Check out our Weekly Newsletter to learn what we’ll be sampling this weekend.
2014 Vignerons d’Alignan du Vent Cinquante-Cinq Chardonnay IGP Pays d’Oc
Les Vignerons d’Alignan is a cooperative in the Cotes de Thongue, about 20 miles west of Montpelier. The wine is crisp and finely balanced with a creamy texture to the apple and peach fruit. Take the opportunity to rehabilitate Chardonnay as a really useful, delicious and refreshing summer wine – great as an aperitif, great with salads, and entirely oak-free.
I love Kunik. Crafted just north of here in the foothills of the Adirondacks. Bright goat’s milk blended with extra buttery Jersey cow milk.
All the right notes.
Sip these deliciously refreshing caffeine-free iced teas featuring fine wine grape skins from Sonoma County, California…featured in Wine Spectator.
Stonewall Kitchen Farmhouse Pancake and Waffle Mix, Wild Maine Blueberry Jam and Syrup – Makes moist, light and fluffy pancakes or waffles with a rich vanilla flavor, drizzle with sweet wild blueberry jam or syrup… try it with a scoop of ice cream too!
For me, the end of the weekend is a day to relax, but also one to cook and prepare for the new week. Start your savory Sunday with our Thomas’ Poultry Farm eggs, Oscar’s Smokehouse bacon, a well loved cheese and bread. Guaranteed smiles!
This wheel of Beaufort arrived weighing 90 pounds. It is meaty, buttery, and caramel-y, with a foundation of fresh grassiness that comes from cows grazing on Alpine pastures.
Big in size and flavor.
It’s the season of fresh greens and I love eating salads…the more colorful the better. Dress your salad for success with flavors from Stonewall Kitchens, a signature Putnam Market combination, or create your own salad dressing.
A stroll through the farmers market inspires the foodie in all….sweet strawberries with a dollop of Creme Fraiche , tender, local asparagus featured a pesto pasta dish, 8 ball zucchini grilled, then dressed with balsamic… So many reasons to love local fare. Stop and see us for help preparing your meal.
My new obsession is grilling pizza. I start with home-made dough (store bought will do).
Our white pizzas demand the best cheese, roasted garlic and arugula (which I am growing).
Fresh mozzarella, gruyere or fontina melt beautifully. Slide it on the grill.
Five minutes later… yum.