Monday, July 26, 2010

In the Thick of It

Local Food: The bushy bean vines thriving in Steven's home garden are one indication we are in the thick of summer. Steven brings in the white and purple beans from home and uses them alongside others from Mystic Morning Farm and Pete's Greens. Quick fried in a Switchback beer batter with garlic scapes, zucchini, broccoli and cauliflower, and served with basil aioli, the beans maintain their crunch and earthy flavor. You will also find them with the ribeye, mixed with French fries. They have their place on the Sunday Blunch menu as well, with the curry vegetable and tofu hash served with a fried egg.

Around the Galaxy: Come to Galaxy on Tuesday evening, July 27, at 7 to welcome Garret Keizer. Garret will read from and discuss his sixth book, The Unwanted Sound of Everything We Want. Garret was a guest on the Colbert Report earlier this month, and his book has been favorably reviewed among several recent books about noise and silence. Learn more about Garret at his website and then come meet him at Galaxy on Tuesday.

Music Notes: Nicole Carey and Handmade Blues join us this Thursday, July 29 at 8:00. Nicole Carey will play her originals on acoustic guitar, joined by guitar flat picker Mike Schmidt and Carrie Cook on washtub.

Local Events: The Vermont Fresh Network Farmers' Dinner at Caledonia Spirits in Hardwick celebrates local food on Friday, July 30 at 6:00. Lauren Bowes, a student from New England Culinary Institute, will create the menu to feature products from Vermont Fresh Network members like Vermont Soy, Greenfield Highland Beef, Pete's Greens, Caledonia Spirits and Honey Gardens Winery, Jasper Hill as well as High Mowing Seeds, and others. Contact Todd Hardie at 802-472-8000 for reservations or more information. Tickets are $40 plus tax.

Reminders: We are open daily after 2:30 for coffee, bar service, and baked goods, with dinner reservations available from 5-9 (until 8 on Sunday). We serve our special Blunch menu Sundays from 11-2. Claire's is closed every Wednesday.

We appreciate it when you reserve a table with us, as it helps us plan a relaxed and hospitable experience for you and all our guests. To show our appreciation, when you call, email, or stop by to make a reservation, you will be entered into our weekly drawing for a $20 gift card for your next visit.


madradprof said...

Steven, the beans are gorgeous! I'm growing the purple ones for the first time this year. Still haven't figured out the best way to cook them. They're so much meatier than the Tavera (skinny green) and yellow beans...Teri

New Vermont Cooking said...

Hi Teri,
If you serve the purple beans raw, they retain their color and add a little crunch to the dish. Just dice them. They're great in a salad.