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Showing posts from August, 2013

The Worthy Kitchen OPENS in Woodstock VT!

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The eagerly anticipated GRAND OPENING for The Worthy Kitchenrestaurant on Rte 4 in Woodstock will happen Tuesday August 27 at 3 PM. Brunch will start September 14 at 9:30 AM.
Not quite a year after opening a burger-and-craft-beer joint in an 1800s former railroad freight house in South Royalton (SoRo), the partners behind the Worthy Burger will open a second spot in Woodstock.

The Worthy Kitchen inhabits the old East Ender Restaurant at 442 Woodstock Road. Owner Jason Merrill describes the new restaurant as a “craft-beer diner” and a test kitchen for a constellation of spin-off businesses.
Merrill, who is again partnering with Dave Brodrick and Kurt Lessard, says that the Worthy Burger’s cozy atmosphere has outgrown the physical space of the freight house in SoRo.  The former, East Ender, twice the size of the Worthy Burger, closed in 2011 and provides a new airy, sunset filled place for folks to gather and enjoy local foods. 
Merrill thinks the Worthy Kitchen’s formula — casual, far…

Solar in Vermont, Just Makes Cents!

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Interest in Solar Power is as varied as the people who are interested in it. It is a good financial investmentIt is good for the environmentIt is like pre-buying electricityIt reduces your carbon footprint Installing a photovoltaic system is like pre-buying electricity. You pay up front to have the system installed then enjoy the benefits of not purchasing the energy, similar to pre-buying heating oil, wood pellets, or propane. The big difference is you are pre-buying for 20 or 30 years not just one heating season.
The savings you can see in a Solar PV system depend on many things, like the slope of your roof, shade created by trees etc. For our system, a roof mount wasn't possible because of our proximity to our neighbor's land on the south side and also the number of trees on that property line. We therefore, installed a yard mounted system.
Can you really save money? Some saving scenarios were created by The Green Energy Times and are printed in their August 15, 2013 Issue 2…

Fall Race Supports Young Skiers!

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Cochran's Ski Area is hosting a  100K Road Ride or  30 mi Mountain Bike Ride. Saturday October 12, 2013
Registration 7:30-9AM
Rides start at 7:30 AM
Timed Rides start at 9 AM

Registration fee $75, includes T-shirt, aid station treats, finish line BBQ
For more event info contact:
Laura Farrell 802.291.1348 jlfarrell0@gmail.com

Laura Farrell is the Founder of Vermont Adaptive Ski and Sports and is also the Founder of both The Vermont 100 Endurance Run and The Vermont 50 Mountain Bike or Ultra Run annual local races.


Vermont 50 Mtn Bike or Ultra Run FREE Kids Race and Volunteers are Needed!

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Happy 20th Vermont 50 Mountain Bike or Ultra-RunThe race is Hosted at Ascutney Mountain Resort in Brownsville VT September 28-29. Children's Fun Races:REGISTRATION OPEN NOW!!

These FREE fun races give the kids a chance to feel like they're part of the Vermont 50 and are held during registration, starting Saturday, 3 p.m.

Races
1/2 Mile - a single loop, starting at 3 p.m.
1 Mile - two loops, starting at 3:30 p.m. 


Registration
Opens at 12:30 p.m. on Saturday at the Big White Tent at Cunningham Parking Lot. Or you can sign up online ahead of time, see link below.

Race Pre-Registration: 
Please email vt50funrun@gmail.com to pre-register your child/children. This will help speed up the process on Saturday so we can focus on the races!

Please fill out one Waiver Form per Child and bring it along with you to race registration on Saturday September 28! 
Race Waiver Form

Follow our page: http://vermont50.blogspot.com/p/kids-fun-race.html for all the FREE Fun Race Updates!  

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The Naked Table Project 2013

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Last Sunday August 18, about 110 people attended the 5th Annual Naked Table Project Lunch. The event was hosted by Sustainable Woodstock and catered by the Woodstock Farmer's Market
The lunch caps off a weekend of woodworking where folks get to make a "naked table" of their own to bring home, one table is even being shipped to California.  According to Charles Shackleton "It is the 5th annual and the 16th that we have done, with 183 tables having been made,18 of them yesterday (on September 17) at the Shackleton Thomas workshop." In addition, Shackleton adds "All the sugar maple wood was harvested at the MarshBillingsRockefellerNational Park." The trees harvested were all between 80-100 years old.
Michael Snyder, the Vermont Commissioner of Forests, Parks and Recreation spoke about the importance of forests in Vermont. He got a laugh from the crowd when he said "Wood is just one letter away from Food!"
Sally Miller, Director of Sustainabl…

Zucchini Parmesan...use those baseball bat sized zucchinis!

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So if you are like us, you always find a zucchini that has cleverly hidden from view until BAM, it's HUGE!
What to do...compost? feed it to chickens? pigs?
Hey why not people...

Garden Sauce:
2 Tbsp Olive Oil
1 clove garlic (we grew our own this year and it's great!!) chopped.
Saute in large saucepan until soft
12 garden ripe tomatoes, sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
2-3 green peppers, sliced
Salt/Pepper to taste

Add the above to the garlic/oil. Simmer for about 1 hour.
Add a handful of chopped basil, a few leaves of oregano (all from the garden if possible)
1 cup red wine

Simmer while preparing the Zucchini

Fried Zucchini
Baseball Bat Zucchini
Olive oil
Parmesan
Mozzarella
Garden Sauce from above
2 eggs, a little water, whisked in medium bowl (I used a little almond milk-it was fine!)

Slice your Baseball Bat, I mean Zucchini in 1/4" slices.
On a plate mix  a handful of flour and 1 C breadcrumbs

Heat a large fry pan and add some olive oil to…