Organic Restaurants Burlington VT

Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in Burlington, VT listed below have to offer.

Winooski Farmers Market
734-6175
Winooski Falls Way, in front of Champlain Mill
Winooski, VT
Seventh Generation, Inc.
8026583773ext790
60 Lake St
Burlington, VT
Bove's of Vermont
(802) 862-7235
68 Pearl St
Burlington, VT
Hugg-A-Planet
(802) 878-8900
7A Morse Dr
Essex Jct., VT
Bread & Butter Farm
(802) 922-2808
Shelburne, VT
VerMints Inc.
(802) 869-2233
195 N Prospect St
Burlington, VT
Half Pint Farm
(802) 316-6073
Burlington, VT
Burlington Downton Farmers Market
1-888-889-8188
College Street and City Hall Park
Burlington, VT
Paul Mazza's Fruits and Vegetables
(802) 879-3760
Essex Junction, VT
Shelburne Farmers Market
(802) 985-2472
Shelburne Parade Ground, Church St.; Located in Shelburne Center
Shelburne, VT
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provided by: Organic Food and Green Living

Restaurants of The Future: Can Food Service Really Be Sustainable?

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Restaurants of The Future: Can Food Service Really Be Sustainable? PDF Print E-mail
Written by Jill Ettinger   
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Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed?

Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first."

Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat.

"I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small...

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Organic Persimmon Salsa View More
Written by Laura Klein   

This salsa is great as an appetizer served atop a smoked fish like trout or salmon atop flat bread crackers with a dab of crème fraiche . You can also use this to garnish grilled fish, or chicken. As always use as many organic ingredients you can find.

4 small or 3 medium-size firm but ripe organic Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced shallots
1 tablespoon plus 1 teaspoon fresh organic Meyer lemon juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded jalapeńo
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger

Mix persimmons , shallots, lemon juice, basil, jalapeńo, mint, and ginger in small bowl. Season salsa to taste with salt and pepper.

Salsa can be made 4-6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Written by Laura Klein    ...