It’s that time – time to sign up for a Spring CSA. Community Supported Agriculture. I’m imagining the fresh, sweet lettuces, soft buttery leaves topped with chopped, spicy Spring radishes….mmmm…
Continue reading Farm Fresh Foods – Second and Third CSA Adventure
I left my camera in Maine over the holidays! Sad, but true, so I can not show you the beautiful coleslaw I made today. It looks sort of like this:
Going away a week out of every month is causing me to have to be really tight with money. Double tough because going through my program makes me even more aware of the food I eat, and more desirous of perhaps not-so-necessary herbs and spices that can really add up.
Jamie was wonderfully kind enough to pick up our CSA share this past weekend, in which we received another 39821479812 pounds of potatoes, carrots and parsnips, along with a beautiful, fresh, crunchilicious savoy cabbage. with my chocolate covered cashews all eaten and gone as of yesterday, I got creative for lunch.
For Jamie’s birthday we went down the road to one of our favorite Vermont restaurants – The Kitchen Table Bistro. It’s located in an old house right off of the Richmond exit of route 89. They’re part of the Vermont Fresh Network, and are dedicated to supporting local farmers and serving regional and seasonal food. It’s always hearty and we leave happy, ready to come back.
Jamie and I shared a bottle of wine, a salad, and appetizer, entree and dessert – we love to share one of everything, and taste a lot. We went for the special that night – Rabbit Shepard’s Pie. The head cook and co-owner, Steve Atkins, was kind enough to share his recipe:
I’m rejoicing in the fact that I am from New England. Autumn is our season – the reds, oranges and yellows are envied and recreated on table-settings all over the country, while we get the real thing. Thanksgiving is the time to relish in our northern bounty, and that includes the bird.
It’s pretty easy to find a local turkey, but it does take a bit of thinking ahead. What large celebration does not? (My mom’s already got me penciled in for Christmas.) If you’re reading this site, you’re probably already passionate about cooking and eating real, good ingredients. If you need more reason to start the turkey search, here’s why a local turkey rules:
