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Vermont

Vermont was a French possession until 1763 when it became a British colony, one of the original thirteen. French Canadians, along with English, Irish, and Scots, were the first Europeans to settle the Green Mountain State. Incidentally, “green mountain” is montagne verte in French. Hence, Vermont. Vermont is the only New England state without access to the Atlantic Ocean, but lacking that, Lake Champlain does form a long (and lovely) border with New York to the west. Vermont is known for its maple syrup and its cheese and dairy industry. The sugar maple is Vermont’s state tree. The brook trout (a cool-water stream fish) and the walleye pike (a warm-water lake fish) share the title of state fish. The apple has earned dual honors, being named Vermont’s state fruit while also receiving props for being the key ingredient in the state pie. To eat apple pie in the true Vermont style, don’t forget a nice slice of Cheddar and a scoop of Vermont vanilla ice cream. A classic accompaniment to Vermont Cheddar are the common crackers sold at country stores. Sample them crushed over a bowl New England clam chowder, as well.

	Featured Cook Richard Cooking Level: Professional Home Town: Kingston, New York, USA Living In: South Ryegate, Vermont, USA
About me: Went to New England Culinary Institute and then became a instructor for 2 years in all kitchens associated in the business (cooking-baking-pastries) My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »