Officially, and for the first time, I am a participant.
At long last, I’m in real local food territory, with the lucky break of being as close to Vermont as possible without living there. This means, of course, that it’s super-easy to find stunning local cheeses, including this smooth chère from the Vermont Butter & Cheese Co., which I spread over local 8 grain toast from the and topped with local zucchini and pattypan squash (marinated and grilled with non-local EVO and soy sauce) and pea shoots from the Gill Greenery. For dessert, a small bowl of local low-spray cherries from the Williamstown co-op.
- Zucchini and pattypan squash (Williamstown, MA – 5 mi)
- Bread from (Glens Falls, NY – 63 mi)
- Chèvre (Websterville, VT – 157 mi)
- Pea shoots (Gill, MA – 45 mi)
- Cherries (Williamstown, MA – 5 mi)
Western MA is awash in farms, CSAs, and bakeries, and as I get to know the region better, I suspect I will be able to find food that’s even more local — regionally closer — than what I threw together for last night’s mini-feast. Sadly, it seems we’ve arrived just in time to be at the bottom of a thirty-person-long waiting list for the CSA at , which, when I stopped by last week, was overflowing with bunches of leafy greens, beans, herbs, and other sundry edibles. I sullenly traipsed off the farm, mouth watering, with a vow to sign up as early as possible next year.