Blog Archive for December 2013

27 December, 2013 - by Helen Labun Jordan

Vermont Condiments

Let’s talk about condiments. If you’re lucky, you got any number of Vermont specialty products - sauces, spices, honey, anything maple - as part of the holiday gift giving. If you’re anything like me, you’re both happy to have a tasty treat and well aware that condiments are taking over your refrigerator, cupboards, and counter space. They might outnumber actual foodstuffs by a healthy margin. Some of them may have expired in the early 1990’s.

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23 December, 2013 - by Vermont Fresh Network

Chef Tips for a Stunning Holiday Main Course

Be it tofu or pork loin, most meals center around a protein and we would all like our holiday main dishes to be stunning! Here are some tips and ideas from VFN chefs:

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20 December, 2013 - by Helen Labun Jordan

Rail Dog

This week, my beau made a run to East Fairfield to visit Elm Brook Farm and purchase bottles of their new spirit, Rail Dog, for Christmas gifts. (We might also have visited them at the Burlington Winter Farmers' Market where they have a booth). Rail Dog is a barrel aged maple spirit. It's a strong alcohol (100-proof), with a flavor that bears a glancing resemblance to rum, but not too sweet and what sweetness is there carries through the same earthy complexity as the maple sugars it's distilled from. Have a sip and you'll want to sit in a big armchair by a fire and read classic mystery novels all night. While drinking Rail Dog. Slowly.

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16 December, 2013 - by DigInVT.com Staff

2013 Review of Reviews

DigInVT offers a guide to local restaurants that serve Vermont foods. We provide information about each restaurant and if an eatery has been profiled in our blog, that post shows up on their page. But we aren't a food-review site. Restaurants that appear on DigInVT meet certain requirements (outlined here) and in that sense we recommend them. If you're someone who wants to get more in depth with food reviews as you explore Vermont's restaurant options, then maybe you want to pair the DigInVT guide with some other resources. And so we're presenting the 2013 Review of Reviews.

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9 December, 2013 - by Helen Labun Jordan

Vermont Christmas Trees

Category: Seasonal Activities

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Sure, the deciduous trees of Vermont have their time in the spotlight every foliage season - but let's not forget the evergreens. Christmas Tree farms are an important part of Vermont's agricultural landscape. We provide Christmas trees throughout the New England region, to New York City, and beyond. The 2012-2013 winter issue of Vermont Life magazine profiled a VT Christmas tree's journey to sales in New York City, where some tree farmers have regular spots that will be in the family for generations. In 2009 the Vermont Agency of Agriculture reported "Vermont boasts about 250 tree farms statewide, with thousands of acres in active production. Yearly sales total some $10-million dollars, giving a seasonal boost to Vermont's agricultural economy."

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6 December, 2013 - by Helen Labun Jordan

Gingerbread Carousel

Yesterday, my mother and I delivered the most recent addition to holiday displays on Church Street in Burlington - a gingerbread carousel at Danforth Pewter (right next to Leunigs - buy pewter, get great food, what could be better?). This carousel is made entirely of candy, gingerbread, and frosting to show off the Danforth Christmas ornaments. The ones here are a special line featuring the hand carved wooden animals from the Shelburne Museum's Dentzel Carousel display.

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3 December, 2013 - by Vermont Fresh Network

The VFN Holiday Gift Guide

Category: Seasonal Activities

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We asked our members to share with us their favorite Vermont food items for holiday giving. Here are some of their suggestions, but don't overlook a gift certificate to your favorite Vermont restaurant. Send a loved one out to eat; a splendid meal after the holiday rush is sure to be a treasured evening.

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2 December, 2013 - by Alton Deslandes

Mountainside Eating

Category: Place Profiles

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It still seems like talking about the skiing season under way in Vermont is courting a heat wave to come along and ruin our fun . . . so here's a halfway ski-related post, a visit to new restaurants in the greater Jay Peak area from University of Vermont Farm-to-Table Service Learning student Alton Deslandes.

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