Cool Summer Cooking Opportunity at Center for Whole Communities!
By Robin McDermott, on February 10th, 2010
Whole Foods Chef Position
Knoll Farm
Waitsfield, Vermont
We offer a fantastic opportunity for one or two experienced chefs to produce creative meals, using all locally grown, organic foods, for educational gatherings of leaders of environmental and social change organizations. Center for Whole Communities in a nonprofit educational organization which convenes retreats throughout the summer for environmental and social change leaders. We are based at Knoll Farm, a 400-acre organic farm in the Mad River Valley of central Vermont. Each week-long retreat includes 25 adults, and serving locally grown, whole foods is a major element of what we teach.
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Learn about Vegetable Fermentation this weekend at the Capital City Farmers’ Market
By Robin McDermott, on January 14th, 2010
LEARN ABOUT VEGETABLE FERMENTATION: DEMOS – UNUSUAL KRAUTS, AND KIMCHEE-MAKING DEMO FROM NOON TO 1:00 PM
Contact person: Carolyn Grodinsky, 223-2958. manager@montpelierfarmersmarket.com
Come to the Capital City Farmers market on Saturday January 16th and learn from the experts about different ways to ferment food. From small-scale, first-time beginners to larger-scale commercial operators making food in big batches, you’ll learn a process that fits your needs. Staff will be on hand from 10:00 a.m. to 2:00 p.m. to show the basic equipment needed, to teach the nutritional health benefits of fermented foods, and to hand out samples of
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Sandor Katz Wild Fermentation Video Now Available!
By Robin McDermott, on January 8th, 2010
Hey you fermentation fetishists…check out this fabulous video of Sandor Katz doing a fermentation workshop right here in the Mad River Valley. Many thanks to Chelsea Green for this fabulous information and for bringing Sandor here to the valley.
Curious about how Sandor’s Kimchi turned out? You can taste it at the Souper Bowl – but only if you have tickets…they are going fast!
Fermentation Workshop with Expert Sandor Katz
By Robin McDermott, on November 10th, 2009
 Thanks to publisher Chelsea Green, the Mad River Valley Localvore Project is offering a great opportunity to meet and learn from Sandor Katz, one of the leading authorities in the US on the art of Fermentation.
Katz is the author of Wild Fermentation where he guides readers through techniques to ferment everything from vegetables and fruits to milk and honey.
At this workshop you will learn how to make fermented vegetables and Kefir.
Monday, November 30 6pm to 8pm at the Lareadu Farm Inn in Waitsfield
***FREE*** but registration is required
Localvore Road Trip
By Robin McDermott, on September 19th, 2009
Ray’s daughter who lives in Rochester just had a little girl so on Friday morning Ray and I headed to Rochester NY to see her and Ray’s son who is visiting from Portland Oregon. Could we stick to our Localvore pledge? What is “local?”
The ride: We had been warned that the route we took through the Adirondak’s would have no where to eat so at home we stocked up with apples and cheese for the ride.The six and a half hour trip stretched into 8 eight hours with an unplanned tour of downtown Utica (we are still getting
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Day 2
By Kate Stephenson, on September 14th, 2009
When I planted my patch of “everbearing” strawberries back in June, I had no idea I’d still be harvesting them in the middle of September! Amazing, and it looks like they’ll keep fruiting right through until
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Breakfast Ideas for Day 2
By Robin McDermott, on September 14th, 2009
One big change that Ray and I made as a result of the Localvore Challenge is what we eat for breakfast. We like variety, but probably 3 or 4 days a week we will have yogurt and granola for breakfast.
Yogurt
There are lots of great options for local yogurt – Butterworks, La Liberte are two that come to mind. But, we have been making our own yogurt for about 4 years now and it can’t be easier. Don’t get sucked into buying a yogurt maker – it is not needed and I think that the method we use
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Gotta love pickles…
By Kate Stephenson, on September 13th, 2009
So, this year has been a banner year for my 4 cucumber plants. I’ve got about 12 qts of dill spears in the cellar, and tonight decided to do a batch of bread-and-butter pickles. Not sure exactly where that name came from, but they do taste great on a slice of bread with butter! I was first addicted to these pickles when I lived in Sweden, where the sweet rounds were the most common kind of household pickle. Anyway, I just finished packing 6 pints of pickles. For the recipe, see http://www.eatlocalvermont.org/recipes/popup.php?sb_id=394. I like this recipe in particular
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Another great all local breakfast!
By Robin McDermott, on September 13th, 2009
I couldn’t decide if I wanted to make those amazing all local maple scones that I learned to make at Nancy Baron’s Localvore Baked Goods Social or an omelet with come of the all local Tomatillo Salsa that I made and canned last night. The salsa won out. The omelet was so good that I didn’t even bother taking a picture of it – sorry. It was bright, golden yellow from the Mountain Valley farm eggs, stuffed with sauteed onions from our garden, homemade feta cheese and kernels of Hartshorn sweet corn. We spooned the chunky, slightly
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What’s for Breakfast?
By Robin McDermott, on September 13th, 2009
In anticipation of this week’s localvore challenge, the first step was to take something of an inventory of the fridge, cupboard, and the garden. Yesterday I took all the pantry stuff that was local and put it on one shelf for easy reference and access. Same with the fridge– yesterday we tried to eat up all the old leftovers. The garden hasn’t been great this year, but we do have cucumbers and kaleand watercress in spades! And I harvested our ONE eggplant yesterday– that one deserves a special meal in its honor as it’s the only fruit from 3
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