Editor's Letter: Issue 25, Spring
A month ago, it seemed nearly impossible to fathom, but the snows have indeed melted, mud ruts are drying up, and now we can enjoy lush pastures and verdant gardens. Spring marks the season of transition, and the stories we have lined up in this issue reflect that spirit of transformation. The talented artisans we feature take beautiful native elements and craft them into something even more exquisite.
Erika Lynch, master butcher and owner of Babette’s Table in Waitsfield, creates charcuterie from pigs raised on Mad River Valley farms. Down at Parish Hill Creamery in Westminster, Peter and Rachel Dixon produce an array of cheeses using rich milk from cows grazing at the Putney School’s Elm Lea Farm. Over in Dorset, Malcolm Cooper Jr. carries on the family tradition at JK Adams, which crafts heirloom products from hardwoods harvested in the Northeast. Noela and Mike Sullivan of Vermont Slate Art in Guilford reclaim cast-off slate and transform it into beautifully functional switch plates.
Spring also heralds the start of the wedding season. For couples looking to celebrate that special occasion, they’ve come to the right state! Vermont is known for our farm-to-table ethos, diverse venues and talented people ready to help create memorable events. Talena Companion of Premier Entertainment explains how a DJ, photo booth and lighting can enhance a wedding or festive gathering. We also share a rollicking wedding story of how Kristen Getler and Nick Laskovski and their tribe took over a summer camp in Roxbury for three days, merging DIY spirit with Green Mountain flowers, food and brews.
And now that we’ve bid an appreciative farewell to winter roots and squashes and emptied out the freezer and pantry, it’s time to revel in the lighter flavors of spring! Our Recipe Box features two takes on lamb. Chef-owners Lara and Steve Atkins of the Kitchen Table Bistro in Richmond offer a braised lamb shank paired with spring veggies and soft polenta. Sigal Rocklin, executive chef of the Reluctant Panther in Manchester, suggests pistachio-stuffed lamb loin with lemon couscous, yogurt and olive tapenade.
Spring is here at last. Let’s savor the vernal moments and myriad beauties that Vermont offers, in all seasons. And while you go about your work and play, please make an effort to support the businesses who advertise in these pages. Their loyalty sustains this magazine for you, our faithful readers.
Here’s to the magic of spring!
Maria Buteux Reade
Edible Green Mountains Managing Editor
Babette's Table | @babettestable
Parish Hill Creamery | @parishhillcreamery
Elm Lea Farm at Putney School | @theputneyschool
JK Adams | @jkadamsco
Vermont Slate Art | @vermontslateart
Premier Entertainment
Kitchen Table Bistro | @thekitchentablebistro
Reluctant Panther | @reluctantpanther
