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!
Straight from the French Quarter, New Orleans, this French toast version, with just a hint of vanilla, is a New Orleans favorite. Pain Perdu, which roughly translates to “lost bread” or bread that has lost its freshness traditionally calls for a stale day-old French Baguette—we also use our own homemade sourdough bread or Vermont artisan bread. Glistening with butter and garnished with mixed berries—we’ll set aside some stale bread for you so that you too can savior our Pain Perdu on your next visit!
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!
For those unfamiliar with this southern classic—Biscuits and Gravy is the ultimate breakfast comfort food, a weekend breakfast staple in the Midwest and South, and only prepared with 4-5 main ingredients. It’s nearly impossible to resist the thick and creamy sausage-filled gravy and soft buttery biscuits that pairs nicely with a side of eggs or skillet-fried breakfast potatoes, and amusingly garnished with seasonal alfalfa sprouts. Our gourmet version includes locally harvested mushrooms and spring onions.
The biscuit is the second most important component to this southern delicacy and must be served directly from the oven with all the characteristics found in homemade biscuits—slightly golden-brown crusty exterior with a delightfully soft, fluffy center. Everything on our menu is made from scratch, except one thing—our biscuits. That said, our homemade biscuits are delicious, still though, we serve Pillsbury’s Southern Homestyle Buttermilk Biscuits that are uncompromisingly delicious!
You’re on vacation—and, why shouldn’t you have this classic breakfast delicacy only reserved for Sunday brunch, Easter or Mother’s Day? Our eggs, straight from the nest—known for their rich yellow yokes are delicately poached, and rest on our sustainably raised thinly sliced ham or Dakin Farm Irish Style Smoked Back Bacon, which then sit on a buttery Vermont English muffin. Once the breakfast stack is complete, we drizzle homemade creamy hollandaise sauce with just enough fresh lemon juice to give the sauce that ultimate subtle tangy flavor, and garnished with our garden chives. After served, and just before your first bite, sparingly sprinkle on our special truffle salt, which then finishes the masterpiece!
Açaí Brief Overview
Açaí berries (pronounced, ah-sigh-EE) are a deep dark purple berry harvested from Açaí Palm Trees found in rainforests of South America. Açaí berries have a short shelf life, and therefore we purchase the berries as a frozen fruit purée. The Açaí berry, unlike most fruit, which is high in sugar and low in fat is just the opposite— somewhat higher in fat, low in sugar and one of the richest sources of plant antioxidants with three times the amount of antioxidants found in blueberries.
Our Açaí Bowl Recipe
Our Açaí Breakfast Bowl includes—Açaí purée, organic Larson Farm A2 milk / plain yogurt or non-dairy unsweetened almond milk, mixed seasonal berries, banana, peanut or almond butter and our organic homemade granola. It’s simple and easy to make… most of all, be creative—it’s just fun!
Here’s Some Additional Recipe Guidance
- Unsweetened Açaí Purée—we prefer widely available Sambazon.
- Fresh or Frozen Mixed Berries—we only use fresh fruit, but frozen is perfectly acceptable.
- Substitute Mango (champaign mangoes if you can find them) for Banana.
- Garnish or Toppings: Granola / Seeds / Nuts / Fresh Sliced Fruit.
There are so many interesting recipes out there and we love discovering new ones all the time—this is our recipe guidance, which works best for us. Thank you for reading our Pond Mountain Inn blog!
Our farm fresh eggs come from pasture-foraging chickens raised by our neighbor and from one other local farm where they spend their entire lives outside eating all the good things that nature provides. Our eggs are known for having rich yellow yokes, and firm clear whites. In autumn, our chickens are fed pumpkins, and the yokes become a seasonal deep orange. Our eggs are served only days after being gathered from their nests.
We take an unhurried approach to cooking our French-style scrambled eggs—delicately stirring our eggs on low heat produces extravagantly creamy rich eggs so satisfying that your palate can appreciate each mouthful, and fullness-of-flavor can be thoroughly savored. And, always served on plates warmed to ~100°.
Complementing companions to our breakfast entrée are vegetable hash browns, Dakin Farm bacon or bacon from pigs we sustainably raise with our neighbor and either homemade sourdough bread or croissants.
We’re always in pursuit of creating more egg-free recipes for our guests that cannot tolerate eggs. We know how repetitive and difficult breakfast foods can be when you have to avoid eggs, so we’ve started with this new recipe to add to our rotation—don’t worry, our egg-free recipe search will continue! And, of course, we can make this dish even better by including more of your favorite ingredients.
In-season, most, if not all, of our paleo ingredients are found locally from our partners and nearby farms thus further reducing our carbon footprint. For example, almost all of our pork products we raise with our neighbor—our pigs are antibiotic-free, ethically and sustainably raised and fed with primarily organic grains and protein sources. Our guests love feeding and watering our pigs, chickens and Black Angus cows.
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 signature Quiche Lorraine may very well be the best quiche you’ve ever had! Our bacon either comes from pigs that we raise with our neighbor or from Dakin Farm, about two hours north of the inn. And, we go “beyond”, using the finest ingredients available and locally foraged Hen-of-the-Woods mushrooms in the fall.
This quintessential brunch specialty comes from the Lorraine region of France near the German border, and actually originates in Lothringen, a medieval kingdom under German rule.
Join us when we celebrate National Quiche Lorraine Day on May 22nd again this year!