Join us in May… Kay and I love all the local farmers’ markets, especially the two in Dorset and Rutland. The Farmers’ Market in Rutland is outstanding and we regularly visit with our guests, which have become a nice source of vegetables, meats, eggs, cheeses, flowers, fresh breads, cookies and pies—the hot prepared foods are outstanding! The Rutland Farmers’ Market is the largest locally, and the oldest in Vermont that include over 60 vendors. Open May thru October and just 45 minutes from Pond Mountain Inn!
The owners Alessandra (Ale) and Stefano (Steu) of Agricola Farm in Panton, Vermont were hosting an Italian culinary group from Boston when Kay and I arrived with friends. On our travels for Farm To Table ingredients, Kay and I were curious about this farm that specializes in raising and preparing gourmet meats. We found out they are also particularly known for pork and prepare a nine-course dinner about once a month to showcase their products and share their Italian traditions. They also raise Icelandic sheep and heritage chickens, for both eggs and meat and just started raising ducks and geese.
Together with our friends we purchased a five pound Muscovy duck and two lamb shoulder roasts! About an hour’s drive from Pond Mountain Inn!
See Our Inspiring Day Trips & Unique Itineraries for more sightseeing and exciting places to visit in our surrounding area!
Seasoned modestly with salt & pepper, and grilled to perfection as we all slowly savored steaks so delicious that each could easily exceed $150 at any premier New York City restaurant. We sliced through each piece of Wagyu with less effort than it takes to cut a wedge of soft Camembert. Without getting into the chemistry of beef flavor, it’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each steak had consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that most certainly contributes to the overall unique flavor composition.
Our Vermont Organic Maple Syrup comes from Baird Farm… But, that’s just part of the story.
One morning this past summer, like every summer morning, we chat with our guests during breakfast and learn about their discoveries from the previous day. But this day was different, they discovered something new—Baird Farm, and met Jenna, the young owner and her husband. This winter, many of our guests visited Baird Farm, and enjoyed the spectacular drive, and the last few miles to the farm was just incredible, even with most of the leaves down.
Baird Farm sits on 560 acres and has been in the Baird family for four generations. They have over 14,000 trees tapped, with over 80 miles of tubing that connects all the trees in their sugarbush. When the weather is right, the sap flows directly from the trees into the tubing system straight to the sugarhouse where it’s boiled down into maple syrup. A maple tree will yield about 25 gallons of sap in an average season. On a good day, they collect about 2,000 gallons per hour—the volume into the sugarhouse is like rushing river! And, it takes about 50 gallons of sap to make one gallon of maple syrup. Standing on a platform overlooking two 9,000-gallon tanks watching sap from 14,000 trees stream into the tanks is unbelievable—nobody would believe sap could flow so rapidly!
This was a fascinating visit—the best time to visit is during March and April.
“You guys do the best stuff at Pond Mountain Inn”
It’s only the best for our guests… three types of organic yogurt—sheep, goat and cow’s milk yogurt • award-winning Vermont cheeses • honey from four unique local producers, one infused with organic local lavender • half & half and whole milk from Strafford Organic Creamery • new to our cupboard – Baird Farm Hand-Foraged Mint Infused Maple Syrup & Spruce Tip Infused Maple Syrup • Quebec Apple Syrup, only found at Pond Mountain Inn, and Kay’s delicious organic granola.. there’s more, a lot more. And, we recently joined the Middlebury Natural Foods Co-op for more incredible Vermont products!
Champlain Orchards in Shoreham is Vermont’s premier orchard. They are one of the oldest continuously operating family owned, ecologically managed orchards that is well worth the drive, just an hour from Pond Mountain Inn. Their method of growing fruit follows a strict and inspected eco-sensitive, minimally-treated and natural method as possible.
Kay and I continually seek out Farm To Table delicious food to prepare for our guests and this is one of our favorite places. We normally spend over an hour roaming about the orchards picking over a bushel of apples. This is truly Vermont’s premier orchard and we treated our guests to this wonderful experience. Afterward, we taste five varieties of hard cider – my favorite was Honeycrisp single varietal cider!
You can pick your own apples with over 110 varieties to choose from. Also, in season right now are fall raspberries, Asian pears, and European plums.
See our Inspiring Day Trips & Unique Itineraries for other exciting places to experience in our surrounding area.
The Absolute Best Italian Farm-to-Table Fine Dining Experience within 250 miles is found at Dancing Ewe Farm in Granville, New York! And, I’d still be hard-pressed to find something comparable in New York City, Boston or Montreal. Mario Batali take note, Jody Somers is here! We dined al fresco last Saturday night under a sprawling white canopy evoking timeless style that comfortably sheltered guests and their apéritifs from the late afternoon sun. Expansive sheep pastures, cool breeze and distance rolling hills is the perfect backdrop.
The menu changes frequently, but the Tuscan culinary precision and attention to detail never waver. An exquisite perfectly timed four-course meal from one outstanding course to the next; we were served cured-meats and sheep milk cheese to fresh green pea risotto followed by a pork tenderloin that we’re still talking about—desert was fresh homemade vanilla ice cream with perfectly ripened fresh berries. These words cannot compare to the extraordinary experience we had Saturday night. And, the Italian wine selection is second to none!!
Stylish and sophisticated with an upstate rustic elegance Jody delivers refined traditional flavors and recipes that have us coming back again and again. In fact, we dined here three times last year, and more than twenty of our guests have enjoyed this extraordinary experience!
Will you join us for breakfast outside at Pond Mountain Inn? At day break, organic breakfasts are served al fresco under our traditional rough-sawn timber framed pergola overlooking pastural gardens and lush undisturbed mountains… Today, we served… Farm-Fresh Poached Eggs, Avocado Rose, Ice House Farm Chèvre, our 21-Hour No-Knead Homemade Bread with Ploughgate Creamery Cultured Butter and finished with a drizzling of Dancing Ewe Farm Olive Oil… even the King Arthur Flour comes from Vermont! In-Season, we’ll locally pick the strawberries and blueberries.
It was 11 in the morning — a bright blue-sky winter day with a schedule packed with unknowing opportunities. How would we know today would become another life-bettering day? A sub-two- hour drive took us along picturesque rivers, open fields, through historic villages to our much-anticipated destination.
Our private farm tour and tasting at Spring Rock Farm soon gave way to understanding and respect – Vermont Wagyu adheres to classifications and hierarchies as their way of defining excellence. In a large 18th-century Vermont working kitchen we were served two extraordinary cuts of Wagyu beef – both ribeye steaks, one full-blood, the other a crossbreed. Seasoned modestly with salt & pepper, and grilled to perfection we all slowly savored steaks so delicious that each could easily exceed $150 at a New York City restaurant. We sliced through each piece of Wagyu with less effort than it takes to cut a wedge of soft Camembert. Without getting into the chemistry of beef flavor, it’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each steak had consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that most certainly contributed to the overall unique flavor composition. Thank you, Sheila for an incredible experience that we’ll never forget!
A few days later we had another Wagyu steak tasting… the photo above is a full-blood Wagyu Flatiron Steak served bleu or “extra rare” – Also Indescribably Delicious!
Join us for our next private farm tour and tasting!
Let Us Plan Your Next Adventure! Choose from seven Inspiring Day Trips & Unique Itineraries in our surrounding area!
This isn’t guacamole, nor is it spicy… it’s breakfast simplicity beginning with a fresh ripe avocado, a few cherry tomatoes, salt & pepper, and drizzled small batch Italian olive oil on a Vermont English Muffin. Our olive oil comes from Dancing Ewe Farm just up the road from Pond Mountain Inn.
Fairly ordinary thus far…. one small addition that makes all the difference in the world – truffle salt! Truffle salt transforms this otherwise ordinary Avocado Toast breakfast dish into a delicacy. Wildly delicious and healthy, and it’s been almost six hours since breakfast and I’m only now feeling a touch hungry – I just may make it to dinner!
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