Saturday, March 27, 2010
Local Food: Falafel is a traditional dish of the Middle East and North Africa, providing lots of protein from the simple chickpea bean, and loved by Arabs and Israelis alike. Steven's approach to the ultimate street food replaces the chickpeas with local black beans from Butterworks Farm and tofu from Vermont Soy. We serve it as you might find it in Israel, Palestine, or Lebanon - with honey yogurt, made with Butterworks yogurt and Honey Gardens honey, and a spicy carrot sauce reminiscent of harissa, which provides a little kick from jalapenos that we dried in house on ristras.
Music Notes: Dave Keller returns Thursday, April 1st at 7:30. His original soul and blues music is both stirring and reassuring.
Around the Galaxy: For all of you reading The Town That Food Saved and eager to discuss it with your neighbors, we will host a book discussion at Claire's on Saturday, April 10th at 3:30. Hope to see you there.
Local Events: It's time to make big plans for the 2010 Hardwick Spring Festival and the Sustainable Living and Agricultural Fair! Attend the organizational meeting at the Center for an Agricultural Economy at 7:00 on Tuesday March 30th to help plan or volunteer. For more information, call Elena at the Center, 472-5840.
Alex Botinelli's artist reception is today from 4 to 6. Come to meet the artist, and stay for dinner.
Posted by New Vermont Cooking at 3:10 PM