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  Vermont Fresh Network News, Events and Stories ~ September 04, 2012  


September 9, 2012 - Shelburne Orchards presents their 11th annual Small Farms Food Fest. Enjoy delicious food, music and farm activities for the whole family!

September 10-16, 2012 - Killington Restaurant Week! Be sure to explore the best Killington has to offer before the town explodes with visitors this winter. We recommend member restaurants Ovations at the Killington Grand Hotel and Choices Restaurant and Rotisserie.

September 23, 2012 - The next installment of the Vermont Fresh Network Farmers' Dinner Series will be the first for Parker Pie Company in West Glover! Mark your calendars and stay posted for the menu!

New Members

(more next edition)
  Partner Story

Vermont Chevon, LLC & the Bee's Knees

It’s a fact of life that in order to give milk for Vermont’s dairies, the goats that dot our hillsides need to have babies. What happens to those babies after they’re born? That’s something that Shirley Richardson of Danville, who raises Spanish goats for their wool and their meat -- has been thinking about for a while. She’s a partner in Vermont Chevon, a new company that’s encouraging goat farmers to raise young bucklings and does until they weigh around 110 pounds, big enough to be useful to area chefs. Richardson and her business partner help coordinate the processing of the goats, and the distribution of their meat to area restaurants.

One of those restaurants is the Bee’s Knees in Morrisville. There, says owner Sharon Deitz Caroli, kitchen manager Ben Gould has been thrilled to find ways to serve the lean, flavorful flesh to their patrons. Of these, the best seller has been goat tacos, which were topped with Cabot pepper jack and spicy slaw, with rice and beans on the side. And who could resist grilled goat rib loin with Pete’s Greens shoot salad and scalloped potatoes made with Taylor Farm’s gouda?

Caroli says that because many people are still squeamish about goat, it’s not included on the Bee’s Knees regular menu. But if Richardson has her way, that will soon change: “We’re selling to about 10 to 13 restaurants,” she notes. “Health conscious Americans are realizing that [goat] is a very healthy red meat.” And a delicious one.

Find Vermont Chevon goat meat on the menu regularly VFN restaurants like 3 Squares in Vergennes, CROP Bistro and Brewery in Stowe, The Bee's Knees in Morrisville, Bentley's Bakery and Cafe in Danville, Bluebird Tavern in Burlington, Bon Temps Gourmet in Worcester, Kitchen Table Bistro in Richmond, and Pauline's in South Burlington.
  Featured Farm Product

Sage from Golden Russet Farm

Located in Shoreham, Will and Judy Stevens’ organic farm, Golden Russet, offers a CSA, and also sells seedlings, fertilizer, seeds and compost.

Asked what crop she’s most excited about right now, Judy says, “Probably my best dish of the season has featured fresh sage. One of my CSA members gave me this idea. I chopped several leaves along with garlic and fresh ginger. This I stuffed under the skin of an organic roasting chicken that I purchased from my neighbor. Then I poured melted butter with lots of cinnamon all over it and baked it in a 450-degree oven, which I reduced to 325 after 15 minutes. Delicious!”

Judy also offered this recipe for salad dressing which can be tossed with late season greens and veggies. It's also a great way to dress and soften kale:

1 clove garlic
1 1/2 teaspoons salt
1/4 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup olive oil
1/2 cup canola oil
  Featured Dish

Tomatoes 3 Ways at SoLo Farm & Table

We asked chef-owners Chloe and Wesley Genovart of SoLo Farm and Table what they are inspired by right now? “Heirloom tomatoes,” Chloe shared without hesitation, “German Striped, Brandy Wine, Zebra, [and] Malkovitch,” are among the house grown varieties that Wesley features in a running special. Exploring form and texture of the abounding fruit, they serve a tomato trio: fried green, sliced raw, and dehydrated. They marry the bright and acidic flavors with a delicate broth made from Woodcock Farms’ Summer Snow sheep’s milk cheese, which won the 2012 Vermont Cheesemaker Festival's People's Choice Award. This creamy, cool cheese features buttery lemon undertones and is available only in the summer months- making it the perfect pairing for Wesley’s tomatoes. Fresh basil flowers and shiso from the garden adorn the plate to present a breathtaking display of late summer harvest.    

The garden at SoLo Farm and Table in South Londonderry is not the only thing flourishing! Wesley and Chloe Genovart relocated, after 10 years in award winning New York kitchens, to realize their dream of opening their own, restaurant in Southern Vermont. Recent recognition from Bon Appétit Magazine naming SoLo one of the “Top 50 Best Restaurants” has put the spotlight on this exceptional eatery and their commitment to local food.
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