Farmers and consumers both benefit from the CSA scenario. Farmers have time to market their food before the start of their long days in the fields, they receive payment for their produce early in the season which helps with their cash flow, and they have the opportunity to meet the people who purchase the results of their labors.
Consumers benefit as well with absolutely fresh food full of vitamins and flavor, they learn about new foods and new recipes, they know where their food is coming from, and they develop a relationship with “their farmer(s)”.
Here in the Mad River Valley there are several CSA programs underway and we recently bought a “share” in Muddy Boots, a CSA collaborative effort between three organic farms, Kingsbury Market Garden, Wood’s Market Garden and Burnt Rock Farm. Other smaller producers will also be involved so we will have the option of also receiving fresh bread, butter, sunflower oil, dry beans and a variety of other wonderful items.
Muddy Boots recently had an open house where we met one of “our farmers”, Aaron of Kingsbury Market Garden, who was getting his tractor ready for onion planting, and Marisa of Bragg Farm in Fayston, one of the smaller producers, who will be providing butter and cheese products.
Not only did we meet these two, we met a new-to-us food, Claytonia, which is quite delicate in appearance, tastes somewhat sweet, is full of vitamin C and will make a lovely addition to a salad of fresh greens.
This year at West Hill House B&B we will be incorporating items from our CSA share into our breakfasts so you, our guests, will be able to taste fresh, farm-to-tummy produce from our neighbors.
Today Peter and I (Susan) had a marvelous lunch at MINT, a local vegetarian restaurant in Waitsfield.
In the wake of tropical storm Irene, which flooded the restaurant with 5 feet of muddy water, MINT has been reborn through the hard work of it’s owners Savitri and Iliyan. The restaurant now boasts a new layout, including an open kitchen, comfortably cushioned chairs and a colorful, relaxing and inviting ethnic decor with much of the decoration having been done by the owners themselves.
Thinking we would just stop for a pot of one of their many tea varieties, we were enticed by the menu and chose lunch instead; mushroom and flava bean soup, a tomato-mozzarella sandwich, and yes, a pot of tea, White Darjeeling. The soup was as tasty as it was aromatic (I should have ordered a large bowl!) and was accompanied by a lightly grilled slice of hearty artisan bread.
A small salad of mixed greens was served with our toasty warm sandwich making it hard to decide which to start on first. Tea of any kind hits the spot with me so enjoying a pot of perfectly steeped tea at the end of our meal was delightful. Unfortunately time was ticking away and we had to forego dessert but the Pumpkin and Chocolate tart with Belgian chocolate and crunchy crust sounded awfully good!
The lunch and dinner menus are inventive and delectable so don’t expect a vegetarian menu of plain-old pasta with tomato sauce. Using an abundance of local produce allows the creativity of both Iliyan and Savitri to shine through in both menu and presentation.
Whether an omnivore or vegetarian your appetite is surely to be tempted and satisfied at MINT, it is a gem of a restaurant in the heart of the Green Mountains.
Tell them Susan and Peter sent you!
Photos taken from the MINT website.
Mint Restaurant in the heart of Waitsfield’s Historic District offers the Mad River Valley a vegetarian alternative with a primary focus on natural, organic whole foods and ingredients. The restaurant opened in November 2009 and we at last had the opportunity of a free evening to try it out for ourselves, after getting rave reviews from our many guests who have dined there.
We concur with our guests: Mint is an experience not to be missed. The menu choices prepared by chef and co-owner Illyan are varied and interesting, and have an international flair. While vegetarians will recognize some of the choices, many are original creations and can be thoroughly enjoyed by diners more used to meat based entrees. The flavors are often surprising and delightful. Co-owner Savitri has integrated the amazing and varied tea selection from her former tea room across the laneway, and provides knowledgeable guidance to match teas with your meal. Also available are a small wine and beer list at reasonable prices.
Make it a point to visit Mint during your next stay at West Hill House. Open Wednesday to Sundays year round for dinner. Price for a 3-course dinner for 2 including a glass of wine each will be about $75.