26 April, 2017 - by Vermont Fresh Network Staff

On the Menu - Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips' flavor to mellow. The result is a magically sweet, tender root. Chefs rejoice when the ground thaws and these parsnips surface - sweet enough for dessert and earthy enough for savory applications. To find local, spring-dug parsnips at a farm near you - look here.

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26 April, 2017 - by Vermont Fresh Network Staff

Fresh off the Farm - Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips' flavor to mellow. The result is a magically sweet, tender root. Christa from Jericho Settlers Farm says they even smell great, "after we've washed a batch and put them in the walk-in cooler the cooler smells sweet for several days."

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17 April, 2017 - by Vermont First

Battle of the Campus Chefs - April 20th

Category: Events

On April 20th, chefs from across the University of Vermont are teaming up with student clubs to prepare locally sourced dishes.

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13 April, 2017 - by Vermont Fresh Network

Find Hot Spots for Local Eats this Vermont Restaurant Week

Eateries across the state are running specials April 21st - 30th for Vermont Restaurant Week. This is an excellent opportunity to find a new favorite restaurant.

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4 April, 2017 - by Vermont Fresh Network

Morse Block Deli

Roasted Butternut squash, pickled Delicata, pumpkin hummus and roasted pumpkin seeds – that’s squash four ways - can be enjoyed in the vegetarian shawarma specialty at Chef Stefano Coppola’s Morse block Deli and Craft Beer Emporium in Barre. Chef Stefano may say he’s running a typical sandwich shop, but his attention to detail and culinary finesse across the menu signify that this shop is anything but typical.

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31 March, 2017 - by Vermont Fresh Network

What we're drinking this maple season - Maple Cask Rum Mojitos!

Maple Cask Rum is a collaboration between Mad River Distillers in Warren and Wood’s Vermont Syrup Company in Randolph. After aging the First Run Rum in charred and toasted new oak barrels, Mad River sends the empty rum barrels to Al Wood. He fills them with his homemade maple syrup and then ages the product at his sugarhouse. Once the syrup is bottled, the seasoned barrels are returned to Mad River Distillers, where aged rum is finished inside of them in their rickhouse. The resulting Maple Cask Rum is a sugar cane based spirit that drinks like a whiskey. It has notes of maple sweetness and oak, vanilla and toffee flavors.

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30 March, 2017 - by Vermont Fresh Network

Vermont Peppers Are Hot!

It's about to be April. . . which is not the height of harvest season in Vermont. Nevertheless we still have plenty of Vermont farm products available. It's also a time where our specialty food producers shine, preserving Vermont products each summer to enjoy through the year. Here's a profile of one food maker: Butterfly Bakery of Vermont. Thank you to the Vermont Fresh Network for sharing this from the Fresh Feed

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25 March, 2017 - by Vermont Maple Sugar Makers Association

2017 Maple Open House Weekend

Maple Open House Weekend is a statewide event celebrating sugaring season. Sugar makers throughout Vermont will open the doors of their sugarhouses, inviting visitors in to experience and enjoy this remarkable time of year when pure Vermont maple syrup is made. Whether it’s the sight of steam rising from the sugarhouse, the inviting aroma of boiling sap, or the sweetly divine flavor of syrup as enjoyed in traditional sugar-on-snow, visitors are treated to an experience for the senses!

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20 March, 2017 - by DigIn VT Staff

Maple Getaway at Four Columns Inn

Maple Open House Weekend and festivities are making their way down to southern Vermont! We are less than a week out and as of now the weather forecast predicts the perfect conditions for sap to flow: days above freezing with nights dipping below. It's shaping up to be the perfect year to catch all the action.

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15 March, 2017 - by Vermont Fresh Network

Visit Silloway Maple Farm in Randolph

Maple Open House Weekend, and any time Bette Lambert of Silloway Maple Farm can welcome visitors to the sugarhouse in Randolph, Vermont is a favorite experience. "I love our way of life so much, farming and sugaring, I'm eager to share it with other people!" Hospitality is Bette's forte. Throughout the winter and spring season, maple is not the only harvest at Silloway. Bette can be found harvesting clean fresh snow after each storm to fill many trough coolers. Why snow? Bette collects the flakes to make sure she can offer authentic sugar on snow to their visitors year-round!     

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