Posts Tagged ‘City Market’
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Summer Fountain Line-Up
Summer’s here and everybody’s thirsty. We’ve pulled together our favorite thirst-quenching quaffs to have on hand for the 4th’s young parade-goers and seasoned revelers. Pick and choose a couple favorites so you can stock up on the ingredients before the long weekend is here.
Strawberryade
Pack 1 quart hulled strawberries, 1 cup orange juice, the grated zest and juice of 2 lemons and 2 tablespoons honey or sugar in a blender. Puree until smooth. Pour into a pitcher filled with ice.The Patty Sheehan
Mix 2 parts unsweetened green tea (Citrus Blossom from Vermont Artisan Coffee & Teas is ideal) with 1 part lemonade (try Santa Cruz Organic Lemonade). Pour over cracked ice and raise your glass to Vermont’s most celebrated golfer!Root Beer Floats
You can buy fresh-brewed root beer by the gallon at the A&W on Route 7 in Middlebury, or order up a pony keg of craft beer from Rookie’s Root Beer in Burlington. There are two distinct schools of float assembly. Some scoop the ice cream into the glass first and slowly pour in the root beer. Others swear by filling the glass three-quarters full first and then adding a big scoop of ice cream. Either way, Mountain Creamery’s vanilla ice cream is a must.Hibiscus Sangría
Make a large pitcher of VT Artisan Organic Hibiscus Blossom Tea; add lemon, orange and watermelon slices. Stir in 3 to 4 tablespoons of superfine sugar. Chill to blend the flavors. Pour into a pitcher filled with ice.Cherry Fizz
In a large pitcher, stir together 2 quarts chilled seltzer with one 12-ounce can frozen cherry juice concentrate. Serve over ice. Garnish with pitted organic cherries. A cherry pitter makes quick work of this task. Pick up an OXO cherry pitter at Board & Basket in West Lebanon, New Hampshire, and other fine retailers nationwide.Jamaica Ginger Juice
Cut the flesh of 1 ripe pineapple into chunks. In a blender, puree the pineapple, ¼ cup crystallized ginger pieces, the juice of 3 or 4 limes and about 1 cup cold water. Transfer to a large pitcher and stir in 1 quart of chilled ginger ale and lots of ice.Nojitos
In the bottom of a wide-mouth pitcher, bruise with a large wooden spoon or long cocktail muddler: 2 handfuls fresh mint leaves, 2 tablespoons superfine sugar and 1 teaspoon grated lime zest. Add the juice of 4 limes and 1 quart chilled soda or seltzer. Pour into tall glasses full of crushed ice. Garnish with a small sprig of mint. (This alcohol-free version of a mojito cocktail saves 70 calories per serving.)Cran-blue-berry Sparkle
Pour Vermont Cranberry Company Cranberry Sparkling Water over frozen blueberries in a glass and serve.Peachy White Wine Sangría
Thinly slice 3 or 4 peaches and put in a large pitcher. Add Shelburne Vineyard’s Côte de Champlain (it’s on sale this week at the Middlebury Co-op), 2 shots (¼ cup) Grand Marnier and ¼ cup superfine sugar. Chill at least 2 hours to blend flavors. Top off with lemon seltzer and serve.Shandy
This is by far the best whistle-wetter after mowing the lawn on a hot afternoon. Pour an ice-cold bottle of Long Trail ale into a pint glass and top it off with Fentimans Ginger Beer and some cracked ice. You can find the Fentimans and, of course, the Long Trail at the Old Brick Store in Charlotte, Vermont.Woody Goes to the Circus
Combine one part ice-cold Woodchuck Pear Draft Cider and one part ice-cold Magic Hat Circus Boy American-style Hefeweizen. -
Chard Times
There’s Swiss cheese, Swiss chocolate, Swiss Army knives. But what’s so “Swiss” about chard? It’s a mystery. That’s not the only curious aspect of chard. Why does chard, especially the ruby-red variety, taste a lot like beets? And, most
importantly, are Swiss CSA-members as inundated with Swiss chard at this time of year as their Vermont CSA counterparts?Renowned produce expert Elizabeth Schneider is even mystified by the “Swiss” in chard. In her Uncommon Fruits & Vegetables: A Commonsense Guide (William Morrow, 1990) she speculates that “Swiss” could be a long-forgotten seed variety name that stuck to chard, aka Beta vulgaris, subspecies cicla. Which leads us to the next conclusion: Chard and beets (aka Beta vulgaris, subspecies vulgaris) aren’t just cousins, they’re practically clones. Somewhere along the way, plant breeders encouraged one plant to put out fleshy leaves and thick stalks, while other breeders encouraged a second plant to develop roots the size of tennis balls.
While we don’t know of any Swiss CSA-members or FarmPlate followers in Switzerland, we can imagine that a number of Swiss-French vegetable lovers are buying chard at this time of year for a lovely gratin de blettes topped with Gruyère or a tourte aux blettes, a rough pie filled with chard and currants.
We find that a lot of chard preparations benefit from a hint of sweetness to counteract the dominant flavor of the vegetable. When you’re stir-frying chard, for instance, add a teaspoonful of balsamic vinegar or pomegranate molasses (available at City Market and Middlebury Co-op) to balance the flavors in the dish. Slow-cooked Vidalia onions or a handful of dried currants do the job as well.
Check out a farmstand or farmers’ market near you for fresh Swiss chard. Or, you can always beg a bunch or two from a friend whose CSA share has had a lot of chard in it lately.
Swiss Chard Stuffed with Spicy-Sweet Rice
from the FarmPlate Kitchen
Larger chard leaves are good for stuffing like the grape leaves in Greek dolmades. Plan ahead for this recipe—the peas need to soak overnight.
5 tablespoons olive oil
1 medium onion, minced
¾ cup white rice (Texmati or basmati)
1½ cups water
1 teaspoon salt
¼ teaspoon cinnamon
A big pinch ground cardamom (optional)
¼ cup yellow split peas or chana dal (split chickpeas), soaked overnight in water
About 20 stalks of white Swiss chard with large leaves
1/3 cup dried currants
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
Freshly ground black pepper
Juice of 1 lemon
Greek yogurt for serving
Heat 2 tablespoons of the oil in a saucepan. Add the onions and cook until soft, about 5 minutes. Add the rice and cook a minute or two until the rice grains are slightly translucent. Add the water, salt, cinnamon and cardamom. Bring to a boil. Drain the split peas or chana dal and add to the pan as well. Reduce the heat to low, cover the pan and cook for 20 minutes.
Bring a kettle of water to a boil. Cut 15 to 18 leaves from the chard stems. Stack the leaves in a colander. Pour the water from the kettle over the leaves followed by running cold water. Spread the leaves on paper towels.
Chop the stems and the remaining leaves. Set aside a couple handfuls of chopped chard. Sauté the remainder in 1 tablespoon of the olive oil until it wilts. Add the currants and cook for a minute or two. Add the chard mixture to the cooked rice/split pea mixture. Stir in the mint, parsley and a generous grinding of pepper.
Drop about 2 tablespoons of stuffing onto the center of one leaf. Fold the wider end up over the stuffing. Fold in the sides, and then roll into a tight cylinder. Repeat with the remaining filling and leaves.
Spread the reserved chopped chard in the bottom of a deep (not cast iron) skillet. Set the chard packages on the chopped chard, seam-side down. Combine the lemon juice, the remaining 2 tablespoons olive oil and 2 tablespoons of water in a small cup. Drizzle over the chard packages. Cover the pan tightly and cook over very low heat for 30 minutes. Transfer the packages to a serving dish and chill.
Serve chilled or a room temperature with a dollop of Greek yogurt.
Serves 6 to 8 as a first course or 4 as a main course
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Lamb & Blue Cheese Sliders with Caramelized Onions
from the FarmPlate Kitchen
Consider making slightly over-sized sliders so they can’t slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington.
1 tablespoon olive oil, plus more for brushing
2 large sweet onions, thinly sliced
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
Pinch of dried thyme
1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op)
2 tablespoons chopped Kalamata olives
¼ cup crumbled blue cheese (we love Jasper Hill’s Bayley Hazen Blue)
8 to 12 fresh-baked slider buns, split
A handful or two of arugula leavesHeat the oil in a heavy skillet over medium heat. Add the onions and cook until very soft, about 10 minutes. Add the vinegar, salt, a generous grinding of pepper and a pinch of thyme. Continue cooking, stirring occasionally, until the onions are browned and caramelized. Set aside.
Light a charcoal fire or heat a gas grill.
In a bowl, blend the lamb, olives, a dash of salt and a generous grinding of pepper. Divide the lamb mixture into 8 to 12 equal balls. Poke about a teaspoon of blue cheese into the center of each ball. Shape each into a 5/8-inch-thick patty. Brush the patties with a little olive oil.
Grill the sliders to the desired doneness, about 3 minutes per side for medium-rare. Place the sliders hot-off-the-grill on the bun halves. Top each with a big spoonful of caramelized onions, a few arugula leaves and the other bun half.
Makes 8 to 12 sliders, depending on size
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Picnic Sliders
English has got to be a tough language for the non-native speaker. Take the word “slider” for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In
the past five years, a new slider has joined the etymological mash-up.Sliders are turning up on restaurant menus all over the place. They’re two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into their middles — blue, feta or jalapeño cheddar all have enough character to hold their own. Sliders offer an opportunity to experiment with different grilling marinades and sauces. (Curtis All-American BBQ Sauce is a current favorite.)
With the long weekend only a few short days away, be sure to dust off the grill soon so you can practice your slider technique in time for a Memorial Day picnic.
Lamb & Blue Cheese Sliders with Caramelized Onions
from the FarmPlate Kitchen
Consider making slightly over-sized sliders so they can’t slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington.
1 tablespoon olive oil, plus more for brushing
2 large sweet onions, thinly sliced
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
Pinch of dried thyme
1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op)
2 tablespoons chopped Kalamata olives
¼ cup crumbled blue cheese (we love Jasper Hill’s Bayley Hazen Blue)
8 to 12 fresh-baked slider buns, split
A handful or two of arugula leavesHeat the oil in a heavy skillet over medium heat. Add the onions and cook until very soft, about 10 minutes. Add the vinegar, salt, a generous grinding of pepper and a pinch of thyme. Continue cooking, stirring occasionally, until the onions are browned and caramelized. Set aside.
Light a charcoal fire or heat a gas grill.
In a bowl, blend the lamb, olives, a dash of salt and a generous grinding of pepper. Divide the lamb mixture into 8 to 12 equal balls. Poke about a teaspoon of blue cheese into the center of each ball. Shape each into a 5/8-inch-thick patty. Brush the patties with a little olive oil.
Grill the sliders to the desired doneness, about 3 minutes per side for medium-rare. Place the sliders hot-off-the-grill on the bun halves. Top each with a big spoonful of caramelized onions, a few arugula leaves and the other bun half.
Makes 8 to 12 sliders, depending on size
Slider Buns
Vermont has some of the tastiest, chewiest, crustiest, all-around best sandwich breads in the world. But a quality soft bun for your sliders is hard to find. We suggest baking your own buns and freezing them. This recipe is easy to double for a crowd.
3 cups King Arthur white whole-wheat flour
1½ cups King Arthur unbleached all-purpose flour
1 packet quick-rising yeast
1½ teaspoons salt
1½ cups whole milk
1/3 cup vegetable oil
2 large eggs
3 tablespoons brown sugar
Egg wash made with 1 beaten egg white, 1 tablespoon water and a pinch of saltIn a mixing bowl, whisk together the white whole-wheat flour, 1 cup of the all-purpose flour, the yeast and salt.
Heat the milk until steaming and pour into a second mixing bowl. Add the sugar, oil and eggs and whisk until blended. Gradually stir the flour mixture into the milk mixture using a wooden spoon. The dough will be sticky.
Sprinkle the remaining ½ cup all-purpose flour onto a work surface. Turn out the dough and knead it until all the flour is incorporated, 1 to 2 minutes. The dough should feel tacky and moist but shouldn’t stick to your fingers. If it is still sticky, knead in 3 or 4 more tablespoons of flour. Transfer the dough to a well-oiled bowl, turning to coat it with a thin film of oil. Cover with plastic wrap. Let rise at room temperature until doubled in volume, about 2 hours.
Line a large baking sheet with baking parchment. Turn the dough out onto a lightly floured work surface; pat into a rough 15×12-inch rectangle. With your palms, roll the dough back and forth into a cylinder about 18 inches long and of even thickness. Using a sharp knife, cut the cylinder in half crosswise. Roll each half again until each piece is about 12 inches long, then cut each into 12 equal pieces.
Working with one dough piece at a time and keeping the remaining pieces covered with a clean kitchen towel, form the dough into smooth rounds. With a slightly cupped hand, move the piece around in a circular motion, then flatten it with the palms of your hands.
Place the buns on the prepared baking sheet. Cover with plastic wrap. Let rise at room temperature until the buns are almost doubled in size, about 1½ hours.
Preheat the oven to 400°F. Brush the tops of the buns with egg glaze, Bake the rolls until golden brown on top, about 20 minutes.
Makes 12 slider buns
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Cinco de Mayo!
Cinco de Mayo isn’t exactly Mexico’s independence day–that’s on September 16. In Mexico, the 5th of May is merely a regional observance honoring the Battle of Puebla. But
in the U.S., Cinco de Mayo has grown into a nationwide celebration of Mexican culture, food and drink. Which is reason enough for us to cook up a fragrant, chile-loaded mancha mantel stew tonight. The name means “tablecloth stainer” so don’t pull out your best table linens. Just make sure you have plenty of paper napkins and cold Mexican beer on hand to really enjoy this dish.Luckily for us Northerners, the rich warmth of many Mexican caldillos, tingas, moles, adobos and other traditional meat dishes comes from dried red chiles since our pepper plants aren’t even in the ground just yet. While we don’t know of a Mexican grocery store in Vermont, co-ops including Middlebury Natural Foods Co-op and City Market are good sources of dried chiles anchos, pasillas and mulatos. Price Chopper carries a wide range of Hispanic ingredients.
Mancha Mantel de Cerdo y de Pollo
(Tablecloth Stainer Stew with Pork and Chicken)This recipe is a fusion of two recipes from two different Mexican cookbooks, Elisabeth Lambert Ortiz’s The Complete Book of Mexican Cooking (Ballantine Books, 1985) and Roger Hicks’s Mexican Cooking (Quintet Publishing, 1995), as prepared by two Vermont cooks, Maple Corner’s Marialisa Calta and Charlotte’s Susan Stuck. Both cooks have stained tablecloths and happy guests to show for it.
Adding the pomegranate molasses at the end of cooking was Susan’s idea. It’s hardly authentic, but its sweet-tartness has a way of waking up the flavors of the chiles, fruit and meat.
8 ancho and/or pasilla chiles
One 2-pound boneless Luna Bleu Farm or other Vermont pork loin
1 Cloudland Farm or other Vermont roasting chicken
1 thick slice fresh pineapple
1 small plantain or 1 large slightly under-ripe banana
1 jicama or 1 large tart apple
Low-sodium chicken broth as needed
3 tablespoons vegetable oil or lard
24 whole almonds (with skin on)
Two 2-inch cinnamon sticks
8 unpeeled cloves garlic
One 28-ounce can Muir Glen Fire-Roasted Diced Tomatoes, drained
4 sprigs fresh cilantro
1 tablespoon salt, plus more to taste
1 to 2 tablespoons pomegranate molasses or tamarind paste
1 cup fresh or frozen peas (optional)To prepare the dried chiles, wash them in cold water. Remove the veins, stems and seeds and tear the flesh into big pieces. Place the pieces in a bowl, cover with hot water and set aside to soak for about an hour.
Cut the pork into 1 ½ inch cubes. Cut the chicken into serving pieces, removing the skin from the breast and thigh pieces. Cut the thick rind off the pineapple slice and cut it into cubes, removing and discarding the core. Peel
the plantain or banana and cut into 1-inch pieces. Peel and dice the jícama or apple.Put the pork cubes in a saucepan with just enough cold water to cover. Cover the pot, bring to a boil, reduce the heat to a simmer and cook for 25 minutes. While the pork is cooking, heat the oil or lard over medium-high heat in a Dutch oven and, working in batches, brown the chicken on both sides. Remove the browned chicken and set aside on a platter. Remove the pork from the cooking liquid after 25 minutes and set aside on the platter with the chicken. Strain the stock and measure it. Add additional chicken broth as needed to make 5 cups of liquid.
Add the almonds and stir-fry for a few minutes until toasty smelling (the skins will start to rub off). Remove with a slotted spoon and put in a blender. Add the cinnamon sticks to the oil and fry, turning, for a minute or two until fragrant. Remove and place in the blender.
Heat an ungreased skillet over high heat and add the garlic cloves, with their skins on. Cook the garlic, turning the cloves with tongs occasionally, until the skins are blackened and the garlic is soft. This will take about 15 minutes. Remove from the skillet and let cool a bit. Slip off the skins and add the garlic to the blender.
Drain the chiles and add to the blender along with the tomatoes and cilantro. Add about ½ cup of the pork cooking liquid to the blender. Puree the contents. This is your mole; it will be quite thick and grainy. Pour it into the Dutch oven with whatever oil remains in the pot, and cook, stirring and scraping constantly, over medium-high to high heat for 3 to 5 minutes. The sauce will be thick and the color of dark chocolate. Add the remainder of the cooking liquid and bring to a simmer. Add the pork, chicken, pineapple, plantain or banana and jícama or apple. Add the salt and stir gently.
Reduce the heat to a gentle simmer, cover the pot and simmer until the pork and chicken are very tender, at least an hour. Taste the sauce and add more salt, if desired. Stir in the pomegranate molasses or tamarind paste and cook for a few minutes to blend the flavors. If you are adding peas, put them in about 5 minutes before serving.
Serve with corn tortillas to sop up the sauce.
Serves 8 to 10
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The Sinking Iceberg and the Rising Greens
Iceberg lettuce has been slowly losing its grip on the national salad greens market for more than a decade while more flavorful, colorful and nutritionally dense salad greens have been growing in every way–and in every corner of the country, particularly in Vermont.
Heather and Jared McDermott are perfect examples of the new salad grower. They own the Vermont Herb & Salad Company, producing a wide variety of salad greens and herbs on their Benson, Vermont, farm. Their business grew out of
a passion for sustainable agriculture and good food. Area chefs have been keen on their products since the farm’s beginning more than 10 years ago. The family-owned Price Chopper supermarket chain, with 15 stores in Vermont, caught on quickly too. And now Trader Joe’s is selling their organic microgreens nationwide.Smart cooks know that Vermont salad greens are so delicious they hardly need any dressing at all. A light spritzing of balsamic vinegar might be all you need for a salad of Vermont Herb & Salad Company’s gourmet mix of buttery baby lettuces, piquant arugula and mizuna, tiny beet greens and faintly mustardy tatsoi for instance. These same cooks also understand that a fresh-flavored salad dressing can really make a salad shine. We’ve gathered together four basic dressings that are sure to become standards in your kitchen.
Susan’s Secret Vinaigrette
Perfect with Vermont Herb & Salad Company’s Gourmet Salad Greens mix. Sweet-tart, thick pomegranate molasses is the secret ingredient here, which you can find at City Market in Burlington.1 clove garlic, crushed
1 tablespoon Dijon mustard
1 teaspoon pomegranate molasses
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Sea salt and plenty of freshly ground black pepperRub the inside of a salad bowl with the garlic clove; discard the garlic. Whisk together the mustard, pomegranate molasses and vinegar in the bowl. Add the oil in a thin stream, whisking to blend. Season with salt and a generous grinding of pepper.
Makes enough dressing for a big salad
Orange-Ginger Dressing
Use to dress baby bok choy or other fresh Asian greens.2 tablespoons bitter orange marmalade
1 teaspoon grated fresh ginger
3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 teaspoon sesame oil
Small handful of fresh chives, snipped
Freshly ground black pepperIn a bowl, use a fork to blend together the marmalade, ginger, vinegar, soy sauce and oils. Blend in the chives and plenty of black pepper.
Makes enough dressing for a big salad
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A Look at Food Waste in California
In California, more than 6 million tons of food products are thrown away every year by farms, restaurants and supermarkets. Food shelters, on the other hand, do not have the supply to meet the ever-increasing demand.
A recent examination by California Watch and the Annenberg School for Communication and Journalism took a close look at California’s food system to try to identify the reasons why these unwanted food products are not channelled to food banks and other organizations where donations are greatly needed.The examination concluded that many grocery stores are more likely to throw away food than to donate it to local food banks because of liability concerns. Often, stores will donate bakery products but will throw away other highly perishable foods, including meat and produce, even before the expiration dates have been reached.
This is in spite of a 1996 federal law that, as reported in a recent article in the San Francisco Chronicle, “protects all donations made in good faith . . . . The only exceptions are gross negligence or intentional misconduct. A plaintiff would have to prove that a company or individual intentionally tried to harm another person by making a donation of food it knew to be unsafe.”
The California Watch examination also reported that the majority of restaurants in California do not participate in food-donation programs, opting instead to throw out tens of thousands of tons of edible food each year.
In the San Francisco area, however, most restaurants in the Golden Gate Restaurant Association participate in the Food Runners program that distributes food that would otherwise go to waste to shelters.
On a national level, Food Donation Connection partners with the National Restaurant Association to link restaurants to food banks. This program rescued more than 21 million pounds of food in 2008.
In Vermont, initiatives are already in place to make sure that food that might otherwise go to waste gets to the people who need it most.
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The New Last W-O-R-D for Gardeners
Some Vermonters will be TIVO-ing next Tuesday’s Olympic curling and hockey coverag
e so they can head to Montpelier to hear the latest from Ed Smith, Vermont’s gardening champion. For more than a decade, Smith’s Vegetable Gardener’s Bible has inspired countless gardeners to follow his W-O-R-D to produce bountiful harvests of organic vegetables using the Wide rows, Organic methods, Raised beds, Deep soil method.Gardener and author Ed Smith will be at Bear Pond Books to sign the just-released revised and updated second edition of his VG Bible, which includes coverage of 15 additional vegetables, a section on extending the growing season into the winter months and much more. Tuesday, February 23 at 7 pm.
More Regional Events
(All events take place in Vermont unless otherwise noted.)
Friday, February 19
Social Media Seminar: Joe Mescher of Social Media Commando delves into Internet marketing tools such as Facebook and Twitter. 8 to 9:30 am at the Vergennes Opera House on the Green in Vergennes. -
A Very Vermont Valentine
What do Vermont localvores give their chocolate-loving sweethearts for Valentine’s Day since the nearest cacao plantation is on the island of Jamaica, not in the southern Vermont town of Jamaica?
Truffles. Chocolate truffles. From Lake Champlain Chocolates, of course.
Most people don’t think of chocolate as a local product, but Burlington’s Lake Champlain Chocolates is working hard to change that. The company uses as many local products as possible, from butter and cream to honey to maple syrup. Because it’s not just chocolate that makes their chocolate truffles so rich, so creamy, so irresistible. The secret is in the prize-winning butter, Vermont Butter & Cheese Creamery’s cultured butter to be exact.
“We carefully select all of the ingredients that go into our chocolates and the butter we use is no exception,” says David Bolton, director of LCC’s product development.” Vermont Butter &
Cheese makes a European-style cultured butter, churned from crème fraîche that gives our truffles a fuller, richer flavor.” The butter recently placed first in the country for Best Cultured Butter by the American Cheese Society. The butter is churned from cream from the St. Albans Cooperative Creamery near the Canadian border.With a commitment to sustainable agriculture and to creating products of the highest quality, the Lake Champlain Chocolates and Vermont Butter & Cheese Creamery partnership is a natural fit. The two companies both began in the early 1980s, back when premium chocolates and cheeses came from Europe, not from a couple of northern Vermont start-ups. Both companies persevered, and now 25 years later, they are doing business together and thriving.
Lake Champlain Chocolates are sold at the factory store on Pine Street in Burlington, as well as at City Market, Cheese Outlet Fresh Market, Healthy Living, Dakin Farm and many other local retailers. Nationwide, Lake Champlain Chocolates are sold at Whole Foods Markets, Dean & Deluca, Balducci’s and other fine foods stores.
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Mark Your Calendar! Register Now!
From February 13 to 15, join fellow farmers, homesteaders, activists, consumers and even kids at next week’s Northeast Organic Farming Association of Vermont’s 28th Annual Winter Conference. With the theme “Celebrating the Heart of the
Organic,” the event will be held in a newly expanded conference site at the University of Vermont in Burlington. Keynote speakers include LaDonna Redmond, founder of the Institute for Community Resource Development, and organic farmer Jack Lazor of Vermont’s Butterworks Farm, with a special appearance by U.S. Secretary of Agriculture Tom Vilsack. Check out the 70+ workshops, special children’s conference, farmers’ market, ice cream social, Young Farmer Mixer and much more.More Regional Events
(All events take place in Vermont unless otherwise noted.)
Saturday, February 6
Farmers’ Markets
Champlain Island Winter Farmers’ Market
South Hero Congregational Church, 10 am to 2 pmRutland Winter Farmers’ Market
The Old Strand Theater behind the Rutland Natural Food Market, 10 am to 2 pmMontpelier Winter Farmers’ Market
VT College of Fine Arts Gym, corner of E. State Street and College Street, 10 am to 2 pm
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