red hen bakery

As Vermonters dug out from last week's epic snowstorm, they had their ears tuned to the weather forecast. And what they heard couldn't have made maple syrup producers happier--temperatures were expected to wobble above and below the freezing point for the rest of the week. Bad for travel, but good for rising sap. The plentiful rainfall this past fall and record-breaking snowfall this winter are two predictors for a good syrup season. Maple syrup and related products are big business in Vermont. One in every four trees in the state is a maple, and the little state is the largest producer of maple syrup in the country. Last year’s production topped a whopping 890,000 gallons, or 46% of the...
from the FarmPlate Kitchen Old-fashioned gingersnaps, the hard ones that are so good for dunking in milk, make a delicious and easy crumb crust. Mi-Del organic gingersnaps are particularly good here. 2 cups (8 ounces) gingersnap cookie crumbs 3 tablespoons unsalted butter, melted 2 tablespoons demerara or raw cane sugar 2 generous cups cooked and mashed sweet potato 3 large eggs ¾ cup maple syrup, preferably dark amber 1 cup half-and-half 1 tablespoon bourbon or 2 teaspoons pure vanilla extract 2 teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg A big pinch ground cloves 1 /8 teaspoon salt Preheat the oven to 350ºF. Combine the cookie crumbs, melted butter...
You can bike, walk or even ride your skateboard to your local farmers' market this weekend. There's no need to bring the truck--local vegetables are so tiny right now they'll all fit into one handy basket. Check out Half Pint Farm at Vermont's Burlington Farmer's Market this Saturday and you'll see that their carrots are small enough to slide into your back pocket. The turnips are no bigger than ping-pong balls. Their radishes are the size of shooter marbles. But what these babies lack in size they more than make up for in utter sweetness. If you don't gobble up these vegetable gems within the first hour of coming home, consider roasting them for an easy side dish alongside roast chicken or...
Since 1977 the Capital City Farmers Market has served as a favorite Vermont gathering place for local producers and devoted foodies on Saturdays from May to November. Come December, market junkies used to have to go cold turkey. But not anymore. Now in its third season, Montpelier's winter market welcomes eager shoppers on the first and third Saturdays of each month. Fresh meats and cured sausages, farmhouse cheeses, still-warm artisan breads, irresistible baked goods, maple products, micro greens, root veggies of every color and shape, fiber arts, conga drums, one-of-a-kind t-shirts . . . the list goes on and on. More than 25 central Vermont food producers and craftspeople will set up...
Amy Trubek, acclaimed author of Taste Of Place: A Cultural Journey into Terroir, presents ''From Deer Camp to CSA: Food and its Relationship to the Landscape'' on Saturday afternoon. A panel discussion, ''Why Good Food Matters,'' including Trubek, Goldstein and Jeff Roberts, director of the Vermont Institute of Artisan Cheese at UVM, concludes the conference. Breakout sessions feature Vermont farming from a global perspective; food and its relationship to the landscape; Vermont's artisan cheese industry; bread; and the cookbook as a literary genre. The conference is open to all. The $99 fee ($69 for students) includes the Friday evening and Saturday programs, continental breakfast...