email this pageThis unique partnership was born during the mid-1990s, when a number of devoted locals were committed to preserving Vermont's agricultural way of life, along with the pleasures of its harvest tables. These hardworking individuals held meetings to discuss how producing the best-quality, ecologically responsible food helps create a lasting bond between producers and consumers, a bond they saw as key to the survival of their farming lives. Through these discussions the Vermont Fresh Network was formed, the nation's first statewide farm-to-restaurant program.
To join the Vermont Fresh Network, farmers must partner with at least one restaurant. The partnership requires that the farmers deliver their products directly to the restaurants they are working with. In turn, the restaurants need to have a working connection with at least three farms that practice sustainable farming.
"This is a very special farmer/chef relationship of which I am most proud," says network member Jason Tostrup, chef and owner of The Inn at Wethersfield. Tostrup buys humanely raised veal from Jersey Girls Farm. The milk from the veal goes to Consider Bardwell Farm Creamery to make handcrafted cheese. The whey produced during cheese-making feeds the hogs at Happy Hogs Farm, and the hogs are purchased by The Inn.
"The full circle and scope of this may seem complicated, but it really just makes sense for everyone involved, " Tostrup says.
Along the way, the network has been a boon to start-up farms and producers. Pete Johnson, owner of Pete's Greens, says, "The Vermont Fresh Network was important in our early years as we became established as a source of specialty organic produce for Vermont's restaurants. Today, I'm impressed by the range of Vermont restaurants that use significant quantities of local food, and Vermont Fresh deserves much credit for this revolution."
Story by Tracey Medeiros. Recipes reprinted with permission from her Dishing Up Vermont (Storey Publishing, 2008).
Broiled Apples with Maple and Brandy
Mark Boughton Photography; styling by Teresa Blackburn
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This recipe from Flagg Hill Farm features the farm’s signature apple brandy, Pomme de Vie, inspired by the French apple brandy, Calvados.
Ingredients
2 tablespoons unsalted butter, softened
4 to 6 medium apples, such as Jonagold, Northern Spy or Cortland
Juice of 1 lemon
4 tablespoons sugar, divided
1/3 cup pure maple syrup
3 tablespoons Pomme de Vie or Calvados (apple brandy)
3 cups vanilla frozen yogurt
Instructions
4 to 6 medium apples, such as Jonagold, Northern Spy or Cortland
Juice of 1 lemon
4 tablespoons sugar, divided
1/3 cup pure maple syrup
3 tablespoons Pomme de Vie or Calvados (apple brandy)
3 cups vanilla frozen yogurt
1. Preheat broiler. Grease a baking sheet or shallow baking pan with butter, and set aside.
2. Peel, core, and cut apples into 1/4-inch-thick slices. Evenly sprinkle lemon juice and 2 tablespoons sugar over apples.
3. Place apples in a single layer on pan and broil about 6 inches from the heat, until apples are golden, about 7 to 10 minutes. Remove pan from oven and sprinkle remaining 2 tablespoons sugar evenly over apples. Return to the oven and continue to broil until the edges just begin to darken or slightly char.
4. Place maple syrup in a small saucepan. Bring to a boil over medium-high heat. Add Calvados and cook 3 minutes, stirring frequently. Spoon hot apples and sauce over frozen yogurt and serve immediately. Serves 6.
Recipe courtesy of Flag Hill Farm, Vershire, Vt., flaghillfarm.com, "Vermont Fresh," Oct. 2009.
Nutritional Information
2. Peel, core, and cut apples into 1/4-inch-thick slices. Evenly sprinkle lemon juice and 2 tablespoons sugar over apples.
3. Place apples in a single layer on pan and broil about 6 inches from the heat, until apples are golden, about 7 to 10 minutes. Remove pan from oven and sprinkle remaining 2 tablespoons sugar evenly over apples. Return to the oven and continue to broil until the edges just begin to darken or slightly char.
4. Place maple syrup in a small saucepan. Bring to a boil over medium-high heat. Add Calvados and cook 3 minutes, stirring frequently. Spoon hot apples and sauce over frozen yogurt and serve immediately. Serves 6.
Recipe courtesy of Flag Hill Farm, Vershire, Vt., flaghillfarm.com, "Vermont Fresh," Oct. 2009.
Per serving: 300 calories, 8g fat, 25mg chol., 3g prot., 50g carbs., 3g fiber, 50mg sodium.
Creamy Braising Greens Soup
Mark Boughton Photography; styling by Teresa Blackburn
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On the southern edge of the Northeast Kingdom in Craftsbury, Pete Johnson grows a wide variety of organic vegetables, specializing in baby greens, root vegetables and heirloom tomatoes. The farm, Pete’s Greens (petesgreens.com), uses greenhouses, root cellaring and other season-extending techniques to offer the greatest vegetable diversity for as much of the year as possible, proudly calling itself “Vermont’s four-season vegetable farm.” Pete’s mixed braising greens were the inspiration for this soup.
Ingredients
1 slice thick-cut bacon, diced
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1/2 pound sausage, dried chorizo or
smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very
fine strips
1/2 cup heavy cream
1⁄4 teaspoon hot sauce (optional)
1/2 teaspoon kosher salt
Coarsely ground black pepper
Instructions
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1/2 pound sausage, dried chorizo or
smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very
fine strips
1/2 cup heavy cream
1⁄4 teaspoon hot sauce (optional)
1/2 teaspoon kosher salt
Coarsely ground black pepper
1. Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan.
2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes.
3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
4. Add greens and cream and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using. Add salt and pepper.
5. Ladle into soup bowls and garnish with reserved bacon. Serves 10.
Recipe by Tracey Medeiros, "Vermont Fresh," Oct. 2009.
Nutritional Information
2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes.
3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
4. Add greens and cream and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using. Add salt and pepper.
5. Ladle into soup bowls and garnish with reserved bacon. Serves 10.
Recipe by Tracey Medeiros, "Vermont Fresh," Oct. 2009.
Per serving: 260 calories, 14g fat, 40mg chol., 10g prot., 24g carbs., 3g fiber, 880mg sodium.
Savory Smoked Gouda and Sun-dried Tomato Muffins
Mark Boughton Photography; styling by Teresa Blackburn
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Taylor Farm’s Maple-Smoked Gouda gives these muffins a delicious, mellow flavor. Smoked Gouda will work just fine.
Ingredients
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup 2% reduced-fat milk
2 eggs
4 tablespoons butter, melted
3 tablespoons sun-dried tomatoes, minced
1/4 cup chopped flat-leaf parsley
1 cup shredded maple-smoked Gouda (about 4 ounces)
Instructions
2 teaspoons baking powder
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup 2% reduced-fat milk
2 eggs
4 tablespoons butter, melted
3 tablespoons sun-dried tomatoes, minced
1/4 cup chopped flat-leaf parsley
1 cup shredded maple-smoked Gouda (about 4 ounces)
1. Preheat oven to 375F. Grease a 12-cup muffin pan or line it with paper muffin cups.
2. Mix flour, baking powder, dry mustard, salt and pepper in a large bowl. Whisk together milk, eggs, butter, tomatoes and parsley in a large bowl; add to flour mixture, stirring until almost combined. Gently fold in cheese; the mixture will be lumpy.
3. Spoon batter into prepared muffin pan. Bake until muffins are golden brown and firm to the touch, about 25 minutes. Makes 10 muffins.
Recipe courtesy of Taylor Farm, Londonderry, Vt., taylorfarmvermont.com. "Vermont Fresh," Oct. 2009.
Nutritional Information
2. Mix flour, baking powder, dry mustard, salt and pepper in a large bowl. Whisk together milk, eggs, butter, tomatoes and parsley in a large bowl; add to flour mixture, stirring until almost combined. Gently fold in cheese; the mixture will be lumpy.
3. Spoon batter into prepared muffin pan. Bake until muffins are golden brown and firm to the touch, about 25 minutes. Makes 10 muffins.
Recipe courtesy of Taylor Farm, Londonderry, Vt., taylorfarmvermont.com. "Vermont Fresh," Oct. 2009.
Per muffin: 200 calories, 10g fat, 70mg chol., 8g prot., 21g carbs., 1g fiber, 380mg sodium.
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