Monday, August 22, 2011
Local Food: Native to Mediterranean climates, the artichoke has a tough time growing in Vermont. But thanks to farmers like Bill Half at Harvest Hill, we are able to enjoy this elusive and sharp edged summer visitor for a few short weeks. Underneath its defensive exterior is a tender heart, and peeling back the leaves reveals soft fleshy pockets of earthy flavor. Artichokes can be steamed and served with butter or mayonnaise, but Steven prefers a stuffed artichoke, cut in half and filled with smooth and tangy ricotta cheese from Maplebrook Farm, and an herbaceous pistou. Each half is topped with crunchy breadcrumbs, and baked to soften the artichoke and meld the flavors. A sauce of grilled peppers from Pete's and tomatoes from Riverside Farm accompanies the artichoke, making a smokey and earthy complement for your dipping delight.
At the Bar: Stop by for our Sunday and Monday drink specials. This Sunday, August 28 we offer a $2.50 pint of Wolaver's IPA, a $4 glass of Boyden Valley Seyval Blanc or Big Barn Red. The Blackberry Sage Martini is offered for $5, made with blackberries from Provender Farm in Cabot.
Around the Galaxy: Galaxy welcomes David Budbill on Tuesday at 7PM. David's new book Happy Life is cause for celebration, so come out for a lively evening of poetry. Next week Galaxy hosts Willard Sterne Randall, author of a new biography of Ethan Allen. This event begins an hour earlier than usual, at 6PM.
Music Notes: Blue Fox returns this Thursday, August 25. Don't miss who the Times Argus Newspaper calls "one of the few authentic blues musicians in Vermont- well worth the listen."
Local Events: Bruce Buckley, Charles McAteer and Lilah Shreeve star in Greensboro Arts Alliance & Residency's take on the Clifford Odets play Golden Boy at the Lakeview Inn. Make a dinner reservation at Claire's and catch the show at 7:30 on Wednesday and Thursday, August 24 and 25.
Remember the Hardwick Farmers' Market every Friday through October from 3-6. You'll find baked goods, honey, soy, plants, crafts and much more, including live music every week.
Reminders: 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 9:00 PM