In Season, Spring 2016 | BTV Magazine | Seven Days | Vermont's Independent Voice

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In Season, Spring 2016 

click to enlarge Burlington Farmers Market - MATTHEW THORSEN
  • Matthew Thorsen
  • Burlington Farmers Market

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Burlington Farmers Market

Every warm-weather Saturday since 1980, Vermonters have flocked to the Burlington Farmers Market to stock up on provisions for the week — everything from veggies and herbs to breads and humanely raised beef. Now held year-round, the market has reached festival proportions and has a celebratory feel to match.

The 90-plus outdoor stands represent just a sampling of the local bounty, but it’s plenty for travelers to get a true taste of place — and put together a quick meal between downtown adventures. Start the day with a caffeine fix from Northern Bayou Cold Brew, a perfectly golden apple tart from Slowfire Bakery or a frosted, yeasted treat from Doughnut Dilemma. For a more substantial meal, get a burger from Stony Pond Farm or flavorful dumplings from Green Mountain PotStickers. Stick around to hear live music and stroll the adjacent artist market before heading off to nearby Church Street Marketplace or the Lake Champlain waterfront.

Indoor market: Every other Saturday, March 5 through April 2, 10 a.m.-2 p.m., at Memorial Auditorium in Burlington. Outdoor market: Every Saturday from May 7 to October 29, 8:30 a.m.-2 p.m., at Burlington City Hall Park and St. Paul Street in Burlington.

Sheep & Shear Delights

click to enlarge Sheep and Shear Delights - COURTESY OF VERA CHANG
  • Courtesy of Vera Chang
  • Sheep and Shear Delights

Vermonters have a nickname for early spring: mud season. As the snow starts to melt, the state’s farmlands and dirt roads become a mucky mess — one last hurdle from Mother Nature before the idyllic days of green grass and blue skies.

So rain boots are recommended for Sheep & Shear Delights, an exciting day at the Shelburne Farms barnyard — a nonprofit model farm just eight miles south of Burlington. Timed during lambing season, this local rite of spring has a special soundtrack: a symphony of bleats from baby sheep. Visitors can meet the fuzzy new flock and spend the day working with wool as farmhands offer washing, spinning and felting demos. Meanwhile, experts engage in the backbreaking work of shearing full-grown sheep, prepping them for the summer heat that, we’re sure, is just around the corner.

Saturday, April 16, 10 a.m.-1 p.m., at Shelburne Farms.

Vermont Restaurant Week

click to enlarge The Roost at Top Notch Resort - JEB WALLACE BRODEUR
  • Jeb Wallace Brodeur
  • The Roost at Top Notch Resort

A visit to Vermont wouldn’t be complete without dining at a few of its restaurants — this is a food lover’s state, after all. Our locavore ethic and strong farm-to-table systems attract award-winning chefs who utilize seasonal ingredients in inventive, accessible cuisine.

If you want a taste of what they’re dishing out — and who wouldn’t? — Vermont Restaurant Week is the prime time to dine. This 10-day feeding frenzy serves up prix-fixe menus at more than 100 restaurants statewide. From crêpes with creative, farm-fresh fillings to Neapolitan-style pizzas kissed by a 900-degree oven, these affordably priced three-course meals please palates and wallets with the best each eatery has to offer. Save room, too, for an array of foodie festivities benefiting the Vermont Foodbank. Tables and special events fill up fast, so make your reservations early. Bon appétit!

Friday, April 22, through Sunday, May 1, at participating restaurants statewide.

Burlington Farmers Market

click to enlarge Burlington Farmers Market - MATTHEW THORSEN
  • Matthew Thorsen
  • Burlington Farmers Market

Depuis 1980, tous les samedis où il fait doux, les Vermontois prennent d’assaut le Burlington Farmers Market pour faire le plein de légumes, de fines herbes, de pain et de viande provenant d’élevages de bœufs sans cruauté. Maintenant ouvert toute l’année, ce marché a atteint des proportions dignes d’un festival.

Les stands extérieurs – il y en a plus de 90 – ne proposent qu’une fraction des richesses du terroir, mais permettent aux visiteurs de découvrir les saveurs locales et de se restaurer rapidement entre deux aventures en ville. Prenez votre dose de caféine quotidienne à Northern Bayou Cold Brew, puis enfilez une pointe de tarte bien dorée à la Slowfire Bakery ou un beignet recouvert de sucre à Doughnut Dilemma. Si vous souhaitez un repas plus costaud, optez pour un burger de Stony Pond Farm ou de délicieux dumplings de Green Mountain PotStickers. Restez dans les parages pour écouter les musiciens et déambulez dans le marché des artistes adjacent avant de vous rendre au marché de Church Street, situé tout près, ou au bord du lac Champlain

Marché intérieur : Un samedi sur deux, du 5 mars au 2 avril, de 10 h à 14 h, au Memorial Auditorium de Burlington. Marché extérieur : Tous les samedis, du 7 mai au 29 octobre, de 8 h 30 à 14 h, au Burlington City Hall Park et sur St. Paul Street à Burlington.

Sheep & Shear Delights

click to enlarge Sheep and Shear Delights - COURTESY OF VERA CHANG
  • Courtesy of Vera Chang
  • Sheep and Shear Delights

Les Vermontois surnomment le début du printemps la « saison de la boue », et pour cause! Avec la fonte des neiges, les terres agricoles et les routes non pavées de l’État se transforment en véritable marécage — une dernière épreuve à subir avant le retour du beau temps et du ciel bleu.

Les bottes de pluie sont donc de mise pour la journée Sheep & Shear Delights dans l’enclos de Shelburne Farms, une ferme modèle sans but lucratif située à seulement 13 kilomètres au sud de Burlington. Ce rituel du printemps, qui coïncide avec la période de l’agnelage, est rythmé par une symphonie bien particulière : celle du bêlement des agneaux. Les visiteurs peuvent faire connaissance avec les petites bêtes et se familiariser avec les techniques de lavage, de filage et de feutrage de la laine, tandis que les experts tondent les moutons adultes pour les préparer à affronter la chaleur estivale qui ne devrait pas tarder à arriver.

Le samedi 16 avril, de 10 h à 13 h, à Shelburne Farms.

Vermont Restaurant Week

click to enlarge The Roost at Top Notch Resort - JEB WALLACE BRODEUR
  • Jeb Wallace Brodeur
  • The Roost at Top Notch Resort

On ne saurait visiter le Vermont sans passer par quelques-uns de ses restaurants. Après tout, c’est l’endroit rêvé pour les amateurs de bonne chère. Notre éthique locavore et nos réseaux « de la ferme à la table » bien implantés attirent des chefs primés, qui utilisent des ingrédients de saison pour concocter des plats inventifs et accessibles.

Si vous êtes curieux de goûter leur cuisine — comment refuser? —, ne manquez pas la Semaine des restaurants du Vermont. Dans le cadre de cet événement gastronomique de 10 jours, plus de 100 restaurants de partout dans l’État offrent des menus spéciaux à prix fixe. Des crêpes farcies de garnitures aussi fraîches que créatives jusqu’aux pizzas de style napolitain cuites au four à 900 degrés, ces menus abordables de trois services raviront les plus fins gourmets.

N’oubliez pas de vous garder un peu de place pour les festivités gourmandes organisées au profit de la banque alimentaire du Vermont. Réservez sans tarder, car les places aux tables et aux événements spéciaux s’envolent vite. Bon appétit!

Du vendredi 22 avril au dimanche 1er mai, dans les restaurants participants du Vermont.

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About The Author

Carolyn Fox

Carolyn Fox

Bio:
Carolyn Fox was the Seven Days calendar editor from 2009-2012. From 2012-2013, she was the managing editor of Kids VT. She currently works as Special Publications Manager for Seven Days.

About the Artist

Matthew Thorsen

Matthew Thorsen

Bio:
Matthew Thorsen was a photographer for Seven Days 1995-2018. Read all about his life and work here.

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