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# Edible Vermont

## Sitemaps

- [XML Sitemap](https://ediblevermont.ediblecommunities.com/sitemap.xml): Contains all public & indexable URLs for this website.

## Posts

- [Framing the Future: Southern Vermont Arts Center Opens a New Chapter in Vermont Arts](https://ediblevermont.ediblecommunities.com/things-do/framing-the-future-southern-vermont-arts-center-opens-a-new-chapter-in-vermont-arts/) - A cultural anchor for Vermont
- [GNAT-TV (Greater Northshire Access Television)](https://ediblevermont.ediblecommunities.com/food-thought/gnat-tv-greater-northshire-access-television/) - At the community table: food, conversation, and the power of local media
- [Photographer Clare Barboza Captures Vermont’s Edible World](https://ediblevermont.ediblecommunities.com/food-thought/photographer-clare-barboza-captures-vermonts-edible-world/) - Clare applies fine-art principles to give life to the edible.
- [The Lyman Orton Collection](https://ediblevermont.ediblecommunities.com/things-do/for-the-love-of-vermont-the-lyman-orton-collection/) - The artwork I have been collecting for decades reflects Vermont’s beauty, creativity, and resilience.
- [From Art to the Kitchen Garden](https://ediblevermont.ediblecommunities.com/things-do/from-art-to-the-kitchen-garden/) - Cultivating an ever-changing botanical canvas
- [Laura Zindel Design, Brattleboro](https://ediblevermont.ediblecommunities.com/shop/laura-zindel-design-brattleboro/) - Put Your Story on the Table.
- [A Trifecta of Taste](https://ediblevermont.ediblecommunities.com/eat/a-trifecta-of-taste/) - The Crooked Ram, Bondville Bodega, and Neighborhood Noodle
- [Elizabeth Torak: A Culinary Masterpiece On Canvas Continues](https://ediblevermont.ediblecommunities.com/food-thought/elizabeth-torak-a-culinary-masterpiece-on-canvas-continues/) - “I do all these sketches and practice drawing the figures so that when I do the final painting, I feel confident and the work flows freely. Over time, I come to know the figures—who they are, what they think, how they stand. The brushwork looks alive, not labored. All these subtleties make the painting a
- [Jacques Pépin: The Art of Cooking, Painting, and Living Well](https://ediblevermont.ediblecommunities.com/eat/jacques-pepin-the-art-of-cooking-painting-and-living-well/) - Jacques Pépin is your trusted guide.
- [Andrew Pearce Bowls, Quechee](https://ediblevermont.ediblecommunities.com/shop/andrew-pearce-bowls-quechee/) - Is there a better way to serve a bouquet of fresh lettuce greens than in an exquisite wooden bowl?
- [Narin M. Knives, Monkton](https://ediblevermont.ediblecommunities.com/shop/narin-m-knives-monkton/) - Narin MacDonald masterfully combined his culinary background with knife craftmanship when he took his career in a new direction.
- [AO Glass, Burlington](https://ediblevermont.ediblecommunities.com/shop/ao-glass-burlington/) - A wonderland of beautiful hand-blown glass.
- [Vermont Farmers Markets](https://ediblevermont.ediblecommunities.com/shop/vermont-farmers-markets/) - Note: The data on this page is for 2025. For up-to-date information and more details about the vtfma member markets, visit: nofavt.org/vtfarmersmarkets SAT 1. Bennington Community Farmers Market 10:00 AM - 2:00 PM2. Brattleboro Area Farmers Market 9:00 AM - 2:00 PM3. Burlington Farmers Market 9:00 AM - 2:00 PM4. Capital City Farmers Market 9:00
- [Making History](https://ediblevermont.ediblecommunities.com/food-thought/making-history/) - Vermont Wagyu is the first farm in the United States to ship Certified Authentic Wagyu Beef
- [James Hanly, Food Specialist, Provisions International](https://ediblevermont.ediblecommunities.com/shop/james-hanly-food-specialist-provisions-international/) - Stocking Artisanal Products from the Everyday to the Esoteric
- [The Red Rooster and Richardson’s Tavern, Woodstock](https://ediblevermont.ediblecommunities.com/eat/the-red-rooster-and-richardsons-tavern-woodstock/) - You’re in for something special
- [The Farmhouse Tap & Grill, Burlington and Williston](https://ediblevermont.ediblecommunities.com/eat/the-farmhouse-tap-grill-burlington-and-williston/) - Real beef and real food, locally sourced.
- [Southside Steakhouse, Rutland](https://ediblevermont.ediblecommunities.com/eat/southside-steakhouse-rutland/) - Along with a modern American menu comes a modern American aesthetic.
- [Meat Pies: An Emerging American Craft](https://ediblevermont.ediblecommunities.com/shop/meat-pies-an-emerging-american-craft/) - Savory pies are enjoying a glorious and well-deserved comeback
- [Redux: The Vermont Farm to Table Cookbook: Over 50 Fresh & Local Recipes for Every Season](https://ediblevermont.ediblecommunities.com/shop/redux-the-vermont-farm-to-table-cookbook-over-50-fresh-local-recipes-for-every-season/) - WRITTEN BY NORA RICE AND JENNA RICE PHOTOGRAPHS BY JENNA RICE PUBLISHED BY HATHERLEIGH PRESS, LTD., 2025 In our Holiday 2025 issue, Maria Buteux Reade wrote a review on The Vermont Farm to Table Cookbook: Over 50 Fresh & Local Recipes for Every Season. Earthy. Real. Unfussy. Intriguing. Maria used these adjectives to describe both
- [5th Quarter Butcher + Provisions, Waitsfield](https://ediblevermont.ediblecommunities.com/eat/5th-quarter-butcher-provisions-waitsfield/) - How does a guy with a master’s in geology wind up as a butcher? He spends a year in Italy where he falls in love with food and cooking that entices him to shift his life focus. But Josh Turka affirms that his science background remains invaluable in his role as meat cutter and sausage
- [Vermont Country Deli, Brattleboro](https://ediblevermont.ediblecommunities.com/eat/vermont-country-deli-brattleboro/) - A quick place to stop for tasty gourmet deli food
- [Brownsville Butcher & Pantry, Brownsville](https://ediblevermont.ediblecommunities.com/eat/brownsville-butcher-pantry-brownsville/) - Our goal is to feed people efficiently with as much locally produced food as possible
- [Back Roads Granola: Get Your Crunch On](https://ediblevermont.ediblecommunities.com/eat/back-roads-granola-get-your-crunch-on/) - Delicious, healthy fuel to keep you energized all winter
- [Pearl’s Place & Pantry, Manchester](https://ediblevermont.ediblecommunities.com/eat/pearls-place-pantry-manchester/) - Elevated Southern cuisine
- [Dorset Union Store, Dorset](https://ediblevermont.ediblecommunities.com/shop/dorset-union-store-dorset/) - An array of comfort food often combined with a trendy modern flair.
- [Old Brick Store, Charlotte](https://ediblevermont.ediblecommunities.com/shop/old-brick-store-charlotte/) - The vibe is friendly and engaging, and the food served is fresh and creative.
- [Chef Amy Chamberlain: Bringing Restaurant-Quality Meals To Your Home](https://ediblevermont.ediblecommunities.com/eat/chef-amy-chamberlain-bringing-restaurant-quality-meals-to-your-home/) - When it comes to cooking hearty winter fare, Chef Amy Chamberlain knows a thing or two.
- [Welcome to the Community of Cookiers](https://ediblevermont.ediblecommunities.com/food-thought/welcome-to-the-community-of-cookiers/) - How Ann Clark transformed Rutland into the cookie cutter capital of the country
- [Richmond Community Kitchen](https://ediblevermont.ediblecommunities.com/things-do/richmond-community-kitchen/) - RCK connects community through food
- [The Heart of the Kitchen: Sustainable Cookware and Utensils for Everyday Wellness](https://ediblevermont.ediblecommunities.com/shop/the-heart-of-the-kitchen-sustainable-cookware-and-utensils-for-everyday-wellness/) - Your cookware and kitchen utensil choices have a surprising impact
- [The Vermont Farm To Table Cookbook: Over 50 Fresh & Local Recipes For Every Season](https://ediblevermont.ediblecommunities.com/shop/the-vermont-farm-to-table-cookbook-over-50-fresh-local-recipes-for-every-season/) - Earthy. Real. Unfussy. Intriguing.
- [Small Oven Pastries, Shelburne](https://ediblevermont.ediblecommunities.com/eat/small-oven-pastries-shelburne/) - It’s all about the flavor.
- [The Vermont Marshmallow Co., South Burlington](https://ediblevermont.ediblecommunities.com/eat/the-vermont-marshmallow-co-south-burlington/) - What is the link between Le Cordon Bleu—and that ooey-gooey treat, the marshmallow?
- [Erbin Crowell, Executive Director, Neighboring Food Co-op Association](https://ediblevermont.ediblecommunities.com/food-thought/erbin-crowell-executive-director-neighboring-food-co-op-association/) - Local co-ops are vital community institutions
- [Chocolate with a Point of View](https://ediblevermont.ediblecommunities.com/eat/chocolate-with-a-point-of-view/) - How Tavernier Chocolates “Vermontifies” Dessert
- [Vermont Moonlight Cookies](https://ediblevermont.ediblecommunities.com/eat/vermont-moonlight-cookies/) - The essence of Vermont rolled and baked into one buttery dough.
- [Cork Market, Stowe](https://ediblevermont.ediblecommunities.com/shop/cork-market-stowe/) - Bringing good to our community
- [Sweet Simone‘s Bakery, Richmond](https://ediblevermont.ediblecommunities.com/eat/sweet-simones-bakery-richmond/) - In our busy lives, places such as Sweet Simone’s can be our saving grace
- [Raclette and Fondue: Switzerland Nestles into Vermont](https://ediblevermont.ediblecommunities.com/eat/raclette-and-fondue-switzerland-nestles-into-vermont/) - The timeless allure of a gathering with friends to enjoy a meal
- [Edible Vermont 2025 Shop Local Holiday Gift Guide](https://ediblevermont.ediblecommunities.com/shop/edible-vermont-2025-shop-local-holiday-gift-guide/) - Shop local this holiday season
- [Jon Rooney, Monument Farms Dairy, Weybridge](https://ediblevermont.ediblecommunities.com/food-thought/jon-rooney-monument-farms-dairy-weybridge/) - History runs deep at Monument Farms Dairy
- [The Parable of the Long Spoons](https://ediblevermont.ediblecommunities.com/food-thought/the-parable-of-the-long-spoons/) - To nourish ourselves, we must nourish each other.
- [Vermont Vinegars](https://ediblevermont.ediblecommunities.com/shop/vermont-vinegars/) - Where the true fun begins!
- [Soup of the Day: 365 Recipes for Every Day of the Year](https://ediblevermont.ediblecommunities.com/shop/soup-of-the-day-365-recipes-for-every-day-of-the-year/) - Let’s be honest. In the cooler months, there’s nothing more satisfying than pulling together a pot of soup.
- [Dorset Maple Reserve, Dorset And Manchester](https://ediblevermont.ediblecommunities.com/drink/dorset-maple-reserve-dorset-and-manchester/) - How do you mark the start of a family-run maple syrup company?
- [Bitter Bubble, Burlington](https://ediblevermont.ediblecommunities.com/drink/bitter-bubble-burlington/) - Some people have a knack for knowing something good when they see—or taste—it.
- [What’s Cooking: Soup’s On!](https://ediblevermont.ediblecommunities.com/eat/whats-cooking-soups-on/) - Soup is ALWAYS on at Joe’s Kitchen
- [Bone Deep: The Simmering Bone’s Broth Provides Myriad Health Benefits](https://ediblevermont.ediblecommunities.com/eat/bone-deep-the-simmering-bones-broth-provides-myriad-health-benefits/) - Collagen-rich bone broth offers myriad health benefits
- [Moco Hot Chocolate, White River Junction](https://ediblevermont.ediblecommunities.com/drink/moco-hot-chocolate-white-river-junction/) - A hot cocoa that feels like a treat but is also a healthier choice
- [Loose Loona Gifts and Tea House, Rutland](https://ediblevermont.ediblecommunities.com/drink/loose-loona-gifts-and-tea-house-rutland/) - As you head down Center Street in Rutland, it would be hard to miss Loose Loona Gifts and Tea House. A creative window with a large teacup mobile fills one side of the entrance. A colorful array of oversize tipped teacups inviting customers to “Spill the Tea” flanks the other. Upon entering, you find yourself
- [Stone Leaf Teahouse, Middlebury](https://ediblevermont.ediblecommunities.com/drink/stone-leaf-teahouse-middlebury/) - Japan, China, Nepal, Taiwan, and India are just a few of the countries where John Wetzel sources his 300 varieties of tea
- [Free Verse Farm & Apothecary, Chelsea](https://ediblevermont.ediblecommunities.com/drink/free-verse-farm-apothecary-chelsea/) - Both wild and cultivated herbs thrive at Free Verse Farm.
- [Little Seed Coffee Roasters, Middlebury](https://ediblevermont.ediblecommunities.com/drink/little-seed-coffee-roasters-middlebury/) - Do you know your farmer?
- [Kestrel Coffee Roasters, Burlington](https://ediblevermont.ediblecommunities.com/drink/kestrel-coffee-roasters-burlington/) - Delighted by the colorful, bright café space and amazed by the massive coffee roaster
- [Black Cap Coffee & Bakery Of Vermont: Burlington, Morrisville, Stowe, Waterbury](https://ediblevermont.ediblecommunities.com/drink/black-cap-coffee-bakery-of-vermont-burlington-morrisville-stowe-waterbury/) - A story of evolution and commitment
- [Vermont Sweetwater, Poultney](https://ediblevermont.ediblecommunities.com/drink/vermont-sweetwater-poultney/) - Making delicious sodas at Vermont Sweetwater is their fun job.
- [Kis Kombucha, Lyndonville](https://ediblevermont.ediblecommunities.com/drink/kis-kombucha-lyndonville/) - Some people, such as Andras Hadik, are beneficiaries of random acts of kindness.
- [Ryan Nakhleh, Local Maverick: Business as a force for good](https://ediblevermont.ediblecommunities.com/food-thought/ryan-nakhleh-local-maverick-business-as-a-force-for-good/) - Ryan Nakhleh is on a mission: to connect Vermont products to the people and people to the products.
- [Merck Forest & Farmland Center, Rupert](https://ediblevermont.ediblecommunities.com/food-thought/merck-forest-farmland-center-rupert/) - From Piglets to a Purpose
- [Vermont Brewery Trails](https://ediblevermont.ediblecommunities.com/things-do/things-do-vermont-brewery-trails/) - VTBREWFEST.COM | VERMONTBREWERS.COM
- [Shelburne Farms, Shelburne](https://ediblevermont.ediblecommunities.com/things-do/shelburne-farms-shelburne/) - What’s best for the land, the community, and the environment?
- [Edible Vermont Showcase: Spring-Summer 2025](https://ediblevermont.ediblecommunities.com/shop/edible-vermont-showcase-spring-summer-2025/) - For this inaugural sponsorship, we were very excited to be hosted by Nancy and Hugh Pennell of the beautiful Smokeshire Design in our collaboration with 15 Vermont Specialty Food Association members.
- [Gardener’s Supply Company, Burlington](https://ediblevermont.ediblecommunities.com/shop/gardeners-supply-company-burlington/) - Originally started as a catalog mail-order company, Gardener’s Supply has long been committed to sustainability for its employees, customers, communities, and our planet. Each spring, I plant my garden with gusto—perhaps the singular gusto of a Vermonter bearing the pale skin and vitamin D deficiency of a long winter, and the mud-spattered boots of “spring.”
- [Caledonia Spirits, Montpelier](https://ediblevermont.ediblecommunities.com/drink/caledonia-spirits-montpelier/) - A beekeeper and a brewer make perfect parents.
- [Split Spirits, Middlebury](https://ediblevermont.ediblecommunities.com/drink/split-spirits-middlebury/) - Distilling spirits is serious business in Vermont
- [Yalla Vermont, Brattleboro](https://ediblevermont.ediblecommunities.com/eat/yalla-vermont-brattleboro/) - It won’t be hard to find your way to this funky Middle Eastern vegetarian oasis.
- [Trenchers Farmhouse Pasta: Marrying northern Italian tradition with Vermont ingredients](https://ediblevermont.ediblecommunities.com/shop/trenchers-farmhouse-pasta-marrying-northern-italian-tradition-with-vermont-ingredients/) - So what’s the difference between fresh and dry pasta? Everything.
- [Ensuring An Iconic Brand: Vermont Farmstead Cheese Company Acquires Grafton Village Cheese Company](https://ediblevermont.ediblecommunities.com/eat/ensuring-an-iconic-brand-vermont-farmstead-cheese-company-acquires-grafton-village-cheese-company/) - Our goal is to create a dynamic company that honors the unique identities of each brand
- [Cabot Creamery Cooperative, Waitsfield](https://ediblevermont.ediblecommunities.com/food-thought/cabot-creamery-cooperative-waitsfield/) - If you’ve purchased a pound of Cabot Creamery butter recently, you’ve probably seen an image on the box’s side that looks like a sideways figure 8 alongside the words “Made with renewable energy? You butter believe it.” Cows produce three things: milk, manure, and methane (four if you count calves). Farms in the Cabot Creamery
- [Earth Sky Time Community Farm, Manchester](https://ediblevermont.ediblecommunities.com/food-thought/earth-sky-time-community-farm-manchester/) - Growing a family farm
- [Best of Edible Awards 2024: Edible Vermont Wins Best Magazine Cover](https://ediblevermont.ediblecommunities.com/about-us/best-of-edible-awards-2024-edible-vermont-wins-best-magazine-cover/) - Out of more than 75 hyper-local Edible Communities food and drink publications in the U.S. and Canada, we're thrilled to announce that Edible Vermont has won the prestigious Edible Communities award for Best Magazine Cover! Our Summer 2023 cover, shot by the talented Clare Barboza of Brattleboro, captures the very essence of a Vermont summer.
- [Bramble, Essex Junction](https://ediblevermont.ediblecommunities.com/eat/bramble-essex-junction/) - Chef-owners Colleen Hunt and Shawn Hyer bring a wealth of experience to Bramble, a name chosen to symbolize deep, established roots.
- [Find a Copy #supportlocal](https://ediblevermont.ediblecommunities.com/about-us/about-us-find-copy-supportlocal/) - Edible Vermont magazine can be found, free of charge throughout Vermont. Head to your local spot and pick it up. We will be adding locations on a regular basis. If you have a suggestion or would like the magazine delivered to your business let us know at info@ediblevermont.com To have a copy delivered right to your door please subscribe. ADDISON COUNTY Middlebury Natural Food Coop WhistlePig BENNINGTON
- [About Edible Vermont](https://ediblevermont.ediblecommunities.com/about-us/about/) - About Edible Vermont The mission of Edible Vermont, previously Edible Green Mountains, is to focus on the intricate network among farmers and foodies, the restaurant community and home chefs, and to provide nutritional value to our readers while supporting food security throughout Vermont. 
- [Karen Bornarth: Executive Director of The Bread Bakers Guild of America](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-karen-bornarth-executive-director-bread-bakers-guild-america/) - Seeking a national perspective on artisan baking and the local grain revolution, I reached out to Karen Bornarth, executive director of The Bread Bakers Guild of America (BBGA). Karen spent the first 20 years of her career in production baking, teaching and training, workforce development, and helping women, immigrants, and people of color thrive in the culinary industry. She continues this vital work on a national level overseeing the BBGA. Karen and her son happily transitioned from Brooklyn to the Catskills region of New York. Give us a thumbnail of The Bread Bakers Guild of America (BBGA).
- [Catching Up With Ruth Reichl](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-catching-ruth-reichl/) - “Bread is my favorite food. Something wild, crusty, deeply brown, with a moist crumb and impressive elasticity, spread with cold, sweet butter.” –Ruth Reichl
- [King Arthur Baking Company: Growing Together with Vermont’s Local Grain Economy](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-king-arthur-baking-company-growing-together-vermont-s-local-grain-economy/) - “I’ve had the privilege to work closely with local grain producers to bring the unique flavors and quality of Vermont-grown grains to our customers.” –Carrie Brisson The Bakery at King Arthur Baking Company, located in Norwich, Vermont, has long championed local farmers and grains. In recent years, this commitment has blossomed into something even more vibrant and collaborative, making this an exciting time to be part of the local grain economy.
- [Why Organic Grain is Important to Vermont](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-why-organic-grain-important-vermont/) - “Soil is a living system, and as with our bodies, if we take care of it, the plants that grow in it thrive, are nutrient dense, and offer something healthy to those who eat them. Taste tests have shown that bread baked with organically grown grains has better flavor than bread made with grain that is grown conventionally.” –Todd Hardie
- [Hail to Herbs](https://ediblevermont.ediblecommunities.com/things-do/things-do-hail-herbs/) - The once-scraggly little rosemary has flourished for five years now, withstanding its semi-annual uprooting and transition to winter and summer accommodations.
- [Nature's Market: My Little Blue Zone](https://ediblevermont.ediblecommunities.com/shop/shop-natures-market-my-little-blue-zone/) - PHOTOS BY KAITLYN ZWAGERMAN TYLER Nature’s Market in Manchester offers a unique shopping experience focused on health, wellness, sustainable living, and community. While the sign out front proudly displays the name “Nature’s Market,” to locals like myself, it’s simply known as “John’s.” John Maltezos, born in Greece, immigrated to the United States in 1975 and founded Nature’s Market 31 years ago.
- [JK Adams Celebrates 80 Years](https://ediblevermont.ediblecommunities.com/shop/shop-jk-adams-celebrates-80-years/) - THE JOY OF BAKING
- [Salt & Bubbles Wine Bar and Market, Essex Junction.](https://ediblevermont.ediblecommunities.com/drink/drink-salt-bubbles-wine-bar-and-market-essex-junction/) - “The food-and-beverage industry has been and is still predominantly run by men,” says Kayla Silver, owner of Salt & Bubbles. “And that’s changing…. Even though we [women] weren’t the ones owning the establishments, we were the ones serving. Historically, bartenders were predominantly men, servers predominantly women.” Perhaps that history and traditional gender roles have helped women “establish a community between guests and each other,” said general manager Taylor Rosner. “Women tend to manage those relationships with a little tender care.”
- [Au Comptoir, Woodstock](https://ediblevermont.ediblecommunities.com/drink/drink-au-comptoir-woodstock/) - Au Comptoir’s inviting holiday entrance. PHOTO COURTESY AU COMPTOIR Au Comptoir owner Zoë Jaye Zillian has created a cozy, stylish, light gathering spot.
- [Woodlawn Creamery, Pawlet](https://ediblevermont.ediblecommunities.com/eat/eat-woodlawn-creamery-pawlet/) - Woodlawn Creamery makes scrumptious cheeses, three named after places in the Mettowee Valley in southern Vermont. Pawlet cheese, like Havarti or Monterey Jack, is perfect for a grilled cheese or toasty ham sandwich. Rupert, aged 6 to 12 months and inspired by Gruyère and Comté, has a deep, mellow flavor. Emerson, Woodlawn’s fresh cheese, is named for a meadow near Woodlawn; a lively cross between curds and cream cheese, Emerson pairs especially well with smoked salmon. Just how did these wedges of deliciousness—and Southwind (a raclette-style Vermont cheese)— burst into being? Let’s travel back in time and place.
- [Ploughgate Creamery and Maplebrook Farm, North Bennington](https://ediblevermont.ediblecommunities.com/eat/eat-ploughgate-creamery-and-maplebrook-farm-north-bennington/) - After founding Ploughgate Creamery in 2008 and building it into a wildly successful artisan butter business, Marisa Mauro faced a quandary: as a one-woman operation, she couldn’t keep up with demand. It was hard to source enough high-quality cream, and distributor trucks struggled to make it up the steep dirt road to her farm in the hills above Waitsfield. Marisa realized she had to find a creative way to keep Ploughgate going strong.
- [Naga Bakehouse](https://ediblevermont.ediblecommunities.com/eat/eat-naga-bakehouse/) - Twenty-one years ago, we started a fledgling business, a wood-fired bakery, to earn a living while raising our kids in a family business. “Naga” stands for NAtural Grain Alchemy, the magical process of changing something common into something invaluable. We also started a journey that sent us back in time to see how a small, hilltop business in a town of 740 people could grow to be a player in an orchestra of growers, millers, bakers, brewers, and distillers, all working to re-localize the regional food system and to grow a grain network in Vermont and beyond.Julie with freshly ground whole wheat flour. 
- [Marjorie Susman and Marian Pollack, Orb Weaver Farm](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-marjorie-susman-and-marian-pollack-orb-weaver-farm/) - It was almost a sense of awe that affected us as we pulled into the short driveway beside the classic late-18th-century farmhouse with its painted yellow clapboards and blue trim, the home of Marjorie Susman and Marian Pollack. The immaculate farmyard, the pristine barns and cheesemaking outbuildings, the hoop greenhouse, the long vista across winter-pale fields, a hundred acres of Addison County farmland. 
- [Sweet Simone's](https://ediblevermont.ediblecommunities.com/eat/eat-sweet-simones/) - There’s a sign over the door of a new bakery in Richmond with a rolling pin and a logo: “Taste of Passion.” Come inside to see the reason why! Like most “overnight successes,” Lisa Gulisano Curtis’s ownership of a new café and bakery in Richmond is a perfect example of pluck, luck and passion. In the role of a working mother who loves her extended family and lives to make her customers happy, Lisa has created an eatery that appears to be an overnight success. Her delicious homemade-style cookies, cakes and breakfast specialties are the centerpiece of a six-year adventure.
- [A Guide To Eating Local: Rutabagas, Cabbages and Turnips! Oh My!](https://ediblevermont.ediblecommunities.com/recipes/recipes-guide-eating-local-rutabagas-cabbages-and-turnips-oh-my/) - Tucked away in the produce section of many grocery stores and local markets, often sitting next to other less-recognizable vegetables such as kohlrabi or celery root, sits the Brassica napus, commonly called rutabaga. For many shoppers this is a mystery food, a little-known member of the vegetable family that is a cross between the turnip and cabbage. The term rutabaga is a variation of the word rotabagge, a Swedish name for ram root. In most areas of the world this vegetable is called a “swede,” or yellow turnip, but here in our country we have given it the title of rutabaga.
- [Vermont Salumi: A Delizioso Taste of Italy](https://ediblevermont.ediblecommunities.com/shop/shop-vermont-salumi-delizioso-taste-italy/) - Peter Roscini Colman’s experiences in life, and passion for food, were the inspiration for his business, Vermont Salumi. Born in Assisi, in the Umbria region of Italy, Peter moved to Vermont when he was 31⁄2 years old. Growing up on an organic vegetable farm, Peter split his time between working on his family’s Cate Farm in Plainfield and taking annual trips to Italy to visit other family members.
- [Shat Acres Farm](https://ediblevermont.ediblecommunities.com/shop/shop-shat-acres-farm/) - The Shatney family has been raising Highland cattle on Shat Acres Farm in Greensboro Bend, Vermont, for over 40 years. Originally a dairy farm, Shat Acres Farm has been in existence for over 100 years. Their earliest breeding herds were called Shat Acres Highlands, but they now market their beef under the brand name Greenfield Highland Beef. The family has the oldest closed herd in the country, meaning that they have not bought a cow in over 30 years, proudly owning the third-largest herd in the United States. Today, Shat Acres Farm is considered to have some of the top Highland cattle genetics in the nation.
- [Artisan Care Aged Cheeses at Mt. Mansfield Creamery](https://ediblevermont.ediblecommunities.com/shop/shop-artisan-care-aged-cheeses-mt-mansfield-creamery/) - Stan Biasini is a man of many talents: floor-covering specialist, farmer, trained chef, snowboard instructor and cheesemaker. Stan's cheesemaking journey began during a time when he was unemployed and had taken over the task of making school lunches for his children. Each morning while his wife, Debora, was in the barn caring for the cows, Stan carefully packaged the cheese he had made the night before for his children's lunches. "You might say that my children started me on the road to cheesemaking," Stan says.
- [Susanna Keefer, Chef and Entrepreneur](https://ediblevermont.ediblecommunities.com/eat/eat-susanna-keefer-chef-and-entrepreneur/) - Susanna Keefer’s childhood years were a wonderful combination of adventure and discovery. Born and raised in the south of England, each year her parents would take the family to France to spend a couple of fun-filled weeks. They traveled there on a Scandinavian overnight ferry that hosted a smorgasbord buffet in the evening, which consisted of fantastic displays of mouthwatering food. During these excursions, Susanna’s parents would allow her to choose whatever she wanted to eat for dinner, if she ate everything that was on her plate.
- [Salubrious Sweet Potatoes](https://ediblevermont.ediblecommunities.com/eat/eat-salubrious-sweet-potatoes/) - Many of us strive to eat healthy, or at least make an attempt to demonstrate this desire, by serving certain foods to our families and guests that are known for their nutritional benefits. Enter the sweet potato, a colorful addition to any dinner table with its white, cream, yellow, orange or deep-purple flesh. Although the sweet potato can be found in most markets year round, its primary season is winter.
- [Soup's On!](https://ediblevermont.ediblecommunities.com/eat/eat-soups/) - The advent of winter, with its falling snow and bone-chilling temperatures, naturally elicits a desire to fill our tummies with something warm and comforting. For me, one of winter’s fondest childhood memories is coming in from the biting cold to be greeted by a steaming bowl of delectable soup. Watching the tendrils of steam gently rise and curl made my mouth water in happy anticipation of the first delicious spoonful. Soup not only warmed my innards back then but still does today. Whether you are cold, feeling sick, or just plain hungry, a bowl of savory soup is a magic elixir that just seems to make life a little bit brighter and warmer. In today’s world, the old standards of canned tomato, vegetable, and chicken noodle soups have now been joined by those freshly made with seasonal offerings such as apple-butternut squash, creamy braising greens, or maple roasted beet soup with fresh goat cheese and pistachios. Many folks in this day and age have a strong commitment to eating healthy, driven by a desire to know where their food comes from and how it is grown and prepared. Consumers are more food savvy, loyally supporting their local food community and the products that it produces. Those who study the history of food tell us that soup goes back to the early beginnings of cooking. Because it was so easy to make, soup was the perfect choice for both traveling cultures and those who remained in one place, as well as the rich and poor, healthy and sick. “Portable” soups were eaten by soldiers, explorers and travelers for hundreds of years. These were made by boiling seasoned meat until a thick syrup-like substance was left that could be dried and stored for months. Our dry soups of today, which were introduced in the 1930s, are descended from these. The evolution of different varieties of soup was determined by local ingredients and tastes. Good examples include New England clam chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese wonton soup and Portuguese kale. The modern word “soup” is derived from “sop” or “sup” meaning the slice of bread on which the broth was poured. In the Middle Ages, soup consisted of a piece of bread soaked in a liquid, or over which the liquid had been poured. Bread was a necessary part of the dish because it sopped up the liquid, taking the place of our modern day spoon. Those who are expert in etiquette tell us that we should eat, not drink, our soup as it is considered to be part of the meal. Commercially made soups became popular with the invention of canning in the 19th century. Doctor John T. Dorrance, a chemist who worked for the Campbell Soup Company, invented condensed soup in 1897. Today, three of the most popular varieties of Campbell’s soups are Tomato, Cream of Mushroom and Chicken Noodle. Advances in science have given us many forms of soup besides canned and dehydrated; consumers may now purchase microwavable soups or varieties that offer low salt and high fiber. Due to its popularity, soup has found a place in our English language as well. For example: ALPHABET SOUP—meaning a large number of acronyms used by administration IN THE SOUP—being in a bad situation SOUP KITCHEN—a place that prepares food for those in need STONE SOUP—a folk tale and popular children’s book written by Marcia Brown SOUP TO NUTS—meaning from beginning to end Soup has found a lasting place in our culture, both in our kitchens and language. Using a wide variety of locally grown produce, we are drawing our families back to the table with an exciting array of delicious, healthy soups. In an age where eating together as a family unit is rapidly becoming a thing of the past, wouldn’t it be wonderful if the warmth of a mouthwatering bowl of soup made the dinner table a gathering place once more? 
- [Jerusalem Artichokes Bring a World of Flavor to Your Table](https://ediblevermont.ediblecommunities.com/eat/eat-jerusalem-artichokes-bring-world-flavor-your-table/) - Don’t let the name deceive you, Jerusalem artichokes are artichokes in name only. Although the two vegetables are distantly related members of the daisy family, the similarities end there. The name came from the Italian settlers in our country who called the plant “girasole,” meaning sunflower, aptly named for its resemblance to the garden sunflower. “Girasole” was often mispronounced, hence the name Jerusalem, while artichoke came from the fact that the plant tastes very much like its namesake.
- [A Taste of Summer](https://ediblevermont.ediblecommunities.com/eat/eat-taste-summer/) - Nothing speaks more of summer’s bounty than a humble farm stand’s display of colorful, succulent tomatoes, a sight that prompts our taste buds to hum a happy tune. Often we are drawn to those that are symmetrically shaped and blemish-free, their picture-perfect looks making us think that they are indeed the “real deal.” Frequently found sitting next to this handsome group is a variety called the “heirloom,” which, because of its irregular shape, may be easily dismissed as a less than acceptable option. Don’t let appearances deceive you, heirlooms are indeed one of summer’s most mouthwatering delights.
- [Ostrich Fern Fiddleheads](https://ediblevermont.ediblecommunities.com/recipes/recipes-ostrich-fern-fiddleheads/) - The Fabulous Fronds of Spring Fiddlehead, the name in itself is intriguing. It is defined as the furled frond of a young fern, usually of the ostrich species, that is harvested for use as a vegetable. This fern’s furled frond is harvested in late April, May and early June. The unusual name stems from the fact that the coiled frond has a similarity in shape to the curled scroll of a violin, hence the name fiddlehead. They are also known as “crosiers” or “croziers,” after the crook-shaped staff of a bishop. 
- [Delicata Squash—“How Sweet It Is!”](https://ediblevermont.ediblecommunities.com/recipes/recipes-delicata-squash-how-sweet-it/) - I love eating winter squash, but, unfortunately, find that its tough exterior makes preparation a challenge. Trying to work with winter squash requires a bit of manual dexterity and strength. Enter the dainty delicata squash whose skin is much thinner than that of other winter squash, making it infinitely easier to work with. Delicata squash, or Cucurbita pepo (which includes cucumbers and zucchini), is an heirloom vegetable, meaning that it has been grown from seeds that have been passed down from generation to generation. Many heirlooms are grown from seeds that are at least 50 years old.
- [A Guide to Eating Local](https://ediblevermont.ediblecommunities.com/eat/eat-guide-eating-local/) - As a child, my evening meal often consisted of a predictable assortment of vegetables with carrots, peas, string beans and corn gracing my plate on a fairly regular basis. Of course, there was always an adventurous parent who dared to stray outside their family’s comfort zone and serve Brussels sprouts, cauliflower, beets or succotash, but nonetheless, the mainstay of many a meal was the fantastic four mentioned above.
- [A Guide To Eating Local: Ramps and Robins, It Must Be Spring!](https://ediblevermont.ediblecommunities.com/recipes/recipes-guide-eating-local-ramps-and-robins-it-must-be-spring/) - A tiny harbinger of spring, the ramp pokes its leafy head out of the ground anytime from mid-March to early April, depending upon the region. Ramps, also known as wild leeks, are one of the first wild edibles to ripen every year. As soon as the winter’s snow disappears from sight, the plant makes a much-welcomed appearance. In the South they are ready to harvest in March, while the rest of the country has to wait until April. The ramp is native to North America, its name coming from the word “rams,” or “ramson,” an Elizabethan term meaning wild garlic.
- [A Guide To Eating Local: Goat Meat, a Culinary Adventure](https://ediblevermont.ediblecommunities.com/recipes/recipes-guide-eating-local-goat-meat-culinary-adventure/) - Even though goat meat is a staple of many cultures, why are Americans so hesitant to jump on the bandwagon? Could it be that the word “goat” evokes an image of a scruffy scavenger chewing on a rusty tin can, or foraging through all manner of indigestible garbage? Goats are reputed to be one of the earliest domesticated animals. Today, they provide the principle source of meat for many Caribbean, Southeast Asian, North African and Middle Eastern countries. Most Americans are surprised to learn that three quarters of the world’s inhabitants eat goat meat as part of their daily diet.
- [Brot Bakehouse School and Kitchen,Fairfax](https://ediblevermont.ediblecommunities.com/eat/eat-brot-bakehouse-school-and-kitchenfairfax/) - Heike works to demystify sourdough baking. Inside \bro:t\ (German for bread) bakehouse, magic awaits, an almost inherent promise offered by the handsome stone house hugged by an inviting white addition. Enter from the stone patio, and you’re in the classroom-kitchen, soothingly lit, with a wood-fired oven built into the wall. Here, Heike Meyer, owner and baker, gathers her students eager to learn about baking.
- [Bonté Bakery, Montpelier](https://ediblevermont.ediblecommunities.com/eat/eat-bont-bakery-montpelier/) - When I met with Anne Marie Shea, owner of Bonté Bakery, and her husband, Rob Lamb, in the small office off the bakery floor, I picked up how they work together, completing each other’s sentences, anticipating how the other was directing the story flow. Anne Marie and Rob complement each other like butter complements bread. He handles the logistics, which gives her time to tinker and experiment, something she loves doing. That passion, along with a sudden realization that she was gluten-intolerant when she was pregnant with her son, gave birth to Bonté Bakery.
- [Elmore Mountain Bread, Elmore](https://ediblevermont.ediblecommunities.com/eat/eat-elmore-mountain-bread-elmore/) - Blair invited me to sniff the flour, and I smelled earth, grass, and farm. With that one sniff, I knew we were not in Kansas anymore. This flour was local. This flour has a story.
- [Green Mountain Glow](https://ediblevermont.ediblecommunities.com/eat/eat-green-mountain-glow/) - German apfel fritters (fried apple rings) and ice cream are a treat for adults and children alike. PHOTO: JUSTIN PEREGOY
- [1846 Inn & Tavern, West Dover](https://ediblevermont.ediblecommunities.com/eat/eat-1846-inn-tavern-west-dover/) - In the oyster shucking classes run at the 1846 Inn & Tavern at West Dover Inn, Donny Richard, the bar manager and lover of all things oysters, thinks you should eat these mollusks naked. That’s right. Naked. Just the oyster. No cocktail sauce. In fact, Donny says they “lead off the class by saying, ‘You’re going to find out in the next hour if you like oysters or you like cocktail sauce.’” The 1846 Inn & Tavern runs up to six oyster-shucking classes annually, attracting approximately 20 to 30 oyster lovers and oyster-curious folks per class to pry open the shells and suck down what’s inside.
- [Original Skiff, Burlington](https://ediblevermont.ediblecommunities.com/eat/eat-original-skiff-burlington/) - It’s a warm summer night in Burlington, and you’re out looking for some fun and some food. In the distance, you hear revelry and see people sitting at tables outside Hotel Champlain in the deepening twilight. Some sip frozen drinks, and others lick creemees they ordered from the sliding windows that offer a glimpse into the sea-themed scene inside. Intrigued, you go inside the hotel, drawn to the similarly happy vibe you experienced outside. Original Skiff has beckoned you, and you have answered.
- [The Lake House, Lake Bomoseen](https://ediblevermont.ediblecommunities.com/eat/eat-lake-house-lake-bomoseen/) - (L) Fresh seafood, local cheese and produce, and a fruity cocktail all served lakefront makes for a great way to celebrate summer in Vermont. (R) A seat on the The Lake House's patio is the perfect place to dine, people watch, and enjoy an afternoon on Lake Bomoseen. Photo courtesy Church Street Hospitality
- [Hidden Bean Bakeshop, Brattleboro](https://ediblevermont.ediblecommunities.com/eat/eat-hidden-bean-bakeshop-brattleboro/) - When Kelsey Baumgarten, owner of Hidden Bean Bakeshop, was 18, she had a revelation. “I had a friend’s chocolate cake at her party, and she had recently gone gluten-free. Her mom said, ‘There’s a secret ingredient in there that you’ll never guess.’” The mom was right; Kelsey couldn’t guess black beans. Nor could she guess the road that revelation would put her on.
- [Paying It Forward: Veteran Sustainable Agriculturalists Share Wisdom with the Next Generation](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-paying-it-forward-veteran-sustainable-agriculturalists-share-wisdom-next-generation/) - As seasoned farmers we have to help bring on the next generation, more so than any other occupation,” said Scout Proft, 52, founder and primary caretaker of Someday Farm, a 185-acre diversified farm in East Dorset. Scout’s spunk and energy are magnetic. Even the farm animals, like the dogs that trot by her feet, are drawn in.
- [At Terra Madre](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-terra-madre/) - We’re nearing the end of Terra Madre, the six-day biannual Slow Food International gathering in Turin, Italy. I’m pouring samples of maple syrup at the Vermont Farmstand. Across from me at the Slow Food USA booth, a huge USA map is filled with the names of culturally important, rare foods scribbled in Sharpie next to the farm that grows each one. The map represents the Slow Food USA delegation’s collective work to save and celebrate our national food identities and multicultural heritage. Witnessing some 250 fellow ambassadors mark their initiatives is like watching the food movement lay roots in fast-forward. 
- [Jr Iron Chef Vermont, a Pioneering Program](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-jr-iron-chef-vermont-pioneering-program/) - Good food beautifully balances flavors, and this team nailed it,” says Steve Learned, regional food service manager for the Abbey Group, studying his plate. “This dish really lets the root vegetables be the main presence.” Learned and I, alongside other local food aficionados, are in the Jr Iron Chef Vermont judges’ room at the Champlain Valley Exposition. We found another winning candidate: individual roasted root vegetable potpies topped with caramelized onions made by Tuttle Team Dicing Divas from Frederick H. Tuttle Middle School.
- [Tap Into Your Inner Wild](https://ediblevermont.ediblecommunities.com/eat/eat-tap-your-inner-wild/) - PHOTOGRAPHY BY URIELL PROFT CARLSON AND RACHEL LEVIN
- [Green Sauce in the Green Mountains](https://ediblevermont.ediblecommunities.com/shop/shop-green-sauce-green-mountains/) - While the Green Mountains might be a world away from the peaks of Patagonia, and the word “chimichurri” might be confused with a bird call around here, Vermonters can now enjoy the green, tangy Argentine condiment thanks to Jehshua’s Chimichurri, the flagship product of the recently established Jehshua’s Specialty Foods in Norwich, VT. Using ingredients most Vermonters know, love and find locally, Jehshua’s chimichurri blends the familiar into something fresh, exotic and surprising.
- [Salvation Farms](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-salvation-farms/) - Just because these carrots may look funky doesn't diminish their nutritional quality. Salvation Farms is committed to redirecting surplus or less marketable produce to feed people in need
- [Animal Farming: Chicken Diary](https://ediblevermont.ediblecommunities.com/things-do/things-do-animal-farming-chicken-diary/) - There is nothing like finding a warm brown egg in a pillow of hay. Each morning I look forward to pulling on my mud-crusted boots and stomping out to the coop to collect the brown eggs—which, like the chickens that lay them, each has its own “character.” Some are smooth and caramel-colored, others beige and freckled; others are so large they don’t fit into cartons.
- [Tata Harper, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-tata-harper-whats-your-local/) - To me, “local” is opening the fridge each morning and pulling out our glass bottles of raw milk from the cows that live just up the road and over the hill, at our friends the Seilers’ organic farm. It’s knowing that in two weeks the milk will taste a little different, because the cows will be switching from grazing to eating hay. “Local” is the ease of gathering eggs from our 20 or so chickens that roam the grass outside our barns, and scrambling them up with tomatoes from our garden outside the front door.
- [Mike & Tammy’s Main Street Market and Deli and Maple Leaf Diner, Londonderry](https://ediblevermont.ediblecommunities.com/shop/shop-mike-tammy-s-main-street-market-and-deli-and-maple-leaf-diner-londonderry/) - We’re going to reopen because it’s who I am. This place is my life and my family’s livelihood. I have all local people working for me. Where are the seniors going to go for a lunch or breakfast they can afford? My local guys, the work crews, they’re my bread-and-butter, and they showed up for me. So here we are, helping ourselves with the support of our community. –Tammy Clough, Mike & Tammy’s Main Street Market and Deli
- [Kitchen Tools: Cooking Needs Cloth](https://ediblevermont.ediblecommunities.com/recipes/recipes-kitchen-tools-cooking-needs-cloth/) - It was in my grandma’s kitchen that I first fell in love with dishtowels. They gave me purpose in a circle of women for whom purpose was most important. After holiday dinners, as the men sidled off to the living room to play pinochle at folding card tables, we females took to the kitchen to clean up. The eldest among us washed. The middle-aged women dried. The girls—my cousin and I—shuffled our feet and looked at our hands until, finally, someone asked us to help carry dishes back to the pantry. Just two plates at a time, please.
- [Urban Moonshine: Bitters Make a Comeback in Cocktails](https://ediblevermont.ediblecommunities.com/drink/drink-urban-moonshine-bitters-make-comeback-cocktails/) - Any Vermonter with a woodstove knows that if you place a big rotting log on a fire, the result will be a lot of smoke and not much flame. The fire might even go out. That’s the analogy that Jovial King, herbalist and founder and owner of Urban Moonshine, uses to describe the average American’s digestion: a fire that’s burning low, stoked by a steady diet of white flour and refined sugar. The result—the weak “fire”—is sluggish digestive and nervous systems. That problem can be turned around by eating the kinds of bitter foods humans once consumed in large quantities and that have since been stripped from our diets.
- [Get Well Soon](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-get-well-soon/) - Like any company, Dealer.com, a Dealertrack Solution, wants healthy employees who enjoy what they do. But as an industry leader in the digital world, the automotive marketing and operations software provider is also keenly aware of its competitors.
- [A Bouquet of Vermont Spirits: Silo Distillery](https://ediblevermont.ediblecommunities.com/drink/drink-bouquet-vermont-spirits-silo-distillery/) - Photos by Chris Maggio/Silo Distillery Craft breweries were on the rise when Peter Jillson was working his way around the world in sales and marketing for the pharmaceutical and biotech industries. By 2011, when he decided he wanted to return to Vermont to settle down for good, microbreweries had saturated the region. Craft distilling, meanwhile, was just taking hold. Casting about for a way to reestablish himself in the state, Jillson, an eighth-generation Vermonter, knew he also wanted to help stimulate economic development and create jobs. The result: American Crafted Spirits and its Vermont-centric Silo brand.
- [The Pitcher Inn](https://ediblevermont.ediblecommunities.com/things-do/things-do-pitcher-inn/) - There is a certain “what I am doing?” feeling when one moves, after 27 years, from New York City and heads back to the Green Mountain State. In this case, that worrisome person was me. Raised in Montpelier, I left for the lights of Manhattan shortly after college, never expecting to return. Enter Covid. I, along with thousands of others, felt chased out of Gotham. I moved full time into my 1800 weekend farmhouse purchased years before. I not only mourned my beloved city, but also the life I enjoyed daily and the culinary haunts that for years were my go-to spots for anniversary and birthday celebrations.
- [From Hive To Bottle: Artesano Meadery](https://ediblevermont.ediblecommunities.com/drink/drink-hive-bottle-artesano-meadery/) - Mark Simakaski is spending these next few months fermenting a dilution of honey in order to make mead, an Old World beverage. Mark is the owner and brewer at Artesano Meadery in Groton, Vermont, and his passion began with the bees.
- [Tips, Tricks and Treats: Kids’ Cooking Classes](https://ediblevermont.ediblecommunities.com/things-do/things-do-tips-tricks-and-treats-kids-cooking-classes/) - Glass bowls of diced onions, chopped tomatoes, halved limes and grated cheddar sit, prepped and waiting for the fun to begin. Kids jostle around the sink—some using stepstools—to wash up before laying hands on the fresh ingredients. Vermont’s kids are cooking, but don’t bother looking for a platter of hot dogs and beans or a dish mounded with Day-Glo mac-n-cheese. This afternoon at Healthy Living Market’s Learning Center in South Burlington, these little ones have commandeered the kitchen to create taco bowls.
- [The Rutland Renaissance Man](https://ediblevermont.ediblecommunities.com/eat/eat-rutland-renaissance-man/) - When you take a closer look at the restaurant industry in Vermont, it appears that the state has attracted restaurateurs that not only have superb culinary skills and intricate knowledge of flavor, but have also studied the art of running a successful business.
- [Wine and Wit ...and Pairings that Will Make a Hit](https://ediblevermont.ediblecommunities.com/drink/drink-wine-and-wit-and-pairings-will-make-hit/) - “Got a fancy glass decanter? Very nice. Don’t have one? Neither do I! Decanting wine, or pouring it into an intermediary vessel between the bottle and glass, is a hot-button issue among wine lovers.” –Nancy Koziol Wine. It’s a mystery, eh? In my circle, we call it “the science of exceptions” because the rules rarely apply. Here’s your permission to forget everything you think you need to know and to get a handle on what actually matters when it comes to enjoying wine.
- [Which Fish To Dish Up Now?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-which-fish-dish-now/) - Fish has long been touted as a superfood, a brain food, and an all-around health food. This used to be unequivocally so, with no caveats regarding its safety. That was when our waters were cleaner, and the fish and seafood that came from them were purer sources of inherent nutrients.
- [Let Food Be Thy NSAID](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-let-food-be-thy-nsaid/) - Ah, summer … hiking, biking, rowing, mowing. As fun as these activities are (well, maybe not mowing), any of them can lead to injury, eliciting an inflammatory response in the body. This mechanism is the first step in the healing process, so we shouldn’t rush to discourage it with ice and anti-inflammatory medications; instead we should allow the body to work toward curing itself.
- [Lini Mazumdar: Indian Home Cooking on a Vermont Farm](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-lini-mazumdar-indian-home-cooking-vermont-farm/) - The true inspiration for Lini Mazumdar’s tiffin business came out of nowhere, as many great ideas do. She was shopping in Brattleboro at an Indian imports store when on the shelf she spotted 20 stainless-steel tiffins. Right then and there Mazumdar bought them all, brought them home and e-mailed friends and neighbors that she’d be cooking up a storm. A business was born.
- [Dine-In or On-The-Go: Dedalus Stowe](https://ediblevermont.ediblecommunities.com/eat/eat-dine-or-go-dedalus-stowe/) - Chef Jeremy Wood of Dedalus Stowe knows the value of keeping things close to home. He specializes in creating artisanal charcuterie that takes full advantage of Vermont’s agricultural bounty. And there’s no better time to enjoy this grill- and picnic-ready program than a Vermont summer. Stop in to either of the Dedalus stores, and you’ll see Jeremy’s sausages, rillettes, paté, terrine, and chicken liver mousse neatly presented next to the cheese counter (natural companion to the house-made charcuterie, of course). Need some crackers to smear that rillette on, or a baguette to grill for that sausage? Dedalus has that, too.
- [Mushroom Foraging](https://ediblevermont.ediblecommunities.com/things-do/things-do-mushroom-foraging-0/) - In Vermont we are exceedingly fortunate to have an abundance of the earth’s treasures at our fingertips. ’Tis the season to forage, pick, preserve, and cook. Mason Goes Mushrooming is a perfect read for kids—and adults might pick up a few tips as well!
- [Jessica Bullock and Liam Donnelly](https://ediblevermont.ediblecommunities.com/things-do/things-do-jessica-bullock-and-liam-donnelly/) - For the first week of June in the Northeast Kingdom, there were predictions of heavy rains, complete with lightning, not good news for the outdoor wedding being planned for Jessica Bullock and Liam Donnelly in Greensboro. But they had made alternative indoor arrangements for this meticulously planned event. Jessica and Liam were determined to have a destination wedding—not for themselves but for their many guests from New York, New Jersey and Connecticut, big city people who may never have experienced a taste of bucolic summer in Vermont’s Green Mountain landscape.
- [Sweet Rowen Creamery](https://ediblevermont.ediblecommunities.com/eat/eat-sweet-rowen-creamery/) - Everyone Paul Lisai ever worked for, especially the old dairy farmers, told him he was crazy to try and make a living milking cows. But now in his sixth year at the Sweet Rowen Creamery in West Glover, his wildly popular milk is on the shelves of stores not just in the Northeast Kingdom but throughout central Vermont, Burlington and as far away as Boston and New York City.
- [Sterling College Joins Hardwick's Blossoming as an Ag Hub](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-sterling-college-joins-hardwicks-blossoming-ag-hub/) - The Town Saved by Food When Matthew Derr became president of Sterling College in Craftsbury Common just about two years ago, he was determined to close the gap between town and gown. The town, Hardwick—once called “Little Chicago” because of its seedy bars and porno movies—is now, thanks to a small group of agricultural entrepreneurs and artisans, a thriving agricultural center and the regional hub for eight smaller towns, including Craftsbury, Greensboro and Wolcott. No longer “Little Chicago,” it is best known today as “the town saved by food.”
- [Parker Pie, Squared](https://ediblevermont.ediblecommunities.com/eat/eat-parker-pie-squared/) - No matter the season, pizza has never been high on the list of reasons people visit Vermont. But since the Green Mountain Special from Parker Pie in the Northeast Kingdom was anointed one of the 50 best pizzas in the country by Food Network Magazine, a steady stream of food adventurers have added a visit to this backcountry treasure to their bucket list.
- [Deep Family Roots: Nourish Hill Farmstead](https://ediblevermont.ediblecommunities.com/drink/drink-deep-family-roots-nourish-hill-farmstead/) - Glasses of Vera Mae, Elaborative One and Elaborative Two were sitting on a picnic table near the entrance to Hill Farmstead Brewery, right next to the taco stand. Shaun Hill, renowned brew master and owner of Greensboro’s world famous brewery, and his good friend and fellow brew master Jan Paul from Denmark were contemplating the fruits of Hill’s most sophisticated and complex brewing to date, using descriptives such as walnut, curry, pumpkin and spelt, vegetal and sour.
- [Ardelia Farm & Co.—Baked Goods and Baby Flowers in the Northeast Kingdom](https://ediblevermont.ediblecommunities.com/eat/eat-ardelia-farm-co-baked-goods-and-baby-flowers-northeast-kingdom/) - When the cops came to take the chickens from their downtown row house in Philadelphia, Bailey Hale and Thomas McCurdy knew it was time to leave the city—about five years sooner than they had planned. “It was a bad day,” McCurdy said, and his first words to Hale were: “Let’s run away.” So they did. In 2011, they left behind Hale’s career as a professional opera singer and floral designer and, they thought, McCurdy’s as a professional baker, to try their hand at farming.
- [Share a Taste of Vermont](https://ediblevermont.ediblecommunities.com/shop/shop-share-taste-vermont/) - Today there is literally a cornucopia of “Made in Vermont” culinary souvenirs that are well crafted and mouthwatering. The artisans who produce these products regularly win prizes in national competitions. Vermont maple syrup may be more famous than Vermont artisanal cheeses, but the latter have become the prized gift. And there are so many to choose from. Sweets, particularly candies, are not far behind, with cookies, condiments and sauces coming up fast.
- [Craftsbury General Store](https://ediblevermont.ediblecommunities.com/shop/shop-craftsbury-general-store/) -  Almost from the moment the Craftsbury General Store changed hands in 2012, it became the local watering hole, not just a place to pick up a bag of potato (or kale) chips, but the best place in town to gather, gossip and, when the weather is reasonable, have breakfast or lunch perched on one of the porch’s rocking chairs. If you stay there long enough, you will see everyone you know.
- [From the Publisher: Spring 2023](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-spring-2023/) - I began drafting this letter on International Women’s Day and the morning after we shot the photo for this cover. Unfortunately, due to timing and scheduling conflicts, not all the women featured in the issue could participate. What was most rewarding to me was the opportunity to introduce the five women to each other, hear them exchange stories, and watch them pose for the photo so effortlessly, as if they had been lifelong friends.
- [From the Publisher: Winter 2023](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-winter-2023/) - In this issue, I’m honored to pay tribute to restaurant owners for their ethos and dedication to survive during the pandemic while providing service to their communities and above all, a safe and healthy place for their employees. In the article “Restaurant Revival,” Maria Buteux Reade shares the firsthand stories of those who through perseverance have reengineered their business post-pandemic to survive and revive. Featured are Hen of the Wood in Burlington, Misery Loves Co. in Winooski, The Crooked Ram in Manchester, Mulligan’s at Stratton Mountain Resort, and Johnny Seesaw’s Restaurant at Seesaw’s Lodge in Peru.
- [From the Publisher: Fall-Holiday 2022 ](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-fall-holiday-2022/) - It’s the end of August—hot as all get out. However, summer wanes and here in Vermont shades of green are already transitioning to bright, bold hues of red and orange. Soon the kaleidoscope of colors will be on full display in this beautiful state, and shortly thereafter, we will be gathering for the holiday season. This issue is Edible Vermont’s largest to date, and I am loving its content. I am so thankful for my advertising partners (many of whom have contributed to this issue), readers, and all my creative associates who have assisted in building and expanding this publication.
- [From the Publisher: Summer 2022 ](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-summer-2022/) - Every new issue is a journey. I start with an idea—an inspiration—and Maria and I work to refine it, redefine it, and churn it and then pivot. Frankly, I drive her crazy. However, before too long, we do solidify the folks we plan to feature, and it’s through them that I get truly inspired. It’s their stories that create an experience for you on every page of each new issue.
- [From the Publisher: Spring 2022 ](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-spring-2022/) - The inspiration for this issue is the land of milk and honey—the promised land of sorts. We learned about dairy farming and honeybees. The lessons: Work hard as a team, take care of your environment, and sustain your community. The Vermonters featured in this issue exemplify these values.
- [From the Publisher: Winter 2021-2022](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-winter-2021-2022/) - With all the changes that have occurred this past year, I can honestly say that, consistently, coffee is the last thing I think about before going to bed and the first thing I think of when I wake up. My husband will vouch for me because among the many reasons why I love him so much is that every night he prepares coffee for morning brewing and wakes me with a hot cup. My deliciousness is always in a mug that came from a faraway place or one that my son bought me for a birthday, Mother’s Day, or as a holiday gift—each evokes a sweet memory.
- [From the Publisher: Fall/Holiday 2021](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-fallholiday-2021/) - Mix it up this season and celebrate Vermont’s renowned craft beverage producers! Their innovative use of unique ingredients and skillful processes create intriguing flavors that continue to put Vermont in the epicenter of the craft beverage scene.
- [New Beginnings](https://ediblevermont.ediblecommunities.com/about-us/about-us-new-beginnings/) - I am honored and privileged to be the successor of this fine publication. I took the reins on March 10, excited and optimistic, and within days the world changed. Now what? 
- [Donna Carpenter](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-donna-carpenter/) - By now, everyone knows the legendary Burton Snowboards started in Jake Carpenter’s Londonderry barn in 1977. Donna Gaston met Jake in 1981 after he moved the business to his home in Manchester. “On our ‘date’ weekends, we’d put on hazmat suits and dip the wood-core boards Jake had made that week into polyurethane. Nasty stuff. We’ve come a long way since then.” Burton now ranks among the top echelon in environmental sustainability, driving the snow sports industry forward. Donna Carpenter, CEO of Burton, and her husband, Jake, founder and chairman, married in 1983. The couple reside in Stowe and have three sons, 26, 22 and 19.
- [Farmer’s Diary: Winter on the Farm—Management and Materials](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-farmer-s-diary-winter-farm-management-and-materials/) - People always ask, “So, things quiet on the farm this winter?” They seem to think we spend our hibernal days drinking coffee and knitting. Nothing could be further from the truth. Well, apart from the coffee bit.
- [Five Rapid Fire Questions for Harry Bliss](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-five-rapid-fire-questions-harry-bliss/) - “I was a wild kid growing up,” says New Yorker cartoonist Harry Bliss. “But art saved me. No joke, I probably would have been incarcerated.” Instead of roaming the streets of his hometown outside of Rochester, New York, Harry would take out armloads of art books from the library after school and lose himself in Picasso, Toulouse-Lautrec, Modigliani. “That would get me through the night. I was able to escape the dysfunction that was everywhere.”
- [Bobo’s Mountain Sugar](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-bobo-s-mountain-sugar/) -  From Boiler to Bottle On the sugarhouse wall hangs a black and white photograph of a man in a wool hat, vest and thick boots, surrounded by galvanized tubs and old milk cans. He’s sitting in front of a steaming sap evaporator, and his relaxed demeanor indicates he’s been there a while. Which is precisely what happens when you transform sap into maple syrup. You sit and wait. Then wait some more. 
- [An Interview with Spencer Lewis](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-interview-spencer-lewis/) - Vermont has a poet laureate, so why not a musical laureate? I propose Spencer Lewis, whose signature sound of layered violin and guitar has graced many a farmers’ market, town green, wedding reception and summer festival for the last three decades. His album titles such as In the Bosom of the Green Mountains, Gardener’s Rain, A Sense of Place and Lighter Than Fancy reveal his love of our rural traditions. Spencer Lewis is the soundtrack to my own life. He accompanies me as I travel the state on writing adventures, work on the farm or unwind at my home along the Battenkill River.
- [Allison and Don Hooper](https://ediblevermont.ediblecommunities.com/recipes/recipes-allison-and-don-hooper/) -  “When the boys are all home, we sit and eat as a family every night. Some sort of beef, pork or chicken, maybe veggies from Don’s garden, pasta or bread. And cheese, of course.” So speaks Allison Hooper, co-founder of Vermont Creamery. 
- [An Interview with Katy Lesser](https://ediblevermont.ediblecommunities.com/shop/shop-interview-katy-lesser/) - A sign on a bathroom door at Healthy Living Market in South Burlington queries: “Customer or guest? Anyone who walks through our doors is a guest. We want to welcome them respectfully and demonstrate hospitality. It’s our number one responsibility every day. Because we understand what it means to go above and beyond.”
- [Starbird Fish](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-starbird-fish/) - Through all the world, men follow fish in their seasons,” wrote A.J. McClane, executive editor of Field & Stream. From the third-story deck of his Burlington apartment, Anthony Naples can look across the shimmering expanse of Lake Champlain to the rugged High Peaks of the Adirondacks. The view bears a striking similarity to his summer home, Alaska’s spectacular Bristol Bay.
- [Seasonal Eats July through October](https://ediblevermont.ediblecommunities.com/recipes/recipes-seasonal-eats-july-through-october/)
- [Green Mountain Artisan: Vermont Coffee Company](https://ediblevermont.ediblecommunities.com/drink/drink-green-mountain-artisan-vermont-coffee-company/) - Standing in the corner of the brightly lit warehouse is a cylindrical drum resting on four sturdy legs. The wrought-iron facing, decorated with swirls and scrolls, shows signs of wear. A slightly rusted square pan sits at the base below a round opening, a catch bin of some sort. The juxtaposition of this century-old apparatus in a state-of-the-art commercial factory raises the question: What’s this antique doing here? This piece of machinery, the Royal Roaster #4, inspired Paul Ralston to create the Vermont Coffee Company.
- [EGM Questionnaire with Jane Lindholm, Host of "Vermont Edition"](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-egm-questionnaire-jane-lindholm-host-vermont-edition/) - The Most Appetizing Thing on the Radio In many ways, Jane Lindholm speaks for Vermont. She’s the pleasantly inquisitive girl next door, a friendly neighbor down the street. Since 2007, Jane has hosted “Vermont Edition,” the call-in news program which airs Monday through Friday on Vermont Public Radio. Her interviews cover a wide range of guests and topics.
- [Fish For Thought](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-fish-thought/) - According to the National Marine Fisheries Service, the typical American consumes about 15 pounds of seafood a year, while the USDA reports that we eat just under 200 pounds red meat, pork and poultry annually. The oceans abound with 25,000 species of fish and seafood. However, most countries recognize about 20 common varieties. 90% of the seafood Americans eat is imported. Shrimp remains the most popular seafood on the planet. In 2014, 90% of the shrimp we consume is farmed and imported from India, Thailand, Vietnam and Indonesia.
- [From Dock to Mountain: 28 Years with Earth and Sea Fish Market](https://ediblevermont.ediblecommunities.com/shop/shop-dock-mountain-28-years-earth-and-sea-fish-market/) - Greg Bishop pulled a shimmering fish from the crushed ice. With one hand grasping the tail and the other supporting the head, he lowered his nose into the stomach cavity, inhaled deeply and then inspected the sockeye’s dense flesh, firm eyes and glistening body. “Nice and fresh. We’ll take the lot.”
- [Taste of Vermont on Capitol Hill: EGM Questionnaire with Senator Patrick Leahy](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-taste-vermont-capitol-hill-egm-questionnaire-senator-patrick-leahy/) - One of the coolest guys in Washington hails from Vermont. Senator Patrick Leahy listens to the Grateful Dead and U2, appears in Batman films and has a passion for photography. This advocate for environmental issues lives with his wife, Marcelle, on a tree farm outside of Montpelier. He championed the Farmland Protection Program, which has conserved more than 350 Vermont farms, and he also worked to establish the National Organic Program. The Farm Bills under his purview have emphasized nutritional benefits and food security for all.
- [Seasonal Eats: November through January](https://ediblevermont.ediblecommunities.com/recipes/recipes-seasonal-eats-november-through-january/)
- [From Pond to Table: Danaher Trout Fishery](https://ediblevermont.ediblecommunities.com/shop/shop-pond-table-danaher-trout-fishery/) - Matt Danaher is the king of salvaged materials. He gestures with a broad sweep of his arm across his farm. “All those piles out there? My wife calls them junk. But I know where everything is and have a plan for it all.” Neatly stacked greenhouse ribs, 1,000-gallon steel and plastic tanks, pressure treated timbers and PVC drainage pipes. “You need a big boneyard and a lot of heavy equipment to be a salvage farmer.” And that’s how he converted part of an old dairy farm into Danaher Fishery, the largest privately owned trout hatchery in Vermont.
- [“Eye on the Sky” Weather Guys:  An Interview with Mark Breen, Steve Maleski and Lawrence Hayes](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-eye-sky-weather-guys-interview-mark-breen-steve-maleski-and-lawrence-hayes/) - Most Vermonters are obsessed with weather, probably because we spend so much time working and playing outdoors. And when we want to plan our days, the “Eye on the Sky” guys provide us all the information we need … in exquisite detail.
- [Behind The Alchemist Brewery: EGM Questionnaire with John Kimmich](https://ediblevermont.ediblecommunities.com/drink/drink-behind-alchemist-brewery-egm-questionnaire-john-kimmich/) - When John Kimmich checked on his pub the evening of August 28, 2011, he had just enough time to turn off the pilots of the gas stoves. Opening the door to the basement, he saw that water had risen nearly to the ceiling. So the brewer headed to the taps and poured one last beer. As John drank it, he could feel tanks bobbing in the basement below his feet. Within minutes, the floodwater was already a few inches deep on the first floor.
- [Compost Happens at Someday Farm](https://ediblevermont.ediblecommunities.com/things-do/things-do-compost-happens-someday-farm/) - It’s early March and I’m working in the greenhouse, surrounded by thousands of tender plants. The rich dark soil and lime-green seedlings contrast starkly with the white snow piled up against the plastic walls. A fire crackles in the woodstove, helping to warm this enormous space. Outside the temperature is 18°; in here, a tropical 75. Who needs the Caribbean?
- [Grateful Hearts—Rescuing Food, Feeding Neighbors, Building Community](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-grateful-hearts-rescuing-food-feeding-neighbors-building-community/) - With 40% food waste, no one should go hungry. Produce can rot in a farmer’s field, and it can also go unused in community food pantries. That stark reality motivated Dale Coppin to take action.
- [Holiday Reading or Giving](https://ediblevermont.ediblecommunities.com/shop/shop-holiday-reading-or-giving/) - As late fall morphs into winter, there’s nothing I like more than curling up with a cookbook and fantasizing about what to cook next. Indoor weekends provide more time to hunker in the kitchen, trial new dishes and crank out baked goods or hover over soups and stews. Sticky notes poke out the sides of books stacked on my counter and next to my reading chair. Sure, I consult my iPad for quick reference, but I relish the promise of a hardcover cookbook, flipping through the comforting pages, studying the handsome photographs and dreaming of meals to come.
- [Lizzie Post and Daniel Post Senning: Manners for a New World—Now More Than Ever](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-lizzie-post-and-daniel-post-senning-manners-new-world-now-more-ever/) - Emily Post published her first tome Etiquette: In Society, In Business, In Politics, and At Home in 1922. The 19th edition of the iconic “blue book” came out last spring, proof that we still crave guidance on social matters and manners. The Post family has always kept current with the times, and cousins Lizzie Post and Daniel Post Senning, both native Vermonters, are the fifth generation to shepherd the Emily Post Institute from their offices in Burlington. The world may be changing, but the need for manners hasn’t. Edible Green Mountains: Let’s start with the obvious. Define etiquette.
- [Lieutenant Governor David Zuckerman—Raising Crops, Raising Consciousness](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-lieutenant-governor-david-zuckerman-raising-crops-raising-consciousness/) - David Zuckerman views politics as a marathon, not a race, and he’s in it for the long haul. He served in the House of Representatives for seven terms, from 1997 to 2010, and two terms in the State Senate from 2013 to 2016. Elected in November as the state’s lieutenant governor, Zuckerman is the first active farmer in nearly 75 years to hold that office. He has run Full Moon Farm for nearly 20 years with Rachel Nevitt, his wife and farming partner.
- [Dutton Berry Farm: Growing Strong for Three Decades](https://ediblevermont.ediblecommunities.com/eat/eat-dutton-berry-farm-growing-strong-three-decades/) - Remember that funky little veggie stand next to the Pancake House in Manchester around 1990? Or the small shed adjacent to Mary Meyer’s teddy bear shop in Townshend in the early 1980s? Those humble structures were the original homes of Dutton Berry Farm, which has developed over the last 35 years into a highly successful fruit and vegetable operation, with three bustling farm stands in southern Vermont. And George, that adorable little boy with big dark eyes who used to hang around his mother’s knees? He’s 27 now and helps to run the family business.
- [What's In Season: Spring](https://ediblevermont.ediblecommunities.com/eat/eat-whats-season-spring-0/) - PRODUCE
- [Green Mountain Love: Lindsey Campbell and Andrew Leichthammer](https://ediblevermont.ediblecommunities.com/things-do/things-do-green-mountain-love-lindsey-campbell-and-andrew-leichthammer/) - Orchestrating a wedding is never easy, but when one partner is an events coordinator and the other owns a brewery, obstacles melt away. Lindsey Campbell directs catering and events for the Farmhouse Group in Burlington. Andrew Leichthammer spent three years managing the Mule Bar in Winooski before he opened Good Measure Brewing in Northfield in December 2016.
- [Amy Trubek: Culinary Anthropologist](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-amy-trubek-culinary-anthropologist/) - Amy Trubek was trained as a chef and anthropologist and is now an associate professor in the Department of Nutrition and Food Sciences at UVM. She also serves as the faculty director of the Food Systems graduate program. Trubek has written two books, The Taste of Place: A Cultural Journey into Terroir and Haute Cuisine: How the French Invented the Culinary Profession. Her third book, Making Modern Meals: How Americans Cook Today, will be published in November 2017.
- [A Conversation With Edward Behr](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-conversation-edward-behr/) - Wines of the Jura. Olive oil and oysters in Sonoma County. The caves of Roquefort. Emilia Romagna’s ragù, balsamic vinegar and mortadella. American charcuterie. Edward Behr has devoted his life to exploring, enjoying and writing about the food and wine of France, Italy and the United States. Tough life... His magazine, The Art of Eating, celebrated its 30th anniversary in November, and Behr has authored two books, 50 Foods: The Essentials of Good Taste and The Food and Wine of France. A third book on Italy is underway. Behr lives in St. Johnsbury with his wife, Kim, and their sons, Max and Zane. Kim handles the business end and layout for the magazine and comprehensive website while Ed oversees the writing and editing. Edible Green Mountains: There are plenty of food and wine magazines out there. So what distinguishes your publications? Edward Behr: First of all, there is no advertising. We provide in-depth features on food and wine from around the world and the people who produce them. We also include restaurant and book reviews. The Art of Eating tends to attract informed writers and readers. Although the magazine has gone fully digital, we do sell a ton of back issues. The website also contains a host of articles as well as the Cheese Anthology, a permanent work in progress. EGM: Best part of your job as editor? EB: I enjoy interactions with writers and photographers who are experts in their field. It’s fun to exchange drafts with writers as they polish their piece. EGM: What brought you to Vermont? EB: I came to Vermont in 1973 as a back-to-the-lander. I moved to the Northeast Kingdom because it had the cheapest land in the state! I built a Nearing-style stone house, planted a garden and lived in a tent while the house went up. I cast about, did some stone masonry, carpentry and house building. A girlfriend at the time noted that I seemed to be really interested in food. So I went to cooking school in New York City for 10 weeks and got a solid base in French classical technique. I intended to open a French restaurant in Burlington, but happily I didn’t! I saved myself from losing a couple hundred thousand dollars. I didn’t have the instincts of a restaurateur. EGM: How did you decide to become a food and wine writer? EB: In 1980, a friend began publishing a building trades magazine. That inspired me to start writing about what I know and love most. I had no idea what I was getting into. I started with an eight-page newsletter in 1986 and slowly expanded it into a 48-page print magazine. EGM: As a writer who celebrates traditional foods around the world, what trends have you noticed? EB: We’re becoming increasingly disconnected from food traditions with each generation. As I research, I look for descriptions from pre-1970, or even earlier. When I travel and interview people, I try to find octogenarians. If you want to understand traditional food, you need to speak with someone who lived in the premodern era, in the time when cars didn’t rule. Food was central, not just something to consume on the run. EGM: Can you give an example? EB: Take lardo di Colonnata, the raw pork fat cured with salt, herbs and spices, served thinly sliced, in northern Italy. This particular lardo is made in Colannata, in the Tuscan hills above Carrara. Lardo was an inexpensive, high-calorie staple that nourished the cavatori, the men who worked in Carrara’s marble quarries. The cavatori ate centimeter-thick slices of lardo between unsalted Tuscan bread, along with sliced onion, tomato and wild oregano from the hillsides. Poverty was severe and there was no olive oil, no butter. The laborers credited their survival to lardo. Now people cherish this lardo as part of antipasto plates or use it to flavor minestrone, roast chicken or potatoes. EGM: And French cuisine? EB: France is renowned for three fermented products: bread, cheese and wine. France is the greatest country in the world for wheat bread. Eighteenth-century writers were composing treatises on how to make great bread, and their advice is still valid. And cheese? There’s no end to my respect for French cheese. But above all, French cuisine turns on wine. When you serve wine with all courses, you start the meal with light, younger wines and then progress to older, more concentrated ones. There’s a parallel build of wine and food, a pretty intellectual endeavor, with anticipation and surprise at each stage. The succession of savory courses has to match the wines, thus fish precedes the meat dish. The idea of a chronological meal construction makes for a more complex and sensual experience. EGM: What do you see here in Vermont? EB: Our standards for farm to table, as in other rural areas, are pretty high. Anyone who has a garden or goes to farmers’ markets is going to have higher expectations when they go to a restaurant. At the same time, we don’t seem to be as interested in refined food. We’re more casual by nature. EGM: How about exciting Vermont producers? EB: I love what Deirdre Heekin and Caleb Barber, of Osteria Pane e Salute in Woodstock, are doing with La Garagista natural wines and ciders. Albert and Eleanor Leger at Eden Ice Cider, besides ice cider, make a well-executed dry, still cider, and Fable Farm Fermentory and Shacksbury cider are making great strides. People are also growing lots of interesting eating and cooking apples. The cheese situation in Vermont is fabulous. Andy and Mateo Kehler at Jasper Hill deserve tremendous credit as farmers and cheese makers. They developed an extraordinary vision, from the cows in the pastures to the way they age and market cheeses. And Red Hen bread is stunning. EGM: How do you and Kim dine at home? EB: We eat a lot of cheese and cured meats. And wine, of course. I grill outdoors all summer, and we eat massive amounts of veggies from our garden and from farm stands. When I lived in Peacham, I had an extensive garden that included a 25-foot asparagus bed. Food writers who don’t grow a garden or spend much time in nature tend to bring a lot less to the subject. EGM: Favorite meals to eat or prepare? EB: Kim really enjoys my cheese soufflé with a light tomato sauce. My go-to meal is marinated flank steak with tomato gratin and a baked zucchini pudding from a Richard Olney recipe. In the cold months, I make chestnut soup and love the synergy with the chestnuts, chicken stock and cream. EGM: What else is new? EB: Two years ago we launched the Art of Eating Prize for Best Food Book of the Year, worth $10,000, as an adjunct to the magazine. The panel of judges includes Eric Asimov, Tamar Adler, Tejal Rao, Lisa Abend and Michael Anthony. The winner will be announced on March 1. EGM: How do you unwind? EB: After a day on the computer, I love weeding in the garden. That physical stimulus provides a welcome counterpoint to a day of paper, ink and screen. Kim and I also enjoy drives in the country and exploring Quebec. EGM: What keeps you in Vermont, rather than France or Italy? EB: I love our mountains and living in the country, and we have a strong network of friends here. I enjoy the energy of cities but don’t think I could wake up there daily. ArtofEating.com
- [Pan Latin Catering and Bake](https://ediblevermont.ediblecommunities.com/eat/eat-pan-latin-catering-and-bake/) - Wearing her signature red apron, Sandy Kraehling hovers over a griddle that’s covered in golden cornmeal cakes and nubbly vegan burgers made of brown rice, oats and beans. One hand cradles a crispy tortilla bursting with shredded veggies while the other squirts a dollop of yogurt sauce from a squeeze bottle. She banters with the line of patient customers who understand that good—and healthy—things come to those who wait.
- [Chef Robert Barral — Cafe Provence](https://ediblevermont.ediblecommunities.com/eat/eat-chef-robert-barral-cafe-provence/) - After two decades as an executive chef, Robert Barral and his partner, Line (pronounced “Lean”) Barral, decided it was time for a change. They road-tripped throughout New England, eyes and minds wide open to possibilities. But when they came through Brandon in 2003, they knew they’d found home. And a purpose. A French restaurant in Brandon? How would that go? Quite well indeed, and Café Provence became a vital element in Brandon’s renaissance.
- [Barry Estabrook](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-barry-estabrook/) - If you want to go deep on how food is produced, Barry Estabrook is your go-to resource. His two recent books, Tomatoland (2011) and Pig Tales (2015), drill down on troubling conditions that plague laborers and livestock on modern American industrial farms.
- [Tucker Levy](https://ediblevermont.ediblecommunities.com/eat/eat-tucker-levy/) - Happy 10th Birthday, NOFA-VT Pizza Oven! “We started this mobile pizza oven adventure in 2006 to introduce eaters to the farms, foods and flavors of their community,” says Enid Wonnacott, executive director of the Northeast Organic Farming Association of Vermont (NOFA-VT). Wonnacott’s love of agricultural fairs ultimately sparked her vision of a mobile unit that could travel from fair to fair, or farm to farm, and offer a product that features the best tastes of each locale, from pizza and bread to roasted veggies and meats. “Pizza is a great choice because it has grain, dairy, veggies and meat,” says the ever-optimistic Wonnacott.
- [Theresa Snow & Salvation Farms: Bringing Food Security to Vermont](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-theresa-snow-salvation-farms-bringing-food-security-vermont/) - If farms are an autobiography, then Salvation Farms tells the powerful story of Theresa Snow. Salvation Farms owns no land or tractors. You won’t find a big red barn, gardens or chickens. But thanks to Theresa Snow’s broad vision and tireless efforts, it has food. And plenty of it.
- [A Farmer’s Daughter Wedding  in the Mettowee Valley](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-farmer-s-daughter-wedding-mettowee-valley/) - Uriell Proft grew up roaming the hills, gardens and fields of Someday Farm in East Dorset. The farm also served as classroom where her farmer mother, Scout Proft, homeschooled Uriell and her four brothers. Jeff Carlson was raised on his family’s dairy farm in western New York. So when they got engaged in December 2013, it seemed pretty obvious where to host this farmer’s daughter wedding. 
- [Rusty DeWees](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-rusty-dewees/) - A pair of broke-down work boots waits at the door of Rusty DeWees’s house atop Worcester Mountain, high above Stowe. These aren’t stage props. Later that evening, DeWees will amble onto the stage of a tiny town hall somewhere in Vermont, wearing those busted-up kickers, tank top and ripped jeans, and a flat brim trucker cap. If the audience is lucky, he’ll have his acoustic guitar with him.
- [Vermont Young Farmers Coalition](https://ediblevermont.ediblecommunities.com/things-do/things-do-vermont-young-farmers-coalition/) - After two years of farm internships in the San Francisco area,Taylor and Jake Mendell decided to move back east to Vermont. “We thought we knew enough to start our own farm on Jake’s family land in Starksboro,” Taylor laughs. They launched Footprint Farm in 2013, a small-scale diversified organic vegetable farm with a year-round CSA. The couple worked tirelessly, and everything was going smoothly—except their social lives.
- [Editor's Letter: Issue 29, Spring 2019](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-editors-letter-issue-29-spring-2019/) - Earlier this spring, I traveled to Japan to spend time with my family there. Over the course of 10 days—and not by choice—I didn’t consume any dairy. No butter, no cream; no yogurt, milk or cheese. The absence of dairy in the Japanese diet stems from a land base (approximately the size of California, yet only 18% habitable) that cannot support cows, aside from the prized Wagyu and Kobe beef. Neither did we see any sheep or goats.
- [Sage Farm Goat Dairy](https://ediblevermont.ediblecommunities.com/eat/eat-sage-farm-goat-dairy/) - Much like grazing goats, career paths don’t always follow straight lines. Sisters Molly and Katie Pindell happily admit they could watch goats for hours. “Goats are naturally curious,” Katie explains. “They like to explore their world and can figure out puzzles like how to open our gate latches. And they’re super friendly. Sheep will often run away from people, but goats will come right up to engage with you.”
- [Philo Ridge Farm](https://ediblevermont.ediblecommunities.com/eat/eat-philo-ridge-farm/) - Chicken potpie—that’s where the essence of Philo Ridge Farm coalesces. Under Meg Dawson’s flaky pastry crust, succulent chicken raised by Ed Pitcavage and processed by Mike Kirk melds with Jane Engelman’s carrots, celery, onions and herbs. Chef Sean Richards pulls everything together in a savory stock-infused filling and pops the dish into his gleaming commercial oven.
- [Cynthia & Rich Larson](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-cynthia-rich-larson/) - Equipment breaks, cows get sick, staff leaves, weather doesn’t cooperate. That’s farming. And it ain’t for the faint of heart.
- [Sisters of Anarchy Ice Cream](https://ediblevermont.ediblecommunities.com/eat/eat-sisters-anarchy-ice-cream/) - Bob Clark and Becky Castle confessed they had a problem. A serious one. “We were living out West and eating ice cream every day.” So they vowed to eat only what they made. That turned into a batch almost every night, thanks to a White Mountain hand-crank ice cream machine.
- [Food for Thought: How to Save Declining Dairy](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-food-thought-how-save-declining-dairy/) - When people think of Vermont, they think of cows. And from cows, it’s but a short amble to cheese and ice cream. And thence to butter, yogurt, creemees and chocolate milk.
- [Charcuterie: The Craft of Salting, Smoking and Curing](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-charcuterie-craft-salting-smoking-and-curing/) - Ever dream of making your own bacon, cured salmon, beef jerky or duck confit yet felt daunted by the process? Charcuterie is your trusty guide. The book was published in 2005, but thanks to increasing interest in the topic, an updated version came out in 2013 and remains a strong seller.
- [Editor's Letter: Issue 28, Winter](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-editors-letter-issue-28-winter/) - We are fortunate to live in a state where vegans and carnivores can live in harmony, nourishing themselves on the bounty of our land. Our fields and gardens—now resting under a thick blanket of snow—provide a rich canvas for a plenitude of grains and produce; our climate supports healthful pastures vital for grassfed livestock.
- [Jed Davis: A Vermonter Remains True to His Roots](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-jed-davis-vermonter-remains-true-his-roots/) - With more than 20 years invested in the restaurant world, Jed Davis has done it all: from washing dishes and bussing tables at a Vermont inn to cooking and working front-of-the-house in top Manhattan venues. This Vermont native now runs the Farmhouse Group, a quartet of Burlington’s hottest eateries. Here’s how Jed traces the trajectory of his wildly successful career. Talk about the evolution of the Farmhouse Group.
- [Piecemeal Pies: Pastry Perfection](https://ediblevermont.ediblecommunities.com/eat/eat-piecemeal-pies-pastry-perfection/) - It takes three days to make a proper meat pie. Perfection cannot be rushed. Justin Barrett has spent years developing and tweaking his British-inspired meat pies, and he can wax rhapsodic about the virtues of a hot water butter crust. “Because it’s not flaky, the crust holds together and doesn’t sog out with the filling.” And that little hole cut into the top crust of each pie? It’s not just for steam to escape. “After the pie has baked, I pour some of the braising liquid back in so the filling stays tender and moist.”
- [Joel Bedard, Hemp Hero](https://ediblevermont.ediblecommunities.com/shop/shop-joel-bedard-hemp-hero/) - Hemp may grow like a weed, but it takes significant intellectual and financial capital to get hemp from seed to field to shelf, plate or glass. Joel Bedard, founder and CEO of the Vermont Hemp Company, works with farmers and other business partners to bridge those challenges. An engaging agroecologist with an encyclopedic knowledge of rules and regulations, Bedard is dedicated to unlocking the myriad potentials of one of our nation’s oldest cultivated crops.
- [Reflections from a Hemp Farmer: Jacob Goldstein and Alejandro Bergad of Green Mountain CBD](https://ediblevermont.ediblecommunities.com/shop/shop-reflections-hemp-farmer-jacob-goldstein-and-alejandro-bergad-green-mountain-cbd/) - Jacob Goldstein and Alejandro Bergad grew up in the same cooperative community in southern New York. They now run a hemp farm in Hardwick.
- [Zenbarn](https://ediblevermont.ediblecommunities.com/eat/eat-zenbarn/) - Pull off Route 100 just north of Waterbury. Walk inside the red barn, find a stool at the bar, and peruse the menu. A few minutes later, you’re noshing on Vermont pork bánh mì and sipping a Gin and Chronic. Wait—what? This CBD-infused cocktail tastes like the best zippy lemonade… ever. Settle back and take in your surroundings.
- [Editor's Letter: Issue 25, Spring](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-editors-letter-issue-25-spring/) -  A month ago, it seemed nearly impossible to fathom, but the snows have indeed melted, mud ruts are drying up, and now we can enjoy lush pastures and verdant gardens. Spring marks the season of transition, and the stories we have lined up in this issue reflect that spirit of transformation. The talented artisans we feature take beautiful native elements and craft them into something even more exquisite.
- [Kristen Getler & Nick Laskovski: Love Is the Answer](https://ediblevermont.ediblecommunities.com/things-do/things-do-kristen-getler-nick-laskovski-love-answer/) - Kristen Getler is a food and farm educator; Nick Laskovski consults for wind energy and runs a shiitake farm. They met at a mushroom cultivation workshop at Nick’s place, Dana Forest Farm in Waitsfield. Nick was teaching and Kristen showed up in her green forestry shirt and Carhartts, dragging 10 high school kids up the hill. Ahh, the magic of mushrooms. That mystical luck has blessed their partnership ever since.
- [Talena Companion: Keeping the Hills Alive with Music … and Lighting and Photo Booth](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-talena-companion-keeping-hills-alive-music-and-lighting-and-photo-booth/) - Everyone thinks weddings are all about the cake, right? Let’s be honest. After the rose petals have been swept up, people talk about the party. (No offense to all the amazing bakers and frosters out there.) Talena Companion and her team at Premier Entertainment take that party seriously with music, lighting and photo booth tailored to each wedding or event. Her goal? To keep the dance floor jumping till the last cocktail frank gets whisked away. Tell me about your background.
- [Mad River Distillers – The Essence of Vermont](https://ediblevermont.ediblecommunities.com/drink/drink-mad-river-distillers-essence-vermont/) - Up in the hills above Warren, magic happens. A gleaming copper and stainless-steel still transforms local grains and fruit into bewitching spirits, and a cadre of distillers nurtures those powerful liquids into barrel-aged whiskey, rum and brandy. Mad River spirits? Drink them when you can. Mad River Distillers evolved from the founders’ love of Calvados, the French apple brandy. After Maura Connolly and John Egan bought Cold Springs Farm in 2002, they decided to venture with their friend Brett Little into apple brandy, a nod to the plentiful fruit growing on the farm.
- [THE ESSEX: VERMONT’S ONLY CULINARY RESORT & SPA](https://ediblevermont.ediblecommunities.com/things-do/things-do-essex-vermont-s-only-culinary-resort-spa/) - “Take a cup of flour, make a well with high sides, and crack an egg into the well. Add two more egg yolks and then, using your fork, work the flour from the edges into the liquid in the center and gently whisk them to combine. Once the flour and egg mixture is no longer runny, use your hands to incorporate the remaining flour. Knead the dough on your lightly floured counter, for about 5 minutes until it’s silky, smooth, sunshine-yellow like the egg yolks, and no longer sticks to your hands.”
- [Vermont Fresh Pasta Celebrates 30 Years](https://ediblevermont.ediblecommunities.com/eat/eat-vermont-fresh-pasta-celebrates-30-years/) - Vermont Fresh Pasta, born out of flour and egg, now has a repertoire of more than 80 flavor combinations. Tricia and Ken Jarecki are die-hard skiers who made the 5-hour trek every weekend from New York City to Vermont. But in 1986, the couple took a big risk.
- [KING ARTHUR BAKING SCHOOL: EMPOWERING BAKERS OF ALL LEVELS](https://ediblevermont.ediblecommunities.com/things-do/things-do-cooking-classes-king-arthur-baking-school/) - “We want students to be engaged and get their hands in the dough. Our goal is to make the experience of baking approachable, enjoyable, and repeatable once the student returns home.” –Elisabeth Berthasavage 
- [Steve Conant: Steward of The Soda Plant](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-steve-conant-steward-soda-plant/) - INTERVIEW BY MARIA BUTEUX READE Craftsman. Entrepreneur. Patron saint. Steve Conant has made a name for himself for the past 40 years as an artisan of custom metal and lighting fixtures. Yet in recent years, he has taken on a new role: steward of The Soda Plant, the sprawling and beloved incubator space he owns in Burlington’s South End Arts district. What does he relish most? The creative energy emanating from the emerging and established entrepreneurs tucked throughout the warren of spaces in this former soda bottling and distribution facility.
- [Sean Lawson: Lawson's Finest Liquids](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-sean-lawson-lawsons-finest-liquids/) - Sean and his wife, Karen, have created a beer-lover’s paradise in the heart of the Mad River Valley where they have lived, worked, and played for more than 20 years. 
- [Appalachian Gap Distillery: Producing Sustainably Made Spirits](https://ediblevermont.ediblecommunities.com/drink/drink-appalachian-gap-distillery-producing-sustainably-made-spirits/) - “Seeing the smile on someone’s face as they sample one of our spirits here in the tasting room makes all the effort worthwhile.” –Lars Hubbard Creating and running a business with a friend can put those bonds to the test. Lars Hubbard and Chuck Burkins embraced that challenge, having started not one but two enterprises together over the course of 20 years.
- [WhistlePig Distillery: "Preaching the Pig"](https://ediblevermont.ediblecommunities.com/drink/drink-whistlepig-distillery-preaching-pig/) - Meghan Ireland was leafing through her dad’s Whiskey Advocate magazine in 2017 and saw an article about a woman chemical engineer who had risen to master distiller. Meghan thought that might be a cool way to put her own chemical engineering degree from Clarkson to good use. In 2018, she joined the team at WhistlePig and started working alongside the legendary Dave Pickerell, former master distiller at Maker’s Mark. He, too, had a degree in chemical engineering, as does WhistlePig’s lead distiller, Emily Harrison, who saw the light and moved from Wild Turkey to WhistlePig.
- [The Crooked Ram: Committed to Craft](https://ediblevermont.ediblecommunities.com/eat/eat-crooked-ram-committed-craft/) - When Kolton Niesen surveys the shelves of The Crooked Ram, he sees people and places, not mere bottles of wine. Pick any bottle, and he can share the story of the maker and the terroir that create a unique beverage. “We carry some fairly obscure selections from smaller producers, but that keeps it fun. When tasting wines, we ask ourselves, ‘Does it sing? Does it hit that unique note?’ I love offering samples to encourage our customers to try something different. You just ordered a chardonnay, but here, try this chilled sparkling red from central Vermont.”
- [Fable Farm Fermentory: Following the Spirit of the Apple](https://ediblevermont.ediblecommunities.com/drink/drink-fable-farm-fermentory-following-spirit-apple/) - Brothers Chris and Jon Piana are dreamers who speak with a mystical passion that reflects their deep reverence for the earth. As farmers, they are literally rooted in this land—the lush, rolling hills of Barnard in central Vermont—where they have lived since 2008. But in 2013, the “spirit of the apple” led Jon and Chris to transition from farming annual vegetables to nurturing perennial fruit trees, grapevines, and berry bushes. The decision to produce natural wines from these fruits underscores their commitment to stewarding this land in perpetuity.
- [Vermont Everyone Eats](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-vermont-everyone-eats/) - Resilient communities throughout the state have come together to provide food to those in need, using available resources from restaurant entrepreneurs and local farms and producers. Benjy Adler’s ShiftMeals sparked a grassroots solution that ultimately secured $5 million in government funds and created Vermont Everyone Eats.
- [EDIBLE READS - Heirloom Kitchen:  Heritage Recipes & Family Stories From the Tables of Immigrant Women](https://ediblevermont.ediblecommunities.com/recipes/recipes-edible-reads-heirloom-kitchen-heritage-recipes-family-stories-tables-immigrant-women/) - “A mother is full when her children have eaten.” Anna Francese Gass doesn’t remember which woman shared this observation, but the sentiment rings true with anyone who cooks for their loved ones. Anna spent four years traveling across the United States cooking with 37 women who had immigrated to America from 30 countries in pursuit of a better life for themselves and for their families. “I started with the mothers of my first-generation friends, and it evolved from there,” she explains. Those cooking sessions began as a blog and morphed into her Heirloom Kitchen cookbook.
- [Sweets for the Soul](https://ediblevermont.ediblecommunities.com/shop/shop-sweets-soul/) - Never underestimate the power of cake or chocolate to lift one’s soul. As Mary Poppins trilled, Just a spoonful of sugar helps the medicine go down… Jacki Baker and Ron Mancini know a little something about sweets. The couple has run Mother Myrick’s Confectionery in Manchester since 1977. If you haven’t tasted their famed Lemon LuLu cake or divine chocolate toffee buttercrunch, you should. Ditto for the solid chocolate bunnies and chewy, cheerful jelly beans.
- [Mad River Distillers: Rum-a-Dub-Dub](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-mad-river-distillers-rum-dub-dub/) - When the world turns upside down, many people reach for a bottle of spirits. Alex Hilton and Mimi Buttenheim went for a barrel of rum and turned that into not a cocktail but… hand sanitizer. 
- [SILO Distillery: Helping Hands, Vermont-Grown Sanitizer](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-silo-distillery-helping-hands-vermont-grown-sanitizer/) - On Monday March 30, Jeff Grembowicz delivered five tons of corn from his North Clarendon farm to the loading dock of SILO Distillery in Windsor. That grain will soon be milled, mashed, fermented, and distilled into ethanol, then mixed with vegetable glycerin, hydrogen peroxide and sterile water to create the hand sanitizer that has become the world’s best friend. 
- [Dishing Up Love](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-dishing-love/) - In late August, my family gathered at our home on Martha’s Vineyard. Twenty-six of us made the trek from around the globe to commemorate my father-in-law’s 98 years full of life. Plans had been generated for five months, though almost everything food-related came together in about a week.
- [MKT: Grafton](https://ediblevermont.ediblecommunities.com/eat/eat-mkt-grafton/) - At the center of the impossibly picturesque Grafton Village stands a handsome two-story structure with red clapboard and white trim. A pair of deacon’s benches flanking the entrance welcomes lingering on the simple wooden porch. This general store has served as the heart of the community for nearly 200 years. And thanks to the dynamic duo of June Lupiani and Ali Hartman, locals and visitors remain happily nourished in that very space, 363 days a year.
- [Eric Warnstedt and Will McNeil](https://ediblevermont.ediblecommunities.com/eat/eat-eric-warnstedt-and-will-mcneil/) - Hen of the Wood. Doc Pond’s. Prohibition Pig. Eric Warnstedt and Will McNeil have worked together for more than 15 years, creating some of Vermont’s hottest dining and drinking establishments. I sat with them over fresh coffee and warm chocolate chip cookies to hear how they built their business yet manage to remain so damn chill. Their secret?
- [Edible Green Mountains's Summer 2019 Issue Editor's Letter](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-edible-green-mountainss-summer-2019-issue-editors-letter/) - The esteemed farmer and essayist Wendell Berry shared these observations in his 2009 collection Bringing It to the Table: On Farming and Food. I read that book the summer it came out, the summer I started to work on farms. I had stepped into a brand new world; my mind and heart were wide open. I worked hard, ate well, learned daily and gained confidence with each week. My farming mentor was a former student of mine, and we both laughed at the role reversal.
- [The Farm Girl’s Guide to Preserving the Harvest](https://ediblevermont.ediblecommunities.com/shop/shop-farm-girl-s-guide-preserving-harvest/) - Pickled veggies. Jewel-tone jams. Dehydrated summer tomatoes. Kraut, kombucha and kefir. Fruit leathers. Homemade yogurt, ricotta and cultured butter. Preserved farm eggs. Ever dream of stocking your pantry and filling the fridge with these healthful beauties but feel daunted by the whole mystery of canning and preserving? If so, Ann Accetta-Scott has written this book for you. And me. And a whole bunch of others.
- [Luce Farm Wellness](https://ediblevermont.ediblecommunities.com/shop/shop-luce-farm-wellness/) - Follow a mostly dirt road up a couple of miles into the hills above the tiny Stockbridge Common. Nestled among the undulating knolls and broad pastures stands an 1820s farmhouse surrounded by a cluster of sturdy barns. Rebecca and Joe Pimentel still can’t believe how they came to be caretakers of the Luce Farm in central Vermont.
- [The Hermitage Inn: From Insurance to Innkeepers](https://ediblevermont.ediblecommunities.com/things-do/things-do-hermitage-inn-insurance-innkeepers/) - “Guests come in who were engaged here 40 years ago, or one of their children was married here. And it’s been fun to watch guests’ reactions when they walk in and see the changes we’ve made. Any changes we made pay respect to the building’s history and the integrity of the natural surroundings.” —Mary Lou Ricci
- [The Vermont Farm Table Cookbook](https://ediblevermont.ediblecommunities.com/shop/shop-vermont-farm-table-cookbook/) - BY TRACEY MEDEIROS PUBLISHED BY COUNTRYMAN PRESS, 2023 Fiddlehead Quiche. Pan-Roasted Berkshire Pork Chops with Vermont Ice Cider. Bayley Hazen Blue Cheesecake with Hazelnut Crust and Poached Pears. Celeriac, Fennel, and Leek Chowder Baked in Winter Squash. Vermont Spirited Apple Ice Cream. Chicken Breasts Stuffed with Chèvre and Sautéed Ramps served with Pickled Ramps and Rhubarb Gastrique.
- [The Sweet Life: Mother Myrick's Confectionery](https://ediblevermont.ediblecommunities.com/shop/shop-sweet-life-mother-myricks-confectionery/) - This beloved shop started as a fudge stand in the window of a local Manchester store in the late 1970s. Anyone who has visited Manchester’s Mother Myrick’s Confectionery or browsed their mail-order catalog knows that it has grown far beyond fudge. When you meet the duo behind all the scrumptious confections, Jacki Baker and Ron Mancini, it is apparent that they are selling a lot more than sweets. Yes, the store brims with cakes, frosted cookies, truffles, candy, and more, and there is something sweet for everyone here.
- [Restaurant Revival: Johnny Seesaw's](https://ediblevermont.ediblecommunities.com/eat/eat-restaurant-revival-johnny-seesaws/) - “It was fortuitous that our intensive renovation from 2015 to 2018 incorporated total air exchange systems, touchless features in the bathrooms, and doors that push open or swing both ways. We didn’t have to scramble because these elements were already in place.” –Kim Prins JOHNNY SEESAW'S RESTAURANT AT SEESAW'S LODGE (FOUNDED 1924, RENOVATED 2018) PERU
- [Restaurant Revival: Mulligan's + The Green Door Pub + Snowfish Sushi](https://ediblevermont.ediblecommunities.com/eat/eat-restaurant-revival-mulligans-green-door-pub-snowfish-sushi/) - “The Drift has a bar, a DJ, and two fire pits. People can order food from inside the restaurant and enjoy it on the porch. It’s been a wild success, a millennial phenomenon.” –Pete Christy MULLIGAN’S (FOUNDED1987) THE GREEN DOOR PUB (FOUNDED 1989) SNOWFISH SUSHI (FOUNDED 2017) STRATTON MOUNTAIN RESORT
- [Restaurant Revival: The Crooked Ram](https://ediblevermont.ediblecommunities.com/eat/eat-restaurant-revival-crooked-ram/) - THE CROOKED RAM (FOUNDED 2018) MANCHESTER Peter Campbell: “We’re doing whatever it takes to keep The Crooked Ram open.” It’s been three years of making drastic changes every four months: menus, service setups, seating capacity, and arrangements. Stopping and restarting a restaurant is really tough on inventory, momentum, and morale. Our goal is to never stop the operation and have to restart in a new iteration again, unless by choice.
- [Restaurant Revival: Misery Loves Co. + Onion City Chicken & Oyster](https://ediblevermont.ediblecommunities.com/eat/eat-restaurant-revival-misery-loves-co-onion-city-chicken-oyster/) - MISERY LOVES CO. (FOUNDED 2012) ONION CITY CHICKEN & OYSTER (FOUNDED 2022) WINOOSKI Laura Wade and Aaron Josinsky: “We’re more balanced as a business and as a family.” Laura: Laying off people on Sunday, March 15 was the hardest thing I’ve ever done. It was the weirdest service, knowing we would close at the end of the day. We gave our employees food and toilet paper. And then we all went home, not knowing what the future would hold.
- [Restaurant Revival: Hen of the Wood + Doc Ponds | Prohibition Pig](https://ediblevermont.ediblecommunities.com/eat/eat-restaurant-revival-hen-wood-doc-ponds-prohibition-pig/) - “If the staff is enjoying their time here and bringing good energy to their job, that has a trickle-down effect to the customer.” –Eric Warnstedt HEN OF THE WOOD WATERBURY (FOUNDED 2005) HEN OF THE WOOD BURLINGTON (FOUNDED 2013) DOC PONDS (FOUNDED 2015) | PROHIBITION PIG (FOUNDED 2019) 
- [Andrew Molen](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-andrew-molen/) - Andrew Molen is pouring his considerable energy and talent into Ludlow, and the dining world is taking notice.
- [Miguel Calderón, Calderón Dining](https://ediblevermont.ediblecommunities.com/eat/eat-miguel-calder-n-calder-n-dining/) - We invited Miguel Calderón, executive chef of Calderón Dining, to share two recipes geared to the season of warmth and love. Miguel and his wife, Kirsten, run a catering business tailored to create fine-dining experiences in the comfort of one’s own home. As personal chefs, they serve clients throughout the Northeast. Miguel graduated from culinary school and expanded his knowledge by traveling throughout the United 
- [Pick a Pasta, Select a Sauce!](https://ediblevermont.ediblecommunities.com/eat/eat-pick-pasta-select-sauce/) - It’s a snowy winter evening, and you’re craving a comforting pasta dish with a luscious sauce. With more than 300 varieties of pasta out there, how to choose? Keep in mind: each style was created for a purpose—to shine the spotlight back on the saucy star! Here are some helpful tips. Long and flat such as thin strands of angel hair and linguine to broader ribbons of tagliatelle or pappardelle. Reach for these when you have butter, cream, or oil-based sauces that will coat the al dente noodles artfully twirled on your fork.
- [Village Garage Distillery](https://ediblevermont.ediblecommunities.com/drink/drink-village-garage-distillery/) - photo: Chadwick Estey
- [Jonathan Goldsmith](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-jonathan-goldsmith/) - A debonair gentleman nestled in a plush banquette, surrounded by a bevy of beautiful women, turns to offer sage—and hilarious—advice, with a worldly, fixed gaze. These Dos Equis commercials ran from 2006 to 2016. His character, “The Most Interesting Man in the World,” was idolized by millions, including President Obama. Jonathan Goldsmith, who portrayed this Latin bon vivant, was the surprise guest-of-honor at Obama’s birthday weekend at Camp David in 2012. Now that’s pretty interesting.
- [Al Ducci's Italian Pantry](https://ediblevermont.ediblecommunities.com/eat/eat-al-duccis-italian-pantry/) - Joy infuses every aspect of this off-the-beaten-track gem
- [Roma's Butchery](https://ediblevermont.ediblecommunities.com/eat/eat-romas-butchery/) - It all started with pigs. Elizabeth Roma had taken several of the pigs she had raised to The Royal Butcher in Braintree. Eager to see the slaughtering process, she asked the owner, Royal Larocque, if she could stand to the side and watch. Royal answered, “Sure, if you can handle it.” Not only did she handle it, but that day also changed her life.
- [Hamilton Cattle Co.](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-hamilton-cattle-co/) - At 24, Jamie Hamilton is now one of the youngest cattlemen in Vermont. He manages 220 head of grass-fed beef, a mixed herd of Red Devon and Angus. It’s been said that your 8-year-old self often shapes who you become as an adult. If that’s true, Jamie Hamilton was destined to be a farmer.
- [Baird Farm Maple](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-baird-farm-maple/) - Bob Baird remembers standing on his tiptoes to peer into sap buckets as a tyke and then watching the clear liquid transform into syrup on the kitchen stove. Decades later, his daughter, Jenna Baird, would tumble off the bus after school and do her homework in the warm, fragrant sugarhouse while her dad hovered over the steaming evaporator pans.
- [Jason Zuliani: Founder, Dedalus Wine Shop, Market & Wine Bar](https://ediblevermont.ediblecommunities.com/drink/drink-jason-zuliani-founder-dedalus-wine-shop-market-wine-bar/) - “I really wanted wine to be much more experiential than it was in a standard bottle shop.” –Jason Zuliani
- [The Tipsy Pickle](https://ediblevermont.ediblecommunities.com/shop/shop-tipsy-pickle/) - The quicker a fresh cuke hits brine, the crunchier the pickle. Words of wisdom from Angela Gerace, the wizard behind The Tipsy Pickle. She’s been making crisp pickles since 2014 when she first concocted the idea to add Switchback ale to her brine. After five years as a hobbyist pickler, she now makes more than 20 styles flavored with some of Vermont’s top craft beers, hard ciders, and distilled spirits. “I’m always playing with spices and flavors and seeing what plays well with certain beers and spirits,” Angela explains. “I collaborate with the brewers and distillers on how to highlight the flavor of their product.
- [Woody Jackson](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-woody-jackson/) - “Cows are the unsung heroines of Vermont.” –Woody Jackson
- [Devoted to Dairy](https://ediblevermont.ediblecommunities.com/eat/eat-devoted-dairy/) - Vermont is renowned for dairy. Rich milk, both pasteurized and raw, forms the soul of myriad value-added products, including our world-class cheese, yogurt, and ice cream. Our state is blessed with heroes who have embraced this vocation which some heed at a young age while others arrive by a more circuitous route. Despite fluctuating milk prices, slim margins, raising livestock for consumption while plant-based diets are on the rise the three farms featured here— The Corse Farm Dairy, Joneslan Farm, and Rebop Farm—are committed to land stewardship, soil conservation, sustainable practices, and peer education.
- [Anson Tebbetts - Vermont's Secretary of Agriculture Food, and Markets](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-anson-tebbetts-vermonts-secretary-agriculture-food-and-markets/) - “Vermont is blessed with innovative farmers and producers who are focused on quality.” –Anson Tebbetts
- [Cornerstone Pub & Kitchen, Barre](https://ediblevermont.ediblecommunities.com/eat/eat-cornerstone-pub-kitchen-barre/) - “The Covid shutdown prepared us mentally for this situation. I don’t know how I would have handled this one if it weren’t for lessons learned during the pandemic. It’ll take about a year to make up for what we’ve lost and the expenses we’ve racked up replacing everything. And that doesn’t even include lost sales.” –Mike Allen, General Manager, Cornerstone Pub & Kitchen
- [Pearl Street Pizza, Barre ](https://ediblevermont.ediblecommunities.com/eat/eat-pearl-street-pizza-barre/) - In 2019, Peter Roscini Colman set up the dry-curing facility for his company, Vermont Salumi, in the back half of a cavernous space along Barre’s North Main Street. The following fall, he opened AR Market, a full-service grocery and deli located in the front of the building. Wilson Ballantyne, Stefano Coppola, and Chris Ruiz joined forces in January 2022 to establish Pearl Street Pizza on the left side of the market.
- [Woodstock Farmers Market, Woodstock: Patrick Crowl, Founder](https://ediblevermont.ediblecommunities.com/shop/shop-woodstock-farmers-market-woodstock-patrick-crowl-founder/) - “If I focused on the negative side of life, I’d be in therapy all day. You just have to keep going, keep moving forward. You just do what it takes to get through a calamity.” –Patrick Crowl, Woodstock Farmers Market
- [Foote Brook Farm, Johnson: Joie Lehouillier, Co-Owner](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-foote-brook-farm-johnson-joie-lehouillier-co-owner/) - Tony and Joie Lehouillier are the third generation of the Lehouillier family to steward Foote Brook Farm. One of the top 10 largest certified organic farms in Vermont, they ship their product through Deep Root Organic Co-op, whose operations center is right next to the farm on Route 15. Six feet of water flooded that facility as well, but the business was up and running within a week.
- [Chantecleer Restaurant, East Dorset: Michel Baumann, Chef-Owner](https://ediblevermont.ediblecommunities.com/eat/eat-chantecleer-restaurant-east-dorset-michel-baumann-chef-owner/) - “What keeps me going? I love what I do. I’ve cooked for more than 50 years. Not many restaurants are chef-owned for 40 years in Vermont, or elsewhere. We have a loyal crew who do a great job, and we have such amazing clientele who are super generous and keep showing up for us. We may not be waterproof, but we are resilient.” –Michel Baumann, Chef-owner, Chantecleer
- [Annie Harlow: Reflections on Supply-Chain Logistics](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-annie-harlow-reflections-supply-chain-logistics/) - “It is because of our statewide sense of community and connections that we will continue to support each other, building an even stronger framework for our next event.” –Annie Harlow
- [Heather Darby, PhD](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-heather-darby-phd/) - “Flood events and longterm saturation make the soil inhospitable for plants to thrive. Without the living roots of plants to help rebuild the structure, the soil becomes devoid of proper biology.” –Heather Darby, UVM Extension Soils Specialist
- [Scott Whittier](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-scott-whittier/) - Too much rain is not friendly to farmers. –Scott Whittier, National Weather Service
- [Homestyle Hotel | Bar & Restaurant, and Main + Mountain, Ludlow](https://ediblevermont.ediblecommunities.com/eat/eat-homestyle-hotel-bar-restaurant-and-main-mountain-ludlow/) - “The first two weeks were surreal. You’re at the ground level; you’re just a robot at that point. We scheduled plumbers and electricians and carpenters, got in touch with the insurance people, filed the claims, met with the adjusters, took a million pictures, inventoried everything, cleaned up all the equipment. Your adrenaline is shot by then, and you want to get back to normal.” –Justin Hyjek, Homestyle Hotel, Main + Mountain
- [The Vermont Butcher Shop, Londonderry](https://ediblevermont.ediblecommunities.com/shop/shop-vermont-butcher-shop-londonderry/) - “It was horrible to sit back and watch everything you own and care deeply about get lost to the flood. There was nothing we could do.” –Tony Boston, The Vermont Butcher Shop Tony Boston joined The Vermont Butcher Shop team shortly after it opened in 2014. He worked his way up to general manager and partial owner along with founder Peter Sharp and his son J.D. Sharp.
- [Vermont Emergency Eats](https://ediblevermont.ediblecommunities.com/eat/eat-vermont-emergency-eats/) - In March 2020, Chris Meyer cofounded Chester Helping Hands with chef Jason Tostrup. The duo prepared and served 28,000 free community meals from March to July 2020. Those meals helped inspire the Vermont Everyone Eats program that launched in August 2020 and ran through March 31, 2023. Over the course of those 34 months, 3.9 million meals were served, keeping Vermonters fed during the pandemic.
- [The Hub, Weston](https://ediblevermont.ediblecommunities.com/eat/eat-hub-weston/) - When you’ve lost everything, it’s hard to process.
- [Flooded Out in South Londonderry](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-flooded-out-south-londonderry/) - Troy Caruso of Fox Run Hospitality, Ludlow spent weeks in his excavator helping to clean up severely flood-ravaged parts of town, including this landslide adjacent to Okemo Mountain Road
- [From the Managing Editor: Stories of the Flood](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-managing-editor-stories-flood/) - Compassion. Collaboration. Commitment. Tragedy has a way of bringing out the best amidst the worst.
- [Midsummer Planting: It Ain't Over By a Long Shot!](https://ediblevermont.ediblecommunities.com/things-do/things-do-midsummer-planting-it-aint-over-long-shot/) - Seeds germinate best in warmer soil; many crops thrive in cooler autumnal weather; and late summer planting benefits from reduced pest and weed pressure.
- [Wellwood Orchard - Springfield](https://ediblevermont.ediblecommunities.com/shop/shop-wellwood-orchard-springfield/) - “We have multi-generations visit and share their memories of coming here as kids, and now they are bringing their own grandchildren.” –Roy Mark, Wellwood Orchard
- [Sunshine Valley Organic Berry Farm - Rochester](https://ediblevermont.ediblecommunities.com/shop/shop-sunshine-valley-organic-berry-farm-rochester/) - A CSA berry share is available at Sunshine Valley, along with a unique “berry-barter” system where in exchange for help picking blueberries for the farm stand, you can keep a portion of your day’s harvest.
- [Dutton's Berry Farm - Newfane](https://ediblevermont.ediblecommunities.com/shop/shop-duttons-berry-farm-newfane/) - Dutton’s celebrates their 40th anniversary this year! Wendy and Paul Dutton now run their highly successful fruit and vegetable (and maple syrup and Christmas tree!) business with their three adult children serving in various capacities. During the years, Dutton’s has expanded to three locations: Manchester, Newfane, and West Brattleboro.
- [Burtt's Apple Orchard - Cabot](https://ediblevermont.ediblecommunities.com/shop/shop-burtts-apple-orchard-cabot/) - Burtt’s Apple Orchard in Cabot has an authentic, old-school atmosphere, a diverse working family farm with an extensive orchard boasting more than 40 varieties of apples and other fruits, including tart cherries and elderberries. Cherry season starts around July 20, followed by PYO apples, sweet corn, and watermelon in mid-August. Pumpkins and pears are ready for harvest in September. Cider donuts and cider slushies (incredibly refreshing!) are available all season.
- [Allenholm Farm - South Hero](https://ediblevermont.ediblecommunities.com/shop/shop-allenholm-farm-south-hero/) - Vermont’s oldest commercial apple orchard began in 1870 and has been stewarded by seven generations of the Allen family. “Everyone pitches in as they can, and we’re proud of what we do,” says Ray C. Allen, who now runs the farm with members of the sixth and seventh generations. He equates running the orchard to tending a dairy farm, with a responsibility to take care of the apples from the moment they blossom until the day they’re harvested.
- [Grace Oedel](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-grace-oedel/) - IMAGES COURTESY NOFA-VT “Whether we’re farmers or allies, or people who care about the ecosystem, we all eat, and feed our children. We’re all involved in this food system so we all have a role to play.” –Grace Oedel
- [Jam Packed](https://ediblevermont.ediblecommunities.com/eat/eat-jam-packed-0/) - V Smiley refused to believe that preserves must be made with sugar. Fortunately for jam lovers (and honestly, who can resist a spoonful of luscious, richly colored, fruity deliciousness??), they listened to their gut—literally—and taught themselves to make unique preserves using honey as a natural sweetener.
- [Nisachon Rung Morgan](https://ediblevermont.ediblecommunities.com/eat/eat-nisachon-rung-morgan/) - Chef Rung Morgan clasps her hands together, brings them in front of her face, and bows her head slightly to express gratitude. She’s been doing a lot of bowing this past year, ever since she was named Best Chef in the Northeast by the James Beard Foundation in June 2022. “I didn’t know who was James Beard,” says the Thai native. “But now I know it’s a big deal.”
- [Maria Lara-Bregatta](https://ediblevermont.ediblecommunities.com/eat/eat-maria-lara-bregatta/) - You hear Maria Lara-Bregatta in the kitchen before you see her: the music is cranking and the effervescent chef is dancing as she preps her ingredients. “I’m a Dominican-Italian American woman, two very loud cultures, so when I’m cooking, I’m just having a good time. My kitchen is lively and loud. If we’re not having fun, then what are we doing here?”
- [Sigal Rocklin](https://ediblevermont.ediblecommunities.com/eat/eat-sigal-rocklin/) - “The Panther is the perfect fit for me because the owners support my values of sustainability, creating community, and working closely with farmers.” –Sigal Rocklin
- [Dr. Sheila Patinkin of Vermont Wagyu at Spring-Rock Farm](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-dr-sheila-patinkin-vermont-wagyu-spring-rock-farm/) - Explore the hills above Springfield, and you slowly travel back to the 19th century. Beautifully maintained farms, well-tended pastures, stately homes, handsome barns. Horse-drawn carriages would not be out of place. This rural community along Parker Hill offers a glimpse of Vermont the way it used to be. Yet the black cattle grazing the verdant pastures of Spring-Rock Farm embody the 21st century: full-blood Wagyu carefully selected for superior genetics and raised with the utmost care to ensure the richly marbled beef coveted by chefs and gourmands alike.
- [Mount Holly Beer, Belmont](https://ediblevermont.ediblecommunities.com/drink/drink-mount-holly-beer-belmont/) - Do what you love; love what you do. That mantra convinced Dan Tilly to ditch his job in London banking and to merge his passions for travel, fermentation, and his hometown of Mount Holly.
- [Lucy & Howe Brewing Company, Jericho](https://ediblevermont.ediblecommunities.com/drink/drink-lucy-howe-brewing-company-jericho/) - While Jesse Cronin and his wife, Libby, were teaching in international schools, they fell in love with the beer culture of Austria and Belgium. When they moved back to Vermont in 2015, Jesse decided to shift gears and work his way through a variety of jobs at Magic Hat to learn production brewing.
- [Kraemer & Kin, Alburgh](https://ediblevermont.ediblecommunities.com/drink/drink-kraemer-kin-alburgh/) - “At Kraemer & Kin, it’s all about the ampersand, the most inclusive of all punctuation.” –Heather Kraemer At Kraemer & Kin, it’s all about the ampersand, “the most inclusive of all punctuation,” according to Heather Kraemer.
- [The Alchemist, Stowe](https://ediblevermont.ediblecommunities.com/drink/drink-alchemist-stowe/) - In 1994, a 23-year-old John Kimmich packed his life in his car and drove from his home near Pittsburgh to Vermont. His goal? To learn the craft of brewing from the master Greg Noonan. A year later, Greg appointed John as head brewer in his Burlington Vermont Pub & Brewery. But even more important than achieving that position?
- [Wood Mountain Fish: 20 Years of Connecting Boston Fish Pier with the Green Mountains](https://ediblevermont.ediblecommunities.com/eat/eat-wood-mountain-fish-20-years-connecting-boston-fish-pier-green-mountains/) - Ethan Wood has spent most of his life making the trek from Boston to enjoy Vermont’s mountains. At 44, he continues that sacred journey to mecca, only now in a refrigerated truck loaded with the freshest seafood straight from Boston destined for some of Vermont’s top chefs. Ethan fell in love with the fish business in his early 20s when he started working at a friend’s operation at the renowned Boston Fish Pier. He educated himself relentlessly about all aspects of the business. Yet all the while, he dreamed of finding a way to merge his two passions: seafood and the Green Mountains.
- [Emma Arian, Executive Director, Vermont Brewers Association](https://ediblevermont.ediblecommunities.com/drink/drink-emma-arian-executive-director-vermont-brewers-association/) - “The Vermont Brewers Association’s mission is to promote and strengthen the culture of craft brewing in Vermont through marketing, education, and advocacy for Vermont-made beer.” –Emma Arian
- [Hops Crops: Craft Beer Deserves Craft Hops](https://ediblevermont.ediblecommunities.com/drink/drink-hops-crops-craft-beer-deserves-craft-hops/) - “We’re never going to compete with the thousand-acre farms out west, but we are growing beautiful and abundant hops right here in the heart of New England craft beer territory.” –Max Licker
- [Oyster Shucking 101](https://ediblevermont.ediblecommunities.com/eat/eat-oyster-shucking-101/) - ILLUSTRATION Cat Kahnle If your oysters look muddy, take a stiff-bristled brush and scrub them clean under cold running water. You’ll see beautiful colors and textures emerge. Locate the oyster’s hinge, the tiny crevice in the pointy end where the two shells meet. That will be the entry point for your shucking blade.
- [The Wildcrafted Cocktail](https://ediblevermont.ediblecommunities.com/drink/drink-wildcrafted-cocktail/) - The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes Written by Ellen Zachosl Photographs by Keller + Keller Photography Published by Storey Publishing, 2017
- [The Miracle of Mushrooms](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-miracle-mushrooms/) - Oyster mushrooms flourish at Sole Connection Farm
- [The Dirt on Clean](https://ediblevermont.ediblecommunities.com/things-do/things-do-dirt-clean/) - “The more I researched, the more I realized that all kinds of additives, some of them toxic chemicals, are in so many of the common products we use, as well as in the processed foods we eat daily.” –Carol Berry 
- [THE FORAGER’S COOKBOOK: Identify & Prepare Edible Weeds & Wild Plants](https://ediblevermont.ediblecommunities.com/eat/eat-forager-s-cookbook-identify-prepare-edible-weeds-wild-plants/) - The Forager’s Cookbook: Identify & Prepare Edible Weeds & Wild Plants Written by Julie Bruton-Seal and Matthew Seal Photographs by Julie Bruton-Seal Published by Skyhorse Publishing, 2023
- [Bhakta Spirits](https://ediblevermont.ediblecommunities.com/drink/drink-bhakta-spirits/) - Aficionados have referred to Raj Bhakta as the Indiana Jones of spirits for his relentless pursuit of the rare and unusual.
- [Caledonia Spirits](https://ediblevermont.ediblecommunities.com/drink/drink-caledonia-spirits/) - Every bottle of Barr Hill vodka is distilled from four pounds of thick, golden raw honey, an expensive base element that speaks to the company’s commitment to agriculture. One sip reveals the sweetness of honey and the essence of wildflowers.
- [Mad River Distillers](https://ediblevermont.ediblecommunities.com/drink/drink-mad-river-distillers/) - Mad River Distillers has captured lightning in a bottle.... Maybe it’s their commitment to using the finest locally and regionally sourced grains, corn, fruit, and maple, complemented by their pristine mountain water. Or maybe it’s because they do everything entirely from scratch at their hillside farm in Warren.
- [Fat Sheep Farm & Cabins ](https://ediblevermont.ediblecommunities.com/things-do/things-do-fat-sheep-farm-cabins/) - Suzy Kaplan offers hands-on workshops on cheesemaking and sourdough bread baking at Fat Sheep Farm & Cabins in Hartland. Classes run year-round and are open to the public. Suzy packs each three-hour session with practical information and skills that entice many participants to make cheese or bread back at home.
- [Café Provence](https://ediblevermont.ediblecommunities.com/eat/eat-caf-provence/) - “Education is important to me,” Chef Robert Barral says. “I have always cherished my teaching time, whether it’s with young chefs or guests here at the café.”
- [Cassoulet Confessions:](https://ediblevermont.ediblecommunities.com/eat/eat-cassoulet-confessions/) - Written by Sylvie Bigar Published by Hardie Grant Books, 2022
- [Grounded in Stone](https://ediblevermont.ediblecommunities.com/eat/eat-grounded-stone/) - “I guess I inherited some of my dad’s engineering genes because I’ve always been curious about building things. For this project, I taught myself how to weld, machine, and cut stone.” –Andrew Heyn
- [Nitty Gritty Grain Company of Vermont, Charlotte](https://ediblevermont.ediblecommunities.com/eat/eat-nitty-gritty-grain-company-vermont-charlotte/) - The Kenyon family has been farming in the Champlain Valley for eight generations, including one ancestor who grew grain in Shelburne in the 1770s. Tom Kenyon, a seventh-generation farmer, transitioned from dairy to growing organic grain in Charlotte and Shelburne in the 1980s. He sold his wheat and corn to the commodity market for the first 20 years simply because there was less demand for local flour and cornmeal.
- [Gingue Family Farm | Nek Grains, Waterford](https://ediblevermont.ediblecommunities.com/eat/eat-gingue-family-farm-nek-grains-waterford/) - Shawn and Sara Gingue needed to find the right business model that would ensure the farm’s viability and also provide them with healthy growth opportunities. Shawn Gingue is the fourth generation to work the land at his family’s farm in Waterford, located in the Northeast Kingdom near St. Johnsbury. However, the farm today looks different from what he and his three brothers knew when they were kids.
- [Morningstar Farm, Glover](https://ediblevermont.ediblecommunities.com/eat/eat-morningstar-farm-glover/) - As stores ran out of flour, credited to a massive spike in home baking, Seth knew he had grain silos filled with beautiful wheat. If he could find a way to mill it into flour, he could help his community—and create a value-added product that would help his bottom line.
- [Pizza Night](https://ediblevermont.ediblecommunities.com/eat/eat-pizza-night/) - PIZZA NIGHT: Deliciously Doable Recipes for Pizza and Salad WRITTEN BY ALEXANDRA STAFFORD PHOTOGRAPHED BY EVA KOLENKO PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF CROWN PUBLISHING 2024
- [The Hungry Ghost Bread Book](https://ediblevermont.ediblecommunities.com/eat/eat-hungry-ghost-bread-book/) - THE HUNGRY GHOST BREAD BOOK: An Offbeat Bakery’s Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More WRITTEN BY JONATHAN STEVENS PUBLISHED BY CHELSEA GREEN, 2024
- [Camila Carrillo, La Montañuela, New Haven and Barnard](https://ediblevermont.ediblecommunities.com/drink/drink-camila-carrillo-la-monta-uela-new-haven-and-barnard/) - The best thing Camila Carrillo did as an aspiring winemaker? Ignore the accepted belief that she needed to excel in chemistry and math and earn a college degree. “School was never my thing. I’m a physical person who learns best through handson experience.”
- [Kendra Knapik, Ellison Estate Vineyard, Grand Isle and Stowe](https://ediblevermont.ediblecommunities.com/drink/drink-kendra-knapik-ellison-estate-vineyard-grand-isle-and-stowe/) - Kendra and Rob Knapik and their trio of red-heads in Ellison Estate Vineyard, Grand Isle. PHOTO COURTESY ELLISON ESTATE VINEYARD
- [Deirdre Heekin, La Garagista, Barnard](https://ediblevermont.ediblecommunities.com/drink/drink-deirdre-heekin-la-garagista-barnard/) - While Deirdre Heekin and her husband, Caleb Barber, were living in Italy, they fell in love with the fresh, young wines they enjoyed with their meals. Deirdre continued to travel back to Europe from Vermont to visit the vineyards and to meet the makers whose wines she offered at Osteria Pane e Salute, the acclaimed Woodstock restaurant she and Caleb shepherded from 1996 to 2017.
- [Profile: Leslie McCrorey Wells](https://ediblevermont.ediblecommunities.com/eat/eat-profile-leslie-mccrorey-wells/) - Before Leslie McCrorey Wells agreed to help establish Burlington’s Pizzeria Verità, she did what she always does when considering a new project: she went to the source and dove in to research. If she was going to become co-owner of a Neapolitan pizzeria, she damn well better learn how it’s done properly.
- [My Life in Recipes: Food, Family, and Memories](https://ediblevermont.ediblecommunities.com/eat/eat-my-life-recipes-food-family-and-memories/) - MY LIFE IN RECIPES: FOOD, FAMILY, AND MEMORIES WRITTEN BY JOAN NATHAN PHOTOGRAPHS BY GABRIELA HERMAN PUBLISHED BY ALFRED A. KNOPF, 2024
- [Eleanor Leger: Pressing Matters](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-eleanor-leger-pressing-matters/) - Great ciders and wines have character and complexity that develop over time. That’s what makes them captivating. The same holds true for the people who make them. Eleanor Leger, founder of Eden Specialty Ciders, spent 20 years in corporate America before shifting gears to make the first ice ciders in the United States. In April 2023, Eden Specialty Ciders joined forces with Shelburne Vineyards and Iapetus Wines to create a trio of likeminded businesses committed to sustainably tending land, fruit, and people. Eleanor serves as CEO of these companies that champion cold-climate wines and ciders made right here in Vermont.
- [Two Heroes Brewery + Public House, South Hero](https://ediblevermont.ediblecommunities.com/drink/drink-two-heroes-brewery-public-house-south-hero/) - (L) Matt Bartle and Daren and Danielle Orr toast the summer! Photo: Andre Costantini (R) The distinctive red modern monitor barn, home to Two Heroes Brewery + Public House, is a perfect way to ease in to the Champlain Islands vibe. Photo: AES Northeast Small breweries often start in people’s homes, but…a bagel shop?!
- [Shelburne Vineyard](https://ediblevermont.ediblecommunities.com/drink/drink-shelburne-vineyard/) - Making Vermont a Leader in Cold-Climate Varietals Shelburne Vineyard, the third vineyard to open in Vermont, is recognized as a pioneer in cold-climate winemaking. The ambience inside invites you to relax, and even on inclement days, it offers a cozy place to sample award-winning wines while enjoying expansive views of nature, grape vines in particular.
- [The Norwich Inn- Jasper Murdock Alehouse](https://ediblevermont.ediblecommunities.com/drink/drink-norwich-inn-jasper-murdock-alehouse/) - Jeremy Hebert began as a home brewer more than 20 years ago, and then brewed professionally for a few years at Golden Dome brewery in Montpelier. He landed at the Norwich Inn’s Jasper Murdock Alehouse thanks to good timing and a solid reputation as an excellent brewer. Jeremy explained, “One of the aspects of being the sole brewer at a small brewery is the opportunity to create new beers. New recipes can often take four to five iterations before I feel confident it’s going to be a good brew. It’s a lot of fun and once I have it right, the next step is naming the beer.
- [BIJOU FINE CHOCOLATE](https://ediblevermont.ediblecommunities.com/shop/shop-bijou-fine-chocolate/) - Bijou Fine Chocolate invites you to relax the moment you enter this Shelburne shop. Chocolate displayed meticulously in glass cases like jewelry, evocative music, and simple tables scattered about a pristine room create a calming mood. On the walls beyond the chocolate display, colorful Japanese prints brighten the room. Creatively displayed boxes waiting to be filled with chocolates are wrapped in bright orange paper. A vase of fresh flowers, a row of brightly wrapped chocolate bars, and tins of French tea perch on a long shelf.
- [Bronwyn Jones Dunne](https://ediblevermont.ediblecommunities.com/recipes/recipes-bronwyn-jones-dunne/) - A dinner guest at the home of Bronwyn Dunne easily sees care and artistry displayed before even tasting the evening fare. Every detail is exquisite—one feels welcomed and immediately at ease, knowing that the best is yet to come. A table set with flair, a sprig of lemon thyme and nasturtium gracing a small bowl of hummus and wafting smells from the kitchen begin the evening. Growing up with a legacy of culinary role models and her own passion for art, Dunne has enjoyed cooking for friends, family and strangers her entire life. And so begins a double love affair that combines art and food that she has mastered beautifully.
- [Jozef and Pam Harrewyn](https://ediblevermont.ediblecommunities.com/recipes/recipes-jozef-and-pam-harrewyn/) - Moments after stepping into the home of Jozef and Pam Harrewyn, I am already trying to figure out how to extend my stay. Spanish guitar fills the room with a vibe I like, and once Jozef arrives home fresh from work, he explains that this is only the first act. “Wait until the real music starts,” he says with gregarious warmth—but that’s after a glass of wine has been poured. I’m feeling right at home with a couple I barely know, enjoying the aroma from a freshly baked cake that sits on top of the stove waiting to be photographed. My hope is that this visit will take a long time so that I can savor every moment I am here.
- [Amanda Wildermuth](https://ediblevermont.ediblecommunities.com/eat/eat-amanda-wildermuth/) - Amanda Wildermuth’s deep affection for our beloved state can only be eclipsed by her passion for and love of creating award-winning pastries. She loves Vermont and she loves dessert. This talented pastry chef was recently nominated as a semifinalist for the esteemed James Beard Foundation Restaurant and Chef awards in the category of outstanding pastries and baking. Her surprise reaction when her boss, Cara Tobin, co-owner of Burlington’s Honey Road, shared the news speaks exactly to who she is—a humble and talented, creative young woman who loves flavor and science.
- [Savouré Sodas](https://ediblevermont.ediblecommunities.com/shop/shop-savour-sodas/) - It was through a casual friendship that began at a bistro at the famed Montreal farmers’ market that Savouré Sodas was conceived. Her friend needed someone to provide drinks and condiments. Enter Jess. With access to a plethora of produce and fruits, Jess began perfecting her craft for the bubbly drinks infused with fresh herbs and whole foods.
- [Cole's Cookie Co.](https://ediblevermont.ediblecommunities.com/shop/shop-coles-cookie-co/) - For all you cookie lovers out there, Cole’s Cookie Co. is a must try. It doesn’t matter where you live because cookie master Nicole Citro can ship almost anywhere. North Pole? Maybe. With her natural, creative, artistic talents, savvy marketing skills, and business expertise, nothing seems out of her reach. Baking in the comfort of her charming home kitchen, she swirls and stirs, sifts and bakes.
- [Battenkill Wholesome Foods](https://ediblevermont.ediblecommunities.com/shop/shop-battenkill-wholesome-foods/) - Career paths often can be a series of unexpected twists and turns. An unforeseen experience might land us in a place we never anticipated. In Leslie Kielson’s case, it was a seven-day bike trip with her wife, Liz, that began with an 85-degree humid day and a 3-mile steep hill. The numerous energy bars this active duo had consumed in the past were not sustaining as they were loaded with sugar and only yielded brief energy bursts. Leslie decided it was time to create one that worked better.
- [The Sweet Life: Birnn Chocolates of Vermont](https://ediblevermont.ediblecommunities.com/shop/shop-sweet-life-birnn-chocolates-vermont/) - A fourth-generation operation, Birnn Chocolates of Vermont is owned by Julia Birnn Fields and her husband, Mel. Their motto pretty much sums up this flourishing wholesale business motto: “We make truffles for people who sell truffles to people who love truffles.” One of the key factors that makes their truffles so good is their focus on high-quality ingredients, the best chocolates, and fresh Vermont heavy cream. Monument Farms Dairy has been their source for local cream that gives the ganache center of the truffle its creamy consistency.
- [The Sweet Life: Laughing Moon Chocolates](https://ediblevermont.ediblecommunities.com/shop/shop-sweet-life-laughing-moon-chocolates/) - It’s rare to find this sweet chocolate shop not bustling with customers regardless of the season. Centrally located in the village of Stowe, it’s easy to find especially with its clever sign, a sliver of the moon inserted into their logo, Laughing Moon. Once inside, you are surrounded by chocolate; unique offerings include Chèvre Chamomile & Lavender Truffles or Barred Woods Maple Fudge. In this cozy shop, an array of delicious hot beverages will warm you up after a day on the slopes or shopping in town. A plate of samples graces the counter, offering a small bite or two to savor while shopping.
- [The Sweet Life: Nu Chocolat](https://ediblevermont.ediblecommunities.com/shop/shop-sweet-life-nu-chocolat/) - NU means “naked” or “unadorned.” On a snowy day in the middle of winter when a biting wind can chill you to the bone, a visit to NU Chocolat will not disappoint. Come enjoy one of their many hot beverages that promise comfort, warmth, and pleasure. Always adorned festively for the season, NU’s expansive windows offer a vista of beautiful Lake Champlain and a peaceful place to settle for a while. Located in downtown Burlington on the corner of Battery and King streets, NU Chocolat beckons you in.
- [Crafty Cocktails](https://ediblevermont.ediblecommunities.com/shop/shop-crafty-cocktails/) - English Cucumber Mist filling the headspace of a drink
- [Earth & Sea Fish Market](https://ediblevermont.ediblecommunities.com/eat/eat-earth-sea-fish-market/) - During the years, many have told Bob that his fish market was a key selling point for their decision to come to the Manchester area.
- [Tipsy Trout — Fins and Fermentables](https://ediblevermont.ediblecommunities.com/eat/eat-tipsy-trout-fins-and-fermentables/) - A new hidden gem in Stowe opened in December 2021 and will not disappoint. Tipsy Trout – Fins and Fermentables, a premier destination restaurant located in the elegant Lodge at Spruce Peak, offers vistas of the mountain trails and exquisite food. Seafood coupled with a Vermont culinary approach are the focus here with carefully sourced fins and more—as local as possible—and in keeping with Spruce Peak’s stellar commitment to sustainability.
- [Auntie Dee Dee's Homemade Baked Goods](https://ediblevermont.ediblecommunities.com/shop/shop-auntie-dee-dees-homemade-baked-goods/) - Nestled up in a special corner of our state in the picturesque town of East Burke is one amazing bakery. Small in size, but enormous in quality and care, Auntie Dee Dee’s creates to-die-for baked goods that draw a weekly crowd. Fortunately for mountain bikers, skiers, and hikers, it’s located “on the way” to the Burke Mountain.
- [Edelweiss Mountain Deli](https://ediblevermont.ediblecommunities.com/shop/shop-edelweiss-mountain-deli/) - I’m trying to decide if I want The Morrisville or The Waitsfield. I’m eyeing The Hell Brook, a sandwich filled with smoked turkey, Cabot cheddar, coleslaw, Thousand Island dressing, and bacon. I have hiked that trail many times, so that could be the deal breaker, but they all look delicious. I’ve been coming here since the early ’60s, and like many Vermonters who ski, Stowe Mountain is where I learned, and Edelweiss Mountain Deli was often our aprèsski food. A lot has changed on the mountain; a lot has changed here. Packed with a huge selection of local food and beverages, this place has been transformed.
- [Woodstock Farmers' Market](https://ediblevermont.ediblecommunities.com/shop/shop-woodstock-farmers-market/) - Cheese cases are all well-stocked with Vermont's finest at Woodstock Farmers' Market. PHOTOGRAPHS COURTESY WOODSTOCK FARMERS’ MARKET The Woodstock Farmers’ Market has evolved into a beloved destination on Route 4 in Woodstock and Route 100 in Waterbury. The market is proud to celebrate its 30th anniversary this May.
- [DONUT EVER LET ME GO](https://ediblevermont.ediblecommunities.com/eat/eat-donut-ever-let-me-go/) - Inspired Vermont donuts reign these days! They find their way to weddings, birthdays, farmers’ markets, and general stores. Here are two northern Vermont bakeries where culinary-trained husband-and-wife teams support our regional economy with conscious sourcing of local ingredients from fellow producers to create amazing artisanal donuts.
- [Venetian Ginger Ale: Good Then, Even Better Now](https://ediblevermont.ediblecommunities.com/drink/drink-venetian-ginger-ale-good-then-even-better-now/) - Popping the top on this crisp, bubbly, nonalcoholic beverage and taking one sip of Venetian Ginger Ale evokes nostalgic memories of years gone by. Michael C. Dorn opened M. & F.C. Dorn Bottling in 1917, and great-great-grandson Justin Bunnell reclaimed his ancestor’s famous Venetian Ginger Ale a century later. Restoring its glory after a 32-year hiatus and returning to its original Burlington building, The Soda Plant, Justin has added a new twist to this long-forgotten beverage. Refreshing, spicy, and infused with organic Peruvian ginger juice, he makes it the all-natural, Vermont way.
- [It's All About the Milk: Parish Hill Creamery](https://ediblevermont.ediblecommunities.com/eat/eat-its-all-about-milk-parish-hill-creamery/) - As my car miraculously wound its way up a very icy driveway, in late January after a thaw and a deep freeze, my only thought: If I actually make it up this road in one piece, I am going to meet a cheese whisperer. Exactly the way artisan food manager Rory Stamp of Burlington’s Dedalus Wine described Peter Dixon when I inquired about Parish Hill Creamery.
- [Benito’s Hot Sauce: Warmth on a Winter Day](https://ediblevermont.ediblecommunities.com/eat/eat-benito-s-hot-sauce-warmth-winter-day/) - Vermont’s cold winters find most of us seeking ways to stay warm, whether it be a roaring fire, a cup of hot chocolate or multiple layers of sweaters and heavy socks. What might not be so obvious is ramping up the heat with delicious and sometimes eye-watering hot sauce. That is where Benito’s Hot Sauce can help. It can warm your insides on one of Vermont’s coldest days, and it seasons well.
- [Your Only Decision: Homemade Marshmallows or Fresh Whipped Cream?](https://ediblevermont.ediblecommunities.com/drink/drink-your-only-decision-homemade-marshmallows-or-fresh-whipped-cream/) - American hot chocolate has gone gourmet. A cup of hot chocolate, the often gritty sensation from the powder that settled in the bottom of your mug, has transformed into a rich, deep smooth flavor. Made from freshly ground roasted cocoa beans or from some of the finest European chocolate, today’s hot chocolate landscape offers a wide range of flavors from Caribbean and African spices, house roasted cocoa beans, homemade marshmallows and locally sourced freshly whipped cream. Vermont’s focus on good local food and beverages provides the perfect backdrop.
- [Bijou Fine Chocolate](https://ediblevermont.ediblecommunities.com/shop/shop-bijou-fine-chocolate-0/) - As you cross a walkway to reach the large red barn-like building where Bijou Fine Chocolates is located, with the exception of winter, the sound of water from a small running nature pool is soothing and peaceful. When you enter Bijou, that same aesthetic of nature, beauty and peace evokes a sense of flow and meditation. Your first bite of a ginger, raspberry or cardamom coffee truffle transports you to a happy place, a place you will want to return to again and again.
- [HANDS: Gentle Acts of Kindness Offer Connection](https://ediblevermont.ediblecommunities.com/things-do/things-do-hands-gentle-acts-kindness-offer-connection/) - Many of us are fortunate to be with friends and family during this festive time of year. But for those who are unable to travel or find themselves alone during the holidays, this story will warm your heart. I was moved during the interview process as I discovered a common thread: the gentle acts of kindness that offer connection and delicious food to folks that might otherwise be alone, our seniors. 
- [Bread and Butter Farm](https://ediblevermont.ediblecommunities.com/things-do/things-do-bread-and-butter-farm/) - A simple folksy sign advertising grass-fed beef, milk, eggs, honey, fresh bread and vegetables sits upright along a country road between South Burlington and Shelburne: “Farm Store OPEN 9–6.” Driving by this sign for years on my commute, I paid it little attention. But one day I grow curious and drive to the end of the dirt road. A barn and some hoop houses are visible from the road, but I am hardly prepared for what I find at Bread & Butter Farm.
- [Moriah Cowles](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-moriah-cowles/) - From the mountains of Colorado to the hills of North Carolina to Maine, Mexico and Brooklyn and finally to home-state Vermont, this journey weaves a tale of learning to craft elegant hand-forged knives—and in such demand—you are certain to wait. 
- [Gone Fishing!](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-gone-fishing/) - A personal reflection by Laurie Caswell Burke Wooly Buggers, Prince Nymphs, Egg Patterns and Stone Flies are just a few of the colorful array of flies and streamers tied to a line and cast into the water come April, a time of year when anglers who wait patiently all winter grab their fishing waders, vests and belts and head to their favorite Vermont river or lake.
- [Continuing a Hometown Tradition: Thai Basil](https://ediblevermont.ediblecommunities.com/eat/eat-continuing-hometown-tradition-thai-basil/) - Seafood and vegetables are just the beginning of the variety of flavors and textures you’ll find at Thai Basil. COURTESY THAI BASIL When Thai Basil opened, Nong and Peter filled a 15-year void in the Manchester food scene.
- [The Willey's Store, Greensboro](https://ediblevermont.ediblecommunities.com/shop/shop-willeys-store-greensboro/) - The old saying, “If we don’t have it, you don’t need it” rings true for The Willey’s Store. When other stores have had to yield to the market economy, Willey’s has remained constant, providing everything that a small community needs. Located in charming Greensboro just steps away from Caspian Lake’s local beach, the general store sits on the corner of Breezy Avenue and Craftsbury Road. The town and store bustle with activity year-round.
- [Putney General Store, Putney](https://ediblevermont.ediblecommunities.com/shop/shop-putney-general-store-putney/) - It takes courage and confidence to purchase a country store in another state during the early days of a pandemic. Anyone who has met Mike and Kim Cosco, the current proprietors, would agree that they are the perfect fit. The couple arrived in fall 2019. The following spring, the economy shut down. Their bold sign, We Can Do This, outside the store entrance provided daily inspiration. They understood that people were dealing with an unprecedented pandemic in various ways and met them where they were: in the store, curbside, or for home deliveries.
- [Jericho Center Country Store, Jericho Center](https://ediblevermont.ediblecommunities.com/shop/shop-jericho-center-country-store-jericho-center/) - Co-owner Valerie Sodano showcases the award-winner Vermonter Panini. PHOTOGRAPHY COURTESY JERICHO CENTER COUNTRY STORE
- [Kingdom Creamery of Vermont - East Hardwick](https://ediblevermont.ediblecommunities.com/eat/eat-kingdom-creamery-vermont-east-hardwick/) - What makes the cream at Kingdom Creamery of Vermont so good? It starts with 800 head of cows and a lot of hard work, 24/7, 365 days a year.
- [Island Homemade Ice Cream - Williston](https://ediblevermont.ediblecommunities.com/eat/eat-island-homemade-ice-cream-williston/) - Island Homemade’s mission is to offer ice cream statewide and beyond, utilizing the original recipes developed by its founders. Homemade ice cream pie topped with peanut butter cups—suitable for any summer meal
- [Sisters of Anarchy Ice Cream - Shelburne](https://ediblevermont.ediblecommunities.com/eat/eat-sisters-anarchy-ice-cream-shelburne/) - An intriguing name for an ice cream company. And the flavors—Black Velvet If You Please, Bronx Cheer, Crystal Blue Persuasion—are just a sampling of the 22 ice cream varieties produced on 75-acre Fisher Brothers Farm, a few miles south of Burlington. An abundance of varietals of berries—blueberries, blackberries, raspberries, Aronia berries, and elderberries and Marquette grapes—spanning 7 miles of row feet are grown, harvested, and used by owners Becky Castle and Bob Clark to create concoctions that define this unique small-batch ice cream.
- [Wilcox Ice Cream - Arlington](https://ediblevermont.ediblecommunities.com/eat/eat-wilcox-ice-cream-arlington/) -  “Perseverance is tattooed on our foreheads.” –Christina Wilcox There are countless words that could define Wilcox ice cream. What is now officially named Vermont’s Original Ice Cream and the oldest ice cream manufacturer in our state, it simply comes down to one word, perseverance.
- [Baby Steps: All-Natural Baby Food by Vermont Baby](https://ediblevermont.ediblecommunities.com/shop/shop-baby-steps-all-natural-baby-food-vermont-baby/) - Sooner or later, most foodies wonder what it would be like to market their own line of food. After years of receiving compliments about Aunt Edna’s fudge sauce or their own secret recipe for a truly delectable salsa, they ponder the possibility of turning their passion into a profession and starting up a food company. After all, there are plenty of examples on the supermarket shelf of what can happen when you mix a clever entrepreneur and a good product. (Think Ben & Jerry’s or Nantucket Nectars). What was once a kitchen project given out to friends becomes a global brand, with the dollars and the glory to go with it.
- [The Chicken Chronicles: Keeping Hens Can Produce a Few Cackles](https://ediblevermont.ediblecommunities.com/things-do/things-do-chicken-chronicles-keeping-hens-can-produce-few-cackles/) - Keeping chickens is a growing trend in Vermont. Though the state doesn’t keep any official statistics, the Vermont Bird Fanciers Facebook page has 755 members, and it would seem every other neighbor has a coop. While some grow the birds for meat, many keep them for eggs and some people keep them simply because they are good company.
- [STiR Chocolates](https://ediblevermont.ediblecommunities.com/shop/shop-stir-chocolates/) - There is a bit of alchemy going on in Cambridge, Vermont. Matteo Campbell has started a chocolate company that takes two beloved ingredients and turns them into pure gold. Using Belgian chocolate and Boyden Valley Maple Cream brandy, Campbell has created a signature product for his new company, STiR Chocolates that brings cream-filled chocolates to a new level. The only thing that may get in the way of your obtaining one of these delectable treats is a good powder day.
- [Mushroom Hunting with Cranberry Bob](https://ediblevermont.ediblecommunities.com/things-do/things-do-mushroom-hunting-cranberry-bob/) - The summer of 2013 was fantastic for wild mushroom hunters. Abundant rain in June resulted in huge flushes of what mushroom lovers call “choice edibles” from the forest floors of Vermont. Several friends showed up at my door with baskets of chanterelles to share along with stories of their finds in local woods.
- [Crew Lunch: Fueling a Pack of Hungry Sap Tappers](https://ediblevermont.ediblecommunities.com/recipes/recipes-crew-lunch-fueling-pack-hungry-sap-tappers/) - You have signed on to be a crew member of a large maple operation and are starting your first day of tapping trees. You arrive at the sugarhouse at 6:30 on a mid-January morning. It is five degrees outside as dawn is just beginning to light the sky. Fill your pack with 20 pounds of gear including repair tools, spare batteries and, most importantly, a cordless drill. Layer yourself head to toe in cold-weather gear, get the day’s instructions and jump on a four-wheeler, following the rest of the crew up the logging roads.
- [Pie Fixes Everything at Poorhouse Pies](https://ediblevermont.ediblecommunities.com/eat/eat-pie-fixes-everything-poorhouse-pies/) - Can pie be a catalyst for world peace? Possibly. Jamie and Paula Eisenberg, the owners of Poorhouse Pies in Underhill, Vermont, certainly think so. The motto on their sign says, “Pie Fixes Everything” and after one bite of their key lime pie, one might stop to revel in its tangy creaminess and think, ‘Yes. At this very moment everything is just fine.’
- [Vermont Artisan Coffee & Tea Company](https://ediblevermont.ediblecommunities.com/drink/drink-vermont-artisan-coffee-tea-company/) - Travel down Route 100 from Stowe toward Waterbury and you will come upon a gleaming new building that is a hub of all things coffee. Vermont Artisan Coffee & Tea Company now occupies a new 15,000-square-foot space that houses their offices, café production facility and coffee school. For those who worship the bean, this is the place to come whether for java education or just a meticulously curated menu of coffees or teas from around the world.
- [Istanbul Kebab House](https://ediblevermont.ediblecommunities.com/eat/eat-istanbul-kebab-house/) - The Istanbul Kebab House, located in Burlington, is run by Vural and Jackie Oktay and Vural’s brother, Hasan Oktay. The brothers and their families run the restaurant, as well as the Tuckerbox in White River Junction, with warmth and professionalism based on lifelong careers in the food service industry. Not watered-down, Americanized versions of Turkish food, they offer the real deal, cooked by chefs who still only speak their native language and served by an extended family that has obvious pride in their culture.
- [New England Blueberries](https://ediblevermont.ediblecommunities.com/eat/eat-new-england-blueberries/) - Is there anything more perfect than a just-picked, ripe blueberry on a sunny day in summer? Blueberries are not only a heralded superfood supposed to prevent everything from cancer to Alzheimer’s but they are also indigenous to North America, which makes them the ultimate paleo and uber-locavore food. I could not care less what lists blueberries make; I love them regardless of any health benefits. Sweet and tangy but not too acidic, if you have a sunny spot in your backyard, it is a cinch to grow them in order to harvest your own from mid-summer till fall. PLANTING
- [Bambi Freeman](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-bambi-freeman/) - It is early April and I am creeping down a driveway in Stowe, obeying a sign that reads, “Slow! Chickens, cats, dogs, sheep & one old lady. Sterling Brook Farm.” I reach the house, get out of the car and teeter down an icy path toward a barn where I hear, “Halloo.” Poking into the barn, built circa 1840, I round the corner to find the “old lady,” Bambi Freeman, toting a bucket of water for her lambs. “The pump has been frozen since January,” she explains, motioning to the blue spigot in the corner. 
- [Tretap](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-tretap/) - While fans of maple syrup already consider the liquid pretty magical, consumers are generally unaware that its production results in the by-product of pure water. When sap is collected in early spring, most producers (locally known as “sugar makers”) use a reverse osmosis machine that removes up to 90% of the water so the process of boiling the sap to syrup is more efficient. That means for a large producer who may get up to two million gallons of sap over a season, 1.8 million gallons of pure water are extracted from it before it goes to the evaporator. 
- [The Community Kitchen Academy](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-community-kitchen-academy/) - It is 10am on a warm September day at the Community Kitchen Academy (CKA) in Barre and lunch prep is already underway. Given this is a class to teach professional kitchen skills, everything is big: 10-gallon pots, 24-cup muffin tins and bowls that take up half the table. Two students in a corner prepare blueberry muffins. Two more students skim the fat from an enormous stockpot on the stove. One student has been given the task of making a mountain of coleslaw and is peeling and trimming carrots. Of all the meals being prepped in this kitchen, it is the carrots that give away the fact that this is not an ordinary culinary program.
- [ArtsRiot Truck Stop](https://ediblevermont.ediblecommunities.com/eat/eat-artsriot-truck-stop/) - It’s a mid-summer Friday evening in Burlington, Vermont. The sun is setting and the temperature is just about perfect for an outdoor party. Down a nondescript alley off of Pine Street, a party is indeed getting started at the ArtsRiot’s South End Truck Stop. The aromas in the air combine sweet smoke with curried things, fried things and pickled things. A circle of roughly 15 vendors have gathered in what could be described as the most urban-feeling place in all of the State of Vermont. It is the back lot to an array of old buildings that have been resurrected into studios and galleries in the heart of Burlington’s art scene.
- [Rhubarb Rising](https://ediblevermont.ediblecommunities.com/recipes/recipes-rhubarb-rising/) - Rhubarb. The very name connotes a plant that is awkward and unsophisticated. At best, it is a marginal player among commercial crops, grabbing a modicum of attention in spring before strawberries steal its thunder.
- [Riding The Beer Wave at Rock Art Brewery](https://ediblevermont.ediblecommunities.com/drink/drink-riding-beer-wave-rock-art-brewery/) - In 2011 and 2012 the Brewers’ Association declared that Vermont had the highest number of breweries per capita of any state. This statistic was calculated from the most recently available census data crossed with the number of breweries in operation which, at the time, was 26. We can only assume that the state has maintained that honor, given that just a few years later there are 40 breweries in operation with six more in planning.
- [In Season: One Potato, Two Potato](https://ediblevermont.ediblecommunities.com/recipes/recipes-season-one-potato-two-potato/) - I have been making gnocchi with my father and grandmother since I was old enough to grasp a fork. This heartfelt memory keeps me cooking food from scratch with local staples. In our Italian family’s traditional recipes, each ingredient has its purpose. Combined, they lend nutritional benefits, flavor and interest to daily meals and encourage me to slow down and savor my food.
- [Seeds of Renewal](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-seeds-renewal/) - Intrigued, Fred Wiseman bit into one of the ground-cherries he had just purchased at a farm stand in Hardwick. Suddenly, his taste buds sparked memories of his grandmother’s cooking. “She made ground-cherry sauce and served it over fish,” he explains. “I was a kid and I didn’t like it. There were too many seeds.” This kind of recollection, along with many other anecdotes from Abenaki people in this bioregion, has shaped the tribe’s struggle for recognition and their subsequent revival of indigenous agricultural and ceremonial practices. 
- [Deirdre Heekin: Vermont Garagista with a European Sensibility](https://ediblevermont.ediblecommunities.com/drink/drink-deirdre-heekin-vermont-garagista-european-sensibility/) - It was a soft August day, a light breeze dappling the vineyard in the hills of Barnard, Vermont. Deirdre Heekin reached across her farmhouse table to pour me a glass of her 2011 Marquette Vergennes Rouge, the second vintage of this wine. I swirled and sniffed. Limpid berry pink with a fuchsia rim, it yielded aromas of mint, fennel and faint floral cherry. Peppery on the palate, it had bracing acidity and a short, clean finish, all hallmarks of a cool-climate red. “This wine is as old-fashioned as possible,” she said, swirling her own glass. “All wild yeast, no de-acidification, no chaptalization, no funny business— nothing.”
- [Hotel Vermont x Iapetus](https://ediblevermont.ediblecommunities.com/drink/drink-hotel-vermont-x-iapetus/) - A Natural Fit
- [Craft Beer Cellar](https://ediblevermont.ediblecommunities.com/drink/drink-craft-beer-cellar/) - I guess my love of craft beer started out of necessity. In college, the need to socialize often meant going to keg parties. But the beer just tasted so bad. Liquor worked but was abrasive to my youthful palate. The oppression of cheap beer consumption ended with my first sip of a craft beer. That was 20 years ago, and now I find myself almost 15 years into this vibrant industry.
- [Slow Food Vermont](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-slow-food-vermont/) - Anyone familiar with Slow Food will recognize the iconic red snail that adorns the Slow Food Vermont (SFVT) logo. According to the Slow Food International archives, “The snail was chosen because it moves slowly, calmly eating its way through life.
- [Echoes of Home: Chihuahua, Mexico, to the Northeast Kingdom](https://ediblevermont.ediblecommunities.com/recipes/recipes-echoes-home-chihuahua-mexico-northeast-kingdom/) - “It’s my favorite spot,” Soledad Rodriguez de Adams says of her kitchen, which looks out toward Mount Mansfield from this southern end of Craftsbury. She holds her granddaughter, Amelia, in one arm and with the other, reaches for a spatula.
- [Gammelgarden Creamery Skyr: Icelandic-Style Yogurt Made in Vermont](https://ediblevermont.ediblecommunities.com/shop/shop-gammelgarden-creamery-skyr-icelandic-style-yogurt-made-vermont/) - How many women ask for a Jersey cow for their 50th birthday present? Most women want jewelry, or perhaps a special trip to an exotic location. Stina Kutzer loves cows, and her gift of 3-day-old Babette was the beginning of Gammelgarden Creamery in Pownal.
- [Enhancing Lives through Riding](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-enhancing-lives-through-riding/) - Reinbow Riding Center provides therapeutic horseback riding lessons for children and adults with cognitive, physical, and behavioral challenges.
- [Vodka With a Twist: Gluten-Free Spirits at Elm Brook Farm](https://ediblevermont.ediblecommunities.com/drink/drink-vodka-twist-gluten-free-spirits-elm-brook-farm/) - “Local is good, but our local product should be superior,” proclaims David Howe, owner of Elm Brook Farm in East Fairfield and master distiller of the maple-sugar-based artisan spirits Literary Dog Premium Sipping Vodka and Rail Dog Barrel Aged Maple Spirit. Made entirely in the Green Mountain State, starting with homegrown maple sugar fermented and distilled locally, these products are everything Vermont—and gluten free. Elm Brook Farm’s first venture into spirit making started with grapes, but grapes yielded what David considered a merely “satisfactory” product. He was sure they could do better.
- [Stowe Cider](https://ediblevermont.ediblecommunities.com/drink/drink-stowe-cider/) - How do ya like them apples? Fermented, thanks. Hard cider is the new craft beer, and Stowe Cider is a rock star in the competitive Vermont cider scene. The cidery produces 25 varieties of hard cider, including Tips Up (a semi-dry hard cider), Safety Meeting (a dry-hopped hard cider) and High & Dry (a super-dry hard cider), as well as one nonalcoholic unfiltered cider. They also produce barrel-aged ciders and seasonal sips like Strawberry Fields and a cider Shandy.
- [Cedar Circle Farm and Education Center](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-cedar-circle-farm-and-education-center/) - “Our farm and research department work in collaboration to explore creative ways to reduce the impact of annual crop production on our natural resources, while viewing our work and research goals through the lens of an active productive farm.” –Stacey Cooper, Cedar Circle director of agriculture
- [I'll Drink To That!](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-ill-drink/) - Whether you’re looking for a drink to quench your thirst, feed your hunger, nourish your body or just get that party started, the new titles below will provide palate-enticing suggestions for creating a mix of satisfying sips and swallows.
- [Think Spring!](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-think-spring/) - A bunch of new spring titles we’re anticipating as eagerly as that first spring daffodil! These are books and recipes to inspire you to get outside and into your gardens, to breathe deeply and revel in the fresh, earthy smells of springtime and to nourish your health and wellness. Tend the land, sow your seeds and use these stories to make plans to make the most of your harvest!
- [Vermont Switchel: Raising a Glass to Our Agrarian Heritage](https://ediblevermont.ediblecommunities.com/drink/drink-vermont-switchel-raising-glass-our-agrarian-heritage/) - A first taste of Vermont Switchel typically generates comments such as “interesting” or “different.” But given the chance to linger on the palate, it leaves most customers yearning for another sip. And another––finding Vermont Switchel to be quite pleasing. There’s no doubt about it: Switchel is a unique beverage derived from a century-old recipe, traditionally prepared on Vermont dairy farms to quench the thirst of farmers, workers and their families who endured the arduous task of manual haying during long, hot summer days.
- [Warming the Kitchen: Homemade Lasagna from Heart to Hearth](https://ediblevermont.ediblecommunities.com/eat/eat-warming-kitchen-homemade-lasagna-heart-hearth/) - My grandparents never cooked – or ate – without their aprons. They kept a matching pair at our house: his and hers navy blue pinstripe, like a train conductor’s overalls. From the moment coffee was on through the ritual morning Checkers tournament, their aprons stayed put, my grandmother’s pulled taut across her middle.
- [The Most Difficult Thing](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-most-difficult-thing/) - My favorite part of the farm is the animals: They make this place what it is. They graze and till and add fertility. They are friendly, adventurous and smart, and their presence makes the pastures and barnyard come alive. I’m learning from them—about how best to take care of the farm, about what and how we eat and about myself.
- [Flour To The People!](https://ediblevermont.ediblecommunities.com/recipes/recipes-flour-people/) - Like anything that is born from your own hands, you only get what you put in. Because bread consists of just three basic ingredients—flour, water, yeast—the quality of those three ingredients make a world of difference in the final product. Flour isn’t something that you would normally think of buying locally, like tomatoes or maple syrup, but maybe it’s time you should. Vermont flour is a key ingredient to hearty families, healthy farms, and happy taste buds.
- [Miss Weinerz Donuts](https://ediblevermont.ediblecommunities.com/eat/eat-miss-weinerz-donuts/) - Ren Weiners is going to save the world with donuts. It’s easy to underestimate those plump, homegrown treats, adorned with the playful (purple glaze and homemade sprinkles) to the adventurous (tulsi sugar, a splash of seeds), but despite the beautiful pastry bounty, it’s not the donuts themselves that may do the saving—it’s the whole delicious donut circle.
- [Food Swaps: Kitchen-to-Kitchen Community Building](https://ediblevermont.ediblecommunities.com/things-do/things-do-food-swaps-kitchen-kitchen-community-building/) - In an effort to be not only food consumers but also producers, more and more people nationwide are embracing backyard homesteading. However, one of the unexpected consequences of turning a lawn into a garden, keeping chickens or putting up preserves can be overabundance: Hobby farmers often find themselves with more food than they can or care to consume. Rather than anonymously leaving piles of zucchini on someone's porch or overwhelming co-workers with yet another jar of pickles, many have turned to food swaps, local gatherings where they can trade their homegrown, homemade or foraged food with their neighbors.
- [Vermont Quince: Promoting Fall’s Oldest Newcomer](https://ediblevermont.ediblecommunities.com/shop/shop-vermont-quince-promoting-fall-s-oldest-newcomer/) - Move over, apples, there’s a new fruit in town this fall – quince – and it has quite a history. Quince, or cydonia oblonga formally, is a yellow, pear-shaped fruit, from the same family as apples and pears. It originated long ago in the Middle East, in the region near modern-day Turkey, Armenia and Iran. Quince is so ancient, in fact, that some claim that the “apple” said to have been eaten from the tree of knowledge in the story of the Garden of Eden was likely not an apple at all but a quince.
- [The World’s Most Complex Cocktail](https://ediblevermont.ediblecommunities.com/shop/shop-world-s-most-complex-cocktail/) - I opened Pandora’s box recently by naively asking a group of friends what makes the best Bloody Mary. Their responses were as varied as those of a group of four-year-olds being asked to name the single best Christmas gift. My friends offered up renditions sweet, savory, classic, outlandish and everything in between—and each was adamant that his or hers was the best.
- [The 126, Burlington.](https://ediblevermont.ediblecommunities.com/drink/drink-126-burlington/) - I’ve heard The 126 called “the best bar in Vermont.” That’s a tribute to co-owners Karyn Jacobs and Emily Morton. Talk to them, and you sense their easy rapport. Karyn’s focus is the catering business, the roving bar that she sets up throughout the state for people who want just the right cocktails for their wedding or other celebration. Emily is the wizard behind the drinks; she’s won the Vermont Bartender of the Year Award.
- [Vermont Kitchen Supply, Manchester](https://ediblevermont.ediblecommunities.com/shop/shop-vermont-kitchen-supply-manchester/) - A few miles down the road at Vermont Kitchen Supply in Manchester, you’ll see melamine plates—looking like place settings at an outdoor banquet in St. Tropez. But again, lightweight and perfect for outdoor living. Vermont Kitchen Supply owner Kerry Mackinnon rattles off other summer entertaining suggestions. How about polycarbonate glassware made by Strahl? It is “super attractive…you can basically run it over with your car,” she says. She is not recommending this. (Although if you get tired of horseshoes and cornhole, maybe a wacky new activity for the ’20s?)
- [JK Adams, Dorset](https://ediblevermont.ediblecommunities.com/shop/shop-jk-adams-dorset/) - Jessi Kerner and Megan Long oversee retail operations at JK Adams in Dorset. Rooted in nature, crafted for home—as its slogan proudly proclaims—JK Adams has been in operation since 1944 and is celebrating its 80th anniversary. Yes, it has every conceivable kitchen gadget, plate, and napkin you might want displayed harmoniously, but it has another side.
- [The Local in Middlesex, VT](https://ediblevermont.ediblecommunities.com/drink/drink-local-middlesex-vt/) - The Local in Middlesex is not a pub, but it acts like one. It draws in people from the community—to talk, listen to music, try some bread and cheese, and oh, to buy a bottle of wine or some beer. Travel around Great Britain and you’ll hear people refer to their local: the nearby pub they flock to for fun and a pint or two. British pubs are not American bars; pubs take on a more public social purpose that engages people, that makes them, as a researcher says, “participators.” In that sense, The Local wine and beer shop is the perfect “local.”
- [Winter is a Time to TÖST](https://ediblevermont.ediblecommunities.com/drink/drink-winter-time-t-st/) - While taking a lunch break from your winter activity or after a full day on the mountain, imagine taking a sip of bubbly with your friends. Why not? The nose, the mouthfeel, the finish all suggest a crisp prosecco: a hint of ginger. Some peach. Some citrus flavors. Sophisticated. Fresh. It’s alchohol-free TÖST.
- [Charlie Menard: Executive Chef, Inn at the Round Barn Farm, Waitsfield](https://ediblevermont.ediblecommunities.com/eat/eat-charlie-menard-executive-chef-inn-round-barn-farm-waitsfield/) - In 2013, Charlie Menard won Best Bite Award at the Vermont Fresh Network Forum, a well-deserved recognition for this veteran chef who has a nose for the local flavors. Growing up in Westford, his family always had a vegetable garden and he loved the simplicity and freshness of the fresh-picked produce. After a working for Gerard Rubaud as a fish cutter in high school, he decided to study at the New England Culinary Institute, working after graduation as an apprentice in kitchens in South Carolina, Ohio and Scotland.
- [Jean-Luc Matecat: Executive Chef, The Inn at Weathersfield, Perkinsville](https://ediblevermont.ediblecommunities.com/eat/eat-jean-luc-matecat-executive-chef-inn-weathersfield-perkinsville/) - Celebrating 20 years as a chef in a fine-dining restaurant, Jean-Luc loves to showcase the fresh local food of Vermont with his straightforward cooking style. After earning his degree from the Culinary Program at Cabrillo College in Santa Cruz, California, he came to the East Coast, where he continued his training at The Pearl on Nantucket Island; Clio Restaurant and No. 9 Park in Boston; and at Le Montrachet in Burgundy, France. This last year he discovered Willis Wood’s Boiled Cider, produced in Springfield, Vermont, which has become “an indispensable ingredient in my cuisine.”
- [Mark French: Chef and Owner, Silver Fork Restaurant, Manchester](https://ediblevermont.ediblecommunities.com/eat/eat-mark-french-chef-and-owner-silver-fork-restaurant-manchester/) - Mark started working full time as an apprentice to a German chef in Baltimore when he was 16 years old. Five years later, he moved to Kansas City, where he began a 10-year career with Hilton International, working in Toronto and Puerto Rico. He was named the executive sous-chef at the Caribe Hilton when he was 23 years old and three years later was appointed executive chef at the Ponce Hilton. At the time he was the youngest executive chef with Hilton International and received international recognition.
- [Thomas Delia: Chef and Owner, Trattoria Delia & Sotto Enoteca, Burlington](https://ediblevermont.ediblecommunities.com/eat/eat-thomas-delia-chef-and-owner-trattoria-delia-sotto-enoteca-burlington/) - It was 23 years ago that founders and owners Tom and his wife, Lori, put their passion for Italy and traditional Italian cuisine into practice and opened Trattoria Delia.
- [Kevin Cleary: Chef and Owner, L’Amante, Burlington](https://ediblevermont.ediblecommunities.com/eat/eat-kevin-cleary-chef-and-owner-l-amante-burlington/) - In 2003, Kevin and his wife, Kathi, decided to move the original L’Amante restaurant they had started four years earlier in Gloucester, Massachusetts, to Burlington, doubling the size and winning rave reviews.
- [Michel Baumann: Chef and Owner, Chantecleer Restaurant, East Dorset](https://ediblevermont.ediblecommunities.com/eat/eat-michel-baumann-chef-and-owner-chantecleer-restaurant-east-dorset/) - A native of Switzerland, Michel began his career as a young apprentice in a restaurant in Basel. Before long, he started traveling the world, working in many different restaurants from Bermuda to New Zealand, adding to his repertoire and perfecting his skills. He fell totally in love with Vermont when he skied at Bromley Mountain and, after cooking his way up the East Coast, Michel decided to open his own place in a converted barn in East Dorset in 1982. Chantecleer quickly became synonymous with fine dining in the Manchester area.
- [Colin Arthur: Executive Chef, Red Clover Inn & Restaurant, Mendon](https://ediblevermont.ediblecommunities.com/eat/eat-colin-arthur-executive-chef-red-clover-inn-restaurant-mendon/) - After a decade spent honing his culinary skills in some of the finest restaurants in Portland, Oregon, Colin returned to his native Vermont to take over the dining room at the much-acclaimed Red Clover Inn near Killington. He combines international cooking techniques with local food traditions. His passion for the local food of mid-state Vermont has led him to partner with over a dozen local suppliers of everything from dairy products to red deer venison.
- [Dishing Up a Revolution in the School Cafeteria](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-dishing-revolution-school-cafeteria/) - It’s 11:10 in the morning when the first through third graders burst into the cafeteria, chattering as they grab their trays and follow the familiar pattern: First through the line for a hot entrée, then to the salad bar that’s just their height to select from an array of freshly cut-up fruits and vegetables, pick up some milk and settle down for a 25-minute break in their day. No one has told these 60 or so elementary school children that they are participating in a global food revolution but they are. One lunch period at a time.
- [Kids & Curds: Children Learn About Life On the Farm at Spring Brooks Farm](https://ediblevermont.ediblecommunities.com/things-do/things-do-kids-curds-children-learn-about-life-farm-spring-brooks-farm/) - High up in the Alps, when the early winter dusk falls the prospect of a savory hot cheese dish and a glass of beer or wine in front of a roaring fire is irresistible. Sharing raclette has been a traditional way to get together for a relaxing evening with friends and family in French and Swiss Alpine communities for a very long time because it is so simple and so satisfying.
- [Big Flavors in Cozy Quarters at Downtown Grocery](https://ediblevermont.ediblecommunities.com/eat/eat-big-flavors-cozy-quarters-downtown-grocery/) - Don’t let the name fool you: the Downtown Grocery in downtown Ludlow in the shadow of Okemo Mountain is a gem of fine casual dining where you just never know what you’re going to get. And that’s the whole point of this very personal, gracious, and lighthearted dining establishment dedicated to the freshest possible ingredients in every season. Whatever the dish, rest assured it’s going to be deeply seasonal, locally grown, and thoughtfully prepared. 
- [JK Adams: Cutting Boards, Rolling Pins, Wine Racks … and a Whole Lot More](https://ediblevermont.ediblecommunities.com/shop/shop-jk-adams-cutting-boards-rolling-pins-wine-racks-and-whole-lot-more/) - JK Adams is a family-owned company manufacturing wood products for the home in a small Vermont village. You might well ask how it could possibly survive in a competitive international marketplace dominated by Internet sales. The answer? By being supremely good at leveraging all three of these attributes and pivoting with the times.
- [A Country Store: J.J. Hapgood Through the Seasons](https://ediblevermont.ediblecommunities.com/shop/shop-country-store-jj-hapgood-through-seasons/) - There had been a country store in Peru since 1806, when one J. J. Hapgood built a small house in the heart of the village and opened the Peru General Store on the first floor to serve his neighbors’ needs. It had always been the anchor in this small mountain town, and when it closed in 2009 it left a big hole in the community.
- [Patti Fortuna](https://ediblevermont.ediblecommunities.com/eat/eat-patti-fortuna/) - The Italian word for luck happens to be her maiden name and the name of her Vermont-based food business, but for Patti Fortuna, it’s been good old-fashioned hard work that has leveraged the fortuna that has graced three generations of the family sausage-making enterprise. 
- [Robert and Katherine DuGrenier](https://ediblevermont.ediblecommunities.com/recipes/recipes-robert-and-katherine-dugrenier/) - It’s a long and winding road up the side of a small mountain in West Townshend, but once you arrive at Taft Hill Farm, you understand in a breathtaking moment just what a Vermont hill farm is all about and the reason Robert and Kathy DuGrenier fell in love with the perfection of this historic place in 1997.
- [Bee’s Wrap](https://ediblevermont.ediblecommunities.com/shop/shop-bee-s-wrap/) -  Have you ever stared at that plastic wrap as you ripped it from the roll and thought, isn’t there a more earth-friendly way to wrap this piece of cheese? Now there is and it’s called Bee’s Wrap. Living on a farm in Vermont where she and her family grow much of their own food, Sarah Kaeck thought a lot about the limited range of healthy products she was using to store her food. After trying out some ideas on her friends, she came up with a product that’s all about natural fiber, plant extracts and those workhorses of nature, bees. 
- [Countertop Bin for Kitchen Composting Materials](https://ediblevermont.ediblecommunities.com/shop/shop-countertop-bin-kitchen-composting-materials/) - Composting is such a smart thing to do, and we all know that if we have not already started this magical process, we should. Bay and Josiah Jackson at Ironwood Design in Bristol want to help us get started with style. Step one is keeping those kitchen scraps and coffee grounds in a beautifully designed and handcrafted countertop bin that’s a pleasure to look at and easy to clean.
- [Cast of Thousands: Then as Now, Many are Hooked on Vermont Fly Fishing](https://ediblevermont.ediblecommunities.com/things-do/things-do-cast-thousands-then-now-many-are-hooked-vermont-fly-fishing/) - Fly fishing is admittedly an odd sport, requiring as it does a knowledge of biology, ecology and entomology, and the ability to remain silent for long stretches of time. If you hear someone mention the Hendrikson hatch after the second Saturday in April, you’ll know you are in the company of a sportsman who enjoys luring trout to a hook camouflaged with an indescribable array of feathers, fur and silk called a “fly.”
- [Is Rabbit The New Chicken?](https://ediblevermont.ediblecommunities.com/recipes/recipes-rabbit-new-chicken/) - The late M.F.K. Fisher, in Serve It Forth, her delightful book of essays on the history of food, published in 1937, tells us that in the early 1500s, before the advent of French cuisine, we would be dining on “such favorites of the Middle Ages as dormouse pasty and a mixed pie of snake, porpoise, swan and plum-stuffed crane.” To many Americans the prospect of eating rabbit seems every bit as outlandish.
- [The Perfect Wife](https://ediblevermont.ediblecommunities.com/eat/eat-perfect-wife/) - “Eat Out and Stay Out” is the motto at the Perfect Wife Restaurant and Tavern in Manchester, and chef owner Amy Chamberlain makes that a very attractive offer. I invited my 20-something daughter to be my guide, since she and her friends are faithful customers. The upstairs tavern, aptly named the Other Woman, has a long comfortable bar, booths and small tables where customers can choose from relaxed pub-style menu.
- [Sweet Sound Aquaculture](https://ediblevermont.ediblecommunities.com/eat/eat-sweet-sound-aquaculture/) - The lust for growing sea creatures began at an early age. I grew up along the coast of Long Island Sound where I spent countless days exploring tidal pools, fishing, lobstering, and clamming. When I was about 12 years old, my dad brought home a book called Farming the Edge of the Sea. It was all about aquaculture—growing fish, oysters, clams, scallops, shrimp, and more. Its pages were filled with photos, graphs, descriptions, and tables of information that informed the reader how a variety of species could be farmed.
- [My Darling Cabbage](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-my-darling-cabbage/) - There’s a French term of endearment, “mon petite chou,” which translates to “my little cabbage” and implies “my little darling.” It’s a funny expression. I don’t think of the darlings in my life as cruciferous vegetables, but then again, we’re not talking about just any vegetable. We’re talking about cabbage, the star of the cabbage patch, the amazing heavyweight head.
- [State of the Oat: Grain Suits Our Area Well, But Learning Curve Is Steep](https://ediblevermont.ediblecommunities.com/shop/shop-state-oat-grain-suits-our-area-well-learning-curve-steep/) - Of all the cereal grains, none grows better in northern New England than oats. In my ramblings around Vermont and southern Québec in the 1970s I met many older farmers who told me stories about growing oats. “See that pine woods down there beside your lower pasture,” my neighbor Sam Pion told me. “I remember reaping and stooking a fine crop of oats there when I was a kid. It must have been about 1936.” Another old gentleman, Hall Buzzell of Derby, recounted tales of traveling the Orleans County countryside doing custom work with his two International Harvester Model 64 pull-type combines in the ’50s and ’60s.
- [Romantic Cocktails](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-romantic-cocktails/) - “The craft cocktail resurgence that started more than a decade ago has become a mainstay of drinking culture. It is no surprise, then, that love of all kinds is a big inspiration for drink names and flavor combinations.” —Romantic Cocktails 
- [In Search of Buckwheat](https://ediblevermont.ediblecommunities.com/shop/shop-search-buckwheat/) - I have an affinity for mountains. Long before I lived in the Green Mountain State, I spent summer and fall vacations at my family’s cabin in West Virginia, which calls itself the Mountain State. There I acquired a taste for buckwheat pancakes—called “buckwheat cakes” in that part of Appalachia. When at the cabin, it was the sounds and smells of Grandma making breakfast, infused with notes of West Virginia woods, that lured me from child’s sleep each morning.
- [Anichini](https://ediblevermont.ediblecommunities.com/shop/shop-anichini/) - Vintage Italian tablecloth from the founder’s collection: How it all began, and the canvas upon which every artistic meal is painted.
- [F*#! the Flood](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-f-flood/) - This time the flavor had to be just Vermont with a fierce undercurrent of compassion and community.
- [Wolfpeach](https://ediblevermont.ediblecommunities.com/drink/drink-wolfpeach/) - Wolfpeach is a Vermont-based company restructuring tonic medicinal herbalism. Their inviting, inclusive line of elixirs makes a sleek base for nonalcoholic drinks and pairs seamlessly with spirits, bridging the gap between the wellness sphere and Vermont’s social scene, all while putting a new spin on cocktail menus.
- [Goin' Donuts! Artisanal Donut Craze in Vermont](https://ediblevermont.ediblecommunities.com/eat/eat-goin-donuts-artisanal-donut-craze-vermont/) - When I became pregnant last year, I got to know the Koffee Kup Bakery well. My sweet tooth, which I can normally keep under control, morphed into something insatiable and nagging. And there were many days in the dead of winter when I could not resist the 7:30am yearning for something sugary and cakey, maybe coated with sweet glaze and a smattering of colored sprinkles. So, I would pull into my local Valero gas station and pick up a donut (or two) to tide me over until actual breakfast. This was my appetizer, and it was delicious.
- [Brewery 802: Lawson's Finest Liquids](https://ediblevermont.ediblecommunities.com/drink/drink-brewery-802-lawsons-finest-liquids/) - I have heard more than one Vermonter respond with a “Who?” at the mention of the name Sean Lawson. This could be because Lawson, the brewer behind Lawson’s Finest Liquids, produces only about 500 barrels of his deliciously hoppy beer each year. This is equivalent to about 15,000 gallons—not a lot for this beer-loving state.
- [Revolution Kitchen’s “Good for You” Food](https://ediblevermont.ediblecommunities.com/eat/eat-revolution-kitchen-s-good-you-food/) - Revolution Kitchen, on Burlington’s Center Street between Daily Planet and Phoenix Books, is one of the few restaurant’s in Burlington featuring an all-vegetarian menu. Yes – one of the few restaurant’s in the Queen City to serve a meat free (and often a raw, dairy- and gluten-free) menu. Debra Maisel and her husband and business partner, Peter Maisel, have been vegetarians for over 25 years, and this is the couple’s third vegetarian restaurant together.
- [Jimmy Kalp](https://ediblevermont.ediblecommunities.com/eat/eat-jimmy-kalp/) - Cork, an offshoot of the Waterbury wine bar and market, occupies the space on School Street in Stowe that housed the Blue Moon restaurant for almost 25 years. The renovated space, in its many shades of cool gray and white, is one of my favorite spots to drink good wine (try new ones, too), have a snack and a conversation. It’s where I first met Jimmy Kalp, a local chef who has worked in town at some of Stowe’s most beloved restaurants, including the Blue Moon and Frida’s, for over 15 years.
- [ABRACADABRA COFFEE CO: THE REBEL](https://ediblevermont.ediblecommunities.com/drink/drink-abracadabra-coffee-co-rebel/) - “We have amazing coffee, and we can talk about it on every level and, hopefully, make everyone comfortable.” –Clint Hunt 
- [PK COFFEE: THE ROMANTIC](https://ediblevermont.ediblecommunities.com/drink/drink-pk-coffee-romantic/) - The coffee ritual became romanticized for Katrina, and she realized that what is embedded in coffee culture is human connection. 
- [BRIO COFFEEWORKS: THE GROUNDBREAKER](https://ediblevermont.ediblecommunities.com/drink/drink-brio-coffeeworks-groundbreaker/) - Enjoy a perfect cup inside Brio Coffeeworks' roastery and cafe, an airy space within The Soda Plant.
- [Planting Seeds of Recovery and Resilience for Vermont Farms](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-planting-seeds-recovery-and-resilience-vermont-farms/) - (top right) Photo courtesy Vermont Community Food Project; (all others) Photo courtesy Aalv For New Farms For New Americans
- [Tonic Inebriation](https://ediblevermont.ediblecommunities.com/drink/drink-tonic-inebriation/) - In modern times we do not regard the Middle Ages as an era of health, but we can glean some lasting practices from their necessarily seasonal and horticulturally resourceful diets. Hardy drinkers may be delighted to know that gruit, a low-alcohol ale brewed to better store barley and spiced with herbs, was consumed in equal quantities to the unreliable water of the day. Today, hopped beer has all but supplanted this ancient ale, but a few dedicated brewers have revived old recipes and in the process are rediscovering the taste and healthful qualities of native herbs and weeds of New England.
- [Seasonal Eats:  Alliums](https://ediblevermont.ediblecommunities.com/recipes/recipes-seasonal-eats-alliums/) - Take a stroll through a bustling farmers’ market this time of year and chances are it will contain the familiar feel of its summertime counterpart, yet a whole different tonal quality has emerged. The autumnal colors of the foliage match the food, and the allium family leads the way. You’ll find displays of bronze and purple onions, plump white leeks and red-skinned garlic, alongside shallots and flat topped cippolini onions.
- [Stockbridge Community Meals](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-stockbridge-community-meals/) - We began with a conversation. In the summer of 2021, a septuagenarian, a farmer, and two cooks sat at a kitchen table and wondered if we could create a green food project that would benefit our entire community. Looking at the mainstream food economy, we saw room for improvement: vis a vis local livelihood, public health, the health of the planet, and food security. We wondered if we could address all those issues, holistically, by strengthening our local food economy.
- [Making Glass (and Memories) in Quechee](https://ediblevermont.ediblecommunities.com/shop/shop-making-glass-and-memories-quechee/) - Around Vermont, everyone seems to have a story about Simon Pearce. Locals and visitors alike tend to get a glimmer in their eyes as they share memories that took place at the Quechee flagship store: from a romantic meal at the Simon Pearce Restaurant to discovering the glassblowing workshop downstairs to hosting or attending a shower or intimate wedding in the lofted, private dining space.
- [Meat the Singletons: Purveyors of whiskey, guns, ammo and the best meat you’ve ever had](https://ediblevermont.ediblecommunities.com/shop/shop-meat-singletons-purveyors-whiskey-guns-ammo-and-best-meat-you-ve-ever-had/) - Every pocket of Vermont has its own royalty. The families everyone knows. The families who’ve been around a long, long time. The families who’ve made their mark. Some produce maple syrup. Some produce cheese. Some are loggers. Some are skiers. They are Vermonters who do Vermont things particularly well and, as a result, earn local stardom. Sweet, Green Mountain stardom.
- [Making Vegetables Weird with Vermont's Ferment Queen](https://ediblevermont.ediblecommunities.com/shop/shop-making-vegetables-weird-vermonts-ferment-queen/) - I’m in the southern Vermont town of Gassetts, standing in a damp, white-walled room with no windows, and it smells. Not exactly good. Not bad, either. I can’t decide. But it smells, indeed, because I’m surrounded by a handful of oak barrels packed to the brim with fermenting vegetables.
- [Sourtooth: Backacre Beermakers Resurrects a Classic (with a Vermont Twist)](https://ediblevermont.ediblecommunities.com/drink/drink-sourtooth-backacre-beermakers-resurrects-classic-vermont-twist/) - When I was 18, I lost my sense of smell. In the years since, my taste buds have gone on overdrive, clamoring for more—more salt, more spice and, most of all, more sour. As a child, I’d popped Warheads and handfuls of Sour Patch Kids until my tongue went nearly numb from citric acid; as a (semi) adult, I turned to lime, tamarind, pickling brine, kombucha and, just recently, beer. At a bar in Carroll Gardens on the southern end of Brooklyn, I dubiously accepted a russet-colored sip from a stranger’s pint. I was not expecting a mouthful of tart, juicy cherry and musky wood, but I was very happy to get it.
- [Suds, Not Songs](https://ediblevermont.ediblecommunities.com/drink/drink-suds-not-songs/) - There’s a saying in Austria that the best beer and bread are made around the corner. Hovering above Stowe since 1942, the von Trapp family (yes, the one from the musical movie) has been baking the latter in the idyllic Green Mountains. Sixty years later, they began fermenting the former.
- [The French Connection in Vermont](https://ediblevermont.ediblecommunities.com/eat/eat-french-connection-vermont/) - Montpelier. Calais. Orleans. Isle la Motte. You don’t have to be a French major to recognize the enduring legacy of the Gallic roots of Vermont. And nowhere is that influence—both historical and recent—more pervasive than in the culinary traditions and trends of what Samuel de Champlain first called “Verd Mont” in 1647.
- [Apple Kingdom: Eden Ice Cider Company](https://ediblevermont.ediblecommunities.com/drink/drink-apple-kingdom-eden-ice-cider-company/) - Apples, yeast, time. You don’t have to be a chemist to understand that even a haphazard combination of these three primal ingredients will yield cider. But, if you actually do happen to be a chemist and you are married to a marketing/software-skilled wife with deep Vermont roots and you harbor a serious creative passion, you just might produce the best apple cider in the world. Albert, a former chemistry teacher, and Eleanor Leger built Eden Ice Cider Co. in West Charleston in 2007 with one part reverie, one part impulse and one part meticulous planning. (And, not incidentally, an enormous amount of hard work.)
- [Christopher Kimball: Keeping it Real in Rupert](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-christopher-kimball-keeping-it-real-rupert/) - To describe Rupert as “sleepy” is understating it by a country mile. This bucolic Vermont town, a stone’s throw from the New York State line, in the shadow of the Taconic foothills, feels a world away from the manicured lawns and outlet stores on display in Manchester, just 15 miles down the road. This is a place where Old Home Day and the Firemen’s Carnival are seriously big deals, events where it would not be extraordinary to see all 714 residents lining the streets or marching in the parade.
- [Barrio Bakery and Café](https://ediblevermont.ediblecommunities.com/eat/eat-barrio-bakery-and-caf/) - One of the best parts of neighborhood living is discovering the spots that make it feel like home, whether a library, a community center or, more often than not, a café. Residents of Burlington’s Old North End can count themselves among the lucky ones. Only a brief jaunt from the center of downtown Burlington, meandering along North Winooski Avenue, lies Barrio Bakery & Café, where sun streams through large windows and gently warms buttery pastries just waiting to be enjoyed with a cup of Vermont Artisan coffee.
- [Cocktail Walk: A Locavore Stroll Punctuated by Spirits](https://ediblevermont.ediblecommunities.com/drink/drink-cocktail-walk-locavore-stroll-punctuated-spirits/) - It’s an unseasonably warm September Thursday evening in downtown Winooski, and the restaurants and bars that encompass the center of town are bustling. As I poke my head into Misery Loves Company, ready to embark on my first Cocktail Walk, I’m greeted by Jen Smith and Chris Howell, who will be taking me and a dozen other people on a tour of three restaurants/bars nearby, punctuated by cocktails.
- [Pingala Café](https://ediblevermont.ediblecommunities.com/eat/eat-pingala-caf/) - W hen one walks into Pingala Café’s light-filled space in Burlington’s historic Chace Mill, one is greeted with rich, oxygen-filled air from the bounty of hanging plants, gorgeous views of the Winooski River, where “The Dancer” sculpture (created by local artist Tyler Vendituoli from cutlery) is perched seemingly precariously atop a retaining wall, and funky decor salvaged or built by owner Trevor Sullivan. A stunning mural, created by artist Tara Goreau, offers a colorful display of Vermont’s expansive food system.
- [A Time for Juicing with Tomgirl Juice Co.](https://ediblevermont.ediblecommunities.com/drink/drink-time-juicing-tomgirl-juice-co/) - Gabrielle Kammerer is just 32 years old, but already her culinary curiosity has sent her from Chicago to Virginia, from studies at the French Pastry School to work as a creator of fancy cakes and chocolates. During the years she meticulously crafted pastries, Kammerer found excitement in the “joyful side of food, the reward side,” yet always brought whole fruits and vegetables for her lunch, never a sandwich. One day, she had an epiphany: She didn’t really like sugar.
- [Mosaic of Flavor: Cross-Cultural Connections Through Cooking](https://ediblevermont.ediblecommunities.com/things-do/things-do-mosaic-flavor-cross-cultural-connections-through-cooking/) - The air in Vermont has become decidedly crisp, and if the early sunsets and crunchy-leaf-laden hikes are any indication, the holiday season is on its way. For many, this time of year involves gathering with loved ones around a bustling kitchen and hot stove preparing comforting dishes and celebrating the simple gift of togetherness. This time-honored tradition of preserving and passing recipes from one generation to the next has an incredible power to unite myriad individuals regardless of their differences.
- [Vermont Beekeepers Association](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-vermont-beekeepers-association/) - If you are a fledgling beekeeper or perhaps someone who is simply passionate about protecting our beloved pollinators, then the Vermont Beekeepers Association (VBA) is the go-to resource. The Association, a 501(c)(3) nonprofi t established in 1886, represents more than 500 beekeepers. Their statistics tout the fact that, in total, members’ 12,000 hives produce an astounding 700,000 pounds of honey per year.
- [Hatchet](https://ediblevermont.ediblecommunities.com/eat/eat-hatchet/) - Gabriel Firman didn’t set out to own a restaurant. Although some of his first jobs were in the industry, by his mid-20s, he had moved away from the field and into construction. Firman grew up in Chicago then spent 10 years living in Portland, Oregon, prior to making the move to Richmond, Vermont, in 2002 with his wife and three daughters. As he settled into life in Richmond, he found himself longing for a place to go out to eat that was “more current.” When Firman caught wind that the local diner, the Bridge Street Café, was for sale, it planted a seed.
- [Kimball Brook Farm](https://ediblevermont.ediblecommunities.com/eat/eat-kimball-brook-farm/) - Kimball Brook Farm is steeped in history. Covering 900 acres of organic land in North Ferrisburgh,Vermont, 200 cows graze the expanse of grassy fields; several are descendants of the original herd. The farm was settled by Daniel Kimball of New Hampshire in the late 1700s. His sons continued running the farm until it was purchased by Edward Danyow in 1960. Then, in 1967, the DeVos family purchased the farm, moving their complete herd of 50 cows to Vermont from Monroe, New York, by 1968.
- [Railyard Apothecary](https://ediblevermont.ediblecommunities.com/shop/shop-railyard-apothecary/) - Finding the Railyard Apothecary is not intuitive. It requires a little exploration of an area of Burlington that has remained relatively undeveloped, replete with a mix of rail cars splattered with graffiti and small stone bumpy terrain. But if one traverses the lot just off the beginning of Battery Street to its end, one discovers a small sign emblazoned with the apothecary’s logo.
- [Babette's Table: Old-world Charcuterie in the Heart of Vermont](https://ediblevermont.ediblecommunities.com/eat/eat-babettes-table-old-world-charcuterie-heart-vermont/) - In early winter, Erika Lynch was busy preparing her charcuterie business, Babette’s Table, for another bustling season at the Waitsfield Farmers’ Market, where her European-style cured meats will once again beckon with tantalizing whiffs of smoky saltiness.
- [Whippi Dip](https://ediblevermont.ediblecommunities.com/eat/eat-whippi-dip/) - For most of us, mud season has become a distant memory and deliciously warm afternoons have taken hold, the ones that seem to stretch out like an expanse of scenic and winding Vermont road. Those magnificent vistas and mountain views savored during a road trip have a magic that can only be enhanced by the delicacies a roadside snack shack can provide. What could be better on an August day than a sticky ice cream cone or a paper boat teeming with perfectly salted French fries? Maybe some house-smoked barbecue, a breakfast burrito or even a green smoothie? Welcome to Whippi Dip.
- [Seedsheet](https://ediblevermont.ediblecommunities.com/things-do/things-do-seedsheet/) - Spring has finally arrived, and dark winter evenings poring over seed catalogs have given way to visions of bountiful backyard gardens coming to fruition. Fresh salads, ripe heirloom tomatoes, maybe even some garlic? But wait, what if you don’t have the space or perhaps you simply don’t have the time to dedicate to planting and tending? Imagine if you could just lay out a roll of seeds, water them and let them be, no weeding or knee pads necessary! Well, that dream has become a reality thanks to the innovation of Seedsheet based in Middlebury.
- [The Good Food Truck Spreads the Love](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-food-shelter-good-food-truck-burlington/) - The Good Food Truck is hard to miss.
- [Tips for Choosing Your Wedding Dress](https://ediblevermont.ediblecommunities.com/shop/shop-tips-choosing-your-wedding-dress/) - 1. Do your research If you have had your eye on a specific style or designer, dig a little deeper. Make sure the boutique you are visiting carries that look. Research shops in your area to make sure your styles align. Follow boutiques and designers on Instagram, get lost in Pinterest, and let your wedding day–dreams inspire you! Everthine caters to the modern-day, less-traditional bride. Therefore, you will find lots of effortless and unique silhouettes and fewer ball gowns and structured styles at our boutiques.
- [Green Mountain Fly Fishing: A Day on the River with Fishermen Nate Scott and Ben Wilcox](https://ediblevermont.ediblecommunities.com/things-do/things-do-green-mountain-fly-fishing-day-river-fishermen-nate-scott-and-ben-wilcox/)
- [Grateful Hearts: Manchester Miracle](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-grateful-hearts-manchester-miracle/) - It’s winter in Vermont. Snowflakes swirling in the wind perform a chaotic dance. But as they blanket the land, they create a sense of order.
- [The Best Technology in Troubled Times](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-best-technology-troubled-times/) - [Social trust] is our greatest asset by far, and the one we should guard most closely. If you wanted one fact to understand our strained century, it might well be this: warm air holds more water vapor than cold.
- [Vermont Craft Beers: Magic in a Glass, Can, or Bottle](https://ediblevermont.ediblecommunities.com/drink/drink-vermont-craft-beers-magic-glass-can-or-bottle/) - The craft beer scene continues to expand and redefine itself, with new brewers branching out on their own and established brewers continuing to experiment and produce new beers along with their old standbys. 
- [Edible Ink: Cocktails 101](https://ediblevermont.ediblecommunities.com/drink/drink-edible-ink-cocktails-101/)
- [The Beauty of The Wedding Brunch](https://ediblevermont.ediblecommunities.com/eat/eat-beauty-wedding-brunch/) - Everybody loves a good wedding, and let’s be honest, everybody really loves a good brunch. It makes good sense, then, that with the rise in destination weddings, brides and grooms are opting to continue the celebration beyond the rehearsal dinner and wedding reception to a third party, one with waffles and Champagne. Here’s how to plan a stylish sendoff in three easy steps. The people.
- [Foraging Forest Delights](https://ediblevermont.ediblecommunities.com/things-do/things-do-foraging-forest-delights/) - On a gray April morning, I follow a neighborhood path along a meandering local waterway, stained and swollen with mountain snowmelt. Soon this trail will burst with the purple hue of violets; it will shine with the speckled leaves and drooping yellow flowers of trout lily. But today, at first pass this communal corridor still feels dormant, defined by dusky grays and humble earth tones—caught between the majestic stillness of winter and the vibrant splendor of spring.
- [Rabble-Rouser Chocolate & Craft Co.](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-rabble-rouser-chocolate-craft-co/) - Is social change forever a struggle or can you make it sweet and tasty? You can, and Montpelier’s Rabble-Rouser Chocolates & Craft Co. does it every day. The first thing that Grace Kirpan, a worker at Rabble-Rouser Chocolates & Craft Co., said to me when we met was, “Can I show you how I wrap a Bernie Bar?”
- [Backyard Chickens Made Easy](https://ediblevermont.ediblecommunities.com/things-do/things-do-backyard-chickens-made-easy/) - Eight years ago, we got our first backyard hens from a family who wanted their lawn back. In one fell swoop we had a coop, waterer, feeder and five mature birds, so we didn’t have to make many decisions as we dove into the land of chickens. This was really great because we’d been considering getting hens for a while and the options were kind of overwhelming—what breed? What kind of coop? How much room should I have for a chicken run? Should we hatch chicks, or buy pullets?
- [Jack Lazor, the Guru of Grains](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-jack-lazor-guru-grains/) - Jack Lazor has written a book, The Organic Grain Grower: Small Scale, Holistic Grain Production for the Home and Market Producer, published by Chelsea Green. The chapters include small histories of each grain along with Lazor’s anecdotes about growing them. This is a condensed version of a conversation at Butterworks Farm at the end of July. The monumental tome hit bookstores in September. - Maria Buteux Reade 
- [Vermont: The Maple-Infused State](https://ediblevermont.ediblecommunities.com/eat/eat-vermont-maple-infused-state/) - Pancakes, waffles, ice cream, beer, spirits, and pretty much everything in Vermont are connected to maple syrup in one way or another. Vermont is a sweet state literally and figuratively; in every corner of the state, we have sugarmakers who collectively produce about half of the maple syrup in the United States.
- [The Gleanery, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-gleanery-whats-your-local/) - Our local is not the distance between people, but the distance that people will go for each other. It is the commitment to stick it out, to commit to each other to create the delicious food and community we need and to always find our common ground. Sunday afternoon in the Gleanery kitchen. The menu sits on the counter, more a short list of available ingredients than an actual description of what’s for dinner. There are almost no vegetables in the kitchen, and until there are, the menu remains untouched. We open for dinner in two hours and I’m starting to feel the pressure.
- [Barr Hill Royal Jelly Competition](https://ediblevermont.ediblecommunities.com/drink/drink-barr-hill-royal-jelly-competition/) - EDITORIAL AND PHOTOGRAPHY COURTESY CALEDONIA SPIRITS
- [Oyster Pairings from Vermont Pros](https://ediblevermont.ediblecommunities.com/drink/drink-oyster-pairings-vermont-pros/) - Nothing surpasses a plate of just-shucked briny oysters and your favorite sipper. We checked in with some pros from around the state on their fav libations to pair with oysters—there are many different options—it’s all up to you! Ice-cold lager or any crisp white. Muscadet is always a classic! – Eric Warnstedt, Original Skiff
- [Saving the Planet, One Sip at a Time: Vermont Brewers Association’s Commitment to Sustainability](https://ediblevermont.ediblecommunities.com/drink/drink-saving-planet-one-sip-time-vermont-brewers-association-s-commitment-sustainability/) - The Vermont Brewers Association is incredibly proud of the work their members do and the education, resources, and time that goes into making Vermont a more sustainable and energy-efficient state.
- [Vermont Center for Integrative Herbalism](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-vermont-center-integrative-herbalism/) - EDITORIAL PROVIDED BY VERMONT CENTER FOR INTEGRATIVE HERBALISM Wild and cultivated bounty
- [Vermont Bean Crafters, Warren Vermont's Bean Evangelists](https://ediblevermont.ediblecommunities.com/eat/eat-vermont-bean-crafters-warren-vermonts-bean-evangelists/) - Experience beans like you never have— in burgers, falafel, sourdough bread, even cookies and cakes! If you’ve cooked with dry beans, you know the first step is to let them sit in water overnight. The next morning, when you uncover the pot, the beans that reached halfway up the vessel the night before are now close to the top, and the water that covered the beans has magically disappeared.
- [A Perfect Pairing](https://ediblevermont.ediblecommunities.com/drink/drink-perfect-pairing/) - Village Garage, a Bennington, Vermont distillery, is thrilled to announce a partnership with their neighbor and fellow spirits enthusiast Jonathan Goldsmith, the actor best known for his role as the “Most Interesting Man in the World.” As Village Garage Distillery’s Chief Storytelling Officer (CSO), Jonathan is back to write his next chapter. He’ll continue to build the Village Garage Distillery legacy, all while encouraging whiskey drinkers to create their own stories worthy of local Vermont legends like Ethan Allen and the Green Mountain Boys.
- [The Village Butcher, Woodstock](https://ediblevermont.ediblecommunities.com/shop/shop-village-butcher-woodstock/) - “I really want this place to be warm and welcoming to all people,” Alex says, “whether you’re getting a cup of coffee or a filet mignon. I want the experience to be very high touch, very old world.”
- [The Butchery, Stowe](https://ediblevermont.ediblecommunities.com/shop/shop-butchery-stowe/) - Our next stop was with Eric LaVigne, owner of The Butchery in Stowe. Eric likes to share a story about shoppers who commented that the cases of meat and fish looked as if they had been professionally set up and ready for photos. Jon Donnelly, the store’s general manager, looked at Eric and told the customers it was. “It’s our job,” Eric says, “to make the cases look like they’re ready for a photo shoot every morning.”
- [5th Quarter, Waitsfield](https://ediblevermont.ediblecommunities.com/shop/shop-5th-quarter-waitsfield/) - It’s not how the cuts look, though, that is most important to Josh. It’s how they taste, the meat’s deliciousness. To ensure what can only be assumed by sight, Josh starts with animals that have been humanely raised.
- [Organic Farming, Education, and Research for the Community](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-organic-farming-education-and-research-community/) - Founded in 2004, the Center for an Agricultural Economy (CAE) is a nonprofit organization based in the Northeast Kingdom. Through programs that support food access, farm viability, and working landscapes, CAE is building a healthy, regenerative food system by promoting local foods and the people who produce them. “We believe in a whole systems approach that meets the needs and aspirations of the community and ensures economic and ecological stability and abundance.”
- [Barre Community Relief Fund, Barre](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-barre-community-relief-fund-barre/) - “As Barre moves forward, it will carry with it the legacy of the Barre Community Relief Fund as a reminder that even when disaster strikes, the community’s unity can become a powerful force for change.” –Shannon Alexander, Barre Area Development Marketing
- [Three Penny Taproom, Montpelier](https://ediblevermont.ediblecommunities.com/drink/drink-three-penny-taproom-montpelier/) - “I didn’t want to open another restaurant from the ground up, but here we are…People expect Three Penny to look and feel a certain way, and we don’t want to disappoint.” –Kevin Kerner, Co-owner, Three Penny Taproom We’re in an odd place with a lot of unknowns.
- [Rabble-Rouser Chocolate & Craft Co., Montpelier](https://ediblevermont.ediblecommunities.com/eat/eat-rabble-rouser-chocolate-craft-co-montpelier/) - “Seeing the cleanup has been powerful. It feels good because everyone is in it together. It’s not just us; it’s the whole town.” –Raul Fernandez, Co-owner, Rabble-Rouser
- [Montpelier Alive, Montpelier](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-montpelier-alive-montpelier/) - “Our downtown businesses offer inspiration to each other and boost the collective morale. We can do this!” –Katie Trautz, Executive Director, Montpelier Alive Montpelier Alive’s mission is to keep downtown Montpelier vibrant, support the businesses, and focus on beautification and tourism.
- [Adam's Berry Farm - Charlotte](https://ediblevermont.ediblecommunities.com/shop/shop-adams-berry-farm-charlotte/) - Now in their 22nd year of business, Adam Hausmann and Jessica Sanford grow certified organic strawberries, blueberries, summer and fall raspberries, currants, and gooseberries on a beautiful farm conserved through the Vermont Land Trust and Farmland Access Program. Jessica says, “PYO is the soul of the farm; come enjoy the fruits of our labor!” The farm also offers PYO sunflowers and bouquets. Prepicked berries and flowers are available at the farm market, along with popsicles and sorbets made from the farm’s berries. Visitors can also purchase local meats, cheeses, jams, and pantry items.
- [My Vermont Table](https://ediblevermont.ediblecommunities.com/eat/eat-my-vermont-table/) - WRITTEN BY GESINE BULLOCK-PRADO PHOTOGRAPHY BY RAYMOND PRADO PUBLISHED BY COUNTRYMAN PRESS, 2023 Gesine Bullock-Prado spends her happiest moments dreaming about meals she will make with ingredients harvested from her garden or foraged from her woods. “Our summer meals tend to be either super-fresh and light, or charred from the grill or pizza oven!”
- [Ciao Italia: Plant, Harvest, Cook! ](https://ediblevermont.ediblecommunities.com/eat/eat-ciao-italia-plant-harvest-cook/) - Written by Mary Ann Esposito Photography by John W. Hession and Kendal Bush Published by Peter E. Randall, 2022 
- [JK Adams: High Quality + Sustainability](https://ediblevermont.ediblecommunities.com/shop/shop-jk-adams-high-quality-sustainability/) - Dorset-based JK Adams remains committed to producing high-quality products from sustainably harvested North American hardwoods.
- [Make-A-Wish® Vermont](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-make-wish-vermont/) - Research shows that wishes give kids the strength to fight against and sometimes overcome a critical illness.
- [Black Flannel Brewing & Distilling Company](https://ediblevermont.ediblecommunities.com/drink/drink-black-flannel-brewing-distilling-company/) - “We try to educate consumers about what beer can be by offering a wide range of historical styles, from British to German to Belgian and beyond.” –Dan Sartwell, Head of Brewing Operations 
- [2022 Holiday Gift Guide](https://ediblevermont.ediblecommunities.com/shop/shop-2022-holiday-gift-guide/) - Simon Pearce glass and pottery and Andrew Pearce wooden bowls; items provided by Smokeshire Design Edible Vermont is pleased to represent these longtime partners in this Holiday Gift Guide. Visit their store locations for a unique shopping experience or shop online for your holiday needs.
- [Après Cocktail + Wine: A Liquid Chef Finds a Home in Stowe](https://ediblevermont.ediblecommunities.com/drink/drink-apr-s-cocktail-wine-liquid-chef-finds-home-stowe/) - Chris Leighton fills a void by offering creative, delicious, and meticulously crafted cocktails designed to please everyone from twentysomethings to retirees.
- [Vermont Ciders](https://ediblevermont.ediblecommunities.com/drink/drink-vermont-ciders/) - No matter which kind of wine, beer, or cider you like to drink, Eden has a cider style you will enjoy. Consider the apple—at once humble, elevated, and versatile. Eden Specialty Ciders and Stowe Cider, two top producers in northern Vermont, know how to coax a variety of styles and flavors out of this pressed sweet juice, creating an array of delicious, well-balanced beverages that pair well with just about anything!
- [The Art of Picnics: Seasonal Outdoor Entertaining](https://ediblevermont.ediblecommunities.com/things-do/things-do-art-picnics-seasonal-outdoor-entertaining/) - Everyone has had unique, impressionable experiences in childhood that shaped how we see ourselves today. No childhood is exactly the same even if you live under the same roof. Perhaps I’ve become more reflective in my thirties, but I realized how deeply our experiences and perceptions shape our core beliefs. Growing up on a horse farm in rural Vermont was incredibly idyllic and peaceful. It was a childhood spent having tea parties in my mother’s garden and playing in the pine woods, which my siblings and I appropriately called the “Secret Forest.” With the arrival and passing of every season, there was something new to celebrate.
- [Our Advertising Partners #supportlocal](https://ediblevermont.ediblecommunities.com/about-us/about-us-our-advertising-partners-supportlocal/) - Your support for our local advertising partners allows us to continue to tell your stories. Eat and Live Vermont Local!
- [Vermont Creamery](https://ediblevermont.ediblecommunities.com/eat/eat-vermont-creamery/) - BY ADELINE DRUART, PRESIDENT We know that food is what brings us together; it is a simple meal to close the day as a family, to celebrate, and also to heal. 
- [Busy as a Bee](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-busy-bee/) - COURTESY VERMONT BEEKEEPERS ASSOCIATION CONTRIBUTED BY DAVID AMBROSE AND CHARLES FEREE
- [Edible Vermont Partners & Source Guide](https://ediblevermont.ediblecommunities.com/about-us/about-us-edible-vermont-partners-source-guide/) - Your support for our local advertising partners allows us to continue to tell your stories. Eat and Live Vermont Local!
- [Food for Thought: Fall/Holiday 2021](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-food-thought-fallholiday-2021/) -  God made yeast, as well as dough, and loves fermentation just as dearly as He loves vegetation. —Ralph Waldo Emerson Too much of anything is bad, but too much good whisky is barely enough. —Mark Twain Happiness is having a rare steak, a bottle of whiskey, and a dog to eat the rare steak. —Johnny Carson
- [COMMON ROOTS:  Nourish to Flourish](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-common-roots-nourish-flourish/) - BY FRAN KAHN AND LIZ SPITLER
- [VON TRAPP FARMSTEAD: The Hills Are Alive with Curds and Whey](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-von-trapp-farmstead-hills-are-alive-curds-and-whey/) - BY MARIA BUTEUX READE Being a cheesemaker is not for the faint of heart. It’s physically demanding and not as glamorous as some may think. The milk flow is constant; there is no pause button. Even when the cheesemaker’s hands aren’t finessing curd or fussing with aging cheese, they’re cleaning, scrubbing, and sanitizing. Something. Everything. 
- [STITCHDOWN FARM: Flower Power](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-stitchdown-farm-flower-power/) - BY MARIA BUTEUX READE A graceful urn sits on a table, afternoon light intensifying the artfully arranged ivory dahlias, pink lisianthus, magenta cosmos, purple foxglove, and pale coral calla lilies. A bride holds a perfectly designed cluster of peach ranunculus, orange anemones, pink lilies, and white peonies, accented with a deep purple lilac. A CSA member cradles an armload of blooms, a riot of vibrant zinnias, larkspur, sunflowers, and snapdragons, part of her flower share.
- [PLOUGHGATE CREAMERY: Butter Up](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-ploughgate-creamery-butter/) - BY MARIA BUTEUX READE
- [LAMB CHOPS WITH SCALLION MINT SALSA](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-lamb-chops-scallion-mint-salsa/) - The seasoning on these lamb chops envelops them in a jacket of flavor, while the scallion and mint salsa is the bright green scarf that makes it all dressed up for a fancy dinner party. Halve the amount of garlic for a milder flavor. The Flavor Approach Kala namak, or Indian black salt, acts as the brining salt and also as a flavoring agent for the meat. The combination of salt and acid in the marinade changes the lamb’s protein structure. In the case of red meat, the tough collagen starts to solubilize, and the tissue swells as it retains water and is tenderized. The cooked meat will be tender and juicy.
- [Butterfly Bakery: Patron Saint of Vermont Chili Peppers](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-butterfly-bakery-patron-saint-vermont-chili-peppers/) - “Experimentation is what I do,” Claire Georges of Butterfly Bakery exudes. “I love playing around with recipes and different foods and seeing what happens. I can taste flavors in my head, a form of synesthesia. You mention a flavor, and I can predict its taste before I even see or chop it. I can sense how flavors will combine in surprising ways.”
- [Maplebrook Farm Cheese: Handmade in Vermont](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-maplebrook-farm-cheese-handmade-vermont/) - Fresh Vermont milk. Vinegar. Sea salt. How do cheesemakers coax so much flavor and such variety out of three simple ingredients? Ask Mike Scheps. He’s a third-generation cheesemaker, with an arsenal of family recipes and techniques handed down through the decades. Mike brings that deep knowledge to the production end of Maplebrook Farm, which makes an array of award-winning cheeses at their North Bennington facility. 
- [Sugar Bob's Finest: Big, Bold Flavor In a Bottle](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-sugar-bobs-finest-big-bold-flavor-bottle/) - The teaspoon of dark amber maple syrup looked exactly like any other. But with one taste, I was transported to the woods, a campfire, and a plate of the best barbecue ever. As Sugar Bob himself, aka Rob Hausslein, says, “Think pork chops, not pancakes.” This savory, smoky, sweet syrup reminds us that maple syrup deserves a seat beyond the breakfast table. 
- [Easy Cream of Mushroom Soup](https://ediblevermont.ediblecommunities.com/recipes/recipes-easy-cream-mushroom-soup-2/) - We like to serve this soup with croutons. Ingredients Serves 4 2 tablespoons butter 1/2 pound sliced fresh mushrooms 1/4 cup chopped onion 6 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cans (14-1/2 ounces each) chicken broth 1 cup half-and-half cream Directions In a large saucepan, heat butter over medium-high heat; sauté mushrooms and onion until tender.
- [VT FOOD ADVOCACY: Hunger Free Vermont](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-vt-food-advocacy-hunger-free-vermont/) - According to a recent U.S. Census update, Vermont now faces a higher rate of hunger and food insecurity than it experienced in the Great Recession of 2008. The state has seen a 60% increase in child hunger and food insecurity, and a 46% increase in overall food insecurity, since March. Even before the pandemic, more than one-third of our school children qualified for free and reduced price school meals. It’s time for many of us to raise our consciousness of food insecurity here in Vermont. Because it impacts all our communities.
- [From The Publisher - Holiday/Winter 2020-2021](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-publisher-holidaywinter-2020-2021/) - No matter who we are or where we are from, our heritage, our diversity and our traditions can be found at our dinner tables. Turning the corner on a new year is always nostalgic. Looking back to last year at this time, who would have imagined how our lives would be changed? Globally, 2020 has been like no other. Food became the forefront in all of our minds. For those fortunate to have, and for those who depend on others, we all wondered where our food would come from.
- [Norse House Ski & Sport – Get your Après On - We’ve Got your Back](https://ediblevermont.ediblecommunities.com/shop/shop-norse-house-ski-sport-get-your-apr-s-we-ve-got-your-back/) - For more than 50 years Norse House has been synonymous with providing personalized service to ski and sport enthusiasts throughout the world. We have spent years curating our soft goods from the international ski world ensuring that fashion and function are blended into every piece. So once again we present to you, Skidress from Lyon, France. Only found at Norse House.
- [Mother Myrick’s Confectionery – Sweeten up the Holiday](https://ediblevermont.ediblecommunities.com/shop/shop-mother-myrick-s-confectionery-sweeten-holiday/) - Jacki Baker and Ron Mancini know a little something about sweets. Since 1977, the couple has run Mother Myrick’s Confectionery making artisan chocolates, cakes & desserts, using the freshest ingredients possible. The holidays are a perfect time to order treats for yourself, your family, and your friends. While you’re at it, why not purchase something for the heroes who have been helping out these many months. A little love can go a long way these days.
- [Fortuna's Sausage & Italian Market – Variety with Love From Our Family to Yours](https://ediblevermont.ediblecommunities.com/shop/shop-fortunas-sausage-italian-market-variety-love-our-family-yours/) - Browse the aisles of Fortuna's Italian Market from the comfort and safety of your home for all your holiday gift giving this year from gift boxes, to make at home meal kits, cheese of the month clubs, stocking stuffers and so much more. THE ULTIMATE SALAMI ASSORTMENT - "THE BEST GIFT TO GIVE" 2020 GIFT THAT GIVES BACK Fortuna’s will donate $5.00 from each sampler sold plus match the year-end total and donate to Angelman Syndrome Foundation.
- [TRIBAL TRADITIONS: UPDATED CUISINE](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-tribal-traditions-updated-cuisine/) - Perhaps you’re familiar with the Abenaki tradition of companion planting the “Three Sisters”: corn, beans, and squash. But did you know that the family actually includes four more siblings—sunflowers, Jerusalem artichokes (sunchokes), ground cherries, and tobacco—and a few cousins: wild rice, groundnuts, and wild leeks (ramps)? Dr. Fred Wiseman, a Missisquoi Abenaki from northwestern Vermont and director of the Seeds of Renewal project, believes that Abenaki knowledge such as this should be commonplace throughout Vermont.
- [JK Adams Holiday Essentials](https://ediblevermont.ediblecommunities.com/shop/shop-jk-adams-holiday-essentials/) - At JK Adams, we believe that the kitchen is the heart of the home—especially during the holidays. It is this belief that drives us to create the highest quality, hand-crafted wood products for cooking and entertaining. Times have changed but we are proud to say that our values have not. We remain committed to producing high-quality products from sustainably harvested North American hardwoods in Dorset, Vermont. We’re a second-generation family-owned business with employees that have been with us for decades—and who are proud of the products we produce together. American made, guaranteed for life.
- [Artful Holiday Shopping at Southern Vermont Arts Center](https://ediblevermont.ediblecommunities.com/shop/shop-artful-holiday-shopping-southern-vermont-arts-center-2/) - Shop artfully at Southern Vermont Arts Center this holiday season. SVAC’s Museum Shop features an extensive selection of handmade wares such as pottery, textiles, jewelry, glass, woodwork from artisans across New England and artwork from SVAC's Member Artists is on display and available for purchase.
- [Blake Hill Preserves – Jams for the Modern Pantry](https://ediblevermont.ediblecommunities.com/shop/shop-blake-hill-preserves-jams-modern-pantry/) - Blake Hill Preserves is an English fruit preservatory in Vermont creating innovative sweet, savory and spicy jams, marmalades and condiments for the modern pantry. We combine three generations of preserve-making with innovative, elegant flavors and the finest ingredients. 
- [Ardelia Farm & Co. Morphs into Kingdom Direct](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-ardelia-farm-co-morphs-kingdom-direct/) - This would have been Ardelia Farm & Co.’s sixth season at the Burlington Farmers Market. Fans would have lined up for Thomas McCurdy’s gourmet cookies and specialty desserts, and floral enthusiasts would have strolled away with an armload of Bailey Hale’s renowned sweet pea stems and other cut flowers.
- [Northshire Grown: Direct—Neighbors Helping Neighbors](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-northshire-grown-direct-neighbors-helping-neighbors/) - On a late Wednesday afternoon in June, a steady stream of vehicles turns down a leafy lane and pulls to a stop in front of the Dorset Playhouse. The historic theater, owned by the Dorset Players and home to the Dorset Theater Festival, has been shuttered for the 2020 season due to Covid-19 restrictions. However, this 1929 structure now plays a star role, hosting Northshire Grown: Direct’s bi-monthly pick-up.
- [WASTE NOT: How to Get the Most From Your Food](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-waste-not-how-get-most-your-food-0/) - Carrot tops. Broccoli stalks. Radish greens. Overripe avocados. Wilted celery. Fish skin. What may look like castoffs to a home cook is gold to a chef. Or your grandmother.
- [Recipes For Home: Edible Communities Launches Collaborative Digital Cookbook](https://ediblevermont.ediblecommunities.com/shop/shop-recipes-home-edible-communities-launches-collaborative-digital-cookbook/) - Edible Vermont is proud to be part of a network of publishers dedicated to sustainable, local food. Edible publishers in nearly 80 communities teamed up to curate over 100 pages of recipes, videos, podcasts and illustrations in the latest Edible Communities cookbook release, Recipes For Home. Please support our efforts by purchasing a copy of our collaborative project.
- [Amanda Birch: Seed to Skin. Nourish the Skin. Restore the Mind.](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-amanda-birch-seed-skin-nourish-skin-restore-mind-0/) - Amanda has had a passion for holistic skincare for as long as she can remember, and has been a facialist for over 25 years. Through her work at some of London's top salons as well as her own boutique, Amanda has learned how to listen to the skins' needs and how to source, and apply, the best ingredients to feed and nourish the skin. All of the products Amanda uses in her facial are formulated by hand in her studio in Vermont's Green Mountains using the whole plant infusion method.
- [Heart Grown Wild: A Small Batch Plant Skin Care Company That's All Heart.](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-heart-grown-wild-small-batch-plant-skin-care-company-thats-all-heart/) - Heart Grown Wild is a woman owned, small batch herbal skin care company based in Southern Vermont. Santalena Groves, founder and trained herbalist had a vision to create plant beauty products that transport each person to a landscape in nature, so that no matter where you are, you can connect with plant beauty. The goal is to help revolutionize how green beauty products are made, and provide education that less, can still be more. Each product is designed to engage the senses, foster an intrinsic connection to nature and support grounding the mind through daily self-care practices.
- [Foster Farm Botanicals: Normalcy In Nature.](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-foster-farm-botanicals-normalcy-nature-0/) - As Spring unfolds in Vermont, the team at Foster Farm Botanicals is busy preparing for the growing season on their botanical farm in East Calais. “This is my favorite time of year. Everything just comes alive,” says Operations Manager Benjamin Uris, “We’re really in it now.” By this, Uris means that work on the farm doesn’t slow down from now until November. The growing season in Northern Vermont may be short, but the team at Foster Farm Botanicals makes the utmost of it. “We start getting on our fields to work soil as soon as the ground thaws and dries, and we’ve been seeding in greenhouses since mid-March.” 
- [Advertise With Us](https://ediblevermont.ediblecommunities.com/about-us/advertise/) - Why advertise in Edible Vermont? Our readers save and savor every copy. These magazines are valuable reference material that are not discarded like general interest or advertisingheavy publications — we always have more content than ads so you will not get lost in the crowd. Our rates are the most cost effective in the region for reaching connected consumers who sincerely care about businesses like yours.
- [For Local Vendors!](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-local-vendors/) - Please submit your COVID-19 related business operations and information using the form below. Loading…
- [#SupportLocal Check Listings and Support Our Local Food and Drink Vendors](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-supportlocal-check-listings-and-support-our-local-food-and-drink-vendors/) - During this difficult time many in our food community are here and committed to support you for your essential needs. Please continue to support local business as you can, when you can. Our list is by County and will be updated every few days so check back often. Also verify with the businesses directly as offerings and hours are constantly adjusting. Stay safe, Stay healthy! Last updated 3/27/2020 BENNINGTON 
- [Edible Green Mountains Editors Pick Gift Guide](https://ediblevermont.ediblecommunities.com/shop/shop-edible-green-mountains-editors-pick-gift-guide/) - THE GATEWAY FARM Maple Lovers Gift Basket. $38
- [Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion by Maggie Hoffman](https://ediblevermont.ediblecommunities.com/uncategorized/http-ediblecapitaldistrict-ediblecommunities-com-drink-batch-cocktails-make-ahead-pitcher-drinks-every-occasion-maggie-hoffman/) - Have you ever invited friends over for drinks only to find yourself juggling orders, fumbling among bottles, scrambling to make individual libations? If that scene exhausts rather than inspires, then Maggie Hoffman has a brilliant solution: batch cocktails!
- [Save Your Fennel Seeds](https://ediblevermont.ediblecommunities.com/uncategorized/http-ediblecapitaldistrict-ediblecommunities-com-recipes-save-your-fennel-seeds/) - Is there anything more impressive than a seed? As a longtime seed enthusiast, it’s easy for me to get hyperbolic when talking about the genius held within these sometimes miniscule, sometimes massive vessels. Containing both the genetic information and the nutrients necessary to start new life, seeds are a reminder of the brilliance of the natural world. Perfectly designed to store, travel, fly or stick. Attuned to their often hyper-specific environments. Working in tandem with animals, humans, plants and microorganisms. Seeds have seriously figured it out.
- [Dedalus Wine and Cheese Offers Perfect Pairings!](https://ediblevermont.ediblecommunities.com/drink/drink-dedalus-wine-and-cheese-offers-perfect-pairings/) - A world-class cheese selection awaits as you walk through an elegant display of assorted wines front and center and edging Dedalus’s stunning interior. The impressive selection of wines here are not just for drinking but offer an opportunity to learn the stories of their terroir and their growers.
- [Fun Cow Facts](https://ediblevermont.ediblecommunities.com/uncategorized/http-ediblecapitaldistrict-ediblecommunities-com-food-thought-fun-cow-facts/) - Illustration by Lauren Blair
- [Edible Green Mountains Wedding Guide Media Kit](https://ediblevermont.ediblecommunities.com/about-us/about-us-edible-green-mountains-wedding-guide-media-kit/) - Does your business belong in our 2019 Wedding Guide? Learn how to advertise!
- [The Edible Green Mountains Wedding Guides](https://ediblevermont.ediblecommunities.com/things-do/things-do-edible-green-mountains-wedding-guides/) - Explore Edible Green Mountains Wedding Guides and plan the perfect Vermont wedding. Spring 2018 click to view 
- [The Wedding Issue Media Kit 2019](https://ediblevermont.ediblecommunities.com/about-us/about-us-wedding-issue-media-kit-2019/)
- [Escapes Food Photography & Styling Workshop, June 2018](https://ediblevermont.ediblecommunities.com/things-do/things-do-escapes-food-photography-styling-workshop-june-2018/) - Photography by Bea Lubas and Aysegul Sanford “The magic happens when you stop photographing food and start photographing light.” Aysegul Sanford In early June, a group of food bloggers, photographers, and stylists gathered for the inaugural Edible Escapes Food Photography and Styling workshop, sponsored by Edible Green Mountains. For four days, we roamed the picturesque grounds of the Hill Farm Inn in southern Vermont, enjoying a bucolic farm experience infused with luxury touches. The setting made us feel pampered, relaxed and inspired. And definitely well fed!
- [Editor's Letter: Fall 2018](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-green-mountains-editors-letter-fall-2018-issue/) - My favorite time of year is finally here: the transition to indoor living after months spent largely outside. When the days yield a heartbreaking clarity of light (albeit for fewer hours), the night sky sparkles with a cajillion stars, and wood smoke drifts languidly through the air. After an unusually warm summer, crisp days are a balm for the soul. We put the gardens to bed, roll up the hoses and stack the woodpile. Trips to the farmers’ market or CSA pickups proffer the solid bounty that will see us through the coming months.
- [Talk Turkey To Me](https://ediblevermont.ediblecommunities.com/eat/eat-talk-turkey-me/)
- [Millissa Frost, Recipe Tester](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-millissa-frost-recipe-tester-underhill-vermont/) - Any cookbook author worth his or her salt employs recipe testers. It is one thing for a professional cook to work years of experience into a dish and make it magical. It is quite another for a home cook to approach a previously unseen page and turn the written word into a meal. If you have ever perused the acknowledgment section of a cookbook, you will likely see a list of names of people who cooked many or all of the author’s creations and given feedback as to whether it worked for them. As someone who loves enticing new recipes, my first thought is always, “How do you get that gig?”
- [Sas Stewart Cooks--And Drinks--at Home](https://ediblevermont.ediblecommunities.com/drink/drink-sas-stewart-founder-stonecutter-spirits-vermont/) - Look around Sas Stewart’s apartment in Vergennes and you’ll notice coasters on pretty much every flat surface. That way her friends never have to worry about leaving a sweating glass on the furniture. Pro tip from a woman who loves to throw parties, and as co-founder of Stonecutter Spirits, Sas entertains. A lot.
- [Holiday Reading](https://ediblevermont.ediblecommunities.com/shop/shop-reccomended-cookbooks-books-by-edible-green-mountains/) - Cheese. Booze. Indian street food. Supermarkets. This year’s top reads cover the spectrum. Michael Ruhlman dives deep into the American grocery store to ascertain how that experience both shapes and reflects our culture. Catherine Donnelly, professor of nutrition and food science at the University of Vermont, has compiled The Oxford Companion to Cheese.
- [Guatemala: Six Centuries of Innovative Agriculture](https://ediblevermont.ediblecommunities.com/eat/eat-travel-to-guatemala/) - Wood smoke, grilled meat, roast coffee. Motor scooters buzz along cobblestone streets, Spanish music from dark interiors, church bells toll the quarter hours. Single-story buildings painted terra cotta, saffron, azure, peach. Red tile roofs, heavy wooden doors propped open to reveal lush garden courtyards with strings of festive lighting and burbling fountains. Exotic flowers in pink, red, deep purple attract a multitude of tropical birds.
- [Lynn Ellen Schimoler: A Life of Food, Farms and Markets](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-lynn-ellen-schimoler-life-food-farms-and-markets/) - Healthy food, agriculture and dance. These have been cornerstones in Lynn Ellen Schimoler’s life since high school. She worked in her mom’s natural food store in Lebanon, New Hampshire, spent several seasons with her hands in the soil at Long Wind Farm in Thetford and studied dance at Bennington College. Wanderlust led her to California for a few years before Schimoler returned to Vermont for good.
- [Brussels Sprouts: Love Them or Leave Them!](https://ediblevermont.ediblecommunities.com/eat/eat-how-to-serve-brussels-sprouts/) - The first written mention of Brussels sprouts dates back to 1587. Their popularity in the area around Brussels, Belgium, led to them being dubbed Brussels sprouts. Although they look like baby cabbages and are part of the same family, they are not cabbages. This vegetable is part of the cruciferous family, species Brassica oleracea.
- [What's in Season: Fall](https://ediblevermont.ediblecommunities.com/eat/eat-whats-season-fall-1/) - Fruits Apples ~ Cranberries ~ Grapes ~ Pears ~ Quince Vegetables 
- [What's Your Local? with Jay Burstein](https://ediblevermont.ediblecommunities.com/shop/shop-whats-your-local-jay-burstein/) - After earning a music degree from a small arts school in Santa Fe, New Mexico, I backpacked South America. My acoustic guitar rapidly became my bridge to friending locals and sharing cultures. That instrument began to fall apart as I journeyed through glaciers, beaches, jungle, desert and mountains. I remember thinking, they can put a man on the moon but can’t make a guitar suited for travel. The seed was planted.
- [What's In Season: Summer](https://ediblevermont.ediblecommunities.com/eat/eat-whats-season-summer-1/) - Vegetables
- [What's Your Local: Noela and Mike Sullivan of Vermont Slate Art](https://ediblevermont.ediblecommunities.com/shop/shop-whats-your-local-noela-and-mike-sullivan-vermont-slate-art/) - As third-and fifth-generation Vermonters, Mike and I feel a strong bond to Vermont and what we feel it represents: hard work, ingenuity, integrity and a love of the land. Our work at Vermont Slate Art embodies those values. We began crafting slate switch plates in a small shop on our property back in 1999. We feel very fortunate to be able to work from home, and self-employment has given us flexibility in our lives, which is important as we have raised our two boys over the years.
- [Anne Flack-Matthews, Flower Power Farm, Ferrisburgh](https://ediblevermont.ediblecommunities.com/shop/shop-anne-flack-matthews-flower-power-farm-ferrisburgh/) - Anne is so visionary and electric. She responded to every email within an hour, sometimes from the field. Even when I was stressed out, she and her farm grounded me. I had grown a bunch of flowers in our garden and she advised me on what would complement those. —Kristen
- [Lisa Rubin, The Farmhouse Catering Company, East Calais](https://ediblevermont.ediblecommunities.com/eat/eat-lisa-rubin-farmhouse-catering-company-east-calais/) - Lisa and her staff were phenomenal to work with. She made us feel so at ease and I trusted she would take care of all the details. I’m really particular but I knew that Lisa was dialed into rustic simplicity yet visually gorgeous and excellent quality food. —Kristen
- [Windridge Tennis and Sports Camps at Teela-Wooket, Roxbury](https://ediblevermont.ediblecommunities.com/things-do/things-do-windridge-tennis-and-sports-camps-teela-wooket-roxbury/) - "The Windridge staff was totally on top of their game. Amazingly friendly and helpful. We anticipated doing a big clean up each day, but the staff had already freshened up the place every morning. They’re in the business of customer service and it shows." —Nick
- [What's In Season, Winter](https://ediblevermont.ediblecommunities.com/eat/eat-whats-season-winter/) - Produce
- [Holiday Food and Gift Guide 2017](https://ediblevermont.ediblecommunities.com/shop/shop-holiday-food-and-gift-guide-2017/) - Fortuna's Sausage Fortuna’s recipes have been passed down from generation to generation for over 100 years. Fortuna’s prides themselves on making true old-world Italian dry-cured sausage. Handcrafted using only the nest ingredients, humanely raised pork, no nitrates and no fillers and an authentic drying process to achieve avorful and delicious artisan charcuterie. Order online at FortunaSausage.com. Retail Italian Market located at 4943 Main St., Manchester Center, VT 
- [Tara Goreau: What's Your Local?](https://ediblevermont.ediblecommunities.com/shop/shop-tara-goreau-whats-your-local/) - My work as a muralist often takes me behind the scenes into agricultural and food businesses around Vermont, where I meet wonderful farmers, food producers and entrepreneurs who are strengthening the economies in relatively remote areas in Vermont. These farmers and food producers have made it possible for me to make my living as a painter. I buy their products when I can and they support my art! It’s an amazing symbiosis that keeps the local food and art economy blooming. 
- [Matthew Hastings: What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/shop/shop-matthew-hastings-whats-your-local/) - Take a moment to look around you. What are the objects that you see? What are they made of? Who made them? Do they say anything about the place they are from? Do they tell you anything about the place where you are?
- [Green Rabbit Bakery – Suzanne Slomin’s Solar-Powered Sourdough](https://ediblevermont.ediblecommunities.com/eat/eat-green-rabbit-bakery-suzanne-slomin-s-solar-powered-sourdough/) - Suzanne Slomin’s life has revolved around food. After six months at the French Culinary Institute in the early 1990s, Slomin landed jobs in funky downtown NYC eateries, fine dining establishments in the Berkshires and beyond. But something was missing. Volunteering at a farm in western Massachusetts convinced her to swap her chef’s knife for a harvest knife. “I was hooked!” Next came a farm in Pennsylvania before she and her former partner bought 45 acres of bottom land in central New York. And this is where her baking story begins.
- [Corinne Prevot: What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/shop/shop-corinne-prevot-whats-your-local/) - To me, local food means it hasn’t been overly processed or preserved in order to be transported. Local food implies freshness. It also means that the producers of that food are tied to the local community geographically and consequently benefit from the consumption of their food products. Our commitment to Vermont-based production is the cornerstone of Skida as a business and as a contributing member to the Vermont community.
- [Favorite Images of 2016](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-favorite-images-2016/) - From the just harvested kohlrabi to a classic country store to an intimate portrait of hands, our photographers captured some memorable images in 2016. We’ve explored the mountains and valleys that make up our beautiful Green Mountain State throughout the year to be warmly welcomed by the entrepreneurs, chefs, writers and other inspiring talented people who call Vermont home With a new year upon us, we’ve assembled a gallery of 12 of our favorite photos from 2016. Enjoy them here, and thank you, as always, for joining us on the ride and for your continued support. We can’t wait to share lots more with you in 2017.
- [Tessa and Torrey Vaylou: What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/shop/shop-tessa-and-torrey-vaylou-whats-your-local/) - When world events make it seem like danger is at your doorstep, living local has given me peace. Having a day selling my bags or our screen-printed T-shirts down at the Artist Market at Burlington City Arts brings me back. Talking with the full range of visitors and Vermonters after a week of being cooped up in our studio brings the community to life. It takes the sharp edges out of the news and social media feeds and reminds me of the day to day. The reality of local.
- [Tanglebloom Flower Farm, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-whats-your-local/) - Local has many interpretations. To some it’s a chosen lifestyle, or maybe it’s necessity. It could be considered hip, ethical or even lavish.
- [Pick Your Favorite Cover for the Upcoming 2016/17 Vermont Fresh Network Food Guide](https://ediblevermont.ediblecommunities.com/shop/shop-pick-your-favorite-cover-upcoming-201617-vermont-fresh-network-food-guide/) - The annual Vermont Fresh Network Food Guide hits streets next month, but it won’t be ready until we have a cover. We’re putting the finishing touches on the 2016/17 Vermont Fresh Network Food Guide that’s set to hit stands with our Summer Harvest Issue at the end of next month. But it won’t be ready until we have a cover, and that’s where we need your help. See our options below, cast your vote and spread the word in support of your favorite. All photos were taken by our Photo Editor Brent Harrewyn. Voting ends June 30. Scroll down to see images of our options.
- [Judy Lake: Lake Lampshades](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-judy-lake-lake-lampshades/) - My garden is my favorite place to be, especially on those first warm days of spring. I love to start the day by grabbing an hour in the garden before heading down to my shop, Lake’s Lampshades. My lampshade studio/shop is a textile lover’s dream, having the chance to play with color, fabrics and light! This is my 30th year of making lampshades—how lucky I am!
- [Becca and Nathan Webb](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-becca-and-nathan-webb/) -  When Nathan and I met serendipitously in 2008, it didn’t take us long to realize we shared a vision for a rural lifestyle as potters. On our first date, he spoke about his dream to sell goat cheese he had made in his own pottery crocks. I was beyond smitten. 
- [Favorite Photos of 2015](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-favorite-photos-2015/) - From the golden sweet nectar made by bees to the energy of a Friday night food truck stop to then being surrounded by tasty samples of just a few of Vermont’s finest edibles, our photographers captured some memorable images in 2015. We’ve traveled the mountains and valleys that make up our beautiful Green Mountain State throughout the year to be warmly welcomed by the entrepreneurs, chefs, writers and other inspiring talented people who call Vermont home.
- [Grist for the Mill](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-grist-mill/) - As I am writing this “Grist” I have recently said good-bye to one of my best friends, my 14-plus-year-old Labrador retriever, Axel. I used to joke that Axel was a farm-to-table dog. Ever since he was a puppy, whenever I would let him out the door, he would immediately take a right turn and head toward the garden and apple orchard. In the spring Axel would sniff the air and romp in the freshly tilled earth rejoicing in the newness that season gives us. In the summer he would sample the tomatoes and return with red goop all over his otherwise innocent face.
- [Rowan and Mary Jacobsen](https://ediblevermont.ediblecommunities.com/recipes/recipes-rowan-and-mary-jacobsen/) - “Simple and strong on salt—use more salt than you think,” Rowan tells me. It’s Wednesday evening in the home of Rowan Jacobsen, one of my favorite food writers. We’re standing in the kitchen of their 1840s Cape, chatting about cooking. “In general,” Rowan continues, “most of the stuff you’re taught to feel bad about is actually fine. Fat is good for you, and salt’s not bad.” I feel better about my food choices already, so we’re off to a good start.
- [Kali and Ben Lennon](https://ediblevermont.ediblecommunities.com/shop/shop-kali-and-ben-lennon/) - Photos by Jennifer Bakos Having been born and raised in southern Vermont, I have a great appreciation for all things handmade. It was such a treat as a child being able to connect directly with the makers, learning the story of their craft and the passion that went into their products. Having that connection and being able to pass that story on has become our local. 
- [Rob Cartelli, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-rob-cartelli-whats-your-local/) - I was born and grew up in southern Vermont where I now live with my wife and two sons. I suppose I am what is known as a “local.” Though I have traveled and lived other places, for me the word “home” has always meant this part of the Green Mountain State. My parents, aunts and uncles moved to Putney in the mid-’70s to start a family and build a small farm. I spent the first years of my life living above the cows and sheep and next to our large garden, and some of my earliest memories are digging vegetables and drinking warm fresh milk from the cows. These experiences gave me strong ties to the land that is still my home.
- [EGM Magazine Cover Gallery](https://ediblevermont.ediblecommunities.com/about-us/magazine-cover-gallery/)
- [Subscribe to Our Magazine](https://ediblevermont.ediblecommunities.com/about-us/subscribe/) - JOIN OUR FOOD COMMUNITY Edible gives you a behind-the-scenes look at food culture in Vermont that you won’t find anywhere else. But that’s not the only reason it’s essential reading for anyone who lives or eats in our region. When you subscribe you join our community. As we are a free publication, copies tend to fly off the shelves. Secure your Edibles by buying a subscription! Subscribe securely online: 
- [Contact Us](https://ediblevermont.ediblecommunities.com/about-us/contact-us/) - We'd love to hear from you! We welcome your story ideas, news tips, letters to the editor and inquiries about submitting articles and photographs. Edible Vermont PO Box 506 Bondville, Vermont 05340 802-768-9155 General Inquires: info@ediblevermont.com 
- [Writer's Guidelines](https://ediblevermont.ediblecommunities.com/about-us/writers-guidelines/) - Thank you for your interest in writing for Edible Green Mountains. We are a member of Edible Communities, a growing, award-winning, national network of community-based food publications whose mission is to transform the way communities shop for, cook, eat and think about food that is grown and produced in their area. To read more about Edible Communities go to www.edible communities.com
- [Our Contributors](https://ediblevermont.ediblecommunities.com/about-us/our-contributors/) - Vera Chang, Writer/Photographer Vera Chang is PR and marketing director for Shelburne Farms. Vera’s writing has appeared in Bitch magazine, Civil Eats and Triple Pundit. Her photographs have been published in TIME, Edible Manhattan and NPR. see Vera's stories...
- [Elizabeth Archangeli, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-elizabeth-archangeli-whats-your-local/) - I love being able to eat locally as much as I do. I always buy local meat, beer, cheese, chocolate and fruits and veggies whenever I can. Happily, I buy these things because they’re delicious, not just because they’re local. I’m not hardcore about it, and I’m unable to resist fresh berries and tropical fruits in the wintertime.
- [Fresh Tracks Farm, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-fresh-tracks-farm-whats-your-local/) - “Local” isn’t just our neighborhood as defined by the streets that we live on—it’s the people, the sense of place and the traditions that unite us. Wine, in particular, is so often the catalyst for gathering friends and family together, and we appreciate that sense of community. And like any community, “local” is always transforming and evolving. It wasn’t all that long ago that wine in Vermont was exclusively imported; in fact, many other local products that we’ve come to know and love were once exclusively imported, too.
- [Champlain Valley Creamery, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-champlain-valley-creamery-whats-your-local/) - We’re so damn lucky to live in Addison County, the land of milk and honey. Here, our local means we have relationships with the people who produce the food we eat. The chickens in our freezer come from Scott at Singing Cedars Farmstead. Our CSA veggies come from Spencer and Jennifer at Elmer Farm. We get our lamb and pork from Bay at Doolittle Farm. Chris stops in to chat when he picks up cheese for his winery and we show up at Lincoln Peak’s music nights whenever we have the chance.
- [Big Picture Farm, What's Your 'Local'?](https://ediblevermont.ediblecommunities.com/food-thought/food-thought-big-picture-farm-whats-your-local/) - “For the farmer, food is necessarily the product of labor,” writes Jim Corbett in his book Goatwalking. “For the herder, food is a gift, eternally regenerating itself.” As dairy farmers, we know that these statements aren’t mutually exclusive. The labor is real—we must milk our goats twice a day, take down and put up new pastures, trim hooves, mow fields, muck shit, schlep water, CLEAN everything … ad infinitum. But the labor is rewarding because the goats match our labor with their own—by supplying us with creamy, earthysweet, delicious whole milk each and every day.

## Pages

- [Welcome to Edible Vermont](https://ediblevermont.ediblecommunities.com/) - Eat, Summer 2026 Jacques Pépin: The Art of Cooking, Painting, and Living Well Jacques Pépin: The Art of Cooking, Painting, and Living Well Subscribe Find a Copy For the Love of Vermont Summer 2026, Things to do The Lyman Orton Collection The artwork I have been collecting for decades reflects Vermont’s beauty, creativity, and resilience.
- [Food for Thought](https://ediblevermont.ediblecommunities.com/food-for-thought-4/) - Photographer Clare Barboza Captures Vermont’s Edible World Photographer Clare Barboza Captures Vermont’s Edible World Subscribe Find a Copy Our Latest Stories Elizabeth Torak: A Culinary Masterpiece On Canvas Continues Edible Paints Making History Vermont Wagyu is the first farm in the United States to ship Certified Authentic Wagyu Beef Last Bite Erbin Crowell, Executive Director,
- [Recipes](https://ediblevermont.ediblecommunities.com/recipes/) - Corn Soufflé Corn Soufflé By Keyword: Search for: By Course: Appetizers Breakfast & Brunch Condiments Dessert Drinks Lunch Box Main Dish Marinades & Rubs Side Dishes Salad Sandwich Snacks Soups & Stews Spreads, Sauces, & Dips By Season: Spring Summer Fall Winter In Season See More Main Dish, Summer Recipes Smoked Salmon Served On Corn
- [Things to Do](https://ediblevermont.ediblecommunities.com/things-do/) - The Lyman Orton Collection The Lyman Orton Collection Subscribe Find a Copy Our Latest Stories Framing the Future: Southern Vermont Arts Center Opens a New Chapter in Vermont Arts A cultural anchor for Vermont sponsored content Richmond Community Kitchen RCK connects community through food VT Advocacy Shelburne Farms, Shelburne What’s best for the land, the
- [Shop](https://ediblevermont.ediblecommunities.com/shop/) - Laura Zindel Design, Brattleboro Laura Zindel Design, Brattleboro Subscribe Find a Copy Our Latest Stories Andrew Pearce Bowls, Quechee Is there a better way to serve a bouquet of fresh lettuce greens than in an exquisite wooden bowl? Earth Wind and Fire Narin M. Knives, Monkton Narin MacDonald masterfully combined his culinary background with knife
- [Eat](https://ediblevermont.ediblecommunities.com/eat/) - A Trifecta of Taste A Trifecta of Taste Subscribe Find a Copy Our Latest Stories Jacques Pépin: The Art of Cooking, Painting, and Living Well Jacques Pépin is your trusted guide. Edible Voices 5th Quarter Butcher + Provisions, Waitsfield Places to Meat The Red Rooster and Richardson’s Tavern, Woodstock You’re in for something special Cold
- [Drink](https://ediblevermont.ediblecommunities.com/drink/) - Bitter Bubble, Burlington Bitter Bubble, Burlington Subscribe Find a Copy Our Latest Stories Moco Hot Chocolate, White River Junction A hot cocoa that feels like a treat but is also a healthier choice Sweet Sensations Loose Loona Gifts and Tea House, Rutland Spilling the Tea Stone Leaf Teahouse, Middlebury Japan, China, Nepal, Taiwan, and India
- [About Us](https://ediblevermont.ediblecommunities.com/about-us/) - About Edible Vermont About Edible Vermont Subscribe Find a Copy Join Our Table Advertise With Us Contact Us Edible Vermont Partners & Source Guide Subscribe to Our Magazine Local Resources Eat Drink Local Guide Celebrate Vermont’s local food and drink culture. Restaurants are invited to advertise in this dining guide because of their emphasis Shop
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- [Terms & Conditions](https://ediblevermont.ediblecommunities.com/terms-conditions/) - Terms & Conditions INTRODUCTION AND ACCEPTANCE These “Terms of Use” apply to the Websites controlled by Edible Communities and/or its subsidiary and affiliated entities (“Edible Communities”, “us”, “we”, or “our”) where these Terms of Use are posted. “Websites” include sites hosted by one or more web servers (however accessed and/or used, whether via personal computers, mobile devices
- [Privacy Policy](https://ediblevermont.ediblecommunities.com/privacy-policy-2/) - Privacy Policy PLEASE NOTE THAT OUR PRIVACY POLICY HAS CHANGED This “Privacy Policy” applies to the Websites controlled by Edible Communities, Inc. and/or its subsidiary and affiliated entities (“Edible Communities”, “us”, “we”, or “our”) where the Privacy Policy is posted. “Websites” include sites hosted by one or more web servers {however accessed and/or used, whether via personal

## Aggregator Pages

- [In Issue 23: Summer 2026](https://ediblevermont.ediblecommunities.com/aggregator_page/in-issue-23-summer-2026/) - Dedicated to exploring and celebrating the local food culture throughout Vermont.
- [In Issue 22: Winter 2026](https://ediblevermont.ediblecommunities.com/aggregator_page/in-issue-22-winter-2026/) - Dedicated to exploring and celebrating the local food culture throughout Vermont.
- [In Issue 21: Holiday 2025](https://ediblevermont.ediblecommunities.com/aggregator_page/in-issue-21-holiday-2025/) - A beacon of hope and support,
- [In Issue 20: Fall 2025](https://ediblevermont.ediblecommunities.com/aggregator_page/in-issue-20-fall-2025/) - Liquid Assets
- [In Issue 19: Spring-Summer 2025](https://ediblevermont.ediblecommunities.com/aggregator_page/in-issue-19-spring-summer-2025/) - With each issue we begin again.
- [What's in Season: Spring and Summer Produce from Vermont May–August](https://ediblevermont.ediblecommunities.com/aggregator_page/whats-in-season-spring-and-summer-produce-from-vermont-may-august/) - availability depends on location and time within season
- [Feast of the Seven Fishes: Vermont Style](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-feast-seven-fishes-vermont-style/) - The significance of the number seven is a matter of interpretation but no one quibbles with the idea that the Feast of Seven Fishes is a grand occasion to bring together family and friends around a holiday table to enjoy seafood in many different guises.
- [Warm Up To Bourbon](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-warm-bourbon/) - Picture the scene: It’s 4° outside, I’ve spent the day wearing my “outside” scarf while inside and the sun went down (I swear) shortly after lunchtime. It’s clearly time to call it a day and unwind a bit before tackling the “what’s for dinner” question.
- [Practically Perfect: The Cast Iron Skillet](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-practically-perfect-cast-iron-skillet/) - Let’s play a little game: What images come to mind when you read the word “skillet”? Cowboys heating up their nightly meal in a pan over an open campfire on the high plains? Perhaps a prairie settler serving sizzling bacon to her family in a log cabin? Or maybe it’s a cartoon homeowner thwarting an unwelcome burglar by smashing him in the head with a frying pan. Those frying pans you envisioned? Odds are they’re all cast-iron skillets.
- [To Your Health](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-your-health/) - Tangy yet sweet, apple cider vinegar is a tonic that can help support good health during the colder months. I grew up mixing it with elderberry syrup for a delicious and invigorating tonic. Whenever all of the cousins crowded around my grandmother’s expansive table for a winter dinner, she would pour a splash of this vinegar-syrup mixture into our glasses. The resulting pink tinge gave us the illusion that we were sipping on wine.
- [Refreshing Spring Sauces](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-refreshing-spring-sauces-0/) - Growing up in Italy, I knew spring as primavera, or “first truth,” because spring brings renewal and new growth for all living things. In Vermont, this season comes slowly, with gentle thaws and maple sap. As I make my way over muddy ruts and puddles to dig parsnips and leeks or marvel at crocus blooms, I remember to awaken my body from its slow winter pace by choosing foods that support the liver.
- [Health Benefits of Hemp](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-health-benefits-hemp/) - Inflammation is a term used to describe symptoms related to a wide range of issues, from stiff joints and neck pain to gluten intolerance and cardiovascular disease. Inflammation is an immune response that serves as a crucial first step in the healing process. However, when it becomes chronic, it can lead to the persistent kinds of reactions that become challenging over time.
- [The Unexpected Harvest: Why Crab Apples Are My New Everything](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-unexpected-harvest-why-crab-apples-are-my-new-everything-0/) - Full disclosure—I am, at heart, a cool-weather girl. While there is certainly a lot to love about the warmer months, both in the world of hyper-seasonal food (garlic scapes, I adore thee) and outdoor adventures (night swimming in lakes is, obviously, unmatched in its greatness), the fact is that when the temperatures rise above the mid-60s, I can be often found huddled in shady spots, strategizing the best way to avoid short-sleeved shirts for the foreseeable future. For as long as I can remember, brisk and brilliant autumn has been my favorite time of year. Cardamom. Pumpkins. The smell of roasting root vegetables.
- [Talking Turkey](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-talking-turkey/) - Leftovers. One cook’s bane is another’s banquet. At holiday time, when the house is filled with plenty of mouths to feed, at all hours of the day and evening, having a platter of leftover turkey tucked away in the fridge can be a game-changer. So when you order your bird, why not size up and add a few extra pounds (to the turkey, that is…). then you can dive into the age-old debate of white versus dark meat. Read more from Katie Webster on her blog, healthyseasonalrecipes.com.
- [Heirloom Melons: The Candy of Garden Fruit](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-heirloom-melons-candy-garden-fruit/) - Egyptians were among the earliest people to cultivate melons, at least 4,000 years ago. It is believed that they saved the seeds of the sweetest melons for future plantings. We know this to be true because of documentation found in the form of tomb paintings and other archeological artifacts. Around 3,000 years ago, these seeds reached beyond Egyptian borders via trade routes and, more than likely, arrived in Europe when the North African Moors occupied Spain from 711 to 1492.
- [Stone Fruit-- Don't Let the Name Deceive You!](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-stone-fruit-dont-let-name-deceive-you/) - The term “stone fruit” conjures up all manner of imaginary offerings, none of which is likely to cause a person to salivate in hungry anticipation. Be of good cheer readers, this article is not about rock-like, tooth-chipping fruit, but rather drupe, the term used for fruit with a large stone inside. A drupe is an indehiscent fruit, which means it does not open to release seeds when ripe. Its outer fleshy part surrounds a hardened single shell that has a seed inside. Peaches, nectarines, plums, mangoes, cherries, apricots and certain hybrids are some well-known examples of stone fruit.
- [Milk Punch](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-milk-punch-0/) - After 150 years, milk punch is back! Milk punch is a milk-based beverage that commonly uses brandy or bourbon as an ingredient, although other spirits may be substituted. Sugar and vanilla extract are added along with a dusting of spice, usually nutmeg. This drink can be served hot or cold.
- [Asparagus, Vegetable Royalty](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-asparagus-vegetable-royalty/) - Asparagus has been considered a delicacy since ancient times. The perennial garden plant is a member of the lily family, making its grand entrance in the spring. In California, the first arrivals may be picked as early as February, with the growing season generally running from April through May. The Midwest and East have access to the vegetable through the month of July.
- [The Perfect Pair: Coffee and Donuts](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-perfect-pair-coffee-and-donuts/) - (left) Photo courtesy of Danielle Visco, Luvlens Photo; (right) Photo courtesy of Tina Picz of Vermont Food Photography
- [Blue Ledge Farm](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-blue-ledge-farm/) - A nine-year-old girl named Hannah returns home from summer camp in Vermont with two companions. She lovingly names her sheep George and Maria. Years later, two young students studying abroad in Florence, Italy, meet and, connected by a passion for art and culture, begin a shared dream of owning a farm. Three years later in Salisbury, Vermont, Hannah Sessions and Greg Bernhardt transform an old cow dairy farm back into production with goats. It’s a heartwarming story that involves two people who knew exactly what they wanted.
- [Nurturing & Nourishing](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-nurturing-nourishing/) - Our beloved state is blessed with a magnificent food landscape, perhaps one of the best in the country. Many would argue the best in the world. Here you will find three Vermont treasures that embrace community with passion and with sincere dedication to creating and showcasing Vermont’s unique local food and beverage products. Take a road trip to all three of these Vermont gems. They will not disappoint!
- [From Ocean to Mountain: Tipsy Trout and Earth & Sea Fish Market](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-ocean-mountain-tipsy-trout-and-earth-sea-fish-market/) - World-class seafood—in Vermont? Thanks to some entrepreneurial and talented people in our Green Mountain state, you can enjoy fresh seafood without traveling to the ocean shores or dining in urban restaurants. Chef Sean Blomgren of The Lodge at Spruce Peak’s Tipsy Trout in Stowe offers up his array of culinary skills to create unique dishes inspired by Vermont’s seasonal produce and products. Bob Yakaitis, owner of Manchester-based Earth & Sea Fish Market, works hard to ensure home cooks and chefs have access to the freshest of the fresh, transported in record speed from the sea to the mountains. Lucky us!
- [The Sweet Life](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-sweet-life/) - Vermont has a way of spreading an array of local products far and wide, offering its freshest and finest to the world. And among the variety of products almost everyone loves is chocolate. Here, four confectionery businesses—NU Chocolat, Laughing Moon Chocolates, Mother Myrick’s Confectionery, and Birnn Chocolates of Vermont—do just that. The single thread is that these businesses produce confections that are exquisite, scrumptious, and delicious. Over time they have perfected their craft, and they care deeply about their customers.
- [Career Women Trading in Offices for Kitchens](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-career-women-trading-offices-kitchens/) - Pack a Battenkill Brittle energy snack in your backpack for a full-day hike. Sink your teeth into Nicole Citro’s original “Crack” cookie with bite-size salted toffee and chocolate chips. Sip Jess Messer’s refreshing Black Currant Rosemary soda or Lemon Verbena seltzer made from whole foods and fruits.
- [Ice Cream: Vermont’s Velvety Dairy Delights](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-ice-cream-vermont-s-velvety-dairy-delights/) - After long winters and muddy springs, here in Vermont when the creemee signs appear on roadside stands and at country stores and eateries, we know that summer has finally arrived. When you travel outside our state and mention the word creemee, folks will look at you somewhat puzzled and respond, “You mean soft serve?” It seems that creemee is a Vermont concept. Creemees are not exactly soft serve; they’re made with a higher fat content. And who can dispute that Vermont maple creemees are the unofficial summer state delicacy? However, vanilla and chocolate remain popular as well.
- [Marian Burros](https://ediblevermont.ediblecommunities.com/aggregator_page/food-thought-marian-burros/) - The comforting aroma of butter, cinnamon and fruit fill Marian Burros’s kitchen as she eases a warm torte from the oven. “I’ve made this recipe a thousand times yet I never tire of it,” she says, reaching for a pint of vanilla ice cream (local, of course). With all that Vermont has to offer, no wonder this venerable cookbook author and cosmopolitan food journalist calls this state home. 
- [Katie Stiles and Kevin Lasko](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-katie-stiles-and-kevin-lasko/) - Never in a million years did Katie Stiles and Kevin Lasko envision themselves owning a general store in Vermont. The couple had been immersed in the high end restaurant scene in Manhattan, Kevin as executive chef at Park Avenue, a restaurant whose menu and décor changed with each season, and Katie as director of marketing and PR for a restaurateurs including Alain Ducasse and Michael Stillman. But when a friend of a friend invited them to consider running a general store in central Vermont, they decided to check it out as a lark. “It was a free vacation,” Katie says, “so we figured why not?”
- [Distinctively Distilled](https://ediblevermont.ediblecommunities.com/aggregator_page/drink-distinctively-distilled/) - Making spirits, whiskey in particular, takes knowledge and the ability to plan years ahead. Because once that first batch of spirits comes off a still, it goes straight to a barrel where it will sit…and sit…and sit. The longer it ages, the more nuanced the flavor profile. Gratification comes when the distiller—or fortunate imbiber—pours a dram of this barrel-aged whiskey, swirls the rich amber liquid, inhales the spicy-sweet fragrance, and then tastes. Pure magic to consumers; pure science to those who craft these spirits.
- [Heart, Heritage & Hospitality](https://ediblevermont.ediblecommunities.com/aggregator_page/drink-heart-heritage-hospitality/) - Sometimes you just have to quiet your head, listen to your instincts, and follow your heart. The entrepreneurs behind Fable Farm Fermentory, Venetian Ginger Ale, and The Crooked Ram were guided by a compelling vision and continue to innovate and evolve their products and services.
- [What's Cooking?](https://ediblevermont.ediblecommunities.com/aggregator_page/things-do-whats-cooking/) - Looking to expand your culinary skills? Take a class or two at King Arthur Baking Company and The Essex, Vermont’s Culinary Resort & Spa.
- [United in Field and Fork: Baird Farm Maple and Hamilton Cattle Co.](https://ediblevermont.ediblecommunities.com/aggregator_page/food-thought-united-field-and-fork-baird-farm-maple-and-hamilton-cattle-co/) - Collaboration and mentorship are two hallmarks of Vermont agriculture. For many farmers, it’s all about creative partnerships and guiding the next generation to ensure mutual success. In the rolling hills of Chittenden, just north of Rutland, a cadre of multigenerational farmers put this ethos into practice. And have fun in the process!
- [Restaurant Revival](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-restaurant-revival/) - This is a story about restaurants—and their people—that made it through the pandemic. No one came out unscathed; everyone’s business was forced to evolve. However, those who endured have emerged stronger, healthier, and confident they can handle almost anything. As long as they can find employees.
- [International Women Make Their Mark in Vermont](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-international-women-make-their-mark-vermont/) - Sigal Rocklin, executive chef of Manchester’s The Reluctant Panther, known for its award-winning gourmet cuisine, taps in to her Israeli roots. Maria Lara-Bregatta, founder of Café Mamajuana, brings Dominican flavors to Burlington. Rung Morgan, named the Northeast’s Outstanding Chef by the James Beard Foundation in 2022, offers diners in Randolph a deep dive in to northern Thai dishes. These chefs have cultivated a loyal following that values authentic cuisine developed with a commitment to bold, flavorful, and fresh. Each remarkable woman shares her unique journey to the restaurant kitchens they now call home.
- [Edible Reads: Summer 2023](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-edible-reads-summer-2023/) - With gorgeous produce emerging from farms and gardens during this season of abundance, we share two of our favorite new cookbooks, written by established chefs who relish getting their hands in the soil and harvesting home-grown bounty. Mary Ann Esposito and Gesine Bullock-Prado are also gifted teachers. Mary Ann shares her love of regional Italian cuisine and culture on her Ciao Italia cooking show on PBS, and Gesine offers popular classes at her Sugar Glider Kitchen and at King Arthur Baking School. Both of these women provide creative and inspiring ways to cook your way through summer and beyond!
- [Low-Hanging Fruit](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-low-hanging-fruit/) - Adam’s hand with strawberries “PYO is the soul of the farm; come enjoy the fruits of our labor!” –Jessica Sanford, Adam’s Berry Farm
- [In Issue #12: Summer 2023](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-12-summer-2023/) - I remember the evenings after dinner when the dishes were dried and put away, my mom and I would sneak off for some ice cream. Sometimes it was a little drive downtown to Dolly Madison where we debated over mint chocolate chip, only green-colored of course, or cherry vanilla—scooped into sugar cones was a must. Other times we would go two blocks up the street to Dairy Queen for Buster Bars with its chocolate-and-peanut filling, because the middle reminded us of our favorite candy—frozen Snickers bars.
- [In Issue #13: Fall 2023](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-13-fall-2023/) - In 1972, my home and our family businesses were wiped out by Hurricane Agnes. It was devastating and we rebuilt. But the details of my story are for another time. I could not let the stories of the Vermont communities hit by the July 10 flood, the early heat and late freeze in spring, and the ongoing summer rains go untold. My friend, my partner, and my hero—Maria Buteux Reade—zigged and zagged across the state, to places nearly unreachable to tell your stories.
- [In Issue #14: Winter 2024](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-14-winter-2024/) - After a tough summer in Vermont and with the stress of the traditional November and December holidays behind us, it’s time to entertain with friends in high places as we dubbed this issue. Included are our annual Liquid Assets features and a focus on community butcher shops and markets, the source for many of the recipes detailed throughout our pages.
- [In Issue #15: Spring 2024](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-15-spring-2024/) - Until 10 years ago I lived the majority of my adult life in NYC. Aside from eating out at restaurants, the process of getting food from the outside meant either walking to the local bodega or ordering in from (what my son used to say)…the man. So now I have learned from Maria how to grow my own herbs to top off any dish—even and especially my breakfast of fresh eggs provided by a neighbor. I have also begun to grow mushrooms myself—indoors! And I understand that with a little help and a hike with Ari and Jenna from The Mushroom Forager, I can gather my own little treasures or shop for them directly from Sole Connection.
- [Edible Travel: What We Recommend in Vermont](https://ediblevermont.ediblecommunities.com/aggregator_page/local-stories-edible-travel-what-we-recommend-vermont/) - Meet one of the pioneers of cold-climate winemaking, or get cozy in a favorite Burlington café. The team at Edible Green Mountains has their expert eye on the must-visit spots in beautiful Vermont.
- [In Issue #18: Winter 2025](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-18-winter-2025/) - FROM THE PUBLISHER March 10 will mark Edible Vermont’s fifth anniversary. We launched during Covid. As might be expected, it’s been an incredible journey of growth and discovery. I am extremely humbled when you—readers—reflect on an article or recipe, or remark on a cover that you favored and when advertisers comment that the magazines fly out of their establishments and that their visibility in it has made a difference. Thank you all for your feedback, loyalty, and support.
- [In Issue #17: Fall 2024](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-17-fall-2024/) - As we wind down this last quarter of 2024, the words I use to describe this issue include tradition, innovation, collaboration, and drive. I recall that during covid, which immediately followed my purchase of this publication, I volunteered at a CSA and was surprised by the number of women/young moms who dropped off their produce and products. So, with that etched in my early experience, every so often we do an issue largely highlighting women’s accomplishments in the food, beverage, and farming sectors.
- [In Issue #16: Summer 2024](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-16-summer-2024/) - From oyster mushrooms to seafood oysters, it seems that Maria and I must have come up with this issue’s content while brainstorming at the bar of Dorset’s Chantecleer Restaurant, which, as of the drop date of this issue, will—after 42 years—be its last day of service. To my friends Melanie and Michel, I wish you all the best in what’s to come. Thank you and your fabulous staff for caring for all of us over the years. We will miss you.
- [In Issue #11: Spring 2023](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-11-spring-2023/) - I began drafting this letter on International Women’s Day and the morning after we shot the photo for this cover. Unfortunately, due to timing and scheduling conflicts, not all the women featured in the issue could participate. What was most rewarding to me was the opportunity to introduce the five women to each other, hear them exchange stories, and watch them pose for the photo so effortlessly, as if they had been lifelong friends.
- [In Issue #10: Winter 2023](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-10-winter-2023/) - In this issue, I’m honored to pay tribute to restaurant owners for their ethos and dedication to survive during the pandemic while providing service to their communities and above all, a safe and healthy place for their employees.
- [In Issue #9: Fall-Holiday 2022](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-9-fall-holiday-2022/) - The Most Interesting Man in the World
- [In Issue #8: Summer 2022](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-8-summer-2022/) - Every new issue is a journey.
- [In Issue #7: Spring 2022](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-7-spring-2022/) - The inspiration for this issue is the land of milk and honey—the promised land of sorts.
- [In Issue #6: Winter 2021/2022](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-6-winter-20212022/) - In this winter to early spring issue, we nod to comfort.
- [In Issue #5: Fall/Holiday 2021 - Local Spirits](https://ediblevermont.ediblecommunities.com/aggregator_page/about-us-issue-5-fallholiday-2021-local-spirits/) - Mix it up this season and celebrate Vermont’s renowned craft beverage producers!
- [Recipe Roundup: Distilleries](https://ediblevermont.ediblecommunities.com/aggregator_page/drink-recipe-roundup-distilleries/)
- [Tomato Salad](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-tomato-salad/) - Can you ever get your fill of tomatoes at their summer peak ripeness? We sure can’t! Although tomatoes weren’t commonly cultivated in the United States until the Civil War, they have since evolved into America’s most popular vegetable. According to a USDA report, we each consume nearly 20 pounds of fresh tomatoes a year.
- [Dairy-Based Marinades and Dressings](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-dairy-based-marinades-and-dressings/) - While everyone knows the nutritional benefits—and deliciousness—of yogurt, buttermilk remains a mystery to many. Buttermilk is what’s left behind after cream has been churned into butter. Most of the fat has been siphoned off, leaving rich, tangy buttermilk. Despite its name, buttermilk is lower in fat than whole milk. Both yogurt and buttermilk are fermented foods packed with protein and plenty of probiotics. And they’re incredibly versatile: Yogurt can be swapped for buttermilk in most recipes.
- [Wedding Source Guide](https://ediblevermont.ediblecommunities.com/aggregator_page/things-do-wedding-source-guide/) - Scroll through a vareity of vendors to help make your special day perfect!
- [Chili](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-chili/) - What could be more comforting than a big pot of chili on a cold winter weekend? We tapped into a pair of renowned caterers who share their recipes for meat-based chili. Susanna Keefer of Susanna’s Catering in Morrisville suggests beef brisket chili while Sarah Moran of Cloud 9 Caterers opts for pork and turkey.
- [Duck, Duck...](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-how-to-cook-duck/) - Imagine a roast duck, deep golden crackling skin flecked with garlic and herbs, emerging from your oven some cool evening. In the pan, chunks of crispy potatoes, meltingly soft onions, and carrots browned at the edges. This fantasy can become reality thanks to a pair of recipes we have here. Roast duck and duck leg confit are easier to prepare than turkey and a real show-stopper, so why not give it a try?
- [An Edible Vermont Source Guide](https://ediblevermont.ediblecommunities.com/aggregator_page/things-do-edible-vermont-source-guide/) - Your support for the advertisers listed here allows us to continue our work. Read local to eat and live local. Thank you!
- [CBD aka Cannabidiol](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-cbd-aka-cannabidiol/) - Cannabidiol—with a little practice, that word will roll right off your tongue, as smoothly as the oil itself. Or you can just call it CBD, like the rest of us. CBD is one of the most prevalent chemical compounds found in the hemp plant, a member of the cannabis family. However, unlike its cousin THC, CBD is non-psychoactive and safe for all ages to enjoy.
- [Pickled Nasturtium Seed and More Tales of a Perfect Plant](https://ediblevermont.ediblecommunities.com/aggregator_page/http-ediblecapitaldistrict-ediblecommunities-com-recipes-pickled-nasturtium-seed-and-more-tales-perfect-plant/) - Oh, the unassuming nasturtium. So frequently flying under the radar in a world of showy gardens, nasturtium is a cultivated plant that is too easy to overlook. But once you begin keeping an eye out for this fast-spreading member of the Brassica genus, you realize just how prolific it truly is.
- [Kristen Getler & Nick Laskovski's Vermont Wedding](https://ediblevermont.ediblecommunities.com/aggregator_page/things-do-kristen-getler-nick-laskovskis-vermont-wedding/) - Take a closer look into Kristen Getler and Nick Laskovski's Vermont wedding!
- [Lamb](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-lamb/) - In the 19th century, Vermont was home to more than a million sheep, or about six times the population in that era. While the numbers may be less dramatic today, we are fortunate to have dedicated farmers committed to sustainably raising these ruminants for both meat and wool. Sheep are perfectly suited to our lush pastures, temperate climate and varied topography. Check out the Vermont Sheep and Goat Association website to find a farm near you that offers lamb for sale. The meat is a rich source of high-quality protein packed with iron, zinc, B12 and omega-3s.
- [Coffee Cake—Morning, Noon, or Night](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-coffee-cake-morning-noon-or-night/) - It’s a cool morning, and you wander into the kitchen enticed by the aroma of rich brewed coffee. There on the counter sits a pan of coffee cake, still warm from the oven. Someone has already cut a small hunk out of the corner (so you’re not the first person up after all!). You pick up the knife, kindly left nearby, and slide it through the maple glaze and streusel topping into the pleasantly dense cake. As you lift the piece to your mouth, you breathe in cinnamon and warm fruit and feel the soft crumb texture.
- [Wafflenugget](https://ediblevermont.ediblecommunities.com/aggregator_page/food-thought-wafflenugget/) - Two and half years ago, I was blessed with the arrival of an eight-week-old Bernese mountain dog puppy. My boyfriend, Dave, and I lovingly named her Waffle after our favorite breakfast food. Given that she was the runt of the litter, we added “nugget” to her name. After all, she is pure hilarity so some part of her existence had to allude to her ever-present dorky demeanor.
- [The Ice Cream Sandwich Grows Up](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-ice-cream-sandwich-grows/) - Ever wonder about the genius who decided to stick some ice cream between two cookies and call it a sandwich? Most sources agree that this frozen portable dessert can be traced back to a pushcart ice cream vendor in New York’s Bowery district in 1899. Within a few years, the concept began to spread across the country and entrepreneurial vendors added new twists to suit their venues, from the beach to the ballpark to corner ice cream shops.
- [Pork Chops: A Rite of Passage](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-pork-chops-rite-passage/) - Remember the 1980s ad? “Pork— the Other White Meat.” While that campaign increased the sale of pork by 20% within four years, it’s pretty safe to bet the copywriters weren’t feasting on ruddy marbled Vermont pork. A thick pasture-raised chop? Honestly, now, what could be better? Today’s luscious beauties are the antithesis of the thin, pallid cuts too often disguised in a soggy crust. Even more heartening, pasture-raised pork is rich in vitamins D and E, as well as the vital antioxidant selenium. And a life of grazing and foraging produces plenty of anti-inflammatory omega-3 fats.
- [Mac and Cheese](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-mac-and-cheese/) - Tender macaroni melds with rich cheese, perhaps under a golden crust of buttery bread crumbs. We invited two chefs to share their most luscious version of this American staple, and what they serve up is a far cry from the box of bland noodles and packet of questionable cheese powder. After a day of playing or working in our Vermont winter elements, you’ve earned the right to plunge your fork into something hearty and satisfying. Indulge now—those salad days will be here soon enough. 
- [Eat Drink Local Guide](https://ediblevermont.ediblecommunities.com/aggregator_page/eat-drink-local-guide-sponsored/) - Celebrate Vermont’s local food and drink culture. Restaurants are invited to advertise in this dining guide because of their emphasis on using local, seasonal ingredients in their menus, their commitment to real food and their communities.
- [Ginger: Nature's Zestiest Cure-All](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-ginger-natures-zestiest-cure-all/) - Ginger and cold weather are a match made in heaven. The spice adds a warm tingle to baked goods, entrées and drinks alike. If you want a palate-changing treat, seek out truly fresh young ginger, with its pink- and cream-colored knobby root and emerald- green shoot.
- [Beyond Ratatouille: Some Creative Twists on the Summer Classic](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-beyond-ratatouille-some-creative-twists-summer-classic/) - Early fall is upon us, and the seasonal abundance of vegetables inspires and rewards creativity. Farmers’ markets, CSA shares and roadside stands offer a panoply of produce in a profusion of colors. Fortunately, these versatile veggies play well with a wide range of herbs and spices so adventuresome cooks can set their sights beyond the Mediterranean. Just when we think we actually can have too much of a good thing, two Vermont chefs come to the rescue with some fresh approaches to help us manage that mountain of bounty from our fields.
- [Dining at the Pitcher Inn](https://ediblevermont.ediblecommunities.com/aggregator_page/recipes-dining-pitcher-inn/) - The Pitcher Inn, nestled in Vermont’s Mad River Valley, is home to many a wonderful, elegant feature. Second to none is 275 Main, where fresh, seasonal ingredients are paired with exceptional cooking and fine wines.
- [Shop Local Farmers Markets in Southern Vermont](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-shop-local-farmers-markets-southern-vermont/) - Thanks to the Northeast Organic Farming Association of Vermont and the Vermont Farmers Market Association (VTFMA) for providing the resources for this list. All markets listed are members of the VTFMA. Please visit nofavt.org and vtfma.org for more information.
- [Shop Local Farmers Markets in Central Vermont](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-shop-local-farmers-markets-central-vermont/) - Thanks to the Northeast Organic Farming Association of Vermont and the Vermont Farmers Market Association (VTFMA) for providing the resources for this list. All markets listed are members of the VTFMA. Please visit nofavt.org and vtfma.org for more information.
- [Shop Local Farmers Markets in Northern Vermont](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-shop-local-farmers-markets-northern-vermont/) - Thanks to the Northeast Organic Farming Association of Vermont and the Vermont Farmers Market Association (VTFMA) for providing the resources for this list. All markets listed are members of the VTFMA. Please visit nofavt.org and vtfma.org for more information.
- [Shop Local Farmers Markets in Vermont](https://ediblevermont.ediblecommunities.com/aggregator_page/shop-local-farmers-markets-vermont/) - Thanks to the Northeast Organic Farming Association of Vermont and the Vermont Farmers Market Association (VTFMA) for providing the resources for this list. All markets listed are members of the VTFMA. Please visit nofavt.org and vtfma.org for more information.

## Guides

- [MKT: Grafton](https://ediblevermont.ediblecommunities.com/guide/guide-mkt-grafton/)
- [Hotel Vermont](https://ediblevermont.ediblecommunities.com/guide/guide-hotel-vermont/)
- [Honey Road](https://ediblevermont.ediblecommunities.com/guide/guide-honey-road/)
- [The Gateway Farm](https://ediblevermont.ediblecommunities.com/guide/guide-gateway-farm/)
- [Northshire Bookstore](https://ediblevermont.ediblecommunities.com/guide/guide-northshire-bookstore/)
- [Blake Hill Preserves](https://ediblevermont.ediblecommunities.com/guide/guide-blake-hill-preserves/)
- [Troy Waterfront Farmers' Market](https://ediblevermont.ediblecommunities.com/guide/http-ediblecapitaldistrict-ediblecommunities-com-guide-troy-waterfront-farmers-market/) - Nearly 100 local, producer-only vendors all from within a 100-mile radius. Year round in downtown Troy. Saturdays 9am–2pm. Summer Market is located on River Street and Winter Market is located in the Troy Atrium.
- [Abracadabra Coffee](https://ediblevermont.ediblecommunities.com/guide/guide-abracadabra-coffee/)
- [Long Trail Brewing Company](https://ediblevermont.ediblecommunities.com/guide/guide-long-trail-brewing-company/)
- [Luce Farm](https://ediblevermont.ediblecommunities.com/guide/guide-luce-farm/)
- [The Great Northern](https://ediblevermont.ediblecommunities.com/guide/guide-great-northern/)
- [Philo Ridge Farm](https://ediblevermont.ediblecommunities.com/guide/guide-philo-ridge-farm/)
- [Castleton Crackers](https://ediblevermont.ediblecommunities.com/guide/guide-castleton-crackers/)
- [Green Mountain Girls Farm](https://ediblevermont.ediblecommunities.com/guide/guide-green-mountain-girls-farm/)
- [Hinesburg Public House](https://ediblevermont.ediblecommunities.com/guide/guide-hinesburg-public-house/)
- [Champlain Valley Hops](https://ediblevermont.ediblecommunities.com/guide/guide-champlain-valley-hops/)
- [Burnt Rock Farm](https://ediblevermont.ediblecommunities.com/guide/guide-burnt-rock-farm/)
- [Family Cow Farmstand](https://ediblevermont.ediblecommunities.com/guide/guide-family-cow-farmstand/)
- [Footprint Farm](https://ediblevermont.ediblecommunities.com/guide/guide-footprint-farm/)
- [St. Albans Cooperative Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-st-albans-cooperative-creamery/)
- [Drop-In Brewing Company](https://ediblevermont.ediblecommunities.com/guide/guide-drop-brewing-company/)
- [Hatchet](https://ediblevermont.ediblecommunities.com/guide/guide-hatchet/)
- [Vermont Heritage Farm](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-heritage-farm/)
- [1000 Stone Farm](https://ediblevermont.ediblecommunities.com/guide/guide-1000-stone-farm/)
- [Conant’s Sweet Corn](https://ediblevermont.ediblecommunities.com/guide/guide-conant-s-sweet-corn/)
- [Black River Produce](https://ediblevermont.ediblecommunities.com/guide/guide-black-river-produce/)
- [Murdock’s on the Green](https://ediblevermont.ediblecommunities.com/guide/guide-murdock-s-green/) - Farm-to-table freshness, great local craft beer, unique wine selections and a comfortable atmosphere make Murdock’s the “local” restaurant of both residents and visitors to the Okemo Valley. Open Tu–Sa 4–9pm. 
- [Lake Champlain Chocolates](https://ediblevermont.ediblecommunities.com/guide/guide-lake-champlain-chocolates/)
- [Sage Farm Goat Dairy](https://ediblevermont.ediblecommunities.com/guide/guide-sage-farm-goat-dairy/)
- [Larson Farm and Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-larson-farm-and-creamery/)
- [Larson Farm](https://ediblevermont.ediblecommunities.com/guide/guide-larson-farm/)
- [Marble West Inn](https://ediblevermont.ediblecommunities.com/guide/guide-marble-west-inn/)
- [Kingdom Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-kingdom-creamery/)
- [Champlain Valley Apiaries](https://ediblevermont.ediblecommunities.com/guide/guide-champlain-valley-apiaries/)
- [Fisher Brothers Farm](https://ediblevermont.ediblecommunities.com/guide/guide-fisher-brothers-farm/)
- [Dedalus Wine Shop, Market & Wine Bar](https://ediblevermont.ediblecommunities.com/guide/guide-dedalus-wine-shop-market-wine-bar/)
- [UVM Alumni House](https://ediblevermont.ediblecommunities.com/guide/guide-uvm-alumni-house/) - A beautifully-restored, historic home coupled with a large new event pavilion nestled in the heart of Burlington’s Hill Section. An elegant setting for weddings, cocktail parties, dinners and meetings for the public and UVM communities.
- [Sandiwood Farm](https://ediblevermont.ediblecommunities.com/guide/guide-sandiwood-farm/) - A unique farm venue for any occasion, offering pure VT maple syrup, gourmet produce, plants, flowers, herbs, and on site catering.
- [Everthine Bridal Boutique](https://ediblevermont.ediblecommunities.com/guide/guide-everthine-bridal-boutique/) - Established in 2011, Everthine has consistently scoured the globe in search of fashionable bridal and the coolest emerging designers around. They stay committed to providing their brides with a dress that won't be seen "on every other bride" and understand how important it is to feel unique and special on the big day.
- [King Arthur Flour](https://ediblevermont.ediblecommunities.com/guide/guide-king-arthur-flour/) - Discover their flagship campus in Norwich, Vermont. Visit The Baker's Store; take a class at their state-of-the-art Baking School; and watch the bakers at work in their busy bakery. Plus, enjoy breakfast, lunch, dinner, or simply a pastry and coffee at their popular café.
- [Think Vermont](https://ediblevermont.ediblecommunities.com/guide/guide-think-vermont/)
- [Singleton's General Store](https://ediblevermont.ediblecommunities.com/guide/guide-singletons-general-store/)
- [Doe’s Leap](https://ediblevermont.ediblecommunities.com/guide/guide-doe-s-leap/)
- [Blue Ledge Farm](https://ediblevermont.ediblecommunities.com/guide/guide-blue-ledge-farm/)
- [Trillium Hill Farm](https://ediblevermont.ediblecommunities.com/guide/guide-trillium-hill-farm/)
- [Misty Knoll Farm](https://ediblevermont.ediblecommunities.com/guide/guide-misty-knoll-farm/)
- [LaPlatte River Farm](https://ediblevermont.ediblecommunities.com/guide/guide-laplatte-river-farm/)
- [Pitchfork Farm](https://ediblevermont.ediblecommunities.com/guide/guide-pitchfork-farm/)
- [The Brandon Inn](https://ediblevermont.ediblecommunities.com/guide/guide-brandon-inn/)
- [River Roost Brewery](https://ediblevermont.ediblecommunities.com/guide/guide-river-roost-brewery/)
- [Whetstone CiderWorks](https://ediblevermont.ediblecommunities.com/guide/guide-whetstone-ciderworks/)
- [Poverty Lane Orchards and Farnum Hill Ciders](https://ediblevermont.ediblecommunities.com/guide/guide-poverty-lane-orchards-and-farnum-hill-ciders/)
- [Flag Hill Farm](https://ediblevermont.ediblecommunities.com/guide/guide-flag-hill-farm/)
- [Piecemeal Pies](https://ediblevermont.ediblecommunities.com/guide/guide-piecemeal-pies/)
- [The Skinny Pancake](https://ediblevermont.ediblecommunities.com/guide/guide-skinny-pancake/)
- [Vermont Artisan Coffee & Tea Company](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-artisan-coffee-tea-company/)
- [Maplebrook Farm](https://ediblevermont.ediblecommunities.com/guide/guide-maplebrook-farm/)
- [The Mad Taco](https://ediblevermont.ediblecommunities.com/guide/guide-mad-taco/)
- [Zen Revolution](https://ediblevermont.ediblecommunities.com/guide/guide-zen-revolution/)
- [NOFA Vermont](https://ediblevermont.ediblecommunities.com/guide/guide-nofa-vermont/) - “A Farm-to-Table Gastropub,” the Farmhouse Tap & Grill is dedicated to showcasing our many local farms and food producers. Award-winning local burgers, comfort entrées, artisan cheeses, vegetarian options and innovative nightly specials complete the menu. The Tap Room delivers highly prized and rare beers from Vermont’s backyard and beyond. Be sure to visit the Parlor and seasonal Beer Garden during a visit or stop in on Wednesday nights for the weekly Special Happenin’s.
- [Lincoln Peak Vineyard](https://ediblevermont.ediblecommunities.com/guide/guide-lincoln-peak-vineyard/)
- [Saxtons River Distillery](https://ediblevermont.ediblecommunities.com/guide/guide-saxtons-river-distillery/)
- [Mad River Distillers Burlington](https://ediblevermont.ediblecommunities.com/guide/guide-mad-river-distillers-burlington/)
- [Appalachian Gap Distillery](https://ediblevermont.ediblecommunities.com/guide/guide-appalachian-gap-distillery/)
- [Boyden Valley Winery & Spirits](https://ediblevermont.ediblecommunities.com/guide/guide-boyden-valley-winery-spirits/)
- [Caledonia Spirits Distillery](https://ediblevermont.ediblecommunities.com/guide/guide-caledonia-spirits-distillery/)
- [Citizen Cider](https://ediblevermont.ediblecommunities.com/guide/guide-citizen-cider/)
- [Shacksbury Cider](https://ediblevermont.ediblecommunities.com/guide/guide-shacksbury-cider/)
- [Eden Specialty Cider](https://ediblevermont.ediblecommunities.com/guide/guide-eden-specialty-cider/)
- [Stonecutter Spirits's Highball Social](https://ediblevermont.ediblecommunities.com/guide/guide-stonecutter-spiritss-highball-social/)
- [Stonecutter Spirits](https://ediblevermont.ediblecommunities.com/guide/guide-stonecutter-spirits/)
- [Scott Farm Baldwin](https://ediblevermont.ediblecommunities.com/guide/guide-scott-farm-baldwin/)
- [Golden Russet Farm](https://ediblevermont.ediblecommunities.com/guide/guide-golden-russet-farm/)
- [Pete’s Greens](https://ediblevermont.ediblecommunities.com/guide/guide-pete-s-greens/)
- [Diggers' Mirth Collective Farm at the Intervale Center](https://ediblevermont.ediblecommunities.com/guide/guide-diggers-mirth-collective-farm-intervale-center/)
- [Miskell Farm](https://ediblevermont.ediblecommunities.com/guide/guide-miskell-farm/)
- [Pomykala Farm](https://ediblevermont.ediblecommunities.com/guide/guide-pomykala-farm/)
- [Butterworks Farm](https://ediblevermont.ediblecommunities.com/guide/guide-butterworks-farm/)
- [Ploughgate Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-ploughgate-creamery/)
- [O Bread Bakery](https://ediblevermont.ediblecommunities.com/guide/guide-o-bread-bakery/)
- [Cabot Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-cabot-creamery/)
- [Adam’s Berry Farm](https://ediblevermont.ediblecommunities.com/guide/guide-adam-s-berry-farm/)
- [Maple Wind Farm](https://ediblevermont.ediblecommunities.com/guide/guide-maple-wind-farm/)
- [Woodstock Farmers’ Market](https://ediblevermont.ediblecommunities.com/guide/guide-woodstock-farmers-market/)
- [City Market/Onion River Co-op](https://ediblevermont.ediblecommunities.com/guide/guide-city-marketonion-river-co-op/)
- [Long Wind Farm](https://ediblevermont.ediblecommunities.com/guide/guide-long-wind-farm/)
- [Burlington Winter Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-burlington-winter-farmers-market/) - Saturdays, 10am-2pm November-April
- [Flatlander Farm](https://ediblevermont.ediblecommunities.com/guide/guide-flatlander-farm/)
- [Heart of the Village Inn](https://ediblevermont.ediblecommunities.com/guide/guide-heart-village-inn/)
- [Jasper Hill Farm](https://ediblevermont.ediblecommunities.com/guide/guide-jasper-hill-farm/)
- [Grafton Village Cheese](https://ediblevermont.ediblecommunities.com/guide/guide-grafton-village-cheese/)
- [Retreat Farm](https://ediblevermont.ediblecommunities.com/guide/guide-retreat-farm/)
- [Dosa Kitchen](https://ediblevermont.ediblecommunities.com/guide/guide-dosa-kitchen/)
- [Fortuna’s Sausage and Italian Market](https://ediblevermont.ediblecommunities.com/guide/guide-fortuna-s-sausage-and-italian-market/) - Fortuna's Sausage & Italian Market offers a large variety of Italian sausage, traditional salami including the most popular nitrate and gluten free Pepperoni, Genoa Salami and SOUPY, imported and artisan cheese, olives from around the world, specialty foods and gifts for every occasion.
- [Earth and Sea Fish Market](https://ediblevermont.ediblecommunities.com/guide/guide-earth-and-sea-fish-market/) - Starting in 1986 from a refrigerated mini-van to a downtown store front their goal has always been to bring quality, sustainable fish to our customers. Exceptional quality and service has always been the backbone of their business model. And their desire was never to be the biggest fish market but rather to be the best fish market.
- [Williamsville Eatery](https://ediblevermont.ediblecommunities.com/guide/guide-williamsville-eatery/) - The Williamsville Eatery highlights locally and regionally sourced ingredients, in an inviting, re-imagined, former Vermont general store.
- [Susanna's Catering](https://ediblevermont.ediblecommunities.com/guide/guide-susannas-catering/) - With an emphasis on global cuisine and a passion for incorporating plentiful Vermont fresh food and products, Susanna’s Catering provides a fully insured service that combines outstanding quality ingredients, a wealth of experience, bold imagination & impeccable service for any size event in the greater Stowe, Vermont region.
- [Morse Block Deli](https://ediblevermont.ediblecommunities.com/guide/guide-morse-block-deli/) - Morse Block Deli is a Farm to Table Deli in the center of Vermont’s thriving culinary scene. Morse Block Deli or as locals call them, MBD, uses premium meats and cheeses produced locally and in-house, locally baked breads from La Panciata in Northfield and sources a large portion of our produce locally.
- [Monarch & the Milkweed](https://ediblevermont.ediblecommunities.com/guide/guide-monarch-milkweed/) - Andrew LeStourgeon and Rob Downey present Monarch & the Milkweed, an American restaurant focused on unique pastries, creative coffee & both classic and original cocktails.
- [The Marina](https://ediblevermont.ediblecommunities.com/guide/guide-marina-0/) - A casual waterfront dining experience where the West River meets the Connecticut River.
- [Hen of the Wood](https://ediblevermont.ediblecommunities.com/guide/guide-hen-wood-0/) - Serving seasonal American food celebrating the farms of Vermont and the northeast. They support local growers that practice environmentally sound agriculture and believe in showcasing the most vibrant foods of the season as well as wild edibles such as Hen of the Woods mushrooms.
- [Firefly Restaurant](https://ediblevermont.ediblecommunities.com/guide/guide-firefly-restaurant/) - The Firefly Restaurant and Taproom is in the beautiful Manchester Center, VT. They are open 7 days a week at 11:30am for lunch and dinner. Have a meal, enjoy a drink, catch some great music, or watch a game. Diners can do it all at the Firefly where everyone’s welcome.
- [El Cortijo Taqueria Y Cantina](https://ediblevermont.ediblecommunities.com/guide/guide-el-cortijo-taqueria-y-cantina/) - El Cortijo Taqueria Y Cantina serves up tacos, burritos, and Mexican-style entrees prepared with local ingredients and expressed in fun and fresh ways.
- [Pascolo Ristorante](https://ediblevermont.ediblecommunities.com/guide/guide-pascolo-ristorante-0/)
- [Guild Tavern](https://ediblevermont.ediblecommunities.com/guide/guide-guild-tavern-0/) - Watch Guild Tavern chefs work the custom built wood-fired grill in an open, inviting space. The menu features premium dry aged beef, Vermont meats, fresh North Atlantic seafood, tavern fare, and vegetarian plates. During the week, drop by for one of our nightly specials. Guild’s weekly specials include four bucks off burgers on Sundays, two bucks off draught beer on Tuesdays, four bucks off all signature Guild cocktails on Wednesdays, and one buck off oysters on Thursdays.
- [The Farm House Tap & Grill](https://ediblevermont.ediblecommunities.com/guide/guide-farm-house-tap-grill/) - The Farmhouse Tap & Grill opened in May 2010, serving award winning burgers, innovative entrees, and lots of craft beer from their backyard and beyond. They serve the community as a part of Burlington’s thriving farm-to-table restaurant scene. The Farmhouse menu is a vehicle for showcasing Vermont grown, raised, and produced ingredients. They start with what is available locally, and they build their menu foundations from there.
- [The Farmhouse Group & Events](https://ediblevermont.ediblecommunities.com/guide/guide-farmhouse-group-events/) - The Farmhouse Group is made up of four farm-to-table restaurants and catering in the Burlington area, The Farmhouse Tap & Grill, El Cortijo Taqueria, Guild Tavern and Pascolo Ristorante. Their menus are a vehicle for showcasing the many wonderful farms and food producers in Vermont.
- [Hoverfly Photography](https://ediblevermont.ediblecommunities.com/guide/guide-hoverfly-photography/) - Brent is available to produce visually compelling assets world wide. Whether it be editorial, lifestyle, or product photography - Brent has you covered. His creativity and expertise adapts to every clients needs.
- [Joseph J Blair Tree Care and Landscape Maintenance](https://ediblevermont.ediblecommunities.com/guide/guide-joseph-j-blair-tree-care-and-landscape-maintenance/) - Specializing in Arboriculture and Urban Forestry and celebrating over 20 years of tree care to the communities of Southern Vermont.
- [Baierlein Landscaping](https://ediblevermont.ediblecommunities.com/guide/guide-baierlein-landscaping/) - Baierlein Landscaping is about creating four season landscapes, emphasizing color and texture, with plants indigenous to, or suitable for, the northeast.
- [RK Miles](https://ediblevermont.ediblecommunities.com/guide/guide-rk-miles/) - Established in 1940, r.k. MILES, Inc. has years of experience backed with unparalleled products and services. With four convenient locations in Vermont and Massachusetts, they are poised to serve each area with timely deliveries and on-site consultation. No matter the scope of your project, the r.k. MILES team of knowledgeable professionals will help you achieve success
- [Vermont Farm Table](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-farm-table/) - Make it yours. Love it. Beat it up. Fill it with family and friends, then plan on passing it down. Custom tables and kitchenware handmade in Vermont.
- [P & F Appliance](https://ediblevermont.ediblecommunities.com/guide/guide-p-f-appliance/) - Since 1979, P & F Appliance has provided exceptional service to the Manchester Center, Vermont and surrounding areas. They offer free delivery and affordable installation rates for new purchases and provide repairs to prolong the life of any appliance.
- [BlueCross BlueShield of Vermont](https://ediblevermont.ediblecommunities.com/guide/guide-bluecross-blueshield-vermont/) - Blue Cross Blue Shield offers health care insurance in Vermont to individuals & families. View options & discover the best insurance plan for your family.
- [Upper Valley Food Co-op](https://ediblevermont.ediblecommunities.com/guide/guide-upper-valley-food-co-op/) - Currently, the co-op’s membership is 1300 active members with a commitment to providing wholesome and high quality food and other products in an effort to support for local growers and producers. The Upper Valley Food Co-op continues to educate consumers about food and nutrition, food safety issues, and other health related topics. Finally, the UVFC networks with other co-operative businesses regionally to encourage an economic environment that benefits all consumers.
- [Harvest Market](https://ediblevermont.ediblecommunities.com/guide/guide-harvest-market-0/) - Harvest Market is a one-stop gourmet shop offering delicious salads, sandwiches, entrees, baked goods, and wood-fired artisan breads, prepared by our chefs and bakers! We also offer an incredible selection of wonderful cheeses, meats, wine, beer, farm-fresh produce, and specialty food items.
- [Shelburne Farms](https://ediblevermont.ediblecommunities.com/guide/guide-shelburne-farms-0/) - Shelburne Farms is a nonprofit organization educating for a sustainable future. That means learning that links knowledge, inquiry, and action to help students build a healthy future for their communities and the planet. Our home campus is a 1,400-acre working farm, forest, and National Historic Landmark.
- [Scott Farm](https://ediblevermont.ediblecommunities.com/guide/guide-scott-farm/) - The 571-acre Scott Farm, a The Landmark Trust USA property, is home to 125 varieties of ecologically-grown heirloom apples and other fine fruits, a seasonal Farm Market, and the Apple Barn Event Center. All 23 buildings on the property are listed on the National Register of Historic Places. A popular wedding venue, the farm is surrounded by four authentically-restored historic year-round vacation rental properties accommodating up to 22 guests—one of which is Rudyard Kipling’s Naulakha where he penned the Jungle Book. The Stone Trust Education Center, located in the 1862 Barn, showcases beautiful, unique dry-stone wall installations around the property. The Apple Barn accommodates up to 120 guests, has a commercial kitchen, three restrooms, and is wheelchair accessible. Windows overlook the farm and mountains behind it, making it a delightful spot for special occasions, rehearsal dinners, and wedding receptions. Couples can exchange vows in the Courtyard or by a pond overlooking the apple orchard and stonewalls. A limited number of weddings are offered May-August. The $3500 fee includes use of the historic Apple Barn, tables, chairs and table settings. The event coordinator will provide a list of preferred vendors for catering, florists, music, alcoholic beverages, photographers, etc.
- [Dutton Berry Farm and Farm Stand](https://ediblevermont.ediblecommunities.com/guide/guide-dutton-berry-farm-and-farm-stand/) - Dutton Berry Farm and Farm Stand is proud of their farmer-grown products, offering a complete line of fruits and vegetables, gifts, flowers, unique foods, Dutton-made fudge, and many other interesting locally-made products.
- [Cedar Circle Farm](https://ediblevermont.ediblecommunities.com/guide/guide-cedar-circle-farm/) - Cedar Circle Farm is an organic farm with a social mission. They engage the community to develop and share practices that promote regenerative agriculture, good health, and a resource-rich environment. Visit their farmstand, greenhouses, coffee shop, and pick-your-own fields along the Connecticut River in East Thetford, Vermont.
- [Shelburne Vineyard](https://ediblevermont.ediblecommunities.com/guide/guide-shelburne-vineyard/) - Augmented by a talented young staff led by winemaker Ethan Joseph, and tasting room managers Samuel Rheaume and Tory Walters, the winery is producing reds, whites, rosés’ and ice wines, many of which have earned “Best in Category” gold medals in International competitions, and is now venturing into sparkling, orange, and naturally fermented styles of wine.
- [Brown's Brewing Co.](https://ediblevermont.ediblecommunities.com/guide/guide-browns-brewing-co/) - Undaunted by conventions, undeterred by trends, Brown's Brewing Company has been carving its own path since 1993. Offering over 80 styles of ales and lagers including their award-winning Pale Ale, Oatmeal Stout, and Whiskey Porter, as well as an amazing variety of hand crafted favorites that range from sours to IPAs, and barrel aged experiments to seasonal favorites.
- [Real Pickles](https://ediblevermont.ediblecommunities.com/guide/guide-real-pickles/) - We are a worker-owned cooperative in Greenfield, MA producing raw naturally fermented pickles and sauerkrauts from locally-grown vegetables. Our 100% organic products include dill pickles, sauerkrauts, kimchi, and much more! Available at natural food stores and independent grocers throughout Vermont.
- [FinAllie Ferments](https://ediblevermont.ediblecommunities.com/guide/guide-finallie-ferments/) - FinAllie Ferments is owned and operated by Allison Dercoli and Brittany Frost with the help of Fin the chocolate Labrador Retriever and Onyx, the black Labrador pup. FinAllie Ferments is a Vermont-based craft food business, currently specializing in the production of small batch kim-chi.
- [Black Krim Tavern](https://ediblevermont.ediblecommunities.com/guide/guide-black-krim-tavern/)
- [Pebble Brook Farms](https://ediblevermont.ediblecommunities.com/guide/guide-pebble-brook-farms/)
- [Green Mountain CBD](https://ediblevermont.ediblecommunities.com/guide/guide-green-mountain-cbd/)
- [Jericho Settlers Farm](https://ediblevermont.ediblecommunities.com/guide/guide-jericho-settlers-farm/)
- [Full Sun Oil Company](https://ediblevermont.ediblecommunities.com/guide/guide-full-sun-oil-company/)
- [Prohibition Pig](https://ediblevermont.ediblecommunities.com/guide/guide-prohibition-pig-0/) - Located in Waterbury, the food and beverage crossroads, Prohibition Pig features New England’s largest and best curated selection of craft beer, proper cocktails, eclectic wines with a full menu featuring barbecue, vegetarian and cozy American fare.
- [Green Empire Brewing](https://ediblevermont.ediblecommunities.com/guide/guide-green-empire-brewing/)
- [Stone Corral Brewery](https://ediblevermont.ediblecommunities.com/guide/guide-stone-corral-brewery/)
- [Green Mountain Organic Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-green-mountain-organic-creamery/)
- [Kimball Brook Farm](https://ediblevermont.ediblecommunities.com/guide/guide-kimball-brook-farm/)
- [Vermont Hemp Company](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-hemp-company/)
- [Vermont Liberty Tea Company](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-liberty-tea-company/)
- [Laughing Moon Chocolates](https://ediblevermont.ediblecommunities.com/guide/guide-laughing-moon-chocolates/)
- [Green Goddess Café](https://ediblevermont.ediblecommunities.com/guide/guide-green-goddess-caf/)
- [Zero Gravity Brewery](https://ediblevermont.ediblecommunities.com/guide/guide-zero-gravity-brewery/)
- [Zenbarn](https://ediblevermont.ediblecommunities.com/guide/guide-zenbarn/)
- [Stowe Craft Design](https://ediblevermont.ediblecommunities.com/guide/guide-stowe-craft-design/)
- [Satori Foods](https://ediblevermont.ediblecommunities.com/guide/guide-satori-foods/)
- [AroMed Aromatherapy](https://ediblevermont.ediblecommunities.com/guide/guide-aromed-aromatherapy/)
- [Spoonful Herbals](https://ediblevermont.ediblecommunities.com/guide/guide-spoonful-herbals/)
- [Flack Family Farm](https://ediblevermont.ediblecommunities.com/guide/guide-flack-family-farm/)
- [Hallow Herb Farm](https://ediblevermont.ediblecommunities.com/guide/guide-hallow-herb-farm/)
- [Foster Farm Botanicals](https://ediblevermont.ediblecommunities.com/guide/guide-foster-farm-botanicals/)
- [Zack Woods Herb Farm](https://ediblevermont.ediblecommunities.com/guide/guide-zack-woods-herb-farm/)
- [Wild Faith Herb Farm](https://ediblevermont.ediblecommunities.com/guide/guide-wild-faith-herb-farm/)
- [Burlington Herb Clinic](https://ediblevermont.ediblecommunities.com/guide/guide-burlington-herb-clinic/)
- [Railyard Apothecary](https://ediblevermont.ediblecommunities.com/guide/guide-railyard-apothecary/)
- [Vermont Slate Art](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-slate-art/)
- [Vermont Fresh Network](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-fresh-network/)
- [Fiddlehead Brewing](https://ediblevermont.ediblecommunities.com/guide/guide-fiddlehead-brewing/)
- [Lost Nation Brewing](https://ediblevermont.ediblecommunities.com/guide/guide-lost-nation-brewing/)
- [von Trapp Brewery & Bierhall](https://ediblevermont.ediblecommunities.com/guide/guide-von-trapp-brewery-bierhall/)
- [Gaylord Farm](https://ediblevermont.ediblecommunities.com/guide/guide-gaylord-farm/)
- [Hunger Mountain Co-op](https://ediblevermont.ediblecommunities.com/guide/guide-hunger-mountain-co-op/)
- [Falls General Store](https://ediblevermont.ediblecommunities.com/guide/guide-falls-general-store/)
- [Farmhouse Catering Company](https://ediblevermont.ediblecommunities.com/guide/guide-farmhouse-catering-company/)
- [Craft Beer Armory](https://ediblevermont.ediblecommunities.com/guide/guide-craft-beer-armory/)
- [Northfield Country Club](https://ediblevermont.ediblecommunities.com/guide/guide-northfield-country-club/)
- [Flower Power Farm](https://ediblevermont.ediblecommunities.com/guide/guide-flower-power-farm/)
- [Good Measure Brewing](https://ediblevermont.ediblecommunities.com/guide/guide-good-measure-brewing/)
- [Bent Hill Brewery](https://ediblevermont.ediblecommunities.com/guide/guide-bent-hill-brewery/)
- [Teela-Wooket at Windridge](https://ediblevermont.ediblecommunities.com/guide/guide-teela-wooket-windridge/)
- [Dana Forest Farm](https://ediblevermont.ediblecommunities.com/guide/guide-dana-forest-farm/)
- [Leunig’s Bistro](https://ediblevermont.ediblecommunities.com/guide/guide-leunig-s-bistro/)
- [Essex Resort and Spa](https://ediblevermont.ediblecommunities.com/guide/guide-essex-resort-and-spa/)
- [Windjammer Restaurant](https://ediblevermont.ediblecommunities.com/guide/guide-windjammer-restaurant-0/) - The Windjammer Restaurant is one of Burlington, Vermont’s favorite family restaurants. For more than 30 years, this American-style restaurant has been recognized for steak and seafood. Located in South Burlington, Vermont, the Windjammer Restaurant and Upper Deck Pub are two great restaurants in one location.
- [Premier Entertainment](https://ediblevermont.ediblecommunities.com/guide/guide-premier-entertainment/)
- [Someday Farm](https://ediblevermont.ediblecommunities.com/guide/guide-someday-farm/)
- [Dorset Farmers’ Market](https://ediblevermont.ediblecommunities.com/guide/guide-dorset-farmers-market-0/)
- [JK Adams](https://ediblevermont.ediblecommunities.com/guide/guide-jk-adams/) - At J.K. Adams, they believe that the kitchen is the heart of the home. It is this belief that drives them to create the highest quality, hand-crafted products for cooking and entertaining. It is our job to provide the tools to make cooking and entertaining easy and fun.
- [The Reluctant Panther Inn & Restaurant](https://ediblevermont.ediblecommunities.com/guide/guide-reluctant-panther-inn-restaurant/)
- [Kitchen Table Bistro](https://ediblevermont.ediblecommunities.com/guide/guide-kitchen-table-bistro/)
- [Consider Bardwell Farm](https://ediblevermont.ediblecommunities.com/guide/guide-consider-bardwell-farm/)
- [Vermont Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-creamery/)
- [Shelburne Farms](https://ediblevermont.ediblecommunities.com/guide/guide-shelburne-farms/)
- [Elm Lea Farm at The Putney School](https://ediblevermont.ediblecommunities.com/guide/guide-elm-lea-farm-putney-school/)
- [Hermit Thrush Brewery](https://ediblevermont.ediblecommunities.com/guide/guide-hermit-thrush-brewery/)
- [Parish Hill Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-parish-hill-creamery/)
- [Dedalus Wine](https://ediblevermont.ediblecommunities.com/guide/guide-dedalus-wine/)
- [Mad River Taste Place](https://ediblevermont.ediblecommunities.com/guide/guide-mad-river-taste-place/)
- [Sugar Mountain Farm](https://ediblevermont.ediblecommunities.com/guide/guide-sugar-mountain-farm/)
- [Snug Valley Farm](https://ediblevermont.ediblecommunities.com/guide/guide-snug-valley-farm/)
- [Von Trapp Farmstead](https://ediblevermont.ediblecommunities.com/guide/guide-von-trapp-farmstead/)
- [Artisan Meats of Vermont](https://ediblevermont.ediblecommunities.com/guide/guide-artisan-meats-vermont/)
- [Babette's Table](https://ediblevermont.ediblecommunities.com/guide/guide-babettes-table/)
- [Guild Tavern](https://ediblevermont.ediblecommunities.com/guide/guide-guild-tavern/) - Farm-to-table wood-fired grill featuring dry aged, locally sourced beef. The menu offers casual tavern fare, small plates for sharing, dry-aged steak, seafood and vegetarian options, award-winning wine list and an innovative cocktail program. Private dining room available. 1633 Williston Rd., South Burlington, 802-497-1207, GuildTavern.com
- [Pascolo Ristorante](https://ediblevermont.ediblecommunities.com/guide/guide-pascolo-ristorante/) - Serving casual, handmade Italian cuisine in the heart of downtown Burlington. Featuring fresh pastas, Italian entrees, Neapolitan-style pizza from the wood-fired oven, antipasti, seafood and homemade gelato sundaes. A killer Italian wine menu complements the casual fare with handcrafted cocktails and local brews to round it out. 83 Church St., Burlington, 802-497-1613, PascoloVt.com 
- [El Cortijo](https://ediblevermont.ediblecommunities.com/guide/guide-el-cortijo/) - “A Farm-to-Taco Experience” El Cortijo Taqueria is focused on showcasing fine Vermont foods in fun and fresh ways. Located in the historic 1950s building once home to the Oasis diner, El Cortijo has a vibrant atmosphere with lively decor. The menu features tacos, soups, salads and entrees prepared with local ingredients and expressed as traditional Mexican fare. Fresh-squeezed margaritas and handcrafted cocktails are refreshing year round and full menu is available until midnight Su–Th and 1am F–Sa. 189 Bank St., 802-497-1668, CortijoVT.com
- [Doc Ponds](https://ediblevermont.ediblecommunities.com/guide/guide-doc-ponds/) - Substantial eclectic bar fare, 24 draft beer lines featuring local suds, unique cocktails, homemade ice cream and milkshakes and about 1,000 records! Main bar and dining room, seating includes a backyard beer garden and a cozy, firelit lounge.
- [Shelburne Vineyard Winery and Tasting Room](https://ediblevermont.ediblecommunities.com/guide/guide-shelburne-vineyard-winery-and-tasting-room/) - Come join us for a tasting and tour or spend the afternoon on the patio overlooking the vines and let us share our adventure making award-winning wines from cold-hardy grapes that thrive in VT's cold climate and grow on our sustainably farmed vineyards. Hours: May-Oct, 11 am-6 pm; Nov-April, 11 am-5 pm. 6308 Shelburne Rd. (Route 7), 802-985-8222.
- [Killington Avenue Market & Deli](https://ediblevermont.ediblecommunities.com/guide/guide-killington-avenue-market-deli/) - Since 1995, Killington Avenue Market & Deli has been known for some of the tastiest fare in Rutland. Chef Bob Rawls and manager Becky Boggess strive to make your dining experience unforgettable. We use locally sourced dairy, eggs and produce (in season). OUr homemade freshly baked subs and focaccia, whole-grain and vegetable salads, soups, entrees and sweet-endings will have you returning for more. Dine in or takeout. Hours: Lunch daily M-F 10:30 am-2 pm. 22 Killington Ave., 802-773-2412. 
- [Killington Avenue Market and Deli](https://ediblevermont.ediblecommunities.com/guide/guide-killington-avenue-market-and-deli/) - Since 1995, Killington Avenue Market & Deli has been known for some of the tastiest fare in Rutland. Chef Bob Rawls and manager Becky Boggess strive to make your dining experience unforgettable. We use locally sourced dairy, eggs and produce (in season). Our homemade, freshly baked subs and focaccia, whole-grain and vegetable salads, soups, entrées and sweet-endings will have you returning for more. Dine in or takeout. Lunch daily: M–F 10:30am–3pm. 22 Killington Ave., 802-773-2412
- [Woodstock Market on the Green](https://ediblevermont.ediblecommunities.com/guide/guide-woodstock-market-green/) - Hours & Season: Wednesdays 3PM to 6PM, June-October
- [Windsor Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-windsor-farmers-market/) - Hours & Season: Sundays 11AM to 2PM, May 30-October
- [Springfield Community Market](https://ediblevermont.ediblecommunities.com/guide/guide-springfield-community-market/) - Hours & Season: Saturdays 10AM to 1PM, May 30-October
- [South Royalton Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-south-royalton-farmers-market/) - Hours & Season: Thursdays 3PM to 6:30PM, May-October
- [Norwich Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-norwich-farmers-market/) - Hours & Season: Saturdays 9AM to 1PM, May–October
- [Mt. Tom Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-mt-tom-farmers-market/) - Hours & Season: Saturdays 9:30AM to 12:30PM, Mid-May - Mid-October
- [Ludlow Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-ludlow-farmers-market/) - Hours & Season: Fridays 4PM to 7PM, May 22-October 9 (rain or shine)
- [Hartland Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-hartland-farmers-market/) - Hours & Season: Fridays 4PM to 7PM, June 5-September 11
- [Townshend Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-townshend-farmers-market/) - Hours & Season: Fridays 4PM to 7PM, June 5-October 9
- [Putney Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-putney-farmers-market/) - Hours & Season: Sundays 11AM - 2PM, May-October
- [West River Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-west-river-farmers-market/) - Hours & Season: Saturdays 9AM to 1PM, May 23-October 10
- [Brattleboro Area Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-brattleboro-area-farmers-market/) - Hours & Season: Saturdays 9AM to 2PM, May 2- October 31 Tuesdays 10AM to 2PM, June 16 - October 27
- [Bellows Falls Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-bellows-falls-farmers-market/) - Hours & Season: Fridays 4PM to 7PM, May–October
- [Waterbury Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-waterbury-farmers-market/) - Hours & Season: Thursdays 3PM to 7PM, April-mid-October
- [Waitsfield Farmers' Market](https://ediblevermont.ediblecommunities.com/guide/guide-waitsfield-farmers-market/) - Hours & Season: Saturdays 9AM to 1PM, May 16-October 17 
- [Plainfield Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-plainfield-farmers-market/) - Hours & Season: Fridays 4PM to 7PM, June-October
- [Montpelier Capital City Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-montpelier-capital-city-farmers-market/) - Hours & Season: Saturdays 9AM to 1PM, May–October 
- [Rutland County Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-rutland-county-farmers-market/) - Hours & Season: Saturdays 9AM to 2PM, May - November Tuesdays 3PM to 6PM, May - November 
- [Lakes Region - Poultney Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-lakes-region-poultney-farmers-market/) - Hours & Season: Thursdays 9AM to 2PM, June 25 - October 1 (rain or shine) 
- [Mount Holly Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-mount-holly-farmers-market-0/) - Hours & Season: Saturdays 10AM to 1PM, June–October
- [Brandon Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-brandon-farmers-market/) - Hours & Season: Fridays 9AM to 2PM, May 25–October 12
- [Newport Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-newport-farmers-market/) - Hours & Season: Wednesdays 9AM to 2PM, June 15–October 15 (rain or shine) Sundays 9AM to 2PM, May 15–October 15 (rain or shine) 
- [Derby Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-derby-farmers-market/) - Hours & Season: Saturdays 9:30AM - 2:30PM, May 25–October 
- [Craftsbury Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-craftsbury-farmers-market/) - Hours & Season: Saturdays 10AM to 1PM, May 23 - October 10 
- [Randolph Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-randolph-farmers-market/) - Hours & Season: Saturdays 9AM to 1PM, May - October 
- [Chelsea Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-chelsea-farmers-market/) - Hours & Season: Fridays 3PM to 6PM, May 15 - October 2
- [Stowe Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-stowe-farmers-market/) - Hours & Season: Sundays 10:30AM to 3PM, May 17 - October 11
- [Johnson Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-johnson-farmers-market/) - Hours & Season: Fridays 4:30PM to 8PM, June 12 - October 9
- [Champlain Islands—South Hero Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-champlain-islands-south-hero-farmers-market/) - Hours & Season: Wednesdays 3PM to 6PM, May 27 - September 23 
- [Champlain Islands-Grand Isle Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-champlain-islands-grand-isle-farmers-market/) - Hours & Season: Saturdays 10AM - 2PM, May 23 - October 3 
- [Northwest Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-northwest-farmers-market/) - Hours & Season: Saturdays 9AM to 2PM, Mid May - October 
- [Enosburg Falls Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-enosburg-falls-farmers-market/) - Hours & Season: Saturdays 9PM to 1PM, May 16 - October 31 Wednesdays 3PM to 6:30PM 
- [Lunenburg Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-lunenburg-farmers-market/) - Hours & Season: Wednesdays 2PM to 6PM, June - October 
- [Winooski Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-winooski-farmers-market/) - Hours & Season: Sundays 10PM to 2PM, May 31 - October 1 
- [South Burlington Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-south-burlington-farmers-market/) - Hours & Season: Sundays 10PM to 2PM, June 18–October 21 
- [Shelburne Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-shelburne-farmers-market/) - Hours & Season: Saturdays 9PM to 1PM, May 30 - October 10 
- [Richmond Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-richmond-farmers-market/) - Hours & Season: Fridays 3PM to 6:30PM, May 29 - October 16 
- [Milton Grange Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-milton-grange-farmers-market/) - Hours & Season: Saturdays 9:30PM to 1:30PM, June - October 
- [Jericho Farmers’ Market at Mills Riverside Park](https://ediblevermont.ediblecommunities.com/guide/guide-jericho-farmers-market-mills-riverside-park/) - Hours & Season: Thursdays 3:30PM to 6:30PM, June 7–September 27 
- [Five Corners Community Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-five-corners-community-farmers-market/) - Hours & Season: Fridays 3:30PM to 7:30PM, May - October 
- [New North End Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-new-north-end-farmers-market/) - Hours & Season: Thursdays 3PM to 6:30PM, May 24–September 27
- [Burlington Fletcher Allen Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-burlington-fletcher-allen-farmers-market/) - Hours & Season: Thursdays 2:30PM to 5:30PM, May 10–October 
- [Burlington Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-burlington-farmers-market/) - Hours & Season: Saturdays 8:30AM to 2PM, Year-Round (summer outdoor market starts May 9)
- [Old North End Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-old-north-end-farmers-market/) - Hours & Season: Tuesdays 3PM to 6:30PM, June 9 - October 
- [St. Johnsbury Farmers Market — Caledonia Farmers Market Assoc.](https://ediblevermont.ediblecommunities.com/guide/guide-st-johnsbury-farmers-market-caledonia-farmers-market-assoc/) - Hours & Season: Saturdays 9AM to 1PM, mid-May - October
- [Peacham Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-peacham-farmers-market/) - Hours & Season: Thursdays 3PM to 6PM, May 26 to October 1 
- [Groton Growers Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-groton-growers-farmers-market/) - Hours & Season: Saturdays 9AM to 1PM, June - September (rain or shine) 
- [Danville Farmers Market — Caledonia Farmers Market Assoc.](https://ediblevermont.ediblecommunities.com/guide/guide-danville-farmers-market-caledonia-farmers-market-assoc/) - Hours & Season: Wednesdays 9AM to 1PM, June - mid-October
- [Manchester Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-manchester-farmers-market/) - Hours & Season: Thursdays 3PM to 6PM, May 29-October 9
- [Dorset Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-dorset-farmers-market/) - Hours & Season: Sundays 10AM to 2PM, May-October
- [Bennington Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-bennington-farmers-market/) - Hours & Season: Saturdays 10AM to 1PM, May 12–October 27 Tuesdays 3PM to 6PM, June 2-October 6
- [Middlebury Farmers Market](https://ediblevermont.ediblecommunities.com/guide/guide-middlebury-farmers-market/) - Hours & Season: Saturdays 9AM to 12:30PM, May 2 - October 31 Wednesdays 9AM to 12:30PM, June 17 - October 14
- [Bristol Farmers’ Market](https://ediblevermont.ediblecommunities.com/guide/guide-bristol-farmers-market/) - Hours & Season: Saturdays 11AM to 2PM, June 2–October 6
- [Prohibition Pig](https://ediblevermont.ediblecommunities.com/guide/guide-prohibition-pig/) - Located in Waterbury, the food and beverage crossroads, we feature New England’s largest & best curated selection of craft beer, proper cocktails, eclectic wines with a full menu featuring barbecue, vegetarian and cozy American fare. Hours: F–M at 11:30am, Tu–Th at 4pm. Kitchen stops serving two hours before bar. Our bar stays open Su–Th until midnight, F–Sa 1am.
- [Harvest Market](https://ediblevermont.ediblecommunities.com/guide/guide-harvest-market/) - Harvest Market is a one-stop gourmet shop offering delicious salads, sandwiches, entrees, baked goods and breads prepared by our chefs and bakers! We also offer an incredible selection of wonderful cheeses, meats, wine, beer, farm-fresh produce and specialty food items. Hours: M–Su 7am–7pm during the high season, otherwise 7am–5:30pm
- [J.J. Hapgood General Store & Eatery](https://ediblevermont.ediblecommunities.com/guide/guide-jj-hapgood-general-store-eatery/) - J.J. Hapgood General Store & Eatery is a purveyor of quality dry goods, local produce, meat and dairy products, prepared sandwiches and meals to go, après-ski fare including Vermont cheese and charcuterie boards, craft beers and Aqua Vitea kombucha on tap, wood-oven-fired pizzas, focaccia and bread, fine wines, basic household provisions and penny candy. J.J. Hapgood has served the historic village of Peru, Vermont, since 1827 and continues to serve its community in a newly rebuilt store helmed by Juliette & Tim Britton. Meeting and event space is available.
- [H.N. Williams Store](https://ediblevermont.ediblecommunities.com/guide/guide-hn-williams-store/) - Great fresh-food deli with a seasonal taste. Breakfast, lunch or pick up dinner to go. Daily specials. Try the “Get a Great Morning” Breakfast Sandwiches, the Vermonter Panini, or Cheese Tortellini Salad, to name a few. Don’t forget the fresh homemade desserts. Eat in or take out. Holiday, catering and specialty menus available. Hours: M–F 7:30am–6pm Sa 7:30am–5pm Su 8am–4pm
- [Windjammer Restaurant](https://ediblevermont.ediblecommunities.com/guide/guide-windjammer-restaurant/) - Locally owned and operated for over 35 years, the Windjammer is Burlington’s original steak and seafood restaurant. In addition to classic American fare, the menu offers vegetarian and gluten-free options plus an extensive salad bar. Specialty cocktails, craft beers and a Wine Spectator wine list complement the restaurant and pub menus. Proud to support Vermont farms, producers and businesses since 1977. Restaurant Hours: Lunch daily 11:30am–2:30pm Dinner daily 5–9pm
- [Hen of the Wood](https://ediblevermont.ediblecommunities.com/guide/guide-hen-wood/) - Opened with a goal of providing a true Vermont dining experience, Hen of the Wood offers food that is simple, uncomplicated and down-to-earth. Daily changing menus are based on the wealth of premium ingredients found only miles from the restaurant. Hours: Burlington: Dining room open daily 5–10pm, bar 4pm–midnight. Waterbury: Dining room Tu–Sa 5–9pm.
- [The Marina](https://ediblevermont.ediblecommunities.com/guide/guide-marina/) - Where the West River meets the Connecticut, a memorable and casual waterfront dining experience for all. Offering seafood, burgers, breakfast/brunch. Extensive menu with something for everyone. Hours: M–W 11:30am–9pm Th–Sa 11:30am–10pm Su brunch 10am–1pm, closing at 9pm
- [Heart to Hearth Lasagna](https://ediblevermont.ediblecommunities.com/guide/guide-heart-hearth-lasagna/) - We know that we are what we eat. As Virginia Woolf reminds us, we cannot think well, love well, sleep well, if we have not dined well. At Heart to Hearth we prepare our lasagna from All Organic and Gluten Free ingredients of the highest possible quality. We created Heart to Hearth so that you can work hard at what you do, while we work hard at what we do: preparing delicious premium meals with care by hand. Simply thaw, bake and enjoy any time. It's always easy to "Have a Heart to Hearth with the Ones You Love."
- [The Downtown Grocery](https://ediblevermont.ediblecommunities.com/guide/guide-downtown-grocery/)
- [Vermont Quince](https://ediblevermont.ediblecommunities.com/guide/guide-vermont-quince/) - Vermont Quince products currently are available at: Vermont Country Deli (Brattleboro), Newfane Market, West Townshend Country Store, Meditrina (Chester), Alyson’s Orchard (Walpole NH), Crowley Cheese (Mount Holly), and Northeast Kingdom Tasting Center (Newport). Vermont Quince also will be at the Brattleboro and Putney holiday farmers markets in 2013.
- [Shat Acres Highlands Farm - Greenfield Highland Beef](https://ediblevermont.ediblecommunities.com/guide/guide-shat-acres-highlands-farm-greenfield-highland-beef/) - Naturally lean, tender and tasty. 100% Grass Fed. Ray Shatney continues to raise Shat Acres and Greenfield Highland Beef cattle on the same rugged hillside farm where his parents, Carroll and Polly, began raising these magnificent animals since 1967. Ray and Janet are pleased to offer premium Grass Fed and Finished Greenfield Highland Beef from their farm to your table.
- [Tourterelle Inn, Dining & Events](https://ediblevermont.ediblecommunities.com/guide/guide-tourterelle-inn-dining-events/) - In the late nineties, a beautiful event planner from Brittany met a young, American chef from New York. Before long they married and their union produced first a daughter and then a culinary revolution in Brooklyn, New York. Locals flocked to Loulou, their first French bistro, as much for chef Bill's lusty cuisine, as Christine's gracious charm. Before long, Loulou beget Cocotte, another French eatery that drew crowds. Other chefs followed them, lining the streets near the Snells' restaurants with all manner of eateries.
- [Lazy Lady Farm](https://ediblevermont.ediblecommunities.com/guide/guide-lazy-lady-farm/) - Lazy Lady Farm has been utilizing organic practices since 1987. We now milk 41 registered Alpine does. Lazy Lady Farm is a cheese operation, which prevents us from getting these fine girls into the show ring but this should not stop you should you wish to do so. We strive for great looking animals, great milk production and great health to keep this small farm viable.
- [Green Mountain Flour](https://ediblevermont.ediblecommunities.com/guide/guide-green-mountain-flour/) - Green Mountain Flour is the product of Zach Stremlau's 24 years of baking experience, our love for New England's working landscape and a passion for rebuilding the local grain economy.
- [Tata Harper Skincare](https://ediblevermont.ediblecommunities.com/guide/guide-tata-harper-skincare/) - Founded by woman's health advocate Tata Harper, Tata Harper Skincare is a Vermont- based skincare & wellness company that uses only100% Natural and Non-Toxic ingredients to create world class, highly effective antiaging products that nourish the skin and the spirit. Her products boast up to 29 potent active ingredients in each bottle and work wonders by fighting free radicals, providing essential botanical vitamins, refreshing, moisturizing and rejuvenating the skin.
- [Barbara Nedd's Cake Donuts](https://ediblevermont.ediblecommunities.com/guide/guide-barbara-nedds-cake-donuts/) - Barbara Nedd's Butternut Squash Donuts can be found at the following locations: Smorgasburg: www.smorgasburg.com Burlington Farmers Market: www.burlingtonfarmersmarket.org Myer's Bagel Bakery in Burlington, VT
- [Wild Flour Vermont Bakery](https://ediblevermont.ediblecommunities.com/guide/guide-wild-flour-vermont-bakery/)
- [Poorhouse Pies](https://ediblevermont.ediblecommunities.com/guide/guide-poorhouse-pies/) - Pie Fixes Everything. Poorhouse Pies is a home-based bakery specializing in old-fashioned and inventive pies and pastries using simple and locally sourced ingredients. 
- [Red Hen Baking Company](https://ediblevermont.ediblecommunities.com/guide/guide-red-hen-baking-company/) - Welcome To Red Hen Baking Company We’re committed to sourcing the best possible ingredients to create world class breads. From our work with local wheat growers to rekindle a viable wheat variety for the Northeast, to our use of local butter in all our pastries, we’ve been on leading edge of the local food movement since 1998. Explore our website to learn more. 
- [Big Picture Café & Theater](https://ediblevermont.ediblecommunities.com/guide/guide-big-picture-caf-theater/) - "A Local Gathering Place with a Global Dimension" The Big Picture Theater & Café is the Mad River Valley’s unofficial cultural center and café. Open seven days a week from 8am-2:30pm serving breakfast, lunch and Open for dinner from 5pm-9pm. Featuring locally grown vegetables and herbs from the Big Picture’s little sister, Small Step Farm as well as local meats and cheeses. Breakfast served daily until 2:30pm (try our renowned Huevos Rancheros) and we also offer eclectic brunch specials every Sunday.
- [Koffee Kup Bakery](https://ediblevermont.ediblecommunities.com/guide/guide-koffee-kup-bakery/) - Welcome to Koffee Kup Bakery Back in 1940, when Koffee Kup Bakery was founded in Burlington, we hand-made delicious donuts, then delivered them by bicycle, carrying on the family tradition from Troy Vermont and Quebec. Over 70 years later, we continue to deliver what we believe are the finest bakery products available in the market today. The original bakery has grown to a full line of specialty rolls, breads and donuts. The bicycle route has grown to dozens of trucks that cover much of New England and Upstate New York, keeping the items fresh daily.
- [Mt. Mansfield Creamery](https://ediblevermont.ediblecommunities.com/guide/guide-mt-mansfield-creamery/) - Mt. Mansfield Creamery is owned and operated by Stan Biasini and Debora Wickart. We milk our own Holstein & Brown Swiss cows to produce a number of raw milk cheeses using recipes with European origins. Our cheeses are aged a minimum 60 days in our own cheese cave. See the list of cheeses we make in our family owned business. 

## Recipes

- [Pork Roast with Ratatouille](https://ediblevermont.ediblecommunities.com/recipe/pork-roast-with-ratatouille/) - An easy one-pot meal
- [Corn Soufflé](https://ediblevermont.ediblecommunities.com/recipe/corn-souffle/) - Makes a great first course for dinner or an accompaniment for grilled meat or fish.
- [Poulet à la Crème](https://ediblevermont.ediblecommunities.com/recipe/poulet-a-la-creme/) - Chicken in a cream sauce is a specialty of the town where I was born, Bourgen- Bresse.
- [Salade Jeannette](https://ediblevermont.ediblecommunities.com/recipe/salade-jeannette/) - This was a specialty of my mother’s.
- [Smoked Salmon Served On Corn Fritters](https://ediblevermont.ediblecommunities.com/recipe/smoked-salmon-served-on-corn-fritters/) - This is a delicious first course as well as a fine hors d’oeuvre.
- [Cheddar Ale Soup](https://ediblevermont.ediblecommunities.com/recipe/cheddar-ale-soup/) - The perfect balance of creamy decadence kept light
- [Chicken Pot Pie](https://ediblevermont.ediblecommunities.com/recipe/chicken-pot-pie/) - Chicken Pot Pie Chicken pot pie was a tavern classic at The Perfect Wife. There we served it in a bread boule topped with creamy mashed potatoes. Later during the pandemic, I crusted the pie with the mashed potatoes on top and sold them by the dozen. This is one of my most-requested dishes every
- [Mini Granola Candy Cups](https://ediblevermont.ediblecommunities.com/recipe/mini-granola-candy-cups/) - Sweet, snackable, and just the right size
- [Herb Butter Steak](https://ediblevermont.ediblecommunities.com/recipe/herb-butter-steak/) - It is hard to beat a locally raised grass-fed steak—but add butter with freshly picked herbs and you have found the key to my heart.
- [Vermont-Style Baked Beans](https://ediblevermont.ediblecommunities.com/recipe/vermont-style-baked-beans/) - They fill your whole house with a wonderfully sweet maple aroma
- [Beer Cheddar Soup](https://ediblevermont.ediblecommunities.com/recipe/beer-cheddar-soup/) - Two of Vermont’s most iconic ingredients
- [Roasted Veggie Chili](https://ediblevermont.ediblecommunities.com/recipe/roasted-veggie-chili/) - This dish has wonderful flavor and checks most of those dietary restriction boxes!
- [Creamed Spinach](https://ediblevermont.ediblecommunities.com/recipe/creamed-spinach/) - Creamed spinach provides the perfect side to a perfectly cooked steak entrée.
- [Piecrust](https://ediblevermont.ediblecommunities.com/recipe/piecrust/) - Instead of store-bought piecrust, try your hand at homemade pie dough.
- [Maple-Walnut Chicken with Apples and Pears](https://ediblevermont.ediblecommunities.com/recipe/maple-walnut-chicken-with-apples-and-pears/) - For a family-style presentation, consider slicing the chicken over a scattered bed of frisée and/or baby spinach leaves.
- [Vermont Country Deli Corn Chowder](https://ediblevermont.ediblecommunities.com/recipe/vermont-country-deli-corn-chowder/) - Enjoy this hearty soup, one of Vermont Country Deli’s most popular during the winter months.
- [Swiss Fondue](https://ediblevermont.ediblecommunities.com/recipe/swiss-fondue/) - Fondue is a perfect meal to prepare and share with friends.
- [Gingerbread Cookies](https://ediblevermont.ediblecommunities.com/recipe/gingerbread-cookies/) - This has a nice gingery bite, which serves it well when blanketed with sweet royal icing.
- [Red Wine Braised Short Ribs](https://ediblevermont.ediblecommunities.com/recipe/red-wine-braised-short-ribs/) - A burst of savory flavor
- [Vanilla Bean Cookies](https://ediblevermont.ediblecommunities.com/recipe/vanilla-bean-cookies/) - This recipe makes a generous amount of dough, just right for a big batch of holiday cookies.
- [Crispy Smashed Brussels Sprouts](https://ediblevermont.ediblecommunities.com/recipe/crispy-smashed-brussels-sprouts/) - You are going to find a new love for the humble Brussels sprout
- [Pumpkin Pie Jars](https://ediblevermont.ediblecommunities.com/recipe/pumpkin-pie-jars/) - This mason jar dessert puts a little twist on the classic
- [Maple Fudge](https://ediblevermont.ediblecommunities.com/recipe/maple-fudge/) - With only three ingredients, this maple fudge is so easy to make.
- [Single Malt White Hot Chocolate](https://ediblevermont.ediblecommunities.com/recipe/single-malt-white-hot-chocolate/) - For an extra special—and unique—culmination to an autumnal meal with friends and family
- [Thai Curry Squash Soup](https://ediblevermont.ediblecommunities.com/recipe/thai-curry-squash-soup/) - Looking for ways to take your butternut squash soup to a new level?
- [Moco Not-So-Sinful Syrup](https://ediblevermont.ediblecommunities.com/recipe/moco-not-so-sinful-syrup/) - Chocolate syrup is easy to make and not just for children
- [Moco Holy (Milk) Shake](https://ediblevermont.ediblecommunities.com/recipe/moco-holy-milk-shake/) - Leftover MOCO Hot Chocolate can be used to flavor a milkshake
- [Maple Sugar Old-Fashioned](https://ediblevermont.ediblecommunities.com/recipe/maple-sugar-old-fashioned/) - Try this contemporary and unexpected twist on an old standby
- [Free Verse Farm’s “Dressed Up” Vinaigrette](https://ediblevermont.ediblecommunities.com/recipe/free-verse-farms-dressed-up-vinaigrette/) - We love preparing this simple, bright, and slightly sweet vinaigrette
- [Rachel Collier's Roasted Tomato Soup](https://ediblevermont.ediblecommunities.com/recipe/rachel-colliers-roasted-tomato-soup/) - Rachel Collier's Roasted Tomato Soup Toss cherry tomatoes, roughly chopped yellow onion, quartered shallots, a little red bell pepper, and garlic in some olive oil. Season with salt and freshly cracked black pepper. Roast in the oven at 325°F for a solid 40 minutes (turn occasionally if needed to prevent burning). Once ready, combine in
- [Rachel Collier's Thai Coconut Curry Soup](https://ediblevermont.ediblecommunities.com/recipe/rachel-colliers-thai-coconut-curry-soup/) - A quick and easy soup that you just can’t get enough of
- [Buxton’s Store Roasted Garlic & Potato Soup](https://ediblevermont.ediblecommunities.com/recipe/buxtons-store-roasted-garlic-potato-soup/) - One of the best things about Vermont is that every general store is guaranteed to have a secret recipe
- [Roasted Asparagus with Aged Balsamic Vinegar, Parmesan, and Prosciutto](https://ediblevermont.ediblecommunities.com/recipe/roasted-asparagus-with-aged-balsamic-vinegar-parmesan-and-prosciutto/) - Rich, aged balsamic vinegar and salty Parmesan play nicely with sweet, grassy asparagus in this ode to early summer simplicity.
- [Gnocchetti Sardi With Lemony Greens](https://ediblevermont.ediblecommunities.com/recipe/gnocchetti-sardi-with-lemony-greens/) - Bright lemons, earthy greens, creamy pasta, briny capers, and crisp breadcrumbs…what more could you want?
- [Southwestern Corn, Avocado & Pepper Jack Salad](https://ediblevermont.ediblecommunities.com/recipe/southwestern-corn-avocado-pepper-jack-salad/) - Southwestern Corn, Avocado & Pepper Jack Salad RECIPE COURTESY CABOT CREAMERY COOPERATIVELooking for a light, flavorful corn salad recipe to make for a barbecue or healthy lunch? This salad is full of deliciousness and color. 1 clove garlic, peeled½ teaspoon salt3 tablespoons extra-virgin olive oil2 tablespoons sherry vinegar¼ teaspoon freshly ground black pepper3 ears fresh
- [Chef John Patterson’s Tomato Gazpacho](https://ediblevermont.ediblecommunities.com/recipe/chef-john-pattersons-tomato-gazpacho/) - A gazpacho is an ideal way to use lots of produce all at once without turning on the stovetop or fussing over mason jars.
- [Mythic Gin Green Mountain Gimlet](https://ediblevermont.ediblecommunities.com/recipe/mythic-gin-green-mountain-gimlet/) - RECIPE COURTESY SPLIT SPIRITS Mythic Gin Green Mountain Gimlet 2 ounces Mythic gin¾ ounce fresh lime juice½ ounce Vermont maple syrup Shake with ice and strain into a chilled glass. Garnish with a lime wedge. Drinksgin
- [Grilled Corn Pasta Salad](https://ediblevermont.ediblecommunities.com/recipe/grilled-corn-pasta-salad/) - The minute summer sweet corn season starts, we lean in.
- [Rhubarb Cinnamon Simple Syrup](https://ediblevermont.ediblecommunities.com/recipe/rhubarb-cinnamon-simple-syrup/) - Delicious stirred into a gin or vodka cocktail, splashed into seltzer, or drizzled over vanilla ice cream or plain yogurt.
- [The Best Brownies](https://ediblevermont.ediblecommunities.com/recipe/recipes-best-brownies/) - These gluten-free brownies taste best the day after they are made.
- [Sourdough Discard Biscuits](https://ediblevermont.ediblecommunities.com/recipe/recipes-sourdough-discard-biscuits/) - Ever wonder what to do with the sourdough starter you discard when you feed it? It has many uses! Here’s one: delicious biscuits. Adapted from Brot Bakehouse's Sourdough Biscuits.
- [Ramp Pesto](https://ediblevermont.ediblecommunities.com/recipe/recipes-ramp-pesto-0/) - Each spring, I find myself in ramp heaven for a brief window when ramps find their way into almost every meal. The unmistakably garlicky scent and flavor of the ramp feels deeply nourishing and refreshing as we pivot away from winter and toward the warmer seasons ahead. From grilling to lightly sautéing ramps in a tad of olive oil with salt to taste, to featuring them in omelets, stir-fries, sandwiches, risottos, tacos, soups, crêpes, grain bowls, and pasta dishes—it seems like there isn’t anything that doesn’t go well with ramps. Alas, ramp season will not last forever and these ephemeral, savory plants will soon wither as the trees leaf out, sending energy back down to their bulbs. Making ramp pesto has become my annual ramp ritual culmination. I always enjoy fresh, and I make extra batches to freeze to savor this favorite wild edible plant in future months.
- [Vermont Whiskey Maple Mustard Cream Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermont-whiskey-maple-mustard-cream-sauce/) - This luscious sauce serves as a perfect accompaniment to grilled steaks, pork tenderloin or chops, roasted chicken or poached chicken breast, and even salmon fillets. Feel free to switch things up: play with the variety of amazing Vermont whiskeys; swap in Sugar Bob’s Finest Kind smoked maple syrup; or add chopped fresh herbs (rosemary and thyme for beef and pork, tarragon for chicken or salmon). Once you make this quintessentially Vermont sauce, you’ll find plenty of delicious ways to let it shine! 
- [Chia Seed Jam](https://ediblevermont.ediblecommunities.com/recipe/recipes-chia-seed-jam/) - This simple jam is taken up a notch with protein, healthy fat, and fiber (aka satiety!) from the chia seeds and a bit of carbohydrate from the maple and berries. Have it on a piece of toast, stir it into yogurt, or add a spoonful to take your oatmeal to the next level.
- [CBD-Infused Coconut Oil](https://ediblevermont.ediblecommunities.com/recipe/recipes-cbd-infused-coconut-oil/) - Hemp’s many benefits make it worth a try for anyone who experiences infl ammation, sleeplessness or anxiety. To make your own CBD-infused coconut oil, follow these guidelines. Click here for more of Lisa Masé’s recipes and culinary medicine inspiration.
- [Anti-Inflammatory Roasted Potatoes](https://ediblevermont.ediblecommunities.com/recipe/recipes-anti-inflammatory-roasted-potatoes/) - Potatoes are an excellent source of magnesium, a muscle relaxant. They combine well with these anti-inflammatory herbs to support joint and muscle recovery. Yield: Try a small serving of the potatoes (1/4 cup) and see if your symptoms are alleviated in any way. Adjust dosage as needed. Click here for more of Lisa Masé’s recipes and culinary medicine inspiration.
- [Parsnip Soup](https://ediblevermont.ediblecommunities.com/recipe/recipes-parsnip-soup/) - For those who planted them last fall, parsnips are one of the first root crops to dig out of the garden. If you do not have your own, ask a local farmer when the fresh crop will be available.
- [Nettle Pesto](https://ediblevermont.ediblecommunities.com/recipe/recipes-nettle-pesto/) - Nettles are rich in potassium, magnesium and iron. You can find them growing wild in deciduous forests or plant them in a lonely corner of your garden. They thrive in poor soil, and will over-winter and become perennial. Just make sure to cut them back and keep eating them so that they do not get unruly! To harvest stinging nettles, wear gloves and use scissors. Cut the nettle stem just below the first bunch of leaves. Choose leaf tops that have not yet flowered.
- [Dandelion Leek Frittata](https://ediblevermont.ediblecommunities.com/recipe/recipes-dandelion-leek-frittata/) - Dandelion Leek Frittata 4 tablespoons olive oil1 large leek, chopped into rounds and washed well to get rid of all grit2 teaspoons each salt and black pepper1 bunch fresh dandelion greens6 eggs1 teaspoon each cumin and coriander powderJuice of half a lemon2 tablespoons stone-ground mustard (no salt added) Preheat oven to 375°. Heat olive oil
- [Squash, Leek and Vinegar Soup](https://ediblevermont.ediblecommunities.com/recipe/recipes-squash-leek-and-vinegar-soup/) - This sweet and spicy soup will accelerate the metabolism with apple cider vinegar, enhance circulation with chile flakes, boost immunity with leeks and soothe the nerves with winter squash.
- [Hot Toddy](https://ediblevermont.ediblecommunities.com/recipe/recipes-hot-toddy/) - A lovely, relaxing beverage to enjoy around the fire, you can customize this warming concoction to delight your guests.
- [Creamy Green Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-creamy-green-sauce/) - Spring greenhouses are bursting with arrow-shaped spinach leaves. This delicious sauce maximizes their potential.
- [Artichoke Spread](https://ediblevermont.ediblecommunities.com/recipe/recipes-artichoke-spread/) - These elegant yet prickly vegetables are not local to Vermont until the summer, but many preserve them in water or oil to enjoy as a spring dish. Artichokes help the liver metabolize fat.
- [Walnut-Leek Pâté](https://ediblevermont.ediblecommunities.com/recipe/recipes-walnut-leek-pa-te/) - Look for local Vermont walnuts, which taste less bitter than the traditional English variety.
- [Hard-boiled Egg Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-hard-boiled-egg-sauce/) - I grew up making this sauce, which is typical of the cuisine of the Dolomite mountain region. Along with wild asparagus, this delicious topping is a sure sign of spring in my family.
- [Spinach-Mushroom Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-spinach-mushroom-sauce/) - During the colder months, my family enjoyed the remaining chanterelle and bolete mushrooms that had been foraged and dried the previous summer. These forest treasures strengthen immunity. Due to their high protein content, mushrooms lend a richness to any dish.
- [Spelt Gnocchi](https://ediblevermont.ediblecommunities.com/recipe/recipes-spelt-gnocchi/) - My grandmother’s recipe comes from our home province of Alto Adige. Depending on what’s local and seasonally available, each Italian region has slight differences. Some prepare gnocchi with cooked winter squash. Others use buckwheat flour instead of wheat or spelt. Once you feel practiced at making these delightful dumplings, try one of the variations.
- [Squash Blossoms Stuffed with Mushrooms and Goat Cheese](https://ediblevermont.ediblecommunities.com/recipe/recipes-squash-blossoms-stuffed-mushrooms-and-goat-cheese/) - This recipe has a light, airy batter encasing a filling of earthy fluff. Squash blossoms are equally at home as an elegant first course or as finger food.
- [Pumpkin Mushroom Pot Stickers](https://ediblevermont.ediblecommunities.com/recipe/recipes-pumpkin-mushroom-pot-stickers/) - This is really a fun and different way to use any extra pumpkin you have. I like to make these up ahead of time and freeze them for a quick dinner, snack or special party food. This is a great food that is gluten- and dairy-free as well as vegan.
- [Pumpkin Sushi with Spicy Mayo](https://ediblevermont.ediblecommunities.com/recipe/recipes-pumpkin-sushi-spicy-mayo/) - I need to use more pumpkin. I need to eat more sushi. I remembered this delicious sushi I once had that had sweet potato in it along with other spicy items. I didn’t order it because I tend to go for fish when eating sushi but my friend did. I was wrong. It was sweet and creamy and lovely next to spicy. This recipe was born. Feel free to cut this recipe in half.
- [Simple Philly-Style Vanilla Ice Cream](https://ediblevermont.ediblecommunities.com/recipe/recipes-simple-philly-style-vanilla-ice-cream/) - For a really hot day, when you’re looking for something to cool you off that isn’t too heavy, Philly-style ice cream is great. It pairs really well with fresh summer fruits and makes a great milkshake!
- [Buckwheat Pancake Breakfast Muffin](https://ediblevermont.ediblecommunities.com/recipe/recipes-buckwheat-pancake-breakfast-muffin/) - In this buckwheat-pancake-breakfast-inspired muffin recipe, I use cooked whole kasha and a 50:50 mix of all-purpose flour and dark buckwheat flour. Light buckwheat flour could also be used in the recipes; if you use the milder tasting light flour, you may be able to use slightly less maple syrup. Kasha adds body and depth of flavor, and helps the muffins stay fresh longer. I’ve added some iconic Vermont ingredients to the Grandma’s buckwheat pancakes—blueberries, pure maple syrup and hard cider, the latter a New England-themed twist on Grandma’s secret ingredient.
- [Buckwheat Muffins with Apples and Walnuts](https://ediblevermont.ediblecommunities.com/recipe/recipes-buckwheat-muffins-apples-and-walnuts/) - Apples and buckwheat are a natural pairing (think Russian blinis and applesauce). Once I swapped out Grandma’s secret Schlitz for hard cider; the addition of apples followed on its heels.
- [Caramelized Shallot Timbale](https://ediblevermont.ediblecommunities.com/recipe/recipes-caramelized-shallot-timbale/) - Deeply colored and intensely flavored, caramelized shallots give these individual custards the color and texture of pate and an extraordinary flavor that is hard to identify at the first taste. Serve with rich game bird such as Vermont quail, pheasant, or roast duck.
- [Traditional Pickled Cabbage](https://ediblevermont.ediblecommunities.com/recipe/recipes-traditional-pickled-cabbage/) - Traditional Pickled Cabbage 1 pound white or red cabbage, thinly sliced3 stalks celery, thinly sliced2 bell peppers, seeded and chopped bell peppers, seeded and chopped1/2 red onion, grated1/2 bunch parsley, minced1/2 cup cider vinegar1/2 cup hot water1/4 cup sugar1 tablespoon mustard seed1 tablespoon celery seed Combine cabbage, celery, peppers, onion, and parsley in a large
- [Spicy Pork Chili with Maple Imperial Stout](https://ediblevermont.ediblecommunities.com/recipe/recipes-spicy-pork-chili-maple-imperial-stout/) - This chili was developed for a February beer-and-food-pairing dinner at Mad River Glen hosted by Sean Lawson, where he runs the naturalist programs. It gets richness and heft from the Fayston Maple Imperial Stout from Lawson's Finest.
- [Chocolate-Maple Imperial Stout Cake](https://ediblevermont.ediblecommunities.com/recipe/recipes-chocolate-maple-imperial-stout-cake/) - The wine-bottle size of Lawson’s Fayston Maple Imperial Stout contains enough stout to make a batch of the chili and this moist not-too-sweet cake (plus a nip or two for yourself in between). The cake is much better the day after it is made. Buy a second bottle of the stout to sip with the cake.
- [Vermont's Favorite Fish](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermonts-favorite-fish/) - Cooking with trout reminds me of fly-fishing with my dad. This recipe is a variation on a classic my dad would create after a day out on a Vermont river or for some other special occasion.
- [Parmesan-Crusted Halibut with Fire-Roasted Peppers, Arugula and Garlic Chips](https://ediblevermont.ediblecommunities.com/recipe/recipes-parmesan-crusted-halibut-fire-roasted-peppers-arugula-and-garlic-chips/) - Halibut is the most amazing fish on the East Coast and a personal favorite. The dish is also very popular here in the restaurant.
- [Grilled Sardines with Fennel, Arugula and Blood Oranges](https://ediblevermont.ediblecommunities.com/recipe/recipes-grilled-sardines-fennel-arugula-and-blood-oranges/) - This is a great holiday dish that is a good reminder that summer is only about 6 months away in Vermont!! Recipe tip: For a Vermont twist you can substitute local smelt for the sardines and either grill them or fry them.
- [Salmon Strudel](https://ediblevermont.ediblecommunities.com/recipe/recipes-salmon-strudel/) - I created this plate for a competition. It won a gold medal and now is one of our most popular menu items.
- [Warm-Smoked Vermont Trout With Heirloom Vegetables & Boiled Cider Brown Butter](https://ediblevermont.ediblecommunities.com/recipe/recipes-warm-smoked-vermont-trout-heirloom-vegetables-boiled-cider-brown-butter/) - I chose this particular recipe because it not only demonstrates the straightforward, technique-driven cooking style I love, but it also showcases some of the wonderful foods that we are surrounded by here in the Green Mountain State.
- [Spruce-Cured Smoked Trout](https://ediblevermont.ediblecommunities.com/recipe/recipes-spruce-cured-smoked-trout/) - This recipe really represents Vermont’s outdoor lifestyle to me. I love how rustic and homey smoked trout is, especially when it comes from my friends who fish. This is a quintessential mountain recipe—making use of our rivers and forests, frugal, satisfying and elegant. Recipe tip: To take advantage of our upland forests as much as possible, I like to cure the trout with spruce tips and maple syrup. The resinous, lemony notes of the spruce work beautifully with the maple and together they are so characteristic of our great state.
- [Mafalde con Baccala](https://ediblevermont.ediblecommunities.com/recipe/recipes-mafalde-con-baccala/) - This recipe invokes childhood memories of my nonna’s kitchen. I have been serving and eating this with family and friends as part of our Christmas Eve celebration for as long as I can remember.
- [Fishy Aioli](https://ediblevermont.ediblecommunities.com/recipe/recipes-fishy-aioli/) - Le Grand Aioli is a celebrated summer tradition in Provence, where the locals whip up a vat of garlicky mayo with their fruity olive oil and ladle it over the seasonal bounty. Tomatoes, green beans, new potatoes and fish often figure prominently in the summer spread. But aioli’s knack for pulling a mélange of seasonal goodies into a cohesive meal works equally well in any season, so it’s also traditional on Christmas Eve. Just cover the table with platters of simply cooked meats and veggies, set a bowl of aioli at either end of the table, scatter a few bottles of wine, and let everyone go for it. Some of my favorite winter aioli supports are beets, radishes, potatoes, tomatoes, green beans, fennel, turnips, rutabagas, grilled fish, salt cod, roast chicken and snails. It’s also insanely good over bouillabaisse. Most aioli recipes call for using egg yolks, but I add a whole egg so I don’t have to deal with the leftover white, and it always works fine. Years ago I began adding a squirt of fish sauce to my aioli. It rounds out the flavor and gives it beautiful depth. Use it sparingly enough that people don’t know what the secret is—they just know they can’t stop eating it.
- [Grilled Marinated Leg of Lamb](https://ediblevermont.ediblecommunities.com/recipe/recipes-grilled-marinated-leg-lamb/) - Let the yogurt work its marinade magic overnight in this stunning main course.
- [Bronwyn’s Orange-flavored Zucchini Bread](https://ediblevermont.ediblecommunities.com/recipe/recipes-bronwyn-s-orange-flavored-zucchini-bread/) - Our daughter , Bronwyn, loves to make this bread for a party because the loaf looks so attractive sliced, with flecks of green showing, along with a touch of orange, all marbled with walnuts. It also tastes so good it disappears quickly. So if you are having more than six or eight friends in, you’d better double the recipe and make two loaves. Recipe from the The Book of Breads by Evan Jones.
- [Bronwyn’s Tomato Bisque](https://ediblevermont.ediblecommunities.com/recipe/recipes-bronwyn-s-tomato-bisque/) - For years, I used the recipe from my father’s book, The L. L. Bean Book of New New England Cookery, but, today, the recipe has evolved into the version below to reflect modern trends including garlic and chicken stock.
- [The Harrewyns’ Gratin of Belgian Endives](https://ediblevermont.ediblecommunities.com/recipe/recipes-harrewyns-gratin-belgian-endives/) - Belgian endive and ham gratin topped with melted cheese makes a wonderful winter comfort dish.
- [Fruit Tarte](https://ediblevermont.ediblecommunities.com/recipe/recipes-fruit-tarte/) - Good with almost any firm fruit in season.
- [Green Mountain Mule](https://ediblevermont.ediblecommunities.com/recipe/recipes-green-mountain-mule/) - You’ll want to use a good-quality ginger beer rather than ginger ale, whose sugariness will overpower the subtle maple flavor. Think spicy winter tang, not summery sweetness.
- [Bourbon-Fig Jam](https://ediblevermont.ediblecommunities.com/recipe/recipes-bourbon-fig-jam/) - With dried rather than fresh figs, this sweet jam can be made in any season. If available, use dried Turkish figs instead of Mission figs for a jam that is nearly identical in color to the bourbon added to the recipe. Darker Mission figs will make the jam not only darker but also sweeter, so reduce the amount of sugar you add if Mission figs are your only option.
- [Bloody Mary](https://ediblevermont.ediblecommunities.com/recipe/recipes-bloody-mary/) - Purists and novices should start with this classic Bloody Mary recipe.
- [Meat Pies with Cumberland Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-meat-pies-cumberland-sauce/) - Cumberland Sauce is a traditional condiment made with port wine and black or red currant jelly. Created in the 19th century, and purportedly named after the Duke of Cumberland, it is used to balance the rich flavor of game meat. Though Cumberland Sauce is definitively English, the French adopted it to serve alongside some of their rich meals such as pâté en croûte. This recipe steers it back to the English side while still giving credit to the French for a very good idea; the sauce is perfect served with a meat pie. These would be perfect as finger food at a party since they are best served at room temperature.
- [Put Your Feet Up Summer Cocktail](https://ediblevermont.ediblecommunities.com/recipe/recipes-put-your-feet-summer-cocktail/) - My friend Jackie came up with this concoction for a hot summer day. She describes it as “dangerously refreshing” since it is a delicious thirst quencher that nonetheless has enough vodka to all but guarantee a lazy summer afternoon. You could, of course, omit the vodka if you were intending to be more productive.
- [Sweet and Sour Braised Beef with Kohlrabi Slaw](https://ediblevermont.ediblecommunities.com/recipe/recipes-sweet-and-sour-braised-beef-kohlrabi-slaw/) - With late-summer heat in mind, I went to the web to research some Caribbean-style braises. Many times over, a Cuban or Puerto Rican recipe would be written by a well-meaning cook out of New York or Kansas followed by snippy commentary from readers about inaccurate technique or ingredients. So I am putting my disclaimer out front and center: I am a New England WASP, with a background in classic French cuisine, cooking for young children who don’t tolerate hot peppers. I created this recipe pulling together flavors of the Caribbean and ingredients available from a Vermont farm in August. Feel free to throw in as many hot peppers as you please.
- [Sirloin–Eggplant–Onion Kabobs](https://ediblevermont.ediblecommunities.com/recipe/recipes-sirloin-eggplant-onion-kabobs/) - Few meals are easier than kabobs. I paired up some Boyden sirloin with late-summer eggplant and onions since cooking times are fairly similar. To give it some kick, I made a parsley pesto, inspired by the Argentinian chimichurri sauce that often accompanies steak in South America. Use some of the sauce as a marinade for the kabobs, letting them sit for an hour before grilling, and then serve the rest on the side. Serve with rice, farro or couscous.
- [Thunder Basin Maple Cake](https://ediblevermont.ediblecommunities.com/recipe/recipes-thunder-basin-maple-cake/) - I am not a natural-born baker. My skills as a cook do not include the precision required to make refined desserts; I’m more of a little-of-this, little-of-that kind of chef. My lack of aptitude has not prevented me from trying, though, and one of my favorite things to present on the table is a big layer cake... I finally found a few sponge cake recipes with good flavor that didn’t fall apart when frosted. I learned how to make frostings and glazes that held up beautifully. I felt so confident about my abilities that I went out on a limb and created an original cake. Like most baking recipes, this one is created from existing recipes that I modified to my liking. And so, with pride, I present Thunder Basin Maple Cake.
- [Late Summer Salad with Wild Mushrooms, Parmesan and Pine Nuts](https://ediblevermont.ediblecommunities.com/recipe/recipes-late-summer-salad-wild-mushrooms-parmesan-and-pine-nuts/) - This salad works with any kind of mushroom and doesn’t overwhelm their delicate flavor. Though a bold shiitake has quite a different personality from a delicate oyster, I have never cooked a mushroom that didn’t pair well with garlic, olive oil and some sort of acid such as lemon or balsamic. I kept the vinaigrette simple so any type of mushroom will work.
- [Refrigerator Quick Dills](https://ediblevermont.ediblecommunities.com/recipe/recipes-refrigerator-quick-dills-0/) - “For years, making the perfect pickle has been my culinary white whale My father used to make a big batch of sour dills in the summer that were absolute pickle perfection: crunchy, salty, dilly, with just the perfect pucker of sour. He passed away when I was 11 so I was not able to ask him his secret formula.”
- [Almond Pavlova with Lemon Curd and Blueberries](https://ediblevermont.ediblecommunities.com/recipe/recipes-almond-pavlova-lemon-curd-and-blueberries/) - Pavlovas and meringues are greatly underused pastries yet very easy to make. Crispy on the outside and gooey on the inside, they are a perfect base for berries and cream.
- [Original Plum Torte](https://ediblevermont.ediblecommunities.com/recipe/recipes-original-plum-torte/) - This recipe for Plum Torte is one of Marian Burros' favorites. But since plum season is so short, you can easily swap out blueberries, apples or peaches.
- [Apple-Cranberry Torte](https://ediblevermont.ediblecommunities.com/recipe/recipes-apple-cranberry-torte/) - Marian Burros creates a winter version of her classic Plum Torte with apples and cranberries.
- [Pimiento Cheese Spread, Vermont Style](https://ediblevermont.ediblecommunities.com/recipe/recipes-pimiento-cheese-spread-vermont-style/) - For her Pimiento Cheese Spread, Vermont Style, Marian Burros uses a combination of Cabot Clothbound cheddar cheese and Jasper Hill’s Landaff or Alpha Tolman. She often roasts her own sweet red peppers, but the jarred ones work just fine.
- [Crab Apple Syrup](https://ediblevermont.ediblecommunities.com/recipe/recipes-crab-apple-syrup-0/) - Crab apple syrup is one of Vermont's easiest-to-make, frequently overlooked indigenous treasures. Beautifully bottled, it also makes a great holiday gift.
- [Turkey and Biscuit Casserole](https://ediblevermont.ediblecommunities.com/recipe/recipes-turkey-and-biscuit-casserole/) - This turkey and biscuit casserole is a complete transformation of leftover turkey, and a welcomed and unpretentious one at that. Serve with a green salad and chilled white Burgundy.
- [Turkey Reuben Quesadilla](https://ediblevermont.ediblecommunities.com/recipe/recipes-turkey-reuben-quesadilla/) - These Turkey Reuben Quesadillas are super simple to throw together (we’re talking 15 minutes!) for a low-effort, post-holiday dinner. Start with whole-grain tortillas and leftover turkey. Then fill them with sauerkraut, easy homemade Greek yogurt Russian dressing, and cheddar cheese.
- [Light My Fire Cocktail](https://ediblevermont.ediblecommunities.com/recipe/recipes-light-my-fire-cocktail/) - Almost every ingredient in this cocktail is or has been believed to have aphrodisiac effects. From the agave in the tequila to the peppers and honey in the syrup, this spicy, sweet, and tart drink will have you feeling amorous in no time.
- [Rye'n Gosling Cocktail](https://ediblevermont.ediblecommunities.com/recipe/recipes-ryen-gosling-cocktail/) - This cocktail is almost as sexy as the actor. With some vanilla and peppery spice from the rye, complexity from the rum, and tropical sunshine from the orgeat and lime, it is a great cocktail to sip when you need to daydream about meeting a beautiful person in a beautiful place.
- [Simple Honey Cake](https://ediblevermont.ediblecommunities.com/recipe/recipes-simple-honey-cake/) - This simple honey cake is ideal for breakfast or afternoon tea. Consider adding a sprinkling of confectioners sugar. This can also be even more “gussied up” for a nice midweek dessert with some honey-sweetened whipped cream and berries, or maybe some pears or apples sautéed with butter, lemon, and honey.
- [Refrigerator Dill Pickles](https://ediblevermont.ediblecommunities.com/recipe/recipes-refrigerator-dill-pickles/) - The main difference between pickling and slicing cucumbers is the thickness of the skin and the size of the cucumber. Homegrown pickling cucumbers tend to have a thinner skin than slicing cucumbers and are smaller and wider in size, making them more ideal for pickling. If you’re purchasing the cucumbers at a grocery store, producers tend to add a wax coating over the skin of slicing cucumbers to keep them fresh longer, whereas the pickling cucumbers will not have a wax layer added on the skin. If you have to buy grocery store slicing cucumbers, be sure to wash the skin thoroughly to remove as much of the wax as possible.
- [The Perfect Lobster Roll](https://ediblevermont.ediblecommunities.com/recipe/recipes-perfect-lobster-roll-0/) - Chef Sean Blomgren shares his perfect lobster roll that’s easy to make and promises to impress your summertime guests.
- [Maple Spruce Beef & Vegetable Kabobs](https://ediblevermont.ediblecommunities.com/recipe/recipes-maple-spruce-beef-vegetable-kabobs/) - Spruce up grilling season this summer with maple-infused kabobs.
- [Classic Sloppy Joes](https://ediblevermont.ediblecommunities.com/recipe/recipes-classic-sloppy-joes/) - Sweeten up your Classic Sloppy Joe recipe with Baird Farm Farmhouse Maple Ketchup.
- [Turnip Greens and Red Leaf Lettuce with Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette](https://ediblevermont.ediblecommunities.com/recipe/recipes-turnip-greens-and-red-leaf-lettuce-roasted-onions-toasted-corn-kernels-and-basil-vinaigrette/) - This salad from Pebble Brook Farm and Black Krim Tavern is all about textures and depth of favor. Each component contributes a different texture, from the crisp turnip greens and crunchy croutons to the soft, sweet onion and starchy, caramelized corn. The sweet, earthy aroma of the basil pesto collaborates with the fresh lemon to give an extra punch of brightness.
- [Vermont Red Wine and Goat Stew](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermont-red-wine-and-goat-stew/) - The stew’s cooking time will vary depending upon the age of the goat. Meat from older goats (called chevon) is juicy and has more flavor than younger meat (kid or cabrito); however, chevron is darker and less tender and will need a longer cooking time. Does or nannies (female goats) are better for recipes using steaks and chops.
- [Grilled Bread Salad with Broccoli Rabe, Cherry Tomatoes and Parmigiano-Reggiano Cheese](https://ediblevermont.ediblecommunities.com/recipe/recipes-grilled-bread-salad-broccoli-rabe-cherry-tomatoes-and-parmigiano-reggiano-cheese/) - This easy-to-prepare salad has lots of flavors, from the slightly bitter-tasting broccoli rabe to the mildly sweet tomatoes, as well as bright citrus notes from the lemon juice. The assortment of colored tomatoes makes a striking contrast with the green broccoli rabe.
- [Roasted Delicata Squash and Red Onion Hummus](https://ediblevermont.ediblecommunities.com/recipe/recipes-roasted-delicata-squash-and-red-onion-hummus/) - This hummus recipe has a nice combination of sweet and savory. The roasted delicata squash and red onion add a great dimension with an earthy sweetness and creamy texture combined with the woodsy pine flavor from the fresh rosemary leaves.
- [Beer-Battered Fiddleheads with Orange-Basil Dipping Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-beer-battered-fiddleheads-orange-basil-dipping-sauce/) - Beer-Battered Fiddleheads with Orange-Basil Dipping Sauce Beer-Battered Fiddleheads From The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013) For safety standards, many sources recommend boiling or steaming your fiddleheads before using. Serve these fiddleheads with the Orange-Basil Dipping Sauce. Serves 4 to 6 8 cups canola oil 8
- [Rachel's Caprese Sandwich](https://ediblevermont.ediblecommunities.com/recipe/recipes-rachels-caprese-sandwich/) - At Full Moon Farm, this sandwich is made with bread from Good Companion Bakery (in nearby Vergennes), extra-sharp cheddar cheese from Cabot Creamery and heirloom tomatoes and basil from the farm.
- [Creamy Jerusalem Artichoke Soup With Vermont Maple Smoked Cheddar Cheese](https://ediblevermont.ediblecommunities.com/recipe/recipes-creamy-jerusalem-artichoke-soup-vermont-maple-smoked-cheddar-cheese/) - This recipe for Creamy Jerusalem Artichoke Soup balances notes of sweet nuttiness and smokiness. Perfect for an elegant, bone-warming lunch.
- [Maple Roasted Beet Soup With Fresh Goat Cheese and Pistachios](https://ediblevermont.ediblecommunities.com/recipe/recipes-maple-roasted-beet-soup-fresh-goat-cheese-and-pistachios/) - This recipe for Maple Roasted Beet Soup With Fresh Goat Cheese and Pistachios by Tracey Medeiros offers a delicious combination of sweet and earthy. It has a creamy tang from the goat cheese and a sweet earthiness from the roasted beets, onions and garlic.
- [Heirloom Melon Coconut Chia Popsicles](https://ediblevermont.ediblecommunities.com/recipe/recipes-heirloom-melon-coconut-chia-popsicles/) - This recipe for Heirloom Melons is (almost) as nourishing and healthful as it is delicious. 
- [Massaged Kale Salad with Peaches and Asian Peanut Dressing](https://ediblevermont.ediblecommunities.com/recipe/recipes-massaged-kale-salad-peaches-and-asian-peanut-dressing/) - From The Vermont Farm Table Cookbook (Countryman Press, May 2013) by Tracey Medeiros Feel free to use walnuts or sunflower seeds in place of pepitas. The flavor of the kale mellows as you massage it with the dressing: You can add more dressing to suit your taste.
- [Vermont Milk Punch](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermont-milk-punch/) - The richness of the fresh raw milk is the perfect complement to the sweetness of the pure Vermont maple syrup and the oak and caramel notes of the bourbon.
- [Asparagus and Brown Rice](https://ediblevermont.ediblecommunities.com/recipe/recipes-asparagus-and-brown-rice/) - Jane Pomykala, co-owner of Pomykala Farm, likes to make this hearty meal in the spring, when asparagus first appears on the scene. This simple dish is bright with citrus notes from the lemon zest and juice, and suggests a subtle nuttiness from the brown rice and Parmesan cheese.
- [Vermont Maple Ice Cream](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermont-maple-ice-cream/) - This rich and creamy ice cream has a beautiful, delicate maple flavor.
- [Crispy Black Trumpet Chips](https://ediblevermont.ediblecommunities.com/recipe/recipes-crispy-black-trumpet-chips/) - Fun fact, the flavor in mushrooms is called umami. Wild mushrooms should always be cooked and not eaten raw. All types of mushrooms are exchangeable in these recipes and are just as delicious.
- [Cassoulet](https://ediblevermont.ediblecommunities.com/recipe/recipes-cassoulet-1/) - The preparation for this classic cassoulet may stretch over several days, but most of that time is slow cooking, requiring minimal active tending. The secret to a memorable cassoulet is the collagen-rich stock, so seek out the best meats you can from your local butcher if possible.
- [Venus in Fur Cocktail](https://ediblevermont.ediblecommunities.com/recipe/recipes-venus-fur-cocktail/) - When it comes to mixing drinks, there’s a lot of room for creativity but it’s easy to keep it simple, too—they’ve done the alchemizing for you.
- [Poires Belle Helene](https://ediblevermont.ediblecommunities.com/recipe/recipes-poires-belle-helene/) - Poires Belle Helene is a perfect way to enjoy winter pears. This classic French dessert offers a delicious, simple, and light conclusion to a meal.
- [Lamb Ragu](https://ediblevermont.ediblecommunities.com/recipe/recipes-lamb-ragu/) - This amazing dish is sure to be an impressive crowd-pleaser on a chilly winter evening.
- [Fat Sheep Farm Berry Ricotta Scones](https://ediblevermont.ediblecommunities.com/recipe/recipes-fat-sheep-farm-berry-ricotta-scones/) - You can choose your favorite berry to include when making these scones. Suzy’s favorite is raspberries, and she recommends freezing them before adding them to the dough.
- [Elliot's Shakshuka](https://ediblevermont.ediblecommunities.com/recipe/recipes-elliots-shakshuka/) - This is my adaptation of a shakshuka recipe (original recipe from Tori Avey) my friend Elliot made for a crew of us after a particularly long day spent outside working a cycling event. This is a perfect option for a hearty brunch after spending a morning outside or dinner in Vermont’s mud season. Elliot’s claim to fame is using tater tots to soak up the delicious stew, but I often use whatever form of carbohydrate I have on hand (baked potato, sweet potato, a hearty piece of sourdough, or leftover rice). Any of these bases will serve as a sponge to soak up the tomatoey richness.
- [Baked Beans](https://ediblevermont.ediblecommunities.com/recipe/recipes-baked-beans-0/) - Here’s my take on baked beans. It works with navy beans, great northerns, yellow eyes, or soldiers, but I personally love marafax for baked beans. The Lost Kitchen (a restaurant) in Maine somewhat recently put out a recipe with marafax beans, too, that created a temporary regional/national shortage of marafax beans!
- [Roasted Oyster Mushrooms](https://ediblevermont.ediblecommunities.com/recipe/recipes-roasted-oyster-mushrooms/) - Humble oyster mushrooms are transformed into umami bites of yumminess in this simple roasted oyster mushroom recipe. Once prepared, these oyster mushrooms can be a stand-alone on your dinner plate, tossed into a pasta dish, a flavorful topping for a risotto, an outstanding component of a bibimbap, or garnish for Sunday morning potatoes, garlicky kale, and poached eggs. Oyster mushrooms make for a delightful early spring forest find for the experienced mushroom hunter, or maybe you’ll spot them at your local farmers’ market or co-op.
- [Peanut Butter Brownies](https://ediblevermont.ediblecommunities.com/recipe/recipes-peanut-butter-brownies/) - If you are a chocolate-peanut butter lover, this recipe is for you! Rich and satisfying, these brownies are full of heart-healthy fats. And the addition of black beans helps provide 5 grams of protein and 4 grams of fiber per serving.
- [Andrew and Christy Pearce’s  Freestyle Family Salad](https://ediblevermont.ediblecommunities.com/recipe/recipes-andrew-and-christy-pearce-s-freestyle-family-salad/) - The joy of this dish is its flexibility: You can incorporate whatever ingredients you want. The recipe can easily be adjusted for 2 to 8 people. Christy explains, “You can’t go wrong! The salad will taste great because you’ve added what you and your family like.”
- [Apple Crisp](https://ediblevermont.ediblecommunities.com/recipe/recipes-apple-crisp/) - A Family favorite from Christy Pearce's mom.
- [V Smiley Preserves Raspberry Honey Jam](https://ediblevermont.ediblecommunities.com/recipe/recipes-v-smiley-preserves-raspberry-honey-jam/) - Masterly advice from V Smiley: “The best cookware for jam-making is copper followed by enameled cast iron (for example, a Le Creuset Dutch oven) followed by stainless steel. Avoid aluminum cookware. Gather your equipment before you start making the jam. You will need a preserving pan, heatproof, silicone spatula, a scale, six 8-ounce canning jars, and five teaspoons.”
- [Beer-Braised Carrots with Coriander and Caraway](https://ediblevermont.ediblecommunities.com/recipe/recipes-beer-braised-carrots-coriander-and-caraway/) - Why do carrots pair well with cumin, caraway, and coriander? Because they belong to the Apiaceae plant family that also includes parsnips, fennel, celery, parsley, and dill. This recipe uses beer as the braising liquid to soften and further sweeten carrots and adds flavor with the addition of caraway and coriander seeds.
- [Beer-Battered Fish Tacos](https://ediblevermont.ediblecommunities.com/recipe/recipes-beer-battered-fish-tacos/) - Golden, crispy beer-battered fish plays a starring role in tacos. Garnish loaded tacos with diced mango or pineapple, shredded cabbage, sliced avocado, minced red onion, and chopped cilantro. Pair with your favorite ice-cold beverage and celebrate summer!
- [Genius Latkes with Chives](https://ediblevermont.ediblecommunities.com/recipe/recipes-genius-latkes-chives/) - In addition to not having to squeeze or mess with onions, a major benefit of this recipe is that everything but frying can be done in advance. I like to sprinkle chives or scallions into the grated potatoes, giving them color and flavoring the oil, so oniony-latke lovers will have one less complaint to make. —Joan Nathan
- [Chocolate Mint Soufflé](https://ediblevermont.ediblecommunities.com/recipe/recipes-chocolate-mint-souffl/) - If you have the ingredients prepped in advance, all you must do is excuse yourself for a few minutes to beat the egg whites, fold them into the egg-chocolate mixture, and bake, and—voilà—you have a stunning dessert. And if you overcook the soufflé, relax; it will become the flourless molten chocolate cake that we all dearly love. —Joan Nathan
- [Peasant Bread](https://ediblevermont.ediblecommunities.com/recipe/recipes-peasant-bread/) - This no-knead bread recipe, which comes from Alexandra Stafford’s cookbook Bread Toast Crumbs (Clarkson Potter, 2017), is the foundation for an endless array of variations. It’s simple to assemble, bakes into two small or one substantial loaf, and will easily become your favorite everyday bread.
- [The Diva of Grilled Cheese](https://ediblevermont.ediblecommunities.com/recipe/recipes-diva-grilled-cheese-0/) - Grilled cheese, an American classic that oozes comfort and offers a golden, satisfying crunch. We all grew up with them, whether yours were built with store-bought sliced white from a plastic bag and squares of Velveeta cheese or artisan whole grain bread and farmstead cheddar cheese or something in between. With the abundance of gorgeous loaves emerging from wood-fired hearths these days—and a dizzying array of high-quality Vermont cheeses—grilled cheese has become the sandwich darling of the artisanal movement. Cut some thick slices of your favorite bread, pull out a tempting cheese (or two) and whatever add-ins catch your creativity, and build the sandwich of your dreams, suitable for any meal of the day. The only thing that limits you is your imagination!
- [Gingered Applesauce Cake Glazed with Caramel](https://ediblevermont.ediblecommunities.com/recipe/recipes-gingered-applesauce-cake-glazed-caramel/) - RECIPE COURTESY OF RUTH REICHL FROM MY KITCHEN YEAR: 136 RECIPES THAT SAVED MY LIFE, RANDOM HOUSE, 2015 which chronicles the aftermath of shuttering Gourmet magazine, her roiled emotions, and her transition from Manhattan to her family’s quiet retreat in upstate New York.
- [Sourdough Starter](https://ediblevermont.ediblecommunities.com/recipe/recipes-sourdough-starter-2/) - Ever wondered how you can create your very own starter culture? You can easily do this at home, with just flour, water, and some temperature control. There are many ways of doing this, and it’s encouraged to watch your starter every day and to make notes, so you can go back to the process or change parameters if needed. Note that you will have a more stable microbial balance in your starter if you obtain it from a sourdough bakery instead of starting from scratch. Make sure you work with clean utensils and provide the right environment (especially the right temperature) for the culture to grow properly and develop the bacteria and microorganisms that are favorable. If you have it showing consistent signs of fermentation each day, which takes on average 5 to 7 days, you are ready to start baking sourdough bread! If you see any signs of mold or unusual discoloring, or if your starter smells “off,” it’s time to discard it and start over.
- [Corn Berry Buckle](https://ediblevermont.ediblecommunities.com/recipe/recipes-corn-berry-buckle/) - Any kind of berry is delicious in this recipe. Also try peeled peaches (drop whole into boiling water for 10 seconds, then peel under cold running water).
- [Mocktail—Paloma Lite](https://ediblevermont.ediblecommunities.com/recipe/recipes-mocktail-paloma-lite/) - A Paloma Lite blends grapefruit, lime, agave, and soda water. A light, sparkling drink.
- [Smoked Old-Fashioned](https://ediblevermont.ediblecommunities.com/recipe/recipes-smoked-old-fashioned/) - A small piece of hickory is set afire, its smoke trapped in a glass. Kovalorganic oat bourbon, maple syrup, and Angostura orange bitters absorb the smokiness, and the concoction is whisked in front of me.
- [Ginger Margarita](https://ediblevermont.ediblecommunities.com/recipe/recipes-ginger-margarita/) - Maddie, one of the bartenders at Au Comptoir, spun into action, pouring the drink into a shaker with a soft brass patina. A few vigorous shakes, understated—in keeping with the elegant brass of the shakers and the surroundings. A slap to the top to release it. The swift pour into a short glass, rimmed with salt, garnished with dried lime and candied ginger.
- [Sleepy Kitty Cocktail](https://ediblevermont.ediblecommunities.com/recipe/recipes-sleepy-kitty-cocktail/) - Enjoy the refreshing second place winner in the Barr Hill Royal Jelly Competition.
- [Alpenglow's Classic Wiener Schnitzel](https://ediblevermont.ediblecommunities.com/recipe/recipes-alpenglows-classic-wiener-schnitzel/) - This signature dish is sure to be a crowd-pleaser for any occasion.
- [Pan-Roasted Berkshire Pork Chops with Vermont Ice Cider](https://ediblevermont.ediblecommunities.com/recipe/recipes-pan-roasted-berkshire-pork-chops-vermont-ice-cider/) - Apples and pork are natural culinary partners, as the acidity from the apples brightens the subtle meatiness of the pork. Eden Calville Blend Vermont Ice Cider is a perfect pairing for pork, offering a balance of sweetness and acidity. Recipe and Photography courtesy of and reprinted from The Vermont Farm Table Cookbook—Homegrown Recipes From The Green Mountain State | By Tracey Medeiros | Published by Countryman Press, 2023
- [Eleanor Leger's Favorite Apple Tart](https://ediblevermont.ediblecommunities.com/recipe/recipes-eleanor-legers-favorite-apple-tart/) - Courtesy of The Balthazar Cookbook by Keith McNally, Riad Nasr, and Lee Hanson
- [Sparkling Rosé Blueberry Mignonette](https://ediblevermont.ediblecommunities.com/recipe/recipes-sparkling-ros-blueberry-mignonette/) - A summer sauce to serve with oysters or scallops. Recipe by 1846 Inn & Tavern, West Dover.
- [Original Skiff Crab & Artichoke Dip](https://ediblevermont.ediblecommunities.com/recipe/recipes-original-skiff-crab-artichoke-dip/) - This creamy, rich dip is effortless to prepare and perfect for any summer gathering.
- [Lake House Crab Cakes](https://ediblevermont.ediblecommunities.com/recipe/recipes-lake-house-crab-cakes/) - Chef Zach Baker offers The Lake House take on classic crab cakes, packed with tender crabmeat.
- [Mignonette Your Way](https://ediblevermont.ediblecommunities.com/recipe/recipes-mignonette-your-way/) - A classic French condiment for oysters, mignonette is a simple marriage of vinegar, shallots, and freshly cracked black pepper.
- [Furniture Polish (Living Green Cleaning Supplies)](https://ediblevermont.ediblecommunities.com/recipe/recipes-furniture-polish-living-green-cleaning-supplies/) - Because wood finishes vary, always do a test patch.
- [Stainless-Steel Cleaner (Living Green Cleaning Supplies)](https://ediblevermont.ediblecommunities.com/recipe/recipes-stainless-steel-cleaner-living-green-cleaning-supplies/) - Removes smudges from stainless steel appliances.
- [All-Purpose Powder (Living Green Cleaning Supplies)](https://ediblevermont.ediblecommunities.com/recipe/recipes-all-purpose-powder-living-green-cleaning-supplies/) - As effective in dishwashers as it is on toilets.
- [All-Purpose Scour (Living Green Cleaning Supplies)](https://ediblevermont.ediblecommunities.com/recipe/recipes-all-purpose-scour-living-green-cleaning-supplies/) - Cleans tubs, tiles, toilets, sinks, and more. Tackles mold and mildew, too.
- [All-Purpose Spray (Living Green Cleaning Supplies)](https://ediblevermont.ediblecommunities.com/recipe/recipes-all-purpose-spray-living-green-cleaning-supplies/) - Cleans tubs, tiles, counters, high chair trays, microwaves, floors, and more.
- [The Dirty Lily Bud](https://ediblevermont.ediblecommunities.com/recipe/recipes-dirty-lily-bud/) - Before I make a pickle brine, I try to imagine what the finished product will taste like. You’ve heard the expression “the mind’s eye”? When I’m inventing recipes, I use my “mind’s palate.” All brines have certain things in common (such as water and vinegar), but your spices will change depending on what it is you’re pickling. The brine for these daylily buds is one of my favorites. It’s a little spicy, a little sweet, and a lot delicious.
- [Nettle Tagliatelle](https://ediblevermont.ediblecommunities.com/recipe/recipes-nettle-tagliatelle-0/) - Fresh pasta always tastes so much better, and it is surprisingly quick and easy to make.
- [Nettle Purée](https://ediblevermont.ediblecommunities.com/recipe/recipes-nettle-pur-e/) - This nettle purée is a starting point for all sorts of nettle recipes. Blanching the nettles ensures they keep their lovely, bright color.
- [Dandelion Flower Nuggets](https://ediblevermont.ediblecommunities.com/recipe/recipes-dandelion-flower-nuggets-0/) - Every year we look forward to the two or three weeks in April when dandelion flowers are abundant enough to have them for lunch.
- [TÖSTED Cranberry Apple](https://ediblevermont.ediblecommunities.com/recipe/recipes-t-sted-cranberry-apple/) - With snow falling and logs crackling in the fireplace, it’s time to TÖST a new winter tradition.
- [TÖSTED Cranberry Paloma](https://ediblevermont.ediblecommunities.com/recipe/recipes-t-sted-cranberry-paloma/) - Created by Barrows House Inn & Restaurant, Dorset
- [The Kingdom Buck](https://ediblevermont.ediblecommunities.com/recipe/recipes-kingdom-buck/) - A “Buck” is a category of cocktails that contain spirits, citrus, and ginger beer.
- [Soundtrack to Winter](https://ediblevermont.ediblecommunities.com/recipe/recipes-soundtrack-winter/) - This cocktail has total winter vibes and will set the tone for your cold-weather season with Mad River Distillers Bourbon Whiskey, Carpano Antica, pomegranate juice, and simple syrup.
- [Mad River Hot Toddy](https://ediblevermont.ediblecommunities.com/recipe/recipes-mad-river-hot-toddy/) - This simple, cold-weather warmer pairs the flavors of honey and lemon with Mad River Distillers Maple Cask Rum.
- [Lentils with Vermont Salumi Daily Grind Sausages](https://ediblevermont.ediblecommunities.com/recipe/recipes-lentils-vermont-salumi-daily-grind-sausages/) - If you cannot find Vermont Salumi Daily Grind sausages, sweet Italian sausage is a fine substitute. Serve with a loaf of crusty bread.
- [Maple Roast Pumpkin Pie](https://ediblevermont.ediblecommunities.com/recipe/recipes-maple-roast-pumpkin-pie/) - It had never occurred to Claire Georges, the owner of Butterfly Bakery, to use fresh pumpkin in baked goods when canned was so widely used, but a few years ago, a friend of hers received a pumpkin from her CSA. They stared at the gourd-like squash for a while and then decided to give pie a try before the pumpkin went bad (with little hope for success). The results were amazing. Georges has never gone back to using canned pumpkin for anything since.
- [Chicken Paprika](https://ediblevermont.ediblecommunities.com/recipe/recipes-chicken-paprika/) - Eric Seitz, co-owner of Pitchfork Farm In Burlington, Got This Hearty, Earthy Recipe from His Hungarian Grandmother.
- [Fresh Corn Quiche](https://ediblevermont.ediblecommunities.com/recipe/recipes-fresh-corn-quiche/) - This light and creamy quiche is a nice departure from the traditional quiche with cheese.
- [Summer Fruit Pavlova](https://ediblevermont.ediblecommunities.com/recipe/recipes-summer-fruit-pavlova/) - If you like your desserts as light as air and full of sweet, summer fruit, look no further. Recipe courtesy of Gesine Bullock-Prado (My Vermont Table: Recipes for All (Six) Seasons).
- [Squash Ribbon Salad with Radishes and WIndsor Beans](https://ediblevermont.ediblecommunities.com/recipe/recipes-squash-ribbon-salad-radishes-and-windsor-beans/) - Gesine Bullock-Prado (My Vermont Table: Recipes for All (Six) Seasons) believes that Windsor beans (also known as fava or broad beans) should be in every Vermonter’s summer garden. They are incredibly simple to grow, adapting beautifully to our cool and short growing season. They propagate quickly, developing dainty blossoms worthy of a bridal bouquet in no time. The resulting pods are huge, each holding up to four or five robust beans. And a quick blanch gives way to the most glorious green legume that’s flavorful and creamy.
- [Wild Berry Dutch Baby](https://ediblevermont.ediblecommunities.com/recipe/recipes-wild-berry-dutch-baby/) - In the summer, Gesine Bullock-Prado’s (My Vermont Table: Recipes for All (Six) Seasons) property is bursting with wild berries, from raspberries to black raspberries to blackberries to thimbleberries to wild strawberries. You’d think, with all this berry madness surrounding her, they’d be knee-deep in those juicy reds and blues and purple-blacks. It’s not to be. As these gems are wild, they belong to the critters (the deer, the bears, the birds); they’re fortunate to get a few bites. However, she can always manage to forage enough to festoon a gorgeous Dutch baby, that magnificent soufflé of a pancake.
- [Cherry Tomato Marmalade](https://ediblevermont.ediblecommunities.com/recipe/recipes-cherry-tomato-marmalade/) - Mary Ann Esposito (Ciao Italia: Plant, Harvest, Cook! Simple Planting Advice and 100+ Easy Italian-Inspired Recipes) says that picking cherry tomatoes gives her time to think. She grabs the tomatoes closest to the ground because they ripen first due to the warmth of the soil. This tangy-and-sweet tomato marmalade is the perfect partner for aged and soft cheeses or for topping crusty bread or mixing into cooked rice, and it is surprisingly delicious with fresh peaches and nectarines. It’s also delicious right out of the jar.
- [Eggplant Parmesan](https://ediblevermont.ediblecommunities.com/recipe/recipes-eggplant-parmesan/) - Mary Ann Esposito (Ciao Italia: Plant, Harvest, Cook! Simple Planting Advice and 100+ Easy Italian-Inspired Recipes) uses small eggplants for cooking because there are fewer seeds, and this eliminates the need to salt the slices to negate their bitterness. She does not peel them either, preferring to take advantage of all the antioxidant power (nasunin) in the skin. Frying the slices in peanut or vegetable oil instead of olive oil results in a lighter-tasting dish.
- [Nonna Galasso's Neapolitan Tomato Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-nonna-galassos-neapolitan-tomato-sauce/) - Don’t ever ask Italian cooks how to make tomato sauce by measurement of ingredients because you will come away with dizzying pronouncements of “quanto basta,” loosely translated to “as much as needed.” Here is how Mary Ann Esposito's (Ciao Italia: Plant, Harvest, Cook! Simple Planting Advice and 100+ Easy Italian-Inspired Recipes) Neapolitan nonna made hers.
- [Cotija Salsa](https://ediblevermont.ediblecommunities.com/recipe/recipes-cotija-salsa/) - Aji Amarillo paste is a staple ingredient in Peruvian cuisine. It is made from yellow hot peppers grown in the Andes. It can be found in Latin markets or ordered online. This vibrant, versatile sauce has a spicy kick. If you want a less spicy salsa, use ½ tablespoon of the Aji Amarillo paste. Use this creamy, herbal salsa with a bite for an easy dip for veggies or spoon over chicken, steaks, and fish.
- [Maplebrook Farm’s Burrata Salad](https://ediblevermont.ediblecommunities.com/recipe/recipes-maplebrook-farm-s-burrata-salad/) - with Local Spinach, Strawberries, Basil Pesto, Pistachios, and Aged Balsamic Vinegar “Maplebrook Farm’s burrata replicates old-world fashion by stretching curd into mozzarella and filling it with a luscious creamy center. The soft center, stracciatella, comprised of cream and strands of mozzarella gives this cheese a distinct flavor,” shares Maplebrook Farm.
- [Simply Delicious Vermont Wagyu](https://ediblevermont.ediblecommunities.com/recipe/recipes-simply-delicious-vermont-wagyu/) - This simple recipe allows the flavor of the Vermont Wagyu beef to come through spectacularly.
- [Spring Pea and Sunchoke Vichyssoise with Mint and Crème Fraîche](https://ediblevermont.ediblecommunities.com/recipe/recipes-spring-pea-and-sunchoke-vichyssoise-mint-and-cr-me-fra-che/) - This delicious soup adds color to any meal. Use fresh peas if available or substitute with frozen ones.
- [Spicy Chocolate Buttermilk Doughnut Holes with Shaved White Chocolate](https://ediblevermont.ediblecommunities.com/recipe/recipes-spicy-chocolate-buttermilk-doughnut-holes-shaved-white-chocolate/) - “Doughnut holes were one of the first ‘baking’ recipes that I tackled as a young chef. In restaurants, the savory side rarely mixes with the pastry people. This recipe was a gateway for me to try harder recipes because it gave me the confidence needed to expand my skills.” Note: This is a great doughnut base recipe if you omit the cocoa powder and cayenne pepper.
- [Smoky Chocolate - and Coffee-Braised Short Ribs](https://ediblevermont.ediblecommunities.com/recipe/recipes-smoky-chocolate-and-coffee-braised-short-ribs/) - “Every Puerto Rican family has a version of sofrito, the basis of this marinade, and of course, our Calderón recipe is the best! This dish merges Hispanic and French influences, and the resulting deeply flavored and tender meat is perfect for winter in Vermont.” Note: This recipe is best prepared the day before serving. You can use a pressure cooker for a faster cooking time.
- [Lago Trattoria's Cinghiale al Pappardelle](https://ediblevermont.ediblecommunities.com/recipe/recipes-lago-trattorias-cinghiale-al-pappardelle/) - Looking forward to a snowy weekend in the kitchen? Try this delicious preparation from Lago Trattoria in Newport, Vermont. Chef–owner Frank Richardi slowly braises wild boar in wine, herbs, and house-made tomato sauce tossed with fresh, hand-cut pappardelle pasta. Don’t worry, you can substitute pork shoulder in case you’re out of wild boar. This deeply flavored, tender meat sauce marries beautifully with the wide pasta noodles.
- [Sarducci's Creamy Mushroom and Sun-Dried Tomato Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-sarduccis-creamy-mushroom-and-sun-dried-tomato-sauce/) - If you know Montpelier, you know Sarducci’s Restaurant, the Capital City’s go-to dining spot along the Winooski River. Established in 1994, Sarducci’s is renowned for fresh and affordable Italian fare, including wood-fired pizzas, salads, and pasta dishes. Chef and owner Jeffrey Butterfield shares recipes for one of the restaurant’s most popular dishes: a creamy mushroom and sun-dried tomato sauce served over pasta. This sauce is amazing over anything: pasta, polenta, or risotto. A perfect winter meal! 
- [Jonathan Goldsmith's Spaghetti Carbonara](https://ediblevermont.ediblecommunities.com/recipe/recipes-jonathan-goldsmiths-spaghetti-carbonara/) - Jonathan believes this rich, decadent dish is perfect for cold winter evenings, or whenever you feel the need to spoil yourself. Adapted from Ian Fisher, a former New York Times correspondent in Rome, who described this dish as a “deli-egg-bacon-and-cheese-on-a-roll that has been pasta-fied, farcified, and fetishized.”
- [Roasted Delicata Squash with Chèvre](https://ediblevermont.ediblecommunities.com/recipe/recipes-roasted-delicata-squash-ch-vre/) - Delicata squash is the smaller cousin in the squash family, and its size and shape make it a very attractive squash to work with; it’s sweet and creamy and roasts up much faster than its larger relatives. This dish can accompany cider-brined pork loin, balsamic chicken, or other hearty fall flavors to support the sweet, creamy flavor. This recipe can be made for a salad course or an entrée; 1 to 2 slices for an appetizer or 4 for a full plate.
- [Sweater Weather](https://ediblevermont.ediblecommunities.com/recipe/recipes-sweater-weather-0/) - A perfect libation that will have you dreaming of a warm sweater and a crackling fire while you sip.
- [Chef Jonathan Studley's Smash Burger and Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-chef-jonathan-studleys-smash-burger-and-sauce/) - Chef Jonathan Studley knows how a satisfying meal can accentuate, not overwhelm, a craft cocktail or beer. Here, he shares his take on the popular smash burger, a thin and classic beef patty with all the fixings. Stir up a cocktail and enjoy!
- [Alice's Winter Latte](https://ediblevermont.ediblecommunities.com/recipe/recipes-alices-winter-latte/) - A local collaboration brings you the Winter Latte you didn’t even know you needed! Whether it is the traditional version or the more spirited one, this latte is sure to give you a buzz! Featuring our Rosemary Honey and Chinese 5 Spice beverage aromatic mists, it will certainly bring the holiday spirit!
- [Olive Oil Cake with Summer Peaches & Thyme](https://ediblevermont.ediblecommunities.com/recipe/recipes-olive-oil-cake-summer-peaches-thyme/) - In high summer in Vermont, there is a small Mennonite family farm down the road from our home that ships up juicy, ripe peaches from their Amish relatives in rural Pennsylvania. At least once a week, I would hop on my bike and fill up my backpack with as many as I could carry for the several mile ride. There is nothing quite like riding home with the sweetest juices dribbling down your mouth on an empty, country dirt road on a summer’s day. This cake is an ode to those sweet summer memories
- [Herb Potato Salad with Lemon Vinaigrette](https://ediblevermont.ediblecommunities.com/recipe/recipes-herb-potato-salad-lemon-vinaigrette/) - Rustling up fresh herbs from the garden for a dish is always a treat. I love gathering handfuls of aromatic herbs to uplift summery dishes such as these creamy potatoes and crunchy snap peas. With a zing of lemon, it tastes as bright and green as the season itself. Farmers’ markets in the summer are brimming with bundles of fresh herbs. You can also substitute whichever herbs you have on hand. 
- [Apple, Caramelized Onion, Bacon, and Vermont Cheddar Quiche](https://ediblevermont.ediblecommunities.com/recipe/recipes-apple-caramelized-onion-bacon-and-vermont-cheddar-quiche/) - This quiche pulls together the best of the Green Mountain State: apples, onions, bacon, and Vermont cheddar! Make this for breakfast or serve at lunch or dinner with a green salad for a perfect meal.
- [Asparagus Tartine with Crème Fraîche and Soft-Boiled Egg](https://ediblevermont.ediblecommunities.com/recipe/recipes-asparagus-tartine-cr-me-fra-che-and-soft-boiled-egg/) - Mix bundled fresh asparagus spears, herbed crème fraîche, and a soft-boiled egg for a delightfully seasonal classic tartine.
- [Green Pea Soup with Mascarpone](https://ediblevermont.ediblecommunities.com/recipe/recipes-green-pea-soup-mascarpone/) - A simple and fresh pea soup makes for the perfect beginning to any springtime meal.
- [Honey Fresh Goat Cheese Flatbread with Arugula & Pancetta](https://ediblevermont.ediblecommunities.com/recipe/recipes-honey-fresh-goat-cheese-flatbread-arugula-pancetta/) - This flatbread is a combination of sweet from the clover blossom honey goat cheese, salty from the pancetta, and peppery heat from the arugula and pepper flakes.
- [Roasted Butternut Squash Soup](https://ediblevermont.ediblecommunities.com/recipe/recipes-roasted-butternut-squash-soup-0/) - Who doesn’t love a warming bowl of butternut squash soup in winter? This version is particularly hearty thanks to roasted vegetables and heavy cream, finished with a splash of sherry. The garnishes make the soup a one-bowl meal!
- [Ravioli with Lobster Filling](https://ediblevermont.ediblecommunities.com/recipe/recipes-ravioli-lobster-filling/) - This basic dough is perfect for any type of pasta: lasagna, fettuccine, spaghetti, ravioli, and beyond. While the ravioli recipe here features a lobster filling, you can use whatever filling you desire: herbed cheese, pumpkin, spinach. The combinations are endless.
- [Almond Tea Cakes](https://ediblevermont.ediblecommunities.com/recipe/recipes-almond-tea-cakes/) - Also known as financiers or friands, these almond-scented, bite-size cakes are a perfect treat for a midmorning or afternoon snack. They’re prettiest when topped with fresh berries, but if looks aren’t important, our Jammy Bits or a teaspoonful of jam work quite well.
- [Sunshine Golden Milk Smoothie](https://ediblevermont.ediblecommunities.com/recipe/recipes-sunshine-golden-milk-smoothie/) - A vibrant and mouthwatering immune-boosting smoothie that’s power-packed with vitamins A and C.
- [Sugar on Snow](https://ediblevermont.ediblecommunities.com/recipe/recipes-sugar-snow/) - Want to celebrate the season’s fresh crop of maple syrup? Embrace a Vermont tradition called sugar on snow! This sweet practice dates back to Indigenous populations and has remained one of the most historic maple recipes.
- [Maple Sweet Potato Shepherd's Pie](https://ediblevermont.ediblecommunities.com/recipe/recipes-maple-sweet-potato-shepherds-pie/) - This recipe will chase away the cold on a winter’s night. For the best taste, we highly recommend sourcing your ingredients from local Vermont farmers! You can make this vegetarian by swapping out the beef with rehydrated TVP (texturized vegetable protein) or another vegetarian substitute (soy crumbles, tempeh, or vegetarian sausage).
- [Vermont Maple-Apple & Brandy Tarte Tatin with Lavender Whipped Cream](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermont-maple-apple-brandy-tarte-tatin-lavender-whipped-cream/) - This delicious upside-down apple tart is a classic recipe of French cuisine. From Susanna Keefer/Susanna’s Catering | Food styling and photographs by Tracey Medeiros
- [Green Mountain Distillers Lemon Vodka & Dill Gravlax, Mustard Crème Fraîche Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-green-mountain-distillers-lemon-vodka-dill-gravlax-mustard-cr-me-fra-che-sauce/) - From Susanna Keefer/Susanna’s Catering
- [Maple Milkshake Cocktail courtesy of Vermont Distillers](https://ediblevermont.ediblecommunities.com/recipe/recipes-maple-milkshake-cocktail-courtesy-vermont-distillers/) - Vermont Distillers of Marlboro have been making a name for themselves in the local spirits scene since 2008 with their range of flavored liqueurs and other spirits. Crowd favorites range from an apple-based Pommeau, to hand-zested Limoncello and Vermont Maple Bourbon. However, their claim to fame is undoubtedly their flagship, Metcalfe’s Vermont Maple Cream Liqueur that is as delicious sipped neat as it is mixed in coffee or a dessert cocktail such as the one below. 
- [Fall in Vermont Cocktail courtesy of Silo Distillery](https://ediblevermont.ediblecommunities.com/recipe/recipes-fall-vermont-cocktail-courtesy-silo-distillery/) - SILO Distillery is a producer of farm-to-bottle spirits in Windsor. All of their spirits and hard cider are made from raw ingredients, start to finish, at their barn and tasting room. Spirits made with such care and attention to detail deserve to be highlighted with simple cocktails that are spirit forward. SILO Maple Whiskey, made with local Vermont maple syrup, is the feature of their Fall in Vermont cocktail. This simple yet delicious cocktail with a touch of tart citrus balances the light sweetness of maple whiskey for a gorgeous easy sipping combination ideal for fall. 
- [Mad River Blues Cocktail courtesy of Mad River Distillers](https://ediblevermont.ediblecommunities.com/recipe/recipes-mad-river-blues-cocktail-courtesy-mad-river-distillers/) - A take on the famous Death & Co. “Vampire Blues” cocktail using rum or bourbon distilled in Vermont’s Mad River Valley. The use of local pumpkin butter from Sidehill Farm puts this drink over the top! Mad River Distillers whiskey and rum is distilled from non-GMO local grains and fair-trade demerara sugar and aged in new American oak barrels.
- [Raspberry Bramble](https://ediblevermont.ediblecommunities.com/recipe/recipes-raspberry-bramble/) - This refreshing, richly-hued sipper brings the sweet flavors and color of summer to cocktail hour.
- [Blake Hill Preserves Chipotle Maple Pizza with Wild Ramps & Gouda](https://ediblevermont.ediblecommunities.com/recipe/recipes-blake-hill-preserves-chipotle-maple-pizza-wild-ramps-gouda/) - For those who love a big, craft pizza taste. This 12 inch pizza is a delicious, smoky, spicy, and crispy treat.
- [Ali Hartman’s Party Pancakes](https://ediblevermont.ediblecommunities.com/recipe/recipes-ali-hartman-s-party-pancakes/) - When we cook at home, we crave food that is delicious and makes us feel good. And when I am cooking with the kids, I want to make dishes that are engaging and somewhat foolproof. These pancakes hit the mark. We call them party pancakes, because we make them for all sorts of fun occasions (breakfast for dinner, birthday brunch, holidays, snow days) and sometimes they get a few sprinkles on top. But trust me when I tell you that they aren’t loaded with junk or overly sweet—and that they aren’t a fussy recipe, so you don’t need a special occasion to make them. While we think these are the best proportions, if you aren’t precise (hello three-year-old cooking!), they’ll still turn out great. You can top them with fresh fruit, stir in some chocolate chips or blueberries, or serve them with bacon or veggie sausage. Our favorite fall toppings are below.
- [June Lupiani’s Raw Hot Pepper Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-june-lupiani-s-raw-hot-pepper-sauce/) - I usually go for a mix of habanero, jalapeños, tabasco and cayenne. Mixed colors tend to produce a more developed and deeper flavor. For a milder sauce, wear latex gloves and remove the seeds and ribs of each pepper.
- [Smoky Roasted Tomato & Gremolata Caprese Salad](https://ediblevermont.ediblecommunities.com/recipe/recipes-smoky-roasted-tomato-gremolata-caprese-salad/) -  Recipe from Craftsbury General Store
- [Heirloom Tomato, Peach & Basil Salad](https://ediblevermont.ediblecommunities.com/recipe/recipes-heirloom-tomato-peach-basil-salad/) -  Recipe from Green Mountain Girls Farm in Northfield.
- [Herbed Buttermilk Dressing](https://ediblevermont.ediblecommunities.com/recipe/recipes-herbed-buttermilk-dressing-0/) - We use this dressing in the late spring or summer when our garden greens are the freshest. Buttermilk dressings depend heavily on the quality of the buttermilk. We like to use the organic buttermilk from the Larson Farm in Wells, Vermont, or Kimball Brook Farm organic buttermilk. Paul and Julia VanDerWielen of the Marble West Inn in Dorset Larson Farm | @larsonfarmvt Kimball Brook Farm | @kimbarllbrookfarm Marble West Inn
- [Yogurt Marinade for Chicken Kebabs](https://ediblevermont.ediblecommunities.com/recipe/recipes-yogurt-marinade-chicken-kebabs/) - Recipe by Lini Mazumdar of Lotus Moon in South Londonderry
- [Beef Brisket Chili with Vermont Beer, Delicate Squash and Cannelini Beans](https://ediblevermont.ediblecommunities.com/recipe/recipes-beef-brisket-chili-vermont-beer-delicate-squash-and-cannelini-beans/) - This dish from Susanna’s Catering in Morrisville melds the richness of beef brisket and bacon with the sweet burst of winter squash and the comfort of cannellini beans. And what’s not to like about a recipe that calls for a bottle of your favorite Vermont beer??
- [Pork and Turkey Chili with Pinto Beans](https://ediblevermont.ediblecommunities.com/recipe/recipes-pork-and-turkey-chili-pinto-beans/) - This flavorful preparation from Cloud 9 Caterers in South Burlington provides a delicious alternative to beef. The combination of pork and turkey with pinto beans is a sure winner!
- [Sweet Potato Pie](https://ediblevermont.ediblecommunities.com/recipe/recipes-sweet-potato-pie/) - From The Vermont Non-GMO Cookbook (Skyhorse Publishing, October 2017) by Tracey Medeiros. Recipe from JJ Hapgood General Store and Eatery, Peru, VT. This sugary, custardy dessert has a lighter and more airy texture than its pumpkin pie relative! Garnish with a dollop of créme fraîche for a hint of tangy creaminess.
- [Sparkle and Spice](https://ediblevermont.ediblecommunities.com/recipe/recipes-sparkling-gin-cocktail/) - From Sas Stewart, founder of Stonecutter Spirits
- [French Connection](https://ediblevermont.ediblecommunities.com/recipe/recipes-whiskey-campari-cocktail-stonecutter-spirits/) - From Sas Stewart of Stonecutter Spirits
- [Flatlander Farm's Roast Duck](https://ediblevermont.ediblecommunities.com/recipe/recipes-roast-duck-recipe-flatlander-farm-starksboro-vermont/) - Keith and Lisa Drinkwine have been raising around 400 pastured ducks at Flatlander Farm in Starksboro since 2015. They specialize in two breeds, Pekin and Muscovy. Pekins, also known as Long Island ducks, have the most fat and average around four and a half pounds. The French Muscovy breed grows more slowly and, though with less fat than the Pekin, it tends to have a richer flavor. Muscovys can get as large as eight pounds. The farmers kindly share what they feel is the best method for roasting a whole duck. As Keith says, “We started our farm so people could cook and eat well at home, not just at restaurants.” Flatlander Farm sells their pastured duck, goose, chicken and farm-grazed goat at the Burlington Winter Farmers Market at UVM. Flatlander Farm | @flatlanderfarm Burlington Winter Farmers Market | @bfmvermont
- [Duck Leg Confit and Potatoes Sarladaise, Vermont style](https://ediblevermont.ediblecommunities.com/recipe/recipes-duck-leg-confit-recipe-heart-of-the-village-inn-shelburne-vermont/) - Inspired by Vermont’s beauty and vibrant farm-to-table food and drink culture, Rose and Anatoly Polyakov have run Heart of the Village Inn in Shelburne since 2015. “As modern 21st-century innkeepers, we love to cook well and we love being efficient. Accomplishing more with less is one of our mottos. This recipe shows that you can prepare Duck Leg Confit and Potatoes Sarladaise in a matter of a few hours, not two days. Even better, you can adjust this recipe to swap out other ingredients, such as chicken, goose, turkey, yams, beets, carrots and so on. Let your imagination run wild and impress your dinner guests!” Heart of the Village Inn | @heart.of.the.village.inn
- [Laughing Moon Chocolates CBD Truffles](https://ediblevermont.ediblecommunities.com/recipe/recipes-laughing-moon-chocolates-cbd-truffles/) - Leigh Williams established Laughing Moon Chocolates in the heart of Stowe Village in 2002. Experience has taught her that the simplest things often bring the deepest pleasure. Whip up a batch of these delicious CBD-infused truffles, offered by operations manager, Brittany Tatro, and you’ll agree that simple can be just as delicious as complex. This easy technique should tempt you to experiment with the additional flavors Brittany suggests. Note: 2 truffles have 25 mg CBD, or 1 dose. Laughing Moon Chocolates | @laughingmoonvt Vermont Liberty Tea Company | @vtlibertytea
- [Green Goddess Café Jamaican Me Shake](https://ediblevermont.ediblecommunities.com/recipe/recipes-green-goddess-caf-jamaican-me-shake/) - Athena Scheidet has owned Green Goddess Café in Stowe since 2011. She and her team offer seasonally inspired, from-scratch dishes. “Our culinary experience stems from the teachings of our Italian and Greek family. We learned to cook with fresh ingredients and keep meals interesting, and it’s been wonderful to bring those flavors and eclectic pairings of ingredients to our customers!” This tropical smoothie bursts with flavor and nutrients. Athena Scheidet | @athenascheidet Green Goddess Café | @greengoddesscafestowe
- [The Reluctant Panther's Pistachio-Stuffed Lamb Loin](https://ediblevermont.ediblecommunities.com/recipe/recipes-reluctant-panthers-pistachio-stuffed-lamb-loin/) -  We invited two chefs to share their favorite preparation of this succulent meat that heralds spring. Sigal Rocklin, executive chef of The Reluctant Panther Inn & Restaurant in Manchester, offers a lamb dish accompanied by lemony couscous and olive tapenade. "Here’s a way to feature the great taste of Vermont-raised lamb. If your butcher normally offers local lamb loins, you can ask and order them ahead. If you want to reduce your work load the day of the meal, prepare the pistachio filling and olive tapanade a day ahead." says Chef Rocklin.
- [Kitchen Table Bistro's Braised Lamb Shank with Spring Vegetables and Soft Polenta](https://ediblevermont.ediblecommunities.com/recipe/recipes-kitchen-table-bistros-braised-lamb-shank-spring-vegetables-and-soft-polenta/) - We invited two chefs to share their favorite preparation of this succulent meat that heralds spring. This is Lara and Steve Atkins are chef-owners of the Kitchen Table Bistro in Richmond, and they serve braised lamb shanks atop a mound of soft polenta with spring vegetables.
- [Strawberry Almond Flour Cake](https://ediblevermont.ediblecommunities.com/recipe/recipes-strawberry-almond-flour-cake/) - We are celebrating strawberry season with this gluten-free and maple-sweetened strawberry almond flour cake that is flavored with mascarpone whipped cream. This easy-to-make and refined cake recipe is perfect for all your late-spring and summer entertaining needs. If you want to save time the day of, you can bake the cakes in advance, let them cool to room temperature, cover them tightly with stretch film and put them in the fridge until the next day. When you are ready to get to work, let your cakes come to room temperature and then assemble according to the instructions below. Vibrant Food Celebrating Ingredients, Recipes, and Cakes of Each Season by Kimberley Hasselbrink. 
- [August First's Apple Cardamom Coffee Cake with Maple Glaze](https://ediblevermont.ediblecommunities.com/recipe/recipes-august-firsts-apple-cardamom-coffee-cake-maple-glaze/) - Jodi Whalen and Phil Merrick opened August First Bakery appropriately enough on August 1, 2009, in downtown Burlington. August First remains blissfully “cell phone free,” so bring a newspaper, or better yet, focus on the deeply flavorful, from-scratch baked goods, soups, sandwiches and salads. 
- [King Arthur’s Yogurt-Cranberry Coffee Cake](https://ediblevermont.ediblecommunities.com/recipe/recipes-king-arthur-s-yogurt-cranberry-coffee-cake/) - King Arthur Flour's flagship Bakery and Baking Education Center opened in 2000, and this venerable institution was heralded as the nation’s top Employee-Owned Company of the Year in 2016. 
- [Braised Bacon and Scallion Pancakes](https://ediblevermont.ediblecommunities.com/recipe/recipes-braised-bacon-and-scallion-pancakes/) - Kevin Lasko shares his recipe for Braised Bacon and Scallion Pancakes.
- [Roasted Butternut Squash Soup](https://ediblevermont.ediblecommunities.com/recipe/recipes-roasted-butternut-squash-soup/) - Blue Ledge Farm shares its recipe for Roasted Butternut Squash Soup with Apples, Sage and Blue Ledge Farm Middlebury Blue Cheese.
- [Greg's Pizza](https://ediblevermont.ediblecommunities.com/recipe/recipes-gregs-pizza/) - Greg of Blue Ledge Farm fame shares his recipe for farm-fresh pizza. 
- [Wafflenugget's Carob Peanut Butter Dog Biscuits](https://ediblevermont.ediblecommunities.com/recipe/recipes-wafflenuggets-carob-peanut-butter-dog-biscuits/) - Asha Carroll shares her delectable recipe for Peanut Butter Dog Biscuits. At Cake in a Crate, it seems that every time they bake cookies, they’re met with a dog in the kitchen, staring eagerly, often salivating, clearly hoping that a morsel will fall. 
- [Honeypie’s S’mores Ice Cream Sandwich](https://ediblevermont.ediblecommunities.com/recipe/recipes-honeypie-s-s-mores-ice-cream-sandwich/) - Wesley Genovart nudged this treat away from the campfire and into the freezer. Behold, his recipe for the S’mores Ice Cream Sandwich.
- [Little Honey Moo Moo—Strawberry, Honey, Ginger Ice Cream Sandwich](https://ediblevermont.ediblecommunities.com/recipe/recipes-little-honey-moo-moo-strawberry-honey-ginger-ice-cream-sandwich/) - Charlie Menard calls this a play on Canteen Creemee’s very first sundae, in sandwich form! If you have leftover cookies, you can thank him later.
- [Grilled Vermont Pork Chop & Apple Cider Glaze](https://ediblevermont.ediblecommunities.com/recipe/recipes-grilled-vermont-pork-chop-apple-cider-glaze/) - Renowned for luxurious lodging and sustainable dining, Four Columns has gracefully anchored Newfane’s village green for more than 50 years. Frederic Kieffer shares an epic recipe for Grilled Vermont Pork Chop & Apple Cider Glaze. 
- [Smoked Maple Syrup Glazed Pork Chop](https://ediblevermont.ediblecommunities.com/recipe/recipes-smoked-maple-syrup-glazed-pork-chop/) - The Kloetis are both classically trained chefs who specialize in European comfort food, created from unpro- cessed and sustainable ingredients. At the restaurant, Michael oversees the kitchen while Laura manages front of the house. Here, they share a delicious recipe for Smoked Maple Syrup Glazed Pork Chops. 
- [Todd Darrah's Royal Surf and Turf Mac & Cheese](https://ediblevermont.ediblecommunities.com/recipe/recipes-todd-darrahs-royal-surf-and-turf-mac-cheese/) - Just outside of Brattleboro sits a Vermont icon, the Chelsea Royal.
- [Head Chef Keith Martin's Mac & Cheese](https://ediblevermont.ediblecommunities.com/recipe/recipes-head-chef-keith-martins-mac-cheese/) - If you’re hungry and in Stowe, head straight to Harvest Market.
- [Pan Latin's Quince Glazed Roast Chicken](https://ediblevermont.ediblecommunities.com/recipe/recipes-pan-latins-quince-glazed-roast-chicken/) - Pan Latin's recipe for Quince Glazed Roast Chicken is prepared in two stages and will render “falling off the bone” meat.
- [J.J. Hapgood's Sausage, Apple and Plymouth Cheddar Pizza](https://ediblevermont.ediblecommunities.com/recipe/recipes-jj-hapgoods-sausage-apple-and-plymouth-cheddar-pizza/) - Who doesn’t love a homemade pizza loaded with two cheeses, sweet onions and apples and luscious sausage?
- [A Little Bit Country](https://ediblevermont.ediblecommunities.com/recipe/recipes-little-bit-country/) - This fireside sipper with Ginger Simple Syrup will chase away any winter ailment.
- [Ginger Orange Glazed Chicken Thighs](https://ediblevermont.ediblecommunities.com/recipe/recipes-ginger-orange-glazed-chicken-thighs/) - Chicken thighs are the perfect canvas for this savory-sweet glaze. For additional pop, you can sprinkle them with a mix of black and white sesame seeds, ground ginger and red pepper flakes once the thighs come out of the oven.
- [J.J. Hapgood's Kale Salad With Wheat Berries](https://ediblevermont.ediblecommunities.com/recipe/recipes-jj-hapgoods-kale-salad-wheat-berries/) - This kale salad from J.J. Hapgood's presents nearly as many colors as Vermont’s fall foliage!
- [Early Fall Ratatouille](https://ediblevermont.ediblecommunities.com/recipe/recipes-early-fall-ratatouille/) - Embrace the beautiful bounty of Vermont's homegrown vegetables, cheeses and butters in this delicious seasonal early fall recipe for ratatouille.
- [Veggie Samosas](https://ediblevermont.ediblecommunities.com/recipe/recipes-veggie-samosas/) - Embrace the aromatic flavors of India with this delectable recipe for samosas from the Woodstock Farmers' Market culinary director Brandon Little.
- [Mulo by the Beach](https://ediblevermont.ediblecommunities.com/recipe/recipes-mulo-beach/) - It’s hard to believe, but the summer is almost over! Before fall officially commences, join us in savoring the last, lazy sips of summer, with this wonderful cocktail recipe from the Farmhouse Group family of restaurants. The Farmhouse Group supports the development of local food systems by offering inspired dining experiences in our community. Depending on the season, about 2/3rds to 3/4ths of their food dollar is spent on food grown, raised, and produced here in Vermont.
- [Jimmy Kalp's Bolognese on Handmade Pappardelle](https://ediblevermont.ediblecommunities.com/recipe/recipes-jimmy-kalps-bolognese-handmade-pappardelle/) - If you’re going to put the effort into making this bolognese sauce, Jimmy Kalp says that you might as well make a large batch. Give Jimmy's recipe for Bolognese sauce a whirl.
- [J.J. Hapgood's Summer Haddock Sandwich](https://ediblevermont.ediblecommunities.com/recipe/recipes-jj-hapgoods-summer-haddock-sandwich/) - Hapgood’s offers a crunchy fish sandwich that’s a far cry from those flat square blocks made (in)famous by the Golden Arches.
- [J.J. Hapgood's Spring Nettle Soup](https://ediblevermont.ediblecommunities.com/recipe/recipes-jj-hapgoods-spring-nettle-soup/) - J.J. Hapgood's recipe for Nettle Soup makes the most of freshly foraged nettles, which are abundant each spring.
- [Barrio Bakery's Citrus and Herb Tea Cakes](https://ediblevermont.ediblecommunities.com/recipe/recipes-barrio-bakerys-citrus-and-herb-tea-cakes/) - Barrio mostly makes lemon-lavender tea cakes, but the bakers also love grapefruit-sage or orange-thyme combinations!
- [Mushroom Farro Risotto with Roasted Cauliflower](https://ediblevermont.ediblecommunities.com/recipe/recipes-mushroom-farro-risotto-roasted-cauliflower/) - As the weather takes a chillier turn, warm, rich comfort food beckons. Sue Schickler, executive chef of the luxurious Pitcher Inn in Warren, shares her recipe for Mushroom Farro Risotto with Roasted Cauliflower.
- [Seared Sea Scallops With Roasted Garlic Polenta, Prosciutto and Olives](https://ediblevermont.ediblecommunities.com/recipe/recipes-seared-sea-scallops-roasted-garlic-polenta-prosciutto-and-olives/) - Sue Schickler, executive chef of the luxurious Pitcher Inn in Warren, shares her recipe for Seared Sea Scallops With Roasted Garlic Polenta, Prosciutto and Olives.
- [Chef Sue Schickler's Pasta Frittata with Asparagus, Feta and Chives ](https://ediblevermont.ediblecommunities.com/recipe/recipes-chef-sue-schicklers-pasta-frittata-asparagus-feta-and-chives/) - Ahh, spring! The laying hens are back to work after a somnolent winter. Farmers’ markets, co-ops and roadside stands abound with cartons of eggs in a riot of colors: blue, green, tan and ivory. And after months of hearty soups and stews for dinner and carb-heavy breakfasts, our thoughts turn to lighter fare like quiche, frittata and soufflés. Pick up some of the tender greens now emerging from the fields, or judiciously forage a handful of seasonal ramps and fiddleheads, and have fun blending these golden yolks with spring’s emerald hues. Sue Schickler, executive chef of the luxurious Pitcher Inn in Warren, is renowned for her world-class farm-to-table cuisine. Here she graciously offers a pasta frittata that marries sweet asparagus with salty feta and grassy chives.
- [Chef Ali West's Ramp and Goat Cheese Quiche Recipe](https://ediblevermont.ediblecommunities.com/recipe/recipes-chef-ali-wests-ramp-and-goat-cheese-quiche-recipe/) - Ahh, spring! The laying hens are back to work after a somnolent winter. Farmers’ markets, co-ops and roadside stands abound with cartons of eggs in a riot of colors: blue, green, tan and ivory. And after months of hearty soups and stews for dinner and carb-heavy breakfasts, our thoughts turn to lighter fare like quiche, frittata and soufflés. Pick up some of the tender greens now emerging from the fields, or judiciously forage a handful of seasonal ramps and fiddleheads, and have fun blending these golden yolks with spring’s emerald hues. Ali West, formerly of H. N. Williams Store in Dorset and now at the fabulous Wells Country Store, suggests a quiche with caramelized ramps and fresh goat cheese. Now that the layers are back at work, pick up a dozen eggs and make them both!
- [Lincoln Gap](https://ediblevermont.ediblecommunities.com/recipe/recipes-lincoln-gap-0/) - Presented by Misery Loves Company, Creator: Mike Dunn
- [Last Pig Standing](https://ediblevermont.ediblecommunities.com/recipe/recipes-last-pig-standing/) - Presented by Mule Bar and Restaurant, Creator: Matt Farkas
- [The Honest Patriot](https://ediblevermont.ediblecommunities.com/recipe/recipes-honest-patriot-0/) - Presented by Oak 45 Bar, Creator: Jeffrey Lemieux
- [Root Veggie Medley](https://ediblevermont.ediblecommunities.com/recipe/recipes-root-veggie-medley/) - The garlic, butter and maple syrup meld together to a rich sweetness without being a heavy side dish on the Thanksgiving table. Kali and Ben Lennon of Plough & Stone Farm Tables shared this family favorite with us.
- [Malva Pudding](https://ediblevermont.ediblecommunities.com/recipe/recipes-malva-pudding/) - Recipe by Jozef and Pam Harrewyn of the Chef’s Corner Malva pudding is a sweet pudding that contains apricot jam and has a spongy caramelized texture. One shouldn’t allow winter to pass without enjoying Malva pudding at least once
- [Belgian Stoemp Aux Carottes](https://ediblevermont.ediblecommunities.com/recipe/recipes-belgian-stoemp-aux-carottes/) - This version of Flemish carrot mashed potatoes does not have to be that smooth: Do not use electric mixer so the texture remains chunky.
- [Butternut Squash & Herbed Crème Fraîche Pasta](https://ediblevermont.ediblecommunities.com/recipe/recipes-butternut-squash-herbed-cr-me-fra-che-pasta/) - This versatile recipe, provided by Betsy Thompson of Vermont Creamery, is easy to toss together for a quick supper during the week or to increase for a dinner party over the weekend. We love the creamy sauce the herbed crème fraîche makes, and with the crunch of toasted pepitas, it’s a sensory delight!
- [Chief Nancy Doucet’s Summer Soup](https://ediblevermont.ediblecommunities.com/recipe/recipes-chief-nancy-doucet-s-summer-soup/) - A specialty of the late Koasek of the Koas chief Nancy Doucet
- [Cheryl O'Neil's Summer Succotash](https://ediblevermont.ediblecommunities.com/recipe/recipes-cheryl-oneils-summer-succotash/) - Cheryl O'Neil's Summer Succotash 1 cup Vermont cranberry or Marfax beans, soaked for 8 hours or overnight 4 ears fresh corn 4 tablespoons butter Salt and pepper to taste Freshly chopped parsley for garnish Drain beans, then rinse and bring to a boil with 4 cups water. Simmer for about 40 minutes, or until they
- [Cousin Sue’s Cast-Iron Skillet Pizza](https://ediblevermont.ediblecommunities.com/recipe/recipes-cousin-sue-s-cast-iron-skillet-pizza/) - This recipe is written for a large, 12-inch skillet and requires a 16-ounce ball of pizza dough (readily available at local grocery stores). If your skillet is smaller, simply use a bit less dough. No specific sauces or toppings are listed; those choices are entirely up to you.
- [Cast-Iron Skillet Fried Trout with Herbs](https://ediblevermont.ediblecommunities.com/recipe/recipes-cast-iron-skillet-fried-trout-herbs/) - Cooking a whole trout is simple, with delicious results. This recipe can easily be adapted to any similar-size fish available at your seafood market.
- [Rhubarb-Lemon Squares](https://ediblevermont.ediblecommunities.com/recipe/recipes-rhubarb-lemon-squares/) - This is my all-time favorite rhubarb recipe. It is a springtime tweak on the traditional lemon square. One may think that the acidity of rhubarb would be too much with the acidity of lemon but put them in a curd with plenty of sugar and they play very well together. The result is a beautiful rose-pink color and the flavor is addictive. You can use any type of shortbread underneath, adding flavors such as candied ginger or a touch of anise. I have included a fairly basic shortbread recipe that has a little cornmeal added for texture.
- [Ramp and Pea Pesto](https://ediblevermont.ediblecommunities.com/recipe/recipes-ramp-and-pea-pesto/) - This pesto is delicious brushed on grilled corn on the cob, as a crostini topping, served over vegetables or fish or spread across pizza dough.
- [Whipped Goat Cheese with Pea Shoots](https://ediblevermont.ediblecommunities.com/recipe/recipes-whipped-goat-cheese-pea-shoots/) - Pea shoots are trendy little things right now, and easy to incorporate in many dishes. We used them as a garnish here, but they have so much more to offer. They are great in other sandwiches and salads, too. You can also add them to stir fry. This is an easy appetizer to serve at your Mother’s Day celebration.
- [Rabbit in Mustard Sauce](https://ediblevermont.ediblecommunities.com/recipe/recipes-rabbit-mustard-sauce/) - Rabbit in Mustard Sauce 1 rabbit, cut into 6 piecesSaltFreshly ground black pepper½ cup flour2 tablespoons butter1 small onion, finely chopped½ cup dry white wine1 cup chicken broth1 clove garlic, lightly crushed with the side of a knife4 sprigs thyme½ cup heavy cream3 tablespoons Dijon mustard3 tablespoons whole-grain mustard2 tablespoons chopped parsley Preheat oven to
- [Daily Tonic](https://ediblevermont.ediblecommunities.com/recipe/recipes-daily-tonic/) - This invigorating beverage gives the body a gentle wake-up call. Try it either first thing in the morning or during the post-prandial afternoon dip in energy. It will stimulate lymphatic circulation, helping to cleanse the fluids of the body and reduce sinus congestion.
- [Roasted Rutabaga and Artisan Handcrafted Sausage Stuffing](https://ediblevermont.ediblecommunities.com/recipe/recipes-roasted-rutabaga-and-artisan-handcrafted-sausage-stuffing/) - Roasted Rutabaga and Artisan Handcrafted Sausage Stuffing 1 (2 ½-pound) rutabaga, ends trimmed, peeled and cut into 1-inch pieces Preheat oven to 400°F. Lightly oil a baking sheet and set aside. Place the rutabaga, beets, carrot, onion, garlic, rosemary, sage (if using) and thyme (if using) in a large bowl. Season with salt and pepper
- [Vanilla Maple Cake](https://ediblevermont.ediblecommunities.com/recipe/recipes-vanilla-maple-cake/) - This simple cake would be delightful served with whatever berries are in season and a glass of crisp, bubbly Cava. Deb uses grade B syrup from Butternut Mountain Farm. You can substitute butter for the Earth Balance.
- [Ceviche Revolution Style](https://ediblevermont.ediblecommunities.com/recipe/recipes-ceviche-revolution-style/) - Debra serves this inventive take on ceviche with Petit Jo, a Grenache from the tiny southern French producer La Roche Buissiere. The bright red is made with indigenous yeast and no artificial additives and has great acidity that pairs beautifully with the earthy mushrooms and dressing.
- [Knoll Farm's Blueberry Goat Cheese Pizza with Caramelized Onions and Rosemary](https://ediblevermont.ediblecommunities.com/recipe/recipes-knoll-farms-blueberry-goat-cheese-pizza-caramelized-onions-and-rosemary/) - One of Knoll Farm’s signature dishes is a wood-fired blueberry, goat cheese, rosemary pizza, which is baked in their outdoor mud oven. The pizza has a nice combination of sweet and savory. It has a creamy tang from the goat cheese and a sweet earthiness from caramelized onions coupled with blueberries. All of these ingredients, combined with the woody pine flavor from the fresh rosemary, make this pizza a real treat.
- [Old Vermont](https://ediblevermont.ediblecommunities.com/recipe/recipes-old-vermont/) - Old Vermont 1¾ ounces dry gin½ ounce maple syrup½ ounce fresh lemon juice¼ ounce fresh orange juice2 dashes Urban Moonshine Maple Bitters Shake all ingredients vigorously and strain into a chilled glass. Top off with two dashes Maple Bitters for a full-bodied, aromatic experience. Recipe courtesy of Urban Moonshine
- [802 Old-Fashioned](https://ediblevermont.ediblecommunities.com/recipe/recipes-802-old-fashioned/) - 802 Old-Fashioned 1 teaspoon sugar2 dashes Urban Moonshine Original Bitters1 roasted orange wedge1 Amarena cherry2 ounces whiskey (preferably George Dickel No. 12) In a rocks glass combine the first 4 ingredients and muddle until the sugar is thoroughly incorporated. Fill the glass with ice, add whiskey and stir. Recipe courtesy of Bluebird Tavern
- [Chole’s Salsa Verde](https://ediblevermont.ediblecommunities.com/recipe/recipes-chole-s-salsa-verde/) - Recipe courtesy of Soledad Rodriguez de Adams, or Chole, as she likes to be called.
- [Maple Pecan Crunch Pie](https://ediblevermont.ediblecommunities.com/recipe/recipes-maple-pecan-crunch-pie/) - Paula and Jamie are always experimenting with different filling combinations, especially for the most pie-centric holiday of them all: Thanksgiving. While this pie is certainly suitable for the holiday table, it is also a good candidate to have on hand for company stopping by for a visit. The topping is dense and crumbly while the bottom layer is sweet and gooey. A slim slice would be the perfect accompaniment to a cup of tea on a cold November afternoon.
- [Wild Flour Bakery’s Jammy Donuts](https://ediblevermont.ediblecommunities.com/recipe/recipes-wild-flour-bakery-s-jammy-donuts/) - Be patient, and let the dough rest overnight to develop its flavor and allow the gluten to relax. These can be filled with boundless options of jams, jellies and creams, and they can be finished with glazes, sugars and spices. Recipe Courtesy of Wild Flour Bakery, Brattleboro, VT.
- [Barbara Nedd’s Butternut Squash Cake Donuts](https://ediblevermont.ediblecommunities.com/recipe/recipes-barbara-nedd-s-butternut-squash-cake-donuts/) - Move over, cider donuts. These savory squash circles are perfect for fall.
- [Stuffed Acorn Squash](https://ediblevermont.ediblecommunities.com/recipe/recipes-stuffed-acorn-squash/) - This dish is a representation of the complementary flavors of autumn.
- [Simple Asian Tomato Salad](https://ediblevermont.ediblecommunities.com/recipe/recipes-simple-asian-tomato-salad/) - Simple Asian Tomato Salad 2½ tablespoons fresh lime juice1 tablespoon fish sauce1 tablespoon vegetable oil2½ teaspoons sugar1 pound ripe cherry tomatoes, large tomatoes halved or quartered, small tomatoes left whole½ large seedless cucumber, peeled and sliced into ½-inch-thick pieces½ large jalapeño, thinly sliced¼ cup each fresh mint and basil leaves In a small bowl, combine
- [Plantain-and-Pepper-Stuffed Flank Steak with Creamy Black Bean Puree](https://ediblevermont.ediblecommunities.com/recipe/recipes-plantain-and-pepper-stuffed-flank-steak-creamy-black-bean-puree/) - Matt Sargent uses a classic restaurant technique to get the smoothest, silkiest black bean purée. After running the cooked beans through the food processor he passes them through a fine-mesh sieve. I could have eaten an entire bowl of the stuff.
- [Pork and Apricot Tamales](https://ediblevermont.ediblecommunities.com/recipe/recipes-pork-and-apricot-tamales/) - “Tamales are a lot of work,” admits Matt Sargent. But they are so worth it, especially since they freeze well. Matt suggests taking a rainy day to make the tamales. Once you get into the rhythm, the time will fly by.
- [Roasted Squash Soup with Hominy and Crispy Serrano Ham](https://ediblevermont.ediblecommunities.com/recipe/recipes-roasted-squash-soup-hominy-and-crispy-serrano-ham/) - Use any squash you like to make this soup. Matt used a Butternut squash for the Latin Phantom Dinner. Blue Hubbard and Kabocha will also work. You can find canned hominy in most supermarkets.
- [Pane E Salute's Pasta with White-Wine-Braised Cauliflower](https://ediblevermont.ediblecommunities.com/recipe/recipes-pane-e-salutes-pasta-white-wine-braised-cauliflower/) - This classic Italian dish can be made with cauliflower, broccoli or Romanesco. Use an unoaked white wine that is extra crisp and light. In Italy, this means a Trebbiano, Pinot Grigio or Vermentino. In Vermont, look for La Crescent. To add some heft to this dish, add a little bit of pancetta to the pan along with the garlic and cauliflower. The sauce also makes a great spread for crostini.
- [The Mad Taco’s Chicken Tacos with Homemade Crema](https://ediblevermont.ediblecommunities.com/recipe/recipes-mad-taco-s-chicken-tacos-homemade-crema/) - Kit Perrault, one of the managers of the original Mad Taco in Waitsfield, suggests using Lawson’s Maple Nipple Ale to braise this chile-marinated chicken. Serve the assembled tacos with more of the Maple Nipple to drink. These tacos make fantastic party food and serve 10 people eating two tacos each. Of course, this assumes that your guests can stop at two tacos apiece.
- [The Common Man’s Vodka- and Gin-Cured Salmon](https://ediblevermont.ediblecommunities.com/recipe/recipes-common-man-s-vodka-and-gin-cured-salmon/) - Many recipes for cured salmon call for aquavit, a Scandinavian spirit flavored with caraway, cumin, anise and citrus. Adam Longworth, the chef and co-owner of the Common Man, wanted to use a local Vermont spirit and eventually settled on equal parts of Vermont Spirits’ Vermont Vodka and Caledonia Spirits’ Barr Hill Gin. The salmon is purchased from Wood Mountain, which sources fish directly from the docks in Boston from purveyors that practice the highest standards of aquaculture. The company places an emphasis on the shortest channel from producer to chef to table.
- [Guild & Company’s Braised Vermont Rabbit with Apple Brandy](https://ediblevermont.ediblecommunities.com/recipe/recipes-guild-company-s-braised-vermont-rabbit-apple-brandy/) - The brandy and fresh citrus complement the gaminess of the rabbit with a refreshing brightness, while the maple syrup adds texture and an appropriate sweet accent. For once, apples and oranges do make sense together.”
- [Vermont Manhattan](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermont-manhattan/) - Vermont Manhattan 1½ ounces WhistlePig Rye½ ounce Orleans (or to taste)½ dropper each of Urban Moonshine Maple and Original Bitters½ to 1 teaspoon local honey simple syrup (or to taste)1 WhistlePig-soaked cherry Pour the liquid ingredients into a shaker together with four to five cubes of ice. Shake or stir. If you like your Manhattan
- [Shiitake Duxelles Pate](https://ediblevermont.ediblecommunities.com/recipe/recipes-shiitake-duxelles-pate/) - A duxelles is a traditional French preparation of sautéed chopped mushrooms and shallots that can be used in anything from sauces to stuffing. Here I have turned it into a pâté to be served with crackers or bread as an hors d’oeuvres. Aside from shallots, there is no better pairing with mushrooms than cream and sherry so all are included as supporting players to the main character, the stage-hogging shiitake. To give it an extra-creamy texture, you can add softened cream cheese at the end or leave the mushrooms to take the final bow by themselves.
- [Al Ducci's Fresh Tomato and Mozzarella Tart](https://ediblevermont.ediblecommunities.com/recipe/recipes-al-duccis-fresh-tomato-and-mozzarella-tart/) - Al Ducci's Fresh Tomato and Mozzarella Tart Pastry1¾ cups all-purpose flour½ teaspoon salt1 tablespoon sugar12 tablespoons cold butter, cut into bits4 tablespoons ice waterFilling⅓ cup Dijon mustard1 pound fresh mozzarella, thinly sliced10 medium-sized, firm, ripe tomatoes, thinly sliced1 tablespoon chopped garlic1 teaspoon dried oreganoSalt and pepper2 tablespoons extra-virgin olive oil Prepare pastry by combining flour,
- [Sticky Toffee Pudding Tart](https://ediblevermont.ediblecommunities.com/recipe/recipes-sticky-toffee-pudding-tart/) - Traditionally, sticky toffee pudding is a steamed sponge cake made with dates and then soaked in toffee syrup. Who needs tradition, though, when you can mix it up and make a tart with an equal measure of moist goodness and stickiness along with the convenience of a pastry shell?
- [Pear Frangipane Pithivier](https://ediblevermont.ediblecommunities.com/recipe/recipes-pear-frangipane-pithivier/) - A pithivier is the original double-crust pie. Frankly it’s the best double-crust pie because what’s better than luscious almond frangipane smooshed between two delectable rounds of puff pastry? Still thinking about that? That’s right! Nothing!
- [New England Berry Galette](https://ediblevermont.ediblecommunities.com/recipe/recipes-new-england-berry-galette/) - A galette is a free-form pie, a lovely round of dough, its center piled high with fruity goodness and its edges simply tucked up and over to form a makeshift dam to keep that goodness from flowing out. This galette takes advantage of the bounty of New England berries freshly picked from the vines or frozen and preserved for the winter. Because frozen berries hold more moisture, Gesine says to take more time in the beginning process of combining the fruits over heat to make sure the mixture thickens properly.
- [Vermont Apple Pie](https://ediblevermont.ediblecommunities.com/recipe/recipes-vermont-apple-pie/) - This is a glorious, tall apple pie! But it’s possible to make any pie into a miniature beauty, or even a pie pop. This pie is particularly tasty because it contains the perfect combination—slightly tart Vermont apples laced with a touch of Vermont maple, topped with Vermont cheddar and tucked into a flaky Vermont butter crust (at least I use Vermont butter). Whether you make it tiny or large, you get the perfect amount of each ingredient in each bite.
- [Quick Puff Pastry](https://ediblevermont.ediblecommunities.com/recipe/recipes-quick-puff-pastry/) - This version is called “quick” (or “blitz”) because you cut the butter into the dough instead of going through a proper lamination, as you do with Traditional Puff Pastry. You also make all the folds and turns at once instead of resting in between, as in the traditional method.
- [Pork Pumpkin Stew](https://ediblevermont.ediblecommunities.com/recipe/recipes-pork-pumpkin-stew/) - This is a robust stew similar in texture to beef stew but a fun fall alternative. The great thing about this recipe is that it can be altered many ways. Add a few teaspoons of your favorite curry powder or paste or substitute coconut milk for the stock.
- [Venison and Roasted Pumpkin Stew](https://ediblevermont.ediblecommunities.com/recipe/recipes-venison-and-roasted-pumpkin-stew/) - This hearty stew combines sweet roasted pumpkin with rich venison meat and warming spices like cinnamon, cloves and allspice. Serve this satisfying cold-weather dish with a hunk of sourdough bread, braised greens and a glass of fruity red wine such as Vermont’s Huntington River Vineyard Frontenac.
- [Duck Elderberry Dumplings](https://ediblevermont.ediblecommunities.com/recipe/recipes-duck-elderberry-dumplings/) - If you can find them, use local duck breasts to make these tender, flavorful dumplings. I get mine from Tangletown Farm in Middlesex. I suggest serving these dumplings with a local red wine, such as the Frontenac or Coach Barn Red from Shelburne Vineyards.
- [White Currant and Blueberry Sorbet](https://ediblevermont.ediblecommunities.com/recipe/recipes-white-currant-and-blueberry-sorbet/) - When fresh currants are in season in July, making a sorbet is easy and the results quite elegant. I used white currants in this recipe but red would also work. If you want to try it with black currants, increase the amount of sugar by ½ cup or to taste.
- [Lemon-Basil Scones](https://ediblevermont.ediblecommunities.com/recipe/recipes-lemon-basil-scones/) - We love how the floral basil and lemon zest complement the richness of these crumbly buttery scones. Lisa advises to knead the dough gently, so as not to overwork it.
- [Braised Tuscan Meatballs with Rosemary and White Wine](https://ediblevermont.ediblecommunities.com/recipe/recipes-braised-tuscan-meatballs-rosemary-and-white-wine/) - Chris Alberti likes to braise these meatballs—a mix of beef, pork and turkey—in a dry, unoaked Pinot Grigio. “Choose something affordable with a little acidity,” he says. He serves the meatballs with broccoli rabe sautéed with garlic and a hunk of crusty bread to soak up the winey braising liquid.
- [Rosemary Rhubarb Maple Creme Brulee](https://ediblevermont.ediblecommunities.com/recipe/recipes-rosemary-rhubarb-maple-creme-brulee/) - Rosemary Rhubarb Maple Creme Brulee 2 cups diced rhubarb¼ cup maple syrup1 teaspoon finely diced fresh rosemary1 cup cream¼ teaspoon vanilla2 large rosemary sprigs1 large egg1 large egg yolk3 tablespoons maple syrup4 teaspoons maple sugar4 four-ounce ramekins Preheat the oven to 325°. Put the diced rhubarb, maple syrup and diced rosemary in a small pan
- [Frisee Salad with Lardons and a Poached Egg](https://ediblevermont.ediblecommunities.com/recipe/recipes-frisee-salad-lardons-and-poached-egg/) - This hearty salad would make a delicious dinner with a glass of red wine and a hunk of crusty French bread. Aaron and Nate pickle whole yellow mustard seeds, which gives this already assertive bacon vinaigrette a welcome sharp, spicy bite, and make a heavenly contrast to the creamy, soft-poached yolk and bitter greens.
- [Aaron and Nate's Shredded Pork Shoulder on Steamed Buns](https://ediblevermont.ediblecommunities.com/recipe/recipes-aaron-and-nates-shredded-pork-shoulder-steamed-buns/) - Asian steamed buns are sometimes filled with spicy pork, but in this recipe, Aaron and Nate make them into succulent sandwiches.
- [Maple Drop Scones](https://ediblevermont.ediblecommunities.com/recipe/recipes-maple-drop-scones/) - These scones celebrate Vermont’s first spring crop: maple syrup. Scones have always been a breakfast favorite in my house, easy enough to bake even without having had any coffee yet. However, these maple drop scones can even be made the night before, because the maple syrup helps them retain their tender crumb without drying out.

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- [Avocado](https://ediblevermont.ediblecommunities.com/tag/avocado/)
- [BBQ Restaurants](https://ediblevermont.ediblecommunities.com/tag/bbq-restaurants/)
- [Beans](https://ediblevermont.ediblecommunities.com/tag/beans/)
- [Beef](https://ediblevermont.ediblecommunities.com/tag/beef/)
- [Candy Store](https://ediblevermont.ediblecommunities.com/tag/candy-store/)
- [Canning & Preserving](https://ediblevermont.ediblecommunities.com/tag/canning-preserving/)
- [Chef](https://ediblevermont.ediblecommunities.com/tag/chef/)
- [Christmas](https://ediblevermont.ediblecommunities.com/tag/christmas/)
- [Coffee](https://ediblevermont.ediblecommunities.com/tag/coffee/)
- [Dessert](https://ediblevermont.ediblecommunities.com/tag/dessert/)
- [Flowers](https://ediblevermont.ediblecommunities.com/tag/flowers/)
- [Foraging](https://ediblevermont.ediblecommunities.com/tag/foraging/)
- [Green Living](https://ediblevermont.ediblecommunities.com/tag/green-living/)
- [Winter Recipes](https://ediblevermont.ediblecommunities.com/tag/season-winter-recipes/)
- [Kid Friendly](https://ediblevermont.ediblecommunities.com/tag/kid-friendly/)
- [Maple Syrup](https://ediblevermont.ediblecommunities.com/tag/maple-syrup/)
- [Milk](https://ediblevermont.ediblecommunities.com/tag/milk/)
- [Beets](https://ediblevermont.ediblecommunities.com/tag/beets/)
- [Cheese Shop](https://ediblevermont.ediblecommunities.com/tag/cheese-shop/)
- [Cocktail](https://ediblevermont.ediblecommunities.com/tag/cocktail/)
- [Coffee Roaster](https://ediblevermont.ediblecommunities.com/tag/coffee-roaster/)
- [Comfort Food](https://ediblevermont.ediblecommunities.com/tag/comfort-food/)
- [Doughnuts](https://ediblevermont.ediblecommunities.com/tag/doughnuts/)
- [Drink Recipes](https://ediblevermont.ediblecommunities.com/tag/drink-recipes/)
- [Edible Event](https://ediblevermont.ediblecommunities.com/tag/edible-event/)
- [Foraged Foods](https://ediblevermont.ediblecommunities.com/tag/foraged-foods/)
- [Notable Edibles](https://ediblevermont.ediblecommunities.com/tag/notable-edibles/)
- [Pasta](https://ediblevermont.ediblecommunities.com/tag/pasta/)
- [Pet Friendly](https://ediblevermont.ediblecommunities.com/tag/pet-friendly/)
- [Yogurt](https://ediblevermont.ediblecommunities.com/tag/yogurt/)
- [Brussels Sprouts](https://ediblevermont.ediblecommunities.com/tag/brussels-sprouts/)
- [Charcuterie](https://ediblevermont.ediblecommunities.com/tag/charcuterie/)
- [Coffee Shop](https://ediblevermont.ediblecommunities.com/tag/coffee-shop/)
- [Distillery](https://ediblevermont.ediblecommunities.com/tag/distillery/)
- [Fermenting](https://ediblevermont.ediblecommunities.com/tag/fermenting/)
- [Food Festival](https://ediblevermont.ediblecommunities.com/tag/food-festival/)
- [Fruit](https://ediblevermont.ediblecommunities.com/tag/fruit/)
- [Gin](https://ediblevermont.ediblecommunities.com/tag/gin/)
- [Lunch Box](https://ediblevermont.ediblecommunities.com/tag/lunch-box/)
- [Organic](https://ediblevermont.ediblecommunities.com/tag/organic/)
- [Organic Gardening](https://ediblevermont.ediblecommunities.com/tag/organic-gardening/)
- [Producer](https://ediblevermont.ediblecommunities.com/tag/producer/)
- [Rice](https://ediblevermont.ediblecommunities.com/tag/rice/)
- [Sustainability](https://ediblevermont.ediblecommunities.com/tag/sustainability/)
- [Artisan](https://ediblevermont.ediblecommunities.com/tag/artisan/)
- [Chicken](https://ediblevermont.ediblecommunities.com/tag/chicken/)
- [CSA](https://ediblevermont.ediblecommunities.com/tag/csa/)
- [Farm Tour](https://ediblevermont.ediblecommunities.com/tag/farm-tour/)
- [Grains](https://ediblevermont.ediblecommunities.com/tag/grains/)
- [Juice & Smoothies](https://ediblevermont.ediblecommunities.com/tag/juice-smoothies/)
- [Main Dish](https://ediblevermont.ediblecommunities.com/tag/main-dish/)
- [Pies & Tarts](https://ediblevermont.ediblecommunities.com/tag/pies-tarts/)
- [Volunteer](https://ediblevermont.ediblecommunities.com/tag/volunteer/)
- [Winery](https://ediblevermont.ediblecommunities.com/tag/winery/)
- [Carrot](https://ediblevermont.ediblecommunities.com/tag/carrot/)
- [Cherry](https://ediblevermont.ediblecommunities.com/tag/cherry/)
- [Duck](https://ediblevermont.ediblecommunities.com/tag/duck/)
- [Farmers Market](https://ediblevermont.ediblecommunities.com/tag/farmers-market/)
- [How to Cook](https://ediblevermont.ediblecommunities.com/tag/how-cook/)
- [Meat](https://ediblevermont.ediblecommunities.com/tag/meat/)
- [Pizza](https://ediblevermont.ediblecommunities.com/tag/pizza/)
- [Restaurants](https://ediblevermont.ediblecommunities.com/tag/restaurants/)
- [Rum](https://ediblevermont.ediblecommunities.com/tag/rum/)
- [Seeds](https://ediblevermont.ediblecommunities.com/tag/seeds/)
- [Cabbage](https://ediblevermont.ediblecommunities.com/tag/cabbage/)
- [Fish](https://ediblevermont.ediblecommunities.com/tag/fish/)
- [Nuts](https://ediblevermont.ediblecommunities.com/tag/nuts/)
- [School Garden](https://ediblevermont.ediblecommunities.com/tag/school-garden/)
- [Shops & Markets](https://ediblevermont.ediblecommunities.com/tag/shops-markets/)
- [Side Dishes](https://ediblevermont.ediblecommunities.com/tag/side-dishes/)
- [Cranberry](https://ediblevermont.ediblecommunities.com/tag/cranberry/)
- [Food Truck](https://ediblevermont.ediblecommunities.com/tag/food-truck/)
- [French Restaurants](https://ediblevermont.ediblecommunities.com/tag/french-restaurants/)
- [Game & Offal](https://ediblevermont.ediblecommunities.com/tag/game-offal/)
- [Gardening](https://ediblevermont.ediblecommunities.com/tag/gardening/)
- [Salad](https://ediblevermont.ediblecommunities.com/tag/salad/)
- [Spring Gardening](https://ediblevermont.ediblecommunities.com/tag/spring-gardening/)
- [Tequila](https://ediblevermont.ediblecommunities.com/tag/tequila/)
- [Vegan](https://ediblevermont.ediblecommunities.com/tag/vegan/)
- [DIY](https://ediblevermont.ediblecommunities.com/tag/diy/)
- [Gastropub](https://ediblevermont.ediblecommunities.com/tag/gastropub/)
- [Grocery Store](https://ediblevermont.ediblecommunities.com/tag/grocery-store/)
- [Pickling](https://ediblevermont.ediblecommunities.com/tag/pickling/)
- [Sandwich](https://ediblevermont.ediblecommunities.com/tag/sandwich/)
- [Summer Gardening](https://ediblevermont.ediblecommunities.com/tag/summer-gardening/)
- [Travel](https://ediblevermont.ediblecommunities.com/tag/travel/)
- [Vegetarian](https://ediblevermont.ediblecommunities.com/tag/vegetarian/)
- [German Restaurants](https://ediblevermont.ediblecommunities.com/tag/german-restaurants/)
- [Ham](https://ediblevermont.ediblecommunities.com/tag/ham/)
- [Health Food Store](https://ediblevermont.ediblecommunities.com/tag/health-food-store/)
- [Quick & Easy](https://ediblevermont.ediblecommunities.com/tag/quick-easy/)
- [Snacks](https://ediblevermont.ediblecommunities.com/tag/snacks/)
- [Things to Do](https://ediblevermont.ediblecommunities.com/tag/things-do/)
- [Travel Destinations](https://ediblevermont.ediblecommunities.com/tag/travel-destinations/)
- [Urban Gardening](https://ediblevermont.ediblecommunities.com/tag/urban-gardening/)
- [Vegetables](https://ediblevermont.ediblecommunities.com/tag/vegetables/)
- [Whiskey](https://ediblevermont.ediblecommunities.com/tag/whiskey/)
- [Holidays](https://ediblevermont.ediblecommunities.com/tag/holidays/)
- [Ice Cream Shop](https://ediblevermont.ediblecommunities.com/tag/ice-cream-shop/)
- [Lamb](https://ediblevermont.ediblecommunities.com/tag/lamb/)
- [Soups & Stews](https://ediblevermont.ediblecommunities.com/tag/soups-stews/)
- [When to Plant](https://ediblevermont.ediblecommunities.com/tag/when-plant/)
- [Where to Stay](https://ediblevermont.ediblecommunities.com/tag/where-stay/)
- [Lobster](https://ediblevermont.ediblecommunities.com/tag/lobster/)
- [Spreads, Sauces, & Dips](https://ediblevermont.ediblecommunities.com/tag/spreads-sauces-dips/)
- [Winter Gardening](https://ediblevermont.ediblecommunities.com/tag/winter-gardening/)
- [Corn](https://ediblevermont.ediblecommunities.com/tag/corn/)
- [Pork](https://ediblevermont.ediblecommunities.com/tag/pork/)
- [Cucumber](https://ediblevermont.ediblecommunities.com/tag/cucumber/)
- [Kitchen Supply Store](https://ediblevermont.ediblecommunities.com/tag/kitchen-supply-store/)
- [Eggplant](https://ediblevermont.ediblecommunities.com/tag/eggplant/)
- [Salmon](https://ediblevermont.ediblecommunities.com/tag/salmon/)
- [Specialty Shop](https://ediblevermont.ediblecommunities.com/tag/specialty-shop/)
- [Melon](https://ediblevermont.ediblecommunities.com/tag/melon/)
- [Sausage](https://ediblevermont.ediblecommunities.com/tag/sausage/)
- [Thanksgiving](https://ediblevermont.ediblecommunities.com/tag/thanksgiving/)
- [Garlic](https://ediblevermont.ediblecommunities.com/tag/garlic/)
- [Wine Store](https://ediblevermont.ediblecommunities.com/tag/wine-store/)
- [Seafood](https://ediblevermont.ediblecommunities.com/tag/seafood/)
- [Green Bean](https://ediblevermont.ediblecommunities.com/tag/green-bean/)
- [Turkey](https://ediblevermont.ediblecommunities.com/tag/turkey/)
- [Veal](https://ediblevermont.ediblecommunities.com/tag/veal/)
- [Herbs](https://ediblevermont.ediblecommunities.com/tag/herbs/)
- [Peach](https://ediblevermont.ediblecommunities.com/tag/peach/)
- [Pear](https://ediblevermont.ediblecommunities.com/tag/pear/)
- [Kale](https://ediblevermont.ediblecommunities.com/tag/kale/)
- [Plum](https://ediblevermont.ediblecommunities.com/tag/plum/)
- [Lentils](https://ediblevermont.ediblecommunities.com/tag/lentils/)
- [Raspberry](https://ediblevermont.ediblecommunities.com/tag/raspberry/)
- [Rhubarb](https://ediblevermont.ediblecommunities.com/tag/rhubarb/)
- [Strawberry](https://ediblevermont.ediblecommunities.com/tag/strawberry/)
- [Mushroom](https://ediblevermont.ediblecommunities.com/tag/mushroom/)
- [Turkish Restaurants](https://ediblevermont.ediblecommunities.com/tag/turkish-restaurants/)
- [Onion](https://ediblevermont.ediblecommunities.com/tag/onion/)
- [Peas](https://ediblevermont.ediblecommunities.com/tag/peas/)
- [Peppers](https://ediblevermont.ediblecommunities.com/tag/peppers/)
- [Potato](https://ediblevermont.ediblecommunities.com/tag/potato/)
- [Pumpkin](https://ediblevermont.ediblecommunities.com/tag/pumpkin/)
- [Root Vegetables](https://ediblevermont.ediblecommunities.com/tag/root-vegetables/)
- [Spinach](https://ediblevermont.ediblecommunities.com/tag/spinach/)
- [Summer Squash](https://ediblevermont.ediblecommunities.com/tag/summer-squash/)
- [Sweet Potato](https://ediblevermont.ediblecommunities.com/tag/sweet-potato/)
- [Tomatoes](https://ediblevermont.ediblecommunities.com/tag/tomatoes/)
- [Winter Squash](https://ediblevermont.ediblecommunities.com/tag/winter-squash/)
- [Spreads](https://ediblevermont.ediblecommunities.com/tag/spreads/)
- [Sauces](https://ediblevermont.ediblecommunities.com/tag/sauces/)
- [& Dips](https://ediblevermont.ediblecommunities.com/tag/dips/)
- [For the Love of Bubbles](https://ediblevermont.ediblecommunities.com/tag/for-the-love-of-bubbles/)
- [The Other Brewed Beverage](https://ediblevermont.ediblecommunities.com/tag/the-other-brewed-beverage/)
- [Spilling the Tea](https://ediblevermont.ediblecommunities.com/tag/spilling-the-tea/)
- [Sweet Sensations](https://ediblevermont.ediblecommunities.com/tag/sweet-sensations/)
- [Edible Reads](https://ediblevermont.ediblecommunities.com/tag/edible-reads/)
- [What's Cooking](https://ediblevermont.ediblecommunities.com/tag/whats-cooking/)
- [Dessert First](https://ediblevermont.ediblecommunities.com/tag/dessert-first/)
- [Edible Voices](https://ediblevermont.ediblecommunities.com/tag/edible-voices/)
- [Sweet Intentions](https://ediblevermont.ediblecommunities.com/tag/sweet-intentions/)
- [VT Advocacy](https://ediblevermont.ediblecommunities.com/tag/vt-advocacy/)
- [Cold Comfort](https://ediblevermont.ediblecommunities.com/tag/cold-comfort/)
- [Places to Meat](https://ediblevermont.ediblecommunities.com/tag/places-to-meat/)
- [On the Run](https://ediblevermont.ediblecommunities.com/tag/on-the-run/)
- [Last Bite](https://ediblevermont.ediblecommunities.com/tag/last-bite/)
- [Earth Wind and Fire](https://ediblevermont.ediblecommunities.com/tag/earth-wind-fire/)
- [For the Love of Vermont](https://ediblevermont.ediblecommunities.com/tag/for-the-love-of-vermont/)
- [sponsored content](https://ediblevermont.ediblecommunities.com/tag/sponsored-content/)
- [In Focus](https://ediblevermont.ediblecommunities.com/tag/in-focus/)
- [Edible Paints](https://ediblevermont.ediblecommunities.com/tag/edible-paints/)
- [Kitchen Garden](https://ediblevermont.ediblecommunities.com/tag/kitchen-garden/)

## Guide Tags

- [Delicatessen](https://ediblevermont.ediblecommunities.com/guide_tag/26474/)
- [Catering](https://ediblevermont.ediblecommunities.com/guide_tag/26443/)
- [bar](https://ediblevermont.ediblecommunities.com/guide_tag/14694/)
- [farmers markets](https://ediblevermont.ediblecommunities.com/guide_tag/4444/)
- [tourism](https://ediblevermont.ediblecommunities.com/guide_tag/4411/)
- [farm school](https://ediblevermont.ediblecommunities.com/guide_tag/4076/)
- [small farms](https://ediblevermont.ediblecommunities.com/guide_tag/4052/)
- [sustainable landscaping](https://ediblevermont.ediblecommunities.com/guide_tag/4047/)
- [weddings](https://ediblevermont.ediblecommunities.com/guide_tag/3834/)
- [holistic health practitioners](https://ediblevermont.ediblecommunities.com/guide_tag/3831/)
- [bakery](https://ediblevermont.ediblecommunities.com/guide_tag/3791/)
- [cheese making](https://ediblevermont.ediblecommunities.com/guide_tag/3707/)
- [fermented foods](https://ediblevermont.ediblecommunities.com/guide_tag/3593/)
- [kimchi](https://ediblevermont.ediblecommunities.com/guide_tag/3592/)
- [artisan coffee roaster](https://ediblevermont.ediblecommunities.com/guide_tag/3552/)
- [charcuterie](https://ediblevermont.ediblecommunities.com/guide_tag/3454/)
- [artisanal chocolate](https://ediblevermont.ediblecommunities.com/guide_tag/3448/)
- [chocolatier](https://ediblevermont.ediblecommunities.com/guide_tag/3415/)
- [independent grocery stores](https://ediblevermont.ediblecommunities.com/guide_tag/3367/)
- [grocery](https://ediblevermont.ediblecommunities.com/guide_tag/3191/)
- [tea](https://ediblevermont.ediblecommunities.com/guide_tag/3181/)
- [event venue](https://ediblevermont.ediblecommunities.com/guide_tag/3015/)
- [preserves](https://ediblevermont.ediblecommunities.com/guide_tag/2974/)
- [beef](https://ediblevermont.ediblecommunities.com/guide_tag/2971/)
- [skincare](https://ediblevermont.ediblecommunities.com/guide_tag/2961/)
- [beauty](https://ediblevermont.ediblecommunities.com/guide_tag/2960/)
- [cafe](https://ediblevermont.ediblecommunities.com/guide_tag/2880/)
- [pizza](https://ediblevermont.ediblecommunities.com/guide_tag/2761/)
- [jams](https://ediblevermont.ediblecommunities.com/guide_tag/2686/)
- [artisanal oils](https://ediblevermont.ediblecommunities.com/guide_tag/2681/)
- [brewery](https://ediblevermont.ediblecommunities.com/guide_tag/2596/)
- [art](https://ediblevermont.ediblecommunities.com/guide_tag/2489/)
- [kitchenware](https://ediblevermont.ediblecommunities.com/guide_tag/2418/)
- [hard cider](https://ediblevermont.ediblecommunities.com/guide_tag/2395/)
- [wines](https://ediblevermont.ediblecommunities.com/guide_tag/2310/)
- [cheese](https://ediblevermont.ediblecommunities.com/guide_tag/2059/)
- [vineyard](https://ediblevermont.ediblecommunities.com/guide_tag/2049/)
- [co-op](https://ediblevermont.ediblecommunities.com/guide_tag/2038/)
- [cider](https://ediblevermont.ediblecommunities.com/guide_tag/2035/)
- [winery](https://ediblevermont.ediblecommunities.com/guide_tag/2034/)
- [dairy farm](https://ediblevermont.ediblecommunities.com/guide_tag/1987/)
- [beer](https://ediblevermont.ediblecommunities.com/guide_tag/1908/)
- [dairy](https://ediblevermont.ediblecommunities.com/guide_tag/1888/)
- [artisan cheese](https://ediblevermont.ediblecommunities.com/guide_tag/1887/)
- [organic butter](https://ediblevermont.ediblecommunities.com/guide_tag/1840/)
- [Artisans](https://ediblevermont.ediblecommunities.com/guide_tag/1829/)
- [farmers market](https://ediblevermont.ediblecommunities.com/guide_tag/1770/)
- [restaurant](https://ediblevermont.ediblecommunities.com/guide_tag/1765/)