of heirloom apples grown on the property.<img src=”https://www.diginvt.com/assets/_resampled/resizedimage600400-1862-barn-at-Scott-Farm-by-Kelly-Fletcher-Photography.jpg” width=”600″ height=”400″ alt=”” title=””/>Sample Old World and Early American heirloom varieties such as Esopus Spitzenburg, a favorite of Thomas Jefferson, grown at Monticello; Reine des Reinette, a French apple from the 1700s, considered the best hard cider apple in Normandy; Blue Pearmain, a New England apple dating back to the 1700s, mentioned by Henry David Thoreau in his journal, and Cox’s Orange Pippin, an English favorite, awarded the highest honors by the Royal Horticultural Society—just to name a few of the exciting flavors bound to excite your palate.According to Goodband who will be giving the talks, “There’s Blue Pearmain, Thoreau’s favorite. And Belle de Boskoop, a strudel specialist. And Ashmead’s Kernel: “It would be referred to as ‘fine-grained’ flesh, but there’s almost a crystal quality to it. When you pick it at the right time, it’s just exquisite. That’s the one, more than any other apple, where people pick it and come back and say, ‘Oh, that’s the best apple I’ve ever had!’ When someone says that, it makes all the work of an entire year worthwhile.”<img src=”https://www.diginvt.com/assets/_resampled/resizedimage600400-Heirloom-apples-cut-for-Scott-Farm-tasting-by-Kelly-Fletcher-Photography.jpg” width=”600″ height=”400″ alt=”” title=””/>Following the talks and tastings, guests can fill bags with their favorite selections—all available for purchase.Visitors can also pick their own apples in the PYO orchard or select them from multiple apple bins in the Farm Market, along with Scott Farm Orchard’s heirloom cider, freshly baked apple pies, fruit jams and jellies, and more.In addition to the apple talks and tastings, Whetstone Ciderworks, of Marlboro, VT, will be on hand to offer samples of their artisanal wine-like, award- winning hard ciders, such as Orchard King, Orchard Queen, Barnyard Blend, and Moonlighter—blended primarily with apples from Scott Farm Orchard.<img src=”https://www.diginvt.com/assets/_resampled/resizedimage431600-Whetstone-Cider-sampling-at-Scott-Farm.jpg” width=”431″ height=”600″ alt=”” title=””/> “This is our favorite event of the year, when apple enthusiasts from all over New England come and sample our apples fresh, baked and squeezed!”, says Operations Manager Kelly Carlin of Scott Farm Orchard and The Landmark Trust USA.Rigani Wood-Fired Pizza of Brattleboro, VT, will be on premises with their portable wood-fired oven, cooking up and vending artisanal pizzas featuring local ingredients. In keeping with the Farm’s mission to share living history, preserve and perpetuate heirloom apples and small fruits, and educate people about their cultivation and uses, Scott Farm also offers a variety of fall workshops. Local cider maker Jason MacArthur of Whetstone Ciderworks teaches an introduction to making hard cider on Oct 1; and Pastry Chef Laurel Roberts Johnson of The Queen of Tarts offers hands-on apple and fruit pie making workshops on Oct 21 and Nov 11; and Master Brewer Thomas Coleman teaches an introduction to brewing beer with wet hops. harvested from Scott Farm’s hop yard, on Sept 9 and 24. To further showcase the many delicious uses of apples, Scott Farm and the Vermont Fresh Network co-host the 10th annual Heirloom Apple Harvest Dinner at the Farm on Oct 28. The five-course meal, prepared by Chef Tristan Toleno of Entera Catering, features heirloom apples and heirloom cider with other local foods. For more information on Heirloom Apple Day, workshops, and the dinner, please visit ScottFarmVermont.com/workshops-more, call 802-254-6868, or email events@scottfarmvermont.com. The Scott Farm Market is open daily through November 22, and You-Pick apples are available September into October.____ Established in 1791 when George Washington was serving his first term as President, Scott Farm consists of 571 acres and 23 buildings, all listed on the National Register of Historic Places. In 1995 the Vermont non-profit Landmark Trust USA took over the farm. The Trust has since restored many of the buildings, and under the guidance of Orchardist Zeke Goodband, has converted the orchard from conventionally-grown McIntosh to more than 120 ecologically- grown heirloom and uncommon apple varieties. The farm also grows peaches, plums, nectarines, pears, grapes, cherries, quince, medlars, gooseberries, and hops. Four fully restored historic vacation rentals, surrounding the farm, are available for short or long term self-catered stays throughout the year. Details at LandmarkTrustUSA.org. Photo credit: KellyFletcherPhotography.com

Source: Dig in VT Trails

October 8, 2017September 28, 2017

15th Annual Pumpkin Festival at Cedar Circle Farm Sunday, October 8— Family Fun!

Cedar Circle Farm hosts its annual Pumpkin Festival on Sunday, October 8 from 10am until 3pm. Now in its fifteenth year, the Pumpkin Festival offers on-farm enjoyment for the entire family, with horse-drawn wagon rides, pumpkin picking, live music, kids’ activities, storytelling, birds of prey, cider pressing, and local food concessions.Kids and families will want to visit the “Circle of Cedars” Enchanted Forest—where entertainment includes award-winning storyteller Simon Brooks of New London, NH who weaves folk and faerie tales from 10-30-11:30, and Vermont storyteller-musicians, The Swing Peepers, who play from 12-1 and 1:30-2. In addition to horse-drawn wagon rides to the pumpkin patch and cider pressing, children will also love the live birds of prey brought by the Vermont Institute of Natural Science (VINS), plus face painting, educational activities, and crafts. For those who feel like dancing or listening to an eclectic mix of American songs, stop by the main stage to hear live music by the popular Vermont jam band, Sensible Shoes, from 1-3.<img class=”center” src=”https://www.diginvt.com/assets/_resampled/resizedimage600400-2-girls-picking-up-pumpkins-sideview-by-Ben-Fleishman-2015.jpg” width=”600″ height=”400″ alt=”” title=””/>“The Pumpkin Festival is not only a Cedar Circle Farm tradition but it has become an Upper Valley tradition! People from all walks of life come to celebrate the season with great food, engaging entertainment, and educational activities suited for kids and adults alike.” says CCF Education Manager Eric Tadlock.Be sure to arrive hungry! The food concessions, open from 11-3, feature delicious, farm-fresh organic soups, salads, grilled local sausages and farm-made veggie burgers, and pumpkin desserts prepared by CCF Chef Theo and her Farm Kitchen crew. NOFA-VT’s mobile wood-fired oven returns to offer artisan pizza. And, new this year are Piecemeal Pies of White River Junction offering savory pies and soups, Griddle and Groovy of East Thetford serving gourmet grilled cheese and mac and cheese, and JUEL Juice + Smoothies with their food truck. The Farmstand and Hello Café coffee shop will be open until 5. “Pumpkin Festival is a great community event. People love to come out and enjoy the fall splendor, eat good food, and learn about where their food comes from. It’s definitely time to celebrate the season’s bounty and spend time with family and friends.” states CCF’s Farm Manager Kate Duesterberg.The Pumpkin Festival is a “Green Event” with a waste recovery station, which has yielded just two bags of trash for more than 1500 visitors in previous years.A suggested donation of $10-15 per car includes parking in designated fields and free admission to all events. Carpooling is encouraged. No pets please. Rain or shine.Located on Pavillion Road along the Connecticut River, the farm is just off of Rt. 5 in East Thetford, VT. For details and directions, visit <a href=”http://www.cedarcirclefarm.org/events/festivals”>www.CedarCircleFarm.org/events/festivals</a>.Cedar Circle Farm & Education Center is an organic farm with a social mission, engaging the community to develop and share practices that promote regenerative agriculture, good health, and a resource-rich environment. The farm offers a retail farmstand and greenhouses, a farm kitchen, and coffee shop. They feature a CSA program, pick your own berries and pumpkins, educational school programs, summer day camps and farm tours, cooking classes, and a community harvest festival.

Source: Dig in VT Trails

October 4, 2017October 4, 2017

On Tap – Using Local Ingredients at Good Measure Brewing Co.

Head Brewer Andrew Leichthammer of Good Measure Brewing Co. goes above and beyond to source locally – from foraging fruit to collecting wild yeast. We checked in with Andrew about his local beers and upcoming <a href=”https://www.diginvt.com/events/detail/good-measure-brewing-co-beer-dinner-farmhouse-tap-and-grill” target=”_blank”>Beer Dinner with Farmhouse Tap & Grill on October 11th</a>. Tell us a little about the brewery, what’s special about your beer? So we started this project in November/December of 2015. We had over a year of construction on the building located here in Northfield, VT. We converted this former 1940’s IGA/Grand Union Grocery store to our brewery and tasting room and opened to the public December 23rd, 2016. We brew a lot of different beers and styles but we focus mostly on pub beers or easy drinking beers from all around the world. To date, we have brewed over 110 batches of beer over 75 of which have been unique one-off beers. Our 4 core beers that we always produce include an American Cream Ale, English-Style Extra Special Bitter, Belgian-Style Saison and an American Pale Ale. What’s your brewing background? I was an avid homebrewer having brewed my first homebrew in 2006. After working at The Farmhouse Tap and Grill for a few years I moved on to help open and run Mule Bar in Winooski, VT. I partnered with Scott Kerner at that time who is also now my partner in Good Measure. After running Mule Bar for a few years I left to start construction on the Good Measure space and we brewed our first commercial beer early September 2016. How do you incorporate local ingredients into your beer?I like to focus a lot of my brewing on Belgian influenced farmhouse ales and sour beers. This gives me a lot of room to work with lots of local ingredients. We have brewed with local malts including Spelt, Wheat and Buckwheat. We have brewed with local ingredients like coffee and caramel. This summer we spent a few weeks foraging for found/fallen fruit including Peaches, Cherries, Blueberries, Chokecherries, Aronia Berries, Raspberries, Apples and more. I really like bringing as many local ingredients into my brewing as possible and I like the connection that we make with our farmers and neighbors in the process. We have even begun to harvest local wild yeast that we plan on using in some small-scale barrel projects. Do you have a favorite beer that makes use of a local ingredient?Our newest beer to hit the market was our Harvest Grisette. This was brewed with all local VT grown and donated whole leaf hops as well as local raw spelt and raw wheat from our friends at Rogers Farmstead in Berlin, VT. It is a traditional light Belgian-Style beer with subtle notes of bubblegum and spice and at only 4.0% abv it’s a crushable beer that you could have a few pints of. I really like this beer and I think its a great representation of how well local ingredients can work in a beer. What are some challenges around making beer with local ingredients?One of the biggest challenges with local ingredients is the processing of the products. Different ingredients require different times and ways of processing including milling, juicing, freezing etc. When we work with local ingredients it’s always a challenge and always a different brew-day each time we do.What do you think the future holds for Vermont beer? Do you think we’ll see more local sourcing? I’d like to say that more people will begin sourcing local ingredients. I see the trends moving towards more session-able small beers that can really reflect the bounty the local farms can provide us brewers with. Good Measure is partnering with Farmhouse Tap & Grill for a special <a href=”https://www.diginvt.com/events/detail/good-measure-brewing-co-beer-dinner-farmhouse-tap-and-grill” target=”_blank”>Beer Dinner to benefit VFN on October 11th</a> – how do you go about choosing beer pairings? For this dinner, I wanted to showcase two of our core beers and two of our new beers. I chose our ESB and our Saison for two of the courses because they are so incredibly food friendly. For the main meat course I wanted to choose something that would cut through the richness and the fat in the pork so I paired it with our new IPA and for the dessert course I wanted something that would work well with the spices and the apple so we pulled a new beer out of barrels that reflected those similar characteristics. Food pairing doesn’t have to be a challenge and when you have beers that work so well with food it makes the selection fairly easy!

Source: Dig in VT Trails

October 4, 2017October 4, 2017

Honey Road – Thinking Globally, Sourcing Locally

Follow the pink neon sign at the corner of Church and Main Street into the warm, inviting and bustling dining room of Burlington’s newest restaurant Honey Road. <a href=”http://vermontfresh.net/search-members/member-list/member/honey-road”>Honey Road</a> has been pulling in rave reviews since their opening this summer. The buzz is strong for many reasons – the restaurant is female owned and run, helmed by Chef Cara Tobin and VFN restaurant veteran Alison Gibson; they’re serving up Eastern Mediterranean small plates – a new (and delicious) concept for Burlington; and it’s good – really good. We checked in with Cara to see how she was creating this global cuisine while staying Vermont-focused with ingredients. <h4>How did you come to open a restaurant in Vermont? </h4>I started working in a professional kitchen when I was 17. It was at a pizza place in Hanover NH. I fell in love with it and kind of never looked back. In 2001, I met my now husband, in Vermont. We moved together back to my home state of California, but we always missed the east coast and hoped to move back someday. In 2010, we did and I started working at Oleana in Cambridge, MA. That is when I started learning about Middle Eastern, specifically, Turkish cuisine. It was a whole new world and it was amazing. After traveling to places like Turkey and Morocco, I knew that this was the cuisine where I had found my place. Living in Boston was great but we quickly knew that we wanted to move north, to Vermont and set down roots. So I started conceptualizing what is now Honey Road. It was so natural to combine the fresh, Mediterranean cooking style of California with the flavors and textures of the Eastern part of the Mediterranean. Then to add in the wonderful produce, meats and dairy of Vermont seemed like a no-brainer. Once I was back in Vermont I was introduced to Allison Gibson. It sounds silly but we sort of had a blind date and the rest is history. We had a lot of the same philosophies about running restaurants and we were both ready to do our own thing. It’s crazy but that’s what happened. It was like asking someone to marry me. On our second “date” I said, “I want to open an Eastern Mediterranean restaurant in Burlington, do you want to do that with me?” And she said “Yes”!

GM Allison Gibson and Chef Cara Tobin of Honey Road

Tell us a little about Honey Road and Eastern Mediterranean cuisine.Honey Road is an Eastern Mediterranean restaurant that serves Mezze, small plates, family style. Eastern Mediterranean cuisine is influenced by places like Turkey, Lebanon, Egypt, Greece and Syria. Some people recognize it as being middle eastern. What I love about this combination of cuisines are the spices. We use a lot of spices. The spices are used to create depth and flavor, instead of using butter and heavy cream. You walk away feeling full and satisfied but not like you overindulged. We also use things like Tahini, Sumac, Za’atar and Maras Chili. Some menu items that might be familiar are Hummus, Baba Ganoush and lots of Lamb!We use mostly local ingredients. Right now about 90% of our produce is locally sourced and almost all of our dairy is local as well. With the exception of some protected origin cheeses that come from Greece and Cyprus. Our lamb, chicken and quail are also all local. The atmosphere in the restaurant is refined casual. It’s a super fun place to hang out and get a drink and a snack but also works for a special occasion dinner place as well.

Lamb and Greek Cheese Pide, with Cherry Tomatoes and a Local Egg

<h4>What’s your method to create flavors from afar while sourcing locally?</h4>It’s the use of spices with the local produce, meats and dairy that help create the flavors of the middle east while eating carrots or lamb that are grown and/or raised in our own backyard. Also, did you know that <a href=”https://www.instagram.com/p/jo0tnHrLZn/?taken-by=vermontrawnutbutter”>people are making tahini</a> in Vermont?! Aside from the spices themselves, we have all we need here. Tahini, sumac, and Za’atar!<h4>What is Za’atar?</h4>Za’atar typically refers to wild thyme or oregano, but can also refer to a condiment that combines wild thyme or oregano with sumac and sesame seeds. Its origin is as foggy as the origin of most Middle Eastern dishes. Many countries claim it as theirs but it is found almost everywhere in the Middle East and parts of North Africa, throughout history. <h4>What dishes do you use it in? </h4>Right now on our menu, we use Za’atar on the Braised Lamb Shoulder with yogurt. It also appears on crackers for dipping in hummus and on the Crispy Hen of the Wood mushrooms that we are getting from local foragers.

Za’atar drying on racks at Honey Road

<h4>It’s hard to choose favorites, but what are some fall menu highlights?</h4>Fall and Winter are when Middle Eastern cuisine shines. You can really get into all the braised and stewed meats and vegetables. Try the Braised Lamb with Yogurt and Za’atar; Haloumi Cheese with Delicata Squash and Maple Tahini; and Brussels Sprouts, Freekah “Dirty Rice”, Walnuts.

Source: Dig in VT Trails

September 14, 2017September 14, 2017

Local Music paired with Local Eats

Restaurants are reaching beyond ingredients to source all kinds of goods from Vermont producers – from tables and appliances to hand soap in the bathroom. That’s why it comes as no surprise that locavore restaurants across the state are turning to local sounds to pair with their local bites. Whether hosting weekly music residencies or shutting down regular service for full-blown rock shows, the partnerships between Vermont’s chefs and musicians are stronger than ever – giving Vermont musicians a chance to play for a captive audience of local-loving diners and restaurants a chance to more fully engage their guests. We asked a few of our restaurant partners why local music and food pair so well…”Live music adds another layer to the experience, it feeds the senses,” describes Marilee Spanjian of <a href=”http://vermontfresh.net/search-members/member-list/member/inn-at-weathersfield-the” target=”_blank”>The Inn at Weathersfield</a> in Perkinsville, VT where they host musicians every Friday. At the Inn, it’s more about adding ambiance and music that accompanies their cozy atmosphere and conversation but that doesn’t stop people from feeling the boogie. Marilee shared that often times, “guests have just felt moved to stand up and dance!”<a href=”http://vermontfresh.net/search-members/member-list/member/juniper-bar-and-restaurant-at-hotel-vermont” target=”_blank”>Hotel Vermont</a> programs music to introduce guests to Vermont’s thriving local music scene, fitting perfectly with their ethos. “Much of what we do at Hotel Vermont and Juniper is focused on community. We offer live music three nights a week to support our local musicians, provide an experience for our hotel guests and encourage locals to gather in our space,” explains Matt Canning, Food and Beverage Manager for the hotel. Located in the heart of downtown Burlington, shows at Hotel Vermont can really pull a crowd. Matt shared a memory from this year’s Burlington Discover Jazz Fest where local jazz celebrity, Ray Vega, brought a surprise to his Wednesday set. “On this particular Wednesday in June, the Ray Vega Quartet had the lobby and restaurant packed with eating drinking and dancing guests. Half way through, a gentleman walks in off Cherry Street and picks up a trombone lying next to Ray. In a matter of fact announcement Ray introduced Trombone Shorty to play a couple tunes. A night before he played a sold out water-front main stage show, Trombone Shorty blew away our guests in a free lobby performance.” Chef Eric Warnstedt of <a href=”http://vermontfresh.net/search-members/MemberSearchForm?Categories=&SubCategories=&RegionID=&Keywords=hen+of+the+Wood-&action_doMemberSearch=Search” target=”_blank”>Hen of the Wood in Burlington and Waterbury</a> and <a href=”http://vermontfresh.net/search-members/member-list/member/doc-ponds” target=”_blank”>Doc Ponds</a> in Stowe is a music lover and huge supporter of the local music scene – just check out the vinyl collection at Doc Ponds sometime. For Eric, the Vermont music scene has a kinship to the restaurant scene. “I love how close we can get to everything. Everyone seems to play in many bands – they all seem very supportive of each other. It’s similar in some ways to the restaurant business,” Eric describes. How does Hen staff like to get down? “We like stuff that swings, gets funky and sets the mood for a party. For us, it’s just fun. When we have music at Hen-Waterbury it’s more like we are throwing a party. We usually partner with a brewery and cook up cheap eats, a total departure from Hen business as usual,” Eric explains. <a href=”http://vermontfresh.net/search-members/member-list/member/citizen-cider” target=”_blank”>Citizen Cider</a> on Pine Street in Burlington built their tasting room and restaurant complete with a stage for local sounds. “We love bluegrass, hence Brett Hughes being our resident musician,” shares Cheray MacFarland, Citizen’s Marketing Director, “but the Tasting Room crew definitely prefers new and upcoming music.” Though the staff’s musical taste varies at Citizen, they look at featuring live music as a way to support their community in the Arts District of Burlington. On Sunday, September 24th, Citizen will feature a Pine Street Battle of the Bands in their loading dock where bands will compete to be the reigning band of Pine Street and play a slot for <a href=”https://www.facebook.com/events/500944356917329/?acontext=%7B%22ref%22%3A%2229%22%2C%22ref_notif_type%22%3A%22plan_user_invited%22%2C%22action_history%22%3A%22null%22%7D&notif_t=plan_user_invited&notif_id=1504716490455392″ target=”_blank”>CiderFest at Happy Valley Orchard</a> in October! A couple questions, just for fun…What local food or beverage would you pair with local music? Matt Canning, Hotel Vermont: I recommend our Hotel Vermont private label gin or vodka martini (try our Farmer’s Tan Martini with pickled veggies) and a number of small plates like house charcuterie, Vermont Creamery’s St. Albans baked brie, fried Lake Champlain perch or vegetable momos. Cheray MacFarland, Citizen Cider: Any cider goes well with live music – especially in a 16oz canMarilee Spanjian, Inn at Weathersfield: Great question. Think it would have to be something fun like a seasonal corn soup or pickled vegetable salad.What’s the most popular order for your musician guests? Eric Warnstedt, Hen of the Wood and Doc Ponds: I love when I see local rock stars housing a few dozen oysters in Burlington!Marilee Spanjian, Inn at Weathersfield: I’d say most choose steak or veal – sometimes a burger. Matt Canning, Hotel Vermont: Our eclectic group of musicians enjoy a wide range of dishes available on Juniper’s menu but the combination of a Zero Gravity Green State Lager, Templeton Farm grass feed beef burger and our world famous french fries must be the most popular. Cheray MacFarland, Citizen Cider: That ranges for sure, but the corn dog is always a favorite. Looking to catch some live music and local eats? Citizen Cider, Burlington: <a href=”http://www.citizencider.com/events/”>http://www.citizencider.com/events/</a>Doc Ponds, Stowe: <a href=”https://www.docponds.com/events”>https://www.docponds.com/events</a>Hotel Vermont, Burlington: <a href=”http://hotelvt.com/calendar”>http://hotelvt.com/calendar</a>Inn at Weathersfield, Perkinsville: <a href=”https://www.weathersfieldinn.com/iw-vermont-calendar”>https://www.weathersfieldinn.com/iw-vermont-calendar</a> Other Restaurants Featuring Live Music<a href=”https://barantidote.com/livemusic/”>Bar Antidote</a>, Vergennes <a href=”https://www.facebook.com/mojocafevt/”>Mojo Cafe</a>, Ludlow<a href=”http://perfectwife.com/events/”>The Perfect Wife</a>, Manchester<a href=”http://www.waterburyreservoir.com/#!music”>The Reservoir</a>, Waterbury<a href=”http://windsorstationvt.com/live-music/”>Windsor Station and Barroom</a>, Windsor<a href=”https://skinnypancake.com/”>Skinny Pancake</a>, Burlington + Montpelier <a href=”http://www.twobrotherstavern.com/entertainment/”>Two Brother’s Tavern</a>, Middlebury

Source: Dig in VT Trails

September 14, 2017September 14, 2017

Meet the Maker: Boyer’s Wine & Cider

It’s Vermont wine month! Vermont’s wine scene has grown and blossomed so much over the past few years, we’re gaining national recognition for some of the most talented wine makers in the country and setting the standard for cold climate grapes. Our small state offers an impressive diversity of flavor and styles with options to match any palate. We want to both celebrate winemakers this month and draw your attention to the impressive diversity of flavor and styles of wine made in our small state. We hope you’ll join us in exploring some new tastes, starting with Boyer’s Orchard in Monkton. We asked Mark Boyer about his journey into wine and cidermaking in Vermont. Learn about Boyer’s and go grab a bottle of their craft wine or cider for the complete experience.Meet the Maker Q&A with Mark Boyer<address>Head Cider and Winemaker Boyer’s Orchard | Monkton, Vermont Onsite Tasting Room at the Orchard | Open September – November | Saturday & Sunday: 9:30 AM – 5:00 PM </address> What’s the history of your orchard?We started our fruit tree orchard a little over 37 years ago; apples, pears, plums, peaches, apricots and cherries. Cider has always been in my family’s history, my parents use to work for cider houses on the weekends when we were kids growing up, I know the smell of fresh cider all too well. We have expanded to include not only tree fruit but also vegetables and berries in the last 10 years.When did you start producing wine and hard cider? Why?I started making hard cider and wine with my father when I was around 12 years old and am 50 now and still love it, back then we made wines and ciders for fun. We went official with production of wine and ciders three years ago. I always wanted to grow grapes and finally ten years ago, when the cold climate grapes were introduced to our region, I started planting them with great success.What kind of grapes are you growing? We grow 25 varieties of grapes, our vineyard is primarily made up of; Marquette, St. Croix, La Crescent, Frontenac Gris, Swenson White, Petite Pearl and Brianne Grapes. The remainder of the variety of grapes are experimental.What kind of wine are you making?We make a wide variety of wines and ciders, the wines are semi-dry to dry, Reds, Whites and Rosés. Our ciders are varied as well; our flagship cider has been a sparkling champagne cider, we make less bubbly ciders as well. The Standard (a 6.5% original cider, semi-dry), Raspberry Cider (a sparkling cider that we use our own raspberries in that we grow on the farm), a bourbon barrel aged cider (cider aged in Mad River Distillers barrels for 6+ months). New this year, we have a cider donut hard cider (hints of cinnamon and sugar, back sweetened with Maple Syrup that we produce on site) and an Elderberry Cider using elderberries that we grow on the farm (semi-dry, somewhat tart). We also make an ice cider done in the traditional way of freezing the cider outdoors in the early winter. Which is your favorite and what’s special about it? My favorite . . . that’s a hard decision, I really like them all! The Marquette has an amazing cherry, plum and blackberry character. The La Crescent has amazing honey and apricot qualities. The Frontenac Gris has excellent tropical fruit character. The Boro Hill Sparkling Cider has semi-sweet champagne flavors. The bourbon barrel aged cider has a nice bourbon hint as well as oak flavors. The raspberry hints of my favorite berry, we pick 200 gallons of them every summer. The Elderberry has an excellent tangy/ tart flavor to it. The Apple Cider Donut Hard Cider pairs very well with, you guessed it, Cider Donuts! What is challenging about growing grapes in VT? Growing these cold climate grapes is really not all that difficult. I have planted a fair amount of varieties to see what works best for our soil types, glacial till (somewhat loam/ gravel type soil). I have seen some grape vines take five years for their roots to get deep enough in the soil to get good flavor characteristics. We do a fair amount of shoot thinning in the early summer to eliminate too many shoots on the vine which would tend to shade the grapes later in the season.In your opinion, what’s unique about VT wines?I think that VT wines and ciders are unique based on all of our different soil types, and wine and cider makers experiments with fermentation. I think it’s amazing how many grape and apple choices that we have for making these great wines and ciders.Tell us a little about the heirloom apples you are growing? I have always been intrigued by heirloom apples; I’ve traveled the state to other interesting orchards to taste some of these non-mainstream apples! We use both dessert and heirloom apples for our ciders. For hard cider making the heirloom apples provide extra tannins for the ciders that you don’t normally find in a sweeter dessert apple. Some of the heirloom apples that we are growing are: Yarlington Mills, Kingston Black, Wickson and Russet.Anything else you’d like to add? I think that VT is an amazing state in that we have so many unique farms raising food so close to home. There are so many great restaurants to choose from and so many great beverages being created throughout our state.

Source: Dig in VT Trails