Category: Activities

Every week families from around Vermont and neighboring regions visit their local farmers market. There’s music, prepared foods, and of course, fresh produce. But did you know there is a program at many markets that is just for kids?

All kids ages 5-12 are welcome to participate this summer in Power of Produce (POP) Clubs – a fun, free way to learn about and enjoy fresh local food every week – at participating farmers markets.

POP Clubs provide an accessible way for children to engage in the local food system through conversations with farmers, educational games and demonstrations, and exposure to new fruits and vegetables. In addition to participating in activities, POP Club kids receive vouchers to spend at the market, allowing them to make their own shopping decisions.

The program exists nationally, including right here in Vermont and surrounding states. For example, just in the Upper Valley, children can participate at 13 farmers markets on either side of the state line. In 2018, over 1,300 kids participated in Upper Valley POP Clubs and spent $6,400 in free “POP Bucks” at farm vendor booths.

Vital Communities, who supports the Upper Valley programs, explains that POP Clubs are simple, fun, and free. Families sign up at the market’s POP table and start the day’s fun activity—a farmers’ market scavenger hunt, a vegetable quiz, an art project or other produce-related fun. Kids get to explore the market, talk with farmers, learn, taste new vegetables and fruit, and share their knowledge. The POP host is there to help. Once they complete the activity, participants return to the POP table to receive their $3 in POP Bucks: market money just for kids to spend on fruits and vegetables. There is no need to sign up in advance, and families are welcome to participate once or many times throughout the summer at one market or many.

The Power of Produce program began in May 2011 at the Oregon City Farmers Market in Oregon City, Oregon. It was created by the market manager through a grant to improve community health. The program’s mission was three-fold: (1) empower children to make healthy food choices (2) strengthen and sustain healthy communities through supporting farmers and cultivating future farmers market supporters (3) expand farmers markets from a retail location into a place where children can try new foods and learn about healthy eating.

Check with your local farmers market to see if they have a POP program!

Photo credit: Molly Drummond

References: 

Farmers Market Coalition, a nonprofit dedicated to strengthening farmers markets across the United States.

Vital Communities, a nonprofit organization that cultivates the civic, environmental, and economic vitality of the Upper Valley. Valley Food & Farm, a program of Vital Communities, keeps agriculture a daily part of community life.

Source: Dig in VT Trails

Every week families from around Vermont and neighboring regions visit their local farmers market. There’s music, prepared foods, and of course, fresh produce. But did you know there is a program at many markets that is just for kids?

All kids ages 5-12 are welcome to participate this summer in Power of Produce (POP) Clubs – a fun, free way to learn about and enjoy fresh local food every week – at participating farmers markets.

POP Clubs provide an accessible way for children to engage in the local food system through conversations with farmers, educational games and demonstrations, and exposure to new fruits and vegetables. In addition to participating in activities, POP Club kids receive vouchers to spend at the market, allowing them to make their own shopping decisions.

The program exists nationally, including right here in Vermont and surrounding states. For example, just in the Upper Valley, children can participate at 13 farmers markets on either side of the state line. In 2018, over 1,300 kids participated in Upper Valley POP Clubs and spent $6,400 in free “POP Bucks” at farm vendor booths.

Vital Communities, who supports the Upper Valley programs, explains that POP Clubs are simple, fun, and free. Families sign up at the market’s POP table and start the day’s fun activity—a farmers’ market scavenger hunt, a vegetable quiz, an art project or other produce-related fun. Kids get to explore the market, talk with farmers, learn, taste new vegetables and fruit, and share their knowledge. The POP host is there to help. Once they complete the activity, participants return to the POP table to receive their $3 in POP Bucks: market money just for kids to spend on fruits and vegetables. There is no need to sign up in advance, and families are welcome to participate once or many times throughout the summer at one market or many.

The Power of Produce program began in May 2011 at the Oregon City Farmers Market in Oregon City, Oregon. It was created by the market manager through a grant to improve community health. The program’s mission was three-fold: (1) empower children to make healthy food choices (2) strengthen and sustain healthy communities through supporting farmers and cultivating future farmers market supporters (3) expand farmers markets from a retail location into a place where children can try new foods and learn about healthy eating.

Check with your local farmers market to see if they have a POP program!

Photo credit: Molly Drummond

References: 

Farmers Market Coalition, a nonprofit dedicated to strengthening farmers markets across the United States.

Vital Communities, a nonprofit organization that cultivates the civic, environmental, and economic vitality of the Upper Valley. Valley Food & Farm, a program of Vital Communities, keeps agriculture a daily part of community life.

Source: Dig in VT Trails

Have you seen this logo around the state or on this website and wondered what it meant? Well, it means something pretty awesome and very special. 

Vermont Fresh Network culinary members have all made a commitment to know Vermont farmers and serve locally grown and raised ingredients. However, each year there are some that take this commitment to the next level and those chefs are awarded the Gold Barn Honor.

Gold Barn chefs source ingredients from at least 15 individual local farm partners, 10 of whom are Vermont Fresh Network farmer members, and many far exceed these numbers. In addition, they also spend 35% or more of their annual food budgets on ingredients sourced from local farmers and food producers or purchase $350,000 of locally grown or raised food products throughout the year. And all of this makes for very delicious food.

These chefs and restaurants are inspiring by the way they “walk their talk” when it comes to serving dishes made with majority of products grown and raised by Vermont farmers.

1801 Tavern at The Grafton Inn in Grafton: 1801 Tavern at The Grafton Inn is famous for its imaginative cuisine, thoughtfully prepared with fresh, locally-sourced ingredients and exploding with flavor. 

American Flatbread – Burlington Hearth in Burlington: American Flatbread focuses on featuring local, regional, and organic ingredients raised and harvested by farmers they know. Burlington Hearth’s weekly specials showcase each season’s harvest and highlight the specialities of local farmers, cheesemakers, and other food producers.

Black Krim Tavern in Randolph: Black Krim Tavern is a farm-to-table restaurant with global influence. Their menu changes weekly in order to showcase the freshest local ingredients from their family farm, Pebble Brook Farm, and other local growers and producers.

Bleu Northeast Seafood in Burlington: Bleu has a strong commitment to freshness and to small producers. They partner with local purveyors and New England fishermen for daily seafood deliveries arriving straight from the docks.

Butch + Babe’s in Burlington: Butch + Babe’s serves polished comfort food that is playful and delicious, with a focus on celebrating the best Vermont’s farmers have to offer.

City Market/Onion River Co-op in Burlington: City Market is dedicated to supporting the local economy and strengthening the local food system. They work with thousands of Vermont vendors to feature a wide selection of local and Vermont-made products.

Doc Ponds in Stowe: With some menus changing daily and some seasonally, Doc Ponds is Stowe’s spot for foodies and beer nerds.

Dot Calm Cafe at Dealer.com in Burlington: Dot Calm Cafe serves employees and their guests delicious, local, organic food, made from scratch with no additives or preservatives. (Not open to the public.)

Echo Lake Inn in Plymouth: Echo Lake Inn chefs combine local ingredients with well-loved classics to provide a unique set of menu selections, ensuring everyone will find something they love.

Farmhouse Inn at Robinson Farm in Woodstock: Embodying the essence of Vermont, the Farmhouse Inn serves homemade and locally sourced dishes featuring fresh eggs from their hens, honey from their bees, homemade maple syrup, fresh baked goods, and produce from their kitchen garden.

Hen of the Wood in Burlington: Hen of the Wood supports local growers that practice environmentally sound agriculture and believes in showcasing the most vibrant foods of the season and wild edibles such as Hen of the Wood mushrooms.

Hen of the Wood in Waterbury: Hen of the Wood serves seasonal American food that celebrates the farms of Vermont and the northeast.

Hill Farm Inn in Sunderland: Hill Farm Inn is a boutique bed and breakfast and event venue offering locally sourced food and drink, in addition to luxe lodging, unique amenities, and personalized service on 50 conserved acres.

Inn at Shelburne Farms in Shelburne: The Inn welcomes people to come stay at Shelburne Farms, a 1,400 acre working farm with educational programs and National Historic Landmark on Lake Champlain. Their farm-to-table restaurant features locally produced food.

Juniper Bar and Restaurant at Hotel Vermont in Burlington: Juniper is a local ingredient-driven bar and restaurant serving up dishes bursting with flavor. Juniper uses lots of fresh ingredients from their farming, foraging, and fishing friends.

King Arthur Flour in Norwich: King Arthur Flour uses traditional methods and top quality ingredients to bake their outstanding preservative- and additive-free breads. Their on-site cafe highlights the best of the region’s offerings from Vermont basil pesto to local berry jam and everything in between.

Let’s Pretend Catering in South Burlington: Let’s Pretend Catering is a full service catering company that focuses on custom built menus working with the seasons of Vermont.

Leunig’s Bistro in Burlington: Leunig’s Bistro is a popular, award winning restaurant that brings together the panache of Paris and the value of Vermont. Their chef creates spectacular seasonal menus that tantalize guests’ taste buds with local ingredients.

Michael’s on the Hill in Waterbury: Enjoy Vermont’s culinary bounty with seasonal, farm-to-table cuisine prepared by award-winning Chef/Owner Michael Kloeti at Michael’s on the Hill.

Morse Block Deli in Barre: Morse Block Deli offers sandwiches, a full service deli, taproom, and catering focused on house-made and locally sourced meats, cheeses, breads, produce, beverages, and more.

Reluctant Panther Inn and Restaurant in Manchester Village: The Reluctant Panther Restaurant features contemporary American cooking with an emphasis on locally sourced products to create a sophisticated dining experience that is unsurpassed in northern New England.

Simon Pearce in Quechee: Using fresh local ingredients, thoughtfully prepared creative American cuisine is served with the backdrop of the Ottauquechee River waterfall and covered bridge.

Solstice at The Lodge at Spruce Peak in Stowe: Solstice, The Lodge at Spruce Peak’s signature restaurant, offers Vermont artisan-inspired cuisine in an elegant and relaxed setting. 

The Farmhouse Tap and Grill in Burlington: The Farmhouse Tap and Grill is a farm-to-table gastropub serving local burgers, charcuterie, cheeses, and innovative specials. The tap room offers highly prized beers from Vermont’s backyard and beyond.

UVM Dining/Sodexo in Burlington: UVM Dining is a committed partner in the development of a strong Vermont food system and has worked hard to increase the number of local vendors who provide food items to the campus and integrate Vermont products into their core menu mix. (Not open to the public.)

Vermont Farms Catering in Pittsfield: Vermont Farms Catering works with local farmers and purveyors to offer you the best Vermont ingredients. These products, in the hands of a creative, talented, and experienced team, turn weddings and events into unique and memorable realities.

Wake Robin in Shelburne: Dining is a vibrant part of life at Wake Robin, a non-profit Life Plan Community. Delicious and creative food brings their residents together in a variety of dining venues, and connects Wake Robin to the community at large through their commitment to local ingredients and relationships with local farmers. (Not open to the public.)

Williamsville Eatery in Williamsville: The Williamsville Eatery offers tasty, wholesome, and uncomplicated food and drinks. Surrounded by small farms, the Eatery supports local producers by using as much of their produce, meats, grains, and beverages as possible.

Woodstock Farmers Market in Woodstock: Woodstock Farmers Market is a unique fresh food market serving up delicious prepared foods, baked goods, fresh meats, cheese, wine, beer, and groceries! They love supporting the local food chain and knowing the farmers and vendors that fill the market’s shelves.

Look for the logo when you dine!

Source: Dig in VT Trails

Have you seen this logo around the state or on this website and wondered what it meant? Well, it means something pretty special and unique to Vermont. 

Vermont Fresh Network culinary members have all made a commitment to know Vermont farmers and serve locally grown and raised ingredients. However, each year there are some that take this commitment to the next level and those chefs are awarded the Gold Barn Honor.

Gold Barn chefs source ingredients from at least 15 individual local farm partners, 10 of whom are Vermont Fresh Network farmer members, and many far exceed these numbers. In addition, they also spend 35% or more of their annual food budgets on ingredients sourced from local farmers and food producers or purchase $350,000 of locally grown or raised food products throughout the year. And all of this makes for very delicious food.

These chefs and restaurants are inspiring by the way they “walk their talk” when it comes to serving dishes made with so many products grown and raised by Vermont farmers.

1801 Tavern at The Grafton Inn in Grafton: 1801 Tavern at The Grafton Inn is famous for its imaginative cuisine, thoughtfully prepared with fresh, locally-sourced ingredients and exploding with flavor. 

American Flatbread – Burlington Hearth in Burlington: American Flatbread focuses on featuring local, regional, and organic ingredients raised and harvested by farmers they know. Burlington Hearth’s weekly specials showcase each season’s harvest and highlight the specialities of local farmers, cheesemakers, and other food producers.

Black Krim Tavern in Randolph: Black Krim Tavern is a farm-to-table restaurant with global influence. Their menu changes weekly in order to showcase the freshest local ingredients from their family farm, Pebble Brook Farm, and other local growers and producers.

Bleu Northeast Seafood in Burlington: Bleu has a strong commitment to freshness and to small producers. They partner with local purveyors and New England fishermen for daily seafood deliveries arriving straight from the docks.

Butch + Babe’s in Burlington: Butch + Babe’s serves polished comfort food that is playful and delicious, with a focus on celebrating the best Vermont’s farmers have to offer.

City Market/Onion River Co-op in Burlington: City Market is dedicated to supporting the local economy and strengthening the local food system. They work with thousands of Vermont vendors to feature a wide selection of local and Vermont-made products.

Doc Ponds in Stowe: With some menus changing daily and some seasonally, Doc Ponds is Stowe’s spot for foodies and beer nerds.

Dot Calm Cafe at Dealer.com in Burlington: Dot Calm Cafe serves employees and their guests delicious, local, organic food, made from scratch with no additives or preservatives. (Not open to the public.)

Echo Lake Inn in Plymouth: Echo Lake Inn chefs combine local ingredients with well-loved classics to provide a unique set of menu selections, ensuring everyone will find something they love.

Farmhouse Inn at Robinson Farm in Woodstock: Embodying the essence of Vermont, the Farmhouse Inn serves homemade and locally sourced dishes featuring fresh eggs from their hens, honey from their bees, homemade maple syrup, fresh baked goods, and produce from their kitchen garden.

Hen of the Wood in Burlington: Hen of the Wood supports local growers that practice environmentally sound agriculture and believes in showcasing the most vibrant foods of the season and wild edibles such as Hen of the Wood mushrooms.

Hen of the Wood in Waterbury: Hen of the Wood serves seasonal American food that celebrates the farms of Vermont and the northeast.

Hill Farm Inn in Sunderland: Hill Farm Inn is a boutique bed and breakfast and event venue offering locally sourced food and drink, in addition to luxe lodging, unique amenities, and personalized service on 50 conserved acres.

Inn at Shelburne Farms in Shelburne: The Inn welcomes people to come stay at Shelburne Farms, a 1,400 acre working farm with educational programs and National Historic Landmark on Lake Champlain. Their farm-to-table restaurant features locally produced food.

Juniper Bar and Restaurant at Hotel Vermont in Burlington: Juniper is a local ingredient-driven bar and restaurant serving up dishes bursting with flavor. Juniper uses lots of fresh ingredients from their farming, foraging, and fishing friends.

King Arthur Flour in Norwich: King Arthur Flour uses traditional methods and top quality ingredients to bake their outstanding preservative- and additive-free breads. Their on-site cafe highlights the best of the region’s offerings from Vermont basil pesto to local berry jam and everything in between.

Let’s Pretend Catering in South Burlington: Let’s Pretend Catering is a full service catering company that focuses on custom built menus working with the seasons of Vermont.

Leunig’s Bistro in Burlington: Leunig’s Bistro is a popular, award winning restaurant that brings together the panache of Paris and the value of Vermont. Their chef creates spectacular seasonal menus that tantalize guests’ taste buds with local ingredients.

Michael’s on the Hill in Waterbury: Enjoy Vermont’s culinary bounty with seasonal, farm-to-table cuisine prepared by award-winning Chef/Owner Michael Kloeti at Michael’s on the Hill.

Morse Block Deli in Barre: Morse Block Deli offers sandwiches, a full service deli, taproom, and catering focused on house-made and locally sourced meats, cheeses, breads, produce, beverages, and more.

Reluctant Panther Inn and Restaurant in Manchester Village: The Reluctant Panther Restaurant features contemporary American cooking with an emphasis on locally sourced products to create a sophisticated dining experience that is unsurpassed in northern New England.

Simon Pearce in Quechee: Using fresh local ingredients, thoughtfully prepared creative American cuisine is served with the backdrop of the Ottauquechee River waterfall and covered bridge.

Solstice at The Lodge at Spruce Peak in Stowe: Solstice, The Lodge at Spruce Peak’s signature restaurant, offers Vermont artisan-inspired cuisine in an elegant and relaxed setting. 

The Farmhouse Tap and Grill in Burlington: The Farmhouse Tap and Grill is a farm-to-table gastropub serving local burgers, charcuterie, cheeses, and innovative specials. The tap room offers highly prized beers from Vermont’s backyard and beyond.

UVM Dining/Sodexo in Burlington: UVM Dining is a committed partner in the development of a strong Vermont food system and has worked hard to increase the number of local vendors who provide food items to the campus and integrate Vermont products into their core menu mix. (Not open to the public.)

Vermont Farms Catering in Pittsfield: Vermont Farms Catering works with local farmers and purveyors to offer you the best Vermont ingredients. These products, in the hands of a creative, talented, and experienced team, turn weddings and events into unique and memorable realities.

Wake Robin in Shelburne: Dining is a vibrant part of life at Wake Robin, a non-profit Life Plan Community. Delicious and creative food brings their residents together in a variety of dining venues, and connects Wake Robin to the community at large through their commitment to local ingredients and relationships with local farmers. (Not open to the public.)

Williamsville Eatery in Williamsville: The Williamsville Eatery offers tasty, wholesome, and uncomplicated food and drinks. Surrounded by small farms, the Eatery supports local producers by using as much of their produce, meats, grains, and beverages as possible.

Woodstock Farmers Market in Woodstock: Woodstock Farmers Market is a unique fresh food market serving up delicious prepared foods, baked goods, fresh meats, cheese, wine, beer, and groceries! They love supporting the local food chain and knowing the farmers and vendors that fill the market’s shelves.

Look for the logo when you dine!

Source: Dig in VT Trails

Where is the summer going?  It’s hard to believe we are almost midway through July. That means you need to get outside and enjoy all the great weather while you can.  There are so many restaurants where you can eat and drink outdoors. Is there anything better at this time of year?

So sit back, relax with your favorite beverage and we’ll help you get outdoors this summer.

(photo by Snow Farm Vineyard)

Visit the vineyards for music and wine

Enjoy a glass of Vermont wine while listening to the music in the vineyard where the grapes were grown. Many of our vineyards offer a weekly concert series. This summer, visit a different vineyard each week and enjoy!

Lincoln Peak Vineyards – Sunday sessions, Snow Farm vineyard – Thursday night concert series, Huntington Vineyards – Sunday suppers, Shelburne Vineyards – Bluegrass & Barbecue 

(photo by Whetstone Station Restaurant and Brewing)

Kickback and enjoy a brew

Breweries and cideries across the state offer an outdoor option in the summertime and for some the patio is open year round with a firepit.  From the gorgeous views over the Connecticut River at Whetstone Station Restaurant and Brewing in Brattleboro to Idletyme Brewing Company’s dog friendly patio right off the Stowe Bike Path to Lawson’s Finest Liquids brand new Taproom in Waitsfield, many offer a place to relax and enjoy a brew with very good eats. Build a trail of your favorites to try this summer!

To market to market

Farmers markets are a great place for a quick meal. All our markets offer tasty prepared foods. Trust us, you’ll eat well. So next time you’re planning your market trip, bring a blanket, buy a fresh lemonade and have a picnic.

(photo by Edson Hill)

Dinner on the patio

If it is a special occasion many of our fine dining restaurants open up their patios when it turns warm. From Bistro de Margot in Burlington to the Inn at Shelburne Farms in Shelburne to Edson Hill in Stowe. You can have a special night out while dining under the stars with your favorite person.

Special events on the farm

The 5th annual Vermont Open Farm Week is coming up soon. And many of our farmers are offering special dinners and tasting that you can’t miss. 

Maple Wind Farm –  Fried Chicken Dinner, Pigasus Meats – Grillin’ and Chillin’ Farmstand Grand Opening, Green Mountain Girls Farm – Farm Supper, Tour and Concert, Snug Valley Farn – Evening Walk and Burger Night, Flatlander Farm – Summer Celebration, Cate Hill Orchard – Georgian Farm Feast

Source: Dig in VT Trails

Crisp, light, refreshing, bubbly, chilled…what other words come to mind when relaxing with a summer wine? Whether you are grilling, at a picnic, camping, relaxing on the porch, or canoeing, our local wineries have you covered and share some of their summer favorites.

Autumn Mountain Winery

Our go to summer favorites are sangrias made with local wines & fruit! We produce a blueberry wine, our Brandon Blueberry named after our great little Vermont town of Brandon, located near the Brandon Gap where you can find wild blueberries to pick!

Mix our blueberry wine with lemonade, throw in some fresh lemons, blueberries, and mint – and you have the most refreshing BBQ sangria around!

Boyer’s Orchard and Cider Mill – Monkton

We recommend trying our Strawberry Rhubarb Hard Cider, a refreshing hard cider from a blend of sweet ripe strawberries, tart rhubarb, and our crisp apple cider.

La Crescent is also a great summertime white. Our La Crescent is a delightful semi-dry white wine with hints of apricot, citrus, and honey. Enjoy.

Fresh Tracks Farm Vineyard and Winery – Berlin

Our Vermont Rosé is a dry alternative to heavy reds or lean whites. With hints of early strawberry, spring herbs and tart cherry aromas, it is well suited for picnics, light summer dinners, or simply on its own. Crafted from our St.Croix grapes, this wine is a notable example of the high quality wines that can be produced from northern varietals. This wine pairs well with sharp cheddar and creamy blue cheeses. You can also make delicious sangria with it!

Lincoln Peak Vineyard and Winery – New Haven

Our Starlight is a delicate dry rosé that channels the scent of our strawberry fields— warm berries, summer wind, cool evenings— from all those years before we planted grapes on this land. We like it with summer pasta dishes, seafood, roast pork, or rice salads.

We also recommend our Pét-Nat, a type of sparkling wine – fresh, alive, and lightly fizzy. It’s short for Pétillant Naturel, which means “naturally sparkling.” The final result is unpolished, unpretentious, and unique each year. Pét-nats are wild creatures. Cloudiness is expected, and they can vary from bottle to bottle even in the same batch. That’s why they’re so exciting! Batch A:  Rich citrus and pear notes with a small touch of sweetness variety: La Crescent. Batch B:  Classic dry sparkling wine with crisp toasty flavors varieties: Louise Swenson, Prairie Star, and Adalmiina (our Black Sparrow blend). Available at the winery only!

Maquam – Swanton

Maquam’s Pear and Black Currant Wines are perfect for summertime to relax and enjoy with friends! The Pear Wine is light and refreshing, making it excellent on its own or paired with your favorite dish. 

The Black Currant Wine is made with estate grown berries and locally sourced VT maple syrup. The Black Currant Wine comes across as a full red wine but is light bodied with a smooth finish. Both wines also make excellent sangria and are winners of multiple international wine competitions.

Maquam is a small, family owned winery focused on limited-production, non-grape fruit wines including Pear, Black Currant, Blueberry-Maple, Apricot and Country Road Red (Cherry Apple).

Montpelier Vineyards – Montpelier

The 2017 Méthode Champenoise Rosé Brut is a blend of organic cold hardy grapes from our vineyard; Louise, Sabrevois, Swenson White, and Frontenac.

Balanced acidity combined with a delicate nose, fresh, crisp taste of green apple, honeydew, and cantaloupe creates a creamy mouth feel with a dryness surrounded by the bubbly finish. Grown in Montpelier, certified Organic, and sulfite-free, Montpelier Vineyards is dedicated to producing small-batch, organically farmed wines by hand.

Putney Mountain Winery – Putney

The long days of summer are perfect for sitting on the deck after a day of work and enjoying a refreshing summer cocktail. Introducing Rhubarb Frosé! This wine and strawberry frozen drink will surely be the key to a relaxing summer evening.

Rhubarb Blush Frosé Recipe

1 bottle Putney Rhubarb Blush wine
2 cups strawberries
2 ice cube trays
Blender
Wine glasses
Mint leaves

Fill both ice cube trays with Rhubarb Blush wine and freeze until solid. Simultaneously, cut the tops off of strawberries, slice them in half and freeze. When both the wine and berries are frozen, place them in the blender, blend on high. You may need to leave the frozen berries and wine out at room temperature for a few minutes before doing this for the blender to work. Serve in wine glasses with mint to garnish.

Shelburne Vineyard

Ahhh summertime! Finally, Vermonters can defrost from the long winter and enjoy the Green Mountains for which our great state is named. Whether you’re climbing Camel’s Hump or walking your pup down your favorite trail, Shelburne Vineyard’s Capsize Rosé is your perfect companion. Conveniently packaged in 250ml cans, Capsize Rosé can go anywhere your next adventure takes you. No glass, no corkscrew, just refreshing wine. Pro tip: take Capsize Rosé on your next trip to the lake! If you flip the boat, the cans will float.

This intriguing dry-style of rosé is made from our Vermont-grown Petite Pearl grapes, and has notes of candied watermelon and fresh berries. It pairs well with anything you’ve got cooking on your barbecue, but we especially love it paired with Korean-style barbecue.

Another great option for summer sipping is our fan favorite Lake View White. This “porch pounder” goes down easy, with bright floral and citrus notes and just a touch of sweetness for a soft finish. Lake View White pairs perfectly with sunshine and bare feet, but if you’re hungry, some gouda and crackers on the side would be a great match.

Source: Dig in VT Trails

This is the time of year bakers have been waiting for. There is nothing like using just picked fruit in your desserts. Are you getting your berry recipes out just in time for Vermont’s berry season? Fragrant strawberries nestled under leaves in the warm sun are meant to be enjoyed just as they’re picked. If you can make it home with all your berries, then it can be fun to serve them simply with cream and sugar or perhaps in a fresh berry galette with flaky pastry drizzled with a local honey.   

We spoke with Amanda Wildermuth, pastry chef of Honey Road restaurant in Burlington to learn where she gets her inspiration and how she celebrates seasonality in her desserts. Honey Road is a James Beard nominated eastern Mediterranean inspired restaurant that serves small plates and mezze. Amanda combines flavor, texture, color, and temperature into desserts that are fun, beautiful and, of course, delicious.  

Could you tell us a little bit about yourself? How did you get into pastry and desserts?

I have always been interested in food and pastry as a hobby, but had never considered a career in the food industry. After college I worked at Lake Champlain Chocolates, intending to leave when I found a job in my field. While working there I fell in love with local food and decided I wanted to pursue a career in the industry. I went to culinary school for baking and pastry and since then have had the opportunity to work at Hen of the Wood as a pastry cook and help open Monarch and the Milkweed as pastry chef. I have been working at Honey Road for a year and a half as pastry chef, which has been an amazing opportunity.

What inspires your desserts for Honey Road? Do you have a favorite right now?

I am inspired by the exceptional ingredients we are able to source. We are lucky to be able to get amazing local products as well as high quality regional products sourced from the Mediterranean. Most dishes that I create are rooted somewhere in tradition, whether it’s bringing a modern American twist to traditional Mediterranean desserts or using Mediterranean flavors to reimagine American classics. 

My favorite on the menu right now is the coconut & lime basbousa (an Egyptian semolina and coconut cake). The coconut cake is soaked in a coconut and orchid root syrup and rolled in coconut. It’s served with a coconut ice cream, coconut meringue, and a coconut water and rum granita.

How excited are you for berry season? Which berry farms do you work with?

I am so excited for berry season! It’s the best time of year! I am a huge fan of Adam’s Berry Farm – they offer so many unique and delicious varietals. We also get amazing berries from Full Belly Farm and Last Resort Farm.

How often do you change the menu? What can we look forward to this summer?

I change the menu seasonally, usually about once a month. Some desserts (like the fan favorite tahini sundae) will stay on the menu throughout the year, but for the most part, as the seasons change so do the desserts. I love making frozen treats, so expect to see lots of those this summer! I’m working on a chocolate and fresh mint icebox pie which will be new this year and I plan on bringing back the saffron and pistachio ice cream sandwich which was a hit last summer. Fresh local fruit will be all over the menu, of course!

Do you have a go-to technique or tip for highlighting fresh berries?

I think the key is to use the berries when they’re at their peak, whether it’s serving them fresh or preserving them. I serve most berries while they are in season fresh or lightly macerated. I also try to preserve as many berries as possible while they are at their best so that we can enjoy them throughout the winter in jams, syrups, and sorbets. Berry season can feel so short in Vermont, but by preserving them we can enjoy peak berries for so much longer.

What is your favorite flavor combination at this time of year?

I am so excited for strawberries – I think they are delicious tossed in coriander sugar. I also love pomegranate molasses with strawberries – the sweet and tart go really well together.

Could you share a favorite recipe with the DigInVT community?

Strawberry pomegranate molasses sorbet has been a staple on the summer menu, whether it’s served by the scoop or paired with creme brûlée custard borek.

Strawberry & Pomegranate Molasses Sorbet

Strawberries 2.5 lbs

Honey 100g

Pomegranate molasses (best quality) 100g

Granulated sugar 200g

pinch of kosher salt

Blend all ingredients in a blender until just puréed, do not over blend. Freeze in an ice cream machine. Enjoy!

Source: Dig in VT Trails

Have you considered lamb burgers for your barbecues this summer?

DigInVT partner, the Vermont Fresh Network, has several members that raise sheep for various reasons.  Raising sheep in Vermont is certainly not a new endeavor, however.  According to the New England and Vermont Historical Societies, sheep were the craze in the 1800s in Vermont. Specifically, at the peak, there were millions of sheep, grazing our hillsides and necessitating the clearing of land and building of our quintessential rock walls.  Merino sheep, originally brought from Spain for their superior wool, and others of this early sheep industry had a huge impact on Vermont as we know it today.

While the wool industry is no longer booming, several VT farmers pasture-raise lambs for meat.  Sheep, like cows and other ruminants, eat grass – a lot of it.  Usually, pastures (which are often hilly here in VT) are divided into sections called paddocks and the sheep are moved to new paddocks (fresh grass) frequently.  There is a lot of knowledge, skill, and sweat involved in intensely rotating grazing animals.  It isn’t as simple as turning them out to grass and then slaughtering them several months later.  Not only do the animals need to be healthy, but so does the pasture, which is often why people who raise animals this way say they are grass farmers, first and foremost.  The pasture needs to provide a nutrient-dense, well balanced diet for the animals.  Many consumers, in turn, are choosing grassfed meat for personal nutrition and planet health.  For more background about what grassfed means, read the Vermont Fresh Network article, Food Labels – Grassfed.  Many are surprised by the mild flavor and tenderness of grassfed lamb (and mutton) and soon become converts!

Like any kind of farming, there is a lot that goes into successfully raising and marketing sheep.  Some of these farms share why they are passionate about sheep and other insights into their enterprises below.

Cloverworks Farm: Katie Sullivan

Cloverworks Farm in Albany specializes in pastured lamb and wool products.  Katie Sullivan raises registered Bluefaced Leicesters and Border Leicesters.  When we asked Katie what her favorite part of having sheep on her farm was, she said, “the pure joy of lambs discovering that their legs will let them jump and run.  I love being a part of the whole of their lives.” She feels passionately about raising her own meat and shared that she was a vegetarian for about ten years before she found herself craving meat.  “I wanted to eat meat from animals who lived lives behaving naturally and eating naturally. Since then, I’ve discovered the secret complexity of raising animals on grass. It’s not as simple as “critters plus grass equals success.”  Katie reports that the grass needs ruminants to thrive as much as ruminants need the grass. American grasslands were covered with buffalo for millennia before the cattle came.  New studies show the potential for grazing animals to improve the grass and soil, sequestering carbon.

What is your favorite recipe you make at home (with lamb)?
I secretly love the breast, which is a weird cut with a lot of bones and not as much meat.  I barbecue it at low temperature and then enjoy the crispy, rendered fat.

Dana Forest Farm: Nicholas Laskovski

Dana Forest Farm in Waitsfield focuses on grass-fed lambs for meat and lambskins, rotational pasture management, and log-grown shiitake mushrooms.  Nick Laskovski loves the multiple benefits that sheep provide, like keeping the pasture mowed and providing visual ambiance.  The Laskovskis raise a small flock of Romney lambs and are very happy knowing everything that their lambs eat and drink.

What is your favorite recipe you make at home (with lamb)?
Lamb slider burgers

Flack Family Farm: Barbara and Doug Flack

Flack Family Farm in Fairfield is a diversified organic farm, producing grassfed beef and lamb, fermented vegetables, medicinal herbs, workshops & seminars, and their annual Raw Milk Theater.  They love raising Icelandic sheep on their property for many reasons:  they are beautiful, fill out the landscape nicely, are good grazers, they complement their herd of American Milking Devon cows, they smell good, and they offer many gifts – wool and lanolin, fleeces, and meat.  The Icelandic breed does particularly well in the Vermont climate.  The Flacks feel that naturally raised meat from animals on pasture is the only meat people should eat – it is very healthy and the fat is key to human health.

For nutrition information and benefits, the Flacks recommend checking out the Weston A. Price Foundation and for some great recipes, Sally Fallon’s books, including Nourishing Traditions.

High Ridge Meadows: Mary and Jim Moran

High Ridge Meadows Farm in East Randolph is a family farm raising certified organic and grassfed beef and lamb, pastured chicken, eggs, maple syrup and produce, as well as yarn, roving, pelts and rugs.  Owner, Mary Moran says, “We love raising sheep! They are sweet, docile (usually!) animals and I can’t imagine our farm without them. The best part of the year is lambing season. Hectic, sometimes stressful, but so exciting to see those new babies come into the world. It always amazes me how quickly the newborn lamb is up on its feet and looking for mother’s milk.”  They raise both Icelandic and Katahdin breeds. They started off raising Icelandic sheep for their amazing hardiness, beautiful fleece, and delicious meat: “breed stock, fleece, and milk were our primary interests.” The meat was a necessary reality of raising sheep; their ram lambs are either sold as breeders or they are sent to slaughter. Icelandic lamb is mild flavored, lean and delicious!  The Katahdins, as well, are raised for meat and breed stock and have a similar taste to Icelandic, mild and lean.

Mary says, “In our family, we like to eat meat. Grassfed meats are generally recognized as being a healthier alternative to grain fed and are higher in omega-3 fats which boost brain, heart, and immune function, and are lower in fat and calories. They are also higher in vitamin E and conjugated linoleic acid (CLA), which is said to have anti-cancer properties. We know they are enjoying clean pasture and water and living a natural life. It makes us happy to see our animals happy, out on pasture eating grass as ruminants are meant to do. They also keep our fields ‘mown’ and fertilized naturally, thus improving soil quality and the pasture grass itself. It’s a wonderful sustaining circle of life.”

What is your favorite recipe you make at home (with lamb)?
Our favorite grassfed lamb recipes are a Greek Moussaka and a Za’atar Sumac Rack of Lamb, both from Americanlamb.com.

Rebop Farm: Ashlyn & Abraham McClurg

Rebop Farm in Brattleboro is a diversified, pasture-based farm selling raw milk, maple syrup, pastured pork, lamb, veal, beef, chicken, rabbit, duck, turkey, and pick-your-own flowers and strawberries.  Ashlyn and Abraham raise Katahdins, a hair sheep breed from Maine known for their hardiness, good fertility, and resistance to parasites, which they value as they’re always looking for ways to decrease the use of chemical wormers.  Sheep are a wonderful part of the farming landscape in Vermont and a really wonderful part of the state’s history and geography. The McClurgs love everything about having sheep on their farm: “the flock mentality means they move as a group, and they worry about their friends being left behind if they get separated when moving from paddock to paddock. It’s so sweet. And their little lamby voices, and the wonderful smell of sheep.”  The McClurgs note that sheep are incredible tools in reclaiming and managing weedy pasture, and that in a well managed grazing system their evenly scattered manure is so good for the pasture plants.  They love their animals and their soil!

The McClurgs are deeply concerned about the impact of farming on soil, watersheds, animal welfare, and climate.  Raising pastured meats is their answer to many of those concerns: “we are building soil carbon and fertility, giving animals as stress-free, happy and comfortable a life as we can, reducing runoff and nutrient leaching through responsible farming and grazing practices, and feeding our local community.”  Here is an article they shared about why grassfed is better for us.

Abraham and Ashlyn note that lamb tends to cost more because sheep nutritional needs exceed those of beef, or even dairy cows.  Sheep can eat up to 3.5% of their body weight in dry matter (hay, pasture, or grain), compared to beef (1.5%) and dairy cows (2.5%).  That gets pretty costly in the winter time, which is why lamb chops cost a little more at the store.

What is your favorite recipe you make at home (with lamb)?
We love lamb shanks with white bean stew (a Chez Panisse classic). Here is something similar.  We also eat lamb or mutton burgers a lot. 

Sheep Meadow Farm: Jascha Pick

Sheep Meadow Farm (formerly Horsenettle Farm) in Danville is owned by Jascha Pick.  He raises both Katahdin and Dorset breeds. His sheep are moved to fresh grass every day and he has been excited to see the land improving with grazing.  Jascha says the Katahdin meat has good flavor and texture.  His sheep are happy and healthy!

Source: Dig in VT Trails