Lisa Holderness

Mari Omland and Laura Olsen

The Green Mountain Girls welcome you to “Eat, Stay, and Farm” with them in Northfield. You can find their pasture-raised meats, veggies, eggs, and milk at their farm stand, as part of a farmstay, or at Ariel’s Restaurant in Brookfield.

  • Time: 30 minutes prep; 45 minutes to cook
  • Complexity: medium

Tomatillo-Braised Pork

Tomatillo-Braised

Mari’s adaptation of a Rick Bayless recipe

Farmers' Kitchen—Tomatillo Tamworths

Written by Mari Omland and Laura Olsen | September 01, 2011

Mari

Yankee and Doodle squealed in the crate in the back of the Subaru. We were as shocked by the piglets’ lung capacity as we were by the fact that we, two former vegetarians, were about to start raising and selling meat! Once we got them home, they settled in quickly in the barn, scratching against the hand-hewn beams and eventually burying their noses in sweet-smelling hay.

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A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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