DOWNSTREET EATS: The Challenges of Sourcing Locally

Please take a minute to read this fantastic article in Vermont’s Local Banquet Magazine by Elena Gustavson of Downstreet Eats!   She talks about the challenges of farm to plate, and how she makes it work with her restaurant in Cabot.   Snug Valley Farm is proud to be her pork supplier and we are huge fans of her food creations.

 

The chalkboard at DownStreet Eats, Cabot

The chalkboard at DownStreet Eats, Cabot, Vermont

The following is excerpted from:  The Challenges of Sourcing Locally/ Banquet Magazine, written By Elena Gustavson of DownStreet Eats, published on August 22 , 2014 http://localbanquet.com/stories/issues/item/the-challenges-of-sourcing-locally”

The sun is up, the kids are stirring, and as I sit at my kitchen counter in Cabot with a cup of strong black coffee in hand, I review my list:  7 a.m., Kids to School;  8 a.m., Craftsbury;  9 a.m., Hardwick;  9:45 a.m., East Hardwick; 10:30 a.m., Kitchen.

“It’s going to be tight.

“You see, I own a small eatery in a small town, and like many other restaurants in Vermont, my menu is heavy with local ingredients. Although I’ve been picking up local meat and root vegetables with little problem over the winter, it is now a beautiful mid-June morning, and a few of our local farms have begun harvesting fresh greens and herbs…

“Back in the car, I point myself in the direction I have just come from and head into Hardwick, stopping first at the Center for an Agricultural Economy’s Vermont Food Venture Center to sneak into a freezer …. As the sun climbs higher, I keep my fingers crossed that I am early enough to snag a parking space on Main Street in Hardwick where, at the Buffalo Mountain Cooperative …

“… I swing toward East Hardwick and Snug Valley Farm, where Ben Notterman will load up a couple of boxes with ground pork, sausages, and shoulder from his chest freezers, while I scratch the ears of the farm dogs and chat with his folks… 

“Like many people, I like the story behind my food. I’ve been fortunate to get to know many of the people who grow the food I eat, and my respect for their work knows no bounds. The food is fresh, beautiful, delicious. By purchasing it, I’m investing my dollars into people and businesses that I respect, and I am convinced that many of those dollars will then stay and benefit the community in which they reside…”

Read the entire article

“So on that note, take good care, eat good food, and don’t forget to hug your farmer (and kiss the cook).” 

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