After my visit to King Arthur Flour for Blog and Bake in Norwich, Vermont – I fell in love. I fell in love with Vermont, its food, its weather, its people, its farms. I fell in love with the fact that Vermont has an artisan food culture that screams awesome. Some of my favorite companies reside in Vermont, such as Ben & Jerry’s, King Arthur Flour, Blackflower Chocolate, Cabot Creamery, Champlain Orchards, and Fat Toad Farm! And now, after reading and cooking from The Vermont Farm Table Cookbook by Tracey Medeiros- I’m head over heels with VT! We had a chance to interview Tracey about her latest cookbook, so scroll down to read her answers and see some photos of her gorgeous cookbook.
Q. What makes Vermont different to other states in terms of food?
A. Vermont cuisine embraces all foods good and wholesome through its commitment to buying and eating locally grown foods that enrich its landscape and promotes overall wellness for communities. The way food is grown, prepared, and eaten is truly a lifestyle here in Vermont.
Q. If you were to create a full VT inspired menu, what would the three courses be?
A. My full VT inspired menu would include dishes that used ingredients which were in season as well as locally grown. Since this interview is posted on your blog in May/June, I will share a Vermont summer inspired menu creation. All of these recipes are featured in my new cookbook, The Vermont Farm Table Cookbook.
1st Course – Recipe from Amee Farm – Baby Spinach with Amee Farm Lemon Lavender Dressing (found on page 59). This dressing is bright and vibrant with a slightly creamy texture, and is absolutely delicious and aromatic.
2nd Course – Recipe from Knoll Farm – Blueberry Goat Cheese Pizza with Caramelized Onions and Rosemary (found on page 100) This pizza has a nice sweet and savory combination – creamy tang from the goat cheese, sweet and earthiness from the caramelized onions coupled with blueberries and fresh pine/woody flavor from the rosemary, which makes for a real treat!
3rd Course – Recipe from Darby Farm – Honey Ice Cream with Fresh Strawberries (found on page 226) This is a velvety smooth creamy ice cream with a honey flavor. The local honey highlights the ice cream beautifully and is a delightful summer treat!
Q. I’m visiting Vermont, what are the top three places I must visit? (food-related)
A. Vermont is truly a foodie state so it is really hard to narrow it down to only three food-related places – however, three unforgettable visits include:
Burlington Farmers’ Market – The Burlington Farmers’ Market is offered year-round. It consists of two markets — an outdoor market held in the warmer months, and an indoor market, which is opened during the winters. The market has more than 90 stands with seasonal produce, flowers, artisan wares, prepared foods, and much more. Every one of the products available at the winter and summer farmers’ markets is produced, grown, or crafted in the state of Vermont
Jasper Hill Farm – Visit the Cellars at Jasper Hill, which is the first business of its kind in the United States. They have created a structure that consists of seven vaulted tunnels, which are 22,000 square feet in size. These tunnels are nestled beneath the pastures where their cows graze. In that space, the owners mature cheese for other cheesemakers. The Cellars at Jasper Hill offer the dairy farmer the labor to actually ripen their cheese.
Cedar Circle Farm & Education Center – This exciting VT spot is a certified organic vegetable and berry farm, which overlooks the Connecticut River. In addition, Cedar Circle also offers a farm stand, coffee shop, licensed commercial kitchen and an agricultural education center. The education center has four major goals: 1. to raise public awareness about the importance of locally grown and organic produce, 2. to train young and aspiring farmers, 3. to increase access to organically grown produce in low-income communities, and 4. to create models for farm-appropriate alternative energy strategies/sources.
Q. What do you want your readers to take from the book?
A. I want my readers to know that these hardworking folks are truly committed and passionate about what they do. They work endlessly toward the common goal to produce wholesome, sustainable foods that feed our communities.
Thanks to Tracey for taking the time to answer our questions – we hope you go out and buy her cookbook today! Better yet, head on over to Amazon and order it right now! And thanks to Tracey, we have ONE COPY to giveaway to a Cooking with Books reader! Please allow a minute for the Rafflecopter application to load and enter!