The Farmplate Blog

Combine exercise with healthy, locally grown food and you have a good start on a healthy lifestyle. Everyone can join in learning what this means in practice by visiting Woodstock, Vermont, on Saturday, June 5, for "Trek to Taste," an event that combines outdoor exercise with enjoying a variety of seasonal, local foods. According to Peter Allison, Trek to Taste's coordinator, the event has grown from its origins several years ago as a series of walks designed to showcase the network of 30-some miles of hiking trails around Woodstock to one that showcases a host of local farmers, food producers and food products. Last year, some 400 people participated in various treks and tastes. This year...
from the FarmPlate Kitchen Vermont has some of the tastiest, chewiest, crustiest, all-around best sandwich breads in the world. But a quality soft bun for your sliders is hard to find. We suggest baking your own buns and freezing them. This recipe is easy to double for a crowd. 3 cups King Arthur white whole-wheat flour 1½ cups King Arthur unbleached all-purpose flour 1 packet quick-rising yeast 1½ teaspoons salt 1½ cups whole milk 1/3 cup vegetable oil 2 large eggs 3 tablespoons brown sugar Egg wash made with 1 beaten egg white, 1 tablespoon water and a pinch of salt In a mixing bowl, whisk together the white whole-wheat flour, 1 cup of the all-purpose flour, the yeast and salt. Heat the...
from the FarmPlate Kitchen Consider making slightly over-sized sliders so they can't slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington. 1 tablespoon olive oil, plus more for brushing 2 large sweet onions, thinly sliced 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste Pinch of dried thyme 1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op) 2 tablespoons chopped Kalamata olives ¼ cup crumbled blue cheese (we love Jasper Hill's Bayley Hazen Blue) 8 to 12 fresh-baked slider buns, split A handful or two of arugula leaves Heat the...
English has got to be a tough language for the non-native speaker. Take the word "slider" for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up. Sliders are turning up on restaurant menus all over the place. They're two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into...
Farmers' markets might be the easiest way for a consumer to connect directly with the farmers that grow their food. Outdoor markets are a social scene in themselves--a weekend venue where community members can connect, socialize and buy fresh food that supports the local economy. Why then, aren't more people shopping weekly at farmers' markets? A new article by The American Prospect highlights the areas in which the farmers’ market business model could be improved to address problems facing low-income consumers: high prices, limited availability of food staples and awareness of farmers’ markets. Picking up a few items at a farmers’ market to make dinner can get pricey quickly, especially if...