We had an amazing Farm to Table CLIC week.  Monday we started our week learning from an expert chef, Philip Clayton.  We learned about food pairings and why it is important to use local seasonal food.  On Tuesday we researched what foods are grown in VT and when they are in season.  Wednesday took us to Bread and Butter Farm where we harvested vegetables, fed pigs, planted kale and learned about life on a farm.  On Thursday we chose our main ingredient and decided on a recipe.  Friday was spent slicing, dicing, chopping, sautéing, cooking, roasting and finally tasting.  Tasting was a wonderful experience of new foods cooked in different ways. The recipes were so impressive and delicious.  Overall, our week was one amazing learning experience which ended in fantastic goodness.