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Published April 23, 2008 at 9:34 p.m.
It may have been 80-degrees today, but it's still April, and usually, that means the only local vegetables available to Vermonters are baby spinach, sprouts and perhaps some tiny mesclun greens. But not if you have a Pete's Greens CSA share. This week we got:
Baby "salad turnips" and their greens
A nice big head of Napa cabbage
Overwintered parsnips
Potatoes
A mixture of green and purple choi
A bag of mixed braising greens
Organic oats
Mixed, cracked grains
Buttermilk
A baguette
Smoked cheddar from VT. Milk Company
Tonight my dinner was 100% local: Polenta with braising greens, shiitake mushrooms and smoked cheddar with pork chops from Jericho Settlers' Farm (cooked in local sunflower oil, no less). Mmm.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Speaking of Omnivore Blog
-
This Blog is Retired
Dec 1, 2008 -
Healthiest City in the U.S.? Burlington
Nov 17, 2008 -
Small "All Fired Up" Update
Oct 16, 2008 -
"All Fired Up Tavern" on Fire, literally
Oct 15, 2008 -
In Case You Missed It...Hardwick in the NY Times
Oct 13, 2008 - More »
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