Edible Vermont

Edible Vermont A quarterly magazine celebrating the vibrant local food culture of the Vermont region, season by season, community by community.

We focus on the stories of local growers, retailers, chefs and food artisans in a manner that inspires consumers to actively seek local alternatives. As a member of Edible Communities we are committed to the belief that, "Knowing where our food comes from is a powerful thing."

The air has turned a bit cooler, children are beginning school, and our Fall issue is out! 🍲 Get ‘em while they’re hot–I...
08/20/2025

The air has turned a bit cooler, children are beginning school, and our Fall issue is out!

🍲 Get ‘em while they’re hot–Ink.bio for pickup locations!

From warm and comforting to quenching to sweet, this Liquid Assets issue focuses on natural liquids, beverages, and brews that nourish our bodies, soothe our souls, and are dedicated to feeding our communities. The Parable of the Long Spoons provided by NOFA-VT and created by Christine Tyler Hill epitomizes this dedication.

Some interesting facts: The Simmering Bone was born from Rachel Collier’s desire to feed her young children all-natural, organic baby food. Joe Buley of Joe’s Kitchen at Screamin’ Ridge Farm churns out 300 gallons a week during the height of soup season. Monument Farms Dairy has been stewarded by four generations, providing high-quality dairy products focused on supporting general stores. Entrepreneurs created Bitter Bubble during the pandemic. Kis Kombucha and Vermont Sweetwater created bubbly beverages through experimentation. Dorset Maple Reserve and MOCO Hot Chocolate share their sweetness with syrupy and hot chocolate delights. Vermont Vinegars uses what they find locally and keeps it small batch.

Coffee and tea houses provide our communities with places to gather and transport patrons to the products’ places of origin. Visit or purchase products from Free Verse Farm & Apothecary, Kestrel Coffee Roasters, Little Seed Coffee Roasters, Stone Leaf Teahouse, and Loose Loona Gifts and Tea House. Black Cap Coffee & Bakery of Vermont now has four locations, serving coffee and mouthwatering pastries, providing additional employment to neighboring towns.

I am always amazed at the tenacity of Vermont entrepreneurs who create products that nourish and feed fellow Vermonters. They are to be applauded and supported. Thank you, team, for your dedication to every issue. And to our advertising partners who make it possible for us to tell the stories. Cover by the fabulous

Edible Vermont is in NYC for the Summer Fancy Food Show, hosted by the Specialty Food Association! 🧀✨Vermont’s culinary ...
06/30/2025

Edible Vermont is in NYC for the Summer Fancy Food Show, hosted by the Specialty Food Association! 🧀✨

Vermont’s culinary excellence is making a standout impression this year.

We’re proud to be in the Vermont Pavilion alongside the stellar team at Vermont Farmstead Cheese, Grafton Village Cheese, and Castleton Crackers.

This moment feels especially meaningful. In our latest issue, we debuted a new seasonal tablescapes feature in partnership with the Vermont Specialty Food Association —and now we’re seeing those same makers bring the Vermont spirit to life right here on the show floor.

If you’re headed to the show, don’t miss our Summer Tablescape showcase brands:
Back Roads Granola , Blake Hill Preserves , Castleton Crackers , Grafton Village Cheese , Green Mountain Peanut Butter , Sugar Bob’s Finest Kind , and Vermont Farmstead Cheese .

Also here representing Vermont are our partners, King Arthur Baking , TÖST Beverages , and Woodlawn Creamery !

Come find us, say hello, and get a true taste of what makes Vermont so delicious. 💚
 

We were so excited to partner with Local Maverick and Split Spirits to celebrate the opening of their new location in Ma...
06/20/2025

We were so excited to partner with Local Maverick and Split Spirits to celebrate the opening of their new location in Manchester and the launch of Edible Vermont’s Spring/Summer issue!

The event was co-hosted by Vermont Specialty Food Association , also featured in our latest issue, along with and .spirits . 

Wednesday late afternoon, the sun was finally shining as we welcomed guests for a tasting of Vermont-made specialty foods and spirits. We were joined by Secretary of Agriculture, , Anson Tebbetts, Church Street Hospitality, , , , , , and many more.  

Thank you to all the friends, family, and community supporters who came out to celebrate with us!

Head to the link in our bio to read our interview with Local Maverick founder Ryan Nakhleh.

SHOP LOCAL!

.communities

Our Spring/Summer Issue is out! Get Your Copy at participating locations.In this issue, we are excited to feature organi...
05/07/2025

Our Spring/Summer Issue is out! Get Your Copy at participating locations.

In this issue, we are excited to feature organizations, restaurants, and farms dedicated to sustainability, including Shelburne Farms, Earth Sky Time Community Farm, Cabot Creamery Cooperative, Gardener’s Supply Company, Caledonia Spirits, Split Spirits, Trenchers Farmhouse Pasta, Merck Forest & Farmland Center, and Yalla Vermont and Bramble restaurants.

Be sure to check out our farmers’ market guide and vote for your favorite Vermont farmers’ market. Winners will be recognized in America’s Farmers Market Celebration™ (AFMC)! Details on page 21.

For our inaugural showcase, we teamed up with Vermont Specialty Food Association members and had a blast photographing it at the lovely Smokeshire Design. Thank you, Jessica, of Blake Hill Preserves.
Stay tuned for lots of news from Local Maverick. Read our interview with its founder Ryan Nakhleh in our Edible Voices feature. And don’t miss the Vermont Cheesemakers Festival hosted at Shelburne Farms on August 10.

I’m very fortunate to have an exceptional team of designers, writers, editors, and photographers to collaborate with on the publication’s ex*****on and I am very thankful to our ever-growing community of advertising support. Thank you for allowing us to tell the stories!

Cover Sarah Webb, Shelburne Farms
Enjoy Vermont! PLEASE SUPPORT LOCAL!

From making sourdough to making matzah—wishing a wonderful Passover to all who celebrate.Chag Sameach! ✨🍷🫓 ...
04/11/2025

From making sourdough to making matzah—wishing a wonderful Passover to all who celebrate.

Chag Sameach! ✨🍷🫓

.communities

In 2025, let’s grow together! Connect with our hyper-local, passionate, engaged community celebrating Vermont’s rich foo...
02/28/2025

In 2025, let’s grow together!

Connect with our hyper-local, passionate, engaged community celebrating Vermont’s rich food culture.

Why Edible Vermont?

- Your ad is content, too.
- Your message is thoughtfully placed with curated content for maximum impact, giving your brand credibility and value.
- We have an attentive, focused audience.
- Readers collect, display, and revisit our content, keeping your brand top of mind.
- Readers trust our content and take action—whether shopping local, dining out, or cooking with organic ingredients.

On March 10, Edible Vermont will celebrate its fifth anniversary.

We are very proud of our growth and accomplishments!

In 2024:

🤝 We featured stories from 57+ inspiring Vermonters shaping the future of food and beverage, covering topics that blend history and innovation with a focus on sustainability and food access.

🏆 We were recognized by industry leaders and peers when we brought home the prestigious Best Magazine Cover Award.

💫 We organically reached 100,000+ accounts on social media.

🤯 We welcomed thousands of new digital followers—growing at a steady 7% over the last three months and our January ‘25 newsletter hit an astounding 73% open rate.

We’re just getting started!

Let’s grow together—reserve your ad space today!
Contact [email protected] 👈

🌹 Is your Valentine classic and elegant, or do they love an unexpected surprise?Nu Chocolat’s best-selling Valentine’s T...
02/12/2025

🌹 Is your Valentine classic and elegant, or do they love an unexpected surprise?

Nu Chocolat’s best-selling Valentine’s Truffle Assortment showcases their signature chocolate truffles, masterfully handcrafted in small batches using traditional Swiss techniques. Made with fresh Vermont cream, butter, and the world’s finest single-origin chocolate, these delicacies are subtly enhanced with fresh herbs, spices, fruit purées, and Vermont spirits. The result? A smooth, silky, melt-in-your-mouth truffle that offers an unparalleled chocolate experience.

For the ultimate romantic gesture, these exquisite truffles are also available in a charming heart-shaped box, tied with a satin bow—the perfect gift for your Valentine.

Looking for something a little unexpected? Try their Hazelnut Raspberry Crisp Hearts, filled with rich hazelnut milk chocolate and tart, crispy dried raspberries, all enrobed in their signature Colombian dark chocolate. A delightful twist on a classic Valentine’s treat!

💝 Don’t forget, FRIDAY is Valentine’s Day! Nu Chocolat will be open for normal business hours from 10am - 5pm.



.communities

Photo courtesy Nu Chocolat

If your love language is gift-giving (or you need to drop a hint to your sweetie 😉) we’ve got you covered.  With Valenti...
02/07/2025

If your love language is gift-giving (or you need to drop a hint to your sweetie 😉) we’ve got you covered.
 
With Valentine’s Day around the corner, our partners and are ready to help you hand-pick the perfect expression of LOVE, locally.
 
💝First Stop: Mother Myrick’s Confectionery
 
Nothing says “I love you” quite like Mother Myrick’s seasonal heart-shaped cakes and cookies, fresh chocolate-dipped strawberries, and decadent boxes of chocolate. Every delicious bite is crafted to melt hearts! Founded 48 years ago, by sweethearts Ron and Jacki, Mother Myrick’s takes great pride in making sweets for all of life’s celebrations. Enjoy their world-famous confections year-round in the retail store and (ship to anywhere) online!
 
Mother Myrick’s retail store is open daily from 10 am to 5:30 pm, including Valentine’s Day!
 
🌸Next Up: Petal On Main
 
Find a stunning arrangement of fresh, thoughtfully arranged flowers, carefully designed to speak from the heart. Nina will have a variety of hand-tied bouquets and arrangements as well as assorted flowers to design your own while supplies last. Be sure to place your order by February 12 (we recommend pre-ordering to ensure availability)! While you’re there, explore their beautifully curated collection of gifts including Vermont-made skincare from .
 
Petal on Main’s hours this week are Thursday thru Saturday 10-5 and Sunday 10-2.
They will be open on Valentine’s Day until 6 pm for late pick-ups. Shipping and delivery are also available!
 
💋 Psst… want to give your Valentine a little nudge? Share this post as a subtle hint—because you deserve to be spoiled too!
 
Photos 1 & 2 courtesy Mother Myrick’s
Photos 3 & 4 courtesy Petal on Main
 
#802 .communities

🏈🏆✨ Ready to be the MVP of game day? Skip the boring snacks—order from your favorite local spot for a spread that’s anyt...
02/04/2025

🏈🏆✨ Ready to be the MVP of game day?

Skip the boring snacks—order from your favorite local spot for a spread that’s anything but basic! In Manchester, we’re placing our Super Bowl orders with Al Ducci's Italian Pantry for apps, hearty mains, and sweet, decadent desserts.

Their Super Bowl 2025 menu is packed with all the favorites you love, including a variety of appetizers, savory classics, and over 15 other crowd-pleasing bites. From cheesy pasta dishes to signature Italian staples, they’ve got something for every fan!

🍗 Wing flavors include: Garlic Parmesan, Spicy Buffalo, and Apple BBQ

And don’t forget the sweet finish! Indulge in Cannolis, Ricotta Cheesecake, and cookie platters that will make your guests cheer!

Swipe to see the full menu of offerings.

📲 Call 802-362-4449 to place your order.
📆 Pickup is Saturday, February 8, from 10am-5pm.

Open Tuesday- Saturday
10am - 5pm

Support Local. Eat Delicious. Score a touchdown with every bite! ✨



Photo Credit: David Barnum

🧁☕️There’s nothing quite like the aroma of fresh-baked cookies, warm pies, and sweet treats straight from the oven! Whet...
01/31/2025

🧁☕️There’s nothing quite like the aroma of fresh-baked cookies, warm pies, and sweet treats straight from the oven! Whether it’s a flaky pastry, an indulgent macaron, or a decadent slice of cake, there’s something truly special about enjoying treats baked locally with care and heart. 

This week, in our second post featuring our wonderful winter issue bakery partners, we’re sharing delicious treats from the Dorset Bakery, Black Cap Coffee & Bakery, and Grandma Millers’s Pies.

✨ At Dorset Bakery in Dorset, indulge in hand-made crusty loaves of bread, morning pastries, unique sandwiches, healthy salads, tasty soups, decadent sweets, and more… all of their goodies are made from scratch using fresh, local ingredients.
Follow along !

✨ With cafés in Burlington, Waterbury, Stowe, and Morristown, Black Cap Coffee and Bakery serves up fresh, house-made breakfast, lunch, and specialty drinks daily. In addition to their café offerings, they provide catering and bakery pre-orders, featuring a full selection of croissants (available in full and half sizes), build-your-own and house specialty cakes, and full breakfast and lunch take-out catering. Everything is made from scratch in-house using locally sourced ingredients. In honor of Hot Chocolate Day (Jan. 31), they’ll be offering an assortment of house-made Cocoa Bombs at all locations—complete with ’s small-batch marshmallows!
Follow along !

✨Best known for their famous pies, Grandma Miller’s Pies in Londonderry is a true from-scratch bakery, offering everything from pizza to cookies—and so much more in between. Their rum raisin and lemon pound cakes strike the perfect balance of tart and sweet, with a golden exterior and a soft, moist interior. Plus, they offer gluten-free options so everyone can enjoy their homemade goodies.
Follow along !

☀️ Rise and shine! This week, we’re featuring the wonderful bakery partners featured in our winter issue starting today ...
01/28/2025

☀️ Rise and shine! This week, we’re featuring the wonderful bakery partners featured in our winter issue starting today with Dina’s Café, moon scones, and Auntie DeeDee’s!

With National Croissant Day 🥐 and National Hot Chocolate Day 🍫 this week, it’s the perfect time to stop by these spots for the ultimate cozy treats! Supporting local has never been this sweet (or delicious)! ❤️

✨ Pick up a warm, buttery double chocolate croissant from Dina’s Café in Manchester and pair it with a hot chocolate topped with whipped cream and chocolate fudge drizzle. Dina’s offers a delicious array of gluten-free and vegan treats, as well as her famous breakfast sandwich on a cheddar biscuit (gluten-free available, too)!
Follow along !

✨ In North Bennington, moon scones crafts goodies with all-natural ingredients. Their hot chocolate is made from fair trade, organic cocoa from , vanilla from , butter, and cream & milk. It’s sweetened with only maple sugar from and maple syrup from .
Follow along !

✨ Don’t miss Auntie DeeDee’s in Burke, offering an incredible assortment of croissants, from classic butter to creative seasonal flavors. Their croissant dough is infused with Vermont love, featuring flour from , butter from , and milk.
Follow along !

Stay tuned–we’re featuring more delicious bakery partners later this week!

  .communities

Images 1 & 2 .zt
Images 3 & 4 courtesy moon scones
Images 5 & 6 courtesy Auntie DeeDee’s

It’s tempting to imagine that life is easy among the natural beauty of the Mettowee Valley. However, anyone with even a ...
01/24/2025

It’s tempting to imagine that life is easy among the natural beauty of the Mettowee Valley. However, anyone with even a cursory knowledge of history and agriculture knows the struggles family farms have had over the last decades. Seth Leach, seventh-generation owner of Woodlawn Creamery, sat down with contributing writer, Gordon Dosset, to share the history of his family’s cherished farm in Pawlet. 

Seth’s father Tim took over the farm at 22, after his parents died young and in rapid succession. Tim’s approach to farming was simple: outwork and outthink everyone. “If you went back to the early ’80s and asked somebody, ‘who was the first person who had their corn in the ground?’ they’d say: ‘it was Tim Leach.’ Who was the first person who got their first cutting of hay?’ It would be Tim Leach.” Seth’s father took to heart that “there are deadlines with Mother Nature,” as Seth says. Pay attention and act accordingly. “The older I get,” says Seth, “the more I cherish my upbringing.”

Woodlawn Creamery makes scrumptious cheeses, three named after places in the Mettowee Valley in southern Vermont. Pawlet cheese, like Havarti or Monterey Jack, is perfect for a grilled cheese or toasty ham sandwich. Rupert, aged 6 to 12 months and inspired by Gruyère and Comté, has a deep, mellow flavor. Emerson, Woodlawn’s fresh cheese, is named for a meadow near Woodlawn; a lively cross between curds and cream cheese, Emerson pairs especially well with smoked salmon. Just how did these wedges of deliciousness—and Southwind (a raclette-style Vermont cheese)— burst into being?

Let’s travel back in time and place. Discover the story and flavors of Woodlawn Creamery through the link in ‘s bio!

Photo courtesy Leach Family

#802 .communities #🧀

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https://lnk.bio/ediblevermont

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