Thursday, November 15, 2012

Local lasagna

You must be thinking to yourself... An Italian delicacy made all local in Vermont? Well you best believe it! Who else could pull it off but the local grazers.
The contents all easily traceable back to their birthplace in Vermont.
The garlic, the most imperative in culinary taste, came from Bella Farm in Monkton, VT.
Spinach from Pomykala Farm in Grand Isle, VT... Try and say that three times fast!
Tomatoes from Savage Gardens Farm in North Hero, VT.
Mushrooms foraged from Colchester, VT.
Red Hen Bakery "locavore loaf" of bread, from Middlesex, VT.
The pasta sheets from Vermont Fresh, with all contents made of certified organic, and grown by Vermont organic farmers, as it is conspicuously labeled on the package.
Lastly, the hardest part was the cheese, holding the lasagna together.
We made a specially homemade creamy cheese with Cabot Cheddar, and Strafford Organic Creamery milk in Stafford, VT!

Now, time to enjoy it! Not only for the taste, but also from the pleasure of knowing where our food came from, and supporting our hard working local farmers.


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