Inaugural Breakfast & Lunch | Food + Drink Features | Seven Days | Vermont's Independent Voice

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Inaugural Breakfast & Lunch 

Gahlord is taking one for the team, finishing up perishable leftoversthat we still have in our fridge, even after last night's potluck wherelots of food was consumed.
It didn't seem to make sense to throw away good edibles just to claimlocalvore cred, so he's going to join me in the localvore diet in a few days. I tried not to be wistful while watching him eat a potato, mushroom and onion frittata this morning.

Fortunately, I'd planned ahead and baked some bread with flour from Champlain Valley Mills, so I was able to have toast for breakfast, with butter and honey. A sprinkle of cinnamon  made the toast even tastier. Topped off the meal with a bowl of blueberries in maple yogurt. Yum.

The breakfast breakdown:

Butter = Cabot Creamery
Honey = from a small beekeeping operation in Burlington's Intervale
Blueberries = Adam's Berry Farm
Yogurt = Butterworks Farm

For lunch, I packed a simple sandwich with more of the same bread and a hefty slice of Frog City Cheese. We met one of the cheesemakers a few months ago, when he came up to Burlington to market the brand, and it sounds like a really nifty operation. The cheese has small white grains in it; it's made in a traditional Vermont farmhouse style that is really flavorful, kind of like a cheddar. It was a bit surreal to browse the cheese company's website while eating its product. Two carrots I bought at the Burlington farmers' market and a bunch of plain, unadorned blueberries wrapped up the noon eats.

Bread and blueberries, and plenty of water to drink. So far, not a particularly varied diet! I hope to get to the store soon to see if I can have meat and potatoes tonight, with maybe a green salad.

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Meghan Dewald

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