T-Day Treats | Food News | Seven Days | Vermont's Independent Voice
Pin It
Favorite

T-Day Treats 

Side Dishes: Preparing for the Feast

click to enlarge foodnews-mysticpie.jpg

Farmers’ market season used to end right when Vermonters needed it most — as local produce offerings began to dwindle in stores and co-ops. No longer. This year, 11 off-season markets will offer root veggies, fresh loaves, animal products and crafts to help chase away the winter blues.

That’s good news for cooks still in need of potatoes, butternut squash and artisan cheeses for Thanksgiving. They can find holiday goodies at upcoming markets in Rutland, Norwich, Montpelier, Morrisville, Dorset, South Hero and Brattleboro, and at Burlington’s inaugural winter market this Saturday at Memorial Auditorium.

Folks in Williston, Middlebury and Chelsea will have to wait until December for a chance to purchase pork, maple syrup and eggs at their area markets.

Click here for date and time details.

On Saturday, Village Wine and Coffee in Shelburne hosts a special wine tasting from 1 to 5 p.m. to help folks pair the proper wine with their poultry. Lisa Strausser from G. Housen Distributing will serve up everything from a Sparkling Brut Vouvray to a Willamette Valley Pinot Noir.

Just in time for the holidays, a ’zine called La Vie Claire: The Art of Living a Creative Life gave a shout-out to Waterbury’s Vermont Mystic Pie Company. With a beautifully photographed spread and sumptuous prose, the magazine profiles the company. It tells the tale of founder and apple-pie aficionado David Barash and his quest for the perfect recipe, noting his local suppliers — Champlain Orchards, King Arthur Flour and Cabot.

The Agency of Agriculture is encouraging Vermonters to snap up one of 51,000 local turkeys while they’re still available. What makes a Green Mountain bird better? An Ag Agency press release cites the “tradition factor,” the “buy local” effort and the “freshness and taste!” It waxes eloquent on our gobblers: “Due to the Vermont climate, turkeys grown here are plumper than most, giving them a much better taste. They also require very little, if any, basting.”

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former 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,... more

Comments

Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation