Sunday, September 6, 2009
Local Food: Sunflowers and sunchokes signal the cool and short days of late summer, an earthly mirror reflecting the sun just as the first maple leaves begin to turn to deeper reds and golds. Imagine our surprise to find that Harvest Hill Farm has a crop of later summer artichokes ready to harvest. Different from their more familiar rooted cousins-in-flavor, these artichokes are deep green edible blooms prized for their fleshy petals and well-protected hearts. Steven serves them as an edible bowl, stuffed with Chèvre from Vermont Butter and Cheese Company, Bayley Hazen Blue and Constant Bliss, and Grafton Cheddar, baked with a crispy topping. Pluck a leaf and use it to scoop up the sharp and nutty fondue.
Thursday Music: Radio Rangers founder and frontman Mark Struhsacker is back to entertain us with traditional bluegrass and fiddle tunes.
Posted by New Vermont Cooking at 12:02 PM