Monday, April 4, 2011
Local Food: Even after the whiff of spring on Sunday, the best sign that Mother Nature is bringing warmer weather is the baby spinach from David Allen at Hazendale Farm in Greensboro. Buttery, tender, and herbacious, spinach is one of the earliest risers and the heartiest growers - and a muscle builder to boot, according to Popeye. We're featuring it in a classic American spinach salad - tantalizing and comforting all at the same time. Our version includes the traditional hard cooked eggs, brought to us from Windhorse Farm, and thinly sliced red onion from Blackwell Roots. Crispy bacon from Pete's Greens adds crunch and rich flavor, and Mossend Blue cheese from Bonnieview Farm lends a strong nuttiness. Maple candied cranberries from Vermont Cranberry Company with maple syrup are included for a pop of tartness and some caramelized crunch.
Around the Galaxy: These April snowstorms seem to send many to the gardening section at Galaxy. If you are looking for inspiration, try Eliot Coleman's Four-Season Harvest or Lewis Hill's classic, Cold-Climate Gardening. For more advice about gardening here, check out Henry Homeyer's Vermont Gardener's Companion and enjoy watching those seedlings grow!
Music Notes: Local favorites Fresh Greenes return this Thursday, April 7 at 7:30. Check out the original repertoire of this father-daughter duo and support local music.
Local Events: Celebrate with WGDR/WGDH, community radio from Goddard College, as they launch their new signal at the WGDH Launch Party at the Hardwick Townhouse on Saturday, April 9. The new signal, 91.7 FM will now reach the Hardwick community. The party gets started at 3:00 with music, food and much more.
Reminders: We are open daily after 2:30 for coffee, bar service, and baked goods, and free WiFi, with dinner reservations available from 5-9, Sundays from 5-8. We serve our special Blunch menu Sundays from 11-2. Claire's is closed every Wednesday. We appreciate it when you use cash or a check- credit card companies charge us a fee that really adds up.
Click on the image above to get a closer look!
Posted by New Vermont Cooking at 5:05 PM