The Farmplate Blog

No, we're not referring to the familiar song by Vermont's favorite jam band Phish, but there's a new Farmhouse in town! Downtown Burlington welcomes the highly anticipated opening of The Farmhouse Tap & Grill, a new restaurant located at 160 Bank Street. The location was ironically home to a McDonald's restaurant for 30 years before closing and remaining unoccupied for the last two. The Farmhouse Tap & Grill is owned by Jed Davis, formerly the Director of Operations at Three Tomatoes restaurants, along with Rob Downey and Paul Sayler, owners of American Flatbread Burlington Hearth. The Farmhouse is a gastropub dedicated to showcasing and supporting the many local farmers and food...
from the FarmPlate Kitchen Fresh mussels should be closed when you buy them. Make sure they can breathe on the trip home by leaving the bag open so air can circulate. Refrigerate immediately in an open container and use within a day or two. If you are lucky enough to have chives that are on the verge of blooming, snip a handful of buds and add them to the salad as well. 3 pounds (2 quarts) rope-grown blue mussels 4 cloves garlic (2 smashed, 2 minced) ½ cup white wine ½ cup olive oil 1 tablespoon red wine vinegar Juice from ½ lemon Pinch of saffron threads Aleppo pepper or other ground red chile, to taste 1 red bell pepper, diced 2 to 3 scallions, thinly sliced 1 to 2 tablespoons capers...
Why do we love Maine rope-grown blue mussels? To start, they're cheap, they're meaty and they're ever so sweet. Plus there's no question about seafood sustainability issues with rope-grown mussels. Mussel farming on suspended ropes is considered an environmentally benign form of aquaculture compared to finfish farming, which can pollute and cause other environmental problems. Seafood WATCH gives the blue-black bivalves its Best Choice rating. Getting mussels ready for the pot used to be tedious. You needed a stiff brush to scrub each and every one to remove the crusty bits. Next you soaked them in fresh water with a dusting of flour floating on the surface, which was supposed to purge any...
Plant experts are warning growers to take steps against late blight, the plant disease that can rapidly kill tomato and potato crops and potentially cost farmers millions of dollars in lost produce, pesticides and extra labor. Last year, the unusually early outbreak of the disease affected crops from Florida to New England and spread as far west as North Dakota.  The Associated Press reports that another outbreak is likely this year, and some gardens have already been affected in Florida and Louisiana.  Weather experts in Vermont predict a wet summer, which will provide favorable conditions for blight, which thrives in a cool, damp environment. Late blight is caused by a fungus-like...
Have you heard? There's a new cheese on the block. If you haven't yet met Cremont, you're going to want to get to know this American original. But you'll have to wait a few days--the cheese is sold out until next week. Cremont is the latest release from Vermont Butter & Cheese Creamery in Websterville. A mix of fresh cow's and goat's milk with a hint of fresh cream, the newcomer has been described by one fan as tasting as if Vermont Creamery's Bonne Bouche and ricotta had had a baby. This is a perfect cheese for cheese novices—the goat flavor is elegant, not aggressive, and the texture is creamy and light, almost like a mousse. Don Hooper, husband of VT Creamery cheesemaker and co-...