THIS WEEK IN FOOD

I'm the first to admit that i'm pretty spoiled when it comes to good food. Aside from living in a place where quality, local food is available, I've realized that you really are what you eat so you better eat good shit! It also doesn't hurt that my boyfriend is an organic vegetable farmer (raising pigs, chickens and possibly starting an apiary this year as well). We also live around the corner from two of our best friends for which cooking is their life . . . well, cooking and their new baby Louden. . . They have their own catering company and are already booked up for the summer!
If you can deal with all the rain and mud that comes with a Vermont springtime then you get to reap the benefits of what can be foraged in the woods. Below are some ramps (wild leeks/onions) that taste amazing grilled up and drizzled with balsamic.

A little lunchtime salad i made with micro greens from Eric's farm, prosciutto, balsamic, and local eggs.

Homemade pizza is still my go-to dinner when i have a bunch of stuff in the fridge that needs to be eaten.

Wild Main cuttlefish grilled up before being used in a seafood salad at Marnie and Frank's (our food loving friends/neighbors).

Garlic sauteed red spinach.

Vermont Ayr cheese made by Crawford Family Farm.

Fiddleheads!!! These are my very favorite Vermont springtime delight. They are foraged in the woods and are a great source of Omega 3 and Omega 6, iron and fiber. Fiddleheads are literally baby ferns that haven't opened up yet.

I am a garlic lover. . .

Venison and pork burgers, grilled ramps.

Grilled ramps drenched in balsamic

Burger with homemade aioli, Flack Family Farm kimchi, with fiddleheads and ramps.

Dessert! Angle food cake with strawberries and homemade whipped cream with maple syrup.