Letter, Opinion

VFFC incubator kitchen dining event was a community succcess

Dear Editor,

Thank you to the farmers who grew the food we served for our first Vermont Farmers Food Center Incubator Kitchen dining event held the weekend of May 20-21. Thank you also for the hard work of our volunteer kitchen crew who are helping the VFFC incubator kitchen promote the consumption of local food that helps us feel healthy and well. Farmers, we served your fresh greens, mixed all together, as a symbol of strength that you need farming in Vermont.

Our VFFC Farmers Salad was a fusion of goodness grown by the farmers of Alchemy Gardens, Breezy Meadows, Copperas Hill Farm, Evening Song, Foggy Meadow, and Yoder Farms.

Joe Bossen, who started right here in Rutland as Vermont Bean Crafters donated his All Souls Tortillas to our meal, which worked especially well with Yoder Farm’s “Black BeanSupreme” spiced up with Vermont Tree Spirits’ newly created “Bean Spice.” Most diners topped off their meal with splashes of green or red Vermont Maple Sriracha generously donated by new owner Sugar Bob of Smoked Maple Syrup, now in production at VFFC. We finished the meal with Brown’s Orchard apples baked in our own piecrust and doused in Thomas Dairy’s heavy cream whipped up in our new kitchen.

Many ate well at VFFC this past weekend, including State of Vermont Lieutenant Governor David Zuckerman who assures us he will be back for more. The spirit of those vegetables, apples and all the food and dairy that we eat grown by local farmers, becomes part of us and are what we vitally need to sustain and improve upon our own health. Thank you for helping us be healthy. The next VFFC local food supper is taking place on Thursday, June 15 from 6-8 p.m. at VFFC. All are welcome.

Kathleen Krevetski RN, VFFC volunteer kitchen manager

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