lunch

On Saturday I picked up our very last CSA share of the season from one of our favorite local farms — a stellar little organic operation called Your Farm. We typically pick up our share boxes at the Norwich Farmers' Market, however, the market schedule has trickled down to a once-per-month affair, so this week we made the one-hour trek up to Fairlee, Vermont, to collect our bi-weekly bag of veggies. Your Farm is located right on the beautiful Vermont bank of the Connecticut River, where hills roll and river breezes blow. Farmers Kevin and Laura Channell run a tight ship. The quality of their products is top-notch and we are never disappointed with flavor or freshness....
from the FarmPlate Kitchen The Sardinian pasta called fregola looks a little like rough semolina-dusted buckshot. It's chewy, tasty and absolutely wonderful. You can find it at some specialty food markets or order it from ChefShop. 2 acorn squash, split in half lengthwise and seeded2/3 cup fregola Sarda (traditional Sardinian pasta) or Israeli couscous2 tablespoons unsalted butter¼ cup currants or raisins½ cup apple cider2 tablespoons olive oil1 medium red onion, chopped1 celery rib, cut into small dice1 carrot, cut into small dice1 or 2 ripe tomatoes, chopped1 tablespoon ras el hanout spice blend¼ cup half-dried homegrown tomatoes, chopped2 tablespoons pine nuts Preheat...
Looking around an elementary school cafeteria, it is impossible to ignore the images of Spiderman, Justin Bieber, kittens and rainbows stamping each child’s lunchbox. Although in the past lunchboxes have been considered a grade-school commodity, they are bursting their way into the adult world as people realize that a waste-free lunch means more than eating everything on your plate. To truly reduce our meals’ carbon footprint, we need to consider not only how food is produced, but also how we’re packing it. According to the New York Times, sales of environmentally friendly back-to-school products are up just about everywhere. At the Container Store, the increase is 30 percent over last year...
from Chef Jason Lawless, The Woodstock Inn, Woodstock, VT 2 tablespoons butter Four 10-ounce organic Misty Knoll chicken breasts About 1 quart plain yogurt One 2-inch piece fresh ginger, peeled and thinly sliced from Chef Jason Lawless, The Woodstock Inn, Woodstock, VT 2 tablespoons butter Four 10-ounce organic Misty Knoll chicken breasts About 1 quart plain yogurt One 2-inch piece fresh ginger, peeled and thinly sliced 2 stalks fresh lemongrass, tough outer leaves removed and cut into 1-inch pieces 1 bunch fresh lemon verbena, finely chopped 2 medium heirloom tomatoes, sliced 1/4-inch thick ¼ cup pure Vermont maple syrup (try syrup from Kedron Sugarmakers) Chopped fresh basil leaves for...
from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme 4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery) 1 tablespoon unsalted butter Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic...
When you pull into the parking lot at 30 Community Drive, the hub of South Burlington's Technology Park, you might have to squint to spot the cheery little sign for the new Sugarsnap restaurant. It's off to the left, sandwiched between TelJet's and Test America's no-nonsense logos. It feels far away from Sugarsnap's friendly home at the edge of the Intervale. But once you step inside, warm aromas from simmering soups and just-baked cookies tell you you're headed to the right place. After six years of serving impeccably fresh, ready-to-eat, mostly local foods from its Riverside Avenue location, Sugarsnap has just expanded into a new commissary kitchen and second retail store in South...
Philly has the Let Freedom Ring bell-ringing ceremony and Boston goes all out with Harborfest, but New England's true patriots and parade fanatics head to Warren, Vermont, for the best July 4th spectacular around. Warren takes patriotism and parades pretty seriously. Named after the first American to fall at Bunker Hill, the little town on the Mad River swells from about 1,700 year-round residents to three times that number on the morning of Independence Day. Since the 4th falls on a Sunday this year, Sunday morning church service has been moved to Saturday. The parade is an eclectic mix of marching bands, honking fire trucks, waving politicians and homegrown floats—all blessed by an Air...
When pizza is on the menu at the Burr and Burton Academy, the lunch cooks don't just reach for a couple of #10 cans of prepared pizza sauce. No way. The red sauce at B and B is house-made with slow-cooked onions and plenty of fresh herbs and garlic. Even though this is a high-volume high school cafeteria, chef/manager Charlie Robbins and his student assistants would never think of cutting corners. For 17 years, Chef Robbins has been making sure that students and staff at this Manchester, Vermont, school can enjoy real food at lunchtime. "We keep processed foods to a minimum here," says Robbins. "The soups are made from scratch: carrot/ginger bisque and Southwest chicken tortilla are two...
"It used to take a lot of effort to connect with reliable sources for local products," Silva adds. "It's easier now that local foods are just a phone call or an email away. We love it!" At this holiday time of year, the place hums. There's a line of lunch-hungry shoppers waiting for tables. (The savvy ones receive Mirabelles' Daily Specials email so they already know what they'll be ordering.)  There's another line of people eager to pick up a Christmas Stollen or a boxful of snowflake cookies. Those in the know have already put in their orders for Lane's fruitcake (“the good kind," swear its devotees) or a picture-perfect bûche de Noël. Reflecting on two decades of life in the food...