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Tuesday, May 26, 2015
Farmers Market Kitchen Farmers Market Kitchen: A Locavore Guide to Summer Grilling
Posted
By Hannah Palmer Egan
on Tue, May 26, 2015 at 2:32 PM
Yesterday was Memorial Day, which means summer is now officially here. Which can only mean as much grilling as possible. While the weather is warm, I'm inclined to throw anything over the fire — meat, veggies, starches, whatever — almost everything tastes better when kissed with a bit of flame.
Part of the grill's allure is that meals are nearly ready-made: Just grab something quick, light the grill and throw that something on (maybe marinate it, if time allows), and voilà! Dinner.
But some hot dogs and burgers are better than others. So instead of offering my usual Farmers Market Kitchen recipe, here's a roundup of my favorite, farm-fresh or locally made foods to roast al fresco — and, for good measure, a fun little 30-minute marinade to zest up your drumsticks.
Part of the grill's allure is that meals are nearly ready-made: Just grab something quick, light the grill and throw that something on (maybe marinate it, if time allows), and voilà! Dinner.
But some hot dogs and burgers are better than others. So instead of offering my usual Farmers Market Kitchen recipe, here's a roundup of my favorite, farm-fresh or locally made foods to roast al fresco — and, for good measure, a fun little 30-minute marinade to zest up your drumsticks.
Monday, May 25, 2015
Seconds of Summer Seconds of Summer: ArtsRiot Truck Stop on Friday Night
Posted
By Stacey Brandt
on Mon, May 25, 2015 at 5:10 PM
Last Friday I headed down to the ArtsRiot Truck Stop with a couple of friends for my inaugural “Seconds of Summer” blog post — how exciting! However, we were reminded of Vermont’s proximity to the Arctic Circle as a cold front blustered into my food-truck fairy tale and threatened to put a damper on things.
Nonetheless, turning the corner to the parking lot behind ArtsRiot, we couldn’t help but smile at the scene: a profusion of blue smoke hung in the air and intermingled with a standing crowd much larger than we had expected. Finding everyone back there, it almost felt like a surprise party or a pop-up barbecue or a secret, truck-stop soirée.
Nonetheless, turning the corner to the parking lot behind ArtsRiot, we couldn’t help but smile at the scene: a profusion of blue smoke hung in the air and intermingled with a standing crowd much larger than we had expected. Finding everyone back there, it almost felt like a surprise party or a pop-up barbecue or a secret, truck-stop soirée.
Tuesday, May 19, 2015
Farmers Market Kitchen Farmers Market Kitchen: Grilled Fiddleheads
Posted
By Hannah Palmer Egan
on Tue, May 19, 2015 at 12:52 PM
Fiddlehead season is short. In May, just after mud season subsides, the ferns send up tender little coils that — within the span of a week to 10 days — unspool into elegant, shade-loving fronds. Catch them before that happens and they're one of Vermont's favorite spring treats. Though many ferns are edible in the fiddlehead stage, the ostrich fern's fiddles are most tender and palatable. They're also the easiest to clean and prepare.
The season is just about over, but folks living in higher elevations and cool northern regions can probably still find a few. One of the nice things about fiddleheads is that they keep really well — my cousin gave me a pound more than a week ago and I forgot about them until last weekend, when I threw them on the grill alongside pork chops and beans for a smart Sunday supper.
The season is just about over, but folks living in higher elevations and cool northern regions can probably still find a few. One of the nice things about fiddleheads is that they keep really well — my cousin gave me a pound more than a week ago and I forgot about them until last weekend, when I threw them on the grill alongside pork chops and beans for a smart Sunday supper.
Tuesday, May 12, 2015
Farmers Market Kitchen Farmers Market Kitchen: Gnocchi With Ramp Pesto
Posted
By Hannah Palmer Egan
on Tue, May 12, 2015 at 3:31 PM
This spring I've been on quite a wild-foods kick — last week, I threw together a nice little weed salad, then went a bit crazy and started a dandelion wine. Also last weekend, I set out into the woods with an old friend and spent the afternoon picking fiddleheads and digging ramps in a super-special secret spot near my mother's house.
Today, I processed some of those wild leeks into a zingy little pesto and had it with gnocchi and an easy sausage-and-greens sauté for lunch. This pesto is strong stuff — just a little goes a long way — and it's a good idea to serve it with something mellow, which is why I went with the gnocchi and added the beans and sausage. But it would also be nice over polenta...
Today, I processed some of those wild leeks into a zingy little pesto and had it with gnocchi and an easy sausage-and-greens sauté for lunch. This pesto is strong stuff — just a little goes a long way — and it's a good idea to serve it with something mellow, which is why I went with the gnocchi and added the beans and sausage. But it would also be nice over polenta...
Tuesday, May 5, 2015
Farmers Market Kitchen Farmers Market Kitchen: Spring Weeds Salad
Posted
By Hannah Palmer Egan
on Tue, May 5, 2015 at 10:45 AM
It's spring — the trees are blooming with allergy-stoking first-green-is-gold — and all I want to eat are greens. But I live in a small Burlington apartment (no garden now, alas), and the Queen City hasn't hosted a farmers market in weeks. City Hall Park will remedy that this weekend with the first outdoor market of the season, but in the meantime, I'm desperately seeking roughage.
Fortunately, my little backyard provides dandelion greens, feral chives, trout lily... Yes, I'm eating the weeds. Also lately, I've been seeing bags of stemmy Claytonia — also called miner's lettuce — from Dog River Farm at City Market, and I grabbed some the other day on a whim. Miner's lettuce is an early spring weed, native to the American West, with dainty little heart-shaped leaves and long, crunchy stems. It doesn't taste like much, mostly just green — crisp and watery. But, when paired with my backyard bounty, it contributes to a refreshing salad.
Fortunately, my little backyard provides dandelion greens, feral chives, trout lily... Yes, I'm eating the weeds. Also lately, I've been seeing bags of stemmy Claytonia — also called miner's lettuce — from Dog River Farm at City Market, and I grabbed some the other day on a whim. Miner's lettuce is an early spring weed, native to the American West, with dainty little heart-shaped leaves and long, crunchy stems. It doesn't taste like much, mostly just green — crisp and watery. But, when paired with my backyard bounty, it contributes to a refreshing salad.
Monday, May 4, 2015
Restaurant News Burlington's Bluebird Tavern Has Closed for Good
Posted
By Alice Levitt
on Mon, May 4, 2015 at 3:22 PM
Owner Sue Bette informed her staff today of what they already expected might be coming. Saturday night dinner was the final service for Bluebird Tavern. "It's not a complete surprise," says Nicole Ravlin of People Making Good PR. "It's certainly unfortunate for all the people who have enjoyed Bluebird Tavern for so long."
In a statement, Bette disclosed, "I am extremely proud of all that we have accomplished over the past six years and very grateful for both the support we have enjoyed from our community as well as the amazing work of all of our team members and alumni."
In a statement, Bette disclosed, "I am extremely proud of all that we have accomplished over the past six years and very grateful for both the support we have enjoyed from our community as well as the amazing work of all of our team members and alumni."
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