2018 venture vermont: put together a picnic using local ingredients

awright, so i had to go to the richmond market to pick up a thing for a party and it was a nice day and i hadn't had lunch so i picked up some things for a picnic. i admit, i splurged a little.

because due diligence. venture challenge. ten points.

here's my bounty:

my original intent was to make some kind of sandwich or put the ingredients together in some fashion, but in truth each thing was so delicious on its own that i just sat in the shade and ate bits of things one by one.

one ripe red tomato. delicious. from jericho settlers' farm.
multicolored carrots from pete's greens. sweet and crunchy.
grafton village cheese truffle cheddar, fancier than my usual, but what the heck?
backcountry loaf from running stone bread; a small and heavy little loaf that's gluten-free and whole grain.

i'm not a GF person, but the heaviness and whole grain-ness of the loaf appealed to me for this lunch and some others this week. plus you can freeze the loaf. it's very filling and satisfying. i tried to eat a slice with tomato and one with cheese, but the flavors in each thing warranted being eaten all by itself, so i did that.

the honey in my water bottle honey-and-vinegar is from settlement farm apiary in underhill, my favorite source of honey.

and dessert? that's a real splurge. precious and delicious little white chocolate dipped lemon shortbread from douglas sweets.

i ate alone in the shade, doing nothing but eating and being outside.

on the whole, very pleasant.