Viewing entries tagged with ‘farms’

Plan your schedule for this year's Vermont Open Farm Week - get to know the places where your food comes from and the people that make it all happen. Enjoy a range of events from on-farm dinners to workshops and tours that will be uniquely crafted at every farm. Whether you stay close to home or travel to unknown corners of Vermont, you're sure to have a fantastic experience!

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25 July, 2017 - by Vera Simon-Nobes

Date Night on the Farm

Nothing says love like the freshest food and a beautiful landscape. This August, bring your sweetheart on a rural adventure to a farm where producers and chefs come together to create outstanding meals. There's still time to book your dinners during Vermont Open Farm Week!

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On-farm meals are a great way to experience a farm and the food they grow or the animals they raise. Enjoy a fantastic meal with people from the community who appreciate local food just like you while getting to know the farmers. There are a few on-farm meals during Open Farm Week 2017, so make it a point to go to one near (or far away from) you!

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20 June, 2017 - by Jasmyn Druge

Pick-Your-Own Locations

There's no better way to truly appreciate the freshness of Vermont berries than going and picking them yourself. Below is a list split up by county to encourage you to go pick-your-own this season! Be sure to always call the farm ahead to verify their pick-your-own hours.

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14 June, 2017 - by Vermont Fresh Network

Whiskey - a Forgotten Farm Product

If you are looking to visit Hooker Mountain Farm Distillery, don’t look for an industrial complex or warehouse – instead, keep your eyes peeled for the (possibly pants-less) 5-year-old running down the farm road to greet you. Ask that same 5-year-old how you make whiskey and he’ll tell you to start by growing the grain

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Sterling College's School of the New American Farmstead has quite the line-up of summer classes this year! We're particularly excited to welcome Dr. Temple Grandin to Sterling College in June. She will lead portions of two classes: Ethical Slaughter & Butchery and Holistic Livestock Husbandry. Both courses will take place June 19-23. To learn more read on for a post originally published by Sterling College.

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2 April, 2017 - by DigInVT Staff

Strolling of the Heifers

The 16th annual Strolling of the Heifers Festival will be June 2, 3 & 4, 2017, with the world-famous Strolling of the Heifers Parade stepping off at 10 a.m. sharp on Saturday, June 3, 2017 The heifers are at the front of the Parade, so don't be late! 

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11 November, 2015 - by Helen Labun Jordan

Apple Butter

It's been a banner year for "wild" apples this year - the untended trees growing at field edges, along back roads and, luckily for me, in my backyard. I've gotten buckets of sweet, eating apples from a forgotten apple tree behind my house. I looked out the dining room window one morning, and the ground was blanketed with fruit!

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27 February, 2015 - by Vera Chang, Shelburne Farms

Ready, Set, Chop! Jr Iron Chef is Coming!

Category: Events

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Ready, set, chop! On Saturday, March 21, 65 middle and high school teams will compete in the state’s eighth annual Junior Iron Chef VT. This local foods cooking challenge empowers youth to connect with where food comes from, healthy eating, and from-scratch cooking. Since its founding, the competition has more than doubled the number of participants with teams coming from every corner of the state. 
This year’s Jr Iron Chef VT is particularly timely. Since last year’s competition, First Lady Michelle Obama and the White House administration began conversations about how to introduce basic culinary skills in schools as a way to promote healthier eating. Yesterday, U.S. Senators Patrick Leahy (D-Vt.) and Thad Cochran (R-Miss.) introduced the bipartisan Farm to School Act of 2015 to increase federal resources committed to bringing fresh, local foods to schools nationwide. 
One of the first youth culinary competitions to focus on local food and school meals, Jr Iron Chef VT is one example of the state’s groundbreaking farm to school efforts. Vermont has some of the longest-standing programs in the country. Today, eighty-nine percent of Vermont schools are involved with farm to school programming thanks to state policymakers, food service professionals, and nonprofit organizations, including the founders of Jr Iron Chef VT: Vermont Food Education Every Day (VT FEED, a partnership of NOFA-VT and Shelburne Farms) and the Burlington School Food Project.
The impact of Jr Iron Chef VT is broad and can last beyond graduation for many participants. Maraika Lumholdt, a South Burlington High School and Jr Iron Chef VT alumna is serving as a judge this year. “I know from personal experience that the process of competing is a real challenge, but it pays off,” Maraika said. “Jr Iron Chef VT inspired me to think about food in a new way – where food comes from to its preparation. While creating recipes, my teammates and I learned about the connection between farms, nutrition, and taste and how to cook well while working together.”  
Guided by coaches – local chefs, food service directors, and teachers – student teams create original recipes that incorporate local foods. Students work through real-life challenges similar to those food service face to create healthy, nutritious school lunches, including sourcing ingredients themselves. Teams have just 90 minutes to prepare their kid-tested, seasonal fare. Jr Iron Chef VT winning teams will have the opportunity to prepare their recipes for legislators in the Vermont Statehouse, and their dishes will also be featured on school lunch menus around the state.
A selection of the dishes on this year’s Jr Iron Chef VT menu: Vermont Root Vegetable Empanada with Maple Adobe Sauce; Ricotta Gnocchi with Butternut Basil Sauce in Kale Spinach Nest; and Sensational, Satisfying, Seasonal Soup. 
Some of the 20 Jr Iron Chef VT judges working under the guidance of Chef Jim Birmingham of the New England Culinary Institute include: Lake Champlain Chocolates Research and Development Specialist Lauren Deitsch, Hotel Vermont Executive Chef Doug Paine, and Twin Valley alum and Hermitage Club Chef Joel Gonzalez.
The 8th Annual Jr Iron Chef VT will take place Saturday, March 21 from 9:00am to 3:30pm at the Champlain Valley Expo Center in Essex Junction, VT. Cost for attendance is $3 for an individual, $5 for a family. Jr Iron Chef VT is sponsored by several local and state entities including Northfield Savings Bank; Vermont Agency of Agriculture, Food, and Markets; and Blodgett. Its media sponsor is WCAX. For more information, please visit www.jrironchefvt.org.

Ready, set, chop! On Saturday, March 21, 65 middle and high school teams will compete in the state’s eighth annual Junior Iron Chef VT. This local foods cooking challenge empowers youth to connect with where food comes from, healthy eating, and from-scratch cooking. Since its founding, the competition has more than doubled the number of participants with teams coming from every corner of the state. 

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9 February, 2015 - by Corey Burdick

Maple Conversion

Vermont is my adopted home. I have lived here full time for 12 years, but spent my childhood in upstate New York. I’ll admit I’ve been slow to accept real maple syrup into my culinary repertoire. My reluctance to embrace the culture and tradition of soaking one’s pancakes in true, local maple syrup can only be attributed to the breakfast tables of my youth; crowded with Aunt Jemima and Country Crock. Food memories can be powerful and often determine how one crafts meals and diets for a lifetime. But, sometimes patterns are meant to be broken, so in that spirit, last March I took a trip to one of my favorite natural areas: Shelburne Farms.

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