So, this is what I made for our guests this morning it the inn. Though, it is still winter in Waitsfield, these Vermont grown tomatoes brought a touch of summer to the Round Barn farm.This is a Egg Stuffed Tomato with Carmelized Onion and Chevre, there is Yak Sausage, Spinach, Basil Pesto, and Roasted New Potatoes. The spinach and potatoes were the only items that were not "local". We also had Cider Donuts, and Pear Claflouti. It was like autumn into winter, and then the entree was right into summer.
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