Posts Tagged ‘Vermont’

Recipe: Gilfeather Turnip and Winter Squash Bhaji

Written by Judy Thurlow on . Posted in Recipes No Comments

Gilfeather Turnip and Winter Squash Bhaji

Adapted from Lini Mazumdar,
Anjali Farm and Lini’s Indian Tiffins, South Londonderry

At one point, Lini Mazumdar and her husband, Emmett Dunbar, grew Gilfeather turnips at Anjali Farm, but over the years, they have focused on a few specialty crops like pick-your-own blueberries, chili peppers and heirloom tomato plants. In addition, Lini, who grew up all over India, started offering vibrantly flavored, nourishing, home-cooked Indian meals made from seasonal ingredients. Customers order ahead and come to the farm to pick up their multidish tiffin meals packed in round, stacked, metal lunch containers. This curried vegetable dish could be one of several in a meal or simply served with rice and perhaps the spiced lentil stew known as dal.

Note: The Bengali Five Spice mixture called panch phoron contains black mustard, cumin, fennel, nigella and fenugreek seeds; you can substitute whole cumin seeds.

3 tablespoons coconut oil, divided

1 medium (about 1 pound) Gilfeather turnip, peeled and cut into ½-inch cubes
to
yield about 2 generous cups

1 pound winter squash, such as pumpkin, delicata or butternut,
peeled (no need to peel delicata) and cut into ½-inch cubes
to yield about 2 cups

1 teaspoon coarse salt, plus more
to taste

1 tablespoon turmeric powder

1 tablespoon panch phoron spice
mixture (see note above) or
cumin seeds

3 cloves garlic, minced

1 tablespoon fresh, finely grated
ginger root

1 small dried Thai red chili, crushed, or ¼–½ teaspoon crushed red
pepper, to taste

2 cups firmly packed ribboned kale

1 tablespoon fresh lemon juice

Preheat oven to 350 F. Put one tablespoon of coconut oil in a rimmed sheet pan or large baking dish and place in oven to melt coconut oil. In a medium bowl, toss turnip and squash cubes with 1 teaspoon salt and turmeric powder. Spread in melted coconut oil and toss to coat. Bake 25–30 minutes until a fork easily pierces vegetables and they are slightly colored.

In a medium cast-iron frying pan or other heavy-bottomed sauté pan, set over medium-high heat, toast panch phoron or cumin just until fragrant, about 1 minute. Add remaining 2 tablespoons coconut oil and lower heat to medium. Stir in garlic, ginger, and chili or crushed red pepper. Cook, stirring, about 2 minutes until colored. (Add a splash of water if ginger sticks to bottom of pan.) Add roasted turnips and squash along with kale and lemon juice. Stir to combine and toss for 3 to 4 minutes until kale is wilted. Taste and add more salt or hot pepper as desired. Serves 4–6.

Original article by Melissa Pasanen from the Spring 2017 issue of Vermont Life 
Photo by Oliver Parini

Big Calendar

Written by Vermont Life on . Posted in Web Exclusives

VL Spring 2016 260Our Spring cover story, “Seeing the Big Picture,” tells the story of Big Picture Theater and Café in Waitsfield.

The Big Picture is at once a restaurant, cinema, meeting place and watering hole, hosting a near-constant stream of locally oriented events such as art exhibits, farmers markets and literary presentations. When Waitsfield is coming up on an election, the town books its candidates forum at the Big Picture. In its plethora of roles, the enterprise has come to occupy both a new and a traditional part in the Mad River Valley: a town hall for the 21st century.

If our story inspired you to check out this community hub, this calendar of events will help you plan your visit.

Q&A: Mountaineer Andrea Charest

Written by Sky Barsch on . Posted in Entrepreneurs, Outdoor Rec and Nature

Andrea Charest, 33, is co-owner of Petra Cliffs Climbing Center and Mountaineering School in Burlington. A Mammut-sponsored athlete, she is seeking to become certified at the highest level as a Rock Guide by the American Mountain Guides Association. She teaches mountaineering and climbing in Vermont and beyond.

We profiled her in Winter 2015-16’s Q&A. The following is the extended interview.

VL: How’d you get introduced to climbing?
AC: I didn’t know climbing was a sport until I was 18, but I had always been a climber. I climbed trees, rocks, I dabbled with climbing things that I wouldn’t climb now without a rope. I had some friends that found an indoor climbing gym in Pittsburgh — where I’m from — my senior year in high school. So that was the first time I tried indoor climbing. I had decided at that point in high school that I was coming to UVM for school, so I started looking into work study opportunities and found one working at the climbing wall at UVM. I started working there and through the outdoor community and the Outing Club, I linked up with people who were climbing outside, and started doing more outdoor climbing.

VL: What attracted you to UVM?
AC: Partly location. Mostly location. … I had been looking all over New England at schools and looked at Burlington, looked at UVM, applied early decision, got in, didn’t apply anywhere else. I totally fell in love with Burlington, mostly the ski opportunities.

Andrea Charest in the Smugglers Notch area. Photo by Jeb Wallace-Brodeur.

Andrea Charest in the Smugglers Notch area. Photo by Jeb Wallace-Brodeur.

VL: What was your major?
AC: I originally went in with a chemistry major, but then switched to psychology.

VL: That must come in handy with your profession.
AC: Oh yeah. Your mind limits you a lot more in climbing than your body does. So breaking through some of those barriers can be challenging but it feels really good when you do.

VL: Do you have a preference for rock or ice?
AC: If I had to do only one for the rest of my life? I would rock climb.

VL: What do you love about it?
AC: So many different things. The challenge for sure. It’s a problem, kind of a puzzle that you have to work out. It feels good physically while you’re climbing, but it’s very mental too. You get to try to work something out, look at it, think about it, make a plan, readjust if it’s not working. Sometimes you fail, but most of the time you get to try again. I really like the places it can take you to. It’s a little bit different

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