Blog Archive for November 2012

28 November, 2012 - by Mari Omland, Green Mountain Girls Farm

Join us for Vulnerability and Viability in the Hills of Vermont

Brené Brown suggests courage is borne out of vulnerability, not strength. She goes on to say the original definition of courage is “to tell the story of who you are with your whole heart.” Her findings on shame and “wholeheartedness” are inspiring millions.

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13 November, 2012 - by Vermont Fresh Network and The Essex Culinary Resort and Spa

Trio of Savory Apple Sides

All of the apples used this fall in Cook Academy at The Essex Resort and Spa came from Chapin Orchards in Essex.  Christine Frost, Executive Sous Chef for the Cook Academy at the Essex, lives just down the road from Chapins and stopped by to pick up what they needed each week.  The Essex also uses their apples at the front desk--there is always a bowl of apples for guests in autumn. Christine has treated us to three delicious apple recipes for Thanksgiving sides; cider squash mash, Vermont cheddar, apple & onion soup, and an apple and smoked cheese tartine. They have also included an indulgent Vermont Maple Syrup Mousse recipe as a bonus treat! These recipes can be sourced almost completely locally and are guaranteed to impress your guests.

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13 November, 2012 - by Vermont Fresh Network

Vermont Cranberries Three Ways

Category: Recipes

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With delicious cranberries from Vermont Cranberry Company at your fingertips, why not use the traditional and versatile fruit to compliment your Thanksgiving meal!

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12 November, 2012 - by Vermont Fresh Network

Vermont Fresh Network Guide to a Local Thanksgiving- Turkey Talk!

Category: Recipes

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 We asked some of our esteemed chefs around the state their opinion on cooking a local, Thanksgiving turkey. Here's what they had to say-

"I always brine the turkey first.  I also stuff the cavity with an orange cut in half, a quarter of an onion and a few ribs of celery.  And remember that a fresh Vermont turkey always takes less time to roast than a frozen commodity turkey."
--Chef Amy Chamberlain, The Perfect Wife
(Check the bottom of the page for Chef Amy's brine recipe)

"Traditional, traditional, traditional! Save your creativity for another day! Your family comes to expect certain things cooked the way they remember. Our biggest mistake was smoking a turkey one year- basted with Guinness beer. Absolutely delicious, but still our family was disappointed because they wanted a traditional turkey at home. Also, it is always a great idea to have your guests bring a dish so they feel they are contributing to the feast-- it also keeps you from slaving all day too."
--Chef Michael Kloeti, Michael's on the Hill

"It's all about the brine, a full 24hrs is best... 1 cup of salt dissolved in 1 gallon of water... After that feel free to improvise; I always like to add lots of savory herbs, peppercorns and fennel seeds, a few juniper berries and just a splash of cider.  The only ratio that is important is the salt/water.  I usually leave my turkey on the porch, wrapped up tight.  If it gets too warm add a few ice cubes!!'
--Chef Eric Warndstedt, Hen of the Wood

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