Monday, January 28, 2008

Warm and Cozy By The Wood Stove

Here in Vermont we create amazing
connections to land and food year round! We see red currents on a bush in our yard and turn them into wonderful wine that we share with family and friends. We hunt, and our freezers become full of amazing cuts of venison and moose, which we then share with family and friends.

Recently I had the pleasure of enjoying venison back straps wrapped in crisp maple-smoked Vermont bacon as a treat before dinner. Unforgettable indeed! In the summer we grow spicy garlic --with roots back to Germany-- that we savor in the cold winter months. The local bakery makes wood-fired artisan bread that is truly the best vehicle, for slow-roasted caramelized garlic. We find cheeses made in small batches by hard-working Vermonters in our independently-owned grocery stores. Winter also supplies us with local chicken, raised in a natural, stress-free environment as nature intended. By the wood stove, we are keeping it all sweet with community and of course our local maple syrup and wild honey.

These are just some of the many ways we are staying local in Vermont this divine winter season!
Explore your own town and see what special foods you find.

Be well and keep in touch,

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