Week of July 31: Mushroom Ragout with Celeriac Purée and Tarragon Yogurt
This week, we depart from Vermont to Paris, using farm fresh local ingredients for this week’s French-inspired three course dinner party. Truly an impossible dish to make without our community partners!
First up, Lyonnaise-style shallot, garlic & herb cheese (reminiscent of Boursin) made with Sweet Rowen Farmstead farmer’s cheese, drizzled with Green Mountain Bee Farm wildflower honey and served with organic crudités from Pete's Greens.
Then it’s a rich mushroom ragout made with 1000 Stone Farm chestnut, oyster, and shiitake mushrooms with barley and white wine. This is served over a luxurious celeriac purée and topped with tarragon-infused Greek yogurt.
This week, dine well and help our friends. We’re highlighting Salvation Farms, working hard to get surplus food from Vermont farms into the bellies of hungry Vermonters.