Grist for the Mill

Photography By Brent Harrewyn | November 24, 2015
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As I am writing this “Grist” I have recently said good-bye to one of my best friends, my 14-plus-year-old Labrador retriever, Axel. I used to joke that Axel was a farm-to-table dog. Ever since he was a puppy, whenever I would let him out the door, he would immediately take a right turn and head toward the garden and apple orchard. In the spring Axel would sniff the air and romp in the freshly tilled earth rejoicing in the newness that season gives us. In the summer he would sample the tomatoes and return with red goop all over his otherwise innocent face. Fall was his favorite because the apples that made it to the ground were a free-for-all—he would usually eat one and then bring another into the house for a snack later. During the winter Axel would burrow his head deep in the snow searching for submerged treasures and eat fresh snow as if it were ice cream. 

As we gather together over the next couple of months, we will hopefully take time from this busy cycle of life long enough to reconnect and share our traditions. When we were planning this issue a year ago, it seemed natural to focus on cooking at home and ask some of our friends and family to share their favorite dishes with us. Working on this theme was inspiring to each of us and reminded us of this special community we have here in Vermont. The team had so much fun that we unanimously agree: this “Cooks” Issue is one of our new annual traditions.

This holiday season remember to buy local, thank the advertisers in this magazine by supporting their businesses, and invite your neighbor to the table. Let’s share our local bounty and celebrate the flavors of the season…. Just as my best friend Axel did.

 

Warm regards,

Mary Blair, editor

Article from Edible Green Mountains at http://ediblegreenmountains.ediblecommunities.com/food-thought/grist-mill
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