Posts Tagged ‘Pete’s Greens’

• Outstanding in a Vermont Field

  Date: 08.30.2010 | Category: The Beat | Response: 0

  Great meals are not out of the ordinary in Orleans County, Vermont’s localvore Mecca. Still, August 17 stands out, even in the minds and palates of Vermont’s hippest foodsters. That was the day the Outstanding in the Field’s red-and-white bus pulled into the driveway at Pete’s Greens at Craftsbury Village Farm to begin assembling one very long table for one unforgettable meal. A touring “restaurant without walls,” Outstanding in the Field brings together local chefs and producers for a special culinary experience in a beautiful outdoor setting. Here, the very two people who made the event possible share their experiences:

  Pete Johnson, owner/farmer, entrepreneur, Pete’s Greens, Craftsbury, Vermont
  The OITF crew was great to work with. Relaxed, organized, they really made it easy for us to
  host them. Dinner was held in our farm field and for a few weeks I had pondered what might be the best location. Most of our field is taken up with ripening crops or is bare, waiting for fall plantings. There were not a lot of open options. Just by luck, we happened to have several acres of three-foot-tall buckwheat in full flower. This is grown as a cover crop, is a bee favorite, has a sweet scent and would make a perfect location for dinner. We mowed a narrow rectangle in the buckwheat for the long table.

  

  Pete Johnson, owner of Pete's Greens

  After a reception and leisurely tour, we made our way to the far end of the field and settled into the field of buckwheat. Over the next two hours, the combination of incredible food prepared by Eric Warnstedt of Hen of the Wood, beautiful late summer weather, good company and the fragrant buckwheat made for a magical evening. Dinner featured our pork at every course, including candied bacon for dessert. Eric and his crew can really cook—I’d recommend a trip to his restaurant in Waterbury.

  Eric Warnstedt, chef/owner, Hen of the Wood, Waterbury, Vermont
  Outstanding in the Field represents everything I focus on and get excited about in the restaurant world—a blend of history and tradition, a casual and relaxed vibe, a focused and motivated crew. Most importantly, OITF is all about the food, the wine and the experience.

  

  Hen of the Wood Chef Eric Warnstedt

  Weeks ahead of time, we decided on doing porchetta as a main course. That gave Pete the time he needed to get the pigs ready for the butcher. I knew I probably wouldn’t think about the event again until a few days before. Sure enough, a “few weeks away” rolled into a “few days away” and it was time to start checking out veggie availability and to begin preparations.

  Brining and curing were at the top of the list. A huge plastic bin held all of the porchettas in their brine, taking up way too much space in our little walk-in. The pork was eventually taken out of the brine and laid out, rubbed with rosemary, garlic, salt, fennel seed and mustard. The event was on a Tuesday and all the produce was being delivered on the Saturday before. We made room for five flats of heirloom tomatoes, 20 pounds of broccoli, 20 pounds of Pete’s gold potatoes, 15 heads of radicchio, 2 wheels of Jasper Hill blue cheese, 10 cases of wine and copious amounts of herbs, nuts, salt, oil, prosciutto, bacon, cornmeal etc.!

  The big day: We’re not really prepared for off-site catering at Hen of the Wood, so it was a bit of an ordeal. Sous chef Jordan had made it clear that his brand-new Subaru was not to carry the pork! Long story short, we rolled into Pete’s Greens at about 1 pm. ready to rock.

  The Outstanding crew had already arrived and was setting up the “kitchen.” We were driven down to the dining table, which was about a quarter mile away in a spot more beautiful than any of us could have imagined. A cover crop of buckwheat had been cut out to create a pathway and then a dining area. From a few feet away you would have never guessed there would soon be 80 people dining in the field.

  We got our bearings and started loading the two six-foot grills with hardwood charcoal.  The porchettas, a glass of wine each and a host of random things all laid out in their proper places. The night went off without a hitch. Every few minutes a guest would come by to say hello or take pictures. My mother attended the evening and was glowing with pride and enthusiasm for the whole affair.

  As the sun was setting, the sky turned shades of blue, orange and purple. We all seemed to be feeling the same vibration—smiling gleefully and peacefully, somewhat overwhelmed with perfect weather and the absolutely gorgeous evening just trying to take it all in before nightfall.

  Heirloom Tomatoes with Grilled Prosciutto
  from Pete Johnson, Pete’s Greens, Craftsbury, Vermont

  5 tablespoons good quality extra virgin olive oil
  1 tablespoon sherry vinegar
  1 shallot, diced
  ½ tablespoon kosher salt
  ½ cup basil
  5 pints mixed heirloom tomatoes, coarsely chopped
  6 slices of prosciutto (we use domestic prosciutto from La Quercia), sautéed until crispy and chopped
  1 tablespoon pine nuts
  Pinch of sea salt

  In a large bowl, whisk together the oil, vinegar, shallots and salt. Chop the basil and immediately add to the dressing to avoid discoloration. Add the tomatoes and stir gently to mix. Transfer to a decorative platter.

  Scatter the prosciutto over the tomatoes, the sprinkle the pine nuts on top. Sprinkle a few flakes of good sea salt on top to finish.

  Serves 8

  See more great images of Outstanding in the Field on our flickr page!

  Tweet this Share on Facebook

• Farm, Bike!

  Date: 06.25.2010 | Category: The Beat | Response: 0

  It’s 7:15 am, mid-June, and a steady stream of bikers is rolling down Riverside Avenue into Burlington’s Intervale: farmers heading to work. While this image may not be a new one, the number of non-farmers hopping on a bike to pick up produce or simply pay a visit to nearby farms is on the rise. Bike-centric farm events (and even a farm-centric bike business) are sprouting up all over Vermont.

  You might wonder just how many people are both into cycling and a fan of small farms? Lots, it turns out. Last year, more than 500 people attended the annual Tour de Farms, a fall ride with stops (and samples) at a variety of Addison County farms. In July, I’m teaming up with Local Motion and the Open Farm and Studio Weekend to organize the first annual Heart of the Islands Bike Tour, a ride exploring Champlain Island farms, art studios and vineyards. One Revolution, a bicycle delivery service, recently launched its services with an impressive contract to deliver CSA shares for the Intervale Food Hub.

  Vermont has a reputation for healthy food and healthy people: according to the USDA’s most recent Census of Agriculture, Vermont leads the nation in per-capita direct sales of produce from farmers to consumers. In addition, America’s Health Rankings put Vermont at the top of the charts in its 2009 review (almost a third of Vermonters are regular bike riders!). In a state where we’re increasingly eager to meet our farmers and move toward healthier forms of transportation, farm-biking is on a roll.

  Here are a few opportunities to “veg out” while you ride this season:

  Saturday, July 10
  Heart of the Islands Bike Tour
  Explore Champlain Island farms, art studios, food venues and vineyards during a leisurely (and spectacular) 10, 24 or 35-mile ride to support Local Motion. Lots of free samples from farms, vineyards and eateries along the way! 10 am to 4 pm from Snow Farm Vineyard, South Hero. Register here.

  Saturday, July 17
  Valley Farm Ride
  Riders visit farms in the Mad River Valley to sample locally grown produce in an event to benefit and raise awareness for the Vermont Food Bank. 9 am to 1 pm, begin at the Waitsfield Farmers’ Market. For more info, call Peter Oliver 802.496.5538.

  Sunday, September 19
  3rd Annual Tour de Farms
  Cyclists choose from one of three routes that wind through the beautiful Champlain Valley and offer stops and sampling at farms along the way. Expect lots of hot food options, farm and craft vendors, along with entertainment and merriment! Tour de Farms registration forms will be available July 1 at www.ruralvermont.org.

  One Revolution
  Get your CSA delivered by bike! One Revolution is a new bicycle-based pick-up and delivery service serving the greater Burlington area. Jericho Settlers Farm, Intervale Food Hub and Pete’s Greens shares are all available for delivery. Visit www.onevt.com or 877-4BIKEVT (877.424.5388) for more info.

  See more great images of Bike & Food events on our flickr page!

  Tweet this Share on Facebook

• Small Size, Big Flavor

  Date: 06.09.2010 | Category: Real Food | Response: 0

  You can bike, walk or even ride your skateboard to your local farmers’ market this weekend. There’s no need to bring the truck–local vegetables are so tiny right now they’ll all fit into one handy basket. Check out Half Pint Farm at Vermont’s Burlington Farmer’s Market this Saturday and you’ll see that their carrots are small enough to slide into your back pocket. The turnips are no bigger than ping-pong balls. Their radishes are the size of shooter marbles. But what these babies lack in size they more than make up for in utter sweetness.

  If you don’t gobble up these vegetable gems within the first hour of coming home, consider roasting them for an easy side dish alongside roast chicken or lamb. A simple, juicy roast Pete’s Pastured Chicken (available at the Pete’s Greens Farm Stand in Crafstbury) should provide ample meat for a dinner as well as sandwiches the next day. All you’ll need to complete the meal is a fine loaf of olive bread or a pain au levain from Red Hen Bakery and couple of your favorite Vermont cheeses.

  Itty-Bitty Roasted Vegetables
  from the FarmPlate Kitchen

  Those “baby” carrots sold in sealed plastic bags at the supermarket aren’t babies at all. They’re tough and tired oldsters that have been trimmed and whittled to a uniform length. Look for true baby carrots with their green tops still attached.

  1 pound baby carrots, green tops trimmed to ½ inch
  1 pound tiny turnips, trimmed and quartered
  8 ounces baby radishes, sliced in half
  2 tablespoons olive oil
  ¼ teaspoon sea salt
  A generous grinding of black pepper
  8 to 10 thin asparagus spears, ends trimmed, spears cut into 2-inch lengths
  1 shallot, minced
  1 tablespoon rice vinegar or other mild vinegar
  1 tablespoon chopped fresh parsley
  1 tablespoon chopped fresh chives
  1 tablespoon chopped fresh mint
  Crumbled Vermont Creamery goat’s milk feta (optional)

  Preheat oven to 450ºF. Line a baking sheet with sides with parchment paper.

  Combine the carrots, turnips and radishes in a mixing bowl. Add the oil, salt, pepper and 1 tablespoon of water and toss to coat. Transfer the vegetables to the prepared baking sheet and bake for 15 minutes, stirring once or twice. Remove the baking sheet from the oven. Add the sliced asparagus and shallots and sprinkle with the vinegar. Toss to mix and return the pan to the oven. Roast for 10 minutes more.

  Transfer the roasted vegetables to a serving bowl, sprinkle with chopped fresh herbs and toss. If you like, sprinkle with a little crumbled feta.

  Serves 4 to 6

  Tweet this Share on Facebook

• Rocketry 101

  Date: 05.12.2010 | Category: Real Food | Response: 0

  It’s May and it’s Vermont. The dribs and drabs of snow left over from Mother’s Day have finally disappeared from everywhere but the highest elevations. It’s time to get something, anything in the ground. It’s still too early for beans and tomato starts will have to wait until Memorial Day. But there’s one plant whose seeds almost blast off even in cold soil, and that plant is arugula.

  The English call it rocket, a perfect name for this cool-season salad green that grows at a rate approaching lightspeed. The plants are often ready to harvest as early as four weeks after seeding. If left to set flowers and seedpods, arugula will easily self-seed. It’s unstoppable.

  Arugula may look like baby lettuce but one bite gives away its heritage. Its tangy, peppery taste tells you it’s really a member of the super-nutritious cabbage family. Though typically used raw in salads — local growers like Vermont Herb & Salad Company and Pete’s Greens include it in their mesclun mixes—it can also be cooked with pasta or meats to add real pizzazz. The leaves are also good on pizzas, in pesto and panini.

  Just-picked arugula is perhaps best when drizzled with a good olive oil and a squeeze of lemon, then sprinkled with a few shavings of Grafton two- or three-year-old cheddar. Try slipping a handful of tiny leaves into a sandwich of Maplebrook Farm’s prize-winning smoked mozzarella with Red Hen bread. But until your homegrown crop is ready for picking, you’ll have to rely on Vermont’s innovative veggie farmers and their sturdy hoop houses for your rocket needs.

  Wilted Arugula Salad
  from the FarmPlate Kitchen
  

  Arugula and oranges combine to make this salad a nutrition powerhouse. The salad is an excellent source of vitamins A, folate, C and K, and a good source of minerals including calcium, potassium and magnesium.

  Vermont Herb & Salad Company’s baby arugula can be found at Price Chopper, Rutland Area Food Co-op, Fresh Market in Burlington as well as many East Coast Trader Joe’s.

  2 large navel oranges
  12 ounces fresh arugula
  2 scallions, thinly sliced
  ¼ cup pine nuts or sunflower seeds
  2 tablespoons bitter orange marmalade
  2 tablespoons balsamic vinegar
  2 tablespoons olive oil
  Salt and freshly ground black pepper

  Working over a bowl to catch the juice, remove the orange peel and pith with a serrated knife. Cut the segments from the membranes and drop the segments into a large salad bowl. Add the arugula and sliced scallions to the bowl.

  Toast the pine nuts or sunflower seeds in a small, heavy skillet over medium-low heat then add immediately to the salad bowl. Return the skillet to the heat and add the marmalade, vinegar and any orange juice from cutting the oranges. Bring just to a simmer, add the olive oil and immediately pour over the salad ingredients. Toss well. Add salt and pepper to taste and toss once again. Serve right away.

  Serves 4

  Tweet this Share on Facebook

• Hen of the Wood’s New Private Label Wine

  Date: 04.09.2010 | Category: Restaurant Beat | Response: 0

  Waterbury, Vermont’s Hen of the Wood restaurant is busy making room in its wine cellar for the delivery of some out-of-the-ordinary Oregon wines. Anne Amie Vineyards, the Willamette Valley winery best known for its world-class Pinot Noirs, has collaborated with the restaurant to release two private label bottlings of its Pinot Noir red and Müller-Thurgau white. (Shred heads and wine lovers alike will appreciate the new Anne Amie/Hen of the Wood release. Stowe’s Lance

  

  Wine Label Designed by Lance Violette

  Violette, best known for his graphic work on Shaun White’s most recent medal-winning snowboard, designed the label on the bottle.) The wines will make their HOW debut at a release party/four-course wine dinner at the restaurant on Tuesday, April 20. Winemaker Thomas Houseman and chef/owner Eric Warnstedt will host the event.

  Chef Warnstedt is confident that the two new house wines will beautifully complement his ever-changing menus. “The Pinot is the ultimate food wine, it works from fish to mushrooms to grilled meats.” The Müller-Thurgau comes from vines planted in 1979. It’s crisp and lively–a perfect match for chicken, shellfish and mildly spicy foods.

  

  Chef Eric Warnstedt

  Hen of the Wood is a recognized leader in Vermont’s and the country’s farm-to-table movement. The kitchen sources its ingredients from more than 40 local farmers, dairymen, cheesemakers, bakers and foragers to produce absolutely fresh seasonal fare for menus that change every single day. Chef Warnstedt

  doesn’t know just yet what will be on the menu for the upcoming wine dinner. He’s waiting to see what’s looking best the week after next. (When we dared ask what he was planning to prepare for the Outstanding in the Field event at Pete’s Greens in Craftsbury this coming August, he just laughed.)

  To reserve a place at the Anne Amie/Hen of the Wood private label debut dinner, call 802.244.7300. The dinner is expected to sell out, so reserve early.
  Read the rest of this entry »

  Tweet this Share on Facebook

• Allez Cuisine!

  Date: 03.26.2010 | Category: The Beat | Response: 0

  The culinary battle of the spring is almost here. Tomorrow morning, the Sizzling Falcons, Chefhawks, Nutritious Hippos and 54 more teams of middle school and high school junior chefs–all with knives honed and whisks at the ready–will head to the Champlain Valley Expo to compete in the 3rd Annual Jr. Iron Chef VT cook-off.

  

  Harwood Union High School's team

  Hosted by the Burlington School Food Project and Vermont FEED, the competition challenges teams of middle and high school students to prepare a delicious main dish using at least five local, farm-fresh ingredients. And that’s not all—recipes must also be replicable in a school kitchen by cafeteria cooks. Three awards will be given in each age group: Best in Show, Most Creative and Greatest Number/Best Use of Local Ingredients. The experience encourages students to make healthy eating choices and understand more about nutrition, local agriculture, the culinary arts and school food systems.

  

  Chefs Morris and McCafferty head up the innovative lunch program at Harwood Union High School.

  Harwood Union High School’s team coach (and school chef) Paul Morris says his four-student team is ready. They’ve been cooking together since early February and have had five practice runs. “The kids have really pulled it together the last couple of weeks,” says Morris.  “They’re working as a team.” Since there are no ovens to use at the competition, they’ve developed a recipe for a “panchilada”—a pan-cooked enchilada that uses lots of great local flavors, such as Pete’s Greens’ butternut squash, Chappelle’s potatoes, black beans from Butterworks Farms and Cabot Vermont cheddar. It’ll be served with a shredded beet and carrot slaw with celeriac sauce, made with local beets, carrots, onions and celeriac.

  “The enthusiasm all across the state for this event is tremendous,” says Paul Morris. “It’s not just students, there will be parents and grandparents there too.”

  Read the rest of this entry »

  Tweet this Share on Facebook

• The Town That Food Saved

  Date: 03.12.2010 | Category: The Beat | Response: 0

  At first glance, Hardwick seems a typical Vermont town. Main Street turns into Mill Street as it follows the curves of the Lamoille River. Stolid public buildings hint at its granite-quarrying past. Ford pickups and Subarus jockey for street parking and people dash into stores to grab a paper or a cup of coffee.

  Yet when you skim through the Hardwick Chamber of Commerce directory, you begin to suspect there’s something happening here. Listed are not one, but two bakeries in this town of 3,200 people. The several ag/farm members list a wide variety of products including worms, soy foods, cheese, seeds, berries and vegetables galore. There’s also a healthy handful of nonprofit organizations including The Center for an Agricultural Economy, which is devoted to ensuring access to local, affordable foods.

  In the past few years, food-based businesses—Applecheek Farm, Bonnieview Farm, Claire’s Restaurant, Connie’s Kitchen, High Ledge Farm, High Mowing Organic Seeds, Jasper Hill Farm, Patchwork Farm & Bakery, Pete’s Greens and Vermont Soy to name only a few—have transformed Hardwick into a sustainable foods Mecca. Along the way, Vermont farmer/writer Ben Hewitt has been taking notes.

  Hewitt’s book, The Town That Food Saved: How One Community Found Vitality in Local Food (Rodale Books), will be released on Tuesday. This engaging account looks at the long tradition of agriculture in the area and focuses in on today’s localvore movement and its creative “agrepreneurs.” Vermonters will recognize many of the characters from charismatic leaders to quiet activists to laconic old-timers.

  Claire’s Restaurant, the farm-food hub on Main Street in Hardwick, is hosting a book-launching party for Ben Hewitt on Tuesday, March 16. The three-course $25 prix fixe dinner will celebrate the farmers, artisans and producers highlighted in Hewitt’s book. To make a reservation, call 802.472.7053.

  Ben Hewitt will be signing books at bookstores throughout the state in the coming weeks:
  Tuesday, March 16: The Galaxy Bookshop in Hardwick, 7 pm (For every pre-sold copy, the store is donating $5 to the Hardwick Area Food Pantry.)
  Tuesday, March 30: Bear Pond Books in Montpelier, 7 pm
  Saturday, April 3: Phoenix Books in Essex, 7 pm
  Thursday, April 8: Bridgeside Books in Waterbury, 6 pm

  Tweet this Share on Facebook

• Root Veggie Renaissance

  Date: 03.03.2010 | Category: Real Food | Response: 0

  In case you haven’t noticed, root vegetables are staging a real comeback, at least in Vermont’s top restaurants and home kitchens. Beet salads are everywhere, and the Roasted Beet Salad with Warm Vermont Goat Cheese at the Kitchen Table Bistro is especially good. Hen of the Wood features a wide variety of roots on their menu (which changes daily to complement the season). Diners can dig into rutabaga, celeriac or carrot offerings at the Inn at Weathersfield. Root veggies are even turning up on pizzas. “You name it, we use it,” says Tracy of American Flatbread’s Burlington Hearth.  “It’s that time of year.”

  This root veggie renaissance could be due in part to the efforts of Pete Johnson of Pete’s Greens along with other forward-thinking Vermont vegetable growers. Instead of being woody, bitter or virtually tasteless, locally grown root vegetables are firm, sweet and practically shouting with flavor.

  Root vegetables star in the easy, one-pot recipe below.

  Slow-Cooked Pork & Root Vegetables with Orange
  from the FarmPlate Kitchen
  If you’ve never prepared celeriac before, don’t be intimidated by its knobby, gnarly exterior — there’s a mild, even sweet, lovely vegetable on the inside.  Use a sharp knife to peel. If you think this is going to take awhile, drop the chunks of celeriac into a bowl of cold water with a slice of lemon as you work to keep the celeriac from turning brown.

  3 tablespoons olive oil
  2 pounds boneless pork shoulder, cut into 2-inch pieces
  Salt and freshly ground black pepper
  1 large celeriac (celery root), peeled and cut into wedges
  2 medium red onions, cut into wedges
  2 carrots, peeled and cut into 1 1/2-inch pieces
  2 small turnips, peeled and cut into wedges
  3 cloves garlic, chopped
  1½ cups white wine or amber ale
  1 cup chicken stock
  1 orange, juiced and a 3-inch strip of zest cut from the peel
  1 tablespoon soy sauce
  A big fresh rosemary sprig
  Crusty Red Hen bread for serving

  Preheat the oven to 325ºF.

  Over medium-high, heat 2 tablespoons of the oil in a large Dutch oven or other heavy flameproof casserole with a lid. Season the pork with salt and pepper and brown it, in batches if necessary. Transfer to a plate. Heat the remaining 1 tablespoon of oil in the pan. Add the celeriac, onions, carrots and turnips and sauté for 4 to 5 minutes, until the vegetables begin to brown. Stir in the garlic and cook for a few seconds more.

  Add the pork and any juices to the vegetables, then pour in the wine or beer, stock, orange juice and soy sauce. Add the orange zest, rosemary sprig and a generous grinding of black pepper. Bring the mixture to a simmer.

  Cover the pot and transfer to the oven. Cook for 1½ to 2 hours, stirring after an hour or so. Add more liquid if necessary. The pork and vegetables should be very tender. Let stand for a few minutes before serving, then ladle into shallow bowls. Serve with crusty bread to soak up the fragrant juices.

  This one-pot meal reheats well.

  Serves 6 to 8

  Tweet this Share on Facebook

• Pete Johnson: Year-Round Farmer and Innovator

  Date: 01.29.2010 | Category: Farmer Beat | Response: 0

  Spring is only three weeks away–at least for the savvy Vermonters who’ve already signed up for their Spring Localvore Share from Pete’s Greens’ Good Eats CSA.

  Pete Johnson, the Pete in Pete’s Greens, is a rock star among New England organic famers, and his year-round CSA concept is spreading across the country. By growing salad greens in unheated, movable greenhouses on his 230-acre farm in Craftsbury, Johnson has made fresh local produce a cold-season reality here. Johnson is one of “a critical mass of new, innovative farmers” at the heart of “a massive wave of change,” says Dave Rogers, national policy director of NOFA (the Northeast Organic Farmers Association).

  The Spring Localvore Share begins on February 17 and runs through the first week in June. Good Eats CSA members pick up their weekly share at the farm or at one of 15 convenient pickup locations across northern Vermont. Members can look forward to a wide variety of roots, potatoes, onions, garlic, cabbage, celeriac, kohlrabi and other storage crops from the PG cellars plus shoots, sprouts and mesclun that are growing outside throughout the colder months. Frozen vegetables that were harvested and frozen at their peak of freshness last summer augment the fresh veggies. Tomatoes, spinach and braising greens, frozen squash puree and pesto are just a few of the sun-kissed delicacies on ice. By May and June, a wider variety of fresh grown crops will be available—pac choi, baby beets, turnips, scallions, Asian greens and many more.

  In addition to flavor-packed vegetables, share members also receive a wide variety of localvore staples from more than 30 producers in Vermont and southern Quebec. Offerings can include artisan breads, eggs, cheeses, organic Vermont flours, oats, cornmeal and other local grains, cooking oils, vinegars, sweeteners, miso, tamari and other basics.

  CSA members may also opt for a meat share, which features meats grown on the farm and meats and fish (yes! fresh trout!) from local producers. All meats are pastured and grass fed where applicable, and all are sustainably and naturally raised. Many products are certified organic.

  For more information about the farm or to find a CSA sign-up form, click here.

  For more images from Pete’s Greens, check out FarmPlate’s flickr gallery (Pete’s, too!).

  Tweet this Share on Facebook

• Emeril Takes It Up the Notch

  Date: 12.31.2009 | Category: Coming Up | Response: 0

  While we don’t usually qualify the airing of a TV show as an “event,” watching Emeril Lagasse go gaga over Vermont-made tofu this coming Monday, January 4, is a sight not to be missed. Last summer, the Cajun BAM!-man and the crew of  “Emeril Green,” the chef’s new TV show, descended on Hardwick, Vermont, to discover how a community of young agricultural entrepreneurs has transformed a small New England town into a hotbed of sustainably delicious eating.

  During the hour-long program, Lagasse follows the local food chain beginning with Tom Stearns of High Mowing Organic Seeds who sells seeds to Pete Johnson of Pete’s Greens whose produce graces the plates at Claire’s—a community supported restaurant on Hardwick’s Main Street. Along the way the chef chats with Mateo and Andy Kehler, the two brothers behind the award-winning cheeses of Jasper Hill Farm, and assists Andrew Meyer of Vermont Soy in making a fresh batch of tofu.

  “It’s unbelievable,” says Lagasse. “You have seeds, then soil, then the farm and you have the cheese.”

  “Emeril’s Culinary Adventures: Vermont” airs at 8 pm on Planet Green, the first channel dedicated to the subject of ecologically friendly living. Comcast subscribers in Vermont will find Planet Green on channel 103.

  Tweet this Share on Facebook