Yes We Can

Local Food: While there's nothing like a tomato pulled right from the vine at the peak of summer, canning draws out the subtle flavors of the fruit with a unique complexity provided in the preparation. Steven starts with Roma tomatoes, which he gets from Pete, because they are an especially good canning tomato due to the small amount of seeds. He roasts them along with canola oil from Maine Natural Oils. The oil is made exclusively from Maine crops, and is added to the tomatoes to keep them moist and provide a bit of flavor. A touch of thyme is also included. Come winter, these tomatoes will provide a welcome burst of flavor in soups and sauces.

We are thankful we made it through Sunday's storm unscathed, and send good thoughts to our friends working to put things back together.

At the Bar: Stop by for our Sunday and Monday drink specials. This Sunday, September 4 we offer a $2.50 pint of Otter Creek Black IPA, a $4 glass of Boyden Valley Seyval Blanc or Big Barn Red. The Blackberry Gimlet is $5.

Around the Galaxy:Willard Sterne Randall, Distinguished Scholar in History at Champlain College and Pulitzer Nominee, presents his new biography of Ethan Allen at 6PM on Tuesday. Please note the earlier time and join us at Galaxy for a new look at the life and times of a Vermont legend.

Music Notes:Bluegrass/country band Honest Thieves join us Thursday, September 1 at 7:30. Come out and support Vermont music!

Local Events: Mark your calendar for the Fermentation Festival on Sunday, September 11 at Wheelock Mountain Farm in Greensboro from 10-4. Workshops will focus on the fantastic foods that can be created and preserved through the art of fermentation. Learn how to make pickles, kimchi, yogurt, cheese, sauerkraut and more. For more information call the Swap Sisters at 533-2296 or email swapsisters@gmail.com.

Reminders: We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up.

Prickly Summer Visitor

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.

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Cornography

Local Food: Is there anything better than corn on the cob, pulled right from the stalk and cooked just for a moment so the butter will melt? You've probably already taken a few bites of the sweet and succulent kernels. Steven takes this basic goodness and amps up the volume. The corn comes to us from Riverside Farm, and each cob is roasted and then grilled whole to add a touch of the open fire. Garlicky aioli, with garlic from Rebel Pine Farm, adds a zip, along with a sprinkling of cilantro from Riverside and parsley and sage from Provender Farm. Coomersdale cheese from Bonnieview Farm (recent award winners at the American Cheese Society Competition for their Ben Nevis) is shaved on top of the corn cob, giving you the first sharp kick and a hint of nuttiness.

At the Bar: Stop by for our Sunday and Monday drink specials. This Sunday, August 21 we offer a $2.50 pint of Rock Art Whitetail Ale, a $4 glass of Boyden Valley Seyval Blanc or Big Barn Red. The Berry Bellini is offered for $5, made with sparkling wine and blueberries from Agape Hill Farm.

Around the Galaxy: Galaxy is gearing up for David Budbill who will appear on Tuesday, August 23rd to read poems from his new book Happy Life. The celebration begins at 7PM and is free and open to all.

Music Notes: Cosa Buena make their long awaited return this Thursday, August 18 at 7:30. Enjoy their acoustic music with a gentle Latin-jazz feel.

Local Events: Kingdom Farm and Food Days, a celebration of Vermont food and agriculture, is this weekend, August 20 and 21. Events include a bike tour of area farms with the Craftsbury Outdoor Center, a pig roast dinner on Saturday at Pete's Greens, a tour of the High Mowing Seeds trials garden, a tasting of some of Vermont's finest produce prepared by the New England Culinary Institute on Sunday, and much more. This community-wide and family-friendly event is free, with suggested donations or small fees to some of the exclusive events.

Reminders: We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up.

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Rat-tat-touille

Local Food: Summer's vegetables can shout out their arrival, but Steven coaxes a subtle melody from them with his ratatouille. A dish of sautéed summer vegetables that Juila Child once said "perfumes the kitchen with the essence of Provence," ratatouille is started in our kitchen with squash from Mystic Morning Farm, onions from Harvest Hill, Riverside's garlic scapes, and tomatoes, eggplant and peppers from Pete's. Bright basil and fennel add their pungent aromas. The ratatouille is the perfect companion to a chicken breast, roasted with dill and fennel butter, keeping the meat moist and flavorful. Crispy onion rings and a bit of mashed potatoes round out this flavorful summer dish.

At the Bar: Don't forget our Sunday and Monday drink specials. This Sunday, August 14 we offer a $2.50 pint of Trout River Rainbow Red, a $4 glass of Fresh Tracks Farm Rosé or East Shore Vineyard Cabernet Franc. The basil lemontini is offered for $5.

Around the Galaxy: Be sure you have August 23rd on your calendar for an evening of celebration at Galaxy when David Budbill reads from his new book of poems Happy Life. The evening begins at 7PM.

Music Notes: Hillside Rounders join us Thursday, August 11 at 7:30. Support Vermont music and enjoy the mix of bluegrass, country and Americana!

Local Events: The grand opening of the Fiber Shop at The Agape Hill Farm in Hardwick is this weekend, August 12 and 13 from 9-4. See the new store and workshop space and check out fiber products.

Reminders: We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up.

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Summer, Chilled, in a Bowl

Local Food: What better companion for a summer day than a bowl of chilled gazpacho? Spanish in origin, gazpacho is the perfect way to enjoy the peak of our summer harvest. This soup is lively and cool because the vegetables aren't cooked. Though a traditional gazpacho holds the red of the tomatoes in its color, Steven's variation ranges from a pale amber to a slightly green hue. He combines Boothby Blond Cucumbers from Provender Farm in Cabot, a sweet and delicate heirloom variety with a creamy yellow color, with massive Beefmaster Tomatoes and spicy jalapenos from Pete's. Onions from Harvest Hill and garlic scapes from Riverside add a bit of bite and complexity to the gazpacho, and cilantro and basil round out the vibrant and tangy flavor of the soup.

At the Bar: Don't forget our Sunday and Monday drink specials. This Sunday, August 7, we offer a $2.50 pint of Wolaver's Wildflower Wheat, a $4 glass of Boyden Valley Seyval Blanc or Big Barn Red. The Berry Caipirinha is offered for $5.

Around the Galaxy: This week Galaxy features two new books to help you take advantage of summer in Vermont. The Joy of Cheesemaking: The Ultimate Guide to Understanding, Making, and Eating Fine Cheese is written by Jody Farnham and Marc Druart, both from the Vermont Institute for Artisan Cheese. The book is in paperback for just $14.95 and is packed with great pictures, practical information, and delicious recipes including Mossend Blue Cheese Scalloped Potatoes featuring Bonnieview Cheese. After you've had that, you'll be fueled to enjoy the mountains with the latest edition of the Green Mountain Club's Day Hiker's Guide to Vermont.

Music Notes: The Butterbeans are back! Take a break from the heat and enjoy their old timey and jazz tunes as they play the songs that should always be played.

Local Events: S & J Fitness and AWARE will host Healthy Choices Camp for girls grades 6-8 on Monday, August 8 through Friday, August 12 from 9-noon each day. The girls will play games, eat healthy snacks, exercise, make friends and laugh! Cost is $75- register by calling 472-3242.

Reminders: We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up.

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Farm to Kitchen to Table

Local Food: Farm to table always involves a stop in the kitchen. For pork ribs in particular, that means time and heat to coax their juicy tenderness and complement their rich flavors. Taking pork ribs from Pete's, Steven rubs in warm and smokey spices like chile and mustard, adding maple sugar for sweetness. Next, he grills the ribs for that vital bit of charcoal and caramelization. Finally, the ribs are braised slowly in Hill Farmstead Brewery's Double Galaxy Imperial IPA, with its notes of citrus and hops, along with the long awaited first onions of the season from Bill Half at Harvest Hill Farm in Walden. These ribs are served with a creamy, herbacious polenta and a sauté of peppers, golden squash from Harvest Hill and another first of the season - corn - from Riverside Farm for a level of sweet crunch.

At the Bar: Don't forget our Sunday and Monday drink specials. This Sunday, July 31, we offer a $2.50 pint of Rock Art Sunny & 75, a $4 glass of East Shore Vineyard Traminette or Lincoln Peak Marquette. The raspberry lemon drop is offered for $5. And many thanks to Duncan Holaday and all our students for last weekend's invigorating Cocktail Class.

Around the Galaxy: On Tuesday Alex Smith of Greensboro and Elye Alexander of Craftsbury join us to talk about their work as translators. Their most recent project is the translation of The Devotion of Suspect X, a bestselling book in Japan and China. Come to Galaxy on Tuesday at 7 to hear about Alex and Elye's collaboration on this and many other translations from the Japanese.

Music Notes: Neon Campfire, a lo-fi Americana duo with a slight European aftertaste, join us Thursday, July 28 at 7:30. Read about their recently released albums reviewed by Dan Bolles at Seven Days here.

Local Events: New Leaf Designs Eclectic Nursery owner Lynette Courtney will share her professional secrets at her Deadheading Clinic on Sunday, July 31 from 1-3. Learn some of the most important skills a gardener can have to extend bloom time and keep seeds from becoming weeds with a single snip. Bring scissors and/or pruners to 281 The Bend Road in Greensboro Bend. Call 533-9836 or email newleaf@vtlink.net to register.

Reminders: We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up.

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Earn Your Degree at Cocktail Class

Cocktail Class is back, with special guest Duncan Holaday, our renowned local distiller who has just embarked on a new adventure with Dunc's Mills Maple and Elderflower rums. Duncan is founder of the oldest existing distillery in Vermont, where Vermont Gold Vodka was born and Vermont Spirits once housed. He distills his rum in the traditional way, from cane sugar, and adds Vermont maple and elderflower to this unique barrel aged local spirit. On Saturday, July 23 from 4-5 pm, learn from a master what cocktails bring out the complex flavor of each variety, and how to mix rum with the flavorful produce of Vermont. Free Admission and specials on cocktails and flights if you are so inspired.

Attend four classes to earn your degree - a gift card at Claire's or The Galaxy Bookshop.