July Sunset Farm Dinner and Tour at Sandiwood Farm

“My garden is my most beautiful masterpiece” ― Claude Monet

To watch them walk through the rows and rows of vegetables and select by hand those that will make the cut for our July dinner was surreal. For me it wasn’t too long ago that I ate out of boxes, cans, and frozen trays.  And this year has been a crash course on how to live, eat and prepare so much better. For this experience, I am forever grateful.

The late-July harvest was a beautiful masterpiece. Tomatoes were plump and beautiful. The snap peas had a perfect crunch. As we peeled the loads and loads of harvested garlic, the smell lingered on our fingers. The smells, the textures, the colors, the fresh-out-of-the-ground flavors were spinning through our minds as menu ideas were freely exchanged outside in the warm sun. Harrison and Sandi once again walked through which items would be at their peak that week with Sara. Together our chefs curated a lovely farm to fork menu for the 24 hungry guests who joined us that night.


There was a 50th birthday celebration at one table and intermixed at the other were new and old friends including an established Stowe concierge and an intrigued farm to table tour operator. Among the tables set with freshly picked flowers, garlic braids and tomatoes was a sincere appreciation for the love and dedication behind the evening’s food. As guests made introductions and shared stories at the communal dinner tables, a shared energy and enthusiasm was felt throughout the farm while a series of fresh, colorful courses were served just as the sun set.

{local cheese board}

{fresh vegetables with homemade carrot hummus topped with nigella seeds}

{poached beet skewers with lemon-basil vinaigrette}

{bruschetta with homemade heirloom tomato jam, fresh mozzarella and assorted basils}

{roasted summer garlic with grapeseed oil}

{homemade fromage stuffed bite-sized tomatoes with roasted garlic & opal basil}

{flatbread with heirloom tomatoes, green onion, opal basil and homemade white sauce}

{“the green machine”: flatbread topped with braised greens, fennel, green onion, cabbage, sugar snaps, red onion}

{flatbread with fresh farm blueberry, heirloom tomato, goat cheese. opal basil and balsamic reduction}

{homemade pappardelle pasta}

{7-hour smoked chicken with herb pistou}

{sautéed and grilled summer green veggies}

{farm fresh egg custard with chocolate ganache, fresh blueberry compote and wooly mint}


On behalf of Sandiwood Farm, we would like to invite you to our upcoming sunset dinners and farm tours. Each night will include a unique menu inspired by the week’s farm harvest.

Upcoming Dates
August 21
September 20
October 10

Time: 6:00pm
Cost: $50/per person
BYOB and BYO appetite

These intimate meals will be capped at 20 guests, so RSVP early!

To RSVP or learn more, please email Sara at maplesyrup@myfairpoint.net or call 802-888-2881

Until we find fresh inspiration again,  
A + H

5 responses

  1. Your posts are always so awesome. I’ve never commented before, but had to tell you that I thoroughly enjoy everything about your blog…fascinating, informative, and lovely! I love New England…my home! Thank you so much!

    • Well we’re so glad that you did comment. That is so incredibly nice to hear! Thanks for following our little blog and oh yes, we LOVE New England too. We’re savoring our final weeks here before we move to North Carolina… exciting things are in store, but there is SO much we’re going to miss.

  2. the blueberry, goat cheese, and tomato pizza sounds like a winner! i LOVE balsamic reduction, and the whole sweet-salty-savory blend would be perfect!

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