Turn Up the Volume

Local Food: Those of us who are hesitant about the turnip just haven't tried the Hakurei variety - a small, delicately flavored version of Japanese origins. These sweet salad turnips are smooth and snow white, and mature early, typically just after radishes, but with milder flavor. Their sweet and punchy flavor is best enjoyed raw and fresh, which Steven uses to add tender and crisp texture to a mesclun salad.  He also includes Hakurei from Hazendale Farm and Pete's Greens alongside the pork belly sandwich with kimchi featured on our Blunch menu.  The rich and hearty pork butt also gets a touch of the turnips, along with sprouts from Peace of Earth Farm.  The spicy green tops of the turnips can be cooked to add a hint of mustard flavor to any plate.

Coming soon: Steven will be serving his cool green gazpacho with Hakurei turnips at the Burlington Wine and Food Festival in June.

At the Bar: Remember our Sunday and Monday drink specials. Sunday, May 6th we offer a $2.50 pint of Wolaver's, a $4 glass of Boyden Valley Big Barn Red or Seyval Blanc. The Bemis Block, made with Caledonia Spirits Barr Hill Gin, Urban Moonshine citrus bitters and St. Germaine, is offered for $5.

Around the Galaxy: Celebrate artist Tara Goreau, creator of the mural now installed at Galaxy. Tara will be putting the finishing touches on the mural on the afternoon of May 5th starting around 1. Stop by after you finish Greening Up, and then from 4-5 celebrate Tara and the mural with a little party. Be sure to have Tuesday, May 15th on the calendar when Madeleine Kunin will discuss her book The New Feminist Agenda at Galaxy.

Music Notes: First Crush join us Thursday, May 3 at 7:00.  Enjoy the Montpelier based indie pop duo as they spread their love-sickness!

Local Events: Green Up Vermont Day is this Saturday, May 5th from 9:00 AM - 3:00 PM.  Meet at the Hardwick Fire Station.  Help beautify our community by participating in Vermont's Annual Green Up campaign.  Trash bags and gloves will be available for pickers and 30 "treasure bottles" will be hidden along the roadways for a little extra incentive.  With a bit of luck everyone should be able to "pick" a prize.

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. Thanks to many of you we have been able to significantly reduce those fees.

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What's up Doc?

Local Food: The use of carrots as a sweet substitute in cakes and other treats dates back to the Middle Ages, when sugar and other sources were scarce and expensive. These carrot recipes came back into fashion during World War II, a time of tight food rations and Bugs Bunny.  Now a mainstream favorite, everyone has a prized recipe for carrot cake.  Steven starts with shredded carrots from our friend Greg Williams in Wolcott and mixes in a tart cranberries from Cranberry Bob at Vermont Cranberry Company in East Fairfield.  He cooks the cranberries with this season's maple syrup from Caledonia Farm in Hardwick, and adds walnuts to the cake batter for crunch. After baking, apples from Champlain Orchards sautéed with maple syrup top the moist cake, along with almond praline crunch.  Steven twists the traditional cream cheese frosting by whipping cream from Butterworks Farm with mascarpone cheese from Vermont Butter and Cheese Creamery and cream cheese from Champlain Valley Creamery to make a rich and creamy topping.

At the Bar: Remember our Sunday and Monday drink specials. Sunday, April 29th we offer a $2.50 pint of Wolaver's, a $4 glass of Boyden Valley Rosé or East Shore Vineyard Cabernet Franc.  The Elderberry Fizz, with Caledonia Spirits Barr Hill Gin and Elderberry Cordial and ginger beer, is offered for $5.

Around the Galaxy:  On Thursday, The Center for an Agricultural Economy  and Galaxy welcome Severine von Tscharner Fleming to Hardwick. Severine directed and produced the film The Greenhorns and is co-editor of the book Greenhorns: 50 Dispatches from the New Farmers' Movement. Come see the film beginning at 6:30 at The Hardwick Town House. There is a $5 suggested donation to support The Greenhorns, and the film will be followed by a discussion and book signing with Severine. All the details here.

Music Notes: Folk by Association join us this Thursday, April 26 at 7:00. After more than 10 years of performing, Karen Krajacic and Jill Unger have gained a reputation for both their top-notch vocal harmonies and their grassroots approach to working as independent artists. Said to be both nostalgic and modern, soothing and energizing, Folk by Association is both a throwback and a surprise.

Local Events: The Craftsbury Chamber Players will perform a free concert in Greensboro at the Greensboro United Church of Christ on Tuesday, May 1 at 7:30.  Hailed as the "Best Chamber Music in Vermont" by Yankee Magazine, The Craftsbury Chamber Players are enjoying their 47th season of making music in Northern Vermont. Donations will benefit the Greensboro United Church of Christ and the Craftsbury Chamber Players. For more information, contact Jim West at 802-586-9814 or jimwest@craftsburychamberplayers.org.

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. Thanks to many of you we have been able to significantly reduce those fees.

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A Dash of Funky Feet

Local Food: With early spinach and mesclun already greening up the kitchen at Claire's, ramps or wild leeks are the next spring "green."  One of his favorite Vermont flavors, Steven carefully forages each morning in woodlands and along streams for the groups of young ramps, making sure to leave enough plants to return next year.  Food writer Jane Snow famously described ramps as having flavor similar to "fried green onions with a dash of funky feet."  The distinctive subtle sweetness that accentuates the onion and earthy garlic flavor of the ramp makes it a tasty ingredient, and one we look forward to now that the supply of stored garlic and onions runs low.  Steven flavors a number of dishes with the hearty green - including handrolling chopped ramps right into the fettuccine, adding a distinct note.  Smokey, grilled ramps give a punch to the ribeye or sirloin steak, and will be sautéed with the mustard greens and spinach to accompany the crab cake.  Our ever popular Ramptini will be back soon as well, with pickled ramp juice in place of the traditional olive juice.

At the Bar: Our Sunday drink specials this week will mark Earth Day!  As part of the national "Earth Dinner" campaign to promote local food, we're celebrating with the sustainable food advocacy group Chefs Collaborative, and offering our Earth Day Rum Shrub with Dunc's Mill Elderflower Rum, Green Mountain Organic Maple Liqueur, Cynar and Blueberry Shrub for $5.  We'll donate a portion of the sales to Chefs Collaborative.  Sunday will also feature wine and draft beer specials on some local favorites.  And don't forget our bar specials on Monday as well.

Around the Galaxy: Get ready for the Greenhorns! The Center for an Agricultural Economy  and Galaxy welcome Severine von Tscharner Fleming to Hardwick on Thursday, April 26th. Severine directed and produced the film The Greenhorns and is co-editor of the book Greenhorns: 50 Dispatches from the New Farmers' Movement. Come see the film beginning at 6:30 at The Hardwick Town House. There is a $5 suggested donation to support The Greenhorns, and the film will be followed by a discussion and book signing with Severine. All the details here.

Music Notes: Big Hat, No Cattle, Vermont's newest old time western swing trio join us this Thursday, April 19 at 7:00. Support local music and don't miss their honky tonk tunes!

Local Events: Author and 2011 American Book Award winner Camille T. Dungy will read from her work at Sterling College on Wednesday, April 18 at 6:30. Professor in the Creative Writing Department at San Francisco State University, Dungy's honors include an NEA fellowship, two NAACP Image Award nominations and two Northern California Book Awards.  For more information, call 586-7711, ext. 110.

You can help fund a USDA inspected on-farm butcher shop at Sugar Mountain Farm! The funds will help purchase materials and equipment and make scarce meat processing slots more available to regional farmers. Find out how you can help here.

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. Thanks to many of you we have been able to significantly reduce those fees.

Click on the image above to get a closer look!

The Bread Bowl is Back!

Local Food: Remember the classic spinach dip served in a bread bowl?  After a recent conversation with his mother-in-law, Steven was inspired to reimagine this tradition with our local tofu and greens, making for a smooth vegan appetizer.  He whisks Vermont Soy tofu with spinach from Hazendale Farm and spices it up with dried chiles from Pete's Greens.  Shallots and garlic from Eastview Farm add a bit of heat and a lot of flavor.  The dip is served warm and creamy in a mini bread bowl from Patchwork Farm and Bakery.

At the Bar: Remember our Sunday and Monday drink specials. Sunday, April 15th we offer a $2.50 pint of Rock Art, a $4 glass of Fresh Tracks Rosé or East Shore Vineyard Cabernet Franc.  The Aviation, with Barr Hill Gin, Maraschino Liqueur and a splash of Lemon, is offered for $5.

Around the Galaxy: Welcome Peter Behrens back on Tuesday, April 10th at 7PM. As described in the New York Times Book Review, The O'Briens "follows four generations of an Irish family from the wilds of Quebec at the turn of the 20th century through British Columbia, California, New York, Montreal, Europe and finally to Maine in the 1960s." Peter is a great storyteller. Listen to an interview on NPR with Jacki Lyden to get a hint then come to Galaxy on Tuesday to hear for yourself.

Music Notes: Dave Keller returns this Thursday, April 12 at 7:00.  If you have not yet had the chance to see him, don't miss this opportunity to check out his deep soul singing and gritty guitar licks.

Local Events: The 2nd Annual Northeast Kingdom Farm and Food Summit is this Saturday, April 14th at Jay Peak Resort from 9- 5:30. Spend the day attending workshops and networking.  New this year is an NEK Tasting and Networking Event where attendees can sample and purchase locally produced specialty foods, wines, cheese and more from 4-5:30.

Also on Saturday, April 14th, Hardwick's Second Saturday Contra Dance Series continues.  Traditional New England Contra Dance with live music and a lively caller will begin at 6:30, with mingling and a potluck supper at 5:30.  Contact Alana at 472-5584 for more information.

You can help fund a USDA inspected on-farm butcher shop at Sugar Mountain Farm! The funds will help purchase materials and equipment and make scarce meat processing slots more available to regional farmers.  Find out how you can help here.

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. Thanks to many of you we have been able to significantly reduce those fees.

Click on the image above to get a closer look!

Fond a fondue

Local Food:  Fondue gives us the perfect way to celebrate the wonders of Vermont cheese.  Steven creates a version of the classic Swiss dish that melts together Mossend Blue cheese from Bonnieview Farm with bright and creamy Moses Sleeper from Jasper Hill Farm. Sharp Grafton cheddar and smooth and mild goat cheese from Vermont Butter & Cheese Creamery round out the fondue, along with a splash of Boyden Valley Seyval Blanc.  Crunchy apple slices from Champlain Orchards, Matzoh from Patchwork Farm and Bakery and croutons from Elmore Mountain Bread are the perfect dipping tools for the warm and creamy fondue.  Heather Stearns of Muddy Creek Pottery in Wolcott created these new fondue dishes just for us!  We are thrilled to be able to showcase her beautiful work!

We will be open for Easter Blunch from 11-2 and dinner from 5-8.  Call now to make your reservation!

At the Bar: Remember our Sunday and Monday drink specials. Sunday, April 8th we offer a $2.50 pint of Rock Art Whitetail Ale, a $4 glass of Boyden Valley Seyval Blanc or Big Barn Red.  The Ginger Lemon Fizz, with Green Mountain Organic Vodka, is offered for $5.

Around the Galaxy:  Peter Behrens returns to Galaxy on Tuesday, April 10th in celebration of his second novel, The O'Briens. This family saga spans the first half of the Canadian twentieth century, and moves from logging camps in Quebec to railroad building in British Columbia. Peter Behrens was recently profiled in the New York Times Sunday Magazine, and interviewed by Jacki Lyden on NPR. Click here for links to these and other articles about Peter Behrens. Also, come to the bookstore on Saturday morning, April 7th to meet local musician Corey Ryder. Corey will be signing his CD and singing some songs from 10:30 to noon. Details here. 

Music Notes: Get your helping of Green Mountain soul with The Rustbucket Brothers on Thursday, April 5 at 7:00. Support local music and get down with their rootsy Americana rock and country.

Local Events: Do you love local, artisan, Vermont cheese?  A research project at the University of Vermont is seeking participants who frequently purchase Vermont artisan cheese and who are at least eighteen years old.  Participants will be asked to take part in a focus group lasting 75-90 minutes to discuss their cheese consumption habits and preferences.  A brief cheese tasting will take place, and participants will be offered a $30 gift certificate to a local food market.  The focus group will take place at the Vermont Food Venture Center on Monday, April 9th at 5:30. For more information, contact Jake Lahne at jlahne@uvm.edu.

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. Thanks to many of you we have been able to significantly reduce those fees.

Click on the image above to get a closer look!