Red Hen Baking Co. has developed the first all-Vermont-grown-wheat bread, the Cyrus Pringle loaf, and I had my first opportunity to try a loaf last night. Awesome! Much lighter and airier than my favorite of their loaves, Mad River Grain, but very exciting that it's made of all-Vermont wheat. We have a tough climate for growing wheat, and it's been a challenge for the farmers to get enough to supply a bakery.
For someone who watches how much wheat she eats, this is a once-a-week-only treat.
I bought some smoked mozzarella from Maplebrook Farm, and added some pesto I made with my own basil and arugula, Vermont sunflower oil and Vermont parmesan cheese and garlic. I served it all with tomatoes and cukes from the garden.
A simple feast that I rounded out with (very local, made in my town!) Ben & Jerry's vanilla ice cream topped with decidedly UNlocal (nobody's PERFECT) Yazi ginger vodka. Yummmm!