<body> eat local challenge: August 2006 <body>

Thursday, August 31, 2006

up we step

1. First things first: Can we give angelica and mr. ben and big ole clap on the back for a fantastic blow-out on Friday night? If that's not local goodness, then I don't know what is. (*Unless it's bumping into your local friends in front of said pizza palace in the wee morning hours. You know who you are).

2. In lieu of many separate conversations about the potential social/economic/enviornmental impact of our "study", I'd like to plan a post-challenge sesh to hash out some of the "where do we go from here" questions. How about Viva Espresso? How about Tuesday, September 12th? Or Wednesday? Or Thursday? I work until 5:00, so it may have to be cocktails instead of caffine. Vices any which way are fine with me.

3. I have ignored multiple requests for recpies. Why? Because I'm a lazy sloth. In no particular order:

PHOEBE-TINI (or, if you're feeling particularly friendly, Phoebtini)

I. Simmer equal parts blueberries (frozen or not) and strawberries (frozen or not)and 1/4 c chopped fresh basil with 1 TBS - 1/4 c sweetener (I think honey is a little less abrasive)
> or any other fruit you're partial to
II. Mascerate fruit until it forms a syrup. If you've got the equipment and time, force the mixture through a sieve or food mill and reserve the juice.
III. Remove your chilled martini glass from the fridge.
IV. Drizzle 1/4 c. syrup along the edge and into the base of your glass.
V. Top with a healthy amount of VERMONT WHITE vodka (or other in-state liquor)
VI. Garnish with a full basil leaf and consider yourself the luckiest bastard this side of the citrus line.


I adapted this recipe from the GOURMET's blueberry and nectarine version:

For the topping
1/2 stick (1/4 cup) cold unsalted butter, cut into bits (Flack Family Farm)
1/3 cup honey (Shelburne Farms)
1/3 cup all-purpose flour (Champlain Valley)
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

For the batter
1 1/2 sticks (3/4 cup) unsalted butter, softened (FFF)
2/3 cup maple syrup (Shelburne Farms)
1 teaspoon vanilla (i didn't have this, but if you did, you could add it...)
1/4 teaspoon double-acting baking powder
1 1/3 cups all-purpose flour (Champlain Valley)
1/2 teaspoon salt
3 large eggs (Shelburne Farms)
2 cups blueberries, picked over and rinsed (Pelky's)
2 peaches, pitted and cut into 1-inch wedges (Shelburne Orchards)

Make the topping: In a small bowl blend together the butter, the honey, the flour, the cinnamon, and the nutmeg. The mixture will be VERY sticky, and form kind of a paste. Stick this in the fridge.
Make the batter: Preheat oven to 350 degrees and butter a 2-3 quart baking dish or 10 x 2 cake pan.
In a small bowl with an electric mixer cream together the butter and the maple syrup and beat in the vanilla. Add eggs one at a time. You'll want to integrate the eggs slowly so that your mixture stays light and fluffy. It's best if the eggs are room temperature. Fold in your dry ingredients until just barely mixed. Fold in fruit.

Spread the batter in your dish. Distribute topping in teaspoon-sized dallops over top of cake. Bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream, if you've got it.

4. Choclate party, anyone? I'm thinking a flourless chocolate tart, or individual chocolage bombs. I imagine we'll need mucho red wine. I'm thinking a Malbec or a great Pinot Noir. And of course, some espresso to cut through that chocolate.

5. We are so blessed, in so many ways. See you all on Friday.


Wednesday, August 30, 2006

slippery slope...and local hope

i have not been posting regularly at all these last few weeks. which is right in line with the last two weeks of the eat local challenge for me as well. i have been unable to resist homemade chocolate zucchini cake at work. and while traveling in michigan i bought a box o' cookies at whole foods and was unable to restrain myself. fell into the ol' habit of eating 4 at a time, say 4 times in one hour. and suddenly i fell down a big ol' slippery hill and could only stop rolling completely in the comfort of my own kitchen.

on one hand, i feel some guilt. mainly because i set out to fit into parameters that, in the long run, i am not up for fitting into. on the other hand, i feel nothing but inspired, amazed, and energized by food and friends and seasons and sharing and connecting.

things i plan to maintain beyond the august eat local challenge:
cooking nearly every day [reducing my processed food consumption BIG TIME]
noshing on homemade snacks [corn muffins, granola, popcorn, local fruit...]
curbing my refined sugar intake [and feelin' fine!]
enjoying blueberry, pear, and rhubarb wine [hey i still want a phoebe-tini]
using local flour and corn meal exclusively
using local dried beans as much as possible
buying the local applesauce even though it's not the organic applesauce
picking lots o' blueberries
making new things like crackers and tortillas
using honey in baked goods
calling producers to get the scoop on sources
eating local tempeh more often than non-local tofu
hosting awesome bbq-turned-dance-parties
sharing it all with my friends!
over the next few days i'll be catching up on my recipe posts. and then we'll all have to lay down some plans for cookbook creating!

thank you, seamonsters, for being so totally awesome & rad.

late research

surfing the web tonight, found a couple of interesting local food things in VT.

there is a tea company in waterbury that grow & make their own herbal tea blends (and they also sell other non-local teas) - vermont liberty tea

and i just read about an all local diner in quechee gorge (used to be in barre). has anyone been to this place? - farmer's diner

yum yum....


npr local foods podcast discussion

hey guys,
my brother passed this on to me.
interesting discussion with brian halweil & jennifer wilkins.

download an mp3 of the broadcast here

brian halweil has written a book called 'Eat Here:Homegrown Pleasures in a Global Supermarket'. looks like a good one.


Tuesday, August 29, 2006

Some things I'll miss once the challenge is over.

As we grind into the final days of the Eat Local challenge I figured I might make a list of things I'll miss. Sort of the inverse of the "little gripes" we've all been doing/having throughout the challenge. In no particular order:

  1. Some food-centric gathering of friends every every week

  2. Bowden Valley Rhubarb Wine

  3. Mandy's Herbal Tea

  4. Getting really excited to wake up early and drink... peppermint tea at that place in the Old North End

  5. A good excuse to grill every night

  6. Using lots of honey and maple syrup instead of processed sugar

  7. Thinking about cooking again (I haven't been living up to my foodie self for about four years)

  8. That blueberry wine that tastes like a Cabernet

  9. The excitement about finding out some small local producer I hadn't heard about before

How about you? What will you miss?


Monday, August 28, 2006

Potato Salad

Boil some potatoes.

Put some some rhubarb wine on the stove, reduce it in half.

While those things are boiling away, chop up a little shallot...

and scallions.

So tasty I could almost eat them. The scallions are from the Co-op. Who knows where they were grown but they were local. The shallots came from Craig's garden. You don't know how happy I am to have shallots in the house.

The potatoes are done. Time to take them out and chop them.

Then like so. You want them to be in firm little chunks that won't turn into mashed potatoes.

Do not be tempted to put potatoes that will just turn into mush into your salad. If you are like me, you can snack on these potato shmushes while you finish the salad.

Put the survivors in the bowl.

Remember those tasty shallots and scallions?

Throw them in the bowl, mix. But be gentle with it. No mashed potatoes.

Remember that wine your reduced by half? If you're like me you drank the other 3/4 bottle of wine just as soon as the chopping was done, in which case you might not remember. Here's a reminder:

Pour the wine in gently, like so:

Then put in some olive oil too, stir gently gently!

Hmmm. What else can I do?

And.... the finished product.

If you had a chance to taste it, let me know what you'd do different next time. Thanks. g-lo

Friday, August 25, 2006

Dog River Farm Corn

Yesterday Meg and I went out down by Montpelier and on our trip we passed one of those handy honor-system farm stands. I had three bucks cash and Meg had 4 bucks. I chose to buy some blackberries (they were alright but some were a bit tasteless and the others were okie-doke, nothing to write home about).

But the corn, on the other hand. 4.50 for a dozen or 50 cents each... Perfecto. Sweet, crunchy, fresh. Best corn I've had in a couple years. Makes me wish I wouldn't have bought the berries and instead put that fifty cents towards more corn.

Thursday, August 24, 2006

Eat your peaches

Maybe I'm just feeling a little denied as of late, but today as I was purusing the local options at the Market, it dawned on me that one of the things I've really missed so far this summer is peaches. I know Champlain Valley Orchards just started producing peaches, so they are available locally, but I feel sad and disheartened that I have yet to have a peach (local or not), and it's already the end of August. Whose fault is this? Mine, of course. I guess I should have gone down to the Valley and gotten some peaches already. But I didn't, and now I wish I lived in California, where the fruit just falls off the trees and into your hands.

On a better note, I agree with Mandy's sentiment about wanting to stay away from processed sugar as much as possible, even when the challenge is over. One thing I've learned over the month is that maple syrup and honey are excellent substitutes, and many things already employ them as sweeteners, so all you have to do is look. Yeah, informed consumers!

Wednesday, August 23, 2006

Fridge Pickles and Eating Nonlocal

I am too tired today after a late night in Montreal to take a photo of my fridge pickles (see Meghan's blog), but I thought I'd share the recipe, which was shared with me by my sister, who got it from an Indian cookbook. It's very simple, and you can vary your pickles to your heart's content.

First, pick a jar. That way you know how many cucumbers to pick or buy! I used two huge ones from Lewis Creek Farm in a medium jar and had to eat a couple of pieces that didn't fit.
Second, cut the cucumbers up in the pickle shape you like. Silver dollars or spears, whatever.
Third, let the cucumbers "sweat" in a sprinkling for salt for an hour at room temperature. While the pickles are sweating, crush garlic and/or onion, saute if you'd like and pick spices or veggies for your pickles. I used black and red peppercorns and dill with raw garlic for a spicy flavor.
Once the cucumbers have sweated, stuff them into the jar with your spices and pour vinegar over the top. Push down any cucumbers that are sticking up. Put them in a fridge and wait a couple of days. Then eat them. Yum.

Yes, Greg and I were in Montreal last night, and we are going out of town again, which basically means the challenge is over for us. In Montreal, we both ate some chocolate (among other things, like tofu, brown rice and peanut sauce), and this morning I woke up grouchy and hangovery and thirsty from the sugar. It's nice to know that that refined cane sugar really is junk. It really does make me feel lazy, angry and depleted. I think I'll do my best to stay away from it from now on, though it is an important ingredient for frosting in its powdered form.
And to all the seamonsters, dudes, post some stuff while we're outta town!
Much love - Mandy

Saturday, August 19, 2006

Blueberry Scones and Tortillas

Yesterday, Greg was frustrated by his limited breakfast options, so I whipped up some scones. They satisfied his sweet tooth and mine.
There are no photos, as we ate them too quickly!
I adapted these from a blueberry-lemon scone I make sometimes, though these localvore ones turned out better!

1 1/2 cups flour (I used 1 cup whole wheat bread flour from Gleason's and 1/2 cup white spelt from Champlain Valley Mill)
3/4 t baking soda
1 t baking powder
1 t salt
1/4 cup maple syrup
1/4 cup and 1 T of butter
1/2 cup blueberries
1/4 cup apple cider (add more if batter looks too dry)
a sprinkle of cinnamon on the top

Preheat oven to 400 degrees F. Combine dry ingredients. Cut in butter, then add the rest, mixing well. Divide dough into 6 round pieces and place on a greased cookie sheet, flattening them out a bit. Or use a scone pan. Sprinkle on the cinnamon. Bake for about 15 minutes or until they get a little brown on top. Yum time!

The taste and texture was more like coffee cake, which we liked, since they weren't as dense and buttery as scones sometimes are. They were more crumbly and cakey. I would make more, but I need to lay off the butter!


Last night, we revisited our old favorite, burrito bar. We usually eat this meal - with seasonal variations - at least twice a month. This week's included Butterworks beans with fresh local garlic and oregano, corn off the cob, carrots, cilantro, onions, greens and Greg's homemade salsa, plus Shelburne Farms one year cheddar (which thanks to Angela we're up to our necks in). The tortillas are easy to make. Here is my technique with wheat flour:

2 1/2 cups flour (I like whole wheat, the nuttier the better, though they turn out really soft if you cut it with spelt)
2 T olive oil
2/3 cup warm water
1 t salt

In a food processor, combine all ingredients until dough gathers into a ball. Add more water as needed (I usually need more with whole wheat flour). Form into about 12 balls. Use a glass, rolling pin or tortilla press to flatten into shape. I find the tortilla press works great if it's buttered, and a glass or pin work great if there is wax paper between them and the dough. You can also use your hands. My 'tillas average 5-6 inches in diameter.
Cook over medium heat in an ungreased frying pan. Consistent heat is the key. Tuck them in a towel when they're done to keep them nice and toasty.

For corn tortillas, I use this technique:

2 cups of cornmeal, ground as fine as possible (Butterworks requires a run through the food processor)
1 cup of warm water
a pinch of salt

Combine ingredients until dough forms a ball. Knead on floured surface for 3-4 minutes until smooth. Cover and let sit for at least one hour at room temperature. Proceed as with the wheat tortillas.

Both wheat and corn tortillas store well wrapped in plastic or a towel for a day or two. We like them toasted with honey for dessert or as "beanadillas" for lunch. Yum, that's what I just ate (plus 4 slices of the best watermelon - in my opinion - we've had so far this month - sugarbaby from Jericho).
Peace - Mandy

Thursday, August 17, 2006

Local goes global

I liked the idea Mandy spit out about checking in around our half-way point. Funny how things that begin as a fun challenge can easily run headlong into a deep rut. Not that I feel I'm in one, but eating local no longer presents an exciting culinary challenge--instead, I feel that I know what I can eat, and I eat it. That said (and I know I've already said this several times), I think this challenge would be really different/extraordinary if you had nine months to prepare and no job.

But it sounds like I'm whining, which I'm not. I got so excited to see the fresh crop of local apples that I nearly fell over sideways. And while I do love food during all months of the year, this challenge REALLY makes me appreciate food again, which is a gift.

Mandy sparked the idea of taking this challenge a little broader (i.e: what could they grow at the Intervale that would benefit localvores), and I am totally on that boat. At a recent potluck I was dialoging with a fellow grower. Together (after several Phoebe-tinas made with local vodka), we thought of all kinds of ways this challenge could benefit local growers. We are, as localvores, a vast sea of knowledge about local food sheds, community involvement and potential demand. Let's do something with this information! I've been thinking about a survey to hand out to all localvores in VT, just to gather information that could be useful for growers, markets and distributers. Anyone interested in talking more about this?


Wednesday, August 16, 2006

Honey Honey Honey Wine

A couple of weeks ago, Angela, Emily and I went out to Adam's Berry Farm and picked some blueberries to make blueberry te'j, which is a kind of Ethiopian honey wine (mead) that uses wild yeast. We brewed it up (honey, water and blueberries in a bucket), put a lot of good vibes on it,

and in a few days, it looked like this:

Bubbles! It was pretty dreamy. We waited until it started smelling yeasty and was foaming and then strained out the blueberries and poured it into bottles to ferment and age.
One of the bottles is a traditional-style glass jug with an airlock. The other is a smallish peach nectar bottle. At first, we tried a balloon over the mouth of the smaller bottle, but it burst after a while, so I switched it to a plastic bag and rubberband. I check them everyday to make sure there are no fruit flies and changed the water in the airlock once in a while.
These two sat side by side for one month, and gradually the bubbling has slowed and the mead has become cloudier. Also, significant amounts of beautiful, grey, chunky yeast has settled to the bottom of both bottles. Today, after some egging on by Meghan, the queen of experimental vinegar, I tried them.

The smaller bottle is very alcoholic and quite strong. It also has a decent bubble to it. The bigger bottle is milder, more honey flavored and a lot less alcoholic. I decided to take the airlock out and try the plastic bag and rubberband method on the big bottle for a couple of days to see if I can capture a little more bubble. Generally, though, decent for the first attempt, and I feel buzzed but not sick and am not going blind right now.
Sweet honey wine. I can't wait for everyone to try it! I even think I might try again. Eventually, I could get good. What should I call my te'j company? I think I'll call it Mandeep's Magical Rotgut.

Peace to all - Mandy

scrumptious bean burgers

last night mandy made up some bean burgers, they were delicious.

bean burger = butterworks beans, corn off the cob, garlic, onion, and flour
with some shelburne 6 month cheddar, digger's mirth greens, and tomato.
all on a couple slices of trukenbrod broa do milho hearty corn bread.
ketchup and mustard and some madhouse munchies chips wouldve been great with it too. oh well, gotta wait a couple weeks for that....

Tuesday, August 15, 2006

h'made 'za n' ap'le d'mplin's

last night before the burlington drone society gathering, we had some pizza bread type of thing. very tasty. and apple dumplings for dessert after an hour of droning.

pizza with brattleboro mozzarella, red potatoes, rosemary, oregano, fresh garlic and tomatoes on my half. champlain mills homemade white spelt crust i believe.

good ol' apple dumplin's.

this blog seems like its becoming mandy and greg's eat local blog. c'mon, i know there are other folks out there. let's hear what you've been eating / creating and start posting something. pictures are nice too! if you forgot the password to the blog and you want to post, get in touch with me.


Monday, August 14, 2006

meghan's sunday waffle brunch

yesterday, we had a lovely brunch at meghan and gahlord's place. nice to have a fancy breakfast, it was like going to penny cluse but better.

the spread - scrambled eggs, sauteed oyster mushrooms & onions, tomatoes, potatoes (cheesy and plain), chard, yellow watermelon, belgian style waffles with maple syrup (choice of two grades!), whipped cream, raspberry/currant sauce, and red & blue currant / berry sauce. and it was all local!

i housed half of my waffle before remembering to take a photo of it. ooops.

Sunday, August 13, 2006

let there be Pizza On Earth!

angela, jen, phoebe, mandy and i took a trip out to charlotte to eat pizza at pizza on earth on thursday night (they only make pizzas on tues and thurs night). they are making a couple of all local pizzas during the month of august. a wonderful little place on a farm. great atmosphere, good 'za. i cant wait to go back to try their other pizzas and baked goods and gelato and bread.

the vermont scenery...

the 'local yokel' pizza - red, orange, green peppers, fresh basil, scallions, and mozzarella with basil oil sprinkled on top.

same 'za as above but with tomatoes and without basil oil.

Friday, August 11, 2006

do i really want it?

i want to make myself the most beautiful chocolate cupcakes right now because:

1. i started my period yesterday.
2. i haven't had any in nearly two weeks.
3. i miss ben a lot.
4. chocolate is a comfort food and it fills a void when i am feeling, well, uncomfortable.
5. it's friday night.
6. both 3 and 4.
7. all of the above.

I just want some f-ing, g-d f-ing PEANUT BUTTER to put on this TOAST!!

Let's have a ten day check in, shall we?
How's everybody doing out there?
Are you like me and about to go nuts for nuts?

Lately I am in full recognition of the futility of this exercise and thinking it's less fun. Then I think about all the people all over the world that eat the same old shit everyday and feel really ashamed to be hollaring about wanting peanut butter and chocolate covered gummy bears. So now I'm sucking it up, and since variety is the spice of life, I am going to have to work really hard this next week to dream up some creative solutions to my redundancy problem. Anyone having any awesome meals?

That being said, what are people missing? Anything you think we could grow locally? We at the Intervale are keeping a running tab of things we could have but don't because they're not available. I'd love to gather all of your insight on this for our "market research."

Also, anybody cheated? I won't name names, but I've seen some soda drinking and some gelato eating as of late, which I fully support 100%. What is life without a fancy tipper in your sipper with the sun going down over beautiful Vermont on a clear August night?

So as we round out week two, let's check in. What's happening out there in localland?

Wednesday, August 09, 2006

taco/burrito dinner

last night, mandy, angela and i had an excellent taco/burrito dinner bar which is a semi regular dinner at our house. it was very easy to do on the localvore diet.

mmmmmm. want a taco?

homemade flour tortilla with butterworks beans, shelburne cheddar / neighborly farms jack cheese mix, homemade salsa (tomatoes, garlic, jalapenos, & cilantro), shredded carrot, and sauteed colchester shiitake mushrooms. and a side of greens.

and for dessert.....strafford maple ice cream with champlain orchards peaches!

Tuesday, August 08, 2006

Gleason Grain

Success! Beautiful oven spring.

A local sour loaf with a toasty crust. even better with butter and cheese. chewy, and won't fall apart in soup. Will trade for local food! ...even bread.

Love, Stefan
41 N. Willard

granola making party

someone over at meghan's blog dissed us for having a granola making party. personally, i had a great time at seth & allaire's wonderful new house and the granola turned out delectable. i enjoyed it thoroughly this morning with some sheep's milk yogurt, maple syrup and fresh blueberries. so poo on you....haha!

here are the trays of granola going into the oven. we had a few variations on the same granola theme - some with maple and honey or maple and butter and a batch or two with a cooked blueberry mixture added in.

the lovely dinner we ate while waiting for the granola to bake.
sauteed eggplant, zucchini cakes with zucchini, egg, onion, hot pepper, cheese, etc. these were delicious! and a salad with greens, radishes, cucumbers, purple string beans, and mini carrots with a simple dressing. some leftovers from stacy's mexi dish on sunday night. there were also some grilled burgers for the meat eating folks. and some boyden white wine for the drinkers.

blueberry dilip that mandy made for dessert.

here is the granola fresh out o' the oven.

allaire & stacy scraped the granola off the baking sheets for distribution.

seamonster family dinner pt. 3 - photo edition

here are a few photos from sunday night's dinner. i forgot to take pictures of the corn chowder, biscuits, apple pie and ice cream, and the herbal sun tea. oh well.....

stacy's mexican inspired dish - peppers, onions, fennel, black beans, cumin and more.

chris' homemade salsa / pico de gallo and vinegary cucumbers.

mandy's bean dip with carrots and cucumbers.

starting the day off local

I had a delicious all-local breakfast this morning...honey-sweetened granola from the fabulous granola-making party last night, with some blueberries and milk. I think I will continue this granola production long after August!

Here is our basic recipe in case anyone missed the party or was outside watching the thunderstorm:

2 1/2-3 cups oats
1/2 cup sweetener (honey or maple syrup)
1/2 cup lipids (olive oil or butter)
roughly 2 tablespoons of mashed blueberries
optional vanilla or almond extract (for the Marco Polo exception people)

Mix the sweetener and lipids together first, then combine with other ingredients. Spread on a baking sheet and bake 30-45 minutes, stirring once or twice, at 300 degrees.

The maple/butter option turned out the best, in my opinion. Good luck!

Monday, August 07, 2006

seamonster family dinner pt. 2

I also thought it might be good to post the cracker recipe, though the majority of s'monsters copied it down, correct? I think there was an impromptu recipe swap while I was making the chowda!

These crackers taste sort of like cheezits and are satisfying to localvores because of their salty, snacky crunch! They're also easier to make than you might expect. Long live crackers!

Corn Crackers (from "The Laurel's Kitchen Bread Book")

1 cup cornmeal
1/2 cup whole wheat pastry flour
1 t salt
1/4 t baking soda
1/4 t chili pepper
2 T cheddar cheese, grated

1 T oil
1/2 cup buttermilk (I used skim!)

Preheat over to 350 degrees. Combine the cornmeal, flour, salt, baking soda and chili powder. Stir in the cheese. Mix the oil and buttermilk in a separate bowl. Add to the dry ingredients, forming a soft, moist dough. Add a little more milk if it's kinda dry (mine was and I did). Form into two balls.
Use two well-greased large baking sheets without sides (or in my case, a smallish pan with sides, though it is not recommended that you use the back of a pan). Flatten the balls one at a time, and with persistence, roll them to cover the baking sheets. The thinner, the better, so soldier on! Use a piece of wax paper or plastic wrap on top to keep the dough from sticking to the rolling pin (or in my case, the pint glass). With a pizza cutter or other utensil, score the rolled out dough into cracker-sized pieces.
Bake for 5-10 minutes, being careful not to let them get more than delicately brown. Break them up and enjoy!
This recipe can make as many as 80 two-inch crackers, so roll them thin! And share!

seamonster family dinner

Thank you, everyone, who came to our family dinner last night. I hope it left you feeling as warm and fuzzy as it left me.
Here's that biscuit recipe:

**Easy Biscuits**

2 c flour
3 tsp baking powder
1 tsp salt
1/4 c butter
3/4-1 cup sour milk (milk + 1 tsp vinegar)

Preheat at 450. Sift dry, add butter and sour milk, mix until "just mixed". Grease that cookie sheet or muffin tin! Bake 12-18 minutes. Makes 6 biscuits.

Maybe if we're lucky, Greg will post a play by play!

I started the day today with a strawberry and blueberry yogurt smoothie - yum. Now what's for lunch?!


Sunday, August 06, 2006


mandy, angela and i went down to adam's berry farm in the intervale yesterday afternoon and picked almost a whole flat of blueberries. the pickin was a little slim but im glad i didnt miss the blueberry season. they are so delicious. also adam's a great guy and we should all support his farm.