Chef Martin Schuelke moved to Vermont a year ago to take over the kitchen at the historic Grafton Inn. With plans to integrate more local food into his menu, Chef Martin asked fellow chef, friend and former VFN board member, Jason Tostrup of the Inn at Weathersfield to introduce him to area farmers. Gayle Morabito of Coger Farms and Greenhouses was the first farmer connection Jason helped Martin make. Gayle grows rare culinary herbs and highly desired, unusual produce. She is happy to grow custom orders for her chef partners.
Chef Martin is currently using Coger’s special variety of wild arugula, spinach, choi, mustard and beet greens along with lemon balm, amaranth, wrinkled cress and other herbs guaranteed to thrill any creative chef! In celebration of Earth Day last week, Chef Martin shared this recipe for Coger's Greenhouse Spring Greens with VT Fiddleheads and Apricot Vinaigrette. The day we spoke, Chef Martin received a delivery of 15 pounds of foraged fiddleheads, in fact, a Fiddlehead Dinner celebrating the wild edibles is in the works for May 25th at the Grafton Inn!
