Well, the day finally arrived. The Celebrate Vermont Festival! It was a lovely open air market that featured all the best things Vermont has to offer. Lots of Green farming advice and demonstrations, live music, local chefs demonstrating their foods, cider, local wines, gourmet foods, alpaca farms and of course Cabot Creamery! My recipe from their Backyard Recipe Contest benefiting Hunger Free Vermont was demonstrated by chef Jimmy Kennedy. Chef Kennedy is the official "spokeschef" for Cabot Creamery and Baas Pro Shops. I was able to assist him in my recipe. it was a wonderful day. Here is the Link: http://www.cabotcheese.coop/pages/recipes/recipe.php?id=779
Went to the Cabot Creamery. Amazing. Cabot is a farmer owned creamery. It has been a co-op since 1919. The most impressive thing about Cabot is that NOTHING goes to waste. They use everything. the whey by product from cooking to milk to curds becomes whey powder for other companies to purchase. The water used to wash the cooking vats after a batch has been cooked, is sprayed over the dairy pastures to put nutrients back into the soil for the cows to eat. They recycle, use bio-degradable packaging and solar energy! Super green!
AND the cheese was off the chain! They have a limited run, cloth-wrapped, cave-aged cheese that was nutty, with a slight natural rind. It was dry and crumbly. It matched so well with Granny Smith Apple.
There are so many varieties of Cabot cheeses, I wish we could got so much more of their wonderful product. Cabot also makes sour cream, butter, whey butter, cottage cheese, cream cheese, and Greek style yogurt. They partner with another creamery to make milk. I <3 Cabot!
After a lovely stop in Montpelier, we finally made our way to the Ben & Jerry's factory in Waterbury! They have a guided tour of the facility where you can see how the ice cream is made. Unfortunately they were not making ice cream when we visited. But the tour was still interesting. Ben & Jerry's is a very green company too. They use gray water to water the plant grounds. They are also part of a Dairy Co-op, like Cabot. Vermont is very green! Love their Philosophy: we are custodians of the land.
After leaving Cabot, the plan was to drive to Waterbury to see the Ben & Jerry's plant. On the way, we decide to take a little detour. Actually we were starving and needed some lunch! So we stopped in Montpelier, the capitol of Vermont. It was a lovely little town with lots of colonial style architecture. We had lunch in a cafe that is part of the Vermont Fresh Network, a partnership between farmers and chefs to bring the freshest food to the people of Vermont. http://www.vermontfresh.net/about-us/
check it out!
We checked into the Stowe Inn. Very sweet, family run hotel. Had dinner at the Yacht Club at the Commodore's Inn. It featured a New England country buffet. The food was locally sourced and featured flavors of the area. Maple Balsamic Vinaigrette, Maple BBQ pork loin, Fried New England clams(super yum), fresh summer squash with Tarragon and the best Seafood Chowder I have ever eaten. The dining room held maybe 40 diners and there was a sudden cloud burst during our dinner. We sat and lingered over our meal, taking in the