Further Updates…

So, finally, this week’s Red Fire Farm CSA distribution bounty:

Tomatoes, Zucchini, Potatoes, Lettuce, Fennel, Collards, Edamame, Garlic, Peppers, Basil, Plums, Melons

Also, what we made as our Friday meal:

Fresh Pasta with Zucchini and Eggplant Saute and Fresh Tomatoes

We also enjoyed some local salad, roasted eggplant, and homemade mozzarella from Stephanie over the weekend while visiting her along with our other friends who were in town.

Vermont

We are currently vacationing in Vermont, in the resort town of Stowe.  We have (remarkably) taken no pictures.

We have, however, eaten good food. Some of it, pretty local too. Not perfect, but pretty good for vacationing.

We had dinner the first night at Michael’s on the Hill, a really nice chef-owned restaurant that is a part of the Slow Food Network, the Vermont Food Network, and a great supporter of local agriculture.  Five stars from the ladies.  We had Mushroom Bruschetta (foraged wild mushrooms), Pan Seared Trout with Sweet Corn Succotash & Buttermilk Sunchoke Purée, and Sautéed Gnocchi with Heirloom Tomato Confit, La Luna Goat Cheese & Lemon Thyme Butter.  For dessert, chocolate fondue with fresh fruit and pound cake.

Lunchtime found us in Burlington, where we dined at the Skinny Pancake on a really great crepe with shredded local pork in a house-made bbq sauce, and a great raw coleslaw.  Most of their food, particularly their meats and cheeses were sourced locally, and there was even the option of a local farm’s wheat flour for your crepe.  Local apple cider rounded out the meal.

We also visited with a couple we have gotten to know as our CSA members and enjoyed some local beer, tomato salad, and melons while enjoying an amazing view of Lake Champlain.

Dinner the second night was an eat-in affair with food we had brought (tomatoes, cheese, olives, melon). Not much is open in Stowe very late.

We have to admit that Vermont is extremely local-savy and that most independent restaurants seem to utilize a great deal of local bounty, especially local meat and cheese.  Let’s just say that the Vermont visitor’s center had a farm guide and a farmer’s market guide along with the normal hiking and sightseeing guides.  Pretty great in our minds.

We will attempt to update as we go along, but it will probably be patchy until after we return home, Thursday.

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