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We'll be grilling in Wilmington, VT on Saturday, September 26 at the Vermont Life Wine and Harvest Festival. You don't have to wait until lunch to enjoy Vermont Smoke and Cure, though - our bacon and sausages will thrill at the two "Indigenous Vermonter Breakfasts," Look for our Summer Sausage and Smoked Pepperoni at the wine tastings as well. Lots to taste, lots to see and do at this foliage season festival of food, craftsmanship and wine.
More info at: Vermont Life Wine and Harvest...
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Wine, food from Vermont's chefs and specialty food makers and Shelburne Farm's Coach Barn, down next to Lake Champlain. How better to spend a Sunday afternoon, the last day of summer?
Sunday, September 20, 2-5pm.
Click for More info
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Sausage Stuff
Side Dishes: New all-natural product hits the market
By Suzanne Podhaizer [09.16.09]
TAGS: food, side dishes
Although it was written nearly a century ago, Upton Sinclair’s The Jungle, an exposé of the Chicago meat-packing industry, still has the power to make people think twice about what goes into their sausages. (Among the secret ingredients back then: severed digits of unfortunate workers.)
Thanks to food and workplace safety regs, such accidental additions are...
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Reap summer's bounty, while it lasts
Laura Sorkin, Free Press corespondent
Tomorrow is Sept. 5, which means from here on out we are farming on borrowed time.
Saturday is the frost date for our region. According to records, a frost is common after this date and probable the further on we go. In a normal year, we don’t tend to get our first frost here at the farm until October. This year, however, the weather is proving to be very adversarial so I am just expecting to wake up Sunday...
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August 26, 2009
Road Tripping | The Vermont Cheesemakers Festival
By Christine Muhlke
Vermont Cheesemakers FestivalAdeline and Marc Druart/Vermont Cheesemakers Festival A provisions table at the Vermont Cheesemakers Festival.
The Vermont cheese scene was in full effect on Sunday, as the first annual Vermont Cheesemakers Festival drew a sold-out crowd to Shelburne for a day of sampling and drinking. The barns of the exquisite Shelburne Farms (exquisite as in Frederick Law Olmsted...
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On Twitter at VTsmoke
and
On Facebook as Vermont Smoke and Cure...
Give us a look and stay tuned for new flavor announcements, web specials, discussions of feedback and new ideas, and vending dates -- you don't want to miss our "bacon slab sandwich"!
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Food and Wine, June 2009
"franks for foodies" -- Hot Dogs
The Farmers Diner in Quechee, Vermont, makes artisanal hot dogs from a mix of local meats, including bacon -- smoked over hardwood and corncobs -- to give them an irresistible sweet-spicy flavor.
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Porkchop Express, "The Great Bacon Tastin": "What you think of when you think of good bacon.” Thus spoketh onejudge, and most agreed. The Freedom and Unity State rallied our panelaround their exceptionally clean, uniquely sweet product. Detractorsfound the maple a touch cloying, and points were detracted for a lackof complexity and distinctiveness. But the pristine flavor profile madethis a winner, an appealing and notably versatile bacon. Neither sweetnor smoke hang heavy in the mouth,...
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GQ, March, 2009 I'm not a localvore. I eat things that are not organic. My kids have tasted milk that is not rBGH-free. I occasionally enjoy American cheese -- steeped in phthalate-rich plastic -- with my eggs. But: I also love a good breakfast, and I'm not exaggerating when I say that I've packed my wife and kids into the family wagon and driven five hours north just so I could start my day at the Farmers Diner in Quechee, Vermont. It's housed in a low-ceilinged old train car, with a horse...
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