Farmers’ Dinner

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Tonight was a real treat! :mrgreen: We enjoyed dinner with three different organic farmers and their families– and let me tell you, there was no shortage of conversation this evening! We all had so much to talk about. Plus, I think the farmers wanted to know just as much about us bloggers as we wanted to know about them! 😉

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Dinner was held at the bed and breakfast where we are staying, which made crawling into bed (after a couple of glasses of wine and a full belly) very convenient! 😉

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How gorgeous is this table?!

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Everything about our dining experience was wonderful tonight. I sort of felt like I eating a fancy meal out at restaurant instead of at someone’s house!

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The evening started with a cocktail hour, complete with wine, beer, and appetizers. While chatting away with farmers and bloggers, I enjoyed a piece of Tomato, Basil, and Mozzarella Bruschetta.

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And, like, a million Spinach and Feta-Stuffed Mushrooms. Mmm!

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I also enjoyed two glasses of white wine over the course of the evening.

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After a bit of mingling, it was time to sit down for dinner. We had a group of 14 people, including farmers, their families, Stonyfield folks, and bloggers.

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The meal started with a cold Watermelon-Lobster Soup, which was a really unique combination. It was light, smooth, slightly sweet, very refreshing, and perfect for summer.

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The entree of the evening was a Beef Kabob served with grilled vegetables, couscous, and tzatziki sauce (made with Stonyfield yogurt).

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I really loved this dish. It had so many wonderful flavors and textures! Very satisfying.

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Dessert was also pretty amazing: Panna Cotta with Fresh Strawberries. Holy yum!! I practically licked my plate clean– you know me and desserts! 😉 (Dessert was also made with Stonyfield yogurt.)

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I have another early morning tomorrow: cow milking! 😀

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31 Comments

  1. I can’t tell you how happy it makes us Vters to know that visitors appreciate our love, dedication and pride of our land. Im such a dork, but bein a born and raised vermonter i think i’ve developed some really grounding values which always seems to come from nature and the vsoil with which our farmers work. I think this respectful relationship between the people and the land is the underlying reason you seem to be enjoying our food. Theres so much love thats grown with the food, so much so that we need very little to embellish it when the simplicity is so beautiful and tasty in itself. So glad youre having fun! if you come through shelburne/burlington again, you MUST call me. maybe over a red onion sammie?

  2. Woah, cow milking! Sounds like a lot of fun, and your meal looks delicious… especially that dessert 😉 Oh, and the place tag is so cute! Did you save it? 😀

    Wei-Wei

  3. All the info about organic farming is so very interesting. As a veggie (what they call us vegetarians over in the UK!) who doesn’t like cheese, learning about milk has been so helpful.

    I wonder: Have they taught you anything about eggs? I am always torn and confused when eating eggs, so I really just don’t. Any input?

  4. That looks like such a nice little dinner. We had shrimp kebobs last weekend; they’re so much fun to eat! And the panna cotta looks wonderful… even if I have no idea what it is! Cow milking’s fun–have a great time!

  5. i think that would be the coolest part of the entire trip…learning about the people BEHIND the products that we so love! the soup sounds really interesting, and i LOVE the panna cotta presentation!

  6. That dinner looks so good! I’m drooling over the dessert.. Haha.
    The place tag is also pretty cute.
    Have a great time cow milking! 🙂

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