LIVING LOCAL in WINTER'S LAST HURRAH
Eating within a 100 mile radius of your home is the locavore mantra. Living in Vermont
makes that very easy. Local foods here are high quality and prolific per capita. Vermont is #1
of fifty states where the Foodies Locavore Index recognized this distinction, using USDA
and US Census data from 2010 & 2011. California where the eat local and fresh movement
began turned up at number 41! Florida is last, which is pathetic, since planting can be rotated
My husband and I decided to move to Vermont and we have never looked back.
It was the best decision we made together for many reasons but the lure of fresh, organic food
was top of the list. The quality of life here is a phenomenon in these twisted times.
In my kitchen we eat at least 85 to 90% local ALL Winter, hardly any trucked in food.
Vermont products and produce are seasonably fresh and abundant. VT really is the Green
Mountain State. The Farmers are entrepreneurs who are dedicated to innovation. Every Spring
new products and sources appear. I personally know them and to me they are the real Rock Stars
on the Planet. Some of their products that sustain us all winter are Grass-fed beef, chickens,
turkey, goat, eggs, magnificent cheeses, maple syrup, honey, beans, wheat, oats, corn, sunflower
oil, yogurt, butter, rye whiskey, vodka made from milk, gin made from honey, best beer
in the East, carrots, onions, potatoes, beets, celeriac, winter squash, apples, pears, mushrooms
and herbs just to name some. I also have a large veggie garden, a kitchen herb garden and a big
blueberry patch that I share with the black bears.
And yet with all this, I buy citrus, some lettuces, pineapple, bananas, parma cheese,
olive oil, olives, fish, salt, pepper, spices, and chocolate. I'm a passionate cook!
When the Spring crops come in, more amazing bounty from our fabulous farmers; lamb,
ramps, fiddleheads, asparagus, artichokes.... I could go on.
So to all the readers of LCD, anticipate delicious tours of the farms, gardens, markets and
breweries of our notoriously independent state.
SIMPLE DISHES for the END of WINTER
the blueberries are from my garden. I freeze them for winter recipes.
This is the last of the Winter squash, I had a bumper crop this Summer it lasteduntil mid-March. I gave a few baskets to friends as well.
A SIMPLE SUPPER
with olives and parsley
A QUICKIE LUNCHEON
(grass-fed organic Vt beef@Hardwick Beef)
Luncheon for One
put up from the garden, olives from California
Beans from Butterworks Farm and Cornbread
Vermont cheddar. Cornmeal, butter, eggs, yogurt all local.
and 1 ounce sweet vermouth and 20 shakes
Golf ball size turkey meatballs
Pureed roasted tomato sauce with put up tomatoes from our garden, Stonewood Farms turkey
Add spelt spagetti
absolute essential in la mia cucina (Italia)
Don't forget the wine! a Super Tuscan or a smooth Barolo
I'll be your tour guide through the wonders of living local and large
in this great spot on the planet. In the meantime I'll see you for NEW
YORK CITY STYLE next week, meanwhile I'm chopping leeks for
Vichyssoise. Spring is near!