Viewing entries tagged with ‘food’

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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16 June, 2017 - by Vermont Fresh Network

The Farm to Fork Experience - Sandiwood Farm

29 years ago Bob and Sara were married on the land that is now Sandiwood Farm. Boasting incredible 360 views, breathtaking sunsets and beautiful moonrises they knew this was the place they would build their home-farm and raise their family. The farm produces maple, produce, cut flowers and also operates as a one of a kind event venue where you can dine in a greenhouse surrounded by the same fresh produce that goes into your meal.

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7 June, 2017 - by DigInVT Staff

Best Food Events of the Summer

July 8th - Grafton Food Festival, Grafton. Celebrate local food, beverage and farms in southern Vermont!

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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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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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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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5 March, 2017 - by Vermont Fresh Network

First Tastes- Top Chefs Recall First Food Memories

VFN Executive Chefs Doug Paine of Bleu Northeast Seafood and Juniper Bar & Restaurant, Phillip Clayton of The Farmhouse Group, and Eric Warnstedt of Hen of the Wood are teaming up to benefit a cause near and dear to our hearts, Jr Iron Chef.

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23 December, 2016 - by Vermont Fresh Network

Vermont Food Gifts - A (last minute) Guide

Support local farm and food businesses this giving season. Perfect for procrastinators and diligent givers -- the gift of Vermont food will satisfy everyone on your list! Here are a dozen ways to give Vermont food gifts as suggested by our wonderful Network of chefs, farmers and food artisans. Happy Holidays!

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4 November, 2016 - by Vermont Fresh Network

The Perfect Local Burger

One Laplatte River patty, house recipe bacon, arugula, Cabot cheddar, pickled red onions on a locally made challah bun. No, this definitely isn’t a McDonald's burger, but in Burlington, Vermont this burger is as (if not more) iconic. Farmhouse Tap & Grill puts out thousands of local burgers each month, sitting in the same location where the aforementioned chain went out of business.  

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