WHAT IS IT ABOUT AN OLD VERMONT BARN?
Whether restored to like-new condition, or majestically weathered by time and the elements, there is something about a barn that speaks to us. Built as utilitarian structures, barns are an iconic part of the rural landscape- strong, comforting, and enduring in the midst of pastures, cultivated fields, and the rolling hills beyond. And with their elegant post and beam architecture, ancient wood, and soaring ceilings, barns possess an
undeniable poetry - they are truly the cathedrals of the countryside. No wonder, then, that so many couples marrying in Vermont choose a barn as the site for their celebration.



“Barns are history, and people feel that,” says Belinda Norris of Belinda Norris Events. “If you make guests comfortable, they go home feeling embraced by that history.” Marilyn Pastore, innkeeper and owner of the Inn at Mountain View Farm, agrees: “When people are at the farm, they sense the way America was when it was young. There was a belief that the land - and hard work - would provide the necessities of life. There was more control over the source of food, since it was all grown locally.”
Even if we’re not working the land, a barn somehow reestablishes a connection to the earth that many of us have lost, fulfilling a widespread
yearning for a simpler time when the sun and the seasons - not cell phones
and email - dictated the pace of daily life.

But perhaps what is most wonderful about a barn wedding in Vermont,
in particular, is that the state as a whole has retained its historic agricultural character. Working farms abound here - and eating local is a passion. All across the state, farmers and growers are producing some of the best food in the country, proving that all those cute black and white cows are more than just props on a rural movie set. What better way to honor and appreciate Vermont’s authentic character than by planning a menu based on the bounty of the land?

Vermont farmers are recognized worldwide for high-quality dairy products and maple syrup, but that’s barely scratching the surface of
what they can offer. From grass-fed beef, pastured pork, and free-range chicken to heirloom fruits and vegetables to artisan breads (and beer!) made with local grain to the head-spinning array of handcrafted cheeses, the array of fresh, wholesome, and delicious food that’s produced
here is dazzling. Shopping locally makes a difference that you can really taste - it means food that hasn’t come out of a box, or traveled farther to get to the table than your guests have, and bursts with the flavors of the season you choose to be married in. And it comes with the added bonus
of knowing that the meal you serve guests was grown on small farms that still look like farms, serving small, vibrant communities that feel like places people want to live. Purchasing Vermont-grown food keeps the farmers working the landscape, preserving the natural beauty that you and your guests have come to be a part of.

A great way to get acquainted with the local culinary possibilities is to visit one of the weekend farmers markets that take place in towns and villages across the state, usually from mid-May to late October. And talk with your caterer - many of them here in Vermont are quite passionate about cooking local, committed to supporting the local foodscape, and well connected to the sources of high quality food products. There’s also a dedicated group of Vermont farmers and chefs that can help you celebrate
Vermont food on your wedding menu. The nation’s first statewide farm to restaurant program, the Vermont Fresh Network encourages chefs and farmers to build direct partnerships around local ingredients. Go to their website at www.vermontfresh.net, to find members who specialize in event catering.

And don’t stop with food. There’s hardly a better time than the fall harvest season to bring local color and natural decorative elements into your overall wedding design scheme. Late-season local sunflowers lend a glow to autumnal bouquets, and fall produce such as pumpkins, squash, and apples make sculptural centerpieces. Add some straw bales, dried cornhusks, and perhaps a scarecrow or an antique milk can - and don’t
forget a splash of festive fall leaves from right outside the barn door! Harvest time in Vermont offers riches for the eye and the palate alike. We hope you’ll be inspired by the earthy and elegant ideas in these pages.

Daniel Samson and Liane Mendez, owners and head chefs of Let’s Pretend Catering, have long established relationships with many small Vermont farmers, enabling them to find the freshest produce through boutique producers. One of these farm partners, the aptly named Half Pint Farms, even plans their crops to accommodate the caterer’s upcoming menus for weddings and other events throughout the growing season.
“We take great pride in our food,” says Samson. “From local meats and cheeses to wines and produce, our state’s products are a constant inspiration for our chefs and our menus.”

Some Tips for Local-Food Weddings from the Vermont Fresh Network

• Go with experience. Ask to see a list of the Vermont products and farmers your caterer currently works with. These partnerships are built over time - you probably don’t want to be your caterer’s first attempt at buying locally.

• Be creative and flexible. Strawberries are in peak season at the end of June and into early July. If you’re getting married in August, think blueberries instead. Talk with your caterer about your options for eating in season.

• Learn about pricing. Buying local food can cost a little more, but the higher cost is easily offset by higher quality.

• Reach out. Use resources like the Vermont Fresh Network
(www.vermontfresh.net) to help make connections.