Fresh off the Farm

Among the things in life that make me go weak in the news is a good Farmer's market. From the moment I exit my car, basket on arm and a wad of cash in my pocket, my heart starts racing and I can hardly get to the first stand fast enough--usually leaving my husband and son on a cloud of dust. But there is one downside to farmer's markets, which is having to be there in the middle of a perfectly good Saturday when I would rather be doing something else ... like, say ... canoeing. And, I like to shop when the mood strikes, or right before I am about to prepare meals for the day while the recipe is fresh in my mind. (This speaks more to may lack of organizational skills, really, then my penchant for fresh food. But either way, it works.) The good news is that I have found some of the most incredible spots to buy local food that I really don't need to get to the farmer's market.

Route 5, heading south out of Norwich, VT, has many of my new favorites, starting with the King Arthur Flour store and school. I am not much of a baker, namely because I don't eat a lot of bread or sweets, but also because I don't like to fuss with kitchen timers (which has made me incredibly adept at dissembling smoke detectors). So, a lot of what King Arthur has simply doesn't apply to me. However, they carry some of the best cooking odds and ends that you simply can't find at most places, like a stunning variety of sea salts and organic spices and any type of flour you can imagine--including a premixed blend of Semolina and all-purpose for perfect pasta. Plus, almost everything you buy comes with a recipe attached, and their selection of dish towels, serving ware and tools rivals any "box" store, including Bed, Bath and Beyond (Do they even have one in Vermont? Don't know.) My mother-in-law just bought me the best paring knife ever at King Arthur's by and I will soon be choosing new wooden spoons frome their French-made collection.

Right next door (how convenient is that) is my current favorite place on the planet: Killdeer Farm Stand. I know the name isn't all that appetizing, but don't worry, a Killdeer is simply a type of bird that comes to nest at their farm every year ... hence the tribute. I pass this farm several times a day going to and from my house, and it is simply picturesque. It comprises a giant lemon-yellow house that sits atop a hill overlooking their crops and what I can only imagine is an enviable view of the Connecticut River. I admit, much of what they have growing I don't recognize from the road, but I love the idea of buying something that took life so close to home. Among their best picks are the "native" corn (which I often never manage to get into the boiling water before eating it), green garlic (if you have never had it, you must), organic blueberries and lettuce. I also found the perfect potato there, which I turned into a latke drizzled with truffle oil. There are two freezers full of all natural, local meats, and, of course, there are cheeses, eggs, organic milks, yogurts and creams, herbs, and even bread from King Arthur's--all in a space just twice the size of my kitchen. And as much as I hate bumperstickers, I couldn't wait to plant one of their stickers on the back window of my car. If they'd have me, I'd move in ... or sweep the floors for free.

Farther down Route 5 in Wilder is Blood's Seafood and Catering. Although not much to look at inside, they have been voted the Upper Valley's best caterer a ridiculously large number of times (I know this because they proudly announce it on their prerecorded greeting when you call them to order your food). They are a lobster specialist and feature a tank about the size of 3 pool tables lined side by side filled with the creatures organized by size. Last night we ordered our first 3-pounder, which was much too big for the plate, and our cheap tools hardly made a dent in it. My husband had to get out a hammer and stand up while he worked at extracting the meat. While, impressive, I prefer the smaller guys and just tried my first soft-shell loster weighing in at 1.25 pounds. They steam them perfectly each time. While their general sea food selection is limited, they do carry some fish, and in the Spring (which I can hardly wait for) they have fresh Shad roe, which I sill put in my spicy tomato sauce and serve over the pasta I make with King Arthur flour. From now, I am buying their frozen roe, which still does the trick.

Speaking of seafood, in the opposite direction on Route 5 in Fairlee (about 15 miles north of my house) is a woman-owned fish market and restaurant called Holy Mackerel. From the outside, it looks like anyone's grandmother's house ... a cute little structure with a porch and flower boxes. It can be confusing when you first walk in because she also sells home-knitted goods such as socks, sweaters and hats. But in the back is where they sell their fish. I have lived on both coasts and seen some stunning seafood, but I can honestly say that their selection ... although small ... is as good if not better than anything I have seen. Their tuna is so pristine that it could be featured on a Food Network spot. Thanks to them, I was able to try Cohogs for the first time, which are similar to large clams and very tasty.

Of course, there are also the staple stores for everything else I can't get at these smaller venues, such as the Co-op that features locally made products first, and Dan and Whit's, our Norwich general store (a place that deserves entirely its own post ... more later).

So, if you can get your hands on some Vermont bleu cheese, here is a salad recipe that I adapted from one I enjoyed at Zin's Bistro at the Hanover Inn across from Dartmouth. It is very much like the original. Enjoy!

Salad:
--6 cups baby arugula (yes, it should be the baby variety or it will overpower the dressing)
--1 Gala apple (or other firm, crisp, red apple), cut into matcsticks.
--Chopped sugar-glazed peanuts or pecans (I usually just melt some butter and raw sugar in a pan and toss the nuts in the mixture to coat them, then let them cool before chopping them up. Don't be afraid to "accidentally" let some of the carmelized sugar pieces get mixed in with the lettuce.
--Crumbled bleu cheese (medium soft variety)

Dressing:
--4 Tblsp fresh lemon juice
--2 Tblsp organic extra-virgin olive oil
--2 Tblsp honey
--2 tsp French mustard (JUST regular, NOT dijon)
--salt and pepper to taste.