I have returned from Vermont but haven't dug through the many bags to figure out what I did with my USB cord for the camera, so pictures will have to wait.
Eating local in Vermont in the summer is an easy proposition. I was very impressed with the farmers' market in Middlebury. I had to really try to not buy too much food (of course I wasn't very successful and was glad I had the cooler for the trip home). The baked goods, the cheeses, and the localy produced products complimented the produce and made my mouth water. It was a good thing so many of the farmers offered samples. The Middlebury food coop was a fun place to shop for groceries as well. Vermont even has two eat local groups here and here that have gotten lots of press and they will be having a challenge in August. I wish I could find something like this in my area.
For my local meal this week I had SUN-DRIED TOMATOES, BASIL & MOZZARELLA TORTELLONI (yum) from Putney Pasta. They sell it at the coop in plastic bags to reduce the packaging. I made a sauce of fresh tomatoes and yellow peppers from my CSA with fresh basil chopped on top. I found all of these ingredients at the farmers' market but wanted to use up what I had brought with me. My side dishes were a little of the first part of that Yankee saying "Use it up, wear it out, make do, or do without". I made marinated golden beets (olive oil balsamic vinegar and dill marinade, I think next time I will use different herbs) and beet greens with cheese sauce.
tortelloni -- Putney Pasta Company, Putney, Vt (78 miles)
yellow squash Olin Fox Farms, Reedville, VA (81 miles from Alexandria although it is 456 miles to here -- but most of that was in my rental car in a cooler)
brandy tomatoes Olin Fox Farms Reedville, VA (81 miles from Alexandria although it is 456 miles to here -- but most of that was in my rental car in a cooler)
olive oil -- Bionaturae organic not local
balsamic vinegar -- Bionaturae Organicnot local
golden beets -- one of the farms at the Middlebury Farmer's Market will have to see if I have a picture as I didn't write down the name
dill -- Middlebury Farmer's Market
milk Stafford Organic Creamery, Stafford, VT (40 miles)
flour King Arthur Flour, Norwich, VT (47 miles) while I am not entirely sure the flour is local I could buy less than 1/4 cup at the coop and at least it was a local company
Cheddar cheese curd Vermont Quality Dairies, Hardwick, VT (52 miles)
butter Vt Butter and Cheese Co. Websterville, VT (36 miles)